Vegan Simplified

The Vegan lifestyle is not boring, complicated, or expensive. This blog was designed in the hopes to simplify the process of healthy eating. I welcome everyone, not just vegans.



Easy Lavash Bread Pizza

If you’re looking for a super quick and easy way to make pizza, this is the perfect recipe for you! I recently discovered lavash bread at my local health food store. Not only is it a healthier alternative to traditional tortillas, but it also makes for a perfect flat-bread pizza crust!


  • 1 lavash bread
  • 3 tbsp olive oil
  • 1 tsp fresh rosemary, minced
  • 1/2 cup mushrooms, diced
  • 1 cup broccoli, sliced
  • 1 roma tomato, diced
  • 1/2 medium squash, diced
  • 1/2 cup onion, diced
  • 1/2 cup green pepper, diced
  • salt and pepper to taste
  • vegan cheese (optional)
  • 1/4 cup tomato sauce


  1. Heat the oven to 375 degrees.
  2. In a large nonstick pan, heat 1 tablespoon of olive oil over medium heat. Add garlic and onion, and cook for 1 minute. Then add the rest of the veggies and stir for another 5 minutes. Add the rosemary, and salt and pepper to taste. Cook for another 2 minutes and remove from the heat.
  3. Place the lavash on a baking sheet, drizzle the remaining olive oil and make sure to spread it evenly. Top with tomato sauce, cooked veggies, and vegan cheese (optional).
  4. Place the pizza in the oven. Bake for 10-15 minutes, until crispy or until vegan cheese is melted. Remove from heat, cut into squares and serve. Enjoy!

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Arroz con Leche

As I was enjoying this delicious arroz con leche, I decided to post the recipe for it on my blog. So, this is a Mexican-style rice pudding recipe using only vegan ingredients. I’ve been wanting to make this for a while now because it was one of my favorite dishes growing up. It turned out so good that I wanted to share it right away :)


  • 1 cup white rice
  • 3 cups water
  • 2 cinnamon sticks
  • 1 pinch salt
  • 4 cups vegan milk (I used almond milk)
  • 1 1/2 cups sugar
  • 1 tsp vanilla extract


  1. Place rice, water, cinnamon, and salt in a large saucepan. Bring to a boil, cover, and lower the heat.
  2. After most of the water has been absorbed, stir in milk, sugar, and vanilla extract. Lower the heat and stir continuously for about 15-20 minutes.
  3. Remove from heat. Garnish with ground cinnamon and/or raisins if you’d like!

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Jumbo Stuffed Shells

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This was such a fun recipe to make and a great learning experience for me as well. This was my first time experimenting with tofu and before this, I wasn’t really a big fan of it. But after making this recipe, I was really impressed by its versatility. You can really do so much with it! In this pasta dish, it was used as a substitute for cheese. The outcome was a tofu ricotta filling that was super tasty.

Experience: So, one thing about tofu that I didn’t know prior to making this is that you have to drain all the water out of it before you can use it. This is done by pressing the tofu by using a cutting board or plate. Making the tofu ricotta filling was very easy, but stuffing the shells was a little tricky. Overall, I was really amazed at how delicious this dish turned out. The only thing I would do differently next time, is either add less cayenne pepper or completely skip it since it was optional. It was just a little too spicy for my taste. Anyway, just looking at this picture is making me drool so I definitely have to make this again soon!

Find the recipe here:


Tomato Rice

This is one of my favorite go-to dishes. It’s very simple to make and transforms plain rice into a dish that’s much more flavorful!


  • 3 tbsp oil
  • 1/2 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups rice
  • 4 cups water
  • 2 medium tomatoes
  • 2 tsp salt


  1. On medium heat, add oil to pan then add garlic and onion. Stirring continuously for 1 minute. Add rice, cook for about 8 minutes.
  2. In a blender, make the sauce by adding 2 cups of water and tomatoes.
  3. Add sauce to rice then bring to a boil. Add salt.
  4. When boiling, reduce heat & cover for 20 minutes. Enjoy!


Chickpea Bruschetta

This recipe is perfect for those who don’t feel like cooking but still want something delicious. You can customize this recipe by incorporating your favorite veggies and seasonings. This is super easy to put together and the outcome is beyond amazing. Before you know it, you’ll be making a second batch!


