Hello everyone and happy Friday!
This is an old recipe but is still one of our favorites. It is delicious, comforting and is perfect for those upcoming Fall evenings.
We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites. It’s easy to make and is incredibly filling. Enjoy it with a warm piece of vegan toast 🙂
Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)
- 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
- 1 large yellow onion, chopped fine
- 1 celery rib, chopped fine
- 8 garlic cloves, chopped
- 2 sprigs fresh rosemary, leaves stripped and minced
- 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
- One 15-ounce can cannellini beans, drained and rinsed
- 1 bay leaf
- ¼ teaspoon black pepper, plus more to taste
- 4 cups vegetable broth
- ¼ cup Cashew Cream: 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….blended together Click here for quick demo on how to make Cashew Cream
- ¼ teaspoon salt
- Place a medium stockpot over medium-high heat. Add the oil, then add the onion, celery, garlic, and rosemary. Cook, stirring often, for 5 minutes. Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine. Add the broth, increase the heat to high, and bring to a boil.
- Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream. (If you prefer a smooth texture, puree half the soup in a blender).
- Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.
Click here to purchase your own copy of The No Meat Athlete Cookbook.
Hey everyone, happy Wednesday!
I will keep this one short and sweet, because looking at this picture has me hungry 🙂
There are some amazing, plant based cheeses on the market. However, sometimes I want something that isn’t processed and is whole food plant based.
This is by far and away our favorite, dairy free “cheese” sauce. We use it on Mac, as a dipping sauce for veggies, or even as a spread on a sandwich. It is delicious!
*Note: this is not my recipe. I found this recipe here. However, I wanted to share it with you because through all of the cheese recipes we have tried, this one was the yummiest (is that a word?!)!
- 1 cup peeled/diced yellow potatoes (or russets)
- 1/4 cup peeled/diced carrots
- 1/3 cup chopped onion
- 3/4 cup water (preferably use liquid from pot of boiled veggies)
- 1/2 cup raw cashews
- 1/4 cup coconut milk
- 2 tablespoons nutritional yeast flakes
- 1 tablespoon lemon juice
- 3/4 to 1 teaspoon salt (or more to taste)
- 1/4 teaspoon garlic powder
- 1 pinch cayenne pepper (optional)
- 1 pinch paprika
- Boil several cups of water in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
- When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).
- Blend until smooth.
I hope that you enjoy this recipe. Please let me know what you think!
Have you ever been so obsessed with a recipe that you just cannot stop talking about it (and eating it)?! That is how I feel about my chickpea salad recipe. It is so easy to make and I could probably eat it for lunch and dinner on a daily basis (maybe breakfast too?).
I have previously posted the recipe for this amazing meal, but I also wanted to share a quick, cooking demo for those visual learners out there.
Please take a few minutes to watch the video and make sure to let me know if you give this recipe a go! I would love to hear if you are obsessed with it as I am :).
Are you thinking about jumping on the vegan bandwagon but don’t know how you could possibly live without cheese?! I have good news for you! With these two “cheese” recipes, you do not have to give up that comfort food :). However, now you get to enjoy it with less saturated fat, less of an environmental impact and without harming any animals.
For my visual people, here is a quick video that will take you through my favorite vegan cheese recipes, step by step. The recipes are written out below for those who like to learn that way. I hope that you enjoy them and that you can use them in your kitchen.
Recipe 1: Cashew Cream from The No Meat Athlete Cookbook
- 1 cup raw cashews, soaked in hot water for 1 hour, then drained
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/2 to 1 cup water
Combine the cashews, lemon juice, and salt in a high-speed blender, using a tamper to assist with blending. Add water 2 tablespoons at a time as needed to achieve desired consistency, and process until thick and creamy.
