Cashew Cream

I love making a big breakfast on Sunday morning - pancakes or waffles, french toast, crepes...YUM!  I also love a little fruit and cream on top.  I've recently started making cashew cream to add to a variety of dishes.  You can make it sweet or savory - the options are endless!  Here is the basic recipe with ideas to modify below:

You will need:

1 C raw cashews, soaked for at least 2 hours (not more than 8)
1/3C - 2/3C water

Place above ingredients in a blender (such as a Vita-mix) or food processor until completely smooth.  Adjust water to desired consistency.

*To sweeten it up, add 1/2 tsp pure vanilla extract, 1/8 tsp salt (optional), 1-2 tbsp sweetener (such as agave nectar or maple syrup)  You could also add fresh fruit juice, such as orange, for more flavor.

*For a savory sauce, add 1/8 tsp salt and some lemon juice - maybe a tsp or two.  You could also toss in some fresh herbs, like basil or cilantro, depending on your dish.  Enjoy!

One Pot Pasta

I find a ton of recipes on Pinterest...but don't make very many of them.  One caught my eye yesterday that sounded to good - and too easy - to be true.  So, I decided to give it a try.  It was both good and easy!  I made some minor modifications to the original recipe (www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1).  Enjoy!

You will need:

12 oz linguini (I used 100% whole wheat)
4 cloves garlic, sliced
1 medium sized sweet onion, chopped
1 - 15 oz can diced tomatoes with juice (I used fired roasted tomatoes)*
3 tomatoes, cubed
2 tbsp each fresh basil and fresh oregano, chopped
1 tsp red pepper flakes
2 tsp olive oil
4 C vegetable broth
1/2 C water
Salt & pepper to taste

Place the linguini, garlic, onion, tomatoes, pepper flakes, and half the herbs in a large stock pot.  Add the broth, water and oil and combine.  Bring pot to a boil, cover, and reduce to medium low.  Cook for 10 minutes, stirring frequently.  Add remaining herbs, stir, and continue to cook until noodles are tender - about another 5 minutes.  Add salt and pepper to taste and enjoy!

*If you prefer to use just fresh tomatoes, add 3 more in place of the can of tomatoes along with another 1/4 C water.

Curried Potatoes & Cauliflower

I decided to try a new marinade from Sukhi's - Tandoori Marinade (check it out at www.sukhis.myshopify.com).  I've used the Tiki Masala and Korma Curry, but never Tandoori.  To go along with it, I wanted something new.  So, I found a recipe for curried potatoes and cauliflower, altered it a bit, and came up with this.  It was beyond delicious!!!  Enjoy!

You will need:

1/2 head of cauliflower, chopped into bite sized pieces
2-3 medium sized red potatoes, chopped into bite sized pieces
2 tsp ground cumin
2 tsp ground tumeric
1 tsp chili powder
1 tsp garam masala
1 tsp ground coriander
1/2 tsp ground ginger (1" minced fresh ginger would work here)
2 tbsp coconut oil
3 cloves garlic, minced
1 medium sized onion, finely chopped
1 - 13 1/2 ounce can unsweetened coconut milk
1 large jalapeno pepper, diced (optional)
Salt to taste

Combine cumin, tumeric, chili powder, garam masala and coriander and set aside.  In a medium pan with lid, warm oil over medium high heat.  Add garlic, onion, ginger, and jalapeno (if using).  Cook until onions begin to brown slightly.  Add coconut milk, potatoes, cauliflower, and spice mixture.  Stir to combine, bring to boil, and cover.  Reduce heat to simmer and cook until tender, stirring periodically.  Serve over basmati rice.*

To add a little flavor to the rice, try this recipe:

1 C brown basmati rice
1 1/2 C coconut water
1/2 pineapple juice

Cook in a rice cooker if you have one.  Otherwise, you can combine all ingredients in a mircrowave safe bowl and cook on high for 16-18 minutes or until tender.

Vegan Mac & Cheese

My daughter came to me asking for mac & cheese for lunch.  I had no clue how to make this vegan.  So, I searched the web and found a great (& easy) recipe using Daiya cheese.  It took about 10 minutes to put together - just long enough to boil the noodles.  The taste was great!  This recipe could be altered slightly by changing the cheese flavor, adding hot sauce, and/or vegetables to mix things up.  Enjoy!

You will need:

2 C pasta of your choice, boiled until al dente
1/2 C vegetable broth
1/2 C vegan sour cream
1 C Daiya vegan cheese shreds (I used cheddar, but any of their flavors will work here)
Salt & Pepper to taste

*Optional - a few dashes of hot sauce or some cooked veggies, such as broccoli, carrots, cauliflower, etc.

While pasta is boiling, whisk together broth and sour cream over medium heat until well combined.  Add cheese, salt, pepper, and hot sauce (if using) and stir until cheese has melted.  Meanwhile, drain the pasta.  Pour the cheese sauce over the pasta and stir.  Add cooked veggies now if using and stir to combine.  Enjoy!

Kettle Corn

I've been a big fan of popcorn for as long as I can remember.  And, in more recent years, added kettle corn to my list of favorites.  I always assumed it was hard to make, but recently decided to find out.  I was wrong.  It is very easy and quick...and delicious!

