White Cheddar Cheeze-Chive Soup.

There's something absolutely irresistible about a thick and creamy, "cheesy" soup...I think for many people, cheese is the ultimate comfort food. And when it's made into a warm and comforting soup? Well, then...I'll be right over :)
This White Cheddar Cheeze-Chive Soup is so simple to whip up and perfect for any time of year. Add some toast and seasonal veggies on the side, and you've got yourself a yummy dinner (or lunch! Yep, it's that fast to make!). Enjoy...and be sure to let me know what you think by posting your comments! :) I'd love to know what you served with your soup and how you liked it!

White Cheddar Cheeze-Chive Soup.

So  thick and creamy!

White Cheddar Cheeze-Chive Soup. Vegan, Gluten-free. Serves one (can easily be doubled or tripled to serve additional people).

Ingredients
1. One large white sweet potato, steamed
2. 3 T nutritional yeast flakes
3. 1/4 tsp onion powder
4. Salt and black pepper, to taste
5. 1 T dijon mustard
6. 1 cup unsweetened cashew milk
7. 1/2 tso freeze-dried chives, for garnish

Method
1. Peel sweet potato and combine in Vitamix or high speed blender with all ingredients except chives. Blend low to high until super smooth.
2. Pour into small soup pot and bring to a boil over high heat. Reduce to a simmer and cook 5-7 minutes.
3. Pour into a bowl and garnish with chives. Serve warm.

Flax 'n Protein Power Balls!

If you have followed me or my recipes for any length of time at all, you already know that I'm pretty much OBSESSED with flaxseed. I'm also pretty obsessed with protein powders...and the only thing better than these two things enjoyed separately, is these two things COMBINED! All you need is rice protein, ground flaxseed, stevia, water, and 5 minutes prep time (and a few hours in the fridge)...then BAM! Just like that, new fave recipe. That was easy.

Flan 'n Protein Power Balls!

"I'm so cute."

Flax 'n Protein Power Balls!
Vegan, Gluten-free. Serves one.




Ingredients
1. 1/4 cup rice protein (brown rice or regular)
2. 2 T ground flaxseed
3. one packet stevia powder
4. 3-4 T water


Method
1. In a medium-sized bowl, mix protein powder, flax, and stevia.
2. Add water 1 T at a time until you get a workable consistency--don't add so much as to make them gummy...you just want them pliable.
3. Divide dough into 6 small sections and roll into balls.
4. Place power balls on a small plate, cover, and refrigerate for 1 hour or more, to firm up a bit.
5. Remove from fridge and enjoy!

Chilled Cucumber Soup.

Spring means green food...naturally! This springy soup is sure to please any critic--sweet, refreshing, super quick...a perfect addition to any salad and sandwich meal. 

           Chilled Cucumber Soup. 

                            Yum. 

                  And oh so lovely! 

Chilled Cucumber Soup. Vegan, Gluten-free. Serves one. 

Ingredients 

1. One large cucumber, chopped

2. 2 cups raw spinach leaves

3. 1 cup almond milk

4. 6 oz. silken soft tofu

5. Two fresh basil leaves

6. 10 drops watermelon flavored liquid stevia

7. 10 drops coconut liquid stevia

8. "Nogurt" and dried basil for topping

Method

1.  Blend all ingredients in your high speed blender until smooth. Refrigerate until ready to eat. Ssrve chilled, garnished with Nogurt (previous post) and dried basil, if desired. Enjoy!

Fiesta time!: Simple Salsa Cream Dip.

I've been feeling very hyper all day today...not sure what from, but hey--I'M NOT COMPLAINING! I love being randomly hyper...it may or may not happen frequently...🙊💃 anyway, whenever I'm hyper I crave spicy foods...I guess to make me more hyper?! Or to go WITH my hyperness...I don't know. But it always happens haha! 

So this is today's hyper-spicy-food 

creation that ended up being an awesome and super simple new recipe to share with you loveys! Now I'm even more excited and hyper...

             Simple Salsa Cream Dip. 

       Spicy + Creamy = Perfection. 

Simple Salsa Cream Dip; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup jarred hot salsa

2. 6 oz. silken soft tofu

3. Onion and garlic powders, 1/8 tsp. each

4. Dash braggs liquid aminos 

Method

1. Add all ingredients to your mini food processor and blend until smooth. 

2. Serve with raw veggies, homemade corn chips, you name it. Enjoy! Told you it was simple.  

Pumpkin Pie Pasta.

