gluten free

Easy Vegan Chocolate Fudge

When I was a kid, we spent countless weekends camping out in the North Ga Mountains. By camping I mean sleeping comfortably in an RV right outside of the tourist town of Helen, Ga. It’s a cute little mountain town that looks like an old Bavarian village. Growing up the shops ranged from things like candle making, local jewelry, outlets, a cool/creepy wax museum, and the fudge shop! My dad always let me get fudge and it was the thing I looked forward to the most. Fast forward 20 something years and we recently went back to take our own kids. Neeless to say, the architecture hasn’t changed, but the shops and crowds certainly have. It’s still charming and fun to visit, but It wasn’t the Helen of my childhood. Time keeps on moving I guess, and people no longer want swirly, hand dipped, wizard and dragon carved candles? What?!?! I was genuinely surprised by this? I was able to get ridiculous matching airbrush t-shirts with one of my favorite old friends, but otherwise it was sort of a let down. Also, now that we are vegan, I couldn’t share the joy of choosing a slab of fudge with my kids…So whats a girl to do, other than go home and make her kids some vegan fudge, and assure them that back in the day, Helen was once one of her favorite places on earth. An amazing place I spent summers floating down the Chattahoochee river on innerr tubes, watching candles get carved, and eating enough fudge to make you sick. I just hope we can give our kids memories like this, and find our own places that they hold dear in their hearts, even if they change over time. And I assure you every time I make a batch of vegan fudge, I will remember Helen like it was when I was a kid, and it will make my heart happy. So, now where can a girl get a swirly, glittered, hand carved wizard candle?

When I was a kid, we spent countless weekends camping out in the North Ga Mountains. By camping I mean sleeping comfortably in an RV right outside of the tourist town of Helen, Ga. It’s a cute little mountain town that looks like an old Bavarian village. Growing up the shops ranged from things like candle making, local jewelry, outlets, a cool/creepy wax museum, and the fudge shop! My dad always let me get fudge and it was the thing I looked forward to the most. Fast forward 20 something years and we recently went back to take our own kids. Neeless to say, the architecture hasn’t changed, but the shops and crowds certainly have. It’s still charming and fun to visit, but It wasn’t the Helen of my childhood. Time keeps on moving I guess, and people no longer want swirly, hand dipped, wizard and dragon carved candles? What?!?! I was genuinely surprised by this? I was able to get ridiculous matching airbrush t-shirts with one of my favorite old friends, but otherwise it was sort of a let down. Also, now that we are vegan, I couldn’t share the joy of choosing a slab of fudge with my kids…So whats a girl to do, other than go home and make her kids some vegan fudge, and assure them that back in the day, Helen was once one of her favorite places on earth. An amazing place I spent summers floating down the Chattahoochee river on innerr tubes, watching candles get carved, and eating enough fudge to make you sick. I just hope we can give our kids memories like this, and find our own places that they hold dear in their hearts, even if they change over time. And I assure you every time I make a batch of vegan fudge, I will remember Helen like it was when I was a kid, and it will make my heart happy. So, now where can a girl get a swirly, glittered, hand carved wizard candle?

INGREDIENTS:

  • 4 1/2 oz vegan dark chocolate

  • 1 can full fat coconut milk or cream

  • 1/2 cup sugar

  • 1/4 cup peanut, almond, or sunbutter

  • pinch of salt

  • 1/4 cup chopped walnuts (optional)

INSTRUCTIONS:

  1. Chop the dark chocolate into small pieces.

  2. Add chocolate, sugar, and coconut milk to a medium sauce pan. Heat over medium/low heat, allowing the the chocolate to melt, and the mixture to come to a simmer. Let the mixture simmer for about 5-7 minutes, stirring continuously. Stir in the peanut butter and allow it to melt. Add the pinch of salt.

  3. Line an 8x8 baking dish with parchment paper. Pour the fudge mixture into the pan.

  4. Top with walnuts if you like, then allow the fudge to chill uncovered in the fridge for about 4 hours to firm up.

  5. Cut and serve fudge. Store leftovers in an airtight container in the fridge.

IMG_2234.jpg

Alabama White Sauce Caesar Salad with Grilled Tofu

I have tried a ton of vegan caesar salad recipes, and dressings over the years, and until now none have been a winner. So when recently I was making a caesar salad, and contemplating the protein I would add, I decided on Alabama White Sauce Grilled Tofu, and a light bulb went off. Alabama White Sauce (AWS) is a a tangy, vinegar and mayo based bbq sauce which originated it Northern Alabama at Big Robs Bar-B-Q. Our AWS is a vinegar and mayo based sauce like the original, with a little kick and has just enough tang to work as a caesar dressing substitute. AWS is a staple condiment in our house because it is delicious and versatile, and not just for bbq! So after I grilled up the tofu, it occurred to me to take the leftover sauce and turn it into the dressing for this salad . PURE JOY! It was so good that I will never attempt another “caesar” dressing recipe again. I also added some carrots and avocado to this salad because I’m adult and I can do what I want..right?? And what I want is avocado and carrots on everything, even if it's not the norm, who cares if it tastes good. So if you are searching for a super tasty, all be it nontraditional caesar salad recipe, here ya go! And my guess is if you try it, AWS will become a fridge staple for you as well.

I have tried a ton of vegan caesar salad recipes, and dressings over the years, and until now none have been a winner. So when recently I was making a caesar salad, and contemplating the protein I would add, I decided on Alabama White Sauce Grilled Tofu, and a light bulb went off. Alabama White Sauce (AWS) is a a tangy, vinegar and mayo based bbq sauce which originated it Northern Alabama at Big Robs Bar-B-Q. Our AWS is a vinegar and mayo based sauce like the original, with a little kick and has just enough tang to work as a caesar dressing substitute. AWS is a staple condiment in our house because it is delicious and versatile, and not just for bbq! So after I grilled up the tofu, it occurred to me to take the leftover sauce and turn it into the dressing for this salad . PURE JOY! It was so good that I will never attempt another “caesar” dressing recipe again. I also added some carrots and avocado to this salad because I’m adult and I can do what I want..right?? And what I want is avocado and carrots on everything, even if it's not the norm, who cares if it tastes good. So if you are searching for a super tasty, all be it nontraditional caesar salad recipe, here ya go! And my guess is if you try it, AWS will become a fridge staple for you as well.

