Gluten Free & Vegan Zucchini and Tomato Bruschetta Pasta:

Hey all. I know it's been almost a week since I last posted, but I was out of town. School has also been pretty crazy since I got back, but I did have an awesome time in Colorado. I'm sure I'll finally get to posting about it this weekend. My trip was refreshing, and it was so nice to get away. Though I'm frustrated trying to get this paper done, good things are happening for me right now. I hope things are going well for all of you too.

That said, here is a simple and quick recipe for days when you need the nutrients to get you through a rough day, sans the energy and time that's normally required. This can be made in 5 to 10 minutes, depending on your chopping skills. It's fresh and summery, the perfect reminder that warm weather is just around the corner. Drizzle it with a little balsamic vinaigrette for even more flavor. Enjoy.

Ingredients:

1 medium to large zucchini, julienned

1 1/2 cups tomato, diced

1/2 cup red onion, thinly sliced

1/4 cup pine nuts

2 tbsp. fresh basil, finely chopped

1 1/2 tbsp. olive oil

1 tsp. lemon juice

1/4 tsp. salt

Dash of cayenne pepper

Dash of dried thyme

Instructions:

Add all ingredients to a large bowl and toss to coat.

Beet, Arugula, and Julienned Zucchini Salad: (Vegan, GF, and Raw)

Here's something that you probably didn't know: I LOVE beets. Ever since I was a kid, I have adored them. I'll eat them  right out of the can (I'm too cheap to buy fresh beets). Needless to say, I was always that weird kid who loved all of the vegetables that other kids didn't like: beets, brussels sprouts, broccoli...why do they all begin with the letter "B"? I think I love the iron flavor that all of these veggies give out. Also, how could you not not want to eat purple food as a kid? Didn't Heinz make purple ketchup especially for kids back in the day?

Well anyways, here's a quick and easy recipe that's packed with nutrients and will give you a nice energy boost throughout the day. Who needs caffeine?

Ingredients:

2 1/2 cups arugula
1 (15 oz.) can beets, diced
1 medium zucchini, shredded or julienned
1/3 cup red wine vinegar
1 tbsp. olive oil
1 tsp. lemon juice
1 tsp. agave nectar (optional)
1/2 tsp. sea salt

Total Cook Time: 5 to 10 minutes. 

Instructions:

In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, agave nectar, and salt until a dressing has formed. Next, add the arugula, beets, zucchini, and dressing to a large bowl. Toss to coat.

Vegan Healthy Green Soup:

Ingredients:

3 stalks celery, chopped

1 cup fresh parsley, chopped

2 yellow onions, chopped

5 cloves garlic, chopped

1 cup water

1 cup plain unsweetened almond milk (I use Almond Breeze)

2 veggie bouillons

2 tbsp. olive oil

1/2 tsp. salt (or to taste)

Dash of cayenne pepper

Instructions:

1. Add the celery, onions, parsley, garlic, olive oil, and salt to a large pot. Heat on medium-high heat until a little charred and tender, about 7 minutes.

2. Transfer the veggies to a food processor. Add in about half of the water, and process until the mixture is smooth. 

3. Once the mixture is smooth, transfer it back to the large pot. Stir in the remaining water, almond milk, veggie bouillons, and cayenne. Bring the soup mixture to a boil, reduce heat to low, and simmer for another 20 to 25 minutes. Enjoy.

Vegan Detox Soup:

Now that the holidays are over, I'm thinking that most of you are feeling like me and need a little detox from all of the holiday binging, so here's an easy detox soup recipe for you. I like it because it's easy, and it still has a lot of flavor.

NOTE: This soup has not been proven to detox your body, but it will make you feel better! ☺

Ingredients:

4 1/2 cups water

2 cups yellow onions, sliced

1 1/2 cups celery, sliced

3/4 cup white cooking wine

1/4 cup scallions, sliced

4 cloves garlic, crushed

3/4 tsp. lemon juice

1/2 tsp. Coarse Kosher salt (or to taste)

Drop of olive oil (for a little extra flavor)

Dash of paprika

Teeny dash of cayenne

Green onions, sliced (for garnish)

Instructions:

1. Add the onions, celery, scallions, garlic, olive oil, and a pinch of salt to a large pot. Heat on medium heat for about 5 minutes. Stir in 1/2 cup of the water, the cayenne, and the paprika.

