Zesty Vegan Nacho Cheeze

Over the weekend we held a birthday party for my son Logan who was turning 11, Logan is an appies kind of guy so he asked me to create something special for his party. I had just returned from shopping for the party when his request came in and I was not keen on having to leave the house again so I pulled open the cupboards in search of ingredient to create something new.

Cashews, spices, nutritional yeast… it looked like the makings of a great cheeze sauce! I had the tortilla chips so I figured I could try and pull together a vegan nacho cheeze, little could we have known that it would turn out amazing! Once the guests arrived this last minute nacho dip became the talk of the party… next to the birthday boy of course!

I’m absolutely thrilled to share this recipe with you! It’s truly one of my best creations and I hope you will love it as much as we did!

Holly xoxo

Zesty vegan Nacho Cheeze

Vegan                Gluten Free                  Oil Free               Sugar Free                Prep: 10 minutes

INGREDIENTS

  • 1 1/2 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 2 Tbsp Chopped Red Pepper
  • 1/4 Cup Nutritional Yeast
  • 1 Tbsp Shiro Miso
  • 1 Tsp Smoked Salt  ( I used Alder Smoked Sea Salt by The San Francisco Salt Co.)
  • 1 Tsp Turmeric
  • 1 Tsp Smokey Paprika
  • 1 Tsp Chili Powder
  • 1 Tsp Lemon Juice

METHOD

  • Place all ingredients into high-speed blender and blend until smooth and creamy
  • Serve room temperature or warmed in a mini crockpot
  • Great for dipping tortilla chips and veggies in!

Creamy Vegan Broccoli Cheeze Soup

If you’re a vegan then one of the things you may really miss from your pre-vegan days is Broccoli Cheddar soup, but fear not, you can still have your soup and eat it too! My whole foods Creamy Vegan Broccoli Cheeze soup will make your tummy smile with fond memories but this time its free from any harm to animals…. not to mention harmful cholesterol!

Being completely oil free this recipe is ultra healthy and with the addition of nutritional yeast you will get your fill of B vitamins while still enjoying this creamy comfort food! I suggest serving it with a thick slice of my Vegan Irish Soda Bread for an extra helping of happiness!

Enjoy Holly xoxo

Creamy Vegan Broccoli Cheeze Soup

Vegan          Oil Free          Gluten Free           Prep Time: 15 mins               Cook Time: 35 mins

Ingredients

  • 1 Large Onion Chopped
  • 1 Large Garlic Clove Minced
  • 5 Cups Chopped Broccoli
  • 5 Cups Chopped Potato
  • 1 Cup Chopped Carrot
  • 7 Cups Vegetable Broth
  • 1/2 Cup Nutritional Yeast
  • 1 Tsp Turmeric
  • 2 Tsp Sea Salt

Method

  • In a large pot add just enough water to cover the base and cook Chopped Onion and Minced Garlic until Onion is translucent.
  • Add Broccoli, Potato, and Carrot and cook for ten minutes, add more water if needed to base of pot.
  • Add Veggie Broth, Nutritional Yeast, Turmeric, and Sea Salt and bring to a boil then reduce heat to simmer for 25 minutes.
  • With a hand blender puree the soup until smooth and creamy.
  • Serve with a nice think slice of my Vegan Irish Soda Bread!
  • Enjoy!

 

MAPLE COCONUT SWEET BREAD

This kids and I missed out on the fair this past weekend, I know they had been really looking forward to those delicious little cinnamon covered doughnuts. So we decided to throw our own mini fair in the back garden complete with the  ring toss and a few other makeshift fair games.

Of course the kids were still looking for some kind of fair treat, so with the ingredients in my very empty pantry (I really need to do a good grocery shop) I came up with this gorgeous sweet bread! With all of the flavour of the fair these delicious bites are rich and chewy and perfectly dance on your tongue like the sweetness of a fair doughnut!

The best part? It’s not fried, its free from oil, has zero refined sugar (unless you choose to sprinkle some on top), and of course as always is totally vegan! I hope you love this recipe as much as they kids and I did!

xoxo N.Holly D 🙂

Maple Coconut Sweet Bread

Vegan       Oil Free     Refined Sugar Free   Prep Time: 10 mins     Cook Time: 30 mins  @350F

Ingredients

Dry:

  • 2 Cups All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/2 Tsp Cinnamon
  • 1/4 Tsp Sea Salt

Wet:

  • 3/4 Cup Canned Coconut Milk
  • 1 Cup Maple Syrup
  • 1 Tsp Apple Cider Vinegar

Method

  • Pre-heat oven to 350 F
  • Line 11×7 baking pan with parchment paper
  • Combine all dry ingredients in a large bowl
  • Combine all wet ingredients in a smaller bowl
  • Create a well in the dry bowl and pour in the wet ingredients
  • Mix well and scoop into baking pan, spread evenly
  • Bake at 350F for 30 minutes
  • Remove from oven and dust with cinnamon and sugar
  • Allow to cool for 15 minutes and enjoy!