INGREDIENTS:

Alabama White Sauce Caesar Dressing:

  • 1/2 batch Alabama White Sauce

  • 2 tablespoons apple cider vinegar

  • 1 teaspoon minced garlic

  • 2 teaspoons lemon juice

INSTRUCTIONS:

preheat oven to 350 degrees (for the croutons)

  1. For the croutons, cut day old bread into bitesize cubes. Place the cubes in a large bowl along with 2 teaspoons of oil and all purpose seasoning and toss.

  2. Once the bread is coated, spread the cubes onto a cookie sheet in a single layer, and bake for about 10 minutes or until the cubes are crisp and well toasted.

  3. Wash and chop the lettuce. Peel and dice the avocado.

  4. For the dressing, whisk together the Alabama White Sauce with 2 tablespoons apple cider vinegar, garlic and lemon.

  5. Add lettuce, avocado, carrots, and croutons to a large bowl. Drizzle with desired amount of dressing (enough to coat the lettuce) and top with strips of Alabama White Sauce Grilled Tofu and parmesan cheese to serve.

serves 4-5

If you liked this recipe, try these:

Alabama White Sauce Tofu Skewers

Alabama White Sauce

Alabama White Sauce Tempeh Tacos

The Perfect Vegan Lasagna

If you have been looking for the perfect, cheesy, gooey, saucy, vegan lasagna, look no further! Layers of noodles, tofu ricotta, homemade marinara, and the perfect vegan mozzarella sauce make this lasagna the best vegan lasagna I have had, hands down! It’s my go to dish to bake up for all of our non vegan friends and family, because no one ever even knows its vegan! We are house divided where lasagna is concerned, some preferring veggie lasagna, and others a classic “meaty” lasagna. So I have given instruction on making this lasagna 2 ways! Because two kinds of lasagna are always better than one!! Right?!?!? If you are looking for a mini version that is perfect for meal prep, check out the links below for our  Muffin cup lasagna , and our  Lasagna stuffed peppers !!

If you have been looking for the perfect, cheesy, gooey, saucy, vegan lasagna, look no further! Layers of noodles, tofu ricotta, homemade marinara, and the perfect vegan mozzarella sauce make this lasagna the best vegan lasagna I have had, hands down! It’s my go to dish to bake up for all of our non vegan friends and family, because no one ever even knows its vegan! We are house divided where lasagna is concerned, some preferring veggie lasagna, and others a classic “meaty” lasagna. So I have given instruction on making this lasagna 2 ways! Because two kinds of lasagna are always better than one!! Right?!?!? If you are looking for a mini version that is perfect for meal prep, check out the links below for our Muffin cup lasagna, and our Lasagna stuffed peppers!!

INGREDIENTS:

  • 1 box lasagna noodles (regular or gluten free) DO NOT BOIL THE NOODLES. We will be using them dry in the recipe. This works fine, and there is no need to boil them first. Do not use “no boil” noodles. They typically contain eggs. Just use regular lasagna noodles.

Tofu Ricotta:

  • 1 package extra firm tofu, drained

  • 2 tablespoons nutritional yeast

  • Juice from 1/2 lemon

  • 2 teaspoons miso paste

  • 1 teaspoon minced garlic

  • 1/2 onion

  • 1/2 teaspoon of salt

1. Add the onion to a high speed blender or food processor and blend for a minute to mince up. Add remaining ingredients and blend until completely smooth.

White Cheese Sauce:

  • 1 cup of cashews (soaked in hot water a few hours, or coved in water and microwaved 3 minutes)

  • 2 cups of water

  • 2 teaspoons minced garlic

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon salt

  • 1/4 cup corn, or tapioca starch

  • 2 tablespoons nutritional yeast

1.Drain cashews. Add cashews and remaining ingredients to a high speed blender or food processor and blend until completely smooth and liquified. Make sure there are no little bits of cashews left.

2. Add the mixture to a medium sized sauce pan and heat over medium heat, whisking continuously. The mixture will go from liquid to thick very quickly so do not stop stirring! You want the cheese sauce to be the constancy of a thick pudding. If it gets clumpy or too thick, you can add a little more water to the pan and it will thin back out.

The Sauce:

  • 1 28 oz can crushed tomatoes

  • 1 14.5 oz can diced tomatoes drained

  • 1 carrot, diced

  • 1 yellow onion, diced

  • 1 bell pepper, diced (optional)

  • 1 cup diced mushrooms (optional)

  • 4 cups raw spinach (optional)

  • 2 cloves crushed garlic

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • salt and pepper to taste

  • splash or 2 of red wine (optional)

“Meaty” option:

If you would rather have a ‘meaty” sauce, you could omit the carrot, pepper, and mushroom, spinach, and add a bag of meatless crumbles, or even use 2-3 Beyond Beef brand burgers. Simply thaw them ,and cook as you would ground meat before adding to the sauce.

  1. In a large sauce pan, sauté all of the veggies and garlic in a few teaspoons of oil until tender. if using spinach, add it last and let it cook down for a few minutes to evaporate some of the liquid.

  2. Add Wine and let cook for a minute

  3. Add both cans of tomatoes, and spices, and let the sauce simmer for 15-20 minutes.

INSTRUCTIONS:

Preheat oven to 350 degrees

  1. Start by adding a little sauce to the bottom of a 9x13 baking dish.

  2. Add a layer of noodles. Next, spread a nice sized scoop of tofu ricotta over the noodles, followed by marinara, then a layer of cheese sauce.

  3. Repeat layers until you have used up all of the ingredients.

  4. Make sure the top layer is the white cheese sauce. You can add some Italian seasoning to the cheese sauce if you like before you bake.

  5. Cover with foil a and bake at 350 degrees for 45- 60 minutes. Remove the foil after about 20 minutes so the top can begin to brown . If you have filled the pan to the top you might want to put it on a baking sheet, incase it decides to bubble over.

