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.
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
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.
Taste and add more seasonings as you like! I love adding more nutritional yeast and some jalapeño if serving to a spice-loving crowd.
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.
1 c rice, dry (2 c if serving more than 4)
1 avocado, optional
14 oz bag of coleslaw mix or 1 3/4 cups of cabbage
handful of chopped green onions for topping, optional
In a medium sauce pan, prepare rice according to package. And set your oven to preheat 400 degrees F.
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.
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.
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.
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.
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.
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.
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.
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
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.
Prepare the flax eggs by mixing the flax and water, and setting aside.
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.
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.
Remove brownies from the oven and let cool for at least 30 minutes before slicing.