Cashew Cream

Got a recipe that calls for heavy cream, but made the awesome decision to kick dairy? Have no fear, cashew cream is here. The recipe is simple.

1 cup raw, whole, organic cashews
1 cup filtered water

Blend in a Magic Bullet or high powered blender. Can it get any easier?

The Simple Things: Refried Bean Quesadilla with Green Tomatoes

Perhaps this is too simple to post, but its tasty, so who cares? Here is what you need:

1 Rudi's Spelt Tortilla (I love these because they are whole grain, but don't look like it) Edit: Just found out these have honey, FYI
1 can organic whole pinto beans
1/2 ts salt
1 Tb freshly minced garlic and serrano chiles mixed together
Green tomato slices
Avocado (optional, well everything is optional!)

Drain beans and pulse in the food processor with salt, garlic and chiles. Arrange your quesadilla, grill, and enjoy. (I used a lightly oiled panini press)

Butterscotch Pudding Choco-Chip Bars~Ooey Goey Style

I know I do this a lot (bake chocolate chip cookies/bars) but can you blame me? I'm getting more into raw foods these days, but something about baking keeps calling me back. I had a few packages of Dr. Oetker's pudding mix, so I figured why not make one of those pudding cookie recipes? I used the excuse that I was doing it for Ava, who has been doing a great job with her potty training. I let her choose the flavor of pudding, and she chose butterscotch. Here is the recipe I easily veganized.

I used Spectrum Organic Shortening for butter, but I'm sure coconut oil or any butter will do. For the eggs, 2 Tb flax plus 6 Tb water blended in the Magic Bullet. Of course, I only use organic sugar and whole wheat flour. Try it with chocolate pudding for a double chocolate treat!

Oh, and I pressed it into my special brownie pan which is 7x11in. Preheat oven to 350 degrees and bake for 25 minutes.

Glazed Tofu

This is something I was addicted to for a while. I love it cold the next day for lunch! I also like to chop it up and put it in a salad with apples and candied walnuts. Here is how to make it a la carte. Oh, and I used a 15.5 oz package of Extra Firm Wildwood SprouTofu. It comes in a double pack. The recipe makes just enough for my husband and I.

Step 1: Press water out of the tofu. 

The sliced tofu is actually underneath this pan, between the paper towels. This is how I  get the excess water out. 

Step 2: Make the glaze

Ingredients

1/4 cup apple cider vinegar

3 Tb agave nectar

1 ts salt

1/2 ts garlic powder

1/2 ts onion powder

1/2 ts mustard powder (optional)
lots of pepper

Step 3: Pan fry the tofu

Heat enough oil to cover the pan on medium heat

Wait till oil is shimmering and hot. It should sizzle when tofu touches the oil

Allow tofu to fry until golden underneath. Don't play with it too much. Just let it get crispy.

Flip and continue to fry the tofu until golden underneath.

Pour over the glaze and watch it bubble, bubble, toil and trouble=)

• Allow to deglaze for another ten minutes, until a sticky syrup forms.

No-Cook Nacho Cheese Sauce

What better way to resurrect my blog than with my famous nacho cheese sauce? Its basically the one from my first post, but this one uses cashews instead of pine nuts, and a little more water for blending. If you decide to use pine nuts, just use 3/4 cup of water. I actually haven't made it in a long time, mostly because I've made it too many times, and I always like to try new things. Don't let that stop you though! My brother in law from the military was here visiting several months ago and when they came over for dinner, he asked Jason, "whats for dinner?" Jason responded with, "nachos." His brother then asked, "How does that work?" I couldn't wait to blow his mind. Sure enough, he loved it. I love surprising omnivores. He really didn't understand how nuts could make cheese, but what can I say, its magic=) Here's the recipe!

1 1/2 cups cashews
1 cup filtered water, or 3/4 cup if you are using pine nuts
3 Tb freshly squeezed lemon juice
3 Tb nutritional yeast
1 ts white miso paste
2 ts salt
1 ts garlic powder
1 ts onion powder
1 ts paprika

Simply blend until creamy! I recommend a high powered blender to have in your life. I have a Ninja Pro.

Here it is on top of a tofurky chili dog from when we went camping last summer, which shows how long I've been making it.

Banana Butter from Chocolate Covered Katie

This fluffy concoction isn't dessert, its breakfast! Sweetened with the wholesome goodness of a frozen banana, the recipe comes from the famous Chocolate Chocolate Covered Katie. I personally use 1/4 cup of peanut butter with 1 frozen banana. Just whip the two ingredients in a magic bullet and its done. Mine is spread on sprouted grain toast. Plus, I added to the decadence by first spreading my toast with coconut oil and a sprinkling of Himalayan sea salt. I know, I'm bad, but at least I didn't drizzle the whole thing with maple syrup=). Oh, and if you're interested in winning a million...I mean a hundred dollars from Amazon.com, check out Katie's post for ways to enter. I know I could sure use it!

Brown Rice Crispy Bites All Dressed Up

I know this is my third sweet post in a row, but I swear this is not just a dessert blog! I made these for a party and saved these for myself. They are a version of my other brown rice crispy treats, "dressed up" with a top layer of chocolate. Before I get into the recipe, I'd like to thank all 28 of you for following my blog. My transition to a vegan diet was a transition in my heart, mind, and soul. I find that I am happiest while sharing my new vegan heart with others through good food, hence, the reason for this blog. I want to help newbies, vets, the veg curious, and those who just want a meatless monday. So thank you again for your readership; it means the world to me. Oh, and I will post more savory foods in the future! Here's the recipe for my Brown Rice Crispy Bites.

Ingredients:

8 cups brown rice cereal

1 1/2 cups unsalted almond butter

1/2 cup coconut oil

1 cup organic brown sugar

1 cup agave nectar

2 ts vanilla

1/2 ts salt

2 cups dairy free chocolate chips 

1/4 cup non dairy milk

1 ts vanilla

1/4 ts salt

Directions:

1. Line a 9x13 in brownie pan with tin foil.
2. Combine almond butter, coconut oil, brown sugar, agave, 2 ts vanilla, and 1/2 ts salt in a large pot on medium heat. Use a whisk to stir frequently.
3. When mixture begins to bubble, continue stirring for another two minutes.
4. Turn off heat and incorporate the cereal.
5. Pour mixture into the lined brownie pan and press surface down with a rubber spatula.
6. Melt chocolate chips, non dairy milk, vanilla, and 1/4 ts salt together in a double boiler. (Mine is a glass bowl over a pot of boiling water)
7. Spread evenly over the rice crispy mixture and allow to cool for 1 hour. Speed the process up by putting it in the fridge.
8. Turn it out onto a cutting board and remove tin foil. Cut into squares and enjoy!