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I know. But some people are dairy sensitive, and the ingredients in most commercial alfredo sauces...well...garbage. So this is an awesome replacement.
4-5 cups raw cashews, soaked at least 6 hours and rinsed
1 medium onion, diced
4-5 large garlic cloves
Approx 4 cups vegetable broth or unsweetened/unflavored almond milk if you want creamier
1 teaspoon rosemary
Himalayan pink sea salt and fresh ground black pepper to taste
1T olive or coconut oil
1. Soak and Rinse cashews
2. In a skillet, add the oil and onions, sauté until almost soft, add minced garlic and finish sautéing until soft.
3. In a food processor, add the rinsed cashews and onion/garlic mix. Process, scraping sides until mixed.
4. Carefully add the vegetable broth into the running processor, stopping at the desired consistency. (You may need more, or less depending on how long you soaked the nuts).
5. Add the rosemary, salt and pepper. Adjust to taste.
6. You can now wither use the sauce, or jar it for later use. Heat before adding to noodles, rice or grains.
I know this one is a longer recipe, but if you double or triple the batch you can eat off it all week
1 large sweet onion, diced
3 ribs celery, diced
1 large head napa cabbage, sliced into 1/2 in slices (you can use regular cabbage)
6 medium potatoes, cubed
1 bulb fennel, cut in half then sliced (optional)
1/4 cup fresh veggie bouillon (recipe below) Himalayan salt and pepper to taste
Makes about 1 1/2 cups (I use this all the time in recipes. You'll want the extra)
2 stalks celery
1 medium carrot
1/2 medium sweet onion
1/2 cup celery root
1/4 cup chopped shallot
1/4 cup sun-dried tomatoes
1-2 tablespoons Bragg’s Liquid Aminos
3-4 tablespoons sea salt (use less if desired)
Roughly chop all vegetables.Place all veggies in food processor and pulse until puréed.Stir in salt and Braggs. Place in jar or freeze in individual servings.
1.Heat a large, heavy pot over medium heat.Dry sauté the onion and celery. Add a little water if necessary to prevent sticking.
2.Add cabbage, potatoes, fennel and fresh boullion.Cover with water so that all veggies are submerged by 1-inch. Add more water if necessary as soup cooks.Bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are tender.
3.Remove half the soup to blender and blend until smooth or use an immersion blender to blend. Make sure you leave half unblended.
4.To serve, ladle into a bowl and stir in 1 spoonful of the chipotle cheese sauce (below),
Love, love, LOVE this stuff! Use on this soup, or whatever you wish.
1 cup cashews, soaked overnight, drained and rinsed
1 lemon, juice
1/2 teaspoon liquid smoke
1 teaspoon onion powder
1/4 cup nutritional flakes
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder
Place all ingredients in high-speed blender. Blend until smooth.
Recipe serves 4 (Recipe is: GLUTEN FREE, REFINED SUGAR FREE, DAIRY FREE, SOY FREE).
3 large eggplants
4 eggs (vegans can use olive oil or coconut oil mixed with honey to make the nugget coating stick to the... eggplant)
3 cups of Almonds (or use hemp seeds as an alternative)
1/2 tablespoons of Turmeric
3 tablespoons of Himalayan Salt
1 teaspoon of Cayenne Pepper (more if you want it spicy)
Extra virgin Coconut Oil for cooking
1. Chop the egg plant into cubes for the nuggets
2. In a bowl whisk the eggs. Drop the eggplant cubes into the egg and let it soak
3. Mix the turmeric, almonds, cayenne pepper and himalayan salt in a blender until you have a smooth crumbly consistency
4. Place one eggplant cube at a time into the spice coating mix and cover well. Do this with all of them
5. In a fry pan heat the oil. When it is hot and sizzling add the eggplant nuggets to the pan and let it cook until the outside is a crunchy golden brown
2 English Cucumbers slice 1/4" thick
1/2 lime, (or lemon if you prefer) sliced in rounds
1 jalapeño, sliced (I leave the seeds as I like mine hotter)
1 - 2" slice ginger, peeled and sliced into slivers
2 C water
1 1/12 C White Wine Vinegar
1/8 C monk fruit (or more if you like it sweeter)
2 tsp Himalayan pink sea salt
1.SLice the cucumber and peeled ginger (don't use ground, it doesn't taste ort look the same)
2. In a saucepan, add all the ingredients except the cucumber. Bring to a boil
3. Set the saucepan off to the side to cool. After cooling, layer the lime, ginger and cucumbers in a jar. Top it off with the liquid mixture and seal.
4. Place in refrigerator for at least 24 hours.
These will stay fresh in the fridge for at least 2 months, getting stronger as the days go by.
