This spiced cake with organic carrots and a non-dairy cream cheese frosting is perfect for any occasion or birthday celebration! Feel free to make this cake gluten-free by using TigerNut flour- its’ a great option for those with nut allergies. I do have to warn you that this cake is effortless to make and dangerously moist so be careful when you taste how flavorful it is. Thanks to this recipe that I get to share with you all, you too will be able to enjoy this amazing dessert!
When I was a kid growing up, I couldn’t wait for my grandmother to bring these fresh-piping hot latkes out of the kitchen. This classic style potato latke is unbearably hard to resist with that crispy, salty and oh so fluffy center! Just add a spoonful of homemade applesauce on top and you’ll be pleasantly delighted by those traditional latke flavors melding in your mouth.
Using a box grater, shred the potatoes and onion together. Using a towel or napkin, squeeze out all of the water and set the drained potato and onion into a bowl.
Add remaining ingredients to the bowl and mix until well combined.
In a skillet, add oil and set to medium-high heat. Start with 1/4 cup and if you need more oil, you can. Add a spoonful of the mixture until pan is filled and cook for 2-3 minutes or until each side is brown and crispy. Flip and brown the other side an additional 2-3 minutes.
Repeat until potato mixture is all gone.
Serve warm with choice of apple sauce of sour cream.
Chef’s tip: Don’t forget to add a spoonful of sour cream on top of these if you’d like as well!
Ranch dressing is usually made with buttermilk or other dairy ingredients, but not this time! My homemade ranch dressing is made with fresh parsley, dill and other plant-based ingredients. It’s really the best tasting ranch I’ve had, and better than anything store-bought. Other than it being super easy to make, the benefit of making it at home are having no added chemicals or preservatives that would otherwise been added. This dressing is great to drizzle on any salad or even as a dip for vegetables, so be sure to keep this stocked up in your fridge!
Holiday treats are always the best! Gooey caramel sauce being dribbled over gluten-free matzo squares and baked until bubbly and thick. And if that does not get your attention, wait until you smear the chocolate chips over the entire sheet, until its fully covered and completely melted. Only to heavily sprinkle the pistachio and homemade cranberries on top, with a dash of rock salt. Put this plate down at any party you go to and just watch as you see how quickly it goes!
Feast your eyes on the best Banana Cream Pie that is 100% dairy-free and homemade! This graham cracker pie shell filled with bananas and a homemade vanilla pudding is the ultimate dessert! Simply add cacao nibs and sliced bananas to the top and you are ready to serve. This banana cream pie has an amazing natural flavor of fresh organic bananas as well as a smooth coconut cream.
In a sauce pan on medium-high heat, add the almond milk, sugar, cornstarch and salt; stirring until dissolved.
Once mixture is boiling, reduce to medium-low and cook for 2-3 minutes, removing from heat and setting side. When cooled, add the vanilla extract.Place into a glass bowl and cover the top. Chill for 2 hours in the fridge.
In a KitchenAid stand mixer, add the cream and whip on high until soft peaks form. Slowly add the powder sugar to the mixer. Then add the vanilla and whip again for 1-2 minutes.
Take the pudding out of the fridge and fold together the whipped cream and pudding.
Slice bananas and add some to the bottom layer. Fill with pudding mixture and top with bananas, cacao nibs, and extra whipped cream if you’d like. Place back into the fridge for 2 hours to set before serving.
Chef’s tip: For optimal quality, allow to set overnight and then serve.
Have you ever wondered about how it would feel to make your own hummus in your own rather than going to a store? What if I told you that nearly all of the ingredients to make this hummus could be bought from an online Food Vitamin, Mineral and Herb store called Vitacost.com. This amazing company not only has a wide variety of options available to purchase, but they have crazy deals and great fast and free shipping on $25+ orders of Vitacost brand products. With this recipe, you’ll be the snack-sation of any party! Feel free to add your own toppings as well to this hummus and get creative, I hope that you enjoy it as much as I do.