  6. Let lasagna cool a bit before before cutting, and serving.

If you like this recipe, try these:

Muffin Cup Vegan Lasagna

Vegan Lasagna Stuffed Peppers

 

 

 

Apricot Jam

Apricot jam is as easy as chopping dried fruit, mixing it with sugar and water, and heating it until it has tuned to jam! It is always cheaper than buying it already made and only takes about half an hour. I love apricot jam in hamantaschen cookies, on toast, or as a cake filling. It also works well to sweeten sauces when making things like stir fry, and makes a great addition to a vegan cheese board. With so many uses, and with it taking so little time to whip up a batch of this deliciously easy jam, what are you waiting for?

Apricot jam is as easy as chopping dried fruit, mixing it with sugar and water, and heating it until it has tuned to jam! It is always cheaper than buying it already made and only takes about half an hour. I love apricot jam in hamantaschen cookies, on toast, or as a cake filling. It also works well to sweeten sauces when making things like stir fry, and makes a great addition to a vegan cheese board. With so many uses, and with it taking so little time to whip up a batch of this deliciously easy jam, what are you waiting for?

INGREDIETS:

  • 1 cup dried apricots, chopped

  • 1 cup sugar

  • 2 cups water

  • 1 tablespoon lemon juice

  • pinch of salt

INSTRUCTION:

  1. Chop the apricots as finely as you can get them with a good, sharp knife.

  2. Add the apricots, and remaining ingredients to a medium sized sauce pan over medium heat.

  3. Once the water begins to simmer, reduce the heat to low.

  4. Allow the mixture to simmer for around 30 minutes, stirring regularly. The Apricots will begin to break down, the liquid will cook out, and you should begin to get a thick, and sticky jam that will stick to the back of a spoon without sliding off.

  5. Once the jam thickened, transfer to a mason jar and store in the fridge for several weeks.

Quick Dill Sauerkraut

Quick refrigerator sauerkraut is so easy to make, in fact you can whip up a batch in as little as 15 minutes. Just chop, microwave, and refrigerate! See, easy peasy. Now who wants a Ruben?!?!

Quick refrigerator sauerkraut is so easy to make, in fact you can whip up a batch in as little as 15 minutes. Just chop, microwave, and refrigerate! See, easy peasy. Now who wants a Ruben?!?!

Ingredients:

  • 1 small head green cabbage

  • 1 cup white vinegar

  • 1/2 cup water

  • 1 tablespoon salt

  • 2 teaspoons dried dill

  • 1-2 teaspoons caraway seed (optional)

Instructions:

  1. Wash and core the cabbage.

  2. Finely chop the cabbage and place in a large glass bowl.

  3. Add the remaining ingredients to the bowl, and cover in plastic cling wrap.

  4. Microwave for 7 minutes. Remove from microwave but leave the plastic wrap on until the cabbage has cooled.

  5. Transfer the cabbage and liquid to a large mason jar or airtight storage container.

  6. Store in the refrigerator.

Sweet Aquafaba Whip (Meringue)

Aquafaba is a magical thing! Whatever genius decided chickpea liquid could be whipped up into a light, perfect, fluffy, could needs a trophy, hug, high five, and a million dollars as far as I am concerned. Original aquafaba is used often as an egg replacer in baked goods.. This versions has a good bit of sugar in it, so it whips up to a sweet, glossy cloud, that can be used in place of whip cream, or as a perfect vegan meringue. Just like meringue, this aquafaba will brown beautiful in the oven, and works great for pies, cakes, banana pudding, or anything else that would need a vegan meringue. So lets just give a big ol HECK YES to the brain that realized this magic, and may all of your pies be covered in the most glorious vegan meringue from this day forward.

Aquafaba is a magical thing! Whatever genius decided chickpea liquid could be whipped up into a light, perfect, fluffy, could needs a trophy, hug, high five, and a million dollars as far as I am concerned. Original aquafaba is used often as an egg replacer in baked goods.. This versions has a good bit of sugar in it, so it whips up to a sweet, glossy cloud, that can be used in place of whip cream, or as a perfect vegan meringue. Just like meringue, this aquafaba will brown beautiful in the oven, and works great for pies, cakes, banana pudding, or anything else that would need a vegan meringue. So lets just give a big ol HECK YES to the brain that realized this magic, and may all of your pies be covered in the most glorious vegan meringue from this day forward.

INGREDIENTS:

  • 1 can of chickpea liquid

  • 3/4 cups sugar

  • 1/4 teaspoon cream of tarter, or salt (this stabilizes the whip)

INSTRUCTIONS:

  1. Add chickpea liquid, sugar, and cream or tarter or salt to a stand mixer or a large bowl if you are using an electric hand mixer.

  2. Beat on high for about 10 minutes. I know this seems like a long time, and it will seem like the cream/meringue is not going to come together, but it will. You will know its done when stiff peeks form, and it becomes kind of shiny, and glossy.

  3. You can use the aquafaba as a whip cream as is, or use it as meringue. It will brown very nicely in the oven, and honestly most people never know it is not egg meringue.

  4. You can refrigerate any lefterovers and use with 2-3 days. You will just have to rebeat the whip because it will start to turn back to its liquid form. But don’t worry, it will rewhip to its original tasty glory in a few minutes.

Tarragon Almond "Chicken" Salad with Jackfruit

Jackfruit is an easy and popular substitute for shredded meat. It works especially well as a chicken salad substitute, and is perfect for this tarragon and almond “chicken” salad recipe. This jackfruit salad is savory, creamy, and has just the right amount of crunch from the onion and almonds. I love it on crackers, or on top of a nice green salad, but it also makes a pretty tasty sandwich! It also works well as a party appetizer severed with fresh cut veggies,  vegan coconut milk gouda  and crackers.

Jackfruit is an easy and popular substitute for shredded meat. It works especially well as a chicken salad substitute, and is perfect for this tarragon and almond “chicken” salad recipe. This jackfruit salad is savory, creamy, and has just the right amount of crunch from the onion and almonds. I love it on crackers, or on top of a nice green salad, but it also makes a pretty tasty sandwich! It also works well as a party appetizer severed with fresh cut veggies, vegan coconut milk gouda and crackers.

