This quick and delicious basil cream Alfredo will soften any dish. My favorite is to have it over pasta or dolloped on pizza like a soft cheese, but it can also be enjoyed over any grain or vegetable dish. It’s garlicky, creamy, smooth, spicy, and everything you’d expect in a cream sauce/spread, minus the high fat. A few scoops of this over some macaroni, and you’ll have energy for hours. Nothing beats that basil edge either. Add the optional oregano leaves and tomato for a meal huge on plant based power and flavor.
This carrot cake is almost fudgey- that’s how moist it is. You could make it gluten free, or not (I used gluten free flour) and it will hold well. The coconut flour really helps it retain that wetness. Once slice of this cake is so absolutely filling that you will be satisfied at that, making it a great breakfast cake. The caramel glaze is truly one of my sweetest and most indulgent creations, and I couldn’t help eating it by the spoonful. This cake is healthy, sweet, soft, thick, *fudgey*, and has a great balance of rich flavors from the carrots, cinnamon, and coconut sugar.
Eating healthy salads, raw foods, and bowls are so much better when you have the right dressings. Stack anything you like; quinoa, brown rice, farro, spinach, arugula, green beans, mushrooms, avocado, artichokes, cucumbers, tomatoes, grated beets and carrots, radish, broccoli, etc. All you need to do is have a dressing that will complement all the wonderful raw and cooked foods, and this maple tahini dressing is a tangy, creamy, slightly sweet, rich, and smooth topping that goes a long way. Use it as a dip, too. Any way you use it, you will love it, as it is also my favorite dressing that I always have on hand.
I call this lavender chocolate cake a breakfast cake for a few reasons; it’s not very sweet, it’s not very oily, and it’s extremely light. The chocolate flavor is subtle and the lavender is refreshing. A slice of this goes perfect with a coffee or espresso, and a few minutes to relax and savor every bite. If you don’t have culinary lavender, then you can use almond or vanilla flavoring, but I do recommend getting some lavender at some point if you like to make baked goods. This cake is healthy and you can top it with anything you like, although I really prefer berries or sliced bananas.
Another last minute creation made using some leftovers from the fridge. These unplanned dishes seem to be the ones that come out the best. All it takes is a little bit of risk, that feeling that this may go with that, and to try something out of the ordinary. This sauce doesn’t even taste like cauliflower, but tastes more like spicy carmelized breadcrumbs and cheese. It’s low budget, easy, healthy, delicious, and is a great way to hide the vegetables in your kids dishes.
I’ve made the nut free Parmigiano, but here is the basic version of that made with cashews. Most vegan cheese recipes will call for cashews, because they have a great texture, flavor, and really lend that cheese consistently well. I like to add basil because that way I am getting 2 in 1 shot; I always put fresh herbs and Parmigiano on all my dishes so better to combine them. A sprinkle of this can transform any pasta, rice, or grain bowl, to have that extra bite and taste.