Vegan Alfredo

 Detoxinista and The Vegan 8

• 1 tablespoon olive oil
• 1 small yellow onion , chopped
• 4 garlic cloves , minced
• 1 cup whole cashews (not roasted or salted)
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 ½ teaspoons fine sea salt (I use Real Salt brand)
• ½ teaspoon ground black pepper
• Add 2 T nurtitional yeast (from Vegan 8)
• 
  
• Heat the olive oil in a skillet over medium-high heat and saute the onion until it's soft and translucent. This should take 5 to 8 minutes. Add in the garlic and stir until fragrant, about 1 more minute. Remove from the heat.
• In a high-speed blender, combine the cashews, water, lemon juice, vinegar, salt, and pepper. Add the sauteed onions and garlic, then blend until very smooth. The sauce should look creamy, without any visible chunks of cashews.
• Serve this alfredo sauce over your favorite cooked pasta, then adjust any seasoning to taste. The noodles will dilute the flavor of the sauce, so you may need to add more salt and pepper, as needed. (This recipe makes enough to coat one pound of pasta.) Leftover sauce can be stored in an airtight container in the fridge for up to 5 days.

Peanut Butter Bars

Six Sisters Stuff

Original recipes (SNGL- Single)  Makes 24 bars- makes half cookie sheet 

Double (DBL) makes 48

-------------------Cooked Peanut Butter Bars---------------------

DBL           SNGL

2 C           1 cup butter softened (or any mixture of different oils- coconut, nut butter- sunflower seeds, almonds, cashews, olive oil)
--------------1 cup sugar (I usually dont add this, I just add the brown sugar)
2 C           1 cup brown sugar firmly packed (could use maple syrup)
1/4c          One time I added 4 T of molasses
2 t             1 teaspoon vanilla extract
4               2 large eggs
5 C           2½ cups peanut butter divided
4 C           2 cups old fashioned oats
4 C           2 cups flour
2 t             1 teaspoon baking soda
2 t             1 teaspoon salt

Frosting

1/4 cup butter softened, plus 3 T peanut butter and 3 T coconut oil                

 (or from original recipe 1/2c butter)
¼ cup milk
2 teaspoons vanilla
4 Tablespoons cocoa powder
3 cups powdered sugar

Instructions

1- Preheat oven to 350 degrees F.
2- In a large bowl, cream together butter, sugar and brown sugar together.
Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
Add oats, flour, baking soda and salt and mix until well combined.
4- Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
5 Bake for 15 minutes and remove from oven.
6- Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
7- Then let the bars cool until peanut butter has set up.
While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
Cut into bars and serve.

6/24/23 Amy Baked the bars in a rectangular cake pan (12.7" X 8.9" X 2"), so the bars cooked for 25-30min and they are thicker, lets see if the girls like thick peanut butter bars

4/24/25 can add oat flour instead of oats, that just makes the bottom layer smoother without the oat flakes
I cooked the bars for 10 min, I wanted them to be a little softer not so crunchy.

Also there can be.......

---------NO BAKE PEANUT BUTTER OAT BARS-----------

ERIN LIVES WHOLE

Ingredients-

1 cup salted peanut butter (if not salted, add in a pinch)
1/4 cup + 1 tbsp maple syrup
3/4 cup oat flour certified gluten-free (1 cup almond flour also works here)

Topping:

1 cup chocolate chips
1/2 cup peanut butter

• 
  

In a medium bowl, mix together peanut butter, maple syrup, and oat flour until well combined.
Press mixture into an 8×8 dish.
Pour chocolate chips and remaining peanut butter into a microwave safe dish and microwave on 30 second increments until chips are melted.
Pour melted chocolate peanut butter mixture over peanut butter base.
Place in freezer for one hour, then cut and serve.
Store in fridge or freezer!

Airbnb Granola

I went to a Airbnb in logan and lisa made these fantastic pumpkin muffins and then added the granola to the top of the muffins. The crunch of the granola was just amazing and perfect on the soft delicious muffin.