INGREIENTS:

  • 1 can jackfruit in brine, drained and rinsed

  • 1/4 small yellow onion, finely diced

  • 1/4 cup vegan mayo

  • 2 teaspoons dried tarragon

  • 1 teaspoon onion salt

  • 1/2 teaspoon black pepper

  • 1 teaspoon fresh or dried parsley

  • 1/2 teaspoon garlic powder

  • 2-4 tablespoons sliced almonds

INSTRUCITONS:

  1. Drain the jackfruit and rinse well. Shred the pieces of jackfruit over a medium sized bowl using your fingers. You can also chop the jackfruit, but I find it easier to just use my hands.

  2. Add the remaining ingredients to the bowl with the jackfruit and mix well.

  3. Serve with crackers, veggies, on a salad, or sandwich. Store leftovers in an airtight container in the fridge for 2 to 3 days.

IMG_1660.jpg

Vegan Beer Cheese Sauce

Whats better than vegan cheddar cheese sauces you might ask? Vegan BEER cheese sauce, y’all !! I honestly don’t know why I used water all of these years? All of those years that I now can not get back. But that just means I have a lot of lost time to make up for, and I am gonna start dipping, pouring, slathering this magic vegan beer cheese on everything! Who’s with me on this one?

Whats better than vegan cheddar cheese sauces you might ask? Vegan BEER cheese sauce, y’all !! I honestly don’t know why I used water all of these years? All of those years that I now can not get back. But that just means I have a lot of lost time to make up for, and I am gonna start dipping, pouring, slathering this magic vegan beer cheese on everything! Who’s with me on this one?

Ingredients:

  • 1 cup cashews

  • 1 can of beer

  • 4 tablespoons nutritional yeast

  • 1 teaspoon turmeric

  • 1/2- 1 teaspoon salt

  • 1/2 teaspoon smoked paprika

  • 1 tablespoon apple cider vinegar

  • 2 teaspoons light miso paste

  • 4 tablespoon tapioca or corn starch

  • 1 tablespoon dijon mustard

  • 1 teaspoon minced garlic (optional)

Instructions:

  1. Cover cashews in hot water and soak for several hours, or cover in water in a microwave safe container and microwave for 3 minutes Drain the cashews and rinse.

  2. Add the cashews and remaining ingredients to high speed blender or food processor, and blend on high until the mixture is completely smooth.

  3. Transfer the cheese sauce to a medium sized sauce pan. Heat on the stove top over medium heat, stirring continuously with a whisk until the mixture begins to thicken. Once the mixture has began thickening, remove from heat. If you get the sauce too thick, you can add some water (or more beer) and thin it back out. Even if it looks lumpy and weird, just add the water and whisk well.

  4. You can garnish with more paprika. Serve with fresh bread , vegan soft pretzels, or cut up veggies.

  5. Store in an airtight container in the fridge for about a week. Reheat on the stove top or microwave.

IMG_1468.jpg

Easy Homemade Bagels

Warm, chewy on the outside, soft on the inside, fresh, homemade bagels! Yes, Yes, and YES! Seriously, y'all, fresh homemade bagels are so easy to make, plus you get to top them with whatever you want! Bagels freeze really well, so make yourself a double batch on the weekend, and next week’s breakfast just got a lot easier, and a whole lot more tasty! If you don’t believe me, I have left photo proof of our two year old digging into a fresh everything bagel that she slyly snatched as we were trying to photograph them. I mean she just did the thing the rest of us wanted to do. But who can blame her. They are that good! And if y’all can’t do gluten, don’t worry! Our friends over at Not  That Kind of Vegan  took this recipe and turned it gluten free, so go check out their  recipe  !! Now everyone can have their bagel and eat it too!!

Warm, chewy on the outside, soft on the inside, fresh, homemade bagels! Yes, Yes, and YES! Seriously, y'all, fresh homemade bagels are so easy to make, plus you get to top them with whatever you want! Bagels freeze really well, so make yourself a double batch on the weekend, and next week’s breakfast just got a lot easier, and a whole lot more tasty! If you don’t believe me, I have left photo proof of our two year old digging into a fresh everything bagel that she slyly snatched as we were trying to photograph them. I mean she just did the thing the rest of us wanted to do. But who can blame her. They are that good! And if y’all can’t do gluten, don’t worry! Our friends over at Not That Kind of Vegan took this recipe and turned it gluten free, so go check out their recipe !! Now everyone can have their bagel and eat it too!!

Ingredients:

  • 4 cups all purpose flour

  • 1 tablespoon dry active yeast

  • 1 and 1/2 cups warm water

  • 1 tablespoon white sugar

  • 3 teaspoons salt

  • optional toppings: everything bagel seasoning, sesame seeds, salt, poppy seeds, shredded cheese, or anything else you can think of!

Boiling liquid:

  • Enough water to fill a large pot

  • 2 teaspoons baking soda

IMG_1352.jpg

Instructions:

  1. In a large bowl add water, yeast, and 1 teaspoon of sugar. You want the water warm but not too hot. Tt needs to be around 100 degrees. Much hotter and it will kill the yeast. I just use hot water from the tap. Let the mixture sit for about 10 minutes until it is nice and foamy.

  2. Add the yeast mixture along with the remaining ingredients to a stand mixer. You can either use the paddle attachment to get everything mixed up, or mix it by hand before attaching the dough hook. Allow the dough to knead on medium speed for about 10 minutes. It needs to knead for this long! I promise. If you do not have a stand mixer then you can mix the ingredients by hand and knead for about 15 minutes. Baking and a workout at the same time! Heck yes! Look at you burning those bagel calories before you even eat one!

  3. Pull off a piece of dough and stretch it. You want it to make a “windowpane” that you can see through, but does not rip. That’s when you are done kneading!

  4. Place dough in large bowl and cover with plastic wrap or a damp kitchen towel. Allow dough to rise for about an hour. It will grow but not quite double in size.

  5. Once dough has risen, divide into 8 equal pieces. Form a ball with each piece and poke a hole in the middle using your finger. Stretch the ring of dough out a bit and place on a parchment lined baking sheet.

