These may look like any ordinary nachos you may get- but I advise you they are not. This plant-based nacho cheese will shock you once you know it is not made with any dairy or cheese. These nachos are simple enough where all you need is some drizzled sauce and sliced jalapeño peppers. You can always add your toppings of choice if you would like guacamole, salsa, corn, etc. Enjoy!
Enjoy this quick and easy way to start incorporating homemade juice into your routine. Rich in water, watermelon is a personal go-to when it comes to making healthy sips on the fly. Simply blend the sweet fleshy insides until you’re left with a slushy-like liquid and strain the pulp. What you do next with your fresh watermelon juice is up to you. But my favorite additions to make this refreshing beverage even more nutritious include citrus and herbs. Get the full recipe below for instant revitalization!
In blender on highest setting, blend cubed watermelon for around two minutes (if using Vitamix, use tamper to push fruit down).
Pour juice through small mesh strainer to remove pulp.
Pour into large pitcher, add lemon and lime juices, mint, and club soda or sparkling water and top with ice.
Chef’s tip: This drink goes great with a splash of champagne! If you’re celebrating something special, fill a glass a quarter of the way with champagne and finish it off with juice.
This light and fresh “cheesecake” will blow you and your friends away when you bring this over to your next family gathering or party. Made by soaking cashews over night and blending into a creamy mixture with aromatic flavors like lemon and fresh blueberries.
Yields 10 slices
Ingredients
Filling:
3 cups cashew, soaked overnight
3/4 cup filtered water
3/4 cup maple syrup
1/2 cup coconut oil, melted
1/4 cup lemon juice, reserved for half of the mixture
Spray and line with parchment paper the bottom of a round springform pan. Set aside for later.
In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your springform pan and press it down evenly. Place in the freezer to set for 30 minutes.
In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
Option** Cut mixture in half and add fresh blueberries. Blend until smooth. Pour 2 cups of filling on to almond crust, allow to firm up in freezer for 10 minutes. Then add the 2 cups of blueberry filling on top.
Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
Allow cheesecake to thaw at room temperature for at least 20-30 minutes before serving.
Chef’s tip: You can either mix all of the filling ingredients together or if you want, you can split the mixture in half and add 1/2 cup of blueberries to the mixture.
The best meatless “meatballs” recipe, that is made out of farmed fresh ingredients, is here. Italian food like this is normally made with large amounts of cheese and meat. But not these ones guys! Having a dinner like this brings back so many good memories. In the process of making this recipe, I was able to reminisce in flavors that I remember as a child with my grandmother’s cooking. Those ladies sure know how to cook! Being able to create something that is 100% fresh and plant-based but still taste like a meatball is molto bene in my book!
Begin by chopping both the eggplant and onion and placing onto a baking sheet that has been lightly oiled. Roast for 15 minutes or before it browns, once the liquid has been released.
In a food processor- take your cooked lentils, eggplant and onion mixture, and garlic and pulse until mixed and smooth. Pour mixture into a mixing bowl.
Add your thyme, oregano, parsley, and basil, breadcrumbs, nutritional yeast, salt and pepper and mix to combine. If mixture is moist, add more breadcrumbs. Allow mixture to set in fridge for 15 minutes.
Roll the mixture into 1 inch balls and place and light oiled pan. You will bake for 30-45 minutes or until golden brown. Turning every so often to get all sides crispy.
Remove from the oven and serve with favorite sauce.
Chefs tip:You can add 1/2 cup vegan parmesan cheese to the mixture before rolling into balls.
Looking to step up your french fry game? This awesome na-cho average cheese sauce is a great way to make your basic side dish into something new and tasty! Just top it off with some homemade mushroom bacon and green onions. Once you taste how cheesy these are without the dairy, you’ll be surprised and wanting more!
This classic soup has been one of my favorites for as long as I can remember. Any time that I would see it on a menu at a restaurant, I would order it. Since going plant-based, craving French onion soup has proposed some challenges. If you’re not familiar with this drool-worthy dish, it’s traditionally made with beef broth and drenched in melted cheese—no thanks! So finally, after a long wait, I decided it’s about time to allow my taste buds to reminisce and indulge in the flavors I enjoyed so much. So here you have it, folks! A cruelty-free, plant-based spin on my favorite soup.
