Cheezy Sauce

Hey folks,

Here is an extraordinarily simply warm "cheese" sauce. I had steamed some broccoli the other night and wanted to top it off with something creamy, so I whipped together this sauce. It features nutritional yeast - an extremely beneficial, healthy ingredient, not to mention delicious. I use this stuff on lots of foods. It makes anything better. Its cheesy flavour make it the perfect base for this sauce. Warning : for you die-hard cheese lovers, this does not taste like cheese sauce, but it has a similar texture and taste. It is by no means a cheese imitation, just a lovely alternative.

Ingredients:
(Enough for 1 head of broccoli)

1/2c plain almond milk
1/2c nutritional yeast
1tsp salt
1/2 tsp pepper
1tsp chilli powder

Directions:

1. In a small sauce pot, whisk together the nutritional yeast and almond milk over medium heat until the mixture comes to a simmer.
2. Add in the salt, pepper, and chilli powder and whisk until well combined.
3. Leave on stove for about 2 minutes them remove and poor! Best served warm, preferably over veggies. Nomz.

Stay cheesy, friends.

Tropical Smoothie Bowl

Summer timez calls for smoothie timez. Here is fruity and tropical smoothie, all the flavours are fab. Mango, Kiwi, Banana… you really can't go wrong. Drink up, friends.

Tropical Smoothie

Ingredients:

3 Kiwis

1 Banana

1/2c Mango

3/4c Cold water

1tbsp Chia seeds

Goji Berries & unsweetened shredded coconut to garnish

Directions:

1. These directions are super easy and quick- toss in all the ingredients in a blender and blend. Pour into bowl or cup, top with garnishes and drink.

Stay Quenched, friends.

Cilantro Fries

Hello my rabbit friends- Here is a fun, summery side for all those BBQ evenings or even just a late night snack. Everyone loves potatoes. They are so versatile and wonderful. I like fries just as much as the next person, but I'm not a fan of the deep-frying aspect, so I bake instead! This version of fries comes as quilt-free as they can. There is still oil, but it isn't overwhelming. The addition of cilantro to kick-up these potatoes give them a nice, fresh and light yet full flavour boost. Here it goes:

Cilantro Fries

Ingredients:

2-3 Russet potatoes
1 tbsp fresh cilantro (cilantro paste would work as well)
3/4 tbsp grapeseed oil or sunflower oil
salt & pepper to taste (I like using pink himalayan rock salt and fresh cracked black pepper)

Directions:
1. Preheat the oven to 400 degrees.
2. In a baking pan toss in the cut potatoes, cilantro, oil, salt & pepper until potatoes are well coated.
3. Spread the potatoes out evenly across the pan, ensuring none of them are over top of each other.
4. Put the fries in the oven and let bake for 12 minutes.
5. Take out, let cool and serve. I really like dipping them in hot sauce. The freshness of the cilantro and kick of the hot sauce compliment each other very well.

Stay kickin, potato lovers.

Pepper Zucchini Alfredo

Pasta posts two days in a row! Here is a quick and easy pasta recipe using Soul to Bowl Vegan Alfredo. I love this product so much- it's quick, easy and just scrumptious. Adding some veggies to it makes it that much better! Here it is folks:

Pepper Zucchini Alfredo

Ingredients:

For the sauce:

1/2c Soul to Bowl vegan "alfredo" sauce
1/2 red bell pepper, diced
1/4 zucchini, quartered
2 tsp cracked black pepper
1/2tsp cayenne pepper
1tsp chilli powder

For the pasta:

I like using red adzuki bean pasta, or red&white quinoa pasta - but any variety works!

Directions:

1. Put the sauce on the stove and bring to a simmer on medium heat.
2. Toss in the veggies and spices and stir every 3-4 minutes, leaving on medium heat.
3. After about 9 minutes, turn the stove off and toss in cooked noodles.
4. Mix the noodles in until well coated, serve and munch.

Stay peppery, cool cats.

Zucchini Tomato Pasta

After a long day out and about,  a nice plate of paste is one of the most wonderful things. I've recently fallen in love with Red Adzuki Bean pasta. It's low in carbs, full of protein, and oh-so tasty! I whipped together a simple little tomato-based sauce to go with it and my hunger was satisfied. Here is the recipe, you fine folk:

Zucchini Tomato Pasta

Ingredients:

For the sauce:

1 medium tomato, diced

1/2 small zucchini, cut into quarters

1/4c water

1 1/2tsp turmeric

1/2 tsp cayenne pepper

a dash of salt & pepper to taste

Directions:

1. Bring the tomatoes and water to a simmer and mash them until a saucy consistency is reached. 

2. Toss in the zucchini until it's softened a bit.

3. Add in the spices, stir and let sit for about 5 minutes.

4. Add the cooked pasta into the sauce pot and mix until well coated.

5. Top off with some nutritional yeast then serve and enjoy!

Stay saucy.