I love love love this sauce! It is thick, rich and has amazing flavour. It is very simple and quick to make. Made it under 35 mins from start to finish including pasta.
- 1 Large shallot or 2 small shallots
- 2 Cloves of garlic
- 1 tsp Coconut oil (or any other oil you prefer to cook in)
- 1 can Crushed tomatoes (approx 5-6 peeled and seeded fresh tomatoes)
- 1/2 Medium head of cauliflower (1 cup cooked and mashed)
- 1 tsp Garlic Powder
- 1 tsp onion powder
- 2 Tbsp Basil
- 1/2 cup Vodka (optional, but adds so much deliciousness)
- 1 3/4 cups Vegetable broth
- 6 button mushrooms (add more to your liking)
- 3 Bay leaves
- salt and pepper to taste
- Finely chop shallots and garlic, saute in coconut oil with salt and pepper. Once shallots and garlic start to caramelize add sliced mushrooms. Continue to saute for another minute or so. (This is a good time to start water for pasta)
- Add vodka to the pan with mushrooms, garlic, shallots and simmer until half the liquid is reduced. Once it has reduced, add 1 1/2 cups of vegetable broth, basil, bay leaves, garlic/onion powder and tomatoes to the pan. Simmer on low. (If pasta water is boiling, get pasta cooking now)
- While the marinara simmers, steam cauliflower in a bit of water (1/4 cup) until fork tender (I like to steam mine in separate pot but this can also be done in the microwave, however you prefer).
- Once Cauliflower is fork tender, drain and add the cauliflower as well as the remaining 1/4 cup of vegetable broth to the blender. Blend until smooth. Set aside.
- Remove the bay leaves from the marinara sauce!!! Bay leaves are not edible, this step is crucial. Drain Pasta.Mix in the cauliflower puree to the marinara sauce, this will thicken the sauce and create a creamy texture. Add to your pasta and enjoy!
I love this rice bowl. It is super easy and great if you need to clean out your veggie drawer in the fridge! Mix your favorite vegetables with salsa and you are good to go. This recipe took about 40 mins from start to finish.
- 2 Peeled Carrots, diced
- 2 Celery Stalks, diced
- 1 can organic Black Beans
- 3/4 cup Diced Onions (I always use white onions, just because they have less natural sugar, but any onion will do)
- 2 Garlic Cloves, miced
- 3 Full leaves of Kale, chopped
- 1/2 cup Corn Kernels (I prefer straight off the cob but frozen or canned works just as well)
- 3/4 cup peas
- 1/2 Avocado
- 1/4 cup water
- 1 Tbsp Lime Juice
- 1-2 Tbsp Cholula sauce (Siracha works well too, alter ratio according to the amount of heat you like)
- 1/2 tsp Chilli Powder
- 1/4 tsp Salt
- 1/2 tsp Cilantro (optional, but does give a nice flavour)
- 1 cup Cooked Rice
***I like to add salsa to my Rápido Rice Bowl. Tortilla chips would also be deliciousaddition. If you are non-vegan and do not have an allergy, cheese would also be good. However Daiya is a non-dairy cheese alternative you could use or my Nut-Free Cheese Sauce.
- Sauté onions and garlic until transparent.
- Add carrots and celery with water to the pan with the garlic and onions. simmer until the water is gone and the carrots are al dente (slightly crunchy).
- Add the remaining vegetables and beans to the mixture. Do Not add the avocado.
- Add all spices, hot sauce, and lime juice
- Portion out rice and add some of your Rápido mixture to the rice. Add the avocado to the top along with you favorite salsa. Enjoy the Fiesta in your mouth!
A easy breakfast with a minimal amount of ingredients. This recipe took about 20 mins to make and made about 6 slices of french toast.
I like to add whipped topping to mine, recipe below.
- 2 Ripened bananas
- bread of your choice. ( I love the organic whole wheat Bread Co. bread), I recommend using a more dense bread otherwise the french toast turns soggy
- 1/4 cup of non-dairy milk
- 1/4 tsp almond extract and vanilla extract (if you prefer one over the other just add 1/2 tsp of it)
- pinch of salt
- 1/8 tsp clove
- 1/4 tsp all spice
- 1/2 tsp maple syrup (optional)
- 2 tsp coconut oil (for the pan)
- Pre-heat a pan on medium temperature, as well as the oven at 350°F
- Mash bananas with a fork in a flat bottom dish (I used a cake pan) until all lumps are smooth.
