Will we ever get tired of tacos? Hmm, I don’t think so.
These ones are loaded with crisp, seasoned potatoes, black beans, chopped tomatoes, and crunchy lettuce – all with a generous drizzle of vegan spicy cashew lime sauce over top.
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For the Potatoes:
2 medium-sized russet potatoes cut into 1/2″ cubes
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, to taste
1/4 teaspoon cayenne pepper (optional)
Instructions:
Preheat your oven to 400F while you chop the potatoes.
On a parchment-lined baking sheet, toss potatoes with the spices (cumin, paprika, chili powder, garlic powder, salt, and cayenne pepper if using).
Bake for about 35 minutes, stirring halfway, until potatoes are crisp. Oven temperatures vary, so you may need less or more time.
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For the Spicy Cashew Lime Sauce:
1/2 cup raw cashews, softened*
1/2 cup plant milk
2 tablespoons lime juice
1-2 tablespoons hot sauce of your choice
1/2 teaspoon apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Instructions:
Add all ingredients to a blender and blend until very smooth.
Store in an air-tight container in the fridge.
*If you have a high-powered blender, you don’t need to soften your cashews. You can soften them by letting them soak in a bowl of water in the fridge overnight, or by placing the cashews in very hot water for 20 minutes before blending.
Assemble your tacos with the crispy potatoes and any other desired toppings such as black beans, baked tofu crumbles, chopped tomatoes, salsa, avocado, lettuce, guacamole, vegan cheese, or cilantro. Top with a drizzle of the spicy cashew lime sauce.
This vegan bisque owes its cozy creaminess to cashews, and is loaded with veggies and herbs. It’s easy to whip up and so comforting, especially when topped with Old Bay-seasoned croutons.
For this recipe, I wanted to be reminded of ordering a cup of crab stew or lobster bisque at little mom-and-pop restaurants while growing up in Savannah, GA. Here, the traditional crustaceans and dairy-based cream are replaced by a variety of vegetables, cashew cream, and a hint of Old Bay seasoning in the croutons.
What you’ll need to make the bisque and croutons:
Half of a baguette
Vegan butter
Garlic
Old Bay
Carrots
Onion
Celery
Flour
Tomatoes
Vegetable broth
A bay leaf
Parsley
Thyme
Cashews
Nutritional yeast
Salt & Pepper
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How to make this recipe:
Slice up your half baguette and toss with melted butter, garlic powder, and Old Bay. Bake at 350F for 10 minutes.
While that cooks, make the cashew cream by blending together softened cashews, water, and nutritional yeast. Add that to the pot after the 20 minutes are up and let it simmer and thicken for another 10 minutes.
Blend it up with an immersion blender, and MAKE SURE you remove the bay leaf before you blend!!
Taste and add salt and freshly ground pepper to your liking. Add to bowls and toss some Old Bay croutons on top. Plus some herbs if you’re fancy!
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Tips for making vegan carrot and tomato bisque:
To soften cashews, place them in a bowl of very hot water for 20 minutes. You can also put them in a bowl of cold water and leave them in the fridge to soak overnight.
If you don’t have an immersion blender, you can use a standard blender and work in batches if needed. Just make sure to let the bisque cool a bit before blending!
You can substitute regular tomatoes for the fire roasted ones, if needed.
I say this recipe make around 4 servings, but I don’t really like to assume serving sizes for people. If you think you’d like more, go ahead and double the recipe.
A splash of dry white wine would be lovely here. I feel like I add wine to everything, so I left it out this time. (Or rather, I put it on the side)
Vegan Carrot and Tomato Cashew Bisque with Old Bay Croutons
Hannah
This vegan bisque owes its cozy creaminess to cashews, and is loaded with veggies and herbs. It’s easy to whip up and so comforting, especially when topped with Old Bay-seasoned croutons.
Slice up half of a baguette into crouton-sized pieces and add to a large bowl. Toss with melted vegan butter, garlic powder, and Old Bay seasoning.
Add croutons to a lined baking sheet and bake for 10 minutes, stirring/flipping halfway through.
Bisque
In a large pot, melt butter over medium heat and add carrots, onion, celery, garlic, and crushed red pepper. Cook 5-7 minutes until vegetables are soft and the edges of the onions are just beginning to brown. Mix in the flour and allow to cook another few minutes.
