From The Heart Vegan Chef

From The Heart Vegan Chef Fun,
Easy &
Healthy
🌱Vegan Recipes Ebook ↙️
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04/27/2026

Meals Prep

Healthy, Delicious, Plant Based and made just for you.
No stress, just good food ready to go.

Meal Prep
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Customized to your needs
Allergy-Friendly | High Protein | Weight Loss

🌿 Specialized in allergy-friendly meals
🥑High Protein
🍎Weight Loss
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03/22/2026

Mung Bean Egg Tamagoyaki Roll

A Japanese-style egg roll… but vegan and made with mung beans 💛
High in protein, delicious, and such a fun way to make a plant-based “egg” dish at home.

Ingredients:
• 1 cup split mung beans, soaked overnight
• 1½ tbsp tapioca starch
• 1 tsp kala namak (black salt)
• ½ tsp garlic powder
• ½ tsp turmeric
• ½ tsp salt
• 1 cup soy milk
• Cooking oil

Optional:
• 1 small carrot, grated
• 1 cup baby spinach or watercress, chopped
• 1 shallot, chopped

Instructions:
1. Soak the mung beans overnight. Drain, rinse well, and transfer to a blender.
2. Add soy milk, tapioca starch, kala namak, garlic powder, turmeric, and salt. Blend until very smooth.
3. If using veggies, finely chop the greens and shallot, grate the carrot, and mix them into the batter.
4. Heat a tamagoyaki pan or nonstick pan with a tiny drizzle of oil. Pour in a thin layer of batter, just enough to cover the bottom.
5. Cook over medium heat until the top is half set, then roll it up gently and push it to one side of the pan.
6. Add more batter to create another thin layer connected to the roll. Once half set, roll again.
7. Repeat until the roll reaches your preferred thickness. Let it cook a few more minutes so it cooks through completely.
8. Remove from heat, slice into bite-size pieces, and enjoy!

03/21/2026

Adzuki Rice Bowl with Hearts of Palm

A simple, nourishing, and delicious bowl made with cooked adzuki beans, sautéed carrots, hearts of palm, and a sweet-savory lemon sauce. Finished with fresh cilantro over a bed of rice

Ingredients
• 1 cup adzuki beans, cooked
• 2 cups cooked rice
• 2 carrots, sliced or julienned
• 1 can hearts of palm, sliced
• 2–3 garlic cloves, minced
• 1 tbsp vegan butter
• A splash of water, as needed
• Fresh cilantro, for topping

For the sauce
• 2 tbsp soy sauce
• 2 tbsp vinegar
• Juice of 1 lemon
• 1 tbsp maple

Instructions
1. Cook the adzuki beans until tender and set aside.
2. In a pan, melt the vegan butter and sauté the carrots and hearts of palm until lightly golden.
3. Add the garlic and cook for another minute, until slightly golden and fragrant.
4. Add a splash of water to help the carrots soften and cook through.
5. In a small bowl, mix the soy sauce, lemon juice, and honey until well combined.
6. To assemble, add rice to a bowl, then top with the cooked adzuki beans, sautéed vegetables, and the sauce.
7. Finish with fresh cilantro on top and serve.

Fresh, cozy, and full of flavor

03/21/2026

Cauliflower Ceviche

Hoy les quiero compartir una receta súper fresca, fácil y deliciosa: ceviche de coliflor.
Es una de esas recetas que se disfrutan muchísimo, especialmente cuando quieres algo ligero, lleno de sabor y muy fácil de preparar.
Esta receta está en mis libros “Divertido, Fácil y Saludable”, en la página 32
Los pueden encontrar en Amazon.

This cauliflower ceviche is fresh, simple, and absolutely delicious.
It’s perfect when you want something light, flavorful, and easy to make.

You can find this recipe in my books “Fun Easy and Healthy”, on page 32
Both books are available on Amazon.


03/19/2026

Hearts of Palm Pasta with Broccoli

“Meet my new sous chef 🐶👨‍🍳… doesn’t cook, just supervises.”

