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Vegan Queso Dip

Vegan Queso Dip

Image: Minimalist Baker
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Vegan Queso Dip

Servings

6

Ingredients

  • ¾ -1 cup hot water
  • 1 cup raw cashews
  • 1 clove of garlic
  • 2 tbsp nutritional yeast (this gives it the “cheesy” flavor)
  • ½ tsp ground cumin
  • 1 tsp chili powder
  • ½ - 1 tsp salt, plus more to taste
  • 1 tbsp of adobe sauce from a can of chipotle peppers packed in adobe sauce (or hot sauce)

Instructions

Blend all the ingredients together in a nutribullet or high speed blender. Start with ¾ cup water and add just enough to make it a creamy, smooth, and pourable queso. *Taste for seasonings after you blend it. If you want it “cheesier” add more nutritional yeast. If you want it spicier add more adobe sauce. If it looks too thick, you can add more water and if it feels too thin you can add more cashews*. Serve with tortilla chips, plantain chips, terra chips, celery sticks, or mini carrots!

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    Categories Appetizer / Side, Cook Well Archive, Mastermind Archive

    Sweet Potato Nachos

    Sweet Potato Nachos

    Image: Two Peas and Their Pod
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    Sweet Potato Nachos

    Servings

    4

    Ingredients

    • 2 sweet potatoes, cut into very thin rounds, like a thick “chip” (¼ inch)
    • 2 tbsp olive oil
    • Chili powder, smoked paprika, cumin, garlic powder (about ½ tsp each)
    • Salt, pepper
    • 1 can of black beans, drained and rinsed
    • 1 cup chopped tomatoes
    • 1 avocado, diced
    • 1 cup of shredded cheddar cheese (or pepper jack)
    • Greek yogurt to garnish (or sour cream)

    Instructions

    Preheat the oven to 400 degrees F. Line two sheet trays with parchment paper and divide the thinly sliced sweet potato rounds between the two. Drizzle with olive oil, spices, salt, and pepper and toss with your hands then spread out in one even layer so that they can crisp, not steam. Bake for 20 minutes and then flip. Bake for another 10-20 minutes until tender, crispy, and browning slightly.

    Remove the pans from the oven and sprinkle evenly with black beans and cheese. Bake for another 5-7 minutes until the cheese has melted.

    Remove from the oven and top with diced tomato, avocado, extra salt, pepper, and a dollop of greek yogurt.

    *feel free to get creative with the toppings such has diced jalepeno, hot sauce, corn, salsa, shredded chicken, guacamole etc.

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      Categories Cook Well Archive, Main Course, Mastermind Archive

      Winter Cauliflower Rice Bowls with Green Herb Sauce

      Week 6 Live Class Information

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      Winter Cauliflower Rice Bowls with Green Herb Sauce

      Servings

      3

      Ingredients

      • 1 bag (12oz) of "riced" frozen cauliflower (or 2 bags for leftovers)
      • 1 garlic clove, minced
      • 1 lb bag of Brussels sprouts
      • 1 tbsp. of olive oil
      • 1⁄2 tsp garlic powder
      • 1 15 oz can of chickpeas, drained, with a mix of choice-I used chili powder, curry powder, and paprika
      • 1⁄4 cup parmesan
      • 1⁄4 cup goat cheese
      • Salt and pepper to taste
      For the Lemon Green Sauce
      • 2 cloves of garlic
      • 1 cup of fresh parsley (can also use fresh basil or a mix of the 2)
      • ¼ cup walnuts
      • 1-2 tsp honey
      • Juice of 1 lemon
      • ~1⁄4 cup olive oil
      • Salt & pepper to taste

      Equipment Needed

      • Two sheet trays lined with parchment paper
      • Food processor or blender
      • Medium sized pot
      • Knife/cutting board

      Instructions

      Preheat the oven to 425 degrees Fahrenheit

      Line two sheet trays with parchment paper. Trim the ends of the brussels sprouts and cut in half or in quarters depending on the size. Add to the sheet tray and drizzle with olive oil, garlic powder, salt, and pepper. Bake for about 35 minutes, flipping halfway through, until tender, slightly browned, and beginning to char on the edges.

      To the other tray, add chickpeas that have been drained, rinsed, and patted dry. Drizzle chickpeas with olive oil, spices, salt, and pepper. Bake for about 25 minutes, or until crispy, shaking the tray once halfway through.

      For the Parsley Sauce

      In a food processor, combine all the ingredients for the parsley sauce. *I add an ice cube to emulsify the mixture and solidify the chlorophyll*

      If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper or honey if need be.

