Cheezy vegan alfredo pasta (2 ingredient sauce!)

Oh my alfredo! This was absolutely amazing. The sauce is so cheezy and flavorful. First, prepare the sauce.

Sauce Ingredients:

• 1/2 cup Daiya vegan mozzarella cheese (56 grams)  
• 1/2 - 3/4 cup unsweetened plain almond milk

Directions:
 Heat almond milk in a pan until it simmers. Add daiya and cook until it reduces and the sauce is as thick as you would like it. 

 

 

 

Next, prepare everything else.

 

 

Other Ingredients:

• 1/3 bag (or around 150 grams) rice pasta shells
• 1 chopped and steamed zucchini (can steam for 4 minutes in the microwave OR in a small amount of water on the stove top, then strain water.)

Once the pasta is cooked, add it to the pan with the cheeze sauce. Also add the cooked zucchini. Mix around and put into a bowl. Garnish with fresh basil.

 

No bake hazelnut cashew coconut pie with carob drizzle

I literally have no words for how delicious this pie is. Even my mom - the world's pickiest eater, couldn't get enough! I'm humbly impressed with this creation. Alright, alright... here is the recipe you've been waiting for!

But first . . . one more picture for now - for drool purposes!

Crust ingredients:

• 1 cup raw hazelnuts
• 1/2 cup coconut butter
• 2 Tbs agave or maple syrup
• 1/2 cup shredded coconut flakes

Cashew filling ingredients:

• 1 cup raw cashews
• 1/4 cup coconut sugar
• 2 Tbs coconut butter
• 1.5 Tbs water

Carob drizzle ingredients:

• 1/4 cup carob powder
• 1 Tbs agave or maple syrup
• Water for adding until it's the desired consistency.

Directions:

First, prepare the crust. Blend all ingredients until they stick together. Press into the bottom of a pie pan with parchment paper or use a spring form pan.

Next, prepare the cashew filling. Blend all ingredients in the blender until it's as smooth as you want it. Add to pie pan on top of crust.

For the carob drizzle, combine the carob powder and agave or maple syrup. Then stir in the water until it's the consistency that you want it. Swirl it on top of everything.

 Stick it in the freezer for about 30 minutes to set before diving in.

{Serves about 5}

Vegan pot pie with home made biscuits

 

Pot pie ingredients:

• 2 medium chopped carrots
• 1 Tbs nutritional yeast
• 1 chopped onion
• 1/4 cup gluten free all purpose flour
• 1/4 cup unsweetened plain almond milk
• Pinch of salt
• 1 + 1/4 cup water or vegetable stock

Biscuit ingredients:

• 1 cup gluten free all purpose flour
• 1/2 Tbs baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 2 Tbs earth balance
• 1/2 cup unsweetened plain almond milk
•  Daiya vegan cheese

Directions:

First, prepare the filling by steaming the onions and carrots in 1/4 cup of the vegetable stock. Steam for about 5-7 minutes.

Add flour, water, almond milk, nutritional yeast, and salt. 

 Put in a bowl and set aside.

Next, to prepare the biscuits, in a bowl, mix together all ingredients (adding wet to dry) except for the earth balance and daiya. Form into 3-4 biscuits and bake at 450 for 10-15 minutes.

Then divide the vegetable mixture in half, put in 2 ovens safe bowls,  and put 1 or 2 biscuits on top of each. Top with a sprinkle of Daiya vegan cheese. Put back in the oven and bake for 14-17 minutes.

{Serves about 2 but there might be an extra biscuit}

Vegan shepherd's pie

 

Vegan shepherd's pie? Is that even possible?! Yes, it is - and it's delicious!

Ingredients:

• 1.5 - 2 Lbs yellow or golden potatoes (chopped)
• 1/3 cup unsweetened plain almond milk
• Pinch of salt
• 1 bag of frozen mixed vegetables (corn, peas, carrots, etc.)
• 1.5 cups vegetable stock
• 1/2 cup lentils (cooked)
• 1.5 cups chopped yellow onions
• Spices of your choice
• Nutritional yeast for sprinkling on top and for the veggies (about 2 Tbs)

Directions:

First, cook your potatoes by boiling them in water for about 25-30 minutes.

