All posts tagged: vegan recipes

Pescan: A Feel Good Cookbook by Abbie Cornish & Jacqueline King

What is Pescan? The Easy Way to Eat Well and Feel Even Better!

In the book Pescan: A Feel Good Cookbook Abbie Cornish and I share our favorite healthy and delicious recipes. We also go over basic cooking techniques and batch cooking at home. At the foundation of the book is the way we prefer to cook and eat, choosing foods that are not only tasty, but that also make us feel good. It’s a lifestyle that we both feel changed our lives for the better. We call this lifestyle “Pescan” Personally, eating pescan has given me a newfound sense of freedom around food. I can eat whenever I’m hungry, stop when I’m full, and always feel satisfied and nourished. Gone are the days of counting calories or yo-yo diets. I maintain a healthy weight without ever having to think about it, which is a welcome relief to someone who spent years dieting. I’m able to feed myself and my family in a way that is super nutritious but still feels like a joy rather than a burden. But what is pescan exactly? Read on to find out more… …

Spinach Pasta with Roasted Pumpkin, Pomegranate and Pecans in Sage Garlic Oil

Roasted Pumpkin, Pomegranate and Pecan Pasta in Sage Garlic Oil

Published by Jacqueline King

I came up with this roasted pumpkin pasta recipe as a way to make the best use of the pumpkins that had been decorating my front entryway. I bought a couple of varieties that were new to me this year rather than the traditional jack-o-latern type. When I cut into them with plans to make toasted pumpkin seeds, the color of the flesh inside told me that these pumpkins were made for more decorating doorsteps. I’ve tried cooking those regular pumpkins before and they were flavorless and fibrous, but these brightly colored pumpkins have a smooth, sweet flesh similar to butternut squash. The types to try are Cinderella, Fairytale, Hubbard or Sugar Pie. All you have to do to bring out their rich, sweet pumpkin flavor is roast them with a few spices. You can serve roasted pumpkin as a hearty seasonal side, but here it is paired with earthy spinach pasta, meaty pecans and sweet-tart pomegranate seeds to become a main dish that is not only beautifully balanced in flavor, but also beautiful to look …

Kalettes with Lemon tahini Drizzle and Goji Berrie

Roasted Kalettes with Lemon Tahini Dressing and Goji Berries

Published by Jacqueline King

I’ve been reading about kalettes for a while now and was excited to finally find them live and in person, or at least cut and in person, at the farmers market recently.. Also known as lollipop kale or kale sprouts, they are the latest star ingredient of the veggie world, and with good reason. They are an adorable cross between kale and Brussels sprouts, and like their parents, kalettes are loaded with nutrients and health benefits. Their flavor is slightly less bitter than Brussels sprouts with a mild earthy flavor. You can eat them raw or sautéed, but roasted kalettes are especially delicious! While they’re great dressed simply in olive oil and a little salt and pepper, here they are turned into something really special with a heavy drizzle of spoon-licking good lemon-tahini dressing and a sprinkle of sweet-tart goji berries. This recipe is perfect… As a quick, easy, and colorful side for holiday meals. paired with grains, beans and/or other veggies in a Buddha bowl when you’re feeling run down and need a big antioxidant …

Your New Favorite Weeknight Dinner- Veggie Tempeh Bolognese

Published by Jacqueline King

My aunt recently told me she had tried to make tempeh, but thought it tasted like cardboard. I had to agree with her, on its own it can be pretty bland. However, when prepared the right way it can be a savory, hearty, protein filled base for a delicious meal. She was skeptical, but willing to try a dish that might redeem it for her, so I shared this Veggie Tempeh Bolognese recipe that is one of my weeknight favorites. Later that night she messaged an adorable picture of her toddler gobbling it up with spaghetti and my uncle with an empty bowl and a big smile on his face. Now, he is not what you would call an adventurous eater, so a little white lie was in order. She let him think it was a turkey Bolognese until after he had cleaned his plate. Now it is one of their favorite easy dinner recipes and hopefully it will be one of yours too. This recipe is perfect… When you want a quick, filling, delicious …

