Creamy Walnut Vegan Cheese

Vegan Walnut Cheese

I recently concocted an amazing vegan cheese using walnuts and vegetables!

Many people who are trying to move to a fully plant-based diet have trouble with eliminating cheese. Did you know that non-vegan cheese is addicting? It contains casein, a substance that is known to be addicting, which is why people find it difficult to let cheese go. Well, here is a recipe that is delicious, cruelty-free, healthy, and does not contain any casein!

This cheese can be used for a macaroni and cheese meal, or it can be served with crackers or vegetables as a creamy appetizer. I served it over noodles and added some veggies on the side. Below is the recipe that will serve 4 people. You can double it (like I did) or freeze it, so you will have some for another time.

vegan / gluten-free

Equipment: high-speed blender

Ingredients:

2 medium potatoes, peeled and cubed

1 medium onion, peeled and quartered

1 medium carrot, peeled and cut into small pieces

½ cup walnuts

1 tsp. salt

½ tsp. white pepper

1 tsp. garlic powder

1 tsp. onion powder

3 Tbsp. nutritional yeast

1 Tbsp. tamari

Paprika to taste

Process:

  1. Add vegetables to a large pot of boiling water. Cook for about 10-15 minutes until the vegetables are tender.
  2. Remove vegetables from water and set aside. Save 2 cups of the boiled water.
  3. Add vegetables and all other ingredients except the paprika in a blender. Blend until desired consistency, adding the boiled water a bit at a time. Pour into a bowl and stir.
  4. Serve over noodles, vegetables, or with crackers as an appetizer and sprinkle with a dash of paprika.

Enjoy!

© 2017, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

World Vegan Day

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Today is World Animal Day, and I have time for a very short blog (lol).

Animals are sentient beings, who want to live, feel emotions, have families, and love to experience life like we do. Guess what you can do to honor, respect, and help the plight of animals worldwide: GO VEGAN! It’s worth it, it will improve your health, it will save our dying planet, and it will stop the needless torture of animals worldwide. The only thing I regret about going vegan is that I did not do it sooner!

Easy Cheesy Vegan Pasta with Broccoli

Vegan Cheesy Pasta

I recently bought one of the tastiest vegan cheeses on the market: The Honest Stand Nacho Cheesy Sauce! It is absolutely delicious, is gluten-free and soy-free and can be used as a dip with chips or over chili fries, on vegan pizza, or in many other yummy dishes. Tonight, I used this cheese to make a sauce over pasta and broccoli. Below is the very easy recipe!

vegan / peanut-free

Ingredients:

½ cup Honest Stand Nacho Cheese Flavor vegan cheese

½ cup almond or soy milk

1 small onion, chopped

Any type of gluten-free or regular noodles

2 cups frozen broccoli

Salt to taste

Olive oil

Process:

  1. Prepare the pasta and the broccoli according to directions.
  2. Cook the onion in a dab of olive oil on medium heat for one minute.
  3. Add the milk and the cheese. Stir and cook on low heat for two minutes. Taste and add salt if desired. For a thinker sauce, add more cheese. For a thinner sauce, add more milk.
  4. Place cheese sauce in blender and blend for 30 seconds or until the onion is dissolved.
  5. Mix sauce with broccoli and pasta. Serve immediately.

Enjoy

© 2017, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals.

 

 

Healthy Winter Vegetable Puree

There is nothing better than delicious, warm soup on frigid winter day! Having experienced an unexpected Arctic blast here in the Rockies yesterday, I decided to stay home and create this new recipe. This will feed 6-8 people, is gluten-free and of course, vegan.

Vegan Soup

I added turmeric to this recipe, and the taste is phenomenal. Turmeric has many health benefits and has been used in India for over 2500 years. Researchers have discovered that turmeric is known to help with eye health, weight loss, Parkinson’s disease, depression, liver health, leukemia, skin cancers, prostate cancer, brain tumors, multiple sclerosis, is a natural anti-inflammatory agent, a natural pain-killer, helps you sleep better and more! Below is the recipe.

