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Vegan Spinach Artichoke Dip

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vegan spinach artichoke dip

Spinach artichoke dip is one of those weird things that almost everybody seems to love. I say weird, because even people who don’t love veggies or think they hate artichokes or spinach, seem to dive into a bowl of spinach artichoke dip whenever it’s around. This vegan spinach artichoke dip is no exception. I had people diving into this dip the second it was plopped down on my coffee table.

My kids used to order this dip (the cheesy original version) every time we went to a restaurant that had it. It always came out steaming hot and creamy and it smelled so good! It’s one of those things that I could never eat because of all the dairy. Well, this vegan version finally gives me my turn!

This dip is warm and creamy. It may be vegan, but it tastes so similar to the cheese-laden original, that nobody will know.

I loved this dip with sliced radishes and cucumbers and peppers, but the not-so-health conscious eaters in my crowd scooped up mounds of this dip with chips and pita.

It’s that time of year when we are post-Thanksgiving but pre-Xmas and Hannukah and New Years. So, we all try to eat as healthy as we can for the next few weeks. Right? I mean if we can do okay now, then we can really let loose that last week of the year. So, if this is your plan, slip this vegan spinach artichoke dip into your apps rotation during football games, basketball games, happy hours, whatever… because it sure helps when you are eating something that tastes sinful, but really isn’t.

Okay, enuf selling of this dip. Haha, you’d think I was getting a commission on it or something… but I’m not… I just want you to be happy from healthy food. Wow, that sounds pretty corny, huh?

Anyway, happy everything!

I want to thank Sina at Vegan Heaven for the original recipe for this dish.

Oh, and if you are looking for another healthy dip to try, take a look at my recipe for Beet Hummus.

This is Steve, with that look on his face saying this bowl is all for him and nobody better come near him… haha.. vegan spinach artichoke dip

vegan spinach artichoke dip

Here are some of the awesome healing ingredients in this delicious vegan spinach artichoke dip:

White beans are good at boosting energy and calming the mind. They can help improve your memory and can lower cholesterol. And, they are a great source of protein.

It is true that spinach contains iron, but it’s this vegetable’s lesser-known qualities that really hold my admiration. Spinach contains a substance that helps eliminate prostate cancer. It’s also great for your bones and also for memory loss. Diabetic patients may find that eating spinach helps combat excessive thirst and can even be good for night blindness. Spinach can inhibit the body’s ability to absorb calcium, so calcium-rich foods should be avoided when eating this leafy green.

Artichokes are a good source of vitamins C and K and they also contain a healthy amount of magnesium. The are low in fat and calories but they do have some fiber, so they are a healthy choice. In Chinese medicine, we recommend adding artichokes to the diet to combat sadness, headaches, indigestion, and diarrhea. In olden times, steamed artichokes were sometimes prescribed to combat a yeast infection.

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Onions are great for your immune system; they are a natural antihistamine. In the winter, I eat lots and lots of onions… I guess I should feel sorry for the people close to me! Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

vegan spinach artichoke dip

Vegan Spinach Artichoke Dip
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Recipe type: appetizer, dip, vegan, vegetarian
Cuisine: recipe adapted from: Vegan Heaven
Author:
Prep time:
Cook time:
Total time:
Serves: 6
This is one of those dips that people just keep eating and eating and nobody knows it's vegan. It's really creamy and delicious... and easy to make! Great for a crowd!
Ingredients
  • juice of 1 lemon
  • ½ cup raw cashews
  • 1 can cannellini beans, rinsed and drained
  • 2 Tbs nutritional yeast
  • ¼ cup water
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • sea salt, to taste
  • 3 garlic cloves, chopped
  • 5 oz fresh spinach, roughly chopped
  • 1 14-oz can artichoke hearts, drained, roughly chopped
Instructions
  1. Place the lemon juice,cashews, beans and nutritional yeast, and water in a blender.
  2. Blend until smooth and creamy.
  3. Heat oil in a large pan and add the onion.
  4. Saute until the onion is softened, about 5 minutes.
  5. Add the garlic and stir for 1 minute.
  6. Add the spinach, and stir until completely wilted, about 1 or 2 minutes.
  7. Stir in the artichokes.
  8. Stir in the cashew mixture.
  9. Season with salt.
  10. Spoon into a bowl and serve warm with crackers, chips, or fresh veggies.
  11. Enjoy!

