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.
2 Medjool Dates
1 tbsp of Peanut Butter
*Makes 1 serving
Cut a slit in the dates and remove the pit.
Stuff each date with half a tablespoon of peanut butter.
One of the great uses of cheese is how easily you can make it a topping for almost any savory dish and it almost always will make it more delicious. This is part of what makes giving up cheese one of the hardest parts about going vegan. While this recipe isn’t made to taste like parmesan, it works as a healthy and tasty alternative that has a similar use and effect.
Sprinkle it on top of pasta, a salad or anything else you can think of.
2/3 cup of Roasted, Unsalted Cashews
1/3 cup of Nutritional Yeast
2 tbsp of Garlic Powder
2 tbsp of Lemon Pepper
1 tbsp of dried Oregano
1 tbsp of dried Parsley
Add salt and pepper as preferred.
*Makes 6 servings
Add cashews into high speed blender (e.g. Vitamix) or food processor until it forms a powdery texture. Stop once a powdery texture is reached, otherwise it will turn into a nut butter.
Mix nutritional yeast and seasonings with cashew powder in a bowl.
Sprinkle onto pasta, salad or any other recipe to your liking.
This is one of my favorite recipes to use when I want a quick, easy and delicious way to add more veggies into my day. I use this same recipe with spinach, broccoli or really any other veggie I’m in the mood for.