Wild Love Vegan Food

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Wild Love Vegan Food

Check out my YouTube channel: Joyride with the Rainbow Goddess

We care about creating extraordinary culinarily experiences that are inspiring and memorable while using practices that honor the individual, the planet and animals.

05/16/2026

I am a devoted bread lover 💗

So I was super excited to be hired to teach a sourdough master class. 👩🏽‍🍳

The thing is… I had never made sourdough before 😆

So I did my research, got a starter from a friend, and dedicated 3 days to testing the perfect loafs!

The first loaf I tested had a flavorful blend of poppy, sesame and caraway seeds and it was so good!! We devoured it before taking any pictures or videos! 🤤

Through this experience I learned that sourdough making is not only an art, it’s a meditative practice and a joyful commitment (kind of like a pet) that needs love and a attention on a regular basis.

What’s cool about sourdough is that it’s easier to digest than typical bread, while offering more flavor, beneficial enzymes from fermentation, and a texture that is heavenly! 😇🪽

05/11/2026

Chef Drew’s Favorite Snack 🍎✨

He upgraded the classic combo of apples & peanut butter and added flavor, depth and crunch with:
🌱Hemp seeds
🌱Pumpkin seeds
🌱Almond butter
🌱Himalayan salt

Why it feels deeply 🥰 satisfying:
• Healthy fats + higher protein = sustained energy
• Pumpkin seeds also have zinc & magnesium = better mood + immunity
• That pinch of salt = Electrolytes

Want to Make it EXTRA?? 💖
Add…
A pinch of cinnamon and a splash of vanilla extract 😉

05/06/2026

💖 Vegan Red Velvet Cake Recipe 🌺
👩🏽‍🍳my secret to a 5-star cake is organic ingredients ✨

Ingredients:
3 cups all-purpose flour
1 ½ cups cane sugar
¼ cup coconut sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon Himalayan salt
2 teaspoons baking soda
3 tablespoons cornstarch
⅔ cup avocado oil
2 cups cold water
2 tablespoons raw apple cider vinegar
2 teaspoon vanilla extract
2 tablespoons natural red food coloring

Instructions:
1. Heat oven to 350°F. Line the base of two 8” cake pans with parchment paper & the sides with oil.
2. In a large mixing bowl, combine the dry ingredients and whisk.
3. In a small bowl, combine the wet ingredients - whisk
Pour the wet mix into the dry mix and gently fold until just combined. (Don’t overmix.)
5. Pour the batter into the pans & Bake for 30–35 min (until a toothpick inserted in the middle comes out clean).
5. Rest the cakes for 10 min before inverting onto a plate. Cool completely before frosting.

Let me know in the comments if you want my cream cheese frosting recipe! 🌟

05/04/2026

I’m OBSESSED 😍 Cookie Dough Energy Bites

They are so delicious AND nutritious! I’ve been enjoying these as an energizing snack and dessert 🤤

yields about 30 balls = 10 servings (3 balls ea)
4.5g protein per serving

Ingredients:
1 can chickpeas → drain
¾ cup oat flour
½ cup peanut butter
⅓ cup coconut sugar
2 Tbsp coconut oil, softened
1 tsp vanilla extract
¼ tsp himalayan salt
1/8 tsp cinnamon
¾ cup chocolate chips

Directions:
1. In a food processor, combine all of the ingredients, except the chocolate chips and blend on high until it reaches a smooth and even consistency.
2. Add chocolate chips and blend just enough to evenly disperse the chips and Enjoy! 🌟

OR
Refrigerate the dough to let it firm up (can be overnight)
Then use a 1.5 oz cookie scoop to portion and shape OR just grab a spoonful and roll into balls and enjoy!

Notes:
* I like Hue’s brand of chocolate chips.
* I spread the dough on a tray and popped it in the freezer for 10-15 minutes so it firmed up faster.
* Store in the fridge

03/14/2026

Vegan French Toast Recipe (6 servings):
12 slices of sourdough
¾ cup just egg
⅔ cup soy milk
1 tsp vanilla extract
½ tsp cinnamon
¼ tsp nutmeg
Optional: ⅛ tsp black salt for extra eggy flavor
For pan frying: vegan butter or oil

Directions:
1. Mix all the batter ingredients
2. Slice bread and soak in the batter on both sides for at least 5 minutes
4. Poke holes in the bread with a fork
5. Pan fry on medium heat for 3-4 minutes on each side or until golden brown and enjoy with toppings!

