Vegan Chef April

This sauce is way healthier than "regular" cheese sauce and is just as creamy and delicious!  Mac and Cheez   CHEEEEEZY SAUCE  Takes: about 30-40 minutes Makes enough sauce for about 2 boxes of pasta. What you will need: 3 Medium Carrots (peeled, sliced into 1/2 then into 3rds) 2 Small Golden Potatoes (peeled and cubed)**** 1 Medium Yellow Onion (diced) 4 Cloves of Garlic (peeled) 2 TBS Olive Oil  1/4 Cup Nutritional Yeast 1/4 Cup Cashews (soaked for 20 minutes) 1 Cup Coconut Milk (unsweetened) 1 tsp Lemon Juice (1/2 Lemon) 1 TBS Garlic Powder  1 TBS Onion Powder 1 tsp Mustard Powder Salt and Pepper (to Taste) Completed sauce reheating To Make: Place cashews and almond milk in blender and blend until smooth.  Sautee the onions and garlic in the olive oil until onions are translucent.  Add mixture to blender and blend 10 seconds.  Place carrots and potatoes in medium pot and add water until vegetables are j...

So, I tried a new recipe today. I had a lot of random things I needed to use up in my fridge, so I came up with this recipe to go along with my side of crispy brussels sprouts and roasted potatoes...and you guessed it, they turned out fabulously! Fabulous Black Bean Burgers Makes: 6 Burgers Takes: ~ 30-40 minutes Served on Dave's Good Seed Bread with some avocado, spinach, and roasted mushrooms (see note). Here's what you need: 2 Cans of Organic Unseasoned Black Beans (drained and rinsed) 1 Poblano Pepper (diced) 1/2 Red Onion (diced) 2 Cloves Garlic (minced) 1/4 Cup Nutritional Yeast 1/4 Cup Psyllium Husk (used as a binder) 2 Flax Eggs  1 TBS Onion Powder 1 TBS Garlic Powder 1 TBS Cardamom (ground) Salt and Pepper to taste  *1/2 Package of Daiya Mozzarella Shreds  *optional To make: Preheat oven to 400° F. Mash black beans with a potato masher until mostly mashed. Add spices and vegetables and stir.  Add remaining ingredient...

This creamy sauce was perfected through experimentation with quantities and ingredients, and finally came together into a sauce that you just can't get enough of! Enjoy it with any type of pasta (I used a black bean spaghetti on this particular day), on vegetables, or how every you would like! I am warning you, though, you may just want to eat it with a spoon! Alfredo Sauce with Black Bean Speghetti  Cant Get Enough Alfredo Sauce Time: About 30 minutes Makes: 4-6 Servings You will need: 1/4 Cup Nutritional Yeast 1 Cup of Unsweetened Coconut Milk 1 TBS Garlic Powder 1 TBS Onion Powder 1 TBS Coconut Oil 1/2 TBS Salt + more to taste 1/2 TBS Pepper + more to taste  1 Package of Daiya Mozerella Shreads 1 8oz Package of Baby Bellas (sliced)  1 Red Bell Pepper (Chopped) 1/2 Green Bell Pepper (Chopped) 2 Cups of Spinach 1 Onion (Chopped) 3 Cloves of Garlic (minced) 1 TBS Olive Oil 1 Box of Pasta  (your choice) To Make: In a sauce pan,...

Summer Veggie Chili  Time: about 30 minutes Makes: 4-6 Servings  What you will need: 1 Red Onion (chopped) 5-6 Cloves Garlic (minced) 1 Med Zucchini (cut into 1/2in thick pieces)  1 Red Pepper (chopped) 1 Green Pepper (chopped) 1 8oz Package Shiitake Mushrooms (cut into 1/2in pieces)  1 Green Onion (chopped) 1 Can Roasted Tomatoes (drained) 1 Can Black Beans (drained) 1/2 Cup of Corn (I used organic frozen corn) Juice of 1 Lemon 1 TBS Coconut Oil 1 tsp Chili Lime Salt  1 tsp Coriander 1/2 tsp Cumin 1/4 Cup Nutritional Yeast 1 tsp Salt and Pepper + more to taste  *Optional (for topping): Avocado Lettuce Daiya Shreads  To Make:  ~ Heat oil in large pot on med/high heat. ~ Add onion and garlic and cook 1-2 minutes until onions start to get translucent. ~ Add fresh vegetables and spices and cook 1 minute on medium. ~ Add beans, tomatoes, and nutritional yeast and bring to a simmer. ~ Simmer staring occasi...

