Spicy Cashew Garlic Sauce

This one is thiccccc af if you’re into that kind of thing. Another super simple dressing/sauce recipe. I’ve used it on salad, chili, and as pizza sauce. It could easily be added to a pasta dish, a bowl of some sort, anything that is dry and needs some life. It has less than five ingredients so it’ll be easy to throw together and enjoyed.

Ingredients:

  • 1 c cashews, soaked for 15 min in hot water
  • 2 tbsp lime juice
  • 6 tbsp garlic, minced
  • 2 tbsp sriracha
  • 1/4 c-1/2 c water, add as needed to preference

Instructions:

  1. Make sure to soak cashews for at least 15 minutes.
  2. In a food processor add all ingredients and blend until smooth, add water as needed if you wanted a runnier/thicker sauce.

Cilantro Lime Dressing

Tasty lil topper for salads, chili, bowls… whatever your heart desires. I’ve personally tried it on chili and a salad, and both were bomb. It’s a really easy recipe that I half followed from a random pin on pinterest and half added ingredients that sounded tasty at the time.

That’s about all I can think of saying about a dressing… sometimes I wonder about those who can write 17 paragraphs about something as simple, how do you do it? Maybe I’m lazy… or maybe I won’t sit here and force myself to make sure the Google algorithm deems this post worthy and high on the search results of “cilantro lime dressing”. Okay, rant over, get that booty in the mf kitchen.

Ingredients:

  • 1 bunch cilantro, stems removed
  • 2 cloves of garlic
  • 1/4 c vegan mayo
  • 1 jalapeno
  • 2 limes, juiced
  • 2 tbsp olive oil

Instructions:

  1. Place all ingredients into a food processor or bullet (that’s what I used) and run until smooth. Ready to be had baby.

Southwest Butternut Squash Quinoa Salad

The pasta salad I made earlier this week inspired a quinoa salad with a twist… the “healthier” version. I still can’t decide if I like the pasta or the quinoa more. Anyway, really simple recipe and pretty healthy. I made enough to last me the week for lunch, so it’s a good meal prep recipe.

Ingredients:

  • 1 c quinoa uncooked
For the butternut squash
  • 1 tbsp oil, more as needed
  • 1 c butternut squash, diced
  • 1 tbsp garlic minced
  • salt and pepper to taste
  • dash of cayenne
  • 1/4 tsp paprika
  • 1 tsp chili powder
Veggies for the salad
  • 1 red bell pepper diced
  • 1 cucumber diced
  • 1 c corn
  • 1 small onion diced
  • 2 small tomatoes diced
  • 1 c cilantro
For the dressing
  • 2 tbsp lime
  • 2 tbsp sriracha
  • 1/3 c veganaise
  • dash of chili powder

Instructions:

  1. Cook the quinoa according to the package.
  2. Heat the oil in a medium pan, add in the garlic for a minute until fragrant, and add the butternut squash, followed by all the spices, mixing well. If it’s a little dry add a touch more oil or a couple tablespoons of water or broth. Cook for 5 minutes, stir and cook another 5 minutes until crispy and you can pierce easily with a fork.
  3. Prepare the dressing, mix all ingredients together in a small bowl, set aside.
  4. In a large bowl, add all of the veggies except for the cilantro, prepared quinoa, butternut squash and stir. Mix in the dressing and once the temperature has cooled a bit, mix in the cilantro and enjoy.

Veggie Pan-Fried Bao

Left my comfort zone of safe recipes and sooo glad I did. These little pockets of yum aren’t difficult to make and feel like the ultimate comfort food. There’s a mini movie about a steamed bun, “Bao” and since watching I have been thinking about whipping some up, finally I have!

They aren’t the prettiest, but taste is spot on. I think I may have fried the wrong side first? Either way it works, and they didn’t take long to steam. Using a combo of pan frying and steaming, you get a really nice fusion of firm and soft. So, go on and get-cho ass in the kitchen to fire these babies up. This amazing recipe is from Bianca Zapatka, made by Bianca.