You will need:

1/4 C coconut oil (you can use vegetable oil here)
1/2 C popcorn kernels
1/4 C sugar (I used organic evaporated cane juice sugar - so much tastier!)
Salt to taste

In a large pot with a lid, warm oil over medium-high heat.  Add popcorn.  When it starts to sizzle, sprinkle sugar over the top, shake, and place cover on pot.  It is important to keep the pot moving to avoid burning the sugar.  Continue shaking the pot until the popping has slowed and almost stopped.  Pour popcorn into a large bowl and sprinkle with salt.  Allow to cool for about 5-10 minutes.  Enjoy!

Raw Vegan Zucchini Alfredo

Last night I attended a raw vegan cooking/juicing class hosted by 24 Carrots restaurant owner at Whole Foods in Chandler.  One of the recipes she demonstrated was raw vegan zucchini alfredo.  It was not only delicious, but took mere minutes to make.  I had to try to make it for myself.  From start to finish it took less that 10 minutes to prepare.  So easy, so delicious....what's not to love!!!

For the sauce, you will need:

2 Cups raw cashews, soaked in water (I soaked mine for only a few minutes)
1 C plain coconut milk
1 heaping tbsp nutritional yeast flakes
2 cloves garlic
salt & pepper to taste

For the noodles, you will need:

2-3 zucchini
2-3 carrots, peeled

In a food processor with a shredding disc, shred the zucchini and carrots.  You can also accomplish this using a spiral cutter (sadly I do not have one....yet!).  Set aside.  Meanwhile, place all the sauce ingredients in a blender (a Vita Mix works great here) and blend until smooth.  You can add more coconut milk to thin to your desired consistency.  Pour sauce over zucchini and carrots and combine.  Adjust salt and pepper as needed.  Enjoy!!

Sloppy Joe's with Sweet Potato and Parsnip Hash

Sloppy Joe's are one of those foods that most people have had in one form or another.  I have most frequently had them from the sauce out of a can.  Today I decided to make my own sauce from scratch.  It was so much better and super easy to boot!  I made a side of root vegetable hash to go with.  Enjoy!

For the Sloppy Joe's:

1 tbsp olive oil

1 small onion, diced

16 oz veggie burger (your favorite - I used Loma Linda brand)

1-15 oz can tomato sauce

1 tbsp brown sugar

5-6 squirts worcestershire sauce (anchovy free)

1-2 tsp smoked paprika

1 tsp chili powder

1 tsp garlic powder

salt & pepper to taste

Heat oil in a pan over medium-high heat.  Add onions and cook until they just start to brown - about 5 minutes.  Add burger and cook until warmed through and slightly browned.  Add remaining ingredients and stir thoroughly.  Reduce eat to low and allow to cook for about 10 minutes.  Enjoy on your favorite whole grain bun!

For the Hash:

2 small sweet potatoes or yams, peeled and diced

3 medium sized parsnips, peeled and diced

1 small onion, diced

1 clove onion, minced

1-2 tbsp olive oil

1 tsp smoked paprika (optional)

1 tsp onion powder

salt & pepper to taste

Boil the sweet potatoes and parsnips in salted water for about 3-4 minutes, or until they just start to get tender.  Drain.  Meanwhile, heat oil over medium-high heat.  Add onions and garlic and cook for about 2-3 minutes.  Add sweet potatoes and parsnips.  Allow to cook until the veggies begin to brown.  Add seasoning and stir well to combine.  Reduce heat to medium-low and continue to cook for another 5-10 minutes, or until the veggies are browned and cooked through.  I served mine with chipotle cream (see previous post - roasted vegetable tostadas).

Roasted Vegetable Tostadas with Chipotle Cream

I love watching Food Network.  Recently on the show Giada at Home, all the recipes were vegetarian. Needless to say I was super excited!  This recipe is adapted from one featured on the episode.  It was so good!  Even the kids gave it 2 thumbs up :)

You will need:

1 butternut squash, peeled, deseeded and cut into 1/2" pieces
3 zucchini squash, cut into 1/2" pieces
1-2 Bell peppers (I used orange), deseeded and cut in 1/2" pieces
2 tbsp olive oil
1 tsp oregano
2 tsp cumin
1/2 tsp ground chipotle powder
1 tsp salt
5-6 corn tortillas
1 tomato, diced (optional)
1 avocado, diced (optional)

For the cream:

1 C vegan mayo
2-3 canned chipotle peppers in adobo sauce, deseeded and diced
Juice from 1 small lime
1/2 tsp salt
1/4 tsp ground chipotle powder


Preheat oven to 400 F.  In a large bowl, place the first 8 ingredients and stir to combine.  Lay vegetables out onto a baking sheet (lightly sprayed with Pam) in a single layer.  Cook for 30-35 minutes, or until soft and golden brown.

Meanwhile, place ingredients for the cream in a food process and combine until smooth.

To make the tostadas, preheat a skillet on high.  Brush the tortillas on each side with oil.  Place in pan until crispy brown on each side.

To assemble, spread cream on the bottom and pile the veggies on top.  You can top with diced tomatoes and/or diced avocado.  Enjoy!