Tag Archives: vegetarian

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
This is my favorite Queso dip created by Detoxinista!
  • 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
  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!


Buffalo Chickpea Veggie Pizza

I’ve talked many times about my love affair with Franks Hot Sauce.  It literally makes my world go round!

Buffalo chickpeas are something I make often–I stuff them in pitas or top on salads. But in this recipe, they are the star of a better-than-a-restaraunt vegan pizza. So, so good.

You could put any variety of your favorite veggies on the pizza, but I’ll share what I love.

Buffalo Chickpea Veggie Pizza
Pizza Sauce:
  • 1 6 oz can organic tomato paste
  • ½ cup filtered water
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried thyme
  • large pinch of salt
Buffalo Chickpeas
  • 1 can chickpeas
  • ½ cup Franks hot sauce
  • Tortillas
  • broccoli, chopped in small pieces
  • cherry tomatoes, cut in slices
  • fresh spinach, chopped
  • fresh basil, chopped
  • vegan cheese
Vegan Ranch:
  • ½ cup vegan mayo
  • ¼ cup unsweetened almond milk
  • 1 T fresh parsley, chopped finely
  • ½ t dried dill
  • ¼ t garlic powder
  • ¼ t onion powder
  • ⅛ t black pepper
  1. Preheat oven to 400 degrees.
  2. Once the oven is preheated, place desired amount of tortillas on pans and bake until almost crispy, then remove from oven.
  3. Combine all pizza sauce ingredients in a jar and stir until combined.
  4. Drain chickpeas and place in medium pan over medium heat.
  5. Add buffalo sauce and bring to a boil, stirring occasionally.
  6. Load your pizza! Pizza sauce first, then vegan cheese, then vegetables, the chickpeas.
  7. Bake in oven until bubbling and crispy, about 10-12 minutes.
  8. While pizza is cooking, combine all dressing ingredients in a jar and shake vigorously until combined.
  9. Top pizza with ranch dressing, and serve warm!


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
  • 1 block extra firm organic tofu
  • 3-4 T non-gmo/organic cornstarch
  • 1.5 T coconut oil
  • ½ cup Franks hot sauce
  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!





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!



Fall Favorites 2016

It’s finally that time of year, y’all.

Ahhh. Cooler mornings. Pumpkin everything. The smell of cinnamon. 😉

Every year, I love a mix of tradition and innovation.  There are some recipes that make me feel like home–but I also love the joy of trying something new.

So today, I’ve made a list of some of my Fall Favorites–some old “goodies” and some brand new ones that rocked my world lately.


I hope you find something on this list you’d love to make. I encourage you to get in the kitchen with your kids, family, or friends and experience the glory of the season!

Happy Fall!

Fall Drinks:

1) Dairy Free Hot Chocolate from Detoxinista

2) Warm Turmeric Milk from Nutrition Stripped

3) Spiked Apple Cider with Rum from Martha Stewart


1) Pumpkin Muffins by Minimalist Baker

2) Basic Oatmeal from Thrive to Live

3) Fall Green Glowing Smoothie from Kimberly Snyder


1)  Delicata Squash with Pomegranate Seeds from Minimalist Baker

2)  Sweet & Spicy Brussels Sprouts from Thrive to Live

3)  Healthy Caramel Dip from Thrive to Live


1) BBQ Chili from Oh She Glows

2) Creamy White Bean and Kale Soup from Thrive to Live

3) 10 Spice Vegetable Soup from Oh She Glows

Main Dish:

1) Veggie Pot Pie from Thrive to Live

2) Lentil Walnut Meatloaf from Oh She Glows


1) No-Bake Pumpkin Tarts by Detoxinista

2) Apple Apple Pies by Thrive to Live