Vegan French Onion Soup

Vegan French Onion Soup


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Vegan French Onion Soup
The vegan mozzarella cheese sauce and homemade croutons that top this French onion soup create a trifecta of flavor. It's as good as you want it to be. It's a bit labor intensive. And worth it. You can skip the homemade croutons if you have good bread.
Vegan French Onion Soup
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
French onion soup
Vegan Mozzarella Cheese Sauce
Homemade croutons
Course Main Dish
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
French onion soup
Vegan Mozzarella Cheese Sauce
Homemade croutons
Vegan French Onion Soup
Instructions
  1. Cut onions in half, then into thin slices. Place in a soup pot and caramelize on high for about 30 minutes, adding splashes of water as needed to avoid sticking. Onions are done when they are deep brown and stringy.
  2. Meanwhile, whisk the remaining ingredients into a large bowl. Set aside. Don't forget to stir the onions regularly!
  3. Place all of the ingredients for the vegan mozzarella cheese sauce into a high speed blender. Yes, there are a lot of them. And the end result is worth it. But don't worry if you are missing something. Use what you have, taste at the end, and adjust as needed.
  4. Don't forget to keep stirring the onions. Blend the vegan mozzarella cheese sauce ingredients for at least 10 minutes. At some point, you will see steam--that's the blender cooking for you! Keep blending until you hear the motor starting to work harder. The sauce is thickening. Give it a few more minutes.
  5. Once the onions are caramelized, pour the seasoned vegetable broth mixture into the pot. Bring to a boil, reduce heat to low and simmer for 15 minutes. Remove bay leaves.
  6. Unless you have awesome sourdough bread and prefer to serve thin slices topped with the cheese sauce in the soup, make the homemade croutons (What's another few minutes of effort?) Preheat the oven to 400 degrees. Rip your favorite bread into small pieces and place in a bowl. Whisk together the rest of the ingredients and pour over the bread, stirring to thoroughly coat. Line a baking sheet with parchment paper and bake croutons for 15 minutes, stirring periodically.
  7. Bon appetite! Serve soup in bowls and top with croutons and cheese sauce. If you want to get fancy, place under a broiler for a few minutes to get the cheese sauce bubbly and bread or croutons extra crispy.
Recipe Notes

As this recipe has a lot of ingredients and takes a lot of time, consider doubling it. Delicious leftovers are so convenient, and you can freeze it. The cheese sauce can be used in another meal (or eaten solo) . . .

Healthy Horseradish Sauce

Healthy Horseradish Sauce


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Healthy Horseradish Sauce
Horseradish sauce is the bomb. Use it on sandwiches or as a dip for roasted veggies.
horseradish sauce
Course Sauce
Prep Time 5 minutes
Servings
Ingredients
Course Sauce
Prep Time 5 minutes
Servings
Ingredients
horseradish sauce
Instructions
  1. Drain and rinse the beans. Combine all ingredients in a high speed blender. Puree until creamy.
Recipe Notes

Beans or nuts? Nuts will make this sauce much richer. But cashews are expensive and higher in calories. If all you want is the flavor, go with the beans, or split the difference and use both.

Almond Taco Meat

Almond Taco Meat

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Almond Taco Meat
Taco Tuesday is back. Where's the beef?
Almond Taco Meat
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Servings
Ingredients
Almond Taco Meat
Instructions
  1. Pulse almonds in food processor/blender until they are well chopped, but not fine like flour (20-30 seconds). Add remaining ingredients and blend for another 20-30 seconds. The consistency should be chunky, but not like paste. Add additional salt to taste. Heat in the skillet or serve cold.
Dairy Free Blue Cheese Dressing

Dairy Free Blue Cheese Dressing


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Dairy Free Blue Cheese Dressing
Dairy free blue cheese dressing is rich and decadent. I can't say that it would pass in a blind taste test, but after fine-tuning this recipe with multiple trials, I don't think it matters. 
Vegan Blue Cheese Dressing
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
Course Sauce
Prep Time 10 minutes
Servings
Ingredients
Vegan Blue Cheese Dressing
Instructions
  1. Mix ingredients in the food processor until super creamy. If you want chunks in your dressing, reserve half of the tofu (or beans), yeast flakes and garlic salt. Mash with a fork. Sprinkle with the yeast flakes and garlic salt. Add the chunks to the creamy mixture.
  2. Store in refrigerator for up to one week.
    Vegan Blue Cheese Dressing
Recipe Notes

Serve with my buffalo cauliflower recipe or however you chose.

