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.

 

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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 ­čÖé

Quick and Easy Vegan Parmesan

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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┬átaste 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.

Ingredients:

  • 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

Directions:

  1. 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.
  2. Mix nutritional yeast and seasonings with cashew powder in a bowl.
  3. Sprinkle onto pasta, salad or any other recipe to your liking.

 

 

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.

Brussel Sprouts with Tahini

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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.

Ingredients:

  • ┬á3 cups of Frozen Brussel Sprouts (1 package)
  • 3 tbsp of Tahini
  • 2 tbsp of Nutritional Yeast
  • 1 tbsp of Lemon Juice
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Oregano
  • Lemon Pepper
  • Salt

*Makes 2 servings

Directions:

  1. Cook Brussel sprouts as directed on package.
  2. Mix with the rest of the ingredients.
  3. Eat and enjoy!

 

Vegan Onion Dip

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This is a good option for when you feel like having a snack for your meal. It can also be used as dip for get togethers with friends and family.

Ingredients:

  • 16 oz. of Silken Tofu
  • 1 packet of Lipton Onion Soup Mix
  • Onion powder
  • Garlic powder
  • Cumin
  • Paprika
  • Nutritional Yeast
  • Lemon juice

*Makes 4 servings.

Directions:

  1. Blend silken tofu with onion soup mix.
  2. Add in spices and lemon juice.
  3. Pair with your favorite veggies or whole wheat bread.

 

Chickpeas and Corn Salad

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Ingredients:

  • 1 can of Chickpeas (low sodium)
  • 1 can of Corn
  • 2 stalks of Celery
  • 2 Carrots
  • 1/2 of an Onion
  • Juice of 1/2 Lemon
  • Garlic Powder
  • Onion Powder
  • Lemon Pepper Seasoning
  • Ground Pepper
  • Oregano
  • Salt (optional)

*Makes 2 servings

Directions:

  1. Cook chickpeas and corn in a pan for 5-10 minutes at medium heat.
  2. Chop celery and onions and shred carrots.
  3. Combine chickpeas, corn and veggies into a bowl.
  4. Add the juice of 1/2 of a lemon and the spices.
  5. Add salt and pepper to taste.