2. Continue cooking another 7 minutes or so, until the vegetables are pretty soft. Add in the remaining water, cooking wine, salt, and lemon juice. Bring the soup to a boil, reduce heat to low, and simmer for another 20 minutes or so. Garnish with the green onions and serve.

Hearty Vegan Chili:

Since I was snowed in yesterday, I decided that it was finally time for me to make some chili. This is  hearty and comforting, just as chili should be. It kept me warm on my long post-meal snowmobile ride too! Hope that you're all staying warm! I'm heading back to Florida next week, and hoping that it warms up there so that I can get a tan. I'm looking ghostly.

If you like  your chili spicy, feel free to add more cayenne and/or hot sauce. This chili can be done in 20 minutes, but the flavor develops more the longer you cook it.  

Ingredients:

1 28oz. can diced tomatoes

1 15.5 oz. can kidney beans, drained and rinsed

1/4 cup tomato paste

1 1/2 cups water

1 bell pepper, diced into 1/4 or 1/2 inch sections (I used yellow)

1 cup yellow onions, diced

1/3 cup fresh parsley, chopped

4 to 5 cloves garlic, minced or crushed

2 1/2 tbsp. chili powder (or to taste)

1/2 tsp. salt (or to taste)

Dash of paprika

Dash of cayenne (to taste)

Dash of oregano

Dash of thyme

Dash of black pepper

1 1/2 tbsp. olive oil, divided

1/2 tbsp. apple cider vinegar

Serves 6.

Total Cook Time: 1 hour. 

Instructions:

1. Add the garlic, bell pepper, onions, and 1 tbsp. of the olive oil to a large sauce pot. Sauté on medium heat until the onions are translucent, about 7 minutes.

2. Pour in the diced tomatoes, kidney beans, and water. Stir in the salt, chili powder, paprika, cayenne, oregano, thyme, and black pepper. Bring to a boil, and cook for 7 to 10 minutes.

3. Stir in the fresh parsley and remaining olive oil. Reduce heat to low and simmer for another 35 minutes, tasting and adding more seasonings (if desired) half-way through cooking.

Vegan Acorn Squash Soup with a Kick:

While I was making acorn squash soup today, I tasted a scoop and realized that it was a little bland. Needless to say, I did a quick ingredient inventory in my head, and realized that I had some hot sauce in the fridge. I have grown to love hot sauce more than ever since going vegan (a phenomenon that I've realized is pretty common among fellow vegans), so I figured adding it to this soup with a little bit of agave nectar and thyme would be perfect. I was right...this is perfect for lunch, or as a starter or side during dinner. Enjoy!

Ingredients:

1 acorn squash, cut in half with seeds removed (save the seeds for roasting!)

1/2 cup plain unsweetened almond milk

1/2 to 1 tbsp. vegan butter

2 tsp. olive oil + a little more

1 1/2 tsp. agave nectar or brown sugar

1 1/2 tsp. nutritional yeast

1/2 tsp. salt, divided

1/2 tsp. dried thyme

2 to 3 tsp. hot sauce, + a few drops for garnish

Fresh parsley, for garnish

Serves 4 (as a side or starter).

Total Cook Time: 1 hour 5 minutes.

Instructions:

1. Preheat your oven to 375 degrees. Add about a quarter inch of water to a 13 by 9 inch baking pan. Score each half of the acorn squash and brush with a little bit of olive oil. Add a few dashes of salt, the thyme, vegan margarine, and agave/brown sugar to each half.

2. Once the oven has preheated, roast the squash for about 55 minutes. While the squash is cooking, lay the seeds flat on a baking sheet, spray with oil, and a a dash of salt. Bake for 10 to 15 minutes. Let cool.