Ingredients:

Dough
  • 2/3 c warm water approx 95 degrees (35 C)
  • 2 1/4 tsp instant yeast
  • 1 tsp sugar
  • 2 1/2 c all-purpose flour + more for dusting
Veggie Filling
  • 1-2 tbsp sesame oil for frying
  • 1 stick leek finely chopped
  • 7 oz white cabbage shredded
  • 1 large carrot shredded
  • 1 red bell pepper finely chopped
  • 2 garlic cloves minced
  • 7 oz tofu, crumbled
  • 1 tbsp soy sauce or tamari
  • salt to tast
  • 1 tsp chili paste or sriracha
For Frying
  • 1 tbsp oil
  • 1/4 c water
To serve (optional)
  • 2 tbsp sesame seeds
  • chopped green onions
    Dipping sauce
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp agave syrup
  • 1/4 tsp sesame oil
  • 1/2 tsp srirach or chili paste

Instructions:

For the dough
  1. Mix the yeast with the water and sugar in a small bowl and set aside for around 5 minutes.
  2. Whisk together the flour and a pinch of salt in a large bowl. Pour in the water with yeast slowly and stir with a chopstick (or wooden spoon) until it clumps together. Transfer to a work surface and knead with your hands (or use a mixer with dough hooks) until a smooth and soft dough forms, about 5 minutes.
  3. Put the dough back in the bowl, cover and let rest for about 45 minutes, or until the ball has doubled in size.
Preparing the filling
  1. Heat the oil in a pan and finely chop the vegetables. Add the leek, cabbage, carrots, bell pepper, and garlic to the pan and sauté for 2-3 minutes, until the veggies are slightly tender.
  2. Then crumble the tofu in (it doesn’t have to be super small but broken up like chunky ground meat), soy sauce, salt and chili to taste. Mix well, cook off a bit of excess liquid from the tofu for about 3-4 minutes, and set aside to cool.
instructions about how to wrap a baozi--Chinese steamed buns, pork buns etc  | Food, Recipes, Asian recipes
*folding the bun
Assembling the buns
  1. Once the dough has doubled in size, punch it down, knead it briefly to remove all air bubbles.
  2. Then roll it into a long log and cut into 10 pieces. Work with one piece at a time and cover the rest with a clean kitchen towel to prevent from drying out.
  3. Flatten one piece of dough with your palm and roll it into a round wrapper with thinner edges, about 4.7 in (12 cm) in diameter.
  4. Add about 2-3 tbsp of filling to the center, then fold the bun up and around the filling, making sure you deal the top. Repeat until all the buns are assembled.
    *Attached is a little photo to help visualize closing the bun.
Cooking the buns
  1. Heat the oil in a non-stick pan over medium heat. Place the buns in the pan with the pinched side up (make sure to not overcrowd the pan), and cook for about 2-3 minutes. Once the bottoms are golden-brown and crispy, flip them over and carefully, pour in 1/4 c water to create steam. Immediately cover the pan, reduce to low heat and allow buns to steam for about 10 minutes, or until the water has evaporated.
  2. Remove from pan, sprinkle with sesame seeds and green onions, and serve with the dipping sauce. Enjoy that sh*t.

Vegan Cinnamon Toast Banana Muffins

If there was one recipe I could have anyone try from anything I’ve ever posted… it would be these lil babies because holy sh*t. I keep checking for crack in the ingredients list (haha).
But in all seriousness, if you’re looking to show up anyone at some bake off or win over your in-laws, this is the recipe.

They are incredibly moist, and contain the perfect mixture of banana and cinnamon tastiness. I used bananas that were about to start oozing because of how soft the peel got, and they were completely brown… maybe this is why they tasted like heaven? I found this recipe on Dirty Blonde Vegan, made by the lovely Erin. Also shout out to Erin for one of my new favorite recipes.

Ingredients

Banana Muffins
  • 2/3 cup granulated sugar(choose organic to be sure it’s vegan)
  • 1/2 cup vegetable oil
  • 1/2 cup applesauce
  • 2/3 cup mashed ripe banana (approximately 2 small bananas)
  • 1 tsp vanilla extract
  • 1 & 2/3 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
Cinnamon toast topping
  • 1/4 cup granulated sugar
  • 1/2-3/4 tsp ground cinnamon

