“Cheesy” Broccoli Rice

This recipe is my GO-TO for busy weeknights! It’s a family favorite in our house. Even the boys enjoy it (they are my toughest critics!) I hope you like it as much as we do! This recipe is vegan and free from gluten, soy, corn,  and processed sugar.broccolicheddarrice

Ingredients:

2 cups rice, dry (cook by package)

1 medium golden potato

2 carrots

1/4 cup onion

1 garlic clove

1/3 cup raw unsalted cashew (can soak for 2 hours before then blend, or add to potato boil)

2 broccoli heads

1 TBLS lemon juice

1/2 tsp sea salt or to taste

1 tables olive oil

2 tsp onion powder

2 tsp garlic powder

1/4 tsp curry

1/2 cup of almond milk

1 tsp tapioca starch

Instructions:

1) Prepare rice according to package directions.

2) Boil potato, carrots, onion, garlic, and cashews (if not presoaked). Cook until vegetables are soft, 10-15 minutes. Drain.

3) Steam broccoli

4) Add potato boil mix to blender along with cashews (if presoaked) and remaining ingredients.

5) Blend well until smooth. Combine all ingredients in large pan and heat if needed.

Advertisements

Vegan Gluten Free PIZZA

Pizza is one of those first things you go “OH SH*T!” about when you decide to become a gluten free vegan. There aren’t many options for pizza, and even LESS when you’re also soy free, like me! SO, naturally, pizza was one of the first things I felt the need to replace in order to feel HUMAN!

pizzaaa

I’ve made many types of pizzas but today I just kept it real with a regular old “cheese” pizza! This recipe is vegan, gluten free, soy free, corn free, and processed sugar free.  I hope you like this as much as I do!

pizzaaaa

Crust

1 cup water

2 cup Bob’s Gluten Free Baking mix (Red label)

1 tsp baking powder

1 TBLS olive oil

1 TBLS pure maple syrup

1/2 tsp sea salt

1/2 tsp Italian seasoning

  1. Preheat oven at 350
  2. Blend all ingredients well in blender.
  3. Pour into well oiled baking dish. I’m using an oval ceramic dish, about 5×9. I use coconut oil to grease dish.
  4. Bake for 20 minutes. Remove from oven.

 

 

Vegan Moz

3/4 cup raw unsalted cashews (presoaked for 2 hours, or include in boil)

1 Medium yellow potato

1/4 cup Onion

1/4 tsp Sea Salt

1 clove Garlic

1 TBLS lemon juice

1/4 tsp stone ground or dijon Mustard

1/2 cup Almond Milk

1/4 cup Tapioca Starch (mix into milk before adding to other ingredients) for stretchy cheese OR 1/8 cup otherwise.

1 TBLS Olive Oil

 

Instructions:
1)Pre-soak cashews for at least 2 hours OR add to boil.
2)Boil potato, onion, garlic until soft
3)Add all ingredients to blender EXCEPT Olive Oil. Blend until smooth. OR Blend ALL ingredients and SKIP next step and top your pizza. For stretchier cheese continue.
4)Heat oil in small sauce pan on low. Add blender mixture to sauce pan, stirring continuously until thickened and very stretchy.
5)Serve immediately.

 

Pizza Sauce

1 small can tomato paste

3/4 cup water

2 tsp Italian seasoning

1/2 tsp sea salt

1/2 tsp onion powder

1 tsp garlic powder

Red pepper flakes optional

 

Instructions:

Mix all ingredients well.

 

Crust topper

1 TBLS Olive oil

1/2 TBLS coconut oil

1/2 tsp sea salt

1 tsp Italian seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1 garlic clove, minced

Instructions:
Mix all ingredients together.

 

BUILD YOUR PIZZA!

1)Add crust topper to outside edges of crust

2) Spread sauce on crust

3) Carefully spoon on Vegan Moz

4) Add any additional toppings you like.

5) Turn oven up to 400 and bake an additional 10-15 minute or until crust has browned your liking. Check every 5 minutes as cooking times will vary.

6) Let cool briefly before cutting.

 

*You will have leftover Moz and Sauce.

**For thinner crust use a larger baking dish. I get more of a deep dish with the 9X5 dish.

 

ENJOY!!!