3. After the squash has cooled, scoop the insides out, and add it to your food processor. Add the almond milk, nutritional yeast, and hot sauce. Process the mixture until smooth. Serve with a sprig of parsley, roasted acorn squash seeds, and a swirl of hot sauce.

OMG - Vegan Polenta Stackers in Lemon "Butter" Sauce:

OMG! This is so decadent. My mouth was watering the whole time I was cooking. You might die when you taste this, and again when you realize that you made such a rich, delicious, gourmet meal in less than 25 minutes.

Ingredients:

1 1/2 cups arugula

1 tube polenta (about 2 cups), sliced

1 large tomato, sliced

1 1/2 cups broccoli, cut into medium florets

1 cup kale, ripped into medium pieces

1 can chickpeas, drained and rinsed

4 cloves garlic, minced

1 shallot, sliced

1/4 cup fresh parsley, chopped

1/4 cup pine nuts  

1 tsp. olive oil

1 1/2 cup dry white wine

2 to 3 tbsp. lemon juice

1 tbsp. Earth Balance

2 sprigs thyme

1/2 tsp. salt, divided

Dash of black pepper

Dash of paprika

Dash of cayenne

Serves 4.

Total Cook Time: 25 minutes.

Instructions:

1. Add the white wine, lemon juice, broccoli, Earth Balance, and thyme to a medium saucepan. Stir, and mix in the pepper, paprika, cayenne, and half of the salt. Bring to a boil. Boil for 3 to 5 minutes, then reduce heat to medium-low, add the chickpeas, and continue cooking until reduced, about another 8 to 10 minutes.

2. While the sauce is cooking, heat the polenta and tomatoes in a large sauce pan: add the olive oil, polenta, tomatoes, and salt to the pan. Cook on medium-high for about 5 minutes, and then turn the heat up to high. Continue cooking until the tomatoes are brown, 3 to 5 more minutes. (Take the polenta out of the pan if it begins to burn).

3. Stack the polenta, tomatoes, and other ingredients on top of a bed of arugula...and then try not to eat it all yourself. ❤

Vegan Crock Pot Tortilla Soup:

I know...I've been neglecting my blog a little for the past few days. I haven't been cooking all that much because I haven't been home during meal times, and I honestly haven't really felt like it. The past weekend was fun. I was able to relax a little, catch up with old friends, and make this delicious tortilla soup. (And Notre Dame won again. Woohoo). Anyways, more to tell later, and a few more recipes should be up tomorrow.

Ingredients:

1 (15oz.) can diced tomatoes + 1 can water

1 (15oz.) can corn, drained

1 (15oz.) can pinto beans, drained and rinsed

1 cup white mushrooms, sliced or diced

1/2 cup rice

1/2 cup fresh cilantro, chopped

1 clove garlic, minced

1 to 2 tbsp. hot sauce

1 to 2 tsp. yellow corn meal

1 tsp. chili powder

1/2 tsp. salt

Dash of cayenne pepper

Dash of paprika

Dash of black pepper

Toppings: 

Tortilla Chips

Vegan Cheese

Instructions:
Add all of the ingredients (minus the rice, vegan cheese, and tortillas) to your crock pot, stir, and turn to high. Cook for an hour, and then stir in the rice. Cook for an additional 2 hours or so. Top with grated vegan cheese (optional) and tortilla chips.

NOTE: Feel free to add Tofutti Sour Cream or avocados as toppings as well.

Other Soup Ingredients: You can also use bell peppers, onions, or black beans in this soup. (I didn't have any bell peppers and was feeling too lazy to cut the onions).

Vegan and Gluten Free Mini Cheesecakes❤

Yesterday, I promised that I would post a mini cheesecake recipe for today. These cute little cakes are absolutely delicious. Made with cashews and tofu, they're packed with protein and super filling. They're gluten free, and  I tried to limit the sugar, so they're healthier than your regular cheesecake. Did I mention that they taste exactly like real cheesecake? Well, they do. :)

NOTE: if you make these in cupcake tins, use aluminum liners so that the dough doesn't stick.  

So anyways, the recipe is below. Enjoy!

