non dairy

This recipe for Soy Macaroni and "Cheese" with Vegetable Shells is so deliciously "cheesy" that you may even forget that it is parve!

Soy Macaroni and "Cheese" with Vegetable Shells

EDEN soy milk

sweet onion, quartered

garlic cloves,

(12 oz.) box EDEN vegetable shells pasta

nutritional yeast

EDEN sea salt

Dijon mustard

chili powder

coconut oil, divided

all purpose flour

breadcrumbs

Fresh cilantro, chopped (optional)

Olive oil cooking spray

This sleepytime tea latte is a chamomile peppermint latte, made with herbal teas for a soothing tea latte perfect for winding down a cold winter night.

Sleepytime Tea Latte

water

chamomile tea bag

peppermint tea bag

milk

Place the tea bags in a mug with the hot water. Let steep for 20 minutes before squeezing the liquid out of the tea bags back into the mug. Add the milk and serve immediately.

Pulled BBQ jackfruit

tsp extra virgin olive oil

120 g red onion

garlic

tomato paste

tsp red wine vinegar

tsp tamari

coconut sugar

salt

½ tsp smoked paprika

chilli powder

black pepper

liquid smoke seasoning

565 g canned jackfruit in brine

Place oil, onion and garlic into mixing bowl and chop 3 sec/speed 5.

Scrape down sides of mixing bowl with spatula, then cook 5 min/120°C/speed 2

Add tomato paste, vinegar, tamari, coconut sugar, salt, paprika, chilli powder, pepper and liquid smoke (optional) and cook 5 min/100°C/speed 2.

Add jackfruit and cook 5 min/100°C//speed 2.

Scrape down sides of mixing bowl with spatula and mix 5 sec//speed 4. Serve as desired (see Tips).

Just 8 ingredients, 20 minutes to make (plus chilling time), and you can make your own homemade vegan blue cheese! This dairy-free cheese is creamy, tangy, got that funky kick to it, and even has the pretty green and blue veins throughout.

Easy Vegan Blue Cheese Recipe

raw cashews

refined coconut oil, (melted)

apple cider vinegar

white miso paste

onion powder

garlic powder

spirulina ((for blue-green veins))

Soften the cashews: Add the cashews to a medium pot and cover with water. Put over high heat and bring to a boil. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water. Alternatively, you can soak the cashews, by placing the cashews in a bowl, covering them with water, and allowing the cashews to soak for a minimum of 6 hours or overnight. Drain and rinse before using.Both of these methods will soften the cashews making them easier to blend into a creamy texture.

Make the cheese base: Add the softened cashews along with the coconut oil, apple cider vinegar, miso paste, salt, onion powder, and garlic powder to a food processor. Blend, stopping to scrape the sides as needed until the mixture becomes as smooth as possible. It will become a bit sticky and will be warm from the friction.

Prepare your mold(s): Lining the mold(s) with plastic wrap or parchment paper, or you can use a silicone mold. You can use any mold or dish you like, I used two of these mini springform pans to make two wheels of cheese.

Form the cheese: Scoop about 1/2 of the cheese mixture into the mold(s) and spread out. Sprinkle about half of the spirulina across the surface. Add the remaining cheese mixture, and sprinkle over the remaining spirulina. Use a knife to stir the cheese in the mold 2 – 3 times to mix in the spirulina and create veins in the cheese. Don’t overmix. Smooth the top of the cheese then cover and chill in the fridge for 6 hours or overnight to let the cheese firm up.

The cheese will be firmer fresh out of the fridge but will soften as it sits out. You can also pop it in the freezer for about 30 minutes before serving to make it even firmer. Easy vegan blue cheese will keep for 1 – 2 weeks in the fridge or can be frozen. Serve vegan blue cheese with crackers or bread, spread on a sandwich, add to a salad, or use it anywhere you like! This would be a beautiful addition to a vegan snack board.

Vegan Blueberry Crisp

maple syrup

lemon juice

cornstarch

Bob’s Red Mill Old Fashioned Rolled Oats

Bob’s Red Mill Super-Fine Almond Flour

coconut sugar (or regular sugar!)

almonds

cinnamon

vegan butter or coconut oil, room temperature

Preheat the oven to 350°F and spray a 9 x 13 pan with cooking spray. Place the blueberries, maple syrup, lemon juice, and corn starch in the prepared pan and use a large spoon to stir everything together right in the pan. Yes&#8211;it&#8217;s that easy! Make sure the blueberries are evenly coated and well mixed.  Set aside.