PUMPKIN SEASON IS FINALLY HERE!!!!!! 👏👏👏👏👏 However, in MY house, all year is pumpkin season--I'm a tad obsessed 😍😂😋 The pumpkin recipes are endless and I just LOOOOOVE it so much. Definitely a comfort food of mine!

I guarantee you will love my "Pumpkin Pie Pasta"--not only is it totally delicious, but it takes EXACTLY 2 min to make. Yep you read that correctly. Nope there's not supposed to be a zero after that 2. TWO. MINUTES. PEOPLE. BOOM CHAKA LAKA-I've done it again 🙌👍😂

                 Pumpkin Pie Pasta. 

                       Oh-so dreamy. 

Pumpkin Pie Pasta

Ingredients

1. One serving noodles of choice (I used tofu noodles), prepared according to package directions

2. 1/2 cup canned pumpkin purée 

3. 1/4 tsp cinnamon 

4. 10 drops hazelnut stevia

5. Pinches of ginger, nutmeg, and allspice

Method

1. Cook your noodles. While noodles are cooking (tofu noods take one minute in the microwave), mix your pumpkin, stevia, and spices in a small bowl. 

2. When noodles are done, drain and top with pumpkin mixture. Pop in microwave for 30 seconds and sprinkle with cinnamon. DONE. 

Cinnamon-Flax Breakfast Pizza Toasty.

Hello everyone! Sorry for my post-hiatus...life has been VEEEEERRRYYY BUSY lately...since I now a COLLEGE FRESHMAN!!! Whaaaaaaaat?! Craziness! Loving every second of this year though-having a BLAST! 

And my vegan food creations have been no different-SO FUN, SO YUMMY, and of course SO SO SO EASY! This "Cinnamon-Flax Breakfast Pizza Toasty" is the PERFECT recipe for a quick snack, breakfast/lunch/dinner addition, you name it--my toasty can do it 😉 enjoy!

   Cinnamon-Flax Breakfast Pizza Toasty.

Cinnamon-Flax Breakfast Pizza Toasty; Vegan, Gluten-free option. Serves one. 

Ingredients

1. One vegan (optionally gluten free) pita bread

2. 3 T ground flaxseed

3. 1/4 tsp cinnamon

4. 10 drops liquid stevia, flavor of choice (I used vanilla creme...mmmmm!)

5. 2 1/2 T water

Method

1. Preheat your oven to 350 and line a bakjng sheet with parchment. Place pita on parchment and set aside. 

2. In small bowl, add flax, cinnamon, stevia, and water. Mix vigorously until thick and gooey. Spread evenly over pita and pop in the oven for 12 minutes. 

3. Slice into four slices using a pizza cutter, if you've got one. Don't bother letting it cool...DEVOUR MY FRIENDS! 😋

"Skinny" Tabbouleh.

As you all know by now, I love taking traditional dishes and not only giving them a vegan spin, but making them super un-traditional. I LOVE playing around with grain free dishes just for the fun of it! 

This "Skinny" Tabbouleh is quick and easy, packed with yummy fresh veggies, and delightfully flavorful. Perfect for a side salad of you don't want to use it like tabbouleh. Yum! 

               "Skinny" Tabbouleh. 

 One of my fave ways to use this dish-stuffed grape leaves! Yummers.  

"Skinny" Tabbouleh; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 5 oz. cauliflower florets

2. 1/4 cup choppe red onion

3. 2 tsp minced garlic

4. Handful cherry tomatoes, sliced

5. 1 T white vinegar

6. Onion powder, garlic powder to taste

7. Parsley to taste

Method

1. In your mini food processor, process cauliflower until "rice" consistency. Transfer to medium size bowl and add remaining ingredients. Mix well and use as you wish!

Apple "Nachos".

This is about the easiest recipe in the world. In fact, it's hardly a recipe! But I had to share it anywho. It's super quick and easy, and you probably have all the ingredients right in your kitchen. So what are you waiting for?! Go make some Apple "Nachos"! 

                   Apple "Nachos". 

Apple "Nachos"; Vegan, Gluten-free. Serves one. 

