Veginner Cooking

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Helping you eat more plants without losing your mind, emptying your wallet, or spending all day in the kitchen.
⇣ 𝙀𝙖𝙨𝙮 𝙍𝙚𝙘𝙞𝙥𝙚𝙨 ♡ Love, Cheryl Martinez
VeginnerCooking.com

10/02/2026

🥬 NO JUICER? NO PROBLEM. You can make fresh green juice with a blender + a nut milk bag or cheesecloth. 💚

Try this easy blender green juice:
• 2 big handfuls spinach
• 2 celery stalks
• 1 apple
• 1 thumb-sized piece of ginger
• 1/2 lemon, peeled
• 1/2 to 1 cup cold water

Chop, blend until smooth, then pour into a nut milk bag or cheesecloth and squeeze out all that gorgeous green juice. 😍

And don't toss the pulp! Save it for veggie patties, soups, smoothies, muffins, crackers, or compost it.

Want more juicing tips, ingredient combos, storage advice + ways to use the pulp? Check out my Green Juicing 101 guide: https://www.veginnercooking.com/post/green-juicing

🥔 Cauliflower “Mashed Potatoes” = creamy comfort food with a veggie-forward twist. 😍This easy vegan cauliflower mash use...
10/01/2026

🥔 Cauliflower “Mashed Potatoes” = creamy comfort food with a veggie-forward twist. 😍

This easy vegan cauliflower mash uses tender cauliflower, garlic, plant milk + vegan butter and comes together in about 20 minutes. Smooth, cozy and perfect alongside your favorite plant protein.

Get the full recipe here: https://www.veginnercooking.com/post/cauliflower-mash

09/30/2026

AD | Okayyy… I put my gut to the test. 🌱👀 If you’ve followed me for a while, you know digestion and gut health are things I’ve personally struggled with for YEARS, so when Zivolife challenged me to add their microalgae to my routine for one week and see how I felt… obviously I was curious. 😂💚

For 7 days, I added one Zivolife stick to my morning routine and paid attention to my digestion, gut health, energy, and just how I felt overall.

And let’s just say… I’m not stopping at day 7. 👀✨

I’m sharing my full reaction in the video, including what I noticed, what it actually tastes like, AND here are few of the other things that have made the biggest difference for me when it comes to keeping my gut happy:

😴 Consistent, high-quality sleep
🌱 A daily probiotic
💚 And now, Zivolife is officially joining the routine

What I love is that it’s literally ONE whole-food microalgae ingredient with naturally occurring fiber, beta-glucans, complete plant protein, iron + more. Simple. Plant-based. Easy to add to my day.

Watch the full one-week experiment to see how it went because my reactions say pretty much everything. 😂

Would YOU try microalgae for 7 days? 🌱👇

🥒 Ever end up with zucchini the size of your arm? 😂 Big zucchini can be amazing for cooking, especially blended recipes ...
09/30/2026

🥒 Ever end up with zucchini the size of your arm? 😂 Big zucchini can be amazing for cooking, especially blended recipes like soup.

A few zucchini facts:
• Botanically, zucchini is a fruit.
• It has a high water content, so it blends into light, creamy soups beautifully.
• The skin is edible and adds color + nutrients.
• Extra-large zucchini may have bigger seeds and firmer skin, so you can scoop out the center first if needed.

If you’re wondering what to make with a zucchini haul like this, my easy vegan zucchini soup is one of my favorites, creamy, cozy and ready in about 20 minutes. 💚

Get the full recipe: https://www.veginnercooking.com/post/zucchini-soup

🍪 VEGAN COOKIE DOUGH FAT BOMBS ~ because sometimes the cookie dough is the best part. 😍These little chocolate chip bites...
09/29/2026

🍪 VEGAN COOKIE DOUGH FAT BOMBS ~ because sometimes the cookie dough is the best part. 😍

These little chocolate chip bites are no-bake, sweet, satisfying and perfect to keep chilled for whenever a cookie dough craving hits. They’re an easy vegan dessert/snack and such a fun make-ahead treat.

Get the full recipe here: https://www.veginnercooking.com/post/keto-fat-bomb

SAVE this one for later + send it to your fellow cookie dough lover. 💚

🌽 ZESTY WHITE BEAN CORN SALAD ~ fresh, colorful, protein-packed and SO easy. 😍Creamy white beans + sweet corn + crunchy ...
09/28/2026

🌽 ZESTY WHITE BEAN CORN SALAD ~ fresh, colorful, protein-packed and SO easy. 😍

Creamy white beans + sweet corn + crunchy peppers + fresh herbs tossed in a bright, zippy lime dressing = the kind of easy vegan side dish that disappears FAST. Perfect for meal prep, BBQs, potlucks or a quick lunch. 💚

🌱 YOU’LL NEED:
2 cans white beans, drained + rinsed
1½ cups corn
1 red bell pepper, finely diced
1 green bell pepper, finely diced
½ cup chopped parsley or cilantro
¼ cup finely diced red onion, optional

🍋 DRESSING:
3 tbsp lime juice
2 tbsp olive oil
1 tbsp maple syrup
1 small garlic clove, minced
½ tsp chili powder
½ tsp cumin
Salt + black pepper to taste

Toss everything together, chill for 20–30 minutes if you can, then dig in. 🤤

SAVE this one for your next easy plant-based meal, and find more simple vegan recipes at https://www.veginnercooking.com 🌱

🥘 Just made one of my favorites from the Veginner blog, Moroccan Cauliflower Date Tagine. 😍It’s cozy, saucy, naturally v...
09/27/2026

🥘 Just made one of my favorites from the Veginner blog, Moroccan Cauliflower Date Tagine. 😍

It’s cozy, saucy, naturally vegan and packed with tender cauliflower, sweet dates and warm Moroccan-inspired spices in a rich tomato sauce. Such a good easy vegan dinner when you want something comforting but a little different.

Get the full recipe here: https://www.veginnercooking.com/post/tagine

🍪 VEGAN SKILLET COOKIE ~ because sometimes one cookie just isn’t enough. 😍This giant chocolate chip cookie is crispy aro...
09/26/2026

🍪 VEGAN SKILLET COOKIE ~ because sometimes one cookie just isn’t enough. 😍

This giant chocolate chip cookie is crispy around the edges, warm + gooey in the middle, and ridiculously easy to make.

You’ll need:
½ cup vegan butter
½ cup brown sugar
¼ cup granulated sugar
¼ cup plant milk
1 tsp vanilla
1½ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ cup vegan chocolate chips

How to make it:
Preheat oven to 350°F. Cream the vegan butter + sugars, then mix in the plant milk and vanilla. Stir in the dry ingredients, fold in the chocolate chips, and press into a greased 10-inch skillet.

Bake for 18–23 minutes until the edges are golden but the center is still a little soft. Let it sit for 10 minutes, then DIG IN. 🤤

And yes… adding a scoop of vegan vanilla ice cream while it’s still warm is highly encouraged. 🍨

SAVE this for your next cookie craving + send it to someone who would absolutely eat this straight out of the skillet with you. 💚

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78 Orchard Street
New York, NY
10002

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