Vegan Ranch Cashew Butter

IMG_1737.jpg

screen-shot-2016-12-20-at-12-06-31-am

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.

 

Advertisements

Peanut Butter Dates

IMG_1658.jpg

screen-shot-2016-10-18-at-1-39-39-pm

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

IMG_1567

Screen Shot 2016-08-14 at 11.13.05 AM

Screen Shot 2016-08-14 at 11.13.30 AMScreen Shot 2016-08-14 at 11.13.25 AM

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.

 

 

Brussel Sprouts with Tahini

IMG_1102

Screen Shot 2016-01-12 at 8.40.37 PM

 

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!

 

Pecan Pie Butter

IMG_1074

Screen Shot 2016-01-07 at 11.10.27 PM

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!

 

 

Vegan Garlic Mashed Potatoes

IMG_0966

Screen Shot 2015-11-24 at 6.36.37 PM

 

Ingredients:

  • 8 Potatoes
  • 4 cloves of Garlic
  • 1/2 tbsp of Olive Oil
  • 2 tbsp of Vegan Butter
  • 1/2 cup of Plant Milk (I used unsweetened soy)
  • Salt and Pepper to taste

*Serves 6

Directions:

  1. Fill large pot about 1/2 – 2/3 full of water and boil.
  2. Peel potatoes.
  3. Cut potatoes into quarters (so it will cook faster) and put in water once it is boiling.
  4. Boil until soft enough to mash.
  5. While potatoes are boiling, roast garlic in olive oil.
  6. Once potatoes are boiled, drain water and add in the plant milk.
  7. Mash.
  8. Add vegan butter and garlic.
  9. Mash until desired consistency is reached.
  10. Add salt and pepper to taste.

Goes well with my chunky vegetable gravy.

 

 

Chickpeas and Corn Salad

IMG_1038

Screen Shot 2015-11-15 at 3.47.57 PM

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.