BBQ Lentil Loaf Serves: 4-6 Takes: 1.5 Hours I served the loaf with a side of baked spicy Zucchini.  What you will need: 1 Cup Dry Green Lentils  2 1/2 Cups + 1/3 Cup  Water  3 TBS Flaxseed (ground) 2 TBS Coconut Oil 3 Garlic Cloves (minced) 1 Onion (finely diced) 1 Red Bell Pepper (diced) 1 Cup Carrot (finely diced) 1 1/4 Cup Oats  1 tsp Dried Thyme 1 tsp Cumin 1 tsp Garlic Powder  1 tsp Onion Powder 1 tsp Smoked Paprika 1 tsp Paprika  1 tsp Iodized Salt  2 tsp Cracked Pepper   Sea Salt to Taste Glaze : 3 TBS Sweet BBQ sauce 1 TBS Balsamic Vinegar 1 tsp Water  To Make: Rinse lentils. In large pot add 2 1/2 cups water and lentils. Bring to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally. Remove lid and set aside to cool. Preheat oven to 350 degrees. In small bowl combine flaxseed meal and 1/3 cup water. Set aside for at least 10 minutes, ...

I know it has been quite a while, but what better time to come back with a bang then for Independence Day. This holiday is celebrated all over the US with BBQs, swimming, grilling, and of course fireworks. I remember when we lived in AZ, we used to sit outside and grill veggie burgers while watching the fireworks, literally, outside our porch. Now that we live in the city, we had to give up the grill, but that doesn't mean giving up on delicious summer food! These kabobs are the perfect solution for those of you that don't have a grill, but want to have fun summer food (however, they can also be grilled). We've got a new 4th of July food tradition!  Sizzlen Summer Kabobs Make 8-10 Kabobs Takes: about 30-45 minutes   I served my kabobs with a side of baked beans, all on a festive summery plate.  What you will need: 1 Green Pepper (cut into large chunks) 1 Red Pepper 1 8oz package Baby Bellas (whole;washed) 2 Med Red Onions 2 Zucchinis 1 Pound ...

Delicious and filling, these potatoes are a mountain of happiness! Delicious bowl of spuds, cheese, veggies, and vegan sausage.  Spud Mound Serves 6-8 Takes: 45-50 Minutes What you will need: 3lbs Golden Potatoes 1 TBS Earth Balance (can sub olive oil) 1 TBS Thyme 1 TBS Table Salt 1 TBS Sea Salt 1 TBS Chopped Parsley  1 TBS Minced Dried Onion 4 Cloves Garlic (minced) 1 Large Tomato (chopped) 2 Green Onions (diced) 1 Avocado (smashed) 1 tsp Lime Juice 1/4 Cup Spinach (chopped) 1 Package Tofurkey Spinach Pesto Sausage 1 Package Daiya Mozzarella  Fresh Ground Pepper (to taste) To Make: Place potatoes and table salt into a large pot and all with water. Bring to a boil, then turn down to med and boil 15-25 minutes until potatoes are tender.  Drain and cool potatoes. Preheat oven to 450. Place potatoes on a greased baking sheet. Use heel of hand (or potato masher or fork) to gently smash potatoes, making sure they stay in one piec...

I know it has been a while since I have posted. There have been many changes in my life recently that have kept me fairly busy. But now that I have a moment (yay for spring break) I am not only able to try a few recipes, I am able to post about them. So here it is, delicious, protein packed banana bread! Peanut Butter Banana Bread Makes: 1 Loaf Cook Time 40-50 minutes Prep Time: 5 minutes What you will need: 4 Ripe Bananas (mashed) 1/2 cup Creamy Natural Peanut Butter 1/2 cup + 2 TBS Brown Sugar, Divided 1/4 cup Original Unsweetened almond milk 1 tsp Vanilla Extract 1 1/2 Cups Flour 1 tsp Baking Soda 1/2 tsp Salt 1/2 Cup Chopped Walnuts  *Non-Dairy Vanilla Ice Cream (I used Nadamoo) *optional To Make: Preheat oven to 350º.  Grease a 9 inch loaf pan. In large mixing bowl, stir together bananas, peanut butter and 1/2 cup brown sugar.  Add almond milk and vanilla, stir until well blended. In separate bowl, whisk together fl...

