Nice cream is the most amazing delicious thing to come out of the vegan world. It is simply frozen bananas in the food processor mashed up until it starts to form a thick, creamy, churned, ice cream.
Vegan cheesecake is creamy, easy and delicious. Just soaked cashews and sweetener, some fruit, then blend. But when you add black quinoa, banana, and rich chocolate, it gets even better.
Superfood balls. Purple sweet potato. Banana. Peanut butter. Chocolate. All in a base of oat, coconut, date, and coconut oil. You can imagine the delicious flavors already. These colorful eye catching little poppers can be eaten cold, frozen, baked rather than raw, and are sweet and easy. Just a few of these and you’re good to go, superfood nutrition and energy for hours that will keep you satiated, provide you with all the benefits of coconut and oats (read more below), and are high in protein and fiber.
Now that I’ve discovered this vegan Parmigiano I can’t go without it. I used to love hard Italian cheeses so much. When I was growing up we always had an entire wheel of Parmigiano and Pecorino and my mother shaved it off fresh for our meals. I’ll admit that it was something I missed when I first went vegan, especially because of the saltiness, but I used nutritional yeast flakes to replace it which I also love. This recipe is perfection. The ratio blend lends to cheese flavor and does not taste like sunflower seeds or nutritional yeast. It is soft, healthy and high in good fats, great on all foods, from pasta, salads, rice, to asian dishes as well. There are no rules, use this on everything. If you have 3 minutes, make it, now. You’ll see how good it is…and please leave a comment how you like it 🙂
I’m a huge fan of this spicy little pepper. It tastes great in sauces, mayo’s, and tossed with vegetables, beans, and rice. This is a basic mayonnaise recipe with chipotles and cashews for creaminess. Chipotle cream can be used in so many ways. Feel free to just make the mayonnaise and skip the nuts.
Ceviche is a popular Latin American dish that typically mixes raw seafood with onions, cilantro, lemon and lime, chili or aji peppers. The dish is always prepared fresh, cold, and raw. Side dishes to complement its flavors are usually sweet potato, corn, avocado, lettuce, and plantain. The mecca for ceviche is Peru, and you can find the vegan version all over the place made with champignon mushrooms. The mushrooms make a delicious and meaty alternative.