vegan spinach artichoke dip

Creamy Vegan Baked Pumpkin Pasta

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creamy vegan baked pumpkin pasta

It’s pumpkin season! I know everyone gets so excited to go out and grab their pumpkin lattes, but not me. Don’t get me wrong — I love all things pumpkin too, but give me pumpkin comfort foods and I am the happiest ever. And this creamy vegan baked pumpkin pasta blows your favorite pumpkin latte out of the water.

I never met a pasta I didn’t like. Especially a creamy pasta. Add in the fact that this is a hot and comfy baked pasta dish with a great crumb-topping, and you’ve got me drooling. So, when I saw a recipe for a baked pumpkin pasta by the amazing and inspiring Candice Kumai, I had to go for it.

What’s better than eating a delicious dinner with pumpkin in it while looking outside at the beautiful fall foliage? Nothing! Come on, look outside. Watch the leaves blowing around, smell the smells of fireplaces, open the windows and feel the slight chill in the air. Come on, do it. I live in the middle of the city, and I still open my windows and experience the wonder that is fall. Now, if I could figure out what kind of music to play while I’m cooking up all of this pumpkiny goodness… You know, winter is Christmas music in my kitchen. Summer is beachy music. But what’s fall? Hmmm… I’m open to suggestions…

I’ve made many pumpkin pasta dishes. Some of them end up looking like macaroni and cheese. Nothing wrong with that look… But, I’ve made the mistake of calling them something like pumpkin mac & cheese. This is a mistake, because it almost always disappoints the person I’m feeding, because while pumpkin pasta may look like mac and cheese, it doesn’t taste like it. But, pumpkin pasta is awesome. Especially this one… it’s creamy and pumpkiny and decadent tasting. I make mine with grain-free pasta and it is spectacular. I guess you get the point. I really think you should make this creamy vegan baked pumpkin pasta.

For another delicious creamy vegan pasta dish, try my recipe for Creamy Mint Avocado Pasta.

creamy vegan baked pumpkin pasta

creamy vegan baked pumpkin pasta

Look at some of the healing ingredients in this awesome creamy vegan baked pumpkin pasta dish:

Pumpkin can help reduce pain and fever and can soothe stomach irritations. It’s a great food to treat constipation, allergies and asthma. It’s high in vitamin A and can help protect your lungs and intestines from cancer.

n Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this pasta.

Kale is everywhere these days. It is extremely nutritious, and because it to so popular you can find it already washed and prepared in lots of markets. Make sure you clean the kale leaves thoroughly and remove the center thick stems if they bother you (I don’t like to eat these think stems). This dark leafy green is a great source of fiber and calcium. It’s also rich in many minerals, including magnesium, iron and potassium. One serving contains 200% of the daily requirements of Vitamin C and 180% of Vitamin A.

Turmeric is actually a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric. I only used a little bit of turmeric in this pasta, so you don’t really taste it… but feel free to use as much as you like!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

creamy vegan baked pumpkin pasta

Creamy Vegan Baked Pumpkin Pasta
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Serves: 4-6
This is comfort food at it's most delicious. This healing vegan baked pasta is warming, delicious, simple, gooey, and just plain awesome.
Ingredients
  • 1 lb pasta of your choice (I used a grain free pasta)
  • 1-1/4 cups full-fat coconut milk
  • 1 15 oz can pure pumpkin (I buy them by the case)
  • ½ tsp turmeric powder
  • leaves of 3 thyme sprigs
  • sea salt and black pepper, to taste
  • 1 large garlic clove
  • 1 Tbs extra-virgin olive oil (for greasing the pan)
  • For crumb topping:
  • 1 cup crumbs of choice (I used chickpea crumbs)
  • ½ tsp chili powder
  • 2 tsp dried minced onion flakes
  • ¼ cup nutritional yeast
  • 1 cup chopped lacinto/dinosaur kale
  • ¼ cup vegan parmesan cheese
  • ½ tsp garlic powder
Instructions
  1. Preheat your oven to 375°F.
  2. Grease a large square or rectangle baking pan with oil.
  3. Cook your pasta al dente, drain well, and set aside.
  4. Meanwhile, make the sauce: Place the coconut milk, pumpkin, turmeric, thyme, garlic, and salt and pepper into the blender. I used my Vitamix. You can make this in a regular blender, but it make take a little time -- make sure you blend until very creamy and smooth.
  5. Stir the sauce into the pasta, and pour the mixture into the greased baking dish.
  6. Bake 30 minutes, then remove the pasta and switch the oven to the Broil setting.
  7. Make the crumb topping: Combine all ingredients in a small bowl.
  8. After 30 minutes in the oven, spread the crumb mixture all over the top of the pasta and broil for a few minutes, until the crumbs start to turn brown. Watch it carefully -- no burning allowed!
  9. Enjoy!

