’Cheesy’ Veggie loaded sweet potatoes By Recipe veggies in cheese sauce: Sa…

’Cheesy’ Veggie loaded sweet potatoes

By cookingforpeanuts

Recipe veggies in cheese sauce:
Sauté 1 small sweet onion (chopped) in a little olive oil or veggie broth until translucent, about 5 minutes. Add 1 medium russet potato (grated), 4 garlic cloves (minced), 1/2 tsp ground mustard seed powder, 1/2 tsp garlic powder, 1/2 tsp onion powder/granules, 1/4 tsp red chili flakes. Sauté another minute. Add 2/3 cup raw cashews and 1 cup vegetable broth or water. Bring to a simmer and cook until potatoes are done(about 10 minutes), adding more water or broth as needed and stirring regularly. Transfer to blender and add 1 tbsp apple cider vinegar + 1/4 cup nutritional yeast (+ 1/2 tsp pickled horseradish optional). Blend until smooth. Salt to taste. Mix in sautéed or lightly steamed veggies of choice. (I added some leftover steamed some broccoli and sautéed bell peppers and mushrooms.)
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A really refreshing Citrus & Avocado Watercress Salad by paired with a 
de…

A really refreshing Citrus & Avocado Watercress Salad

by janetsmunchmeals

 paired with a 
delicious Blood Orange Vinaigrette 
​
​Get the recipe 

Ingredients
4 cups watercress (somewhat packed)
1 cara orange sliced
1 blood orange sliced
1/3 cup edamame
1/2 cup cucumber sliced
1/3 cup cole slaw mix (shredded cabbage, red cabbage, carrots)


Blood Orange Vinaigrette (whisk together):
1/3 cup olive oil
2 T red wine vinegar
zest and juice of 1 medium blood orange
Juice of 1 lemon
1/4 cup minced red onion
2 teaspoons dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper

Steps
Mix salad dressing ingredients together.
Enjoy with your choice of greens such as watercress and other toppings.
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Healthy Alfredo Find the recipe in our new 85 Vegan Recipes eBook. Discover …

Healthy Alfredo

Find the recipe in our new 85 Vegan Recipes eBook. 

Discover some new recipes and never eat a boring vegan meal again! 

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Do you eat a variety of foods or are you a creature of habit? Recipe by LOA…

Do you eat a variety of foods or are you a creature of habit?

Recipe by betterfoodguru

 LOADED SMOKY MUSHROOM, CAULIFLOWER, QUINOA BOWL With chickpeas, salad and Fiery Tahini Sauce
Cook time:25 minutes
Serves: 2
Ingredients:
For the base:
1 cup cooked quinoa
1 cup cooked Chickpeas
For the veg:
1 pint baby Bella mushrooms halved
1/2 head cauliflower cut in florets
1 teaspoon smoked paprika
1/4 teaspoon salt
Black pepper to taste
1 tablespoon extra virgin olive oil
For the salad:
1 romaine heart chopped
1 Persian cucumber sliced
8 cherry tomatoes halved
1/2 avocado diced
For the sauce:
1/4 cup water
4 tablespoons tahini
1 lime juiced
1 small clove garlic
1 small jalapeño deseeded
1 large handfull cilantro
Salt to taste
How to:
1. Cook the quinoa plain and season lightly with salt
2. Heat 1 can chickpeas with a pinch of salt and some water or broth
3. Preheat oven to 425
4. Toss the mushrooms and cauliflower with the oil, salt, pepper and smoked paprika, then spread in one layer on a sheet pan and bake for 20 minutes, turning at halfway mark. Then broil for an additional 5 minutes.
5. Make the dressing by putting the tahini, water, lime, jalapeño and cilantro in the blender and pureeing until smooth. If you do not like too spicy, only use 1/2 or 1/4 of the jalapeño or omit completely if you don’t have your spicy pants yet
6 Arrange components artfully in a bowl, drizzle with the sauce and demolish.
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