You don’t want to miss this recipe!

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Hello everyone, I am so sorry that I have been MIA for a little bit but I am back! And I am back to bring you one of the best vegan recipes that I have ever tried (don’t worry meat eaters, you’ll love this one too 🙂 )

This recipe is from the latest cookbook Oh She Glows Every Day by Angela Liddon.  I hope that you enjoy it as much as I did and don’t wait to go purchase this amazing book!!!!

Mac and Peas

Ingredients:

-8 ounces dry pasta (such as macaroni or fusilli)…I personalize use gluten free pasta

-1 1/4 cups frozen peas, thawed

-1 batch All-Purpose Cheese Sauce (see below)

-White wine vinegar (start with 1/2 teaspoon/2mL and add from there, if desired)

-Sriracha or other hot sauce

-Fine sea salt

-Freshly ground black pepper

-Sweet paprika

-Garlic powder

Directions:

  1.  Bring a large pot of water to a boil for the pasta.  Cook the pasta according to the package directions.  Drain.
  2. Return the pasta to the pot and add the peas and the cheese sauce.  Stir and heat over low until heated throughout and slightly thickened.
  3. Taste and season with vinegar, Sriracha, sea salt, pepper, paprika, and garlic powder to taste.  Serve immediately.

For the All-Purpose Cheese Sauce:

Ingredients:

-1/4 cup raw cashews

-1 1/4 cups diced peeled potatoes

-Heaping 1/3 cup diced carrots

-2-3 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)

Directions:

  1. Soak the cashews in a bowl of water overnight or for at least 1 hour.
  2. 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 10-15 minutes, until fork-tender.  Drain.
  3. 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 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.

Asparagus with a Twist

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I don’t know about you all but as much as I love vegetables, sometimes I can get a bit bored with the same ol’ meals. Here is a slight twist on asparagus and it only takes 3 ingredients (okay, five if you count salt and pepper)!! 🙂

Ingredients:

-half bunch of asparagus

-bread crumbs (I used gluten free)

-Vegenaise (or other vegan mayonnaise)

-salt and pepper (to taste)

Directions:

  1.  Preheat oven to 425 degrees.
  2. Wash and dry asparagus. Cut the ends off.
  3. Take a spoonful of Vegenaise and spread it on a flat surface (plate, cutting board, etc.)
  4. Pour some bread crumbs on a separate plate or paper towel.
  5. Roll each asparagus in the Vegenaise, followed by the bread crumbs. Be sure to cover the entire surface.
  6. Place the asparagus on a greased baking sheet. Season with salt and pepper (if desired).
  7. Bake for 9-11 minutes.
  8. Serve warm and enjoy!!!

 

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Creamy-avocado potato salad

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This is by far one of my all time favorite recipes!! I love the simplicity of it; yet, it is extremely delicious and comforting. It can be a side dish or add some protein for a full entree.

**I cannot take credit for this recipe. It is from the phenomenal, and highly recommended, cookbook Oh She Glows.

Serves 3, prep time: 25 minutes, cook time: 30-35 minutes.

Ingredients:

-1 1/2 to 2 pounds yellow potatoes, chopped into 1/2 inch cubes

-3 teaspoons extra-virgin olive oil

-1/2 teaspoon fine-grain seat salt

-1/4 teaspoon freshly ground black pepper

-1 bunch asparagus, woody ends broken off, stalks chopped into 1-inch pieces

-1/2 cup chopped green onions

For the dressing:

-1/2 cup avocado

-2 tablespoons minced fresh dill

-4 teaspoons fresh lemon juice

-1 green onion, roughly chopped

-1/4 teaspoon fine-grain sea salt, or to taste, plus more for serving

-Freshly ground black pepper

Directions:

1. Preheat the oven to 425 degrees F. Line two rimmed baking sheets with parchment paper.

2. Spread the potatoes in an even layer on one of the prepared baking sheets and drizzle them with 1 1/2 teaspoons of the oil. Season with salt and pepper. Spread the asparagus on the second baking sheet and drizzle with the remaining 1 1/2 teaspoons oil. Season with the remaining salt and pepper.

3. Roast the potatoes for 15 minutes, flip them, and roast for 15 to 20 minutes more, until golden and fork tender. During the last 15 minutes of roasting the potatoes, place the asparagus in the oven and roast for 9 to 12 minutes, until tender. Transfer the roasted potatoes and asparagus to a large bowl and stir in the green onions.

4. Make the Dressing: In a mini food processor, combine the avocado, dill, lemon juice, green onion, salt, pepper, to taste, and 1/4 cup water and process until smooth.

5. Add the dressing to the bowl with the potatoes and asparagus and stir until combined. Season with salt and pepper to taste and serve immediately. The salad is also good chilled and will keep in an airtight container in the refrigerator for a couple of days.

A vegetable recipe that even the kids will love!

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These cauliflower tots are amazing and taste like the real, potato version.  Don’t tell the kids….they are healthy and vegetarian!  We love this recipe and normally pair it with spaghetti squash to make it a full meal.  I do not take credit for this recipe.  Enjoy!