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White Chocolate Torte

Posted by on Jul 29, 2013 in Desserts, Recipes | 0 comments

White Chocolate Torte

PrintWhite Chocolate Torte IngredientsHere's the recipe I made this past Friday. This should be enough to fill a 8-inch pie plate. White Chocolate Torte (mostly raw, vegan) Filling: 2 cups soaked raw cashews, whole or pieces, soaked overnight 1/2 cup agave nectar 1/2 cup melted cocoa butter 1 capful of vanilla (1/4 teaspoon) Pinch of salt (1/8 teaspoon or less) 1/4 - 1/2 cup cocoa powder (optional, use to taste for a dark chocolate filling) Crust: 1 1/2 cups raw pecans 1/2 cup almond meal or flour 2 Tablespoons melted cocoa butter 2 Tablespoons maple syrup 1 capful of vanilla (1/4 teaspoon)...

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Pumpkin Stuffed Shells with Sage Alfredo Sauce

Posted by on Mar 11, 2013 in Entrees | 0 comments

Pumpkin Stuffed Shells with Sage Alfredo Sauce

PrintPumpkin Stuffed Shells with Sage Alfredo Sauce Ingredients1 box of jumbo pasta shells 2? cups of cooked pumpkin (canned or fresh) 2 cups of shredded vegan mozzarella (I used Daiya for this recipe) 1? cups all-purpose flour 1? cups plain non-dairy milk 1 stick of vegan butter 2 teaspoons chopped sage Salt and pepper Liquid (water or milk to thin out the sauce)InstructionsBoil pasta according to directions, and preheat oven to 350 F. When pasta is done, drain and set aside. Mix the pumpkin in a bowl with 1 cup of cheese. Add salt and pepper (I added about ? teaspoon of each); mix. Melt...

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Spicy Creamy Kale Pasta

Posted by on Mar 11, 2013 in Entrees | 0 comments

Spicy Creamy Kale Pasta

PrintSpicy Creamy Kale Pasta Yield: Serves 2 Ingredients8 oz. penne pasta 3/4 cup cashews 1/4 onion, chopped 3 large handfuls of kale (about 4-5 cups, loosely packed) 1 Tbsp. nutritional yeast 2 Tbsp. salsa (optional) 1/4 cup unsweetened non-dairy milk 1/2 tsp. paprika 1 tsp. chili powder 1 tsp. red pepper flakes 1 tsp. garlic salt 2 Tbsp olive oilInstructionsCook pasta according to directions. In a large pan, warm a few tablespoons of olive oil. Toss in chopped onions and kale, and saute until for 7-9 minutes (depending on how soft you like your kale). In a blender, add cashews, nutritional...

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Moroccan Spaghetti

Posted by on Mar 11, 2013 in Entrees | 0 comments

Moroccan Spaghetti

PrintMoroccan Spaghetti Yield: Serves 5 - 6 Ingredients12 oz. dried spaghetti 2 tbs olive oil 1 large onion, finely chopped 2 garlic cloves, finely chopped 28 oz. canned or boxed chopped tomatoes 1 tsp ground cinnamon 1 tsp ground cumin Pinch of turmeric 1 cup toasted slivered almonds 1 cup cooked chickpeas 1/2 cup chopped parsley 1/2 cup chopped cilantro 1/2 cup chopped mint Salt and freshly ground black pepperInstructionsCook spaghetti in a large pot of well-salted water until al dente. Drain and set aside until sauce is ready. While spaghetti cooks, heat oil in a large saucepan over...

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Easy Spinach Alfredo

Posted by on Mar 11, 2013 in Entrees | 0 comments

Easy Spinach Alfredo

PrintEasy Spinach Alfredo Ingredients1 "large pot of pasta" (I used organic spiral semolina) *use any variety of pasta you'd like - the dry amount will vary - but it should cook up to be around 6 cups of fluffy cooked pasta 1/2 bag frozen spinach (about 3 cups frozen/packed or 5 fresh baby spinach, chopped) "Vegan Alfredo" Sauce: 1/3 cup reserved pasta water (from drained pasta) 3-4 Tbsp Vegenaise (vegan mayo-like condiment) 3 Tbsp Dijon Mustard 1/3 cup Nutritional Yeast 2 Tbsp garlic powder 1 Tbsp cumin powder 1 tsp salt/pepper to taste *add in some Extra Virgin Olive Oil for a richer...

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