Cashew Cheese

Ingredients:

2 cups unsalted cashews

3 garlic cloves

1/4 cup fresh squeezed lemon juice

1/3 cup nutritional yeast

2/3 cups of filtered water ( a little more if you would like the mix thinner )

1 tsp each of salt & pepper

4 green onions

Method:

Soak cashews overnight in filtered water sealed & refrigerated

Drain & rinse cashews when ready to prepare the cheese 

Add all ingredients to your high speed blender except the green onion

Purèe till creamy smooth

At this point give it a taste test to see if you would like more garlic, salt or lemon juice

Pour the cheese mix into your bowl 

Chop the green onion and stir it into the mix and serve

This should last a minimum of 1 week in the fridge in a sealed container

This cheese is amazing on absolutely everything. I use it as a pizza base, pasta sauce, a dip and of course in a sandwich and in wraps. 

Being that it's high in protein, it makes a great go to snack that fills you up fast.

Low Fat Mexi Dip

This hardy & nutritious snack is low in fat & calories plus it's simple to make and simply hard to stop eating. Add this to salads, wraps or simply just dip into with your favourite chip, cracker or veggies.

Ingredients:  

1 can (540ml) of black beans

1 tomato (approx 1 cup)

1/4 onion ( approx 1/4 cup)

1/2 avocado

3 garlic cloves

1 lime squeezed

1/2 tsp cumin

1 tsp salt

**use organic when possible

Method:

Drain & rince beans

Add all the ingredients to your mixer/food processor and blend to your desired consistency 

Hope you enjoy!

Sweet Potato Banana Bread

I don't bake much as I find baking to be a little to fussy with all the measuring etc. Plus sweet is not my first taste either but I knew I needed to use up my very over ripe bananas and left over sweet potato. I wanted to make something other than a smoothie with them so banana bread with a twist it was going to be. 

Not only did this turn out very moist, the topping I made for it really made this loaf even more delicious.

I gotta say even sweet, I'm lov'n this recipe and I was the first to dig in.

Loaf Ingredients:

Wet mix:

3 ripe bananas ( 1 3/4 cups )

1 sweet potato ( 3/4 cup )

1/2 cup coconut sugar

1/4 cup coconut oil

Dry mix:

1 3/4 cup all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon 

Topping Ingredients: 

1 cup pineapple

1/2 cup walnuts

1 tsp vegan butter

1 tsp coconut sugar

**use organic when possible 

Method:

Boil or bake the sweet potato till tender. Once cooled remove its skin.

Heat oven to 350 F.

Grease a loaf pan with vegan butter.

Mash banana & sweet potato in a bowl. Set aside.

Melt coconut oil and add it plus the sugar to the mash. 

Mix well. 

In a separate bowl add the flour, baking powder, baking soda, salt & cinnamon. 

Mix well. 

Add the dry mix to the wet mix and stir until it's all blended.

Pour the loaf mix in your pan and spread out so its evenly dispursed. 

For the topping, Heat a small pan on medium low heat and add the 1 tsp of vegan butter then add the pineapple and sugar. 

Cook for about 5 minutes. 

Place the  walnuts in a mixer and chop into small pieces  and set aside. 

After the 5 minutes are up, add the pineapple mix to the walnuts and blend till the pineapple becomes a mash. 

Now spread the pineapple topping evenly over the loaf. 

Bake for 60 minutes. 

Poke with a toothpick or a wooden skewer, if it comes out dry it's done.

**note if you don't have sweet potato you can use butternut squash, pumpkin or more banana.

Serve & Enjoy!

Creamy Cheese Sauce

Nothing to feel guilty about when eating this cheese sauce. It's cholesterol free, dairy free & low calorie. Go ahead eat the whole jar. Just as I say with all dips, dressing and sauces, they can all be added to almost any food. Pour over noodles, zoodles, veggies, use it as a pizza base or even as a veggie dip. The options are endless. 

Here is what you will need:

Ingredients:

1 small onion ( approx 1/2 cup )

1 carrot ( approx 1/2 cup )

1 sweet potato ( approx 2 cups )

1 roasted red pepper 

2 garlic cloves

1/3 cup nutritional yeast

1 tbsp fresh squeezed lemon juice

1 cup almond milk or one of your choice that's carrageenan free or better yet "homemade"

Salt & pepper to taste 

**use organic when possible**

Method:

Heat a cast iron pan or one of your choice on medium heat. 

Put a pot of water on to boil.

Slice or dice onion.

