How to Make “Cheese” without the Dairy

Hey everyone,  happy Wednesday!

I will keep this one short and sweet, because looking at this picture has me hungry 🙂

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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?!)!

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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).
  3. Blend until smooth.
  4. Enjoy!

I hope that you enjoy this recipe.  Please let me know what you think!

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.

Cold Quinoa Salad

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With a few more foods eliminated this week as part of the Lyme treatment protocol, Layla and I had to get creative 🙂 Here is a quick recipe that will be great for those summer events!

Ingredients:

-White quinoa

-Carrots (I prefer the rainbow baby carrots)

-Cucumber

-Mint

-Feta cheese

-Capers

-Black olives

*feel free to add any other desired vegetables.

Directions:

  1.  Cook quinoa (add two cups of water to every one cup of quinoa. Bring to a boil. Turn down heat and simmer until water has evaporated).
  2. Place quinoa in a bowl and allow to cool.
  3. Cut vegetables, olives and mint.
  4. Add vegetables, capers, olives and feta to the quinoa.
  5. Season with caper juice, salt and pepper. (you could also use lemon or balsamic vinegar…but they are on my eliminated list 🙂 )
  6. Mix everything together and enjoy!

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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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!

A vegan recipe that is made with only 5 ingredients!

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Here is another one of my favorite, vegan, gluten-free, recipes from The Oh She Glows Cookbook.  It is originally intended for a breakfast meal, but I prefer to eat it as a warm, comforting dinner.

Loaded Savory Oatmeal & Lentil Bowl

-1/3 cup gluten-free rolled oats

-**1/4 cup red lentils (see note below)

-1 1/2 to 1 3/4 cups vegetable broth

-1 small clove garlic, minced (optional)

-1 small shallot, chopped, or 2 to 3 tablespoons chopped onion (optional)

Optional toppings:  Salsa, chopped green onion, hummus, crackers, avocado, salt and pepper

Instructions:

**I prefer to soak my lentils for a day beforehand to promote healthy digestion.

1.  In a medium saucepan, combine the oats, lentils, broth, garlic (if using), and shallot (if using).  Bring the mixture to a low boil over medium-high heat, then reduce the heat to medium-low and simmer, uncovered, for 8 to 12 minutes, or until thickened.  Season with salt and pepper to taste.

2.  Spoon the oatmeal into a bowl, add your desired toppings, and enjoy!

3.  Store any leftovers in an airtight container  They will keep in the refrigerator for 2 to 3 days.  To reheat, simply combine the oatmeal and a splash of vegetable broth in a small saucepan and heat over medium-low heat until warmed through.