Smokey Cheedar Mac and Cheeze

Last week I gave you my Raw Mac and Cheeze so this week I’ve decided to take it back to the traditional comfort food and share with you my Smokey Mac and Cheeze Sauce recipe! My family goes mad for this recipe and the kids are literally licking their plates to get every last bit of this amazingly delicious sauce!

The great thing about this recipe is that this sauce is totally gluten free so if paired with a gluten free pasta even those of us with intolerance or celiac can enjoy! Its super quick and easy but tastes like you slaved away cooking for the day!

Completely picky kid approved! Enjoy!

Holly xoxo

Smokey Cheedar Mac and Cheeze Sauce

Vegan                Gluten Free                  Oil Free               Sugar Free                Prep: 10 minutes

Ingredients

  • 1 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 1/4 Cup Nutritional Yeast
  • 1 Tsp Smoked Salt  ( I used Alder Smoked Sea Salt by The San Francisco Salt Co.)
  • 1/2 Tsp Turmeric
  • 1/4 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Paprika

Method

  • Place all ingredients into high-speed blender and blend until smooth and creamy
  • Pour over your choice of pasta
  • Use gluten free pasta for completely gluten free meal!

 

 

Zesty Raw Mac and Cheeze with Zucchini Noodles

On January 1st of 2018 I made the decision to go raw vegan for 30 days. I expected this to be a major challenge, that I would be hungry all the time, and suffer cravings. All of those worries could not have been further from what I ended up experiencing during my month raw.

I felt energized, my skin looked amazing, and I had a blast inventing new raw recipes ! Today as I was cleaning out my junk drawer (we all have one!) in the kitchen I discovered the Mac and Cheeze recipe I created during my experimenting with raw foods! I just had to share it with you because it is so so good!!

I made this beautiful dish for mine and the kids lunch today and was about to take photos when I discovered my daughter took the good camera to school for a project! ACK!!!! WHY!!!!!….. Anyway, I’ve since recovered from the fact that I had to use my iPhone for these photos #firstworldproblems LOL!

Anyway!! I hope you love this recipe as much as I do, my kids go crazy for this dinner!

Holly xoxo

Raw Vegan Zesty Mac and Cheeze with Zucchini Noodles

Vegan         Gluten Free           Raw           Sugar Free           Oil Free           Prep Time 7 mins

Ingredients

  • 1/2 Cup Raw Cashew Pieces
  • 1 Cup Water
  • 1/2 Cup of Raw Corn
  • 2 Tbsp Bell Pepper (I used Red)
  • 1 Tbsp Sun Dried Tomato (Softened in warm water for 10 mins)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Turmeric
  • 1 Tsp Brown Rice Miso
  • 1 Tbsp Red Onion
  • 1/4 Small Garlic Clove
  • 1/2 Tsp Himalayan Pink Salt
  • 1 Medium Zucchini

Method

  • Toss everything in a high-speed blender and blend until smooth and creamy.
  • Spiralize Zucchini and place into large bowl
  • Evenly coat Zucchini Noodles with Zesty Cheezy Sauce
  • Serve right away!
  • Enjoy 🙂

 

Hearty Coconut Walnut Granola Cereal

I’m pretty sure I’ve mentioned in the past that I’m just not a breakfast person, but on those morning when I need to start my day right I always turn to my delicious Hearty Coconut Walnut Granola Cereal.

As little as a half a cup of this nutrient rich cereal is more than enough to fill me and is often almost too much for the kids, meaning that this cereal goes a little further than most.  With a warm cinnamon and maple flavour mixed with the walnuts this breakfast can feel more like a dessert!

Completely kids approved by all six of my children, this quick and easy breakfast is a busy parents best friend. The cost of a nice granola can be extremely high, often leaving it an option that is off the table for many families. What most people don’t realize is that homemade granola cereal is actually quite simple and will save a ton of cash! Not to mention it’s free from any preserving chemicals.

I’d love to hear in the comments what you thought of this recipe, what would you like to see more of?