A bright, elegant, and comforting plant-based pasta made with golden hearts of palm, fresh garlic, tender broccoli, and a touch of citrus.

Ingredients:
• 2 cans hearts of palm, sliced
• 1 box pasta, cooked al dente
• 1 small head broccoli, chopped
• 2–3 garlic cloves, minced
• Juice of 1 lemon
• Vegan butter
• Salt & pepper

Instructions:
1. Melt vegan butter in a pan and sauté garlic until fragrant.
2. Add hearts of palm and cook until lightly golden.
3. Stir in broccoli and cook until tender yet vibrant.
4. Season with salt, pepper, and fresh lemon juice.
5. Toss in the cooked pasta until well combined.
6. Serve warm and enjoy

03/18/2026

Orange Muffins

Soft and fluffy Vegan Orange Muffins made with fresh orange juice and orange zest 🍊🧁

Ingredients
• 2 cups self-rising flour
• ½ cup mild olive oil
• ½ cup fresh orange juice (about 2 large oranges)
• ½ cup dairy-free yogurt
• 1 cup unrefined sugar
• 1 tbsp orange zest
• 1 tsp vanilla extract

Instructions

1️⃣ Preheat the oven
Preheat oven to 350°F (180°C).
Line a 12-cup muffin pan with paper liners and lightly spray them with oil.

2️⃣ Prepare the oranges
Cut the oranges in half and squeeze the juice.
Remove any seeds.
Grate the orange peel to obtain the orange zest.

3️⃣ Mix the wet ingredients
In a bowl combine:
• orange juice
• orange zest
• olive oil
• vanilla extract
• dairy-free yogurt
• sugar

Whisk until smooth.

4️⃣ Add the flour
Fold in the self-rising flour using a spatula until a smooth batter forms.
Do not overmix.

5️⃣ Fill the muffin pan
Divide the batter evenly into the 12 muffin cups.

6️⃣ Bake
Bake for 22–25 minutes until:
• golden on top
• a toothpick inserted in the center comes out clean.

7️⃣ Cool
Let the muffins cool completely on a cooling rack.





03/17/2026

Veggie Gyozas

A cozy, creamy red curry loaded with tofu and vegetables, topped with delicious veggie gyozas. Comfort food in a bowl!

Ingredients
• 1 onion, diced
• 3 garlic cloves, minced
• 1 inch fresh ginger, minced
• 1 tbsp coconut oil
• ½ tsp salt
• ¼ tsp pepper
• 1 cup broccolini, chopped
• 1 container tofu, cubed
• 1 bell pepper, chopped small
• 3 cups filtered water
•1 tbsp bouillon paste
(or vegetable broth)
• 1 can coconut milk
• 1 tbsp soy sauce
• 4 tbsp red curry paste
• 2 tbsp pure maple syrup
• 1 tbsp sriracha (optional)
• 1 cilantro for garnish
• Vegetable gyozas (store-bought or homemade)

Instructions

1️⃣ Heat coconut oil in a large pot.
Add onion, garlic and ginger. Sauté about 5 minutes.

2️⃣ Season with salt and pepper.
Add bell pepper, tofu and broccolini. Cook about 7 minutes.

3️⃣ Add broth, coconut milk, soy sauce, red curry paste and maple syrup.
Stir well and simmer for about 10 minutes.

4️⃣ Carefully blend 4–5 cups of the broth with the red bell pepper until smooth.
Pour back into the pot and simmer 5 more minutes.

5️⃣ Cook the veggie gyozas according to package instructions.

6️⃣ Serve hot with rice, a squeeze of lime, cilantro and top with the gyozas.

03/15/2026

Kombucha Lemon Cake 🍋

This simple lemon cake is soft, fluffy, and naturally delicious.
The kombucha helps create a beautiful light texture while the lemon extract gives it a bright citrus flavor.