creamy vegan baked pumpkin pasta

Crispy Smashed Potatoes With Pesto

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crispy smashed potatoes with pesto

I am always testing new recipes and playing with different preparations of foods. I love to create new dishes — this experimenting has always been what de-stresses me. There’s just something about the kitchen itself and the fresh ingredients and all of the possibilities that puts me in my happy place.

While this sounds good to many people, it makes my family crazy. Even if they love a dish, they rarely see it again the same way because I’m always tweaking and changing and experimenting.

But, this recipe for crispy smashed potatoes with pesto is different. I make it the same way every time. Because it’s awesome. And, it it ain’t broke, don’t fix it…

There’s no better side dish than these potatoes. They are the perfect compliment to chicken or fish or steak. But honestly, I love them best served alongside a great bowl of soup. And, last week we even ate them with some grain-free pasta. And yes, I know pasta and potatoes at the same meal doesn’t sound right. But I guess I figured since the pasta was made out of almonds and almonds are a protein…

The last time I made this dish, I stored the leftovers in a container that somehow got hidden in the way back of the fridge. So, a few days later when I found the container, I had to figure out what to do with them. One of my go-to ways to refurbish leftovers is to cook them with eggs for an awesome breakfast. These crispy smashed potatoes with pesto made the most delicious base for some over-easy eggs… yum… I couldn’t have planned it any better!

If you want to try another great side dish recipe, try my Kale With Tomatoes And White Beans.

crispy smashed potatoes with pesto

crispy smashed potatoes with pesto

This recipe for crispy smashed potatoes with pesto only has a few ingredients, but they are healing ones:

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

Sunflower seeds help lower blood pressure and can relieve headaches and dizziness. In Eastern medicine we recommend eating sunflower seeds if a person is troubled by certain severe intestinal symptoms like dysentery, or intestinal worms or certain parasites. These seeds also contain calcium and magnesium and have anti-aging properties. In Chinese medicine they are often prescribed to get rid of rashes.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.

crispy smashed potatoes with pesto

Crispy Smashed Potatoes With Pesto
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Recipe type: side dish, paleo, vegan, vegetarian, potatoes, vegetables
Cuisine: recipe adapted from: Minimalist Baker
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This is the perfect side dish. It's easy, healthy, delicious, and it goes with everything. The pesto is garlicky and tangy and OMG it's so good!
Ingredients
  • About 20 mini fingerling potatoes, washed
  • 2 Tbs extra-virgin olive oil
  • sea salt
  • For pesto:
  • 2 cups fresh basil leaves
  • 2 large garlic cloves, chopped
  • ¼ cup raw sunflower seeds
  • 2 Tbs nutritional yeast
  • juice of 2 small lemons
Instructions
  1. Preheat oven to 450°F.
  2. Place the potatoes in a medium pot.
  3. Fill the pot with enough cold water to cover the potatoes.
  4. Add a handful of sea salt to the water.
  5. Boil the potatoes until a fork stick easily into them (about 15 to 20 minutes).
  6. Drain the potatoes.
  7. Using a potatoes masher or the bottom of a skillet, smash the potatoes until they are flattened a bit.
  8. Place the potatoes on a baking sheet lined with parchment paper.
  9. Drizzle with olive oil and sprinkle with sea salt.
  10. Bake in the oven until crispy (about 20 minutes).
  11. Meanwhile, make the pesto by putting all of the pesto ingredients into a food processor and processing until almost smooth.
  12. Feel free to thin out the pesto a bit with some additional extra virgin olive oil if it seems too thick.
  13. When the potatoes are crispy, remove them from the oven, arrange on a platter and top with pesto.
  14. Enjoy!

