Tag Archives: vegan

Rotel Cashew Queso Dip

This cheese dip recipe is seriously our number one recipe.  We make it at least once a week, and especially when we have company.  Because it’s THAT GOOD!

Most people who aren’t plant-based can’t tell it doesn’t actually have cheese in it.  Instead, its flavor comes from the combination of raw cashews and nutritional yeast.  It’s rich, creamy, slightly spicy, and oh-so-good with chips or veggies, on tacos, or with beans and rice.

I’ve tried to create my own recipe for queso dip, and I’ve tried a million different recipes. But this recipe from Detoxinista, can’t be beat.  I can’t add or adjust anything to make it better.  Props to Megan for creating one of my favorite vegan recipes of all time.

I know I’m building it up, so go see for yourself!  This will be perfect for game day, an appetizer, or as a topping with tacos!

Rotel Cashew Queso Dip
Author: 
 
This is my favorite Queso dip created by Detoxinista!
Ingredients
  • 1 cup raw cashews , soaked for up to 4 hours and drained
  • ¼ cup water
  • 1 teaspoon sea salt
  • juice of half a lemon (about 1½ tablespoons)
  • 3 tablespoons nutritional yeast
  • ⅛ teaspoon turmeric
  • 14 oz . can diced tomatoes with green chiles
Instructions
  1. In a high-speed blender, or food processor, combine the first six ingredients, plus the liquid from the can of diced tomatoes and green chiles. (I was able to get about ¼ cup of liquid from the can.)
  2. Blend until a smooth and creamy "cheese" sauce is created.
  3. Transfer the cheese mixture to a large bowl, then add in the can of diced tomatoes and green chiles. Stir well to combine.
  4. At this point, be sure to adjust any flavors to your taste, then warm the dip using a small crock pot, or by heating it gently over a stove top. As the dip is warmed, it becomes even more authentic!
  5. Serve with baked tortilla chips and fresh sliced veggies, for a nutrient-rich party snack!

 


Easy Fruit Salad

Sometimes we need something simple to bring to the cookout or to have on the side of a meal.

Here’s where this Easy Fruit Salad comes in.

It takes only a matter of minutes to assemble, but it is packed with flavor.  It’s fresh, sweet, and tangy.

To make it a dessert, you can serve with coconut cream and then you’ve turned a simple fruit salad into a decadent statement.


Easy Fruit Salad
 
Ingredients
  • 1 carton strawberries
  • 1 carton blueberries
  • 1 carton raspberries
  • 1 carton blackberries
  • 2 kiwi, peeled and diced
  • 2 mangos, peeled and diced
  • juice from half a lime
  • ½ T maple syrup
Instructions
  1. Wash all fruit except kiwi and mango.
  2. Cut strawberries into bite sized pieces.
  3. Combine all fruit in a large bowl. Squeeze lime over fruit and drizzle with maple syrup.
  4. Stir gently.
  5. Serve with coconut cream. Enjoy!

 


Buffalo Tofu Bites

Anyone out there with me that Frank’s Hot Sauce is a food group all on its own? Whew. It’s the best!

Anything hot & spicy and with TOFU, and I’m in.

It took me a while to become a tofu lover, but now I can’t get enough. It’s not nearly as weird as I once thought it was. For me, it comes down to knowing how to cook it.  And it’s actually simple, and you only need a few ingredients: tofu, cornstarch, and coconut oil.  That will be the base to cooking it, and then you can add the sauce you like to it.  I use Franks for a Buffalo Tofu–or you could use Teriyaki for an asian version to serve over fried rice.  The possibilities could go on and on!

The Result?

All day, every day y’all. So, so good.

With football starting in the next few weeks, I can definitely see this big platter of food sitting on the coffee table and gobbled up in no time!

Serve the Buffalo Tofu Bites with homemade french fries and vegan ranch!

Buffalo Tofu Bites
 
Ingredients
  • 1 block extra firm organic tofu
  • 3-4 T non-gmo/organic cornstarch
  • 1.5 T coconut oil
  • ½ cup Franks hot sauce
Instructions
  1. Wrap the tofu in paper towels and place in sink.
  2. Put something heavy on top of the tofu to drain the water out. Press for at least 10-15 minutes.
  3. Heat oil in a medium pan on medium-high heat.
  4. While the oil is heating up, cut the tofu into bite sized cubes.
  5. Roll tofu in cornstarch so it is dusted on each side.
  6. Place in hot pan and cook on each side for 3-4 minutes until golden brown.
  7. Add the buffalo sauce to the pan and carefully stir tofu to coat on each side.
  8. Serve with homemade fries and vegan ranch. Enjoy!

 

 

 

 


Carolina BBQ Jackfruit Sandwiches

Jackfruit has become one of the trendiest vegan meat replacements in 2017, and to be honest, it’s been fun!  We’ve been making BBQ, tacos, and more.

