Mushroom Pot Pie It took me (and my Mother) a long time to perfect this pot pie recipe, but we ended up with a winner! You are certainly welcome to use a store bought crust, but I make my own. If you are not familiar […]
Ingredients: 2 cans (20 oz) young green Jackfruit in Brine (I use a Trader Joe’s brand) drained, and “shredded/pulled” apart using your hands in a large colander. 1 large white or yellow onion, diced 4 cloves garlic, minced 2 to 3 tablespoons olive, grape seed […]
This is a vegan variation of the original Vitamix recipe for Cauliflower Pizza Crust, which calls for eggs and cheese. Here I’ve veganized it and topped it off with my favorite combo~ Caramelized onions, figs, walnuts and arugula. Yum! This crust is gluten free, Vegan […]
This is a healthier version of broccoli cheddar soup. So delicious. I love to pair this dish with Ezekiel Bread toast. Please refer to my Vegan Nacho Cheese Sauce recipe for the ‘cheese’ sauce garnish, along with chives (as pictured.) This satisfies picky kids and adults alike. Simple, hearty, healthy and delicious. One of my favorites. Enjoy!
1 tablespoon coconut oil
1 large yellow onion, chopped
4 cloves garlic, roughly chopped
5 cups broccoli floretes
4 large (or 6 sm/med) Yukon Gold Potatoes, peeled and diced
6 cups vegetable stock/broth. (Dissolve 2 tablespoons of Better than Bouillon Vegetable Base with 6 cups of boiling/hot filtered water.)
1 cup non dairy, unsweetened milk (I use my homemade cashew milk, omit sweeteners) then add:
1 tablespoon lemon juice (juice of about 1/2 a lemon) Add to cashew milk to make a ‘vegan buttermilk.’
1/2 teaspoon black pepper
Cheese Sauce (see my Vegan Nacho Cheese Sauce recipe!)
Melt coconut oil in a large saucepan over medium heat. Add onion and garlic and cook/sauté for about 5 minutes until translucent. Add broccoli, potato and vegetable broth. Raise heat to high until mixture boils, then lower heat, cover and let simmer for about 10 minutes until the broccoli and potato soften. Add 1/2 teaspoon pepper, stir, then remove from heat and let cool. Transfer to a Vitamix blender container, secure lid, and purée on high for a few minutes until creamy. Return soup to saucepan, and reheat if necessary. Add vegan ‘buttermilk’ (1 cup of non dairy milk plus 1 tablespoon lemon juice.) Mix together and heat well.
Divide into soup bowls, and garnish with a generous amount of cheese sauce and chives. Bon Appétit!
This recipe was featured on the Vitamix Feed Feed website! So honored! If you have a Vitamix or equally powerful blender, this recipe will blend together beautifully! Please don’t attempt this with a regular blender. It just won’t work or get creamy enough. :-/ I […]
Easy formula for making crispy tostadas with a delicious, healthy and flavorful combination of fresh toppings. Simple perfection! First, start with the tortillas. Use fresh corn tortillas (not the kind made with guar gum) If you don’t press your own tortillas (who has the time?) […]
This recipe definitely requires a Vitamix or equally powerful blender. You want this sauce creamy, not chunky! If you try to attempt it with a regular blender, it won’t turn out right, trust me! This sauce is great on any number of Mexican style dishes. Here I’ve paired it with a burrito bowl, but it gives a fantastic bit of kick and presentation to tacos, enchiladas, tostadas, tortas, etc. I store mine in a chef’s squeeze bottle in the fridge.
1 cup raw cashews
1 cup filtered water
1 bunch cilantro, long stems removed (from bottom)
2 tablespoons apple cider vinegar
Juice of 1 lime
2 jalapeño peppers, top stems removed
2 cloves garlic
1 teaspoon celery salt
Add all ingredients to your Vitamix container, and secure lid. Blend on high for 1 1/2 minutes until creamy. You may need to scrape the sides down with a rubber spatula, then blend for a few more minutes. Should be a perfect creamy consistency. Done.
Stay Spicy, People. X
I created this super easy rye bread after much experimentation, using only sprouted rye flour and zero wheat flour. The loaf pans I use are not a conventional 1.5 qt size (6 cup) but a slightly smaller/taller 5 cup glass container. Anchor Hocking makes a “bake and keep” glass storage container that’s a perfect 5 cup size. Amazon sells them in pairs (which is perfect for me as I like to bake two loaves at a time) Just don’t use the lid for storage, as the loaf puffs up slightly above the rim. Great flavor for rye lovers and makes a wonderful toast.
Sprouted Rye Bread
4 cups sprouted rye flour
1 packet active dry yeast (1/4 oz.)
2 cups warm water
2 tablespoons blackstrap molasses
1 tablespoon caraway seeds
2 teaspoons Himalayan pink salt
In a large bowl, mix flour, yeast, caraway seeds and salt together.
Mix warm water and molasses together separately, then fold into dry mixture.
Mix well with a wooden spoon until sticky dough forms.
When thoroughly combined, cover bowl with plastic wrap and let the dough sit and rise for 1 1/2 hours.
When ready, grease loaf container with vegan butter, and scoop dough out of the bowl with wet hands and work into a ball. Spread evenly into loaf container, smoothing the top with wet fingers if necessary.
Pre heat oven to 400 F
Let sit and rise for another 30 minutes, then place in the oven on middle rack, and bake for 45 minutes.
Remove from oven and let cool completely before slicing.
This cashew sauce is delicious. Super creamy and a bit like Alfredo. It’s also great paired with Fettuccine. This is a simple, healthy and truly satisfying pasta dish. I generally use gluten free pasta when I want to cut back on wheat, and my favorite […]