Ingredients 

1. One small to medium apple, sliced

2. 2 T powdered peanut butter (I use "Just Great Stuff" brand), mixed with 1+ T water

3. 1/4 cup TVP granules 

4. Sprinkling of cinnamon 

Method

1. Arrange your apple slices on a large plate. 

2. Mix your peanut butter and water until combined. You want this on the runny side-think more peanut butter "sauce" than actual PB. 

3. Drizzle peanut sauce over apple slices and sprinkle with TVP granules (DO NOT HYDRATE! Leave them crunchy!) and cinnamon to taste. Enjoy!

         Mandatory close up, of course!

Raw Hummus

Raw vegans rejoice! I have created a fully raw hummus dip. The secret ingredient? Zucchini squash in place of chickpeas...really! You will be shocked at how much this resembles "real" hummus. Yum!

                       Raw Hummus. 

Raw Hummus; Vegan, Gluten-free. Makes about 3/4 cup hummus. 

Ingredients

1. One small zucchini squash, chopped (mine weighed 6 oz.)

2. 1 tsp tahini 

3. 2 tsp minced garlic

4. 2 to 3 T fresh lemon juice

5. Splash water to blend

6. Black pepper for garnish

Method 

1. Add all ingredients to your mini food processor and blend until smooth, scraping down sides as necessary. Serve as desired! 

Sweet cinnamon buckwheat biscuits

Everyone loves a good biscuit. I mean, how comforting is it to snuggle up with a good book, a nice fuzzy blanket, a warm mug of tea, and a nice plate of freshly baked biscuits?! Ok. Now I need to go make these...

    Sweet Cinnamon Buckwheat Biscuits. 

Sweet Cinnamon Buckwheat Biscuits; Vegan, Gluten-free. Makes 7 small biscuits. 

Ingredients 

1. 1/2 cup buckwheat flour

2. 3 T water

3. 1 tsp baking powder

4. 1/4 tsp baking soda

5. 1/3 cup unsweetened applesauce 

6. 1/4 tsp cinnamon

7. 1/2 to 1 packet stevia

Method 

1. Preheat oven to 400 F and line a baking sheet with parchment. 

2. In a medium size bowl, whisk together dry ingredients. Add applesauce and water and stir well. 

3. Using about 2 T at a time, scoop dough into hands, roll into a ball, and flatten slightly onto parchment. Repeat to make 7 total. Bake uncovered for 13 minutes. Let cool slightly before serving. Enjoy! 

Note: these go excellent with either my cinnamon fig jam or raspberry his jam. Both recipes in previous posts! Go check 'em out! 

Cinnamon Fig Jam

You won't believe how unbelievable easy and good this jam is. Aside from soaking the figs, it takes all of 5 minutes to prepare. I'm not exaggerating! And it's so delicious. Perfect on toast, with homemade biscuits, and on oatmeal. 

                  Cinnamon Fig Jam. 

Cinnamon Fig Jam; Vegan, Gluten-free. Makes one serving (about 1/4 cup jam). 

Ingredients 

1. 3 dried figs

3. Cinnamon to taste

Method

1. Place your figs in a medium size bowl and cover with water. Cover bowl and set aside. Allie figs to soak for at LEAST 8 hours, but preferably overnight. 

2. Once soaked figs should be a lighter color and very puffed. Drain water, add figs to food processor, and blend with cinnamon until jam consistency, adding just a splash of water I facilitate blending if necessary. Enjoy!

Note: keep unused portion in tefrigerator for up to 5 days. 

Spinach Artichoke Hummus

I recently tried artichokes for the FIRST (gasp!) time. Let's just say I now have yet another obsession...I quickly started brainstorming artichoke recipes, trying to figure out a way to put them in, well, everything. Naturally I had to make hummus. I mean, when in doubt throw it in the food processor, am I right?! Anyway, this js so incredibly easy and will totally rock your taste buds. Perfect for a quick snack or a side dish (would be perfect for a party!). 

          Spinach Artichoke Hummus. 

Spinach Artichoke Hummus; Vegan, Gluten free. Makes one small bowl (approximately 3/4 cup). 

Ingredients

1. 3/4 cup canned chickpeas, drained and rinsed

2. 1/2 cup artichoke hearts, with about 1/8 cup liquid

3. 2 tsp minced garlic

4. 1/3 cup frozen spinach, cooked

5. Garlic powder to taste (I like my hummus really garlicky!)

Method

1. In a mini food processor, combine hick peas, artichokes with liquid, garlic, and garlic powder. Process until super smooth. 

