Cheesy vegetable sauté

Being cows milk intolerant, broccoli and cheese no longer exists. Heck I never have even had it even before this intolerance. I wanted to change up a normal sauté. I was bored. I had some whipped goat cheese dip on hand and decided to pour it over vegetables. Ummm yum!!

Seeing size:
1 meal portion or 2 side servings
Ingredients:
2 cups of mixed frozen/fresh vegetables (I used carrots, broccoli, and cauliflower)
3 tablespoons of whipped goat cheese dip
1/4 cup of nutritional yeast

Directions:
1. Sauté the vegetables until softened.
2. Add in the dip and nutritional yeast.
3. Serve immediately or stores well in the fridge for three days.

Vegan Scramble

I like my egg whites. I do. Sometimes I just don't want an egg, other times there is a pile up of tofu in my fridge. Most times I make my protein mousse, but when its firm tofu I have limited options. I tried out vegan scrambled eggs and was very nervous. I honestly thought they would be nasty. To my surprise, I loved them, a lot. :) Love the fact that it's a high protein dish to start you're morning off right!

Estimated time: 45 Minutes
Servings: 4

Ingredients:
1 Package of firm tofu, cubed
About 7 mushrooms, diced
1/2 Yellow pepper, diced
1 Tbsp yellow mustard
1 Tsp Gluten free soy sauce
Lots of salt & pepper

Directions:
1. Take the cubed and drained tofu and place in a sprayed frying pan. Get it going on medium heat. Let it cook for a while. Tofu is very wet. So, in order for it to crisp up you need to be patient.

2. Meanwhile, chop up the vegtables. Place them into another pan. I like to do a light steam on them. In the frying pan, I fill it up with water. Let that steam out. You save calories because you are not constantly placing oil in the pan, and you soften them pretty quick. Once the pan is dry, spray with pam and let them saute for just a few minutes,

3. Check on your tofu. It should be almost ready!

4. Now its time to place your soy and mustard with the tofu. After thats incorporated, add the vegetables. Then serve it up.

Sweet potato and black bean quesadillas

Yes, the combination of sweet potatoes and black beans is frightning. But, its brilliant too. So READ ON!

 I went to Nashville a few weeks ago and found myself sitting in a little restaurant called the wild cow. The vegan restaurant created delicious dishes; I found it hard to choose just one thing. I ended up ordering sweet potato and black bean tacos. It was weird at first, then it grew on me. I loved that sweet potatoes were incorporated because they have numerous nutritional benefits. So here I am whipping up my own version.

I decided to go with quesadillas because the super bowl is tomorrow. They are super easy to make and have ingredients that many people have on hand. Thats why these are nice. Plus, you can sneak in healthy food without anyone really noticing.

Ingredients:
4 Corn soft tortillas
1/2 Can of black beans
1 Sweet potato
1/4 Cup almond milk
1 Tsp salt & pepper
1 Tsp cumin
Vegan sour cream
Vegan cheese

Directions:
1. Get a pot of boiling water started. Peel and dice the sweet potato.
2. Place sweet potato into the water and let simmer for about twenty minutes. When sticking a fork into the sweet potato, it sound enter easily.
3. Drain the water and mash the potato with a fork.
4. Stir in almond milk. Then, place in a bowl.
5. Throw the black beans into the pot with spices and cook until heated. About 3 minutes.
6. Fry the tortillas in a pan sprayed with pam. Each side only takes a minute.
7. Place half of the potato mixture onto two of the tortillas, then top with black beans.
8. Top both with cheese and sour cream.
9. Place the other tortillas on top.
10. Slice the tortillas like you would a pizza.

Optional: Top with salsa or guacamole

Vegan Cheesecake Bars

Yes, it's true. You really those words. Vegan cheesecake. Here it is:

Ingredients:

       Filling
6 oz tofutti cream cheese
6 oz tofutti sour cream
1/2 lemon, juiced
1/3 C agave
   
      Crust:
2 Cup raw pecans
1 1/2 Cup pitted dates
1/2 Cup unsweetend shredded coconut


Directions:
1. In a blender, place all the crust ingredients and crush until well mixed.
2. In a pie pan, "butter" the pan with coconut oil.
3. Place the crust into the pan and pat down until fully covering the pan.
4. Mix all the filling ingredients in a bowl.
5. Pour the filling on top of the crust.
6. Bake for 30 minutes in a 350 degree oven.
7. Let cool for an hour then place in the freezer for a few hours.

Protein Mousse- Vegan

      I have been making this for quit a while. It provides a humongous portion of protein. Therefore, leaving you fuller for quite a while! Not to mention it taste like chocolate mousse. YUM. Yes, if you glanced at the recipe it does call for tofu. If you have not tried tofu and are creeped out... It honestly has no flavor. It is just soy beans! No need to worry. Give it a shot. Im sure you will be pleased. Also, I used Arbonne vanilla protein powder. Its about 160 calories with 20 grams of protein and 14 carbs. So you get an idea of the protein in this! Total this recipe has...... 30 grams of protein!!! Thats amazing. Seriously. 
   Protein Mousse eaten after a workout will surly replenish your body, and help you gain some muscle. 


Serves 2
Ingredients:
1/2 package of silken tofu
4 Tbs cocoa powder
8 squirts of liquid stevia (or about 4 Tbs of your preferred sweetener)
2 scoops of vanilla protein powder
1/4 C water

1. Place have the block of tofu in a blender
2. Add the water
3. Then add remaining ingredients
4. Blend until combined.
5. Place in refrigerator for 4 hours or overnight
6.Enjoy


This is customizable. Feel free to add some frozen fruit, like strawberrys. Or top with chia seeds. 

Vegan White Chocolate

The confused shell

     I loved white chocolate. When I realized I could not eat it anymore, I went on a search. No brands make vegan white chocolate! Come on what are they thinking. So I went to the internet to search blogs. Fail once again. I discovered just one recipe. Made it and was mad. It was too sweet. Like always, I just made up my own recipe. 

    This would be great dipped in fruit, over popcorn, or just by itself.

1/4 cup cocoa butter

1/8 cup of powdered sugar

few drops of stevia 

2 Tbs soy milk powder

1 tsp vanilla

1 tsp salt

Directions:

1. Melt the cocoa butter in the microwave for 2 minutes or until melted.

2. Mix in remaining ingredients.

3. Place in a tupperware or chocolate molds. 

4. Set in fridge for at least two hours. (Can be placed on the counter in a cool dry place overnight)

                                           

Raw Taco Salad

The Meatless Mexican 

This recipe was made because I really hate meat. Its super fast and stores well. Great for a quick lunch! 

Spinach
Salsa (I just used canned salsa, but feel free to whip up your own!)
Taco Meat
Dressing
Vegan Parmesan(optional)

Taco Meat: 
2 Cups of Pecans( This can easily be substituted, but works best with walnuts or pecans.)
2 soaked red peppers (You can find this in jars at your grocery store.)
1/4 Cup Hemp seed
2 Tbsp Ketchup 
2 Tbsp Cumin
1 Tbsp Red pepper Flakes

1. Take the pecans and plop them in a blender, I used a ninja

2. Once chopped place the red peppers and hemp seed in

3. Add the rest of the meat ingredients in the blender

Dressing:
1/2 cup veganesse (silken tofu can be substituted)
1/4 cup nutritional yeast
1 tbsp of salt

1. Mix all ingredients together. 
2. Place in a frosting piper (this just helps with presentation, not needed)

Once all ingredients are made. Layer spinach, salsa, taco meat, drizzle on dressing, then sprinkle with vegan parmesan. YUM!