This recipe debuts my homemade vegan Cheese Sauce! I’ve made Vegan Nacho Cheese and Mac-n-Cheese, but a sauce, nice and creamy and Cheesy? Nope not until now! I have been having some serious cravings lately, one which has been Cheese Fries, and every time I drive by a Royal Farms I have to tell my self to just keep going, that I don’t need potato wedges, cheese sauce and Krispy Creme Donuts (but I do!). So in attempt to give myself something crispy and cheesy, but go a homemade route that’s a little lighter and healthier I have made this Zucchini Gratin.
What You’ll Need:
4 Summer Squashes, Yellow and Green
4 Tbsp Canola Oil
8 Tbsp Nutritional Yeast
1 Cup Unflavored Soy Milk
4 Tbsp Earth Balance Butter
3 Garlic Cloves
3 Tbsp Chili Powder
1/2 Cup Garbanzo Flour
Salt & Pepper
Lets Get Cooking:
Start by preheating the oven to 350 degrees. As the oven preheats lets first wash off our squash. Once the squash is clean we’ll use a peeler to remove the skin first, this can be discarded and put into the trash. Than continue to use the peeler on each squash making thin strips of zucchini until getting towards the core. Once at the core we will discard that part of the squash as well. Once all 4 squashes have been turned into thin strips take out your baking pan of choice. I used a small glass pan that in the past I have used to make loaves of bread. Line the inside of the pan lightly with Canola Oil and than begin to layer the thin strips of squash side by side until you reach the other side of the pan. Once you finish first layer, repeat for a second layer. Once finished add more Canola Oil over all of the squash and than put pan into the Oven. As the Zucchini begins to cook, lets turn a burner on the stove top on to Medium heat. First we will add the Soy Milk, let heat up and than add in the Flour, Nutritional Yeast, Butter, Garlic, Salt, Pepper and Chili Powder. This will make a very dense cheese sauce (yay!). Depending on how long this takes, just turn the burner off and place the sauce aside. You want the squash to cook for about 30 minutes first, and than add this sauce on top, put pan back into the oven and cook for at least another 30 minutes.
You’ll want to cook until cheese gets slightly brown with a little crisp. Once finished feel free to put some crushed up cashews on top of the dish to add some extra texture. Now let cool and than dig in!
If you don’t like chocolate than we need to have a one on one conversation, in person where we eat all things amazing, decadent and chocolately convincing until your on my side about this treat. Chocolate will always trump other sweets in my opinion, there are occasions I choose something else and I seriously have a conversation with myself wondering if something is wrong. I’m like truly Katie, you’re thinking Butter Cream over Chocolate? and I doubt my decision when I opt for something new and already begin to regret what I’ve done (even though dessert is dessert right? so is it ever worth debating or regretting).
Sometimes I don’t need an entire chocolate cake to sooth my needs though I just need a small bite to ignite my taste buds. A sprinkle on my smoothie, yogurt, oatmeal, etc. just to give it that one more bite of EXTRA.
All you will need:
. 1 Cup Coconut Oil
. 3 Tbsp Maple Syrup
. 3/4 Cup Carob Powder
Turn on the Stove Top:
Let’s turn on turn on the stove top to low/medium heat and add all the coconut oil until melted. Next add in the Maple Syrup, stir until distributed throughout the coconut oil. Next add in the Carob Powder one teaspoon at a time. Add, mix, add, mix, etc. until all the powder has been added. Now Take Pot or pan off the heat and put aside. Go grab a small container, I tend to use an old Tupperware such as one like a soup container from Chinese Food Delivery. Poor mixture into container and place into the fridge. Let sit for at least two hours to become solidified. Once nice and hard and solid, you can either cut this into squares and eat like a candy bar but beware this will be no where near as sweet as you may be used too, This will be bitter and dark (how I like it). Since it is so bitter and so dark I tend to use a scoop or knife to scrap at the chocolate and flake on top of other dishes such as yogurt, smoothie, oatmeal, whatever suits you.
Well Tomatoes are in season and I continue to keep overbuying tomatoes each week. Every Monday morning I look through the fridge and through any produce that has become a remainder from the previous week and think how can I incorporate this into a new meal. Each week I find the same item staring back at me, left over tomatoes, so why not create an entire dish dedicated to one of my summer favorites.