crispy smashed potatoes with pesto

Broccoli Pizza Crust

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Did you know that  eating broccoli can make you feel less irritable…?

broccoli pizza crust
 Pizza can be a girl’s best friend. Yes, I said it. And I meant it. And no, you won’t be the first non-believer. If I had a nickel for every person who thinks I can’t make my favorite comfort foods both delicious and healthy, I’d be rich. It’s true that I try not to eat grains, and I don’t eat cheese. But, it is also awesome-ly true that I make the best healthy pizza around. So, for all of my friends out there who are working with me to get your-over-40-amazing-selves energized and healthy… this broccoli pizza crust recipe is for you.

There’s nothing sexier than a woman eating pizza. Except maybe if she’s slurping up a big bowl of spaghetti…

I mean, who doesn’t love a woman who can eat?

Eating a salad just doesn’t have the same appeal. But eating pizza with your hands… that’s a beautiful sight!

At least, that’s what I’ve been told. Then again, I have to remain open to the possibility that I’ve been told that because in my younger days I was able to eat an entire full-size pizza all by myself. I could probably still do it now, but I’ve got more sense. Or more control. Or more… something.

Anyway, this broccoli pizza crust is awesome.

I’ve made my share of grain-free pizza crusts. This one is great. It gets crisp enough so that you can hold a slice in your hands without it drooping all over the place. And it has a nice cheesy taste, but there’s no cheese. And I even like the green color. And once you top it with your awesome toppings, it’s drool-worthy.

If you love broccoli, you should also try my Chopped Broccoli Salad recipe.

broccoli pizza crust

Here are some of the healing powers of this broccoli crust pizza topped with my toppings:

Broccoli has a lot of potassium and is great for brain function; it also has magnesium and calcium to help regulate blood pressure. It’s also good to clear your body of excess heat and it actually can help your vision too. I love foods that make you feel better mentally as well as physically, and broccoli is one of those foods — it can lessen feelings of irritability.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

I am a big proponent of eating the whole egg. So many of the nutrients and the taste are in the yolk; I’ll never understand separating nature’s perfect food. Eggs help with many types of dryness in the body. If you have a dry cough or a frog-in-your-throat, try eating some eggs. They have also been shown to help women with various conditions during and after pregnancy. Some people consider eggs to be a superfood. They contain a large amount of vitamins A and B and are a great source of protein. Eggs sometimes get a bad rap because of cholesterol, but it’s been shown that in 70% of people, eggs do not raise cholesterol, so don’t assume they are bad for you. Buy organic eggs and you are really doing the right thing.

Basil has anti-viral and anti-bacterial capabilities. It also is good for settling your stomach, and it’s good at lessening the symptoms of the common cold and its accompanying cough. Basil is a spiritual herb — the scent actually calms you; you can boil some in a pot and let the aroma fill the air, you can just leave some around the house, you can toss a bunch in your bath water (I love to do this), or you can use an essential oil with basil to get some great calming effects.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc…. Research also shows that garlic may be a great herb to ward off cancer, and also to lower cholesterol. I know several moms who put a few drops of garlic oil into their child’s ear to get rid of an ear infection — this is one multitasking herb!

