Tag Archives: vegan

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
  • 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
  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.


Summertime Peach Salsa

If you’re like me and you love all things summer, then you’ll love this recipe for PEACH SALSA.  And by “things” I mean summer fruit.  I like sunshine–it makes me happy, but if we’re talkin’ favorite seasons? It would definitely be the one that rhymes with BALL.

But grilled corn? Watermelon? Vegan BBQ? Oh yeah.  I’ll brave the heat for that.

We are having some friends over for a poolside grill-out tonight, and so it is the perfect opportunity to have a summer time feast.

Our menu is:

-Peach salsa with lime tortilla chips

-Oriental Coleslaw with Ramen

-Grilled corn with Coconut-Lime cream sauce

-Teriyaki Tofu & Veggies Kabobs

-Steak & Chicken Kabobs for the meat eaters

-Peach Galette with coconut cream for dessert

I seriously CANNOT wait.  I love the easy-going feel of our summer nights (the pool at our apartment helps our nighttime routine.  Also, it counts as the kids’ baths 90% of the time.  Right?)

At your next gathering, try serving this fresh and delightful salsa.  It mixes sweet and spicy, which is one of my favorite combinations and will have your guests cooling off before the grill heats up.

Summertime Peach Salsa
  • 1 large tomato, diced
  • 1 jalapeno, seeded and diced
  • ½ large red onion, diced
  • 4 peaches, diced
  • 1 clove garlic, minced
  • 1 lime, juiced
  • salt & pepper
  1. Combine all ingredients in a medium bowl and stir to combine.
  2. Refrigerate for about an hour for flavors to develop.
  3. Serve with tortilla chips or as a topping on tacos or salad.



Thai Coconut Soup

I don’t know why it took me so long to branch out to Thai food, but for whatever reason it did.  It wasn’t until a little over a year ago that I really started getting into these flavors, and I have to say that they are now at the top for me!

I love how creamy and slightly sweet the coconut milk makes this soup. The serrano pepper brings a slight amount of heat, and the lemongrass gives an earthy, unique flavor. I usually serve it over Jasmine rice– or I serve it with a stir fry of jasmine rice, cashews, and green onions.


Thai Coconut Soup
  • 3 cups vegetable broth
  • 1 can coconut milk, light or full fat
  • 3T soy sauce or Tamari
  • 2 stalks of lemongrass or two drops lemongrass essential oil
  • 4 thin slices of ginger, peeled
  • 2 limes, juiced and zested
  • 1t cane sugar
  • 2T red Thai curry paste
  • 1 large onion, quartered
  • 1 large carrot, cut in thin matchsticks
  • 2 large mushrooms, cut in large chunks
  • 2 Roma tomatoes, quartered and sliced
  • 1 Serrano pepper, diced
  • 1 cup or mung bean sprouts
  1. Put broth, milk, lemongrass, and ginger in a pot and bring to a slight boil.
  2. Reduce heat and let simmer for 10 minutes for flavors to gel.
  3. Remove lemongrass and ginger.
  4. Add all other ingredients and cook on medium for about 15 minutes or until all vegetables are tender.
  5. Serve over jasmine rice and enjoy!



Sage & Roasted Garlic Mashed Potatoes [Vegan]

Every year around the holidays, I host a Plant Based Friendsgiving for the foodie friends in my life.  This year was a little bit different since moving to Nashville–not because we don’t have friends (We have a few!), but it has just been TOO chaotic and expensive to move up and get everything accomplished with the switch.  Plus, my hubby JUST started his job this December, so when I say it’s been crazy, I promise it’s been crazy.

We ended up hosting some new friends who just moved to Nashville a couple of weeks ago, and when I found out the wife was a vegetarian–I KNEW I had to make my traditional feast.  I had been craving Vegan holiday food like crazy, so it was so great to have a vegetarian to cook for!

I had some fresh herbs to use up, so I thought sage (one of my favorite fall herbs) would make a perfect addition to the mashed potatoes.  This recipe is the result!


These potatoes are light, fluffy, subtle but full of flavor, and truly satisfies holiday cravings.

I make these completely vegan (dairy free), but if you are not vegan, you could always sub regular butter/milk, or if you are nut-free, you could sub for another milk like hemp or flax seed milk. To roast garlic, I put the cloves in foil and drizzle with olive oil and bake at 350 degrees for about 30 minutes or until fragrant!

Don’t forget to serve with a tasty vegetarian gravy sauce!  I used a variation of this recipe, and it’s definitely a keeper!

Add these flavorful mashed potatoes to your holiday rotation!! You won’t be sorry!

Sage & Roasted Garlic Mashed Potatoes [Vegan]
  • 8-10 medium red potatoes, washed but not peeled
  • 6 sprigs of fresh sage
  • 2 cups unsweetened almond milk, plus some if necessary
  • ½ cup or 8 T of vegan butter (such as Earth Balance)
  • 6-8 cloves of garlic, roasted
  • ¾ t-1t salt
  • ⅛ t black pepper
  1. In a small pot, add the milk, butter, and leaves from the sage (don't discard the stems). Set aside
  2. In a large pot, add water and sage stems and bring to a boil.
  3. Add potatoes to the boiling water.
  4. Boil for around 20-25 minutes or until tender enough to poke through easily with a fork. You don't want any resistance!
  5. Meanwhile, heat milk/butter until almost boiling. Turn heat off and let the flavors gel while the potatoes are cooking.
  6. Drain potatoes in a strainer and return to the pot, discarding the sage leaves. Mash with a fork or potato masher (or for a more creamy texture, use a mixer or hand mixer).
  7. Remove the sage leaves from the milk/butter with a small strainer.
  8. Add milk/butter mixture, garlic, and spices to the mashed potatoes and keep mashing until you reach desired consistency.
  9. Adjust spices/milk to your liking.
  10. Serve with gravy and enjoy!

*Adapted from this recipe!




Sawyer’s Sweet Creamed Corn

**For new readers who don’t know, Sawyer is my 5 year old son who was diagnosed with Eosinophilic Esophagitis at 15 months old.  He has had EGD (scopes) every 8-12 weeks for almost 4  years, and has 6 safe foods (ingredients) he can eat.**

I developed this recipe over the years as something fun for Sawyer to eat, but we quickly learned that it was a favorite for many people!


Once, at a family gathering, I made a large dish of this and put it on the potluck line.  To our surprise, there were no leftovers. Who would have thought a dish with so few ingredients would be a hit?!

I use ingredients Sawyer can eat, but feel free to change them up.  His taste buds are different than a lot of people so you may need to adjust ingredients based on your own preference or how “soupy” you want the creamed corn to be! We use avocado oil in this recipe because avocado is one of the foods Sawyer can eat, but I also love using it because it has a buttery flavor!  It’s also VERY good massaged into kale when you make a kale salad.  I get a large bottle of it at Costco for a great price.

This would definitely be a great side dish for Thanksgiving or for any other gatherings where you need to take some comfort food.


Sawyer's Sweet Creamed Corn
  • 2 10 oz bags of frozen organic corn
  • 2 T avocado oil (or sub other oil or butter)
  • ½ cup plus 2 T unsweetened almond milk (or sub other milk)
  • 1 T raw honey
  • 1 t sea salt
  • dash of pepper
  1. In a pot, heat avocado oil.
  2. Add frozen corn and stir until soft (about 5 minutes).
  3. Put half or a little more than half of the corn in a food processor and pulse until smooth.
  4. Add the pureed corn back to the pot with the other corn.
  5. Add the almond milk, honey, and salt & pepper. Stir until combined.
  6. Taste and adjust ingredients if necessary.