Vegan Rose Pasta Sauce

Rose pasta sauce and garlic bread for the cutest Saturday night dinner w the fam ♥️

This recipe is FRESH, like the perfect lead into spring – I think it’s the variety of vegetables in it and also the lemon juice that kicks it into gear. Re the lemon juice, it’s a subtle flavour but brings out everything else in a beautiful way.

I made this on a whim one time and it’s become my mother’s favourite dish! Very pleased with it.

I haven’t had rose pasta sauce many times in my life, in fact I cannot remember ever having tried it before. Going vegan has opened up my mind up to so many different kinds of recipes and uncover the potential of so many more ingredients.


  1. Sautey 2 cloves of chopped garlic and half an onion (diced) until golden/translucent in medium sized pot
  2. Toss in 8 sliced mushrooms (I just used Cremini) and let them soften
  3. Pour in a cup of diced tomatos (from a tin or cut fresh yourself) and 5 basil leaves (I slice these up into smaller pieces to activate them)
  4. Add a dash of salt, and let these ingredients simmer together while you make the cashew cream:
    • Blend 1 cup of raw cashews and 1/4 cup of hot water until you get a smooth consistency (add more water if necessary)
  5. Pour in your cup of cashew cream, 2 tbsp of lemon juice, and 2 tbsp of apple cidar vinegar (This creamy addition is what turns a red sauce PINK, hense ‘rose’ meaning pink in italian)
  6. Stir and then let simmer
  7. Taste and add more of any of these ingredients as you see fit (I usually opt for a bit more lemon juice)
  8. Serve with your favourite pasta and some vegan garlic bread + salad

Let me know if you try this out and what you think of it!

❗️VEGAN FACT❗️: Eating a high carb diet will increase your chances of living a longer and healthier life! You should not be avoiding carbs ever – they give you energy – so enjoy pasta! Most pasta is vegan as well – just check the labelling or ensure that you are making it vegan if you create pasta from scratch! 🙂

The Vegan Remedy

Homemade breakfast Wraps

Killer breakfast sandwiches w homemade hash browns.

Tastier, more nutrient dense, and better for the environment.


1. Grate three potatoes (I recommend one small-medium size per wrap)
2. Heat up a pan on medium – high and toss in all of the shreds so that they cover the whole pan. You want a thin layer of the potato so that it can crisp evenly. I’d suggest even cooking the potatoes in batches if you don’t have a large enough pan.
3. Add 1 tsp of salt, 1 tsp of garlic powder, and 1 tsp of onion powder per # of potato’s you have frying in a pan
4. Fry up some @yvesveggiecuisine breakfast links – I think this product is my favourite of theirs!! So good.
5. After a couple or minutes, lift up part of the frying potatoes to check if they are cooked golden brown. If they are, do your best to flip over your ‘pancake’ of shreds so that the other side can cook
6. Place 1-2 tbsp of shredded vegan cheese in the middle of a tortilla wrap
7. Add the hash browns and then the chopped breakfast links to the centre
8. Fold and then place back in the pan, same heat setting as when you fried the potatoes (make sure the pan isn’t super oily or the wraps won’t be so nice)
9. Turn over wraps once to cook golden brown on the other side and then serve!

❗️VEGAN FACT❗️: Potatoes are rich in nutrients and are linked to a variety of incredible health benefits; improved blood sugar control, reduced heart disease risk and higher immunity.

The Vegan Remedy

Fresh Start Lunch

Check out this gorgeous HODGEPODGE of a SAUCED UP veggie mix 🤗🌽

PACKED with protein, iron, fibre, magnesium, the list goes on… Scroll down for everything Included➡️🍑

I adore the cheesey cashew queso sauce…it’s incredibly easy to make, creamy in taste, and has a jalapeño bite to it 🌶 I’ve also made this sauce to pair with chips & salsa, veggie bites, and more! 💃🏻

For some further protein on the side, I cooked up a bit of tofu after marinating it in small portions of different flavours for 30 mins. ⏰

Food is meant to be a medicine for the body. It remedy’s and strengthens any weaknesses that might be festering (i.e lack of sleep / sunlight / fresh air, mental/physical stress, emotional/hormonal imbalance, recent or long-term illnesses, etc.). You should never feel lethargic after eating; you should be rejuvenated. This was a feeling that I never realized was possible until going fully vegan.💯

❗️VEGAN FACT #6❗️: 80% of ALL antibiotics used in the US are fed to factory farm animals while humans only account for 20%. Still want that cow burger?💊🐮

