Our Favorite, Dairy-Free “Cheese” Sauce

Hello everyone,

I hope that you are having an incredible weekend!  It is cold and rainy here in San Diego, which means it’s the perfect time for a warm meal….maybe Mac and cheese?!

Here is a recipe for our favorite, dairy-free (and warm) “cheese” sauce.  This recipe was originally found on a blog called Vegan Yumminess and we have modified it slightly.  I hope that you enjoy it.

Dairy-Free Cheese Sauce

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Ingredients:

  • 1 cup chopped yellow potatoes
  • 1/4 cup chopped carrots
  • 1/3 cup chopped yellow onion
  • 3/4 cup water (use the warm water from the pot of boiled veggies)
  • 1/2 cup raw cashews
  • 1/4 cup coconut milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt (or to taste)
  • 1 garlic clove
  • 1/8 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • a few drops of Sriracha (optional, this will kick up the spice!)

Directions:

  1. Wash and chop veggies.
  2. Bring a medium to large pot of water to a boil.  Add the chopped potatoes, carrots and onions.  Cook for about 10 minutes or until vegetables are soft enough to blend.
  3. In the meantime, put the remaining ingredients into a blender or Vitamix.
  4. When the veggies are done, drain the water (leaving 3/4 cup water to add to the blender).
  5. Add the soft veggies and water to the blender or Vitamix.
  6. Blend all of the ingredients until smooth.
  7. Pour the warm sauce over pasta for Mac and cheese or use it as a sauce for baked potatoes.  The sauce is also great for dipping veggies or on a sandwich.
  8. Enjoy…and make sure to tag me on Instagram if you make this recipe :). I would love to see your creations.

 

Baked Potato Nacho Recipe

Hello everyone,

Happy Food Friday!  Today I wanted to share one of my new, favorite recipes.  This recipe has been modified from Medical Medium’s Thyroid Healing book. I tried to make this for the first time this week and may now be making it every day!  It was absolutely, mouth-wateringly delicious!

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Makes 2-3 servings

Ingredients:

  • 6 medium potatoes
  • 1/2 teaspoon sea salt
  • 1 avocado, diced
  • 1 cup diced tomato
  • 1 cup diced onion
  • 1/2 cup cilantro, chopped
  • 1/2 jalapeño, minced (optional)……I used the whole thing by accident.
  • 2 limes
  • 1/4 cup cashew cream (see recipe below)
  • a drop of olive oil/coconut oil to dust potatoes with

Cashew Cream (modified from The No Meat Athlete Cookbook)

  • 1 cup raw cashews, soaked in hot water for 1 hour, then drained
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon salt
  • ½ to 1 cup water
  • 1-2 teaspoons dill (we like a lot so I tend to just pour in a ton!)

Directions:

  1. Preheat the oven to 375 degrees F.  Slice the potatoes into “chips” that are 1/4 inch to 1/2 inch thick.  Lightly dust them with your choice of oil and add the sea salt.  Arrange the potatoes on a baking sheet, lined with parchment paper.  Bake the potatoes for 20 minutes, flip, and then bake for 10 more minutes (or until crispy to your liking).
  2. While the potatoes bake, combine the avocado, tomato, onion, cilantro, jalapeño, and the juice of both of the limes in a small mixing bowl.
  3. Make the cashew cream sauce by simply blending all of the ingredients together. Add more water to create your desired consistency.
  4. When the potatoes have finished cooking, arrange them on a plate/serving tray.  Top them with the salsa and add some cashew cream sauce.
  5. Enjoy!

 

Quinoa Power Bowl with Tangy Lemon-Herb Dressing

Hello everyone,

A few months ago I took a wonderful class in San Diego with a business called Veg-Appeal.  It was incredibly informative and we ate ahhhh-mazing food!  This was one of my favorite recipes from Veg-Appeal and I wanted to share it with you (with their permission, of course!).  It may look like a lot of work, but it really isn’t, and it is SOOOO worth it!

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Quinoa Power Bowl with Tangy Lemon-Herb Dressing

(serves 2)

Ingredients:

  • 4 cups Mixed baby greens, chopped
  • 1/2 cup Red cabbage, chopped
  • 1/2 cup Cucumbers, chopped
  • 1/2 cup Cherry tomatoes, halved
  • 1 cup Cooked great northern beans, rinsed and drained
  • 2 tbsp Smoky Maple “Baco Bits” or your favorite nut or seeds, toasted or raw
  • 2 cups Anti-inflammatory Quinoa, cooled
  • 1/2 Avocado, cubed or sliced
  • 2 tbsp Pomegranate seeds (if in season) or chopped apple or soaked/drained dried cranberries
  • 1/2 cup Tangy Lemon-Herb Dressing (see below)

Smoky-Maple “Baco Bits”

  • 1 cup Raw Pumpkin seeds, sunflower seeds or chopped nuts
  • 1/2 tbsp Liquid Smoke
  • 1/2 tbsp Tamari, Braggs Liquid Aminos, or soy sauce
  • 1-1-1/2 tsp Maple Syrup
  • 1/2 tbsp Apple Cider Vinegar

Anti-Inflammatory Quinoa

  • 1 cup Quinoa, rinsed, drained well
  • 2 cups Low-sodium vegetable broth, or water
  • 1/4 tsp Salt
  • 1/2 tsp Turmeric
  • Black pepper, to taste

Tangy Lemon -Herb Dressing

  • 1/4 cup Dates, pitted and soaked (about 3 large or 6 small)
  • 1/2 cup Water
  • 1 small Zucchini, chopped (this thickens and extends the dressing without adding additional fats and calories)
  • 2-4 medium cloves Garlic
  • 1/3 cup Lemon juice
  • 2 teaspoons Chia seeds
  • 1/4 cup Tahini
  • 1/2 teaspoon Turmeric
  • Black pepper to taste
  • 1/2 cup Nutritional yeast
  • 1/2 tsp Salt or 1 tbsp light miso
  • 1/4-1/2 cup loosely packed Fresh herb, or a mix of herbs (parsley, cilantro, basil, scallions, oregano, for example, going lighter on stronger flavors like oregano and basil)

 

Directions:

Prepare the Smoky-Maple “Baco Bits”

  1. Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
  2. Add all of the ingredients in a small bowl.  Marinate the nuts/seeds for about 10 minutes, stirring occasionally.
  3. Place them on a single layer on the prepared baking sheet and bake for 8 minutes.  Remove from oven, stir and place back in the oven to bake for 3 more minutes, or until getting a little browned and crispy-they will crisp up further as they cool.

Prepare the Anti-Inflammatory Quinoa

  1. Bring all of the ingredients to boil in a medium saucepan.  Stir well. Reduce the heat to a low-simmer. Cover and continue to cook for 15 minutes.
  2. Fluff the quinoa with a fork, replace the cover and let cool.

Prepare the Tangy Lemon-Herb Dressing

  1. Soak the dates in the water for about 1/2 hour, using warm water if you are in a hurry.  Do not drain.
  2. Add the water and dates to a blender along the rest of the ingredients, and blend.
  3. Add more liquid (water or lemon juice) to achieve the desired consistency.

Serve, or refrigerate for up to one week, adding more lemon/water as it thickens over time.

Assemble the Power Bowl

  1. Toss the salad ingredients well in a large salad bowl.  Drizzle on the dressing and toss to mix.
  2. Divide into two large salad bowl.  Serve immediately, or chill for about an hour.
  3. Enjoy!!!!

 

Click here for more information on Veg-Appeal.