I've been devouring these precious little cheesecakes since they came out of the oven. (Clearly I shouldn't have been eating them at 10:31PM last night).

Ingredients:

For the Crust:

1/2 cup almond flour
1 1/2 tbsp. crushed walnuts (optional)
2 tsp. brown sugar
1 tsp. agave nectar
1 teensy tiny drop of oil (about 1/4 tsp. - just to bind the dough a little)

For the Filling:

1/2 cup tofu, mashed
1 cup raw cashews, soaked for at least an hour
1/2 cup almond milk
1/4 cup brown sugar
2 tsp. coconut oil
2 tsp. vanilla extract
1 1/2 tsp. lemon juice
1 tsp. white sugar
1/2 tsp. agave
 1/4 tsp. salt (maybe a little more)

For the Whipped Topping: (adapted from The Ultimate Uncheese Cookbook)

1/2 cups frozen berries (for garnish)
1 cup tofu, drained and mashed
1/2 cup unsweetened almond milk
1 tbsp. canola oil
1 tsp, coconut oil (optional)
1 tsp.vanilla
1/4 tsp. salt

Makes 6-ish mini cheesecakes.
Total Cook Time: about 45 minutes.

Instructions:

1.  Preheat your oven to 350 degrees. Add all of the filling ingredients to your food processor, and process the mixture until it's smooth and creamy.

2. In a medium bowl, mix together all of the crust ingredients until a dough is formed.

3. Heat the frozen berries in a small saucepan on medium heat until a sauce has formed, about 7 minutes.

4. For the whipped topping, add the 1 cup tofu, canola oil, coconut oil, almond milk, agave nectar, vanilla extract, and salt to your food processor, and process it until it's whipped.

5. Add  a spoonful of the crust mixture to the bottoms of each of the 6 aluminum cupcake tins or into 6 small ramekins, and pack it down to form a crust. Fill the remainder of the cupcake tins/ramekins with the filling.

6. Bake for 20 to 25 minutes. Let the mini cheesecakes cool on the counter, and then refrigerate for at least 6 hours. Before serving, top each cheesecake with the whipped topping and berry sauce. 

Vegan & Gluten Free Almond and Chocolate Chip Shortbread Cookies:

I kind of just came up with this recipe off the top of my head. These sweet and savory "butter" cookies are really good. I'll say that they're in the shortbread category, though they're different. They're pretty healthy...I steered clear of adding a lot of sugar and oil, and they're lovely with your morning coffee! Also, if you're a sugar freak, just add a tablespoon of white sugar, and these will definitely sweeten up your day. Enjoy!

Ingredients:

1 cup almond flour

1/3 cup crushed almonds

1/3 cup chocolate chips

1/3 cup brown sugar

1/3 cup warm water + 1 tsp. ground flax

3 tsp. vanilla extract

1 tbsp. Earth Balance or other non-dairy butter

1/2 tsp. baking powder

1/2 tsp. agave nectar

1/4 tsp. salt

Makes about 12 cookies. 

Total Cook Time: 30 minutes.

Instructions:

1. Preheat the oven to 325. Mix the almond flour, brown sugar, baking powder, and salt together in a medium-sized bowl.

2. In a small bowl, whisk together the warm water and ground flax seed.

3. Mix the water and flax mixture, vanilla extract, agave, and Earth Balance in with the dry ingredients. Stir until a cookie dough has formed. (You may want to add a little  more almond flour if the dough is too wet).

4. Fold in the chocolate chips and almonds.

5. Line a large baking sheet with parchment paper. Using a small spoon, scoop 12 dough balls/cookies onto the baking sheet. You can flatten them out a little if you'd like.  Bake at 325 for 16 to 20 minutes.