  6. Preheat your oven to 375 degrees.

  7. Bring a large pot of water to a boil. Once boiling, add 2 teaspoons of baking soda. Add 1 or 2 bagels at a time and allow to boil on each side for about 45 seconds. Remove the bagel from the water and place back on the parchment lined baking sheet.

  8. Sprinkle bagel with desired toppings while the bagel are still wet and the toppings will stick.

  9. Bake bagels for 25 - 30 minutes. You can brush the bagels with a 1/2 cup whipped aquafaba mixed with 2 tablespoons of maple syrup, or melted vegan butter. This just helps the bagels brown. You do not have to brush them with anything.

  10. Allow bagels to cool on a the baking pan before storing in an airtight container at room temperature.

  11. Serve with vegan cream cheese, carrot lox, or even our delicious vegan egg salad

You can freeze the bagels for up to a few months. You can also split the dough into 16 pieces if you want smaller bagels.

IMG_1357.jpg
IMG_1363.jpg

Raw Sesame Zucchini Noodle Salad

I love making noodles out of zucchini. If you do not have one of those zoodle making gadgets, don’t fret! A regular vegetable peeler works fine for veggie ribbon noodles! This Raw sesame zucchini noodle salad is one of my favorites because it is so easy, delicious, and healthy. Just peel, toss, and serve! I mean really, you don’t even cook it, how easy is that! Toss on some grilled tofu, and this perfectly light side dish transforms into fully satisfying, healthy lunch or dinner in just minutes!

I love making noodles out of zucchini. If you do not have one of those zoodle making gadgets, don’t fret! A regular vegetable peeler works fine for veggie ribbon noodles! This Raw sesame zucchini noodle salad is one of my favorites because it is so easy, delicious, and healthy. Just peel, toss, and serve! I mean really, you don’t even cook it, how easy is that! Toss on some grilled tofu, and this perfectly light side dish transforms into fully satisfying, healthy lunch or dinner in just minutes!

Ingredients:

  • 3 medium zucchini

  • 1 and 1/2 cup shredded cabbage or slaw mix

  • 1 cup match stick or shredded carrots

  • 1/2 thinly sliced red onion

  • 1 tablespoon toasted sesame seeds

  • 1/4 chopped cilantro

For the Dressing:

  • 1/4 cup coconut aminos or soy sauce (if using soy skip the extra salt)

  • 2 teaspoons sesame oil

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon salt

  • 2 teaspoons of agave or white sugar

Instructions:

  1. Wash and trim ends from each zucchini. Using a veggie spiralizer (zoodle maker) cut noodles from each zucchini into a large bowl. If you do not have a zoodle making gadget, you can cut ribbons from the zucchini using a regular veggie peeler. Just make long ribbons from the zucchini until you reach the core. The seedy part does not peel well.

  2. Add the slaw mix, carrots, onion, sesame seeds, and cilantro to the bowl with the zoodles and toss.

  3. In a small bowl whisk together the ingredients for the dressing. You can taste and adjust to your liking. Pour dressing over the veggies and toss. Garnish with extra cilantro, and sesame seeds if you like.

Serve at room temp or allow to chill before serving.

Vegan Lemon Curd

This vegan lemon curd is quick, straightforward, and can be used in all kinds of recipes. Use it as a topping for pancakes or waffles, inside cakes or pies, or even in our Lemon lavender cream cheese pop-tarts.

This vegan lemon curd is quick, straightforward, and can be used in all kinds of recipes. Use it as a topping for pancakes or waffles, inside cakes or pies, or even in our Lemon lavender cream cheese pop-tarts.

Ingredients:

  • 1 cup coconut cream, divided ( heavy coconut cream in the can, shaken well)

  • 2 tablespoons coconut oil

  • 1/3 cup lemon juice

  • 1/2 cup white sugar

  • 1/4 cup tapioca starch

  • pinch of salt

  • Optional: 2 teaspoons lemon zest for extra lemon flavor

Instructions:

  1. In a medium sauce pan, whisk together 1/2 cup coconut cream and remaining ingredients over medium/low heat until the mixture thickens (about 5 minutes.) The curd will continue to thicken as it cools.

  2. Remove from heat and stir in the remaining 1/2 cup coconut cream.

  3. Allow curd to cool. Store in the fridge in an air tight container.

Cilantro Avocado Tofu Wraps

Easy weeknight dinners are a must in our busy house, so I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps. The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal! These gluten free  wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Easy weeknight dinners are a must in our busy house, so I always make sure to have some extra firm tofu in my fridge for quick dinners like these cilantro avocado tofu wraps. The marinated tofu, creamy avocado, crispy lettuce, and tangy sauce make for a perfectly delicious, healthy filing meal! These gluten free wraps are packed with plant protein ,and healthy fats to keep you full and fueled!

Ingredients:

  • 1 - 2 heads romaine lettuce

  • 1 block extra firm tofu

  • 1 - 2 avocados

  • 1/2 cup coconut aminos

  • 1 teaspoon agave

  • 1 teaspoon garlic powder

  • 1 teaspoon smoked paprika

  • 1 teaspoon oil (olive or grape seed)

  • juice from 1 lime

  • 1/3 cup chopped cilantro

Smokey lime cream sauce

  • 1/3 cup vegan sour cream, or plain unsweetened vegan yogurt (I use Kite Hill plain yogurt)

  • Juice from 1/2 lime

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • salt and pepper to taste

Instructions:

  1. Drain tofu and wrap in a a clean kitchen towel or a few clean paper towels. Place a few cookbooks on top for 10 - 15 minutes to press out as much liquid from the tofu as you can. Once pressed, dice tofu into 1/2 inch cubes.

  2. In a shallow 8x8 dish, whisk together the aminos, oil, agave, garlic, paprika, and lime juice. Add the cubed tofu to the dish and allow it to marinate for 10 - 15 minutes.

  3. While tofu is marinading, wash and pat dry the lettuce, and trim the ends. Slice avocado into thin strips. Wash and chop 1/3 cup of cilantro.