No Meatloaf

No Meatloaf


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No Meatloaf
I make this during the holidays. The mouth-watering aroma advertises a traditional flavor and satisfying spices and the texture is hearty. But a vegan meatloaf isn't sexy. Maybe it's associated with "fake" meat. But there is nothing fake about this dish. The only thing lacking authenticity is a title worthy of it's culinary genius. It's whole food plant-based perfection.
No-Meatloaf
Course Main Dish
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Topping Sauce: Option 1 (You can also just jazz up some ketchup)
Topping Sauce: Option 2 Creamy Mushroom Garlic Gravy
No- Meatloaf
Course Main Dish
Prep Time 20 minutes
Cook Time 60 minutes
Servings
Ingredients
Topping Sauce: Option 1 (You can also just jazz up some ketchup)
Topping Sauce: Option 2 Creamy Mushroom Garlic Gravy
No- Meatloaf
No-Meatloaf
Instructions
  1. Preheat oven to 350 degrees. Line 5”x 9” loaf pan with parchment paper, including the sides. See recipe notes for another baking option.
  2. Decide which sauce you want. For sauce option #1 (sweet tomato), place all of the sauce ingredients into a small bowl. Whisk until smooth. Set aside. For sauce option #2 (creamy mushroom garlic), blend ingredients until creamy and set aside. You can also cheat on this step. Just jazz up some regular ketchup or use a box of organic mushroom soup.
  3. In a small sauce pan, combine the water, steel cut oats, Worcestershire sauce and tomato paste. Bring to a boil, turn heat to low and cover pan with a lid. Simmer for 15 minutes (or until oats are done), stirring occasional so it doesn’t stick. Set aside and allow to cool.
  4. Toast the bread, tear into small pieces and use blender to process into soft crumbs. Transfer crumbs to a large mixing bowl. You can also cheat on this step with store-bought bread crumbs.
  5. Blend the oat mixture on the stove top with the flax, beans, bread crumbs, and nuts with the seasonings. This can be mostly pureed (but doesn't have to be--some texture is good. Add the mushrooms, onions and green pepper last and pulse to ensure they are well-chopped. Chunks are good.
  6. Place mixture into lined loaf pan and pack it down with a spoon. Evenly spread the sauce over the top. Bake for about an hour.
  7. Allow loaf to cool for 15 minutes. When it’s cool enough to handle, lift out of the pan by the parchment paper and set on a cutting board. Allow to cool for 10 additional minutes and cut into slices. Serve on a platter.
Recipe Notes

At holiday gatherings in years past, I've noticed that not everyone tries my no-meatloaf (though everyone who does agrees that it's good). Fair enough--most people are eager to eat the turkey. This year, instead of making a loaf, I baked in silicone cupcake molds, topped with extra ketchup, and laid them out like party favors. It worked! Silicone is non-stick, so I didn't need to oil the pan. If using a metal mold, you should probably oil it first.

Buffalo Mac & Cheese

Buffalo Mac & Cheese


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Buffalo Mac & Cheese
This family favorite is decadent. My picky teenagers love the gooey combination of Buffalo sauce and creamy pasta.
Course Main Dish
Prep Time 5 min
Cook Time 15 min
Servings
Ingredients
Buffalo Cream Sauce
Course Main Dish
Prep Time 5 min
Cook Time 15 min
Servings
Ingredients
Buffalo Cream Sauce
Instructions
  1. In a large pot, cook pasta according to directions, ensuring there is enough water to add cauliflower towards the end. When a few minutes remain, add cauliflower to boiling pasta. Best to serve al dente.
  2. While the pasta is cooking, add all of the buffalo sauce ingredients into a high speed blender. Blend until creamy and smooth.
  3. Drain the pasta and cauliflower in a colander. Add fresh spinach to the pot and saute over low heat for 1-2 minutes, until slightly wilted (add a splash of water if needed to prevent sticking). Remove from heat and cover spinach with the pasta/cauliflower. Pour buffalo cream sauce over all of it and mix thoroughly. Serve immediately.
  4. Garnish with croutons, green onions, fresh herbs and/or cherry tomatoes as desired.
Recipe Notes

I purchase raw nuts (cashews, almonds, walnuts) in bulk, soak them overnight, and store in the freezer. This allows me to make any cream sauce in the Vitamix in about 5 minutes, no prep time required.

I must be honest. I am not a huge fan of pasta. Even the high protein varieties feel heavy in my system—less is more. My favorite version of this recipe is to halve the pasta and double the cauliflower. I've kept it as written as this is the most kid friendly version. However, my kids didn't notice when the switch the second time I made it. So play away with the ratios.

Dairy Free Alfredo Sauce

Dairy Free Alfredo Sauce

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Dairy Free Alfredo Sauce
This recipe is so versatile! You can use any combination of beans, nuts, squash or tofu. Just use what you have and experiment. Of course, darker beans, nuts and squash will affect the color. But it will all taste great!
Prep Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Servings
Ingredients
Instructions
  1. Soak raw cashews for 4-6 hours (or overnight) until they are plump and white. Rinse. (Helpful hint: buy organic raw nuts in bulk, soak them all at once, and store in freezer so they are ready for use.
  2. Place all ingredients in a high speed blender. Start with less water and add to achieve desired consistency.
  3. Serve over spaghetti squash, or pasta of choice. I prefer the high-protein, gluten free pastas as they have tons of fiber. But whatever you prefer and your family will eat is fine.
  4. Sauté garlic and a bit of olive oil with mushrooms, onions, broccoli, tomatoes, cauliflower, peppers, spinach and any other veggies go well with alfredo sauce.
  5. Drain the pasta, add alfredo sauce and sautéed veggies. Bon appetite!
Recipe Notes

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