Recipe: Salad (for 1, with leftovers 🤗):

  • 1 sweet potato
  • 1/2 cup black beans
  • 1/4 cup sweet corn
  • 1/2 tomato
  • 1 cup greens (salad mix)
  • 1/2 cup cashews
  • 3 tbsp nutritional yeast
  • 2 cloves of garlic
  • 1 tbsp smoked paprika
  • 2 tbsp chili powder
  • 2 tbsp ground cumin
  • 1/2 tbsp salt
  1. Steam sweet potato to your liking of softness. Cube and set aside.
  2. Chop salad mix up into small pieces.
  3. Cube tomato
  4. Combine sweet potato, black beans, sweet corn, tomato, and greens into a large bowl.
  5. Add nutritional yeast and spices to blender with cashews. Pour in part of 1 cup of boiling water and top up as you blend. Also taste and adjust the amount of spices as you go.
  6. Pour sauce into the large bowl of vegetables and mix together! Be careful not to overmix as it will go mushy. Spoon onto plate and enjoy!

Recipe: Tofu

  • 1/2 block of extra-firm tofu
  • 3 tbsp soy sauce
  • 1 1/2 tbsp maple Syrup
  • 1/2 tsp sesame oil
  • 1 tbsp ginger powder or shavings
  • 1 tbsp apple cider vinegar
  1. Cut up tofu into rectangular slabs (1 cm thickness works).
  2. Prick tofu pieces with a fork from one end to the other. This is crucial! You will not get the full flavour throughout if you do not prick.
  3. To make the marinade: Combine ingredients and adjust to taste in a container that is large enough to fit the tofu pieces.
  4. Place tofu pieces in marinade and set in the fridge for at least 30 mins.
  5. When ready, pan fry the pieces on medium-high heat, turning on all sides to get them golden brown.
  6. Dry them of oil using paper towel and serve.

Scrambled Tofu

Scrambled tofu, an incredible staple meal.🍳 🙌

Packed with protein and iron, you really can’t go wrong with it. 💪

Warm up a pan of olive oil on medium – high heat and then stick half a block of tofu on it.
Use a potato masher to break up the tofu and let cook for 4-5 minutes, until all the moisture from it cooks out.

Add in seasoning:
2 tbsp per block of tofu of nutritional yeast, pinch of salt and pepper, tsp of garlic powder, pinch of turmeric powder (for colour).

Mix and let cook for another minute. Stir in 1 tbsp of plant-based milk and then serve immediately. I like topping it with avocado when I have it and a bit of hot sauce. 🔥

I was a big fried egg lover back in my non-vegan days. 🤷‍♀️ Although, I knew to only have 1 a week because they’re packed with cholesterol and increase one’s risk of disease. Really though, I don’t want any added risk of hardship / disease, so if eliminating eggs can be made easy with amazing substitutes, it became a no-brainer to me. 💃

❗️VEGAN FACTS #53❗️: It’s comical checking out so many health news sites talking about how healthy eggs can be and then immediately contradict themselves by warning that you should have very few of them on a regular basis. Be wary about where you get your information around food – it’s a highly corrupt industry.

Georgia’s Vegan Remedy

Garlic Oyster Pasta

After having oyster mushrooms on some delicious pizza from @pizzeria.du , I was inspired to purchase a pack of oyster mushrooms and see what I could do with them ✨

In the end I didn’t end up doing anything really interesting with them other than making this creamy, garlicky mushroom pasta sauce🤷‍♀️…turned out to be something really easy and tasty to make. 👅

I sautéed some diced vegan chicken strips from @gardein (adds extra protein and iron 💪❤️), oyster mushrooms, as well as a couple cloves of garlic in a bit of vegan @becelca 🧈. Added salt 🧂 , pepper, parsley flakes, and thyme. Once golden brown, I poured in a bit of almond milk and more butter (whichever plant based milk works, I just like almond for cooking because it’s low calorie) and let simmer for five minutes. ⏱

Mix in your favourite cooked pasta and you have a super satisfying, gorgeous smelling and tasting meal. ✔️

While I got to say that this is definitely not an advanced dish, just getting in the habit of making your own sauces and spice mixes with basic dishes can improve your knowledge around flavour and food preparation 📝 . Meals like this can also just be staples for yourself when you’re down on time or need to cook for a bigger group. 🤗

❗️VEGAN FACT #47❗️: The average vegan has a cholesterol level of 133, 77 points lower than the average meat eater’s. A landmark study found no heart attacks in people with cholesterol levels below 150. – @peta

ReFresh Chickpea Wrap

I’ve become a bit obsessed with my own chickpea mash wrap 🖤

I was on my way to mix up some more vegan tuna and then just skipped the seaweed and other filling and loved this. It’s so refreshing and really filling.

