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Green Living Show even greener this year

Where do you go if you want Tibetean vegan momos, pants made out of tree fibres, and lectures about how cannabis can help you heal?

The Green Living Show at the Metro Toronto Convention Centre is one of the largest environmental events of the year, featuring organic and delicious food, exercise, and how to build sustainably among many other things.  It is a festival that takes all things green and turns it into a massive trade show in support of an environmentally friendly world. The festival provides an opportunity to network, share, and learn about how many industries are involved in the ‘green’ trend that is growing in popularity every year.

So, how was the Green Living Show compared to last year?

It was definitely better for one main reason; the food! This year, the food pavilion had a centralized theme of ‘around the world’ fare. It had a range of options and also specified foods that were vegan and vegetarian, which was a fresh change of pace. The previous year, I struggled to find vegan options and this was frustrating at a green festival. The beer options were impressive as well, with a wide variety of craft brews, wines and ciders available.

The emphasis on medical cannabis was a new development, probably due to impending legislative changes around marijuana in Canada. The Green Living Show hosted the Weedmaps speaker series about Cannabis. The topics discussed by the panel included understanding which strains can help certain ailments, how to understand current marijuana laws, and how to cook medicinals. The Green Living Show is the perfect venue to educate and discuss the future of cannabis in Canada and its medial relevance, which is a very hot ‘green’ topic at the moment.

Another educational panel attended by Women’s Post was the urban farming speaker series that brought out Aquaponics start-up Ripple Farms, Holly Ray Farms, Orchard People, and Toronto Urban Growers, moderated by David McConnachie of Alternatives Journal. The panel explained various ways that urban farming can be implemented in the city. There were several vendors selling products related to indoor or urban farming, including sprouting containers and even indoor mini-hydroponic systems.

There were some return favourites as well, including the classic Canadian green car awards (Cheverlot Bolt won) and the beautiful set-up celebrating tree stewardship in Ontario.

The Green Living Show is an annual favourite of Women’s Post. The sheer size and popularity of the event really shows how much the green lifestyle is growing. It would still be nice to see more specifically vegan food options and vendors, but kudos to the ones that were there (including Live Wild Love Free). It will be exciting to see what happens next year.

What was your favourite part of the Green Living Show? Let Women’s Post know in the comments below.

 

Would you try these vegetable masks?

Facial masks are refreshing and give your skin the rejuvenation it needs as the seasons change.

To shake things up and get away from buying a facial cream potentially full of chemicals, why not try a natural vegetable cream? Though imagining mashed up vegetables on your face is a bit gross, the result of treating yourself to a hydrating organic facial will be well worth smelling like tomato paste or garlic for a couple hours….or days.

Food Fresh Avocado Avocados Fruit Organic

Avocado Body Mask

  • 2 avocados
  • 3 tbsp sea salt
  • Two fresh lemons grated
  • ¼ cup coconut oil

Mix all ingredients in blender until smooth. Apply to face for 10 to 15 minutes and rinse off. Refrigerate remainder and use every two to three days. Avocado is very hydrating and will leave your skin silky smooth.

Vegetables Carrots Basket Market

Carrot Facial Mask

  • 2-3 carrots
  • 4 tbsp honey

Cook carrots and mash with honey, and apply to your face. Leave for 10 minutes and rinse with a cool cloth. Carrots are great for the skin because of their Vitamin A content and they are hydrating.

Tomato Paste Facial

  • Tomato
  • Dash of water

Blend tomatoes until smooth, but not the consistency of juice. Apply to face and leave for 10 minutes and wipe dry. Tomatoes will regenerate the skin and give it a new glow.

Garlic Face Mask

  • ½ tbsp. corn flour and ½ tbsp. sandalwood powder
  • Squirt of Lemon juice
  • ½ tbsp garlic paste
  • Dash of almond milk

Mix all ingredients and add a dash of almond milk to make into a gooey dough. Apply to face and leave for 10 minutes. Rinse with cold water. Garlic is rich in Vitamins A, C, and E and protects the skin from sun rays.

Kale Face Mask

  • Two leaves of kale
  • Almond milk
  • ½ tsp honey

Blend all ingredients together until smooth and rub on face. Leave for 10 minutes and rinse. Kale contains a lot of hydrating nutrients and will leave the face feeling refreshed and moisturized.

Vegetable facial masks aren’t just fun to make, they are also a lot less expensive than the spa alternative. So, for your next girls night, why not try them out!