2. Transfer to medium size bowl and stir in cooked spinach. Mix well. Serve! 

   I served mine on warm toast. Mmmm. 

Spicy Thai-Peanut Butter Meatless Balls

I love Asian food, as you all know. I also love pasta dishes. I have tried a bunch of vegan meatball recipes, but so far this one is definitely my favorite. Unlike most, this "meatless ball" recipe is tofu-based, whereas most are bean or TVP based. I thoroughly enjoyed these...I hope you do too!

     Spicy Thai-Peanut Butter Meatless    Balls. 

Spicy Thai-Peanut Butter Meatless Balls; Vegan, Gluten-free. Serves one. 

Ingredients

1. 4 oz. firm tofu

2. 1 T red curry paste

3. 1 tsp all natural creamy peanut butter

4. 1 T ground flaxseeds

Method

1. Preheat oven to 400 F and line a baking sheet with parchment. 

2. Combine tofu, paste, and PB in mini food processor and blend until smooth. 

3. Transfer to bowl and stir in flax. 

4. Roll into 6 balls and place on parchment. Bake uncovered for 20 minutes. Let cool and serve! 

 I served my meatless balls with a Thai-style pasta dish (tofu noodles with a coconut-tomato-ginger sauce). Yummy!

Black Bean Plantain Soup.

Plantains are without a doubt very yummy. But often I struggle with what to do with them when I buy them. This soup was one of those "I really need to use this  *insert food item here* so let's just make some soup out of it" recipes. But hey, the simplest recipes are sometimes the best, am I right?!

            Black Bean Plantain Soup. 

Black Bean Plantain Soup; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3/4 cup canned black beans, drained and rinsed

2. 4 oz. plantain, sliced and chopped

3. 1 cup unsweetened vanilla almond milk

4. 1/4 tsp cinnamon

5. Dash of cumin

6. 2 tsp minced ginger, minced

7. 3 cups fresh spinach leaves

Method

1. In a small soup pot, warm your almond milk along with the fresh ginger over medium heat. Do not boil. 

2. When warm, add cinnamon and cumin. Stir and cook about 5 minutes. 

3. Add black beans and plantain and stir. Cook 10 minutes. 

4. Remove from heat and stir in spinach leaves. Let sit about 3 minutes and pour into bowl to serve. Enjoy!

Double Your Grains!

Do you know this little secret? It's pretty cool...
Who doesn't dream about the endless bowl of oatmeal. Doesn't it sound incredible? And pretty unrealistic. But never say never! With my simple trick, you can DOUBLE your oat bowl (or and grain, for that matter!). Eureka, we've done it!

The endless oatmeal bowl. Droooool. I made mine with Blueberries, coconut, and cinnamon. Yummers.

Double Your Grains!

Method

1. Read the package of your grain of choice (say, oats, for example). For one serving, the directions call for 1/2 cup of oats and 1 cup water. We're not doing that. We will still use 1/2 cup of oats, but we will instead use 2 CUPS of water. It's THAT SIMPLE! Double the food, with the same nutritional info. Dream come true. 
2. In a small soup pot, bring 1 cup of water to a rolling boil. When boiling, reduce heat to medium and stir in oats. Cook for about 4-5 minutes, until oats are beginning to expand and absorb the water. 
3. Add your second cup of water and increase heat. Simmer on HIGH until thick, gooey, and utterly drool-worthy. You can ad any mix-ins at this time if you desire. 
4. Pour into a bowl and enjoy! 

Smooth 'n Spicy Red Bean Soup

Just because it's spring doesn't mean I can't still have my beloved soup. Soup is such an easy meal. Just liquid, veggies, protein, grains (if you desire), spices, and BOOM. Dinner is served. This soup is a tad bit more tedious than my other soup recipes I've shared, but it's worth it TRUST me. Man, oh man. This stuff rocks. I served mine with "Cheezy" Enchiladas (I just used two oat flour tortillas,  filled them with my "Basic Cheese Sauce", and topped them with a quick Enchilada sauce of tomato paste, water, cumin, oregano, and cayenne. Perfect!), which made for a very delicious and filling meal.

Oh-so-Smooth 'n Spicy Red Bean Soup. Mmmmmm.