broccoli pizza crust

broccoli pizza crust

Broccoli Pizza Crust
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Recipe type: paleo, whole30, vegetarian, comfort food
Cuisine: Italian, pizza
Author:
Prep time:
Cook time:
Total time:
Serves: 2
This pizza is grain-free and dairy-free. Follow this recipe for an awesome crust, and feel free to vary the toppings to your liking... after all, a good pizza should make you smile!
Ingredients
  • For crust:
  • 20 oz fresh broccoli florets
  • ½ cup nutritional yeast (I like this kind)
  • 1 cup shredded vegan Parmesan cheese (or you can substitute regular Parmesan)
  • 4 eggs
  • Here's what I topped my crust with:
  • Fresh Basil, sliced and whole leaves
  • vegan mozzarella cheese, cubed
  • pizza sauce (here's an organic one, but it's a bit pricey, so use whatever you like)
  • fresh minced garlic
  • grape tomatoes, halved
Instructions
  1. Preheat your oven to 425°F.
  2. Spread the broccoli florets out onto a parchment-lined baking tray.
  3. Roast in the oven for 20-mins.
  4. Remove from the oven and let cool for a few minutes.
  5. Transfer the roasted broccoli to a food processor and pulse it 10 times or until the broccoli is finely minced.
  6. Transfer the minced broccoli to a large bowl and stir in the nutritional yeast, Parmesan, and eggs. Mush it up good with your hands so it's well-combined.
  7. Split this broccoli dough in half, and form each one into a ball.
  8. Place each ball onto a parchment-lined baking sheet and press into an 11-inch roundish circle, about ¼-inch thick.
  9. Bake 20 minutes.
  10. Remove from oven and, using the parchment paper as an aid, lift the crust on the paper and then carefully flip it onto another piece of parchment paper, put it back on the sheet, and then back into the oven for 15 minutes, or until the edges are starting to crisp up a bit.
  11. Remove from oven and top with a little pizza sauce (you will only want to use about ¼ cup), minced garlic, tomatoes, and vegan cheese.
  12. Bake an additional 15 minutes.
  13. Remove from the oven and top with fresh basil.
  14. Slice and serve.
  15. Enjoy!

broccoli pizza crust

Paleo Fettuccine Alfredo

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This paleo fettuccine alfredo is so creamy and decadent tasting — shhhhh… it’s dairy-free…

paleo fettuccine alfredo

Okay, so I think I really am obsessed with all of the grain-free pasta’s on the market now. I just can’t seem to get enough of them. Here’s another post of a recipe that is so awesome and so satisfying even for the biggest pasta lovers out there (and I’m one of them)! I think I’m officially a Cappello’s junkie — it’s the best grain-free fettuccine out there!
—
I was in a yoga class early this morning. I know I’m supposed to “be present” in the class, but my mind kept going to what I was going to cook for dinner. This delicious paleo fettuccine alfredo was born during a downward dog.

I make faux cream sauces every chance I get. Sometimes I use cashews, sometimes coconut, sometimes some scary ingredients that never get posted here because they taste scary too. This cream sauce is made with cauliflower and it is totally blog-worthy!

So, now we have a grain-free pasta with a dairy-free cream sauce. My kids would run out of the room screaming if they heard I was serving this for dinner. But, don’t judge me or this recipe until you try it… it is awesome! And honestly, I would serve it to any guest in my house. Okay, so maybe I wouldn’t be up front about the ingredients until after they licked their plates clean…

paleo fettuccine alfredopaleo fettuccine alfredo

There are great thing in this paleo fettuccine alfredo:

In Chinese medicine we use cauliflower to aid in digestion and help with constipation. It contains a healthy amount of Vitamin B, Vitamin K and Omega-3 fatty acids and can help fight cancer and cardiovascular disease. Cauliflower also helps the body with detoxification.

In Asian medicine, nuts are known to be good for your brain, heart, skin and reproductive system. Almonds are particularly nutritious. They are a good source of protein and they give you energy. And, they are gluten-free. Almonds will help relieve a cough and asthma and are also good for constipation. So, if you use a grain-free pasta made from almonds, like I did, you get these amazing nutritional benefits too! This fettuccine is made from almonds and the cream sauce has almond milk in it.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, iron, zinc, and selenium to your diet. Nutritional yeast is a complete protein and also contains fiber, so it’s a really good thing!