  • 1 (15-ounce) can chickpeas, drained
  • 2 stalks celery, finely chopped
  • 3 green onions, thinly sliced
  • 1/4 cup red bell pepper, finely chopped
  • 3 tbsp vegan mayonnaise (I used Vegenaise)
  • 1 clove garlic, minsed
  • 1 1/2 tsp dijon mustard
  • 2 tsp fresh dill, minced
  • 3 tsp lemon juice
  • 1/4 tsp sea salt
  • Freshly ground black pepper
  • 8 tbsp vegan butter (I used Earth Balance)
  • 1 whole Baguette
  • Romaine lettuce, optional


  1. In a large bowl, mash the chickpeas with a fork or potato masher.
  2. Add celery, green onions, bell peppers, mayonnaise, mustard, dill, and garlic until combined.
  3. Then season with lemon juice, salt, and pepper.
  4. Slice the baguette and spread butter on each piece.
  5. In a frying pan, fry the slices of bread until golden brown. Then add some lettuce if you’d like then top each one with some of the chickpea mixture. Dig in!


Blueberry Banana ‘Nice’ Cream

If you haven’t tried frozen-banana ice cream, you’re missing out! So, what makes this so ‘nice’? It’s cruelty-free which means no animals were harmed in the making of this recipe and it’s the healthiest version of ice cream you’ll ever find. This recipe is easy to make and it’s super delicious. Give it a try and let me know what you think :)


  • 2 frozen bananas, chopped
  • 1/2 cup blueberries


  • Pine nuts
  • Shredded coconut
  • Kiwi
  • Strawberries


  1. Place frozen bananas and blueberries in food processor. Blend until smooth and creamy.
  2. Scoop into a bowl and add your favorite toppings.

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Redondo Roasted Salsa

My fiancé, Mike, loves experimenting with all types of ingredients to come up with some tasty salsas! So I have to give him full credit for this one. You can play around with this recipe to come up with the perfect balance of spiciness. This one was pretty mild but that’s the way I like it!


  • 1 red pepper, roasted
  • 1/2 jalapeño, roasted
  • small bunch cilantro
  • 2 roma tomatoes
  • 1 slice onion (1/4″ thick)
  • 1 stock green onion
  • 1 clove garlic
  • 2 tsp salt
  • 1 tbsp vinegar
  • pinch seasoned salt
  • pinch cumin
  • pinch sweet paprika


  1. Preheat oven to 400F. Roast red pepper and jalapeño until slightly blackened.
  2. In a food processor, blend all ingredients together.
  3. Serve with your favorite tortilla chips. Enjoy!


Kale Chips

I’ve been meaning to make kale chips after I tried them at a friend’s house a while back. I usually only use kale when making green smoothies because I’m not a big fan of the taste or texture. But this recipe makes it super enjoyable to eat and it makes for a great snack. Before you know it, you’ll be making another batch. Give it a try!


  • 1 bunch kale leaves
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt


  1. Preheat oven to 350 F.
  2. Use kitchen shears to remove leaves from the stems of the kale and cut into bite-size pieces. Wash and thoroughly dry kale with a salad spinner.
  3. Drizzle kale with olive oil and add seasonings.
  4. Spread out the kale evenly on a baking sheet.
  5. Bake until the edges are brown, 10-15 min.
  6. Let it cool down for about 2 minutes and enjoy!

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Pasta Della California

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The Veganomicon Cookbook has so many different types of recipes to choose from, but only picture a few of those recipes. Being that I’m a pretty indecisive person as it is, this made it much more difficult for me to choose a recipe. So, I did a little research online and it turns out that this pasta dish is rated as one of their best recipes. This recipe incorporates some really great ingredients- pasta, avocados, garlic, arugula, broccoli, and white wine.

Experience: Initially, I thought the avocados were for the sauce but it turns out the recipe calls for avocado chunks in the pasta. I personally don’t like avocado in my pasta unless it’s part of the sauce. So, I wasn’t too excited about it but I tried it anyway. As expected, I didn’t really enjoy the avocado in this dish so I made it a second time without it. And it turned out better that way! Aside from that, this was a pretty easy recipe and the sauce was very flavorful. The only time consuming part was slicing the broccoli into small florets but that wasn’t a big deal for me. I’ll certainly make this again soon! 

Find the recipe here: Veganomicon Cookbook page 192


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