 

 

Easy Vegan Cauliflower Alfredo

alfredo

 

    It’s been a while since I posted a new recipe so I thought TODAY was as good a time as any! I’ve been really staying busy with my coaching business and I’ve been working on a couple of other projects as well. (Stay tuned!) Last week I had a free “Vegan Hacks” event on Facebook where I shared my favorite ways of staying vegan without feeling deprived! I meant to share my Vegan Alfredo recipe on the last day but I ran out of cashews and had no photo to share!! SO here we have it!! I hope you enjoy this cauliflower & cashew based Alfredo sauce! This recipe is vegan, gluten free, soy free,  processed sugar free, and free from preservatives and additives! 

 

EASY Vegan Alfredo Sauce

Ingredients:

1 head of cauliflower

1/4 cup Raw Unsalted Cashews

5-6 garlic cloves (depending on size)

1TBLS olive oil

Broth (enough to mostly cover cauliflower in pan. 1.5-2 cups works for me. Water will work as well.)

Juice from half a lemon

2 tsp garlic powder

2 tsp onion power

1 tsp sea salt

pepper to taste

1 package of your favorite gluten free pasta

 

(For this recipe I also added some sautéed mushrooms and green peppers! Totally optional!)

 

 

Instructions:

  1. Break apart cauliflower. Add to pan with cashews, garlic cloves, and broth.
  2. Heat to boiling. Cook for 10-15 mins or until cauliflower is soft. (To keep more of the nutrients in the cashews you can presoak them for at least 2 hours prior, and exclude them from the boil.)
  3. Prepare pasta by package directions.
  4. Remove cauliflower boil from heat. Add to blender or food processor.
  5. Add remaining sauce ingredients and blend well until smooth.
  6. Top your pasta with your vegan Alfredo and enjoy! <2

Vegan Broccoli “Cheddar” Soup

I’ve never been a big soup eater until recent years. I’m not sure why. I really was missing out! This weekend I was sick and craving soup! Normally one might get takeout, buy a can of soup at the store, or ask a relative to make their special soup. These aren’t options for me due to my dietary preferences. The last thing I wanted to do was stray from what I know works for my body, and possibly end up even more ill! So I scraped myself out of bed to create this hearty and delicious broccoli “cheddar” soup! I hope you enjoy! This soup is vegan, gluten free, soy free, and processed sugar free.
Vegan Broccoli “Cheddar” Soup
Ingredients:

For soup:

2 medium yellow potatoes (chopped)

2 medium carrots (chopped)

1/3 cup onion (chopped) + 1/2 cup onion (diced)

1 clove garlic + 1 clove minced garlic

1 TBLS olive oil + 1 TBLS olive oil

2 cups broth

2-3 cups chopped broccoli

1/2 cup almond milk

1 tsp sea salt (or more to taste)

1 TBLS tapioca starch

3 TBLS lemon juice

1 1/4 tsp onion powder

1 1/4 tsp garlic powder 

1/4 tsp curry powder 

1/4 tsp turmeric 

1/4 tsp paprika

1/2 cup cashew cream (recipe below)
Cashew Cream

Ingredients:

1 cup raw cashews (soaked for 2+ hours before use) 

1/2 cup water
Instructions:

  1. Drain cashews after they have been soaked for at least 2 hours. Add to blender with 1/2 cup water. 
  2. Blend until smooth. Keep refrigerated.

Soup Instructions:

  1. In a sauce pan add potatoes, carrots, 1 garlic clove, and 1/3 cup chopped onion to boiling water. Boil until soft. 
  2. Drain and place in blender, adding almond milk, sea salt, tapioca starch, 1 TBLS olive oil, lemon juice, onion powder, garlic powder, curry, turmeric, and paprika. Blend well, until smooth.
  3. In a soup/sauce pan heat one TBLS olive oil. 
  4. Add 1/2 cup of diced onion and one minced garlic clove. Sautee until softened. 
  5. Add broth and broccoli to pan. Heat on low-medium until broccoli is to your favored tenderness. I heated about 10 minutes. 
  6. Add the “cheddar” blender mixture to pan, stir well. Heat 2-5 minutes on low-medium. 
  7. Stir in 1/2 cup cashew cream. Remove from heat and serve. 🙂

Let me know what you think!!! My family really enjoyed this one. ❤