All posts filed under: Vegan

Spiced Sweet Potato Puree

This wonderful purée adds a ton of flavor to any dish. The consistency is thinner and smoother than a traditional mashed sweet potato, but thicker and creamier than a sauce. One of the awesome things about sweet potatoes is that they are less starchy than regular potatoes so they don’t get gummy in the food processor or blender; which means once your sweet potato is cooked it only takes a couple of minutes to transform it into this spicy golden puree. I love to serve it spread out on the plate under roasted or sautéed veggies, tofu or fish dishes. It turns ingredients which might otherwise be a little bland into an exciting meal without adding a single drop of oil. In fact, the sweet potato and spices are both a super nutrient-dense additions to your menu. Plus they and add a beautiful pop of color. Try it with my Maple Glazed Acorn Squash and/or some sautéed greens. Enjoy! xJacq Ingredients: 4 Servings 1 large sweet potato (approx. 1lb 3oz) 1/2 cup Almond or Cashew Milk 1/4 …

The Perfect Vegetarian Main Dish for The Holidays- Stuffed Maple Glazed Acorn Squash

Published by Jacqueline King

Every year there is the question of what vegetarian main dish to make on Thanksgiving. I’m always looking to serve something that feels extra special, but that isn’t too complicated on an already busy holiday. In the past I’ve made dishes that turned out well, but still kind of felt like one more side. I decided to do a little recipe testing ahead of time this year and came up with this dish that deserves to be the center of attention. It’s beautiful, flavorful and hearty. It’s super satisfying because it’s full of protein and fiber. Maple, pecans, cranberries, and warming spices like cinnamon and nutmeg make it the perfect dish for fall. It’s simple to make, but using the acorn squash as bowls makes for an impressive presentation. The filling comes together easily while the squash roasts. This is the kind of meat-free main dish that will make a carnivore feel jealous if there is not enough to go around. I really can’t wait for you to try it. I’ve made it two more times …

Creamy, Gooey Cashew Mozzarella

Published by Jacqueline King

Sometimes you just want to yell “Cheese Please!” so if you’re avoiding dairy it’s best to have some fabulous plant-based versions that you can throw together when you want need a gooey, melty cheesy fix. This cashew mozzarella is perfect on Pizza, Lasagna, Pasta and as a topping for grilled veggies or steamed broccoli. It’s one of my favorite non-dairy cheeses to make because it requires only a little bit of cashews. A lot of recipes are made almost completely of nuts which can be a little too rich, not to mention pricey! It takes just a few minutes to make and uses simple wholesome ingredients, unlike a lot of the processed non-dairy cheeses at the market. Tapioca flour helps thicken this cheese and gives it a creamy, melted texture. It comes from the root of the cassava plant and is naturally gluten-free. The cheesy flavor comes from the nutritional yeast which has an almost parmesan-like taste. Nutritional yeast is a deactivated yeast that is high in B vitamins. Make sure you don’t mix it up with brewers …

Watermelon Radish with Avocado Cream, Snap Pea and Baked Tofu

Published by Jacqueline King

For those of you that follow me on social media, you know that I had a canapé assignment for my plant-based cooking program at Rouxbe Cooking School. My last assignment was to have a party and make five small-bite appetizers to serve. That’s my kind of final! I was really pleased with how each one turned out, but if I had to pick a favorite, this would be it. It’s spicy, creamy, citrusy and meaty (from the tofu) all in one bite. It’s super flavorful, light and nutritious. I also love how beautiful it looks on a serving platter. It’s completely raw, so you can make this recipe quickly and still totally impress your guests. Baked tofu is denser and more savory than traditional tofu and you can find it at stores like Whole Foods and Trader Joe’s. Black sesame seeds look cool, but can be a little hard to find. You can stick with plain white sesame seeds or use a sprinkle of black lava salt in their place. I like to use Organicville Sriracha …

Chocolate-Orange Blossom Mousse with Toasted Coconut Chips and Pomegranate Seeds

Published by Jacqueline King

These sophisticated, sweet and creamy mini-mousse cups pack a superfood punch. Avocado, spirulina and cacao are some of the most nutrient-dense ingredients on the planet, but they come together in a treat that tastes of pure chocolate decadence. Orange blossom water adds a delicate floral note and can be found next to rose-water in that baking section or Middle Eastern aisles of supermarket. Spirulina is a blue-green algae that is very high in amino acids and balances the sweetness of this dessert with its earthy flavor. It can be found in the herbal supplement aisle of natural markets and health food stores. My favorite toasted coconut chips to go along with this recipe are the crunchy, spicy Made in Nature Ginger-Masala Toasted Coconut Chips. This the perfect recipe to make for a cocktail party since it takes only a few minutes to throw together in the blender. It’s so nice to serve something sweet and delicious without it being too rich and heavy. Your guests will love it! I use little glass espresso cups for serving, but shot …

REAL FOOD FAST- The Go-To Super Smoothie Bowl (Only 3 ingredients!)