In a large mixing bowl combine the rolled oats, almond flour, gluten free flour, coconut sugar, almonds, and salt. Stir everything together. Add the vegan butter or coconut oil to the dry ingredients and mix well until the mixture forms clumps and everything is incorporated.

Generously sprinkle the blueberries with the crumble topping. Bake for 45 minutes or until the blueberries began to bubble up and the topping has turned golden brown.

Allow to cool before eating. Serve with nondairy ice cream! Enjoy 🙂

I made this tonight at it was a hit! I didn't have one for one so I used equal parts chickpea flour and coconut flour to sub out the one for one. After cooking 45 mins I brushed the top with veg oil. I brought it to a dinner party and it was a favorite by all!

This Vegan Spiced Energising Hot Chocolate is thick, heart-warming and full of energising flavours and spices, perfect for the cold weather. It has the wintery spices cinnamon and nutmeg, with the extra kick of chili (if you want!).

Energising Vegan Christmas Spiced Hot Chocolate

tbsp cacao or cocoa

tsp nutmeg

tsp sea salt

sugar

tsp chili flakes (optional

tsp maca powder (optional)

Add all the ingredients to a pan and bring to the boil on a medium heat, whisking to combine the ingredients.

Once heated thoroughly, pour into a mug and enjoy in front of a roaring fire!

The kids will love it when cereal turns up on their fish sticks. Quick, easy and extra crispy, you will love how these fish sticks taste and then quickly disappear.

Rice Crispy Fish Bites withAcorn Squash and Green Beans

acorn squash,

extra virgin olive oil, divided

Kosher salt

fish

egg white whisked with 1 tablespoon water2 cups brown puffed rice cereal

green beans

lemon

Serve with our homemade ketchup

Chickpea shawarma salad bowl 

tbsp cumin

tbsp coriander

tsp turmeric

allspice

½ tsp ground ginger

½ tsp ground black pepper

- 2 pinch ground cayenne pepper

60 g extra virgin olive oil

400 g canned chickpeas

red onion

red capsicum

pita breads

g red cabbage

g red wine vinegar

sumac

yellow capsicum

g extra virgin olive oil

g baby leaf salad

cucumbers

pomegranate

mint

parsley

Preheat oven to 200°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.

Place garlic, cumin, coriander, salt, turmeric, allspice, ginger, black pepper, cayenne pepper and oil into mixing bowl and mill 1 min/speed 10. Scrape down sides of mixing bowl with spatula.

Add chickpeas, onion and red capsicum and combine 30 sec//speed . Transfer onto one of the prepared trays. Place pita bread onto other baking tray, sprinkle with salt and drizzle with oil. Place both baking trays into oven and bake for 7 minutes (200°C). Remove pita bread and set aside. Turn chickpeas and bake for a further 10 minutes or until chickpeas are golden and crispy. Clean and dry mixing bowl.

Chickpeas and pita bread

Place a bowl onto mixing bowl lid and weigh cabbage and vinegar into it. Set aside to pickle slightly.

Place onion and sumac into mixing bowl and mix 20 sec//speed 3.

Add yellow capsicum, oil, lemon juice and salt and mix 10 sec//speed 2. Transfer into the bowl with pickled cabbage and carefully stir to combine.

Divide mixed salad, cucumber, pomegranate arils, reserved cabbage salad, roasted chickpeas and pitas between serving bowls. Garnish with mint and parsley to serve.

Salad

A smooth, velvety coffee creamer doesn’t have to contain dairy! Try this simple soy coffee creamer recipe for a slightly sweet, flavorful addition to your morning cup of coffee.

Vanilla Soy Coffee Creamer

soy milk (unsweetened)

vanilla extract

honey (or maple syrup)

Cinnamon

Combine

Combine all ingredients in your medium bowl.

Blend

Using an immersion blender, whip the mixture until it’s frothy and slightly thicker.

Store

Store the creamer in an airtight container in the refrigerator. It should last up to two weeks.

