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ABSOLUTELY delicious
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Beetlicious Marinara SauceSauces DescriptionBeets and carrots add natural sweetness, flavor, and abundant nutrition to this marinara sauce. The brilliant blend of ingredients complements the heart-healthy properties of beets, which help lower blood pressure due to their high nitrate content. Ingredients1 28 oz cans Crushed Tomatoes 1 tsp garlic powder 1 tsp onion powder 1/4 cup shredded beets 1/4 cup shredded carrots 1 Tbsp Italian herbs 1/4 cup fresh basil, chopped Directions1. Add all the ingredients to a saucepan except the basil. NotesUse as marinara sauce for pasta or any other recipe that calls for Italian red sauce.
MexicremaSauces DescriptionThis vegan Mexican crema sauce has a delicious combination of flavors and is much more fun than plain sour cream. It can be used on a variety of dishes ranging from soups to salads to tacos and tostadas. Ingredients1 cup firm organic silken tofu ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Juice of 1 lime or lemon 2 Tbsp water ¼ cup apple cider vinegar 2 Tbsp nutritional yeast 1 handful of cilantro ¼ cup avocado (optional) DirectionsCombine all ingredients in a blender until smooth.
Date PasteCondiments, Sauces,Sweeteners DescriptionThis simple, natural sweetener is ideal to use in place of honey, maple syrup, agave nectar or other liquid sweeteners. The dates provide a note of caramel flavor while retaining all the fiber and nutrients of the fruit. Ingredients2 cups dates 2 cups water DirectionsBlend the dates with the water until smooth. Store in the refrigerator.
Cauliflower AlfredoMain Courses, Pastas, Sauces DescriptionIn truth, this sauce is more of a plant-based Béchamel or white sauce, endlessly versatile (think moussaka, lasagna, casseroles, potatoes and more). To make it more like a traditional Alfredo, stir in half a cup of nutritional yeast to give it a touch of that Parmesan flavor. Either way, this is a highly nutritious, guiltless alternative when you want a rich, creamy, velvety sauce. Ingredients3 garlic cloves, crushed or minced 2 cups of plant milk of your choice (from almonds, soy, rice, hemp or other) 4 cups cauliflower, chopped into pieces 1 teaspoon of salt White pepper to taste 8 ounces of the pasta of your choice ½ cup of the vegetable of your choice (such as peas, broccoli, red peppers, mushrooms or shredded carrots) ¼ cup chopped fresh parsley Smoked paprika to taste DirectionsIn a medium saucepan, sauté the garlic over medium heat for a few minutes. You do not need oil, but you can add a few drops of water if necessary. Add plant milk and switch to high heat. When the milk boils, add the cauliflower, salt and pepper and lower to medium heat. Cook until the cauliflower is tender, about 15 minutes. Blend the cauliflower mixture with an immersion blender or in a separate blender until you achieve a smooth and creamy texture, without lumps. Incorporate additional milk if necessary, to adjust the thickness of the sauce to your liking. Boil the pasta. In the last minutes of cooking the pasta, you can add some peas or another vegetable of your preference to the pot, such as red peppers, broccoli, grated carrots, mushrooms or other. When cooked, strain the pasta and vegetables, and combine with the sauce. Serve the pasta, decorating each portion with freshly minced parsley and sprinkle with paprika.
 Tofu MayoSauces, Spreads DescriptionThis low-fat mayonnaise substitute is made with silken tofu for a rich, creamy texture that is free of all the cholesterol and saturated fat found in conventional egg-based mayonnaise. You can try this low-fat, egg-free mayo on sandwiches, wraps, potato salad, pasta salad, and as a base for creamy mayonnaise-based dips and dressings. You will save up to 85 calories per tablespoon when compared to conventional mayo! Ingredients1 12.3-ounce package of firm silken tofu ¾ tsp sea salt ¾ tsp onion powder ½ tsp garlic powder ½ tsp raw or date sugar 2 tsp dijon mustard 1 TBSP apple cider vinegar DirectionsCombine all ingredients in a blender and process until smooth. Chill thoroughly before using (best the second day). You can refrigerate for up to 10 days.
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This website is for informational purposes only. Consult your physician prior to changing your diet. The information, data, material contained, or presented is not intended to be taken as medical advice.
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