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!
Couscous, onions, garlic and lentils. It doesn't get much easier than that! This recipe was designed for a happy, healthy digestive system in mind. We are running low on our weekly supply of produce and I like to try to use up the last bits of what we have on hand. It forces me into creativity and in turn, we get to try a new meal that would otherwise be overlooked with papas fritas and guacamole, one of our favorites! :)
This meal is simple, delicious and nutritious. Three things I love! It is versatile with room for your own creativity and may be enjoyed as one complete meal or a side dish. I made the lentils in a rice cooker, poured boiling water over couscous, covered it and proceeded to saute some onions and garlic in lime juice. Once the lentils were done, I mixed it all together and served it with Braggs Liquid Amino's (similar to Soy Sauce) along with Sriracha Sauce. If you are ever constipated or having problems in that department, eat some lentils! I swear they are magical at cleansing your body. For me, they work every single time, and it is my hope you have the same results. :)
Total Time: 30 Minutes | Servings: 4
Place ingredients in a rice cooker, stir, press cook. Proceed to make the couscous and onion mixture.
Mix the couscous and seasoning in a pot. Pour the boiling hot water over the couscous. Allow to sit for 10 minutes covered, I had ours sit longer until the lentils were done. Fluff before serving.
Onions and Garlic in Lime Juice:
In a cast iron skillet (or preferred skillet) add freshly squeezed lime juice. Turn the heat on medium, add the chopped onions and minced garlic. Saute for about 5 minutes until fragrant. Cover and set aside until the lentils are done. Once the lentils are done, fluff the couscous, add it to the skillet along with the lentils. Stir to combine. Serve with Bragg's Liquid Amino's, Soy or Tamari Sauce and add Sriracha or hot sauce if inclined.
In 2011 my sweet Mother-In-Law taught me how to pickle peppers! We drove down to the store, picked up a pound of jalapenos, a few other items we needed and returned. She taught me to look for the multicolored peppers, if you can find the ripe red ones grab them to make a prettier batch. When we got home we filled up the sink with water and washed the peppers. With our favorite knives in hand, we sliced the jalapenos.
In a big measuring cup we put equal parts water and vinegar and added salt. The recipe called for 3 Tbsp but we opted for less. 1 tbsp or less works out well. Then you simply, pour the solution over the peppers, seal the jars and place in the fridge overnight.
The next day, the lid will pop open as though you bought them from the store! Then taste one...
IRRESISTIBLE GREEN GEMS!
My husband was so happy I learned this recipe and since then we've done our best to keep a batch in our fridge at all times. It is also wildly convenient when you are cooking and a recipe calls for a jalapeno, just spoon some out and voilà!
Here is a simple and easy go to recipe for pickled peppers, a big warm thanks to my second Mama Harriet for lighting the way!
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