Sate Sauce

Spicy Lime & Chili Peanut Sauce ( a.k.a Sate Sauce)

My vegan friendly version of my favorite snack.. Sate potato

Ingredients

1 cup unsweetened coconut milk

1/4 cup agave

1/4 soy sauce

1/2 cup peanut butter (4.3 oz)

1 Tbsp. freshly minced ginger

3 cloves garlice, minced

2 Tbsp. lime juice

1 Tbsp. toasted sesame oil

Place first 6 ingredients in a small blender and blend til smooth, place in a small pot and cook on medium heat and stir continuously until the mixture thickens and become smooth and creamy. Remove from heat, add the last two ingredients, stir well.

Serve over roasted potatoes, topped with chives, or over

Asian rice noodles . Yum

Super Nutritious & Delicious

Ultimate Vegan Mac & Cheese

1 cup sweet potatoes, chopped

1/3 cup onion, chopped

1/4 cup carrots, chopped

For the cashew cream:

1 cup raw cashews (soaked** for 8 hours prior )

1/4 cup melted coconut oil

2/3 cup unsweetened coconut milk 

1/3 cup nutritional yeast

1 tsp sea salt

1/4 tsp smoked paprika

Other ingredients:

1 pound whole wheat pasta, your choice of shape

1 head of broccoli, de-stemmed and chopped

2 cups of spinach

Cut up the potatoes, carrots, and onion. 

Place in a skillet with a tablespoon of water and cover and cook for 15 minutes, check occasional to see if you need to add more water to 

prevent burning.

Cook the pasta, rinse with cold water and set aside.

Drain cashews and Place the raw cashews in a  food processor with a couple tablespoons of water until nearly smooth.

Add the rest of the ingredients for the cashew cream and the contents of the skillet and blend till creamy and smooth, ( using a high powered blender makes a big difference in texture) adding more

coconut milk if needed to thin out.

Add this mixture to the cooked noodles and then add the broccoli and spinach and stir till well combined.

Bake at 375 for 40 minutes

Just so darnn delicious!

Coconut & Mango Chia Seed Pudding Parfait Cups

Ingredients:

1 14-oz. can coconut milk

6 tbsp chia seeds

5 tbsp shredded coconut

5-6 tbsp Agave

1 teaspoon vanilla extract

fresh mango,  chilled

In a bowl, combine the coconut milk, chia seeds, shredded coconut, maple syrup and vanilla extract. Whisk until well combined.

Let the mixture sit for about 30 minutes at room temperature.

Mix once more, cover, and refrigerate for a couple of hours, if you can stand it!

Remove the bowl with the pudding from the fridge about 15 minutes prior to serving.

Layer some pudding into the bottom each of 2 or 3 serving glasses. Layer some diced fresh mango on top of the pudding layer. Alternate layers of chia pudding and freshly diced mango until glasses are filled to the top, ending with freshly diced mango.

Top with some shredded coconut and serve immediately or keep in the fridge until ready to serve.

Inspired by Vegetarian gastronomy

Vegan Mozzarella

Vegan Mozzarella Cheese

This is an amazingly simple but sooo good! It makes the most amazing Vegan grill cheese sandwiches!  The best this about it, it'a not that processed, expensive vegan cheese made with oil and other stuff you can't pronounce, just natural ingredients and it's OIL-FREE!

INGREDIENTS

¼ Cup Raw Cashews

1 Cup Hot Water

2 Tablespoons + 2 teaspoons Tapioca Starch 

1 Tablespoon of Nutritional Yeast

1 teaspoon Apple Cider Vinegar

½ teaspoon Salt

¼ teaspoon Garlic Powder

INSTRUCTIONS

Soak the cashews for four hours or overnight. Or  just boil them for 10 minutes until soft. Drain before using.

Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.

Pour into a small sauce pan and heat over medium high heat, while stirring.

As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass, all in about 5 minutes or so

 Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.

Inspired by itdoesnttastelikechicken