Cashew Nut Cheese
Vegan
Alright, so I know what you're thinking.... What is this, but honestly, just humor me. This was a HUGE hit with raw foodies, vegans, vegetarians, flexitarians, and carnivores, alike! This is a great spread for veggies and pita chips, I took this to a potluck over the weekend with rave reviews. My roommate really liked it-the carnivore-with onion bagels.
1 cup cashew butter
1/4 cup almond milk
2 Tablespoons tahini
2 Tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper (milder flavor then black pepper)
1. Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back a wooden spoon to mash them together. (I did this about 3 times.) Store in an airtight container for up to 1 week.
Per 2 Tbsp. Serving: 180 cal.; 14g fat (2.5 sat fat); 0mg chol.; 125mg sod.; 96g carbs.; 6g prot.
Found: www.Care2.com; Whole Foods Recipes......
Wednesday, February 29, 2012
Saturday, February 25, 2012
Meatless Monday Recipe-Smokey Bell Pepper Pesto
Smokey Bell Pepper Pesto
Vegan
So, this is a great alternative to the hummus I put on my sandwiches. You can also swap this out for salsa on tacos or for your organic blue corn tortilla chips!
2 large roasted red bell peppers, stem and seeds removed
1 jarred chipotle pepper in adobo sauce, seeds removed (I used canned)
1 small clove of garlic, chopped (1/4 tsp.)
2 Tbs. raw almonds, toasted
1 tsp. fresh oregano
2 Tbs. extra virgin olive oil, extra if needed
Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle olive oil and process until combined.
Whole Living March 2012
Vegan
So, this is a great alternative to the hummus I put on my sandwiches. You can also swap this out for salsa on tacos or for your organic blue corn tortilla chips!
2 large roasted red bell peppers, stem and seeds removed
1 jarred chipotle pepper in adobo sauce, seeds removed (I used canned)
1 small clove of garlic, chopped (1/4 tsp.)
2 Tbs. raw almonds, toasted
1 tsp. fresh oregano
2 Tbs. extra virgin olive oil, extra if needed
Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle olive oil and process until combined.
Whole Living March 2012
Friday, February 17, 2012
Meatless Monday Recipe-Simple Vegan Tofu Lasagna
Simple Vegan Tofu Lasagna
Vegan; Serves 8
This is perfect with any veggies you may have in your fridge needing to be used. This mixture was used with 1 orange bell pepper and 2 handfuls of spinach wilted. I plan on making this tomorrow with yellow squash and mushrooms added to the recipe....
Natural cooking spray
1 14 oz. package organic firm tofu, drained (use 2 boxes of silken firm tofu for better spreading)
2 Tablespoons nutritional yeast (extra for sprinkling on the top of the lasagna once it has been assembled)
1 teaspoon garlic granules or garlic powder
2 25 oz. jars of vegan marinara sauce (I'm old school-I prefer to make my own)
3 bell peppers, cored, seeded and chopped (for a better presentation-I plan on slicing them)
12 no-boil dried lasagna noodles (again, I'm old school-I boil mine first-longer prep time on my end)
1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish with cooking spray and set aside.
2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. (I have a better, less wasteful method: put tofu on a plate and put another plate on top. As the weight, use any can of food and set that on the top plate and set aside while you continue to prep.) Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.
3. Spoon enough mixture sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeat the process 2 more times, ending with the sauce. Sprinkle with extra nutritional yeast, if using. Cover with foil and bake until the noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes then serve.
Vegan; Serves 8
This is perfect with any veggies you may have in your fridge needing to be used. This mixture was used with 1 orange bell pepper and 2 handfuls of spinach wilted. I plan on making this tomorrow with yellow squash and mushrooms added to the recipe....
Natural cooking spray
1 14 oz. package organic firm tofu, drained (use 2 boxes of silken firm tofu for better spreading)
2 Tablespoons nutritional yeast (extra for sprinkling on the top of the lasagna once it has been assembled)
1 teaspoon garlic granules or garlic powder
2 25 oz. jars of vegan marinara sauce (I'm old school-I prefer to make my own)
3 bell peppers, cored, seeded and chopped (for a better presentation-I plan on slicing them)
12 no-boil dried lasagna noodles (again, I'm old school-I boil mine first-longer prep time on my end)
1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish with cooking spray and set aside.
2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. (I have a better, less wasteful method: put tofu on a plate and put another plate on top. As the weight, use any can of food and set that on the top plate and set aside while you continue to prep.) Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.
3. Spoon enough mixture sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeat the process 2 more times, ending with the sauce. Sprinkle with extra nutritional yeast, if using. Cover with foil and bake until the noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes then serve.
Sunday, February 12, 2012
Meatless Monday Recipe-Vegetable Pot Pies
Vegetable Pot Pies
Serves 8
Okay, it's been snowing ALL day and since Valentine's Day is Tuesday, I figured this is a great recipe to surprise your special someone with. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.
Ingredient List
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
Directions
1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
Nutritional Information
Per pot pie: Calories: 244, Protein: 6g, Total fat: 10g, Saturated fat: 3g, Carbs: 35g, Cholesterol: mg, Sodium: 207mg, Fiber: 4g, Sugars: 5g
Found: Vegetarian Times
Serves 8
Okay, it's been snowing ALL day and since Valentine's Day is Tuesday, I figured this is a great recipe to surprise your special someone with. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.
Ingredient List
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
Directions
1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
Nutritional Information
Per pot pie: Calories: 244, Protein: 6g, Total fat: 10g, Saturated fat: 3g, Carbs: 35g, Cholesterol: mg, Sodium: 207mg, Fiber: 4g, Sugars: 5g
Found: Vegetarian Times
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