This has been one of my favorite dishes to whip up ever since my friend introduced me to her tomatillo enchilada sauce. This version that I’ve created is tasty and easy for any weekday meal. Normally, you would see enchilada’s stuffed with either shredded chicken or beef, but not these! This recipe is mixed with mushrooms, black beans and a variety other flavorful plant-based ingredients. Be sure to show up to your next taco Tuesday in style with these enchiladas.
In a medium sauce pan on medium-high heat, add the tomatoes and 1-1/2 cup of filter water and cover half way with a lid.
Cook for 15-20 minutes and pour into a blender, mixing until smooth.
Return back to stove and reduce until you have 2 cups of sauce. Add all of the remaining ingredients and stir until well combined.
Set aside until you are ready to pour over the enchiladas.
In a frying pan on medium heat, add onions and some vegetable broth for an oil-free approach. Use vegetable broth as needed to avoid sticking. Cook for 2-3 minutes.
Add the mushrooms and jalapeño next and sauté for additional 1-2 minutes. Then add in the salsa, seasonings and herbs, black beans, and corn. Mix until all has warmed through. Remove from heat.
Preheat oven to 375 degrees F.
Take your tortilla and scoop some of the mixture on to the center. Fold the sides in and flip the top over and roll. Place into a casserole dish and repeat until mixture is gone. Top with enchilada sauce.
Bake for 20-25 minutes or until bubbling.
Serve with guacamole and salsa, or toppings of choice.
Chef’s tip: If you would like to make these a bit spicier, add some extra jalapeño into the enchilada sauce.
Roasted to perfection, these oil-free potatoes and veggies are the ultimate holiday experience! Using some vegetable broth and lemon, you can actually create a natural oil that will allow your food to not stick. Toss in fresh slices of orange and some herbs from your garden to give you the perfect side dish for any dinner or holiday party. Simply add your roast of choice and allow all of the flavors to meld together until its all done.
Have you ever tried stuffing a pumpkin and roasting it to perfection? If not, then you should try this recipe! Every Thanksgiving, my aunt makes this stuffed pumpkin with rice, sautéed onions, celery, and lots of sausage…so I took the challenge of re-creating her dish with a vegan twist. Living a plant-based life can be easy and enjoyable; I’m here to show you that all of your favorite foods can still be made with plant-based ingredients. Instead of sausage, I reconstituted dried shiitake mushrooms for a “meaty” texture which gives the dish a wonderful flavor profile!
Yields 2-3 pumpkins
2-3 pumpkin pie pumpkin (or 1 large pumpkin)
2 oz. dried Shitake mushrooms, chopped and reconstituted (see notes)
To reconstitute the dried shitaki mushrooms, fill a bowl with hot water and soak for 1 hour. Remove the stems once they are all soft and dice the shiitake mushroom into 1-in. Note: Make sure that the mushrooms are soft and well hydrated.
Saute the onion and celery for 5-7 minutes. At this same time, cook your rice according to the package instructions. Remove the onion and celery from the pan and set aside in a small bowl.
In the same frying pan, add butter and reconstituted mushrooms and pan fry for 3-5 minutes. Add the red wine to the mushrooms and cook on high for 2 minutes. Add to the cooked rice, onions and celery mixture, season with salt and pepper to taste, and set aside.
Cut the top off of your pumpkin and remove the top, seeds, and clean the inside out. Brush the inner walls with Worcestershire and add the mushroom and rice mixture.
Place the pumpkin inside of a pan with 1-in” water to steam. Cover the pumpkin with the top and bake for roughly 40-50 minutes. The pumpkin should be soft and the outside should be charred.
Chef’s tip: The darker the pumpkin the better. The
This plant-based mashed potato with garlic and cloves is so unbelievably delicious! Not only is this perfect for those Thanksgiving side dishes, but it may even qualify for Christmas. The best combination (in my opinion) are russet and Yukon gold potatoes. They really give you that perfect fluffy and creamy texture that you are looking for. Pair that texture with the fresh herbs, seasoning, and cashew milk and you’ll have yourself the perfect duo!
You must be logged in to post a comment.