1 t coconut oil
1 large garlic clove, chopped
1 medium onion, diced
5 diced peppers (I used 2 poblano, 2 sweet ancient reds and 1 green pepper)
1/2 habanero pepper, diced
3 smokey chipotles in adobe sauce
1T chili powder
1/2 t sea salt
1/4 t cloves
2 cans organic diced tomatoes
2 cans organic black beans
2 cans organic pinto beans
*NOTE I used the 15 oz cans, organic, some of the brands add high fructose corn syrup, so beware.
The meat of 1/2 coconut, plus the milk
1/2 bunch fresh cilantro
Saute the garlic and onion in the coconut oil til browned.
Add the Peppers and saute til soft
Add the habanero***, cumin, chipotles, chili powder, honey sea salt, cloves and stir in thoroughly.
Add the black beans, pinto beans and tomatoes
Remove the milk from the coconut and add it to the mix
In a food processor, grind up the coconut and add to the chili (this will give the chili some texture with the flavor)
Chop 1/2 bunch cilantro and stir in.
Let simmer (it's better the next day as in all stews and soups!)
When ready to serve, garnish with plenty of fresh pineapple. The Pineapple gives the heat from the peppers some sweet.
***Remember to add the habaneros pepper slowly to taste. I used 1/2 a large pepper, but others may not like it as hot. :)
For the base
1 C cashews
1 C brazil nuts (I use half and half, because of the selenium that brazil nuts provide)
2 acidophilus tablets (if you don’t have a high speed blender, use capsule pills that you can break open)
1 C of water
Leek and Herb mixture
1/2 C of chopped leeks
1 T fresh basil (chopped)
1 T fresh mint (chopped)
1 T fresh parsley (chopped)
1/2 t sea salt
1/2 t lemon juice
*1/2 t garlic powder
1/2 t nutritional yeast (optional)
For the cheese
1. In a high speed blender, combine all ingredients. Blend until smooth.
2. Place an adequate amount of cheese cloth in a mason jar, and secure with outer ring lid (takes a bit of force). Scoop mixture into cheese cloth and let sit in a warm/dark place for 24-48 hours
3. After 24-48 hours, the excess liquid will have drained from the nut cheese
4. Scoop out fermented cheese and place in bowl. The cheese will shrink during fermentation.
Leek and Herb mixture
Fold all ingredients in fermented cheese. Mix well by hand.
1 cup millet
2 cups water
1 quart cherry tomatoes, quartered
2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
1 medium onion, very finely chopped
Himalayan Pink Sea Salt
Jiuce of 1 lime
3-4 tbsp extra virgin olive oil
Pepper to taste
Optional Kalamata Olives
1) Cook millet per the instructions (typically 1c millet to 2 cups water)
2) Let cool
3) Chop the ingredients
4) Toss it all together and mix well in a bowl
5) Chill before serving
This dish is super-easy to make. I wanted a high in protein dish that I could convert for the boyfriend (the meat-eater) for dinner. This quick dish is packed with protein AND flavor!
When I cook I don't do exact measurements, but 1 can of both beans makes enough for 3-4 bowls.
All Natural Chicken Breasts (for the meat eaters, figure 1 breast per person)
1 can Black Beans (rinsed)
1 can Garbanzo beans (rinsed)
shredded sharp cheddar cheese
You can alter these if you wish...I love spicy foods.
Chipolte Powder or a Chipolte in Adobe Sauce
1) Dice the chicken and cook it up in a nonstick pan. Add spices to taste.
2) Drain and rinse beans
3) Using oven proof bowls, layer the chicken on the bottom, then the two beans. Add a little more spice.
4) Top with shredded cheese.
5) Bake at 375 degrees until the cheese is melted and the beans are hot. (Be careful, this doesn't take long).
I top mine with hot sauce, but use your own judgement.
An autumn classic...and delicious! The coconut milk adds richness while making the soup okay vegan diets.
2 tbs olive oil
2 onions, minced
2 cloves garlic, minced
1 one-inch-piece ginger root, peeled and minced
2 ½ pound pumpkin or butternut squash, peeled, seeded and cut into 1" cubes
1 15 oz can coconut milk, well shaken
Pinch Serrano chile powder or cayenne
Plain yogurt (garnish/optional)
Pepitas – toasted squash seeds (garnish/optional)
1) In a large pot, heat the olive oil and sauté the onions, garlic, and ginger lightly.
2) Put the peeled and cubed squash in the pot and add just enough water to cover. Cook on medium high heat for 25-30 minutes — or until squash can be easily mashed against the side of the pot with a spoon. Cool for 15-20 minutes.
3) Puree the soup. If you are using an immersion blender, add coconut milk and chile before pureeing. If you are working in batches using an electric blender, add a bit of the coconut milk and chile in each batch.
4) Return the pureed soup to the pot and gently reheat. Season to taste with sea salt.
