Baked Potato and (Vegan) Cheese

This is my go-to vegan "cheddar cheese" sauce. I usually use it as a chip dip but after I brought a sample to my friend Rick and he used it on his baked potatoes, I knew I had do the same. Thanks for the great idea Rick!

Serves 6
1 hour+

6 Russet potatoes, sliced Hasselback style

Cheese sauce
2 cups Raw cashews, soaked at least 2 hours
1 cup Vegetable broth
3 Tbsp White miso (yellow will do)
6 Garlic cloves
1/3 cup Nutritional yeast
1/2 tsp Salt
2 Tbsp Lemon juice

1. Preheat oven to 350 degrees. Slice your potato into quarter inch slices, slicing only 3/4 the way down the potato. Line cookie sheet with foil, place potatoes on sheet, drizzle with olive oil. Bake for about 1 hour.
2. Throw all your "cheese" ingredients into food processor and process till smooth. Adjust flavors if needed. Prep any other toppings you may be using.
3. Sit and stare at the oven till the potatoes are ready.
4. When potatoes are done, top and serve.

Suggested toppings: vegan butter, broccoli, bac-o bits, chives, vegan chili, jalapenos, this list could go forever.

Original cheese recipe from thePPK

Tart Skillet Apples

God I love skillet apples! I put a lil' twist on these

Serves 4-6
20 minutes

6 Granny smith apples, peeled and sliced
2 Tbsp Vegan butter
1 Lime
1/3 cup Sugar
1/4 tsp Cinnamon
1/4 tsp Cumin
1/4 tsp Salt
1/2 tsp Arrow root

1. Melt butter in large skillet, add apples and squeeze the content of your lime over the top. Cook 5 minutes, stir occasionally.
2. Mix all your dry ingredients in a separate bowl, add to skillet. Cook another 5 minutes or so, don't let ya apples get mushy.
3. I garnished mine with lime zest. Serve on their own, over quinoa, or vegan ice cream. The possibilities are eeeeendlessssss!

Not Gross Beet Juice

I like beets. They taste like dirt, but I'm okay with that. Beet juice however, has always been a lil' rough for me so I mixed in a bunch of oranges to make it alllllll better.

Serves 2
10 minutes

2 small Beets, peeled and quartered
4 Oranges, peeled and quartered
1-2 inches Ginger, peeled

1. Throw in juicer, enjoy

Ginger Garlic Green Beans

This is so simple and so delicious! I throw it on the side of many-a-Asian dish for some extra veggies.

Serves 4
20 mintues

1 lb Green beans, trimmed
3 Garlic cloves, minced
1 Tbsp Tamari
1 Tbsp Ginger, minced
2 tsp Unseasoned rice vinegar
1 Tbsp Sunflower oil (or vegetable)
1/2 tsp Sesame oil
1 1/2 tsp Sesame seeds, toasted

1. After your green beans are trimmed, steam** them for about 7-10 minutes, the should still have some crunch to em'
2. Mean while mix the rest of your ingredients in a large bowl. When your beans are done, add them to the bowl, toss, serve with a sprinkle of sesame seeds on top. Done!

** Here's a tip I shared in an earlier post about steaming without a steamer

Original recipe from Epicurious

Vegan Cabbage Stew for St. Paddy's

My mom would make Corned Beef and Cabbage Stew every St. Patrick's. Per-usual I switched it vegan style, my Irish ancestors are rolling over in their graves.

Serves 8
45 minutes

Sunflower oil or vegetable oil
1 Yellow onion, diced
4 cups Vegetable broth
Pickling Spices
6 Carrots, diced
3-4 Russet potatoes, cubed
Salt & Black pepper to taste
1 medium head of Cabbage, cubed
2 Navy beans, rinsed and drained

Pickling spices
1/4 tsp of the following
Mustard seed
All spice
Coriander seeds
Cloves
Ground ginger
Red pepper flakes
Cinnamon
Cardamom
1 Bay leaf

1. In large pot add oil and brown diced onion, set aside. Add carrots, spices and broth to pot, heat through, add potatoes heat through.
2. Add plenty of salt, the Irish love their salt, oh yeah and pepper too. Add onions and cabbage and enough hot water to cover all ingredients, once heated add beans, heat through.
3.Served with Bob's Red Mill Gluten-Free Cornbread made vegan style (Ener-G egg replacer) and a nice black lager (not gluten-fee, sorry)

Happy St. Paddy's!

Vegan Baked Beans

I used to make some killer non-vegetarian baked beans, I wasn't sure if I'd be able to come close vegan style but these are damn good. I usually add rice to them so I get, you guessed it, a complete protein.

Serves 6
2 hours

1 cup Brown rice
2 cans Pinto beans, drained and rinsed
1 Large red onion, diced
Olive oil
2 Tbsp Chili powder
1 Tbsp Cumin
1 Tbsp Mustard
1 tsp Salt
1 tsp Crushed red chili flakes 
4 Garlic cloves, minced
4 Tbsp Apple cider vinegar
3 Tbsp Real maple syrup (or molasses)
1/2 tsp Liquid smoke
44oz can Diced tomatoes (aka 1 large can, 1 small can, preferable fire roasted)
S'ton Black pepper

1. Preheat oven to 350 degrees. Cook rice with 1 cup water, you don't want it completely cooked through. In the meantime saute your onions in oil for a few minutes, then add chili powder, cumin, mustard, salt and chili pepper flakes saute a few minutes more. Add garlic, saute a few minutes longer then add vinegar, maple syrup, liquid smoke, tomatoes and black pepper, adjust taste if needed.
2. In large glass bakeware dish add beans, rice and sauce, mix well. Cover with foil and bake for 1 hour. Remove foil and bake 10-20 minutes more (depending on how thick you want it) and serve.

Original recipe from The New Moosewood Cookbook

Parsnip and Apple Soup

This one is sweet, savory, simple and perfect for lunch on a chilly day.

Serves 4-6
30 minutes

1/2 cup Apple cider
1/2 cup Almond milk
3 cups Vegetable broth
5 Large parsnips, chopped
2 Shallots, chopped
2 Leeks, white parts only, chopped
3 Fuji (or Gala) peeled, cored, chopped
1/4 tsp Nutmeg
Pinch Cardamom
1/2 tsp Salt
1/2 tsp Pepper
Chives for garnish

1. In a large pot add cider, milk and broth. Bring to boil, add veggies and cook for 15 minutes.
2. Puree soup with spices with hand blender or with a regular blender in batches. Serve with chives on top.

Original recipe from Sunset