Vegan Cheesy Dip

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I don’t know what it is, but I fecking love this stuff!

Whipped up in my high-power blender, it’s a tantalizing, body-loving blend of steamed veggies, turmeric, cashews and nutritional yeast.

Trader Joe’s organic Longboards chips are a perfect match for dipping, but I also love it atop of taco salad or a baked potato with steamed broccoli.

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I can’t say it taste a whole lot like nacho cheese but in my opinion it definitely rivals it.

This recipe is an adaption from:

Lori & Lexie’s Combo Nacho Sauce

First add:

1/3 cup cup raw cashews- place in bottom of blender and pour just enough very hot water over it to cover.

Next steam together 1 cup (overflowing) each: diced cauliflower, carrots and white or red potatoes, until tender-crisp (5-10 min.). Save steaming liquid

Meanwhile, add to blender:

1/3 cup diced red bell pepper
1/3 cup nutritional yeast
1 Tbs. Fresh squeezed lemon juice
1 1/2 tsp salt
1 tsp granulated onion
1/2 tsp granulated garlic (or a clove of garlic)
1/4 tsp turmeric (or a thumb of turmeric root)

Now add the steamed veggies and blend until smooth. If too thick, add a little of the steam water from the veggies until desired consistency.
Optional: Hot peppers for garnish, sprinkle with a little cumin or smoked paprika

Serve warm or cold with chips, or warm atop of favorite dish in place of cheese sauce.

Trader Joe’s Vegetarian Burgers for Breakfast

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Trader Joe’s Vegetable Masala Burger with authentic Indian spices provided a non-traditional, warm and savory plant-based breakfast for me this morning.

Accompanied with a salad of cucumber, tomatoes and cilantro, some steamed broccoli, crisp apple slices and Mrs. Bubbles fermented sauerkraut tossed together with shredded purple cabbage. Lots of color- lots of nutrition!

 

Fully Raw Kristina’s Carrot Cake!

My sister and I collaborated our efforts last night to make this awesomely wonderful Fully Raw Carrot Cake. The results? DELICIOUS! I personally preferred it to a baked carrot cake.

This recipe is a little difficult to follow as the measurements are ball-park and the ingredients listed below the video are not all in sink. For instance the listed ingredients called for 1 cup of freshly squeezed lemon juice but the video said to add 2 Tbs; A Big difference that could have disastrous results as the ingredients are not cheap! Also the coconut water for the frosting measurements are pretty high. We drained the water off the cashews and added them to the blender, then added enough coconut water to just reach the top of the cashews. This was perfect and much less than the 4-6 cups called for.

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Since it was a fully raw cake with no artificial ingredients, I served us up large portions, figuring the extra calories were well spent. But the cake was surprisingly filling and none of us could finish it.

A few months back I made a raw carrot cake combining this recipe with another, and I actually liked the combined recipe better for both taste appeal and and cohesiveness. So in the future I plan to tweak out my own version for a raw carrot cake.

All-in-all we had fun, sister-bonding time in the kitchen.  A big shout out to Kritina Bucarum for another excellent recipe that tantalizes the taste-buds and nourishes the body!

Vegan Pumpkin Frosty

Kicking off the season for pumpkin recipes I made a refreshing, sugar-free, yummy Pumpkin Frosty!

In a high-speed blendar such as a vita-mix add:

6-7 frozen bananas
1/2 cup pumpkin puree
10 drops liquid vanilla stevia
3/4 tsp pumpkin pie spice

  1. Blend together until well mixed.
  2. Pour into two wine glasses.
  3. Drizzle with a pure maple syrup.