8 c oats
1 1/2 c brown sugar
1 1/2 c wheat germ
6 c coconut
2 c almonds
2 c cashews
1/2 c sunflower seeds
1/2 c pumpkin seeds
 2 c pecans
2 c hazelnuts, filberts or peanuts

Mix well in large bowl

Bring to boil-
1/2 c water
1/2c oil
1/2 c honey
1/2 c peanut butter
2 t vanilla

Add wet ingredients to dry, mix well. Spread on 2 large cookie sheets

Bake 275 for 2 hours, Mixing well every 30 min

Mediterranean Rice and Chicken

Rice

1 chopped onion
1/2t garlic powder or garlic clove
1t oregano
1t basil
salt and pepper or seasoned salt or chicken boullion
1t turmeric
1/2t paprika
chopped almonds or cashews or sunflower seeds
1/2c lentils or black beans
2 c leftover cooked rice


Saute onion till soft, add all seasonings and saute and stir. Add chopped almonds till get toasted. Add the lentils and rice. I like to cook the rice on high, so the rice gets a little crusty on the bottom of the pan. To allow the rice to get crusty you need to allow the rice to cook for about 5 minutes before you stir it. Then stir the rice  and repeat that pattern 3 more times.

Its  delicious

I served with a salad, chicken, and a roll.


Chicken

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
 olive oil
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives (didnt have)
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

(I didnt have white wine)

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken’s internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

We loved it!!

VEGAN CHEESECAKE

Minimalist Baker

CRUST

• 1 cup packed pitted dates*
• 1 cup raw walnuts ( I used almonds)
• 1/2t salt
• 2 T coconut oil (maybe omit next time, see how it turns out)

FILLING

• 1 1/2 cups raw cashews (quick-soaked*)
• 1 large lemon (juiced or 1/4 cup or 50 ml) plus 1/2t
• 1/3 cup coconut oil (melted)
• 2/3 scant cup full-fat coconut milk (see instructions for note)
• 1/2 cup agave nectar or maple syrup (or honey if not vegan) ( I did 1/4c sugar and 1/4c honey)
• 1/4t salt
• 1 t vanilla

FLAVOR ADD-INS optional

• 2 Tbsp salted natural peanut butter
• 1/4 cup wild blueberries (fresh or frozen)
• 3 Tbsp bourbon caramel sauce

Instructions

1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste. I must've added too much dates b/c mine was a wet, goopy delicious mess. I still used it
3. Lightly grease a standard, 12 slot muffin tin (or put in paper cupcake holders). To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This creates little tabs that makes removing them easier to pop out once frozen.
4. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
5. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
6. You don't need a Vitamix for this recipe, just a quality blender. I mixed mine for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
7. Taste and adjust seasonings as needed. If adding peanut butter, add to the blender and mix until thoroughly combined. If flavoring with blueberry or caramel, wait and swirl on top of plain cheesecakes (optional).
8. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard - about 4-6 hours.
9. Once set, remove by tugging on the tabs or loosening them with a butter knife. They should pop right out. Our favorite way to devour these was with a little more caramel and a touch of coconut whipped cream. But they're perfect as is! Keep in the freezer for up to 1-2 weeks.
10. Optional: You can set them out for 10 minutes before serving to soften, but I liked them frozen as well.

Notes

*If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
*To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed. ( I did This)
*Adapted from Sidesaddle Kitchen (Absolutely smitten with her.)
*Nutrition information is a rough estimate calculated without toppings or added flavors.
*Prep time does not include freezing (4-6 hours)

11/24/18 I absolutely loved the final product. Next time leave out the coconut oil in the crust. I think that made it become like nut butter, still delicious but definitely not crust like.

Vegan Nacho Cheese Sauce

Ingredients

2 1⁄2 cups water

2 cups raw cashews

2 juice of lemons

3⁄4 teaspoon paprika (not sweet)

1 teaspoon garlic powder (heaping)

1 teaspoon onion powder (heaping)

3 teaspoons salt

1 (7 ounce) can pimientos (including the liquid) Rotel, or roasted red peppers or salsa

1⁄2cup nutritional yeast (not brewers yeast!)

tumeric

Directions

1. Soak raw cashews for a few hours (this will help the sauce be more smooth and less

grainy from the nuts though the flavor is good either way).

