All posts tagged: vegan recipes

Carrot Lox and Beluga Lentil Caviar on Buckwheat Blinis with Lemon Cashew Creme Fraiche

The holidays will be here in no time, so I wanted to start writing some special small-bite recipes for you. Forget the fried or frozen hors d’ oeuvres. We’re talking party food you can feel good about! Here we have a plant-based version of a traditional canapé. It’s fun to use these ingredients in an unexpected and playful way. The carrots and lentils taste like the ocean thanks to the nori sheets and sea salt. The blini are made with nutty brown rice and earthy buckwheat flours, and you get creaminess and a bright citrus flavor in the lemon cashew crème fraîche. Together these flavors add up to an irresistible little package both you and your guests will love! Enjoy! xJacq Ingredients: Makes approximately 16 For Lox: Preheat oven to 400* 2 large carrots 2 Tbsp Miso Paste 1 Nori Sheet 3 cups water 1 tsp Liquid Smoke For Caviar: 1/2 cup Beluga Lentils 1 1/2 cup Water 1 Nori Sheet 1 tsp Sea Salt For Lemon Creme Fraiche: 1 cup Raw Cashews, soaked 2-4hrs …

High Protein Black Bean Brownies! You won’t believe how good they taste.

Published by Jacqueline King

After reading a friends post about delicious black bean brownies, I knew I wanted to try them for myself. When I read the recipe, however, I realized it contained a lot of butter and eggs. I figured if I was making “healthy” brownies, I wanted them to be dairy-free and suitable for plant-based diets, so I would have to make some adjustments. I tried to adapt the original recipe and it turned out to be a dry, crumbly baking fail. I looked at other vegan black bean brownie recipes online, but to be honest, I didn’t like the looks of them. They didn’t look like real brownies in the pictures, so I didn’t bother trying them. It was back to the drawing board. After a few more attempts (OK, 6) I finally came up with a recipe for these gorgeous things. They have the perfect balance of ingredients to satisfy your sweet tooth, while still being packed with nutrients. When I finally got the recipe right I must admit I was feeling pretty sassy. One of the …

Quick & Delicious Superfood Chocolate Mole

Published by Jacqueline King

Mole is one of the most delicious and exciting sauces in the world in my humble opinion. It has such complexity of flavor and is surround by lore. It evokes images of old mexican ladies grinding spices and simmering chiles for days. Now, the chef in me loves the idea of cooking up an old traditional family recipe for hours on end, but the busy real-life working girl was looking for a simpler process. What I came up with is this raw version that (unbelievably!) can me made completely in a blender without missing out on all the savory flavor and spice. When I say this is a “quick” mole, keep in mind that it’s a relative term . You still have to measure out quite a few ingredients, but that shouldn’t take more than 20 minutes and I promise it’s well worth it! I tried to make a recipe with fewer components, but there is really no way to get an authentic flavor without the diversity of spices and other ingredients. Hopefully you’ll have …

Strawberry Rose Cashew Milk

Published by Jacqueline King

I found fresh local strawberries at the market for the first time this year and was inspired to come up with this gorgeous, grown up version of strawberry milk. This is nothing like the powdered, bunny labeled version of your youth. The flavors are beautifully delicate and so satisfying. It reminds me of an English garden in springtime, and what could be better than that? Cashews are a good source of protein, fiber and antioxidants and rosewater is anti-inflammatory and a mood enhancer, so this delicious drink makes you feel both full and happy! Though lavender became a popular flavor with chefs in the US a few years back, rose is still a little less common. Rosewater is available, however, at many supermarkets, usually in the baking section near the vanilla extract or in the middle eastern food section. You can also find it online at Thrive Market. I absolutely love the scent and flavor, but it is very concentrated so be careful to only add 1 drop at a time! If you don’t finish up the bottle …

Zucchini Noodles with Quick Marinara and Creamy Cashew Parmesan Sauce

Published by Jacqueline King

This is such a delicious and healthy plant-based and gluten-free alternative to pasta! Everything comes together really quickly and the gooey cheese sauce tastes rich and decadent even though it contains only 2 tablespoons of cashews per serving. The secret to its texture is tapioca flour which comes from the starchy cassava plant. You get the nutty parmesan flavor from nutritional yeast which is one of the only vegan sources of vitamin B12. Using simple zucchini noodles means that even though this dish is really satisfying, it never feels too heavy like traditional creamy pasta dishes. Zucchini noodles also give you a lot more vitamins and have about 1/5th the calories of regular pasta. It’s one of my favorite recipes to make for lunch or weeknight dinners, I’m sure you’ll love it too. Enjoy! xJacq Ingredients: 2 Serving Marinara: 1 14oz. can fire-roasted tomatoes 2 Garlic cloves 1/4 Yellow Onion 1/8 tsp Agave Syrup 1/4 tsp each Kosher Salt, Black Pepper and Dried Oregano Cheese: 1/4 cup Raw Cashews, soaked and rinsed* 1 cup Warm …