- Add milk, almond and vanilla extract, all spices (including salt) and maple syrup. Whisk together until you get a runny pudding or pancake batter consistency. Let the mixture sit for a minute or two.
- Before starting a batch of french toast on your skillet or pan, be sure to add some coconut oil (or oil of your choosing).
- Dip bread into batter mixture. If your bread is thick sliced or dense let it soak a tiny bit before flipping over. If you are using basic bread quickly dip both sides. Add to the heated and oiled pan.
- The sides should get a slight crisp to them and there will be some “burnt” looking parts to the bread face, this is okay. If you feel you cannot keep this on the pan any longer without burning it but the inside of the french toast is still a bit wet. Put it in the oven for the rest of prep time or about 10 mins.
- Serve with maple syrup or fruit.
Vanilla Coconut Whipped Topping
- Can of refrigerated over night coconut milk
- 1/2 tsp vanilla extract
- Add the top layer of coconut milk to a bowl (the white creamy coconut). Try to leave out the liquid from the can but save it for other recipes.
- Add the vanilla extract (or you could melt vegan chocolate chips and add it to this for chocolate whipped cream). Whip with an immersion blender until creamy smooth.
*** This can be made the day before just be sure to cover and refrigerate.
This sauce is quick, easy and delicious. It took about 30 mins all together for prep and cooking.
- 1 medium head of cauliflower
- 1/2 medium white onion (approximately 1/2 cup)
- 3 cloves of garlic
- 1/2 tsp of mustard
- 1 cup of non-dairy, unflavoured milk (I always use “Earth’s Own Almond Fresh” almond milk)
- 1 bay leaf
- 3/4 tsp of basil
- 1/4 tsp of parsley
- 1/2 cup of Nutritional Yeast
- 1 Tbs of lemon juice
- 1/4 tsp of Himalayan Salt
- Salt and Pepper to taste
- Saute onions garlic and bay leaf in a large pot (keep in mind the cauliflower will be added to this, make sure pot is large enough to accommodate this). Sauteing can be done with either oil or water (I used water), add salt and pepper.
- While the onions, garlic and bay leaf saute, cut up cauliflower. keep as much of the stem as possible. (The smaller the pieces the quicker they cook but be sure to be consistent). I cut mine into approx 1/2″ thick slices and then in half.
- Add enough water to the sauteing garlic, onions and bay leaf mixture to cover the cauliflower
- Once cauliflower is easily poked with a fork, drain and remove the bay leaf. Add this along with the remaining ingredients to the blender. I use a Vitamix and it only took a few seconds to break the cauliflower down to a creamy consistency.
- Add sauce to your favorite pasta. My favorite is GoGo Quinoa. It’s vegan, organic, gluten free and is oil free.
*** I feel that this sauce is subjective to the person making it. If you feel it is too bland add some garlic powder, more mustard or extra salt and pepper. If you would like some kick, try smoked paprika! Yummm.
This nut-free “cheese” sauce will go great on potatoes, broccoli, pita chips, any place where creamy cheese is needed really.
This recipe is derived from a recipe I found on veganyumminess.com.
- 2 cups of mashed potatoes (peeled if anything other than new white potatoes)
- 2 medium carrots peeled
- 1 cup of nutritional yeast
- 1-2 Tbsp lemon (you can also use lime or 1 Tbsp of apple cider vinegar)
- 1/3 – 1/2 cup of water
- 2 Tbsp mustard (or 1 Tbsp of mustard powder)
- Salt to taste
*** Optional 1 Tbsp coconut oil
*** Optional spices to add: chipotle, paprika or my favorite, “Cholula” sauce.
- Cut up carrots and potatoes and boil together in a pot until fork tender. Drain.
- Add all ingredients, including the potato and carrots to a blender. (If having troubles blending add a bit more water).
- Serve and enjoy
***add extra nutritional yeast if you feel the sauce is not thick enough. Add more zing with extra lemon or mustard depending on how you like your cheese sauce.