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

paleo fettuccine alfredo

Paleo Fettuccine Alfredo
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Recipe type: paleo, vegan, pasta
Cuisine: recipe adapted from:Simple Vegan Blog
Author:
Prep time:
Cook time:
Total time:
Serves: 3
This will satisfy you pasta craving... the sauce is creamy and the pasta tastes like delicious traditional fresh pasta... but nothing's as it seems here... so healthy!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 2 large garlic cloves, sliced
  • 1 lb cauliflower florets, sliced or chopped
  • 2 cups almond milk
  • sea salt
  • 3 Tbs nutritional yeast flakes (I use this kind)
  • 1 Tbs fresh lemon juice
  • 9 oz fettuccine (I used Cappello's grain-free fettuccine)
Instructions
  1. Heat the oil in a medium pot over medium heat.
  2. Add the garlic and stir until starting to brown.
  3. Pour in the almond milk and add the cauliflower.
  4. Season with salt.
  5. Bring to a boil, lower the heat to a simmer, cover and cook until the cauliflower is soft, about 15 mins.
  6. Let the pot cool a little bit, then pour the contents into a blender. (Note: when blending hot items, hold a clean dish towel tightly over the top of the blender instead of using the blender's cover -- this will allow the steam to escape so you don't burn yourself.)
  7. Add the nutritional yeast and the lemon juice to the blender and blend the mixture until it is silky and smooth.
  8. Cook the pasta al dente. Drain.
  9. Put the pasta back into the cooking pot and pour in some sauce. Toss, adding as much sauce as you like.
  10. Enjoy!

 

paleo fettuccine alfredo

Cheeseburger Soup

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This cheeseburger soup is dairy-free and it really tastes like a cheeseburger in a bowl!

cheeseburger soup

Everyone is always asking me what my favorite food is and what my favorite recipe is. I can never decide. And I am never indecisive. I am good that way — I can make a decision quickly and confidently… usually. Except when I’m asked this question. But if you ask Steve this same question, he will tell you, without any hesitation, that cheeseburger soup is his all-time favorite meal.

The cheesy flavor comes from cashews and nutritional yeast. When you blend these up with some chipotle chilies for extra flavor… it’s like an awesome cheese sauce coating all of the amazing grass-fed beef in your bowl. It’s like magic!

Words cannot do this soup justice. When I was a fairly new blogger, I posted this recipe and it’s been a favorite ever since. It’s a cheeseburger in a bowl. A cheeseburger in soup form. It’s the most satisfying thing I have eaten in a long long time. And yet, it’s dairy-free and has so many nutrients that you will be doing your body a favor by eating it. Can this all possibly be true? YES!

I can’t take credit for coming up with the idea for this recipe; that credit goes to Kelly at The Spunky Coconut — and it’s genius!

If you like this recipe, you should also try my recipe for Slow Cooker Vegetable Minestrone — after all, having some veggies to balance your meat is always a good thing.

cheeseburger soup

Here are some of the ingredients that make this soup so good for you:

Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I try to buy organic, grass-fed beef whenever possible — and it’s become pretty easy to find it in ground beef form in lots of markets!

Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy then whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, so it’s perfect here.

Chipotle peppers are jalapenos that have been smoked. The ones that come in the can are perfect to use here. These spicy peppers are a good source of vitamin A and potassium. Hot peppers contain more vitamin C than any other vegetable and they are good at fighting off the common cold. Whenever I have a cold I eat lots of hot sauce. So, if you like spice, as I do, use a generous amount of chipotles here. The main component of hot peppers is capsicum. Capsicum actually works with your body and mind to make you feel happy. It’s also good for reducing swelling and can relieve arthritic joint pain. If you have high blood pressure, check with your doctor before eating too many hot peppers because they can actually raise the blood pressure in some people.

Scallions, as I tell you often, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever.

Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….

cheeseburger soup

Cheeseburger Soup
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Recipe type: soup, dairy-free, paleo, whole30
Cuisine: recipe adapted from: The Spunky Coconut
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6
This soup really tastes like a cheeseburger. But it's dairy-free. It's a magical recipe!
Ingredients
  • 1 Tbs extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 large garlic cloves, chopped
  • 1-1/2 lb grass-fed ground beef
  • sea salt
  • For the creamy sauce:
  • 2 cups vegetable or chicken broth (or a combination of whatever broths you have on hand)
  • 1-1/2 cups raw cashews
  • 1 tsp sea salt
  • ¼ cup tomato paste
  • ¼ cup nutritional yeast
  • 1 chipotle chili from a can of chipotles in adobo sauce
  • 1 bunch of scallions, sliced
Instructions
  1. Heat the oil in a large heavy pot.
  2. Add the onions, garlic and beef. Season with salt.
  3. Cook, stirring and breaking up with a spoon until the meat is no longer pink.
  4. Meanwhile, in a blender, combine the broths, cashews, 1-tsp sea salt, tomato paste, nutritional yeast and chipotle chile.
  5. Puree until silky smooth.
  6. Pour the contents of the blender into the pot with the beef. Stir until combined and hot.
  7. Ladle the soup into bowls and top with scallions. Enjoy!