Would you try any of these veggie facials? Let Women’s Post know in the comments below.

Vegan Soba Noodle Bowl with the Ultimate Peanut Sauce

On a cold snowy day, a delicious and filling noodle bowl hits the spot and leaves you feeling warm and satisfied.

LoveWildLiveFree, a vegan recipe and lifestyle blog by Avra Epstein, brings you a soba noodle bowl with peanut sauce that is full-bodied and tasteful. It’s absolutely addicting, but you can eat it without the guilt of consuming something unhealthy. A win-win in my opinion.

Soba noodles are a delicious alternative to regular pasta because they are made of buckwheat flour, a grain that is protective against heart disease and full of antioxidants. Soba noodles are also a great source of protein. Epstein also offers coconut sauce, also known as coconut aminos, as an alternative to the typical soya sauce.

Vegan Soba Noodle Bowl

Ingredients:


2 tbsp organic unrefined, virgin coconut oil (or water if you’d like to make this oil free)

1 package of Soba Noodles (about 8.8 oz)

1 onion, diced

1 bell pepper, diced

1 + 1/2 cups broccoli, cut into pieces (you can include the stems)

3 – 4 baby bok choy

fresh garlic and ginger, minced, to taste

Sesame seeds, to garnish

Pink Himalayan salt & freshly ground pepper, to taste

(use organic ingredients)

makes 2 to 3 servings

Instructions:

1. Cook soba noodles according to the directions provided on the package. In general, they should only take about 3 to 5 minutes to cook once the water has boiled. Once cooked, strain and keep warm until serving.

2. Meanwhile, heat a large frying pan over medium heat and add coconut oil (or water if you’d like to make this oil free, you may have to add extra while you cook as needed).

3. Add onion, minced ginger and garlic. Sauté for 3 minutes, or until soft, stirring often. Add a tiny pinch of salt to draw out the liquid – this helps the onions to soften.

4. Prepare the baby bok choy by trimming and discarding any rough bottoms. Separate the leaves, rinse, and pat dry.

5. Add bok choy, peppers and broccoli to the pan and continue to cook for 5 to 7 minutes, until cooked through. Season with pink Himalayan salt and ground pepper to taste.

6. Place noodles into serving dishes and top with pan fried veggies and peanut sauce (recipe below). Garnish with sesame seeds.

The Ultimate Peanut Sauce

Ingredients

1/4 cup smooth peanut butter

1 tablespoon lime juice

1 + 1/2 tablespoons maple syrup

1 teaspoon hot sauce (I used a natural Sriracha sauce)

1/2 teaspoon fresh ginger, finely grated

1 tablespoon coconut seasoning sauce or soy sauce

1/4 cup filtered water

(use organic ingredients)

Instructions

1. Combine all ingredients except for the water in a small mixing bowl.

2. Add 1/4 cup filtered water and mix. Add more water if needed until the sauce is the desired consistency.

Orignal recipe can be found here: Vegan Soba Noodle Bowl with the Ultimate Peanut Sauce 

 

How to stuff the perfect vegan stocking

Making a stocking for a vegan can be a new experience for family members who aren’t familiar with the most animal-friendly treats out there. Where do you get vegan chocolate? Are there some items that aren’t environmentally-friendly you should stay away from? Women’s Post is here to help. May I present: the dream stocking that is vegan, eco-friendly, and delicious to boot.

Most stocking stuffers can be found at a local grocery store with ample organics options. Loblaws is a great option and alternatively, any community food store like Whole Foods will work as well. The first thing to look for is your food and dessert alternatives. Vegan protein packs, such as the sample or sample size of Vega One will fit in the stocking and provides a delicious protein supplement. Chocolate is a must-have and vegan chocolate options are fairly easy to track down. Endangered Species has many dairy-free chocolates, including coconut-filled crèmes and sea salt. These dark chocolate bars also donate a portion of the proceeds to a wildlife conservation network, which makes this vegan dessert a double-hitter! Cleo’s peanut butter cups taste exactly like Reese’s and are available in several stores.

Protein filled nibbles can also be put in stockings, like roasted chickpeas. They come in various flavours and spices. Maybe try some nut mixes, as long as there isn’t an allergy in the house. Pistachios are a delectable treat and are expensive to buy regularly, so they make a great gift during the holidays. Magic Vegan Bacon Grease is also a treat that cannot be purchased regularly, but is a necessary indulgence for vegans everywhere. The magic mix is a coconut oil sauce that has a natural smoky taste. It can be added to tofu scrambles, greens, and beans. Finally, a gift certificate to a Whole Foods market, a community market, or a popular vegan restaurant can go a long way.

