Browsing Tag

recipe

Recipe

Simple 4 Ingredient Recipe for Vegan Parmesan

A recipe for vegan Parmesan is a must in any vegan kitchen! After all, one of the things that turns a lot of people away from veganism is the lack of cheese. I’m not vegan anymore, but when I was considering trying it years ago, I couldn’t picture myself abstaining from parmesan on my pasta or pizza. Vegan cheese has come really far since the 90’s, I mean cashew cheese like changed everything. Meltable vegan cheese?? Yes, please!

Oftentimes with veganism the thing people miss is the consistency or texture that comes from cheeses and creams. Furthermore, in a lot of cooking cream based sauces can be a vehicle for other spices and flavors. Vegan cheeses with a cashew base have revolutionized raw and vegan cooking. This recipe for vegan Parmesan is no exception!

Use it to top salads, rice bowls, pasta, and in your raw vegan creations! I love to use it on a vegan Caesar or even to garnish a soup. Again, the possibilities are endless.

Wow your naysayer guests with this recipe for vegan parmesan.

Recipe for Vegan Parmesan

Print Recipe

Serves: 4 Cooking Time: 5 minutes

Ingredients

1 cup of raw cashews
4 tbsp nutritional yeast
3/4 tsp salt (add more for taste, start slow if you don't enjoy saltiness)
1/3 tsp garlic powder

Instructions

Add all ingredients to a blender or food processor until it's super fine and resembles Parmesan cheese flakes. You're done!

Recipe

Cauliflower Rice for Lazy People

Do you ever look at a complicated recipe and just say “fuck it,” and order pizza instead? Been there…many…many…times! But it doesn’t have to be that way! Cooking can be easy, fun, and no longer something you dread. With this in mind, I bring you, Cauliflower Rice for Lazy People!

When I first heard of cauliflower rice and cauliflower mash, it involved a lot of boiling and steaming.

It was just too much, and I feel like I always ended up with a watery, piss poor excuse for my favorite starches. This Cauliflower Rice can be used as a rice replacement in almost any rice dish. You can add butter, cheese, or a vegan alternative like nutritional yeast to flavor it.

This is such a fantastic option because it’s a simple way to take in fewer calories and carbs. Especially serving it at night, it’s hugely beneficial to lower your carb intake after 3:00 pm or so. I for one always feel like total shit if I eat something heavy for dinner. My husband and I eat at like 7:00 pm usually and it’s close enough to bedtime to make me feel like crap, plus I hate sleeping on a full stomach. You can incorporate this recipe for cauliflower rice into most fad diets! Keto or Atkins, add some butter! Eating “clean,” don’t add a thing! I’m sure even your Weight Watchers coach would approve!

Cauliflower Rice for Lazy People

Print Recipe

Serves: 1 Cooking Time: 10 minutes

Ingredients

1 head of cauliflower
1 tbsp. of oil
Cheese Grater (boxed is best)

Instructions

Wash the cauliflower

Dry if off as much as you can

Remove the greens and any large stem from the bottom

Quarter it lengthwise down the stem

Grate the cauliflower like you would cheese

Saute it, covered, over medium heat with the oil for about 7 minutes. Stirring occasionally

Season it however you want. I use salt & pepper, you could also add cheese or nutritional yeast.

Recipe

Roasted Root Vegetable Over Cauliflower Rice

Roasted Root Vegetable Entrée Over Cauliflower Rice

I’ve been playing around with basic rice bowls and root vegetables lately. If you’ve seen my recipe for Butternut Squash Soup then you know I’m pretty much obsessed with fall foods and roasted veggies. Don’t get me wrong, I love a fresh summer salad, but Fall will always have my heart.

This Roasted Root Vegetable Over Cauliflower Rice is quick and breezy to prep. I love the ease of walking away from a meal, cooking it that is. Especially relevant, roasting is great for the house person or stay-at-home mom/dad because it allows you the freedom to do a ton of other stuff as you wait to plate. Furthermore, seasonal veggies are so accessible to almost any region. Hit up your local farmers market and see what they have seasonally. Many of the proprietors will be able to tell you what they stock, and when, so you can prepare menus a couple weeks out.

Cauliflower rice is simple and quick to make. Once you get these simple steps down, the possibilities are endless. Most of all, food in bowl form is such a relief. It plates beautifully and it’s often the easiest style to prepare.

I hope you enjoy this recipe for Roasted Root Vegetable Entrée Over Cauliflower Rice.