Add vegan butter to the hot pan and sauté till the onion is translucent, set aside.

Peel & cut carrot, potato & garlic and add them to the boiling water.

Once tender, drain, rince and add all ingredients to your blender.

Blend till creamy smooth.

Give it a taste test. This is the time to add more salt, pepper or other spices to the sauce if you desire, if not its ready to be served.

I do make another cheese sauce with white potato, carrot & sundried tomatoes but since I have roasted red peppers and a sweet potato that needed using up I thought it would be a great combination. I have to admit that I just love how the pepper shines in this recipe.

Hope you enjoy.

Raw Pizza Crust

Ingredients:

1 medium size cauliflower ( approx 4 cups of florets )

1 cup chopped spinach

1 cup finely grated carrot

1 large garlic clove

1/2 cup hemp seeds

1/2 cup nutritional yeast

1/2 cup crumbled nori seaweed ( the sheets used in sushi rolls ) 

4 tbsp ground flax + 12 tbsp water ( flax egg ) 

1 tsp salt

1 tsp pepper

** use organic when possible**

Method: 

Add the ground flax & water together. Stir and set aside to allow it to gel.

Add cauliflower florets to your mixer and chop till it resembles rice. Transfer to large mixing bowl.

Grate carrot, chop spinach, mince garlic, crumble the seaweed then add them to the cauliflower. 

Mix well so all the veggies are evenly mixed. 

Now add salt, pepper, nutritional yeast and mix again.

Finally add the flax egg. Once you feel it's all incorporated set aside.

I don't have an Excalibur so I need to take this time to cut parchment paper for mine, but that's ok, this allows the pizza mix to bind longer.

If you have an Excalibur then you can make 1-2 pizzas out of this recipe. Because my dehydrator is round, I need to divide this into 6. So small rectangle pizzas for me or call it flat bread. Either way dehydrate till you are satisfied with the dryness, but flip them half or when they do not stick to the paper. Mine was about 5 hours at this point.

 First in

 All done. 8 hours later 

Top it with all your favourite raw veggies & sauces

 

Hope you enjoy!

Zoodles & Kale Pesto

Was craving this today. Pesto pesto pesto, but with zoodles. Yummy and it hit the spot.

To make this, this is all you need:

Ingredients: 

1/2 cup sunflower seeds

2 cups kale/stems removed and saved for juicing

2 tbsp nutritional yeast

2 garlic cloves

1 tbsp fresh squeezed lemon juice

3 tbsp filtered water

1 small avocado

4 cups of spiralized zucchini 

Method:

Soak sunflower seeds for a couple of hours or overnight. I added my seeds to boiling water and let them soak for about 5 minutes as I prefer a crunchier texture.

Drain & rinse seeds.

Add all ingredients to your mixer/blender & blend to your desired consistency. Be sure to scrape down the sides of the mixer to make sure everything gets incorporated well.

Serve with the above zoodles or with veggies or your choice. How about on crackers, use as a pizza base, spread on a sandwich or add to your favourite pasta. Many options as there is with an dip. 

Hubby enjoyed his with some sauteed spinach, homemade sauerkraut & mashed potatoes. 

Hope you enjoy.

Refried Beans

Ingredients:

2 cups cooked pinto beans ( pre-soaked & cooked or you can use canned )

1/2 cup onion ( approx 1/2 a medium onion ) 

1 tomato ( approx 1/3-1/2 cup )

3 garlic cloves

1 tsp cumin

2 tsp chilli powder 

2 tsp salt

2 tbsp fresh squeezed lemon juice ( or store bought )

2 cups of water

*** use organic when possible***

Yields about 3 cups

Method:

Chop and sautèe onion in a pan on medium/low heat for about 5 minutes

Chop garlic and add to the onions and cook approx 2/3 minutes

Chop tomato and add them with the beans, spices and water

Simmer on medium/high heat till the liquids have reduced to about 1/2 or a smidge less

Remove from heat and let cool

Transfer to your mixer or blender ( I used my vitamix ) and blend till your desired consistency.( I puréed mine creamy smooth )

This recipe is mild in flavoured. You can add some hot spices or more of the others already used. Some garlic would be lovely too.

Serve however you like.

I topped mine with some homemade corn chips and it was so delish! Lots left over for more recipes & meals.