Add the tomatoes, vegetable broth, bay leaf, parsley, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Make the cashew cream while that cooks. Add cashews, water, and nutritional yeast to a blender and blend until very smooth.
Add the cashew cream to the pot after 20 minutes, bring to a simmer, and cook another 10 minutes until thickened. Turn off the heat and remove the bay leaf.
Use an immersion blender to blend the bisque until the whole pot is smooth and creamy. (If using a standard blender, allow the mixture to cool some before pouring into blender in batches)
Taste and add salt and freshly ground pepper, to taste. Ladle into bowls and top with the Old Bay croutons.
Notes
*to soften cashews, let them sit in very hot water for 20 minutes
Keyword bisque, carrot soup, cashew bisque, old bay croutons, soup, tomato bizque, tomato soup, vegan bisque, vegan tomato bisque
I figured now is the perfect time to share one of my absolute favorite soup recipes, what with COVID-19. Most if not all of the ingredients are probably already in your pantry and fridge/freezer, and they all have long shelf lives. And it’s one-pot. Aren’t those always the best kinds of recipes? Anyways…
Stay safe y’all (and make this hearty soup while you’re self-quarantining)!
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Ingredients:
1 tablespoon coconut oil
1 small yellow onion, diced
1 carrot, finely diced
3 cloves garlic, minced
thumb of ginger (about 2 tablespoons), minced
1/4 teaspoon crushed red pepper, to taste
2 tablespoons curry powder
1 tablespoon tomato paste
1 cup red lentils, rinsed and picked through
1 (14 oz) can unsalted petite diced tomatoes
1/2 (14 oz) can coconut milk
2 – 3 cups vegetable broth, depending on desired thickness
Add garlic, ginger, curry powder, crushed red pepper, and tomato paste. Cook 1 – 2 minutes until fragrant, then stir in lentils.
Pour in tomatoes, coconut milk, and vegetable broth and bring to a boil. Reduce heat and simmer 30 – 40 minutes until the the flavors have melded, and the lentils are cooked and soft.
Remove from heat and stir in kale, cilantro, lemon juice and season to taste with salt (if needed) and fresh ground pepper.
Mix up pizza night by making this vegan garlic white pizza sauce! It’s creamy, garlicky, and so easy to make. This pizza is topped with vegan sausage, artichoke hearts, vegan parmesan, and arugula.
What’s in this Vegan White Pizza Sauce?
White pizza is made without traditional tomato sauce, and is topped with white cheeses. This vegan white sauce is made with cashews, vegetable broth, garlic, lemon juice, nutritional yeast, vegan butter, flour, yellow onion, parsley, basil, freshly ground black pepper, and salt.
I know I titled this “pizza sauce” but this creamy white garlic sauce is delicious on pasta as well! Stir in some cooked pasta noodles and enjoy, or pop it in the oven for a vegan baked white mac and cheese. The below image is of personal-sized baked white mac and cheese, topped with toasted bread crumbs.
Prep Time: 5 minutes – Cook Time: 10 minutes
Ingredients:
1 cup raw cashews (soaked or boiled if you don’t have a high-powered blender)
2 cups vegetable broth
2 cloves garlic
1 tablespoon lemon juice
1/4 cup nutritional yeast
2 tablespoons vegan butter
3 tablespoons flour
1/4 cup finely chopped yellow onion
freshly ground black pepper
1 tablespoon fresh chopped parsley (optional)
1 tablespoon fresh chopped basil (optional)
Instructions:
Blend cashews, vegetable broth, garlic, lemon juice, and nutritional yeast together until very smooth to make the cashew cream.
Slowly whisk in the cashew cream to avoid clumps. Simmer for about 5 minutes, stirring often, until it’s thick and creamy. Stir in the parsley, basil, and black pepper. Taste and season with more salt and pepper if needed.
Go forth and sauce!
Notes:
This recipe makes lots of sauce, so you might want to halve the recipe if you aren’t making multiple pizzas. The leftover sauce is amazing with pasta!
The featured pizza is topped with artichoke hearts, vegan sausage, vegan parmesan, and arugula.