Instructions

  1. Preheat the oven to 375F.
  2. Line your 12 count, standard size muffin tin, with paper baking cups and spray each cup with non stick spray. Set muffin tin aside.
  3. In a mixing bowl, mash two overripe (brown spots/patches are the softest and sweetest) bananas with a fork.
  4. Add the sugar, applesauce, vegetable oil, and vanilla extract. Use a whisk to combine well. Some clumps from the bananas are expected.
  5. Add the flour, baking soda, salt, and cinnamon (1/2 tsp) and mix to just combine the wet and dry ingredients into a batter. It will be thick, but do not over mix. Stop mixing when you can no longer see dry flour anywhere.
  6. Spoon the batter into the pre-greased muffin cups. The batter should be exactly the right amount to divide evenly between the 12 cups with no extra. (As a rule, muffin cups should be filled about 80% full to allow for rising in the oven.)
  7. In a small bowl, combine 1/4 cup of sugar with 1/2-3/4 tsp of ground cinnamon to make the cinnamon-sugar topping. Mix with a spoon.
  8. Sprinkle the cinnamon-sugar topping over the twelve muffins with the spoon. Divide the topping evenly over each muffin top.
  9. Bake for 17-22 minutes at 375F. Muffins are done when a toothpick inserted into the muffin comes out clean, with no sticky batter on it. Resist the urge to open the oven during the first 15 minutes of baking, this is when the muffins are rising the most!
  10. Cool the muffins in the muffin tin for 5 minutes, then transfer to a cooling rack. Enjoy!

Notes

  • Baking times vary by ovens, so start checking the muffins at 17 minutes, and remove from the oven when a toothpick inserted into the center of a muffin comes out clean (no batter stuck to it).
  • For Gluten-Free: Substitute a gluten-free flour mix (such as Bob’s Red Mill) for the flour.
  • For Oil-Free: Use additional applesauce instead of the vegetable oil. This may result in a denser, but still delicious, muffin.

Vegan Southwest Pasta Salad

Back in the kitchen and recreated this banger. I was scrolling through Pinterest and saw this recipe, in all of its carb-loaded glory, and knew I needed to chef it up (although this dish doesn’t call for much effort at all).

So, if you’re also a fan of pasta covered in a creamy, southwest dressing, getcho butt in the kitchen and try this one out.

Made by Rene at The Savory Vegan.

Ingredients:

FOR THE DRESSING
  • 1/3 cup ketchup
  • 2/3 cup vegan mayo
  • 1 tbsp low sodium soy sauce or tamari
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 4-ounce can diced green chiles
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • salt & pepper* to taste
  • hot sauce to taste
FOR THE SALAD
  • 1 lb favorite pasta, dry
  • 12 oz vegan soyrizo
  • 1 green bell pepper diced
  • 1 15-ounce can black beans drained and rinsed
  • 1 jalapeño diced
  • 1 cup cherry tomatoes cut in half
  • 1/4 red onion diced
  • 1 cup frozen corn thawed
  • 2 tbsp cilantro plus more for topping

Instructions:

  1. Combine all of the dressing ingredients in a bowl and stir to combine. Taste and adjust seasonings as needed. Place in the fridge until ready to use.
  2. Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
  3. While pasta is cooking, place a pan on the stove over medium heat. Add soyrizo and cook until slightly browned (approx. 5-7 minutes). Remove from the heat and place in a bowl to cool.
  4. When pasta is done, drain and rinse it with cold water.
  5. To assemble add pasta, soyrizo, bell pepper, black beans, jalapeño, cherry tomatoes, red onion, corn and cilantro to a large bowl. If serving right away, add dressing and mix until combined.
  6. If serving at a later time, keep salad and dressing separate until right before serving.
  7. Top finished salad with additional cilantro.

Bomb A** Vegan Queso

This was an immediate favorite of mine, so flippin’ good. I didn’t have to soak the cashews either (a lot of cashew recipes call for that) so this baby was ready in under five minutes. Hell yeah. Also, a little added bonus, less than 10 ingredients mf. It has the perfect seasoning and nutritional yeast balance that really ties everything together, giving you a great alternative cheese recipe! So get your butt in the kitchen and give it a try. It’s perfect for gatherings(football vegan apps) and great to top on your favorite nacho recipe. Borrowed from Garlic Head, and made by the lovely Emily.

Ingredients:

  • 1 cup cashews, unroasted
  • 1/4 cup chunky mild salsa (red or green, not very watery)
  • 1 Tbsp taco seasoning (alternatively, 1 tsp cumin, 1 tsp chili powder, pinch of salt)
  • 3 Tbsp nutritional yeast
  • 1/2 tsp ground turmeric
  • 1/2 jalapeño pepper

Instructions:

  1. Add all ingredients to a high-speed blender and combine with 1/3 cup of water. Let blend on medium until full incorporated. To make even more creamy, add 1/4 cup more water and blend until completely soft.
  2. Taste and add more seasonings as you like! I love adding more nutritional yeast and some jalapeño if serving to a spice-loving crowd.

