VEGAN Cheese Slices | Easy & Delicious

10/11/2018 2 Comments

7 Plant-Based Ingredients and one is optional. This recipe is easy you blend, refrigerate, slice and serve. Deliciously simple and still impressive at a party or to those you love.

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VEGAN Queso (Nacho Cheese) - Nut Free

9/18/2017 0 Comments

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.

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Vegan Sharp Cheddar Cheese - 2 Ways

8/31/2017 1 Comment

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.

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Jalapeño Garlic Hummus

1/26/2016 0 Comments

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

1 Batch of Hummus
2 Large Servings
562 Calories
36.1 G Protein

Ingredients:

1 1/2 Cups Cooked White Beans (Garbanzo or Cannellini)
1/4 Cup Freshly Squeezed Lemon Juice
3 Cloves Garlic
1 Large Jalapeño (Divided)
1 to 1 1/2 tsp Sea Salt
1/2 tsp Black Pepper
Opt: 2 tsp Olive Oil
Garnish with: Extra White Beans, Paprika &/or Red Pepper Flakes

Peaceful Preparation:

Blend White Beans, Lemon Juice, Garlic, 1/2 Large Jalapeño (more or less as desired), 1 to 1 1/2 tsp Sea Salt & Black Pepper.
Blend, scrape, blend - repeating until smooth. Opt to add the olive oil for extra creaminess, however it is not required.
Place in a bowl. I surrounded ours with extra beans, the balance of the jalapeño with a touch of paprika and red pepper flakes. Delicious!

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Cosmic Chocolate Balls [Raw, Vegan, Gluten-Free]

12/11/2015 0 Comments

Have you ever had that chocolate craving sneak up on you, yet you don't have anything prepared and are not really in the mood to bake or make something glorious? If you do, this recipe may be just for you. It was created in such a moment of intense desire for chocolate with no desire for baking. A raw, no-bake, healthy dessert was ours in no time. Blend, Pulse, Scrape, Roll, Freeze and in 30 minutes eat. Okay, sold! Plus the flavors of nut butter, dates, agave, cacao and a dash of salt had my craving scratched especially with the fun outer coating with hints of cacao nibs. This is a great recipe for any time of the year during any time of the day.

Total Time: 45 Minutes | Prep Time: 15 Minutes | Freeze Time: 30 Minutes +

Cosmic Chocolate Balls:

1/2 Cup Oat Flour (Gluten-Free Oats blended/ground into a flour)
1/4 Cup Nut Butter of Choice (Peanut, Almond, Pecan, Cashew, Sunflower for nut-free!)
4 Large Medjool Dates
2 Tbsp. + 1 tsp Agave Syrup (or favorite syrup)
Pinch of Sea Salt
2 Tbsp. Cacao Powder

Righteous toppings:

2 Tbsp. Coconut Flakes
2 Tbsp. Cacao Nibs
2 Tbsp. Pecan Pieces
2 Tbsp. Puffed Amaranth

*I used a small handful of each, I'd say 2 Tbsp. up to 1/4 cup of each.

Peaceful Preparation:

Blend the cosmic chocolate ball ingredients together in a food processor.
Scrape the sides down, continue to process until sticky and combined.
Mix the righteous toppings together in a small bowl.
Roll into balls and roll the balls in the toppings. Place on place to freeze. Continue until done. May also press into a cookie shape and press with a fork, sprinkle with toppings. Freeze for 30 minutes and enjoy. Store balance in freezer. I love them the next day.

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Handmade Corn Tortillas

12/1/2015 0 Comments

In our travels we once stayed on a property owned by a sweet Mexican family. One bright morning we looked out and saw the mom making handmade tortillas. She had a station set up outside, her dough in a bowl, would take some out, press it in her hands and make her family the tortillas needed for that day. It was such a warm archetypal motherly feeling when watching her. I've tried my hand at tortillas and have had success but they are typically not very circular. Thankfully, one day, I was buying fruits and vegetables and my husband said he'd be back. Later that day he surprised me with a tortilla press made in MX! It makes the process so much easier and they turn out perfectly! You can find the recipe on the back of bag usually, the simple recipe I use is below. I can't help but think of that family and that fine morning when I make tortillas!