      For the “Rice Bowl”

      Heat a medium-sized pot over medium heat and add frozen cauliflower rice with a splash of liquid such as water or vegetable broth. Sauté until the cauliflower has thawed and softened slightly (about 5-7 minutes). Add in the garlic clove, roasted Brussels, chickpeas, spinach, and

      Shopping List

      Produce
      • 3 garlic cloves
      • 1 lb bag of brussels sprouts
      • 1 lemon
      • 1 cup of fresh parsley (can also use fresh basil or a mix of the two)
      Canned
      • 1 15 oz can of garbanzo beans (chickpeas)
      Frozen
      • 1 bag (12oz) of "riced" frozen cauliflower (or 2 bags for leftovers)
      Dairy
      • 1⁄3 cup parmesan
      • 1⁄4 cup goat cheese
      • *if vegan substitute with kite hill vegan ricotta*
      Pantry Staples
      • Olive oil
      • Garlic powder
      • Honey (optional)
      • Nut of choice-walnuts, pine nuts, or cashews (also optional)
      • Salt & pepper

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        Categories Appetizer / Side, Cook Well Archive, Mastermind Archive

        Chocolate Covered Strawberries

        Chocolate Covered Strawberries

        Image: My Intuitive Health
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        Chocolate Covered Strawberries

        Servings

        4

        Ingredients

        • 16 oz fresh strawberries
        • 1 cup of semi sweet chocolate chips
        • ½ cup good quality white chocolate such as ghirardelli

        Instructions

        Place the semi sweet chocolate in a microwave safe bowl. Microwave in 30 second intervals, stirring after each. (This will allow the chocolate to melt slowly and temper, so as not to seize the chocolate. I usually do about 4 separate 30 second intervals until it is just melted)

        Next, lay out a sheet of parchment (or wax paper!) on your countertop.

        Holding the stems of each strawberry, dip the berry into the melted chocolate and turn to coat evenly *make sure the strawberries are completely dry before dipping or else the chocolate won’t stick*. Place the chocolate dipped strawberry onto the parchment paper to cool and harden.

        If you’d like to add a drizzle white chocolate, melt the white chocolate in a separate bowl following the same instructions above. Once the chocolate is melted, use a spoon to drizzle lines of white chocolate back and forth over the chocolate dipped strawberries. Pair with a glass of prosecco!

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          Categories Cook Well Archive, Main Course, Mastermind Archive

          (Almost) Vegan Vodka Pasta

          (Almost) Vegan Vodka Pasta

          Image: Nyssa’s Kitchen
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          (Almost) Vegan Vodka Pasta

          Servings

          3-4

          Ingredients

          • 12 ounces uncooked pasta of choice *I love using brown rice pasta for a less processed option*
          • ½ cup raw cashews, soaked in boiling water
          • ⅔ cup vodka
          • 1 15 ounce cans crushed, chopped or diced tomatoes
          • 3 tbsp tomato paste
          • 3 tbsp olive oil
          • 4 cloves garlic
          • 1 ½ cup chopped white or yellow onion (about 1 large onion)
          • ¼ cup chopped basil plus more for garnish
          • ½ -1 tsp sea salt or more to taste
          • Black pepper to taste
          • Pinch of red pepper flake
          • ¼ shredded parmesan cheese *for fully vegan you can omit cheeses and sub with vegan parmesan but I prefer the dairy*
          • ¼ cup shredded mozzarella

          Instructions

          Soak the cashews in 1 cup of boiling water for 20 minutes. Drain, blend in a high speed blender or food processor, and set aside. 

          Meanwhile, boil pasta in salted water according to package instructions and cook until done. 

          While the pasta cooks, chop the onion and add to a saute pan with olive oil. Saute on medium high heat for about 5 minutes until lightly golden. Add the chopped garlic and cook for another minute. Add the tomato paste and cook for 2 minutes while stirring it around. Reduce the heat to low then add the vodka. Cook for about 8 minutes until the vodka has reduced. Add the canned tomatoes and simmer on low for 10 minutes. Season with salt and pepper. 

          At this point, you can transfer the sauce to a blender with the cashews to create a finely smooth sauce, OR you can keep it rustic if you don’t want to deal with transfering it. 

          Add the pureed cashews and tomato mix back into a large pan or pot and add the cooked pasta and cheeses into the pot. Stir to combine and add a pinch of red pepper flake. Taste for seasoning and adjust salt/pepper accordingly. Garnish with fresh basil if you have it and extra cheese. Serve with roasted broccoli or asparagus. Enjoy!

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