You will Need: 1 cup brown sugar 1⁄2 cup vegetable oil 1⁄2 cup maple syrup 1 teaspoon vanilla extract 2 1⁄2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ground cloves 1⁄2 teaspoon ginger 1⁄2 teaspoon nutmeg 1⁄2 teaspoon salt 1 (15 ounce) can pumpkin (or 2 cups fresh pumpkin cooked and mashed) To make Preheat oven to 350°F. Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved. In a separate bowl, sift together the flour, spices and salt. In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture. Spread the batter into the prepared pan. Bake 55 minutes to an hour.

What you will need: 1 Can Pumpkin 1 Package Vegan Cream Cheese 1/2 Cup Cashews (soaked overnight) 2 TBS Pumpkin Pie Spice 1 TBS Cinnamon 1 tsp Salt 1 1/4 Cup Sugar 3 TBS Lemon Juice 2 Pre-made Pie Crusts To Make: Preheat oven to 350. Place all ingredients in food processor and process until smooth. Pour mixture evenly into pie shells. Bake for 20-25 minutes until top is slightly brown. Cool completely, then place in fridge overnight. Store in the refrigerator.

With temperatures in the record highs in Northern California, the only way to beat the heat is with some delicious peppers. Trust me, spicy food definitely hits the spot when its so hot out! But these delicious peppers are great year round, and even on the grill! (I just don't have access to a grill at the moment! Quinoa Stuffed Poblano Peppers with Avocado Crema  Makes: 6 Peppers Takes: 1 Hour What you will need: 6 Poblano Peppers (tops cut and de-seeded) 1 Red Onion (diced) 1 Green Onion 1 Avocado 1/4 Cup Sour Supreme 1 Package Soyrizo 1 Package Daiya Mozzarella Shreds  3/4 Cup Tri-Colored Quinoa  1/2 Cup Frozen Corn 1.5 Cups + 1 TBS Water 1 TBS Garlic Powder 1 TBS Onion Powder 2 tsp Salt 2 tsp Ground Pepper 1 TBS Lime Juice To make: Preheat oven to 300.  Bring 1.5 cups water and quinoa to a boil. Reduce to med low and simmer 10-15 minutes until quinoa is cooked. Pour quinoa, soyrizo, red onion, garlic powder, on...

Its that time of year again...pumpkin season. But in SF, its not fall, its our summer. Summer means delicious avocados! We put avocado on almost everything, why not pasta! For this recipe, I used a gf lentil pasta which is also high in protein. Truffle Avocado Pasta (GF) Serves 4-6 What you will need:  2 Extra Large Avocados 1 Red Onion 1 8oz Box Baby Bella Mushrooms 1 Red Bell Pepper 1 Green Bell Pepper 1 Zucchini 1 Cup Fresh Spinach 1 Box Lentil Pasta *5 Grape Tomatoes Per Serving (cut in half) 1 Box Lentil Pasta 2 tsp Salt 2 tsp Pepper 2 tsp Garlic Powder 2 tsp Onion Powder 1/4 Cup Black Truffle Oil 2 TBS Lemon Juice 1 TBS Olive Oil *optional Cooked Veggies To Make In a Skillet, combine onion and olive oil. Sauté 2 minutes. Add peppers, mushrooms, zucchini, 1 tsp salt, 1 tsp pepper, 1 tsp garlic and onion powder. Salute until vegetables are cooked (about 8-10 minutes). While vegetables are cooking, boil water in a large pot. Co...