Ingredients
• 1¾ cups self-rising flour
• ⅔ cup unrefined sugar
• 1 cup kombucha
• ½ cup mild-flavor olive oil
• 1 teaspoon lemon extract
• ½ teaspoon salt

Instructions
1. Preheat oven to 350°F (180°C).
2. Line a 6-inch round cake pan with parchment paper and lightly oil the sides and bottom to prevent sticking.
3. In a bowl, whisk together the self-rising flour, sugar, and salt.
4. Add the kombucha, olive oil, and lemon extract.
5. Stir with a spatula until a smooth batter forms.
6. Pour the batter into the prepared pan.
7. Bake for 50–60 minutes on the center rack.
8. After 40 minutes, loosely cover the top with foil to prevent over-browning.
9. Bake until golden and a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then remove and cool completely on a rack before slicing.





03/14/2026

🥟 Empanadas

Golden, flaky, and filled with savory veggies 🌱✨
Perfect as an appetizer, snack, or party food!

Ingredients
Dough
• 255 g all-purpose flour (≈2 cups + 2 tbsp)
• 25 g sugar (≈2 tbsp)
• ¾ tsp salt
• 165 g vegan butter or margarine, cold and cubed
• 105 g ice water
Savory Vegetable Filling
• 2 tbsp olive oil
• 1 small red onion, diced
• 1 medium potato, peeled and diced
• 1 small carrot, diced
• 1 bell pepper, diced
• ½ cup sweet corn
• ½ cup green peas
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tbsp hot sauce (optional)
Instructions
1️⃣ Make the dough

In a bowl, mix flour, sugar, and salt.
Add the cold vegan butter cubes and cut them into the flour with a fork or pastry cutter until the texture looks like small crumbs.

Add the ice water and mix just until the dough comes together.
It will look a little rough — that’s perfect.

2️⃣ Chill the dough

Divide into two portions, wrap, and refrigerate for at least 2 hours (overnight is even better).

3️⃣ Prepare the filling

Heat olive oil in a skillet over medium-low heat.

Add onion, potato, and carrot.
Cook for about 10 minutes, stirring occasionally.

Add bell pepper and corn.
Season with salt and pepper and cook 5 more minutes.

Add peas and hot sauce.
Stir and cook 1 minute until everything is heated through.
Let the filling cool slightly.

4️⃣ Assemble the empanadas

Preheat oven to 350°F / 176°C.

Roll the dough on a floured surface to about 3 mm thickness.

Cut circles about 4 inches (10 cm) wide.

Add 1 tablespoon filling to one side of each circle.

Fold into a half-moon and seal the edges with a fork.

5️⃣ Bake

Brush lightly with agave or maple syrup for a golden finish.

Bake 40–45 minutes until crispy and golden.

Cool slightly and enjoy!

03/13/2026

Almond Cake

Soft, moist, and absolutely delicious almond cake with a crunchy sliced almond topping.
This vegan cake melts in your mouth and is perfect for dessert or with coffee.

Ingredients
Dry ingredients
• 2 cups almond flour
• 1 ½ cups all-purpose flour
• 1 cup sugar
• 3 tsp baking powder
• 2 tsp lemon zest or orange zest (optional)
• pinch of salt

Wet ingredients
• 1 cup dairy-free milk
• ⅓ cup neutral oil or melted vegan butter
• 2 tsp apple cider vinegar or lemon juice
• 1 tsp vanilla extract
• ½ tsp almond extract
Topping (optional)
• ½ cup sliced almonds
• powdered sugar

Instructions

1️⃣ Preheat oven to 350°F / 180°C. Grease or line an 8-inch cake pan with parchment paper.

2️⃣ In a large bowl, whisk together all the dry ingredients.

3️⃣ Add the wet ingredients and mix until just combined. The batter should be thick.

4️⃣ Pour the batter into the pan and smooth the top.

5️⃣ Sprinkle the sliced almonds generously over the cake.

6️⃣ Bake for 50–60 minutes until a toothpick inserted in the center comes out clean.

7️⃣ Let the cake cool in the pan 30 minutes, then transfer to a rack.

8️⃣ Dust with powdered sugar and almonds

Address

San Jose, CA

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
6pm - 7pm

Telephone

+14084252055

Website

http://link.me/fromtheheart_veganfood

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