What You’ll Need:
1 Cup Chickpea Flour
1/2 Cup Aquafaba
6 TBSP Earth Balance Butter
3 Tbsp Canola Oil
1/2 Cup Aquafaba
1 Container Goat Cheese Crumbles
1 Cup Stewed Tomatoes
1 Bundle Cherry Tomatoes
Let’s Get Cooking:
As always let’s get the oven preheated and set to 325 degrees. Find a small pot or pan and set onto burner at low heat. Place the butter into the pan and let it slowly melt. While the butter melts, measure your Chickpea Flour and toss in bowl with the Aguafaba. Once the butter has melted add this into your picture and mix everything together. Now cover up your mixture with Cling wrap/aluminum foil and place in Fridge for 10-15 minutes. While the dough chills begin chopping your tomatoes, full, cherry what ever you got. You’ll want at least one cup to stew on the stove top, feel free to use the same pan you used for the butter and just like the butter put the burner on low heat. While that slowly stews, Take your one bundle of cherry tomatoes and chop each one in half. Make sure to keep an eye on your stewing tomatoes, stir when necessary. When stewed, shut off burner and place stewed tomatoes off the side. Now Take out your dough and your pie pan. First oil your pan with your canola oil so the dough doesn’t stick and than begin to pat your dough into the pan. The dough will be very much like play doh, malleable, easily breaks a part can be put down in patches. Like you, I thought the dough did not look like much but it will spread nicely and surprise you that it fills your whole pan. Once your finished, take your last 1/2 cup of Aquafaba, whip it and spread it over the dough. Now reach for the Goat cheese Crumbles and dump the whole container a top your dough. Spread out so it’s even and everywhere. Next lay down your stewed tomatoes as a base layer of our feature veggie. Than grab your halved cherry tomatoes and squish them down Face up into the pan. Start with outlining the round of the pan and continue with smaller and smaller circles until the entire pan is filled.Place the pie into the oven for 30 minutes or until you see the crust slightly browning on the edges. Take pan out, let the pie cool and place some fresh basil a top for a final pop of flavor.
Hello Summer! Hello Vegans! Don’t be the person sulking at the BBQ because there’s nothing for you to enjoy and everything smells of meat. Have your own pasta salad and taste the flavor that possibly made turning vegan a little bit tough for you ( I was never really a bacon person, but I loved Ham growing up). This pasta salad screams American, like a dirty deli in Long Island, which was where we always knew to get the best egg sandwiches and macaroni salad growing up.
What You’ll Need:
3 Cloves Garlic
2 Boxes Bonanza Chickpea Pasta
12 Cups Water
1 Bundle Cherry Tomatoes
3 Sprigs Fresh Basil
2 boxes Seitan
6 Tbsp Soy Sauce
6 Tbsp Maple Syrup
2 Tbsp Nutritional Yeast
2 Tbsp Smokey Chipotle Seasoning
1 Tbsp Canola Oil
Let’s Get Cooking:
Turn stove top burner onto to medium/high and place medium sized pan on top with all the water. While you wait for the water to come to a boil, take out your avocados and begin to scoop the avocado out of the skin and place into a bowl. Slice your two limes and squeeze all the juice you can into the same bowl. Chop your garlic and jalapenos as small as you can and add into bowl as well. Using a fork mash all the ingredients together and add salt and pepper to taste. When done, cover with cling wrap/aluminum foil and place into fridge until ready to use. At this point water should be at a boil, but remember to check as you work on separate things. With water at boil, slightly lower the burner and add your two boxes of Chickpea Pasta into the water. Pasta should only need to sit about 5 minutes in water so stir appropriately and taste until cooked to your liking. Remember this is chickpea pasta so it cooks differently than what you are used too, so check more often than you would normally and check sooner than you regularly would. When the pasta is done, drain in your colander and place in fridge along with your avocado mixture. As these two items are chilling we’ll begin to work on the Bacon Seitan. Place the Soy Sauce, Maple Syrup, Nutritional Yeast, Smokey Chipotle Spice and oil into a large frying pan. Heat on a low/medium heat and mix together on the stove top. Next open up your Seitan and place as many stripes as you can onto frying pan, pack them on and raise heat to burner up to Medium/High. Let Seitan sit for 3 minutes, it’ll get a little crispy and definitely brown, than flip and let other side cook for 3 minutes. I needed to do the seitan in two groups so you will probably have to repeat the laying of the Seitan down and the cooking, flipping, cooking. There should be enough sauce in pan for both groups of Seitan. When all the Seitan is cooking chop up into nice little bites. Now take out your chilled pasta, add the avocado sauce, add the seitan, chop up your bundle of Cherry Tomatoes, add these in as well and finally top with some fresh basil.
No need to cross the ocean for the best Baba Ganoush, I’ve got the recipe to blow your tastebuds right here!
As a greek lady myself, I am always craving some Mediterranean food and I finally decided to have my own go at making one of my favorite dishes, Baba Ganoush. This recipe came out absolutely fantastic and had me eating it every day, never bored of the flavor until it was all gone. It also has a hidden punch of protein packed in so that we can continue to eat with purpose, not just for flavor.
