Friday, October 5, 2018

Dairy-Free Creamy Queso Dip

One of my favorite recipes, made entirely of veggies and whole foods, 
it's tastes so good, it's so versatile, and so healthy too!

Dairy-Free Creamy Queso Dip:

3 organic russet potatoes
3 organic carrots
1 organic small yellow onion
1 organic red pepper
1/2 cup organic cashews
lemon juice from 1/2 an organic lemon
15oz diced tomatoes and green chillies

Optional: 1/2 or whole packet of taco seasoning
Optional: organic diced jalapeño

Peel the potatoes, carrots, and onion and deseed the pepper. Add them all to a pot of boiling water along with the cashews and boil until potatoes, carrots, and cashews are soft. About 15-20 min.

Set aside about 1 cup of of the water used for boiling incase you need to thin out the dip, and then add the drained cooked veggies, cashews, and lemon juice to a high speed blender or food processor and blend until smooth, adding about a tablespoon of reserved water at a time to thin out only if needed.

Once blended, add to a small sauce pot over low-medium heat and stir in the the tomatoes and green chillies. This is also when you would begin to add the taco seasoning and diced jalapeño to taste if you want.

Serve warm and enjoy! I also find this freezes well if you end up having extra or want to make it ahead of time.

Perfect to top these Twice Baked Potatoes with,
or dip these Southwest Taco Wontons into!

Thursday, July 19, 2018

Crunchy Veggie Medley with Fresh Lime

This fresh pop of flavor is great as a snack, on tacos, 
as part of a salad, or anything you can think of! 

Crunchy Veggie Medley with Fresh Lime:

1 organic cucumber
1 organic red yellow pepper
1 organic green pepper
2-3 organic celery stalks
1 organic lime
Optional: fresh spearmint and a variety of other crunchy veggies like red peppers!

Dice the veggies to the size of your liking (I think the smaller, the better), combine them in a bowl, and top with the juice from the lime to taste. That's it!

Healthy Life Tip: prep this at the beginning of your week and separate into several different grab-and-go servings for an easy snack! 

Pairs excellently with these BBQ Seitan Skewers 
and may also want to check out this Pepper & Lime Salsa:


Thursday, December 21, 2017

Classic Spinach & Artichoke Dip

Classic Spinach & Artichoke Dip:

1/8 lb. vegan butter
12 cloves fresh garlic, minced
12 oz vegan cream cheese (Kite Hill highly recommended for this recipe)
16 oz vegan sour cream (Tofutti highly recommended for this recipe)
4 oz vegan parmesan (Follow Your Heart highly recommended for this recipe)
24 oz artichoke hearts, chopped
24 oz fresh spinach, chopped
1/4 tsp onion powder
salt & pepper to taste

Combine all ingredients into your slow cooker and set on low. Cook for 2-3 hours stirring and testing occasionally until it's all melted into this the best spinach & artichoke dip you've ever tasted, then enjoy!!! 

Saturday, May 7, 2016

Mushroom Barely Soup

Mushroom Barely Soup:

64 oz organic low sodium vegetable broth
1 cup dry organic barley
1/3 cup Marsala wine
16 oz organic baby Portobello mushrooms
5 organic russet potatoes, chopped
5 organic carrots, chopped
1 organic yellow onion, diced
2 organic celery stalks, diced
3 garlic cloves, minced
4 tablespoons garbanzo bean flour
8 sprigs fresh organic thyme
2 bay leaves

Cook barley separately and according to direction.

In a separate pan over medium heat, add the vegetable broth and slowly whisk in the garbanzo bean flour. Next, add the potatoes, carrots, onion, celery, garlic, thyme, and bay leaves and bring to a boil, cover, and reduce heat to medium-low.

While the vegetables are cooking, sauté the mushrooms in the marsala, stirring continuously, until the wine has completely evaporated into the mushrooms and set aside.

Once the vegetables in the soup are soft (check carrots and potatoes), then add the mushrooms and simmer for an additional 5 minutes.

Once soup is complete, add barely to a bowl, cover with soup, and enjoy!!

Healthy Life Tip: As with all soups, I recommend making extra to either have throughout the week as an easy lunch or quick dinner, or to freeze to enjoy later or to have on stand-by for those nights when things just don't go according to plan!

Friday, April 29, 2016

Clam-less New England Clam Chowder

Clam-less New England Clam Chowder:
makes 8-10 servings

Blend Together:

1 cup organic whole cashews, boiled
1 organic russet potato, boiled
- boil the potato and cashews together until soft and before blending, don't discard water
2 tbsp of the cashew/potato water
1 1/2 cup organic unsweetened almond milk
2 tbsp nutritional yeast
2 tsp ground black pepper
2 tbsp lemon juice
1 tsp oregano
1 tsp thyme
1 tsp garlic powder

Cook in Vegetable Broth:

2 cups organic low sodium vegetable broth
1 organic yellow onion, diced
2 organic celery stalks, diced
2-3 large potatoes, chopped - skin on or off, your preference
1 tsp oregano
1 tsp thyme
2 tbsp garbanzo bean flour (may or may not be needed)

Sautee Mushrooms:

10.5 oz organic oyster mushrooms, chopped to the size of clams in chowder
1/4 cup water
1 tsp organic miso paste
1/2 tsp low sodium soy sauce
1/2 tsp apple cider vinegar

Begin by adding the vegetable broth, onion, celery, potato, oregano, and thyme to a pot, bring to a simmer, partially cover and allow to cook, stirring occasionally.

Set the cashews and potato to boil. While they are boiling, add all other ingredients in "Blend Together" to your blender and set aside.

Next, combine the water, miso paste, soy sauce, and apple cider vinegar and whisk together. Add the mixture to a frying pan over medium heat and sauté with the mushrooms until the mushrooms have absorbed the liquid. Once they have, remove from heat and set aside.

Once the potato and cashew are soft, add them to the blender, along with 2 tbsp of the water they were boiled in (more if needed depending on your blender) and blend everything together until mixture is smooth and set aside.

Once the vegetables in the vegetable broth are mostly cooked, add the cream mixture from the blender and stir together. Allow to simmer together for 10 minutes. After 10 minutes, test the chowder for taste and thickness. If it needs to be thickened, add 1-2 tbsp of garbanzo flour and also add more pepper, and other spices to taste if needed.

Finally, add the mushrooms and stir together completely. Allow to cook together for another 5 minutes and then enjoy!

I especially love this chowder the next day, as I feel the flavors really get a chance to blend together overnight.

Healthy Life Tip: With all soups, I suggest making enough to save for lunches or quick dinners later in the week!