I love making anything that involves turning cashews into something cheesy. I love this recipe because it's quick and easy to make and pretty good for you!
When I use this as a pasta sauce I like to mix in some broccoli. I chop the broccoli into small pieces and mix it all together. The picture is different because I was sharing my meal with someone who doesn't enjoy broccoli. You can also add peas and some fresh herbs to make another tasty dish.
When making this recipe it's best to use raw organic cashews if you can. Soak them in water anywhere from 20 minutes as a minimum to overnight. If you don't have a highspeed blender definitely soak them overnight so your sauce is creamy.
I like to add a small amount of carrot to add a little sweetness and color. That is my preference but it's not completely necessary. The lemon can be very important because it helps make the sauce taste like cheese and not cashews. The nutritional yeast is also very important for the cheesy...
This has been one of my most favorite things to make recently because they're great to snack on and pretty versatile on how you can eat them.
It's best to make these with a food processor but I think you can manage if you have a coffee grinder for the oats and then you can mash the beans with a fork or blend together in a mixer.
Another great thing about these is the simple ingredients. If you already have a plant-based kitchen then you most likely have everything on this list. However, if your new to plant-based cooking then the nutritional yeast and the found flax might not be something you have laying around. These ingredients are not hard to find and if you're thinking about eating a plant-based diet then they will not go to waste.
Let's get started!
Prep time 15 Minutes
Cook time 35 min
Servings - 4
Preheat oven to 350°
1 cup of oats, ground up in food processor or coffee grinder. Use gluten free oats if needed.
1/2 cup of nutritional yeast
1 can of black beans,...
I use this recipe very often when I'm meal planning. You can double the recipe and freeze half this way you always have some home-cooked food on hand.
It's quick to prepare, inexpensive to make, delicious, and super healthy. What more can you ask for?
2 Tbsp. of Olive oil
2 Cups of diced onion, yellow
5 Cloves of garlic minced
1 Cup of finely diced carrots
1 Cup of finely chopped celery
1 Large red or green bell pepper diced
1 28 oz. Can of diced tomatoes
1 ½ Cups of veggie broth
5 tbsp. Tomato paste
1 15 oz. Can kidney beans drained
1 15 oz. Can of pinto or navy beans drained
Add more beans for your liking.
3 tbsp. Chili powder
2 tsp ground cumin
1 tsp dried oregano
½ tsp Sea salt or to taste
Cayenne pepper to taste start small, ¼ tsp.
I can't think of a better time to cook up some soup. February is usually one of the coldest months so why not make some delicious soups to warm you up.
This first one was inspired by one of my Mom's old cookbooks. I decided to pick some recipes from the cookbook and make them vegan and healthy!
This hearty soup is healthy, satisfying, and totally delicious comfort food!
Let's get started!
Prep time-25 min. Cook time-15 minutes Servings-8
2 tbs Extra Virgin Olive Oil (Optional, can use water as a replacement)
4 cloves of garlic, minced
1 large red onion, diced
2 celery ribs, chopped
4 Carrots, sliced
2 lbs of Yukon gold potatoes, peeled and diced
1 15 oz can of great northern beans, drained and rinsed
1 large head of broccoli cut into bite-size pieces.
6 cups of water or veggie broth
2 tbs or 1/2 lemon, juiced
1/2 cup heaping of nutritional yeast
1/2 tsp thyme
1/2 tsp garlic powder
1 cup of unsweetened plant-based milk. (I like cashew for its...
For the next couple of weeks, I'll be sharing with you some of my quick, easy, and delicious bowls.
We are going to be cooking once and eating all week!
This first bowl I created for a meal plan I'm making for someone who does not have a lot of time to cook but wants something healthy, nutritious, and super yummy. This checks off all those boxes!
We are roasting up some veggies and completing the bowl with some quinoa and fresh greens of your choice. The lemon tahini dressing pulls it all together in this protein-packed nutrient-dense bowl. This one is also pretty economical too!
Let's get started.
Servings 6 - Prep time - 15 minutes Roasting time - 40 minutes
1 15 oz can of chickpeas, drained and rinsed
2 carrots sliced thick
1 fennel bulb, stems removed cut into large pieces
1 red pepper, cut into large pieces
1 red onion, cut into large pieces
2 medium sweet potatoes, diced into 1/2 inch pieces
2 tbs Avocado oil
1/2 tsp sea salt
1/2 heaping tsp garlic...
