Vegan Ranch Cashew Butter

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Ingredients:

  • 1 cup of Dry Roasted Cashews
  • 2 tbsp of Olive Oil
  • 1 handful of Fresh Dill
  • 1 handful of Fresh Parsley
  • 1 handful of Chives
  • 2 tbsp of Garlic Powder
  • 2 tbsp of Lemon Pepper
  • 1/4 Cup of Nutritional Yeast
  • Salt and Pepper to taste

*Makes 8 servings

*Dried herbs can work in substitution of fresh herbs if necessary

Directions:

  1. Blend cashews in high speed blender or food processor until a powdery consistency.
  2. Add in the rest of the ingredients and blend until a smooth consistency is reached.

*Make sure your blender or food processor can handle nuts.

 

Peanut Butter Dates

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This recipe is a great option if you are looking for something decadent but minimally processed. It also is a good option when you are on a hike, long bike ride or on-the-go. You can also use this as an easy-to-prepare snack for work or packing in school lunches.

Ingredients:

  • 2 Medjool Dates
  • 1 tbsp of Peanut Butter

*Makes 1 serving

Directions:

  1. Cut a slit in the dates and remove the pit.
  2. Stuff each date with half a tablespoon of peanut butter.
  3. Enjoy ūüôā

Sundried Tomato and Basil Cashew Spread

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Ingredients:

  • 1.5 cups of Roasted Unsalted Cashews
  • 0.25 cups of Unsalted Pine Nuts
  • 2 tbsp of Extra Virgin Olive Oil
  • 6 Cloves of Garlic
  • 0.25 cups of Basil
  • Juice of 1/2 a Lemon
  • 0.5 cups of Sun-dried Tomato
  • Salt & Pepper to taste
  • Add a small amount of water into blender/ food processor if needed to make it blend.

*Makes 8 servings

Directions:

  1. Add ingredients into high-speed blender or food processor.
  2. Blend.
  3. Move ingredients around if the blender/food processor gets stuck.
  4. Add in a small amount of water if needed to keep things blending.

*Check the capabilities of your blender/food processor before making this recipe.

Pecan Pie Butter

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Ingredients:

  • 2 cups of Unsalted Roasted Pecans
  • 3 tbsp of Coconut Oil
  • 4 tbsp of Maple Syrup
  • 2 tbsp of Cinnamon
  • A few dashes of Salt

*Makes 10 servings

**Check with the capabilities of your blender/ food processor before making this recipe.

Directions:

  1. Microwave coconut oil if it is in a solidified state.
  2. Measure out pecans (2 cups) and put in blender or food processor.
  3. Once blended into a flour like consistency, add in coconut oil, maple syrup and cinnamon.
  4. Blend until desired consistency is reached.
  5. You may need to periodically use a spatula to scrape the nut butter from sides to bottom of blender/ food processor.
  6. Bon Appetite!

 

 

Veganism for People Who Love Eating

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One of the questions I am most often asked about a vegan diet is “What do you eat?”. My immediate answer is usually “Plants.”, although to many that means a sad boring salad.

It is easy to focus on what you can’t have rather than everything you can have when it comes to any restrictive diet. Here are just a few¬†examples of delicious vegan foods.

  1. Bean or Sofritas burritos
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Chipotle Vegan Burrito

2. Chips and Guacamole

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3. Cheese-less pizza (it’s actually really delicious!)

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4. Oreos (really)

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5. Pad Thai

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Recipe here.

6. Sweet Potato Fries

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Recipe here.

7. Sushi

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Recipe here.

8. Fruit Smoothies

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9. Hummus

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10. Chana Masala

Choleindia

Recipe here.

 

These are only a few examples of delicious vegan foods. There is more to a vegan diet than just salads, green smoothies and rice and beans. The amount of delicious plant based recipes out there are endless.

 

Pesto Hummus

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Ingredients:

  • 2 cans or 3 cups of Chickpeas (save of the juice).
  • 3 tbsp Pine Nuts
  • 3 cloves of Garlic
  • 6 tbsp of Basil Paste (or fresh basil if you have it in)
  • 1 tbsp of Olive Oil
  • Juice of 1/2 a Lemon
  • Salt and Pepper to taste (optional)

*Makes 6 servings

**Use vegetable broth if you don’t use canned chickpeas.

Directions:

  1. Add 1 can of chickpeas into a  blender with the chickpea juice until smooth.
  2. Add in the pine nuts, garlic, basil/ basil paste, olive oil and lemon juice. Blend.
  3. Strain the second can of chickpeas and add to the blender. Add the juice until the right texture is reached.
  4. Keep blending until a smooth consistency is reached.
  5. Add salt and pepper to taste.
  6. Enjoy with whole wheat pita, add to a wrap, use in a salad or dip your favorite veggies in it.

Chickpeas with Mustard and Capers Sauce

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Ingredients:

  • 2 cans or 3 cups (cooked) of Chickpeas
  • 2 tbsp of Earth Balance or Olive Oil
  • 4 tbsp of Dijon Mustard
  • 4 tsp of Capers
  • 1 medium Onion
  • 4 cloves of Garlic
  • 1/4 cup of Vegetable Broth
  • 1 cup of Unsweetened Soy Milk
  • 1/8 cup of White Wine
  • 2 cups of Spinach

*Makes 4 servings.

Directions:

  1. If using dried chickpeas, cook ahead of time.
  2. Cook onions and garlic with Earth Balance or oil in a large pan.
  3. Once the onions are somewhat cooked, add all remaining ingredients except the chickpeas.
  4. Once the spinach has reduced in size, add the chickpeas.
  5. Cook until chickpeas are adequately heated.
  6. Serve with brown rice or more vegetables.