2. Put 2 1/2 cups of water into a blender with all of the ingredients and blend until smooth.

3. Pour the blended mixture into a saucepan and add the remaining water.

4. Heat the mixture in a saucepan for about 20 minutes.

5. Stir continually to prevent it from burning.

6. Add water to desired consistency (optional).

7. Use as a nacho cheese dip or as a replacement for cheese on other yummy foods!

Jen's notes- I find that 2/5 cups of water is sufficient. I also like to blend the cashews, water, and spices first, then pulse it with the ROTEL. Or instead of ROTEL, pour in some of your favorite salsa after you put it in the pan. This way, the sauce has a little texture. Stir continually with a spatula. It is wonderful and makes a lot. Well worth the effort.

Asian Noodle Salad

Pioneer Woman

Ingredients

•  SALAD INGREDIENTS:
• 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
• 1/2 head Sliced Napa Cabbage, Or More To Taste
• 1/2 head Sliced Purple Cabbage, Or More To Taste
• 1/2 bag Baby Spinach, Or More To Taste
• 1 whole Red Bell Pepper, Sliced Thin
• 1 whole Yellow Bell Pepper, Sliced Thin
• 1 whole Orange Bell Pepper, Thinly Sliced
• 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
•  Chopped Cilantro, Up To 1 Bunch, To Taste
• 3 whole Scallions, Sliced
• 3 whole Cucumbers Peeled And Sliced
• 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
•  _____
•  FOR THE DRESSING:
• 1 whole Lime, Juiced
• 8 Tablespoons or 1/2c  Olive Oil
• 8 Tablespoons or 1/2c Soy Sauce
• 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
• 1/3 cup Brown Sugar
• 3 Tablespoons Fresh Ginger Chopped
• 2 cloves Garlic, Chopped
• 2 whole Hot Peppers Or Jalapenos, Chopped
•  Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.  

Note: dressing keeps for up to three days before serving, without cilantro.

Amy's note- DELICIOUS!!!!  if you keep the ingredients seperate they will last longer.  Mix together right b4 you eat it

Multigrain Corn Bread

1 3/4c corn meal
2 c wheat flour
1/2 c oats
1/2c total of xylitol and coconut sugar
1 T 1t baking powder
1 t salt
2 c total of almond milk and cashew milk (ran out of almond so put water and cashews in blender)
3 eggs
1/2 c oil
1/2c seed dry powder mixture of- flax, pumpkin seeds, sunflower seeds

preheat oven 400
Grease iron pan
Blend all dry- corn meal, flour, baking powder, salt ingredients
Blend milk, sugars, eggs, oil, flax mixture
Pour into greased pan bake 20-25 min

Cream of Broccoli Cashew Soup

Originally from My New Roots

Serves 6

Ingredients:
1 lb / 500g onions, chopped (1 onion)
1c chopped celery
1 knob coconut oil
½ tsp. sea salt
6 cloves garlic, minced
2 lbs / 1kg broccoli, chopped into florets
6 cups vegetable broth
½ cup nutritional yeast
1c white beans (pureed, to add more protein)

Cashew Cream
1 cup / 150g raw cashews
1 ¼ cups / 300ml water
2 cloves garlic
2 tsp. lemon juice
¼ tsp. sea salt

Directions:
1. Place cashews in a large bowl and cover with water. Add 1 teaspoon of sea salt, stir and let soak at room temperature for about 4 hours (overnight is fine). Drain and rinse.

2. Place cashews in a blender, add all other cashew cream ingredients and blend on the highest setting until completely smooth. Season to taste. Set aside.

3. Heat a knob of coconut oil in a large stockpot. When melted, add onions and a few pinches of sea salt, stir, and cook until the onions have softened, about 5-7 minutes. Add garlic and chili, stir, cook for 2 minutes. Next add the vegetable broth, and bring to a boil. Add the broccoli florets and simmer for just five minutes – do not overcook! The broccoli should be bright green and slightly al dente.

4. Remove about half of the cashew cream from the blender and set aside. Add the stockpot contents to the blender (you may need to do this in batches) and blend on the highest setting until smooth. Add the nutritional yeast, parsley, and lemon juice. Blend on high until smooth. Season to taste.

5. To serve, pour the soup into bowls. Add a few spoonfuls of the leftover cashew cream and swirl into the soup. Sprinkle with chili flakes and a couple parsley leaves. Enjoy hot.