This week's recipe goes with last week's blog post about fiber. Lentils are a great source of fiber. This is a delicious way to get them into your diet!
I've wanted to make a lentil soup for the blog for a long time but have put it off because I don't have a lot of experience cooking lentils. I was very pleased with the results of this recipe, super yummy and also freezable for batch cooking.
Keep in mind I like my soups like stew, super thick, so just add more water/veggie broth for your desired thickness.
Italian Lentil Soup - vegan/gluten-free
Servings 6-8 - Preparation and cooking time - 1 hour
1 onion, diced
5 cloves of garlic, minced
3 medium carrots diced
3 celery stalks diced
1 medium sweet potato, diced
1 28oz can of diced tomatoes
6-8 cups of water or veggie stock. Depending on your preference of thickness.
1 ½ cups of green lentils
1 1/2 tsp oregano
1 1/2 tsp basil
2 tbsp fresh parsley thinly chopped
½ tsp red pepper flakes
This is one of my favorite recipes and if you have a food processor very quick and easy!
I ended up using walnuts instead of pinenuts for two reasons. The pine nuts were hard to find and they were super expensive! As you know my goal is usually quick and easy and let's save some moola.
I made this into two meals because I'm one person:) I served it over some spaghetti squash, very yummy. Then I made a little cashew cream (another recipe for another time) and mixed this with the leftover pesto and served this over Trader Joes Cauliflower Gnocchi. Wow, delicious!
Let's get started.
1 1/2 Cups of fresh basil
1/3 Cup of olive oil
1 Cup of walnuts
6 Cloves of garlic
Juice of one lemon
1/3 Cup of nutritional yeast
3/4 Tsp of salt
3/4 Tsp of Black pepper
Add all ingredients to the food processor and pulse until a somewhat smooth paste forms. Be sure to scrape down the sides in between pulses.
That's it! Store in the fridge for 3-4 days or freeze for...
That's right, I love soup. I just can't wait for the weather to get a little cooler so I can start eating it again. So I'm just not going to. This is my adult version of breaking all the rules:)
I haven't made this soup in a while and I'm not sure why it's one of my favorite healing soups. This recipe is the best and I always change it up a bit depending on my mood. Sometimes I add potatoes, green beans, sometimes I leave out the zucchini. It just depends. I always put the cabbage in. It adds a little sweetness to it and makes it more filling. You can also change up the kind and amount of beans you add.
One of the best suggestions I have for you is that if you're going to spend the time chopping and cooking make enough to freeze and then you have healthy, home-made soup always waiting for you at home. I put enough for two people in a quart-size canning jar and it's perfect. Be sure to leave about 2 inches for it to expand when it freezes.
Let's get cooking and chopping!
Full disclosure, I was going to do Roasted Curried Cauliflower, not the Sweet Potato Fries but I wasn't in the mood for cauliflower and I had none in the house and I did not want to go to the grocery store so sweet potatoes it is!
I love sweet potato everything and it goes so well with the lemon tahini dip it also goes well drizzled on mashed sweet potatoes!
I'm definitely having the leftovers for lunch today! So excited!
Prep time 35 minutes
Preheat over to 425°
2 Large or 4 small sweet potatoes cut into wedges (see picture) No need to peel
2 Tablespoons of avocado oil
1 Tablespoon Curry Powder
1/2 Teaspoon of Garam Masala
1/2 Teaspoon Salt
Juice of 1 lemon
1/2 Cup of tahini
1 Garlic clove
1 1/2 tablespoons extra virgin olive oil
1/2 Teaspoon Salt
1-3 Tablespoons of water (it depends on the consistency you would like)
For the sweet potatoes - Place all ingredients in a bowl and mix...
I was watching a TV show the other day and they created a salad using grapefruits and this is where this recipe was born. Except I wanted to use oranges because I love oranges! The oven roasted almonds paired well with the sweet oranges and the mustard dressing was perfect. I added the roasted golden beets because they match and I had them in the fridge, I'm not kidding:) That's why I named it the Sunshine Salad. It's so bright and cheery!
This is a great main dish salad. It's definitely hearty enough. If you would rather have it as a side salad you could make it lighter by removing the beets.
As far as greens, I always mix a bunch together. This one has green leaf lettuce, spinach, and arugula. You guessed it, that's what was in my fridge. Use what you like. I think Romaine would work very well also.
Serving Size 2
Prep Time 1hr. with beets. 15 minutes without the beets. You could always make beets ahead of time.
- A couple of handfuls of greens
- 1 Orange