Raw Corn Chip Recipe:

1/2 cup corn ( frozen & defrosted )

1 yellow pepper

*** these are the main ingredients-- spices can be whatever you wish )

I used:

1 tsp each ( approx ) 

Cumin

Chilli powder

Salt

Pepper

Paprika 

Method:

Blend all together in you mixer or blender till creamy smooth

Dehydrate at 115-120 for about 12 hours

Score crackers into the shape you wish at about 1 hour in

Flip pieces 1/2 way through or when they are ok to without breaking or ripping

Hope you enjoy! 

Quick Roasted Red Pepper Hummus

Today I'm making dips and sauces. A few were planned and prepared for and a few just came to mind. This is why I keep a few canned items on hand for moments just like this. I call them my cheat items. 

Ingredients: 

1 can unsalted chick peas (540ml)

1/3 cup jarred roasted red peppers

+ 2 tbsp of the pepper liquid

2 tbsp of seed butter

2 lrg garlic cloves

1/2 tsp salt

2 tbsp fresh squeezed lemon juice

1 tbsp Greek seasoning

1/4 cup filtered water

** use organic when possible**

Yields about 3 cups

Method:

Drain and rince chick peas and add them to your mixer/blender along with everything else.

Blend till creamy smooth.

Enjoy! 

Thousand Island Dressing

Ingredients:

1/2 cup Vegenaise

2 tbsp ketchup

1 medium dill pickle

1 date 

1 tsp apple cider vinegar

Salt & pepper to taste ( approx 1/4 tsp or less each ) 

***use organic when possible**

Method:

Pit the date and soak it in boiling water for approx 3-5 minutes or use microwave.

Add all ingredients to your mixer/processor and blend till the pickle is all minced up. I like to pre cut the pickle to help it mince more evenly. 

That's it besides maybe stopping once or twice to scrape down the sides of the mixer making sure everything gets mixed.

Now it's ready to use on your favourite salad or for me I love it on my sandwiches and drizzled over my homemade pizzas when the come right out of the oven. 

Hope you enjoy!

Kale Wraps

Last nights left over carrot dogs & chipotle veggie dogs became my inspiration for this wrap. Being we don't eat to much bread anymore, I love creating other options to replace it. Even though last nights dogs where wrapped in yummy sprouted buns, today's left overs were going to be different. This recipe does have a little flour in it but way less then a bun would.

My filling choice for my wrap was a smoky marinated carrot, avocado, salad leftovers, cilantro with cashew cheese & seed butter dressing.. So delish!

My husbands filling choice, well actually he had none because it was made before he got home hee hee but I knew he would have chosen the chipotle veggie dog ( waaay to spicy for me ) with pretty much the same ingredients as mine except he has two sauces. Spicy curry aioli and seeded butter dressing. He loved it. 

Here is what you will need to make these come together.

Ingredients:

1 cup chopped kale leaves ( packed )

2 tbsp finely chopped red onion

1 flax egg ( 1 tbsp flax meal + 3 tbsp water )

2 tbsp corn meal

1/4 cup flour ( I used all purpose )

1/4 tsp salt

1 tbsp seasoning ( I used vegetable & legume from club house )

4 tbsp water

Yields 2 servings ( aka 2 wraps ) 

**use organic when possible

Method:

Make your flax egg and allow it to sit and thicken while you continue with the recipe.

Chop the kale & onion then add them to a bowl and pour boiling water over them and let them soften for about 10 minutes. Or you can place them into a glass container with water and microwave for about 1 - 1 1/2 minutes but still allow them to sit.

Add the corn meal, flour, salt & seasoning to their own bowl & mix well.

Drain the kale & onion & give them a little squeeze to release some extra water and add them to the dry mix bowl with the flax egg. Mix and add the 4 tbsps of water. If you wish to make this thinner add 1 tbsp of water at a time to your desired consistency.

Heat a pan on medium low heat ( 4.5 ) I used my cast iron as its always out and always my favourite to use.

Once the pan is hot add a little oil.

Divide the mix in half and scoop one wrap to be into the pan. I did one at a time so each one cooked evenly all around. If your pan is big enough do both if you wish. Spread the mix to make about a 5-6 inch circle by evening out the top with a spatula.

Cook approx 4-5 minutes per side.

Repeat for the second one. They are now ready to eat. Eat them now or refrigerate for later. 

These can be eaten a few ways not just as a wrap but as 2 small flat breads or you can make one large wrap and use it as a pizza crust. 