Toppings:
Natural maple syrup
Cashew yogurt (creamy probiotic boost)
Fresh fruit (vitamin-rich, juicy punch)
Nuts or seeds ( protein crunch)

This is truly one of my favorite vegan brunch recipes to whip up! 🤩💗🤤

02/12/2026

💝Raspberry Stuffed Chocolate Bars Recipe

This could be a deliciously indulgent and nourishing gift or even a fun activity to do together! 😉💕

Magical health benefits may include antioxidant support for the heart and skin, enhanced mood and circulation from dark chocolate, brain and focus support from Lion’s Mane, natural energy and stamina from cordyceps and maca, hormone-balancing and libido-loving properties, gentle digestive support from agar, and a heart-opening uplift from rose and citrus. 🌹🍫✨

Raspberry Cream Filling:
¾ cup frozen raspberries
¼ tsp vanilla extract
½ tsp rose water
½ an orange’s zest
¼ cup agave
1 tbsp water
¼ tsp agar agar powder
2 tbsp cashini (cashew butter and tahini mix)

Directions:
1. In a small pot, mix raspberries, vanilla, rose water, orange zest and agave and bring to a simmer for about 5 minutes, stirring occasionally.
2. in a small cup, mix water and agar agar powder, then stir into the raspberry mix and simmer 1-2 minutes.
3. Finally, mix in cashini and take off the heat to cool down completely before using.

Adaptogen Chocolate:
1 cup of 72% dark chocolate chips
¼ teaspoon cordyceps
¼ teaspoon lions mane
¼ teaspoon maca
1 tablespoon coconut sugar
⅛ teaspoon Himalayan salt
Garnish: freeze dried raspberries

Directions:
1. Double boil the chocolate with the rest of the ingredients and mix occasionally with a silicone spatula until the chocolate has fully melted.
2. Place the silicone mold on an icepack and coat the base and walls with chocolate then
freeze for a few minutes.
3. fill with raspberry cream filling
4. cover with chocolate and smooth across the top
5. garnish with freeze dried raspberries
freeze for 5-10 minutes and once the chocolate is firm, pop out and enjoy!

11/14/2025

We had the honor and the creative pleasure of catering Rainey Qualley & Anthony Wilson’s Halloween-Themed Wedding 🖤

It was beautifully elegant, fun and perfectly in theme! From the twin peaks venue, to the costumes, the design of every little nook, mystical entertainment…

and last but certainly not least, we got to design a spooky menu with a fine dining touch from cocktails to dessert! Feast your eyes and let your mouth water….

Till Death Do Us Part ~
black charcoal, lemon, maple, cayenne, himalayan salt, garnished with flowers and a coconut sugar-volcanic salt rim

Co**se Bride ~
lavender & orange blossom tea infused with blue spirulina, lemon, agave & bubbly, garnished with flowers & citrus

Truffle Skull Tart ~
pastry tart with almond & white-truffle cheese, onion-balsamic jam,
topped with microgreens & roasted mushroom skulls

Jeepers Creepers ~
fresh mozzarella eyes with olive-caper pupils, wrapped in baked eggplant skin, served over a shot of fiery tomato blood

Moonlight Garden Salad ~
arugula, radicchio, purple cabbage, black berries, candied walnuts, seared mushrooms, pomegranate and orange-cranberry vinaigrette

Witch’s Brew ~
creamy, herbed, green pea soup with fennel, yogurt-spiderweb & pastry snakes

Graveyard Mushroom Ravioli ~
black sesame ravioli filled with mushrooms, caramelized onion, kale, rosemary & tempeh bacon with white truffle Alfredo & marigolds petals

