This vegan cheese sauce tastes really cheesy and is made out of wholesome ingredients that makes it a healthier than the oily vegan cheeses! You can easily use it on lasagna, pasta dishes, nachos, or as a dip by itself.
I find there’s no greater thrill than recreating junk food staples with healthy vegan ingredients!
My mother recently hosted a friend for the weekend and, as she always does when we have guests, made a smorgasbord of her delicious cooking. I was tasked with making an appetizer plate of Mexican tapas to be served before the main course. I came up with this simple recipe using vegan minced meat, an avocado, taco bowls, store bought salsa, and a packet of taco seasoning.
I started by heating the taco bowls in the oven at 170c (340f). As they warmed, I fried the faux minced meat in a pan and added the taco seasoning. After filling the bowls with the meat, I simply topped each one with a few avocado slices and salsa.
These turned out to be extremely popular at our table and they disappeared quickly. I’m not a huge fan of meat substitutes but in small quantities they can really hit the spot. They’re also a great way to hook non-vegans and give them a peak behind the curtain of a cruelty-free lifestyle that doesn’t sacrifice taste.
This 10 minute recipe is a must for those having company over. Who said impressing people requires slaving away in the kitchen for hours?
I could eat this soup for days on end. This is one of my go-to recipes that I serve whenever I cook for friends and/or family. I discovered it when visiting a non-vegan friend, as it was the only plant-based recipe she knew. I stole the recipe after learning how cheap, healthy, and easy to make it is!
Serve with sautéed mushrooms, oven baked chickpeas, a baguette, or sauté all of your leftover vegetables in soy sauce!
It’s easy to enjoy sushi without fish. Vegan sushi tastes
amazing and it’s super easy to make. It’s a great way to use your leftover rice
and vegetables for a quick lunch.
You don’t need any fancy equipment for this recipe. I just
roll the sushi on a cutting board carefully with steady hands. You’ll have the
best results if you use sticky rice (although I used regular rice the first
time, and it still ended up nicely)
What to do:
Place a sheet of seaweed paper on your cutting board and add
two tbsp. of rice on top and then mash it down with a spoon. Place your filling
at the bottom, closer to where you are standing (be careful not to add too
much!). Then carefully roll the seaweed paper into a roll – the trick is to be
slow and careful!
I like to make two different kinds; one with cucumber,
avocado, and vegan crème cheese and the other with cucumber, avocado, carrot
and spinach. You can add any veggies you like!
I dip mine in a soy sauce/wasabi mixture.
I hope this recipe will inspire you to start making your own
My boyfriend came up with this simple marinade that goes
great with many different Asian cuisines. We usually serve it with rice noodles
and traditional Vietnamese vegetables, but I’m sure it would mix well with
other dishes or on its own.
For many unaccustomed Westerners, tofu can be difficult to appreciate. Most of us have experienced the dry, crumbly, flavour less variation served at certain Chinese restaurants. Therefore, it is of the utmost importance to invest in high quality organic tofu. Also, make sure to press it by wrapping it in a clean towel and placing a heavy object on top (such as a pan or heavy pan lid) for 15-20 minutes.
I grew up being told that pasta is junk food and should only be eaten rarely. Fortunately, research has shown that moderate amounts are still healthy and can be consumed while losing weight. Nothing beats treating myself to lunch with a bowl of whole grain pasta with veggies.
Nutritional Yeast is a great cheese substitute as it has a cheesy flavour and melts easily. AND it contains B-12, which is an important supplement to take as a vegan
My body has learned to crave healthy food that tastes unhealthy! I like my breakfast sweet but also appreciate some vegetables in the morning. Waffles always satisfy my cravings as I can mix healthy things into the batter and still get awesome waffles! See my recipe for Spinach Avocado Waffles
The girly side of me is obsessed with the beautiful pink color the root beet adds to regular waffles. I was close to naming these waffles “Princess Waffles” but rediscovered my integrity at the last minute.
On a normal day I enjoy eating waffles as a snack but on a cozy weekend morning I top them with pumpkin seeds, coconut flour, maple syrup and a little yogurt mixed up with vanilla.
When you grate the root beets a food processor will do the trick, if you do it manually REMEMBER an apron; otherwise you’ll look like Ted Bundy before he’d clean himself up)
I love Stir Fry. It’s quick, tasty, and let’s you get rid of your leftovers. What’s not to love? Since I moved away from home, Stir Fry has become one of my go to meals. I often cook it for lunch or whenever I’m cooking for myself.
I always freestyle the ingredients and add whatever I find in the kitchen or freezer. This recipe I made recently was extremely filling and delicious so it’s a great starting point for those new to Stir Fry.