Lasagna has always been one of my favorite comfort foods but it has never been one of my favorite meals to make. Lasagna has always felt like a labor of love type of meal to me, especially vegan lasagna. Cooking the noodles, making the cheese, …
Month: August 2017
This is an easy, healthy and really tasty plant based vegan pizza. What I love about this pizza is that it doesn’t take a lot of time, it truly is a healthy pizza, you’ll never miss the cheese, and it’s a crowd pleaser.
Plant-Based Vegan Veggie Pizza
- 1 Whole Wheat Lavash Could substitute with any thin wrap, pizza crust or homemade crust of your choosing.
- 3-4 Tbsp Homemade Pizza Sauce Could substitute with store bought but try to find the lowest sodium option
- Red Onion
- Red Bell Pepper
- Black Olives
- Jalapenos fresh or canned
- Nutritional Yeast
Homemade Pizza Sauce
- 1 8oz Can Tomato Sauce no salt added
- 1/2 Tsp Crushed Red Pepper Optional
- 1/2 Tsp Oregano Optional
- 1/2 Tsp Basil Optional
- 1/2 Tsp Rosemary Optional
- 1/4 Tsp Onion Powder Optional
- 1/4 Tsp Garlic Powder Optional
- Preheat oven to 400 degrees.
- Next, start making your sauce in a small saucepan on the stove on medium low heat. Empty tomato sauce into sauce pan and then add whichever herbs you like most. If you have an Italian Seasoning Mix that you really like, add 2 teaspoons of that to the sauce, stir, and let simmer while you are chopping the ingredients for your pizza.
- Start chopping your veggies for your pizza. The amount of veggies you need will depend on how big your crust is. Start small and add more if needed. Choose ingredients that you like and that your family likes. Chop them up small so each piece of your pizza has a little of each topping that you choose.
- Put your pizza crust on an oven safe pan that you will be baking the pizza on before you begin to assemble
- Spread the pizza sauce evenly over pizza crust. You'll need about 4 tbsp for the crust. Don't put too much on or your crust will be soggy but make sure you are able to spread the sauce evenly over the entire crust.
- Next, sprinkle your toppings evenly over your pizza. I like a lot of veggies on my pizza so I cover the crust with the toppings.
- Sprinkle Nutritional Yeast over your pizza. This will give your pizza a "cheesy" flavor. If you don't have nutritional yeast or want to omit it, that is just fine. The pizza will still be amazing without it.
- Put pizza into preheated over, bake for 12 minutes, and enjoy!
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I love a creamy, hearty, soup on cold winter nights. They just warm you up don’t they?
I’ve always been a big soup fan and this is one of my all time favorite recipes.
It can be hard to find a good creamy plant based soup that doesn’t call for fake cheeses. This soup is truly plant based, no fake ingredients in here, and will leave you feeling full, warm and satisfied.
This plant based masterpiece works great as a main dish on those cold winter nights.
This is an easy soup to create that is great for any day. It has minimal ingredients, it requires minimal time, and it is packed with savory flavors.
Creamy Potato and Carrot Soup with Quinoa
- 1 Yellow Onion Diced
- 1 Cup Celery Diced
- 1 Cup Carrot Diced
- 4 Cups Potatoes Diced can use Yukon Gold or Russet
- 2 Cloves Garlic Minced
- 9 Cups Vegetable Broth (divided)
- 1 Cup Raw Cashews (soaked)
- 1 Tsp Dried Oregano
- 1 Tsp Onion Powder
- 1/4 Cup Nutritional Yeast
- 1 Tsp Braggs Liquid Aminos (optional)
- 1 Tbsp Crushed Red Pepper Flakes (optional)
- 1 Cup Cooked Quinoa (optional)
- Begin by soaking cashews in a bowl of water so cashews are completely submerged.
- In a large Dutch oven or any large pot, saute onion, garlic, carrot, celery and oregano in a few tbsp veggie broth for a couple of minutes or until onions are soft. **If using crushed red pepper, add here**
- Add potatoes to the pot along with 7 ½ cups of veggie broth. Allow to simmer for about 10-15 minutes, until potatoes are tender. **if using quinoa, cook according to instructions on package at this time**
- In a high-speed blender, place 1 ½ cups veggie broth, 1 cup cashews, nutritional yeast, onion powder and Braggs Liquid Aminos if using. Blend on high until the mixture is nice and smooth. Add this blended cashew mix back to pot and stir until everything is mixed together.
- In a high-speed blender, blend 3-4 cups of the soup (anything in the pot gets blended here) and blend until smooth. Pour this mixture back into pot and stir until it’s all mixed together. **If using quinoa, add here**
- Serve soup hot and enjoy!