Vegan Food for the heart, body and soul

HAPPY THANKSGIVING

HAPPY THANKSGIVING

Vegan food for the heart, body and soul


Recent Posts

Cauliflower Pizza Crust

Cauliflower Pizza Crust

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 […]

Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

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 […]

Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce

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 use this cheese sauce mainly for nachos, but can be used for other things, like soup garnish (see my vegan broccoli cheddar soup recipe!)  I store this sauce in a chef’s squeeze bottle in the fridge.

Ingredients:

1 1/2 raw cashews

1 1/2 cups filtered water

1/4 cup lemon juice

1/2 cup (jarred, grilled) drained piquillo peppers

1/2 cup nutritional yeast

2 1/2 teaspoons onion powder

1 teaspoon sea salt

Directions:

Place all ingredients into a Vitamix container, and blend on high for 3 minutes.  Done!

Dump this sauce generously over tortilla chips, with various toppings or store in a glass container or squeeze bottle.  X

Crispy Tostadas

Crispy Tostadas

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?) […]

Spicy Cilantro Cream Sauce

Spicy Cilantro Cream Sauce

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. […]

Oil Free Mustard Dressing

Oil Free Mustard Dressing

This is my go-to dressing.  If you don’t eat honey for ethical reasons, brown rice syrup is a great alternative. If you prefer a less tangy flavor, use less apple cider vinegar and more brown rice syrup.

 

Ingredients:

1/4 cup Dijon Mustard

1/4 cup Brown Rice Syrup (or Honey)

1/4 cup Apple Cider Vinegar

Directions:

Pour all ingredients into a glass jar with a tightly fitting lid.  Shake vigorously.  If the syrup is sticking to the bottom of the jar, scrape with a spoon, secure the lid and shake again.  Once completely mixed, it won’t separate.  Store in the refrigerator and use sparingly over salad, as it can be quite tangy!

Enjoy! X

Grilled Peaches

Grilled Peaches

This is a Summer classic at my house.  Such a delicious treat, and so easy to make!  Great on the BBQ but an indoor grill should work just fine.  Pair with coconut whip cream or non dairy vanilla ice cream (My fav is “So Delicious” […]

Sprouted Rye Bread

Sprouted Rye Bread

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 […]

Penne with Roasted Asparagus and Creamy Cashew Sauce

Penne with Roasted Asparagus and Creamy Cashew Sauce

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 Penne (pictured) is a corn, rice and quinoa blend.  Enjoy!

 

Ingredients:

1 lb. Penne Pasta

1 bunch asparagus

3 cups unsweetened cashew milk (please refer to my cashew milk recipe and omit the vanilla and date sweeteners)

3 tablespoons vegan butter (Miyokos cultured vegan butter is best)

2 tablespoons corn starch or arrowroot powder

2 tablespoons olive oil

Sea salt (1 tsp plus more for asparagus)

Pepper (1/4 tsp plus more for asparagus)

Nutmeg (1/4 tsp)

 

Directions:

Pre heat oven to 400 F

Wash, pat dry and cut asparagus spears into 1 1/2 inch pieces (I like to cut at a diagonal to mimic the shape of the Penne.)  Toss asparagus pieces in a large bowl with 2 tablespoons olive oil, and sprinkle with salt and pepper.  Once evenly saturated, pour out onto a parchment lined, rimmed baking sheet.  Make sure the asparagus is laid out in one layer so it roasts evenly.  Place in the oven on the middle rack and bake for 30-35 minutes, or until slightly browned and crispy.  While asparagus is roasting, fill a large pot with water and place over high heat to boil for pasta, then make the cashew sauce.  In a medium sauce pan, melt butter over medium heat, then add corn starch or arrowroot and whisk until well blended.  Slowly add cashew milk while whisking vigorously.  Continue to whisk occasionally until the sauce thickens, about 10 minutes.  Then add 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon nutmeg.  Mix well then remove from heat.  Cook the penne according to package instructions, then drain and return to the pot.  Pour sauce over pasta, mix well, then mix in asparagus.  Serves 4 to 6.

Herby Potatoes Au Gratin

Herby Potatoes Au Gratin

A lovely comfort food dish that pairs well with a big salad. 🙂  Also a fantastic pot luck item.  My vegan take on the classic.  Enjoy! Ingredients: 10 to 12 small to medium sized yukon gold potatoes, peeled and sliced as thin as possible (I use […]


My Diary

Gnocchi Romanesco with Sage and Walnut Parmesan

Gnocchi Romanesco with Sage and Walnut Parmesan

I’ve been making some version of this for many years.  It’s one of my all time most requested dishes by friends and family.  If you can’t find Romanesco, then cauliflower is the perfect substitute.  I also like to add a bit of black truffle oil for added flavor.

My almond flour gnocchi recipe is what I use for this dish. Please see ‘Gluten Free Almond Gnocchi with Pesto’ recipe.  I use 2 cups (or about 12 oz’s) of gnocchi for 1 head of Romanesco, which serves 2 to 3 people.  Using the full amount of gnocchi from that recipe is about 4 cups, which is the perfect amount for doubling this if serving 4 (lg) to 6 (sm) people.

Ingredients:

1 head Romanesco, carefully cut into florets

3-4 tablespoons olive oil

1 teaspoon black truffle oil (optional.  If not using, add an extra teaspoon of olive oil)

1 bunch fresh sage leaves (from a 3/4 oz. package)

1/4 teaspoon sea salt

1/4 teaspoon white pepper

Ingredients for Walnut Parmesan:

1 cup walnut halves

1/4 cup nutritional yeast

1/2 teaspoon garlic powder

1 teaspoon sea salt

Directions:

Pre Heat Oven to 400 F

First, make the gnocchi and set aside correct amount to be boiled.  (Boil water and cook the gnocchi just before the Romanesco is done.)

Next, make the walnut parmesan.  Add all ingredients for the walnut parmesan to a food processor and pulse/blend until a mealy consistency is achieved.  Only a portion of this will be used for the dish, so the rest can be stored in an air tight container in the refrigerator for later use.  It’s an excellent tasting vegan “parmesan.”

In a large bowl, toss Romanesco florets with the oils, salt and pepper, then spread onto a parchment lined (or non stick) rimmed baking sheet.  Do not rinse the bowl!  Break sage leaves off from stems and add the leaves to the “oiled” bowl and mix so the leaves can soak up the remaining oil.  Set aside.

Place baking sheet with Romanesco on the center rack in the oven, and roast for about 35 minutes, tossing occasionally.  After 20 minutes, remove the baking dish from the oven and add the oiled sage leaves.  Mix together and bake for another 15 minutes.

Plate the cooked gnocchi, then distribute the Romanesco and sage evenly on top, and sprinkle a generous amount of walnut parmesan to finish.

Bon Appétit!

 


All Time Favorites

Cauliflower Pizza Crust

Cauliflower Pizza Crust

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 […]

Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

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 […]

Crispy Tostadas

Crispy Tostadas

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?) […]

Spicy Cilantro Cream Sauce

Spicy Cilantro Cream Sauce

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. […]

Oil Free Mustard Dressing

Oil Free Mustard Dressing

This is my go-to dressing.  If you don’t eat honey for ethical reasons, brown rice syrup is a great alternative. If you prefer a less tangy flavor, use less apple cider vinegar and more brown rice syrup.   Ingredients: 1/4 cup Dijon Mustard 1/4 cup […]