Vegan Garlic White Pizza Sauce (Pizza Bianca)
Hannah
Mix up pizza night by making this vegan garlic white pizza sauce! It's creamy, garlicky, and so easy to make. This pizza is topped with vegan sausage, artichoke hearts, vegan parmesan, and arugula.
Slowly whisk in the cashew cream to avoid clumps. Simmer for about 5 minutes, stirring often, until it’s thick and creamy. Stir in the parsley, basil, and black pepper. Taste and season with more salt and pepper if needed.
Top your pizza and bake as you normally would.
Notes
*To soften cashews, you can soak them in water overnight or in very hot water for 15 minutes.This recipe makes lots of sauce, so you might want to halve the recipe if you aren’t making multiple pizzas. The leftover sauce is amazing with pasta!
Keyword easy vegan white pizza, vegan pizza bianca, vegan white pizza, vegan white pizza sauce, white pizza, white pizza sauce
Excuse how stereotypically vegan this next statement is: I am obsessed with kale. Now that that’s off my chest, I figure the title of this recipe is explanation enough. Buffalo. Chickpea. Kale. Caesar. Wraps!
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– Makes about 4 large wraps –
Ingredients:
For the buffalo chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
2 tablespoons of your favorite vegan buffalo sauce
For the kale caesar salad:
4 cups curly or tuscan/dinosaur kale, chopped
desired amount of vegan caesar dressing (recipe below)
vegan parmesan of your choice (optional)
For the vegan caesar dressing:
1 cup raw cashews, soaked overnight or in hot water for 15 minutes
1/2 cup water
2 tablespoons extra virgin olive oil (or extra water)
the juice of 1 small lemon and its zest
1 tablespoon vegan dijon mustard
1 clove of garlic
1 tablespoon vegan worcestershire
1 heaping tablespoon non-pareil capers
1 tablespoon hemp hearts (optional)
1 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
pinch of parsley flakes for color (optional)
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Instructions:
If making your own caesar dressing, add all of the ingredients to a blender and blend until smooth.
Preheat your oven to 400F and line a baking sheet with a silicone mat or parchment paper. Toss chickpeas with smoked paprika, garlic powder, onion powder, salt, and cayenne pepper. Add them to your baking sheet and bake for 15-20 minutes, stirring once halfway through. When they are done roasting, toss with buffalo sauce.
Assemble the wraps. Add kale tossed with caesar dressing and buffalochickpeas to a whole wheat wrap. Top with vegan parmesan, extra buffalo sauce, fresh ground pepper, avocado slices, or whatever else you’d like. Fold and enjoy! Makes about 4 large wraps.
This Mexican quinoa is one of my favorite lazy (yet tasty and nutritious) meals! It comes together in about 30 minutes and uses ingredients you likely already have in your fridge and pantry – plus they’re pretty cheap! Hello, Rotel?
You could absolutely make a big batch of this quinoa at the beginning of the week and use it in salads, tacos, burritos, or eat it on its own – it’s an awesome prep-ahead dish! I’ve made variations of this dish over the years, but this is definitely my favorite way to do it.
Stir in quinoa, vegetable broth, black beans, Rotel tomatoes and chilies, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, cover, then reduce to a simmer and cook for 15-20 minutes until quinoa is soft.
Mix in the lime juice, taste, and add additional salt/pepper to taste.
Serve and enjoy! I recommend topping with guacamole and salsa, or adding to salads, burritos, or tacos.
So, I’ve made countless chickpea salad recipes over the years. I always end up heavily modifying each one, so I decided to pull my favorite parts of my favorite recipes together to create one chickpea salad to rule them all.
This chickpea salad is packed with so much flavor, texture, and goodness. I hope ya like it!
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For the above pinwheels: I spread some dijon mustard on a spinach wrap, then the chickpea salad, and topped with lettuce. Tightly roll the wrap into a log and use a bread knife to cut 1/2 inch pinwheels. Stick them on a plate and enjoy as a meal or serve them as appetizers.