Vegan Corn and White Bean Summer Salad:

I'd love to sit and chat, but life has been crazy over the past few days. As a result, I must move onto my school (and other non-cooking related) obligations. For now, here's a recipe that can be made in less than ten minutes. I know that summer's over, but I also know that you'll like it. :)

Ingredients:

1 (15.5oz.) can sweet corn, drained and rinsed
1 (15.5oz.) can small white beans, drained and rinsed
1 medium tomato, diced
1 cup cucumber, cut into small pieces
2/3 cup red onion, diced
1 tbsp. fresh green cayenne pepper, finely diced (optional)
1 tbsp. your choice of dressing (Italian works well).
1 tsp. olive or canola oil (optional)
1/4 tsp. Kosher salt
A few dashes of ground black pepper

Serves 4.
Total Cook Time: Less than 10 minutes.

Instructions:

Add the corn, white beans, tomato, cucumber, onion, and cayenne pepper to a large bowl. Mix in the dressing and oil. Sprinkle with the salt and pepper, and toss to coat.

Avocado Hummus:

Oh man...I really just love avocados. They're good with everything, and they're so healthy! So here's what I put together for you today:

Ingredients:

1 avocado, pitted and halved
1 (16 oz.) can chickpeas, drained
3 cloves garlic
1 tsp. red onion (to keep the avocado from browning)
2 tbsp. olive or canola oil
1 1/2 tbsp. sesame tahini
1 tbsp. lemon juice
1 tsp. salt
1/4 cup pine nuts (optional)

Instructions:

Add of the ingredients to your food processor, and pulse until the mixture is smooth and creamy. Top with pine nuts and serve with tortilla chips.

PS: the weather was just so perfect the other day that I couldn't resist going for a hike: ❤

Thanksgiving Farro Salad:

My cousin decided to call me yesterday and tell me that she's flying in for the weekend, and that we're going to a music festival. Haha, so anyways, that's what I'm doing for the weekend. Despite the fact that the hurricane is causing high winds and colder temperatures, I'm excited. I just hope that her flight gets in on time and isn't delayed because of the wind.

Anyways, I've been trying to stock up on food for her arrival. She loves Spaghettio's, hence the last post's recipe. I also bought veggie dogs because she's like...obsessed with them, and I'm dragging her to my school's Halloween party tonight. I'm being a leopard, but I don't think that she even has a costume. Serves her right for spontaneously booking a flight down here on the weekend before Halloween in the middle of a hurricane. I really do love her ridiculous soul unconditionally though. Pictures to follow!

Oh, as far as the recipe goes, this is perfect for Thanksgiving or any chilly fall day. It's sweet, savory, and just plain amazing. I bought a package of farro from Target that cooks in the microwave in 90 seconds, so this took me less time. I can never find regular farro, and I don't know exactly how long it takes to cook, so this may take you longer that 20 minutes if you're not using the kind that I used.

I hope you like it!

Ingredients:

2 cups  farro, cooked according to package directions (I used Archer Farms from Target)
1 cup Boston Lettuce leaves
2 sweet potatoes, cut into small pieces
1/2 cup dried cranberries
4 cloves garlic, chopped
1 tbsp. olive oil
2 tsp. agave nectar or other natural sweetener
1/2 tsp. salt, divided
A few sprigs fresh rosemary or thyme

Serves 2.
Total Cook Time: 20 minutes.

Instructions:

1. Cook the farro, add the olive oil and 1/4 tsp. salt. Toss to coat and set aside.

2. In a medium saucepan, add the sweet potatoes, garlic, and a few cups of water. Bring to a boil, and boil until the sweet potatoes are tender, about 12 minutes or so. Drain and return to pan. Add the agave and remaining salt. Toss to coat.

3. Add the cranberries, sweet potatoes, and garlic to the farro and mix together. Sprinkle the thyme on top, and serve over a bed of Boston lettuce or arugula.

Green Smoothie and Other Accomplishments:

Well, I just want you all to know how very flattered I am that I won as a runner up in the Vegan MoFo Chopped Challenge...not too bad for my first cooking contest!  I'm even more flattered to have captured Isa's "tart." (I won the "Captured My Tart Award"). ❤

I can't wait to get my prize! (The "Appetite For Reduction" Cookbook, signed by Isa Chandra Moskowitz!) ❤ Read more about it at Vegan MoFo. I would also like to congratulate the legendary Post Punk Kitchen and Isa on their 10th anniversary!

