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.



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!



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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Smashed Potatoes w/Avocado Aioli

rating-3 (3)



Here’s another one from I will be reviewing more recipes from Angela Liddon. I received the Oh She Glows cookbook from my mother-in-law as a christmas gift! I’m so excited to experiment with some new recipes. So, be on the lookout for those!

Experience: Here’s the rundown. You will boil, smash, then roast potatoes. Then add garnishes plus the avocado aioli sauce. Doesn’t get easier than that! Next time, instead of smashing the potatoes, I think slicing them into thinner pieces will allow them to get a little more crispy. I found that the potatoes were a tad bit dry. Overall, this dish was quite satisfying. The aioli sauce was heavenly. My fiancé isn’t a big fan of mayonnaise but he certainly enjoyed it. This makes for the perfect side dish. If you have some potatoes sitting around, give this recipe a try!

Find the recipe here:


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