What You’ll Need:
3 Tbsp Tahini
2 Tbsp Cashew Butter
4 Cloves Garlic
3 Tbsp Shwarma Seasoning
Lets Get Cooking:
Start off by preheating the oven to 325 degrees. Than we’ll tackle the eggplant by beginning to slice each eggplant into quarters. Place the eggplant slices onto a baking tray, drizzle with Canola Oil, dust with Salt and Pepper and pop them into the oven for 45 minutes or until slightly browned and beginning to ‘shrivel’. Once the eggplant is done roasting take it just as it is and place right into the blender, they’ll be soft so just squish them right in until they all fit. Once in the blender add the Tahini, Cashew Butter, Salt, Pepper, Garlic and Shwarma Seasoning. Pulse through the blender until thick and creamy. The color will be a brownish gray but do not be alarmed by its’ somewhat unappealing appearance, dig in and allow the flavor to speak for itself.
Maya Munchkins couldn’t be a better name for this trick of a treat. Maya in Sanskrit translates to mean Illusion, and these munchkins which look as if they are a delicious baked treat are actually completely raw and vegan. Not only does this treat the mind into thinking dessert, which in turn makes us think sinful, but these awesome bites are packed with a ton of benefits. The base of these treats is Garbanzo Bean Flour which packs each bite with protein, Iron and fiber. And in case there wasn’t enough protein I decided to add in my Chocolate Protein Powder to slyfully add in my favorite flavor for anything and everything which is… Chocolate. To bind this snack together I’ve opted to use Cashew Butter which is lower in calories than peanut better but still packed with protein, healthy fats and minerals that assist in bone health. Of course these kind of calories can add up but helping yourself to 1-3 of these bliss balls a day is a great natural alternative to a sweet treat that packs a whole lot of protein in its’ punch.
What You’ll Need:
1 Cup Garbanzo Flour
5 Tbsp Wholesome Syrup
4 Tbsp Vanilla Extract
4 Tbsp Chocolate Protein Powder
8 oz Cashew Butter
All the Cinnamon
Let’s get this Party Started:
First Take the Cashew Butter, Syrup and Vanilla and place into your Ninja, Nutri Bullet, Food Processor, you get the idea. Pulse until creamy and well mixed. Next add the Garbanzo Flour, Protein Powder and Cinnamon into the mix and pulse until you have a even and smooth dough.
Using a teaspoon, scoop dough out of blender one scoop at a time. Roll the dough from the teaspoon in your hand and form into a ball, lay each ball onto a piece of parchment paper or aluminum foil. Continue to scoop, roll and lay each ball down until out of dough.
This recipe should yield you roughly 24 Maya Munchkins. Place the tray of Maya Munchkins into the fridge so that they may firm up and gain a better, solid consistency. Let the munchkins stay in Fridge for at least 30 minutes. After the time has passed you can enjoy your treat as is or fill a shallow bowl with cinnamon and roll each bowl into the cinnamon for a even sweeter bite.
All you have left is to demonstrate self control and not eat them all in one sitting.
Well Cinco De Mayo is tomorrow and if you’re no virgin to this holiday than you know that you do not want to leave your house for some celebratory food. Every restaurant serving up Tacos, Nachos and Margaritas is going to be a mad house and full of a lot of people that you have probably tried to avoid the past 364 days of the year so why run into every single one of them today. So to have an amazing meal at the comfort of your own home with the friends you choose to invite here’s a recipe to make the day complete!
What you’ll Need to get this party started:
6 Peppers (I bought 2 Yellow, 2 Green and 2 Red)
1 container of Mushrooms (I bought local and organic from Whole Foods)
1 can of Refried Beans
1 can of Black Beans
1 jar of Enchilada Sauce
1 Package of shredded Cheddar Cheese
3 TBSP Sunflower Oil
Let’s Crank out this Recipe:
Preheat oven to 350 degrees.
Start by making the filling, add the refried beans, black beans, oil and mushrooms into the blender. Pulse until it is a thick, dull, black mixture.
Now lets’ begin slicing each pepper by standing it up on its bottom. Slice into four pieces, one time on each side of the stem. This will result in you getting 4 pieces from the pepper. Repeat this to all 6 peppers. Once the peppers are sliced, lay down the first layer in the pan. From the Beans and Mushrooms, take a scoop and place on top of each pepper.
Cover entire layer in enchilada sauce and than cheddar cheese. Now create a second layer, place the bean mixture on top, sauce and finally all the cheese you want.
Slide the pan into the oven and let cook for 25 minutes or until you are satisfied with the gooeyness of the cheddar.
Let’s serve this deliciousness up!