Ingredients:
1 (15 oz) can chickpeas, drained and rinsed
3 tablespoons tahini
1 tablespoon stone ground dijon mustard
1 tablespoon agave (alternatively, maple syrup or coconut sugar)
1 tablespoon capers, chopped
1/3 cup finely chopped dill pickle
1/4 cup finely diced celery
1/4 cup diced red onion (green onion would work here, also)
1 teaspoon onion powder
1 teaspoon dill (I used dry)
1 teaspoon paprika (I’ve also used Old Bay here)
1 tablespoon roasted sunflower seeds (optional)
the juice of half a large lemon
salt and pepper, to taste
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Instructions:
In a large bowl, mash the chickpeas with a fork or hand-masher until there are just a few whole chickpeas left.
Mix all of the other ingredients in with the mashed chickpeas, taste, and adjust seasonings to your preference.
Add the chickpea salad to a sandwich with lettuce and tomato, roll into pinwheels, add to wraps, have it with crackers, or just eat it out of the bowl!
Penne alla Vodka was one of the first recipes I ever made in my first apartment, around 5 years ago. Mind you, I wasn’t vegan at the time so I didn’t know about the wonders of cashew cream. But now I do and here we are.
This dish is simple, creamy, hearty, and delicious – what more could you want?
So why vodka?
“Along with the penne pasta, this dish generally contains cream sauce mixed with marinara sauce or tomato paste, which are a combination unusual in Italian cooking because the acidity of the tomatoes tends to make the oil in the cream separate. The ethanol (vodka) serves as an emulsifier, allowing the water and lipids to remain mixed together.”
“Ethanol is also thought to solvate certain flavors from the tomato that would otherwise be inaccessible in water. This is seen in other vodka sauces, as well.”
Pour in the vodka and let cook for about 5 minutes, until the alcohol has cooked off.
Add the tomatoes, stir, and let the mixture simmer for 10-15 minutes until thickened – you may need to lower the heat some.
Stir in the cashew cream and cook for about 10 more minutes, until the sauce is thick and creamy.
Add salt and pepper to taste (I usually end up not needing any), and mix well.
Serve over penne cooked according to box instructions, top with parsley or basil, and enjoy!
Notes:
*If using a high powered blender, you don’t need to pre-soak your cashews to soften them. If you’re short on time, you can immerse the cashews in boiling hot water for 15 minutes (don’t keep the water boiling, just make sure it’s very hot when you put the cashews in, and then let them sit)
You only need 5 ingredients for these crumbles and they’re so easy to make. If you’ve got some tofu in the fridge, skip the store-bought and make these for way cheaper instead!
I love adding these crumbles to:
a big pile of nachos,
tacos and enchiladas,
spaghetti or bolognese
a hearty bowl of chili
You name it!
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Ingredients:
1 14 oz block extra firm tofu
2 tbsp nutritional yeast
3 to 4 tbsp soy sauce (or tamari)
1 tbsp olive oil
1/2 tsp liquid smoke
Instructions:
Preheat your oven to 350F.
To a medium sized bowl, add the nutritional yeast, soy sauce, olive oil, and liquid smoke. Whisk together.
Crumble the tofu into small pieces and stir it into the liquid mixture.
Spread the crumbles out on a parchment-lined baking sheet in an even layer and pop that tray in the oven.
Bake for 35 to 45 minutes, stirring occasionally to prevent burning. (I usually will first stir it after about 20 minutes, and then every 5 to 10 minutes until it becomes nice and brown and crispy.)
Go forth and use the baked crumbles however you desire!
Add in the garlic and red pepper flakes and cook for another minute.
Then, toss in the sun-dried tomatoes and cook for about 2 minutes.
Pour in the wine and simmer for a few more minutes until the wine has reduced by half. Add spinach, if using, and cook until wilted.
Stir in the cashew cream and a few cracks of fresh ground black pepper until combined. Cook to thicken. If it gets too thick, stir in small amounts of the pasta water until desired consistency is reached. Add in the pasta noodles and stir again to coat.
Top with vegan parmesan if you’d like, serve, and enjoy!
*Quick-boiling cashews: If you’re not someone who plans out far enough ahead to soak cashews overnight, you can add the cashews to a small sauce pan, cover with water, and bring to a boil. Once it starts boiling, remove from the heat immediately, cover with a lid, and let sit for 10 minutes to soften.