1. Mash up 1/3 can of chickpeas
2. Pop in a tsp of Dijon mustard, tsp of mayo, and tsp of lemon juice
3. Dash of salt & pepper
4. Dash of white vinegar
5. 1/2 tsp capers (not essential but I like it)
6. Mix
7. Wrap with some greens and any vegan cold meat if you fancy (I LOVE me some @yvesveggiecuisine sandwich meats 👏)

I’ve never tried this wrap on any one, so if you try it out, please let me know if it’s good or just me 😂❤️

❗️VEGAN FACT#55❗️: The meat & dairy industry is extremely racist. “Disproportionately, Black, brown, and Indigenous people in North Carolina have long suffered as a result of the enormous quantities of animal waste and its stench in their communities [from the largest factory farms specifically placed in these areas]. The overwhelming amount of feces and liquid waste threatens their water and affects their health.” – @peta

Georgia’s Vegan Remedy

Vegan Jamaican Brown Stew

Blasting the tunes and making a big meal with the earth’s ingredients for the people that I care about has always been a ritual. 🌎🌿

I quickly realized that the best way to get someone to understand how delicious and varied plant-based meals can be is to SHOW them.😏

Making food that’s familiar to someone and proving that it costs less, is more environmentally efficient to make/buy than their meat version, it’s cruelty free, and packed with only good nutrients gets the gears turning. ⚙️🧠💡

This recipe was inspired by @eat_plantbased_ – check her out for some more beautiful vegan Jamaican eats 🇯🇲😋

Brown stew is a meal staple in so many households, usually featuring marinated and cooked chicken or cow.🐔 🐮 The same can be done with tofu and anyone that tells you that they don’t like the taste of tofu has probably just been eating it straight out of the container that it comes in😂

You NEED to spice it, just like chicken flesh, you must let it marinate. Any time you prepare it, poke the tofu chunk right the way through with a small fork, so the flavours can soak all the way in.🍴

Although the recipe calls for a scotch bonnet, I found that it was already hot enough for my taste🌶🥵 The beautiful thing about this meal is that a little goes a long way, so when dishing it out, pack on the rice / chickpeas / or whatever side you’re using because you will want leftovers🥳

  • 1 pack extra firm organic tofu (use more if you want)
  • 2 1/2 tsp browning 1/2 onion
  • 2 “fat”garlic 2 stalk scallion
  • Few sprigs fresh thyme
  • 1/2 scotch bonnet
  • 1/2 green bell pepper
  • 1 small carrot
  • 1 small tomato
  • Sazon all purpose seasoning
  • Island spice
  • all purpose seasoning
  • 1 tsp celery salt
  • Black pepper
  • Ketchup mixture: 1 1/2 tbsp ketchup, 1/2 tsp sugar and 1 tsp water(You can use ketchup as is)
  • 1 1/2 cups water
  • 1/2 cup grape seed oil( use enough to fry tofu)

❗️VEGAN FACT #5❗️: Protein comes from plants…it comes from the ground! 🌱 You find protein in vegetables, grains, and even fruit 🍌 You can find protein in animal bodies because they, like us, eat plants!!🤯 So by eating animals or their eggs/milk/fat you are actually eating their recycled protein♻️ Point is, if you eat your recommended daily calorie intake plant-based, you will automatically get enough protein.💪

Vegan Breakfast Burrito

Ahhhh the breakfast burrito. A bit elusive in my household – I’ve gotten a lot of positive feedback on these babies and they’re incredibly easy to make!

1. Bake hash browns…we love @cavendish.farms (use 2 per wrap)
2. Fry vegan breakfast sausage links from @yvesveggiecuisine (these are brilliant) and then slice into chunks 🔪
3. Place a tsp of vegan shredded cheddar cheese and a tsp of vegan shredded mozzarella cheese onto the middle of a wrap @followyourheart @daiyafoods 🫓
4. Place 2 baked hash browns on top of the vegan cheese
5. Top with sausage pieces
6. Wrap – see video 🎥
7. Place on frying pan (no oil) on medium-high heat for 2 minutes and then turn over to cook the other side until golden brown ♨️
8. Cut in half and enjoy! 👅🍴

❗️VEGAN FACT #56❗️: Half of the world’s habitable land is used for agriculture

Georgia’s Vegan Remedy