16 Handmade Corn Tortillas:

2 Cups Harina de Maiz (Corn Flour)
1 1/2 Cups to 2 Cups Very Warm Water
Opt: 1/4 tsp Baking Soda for a little lift

Peaceful Preparation:

Mix the water and harina de maiz together in a large bowl. Set aside 5 minutes.
Knead well for 3-5 minutes. Roll into 14-16 golf-sized balls, press between hands slightly.
Use two pieces of wax paper or a plastic bag with a slit cut down the side. Place a piece of wax pepper on the base of a tortilla press, place a ball that has been slightly pressed on top and cover with the other piece of wax paper. Press down, perfect!
Heat a cast iron skillet or your favorite pan. Heat tortillas for 30 seconds to 1 minute each side.
Place in a tortilla warmer or a plate covered with a clean kitchen towel to keep warm.

See the Enchilada Recipe to put these to use! :)

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Strawberry Peach Fruit Roll Ups

2/23/2015 0 Comments

Strawberries and peaches are bound to entice your taste buds as you bite into your very own homemade fruit roll up! I've tried varieties in the past but I must say the strawberry peach flavor is a new favorite. I love how easy it is to make fruit roll ups or fruit leathers. Puree your favorite fruit in a blender or food processor and create a fruit roll up. They are a great way to use slightly overripe fruit when you aren't sure how to use it or if you are in need of a healthy snack.

Strawberry Peach Fruit Roll Ups:

2 cups strawberries
2 peaches
Agave to taste
Opt: Pinch of Beet Powder

Directions:

Pre-line dehydrator sheet with good quality plastic wrap or parchment paper.
Place the above ingredients in your food processor or blender, process until smooth.
Pour onto the dehydrator sheet, spreading it out so the edges are thicker than the center. Feel free to garnish with any toppings. Dehydrate as per your dehydrators instructions. I did mine at 105 degrees to keep them living / raw until the center was no longer wet and they were tacky.
Once done, prep space with a sheet of parchment or wax paper. Carefully flip the fruit roll ups on a sheet, the dried leather should lift at the edges, carefully peel away the plastic wrap or parchment paper.
If any undesired edges exist, cut them away with a pizza cutter, use the edges as a treat for wondering eyes or yourself. Cut into desired strips, I used a ruler to measure and kitchen scissors. Roll them up, tie them or use a rubber band. Store in a mason jar or air-proof container out of direct heat and sunlight, if they last that is. :)

Tips:

A variety of flavor combinations can be used for making your own fruit roll ups / leathers. Feel free to use the fruit combination you desire.
Opt to garnish the fruit leathers with a variety of toppings or even fill once done with delicious treats. Note: once filled consume immediately.
If the leather becomes brittle, you can chop it in your blender or food processor for chips or reconstitute by soaking 1 cup of chips in 1/2 cup boiling water for 10-15 minutes. Smooth in a blender or food processor and use it as a topping or pie filling!

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Tropical Granola Bar Hearts ~ Raw & Vegan

2/14/2015 0 Comments

Enjoy a taste of the tropics with mango infused granola bars that are full of healthy ingredients bound to make your heart shine this Valentines Day! With an oil and oil-free option you can choose how you'd like to prepare these treats. They are raw and vegan, vibrating with health leading to a more vibrant you! These were designed with tender, love and care with hand selected ingredients to create a bar with protein, fruit and a little bit of salt and sweet. Pecans, cashews, puffed amaranth, oats, mango, dates, cinnamon and raisins with sweetener are combined together and dehydrated making a delicious treat for on the go or around the home.

Ingredients:

1 cup - Dates (+ hot water to soak)
3/4 cup - Pecans
3/4 cup - Cashews
1 cup - Puffed Amaranth
1 cup - Gluten-Free Oats (I used Bob's Red Mill brand)
1 tbsp - Cinnamon
Dash - Salt
1/4 Cup Coconut or Olive Oil (*Oil Free: Nut Butter or Mashed Banana)
1/4 cup - Agave (Brown Rice Syrup, Maple Syrup..)
1 cup - Raisins
1 cup - Freshly Chopped Mango

Directions:

Soak 1 cup dates in hot water, set aside and soak until soft. About 10 minutes.
In a food processor combine the pecans and cashews and pulse until it forms small chunks.
Pour the pecan and cashew mixture into a large bowl. Mix in the puffed amaranth, oats, cinnamon and salt. Stir to incorporate.
Drain the soaked dates (reserving water if you please for a smoothie) saving a tbsp or two or liquid and pulse the dates in a food processor until a date paste is formed.
Add the date paste, oil (or oil free option), agave and stir into the dry mixture until well combined. Fold in the raisins and mango.
Grab a tray from your dehydrator, line with parchment paper, place your heart shaped cookie cutters on the dehydrator tray. Scoop and press the granola mixture into the cookie cutters until full, press down firmly. I filled 4 cookie cutters in various sizes descending from large to small, and then put the balance in 5 cupcake liners until they were about 1/2 way full.
Place in a dehydrator overnight at 105 degrees F. In the morning, remove the cookie cutter and cupcake liners and dehyrdate for another 2-3 hours until desired consistency. I left them slightly soft and stored them in the fridge. They make a great snack for on the go moments, a quick breakfast or after meal treat! Serve with a little agave on top or chocolate sauce for an extra special treat! Enjoy!!!

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Creamy Pecan Butter

2/7/2015 0 Comments

Pecan butter is a new favorite nut butter in our home. It blends up incredibly nicely as it has a high content of healthy fats that once released create a luxurious buttery spread. The flavor is so good it's hard not to test it along the way. With a high speed blender or food processor homemade pecan butter can be yours! Add it to sandwiches, smoothies or have a spoonful for a nice healthy treat full of protein and fiber!

Creamy Pecan Butter:

3 cups Pecans (*See tip)

Optional Flavor Boosters:

2 tbsp Agave (Or: Maple Syrup / Honey for Vegetarians)
1 tbsp Melted Coconut Oil or Coconut Butter (Olive Oil, Avocado Oil...)
Pinch Salt

Directions:

Place nuts and optional flavor boosters in your blender. Blend on low speed (speed 1 on blendtec) for one cycle, or until it sounds like it is done. Mine took about 25 seconds.
Remove the lid, with a spatula, scrape the nuts towards the center of the jar and speed up to level 5 on a Blendtec or high. A butter should begin to form, scrape to the center.
Repeat, with patience and love, until a rich creamy spread or desired consistency is reached. It takes me about 10 minutes. Enjoy!

Tips:

Use a food processor. Sometimes I use my blender first, then switch to the food processor.
I tried a couple different settings such as Ice Crush and Pulse to mix it up, play around and see what works best for you and your blender.

Use Almonds, Cashews, Walnuts, Brazil Nuts, Peanuts, Hazelnuts, Mixed Nuts or the nut of your hearts desire.
Add additional coconut butter or oil of choice to assist.
Go oil free and use only nuts, the oils will come out as it is whipped and as it sits out overnight / over time.
Add chocolate, vanilla, or any flavors that you'd like!

Adapted and methodology: Blendtec Lifestyles Recipe Book - Fresh Peanut Butter

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Strawberry Jam

2/2/2015 0 Comments

Strawberry Jam! Fresh or Frozen Strawberries Chia Seeds blended in a blender or food processor = Jam! Add sweetener or lemon/lime juice as a preservative if desired. I added a touch of stevia for sugar free! Place in freezer for freezer jam or fridge to thicken. Super easy, incredibly empowering, healthy and delicious!

Total Time: 5 Minutes

Ingredients:

2 cups Strawberries (Fresh or Frozen)
2 tbsp Chia Seeds

Directions:

Blend in blender or process in food processor until no chunks remain.
Place in a jar, seal and freeze as freezer jam or place in the fridge.

Tips:

Use your favorite berry
Add sweetener like stevia or agave syrup
Add lime or lemon juice as a preservative

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VEGAN Cheese Slices | Easy & Delicious

VEGAN Queso (Nacho Cheese) - Nut Free

Vegan Sharp Cheddar Cheese - 2 Ways

Jalapeño Garlic Hummus

Cosmic Chocolate Balls [Raw, Vegan, Gluten-Free]

Handmade Corn Tortillas

Strawberry Peach Fruit Roll Ups

Tropical Granola Bar Hearts ~ Raw & Vegan

Creamy Pecan Butter

Strawberry Jam

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