I’m in LOVE!!! I’ve been craving sweet potato fries all day, and nothing goes better with fries than ketchup! So, I was very disappointed when I opened up the fridge and saw that the bottle was empty 😦 After a brief moment of slight hysterics, I decided to make my own. It took only minutes and the taste was amazing! I will NEVER again by store bought ketchup! Plus… less sugar, less sodium, less preservatives, more taste!
1 (6 0z) can tomato paste
1/2 – 3/4 cup water
2 tbsp fresh squeezed lemon juice
2 tbsp agave nectar
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt
Combine ingredients in bowl and mix well. Refrigerate in covered bowl or old ketchup bottle.
An amazing alternative to parmesan cheese. This stuff is great on pizza and pasta. You’ll never miss parmesan cheese again!
1 cup raw cashews
1/4 cup nutritional yeast
1 tablespoon Mrs Dash seasoning
Blend all in processor until fine.
1 1/2 tbsp vegan margarine (such as Earth Balance)
1/4 cup all-purpose white flour
2 cups rice milk or other milk alternative (unsweetened)
1/8 tsp onion powder
1/8 tsp garlic powder
1/4 tsp black pepper
Melt margarine in saucepan. Add flour and whisk together. Cook over low heat for 1 minute. Add milk 1/4 cup at a time – whisk into flour mixture making sure there are no lumps. Whisk in seasonings. Cook over medium-high heat, stirring occasionally until desired consistency.
Add cooked sausage crumbles such as Lightlife’s Gimme Lean Ground Sausage
Place on top of store-bought vegan biscuits or make your own vegan biscuits using this easy recipe: http://vegweb.com/recipes/healthy-fast-food-biscuits
I made vegan cheese dip, aka vegan queso, yesterday for a gathering I had. A friend overheard me discussing it and said, “seriously, there’s no cheese in this? You can’t tell!” SUCCESS!
The cheese sauce is very versatile. Last weekend I used it to make a vegan mac & cheese. So far my husband has been very unimpressed with vegan mac & cheese recipes that are heavy on the nutritional yeast. This recipe only uses 1/8 cup. He loved it! He loved it again last night as the vegan queso, and will love it again today on a baked potato with broccoli & cheese sauce!
Not only is it delicious but it’s also easy! Just throw the ingredients in a blender, blend until smooth then cook it in a double boiler. If you don’t have a double boiler you can do what I did: Put a same size or bigger pot on top of a pot of boiling water. Voila!
Edit: I’ve become lazy and no longer do the double boiler method. I simply put it in a saucepan on medium-high heat and let it cook until desired consistency. Just make sure to whisk it consistently so it doesn’t clump or burn on the bottom of the pan.
3/4 cup raw cashews
1 cup water
4 oz. pimentos
1/8 cup nutritional yeast
1 tsp Mrs. Dash Table Blend
1/2 tsp salt
1/2 tsp onion powder
1 tbsp vegan butter
2 tbsp cornstarch
(Pepper to taste if using for mac & cheese)
1 vegan not-chicken bouillon cube. I use Edwards & Sons. If your grocery doesn’t carry it you can order it online here: http://www.edwardandsons.com/es_shop_bouillon.itml
1 cup non-dairy milk ( I use Rice Dream’s rice milk) or an additional cup of water.
1 lb cooked macaroni noodles
Add cashews & water to blender & blend until smooth. Add the remaining ingredients except for the milk (or 2nd cup of water) and continue blending until mixed well.
Pour mixture into the top of a double boiler. Add the cup of non-dairy milk (or an additional cup of water) to the blender and swish around to remove remaining sauce and add to double boiler.
Heat until thickened, about 5-10 minutes, stirring frequently. Toss with cooked noodles and season with salt & pepper to taste.
I will NEVER eat green beans any other way ever again! My husband even liked them which was a shocker! Use fresh green beans from your garden, the store or farmers market… no canned beans here!
1 lb green beans
1 tbsp vegan butter (or use non-stick cooking spray)
2 cloves garlic, minced
1 tsp ground black pepper
1/2 cup red bell pepper, diced
1 cup vegan n0-chick’n broth ( I like edwards & sons – or use vegetable broth)
1/2 tsp salt
Wash & snap the stem ends of the green beans. Melt butter in skillet over medium low heat. Add garlic and black pepper and cook for a minute. Stir in green beans and cook for about a minute or until the green beans turn bright green. Add broth, red pepper, and salt. Reduce heat to low and cover but leave a small crack between lid & pan to allow steam to escape. Cook for about 25 minutes or until liquid evaporates. Beans should be fairly soft, yet still a bit crisp. You can add more broth during the cooking process if needed.
I made this Mongolian tofu stirfry with brown rice for the first time the other night and it was a hit! We normally don’t like tofu (except in a breakfast tofu scramble) but we’ve been trying to give it a second, third & fourth chance and I’m so glad that we did! And, it was even better as leftovers the next day when the flavors had time to meditate!
Use your favorite stir fry veggies. I like red & orange bell peppers, broccoli, shredded carrots, bean sprouts, raw cashews & sesame seeds.
Pam non-stick spray
1 teaspoon ginger
1.5 tablespoons minced garlic
1/2 cup low sodium soy sauce
1 cup water
1 n0-beef bouillon cube (I like Edwards & Sons)
1 cup brown sugar
1/4 water + 2 tablespoons cornstarch
1/2 container extra firm tofu
your favorite stir fry veggies
Drain water from tofu and slice in half lenghtwise. Slice the tofu into thin 1/4″ slices. Put tofu slices on a plate sandwiched between paper towels, and pat the water out. Set aside.
Spray your stir fry pan or wok with pam and add the ginger and garlic. Saute on low for about 5 minutes being careful not to brown the garlic.
Add the soy sauce, water, and 1 no-beef bouillon cube and brown sugar. And bring to boil over medium heat. Once boiling, reduce heat. Dissolve the cornstarch in 1/4 cup water, making sure there are no lumps. Add the cornstarch mixture to the pan and simmer for 15 minutes.
Remove sauce from heat. Transfer the tofu and sauce to a boil and let marinate for 30 minutes. Then, removed tofu from the sauce and add to skillet and brown over medium heat.
Add sauce & your favorite sauteed veggies to the tofu. Serve over brown rice.
Coming from a hispanic family, I’ve always LOVED Mexican food but it can be a bit fatty and laden with meats & cheeses. These tacos are the exact opposite and don’t leave you feeling heavy afterwards! A great way to celebrate Cinco de Mayo!
Pam Cooking Spray
3 cloves garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 teaspoon chili powder
1 teaspoon ground cumin
1 cup frozen corn kernels
1 (15 ounce) cans black beans, rinsed and drained
Spray medium saucepan with cooking spray. Add garlic, and saute on low heat for about a minute. Mix quinoa and vegetable broth into the saucepan and season
with chili powder & cumin. Over medium heat, bring to a boil. Cover, reduce heat, and simmer for 20-30 minutes or until quiona is done. Stir in frozen corn and black beans and continue cooking until heated.
Serve in corn tortillas with shredded raw cabbage and avocado!
– Add diced tomatoes
– Add zucchini & yellow squash and saute with garlic before adding the quiona. Don’t cook too long or it will become soggy after adding the vegetable broth.
– Add diced red bell pepper