Why go to the market to buy cheese when you can make it at home! Using a few probiotics, you can create a smooth and flavorful herb-crusted cheese wheel. This plant-based and dairy-free cheese is a great alternative and simple appetizer for any party. Your family or guests will surely be impressed when you pull this out of the fridge!
These twice baked potatoes are a great side dish to any meal and even warm up well the next day for lunch. They are filled with fresh herbs, vegan cheese, and a homemade “bacon” as well as tasting amazing! The silky smooth and creamy texture of the potato being blended and baked makes this fancier version of a baked potato that much more special.
Add salt, pepper and smoke flavor. Mix until evenly coated.
On baking sheet, evenly arrange mushrooms.
Bake 10-15 minutes.
Flip mushrooms and bake for another 10 minutes or until brown and crispy.
On a baking sheet, place potatoes and set into the 400 degree F oven you preheated for the mushroom bacon.
Allow potatoes to bake for 1 hour. Remove form oven and set aside to cool so you can easily touch it.
Cut 1/3 of the way down from the top and scoop out the middle portion, careful not to break the skin. Place the potato into a mixing bowl.
Add butter, almond milk, chives, garlic, cheese, “bacon”, salt and pepper to taste, mix until well incorporated and smooth.
Scoop or pipe back into the potato shell. Instead of throwing out the top portion you cut off, you can use that by placing it at the bottom of the potato. This will also give you an illusion of over stuffed potatoes.
Sprinkle the top with smoked paprika and bake for another 10-15 minutes or until top is golden brown at 350 degrees F.
Serve with sour cream, cheese, and chives on top.
Chef’s Tip: I let the potatoes cool down in the oven after baking for an additional 5 minutes since I did not use any tin foil around my potato, this helped soften them up a bit further.
Brighten up your next taco night with this mango-pineapple salsa or enjoy this on top of a crab-less “crab cake”, whatever you choose to pair it with, I promise this salsa will bring a fresh taste to your meal! In most cases, salsa is pretty boring, but this 7 ingredient mango-pineapple salsa will liven’ things up a bit! The unique blend of fruit, lime, onion, and hint of mint will have you dipping chips over and over again!
Making your own granola bars is such a simple way you can add a snack or quick breakfast meal to your busy schedule. Instead of turning to the alternative “store bought” version, give these a go! In under 30 minutes, you will have an amazing healthy-wholesome bar for each day of the week, leaving you an extra bar to share with a friend.
1/2 cup dried cranberriesor 1/4 cup chocolate chips
Preheat oven to 350 degrees F.
Line a 9” square baking pan with parchment paper and lightly spray with cooking spray. Set aside.
In a bowl, add all ingredients together and mix until oats have soaked up some of the moisture from the maple syrup and butter, pour mixture into the lined pan.
Press granola down so that it is evenly spread across the pan.
Bake for 25 minutes until it is golden brown. Remove from oven and allow to cool slightly before removing bars and slicing. This way you can get nicely cut bars while they are semi-soft before they fully harden.
You can place the granola bars into the refrigerator and store in an airtight container for later or you can enjoy them on top of your yogurt or alone as a snack.
Chef’s tip: Make sure that you use parchment paper so that you can pull the baked outs out of the pan.
This extremely simple guacamole will be gone as fast as it takes you to make it! Needing only a few ingredients to make, this Guacamole Recipe is a healthy dip that will leave you totally satisfied. This staple side dish makes its way onto countless tables each day and every taco Tuesday night. I recently was shown the hidden secret of adding a touch of oregano and cinnamon and I couldn’t wait to share it with you!
To prepare your avocado, slice lengthwise around the entire pit. Remove the halves and with the “butt” of the knife (the back end) smack the pit and make a twist motion with your hand once the knife is sturdy in the seed. Remove pit and toss.
Remove flesh from avocado and place into a bowl. Mash with a fork and add the spices, lime juice, onion and tomato.
Top with smoked paprika and serve.
Chef’s tip: Feel free to add diced onion, tomatoes, or cilantro if you’d like.
This is the perfect thick, creamy and rich soup that is packing a huge flavor punch. It is so simple that I created it when I was looking at a can of coconut cream and a fresh butternut squash, thinking to myself what can I do. Being able to create something from nothing is a super important quality to have. Its like the saying, “when life brings you lemons- make lemonade!” Only this time, when life gives you a handful of ingredients, create something delicious! With this simple and tasty way to use squash, it will be an a huge hit for your family or friends.
On a baking sheet, place the two butternut squash halves you cut length-wise, flesh side up, and drizzle with olive oil. Sprinkle with salt and pepper and turn over so the skin is now facing up. Roast for 40-45 minutes until squash is tender. Set aside to cool.
Once squash has cooled (around 8-10 minutes), remove the squash flesh from the peel and discard or compost the remains.
In a skillet, turn to medium heat and add olive oil, onions, and shallots- sauté for 2-3 minutes. Add the garlic and cook for another 2 minutes.
In a medium sized pot, on medium heat add the butternut squash, brown sugar, vegetable broth, onions and shallots, garlic, salt, pepper, and nutmeg.
Using a hand held emersion blender, purée all ingredients until smooth. Then pour in the coconut cream and stir until combined. Cook for 5-10 minutes to allow flavors to meld on medium-low heat. Be sure to stir frequently so it does not burn.
Serve with parsley and coconut cream drizzled on top or freeze for up to 1 month.
Chef’s tip: To make soup more creamy, use 1-2 Tbsp. coconut cream more and blend.
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!
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!
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.
Granola is a great snack or topper for your dairy-free yogurt, overnight oats, or smoothies. When making your own mixture of granola, you get to personalize it: adding seeds, dried fruit, nuts, superfood powders, and more. The two kinds that I have made are: an original flavor and a chocolate flavor (using cocoa powder).
In a large mixing bowl, combine all above ingredients until thoroughly mixed.
In your dehydrator, set temperature to 115 degrees and set timer for 6-8 hours or until granola is slightly hard. Remove granola from dehydrator trays and break into bite size pieces. Store in air tight container.
Oven method: Place granola mixture on slightly greased baking sheet. Set oven to lowest temperature setting and allow to bake until slightly golden. Remove and break up into pieces and store in air tight container.
Chef’s tip: If you would like to add cocoa powder to the recipe, you can split the batch in half. Add 1/4 cup of cocoa powder to begin and see how much more to add. Just note you may need to add more maple sugar to sweeten the chocolate powder.
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