plant-based

Roasted Red Pepper Alfredo Sauce

karenwpullen Pasta, Recipes, Sauces and dressings , , ,

So easy, so delicious. It’s great on pasta, vegetables, or even as a soup if you add two cups of vegetable broth.

Prep Time10 minutes
Cook Time10 minutes
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Roasted Red Pepper Alfredo Sauce

Course: Sauces and dressings
Servings: 6 1/2-cup servings

Ingredients

  • 2 cups cauliflower
  • 1 12-oz jar roasted red peppers about two
  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 cup cooking liquid from boiling cauliflower and cashews

Instructions

  • Bring a pot of water to a boil, add the cauliflower and cashews. At the same time, if you’re serving this with pasta, you can cook it in another pot.
  • Drain the jar of red peppers.
  • When the cauliflower and cashews are soft, add them into a high-speed blender like a Vitamix with 1 cup of the cooking liquid. Add in the nutritional yeast, garlic, salt, and roasted peppers. Blend sauce on high until completely smooth.
  • Toss pasta with sauce and enjoy!

Notes

This is a ridiculously easy sauce that goes on everything. A great way to get a cruciferous vegetable onto your plate.
You can store this alfredo in the fridge for 3-4 days.

Carrot Dogs & Chili Sauce

karenwpullen Main Dishes, Recipes, Sandwiches, Snacks, Dips, and Smoothies , , ,

Hot dogs are a distinctly unhealthy food. Made from slaughter “by-products”, they contain saturated fat and sodium, contributing to higher cholesterol and blood pressure numbers. The main reason to avoid them, though, is the increased cancer risk they pose. Processed meats are classified as a Group 1 carcinogen.

So what’s one to put in a bun that’s equally juicy, salty, and smoky?

Carrots! Shaped like a hot dog, marinated overnight to taste like a hot dog, grilled, and served with all the toppings.

Prep Time10 minutes
Cook Time10 minutes
Marinating Time8 hours
Total Time8 hours 20 minutes
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Carrot Dogs

Boiled carrots are marinated then grilled.
Course: Main Course, Snack
Servings: 4 carrot dogs

Ingredients

  • 4 carrots
  • ¼ cup soy sauce
  • ½ cup vegetable broth or water
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 2 teaspoons garlic powder
  • 1 teaspoon liquid smoke
  • 1 teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika

Instructions

  • Cut the ends from each carrot to make it the same length as a hot dog bun. Round off the ends. Boil the carrots for about 10 minutes until they can be pierced with a fork but are not soft.
  • Combine the other ingredients to make a marinade.
  • After the carrots are cooked, put them in a container and cover with the marinade. Marinate 8 – 24 hours in the refrigerator.
  • Carrots can be grilled or sautéed in a frying pan. Serve in a hot dog bun with your choice of toppings.
Prep Time5 minutes
Cook Time10 minutes
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Chili Sauce

Course: Main Course, Sauces and dressings, Snack
Cuisine: American
Servings: 0

Ingredients

  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 can lentils, drained or 1 1/2 cups cooked lentils
  • 1 16-oz can tomato sauce
  • 2 tablespoons chili powder
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes

Instructions

  • Sauté the onion and garlic until soft. Add a tablespoon or two of water if they start to stick.
  • Add the remaining ingredients and stir to combine.
  • Simmer 7 – 10 minutes to combine flavors.

Notes

This chili sauce is great for carrot dogs, other vegan hot dogs,  or chili cheese fries.
It would also be good mixed with cooked macaroni.

Strawberry Shortcake with Whipped Aquafaba

karenwpullen Breakfast, Desserts, Recipes, Snacks, Dips, and Smoothies , , ,

Make biscuits without butter? Whipped topping without cream? Absolutely!

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Strawberry Shortcake with Whipped Aquafaba

Course: Breakfast, Dessert
Cuisine: Vegan
Servings: 0

Equipment

  • stand mixer

Ingredients

Biscuit

  • 1 ½ cups whole wheat pastry flour
  • ½ cup almond flour You can grind almonds in a food processor to flour consistency.
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 dash nutmeg
  • 1 teaspoon salt
  • 1 cup plant milk unsweetened
  • 1 tablespoon apple cider vinegar

Strawberries

  • 3 cups sliced strawberries
  • 2 tablespoons sugar

Whipped Aquafaba

  • 1/2 cup aquafaba Aquafaba is the liquid from a can of chickpeas. Look for low-salt.
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla
  • 1/2 cup confectioner's sugar Or to taste.

Instructions

Biscuit

  • Make sour milk by mixing the vinegar with the plant-based milk; let sit for a few minutes.
  • Preheat the oven to 450° F.
  • Mix all the dry ingredients together and add the soured milk.
  • Drop spoonfuls onto a baking sheet lined with parchment paper.
  • Bake for 11 minutes until browned.

Strawberries

  • Add the sugar to the strawberries and let sit so that they release some juice.

Whipped Aquafaba

  • Using a stand mixer, whip the aquafaba until it is foamy. The main reason for the stand mixer is that the liquid needs to be mixed for ten minutes.
  • Add the cream of tartar and whip another five minutes. It should be fluffy.
  • Add the vanilla. Continue to whip and add the sugar slowly.
  • Whip another 5 minutes. Ten minutes total seems like a long time but it is necessary in order to get the topping to stay fluffy.

Notes

To assemble, split a biscuit in half. On the bottom half, layer strawberries and whipped topping. Add the top half then more strawberries and topping.
The whipped aquafaba will stay foamy for perhaps an hour but eventually will lose its fluff.  It can be frozen, however.
This recipe makes a lot of whipped topping – at least 4 cups. So freezing some is a good option to have.