BIO: Lexie Le, @lexieseats
This Earth Day, we invite you to get to know Lexie! As a part of our tight-knit Sweet Loren’s team, she heads social community building. She’s also a college senior at Fordham University, majoring in Global Business with a concentration in Digital Media & Technology. In between work projects and zoom classes, she loves doing yoga, spending time outside with her dogs, and trying out fun new vegan recipes. As a five year vegan, Lexie has had plenty of time to experiment in the kitchen and figure out her favorite go-to recipes that are sure to satisfy.
Did you know that every day, a person following a vegan diet saves 1,100 gallons of water, 45 pounds of grain, 30 30 ft² of forest land, 20 lbs of CO2, and one animal life? That’s a huge impact! That’s why, this Earth day, we invite you to incorporate more plants onto your plate with these simple and beginner-friendly recipes from Lexie’s kitchen. Even if you just add one meatless meal into your rotation, every action makes a difference. We at Sweet Loren’s are here to show you just how nutritious and delicious vegan food can be. We’ve even got your sweet treat for the day covered because who would we be if we didn’t have cookie dough in there somewhere?! We hope you enjoy these recipes and would love to see your recreations if you try any of them out.
GO-TO BANANA GREEN SMOOTHIE BOWL
Now that spring has finally sprung and it’s getting much warmer outside, I’ve been loving smoothie bowls as a refreshing way to start the day.
This can be super customizable depending on the ingredients you have but this is my usual recipe! Pro-tip for an extra thick smoothie bowl: use only as much liquid as necessary and use frozen instead of fresh fruit.
- Smoothie bowl base
- Frozen banana
- Frozen berry of choice (I used strawberries)
- Almond milk
- Vanilla Protein Powder (I used @22daysnutrition)
- Flaxseed meal
- Sliced banana
- Hemp seeds
- @safeandfair birthday cake granola
- @traderjoes creamy almond butter
- Simply add all of your base ingredients to a blender and blend!
- Pour into a bowl, add as many toppings as your heart desires and dig in!
DECONSTRUCTED SUSHI BOWL
This recipe was developed when I was craving sushi but lacking nori (and the skills necessary to hand-roll sushi, for that matter), so this was my best attempt at a sushi-esque bowl using ingredients I already had. Not very traditional but very nutritious & delicious! 😚
- white rice
- sautéed tofu (cooked w coconut aminos & TJ’s vegan chickenless seasoning)
- carrots (soaked in rice vinegar)
- black sesame seeds
- drizzle of sriracha
- Cook your white rice according to package directions.
- Soak your shredded carrot in rice vinegar for about 20 or so minutes.
- Saute the tofu and mushrooms on a skillet over medium-high heat and season with coconut aminos and seasonings of choice.
- Assemble the bowl with all your ingredients and finish off with a nice drizzle of sriracha.
I love sweet potatoes and I love nachos, hence why sweet potato nachos are one of my favorite simple dinners to make. It’s packed with so many good-for-you ingredients while still tasting reminiscent of a childhood comfort meal and satisfying that cheesy nacho craving.
- one large sweet potato (or two medium-sized sweet potatoes)
- black beans
- roasted bell peppers (I used the frozen ones from @traderjoes)
- @credofoods spicy cashew queso
- Bake 1/2 inch sweet potato slices for about 30 minutes at 400°F, flipping halfway through.
- Load up with toppings as you please (the options are endless) and dive right in!
I don’t know about you but I for one have a definite sweet tooth, so a day doesn’t feel complete to me without some sort of sweet treat.
The Sweet Loren’s website is home to a plethora of easy-to-follow recipes! If you’re wondering how these turned out, let’s just say this poor batch didn’t even make it to the next day. Sweet tooth: satisfied.
- 1 jar Sweet Loren’s Birthday Cake Edible Cookie Dough
- chocolate chips
- little bit of coconut oil
- shredded coconut
- Let your jar of cookie dough sit out until it’s soft.
- Once soft, form into tablespoon-sized balls.
- Refrigerate for about 20 minutes.
- Microwave chocolate chips and coconut oil until melted down.
- Dunk your cookie dough bites in the chocolate, sprinkle on coconut while the chocolate is still wet, then refrigerate for another 20 minutes or until you get a hardened shell. Enjoy! You can store these in the refrigerator in an airtight container (if they last long enough for that!)