When I was growing up it was common to find a tub of "Daisy's Sour Cream" in the fridge. When I went vegan, I could buy a tub of tofutti or a gourmet variety at a health food store. When I moved to the country, I couldn't. What's a woman to do? Make it.
You guys! I'm beyond thrilled to bring you the season finale of the Glowing Meal Plan Series! It's a stunning array of appetizing food you won't want to miss out on. My creative juices were FLOWING for the Season Finale, well-seasoned by the 6th week and created some meals that I believe can become staples in your home. We've had many of them more than once since filming this series. I'm addicted to the Sweet Potato Sliders and shared them on social media so thought I better share them here on the blog with you all too, offering a taste of what this week's meal plan series has to offer.
Grab some chips because I got the dip! Vegan Queso! It'll have you sayin' "it's nacho cheese, it's my cheese". Slather it on your favorite dishes and watch as it melts fantastically and makes a beautiful addition to your meal. It's also packed with flavor. I have a girlfriend who is allergic to nuts so nut-free options like these are great to have on hand.
Vegan sharp cheddar cheese, that truly tastes like cheese. It is unreal. We used to have sharp cheddar cheese, crackers and wine when I first met my husband. We moved from vegetarian to vegan together and while I was sad to let the cheese go, recipes like this, make me not even miss it. I love that you can slice into the cheese ball have it on a cracker, what a treat. The spread or sauce is so gooey and delightful. Pizza, pasta, a drizzle here, there, everywhere. I think you'll love both varieties, step into vegan cheese heaven.
This is a sweet and simple way to make beans, within 25 minutes you can have hot, creamy refried beans. They are cooked in onions, garlic and peppers for added flavor and depth that literally knock your socks off. The secret bean? The Peruano bean, also known as a canary bean or Mayocoba bean. They are delightfully creamy.
My sweet husband recently surprised me with a pressure cooker for my upcoming birthday, I am in love with how quick and easy it is. I excitedly pressure cooked our beans first, and took them about 5 minutes longer. They were super soft which made this process that much easier! When married with the flavors of onion, garlic and spicy chili peppers they turn into magical, amazing refried beans. We served ours alongside Mexican Rice and a spectacular salad with all of our favorites including an oil-free balsamic vinaigrette and a test of "homemade cheese" for our salad. WOW! What a meal. Eating plant based is so wonderful.
Learn how to make your own by watching the video or using the recipe below:
This happened today: Jalapeño Garlic Hummus. We worked out hard and I knew just the trick to refuel our bodies. White beans, freshly squeezed lemon juice, garlic, spicy jalapeño slices were just the ticket. Imagine this dip with pita bread, vegetable sticks, veggie chips, paired with a Greek salad...how will or would you eat it? I used to buy a tub of hummus from the health food store and would be shocked at how we'd eat it all in one sitting, this batch was no different, it's all gone! This could easily serve 4 as a snack, we just couldn't stop! Enjoy. Love, Christa
Cozy socks, warm clothes, snuggles, hugs, family, loved ones, cheerful people, a giving spirit, these are a few things I love this time of year. I hope you all had a Merry Christmas, are enjoying your holidays and were able to spend time or catch up with family and loved ones. We caught up with our families and it was such a nice heart warming treat. We enjoyed a relaxed day with lots of good food. A homemade baguette, a hearty lentil loaf infused with gravy vegetables with a crust made of rice....
...scalloped potatoes with a vegan cheesy topping
and a Inca quinoa salad.
I surprised my husband with our vegan feast. It was so much fun to have a variety of delicious plant-based foods gracing our plates and a home filled with love.
It's hard to believe this year is already coming to a swift end, the countdown is on and 2016 is inching closer and closer. The world in many places is in turmoil yet has pockets of peace. May the peace and love arise as we go into this next year, unknowing what will come. I do know one thing, sharing home-cooking with your loved ones is a simple way to show your love and bring people together happily no matter what's going on. It's kind of magical that way.
These potatoes are so hard to resist you may find yourself asking for another spoonful. Creamy, "cheesy" and so wonderful they nearly melt in your mouth.
Happy Holidays with love from my heart and kitchen to
Adapted from the great recipe at Canadian Living.
Create a simple yet savory meal this holiday with mashed potatoes and gravy with a side of steamed asparagus. Enjoy them as sides or as a simple meal. The gravy has so much flavor from freshly minced garlic, diced red onions and button cap mushrooms with hints of pepper. It accompanies the mashed potatoes infused with dill and a side of asparagus like no other. I love to pour a little gravy on top of the asparagus with a little salt and pepper, it is so good! Roasted vegetables are equally as good, green beans, Brussels sprouts, carrots, garlic and onions.
This meal is:
Savory Mushroom Gravy:
Enjoy this plant-based, heart-healthy meal this season! Happy Holidays!
This rice was created on-the-go while we were traveling. We'd get into a hotel room late and be without fresh fruit or vegetables so I had to get creative quick! Thankfully I pre-planned and brought my rice cooker and some other goods. I ended up taking a blend of spices, combined them with rice, lentils and quinoa creating a balanced meal for two. We ended up LOVING the flavorful, feel-good mix and have enjoyed it more than once at home since returning. I'll ask - travel rice? And he'll say yes! When we're home I'll add in garlic and onions for added health and flavor. I hope you enjoy this as much as we do!
Total Time: 30 Minutes | Prep Time: 5 Minutes | Cook Time: 25 Minutes | Servings: 2-4
Create a creamy vegan cheese that can be used as a dip, in sauce, soup, pizza, enchiladas, nachos and a number of other wonderful meals. Within 5 minutes and very few ingredients (less soaking time) you can enjoy your very own! Add a habanero for habanero cheese, jalapeno for jalapeno cheese (+ cilantro for even more flavor and a lime - juiced instead of Apple Cider Vinegar), basil for lasagna or other Italian dishes or enjoy it as is. Easy and delicious!
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The man who lights my fire!