Then start preparing the vegetable mixture by adding to a pot: bag mixed vegetables, onions, and about 1/4 cup of the stock.

Steam the vegetables for about 10 minutes until the frozen vegetables are warm. Add the rest of the stock + nutritional yeast (1 Tbs), and lentils. Cook until most of the stock is evaporated. 

When the potatoes are done, strain, mash, add the almond milk, salt, and spices to it. 

Top the vegetables in a casserole dish with the potato mash and spread evenly over it.

Top with 1 Tbs nutritional yeast

Put in the oven at 450 degrees for about 10 minutes.

Then turn on the broiler and broil for about 5-8 minutes or until lightly browned on the top.

Allow to cool for a few minutes before diving in! 

{Serves about 3-4 people or 2 very hungry people}

 

Banana pancakes layered with peanut butter

These pancakes though. I know you want some. You are in luck because I have the recipe to share with you - from my kitchen to yours! 

Ingredients:

• 1/2 cup (50g) barley flour (can use oat flour, whole wheat, or all purpose, etc.)
• 1 tsp baking powder
• 1/2 cup + 1-2 Tbs plant based "milk" (I used almond)
• 1 thinly sliced banana
• 1/4 tsp grape seed/olive/coconut oil (for greasing the pan)
• 1 packet of stevia or 1/2 Tbs coconut sugar or brown sugar
• 2 Tbs (32g) all natural smooth peanut butter

Directions:

In a bowl, mix together the flour, baking powder, plant milk, and stevia or alternative sugar.

Grease a non-stick pan with a tiny bit of oil (1/4 tsp.) 

Pour 1/5 to 1/6 of the batter onto the pan, place down some banana slices, and flip when it bubbles and looks a little less wet. Let cook until lightly browned.

Repeat the last step until you have 5-6 pancakes.

In between each pancake, spread some of the peanut butter. 

[If you want it to look like it's just dripping with peanut butter, (yum!) spread the peanut butter around just the outside rim of the pancakes so that it will show.]

{Serves 1} 

Millet buckwheat oat granola with a hint of cinnamon

Ingredients:

• 1 cup rolled oats
• 1 cup puffed millet
• 1/4 cup raw buckwheat groats
• 2 tsp chia seeds
• 2 tsp cinnamon
• 1/4 cup agave
• 1 tsp water
• 1 tsp vanilla extract

Directions:

• Mix all ingredients together in a bowl and then transfer to a baking sheet (lined with non-stick parchment paper).
• Spread thinly onto the baking sheet and bake at 375 for about 20-23 minutes or until crispy.
• Remove from oven and transfer into a zip-lock bag for storing.
• Serve with plant based "milk" and enjoy!

[Makes about 2-3 servings]

Vanilla cupcakes with chocolate frosting

Did I ever say that I love chocolate and vanilla things combined? Well if you love the same thing, I have just the recipe for you! 

These cupcakes are a fabulous treat to make every now and then. These cupcakes use a secret ingredient (avocado) for the frosting. You'd never know though! Not only am I a self-imagined chef but I'm a sneaky one, too. 

 Cupcake Ingredients:

• 1 + 1/4 cup all purpose baking flour
• 2 tsp baking powder
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 3/4 cup almond or soy milk
• 2 tsp vanilla extract
• Pinch of salt
• 1/2 Tbs apple cider vinegar

Frosting Ingredients:

• 2 small avocados 
• 5 Tbs cocoa powder
• 1 Tbs agave
• 8 pitted dates

Directions:

Mix together dry cupcake ingredients, then add wet.

Line cupcake pan with about 6-8 cupcake liners. 

Pour batter in and bake at 375 for about 15-17 minutes.

 

To prepare frosting:

In a blender, throw in all ingredients and blend until smooth and combined.

 

To prepare cupcakes:

Put frosting into a zip-lock bag and cut a small hole in one of the corners.

Squeeze in a swirling motion onto the cupcakes.  

 

[Be sure to frost the cupcakes once they are about half way cooled.]