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 […]
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 […]
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.
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
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
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 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.
1/4 cup Dijon Mustard
1/4 cup Brown Rice Syrup (or Honey)
1/4 cup Apple Cider Vinegar
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!
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!
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)
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.