**Add seasonings of your choice. We like to add dill or onion powder to create dressings or dips.
Recipe 2: All-Purpose Cheese Sauce from the Oh She Glows Every Day Cookbook (modified a bit in the video)
- 1/4 cup raw cashews
- 1 1/4 cups diced peeled potatoes
- Heaping 1/3 cup diced carrots
- 2 to 3 tablespoons nutritional yeast, to taste
- 2 tablespoons refined coconut oil or other neutral-tasting oil, such as grapeseed oil
- 2 tablespoons plus 1 1/2 teaspoons water
- 1 1/2 teaspoons fresh lemon juice, or more to taste
- 1/2 teaspoon plus 1/8 teaspoon fine sea salt, or to taste
- 1 medium clove garlic
- 1/2 to 3/4 teaspoon white wine vinegar, to taste
- Sriracha or other hot sauce (optional)
- Soak the cashews in a bowl of water overnight or for at least 1 hour. Rinse and drain.
- Put the potatoes and carrots in a medium pot and add water to cover. Bring to a boil over high heat, reduce the heat to medium, and simmer uncovered for 10 to 15 minutes, until fork-tender. Drain. (Alternatively, you can steam the veggies).
- Transfer the cashews, potatoes, and carrots to a blender, add the nutritional yeast, coconut oil, water, lemon juice, 1/2 teaspoon of the salt, garlic, and vinegar and blend until smooth. If using a Vitamix, use the tamper to help it blend. If it’s too thick, you can add another splash of water or oil to help it along. Taste the sauce and add Sriracha and more salt, if desired. The sauce will keep in an airtight container in the fridge for up to a week.
Check out both of their websites as well:
Oh She Glows http://ohsheglows.com
No Meat Athlete http://www.nomeatathlete.com
I posted a beautiful picture of this salad a few days ago and people have been asking for the recipe. So here you go! It is unbelievably easy to make and is refreshing, especially on a hot day like the one we are experiencing in San Diego 🙂
**I absolutely cannot take credit for this recipe. It is from The No Meat Athlete Cookbook, that I highly recommend checking out.
Greek Chopped Salad (makes 2 main course, or 4 appetizer salads)
- 2 romaine hearts, washed, dried, and chopped
- 1 red or yellow bell pepper, roasted or raw, chopped
- 1 large tomato, diced, or 1 cup halved grape tomatoes
- 1 cup cooked chickpeas
- 1/2 cup chopped cucumber
- 1/2 cup pitted Kalamata olives
- 1/4 cup chopped red onion
- 1/2 batch Marinated Tofu Feta (see below)
- 1/4 cup plus 2 tablespoons Cashew Tzatziki (see below)
- Whole grain pita wedges or pita chips
- Lemon wedges
- Place the lettuce in a large bowl. Arrange the bell pepper, tomato, chickpeas, cucumbers, olives, onion and tofu feta on top.
- Drizzle with the cashew tzatziki, then arrange the pita around the edges. Serve with lemon wedges.
Marinated Tofu Feta:
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 1/8 teaspoon garlic powder
- One 16-ounce package sprouted or extra-firm tofu drained and crumbled
- 1 tablespoon olive oil (Optional: omit)
Combine the lemon juice, oregano, salt, crushed red pepper, and garlic powder in a large glass container with a lid. Add the tofu and toss to combine. Add the olive oil and toss again. Refrigerate for at least 1 hour or up to 3 days before serving.
CONFESSION #1: I accidentally messed up the spice measurements and cooked the tofu a bit. It was still really good 🙂
- 1/2 cup chopped English cucumber
- 1/4 cup Cashew Cream (1 cup raw cashews, soaked in hot water for one hour and drained, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, 1/2 to 1 cup water blended in food processor)
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
Combine all the ingredients in a medium bowl. Serve immediately or refrigerate in an airtight container for up to 2 days.
CONFESSION 2: I accidentally just made the cashew Cream for the salad and it worked perfectly. Next time, I will make sure to try the “tzatziki” 🙂
I know it looks like a lot of work but it was actually really easy. I hope that you enjoy it and please make sure to check out The No Meat Athlete Cookbook.