  4. Prepare the smokey lime cream sauce by whisking all of the ingredients together in a small bowl and set aside.

  5. Heat a large skillet on medium heat. Spray with some cooking oil or add a few teaspoons of oil to the pan as it heats. Add the tofu AND the marinade to the pan. Allow the tofu to cook until all of the liquid is absorbed and the tofu has started to brown and get a little crispy around the edges.

  6. To build the wraps, line each lettuce leaf pieces of tofu, a few slices of avocado, drizzle with sauce, and sprinkle with cilantro.

Serves 4 - 6.

Crispy Coconut Tofu with Tropical Rice

This coconut tofu with tropical rice is perfect for quick and easy weeknight dinner. It is light, yet filling and satisfying. The tofu is crispy, and full of sweet coconut flavor, while the rice savory and refreshing. This may just become one of your new favorite quick dinners!

This coconut tofu with tropical rice is perfect for quick and easy weeknight dinner. It is light, yet filling and satisfying. The tofu is crispy, and full of sweet coconut flavor, while the rice savory and refreshing. This may just become one of your new favorite quick dinners!

Ingredients:

  • 1 block extra firm tofu

  • 4 cups cooked brown basmati rice

  • 1 carrot

  • 1/2 small red onion

  • 1/2 cup chopped cilantro

  • 1 can full fat coconut milk or coconut cream

  • 1 flax egg

  • 1/2 cup tapioca or corn starch

  • 1 cup unsweetened coconut flakes, or shredded coconut

  • 1/2 cup panko bread crumbs (make sure your the brand you are using is plant based)

Creamy citrus chili sauce

  • 1/2 cup vegan plain yogurt (I use Kite Hill)

  • 2 tablespoons sweet chili sauce

  • juice from 1/2 a lime

  • 1 tablespoon orange juice

  • 1 teaspoon garlic powder

  • 1 teaspoon soy sauce or coconut aminos

  • black pepper to taste

Instructions:

  1. Drain tofu and wrap in a few paper towels or a clean kitchen towel. Place a few books on top for 15 minutes to press the tofu.

  2. Cook the rice according to package instructions on the stove top or use a rice cooker. You will need 4 cups cooked rice.

  3. Cut the pressed tofu into 1 inch by 1 inch cubes. Mix up you flax egg in a medium size shallow bowl. After the flax egg has thickened, add the can of count milk to the bowl and whisk. Add the starch to a large kitchen plate. On a separate plate mix together the coconut and panko.

  4. First dip the tofu cubes into the coconut milk mixture then into the starch. Dip again in the coconut milk mixture, then into the shredded coconut and panko, pressing the panko/coconut mixture into the tofu to ensure it sticks.

    OVEN INSTRUCTIONS: preheat oven to 400 degrees. Line a cookie sheet with parchment paper and place tofu on the pan. Light spray the tofu with some spray oil and cook for 10 minutes. After 10 minutes carefully turn the pieces over and bake another 10 minutes or until browned and crisp. I keep mine on the middle rack until the end of baking to avoid burning the coconut You can move the pan to the top rack the last few minutes of baking if the pieces are not browning to your liking.

    AIR FRYER INSTRUCTIONS: Place coated tofu into your Air Fryer basket. Light spray the pieces with some cooking oil. Set the fryer at 380 degrees for 15 minutes.

  5. Peel the carrot into ribbons with a vegetable peeler, then finely chop the ribbons into small pieces. Next, thinly slice the 1/2 onion. Once rice is done cooking pop the veggies in the pot and let them sit with the lid on until ready to serve.

  6. Whisk together all of the ingredients for the sauce in a small bowl.

  7. To serve, fill shallow bowls with 1/3, to 1 cup of rice. Sprinkle with chopped cilantro and top with 3 - 4 pieces of coconut tofu. Drizzle with sauce.

Serves 4 - 6.

Sliceable Smokey Garlic Cashew Cheese

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

Quick dairy free cheeses are easier to make than most people think. This smokey garlic cheese firms up in just a few hours and can be sliced, or grated. Agar powder is a plant based gelatin and the ingredient used to make this cheese solid. It can easily be found online, or in your local asian market. Cashews replace the dairy in this recipe, and help to make it a a creamy convincing cheese. So if you have never ventured into vegan or plant based cheese making, go ahead, you will be surprised how simple and delicious homemade cheeses can be!

INGREDIENTS:

  • 1 cup cashews, soaked in hot water for a few hours and drained.

  • 1/4 cup nutritional yeast

  • 1 teaspoon salt

  • 1 teaspoon onion powder

  • 2 teaspoons minced garlic

  • 1 teaspoon liquid smoke

  • 1 and 2/3 cups almond or coconut milk

  • 2 tablespoons of agar powder

  • 1/4 cup triple filtered coconut oil

  • 1/4 cup sauerkraut, without the juice ( this surprising ingredient helps give the cheese that tangy bite that most cheeses have)

  • 3 tablespoons tapioca starch

  • 2 teaspoons light miso paste

  • 1 tablespoon lemon juice

COOKING INSTRUCTIONS:

  1. In a food processor, add all ingredients except milk, and agar. Blend a few minutes until the mixture becomes smooth.

  2. In a medium sized sauce pan, combine milk, and agar and bring to a boil. Reduce heat and simmer for 3-5 minutes. You want the mixture to thicken to a thin pudding like consistency.

  3. Pour the milk and agar mixture into the food processor with the other ingredients.

  4. Mix for a few minutes until all of the ingredients are well incorporated, and smooth.

  5. Pour the cheese mixture into 2 - 3 ramekins or small bowls. Let cool, uncovered in the refrigerator for serval hours to firm up.

  6. Store in an airtight container for up to one week in the refrigerator.

Loaded Vegan Roasted Red Potatoes

IMG_9750.jpg

Ingredients:

  • 4 cups quartered red potatoes

  • 1 batch vegan cheddar cheese sauce

  • 1/2 cup vegan sour cream, or plain yogurt ( I use plain Kite Hill Almond Milk Yogurt)

  • 3 diced green onions

  • salt and pepper to taste

  • optional: 1 teaspoon garlic salt

  • 1 teaspoon olive or grapeseed oil

  • optional: coconut bacon

Cheddar Cheese Sauce:

  • 1/2 cup cashews ( plus water for soaking)

  • 1 cup water

  • 2 teaspoons light miso paste

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca starch or corn starch

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon salt

  • smoke paprika

  • turmeric

Instructions:

pre heat oven to 400 degrees

  1. Toss the quartered potatoes in a teaspoon of oil, sprinkle with a little salt, pepper, and garlic powder if you like, and place in an iron skillet or casserole dish. Bake at 400 degrees for about 30-40 minutes. You will need to stir the potatoes around a few times durning baking.