This weeks post is inspired by the flavors of "back to school;" carrots, apples, overripe bananas..delicious! I had an abundance of carrots and bananas for that reason. Both are easy to go snacks you can eat on the go. Starting my student teaching has left me with little time during the week to cook or bake, so I have a lot of already prepped meals and easy to-go snacks I can take. The school I am at is nut free, which can be tricky since nuts make up a huge part of a vegan diet. However, I adapted several recipes I found online and came up with this beauty. Not only are these  muffins tasty, they are an easy breakfast I can take with me to eat during recess :)  Nut-Free Banana Carrot Muffins Serves: 12 Takes: 20 Minutes What you will need: 2 Med Ripe Bananas (mashed) 1- 4oz Unsweetened Applesauce Cup 2 Flax Eggs (2 TBS Ground Flax + 6TBS Water) 3/4 Cup Brown Sugar  2 Cups Unbleached or Whole Wheat Flour (for GF use Almond or Oat Flour)  1/2...

Lemon is one of those timeless flavors of summer. You can nap them up for so cheap, and that burst of brightness you get from biting into anything citrus flavored screams SUMMER! I know this one is super late... but here is the lemon bar recipe everyone has been asking about. My husband had never had lemon bars before and he loved these so much, he ate almost the entire pan in 1 sitting. These lemon bars have the same consistency as those made with eggs, which I was pretty happy about! The crust is crunch and flaky while the "curd" i soft and almost jelly like, the way a lemon bar should be. Lemony Bars Serves: 6-8 (or in my husbands case 1  😉) Takes: 40 Minutes to make 1+ hour to cool What you will need: 1 Cup + 2 TBS Flour 1/3 Cup Vegan Butter (melted) 1/2 Cup Powdered Sugar + More for Dusting 1 Ripe Banana (mashed) Zest and juice of 4 Lemons 1 Cup Granulated Sugar 1 tsp Vanilla 2 TBS Cornstarch To Make: Preheat oven to 350. Combine 1...

My husband has been bothering me all week about wanting a "treat." I normally do not keep sweets or junk food in the house, otherwise I would eat it all. However, I decided to surprise him this evening and make him something new. I had gotten a ton of lemons for cheap on Prime Day, and still had lots, so I decided to use those to make a dessert. We didn't have any powdered sugar (I forgot to order it with the rest of the groceries) so I couldn't make the lemon bars that he had enjoyed so much, but I did have all of the ingredients for a cake, so I decided that a cake it was going to be. Coconut Lemon Poundcake w/ Lemon Glaze  Makes: 8-12 servings Takes: 45 minuttes What you will need: For Cake: Juice and Zest of 2 Lemons 2 Cups Unbleached Flour 3/4 Cup Sugar 1/2 tsp Salt 1 tsp Baking Powder 1 tsp Baking Soda 6 oz Unsweetened Applesauce (about 1/2 cup) 1 Cup Almond Coconut Milk  1 tsp Vanilla Extract 1 Cup Sweetened Shredded Coconut  ...

This is a great side to have at Bar-B-Ques, with a hardy protein, or as an appetizer. Because they are baked and not pan fried, they need less oil as well as retail more of the garlic flavor. Garlicky Green Beans  Servs: 2-6 Takes: 15 minutes What you will need: 1lb Green Beans (washed and de-stemmed) 4 Cloves Garlic (Minced) 1/2 Small Red Onion or Shallot (Minced) 1 TBS Pink Salt 1 TBS Fresh Ground Pepper 1 tsp Dried Garlic 1 tsp Dried Onion 1/2 tsp Mustard Powder *1/2 tsp Red Pepper Flakes 1 TBS EVOO *optional To Make: Preheat oven to 350.  Pour EVOO over beans and stir until well coated. Add spices, onion and garlic and stir until well mixed. Place on a lightly greased baking sheet and spread out evenly. Place in oven and bake for 10 minutes. Enjoy!