Published by Jacqueline King

I am, by nature, more of a night owl than a morning person, so in the early hours I’m not often in the mood to cook up an elaborate breakfast. Smoothies have been one of my breakfast go-tos for quite a while now. I love that you can whip one up, pour it in a cup, and head out the door. Lately though, I have been making my morning smoothie a sit down experience with this easy smoothie bowl. There is something a little more satisfying in taking the time to sit down and eat your breakfast with a spoon enjoying different tastes and textures, rather than simply sipping it through a straw. It’s also really nice to take a few minutes to be present and arrange all the toppings and make something really beautiful for yourself in the morning. Even with the artful arranging it takes less than 5 minutes to put together. Once blended you can add a limitless variety of toppings so each bowl is deliciously different. The basic recipe consists of only 3 …

The Best Vanilla Coffee Creamer Ever!

Published by Jacqueline King

This really is the best vanilla coffee creamer ever! I know that’s a bold claim but it’s true. Waking up is a little sweeter with a splash of this rich & creamy goodness in your morning joe. It’s all natural and packed with antioxidants and minerals. Cashews are an excellent source of copper, and a good source of phosphorus, magnesium, manganese, and zinc. The vanilla gives it an incredible fragrance and flavor. What it doesn’t have are any of the weird additives, preservatives or ingredients like palm oil that you find in the store-bought non-dairy creamers. This is one of the basics that I always have in my fridge. Hopefully it will be one of your favorites too. Enjoy! Ingredients: makes 2 cups 1/2 cup cashews soaked in water 2-4 hrs 1 1/2 cups filtered water 1 vanilla bean, split down the middle* 1 tsp maple syrup sea salt Drain and rinse the cashews in a strainer. Add to a blender along with the water and blend starting on low then bringing up to high speed until …

REAL FOOD FAST- Zucchini Noodle Pesto Pasta with Cannelini Beans & Sun-Dried Tomatoes

Published by Jacqueline King

This is another in my Real Food Fast series of healthy and delicious recipes that take 10 minutes or less to whip up. This flavor packed dish is a nutritious plant-based, gluten-free alternative to traditional pasta that leaves you feeling full and satisfied thanks to all the fiber, plant protein and heart healthy fats. Zucchini and summer squash also happen to be some of the lowest calorie vegetables around meaning this is the perfect kind of dish to help maintain a healthy weight. You can get a spiralizer to turn your veggies into noodles online or most places where they sell kitchen appliances. I use the 4-blade spiralizer from Paderno which has settings for angel hair, spaghetti and shoestring noodles plus a blade for accordion cuts. Angel hair and spaghetti sized noodles work well for this. If you don’t have one however, don’t worry! You can use a regular vegetable peeler to make thin, wide pappardelle noodles. Just press down firmly along the length of the zucchini to make the noodles with your peeler. This …

Thick and Creamy Avocado Ranch Dressing- Better than the Original!

Published by Jacqueline King

This Avocado Ranch is an updated version of my favorite ranch dressing recipe from before I went dairy free. That one called for buttermilk and mayo. Instead, we use avocado, nut milk and apple cider vinegar to create a creamy texture and bright flavor that is even better than the original! The myriad of healthy fats and nutrients found in avocados – oleic acid, lutein, folate, vitamin E, monounsaturated fats and glutathione among them – are believed to help protect your body from heart disease, cancer, and even some brain diseases. That’s why so many consider it a superfood. Fresh onion, garlic and herbs make all the difference in any ranch dressing flavor-wise and pack a surprising amount of nutrients and health benefits of their own as well. Creamy Avocado-Herb Ranch Dressing This will beat any bottled dressing hands down and takes just a few minutes to throw together in a blender. This recipe makes a very thick, creamy dressing, to make it more fluid simply add more milk. In the unlikely event you have any …

Artichoke Hummus with Za’atar

Published by Jacqueline King

All of these ingredients are available at most major super markets with the exception of the middle-eastern spice blend called za’atar which is found at specialty or ethnic food shops or you can make your own. If that proves too challenging, don’t worry, this hummus is great on its own or you could add some fresh cilantro on top instead. I prefer to use artichoke bottoms (crowns) in this recipe so it comes out very smooth, but artichoke hearts work well too. Ingredients: 4 cups boiled or 2 cans Garbanzo Beans 1 can artichoke Bottoms (or hearts if unavailable) 1/2 tsp salt 1/2 tsp Chili Powder or Paprika 1/2 tsp cumin 1/2 tsp white pepper 2-3 Garlic Cloves 1/4 cup Olive Oil 1/2 cup Vegetable Broth 1/4 cup Tahini Juice of 1/2 Lemon 2 tsp Za’atar (optional) Reserve two tablespoons of Garbanzo Beans and 2 Artichoke Bottoms or 3 hearts for garnish. Place all remaining ingredients except Za’atar into a blender or food processor and purée until smooth. Place in serving dish and sprinkle with …