Vegan Teriyaki Cauliflower Bowl w/ Spicy Coleslaw

If you’re looking for a sweet and spicy bowl of deliciousness, you’ve come to the right place. Containing so many of my faves, it was hard not to eat more than seven bowls of this in one night… I won’t judge if you don’t. I love this recipe so much that I’m making it again tonight, and also because cauliflower is the sh*t and I just can’t get enough.

I used store bought teriyaki sauce, but you adventurous folk can surely use a homemade recipe, or whatever you prefer. I also like to cut corners where they can be cut, so I opted for coleslaw mix rather than spending time cutting and preparing cabbage… talk about pain in my booty. The cauliflower recipe is borrowed from From the Comfort of My Bowl, made by the lovely Jhanelle.

Ingredients:

  • 1 c rice, dry (2 c if serving more than 4)
  • 1 avocado, optional

Coleslaw

  • 14 oz bag of coleslaw mix or 1 3/4 cups of cabbage
  • 1/3 c vegan mayonnaise
  • 3 tbsp sriracha
  • salt and pepper to taste

Broccoli

  • 1 head of broccoli, cut into bite-size florets
  • 1tbsp olive oil
  • salt and pepper to taste

Cauliflower

Instructions:

  1. In a medium sauce pan, prepare rice according to package. And set your oven to preheat 400 degrees F.
  2. While rice is cooking, you’ll combine all of the coleslaw ingredients into a medium or large sized bowl, stir, and place in the fridge until it’s time to munch out.
  3. Next, you’ll get a baking sheet, line with tinfoil or lightly grease it, place the florets of broccoli, top with the olive oil and mix around. Finish with salt and pepper, and place in the oven for 10 min.
  4. While the broccoli is cooking, you’ll prepare the cauliflower. In a bowl, combine all ingredients under “Cauliflower” except cauliflower, teriyaki sauce and green onions, to make a thick and smooth batter.
  5. Rinse and drain cauliflower then dip each piece in the batter, coating completely. Shake off excess batter then place on the lightly oiled or nonstick baking tray. Once the broccoli has been removed, place the tray in the oven and bake for 15 minutes.
  6. Remove from the oven then dip in or brush each nugget with the teriyaki sauce and place the baking tray back into the oven for another 10 to 15 minutes.
  7. Creation time!!! How I served my bowl: a bed of rice, topped with coleslaw, broccoli florets, cauliflower, avocado, a drizzle of extra teriyaki, and topped with green onions. Enjoy that mouthwatering deliciousness.

Vegan Ultra Chewy & Delicious Brownies

Who else is balancing the stress of a pandemic with a healthy amount of unhealthy treats? Shout out to sweets for always making me feel better and helping me escape boredom… this recipe especially. It’s so f*cking good, and probably the best brownie recipe I’ve tried up to this point. These babies have a nice and firm, almost-crunchy outside, with a soft gooey middle that pairs fantastically with a fat scoop of ice cream. Hello, comfort food. The recipe is borrowed from My Darling Vegan, made by the lovely Sarah.

The beautiful brownie mix, just before getting put in the pan and then in the oven.

Ingredients:

  • 2 tbsp ground flaxseed
  • 6 tbsp warm water
  • 1/2 cup vegan butter
  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 3/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions:

  1. Preheat the oven to 325 degrees F. Line an 8×8 baking pan with parchment paper, letting excess paper hang over the edges. Spray parchment paper with cooking oil. Or lightly oil your 8×8 baking pan.
  2. Prepare the flax eggs by mixing the flax and water, and setting aside.
  3. Fill a pot with a couple inches of water and bring to a boil. In a medium heat-safe bowl combine vegan butter, sugars, cocoa powder, and salt. Place on top of the pot – the bottom of the bowl should not touch the water – and remove from heat. You can also use a double boiler. Stir butter/sugar mixture occasionally until the butter has melted completely. Meanwhile, mix together flour and baking soda and set aside.
  4. Stir in vanilla extract and flax “eggs” to the butter/sugar mixture. Add the flour and baking soda and stir vigorously until well combined; the batter will be very thick. Once well combined, transfer into the prepared pan. Bake for 20-25 minutes, until mostly set. They should be slightly underdone.
  5. Remove brownies from the oven and let cool for at least 30 minutes before slicing.
Hi my beautiful babies, don’t they look f*cking fire?!