Smooth 'n Spicy Red Bean Soup; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1/2 cup small red beans (dried)
2. 1 cup salt-free or low sodium vegetable broth
3. 1/3-1/2 cup water
4. 1/4 cup chopped onion
5. 2 tsp minced garlic
6. 1 T Bragg's liquid aminos
7. to taste: cumin, oregano, chipotle powders
8. hot sauce and black pepper, for garnish

Method

1. Combine beans in a small soup pot with 2 cups of water. Bring to a boil, boil for 10 minutes. Reduce heat, cover, and simmer 10 minutes. Uncover and cook until tender. 
2. Saute onion and garlic in a nonstick pan in 1 T aminos. Cook 2 minutes, add spices, and cook until liquid is gone. 
3. Drain beans and place in a Vitamix with broth, onion sauté, and extra water. Blend on HIGH until smooth. 
4. Pour into bowl and top with hot sauce and black pepper.

Note: I like my soup on the thick side, so I added between 1/3 and 1/2 cup (I didn't measure). If you prefer a thinner soup, you can add as much excess water as you like. Just add as you go so you don't put too much in. 

Sundried Tomato and Paprika Hummus

Hummus. The word itself just makes me so happy. Add "Sundried Tomato and Paprika" before that little word? I think I just won the flavor lottery. Nommmmm. This hummus is full of that creamy chickpea-tahini goodness, with the bonus of tangy sundried tomatoes and spicy paprika. Mmmm. Served with a big plate of raw veggies and toasted pita bread, I think I could eat this at every meal and be perfectly content.

Sundried Tomato and Paprika Hummus.

Sundried Tomato and Paprika Hummus; Vegan. Gluten-Free. Makes 1 cup.

Ingredients

1. 1 cup canned chickpeas, drained and rinsed
2. 1 tsp minced garlic
3. danes of garlic powder and paprika
4. 2 tsp fresh lemon juice
5. 4 sundried tomatoes, chopped finely (make sure they are not oil-packed)
6. 1 tsp tahini
7. water, to blend

Method

1. Combine all ingredients in a mini food processor and blend until smooth (tomatoes will remain a bit chunky--this is perfectly fine). 
2. Scoop into bowl and sprinkle with paprika.
3. Serve with veggies or spread on toast. Enjoy! 

15-Minute Creamy Tomato Soup (Seriously).

This soup. Swoon. Ultra-creamy, super-easy, sheer perfection. Rich cashews paired with light seasonings, tangy tomatoes, and lusciously creamy almond milk. Are you drooling yet? I haven't even mentioned the best part. From start to finish this bowl of goodness takes 15 minutes. No joke! From the time I plugged in my beloved Vitamix to the time I grabbed my spoon, only 15 minutes had elapsed. Not too shabby! This soup is perfect to make on those "I have no idea what to make tonight, but I'm starving nonetheless" nights. Go ahead and try it...you won't be sorry.

Soup. Pre-garnish.

15-Minute Creamy Tomato Soup; Vegan, Gluten-Free. Serves One.

Ingredients

1. 1 cup No-Salt Added Canned Diced Tomatoes
2. 1/4 c Raw Cashews
3. 1/4 c Plant-Based Milk (I used Almond)
4. 1/4 c chopped yellow onion
5. 2 tsp. minced garlic
6. 1 T vegetable broth (plus water, as needed)
7. 1/4 tsp basil
8. 1/4 tsp oregano
9. dash of Bragg's liquid aminos
10. black pepper, to taste
11. sprinkle of nutritional yeast (nooch), optional 

Method

1. Heat a non-stick skillet over medium heat. Sauté the onion and garlic in 1 T veggie broth until softened. Add water as needed to prevent sticking. Once caramelized, add basil and oregano. Cook until liquid is gone.
2. Add cashews and milk to a high-speed blender (I used a Vitamix) and blend from low-high. Blend at highest speed for about 45 seconds to 1 minute. 
3. Carefully remove lid of blender and add tomatoes, onion mixture, and a dash of liquid aminos. Secure lid and blend, starting at low speed and stopping at highest speed. Blend on high for 5-7 minutes. 
4. Let sit in blender for about 2 minutes to prevent splattering when lid is removed. 
5. Remove lid and pour into small bowl. Season with black pepper and nooch, if desired. 

15-Minute Creamy Tomato Soup. Ready for devouring.