cheeseburger soup

Vegan Macaroni And Cheese

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Yes, you can have creamy mac and cheese and stay healthy… try this vegan macaroni and cheese… it’s so good!

vegan macaroni and cheese

I have been pretty much dairy-free for too many years to count. And, for the last several years I eat mostly grain-free too.
And, honestly, there’s not too much that I feel I’m missing. That is, except creamy pasta dishes.

When I serve something that looks like this vegan macaroni and cheese, anyone who knows me backs up and asks what it’s made of. I can’t say I blame them because I’ve tried to replicate dishes like this with some pretty strange ingredients.

I experiment with lots of creamy pasta recipes. I mean, I do this a lot. Because pasta is awesome. It’s always been my favorite food. It’s the food that I find to be the most comforting food around.

I don’t post most of my experiments because truthfully, a lot of grain-free, dairy-free pasta dishes that are supposed to taste creamy and pasta-like really aren’t that good. But when I find a good one, I get really excited. And this vegan macaroni and cheese recipe is really, really good.

The sauce is made with potatoes, carrots, nutritional yeast, and coconut milk. I know it sounds a little odd, but the texture and look are just perfect. It’s so creamy and the nutritional yeast gives it a cheesy taste. My non-vegan husband ate big bowls of this.

The pasta is made from lentils. Just lentils. This is a great find (see the recipe below for details on this awesome grain-free pasta). The texture really is like traditional pasta… it’s my new favorite pasta.

If you like the feel of this dish, take a look at this recipe for another type of vegan cheesy pasta!

vegan macaroni and cheese

Here are some of the great ingredients in this dish:

Lentils help lower cholesterol, manage blood sugar levels, are high in vitamin B and protein, and have hardly any fat. They are a good source of long-term energy and are very high in fiber. These tiny legumes also help with digestion and they are the perfect protein to eat in the summer because they actually clear the body of excess heat; long ago, cold lentil soup was prescribed for patients with heatstroke or fever.

Potatoes are good at soothing ulcers and neutralizing acid in the stomach and they help relieve constipation. These tubers also can help relieve arthritic inflammation. So, even though sweet potatoes are thought of as the white potato’s more nutrition sister, regular old potatoes can be just what the doctor ordered.

Turmeric is a Chinese herb (Jiang Huang). It is great for reducing inflammation throughout the body. If you suffer from aches and pains in your joints, try turmeric. It can help relieve menstrual pain and some other abdominal pains but, if you are pregnant, ask your doctor before you eat too much turmeric.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, so it’s perfect here.

Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.

In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes.

vegan macaroni and cheese

Vegan Macaroni And Cheese
5.0 from 3 reviews
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Recipe type: pasta, casserole, comfort food
Cuisine: recipe adapted from:Vegan Yumminess
Author:
Prep time:
Cook time:
Total time:
Serves: 4
This mac and cheese really is reminiscent of the creamy cheesy pasta I remember from my childhood. But this one is grain-free and dairy-free.
Ingredients
  • 12 oz cooked pasta (I used this brand of grain-free lentil pasta)
  • 1 med baking potato, peeled, diced
  • 1 large carrot, thickly sliced
  • 1 medium onion, diced
  • 1 Tbs lemon juice
  • sea salt and black pepper to taste
  • ¼ tsp garlic powder
  • ½ tsp turmeric
  • ¼ tsp chipotle chili powder
  • 3 Tbs nutritional yeast (I like this kind)
  • ¼ cup coconut cream from the top of a can of full-fat coconut milk (I buy these in bulk)
Instructions
  1. Bring a medium pot of water to a boil.
  2. Add the potatoes, carrots, and onion.
  3. Boil until the veggies are soft; mine took 13 minutes.
  4. Dip a measuring cup into the veggie cooking water, and save ½ of a cup of it, then drain the veggies.
  5. Place the cooked veggies in a blender with all of the remaining ingredients, except the pasta. Add the reserved cooking water.
  6. Blend until smooth and creamy (I used my Vitamix for this).
  7. Pour the sauce of the pasta and stir until well-combined.
  8. Enjoy!