Vegan Pumpkin Stuffed Shells w/ Garlic Alfredo Sauce

It has been some time… this whole covid shutdown has had me distracted in a weird way, even with mostly everything closed. My boredom finally led me back to cooking again, which led me here. And back with a kick-ass stuffed shell. Pumpkin ricotta filling for all you basic bitches out there. Topped with a super delicious garlic alfredo sauce… I suggest making double because you can make fettuccine alfredo for “Pasta Night: Round 2”. This lovely recipe is as seen on Rainbow Plant Life, and made by the lovely Nisha.

Vegan, Nut-Free

Prep time: 10 minutes; Cook time: 1 hour 5 minutes; Total time: 1 hour 15 minutes

Serving: 6-8

Ingredients:

  • 24 to 28 jumbo pasta shells
  • 1 tablespoon olive oil 
  • Tofu Ricotta (recipe below)
  • 1 cup (240-250g) pumpkin purée
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper to taste
  • 1/2 cup (50-60g) vegan parmesan cheese* (optional) 
  • Garlic Béchamel Sauce (recipe below)
  • 15 fresh sage leaves, sliced or torn up

Tofu Ricotta

  • 1 (14-ounce/400g) block of extra-firm tofu
  • 1/4 cup (20g) nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 medium lemon, juiced and zested 
  • 1/2 teaspoon crushed red pepper flakes (optional)

Garlic Béchamel Sauce

  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion, diced 
  • 6 cloves garlic, minced 
  • 4 tablespoons all-purpose flour 
  • 1 (13.5 ounce/400 mL) can “lite” coconut milk**
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper to taste

Instructions:

  1. Preheat the oven to 350°F (or 175°C). Lightly grease a 9×13-inch baking dish with olive oil.
  2. Cook the pasta shells. Bring a large saucepan of water to a boil and generously salt the water. Add the jumbo pasta shells and cook according to the box instructions until just al dente (do not overcook!), then drain well. 
  3. Transfer the cooked pasta shells to a baking sheet and drizzle with the 1 tablespoon olive oil to prevent sticking and set aside.
  4. While the pasta is cooking, prepare the Tofu Ricotta. Drain the block of tofu and dab away the excess water with some paper towels. Place the tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, extra virgin olive oil, lemon zest, lemon juice, and crushed red pepper flakes (if using) in a food processor and pulse repeatedly until the texture is smooth but still a little chunky, similar to the texture of ricotta cheese.
  5. Make the pumpkin ricotta filling. In a large bowl, combine the Tofu Ricotta, pumpkin purée, nutmeg, 1/2 teaspoon kosher salt, black pepper to taste, and vegan parmesan cheese (if using). Fold the ingredients together using a silicone spatula. Taste the filling and adjust the seasonings accordingly, adding more salt, pepper, or nutmeg as needed. Spoon 1-2 tablespoons of the filling into each jumbo pasta shell, and set aside.
  6. Make the Garlic Béchamel Sauce. Heat a large frying pan over medium heat and add the 3 tablespoons extra virgin olive oil. Once the oil is hot, add onion and season with a pinch of salt. Cook for 6-7 minutes, or until the onion is softened and lightly browned. Add the garlic and cook for 1 to 2 minutes, stirring frequently to prevent burning. Reduce the heat to medium-low and add the flour, whisking constantly for a minute until well incorporated. Gradually pour in the lite coconut milk in stages, whisking after each addition to prevent clumps, and then cook for 2 minutes until the sauce has thickened. 
  7. Transfer the sauce to a blender and add the 1 teaspoon kosher salt and black pepper to taste. Blend until the sauce is smooth and creamy. Taste the sauce for seasonings, adding more salt or pepper as desired. 
  8. Assemble the dish. Pour 1/2 cup of the Garlic Béchamel Sauce in the prepared baking dish. Arrange the stuffed jumbo shells on top of the sauce. Pour the remaining sauce on top of the shells. Scatter the chopped fresh sage leaves on top of the sauce. Bake the stuffed shells for 25 minutes, or until the pasta shells are lightly golden. Serve warm.

Notes:

* The vegan parmesan cheeses I’ve used are Follow Your Heart shredded parmesan and Violife vegan parmesan wedge.

** To make your own “lite” coconut milk, mix together 1 part full-fat canned coconut milk with 2 parts water, stir together until well combined. Then measure out 13.5 ounces (400 mL).