Holly xoxo

Hearty Coconut Walnut Granola Cereal

Vegan         Oil Free       Gluten Free (if using gluten free oats)        Refined Sugar Free

Prep Time 7 Minutes               Cook Time 45 Minutes at 350F

Ingredients

  • 6 Cups Rolled Oats (use gluten free oats if you want a gluten free version)
  • 1 Cup Shredded Coconut
  • 2 Cups Chopped Walnut
  • 1 Cup Maple Syrup
  • 1 Cup Water
  • 1 Tbsp Cinnamon
  • 1 Tsp Ginger
  • Dash of Sea Salt

Method

  • In a large bowl, mix all dry ingredients together until spices are evenly disbursed.
  • In a large liquid measuring cup mix the Maple Syrup and Water.
  • Gently pour the liquid mixture over the dry mixture and stir until all everything is moist and evenly coated.
  • Line a roasting pan with parchment paper (Woohoo! I found a use for my old roasting pan since going vegan!)
  • Pour cereal into roasting pan and evenly spread across the base of the pan.
  • Bake at 350 for 25 minutes, then remove from oven to stir cereal.
  • Bake for another 10 minutes and again remove and stir, this process helps ensure all cereal is evenly baked and golden brown.
  • Bake for a final 10 minutes.

Basic Tofu Scramble

There are so many complicated tofu scramble recipes on the internet these days but very few base recipes. With that in mind, one of the best things about cooking is the opportunity to be creative! With my base tofu scramble recipe the sky is the limit, you can take it South and make a beautiful zesty Mexican scramble, or East if you add a little curry powder for a rich Indian flair.

No matter your taste, there are so many options available when making a tofu scramble. So I encourage you to take the base and make it special, I’d love to hear about the creations you come up with!

My scramble today is just the base recipe topped with heirloom tomatoes, asparagus, sea salt flakes, pepper, almond feta, and sprouts!

A quick note about black salt, for me this is an essential ingredient in a tofu scramble as it gives a true egg flavour, I encourage you to try it!

Enjoy 🙂

Holly xoxo

Basic Tofu Scramble

Vegan              Gluten Free    Oil Free      Serves 4-6     Prep and cook time 20 minutes

Ingredients

  • 1 Block of Firm Organic Tofu
  • 1/4 Cup Water (or 1 Tbsp of oil)
  • 1 Medium Shallot
  • 1 Large Garlic Clove
  • 1/2 Tsp Turmeric
  • 3/4 Tsp Black Salt

 

Method

  • In a frying pan cook Onions and Garlic in Water until Onions are soft and translucent, you can use oil over water for more flavour if you like.
  • Add Turmeric and Black Salt, mix and evenly Coat onion and Garlic mixture
  • Crumble tofu into small pieces and coat with spices and veg
  • Add more water if drying out or starting to stick to pan
  • Add any additional spices or veggies of choice
  • Cook on medium/ low until tofu has absorbed most of the liquid
  • Serve and garnish with veggies, spices, vegan cheese
  • Enjoy!

 

Moroccan Spiced Lentils

In a push to try and be as conscious of healthy eating as possible, I have been focusing my families dinners around the whole foods plant based lifestyle. Whole foods eating is free from anything processed and that includes oils and sugar, sounds like a challenge? Well, it wasn’t as bad as I thought and what resulted was delicious as a bonus.

I love a good cooking challenge so taking away a few common ingredients can certainly throw a wrench into dinner unless you know a few hacks!

  1. You can avoid oil completely and cook your onions and garlic in water, who knew?
  2. Did you know cinnamon is naturally sweet and can give your dish a hint of sweetness when you are craving a sugar fix?
  3. Combining tomatoes with cinnamon only brings out the sweetness of the tomato and creates a lovely ethnic flavour.

I was so pleased I wrote down this recipe when I created it because all six of my children loved it and asked for seconds! If you’re a parent you’ll appreciate a dinner that gets approval from all of the kids. Someone always has a complaint, but not this time!

I’d love to hear some of your whole food plant based hacks in the comments!

Holly xoxo

Moroccan Spiced Lentils

Whole Foods Plant Based                Serves 6              Prep time: 10 minutes      Cook time: 30 minutes

Oil Free        Vegan      Gluten Free       Sugar Free

Ingredients

  • 1 Medium Red Onion
  • 2 Garlic Cloves Crushed
  • 1/4 Cup of Water (for cooking the onion and garlic in)
  • 1Tsp Paprika
  • 1/2 Tsp Cumin
  • 1/2 Tsp Ginger
  • 1 Tsp Cinnamon
  • 1 Tsp Sea Salt
  • 2 Tsp Salted Lemon Skins (optional, often used in Moroccan cooking)
  • 1 Can Diced Tomatoes (Large size, 796 ml)
  • 1 1/2 Cup Red Lentils
  • 1 1/2 Cup Water

Method

  • Dice onion and crush garlic.
  • Add 1/4 Cup water to pot with garlic and onion, cook on medium / high heat until onions are clear in colour.
  • Add Spices and salt and mix.
  • Add diced tomatoes, red lentils, and water. Stir.
  • Bring to a boil, then reduce heat to simmer and cook for 30 minutes until the lentils have absorbed the water.
  • Serve over jasmine rice and garnish with lemon and dill.
  • Enjoy!