vegan macaroni and cheese

Vegan Cashew Cream Cheese (Grain-Free Bagel & A Schmear…)

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If you haven’t found a dairy-free spread you like yet, make this vegan cashew cream cheese!

Vegan Cashew Cream Cheese

A bagel and a schmear… really, is there a more delicious breakfast? (Do I sound too New York-ish or what…)

It’s been many years since bagels have had a place in my breakfast rotation. I feel so much better without grains in my diet, that bagels went by the wayside. But I’m trying to fix this. Really I had no choice but to fix it because I really love this recipe.

I made this cream cheese out of cashews and it was so good that I was craving a bagel. And lox. So, what I’m telling you is twofold: One — make this vegan cashew cream cheese. Two make or buy some grain-free bagels and stock up on some lox. You may be eating this several times a week. Maybe even several times a day.

And when I ran out of lox, I ate it with just the tomato and cream cheese…

bagel with tomato (better edit)-1452

When I have time I bake these Grain-Free Bagels, and now, some supermarket even sell grain-free bagels, so I’m set. The ones I make are kind of cake-like but taste good. The ones I buy are crunchier but they have a little bit of cheese in the dough, so I’m torn…

Let’s get back to this cream cheese. It’s really really good. Even Steve, who’s does eat dairy sometimes, thinks it’s great and loves it on the bagels. And, when you add lox and tomato… OMG, we are happy campers.

I ate the sandwich you see in these pictures for lunch when I was by myself. Then there were days that I had some version of the bagel and a schmear for breakfast AND lunch. It started to get a bit out of control. So, now, I try to pace myself. Sunday brunch is enough. OK, maybe once during the week too if no one is looking…

Vegan Cashew Cream CheeseVegan Cashew Cream Cheese

Here’s some reasons to make this cream cheese:

Cashews are really a multi-tasking nut. I use them all the time so I say it all the time: Cashews have a lower fat content than most other nuts. Most of the fat in cashews is unsaturated and is made up of oleic acid; this is the same acid that is found in olive oil, making these nuts a heart-healty choice. For this cream cheese I used raw cashews. I know some of you have a problem finding raw nuts sometimes — I’m happy to try to help you locate them if you need shopping suggestions, so just leave a comment and I will try to help. I buy them whenever and wherever I see them. I’m also lucky enough to live near a Whole Foods, so I sometimes buy them from the bulk bins here.

Nutritional yeast gives things a cheese-y taste without using any dairy and it adds amino acids and Vitamin B, so it’s perfect here.

Lemons are good for your digestion, they help detoxify your body, they balance your pH, and they act as an antibacterial. They also can soothe a sore throat, lessen a cough, and hydrate the body.

Scallions, if you know me, are one of my favorites. In Chinese medicine, the root of the scallion is a healing herb(Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever. And, they make this cream cheese taste more like traditional cream cheese.

Vegan Cashew Cream Cheese (Grain-Free Bagel & A Schmear...)
Print
Recipe type: condiment, spread
Cuisine: recipe adapted from:connoisseurusveg
Author:
Prep time:
Total time:
Serves: about ¾ cup
This cream cheese is dairy-free and vegan. It tastes great spread on a bagel with lox and tomato!
Ingredients
Instructions
  1. Combine all ingredients, except scallions, in blender or food processor. (You will have to stop the machine and scrape down the sides several times, but be patient and it will come together!)
  2. When the cream cheese is smooth, scrape it into a bowl and stir in the scallions.
  3. Spread it on a grain-free toasted bagel with lox and tomatoes!
  4. Enjoy!

 

bagel, lox, and cream cheese collage