Roasted Root Vegetable Entrée Over Cauliflower Rice

Print Recipe

Serves: 6 Cooking Time: 1 hour

Ingredients

3 Large carrots, cut into 1" pieces
2 Sweet potatoes
2 Golden beets
2 Large beets
1 Large red onion
1 Acorn squash
6 cloves garlic
3 tbsp. Olive oil
Salt & Pepper to taste

Instructions

Preheat your oven to a roasting temp of 425 °F

Cut all your veggies. Wash and scrub the beets and dice into 1" cubes, quarter the onions, slice the peeled and deseeded squash into 1/2" slices, slice or cube the sweet potatos, and dice the carrots

Toss the veggies in the olive oil, spread on a foiled rimmed baking sheet. I did two rounds (2 sheets) at 45 minutes each. Make sure to toss/ turn over your veggies halfway through

Remove from oven and serve over a rice, quinoa, or cauliflower rice. Try it with my Dill and Parsley Cashew Sauce!

Notes

This recipe wins for meal prep because—if it's just you and a roomie/ spouse—this can be lunch for a week! Bring it to spice up your bland side-salad at the office! I absolutely love sending my husband to work with additions like these. A side of roasted veggies can go a long way, and your pocketbook will notice too! Waaaay better to spend $6 on lunch every day than $15!

Recipe

Dill and Parsley Cashew Sauce

This Dill and Parsley Cashew Sauce will save almost any meal.

It’s so tangy and herby it will literally make dry toast taste good. I love to do special sauces because usually, they’re so quick—like throw a bunch of shit in a blender—quick! Furthermore, they can take a dish from basic to extraordinary.
So often with cooking, the thing people are missing is seasoning or sauce. I didn’t use a pinch of salt in anything until I was 25 and it opened up my eyes to the endless possibilities in my kitchen. This Dill and Parsley Cashew Sauce is great as an addition to a Meatless Monday, or anywhere you find the need for some tangy, herby goodness.

I usually use this Dill and Parsley Cashew Sauce in a rice bowl recipe. It’s great over roasted root vegetables, rice, or even (especially) tacos! Just imagine this delicious mix on a veggie taco with some mango, um…yes, please?!? Here’s a link to a recipe I featured using this Dill and Parsley Cashew Sauce.

I love this recipe for Dill and Parsley Cashew Sauce because it’s so easy to make.

Furthermore, if you’re used to cooking vegan like I am, you know to keep cashews on hand. The great thing about this Dill and Parsley Cashew Sauce is that it’s also raw. Your omnivore guests would never guess this scrumptious, creamy sauce was vegan.

You can substitute lemon if that’s what you have on hand, you do you. Honestly, any variation of this sauce is gonna be delish.

I hope you enjoy the versatility of this vegan Sauce!

Dill and Parsley Cashew Sauce

Print Recipe

Serves: 8 Cooking Time: 5 minutes

Ingredients

1/2 onion, chopped
1 cup of cashews (preferably soaked for 2 hours, but honestly it's whatever). If you DO soak, don't presoak a lot cuz they WILL mold
1/2 cup water
Juice from 2 limes
1/2 cup loosely packed chopped parsley
1/2 cup loosely packed dill
2 cloves of garlic, peeled
Salt & Pepper to taste

Instructions

Chop yo shiiiiit. That's the 1/2 onion, dill, and parsley

Put the 1 cup of cashews in the blender, followed by your liquids (lime juice and water), then comes the 1/2 onion, garlic, and the herbs.

Blend it ALL

Throw in some salt n' pepa and blend again

Serve

Recipe

Easy Homemade Chia Pudding

This Easy Homemade Chia Pudding is one of my favorite things to meal prep! It has so many uses and it’s an easy and economical choice. Furthermore, despite their small stature, chia seeds are actually nutritional heroes. Most noteworthy, they’re packed with omega-3 fatty acids, fiber, calcium, antioxidants, and protein. Therefore, this easy homemade chia pudding recipe will set you straight on your health goals and even the kids will like it!

I’ve found that chia pudding is great on it’s own or as part of a bigger picture. Chia pudding can be paired with anything—hot oatmeal, breakfast quinoa, or grits to jello, fresh fruit, smoothies and more.

The best part about this easy homemade chia pudding is that it’s foolproof! If you ask me, any recipe that you can stir and walk away from for eight hours is a win!

