Tuesday, July 19, 2016

VEGAN NACHO CHEESE SAUCE


~ Produce on Parade

1/2 cup raw cashews
1/2 c. +  2 T. water, plus more for soaking
1-2 T. lemon juice
1/4 t. paprika
1/4 t. garlic powder
1/4 t. onion powder
1/2 t. turmeric
3/4 t. salt
1/2 c. nutritional yeast
extra water, as needed

Place cashews in enough water to completely submerge them. Cover and refrigerate for two hours.

Drain soaked cashews and place in blender or food processor with remaining ingredients. Blend on high until completely smooth.

Pour sauce into a small saucepan and stir over low for 5-10 minutes or until the sauce thickens to desired consistency.

Notes: This doesn't work as a cheese substitute for our family, but we do like the flavor. So skip it if you're wanting to satisfy a cheese craving, but whip some up and grab veggies, tortilla chips, or pretzels if you're just looking for something flavorful to dip things in. 

Monday, July 4, 2016

ROASTED GREEN BEANS


~ my own little brain

1 1/2 lb. green beans
2 T. olive oil
1 T. balsamic vinegar
1/2 t. salt
1/2 t. pepper
1/2 t. garlic powder.

Preheat oven to 425 degrees. Trim ends off beans and break or cut into smaller pieces, if desired. Toss beans with remaining ingredients and spread in a single layer on baking sheet or in roasting pan. Roast for 15 minutes or until crisp-tender.

Saturday, July 2, 2016

SPINACH SALAD WITH AVOCADOS & CLEMENTINES


~ The Costco Connection - March 2016

1 1/2 T. red wine vinegar
1 1/2 T. whole-grain mustard
1 t. honey
1/2 t. kosher salt
1/4 t. pepper
3 T. olive oil
1 large, firm avocado, peeled, pitted, and diced
6 c. packed baby spinach (about 6 oz.)
4 clementines, peeled and thinly sliced
1/4 c. toasted sliced almonds

In a large serving bowl, whisk together vinegar, mustard, honey, salt, and pepper. While whisking, drizzle in oil to make vinaigrette. Add avocado and toss to coat, then add spinach and clementines, gently tossing to combine. Garnish individual servings with almonds.

Makes 4 servings.

Thursday, June 2, 2016

QUICK ITALIAN MARINARA


~ Sugar-Free Mom

1 T. olive oil
3 cloves garlic, minced
2 28 oz. cans crushed tomatoes
1 1/2 c. water
2 t. dried basil
2 t. dried fennel seed
2 t. dried parsley
2 t. salt
pepper, to taste
red pepper flakes, to taste

Heat oil in large pot, then saute garlic until lightly browned. Add remaining ingredients and bring to a boil. Cover, reduce heat, and simmer for 25-30 minutes.

Makes about eight cups.

Notes: We use diced tomatoes instead of crushed because we always have them on hand. I just pulse an immersion blender in the pot a few times once the sauce is done cooking, but you could leave it chunky with diced tomatoes if you wanted to. I'd suggest adding water one-half cup at a time until you reach the consistency you want, otherwise it may be too watery for you. If you prefer to have meat in your sauce, then try pulling some of these meatballs from the freezer and adding them.

Monday, May 30, 2016

ALMOND MAPLE CHICKEN


~ Sandy's Kitchen Adventures

36 oz. chicken breasts
1/2 t. pepper
1/2 c. Walden Farm pancake syrup
1 t. lemon zest
2 t. lemon juice
1/2 c. chopped almonds (about 40 almonds)

Preheat oven to 400 degrees. Place chicken in baking dish and sprinkle with pepper. In a small mixing bowl, combine syrup, zest, juice, and almonds. Pour syrup mixture over chicken. Bake 25-30 minutes or until no longer pink in the center.

Makes four servings.

Notes; We use pure maple syrup instead of Walden Farm syrup..


Monday, May 16, 2016

LEMON YOGURT DRESSING


~ epicurious

1 c. yogurt
1/3 c. parsley
1/4 c. avocado or canola oil
1/4 c. lemon juice
1 garlic clove, pressed
salt, to taste

Mix all ingredients together before serving.



Wednesday, May 11, 2016

VEGAN CREAM OF BROCCOLI SOUP


~ Hummusapian

3/4 c. raw cashews
2 medium onions, diced
2 celery stalks, chopped
3 carrots, chopped
3 cloves garlic, minced
1 lb. broccoli (about 7 cups, packed)
6 c. water, divided
1 1/2 t. salt plus a pinch, or to taste
pepper

Place cashews in a small bowl and cover with water. Soak for at least 30 minutes or overnight.

Add oil to a large pot and heat over medium-high. Once hot, add onion and a pinch of salt. Saute for three minutes. Add celery and carrots, then saute another five minutes. Add garlic and broccoli, then saute five more minutes.

Add five cups of water, 1 1/2 teaspoons salt, and pepper. Bring mixture to a boil, then reduce heat to low, cover, and simmer 15 minutes.

Meanwhile, drain soaked cashews and place in blender with one cup of water. Blend until very smooth and creamy, without any clumps. Set aside.

When soup is done simmering, puree with immersion blender or in a regular blender working in batches. Once soup is pureed, stir in cashew cream.

Makes about 10 cups.

Notes: The veggies get browned pretty quickly, so you may want to add a little more oil, turn the heat down a smidge, or just keep a close eye as you constantly stir them. I make my cashew cream in a food processor and use an immersion blender in the pot for pureeing the soup. Use whatever appliances are most convenient for you.