Photo Cred: Ivy Becker
Bonus recipe: Love bread? Try making a homemade French baguette!
In large stock pot. sauté onions with oil. Add salt and pepper. Cook 10-15 minutes on medium-low heat.
Add sherry and cook on high heat for 2-3 minutes. Add Worcestershire sauce, water, vegetable broth, thyme and bay leaves. Bring to boil. Reduce heat and simmer for 20-30 minutes.
Scoop soup evenly into four bowls and top with 1 slice of provolone each. Broil in over for 1-2 minutes or until cheese is bubbly and golden brown.
Chef’s tip: If you do not have sherry for this recipe, it is OK to omit.
These gooey and crunchy cookies will leave your mouth watering, once you smell and taste how good they are! Recently, I created this recipe for a good friend of mine who wanted a cookie with macadamia’s and dark chocolate- so what did I do? Made her this recipe! So get ready to impress your friends and family with these awesome nutty cookies!
Photo Cred: Ivy Becker
Yields 24 cookies
Ingredients
1 cup Earth Balance Vegan Buttery Sticks, room temperature
In a mixing bowl, combin sugar and butter and cream together. Add the egg replacer into the creamed sugar mixture until well incorporated.
Pour the flour, baking soda, almond milk, almond extract, salt, and nutmeg into the bowl and stir until dough has formed. Gently fold in the dark chocolate and chopped macadamia nuts.
Roll dough into 1 inch balls and place onto a baking sheet. Bake cookies for 12-15 minutes or until slightly golden brown.
Remove from oven and allow to cool.
Drizzle cookies with caramel sauce or smear over the top. Cool and serve or store in container.
Chef’s tip: For an extra crunch, make sure to add some almond slivers or chopped walnuts to the dough mix!
Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.
If you knew that this was made out of potatoes, carrots, and no cheese- you would be shocked! This finger licking good nacho sauce is a great addition to your taco night or to satisfy any cheese craving. By simply blending up a few ingredients, you have a plant-based dip to make a wide variety of meals or appetizers. Make sure to check out my nacho cheese fries or my nachos recipe for some extra ideas.
This easy sausage and peppers recipe will be the new house favorite at dinner. This classic meal is hearty and can be made several ways. You can either serve this in a hoagie Italian-style with your tomato sauce or you could place the sausage and peppers over white rice and serve with the sauce on top. Either way, the choice is going to leave your belly full and your mouth smiling.
In a frying pan, drizzle olive oil and place your thick onion slices (do not cube) and sauté for 5 minutes.
Then add the peppers, salt, pepper, and oregano. Allow to slightly brown, 10-15 minutes. Add garlic and cook for additional 2-3 minutes. Set aside.
Vegan Sausage:
Preheat oven to 375 degrees F.
In a food processor, pulse all ingredients until dough like mixture has formed and is well combined.
Using parchment paper, cut into 4 squares depending on how large or small you want to make the sausage links. Grab some of the mixture and roll it into the shape and wrap it up in the parchment paper (twisting the ends to seal).
Bake sausages for 20-25 minutes.
To crisp up the outside, drizzle of olive oil to coat a pan. Turn on medium-high heat and pan fry sausage for 3-5 minutes.
To assemble, place the peppers and onions in a hoagie with the sausage on top. Drizzle some homemade sauce on top and add some parsley or vegan parmesan cheese.
Chef’s tip: You can rub a clove of garlic on the bread and smear with vegan butter. Top with parmesan cheese and bake at 375 degrees F to get it nice and crispy!
Need a dressing that is light, fresh and fragrant minus all the extra calories? This tahini dressing packs a huge punch for only needing a little bit on your salad, sandwich, or whatever you chose. Just simply blend everything up in a blender and watch how it transforms into a creamy and flavorful dressing.
In a blender, combine all ingredients above and pulse until mixture is smooth and well combined. Place into airtight container and allow dressing to set for 30 minutes, or until chilled.
Chef’s tip: I recently discovered adding 1/2 tsp of dijon mustard to the dressing adds a great flavor that is much different than the normal tahini (Thanks Elyssa and Jeff)
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