Black Forest Cheesecake ~
cacao-cookie crust and rich chocolate cheesecake with bloody poached cherries infused with orange zest & spices

So grateful to have been a part of such a special celebration! ✨

Featured in 🖤 Link in bio

The magical beings that brought this unique vision to life ✨
Visionary Bride & Groom: /

Planning:
Florals:
Catering:
Photographer:
Magic / Tarot:
Rentals: /
Hair:
Video:
Audio / Tech:
Full Bar: .catering
Trio:
Dress:
Suit:
Rings: Family Heirlooms

10/16/2025

✨ Quick & Easy homemade Sala ♥️

Whip up a vibrant salsa using whatever veggies you already have on hand 🌶🍅

Perfect for brightening up any dish ✨

In this clip I’m pairing it with my corn bread and cashew sour cream (recipes are on my YouTube channel ).

I’ve got lots more scratch-made vegan and gluten free recipes waiting for you there! (Link in bio) Come hang out with me in the kitchen and get inspired to create delicious, colorful food! 💚

06/15/2025

🌶✨ 𝗠𝗲𝗲𝘁 𝘆𝗼𝘂𝗿 𝗻𝗲𝘄 𝗼𝗳𝗳𝗶𝗰𝗲 𝗼𝗯𝘀𝗲𝘀𝘀𝗶𝗼𝗻: the Papas con Chorizo Burrito Bowl 🌿🥑
Made with our scratch-made mushroom–sunflower seed chorizo, fluffy tofu scramble, roasted sweet potatoes, garlicky black beans, and vibrant pico de gallo—served with creamy avocado and sautéed kale—this bowl is bold, nourishing, and next-level satisfying.
We’re now offering 𝗲𝗻𝗲𝗿𝗴𝗶𝘇𝗶𝗻𝗴 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱 𝗯𝗿𝗲𝗮𝗸𝗳𝗮𝘀𝘁 + 𝗹𝘂𝗻𝗰𝗵 𝘀𝗽𝗿𝗲𝗮𝗱𝘀 𝗳𝗼𝗿 𝗰𝗼𝗿𝗽𝗼𝗿𝗮𝘁𝗲 𝗰𝗮𝘁𝗲𝗿𝗶𝗻𝗴 — perfect for Meatless Mondays, team celebrations, or just showing your staff a little extra love 💛
🌿✨ 𝗪𝗵𝘆 𝘆𝗼𝘂𝗿 𝗯𝗼𝗱𝘆 𝗹𝗼𝘃𝗲𝘀 𝗶𝘁:
* Packed with plant protein for steady energy
* Full of fiber for happy digestion
* Loaded with anti-inflammatory spices like turmeric, cumin & garlic
* Rich in brain-boosting, heart-loving fats from avocado & seeds
* Naturally supports focus, mood, and vitality—no post-lunch crash!
Now booking for office parties, lunch meetings, wellness events, and more in the LA area! 🌞

📩 DM us or visit our website to check availability. Let’s feed your team something unforgettable.

06/04/2025

𝐒𝐦𝐢𝐥𝐞𝐬, 𝐟𝐥𝐚𝐯𝐨𝐫𝐬, 𝐚𝐧𝐝 𝐮𝐧𝐟𝐨𝐫𝐠𝐞𝐭𝐭𝐚𝐛𝐥𝐞 𝐦𝐨𝐦𝐞𝐧𝐭𝐬 🍽✨ 𝐎𝐮𝐫 𝐩𝐫𝐢𝐯𝐚𝐭𝐞 𝐝𝐢𝐧𝐧𝐞𝐫𝐬 & 𝐜𝐨𝐨𝐤𝐢𝐧𝐠 𝐜𝐥𝐚𝐬𝐬𝐞𝐬 𝐛𝐫𝐢𝐧𝐠 𝐣𝐨𝐲 𝐭𝐨 𝐞𝐯𝐞𝐫𝐲 𝐛𝐢𝐭𝐞! 🤤

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Address

Los Angeles, CA
90037

Website

http://wildlovevegan.com/

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Amusement, Exhibit & Event Services
4535 W Russell Road, Ste 4, Las Vegas

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