Here is a pretty simple meal that looks and tastes like it came out of a fancy cookbook. It takes a little longer then some of my recipes, but if you have the time, it is definitely worth it for a tasty elevated meal. Its perfect for date night and paris well with a nice Pinot Grigio. I also served it with truffled roasted asparagus, yum! Quina Stuffed Portobello w/ Avocado Lime Aioli  Serves: 2 Takes: about 1 hour Mushroom Stuffing What you will need: 1 1/2 Cups Water 1/2 Cup Tricolored Quinoa 1 Extra Large Avocado (or 2 med) 1/4 Cup Organic Frozen Corn 1/4 Cup Organic Frozen Green Peas 1/2 Red Onion (diced) 2 Green Onions (diced) 1/2 Cup Fresh Spinach (chopped) 2 Large Portobello Mushrooms Caps (de-stemmed and guts scooped out) Zest and Juice of 1 Lime 1 TBS Vegenaise (or other vegan mayo) 2 tsp Onion Powder 1 tsp Garlic Powder 1 tsp Coriander 1 tsp Mustard Powder 1 TBS Nutritional Yeast 1 TBS Olive Oil 1 tsp Hickory Liquid Smoke  ...

Sometimes, you just get tired of having the same 'ol thing for breakfast and want to shake it up a bit. The problem is time. If your anything like me, you like to sleep in until the last possible second and grab something when you are on your way out the door. Well here's your answer. These bard are super easy to make, portable, low in fat, and absolutely delicious! But be careful, with these soft bars, its easy to eat more then one.  Blueberry Oat Breakfast Bars Makes 8-10 Bars Takes 20-25 Minutes You will need:  1½ Cups Oat Flour ½ Cup Oats ½ Cup Brown Sugar 2 TBS Organic Cane Sugar 2 tsp Baking Powder 1 tsp Baking Soda 1TBS Ground Flax Seed ½ tsp Sea Salt 1 Cup Fresh Organic Blueberries 2 tsp Vanilla + Butter+ Almond Extract (can also sub reg. Vanilla extract, and yes butter extract is actually imitation butter so it is vegan)   ½ Cup Vegan Butter (can also sub unsweetened apple sauce for lower fat version)  ½ Cup + 1 ...

Sweet Potato & Black Bean Enchiladas w/ Avocado Creme  Makes: 10 Enchiladas Takes 45-50 Minutes Fresh enchiladas topped with avocado cream! What you will need: 8 Lard-Free Corn Tortillas 1 8oz Can Black Beans 1 8oz Can Diced Tomatoes 3 TBS Lime Juice 4 Cloves Garlic (peeled and halved) 2 Avocados 1 Med Cooked Sweet Potato (peeled) 5 Roma Tomatoes (quartered) 1/3 Cup Frsh Cilantro 3 Green Onion Stalks 1 Med Yellow Onion (peeled and quartered) 3 tsp Fresh Ground Black Pepper 4 tsp Salt 1 tsp Onion Powder 1.5 tsp Coriander  3 tsp Chili Powder *1/2 head Romane Lettuce (chopped for garnish)  *1/3 Cup Corn Kernels (for garnish) To Make: 1) Preheat oven to 375. 2) In a food processor, combine black beans, 1 clove garlic, ground coriander, 1 tsp salt, 1 tsp pepper, and 1 tsp cili powder in food processor and process until smooth. 3) Set aside. Black bean "paste" 4) Place 3 cloves garlic in food processor and process until chan...

Sometimes, you just need a salad to feel good about yourself. Maybe you have been eating out a lot lately, or maybe you just ate a whole basket of sweet potato fries with maple seasoning for lunch... by yourself. This salad fixes that feeling that you didn't get enough vitamins in your day. It has a bright freshness that make you feel clean and healthy. This salad has many different vitamins as well as the needed protein to keep you full. Pair it with a slice of multigrain bread or a glass of Sauvignon Blanc. Summer Detox Kale Salad Serves: 2-3 Takes: 20-30 Minutes What you will need: 1 Bunch Dino Kale 1 White onion (chopped) 4 Garlic Cloves (minced) 1/2 Cup Grape Tomatoes (halved) 1 Avocado (chopped) 1 Package Baby Bella Mushrooms (sliced) 1 Can Organic Chickpeas (drained and rinsed)  Zest & Juice of 1 Lemon (separate) 1 Green Onion (chopped) 6 Cups Water 1/2 TBS Dill 1 tsp Garlic Powder 2 tsp Onion Powder 1 tsp Paprika  1 tsp Mustard Powder...