Hearty lentil chilli

lentils

400 g filtered water

coconut oil

chipotle chillies in adobo sauce

tomatoes

tsp cumin

tsp smoked paprika

tsp coriander

tsp cacao powder

pumpkin

½ tsp stock paste

kidney beans

g lime juice

Place a bowl onto mixing bowl lid and weigh lentils into it. Cover with water and set aside to soak (15 minutes-2 hours). Using simmering basket, rinse and drain lentils, then set aside.

Place oil, capsicum, chipotle chillies, garlic and onion into mixing bowl and chop 5 sec/speed 5, then sauté 3 min/120°C/speed 2.

Add tomatoes, cumin, paprika, coriander and cacao powder and cook 3 min/120°C/speed 2.

Add pumpkin, vinegar, stock paste, water and drained lentils and cook 10 min/100°C//speed 1, placing simmering basket instead of measuring cup onto mixing bowl lid.

Add beans, lime juice, salt and pepper and cook 2 min/98°C//speed 1. Divide between serving bowls and garnish as desired to serve (see Tips).

Wondering how to make a traditional hot latte with almond milk. The first step is to choose your milk and style of brewing. The process is simple and the results are delicious!

How to Make a Hot Almond Milk Latte

coffee beans

filtered water

almond milk

Sweetener (optional, to taste)

Coffee

If you have an espresso machine, use a light roast to brew two shots of espresso. If not, you can use a French press, Keurig, drip coffee maker, etc. The trick is to brew a strong yet small (about half a standard cup) coffee. Add sugar or sweetener as desired and place to the side.

Milk

The next step is to warm your milk. Almond milk and dairy milk are similar to work with. The easiest way to heat it is with a steaming tool. Otherwise, you can do so on the stove. In a small saucepan, heat about 1 ½ cups of almond milk on medium heat. You don’t want to bring it to a boil. Instead, whisk consistently in a rapid motion until the milk is hot and slightly frothy. Remove from heat.

Froth

Optional: Once removed from the heat, you can add a small portion of the milk to a separate bowl and continue to whisk to create a thicker foam. A latte should have one part coffee and three parts milk. Within the milk, the majority of it should be steamed with only a small portion on top being foam. Many people prefer to eliminate the frothed portion, however; especially if they are making their latte at home.

Bright and fresh! This easy hummus is great on sandwiches or served with vegetables, crackers, pita bread, and more.

Lemon Dill Hummus

garbanzo beans (chickpeas)

aquafaba* (more/less to desired consistency)

dill

Tbsp. tahini (good quality)

garlic,

fine grain salt (more/less

Open the can of garbanzo beans and reserve 2 Tbsp. aquafaba.* Then rinse and drain garbanzo beans.

Add all ingredients to a high-speed blender or food processor. (Start with 1 Tbsp. aquafaba and add more as desired for a thinner hummus.) Blend until creamy, about 20-30 seconds. Taste and adjust flavors if desired. Add a pinch more salt if the flavors don&#39;t quite pop.

Store leftovers in a sealed container in the refrigerator.

This Pumpkin Carrot Raisin Bread is hard to resist with its moist and tender texture.

Pumpkin Carrot Raisin Bread

flourplus

pumpkin pie spice

baking soda

(15 ounces) LIBBY'S® 100% Pure Pumpkin

eggs

vegetable oil

carrotsshredded

raisins

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Combine flourpumpkin pie spicebaking soda and salt in large bowl. Combine sugarpumpkineggsoil and water in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in carrot and raisins. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.Cut each loaf into 10 slicestheneach slice in half.

This recipe is adapted for the Instant Pot from the True Food Kitchen Ancient Grains recipe which is cooked in the oven. Using the Instant pot is quicker and just as tasty.

Instant Pot Ancient Grains

lemongrass

kosher salt (or flaked sea salt)

TBSP extra-virgin olive oil

red quinoa

brown rice

farro (spelt)

Place all Ancient grains ingredients into the Instant Pot. Close the lid, lock and seal the knob. Set to manual HIGH pressure for 20 minutes. Then release steam and let sit for 10 minutes on the keep warm setting. Stir and serve or store. If the grains look a little wet, let them sit with the lid off for around 5 minutes and they should absorb any extra water. I have successfully made several double batches in the Instant Pot.

herbed vegan ricotta, fabulous in lasagna or stuffed shells, on bread, crackers or salads

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