I figured I'd keep it simple with a quick smoothie recipe today. Because I'm awful at remembering to eat fruit when I have it, I usually end up throwing it in a smoothie. I've had plums in the fridge for over a month (I don't know how they didn't go bad). Anyways, I  decided to freeze them so that I cold use them in  smoothies. ❤

Ingredients:

2  frozen plums, seeded and chopped into a few chunks (let them thaw a little before cutting)
1 cup coconut milk
1 cup kale
2 tsp. lemon juice

Instructions:

Add all of the ingredients to a blender. Blend until smooth, adding more coconut milk as necessary to thin the mixture out.
 
Other Noteworthy Competitors in the Chopped Challenge Included:
Fall In Your Face Sticky Buns (Yum!!!)
Popcorn Crusted Polenta Stacks with Barbecue-Glazed Squash & Cashew Cream (Polenta?! Yes Please!)
Sweet vs. Savory Crepe Showdown
Popcorn, Apricot, and Rosemary Biscuit Cups with Butternut Squash Creme Brulee (Butternut Squash Creme Brulee = Genius)

Vegan MoFo "Chopped" Challenge: Brunch:

I got super-excited when I saw Vegan MoFo's "Chopped" Challenge and the course that we have to make: brunch! The "mystery" ingredients are: butternut squash, apricot preserves, popcorn, and rosemary. I'm thinking of sipping mimosas and cute little tarts, so this is what I came up with:

Butternut Squash, Apricot, and Raspberry Tarts With Rosemary, Popcorn, and Pecan Crust:

This turned out so delicious: savory and sweet with a little bit of a tangy flavor. I could totally eat both the popcorn, pecan, and rosemary crust and the butternut squash apricot filling separately on their own, but when you put both of them together, it really makes a statement. Yum!

Here's the recipe! (Sorry for going a little crazy with the pictures!)

INGREDIENTS:

For the Filling:

1 1/2 cups butternut squash, roasted (I will explain this in the instructions)
1 cup apricot preserves

For the Sauce:

1/2 cup fresh or frozen raspberries (I used frozen mixed berries)
1 1/2 tsp. agave nectar (optional)
1/3 cup water

For the Crust:

1 1/2 cups pecan halves
2 1/2 cups "Simply Salted" (or plain) popcorn, popped
1/2 cup Earth Balance Buttery Spread, melted
2 tbsp. brown sugar
2 tbsp. fresh rosemary
Dash of Kosher Salt (or Sea Salt)

INSTRUCTIONS:

1. Roast your butternut squash in the oven on 400 for 45 to 50 minutes. Remove from oven and let cool for 10 to 15 minutes.

2. Add the pecans, popcorn, brown sugar, and rosemary to your food processor. Sprinkle with a tiny bit of salt. Process the mixture until it has formed into small crumbles (pictured above). Pour it into a medium bowl, and mix in the melted Earth Balance spread.

3. Add the roasted squash, apricot preserves, and brown sugar to your processor and blend until smooth.

4. In a small saucepan, add 1/3 cup water, agave nectar, and the frozen berries. Bring to a boil, let cook for a few minutes until it has thickened a little. Remove from heat.

4. Spoon the pecan mixture into a lined cupcake pan, filling each individual cupcake tin about 1/3 of the way up. After that, spoon the squash and apricot mixture on top, filling the cupcake tins. Drizzle about a teaspoon of the berry mixture on top of each tart, and top each tart with the remaining pecan mixture/crumbles.

5. Bake at 350 for 15 to 20 minutes. Let cool in fridge for at least 30 minutes. Garnish with popcorn and rosemary!

I hope you like it...let me know what you think!!! ❤❤❤☺☮ PS: These are gluten free.

Dad's Quick Skillet Veggies:

I was starving and feeling lazy when I was home last weekend, so I asked my dad to make me something. I jokingly told him to challenge himself after he told me that he didn't know how good it would turn out. I'll tell you what, he definitely rose to the challenge, and I miss him so much already. 

❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

Anyways, these veggies only take about 15 minutes to make. Being quick, easy, healthy, and vegan, I figured that they're perfectly appropriate for Vegan MoFo. Also, more posts to come! (I've still been trying to get my bearings after traveling, school, and all that fun stuff). I'm thinking Eggplant "Parmesan" and Coconut Butter recipes for tomorrow. I guess we will see. 

More on my trip home to come too ❤

My "baby" brother Ethan & I ❤

Ingredients:

1/2 cup baby carrots
1/2 cup cauliflower, chopped
1/2 cup sun dried tomatoes
1 (15oz.) can new potatoes, drained, rinsed, and halved
1 zucchini, sliced
1 green bell pepper, sliced
1 sweet onion, diced
1/2 cup cherry tomatoes
1 tbsp. olive oil
1/4 tsp. garlic salt
Dash of crushed red pepper
Dash of black pepper
Any other veggies you want

Serves 4.
Total Cook Time: 15 minutes.

Instructions:

1. Preheat the oil in a large on medium heat. Add the potatoes, carrots, cauliflower, sun dried tomatoes, zucchini, onion, cherry tomatoes, and bell pepper to the skillet.

2. Add the garlic salt, crushed red pepper, and black pepper. Cook on medium-high to high heat until the veggies are tender but still a little crisp, 7 to 10 minutes.

Feel free to add chopped fresh garlic as well! ❤

Adventures in Vegan "Cheese" Making: Part 2:

Twist on Raw Cashew Cheese: Cashew "Cheddar" Cheese:

I saw this Simple 3 Ingredient Cashew Cheese Recipe online a long time ago, but I haven't had the chance to make it. I had been soaking cashews for a day or to over the weekend, and I cooked sauerkraut the other day, so I had some of the starter (juice) left over. As a result, I figured that it was time to try this recipe out. However, I did add a few ingredients. The sauerkraut starter, nutritional yeast, and tahini give this "cheese" a distinct sour and cheddary flavor.

This cheese is supposed to harden (mine just about has at this point), but I was so excited with how delicious it tasted when I made it that I had to share it with you right away. As always, I was eating this straight out of my food processor, amazed with all of the delicious (and healthy) foods that I can make with it.

Adapted from: Simple 3 Ingredient Cashew Cheese Recipe.

Ingredients:

1 1/2 cups raw cashews, soaked and rinsed
1/2 cup sauerkraut started (the leftover water)
1/3 cup coconut oil
1/3 cup nutritional yeast
2 tbsp. tahini
Pinch of salt

Instructions:

1. Add all of the ingredients to a food processor. Blend until smooth and creamy.

2. Let the "cheese" sit out either in a food dehydrator for a few hours or out on the counter for a day or so. It should harden.

Raw Vegan Salad With Superfruit!

Raw Vegan Kale Salad With Pomegranates, Dragon Fruit, & Mixed Berry Vinaigrette:

Hello October! How did this month creep up so quickly? Happy birthday to Devin, my amazing little brother, and happy first day of Vegan MoFo!

This salad is packed with nutrients. It takes only ten minutes to make, and the dressing is amazing. I've gotta get to studying,  but I hope you like it! ❤

Ingredients: 

4 cups kale, chopped
1 cup dragon fruit, cut into 1/2 inch pieces
Seeds of 1/2 pomegranate
1/3 cup red wine vinegar
1/4 cup mixed berries (I used raspberries, blueberries, and blackberries), fresh or frozen
1 1/2 to 2 tbsp. olive oil
2 tsp. agave nectar (to taste, use more if you want it sweeter)
Pinch of salt (to taste)

Serves 4.
Total Cook Time: 10 minutes.

Instructions:

1. Mix the kale, dragon fruit, and pomegranate seeds together in a large bowl.

2. In a blender or food processor, combine the red wine vinegar, berries, olive oil, agave nectar, and salt until it has reached a smooth consistency and is well-combined. Taste...add more salt and agave nectar if necessary.

3. Add half of the dressing to the kale salad. Toss to coat. Add more dressing if desired.