If there is not time to make the Alfredo sauce shared on Monday, this is an excellent alternative. Very delicious. Enjoy!
Alfredo sauce is one of the things I wanted as soon as I gave up dairy. I had always loved it and 15 years ago there was nothing in a jar or freezer or dehydrated that even came close to what I remembered. I tried every recipe I could get my hands on and some were okay, but not as rich and creamy as what I wanted. Luckily, a few years ago I was let in on the secret that cashews could make some amazing cheesy alternatives. I immediately started to work through recipes and by combining several, I finally landed on one that comes out perfect every time. This is what you will need:
1 cup raw cashews, soaked for at least 4 hours, this will make the sauce extra creamy, but can be skipped if short on time
2 TBS raw pine nuts
1 1/2 cups water
4 tsp fresh lemon juice, from an actual lemon, juice from a jar will make the sauce oddly tart
1 tsp minced garlic
pinch of ground nutmeg
1 1/2 tsp sea salt
1/2 tsp ground pepper
In a blender, grind drained cashews and pine nuts. If the cashews are soaked, pulse grind until not helpful anymore (this will happen quickly). Add everything else to the blender and blend until completely smooth. If using a Vitamix, set blender on the soup setting and come back when done. If using a traditional blender, transfer sauce to a saucepan and whisk over medium heat as mixture comes to a mild boil. Lower the heat to medium low and keep whisking as the sauce thickens, about five to seven minutes. Avoid over cooking.
Use the sauce for anything that Alfredo sauce would normally be used with; pasta, pizza, over veggies, etc. Enjoy!
I’m so lucky to live in a town where I have access to so many new vegan products. I even read about this new pizza in Veg News after I had tired it!
Delicious is a good word for it. There are some days I just crave pizza and have no energy to make one. This pizza comes out of the oven with crispy crust and gooey cheese, just the way I like my pizza. If wanting something fast and tasty, this Daiya pizza is worth a try.
By Facebook fan demand (how cool is it that I have fans), here are the wraps that were devoured by friends. What you will need:
6 whole wheat tortillas
Fresh baby spinach
1 package extra-firm tofu
1/3 cup natural peanut butter
4 tsp Bragg liquid aminos
1 TBS fresh lime juice
1/8 tsp garlic powder
1 tsp Tabasco or other hot sauce
1/4 cup chopped red bell pepper
1/4 cup thinly sliced green onions, into circles
1/4 cup chopped fresh cilantro
To make the filling: Set the tofu to drain for at least 10 minutes. In a medium bowl, mix the peanut butter, liquid aminos, lime juice, garlic powder, and Tabasco until a sauce. Place the tofu in the same bowl and mash with a fork until the chunkiness you desire and is mixed with the sauce. Add the red bell pepper, green onions, cilantro, and stir.
The filling is ready, but I have found that if placed in the fridge at least overnight, the flavors mix very nicely.
To make the wraps: Place the tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 30 seconds. This will allow you to peel apart the tortillas without tearing. Take one tortilla and place a layer of vegenaise on top followed by a layer of flat baby spinach. Down the middle of the tortilla, add a heap of filling and roll the tortilla into a wrap. Repeat until out of filling.
Makes 6 wraps. If taking to a party, cut each wrap into thirds and add a toothpick to each piece to keep in place. I never have left overs. Enjoy!
Sometimes I just need a snack and when watching movies at home, I definitely want popcorn. However, when I read the labels of microwave popcorn, I get grossed out. So I came up with my own solution. An air popper! I read about it in Alex Jamieson’s book “The Great American Detox Diet.” Alex is no longer vegan, which makes me sad, but this snack idea is still wonderful.
I make a 1/4 cup of organic yellow corn at a time with a little olive oil dripped over the popped corn and Parma sprinkled on top. Enjoy!
I can’t remember why I named this RVSP years ago. I think because I started with a layer of rice, salsa, vegetables, and protein. This is the basic idea, but I always remember the dish when I have lettuce to eat. Lettuce is great for salads and sandwiches, but we had lots to eat from our CSA and wanted a little more variety. What you need:
1 cup uncooked quinoa (get the pre-rinsed variety) or brown rice
1 cube your favorite bouillon, Rapunzel no salt added is mine
1 can your favorite beans, I often use Kidney
1/2 cup salsa
Fresh diced tomatoes
Vegan sour cream for garnish (optional)
Cook the quinoa according to the directions with the bouillon cube. Rinse the beans and mix with the salsa. Chop lettuce into desired size. Begin with a layer of quinoa, add the beans, lettuce, tomato, and top with sour cream. Easy and delicious. Enjoy!
Any excuse for a party is a great opportunity to share delicious vegan food. I frequently invite people over and ask them not to bring any food so I can provide scrumptious vegan options. I am a bit sneaky because I don’t always warn people the party is vegan. Since I don’t always wear a sign that I am vegan, some people don’t find out right away. It’s wonderful hearing people say things like:
“This is tofu?!?”
“I don’t normally like tofu, but this is really good.”
“How is this vegan?”
“Can I have the recipe?” Of course! It will be on my blog soon 🙂
This is just the easiest dessert ever and people can never stop eating them. What you need:
Banana chips, I get the organic ones
Vegan semi-sweet chocolate chips
Line a plate or cookie sheet with parchment paper. Place half a bag of chocolate chips in a microwave safe bowl and cook for 20 seconds. Stir and repeat until all the chocolate is melted, but not burnt. Dip a banana chip into the chocolate and place onto the parchment paper. Repeat until plate is full, but no chips are touching each other, and place in fridge for 30 minutes. I repeat this until I have all the banana chips I want, usually until the chocolate chips are all gone. Once the chocolate is set (30 minutes in the fridge), chocolate chip banana chips can be stacked in a covered container for eating later.
I often serve these at parties and everyone loves them. Any dried fruit can be used, but bananas are always finished first. Enjoy!
After the question “so, what do you eat?” is often the question, “how do you get your vitamins?” Neither of these questions are fun, but the vitamin one is extra annoying to me.
Most of the vitamins our bodies need do not come from animals. A few do, but there are vegan alternatives. All people, vegan or not, need to eat a variety of foods to ensure their bodies are getting everything they need. As vegans, we do need to be thoughtful that we are getting enough B vitamins and omegas. However, there has been a lot of research showing our bodies have difficulty absorbing all the nutrients from vitamins, the concentrated form from pills. This means, everyone needs to make sure they are eating a variety of foods. Yep, I already said this.
Add nutritional yeast to stuff and hemp, chia, or flax seeds to smoothies to add easily digestible B vitamins and omegas to a healthy diet. I do take supplements because I want to make sure I am getting what I need. With a busy life, some days I am better than others at eating everything I need. Vitamins are my fail-safe. But, I also make sure they are vegan.