I served with Bread bowls (I did all whole wheat flour, and a better bread alternative would not to use yeast and maybe a sourdough starter)

Traditional or Vegan Hawaiian Haystacks

TWO versions- VEGAN with Cashews and Traditional broth

Hawaiian Haystacks

Cooked Brown Rice could use quinoa if you want
Your choice of toppings like:

Peas
Tomatoes
Green/Red Peppers
Green Onions
Pineapple
Celery
Pimentos
Avocados
Slivered Almonds
Olives
Chow Mein Noodles
Shredded Coconut
shredded cheddar cheese
mandarin oranges 

(1) Vegan Cheezy/cashew  Sauce from Vegan

1 ½ C. Cashews, raw, unsalted
½ -1 c. water
1-2T lemon juice
1-2 t. salt
2-3T Nutritional Yeast
1 t. minced garlic

Add all to food processor and blend until smooth.

(2) Or Traditional chicken sauce-

Double     Original Recipe

4T            2 T butter/oil

1              1/2 chopped onion (I did add some chopped green tops of celery too)

1/4c         2-3T stir in flour

2c            1c of broth and/or milk

1              1/4-1/2t  garlic powder or 3 garlic cloves

salt and pepper

I had leftover cooked chicken

In the morning, I like to cut the veggie toppings and prepare the sauce. Then 40 min before dinner I cook the rice

For the Sauce- Brown the onion with the butter, add in flour and mix till all incorporated. whisk in the broth and/or milk, garlic. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Pour mixture into crockpot to keep warm till you serve it.

I make extra of this sauce so I can freeze some for a easier preparation  for a future dinner in a month.

Coconut Granola

Tasty Kitchen

Serves very well with Homemade Yogurt

• 3 cups Old Fashion Oats
• ¾ cups Raw Cashews, Roughly Chopped
• ¾ cups Almond, Roughly Chopped
• 1/4 c sunflower seeds
• 1/4c ground flax and chia seeds
• pumpkin seeds
• 1 cup Unsweetened or sweetened Shredded Coconut
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• ½-1c butter or coconut oil
• ¼ cups Agave Nectar (or Honey)
• ⅔ cups Brown Sugar
• 2 teaspoons Vanilla Extract
• ½ cups Dark Chocolate Chips ( I have left them out)
• ½ cups Dried Cranberries or raisins ( I have left them out)

Preparation Instructions

      This is a really easy one for the kids to measure out the dry ingredients, pour it into a bowl and stir it. Preheat oven to 325 degrees F. 
      In a large bowl, combine the oats, cashews, almonds, sunflower seeds, pumpkin seeds, shredded coconut, flax/chia, salt and cinnamon and set aside.
      In a medium saucepan, melt the oil or butter, agave and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.

Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes. Bake till brown

Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries/raisins. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.  

 This can be made days or weeks before you need it and freeze it until you want to use it.

Pulau

From Jen Coon

Oil
mustard, cumin, anise seeds
chopped onion
garlic
ginger
almonds or cashews
1/2c corn, peas, and/or carrots
cadamom pods
curry leaves
turmeric
chili powder
garam masala
salt

This is delicious flavored rice. It works well in a pressure cooker if you have one, reduces the cooking time quite a bit. For this recipe, I’ll describe the amounts as if you were making three cups dry rice)

• Heat a small amount of oil in a large saucepan on med heat (5-6). Add a little bit of mustard seed, cumin seed, and one or two anise seeds. Fry until seeds begin to pop.
• Add one small finely chopped onion, several crushed cloves of garlic, and two tsp. fine...ly grated ginger.
• Add a small handful of whole nuts, almonds and/or cashews are best. Add around a half cup mixture of corn/peas/carrots.
• Add 2-3 cardamom pods (crush slightly), 2-3 curry leaves, ¼ tsp turmeric, ½ tsp chili powder or more, 2 tsp coriander powder, 1 ½ tsp garam masala, 1 tsp salt.
• Rinse the rice and add it to the mixture. Stir until the rice is mixed in and hot.
• Add water. For regular cooking, double the amount of water for the amount of rice. In a pressure cooker you need slightly less water, maybe one and a half times.
• Cook as you would plain rice. Bring to a boil, cover and reduce heat. Cook 20 minutes or until water is absorbed and rice is soft. Remove from heat, let sit a few minutes, then stir. In a pressure cooker, once full pressure has been reached, it only needs 5-7 min.
• Taste, add salt as needed.
• To serve, garnish with chopped cilantro (fresh coriander).