  2. While the potatoes are baking, prepare the cheese sauce by adding the soaked and drained cashews, 1 cup of water, and remaining ingredients to a highspeed blender or food processor. Blend on hight until the mixture is completely smooth.

  3. Transfer cheese mixture to a sauce pan, and heat on medium heat, whisking the whole time, until the sauce begins to thicken. Remove from heat once it has thickened. If it gets to thick you can thin it back out with a little water.

  4. Once potatoes are cooked through, and a little crispy on the edges, remove from the oven and drizzle a hearty portion of cheese sauce over the potatoes. Pop the potatoes back in the over for a few more minutes. ( you may have leftover cheese sauce. It can be refrigerated for about a week and used on nachos, as a chip dip, or any way you like)

  5. Remove Potatoes from the oven and top with diced onions, dollops of sour cream, and coconut bacon.

Serves 4

Sweet Potato Pie Smoothie

This is one of my go to smoothies, especially during the fall. This sweet potato smoothie is sweet, healthy, filling, and tastes like a pumpkin, or sweet potato pie! You can bake up the potatoes over the weekend for a quick and easy weekday breakfast smoothie. Even my kids love this one. You can double or triple the recipe if making it for the family!

This is one of my go to smoothies, especially during the fall. This sweet potato smoothie is sweet, healthy, filling, and tastes like a pumpkin, or sweet potato pie! You can bake up the potatoes over the weekend for a quick and easy weekday breakfast smoothie. Even my kids love this one. You can double or triple the recipe if making it for the family!

Ingredients:

  • 1 baked sweet potato

  • 1 1/2 cups plant based milk

  • 1/2 -1 cup ice

  • a few shakes of cinnamon

  • 2 dried dates, or 1 tablespoon maple syrup

  • optional: 1 scoop of vegan protein powder

  • optional: 1/4 teaspoon vanilla extract

Instructions:

  1. Peel baked sweet potato, Add it along with remaining ingredients to a blender and process until completely smooth. You can start with a half cup of ice and add more according to your preference. Top with a few shakes of extra cinnamon.

You can easily double the recipe if making multiple smoothies at one time. I often just bake up a half dozen sweet potatoes over the weekend and keep them in the fridge for smoothies throughout the week.

Vegan BBQ Cheddar Fries with Slaw

Whats better than french fires? French fries piled high with jackfruit bbq, vegan cheddar cheese sauce, and tangy slaw!! I mean seriously, who doesn’t love fries, and fries that make a whole meal are even better.

Whats better than french fires? French fries piled high with jackfruit bbq, vegan cheddar cheese sauce, and tangy slaw!! I mean seriously, who doesn’t love fries, and fries that make a whole meal are even better.

Ingredients:

  • 4 - 6 russet potatoes

  • oil for frying

BBQ Jackfruit:

  • 2 cans jackfruit in brine

  • 1 bottle bbq sauce

Vegan Cheddar Cheese Sauce:

  • 1/2 cups cashews soaked overnight, or covered in water and microwaved for 3 minutes then drained

  • 1 cup water

  • 2 tablespoons corn starch or tapioca starch

  • 1 teaspoon light miso paste

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons nutritional yeast

  • 1/2 teaspoon turmeric

  • 1 teaspoon smoke paprika

  • 1/2 teaspoon salt

The Slaw:

  • 14 oz bag of shredded cabbage

  • 1 carrot

  • 1/2 small yellow onion

  • 1/3 cup vegan mayo

  • 1-2 tablespoon apple cider vinegar

  • 2 tablespoons sugar

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • optional, 1/4 cup chopped cilantro

Instructions:

  1. FOR THE BBQ JACKFRUIT; Drain both cans. Chop or shred the fruit. I find it easiest to just use my fingers to shred the jackfruit. Add the jackfruit and BBQ sauce to a crock pot on medium heat for 6 - 8 hours. You can also cook it on the stove top if you prefer. Just add jackfruit and BBQ sauce to a large pot and cook on medium/low heat for about an hour, stirring occasionally. The longer the BBQ cooks, the more flavorful and convincing it will be. I prefer the crockpot method for this reason, but it works fine to cook it on the stovetop.

  2. TO MAKE THE CHEESE SAUCE; Add all of the ingredients to a high speed blender or food processor, and blend until completely smooth.

  3. Transfer the cheese mixture to a medium pot and heat on medium/low heat, whisking continuously until the cheese begins to thicken to a queso consistency. If it gets too thick, you can add a little more water to thin it back out.

  4. For THE FRIES; Wash your potatoes and cut them into fries. Heat a few inches of oil in a deep skillet (I use a cast iron skillet) on medium heat. Once the oil is nice and hot, start adding small batches of the fries to the oil. Allow them to fry until nice and crisp, about 5 minutes. Once they are done frying, remove from oil and place on a wire cooking rack with some paper towels underneath. This will help them stay crispy while you finish frying the rest.

  5. FOR OVEN BAKING; Preheat oven to 400 degrees. Lightly coat fries in a few teaspoons of oil and place them on a cookie sheet lined with parchment paper. Make sure the fries are not over crowded. Sprinkle with salt and bake for about 15 minutes or until the fries seem crispy on one side. Take the cookie sheet out of the oven, and turn the fries with a spatula or a pair of metal tongs. Put the fries back in the oven for another 15 minutes, or until the fries seem fully crisp.

  6. FOR THE SLAW; Shred the carrot using a box grater and finely dice the onion. Add onion, carrot, and cabbage together in a bowl. In a smaller bowl combine remaining ingredients and mix well. Pour the wet mixture over the cabbage mixture and stir well.