Serve...Garnish with yogurt and pepitas (optional)
Gluten-free, savory pot pies are perfect for a chilly Winter night.
2 tablespoon olive oil, divided
1/2 yellow onion, diced
1 clove garlic, minced
2 carrots, diced
1/2 cup non-GMO frozen corn
1 cup frozen peas
1/2 cup frozen green beans
6 cremini mushrooms, quartered
1/3 cup unsweetened plain almond milk
2 cups vegetable broth
1 teaspoon Pink Himalayan sea salt, plus more for topping
1/2 teaspoon ground black pepper, plus more for topping
1/4 cup chickpea flour
2 tablespoon arrowroot starch
2-3 baby red potatoes, thinly sliced
1) Preheat oven to 425 degrees F.
2) Add 1 tablespoon. olive oil in a large saucepan over medium heat. Once hot, add onion, carrot, garlic, mushrooms, pepper, and salt, and then stir stir. Cook until soft, about 6-8 minutes.
3) Add the chickpea flour and arrowroot starch, and stir to incorporate.
4) Add almond milk, vegetable broth, frozen vegetables, and stir. Simmer until the mixture is thickened, about 10 minutes.
5) Divide the mixture evenly between 2-4 ramekins.
6) Top with the sliced potatoes and brush the potato slices with the remaining olive oil.
7) Sprinkle top with extra salt and black pepper.
8) Bake for 30-40 minutes, or until the tops are crispy and golden brown.
Dairy, ugh...hard to digest, some are intolerant or allergic, and then there's that added weight gain. What to do, what to do...
Try this Vegan Afredo Sauce. We love it!
1 cup raw cashews, soaked overnight, drained and rinsed
3/4 cup water
2 garlic cloves, peeled
1/2 tbsp lemon juice
1/2 cup diced onion
2 tbsp nutritional yeast
1 tsp salt
1/4 tsp dried rosemary
1/4 tsp black pepper
1) After the cashews have soaked overnight (or at least 6 hours), drain and rinse them.
2) Add the cashews and all other ingredients to a high-powered blend and blend until smooth.
3) Use immediately in a recipe or store in a sealed container in the fridge.
PS, this isn't dairy so it keeps longer too. Although I'm sure it will be gone quickly.
Enjoy on spirulized veggies or, if you must, regular pasta!!!
Walnut Taco Meat
This is so easy to make. But you need to make it the day before you are planning to eat it as it needs so sit in the fridge overnight.
(Use what you like, these were just my own)
1 bunch whole collard leaves (or kale, mustard whatever you like)
1 bunch spinach
1 yellow zucchini
2 roasted red peppers
fresh basil leaves
feta cheese (I used herbed)
sun dried tomatoes in oil
1) Steam the collard leaves, spinach.
2) Thinly slice the zucchini, and steam
3) Assemble the terrine by lining the pan with half the collard greens. Then (just like lasagna), layer the rest, basil, sun dried tomatoes, feta cheese, zuchinni and roasted red peppers. Repeat until you have used up the ingredients. Now layer the top with the remainder of the collard greens.
4) Fold the plastic wrap over the top of the terrine and put a weight on it. (I used a big can of something Don had in the cupboard)….press the weight into the pan to smash ingredients together.
5) Place in fridge overnight.
6) Every 3-4 hours drain excess liquid out of the pan.
When ready to eat, remove from the pan lifting it with the plastic wrap.
Using a VERY SHARP knife, cut into slices and enjoy!
Very diverse and tasty, Walnut Taco Meat can be used in everything from taco salads, burritos, chili, soups and more.
Here I used the taco meat for part of the stuffed poblano peppers.
Walnuts are an excellent source of several vitamins and minerals. These include copper, folic acid, phosphorus, vitamin B6, manganese, and vitamin E. They’re exceptionally rich in antioxidants, and walnuts have been associated with a reduced risk of heart disease and cancer, as well as improved brain function.
Let's make Walnut Taco Meat!
There are many recipes for this fun meat substitute, but here's my variation.
2 cups walnuts
1 tablespoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon chipotle powder (or cayenne) - or more to taste
1 teaspoon chili powder - or more to taste
2 tablespoons chopped cilantro (optional)
2 tablespoons lime juice
1 teaspoon pink Himalayan sea salt
2 tablespoons tomato paste mixed in with 1/2 c water
Pulse the walnuts in a food processor til they resemble ground meat. Do not pulse to a butter. Add the spices to the bowl of a food processor and pulse a few times until combined and crumbly. Again, be careful not to over process or it will turn smooth like pate. Spoon the walnut mixture into a bowl, and add the water/tomato paste mix.
Taste, and add spice to your tasting.
Place on a cookie sheet and bake ay 375 for 30 minutes stiring every 10 minutes as not to burn the top.