Equipment:

Blender

Large soup pot

Ingredients:

1 large zucchini, peeled and chopped

4 large carrots, peeled and chopped

4 potatoes, peeled and chopped

1 large onion, chopped

2 large garlic cloves, chopped

2 Tbsp. turmeric

1 Tbsp. fennel

1 Tbsp. sea salt

¼ tsp crushed red pepper

4 Tbsp. vegan bouillon

1-2 Tbsp. olive oil

8 cups water

Process:

  1. Prepare above ingredients.
  2. In a large pot, cook the carrots and onions in olive oil for 2 minutes on medium heat.
  3. Add zucchini and cook for another 2-3 minutes. Add more oil or a dab of water if the mix is becoming dry.
  4. Add 8 cups water, potatoes and spices.
  5. Bring to boil. Reduce heat to medium low and cook for 40 minutes.
  6. Carefully add soup mixture into blender. Make sure not to fill the blender or the mixture will spill out when you blend. You will not be able to blend all of the mixture at once. Blend for about 10 seconds until it becomes a puree. Set aside in a large pot or bowl. Continue this process until all the soup is blended and pureed.
  7. Serve and garnish with a dash of black pepper.

Enjoy!

© 2016, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

Easy Crockpot Vegan Sausage Stew

It feels so good to get a warm meal in your stomach on these cold winter days! Yesterday, I was pressed for time but wanted to eat a healthy and easy, hearty meal. I created this vegan sausage stew in the crockpot and served it over rice. This takes about 20 minutes to a half hour to prepare, will serve 6-8 people and is delicious. Give it a shot!

vegan-sausage-stew

Ingredients:

1-2 vegan sausages (any type), sliced

4-5 carrots, chopped into bite-sized pieces

2-3 small potatoes, chopped into bite-sized pieces

2-3 small yams, chopped into bite sized pieces

1-2 celery sticks, chopped

1 small onion, chopped

1 large green, red or yellow pepper, chopped

1 1/2 cups frozen peas

I cup of any kind of premade pasta sauce (I used a garlic-roasted blend)

2 – 3 cups water

3 Tbsp Italian spice blend (I used a combo of oregano, thyme and basil)

1 tsp sea salt

½ tsp black pepper

Process:

  1. Prepare above ingredients.
  2. Place all chopped ingredients into a large crockpot. Add herbs, spices, sauce, water and mix. There should be enough water in your crockpot to reach the top of the ingredients but not cover them. Add more water if necessary.
  3. Cook on high for 4 hours or on low for 8 hours.
  4. Serve with rice or noodles.

Enjoy!

© 2016, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals

Rosemary Sun-Dried Tomato Tofu Scramble

A tofu scramble is always a wonderful meal to serve for breakfast or brunch! There are many vegan versions of tofu scrambles now that if you are a scrambled egg lover (like I used to be), you now have many very tasty, cruelty-free options in which to choose to placate your taste buds. Try this gluten-free version for breakfast. This will feed two to four people. Serve with vegan pancakes or vegan waffles.

Tofu Scramble, VegoutwithVilmsIngredients:

1 lb. firm or extra firm tofu

4-5 sundried tomatoes, chopped

½ small red pepper, chopped

½ small onion, chopped

2-3 cloves garlic, minced

4-5 green or Kalamata olives, minced

2 Tbsp. vegan parmesan cheese

1 Tbsp. dry rosemary

½ tsp sea salt

¼ tsp black pepper

olive oil

 

Process:

  1. Prepare all above ingredients. Set aside.
  2. Prepare tofu by draining excess water from package. Then cut into small pieces. Place into a large bowl and set aside.
  3. Add all ingredients except red pepper, onions and garlic to tofu bowl. Mix. Mash the mixture until it looks like brains. This should take less than a minute.
  4. In a large skillet, use a dab of oil olive or just water and cook the red pepper for a minute on medium heat. Add onions and cook for a minute longer, stirring. Then add garlic and cook for 30 seconds longer.
  5. Add tofu mixture and cook for 1 minute, stirring to heat all of the mixture. Serve immediately.

Enjoy!

© 2016, Vilma Reynoso, VEGoutwithVilms.com, VEG out: go Vegan. save Earth. be Good to animals