Hope you enjoy 

Black Bean & Quinoa Patties

Ingredients

1 540ml tin of black beans ( or approx 1 cups of dried, soaked & cooked )

1 cup roasted green chick peas ( or store bought dried chick peas )

1 cup cooked quinoa

1 roasted red pepper ( jarred or homemade )

1 flax egg ( see below )

2 garlic cloves

1 tsp salt

1 tsp onion powder

2 tsp Cajun spice 

**use organic when possible 

Yield approx 8-10 portions

Method 

Make flax egg. 1 tbsp flax meal + 3 tbsp warm water. Mix together and let it sit to allow the mix to gel up while you combine all the other ingredients.

Mince garlic or slice. I do this so the garlic is more evenly distributed through out the mix. Otherwise I find it just chops into large chunks.

Add all ingredients to your mixer/processor except for 1/2 of the black beans.

Pulse untill it's mixed to your consistency. Add the rest of the black beans and pulse only a few times.

Let the mix sit for about an hour or even overnight. I let mine set for an hour then shaped them into patties and then froze them.

When you are ready to cook them, heat a pan on medium low. Once it's heated add a little oil and cook about 4-5 minutes per side.

Serve them how ever you wish.

I served mine on a little oil & mustard vinegarette, topped with homemade vegan cheese and homemade marinated veggies. Both the cheese & veggie recipes were abdapted by Cookingwithplants.com and my version is also on the blog. 

Gotta say this was so good. 

Hope you enjoy!

Seed Crackers

Making crackers is so much fun. I love the crunchy seeds in this recipe. Here is what you will need.

Ingredients

2 tbsp ground flax ( flax meal )

1 cup of mixed seeds -- pumpkin, chia, hemp, sun flower & sesame

3/4 cup of water

3 tsp braggs liquid soy

3 tsp maple syrup

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp salt

Method

Add all ingredients into a bowl, mix well and let sit for approx 15-20 minutes. Stir a few times while it sits to thicken up.

Add to your 115F dehydrator and allow approx 12 hours for the crackers to be done.

*** tip** score your crackers either from the start or after a few hours of dehydrating.

This will prevent the crackers from crumbling if cut when they are fully dehydrated.. 

Yup I forgot that process. But most turned out. :).. 

I really enjoyed these, hope you do too!

 

Served with my spinach artichoke dip which is also on the blog.

Spinach Artichoke Dip

This is a recipe I make all the time. My husband and I just love it. We spread it on almost everything, pizza, sandwiches, crackers and we use it as a sauce and a dressing too. Here is the recipe I'd like to share.

Ingredients

2 cups of spinach 

8 ( 1/4 ) pieces of marinated artichoke hearts 

2-3 medium size garlic cloves

1/2 tsp dry mustard

1 tbsp fresh squeezed lemon juice

1 tsp dry dill

1/4-1/3 cup milk alternative ( store bought or homemade )

Salt & pepper to taste 

Method 

Add all the ingredients to your mixer/processor ( start with 1/4 cup of milk first, then add more if you wish ) and blend to your desired consistency, chunky or smooth.

When I use this for our pizza base I make the recipe minus the milk. I find it tends to make the crust a bit wet. 

Hope you enjoy!

Mixed Pickled Veggies

Part of my 4 days of home alone I made this recipe also inspired by Cookingwithplants.com. Anja had a guess chef named Ismail Tosun on her You Tube video making this. You can use any veggie combination you wish. The veggies originally used are listed below. This is what I had on hand and decided to use.

Ingredients

1/2 cup sugar peas

1/2 cup carrots

1/2 cup fennel

1/2 cup red cabbage

1/4 cup white onion

1/4 cup parsley

1/4 cup celery leaves

2 garlic cloves

( original recipe calls for radish, carrots, fennel, chilli, parsley & garlic )

**use organic when possible

Method

Slice, chop and/or julianne your veggies. 

Layer each veggie into a jar with a lid or a container. Set aside.

Marinade ingredients

2/3 cups of distilled white vinegar 

1/4 cup coconut sugar ( or one of your choice ) 

4 bay leaves

1/4 tsp of herb or spice of your choice ( original recipe calls for coriander seeds, I used herbamare )

1 tbsp 100% organic maple syrup 

Method 

Take all marinade ingredients and add them to a pot and heat just until the sugar is dissolved.

Pour into your container over the veggies. Seal the lid and give it a shake to toss the liquids around.

Set in the fridge for a day, tossing throughout the day. This will help all the veggies marinate equally.

Should last for about a week or more.

Serve on a sandwich, burger, wrap or serve as a side dish. The option is yours.

I really enjoyed this. I hope you do too!

Don't forget to check out Anja's website for some awesome recipes. Cookingwithplants.com

https://cookingwithplants.com/author/anja/