What will you create with this easy homemade recipe for chia pudding? Tell me in the comments 👇

Easy Homemade Chia Pudding

Print Recipe

Serves: 8

Ingredients

1 cup chia seeds
4 cups milk of choice
1 tsp. cinnamon
1 tsp. vanilla extract
1 tbsp. of honey or agave

Instructions

Put chia seeds in a bowl

Pour milk, cinnamon, sweetener, and vanilla extract over seeds

Whisk or mix with a fork

Refrigerate and allow the chia seeds to "gel" (at least 4 hours)

Notes

You can always blend the ingredients before or after you refrigerate if you don't enjoy the texture.

Recipe

Nutty Pear Mango Banana Smoothie Bowl with Chia Pudding

This nutty Pear Mango Banana Smoothie Bowl with Chia Pudding bowl is perfect for a quick breakfast! Additionally, it’s a cheap and delicious snack to offer your guests. Who would say no when presented with such a thing? If they do, don’t trust them!

It’s always a nice thing to be offered a treat or beverage when you visit someone’s home. Not only a gesture of hospitality, it also gives a clear picture of your host. There are so many great ways to impress guest or simply add some fun to your usual dishes. Garnish and presentation are paramount and usually don’t cost a thing!

I came up with this Nutty Pear Mango Banana Smoothie Bowl with Chia Pudding one day when my husband had some of his friends and band mates over to help move in to his recently renovated studio space.

I get so much joy from cooking and preparing meals for others. This was a simple and easy way to show my appreciation.

Enjoy this Pear Mango Banana Smoothie Bowl with Chia Pudding!

Pear Mango Banana Smoothie Bowl with Chia Pudding

Print Recipe

Serves: 4 Cooking Time: 7 minutes

Ingredients

1 frozen banana
1/2 pear
3/4 cup frozen mango
1/4 cup vanilla greek yogurt
2 cups of pre-made chia pudding
5 ice cubes
Garnish:
Almond slices
Quinoa Puffs
Chia seeds
Coconut shreds
Pear slice
2 blueberries per bowl

Instructions

Blend the pear, banana, mango, ice, yogurt, and almond milk

Plate your chia pudding first

Top with smoothie

Garnish

Serve

Lifestyle Recipe

Banana Mango Breakfast Bowl

My husband is the coolest, most supportive person I know. Furthermore, he happens to be a fiend for tropical flavors. I decided to treat him today by making him a surprise Banana Mango Breakfast Bowl! What better person to appreciate my exceedingly impressive smoothie skills than him 😂 😂 ???

He woke up kind of grumpy and feeling under the weather and I have to say my delicious recipe totally turned his attitude around. How instead of moping around all day we’re going to take a hike to explore a nearby ghost town!

I’ll be bringing my copy of Drawing Down the Moon, by Margot Adler.

I love reading about paganism and how people around the world practice different traditions. Hopefully, my husband stays sated by the Banana Mango Breakfast Bowl so I can enjoy my book in peace!

Banana Mango Breakfast Bowl

Print Recipe

Serves: 1 Cooking Time: 5 minutes

Ingredients

1 frozen banana
1 cup frozen mango
1/4 cup vanilla greek yogurt
1/2 tsp. turmeric
1 tbsp. sweetened shredded coconut
1/2 cup coconut milk
Garnish:
2 tbsp. chia seeds
1 tbsp. sweetened shredded coconut
2 strawberries, sliced horizontally

Instructions

Blend ingredients

Plate beautifully

Garnish

Serve to significant other

Redeem praise and love

Recipe

Vegan Ricotta Recipe

*This recipe first appeared on our sister site, I AM A HEALER.

Seriously this recipe for a vegan ricotta is amazing!

Vegan Ricotta

Print Recipe

Serves: 4 Cooking Time: 5 minutes

Ingredients

¼ cup sunflower seeds (raw, hulled), pine nuts or cashews (use whichever)
1 block (14oz) extra-firm tofu
1 tbsp olive oil (I use light olive oil for lightness in flavor)
½ tsp lemon zest
1 tbsp lemon juice
¼ tsp salt
0-3 garlic cloves
¼ cup nutritional yeast
For a bigger protein punch, consider adding some flavorless protein powder. If you go this route, save a little bit of the tofu juice or add a tbsp. of water.

Instructions

Drain tofu and set aside. I usually set it on some paper towels with a book on top to speed up the draining cuz I have zero patience.

Blend or food process your nuts and garlic cloves until they're pretty broken up or almost a paste

Add the tofu to the mixer/blender/processor and blend until smooth.

Transfer to a bowl and add the EVOO, lemon zest, lemon juice, salt, and nutmeg (if you nastay). Mix thoroughly.

Stir in the nutritional yeast until smooth.