Happy Food Friday!! If you are looking for a delicious dish to make this weekend, look no further. This recipe is dairy free, gluten free, vegan and is comforting!
Please click on the video below for the full cooking demonstration on how to make potato nachos.
I hope that you enjoy and have a great weekend!
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
- 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!)
- Wash and chop veggies.
- 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.
- In the meantime, put the remaining ingredients into a blender or Vitamix.
- When the veggies are done, drain the water (leaving 3/4 cup water to add to the blender).
- Add the soft veggies and water to the blender or Vitamix.
- Blend all of the ingredients until smooth.
- 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.
- Enjoy…and make sure to tag me on Instagram if you make this recipe :). I would love to see your creations.
Yesterday we discussed why I think it is important to leave turkeys off of our tables (on Thanksgiving and always). You may be wondering what to make for your holiday meal instead.
This was one of the many recipes that we made during our cooking class last week and it is incredibly delicious. Plus, it is comforting, warm and perfect for this time of year with its’ main ingredient being pumpkin.
I hope that you will give it a try and let me know what you think.
*This recipe has been modified from Fresh Creations. For more information, check out @freshcreationssd on Instagram.
“Cheesy” Kale Casserole
- 2 1/2 lbs Pureed Pumpkin (*we used organic, pureed pumpkin from cans instead of whole pumpkins. The directions below are for the canned option)
- 1 Yellow Onion (small dice)
- 3 Garlic Cloves (minced)
- 1 can Organic Coconut Milk (15 oz can)
- 2 cups Kale Leaves (removed from stem and leaves cut thin)
- 1 tbsp Fresh Sage (minced)
- 1/4 cup Nutritional Yeast
- 2 tbsp Extra Virgin Olive Oil
- 1 1/3 tbsp Bread Crumbs (*we used gluten free)
- 1 Bag of Macaroni (*again we used gluten free)
- Salt and pepper to taste
- In an extra large sauce pan or skillet, heat oil over medium heat and cook onions for 5 minutes, stirring occasionally. Add minced garlic and sage and continue cooking until onions are carmelized.
- While onions are carmelizing, cook pasta of choice using directions on package. Strain and set aside.
- Add pureed pumpkin, coconut milk and nutritional yeast to carmelized onion sage and garlic mixture. Stir/mix together. Cook 4 minutes.
- Add shredded kale leaves, stir everything together and let it simmer for 5 minutes. Season with salt and pepper to taste.
- Combine pasta with pumpkin and kale mixture.
- Scoop into individual ramekins or a 9×9 baking dish. Top with bread crumbs of choice. Bake for 10 minutes or until bread crumbs are golden brown.
- Garnish with green onion or chili pepper flakes (you can also add some tempeh bacon).
I truly hope that you enjoy this recipe! Please remember that it is absolutely possible to have an amazing, and satisfying, holiday meal without consuming animal products ❤
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!
Quinoa Power Bowl with Tangy Lemon-Herb Dressing
- 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
- 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)
Prepare the Smoky-Maple “Baco Bits”
- Preheat the oven to 350 degrees F and prepare a baking sheet with parchment paper.
- Add all of the ingredients in a small bowl. Marinate the nuts/seeds for about 10 minutes, stirring occasionally.
- 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
- 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.
- Fluff the quinoa with a fork, replace the cover and let cool.
Prepare the Tangy Lemon-Herb Dressing
- Soak the dates in the water for about 1/2 hour, using warm water if you are in a hurry. Do not drain.
- Add the water and dates to a blender along the rest of the ingredients, and blend.
- 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
- Toss the salad ingredients well in a large salad bowl. Drizzle on the dressing and toss to mix.
- Divide into two large salad bowl. Serve immediately, or chill for about an hour.
Click here for more information on Veg-Appeal.
And just like that summer has disappeared…..
Hello, my wonderful friends!
I just realized that it has been almost an entire summer season since I posted last. I had a summer full of activism, sanctuaries, fitness, friends and of course, food! And I wanted to share our favorite, summer recipe, that we ate time and time again. Honestly, we probably still make this recipe 2-3 times per week and never get sick of it!!
It is delicious, easy to make, packed with protein, and is great to share at parties, barbecues or even just with a friend for lunch. I hope that you enjoy it as much as we do.
Chickpea Salad Sandwich
- 1-15 oz. can of chickpeas, drained and rinsed
- 3 ½ Tablespoons Vegenaise (or other vegan mayonnaise)
- 1 ½ celery stalks, chopped
- ¼ red onion, chopped finely
- ¼ red apple, chopped finely
- ½ teaspoon yellow mustard
- 1 teaspoon fresh lemon juice
- 1 ½ teaspoon dill
- ¼ teaspoon salt
- 1 small dill pickle, chopped finely
- Black pepper to taste
- 6 Vegan Bread Slices, preferably Sourdough
- Drain and rinse chickpeas.
- Put the chickpeas in a mixing bowl and mash them with a fork.
- Add the Vegenaise and stir well.
- Add the other ingredients, stirring periodically.
- Toast the bread.
- Add the chickpea salad to your bread and enjoy.
**Feel free to include any additional sandwich ingredients including: avocado, lettuce, tomato, cucumbers.
Click here for a cooking demo for this recipe!
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.