  7. Top fries with BBQ jackfruit, cheddar sauce, and slaw to serve.

Serves 4 - 6.

Southwest Black Beans and Cornbread

Who doesn’t love a quick and easy weeknight dinner that will leave you full and satisfied? A quick batch of cornbread topped with some jazzed up canned beans, tomatoes, onions, avocado, and a tasty southwest dressing will become one of your new favorite simple dinners! You can also replace the all purpose flour in the cornbread recipe with your favorite gluten free flour blend, making this a perfectly filling gluten free meal.

Who doesn’t love a quick and easy weeknight dinner that will leave you full and satisfied? A quick batch of cornbread topped with some jazzed up canned beans, tomatoes, onions, avocado, and a tasty southwest dressing will become one of your new favorite simple dinners! You can also replace the all purpose flour in the cornbread recipe with your favorite gluten free flour blend, making this a perfectly filling gluten free meal.

INGREDIENTS:

  • 2 15 oz cans of black beans

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic powder

  • 1/2 teaspoon Low Sodium Better Than Bouillon

  • 1/2 cup water

  • Juice from 1 lime

  • 1 tomato

  • 1 avocado

  • 1/2 red onion

  • 1/4 cup chopped cilantro

  • 1 pan Perfect Vegan Cornbread

Southwest Dressing:

  • 1/2 cup vegan mayo

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon dijon mustard

  • 1 teaspoon each, smoked paprika, garlic powder, onion powder

  • 1/2 teaspoon each, salt, and chili powder

Instrucitons:

  1. Prepare cornbread according to instructions, baking in a prepared 9x13 baking dish or jelly roll pan.

  2. Pour both cans of beans, liquid included, into a medium pot. Add paprika, garlic, bouillon, juice from half of the lime, and water. Heat on medium heat until the beans begin to boil. Lower heat, and let simmer for 15 minutes.

  3. Dice the tomato, onion, and avocado into a small dice. Mix the diced veggies, cilantro, and juice from 1/2 of the lime in a bowl, with a dash of salt.

  4. Mix all ingredients together for the southwest dressing in a small bowl or mason jar.

  5. To serve, cut cornbread into rectangles. Top a few pieces of cornbread with a scoop of black beans, some of the diced veggie mix, and a drizzle of southwest dressing.

serves 4-6

Unstuffed Vegan Cabbage Rolls

Cabbage rolls are one of my favorite comfort meals, however they are not quick. That’s why I love this recipe for “unstuffed” cabbage rolls. It’s so much faster, and just as delicious, and comforting. This recipe makes a lot and freezes well, so it’s also perfect for meal prep, or even a pot luck.

Cabbage rolls are one of my favorite comfort meals, however they are not quick. That’s why I love this recipe for “unstuffed” cabbage rolls. It’s so much faster, and just as delicious, and comforting. This recipe makes a lot and freezes well, so it’s also perfect for meal prep, or even a pot luck.

Ingredients:

  • 1 medium to large head of green cabbage; cored, and cut into strips

  • 1 bag meatless crumbles, or 4 Beyond Meat Burgers thawed

  • 1 large yellow onion, diced

  • 1 28 oz can crushed tomatoes

  • 1 14.5 oz can diced tomatoes

  • 2 tablespoons tomato paste

  • 2 cups cooked brown rice

  • 2 tablespoons brown sugar

  • 1/2 cup water

  • 1 teaspoon each dried thyme, dill, garlic powder, and salt

  • 2 teaspoons smoke paprika

  • pepper to taste

  • juice from 1 lemon

  • fresh, or dried parsley for garnish

Instructions:

  1. In a large, deep skillet, heat a few teaspoons of oil medium heat. Add diced onion, and meatless crumbles, or Beyond Burgers to the pan. Cook until the crumbles have cooked through.

  2. Next, add the cabbage, and water. Allow the cabbage to cook for about 5 minutes, just long enough for it to cook down a bit. Add the remaining ingredients, and give every thing a good stir.

  3. Once it begins to come to a simmer, reduce heat to low, and cover with a lid.

  4. Allow to cook for 30-35 minutes, stirring occassinsaly to keep anything from sticking to the bottom of the pan.

  5. Serve garnished with some fresh, or dried parsley.

This recipe will serve 6 - 8 people. If you are single, or a small family, you can easily freeze any leftovers portioned in freezer bags. I often freeze half for a quick week night dinner. Just leave out to thaw, and reheat in a pan on the stove top.

Easy Coconut Bacon

BACON! It seems to be that one food people miss when they go vegan, or plant based. I admittedly ate my fare share of turkey bacon back in the day, and have had my moments of missing that smokey, salty, crunchy element in certain recipe. Coconut bacon is great for topping salads, grit bowls, soups, or adding to any recipe that calls for crispy bacon. It’s easy to make, and pretty tasty! Don’t skip out on the liquid smoke, though. It is the key ingredient in making this mock bacon taste like the real deal.

BACON! It seems to be that one food people miss when they go vegan, or plant based. I admittedly ate my fare share of turkey bacon back in the day, and have had my moments of missing that smokey, salty, crunchy element in certain recipe. Coconut bacon is great for topping salads, grit bowls, soups, or adding to any recipe that calls for crispy bacon. It’s easy to make, and pretty tasty! Don’t skip out on the liquid smoke, though. It is the key ingredient in making this mock bacon taste like the real deal.

Ingredients:

  • 1 cup unsweetened shredded coconut or coconut chips

  • 2 tablespoons soy sauce or coconut aminos ( if you use coconut aminos add 1/2 teapsoon of salt)

  • 1 tablespoon maple syrup

  • 1/2 teaspoon smoked paprika

  • 1 teaspoon of liquid smoke

Instructions:

preheat oven to 350 degrees

  1. Mix coconut, and all other ingredients in a bowl.

  2. Spread coconut mixture onto a parchment lined cookie sheet, and bake for 5 mintues.

  3. Stir the coconut around on the pan, and continue baking for another 5 minutes or until the coconut is brown and crispy. Watch the coconut carefully to make sure it is not burning, as it can burn quickly.

  4. Allow to cool, and store in an airtight container in the fridge for up to one week.