You may have never heard of Jackfruit before, but that’s probably normal because it’s not a fruit you would see in a grocery store on a regular basis or ever!  I even worked at Whole Foods Market for a summer and I only saw a fresh jackfruit one time.  It is a VERY large fruit that sort of reminds me of a 30-50 pound avocado with a lighter color skin.

Normally, you would cut open the fruit and eat it ripe, but for the vegan meat replacement recipe, you would buy it canned and unripe before it becomes sweet.  When it is young and unripe, it doesn’t really have a distinct taste, and like tofu it can take on the flavor of the sauce that it’s mixed with.

I buy mine canned at Whole Foods–and you can find it with the other canned fruits like canned pineapple or peaches.  If you don’t have a Whole Foods, you can check your local Asian markets or buy it on Amazon! When you open the can, you’ll notice that the jackfruit looks kind of like a white piece of cut pineapple.  But once you cook it, you can pull it with forks and it will look like pulled chicken or pork, which makes for a great meat replacement.

I’ve made this Minimalist Baker recipe several times, and it’s really good!  I wanted to make my own BBQ recipe, though, because growing up in South Carolina, BBQ meant a mustard based vinegar sauce.  I use her recipe for the avocado slaw because I love the crunch and the touch of sweetness it gives to the sandwich.

I brought this sandwich to a cookout this past weekend and it got approval from both vegans and meat eaters.  I hope you enjoy this is as much we do!


Carolina BBQ Jackfruit Sandwiches
 
Ingredients
Avocado Slaw (from Minimalist Baker):
  • 2 cups coleslaw mixture
  • ½ ripe avocado, mashed
  • 1 T maple syrup
  • 1 lemon, juced
  • salt & pepper to taste
Caramelized Onions:
  • 1 T coconut oil
  • 3 small/medium onion, peeled and quartered
Jackfruit BBQ:
  • 2 cans of jackfruit
  • ½ cup yellow mustard
  • ¼ cup Blackstrap Molasses
  • 2 T apple cider vinegar
  • 2 T maple syrup
  • 2 pinches smoked paprika
  • 1 pinch cayenne pepper
  • 1 pinch oregano
  • 1 pinch sea salt (we used smoked sea salt we got from our trip to Asheville, NC to add to the smokey flavor)
Other:
  • Vegan buns
  • dill pickles for topping
Instructions
  1. Combine all ingredients for the avocado slaw until well combined.
  2. Store in the fridge.
  3. Heat coconut oil in a pan on medium-high heat.
  4. Add the onions, and sauté for 5-7 minutes, stirring often so they don't burn.
  5. Reduce heat to low-medium, and allow to cook until caramelized (another 15-20 minutes). Stir occasionally.
  6. While the onions are caramelizing, drain and rinse the canned jackfruit.
  7. Add all BBQ sauce ingredients in a medium pan and heat on medium-high until slightly boiling.
  8. Reduce heat to low/medium and add jackfruit.
  9. Stir and allow to cook for 5-7 minutes.
  10. Using two forks, "pull" the jackfruit apart like you would if you were pulling chicken or pork.
  11. Stir and make sure the sauce gets into all the pieces of the jackfruit.
  12. Continue cooking for another 5 minutes or so.
  13. To assemble, toast buns, then add slaw, BBQ, onions, and pickles. Enjoy!

 


Nacho Cheeze w/ Green Chilis

Y’ALL.  It was our Saturday morning mission today to make a good vegan nacho cheeze sauce.

But listen, I TOTALLY get all the people that say they could never be vegan because of cheese (the real kind).

I get you. I was you once upon a time.  But the reality is, cheese hurt my stomach and I had to figure out how to create and enjoy dairy-free cheese. It did take me a while to get used to it, but now it’s like second nature.

My husband and I have been making cashew based cheeses for a very long time, but cashews can get expensive.  So I decided to make a cheeze sauce without using cashews to save some extra dollars AND for people with nut allergies.

The result?

It’s made entirely of vegetables and spices, but the result is creamy and hugely flavorful.

You can use this as a nacho cheeze dip, for loaded nachos, on top of steamed broccoli, or on a baked potato.  The possibilities are endless!

Nacho Cheeze w/ Green Chilis
 
Ingredients
  • 2.5 cups russet potatoes, peeled and cubed
  • 1 cup carrots, washed and roughly chopped
  • ⅓ cup unsweetened almond milk (or nut-free milk like rice or hemp) * OR veggie broth
  • 7oz can of green chilis
  • juice from half a lemon
  • ½ cup nutritional yeast
  • ½ t garlic powder
  • ¼ t onion powder
  • 1-1¼ t sea salt
Instructions
  1. In a large pot, boil water and add potatoes and carrots.
  2. Boil until fork tender.
  3. Drain and add to a high speed blender.
  4. Put all other ingredients except the green chilis in the blender.
  5. Add juice from the green chilis to the blender, but set the chilis aside.
  6. Blend until creamy.
  7. Pour the mixture in a medium pot over medium heat.
  8. Add the green chilis, stirring occasionally.
  9. Cook until heated through!
  10. Serve with tortillas chips, steamed veggies or baked potatoes.