Cooking School: How to Make Delicious Oven Roasted Vegetables

Published by Jacqueline King

Roasting in the oven is the easiest way to make the most out of any vegetable. It’s my favorite way to cook veggies for many reasons: It brings out natural sweetness in vegetables giving them a caramelized exterior while keeping the inside moist and tender. It’s versatile, you can use whatever produce is in season at the market. Roasting is the perfect technique for batch cooking or feeding a crowd. Since you cook on a sheet pan, you can make a large quantity all at once. That means you can turn on your oven once, cook up a couple different types of veggies and have them ready to go in the fridge for the rest of the week. (3-5 days) You can roast without a recipe. Every vegetable will be enhanced by the simple addition of olive oil, salt, pepper and a little time in a hot oven. That being said, roasting is a great opportunity to get creative with your favorite spices. Once you are comfortable with the basic technique, you can have fun experimenting …

Orange-Ginger Creamsicle Dream Smoothie

Published by Jacqueline King

This smoothie is so simple to make and ridiculously delicious! It tastes so good, you’ll think it must be bad for you, but actually it’s filled with fiber, vitamin C and a dose of healthy fats. Ginger is known to stimulate the metabolism, boost the immune system, and soothe the tummy, so it’s a wonderful thing to drink in first thing in the morning. The creamy orange flavor always brings me back to childhood and puts a smile on my face, which is a very nice way to start the day. Enjoy! Ingredients: 1-2 Servings 2 Navel Oranges, peeled and broken into segments 1 heaping tsp Ginger, chopped 1/4 cup Cashews, preferably soaked 2-4 hours 1 Medjool Date, pitted 6 Ice Cubes (about 2/3 cup) Blend everything except the ice until smooth in a high-speed blender*. Add ice and blend again. *If you don’t have a high-speed blender you can add 1/4 cup water to get the blades to turn, omit the fresh ginger and use a pinch of powdered ginger instead. The texture will …

Super Nachos with Gooey Sweet Potato Cheese Sauce (Vegan)

Published by Jacqueline King

This is my favorite thing to make when people come over to watch football so I wanted to share it in time for the big game! Everyone loves these nachos and people always ask for the recipe. They are fresh, flavorful and satisfying without being too heavy or greasy. They’re packed with veggies and other wholesome ingredients so they’re super healthy, but still rich and filling. I make a couple of plates of these, one of my big party platters, and big bowls of popcorn sprinkled with truffle oil, sea salt, black pepper and nutritional yeast. This simple menu keeps everyone happy and since you can make most of it ahead of time, you won’t have to spend the whole game in the kitchen. Enjoy! xJacq Ingredients: Serves approx. 6 Cheese Sauce: 1 Sweet Potato 1/4 cup Raw Cashews, soaked 2-4 hrs and rinsed 1 1/4 cup Hot Water 2 Tbsp Nutritional Yeast 2 Tbsp Tapioca Flour 1 1/2 tsp Apple Cider Vinegar 1 tsp Dijon Mustard 1 Garlic clove 3/4 tsp Kosher Salt 1-2 tsp …

Sweet Salted Caramel Cashew Milk

Published by Jacqueline King

The simplest salted-caramel drink is just too delicious to be true. Try it next time you’re craving something sweet and you’ll be shocked that two little dates can add so much caramel goodness to your milk. A little pinch of sea salt just gives it that finishing touch to balance the flavor. All of the ingredients are high in minerals plus you get filling fiber from the dates and heart healthy fats from the nuts. It’s an energizing refined sugar free treat which makes it a great afternoon pick-me-up or post-workout choice. Kids love the sweet taste of this one too. It’s so much better than those drinks made with artificial flavors. Enjoy! xJacq Ingredients: 1 serving 2 medjool dates, pitted 1/4 cup cashews, soaked 2-4 hours and rinsed 3/4 cups filtered water pinch of sea salt If your blender is on the weaker side, chop the dates. Blend all of the ingredients until smooth in a blender, serve over ice.

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 …