For stocking stuffers not related to food, cruelty-free cosmetics and lotions are a great option. Rocky Mountain soaps has cruelty-free soaps, lip balms and lotions that are affordable. Lush is also a cruelty-free advocate and their bath balms fizz and smell heavenly. Many vegans will make their own cleaners and beauty supplies using Dr. Bronner’s castile soap, which can used to make hand soap, body wash, lotions, laundry detergent and cleaner — why not give them a head start by placing a tiny bit in their stocking? For something a bit different, try purchasing a reusable tote bag. They are cheap, and you can’t have too many of them.

Don’t forget to add vegan stickers, patches and pins because love for the animals and the environment is normally accompanied by a desire to publicly advocate on behalf of beings that can’t speak for themselves. Any small books and pamphlets that provide more information for environmental groups and any donations to non-profits that advocate for the environment, climate change and animal rights are a quick last-minute addition as well.

Whether it be desserts, snacks, cruelty-free cosmetics or vegan decorations, there are many sustainable stocking stuffers that don’t need to come from animals or wasteful products. Instead, go for the eco-alternatives and feel good about the stocking stuffers you purchase from local companies that are looking to make a difference. Hopefully this, vegan stocking stuffer guide gave you some great ideas for a different kind of gift, one that helps animals worldwide and keeps your vegan family member warm and full on Christmas day.

Holiday Baking: homemade grape leaves

Stuffed grape leaves are a delicious snack and can often be found in Greek and Middle Eastern restaurants. Homemade grape leave wraps, also known as Dolmades, provide a delicious vegan treat not only during the holidays, but year-round. They are surprisingly easy and affordable to make, and combine some of the best spices out there, including dill, mint and lemon with rice and pine nuts. Can you say yummy?

Begin by making the filling of the grape leaves with rice:

  • ½ cup pine nuts
  • 1 ½ cups basmati rice
  • 1 small onion
  • ½ cup of fresh dill
  • ¼ cup fresh mint
  • 1 tbsp lemon
  • 2 cups vegetable broth
  • Salt and pepper
  • Olive oil

Begin by roasting the pine nuts and onion in a frying pan with a little bit of olive oil. After a few minutes, add the rice, one cup vegetable broth and cook rice al dente. If you completely cook the rice, it will be mushy in the grape leaves so only half cook. Once the rice is complete, add dill, mint, lemon, salt and pepper and allow to cool.

Prepping the grape leaves: 

  • Grape Leaves
  • Salt

Take the grape leaves (either jarred or fresh) and put into a pot of boiling water with salt. Allow the leaves to soften until pliable, but do not over-soften or they will tear. Remove from water and pat dry.

Wrapping and cooking the grape leaves:

Once dry, spread the grape leaf out and put two scoops of filling in near the base of the leaf. Fold the two bottom sections of the leaf up and then the sides of the leaf before rolling tightly into a grape leaf roll. Repeat.

Once the grape leaves are wrapped, pack firmly into a pot in layers. Pour the remaining vegetable broth, lemon juice and ¼ cup of olive oil over the wraps. Bring to a simmer on medium heat, but do not boil or the leaves will fall apart. Lower heat once simmering and use a plate that can be heated to press down on the grape leaves and keep them in place. Let the leaves simmer for 30 minutes until tender. Drain excess water and enjoy once cool.

The grape leaves are relatively easy to make and will give you a healthy snack to munch on while waiting for that main holiday meal. They also keep well, so you can eat them throughout the week once your leftovers run out. Enjoy!

What to do with a bushel of apples

Tis’ the season of apple-picking and if you are like me, you have purchased a massive bushel of the delicious fruit only to wonder: what on earth do I do with them now? With over 30 apples sitting in my fridge currently, it is a great opportunity to try out a variety of apple recipes. Here is what I came up with.

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Photo by Stacy Spensley.

Applesauce

Once you make your own applesauce, you won’t want to buy it from the store anymore. Peel and chop at least four apples and add them to a pot. Combine with ¾ cup water, ¼ cup sugar, and cinnamon to taste. Heat on medium for 15 minutes until the mix is mushy and remove from the heat. Mush with a fork or blend if preferred. Try adding some maple syrup, cinnamon, and ginger for an extra kick. You can also add blueberries or pears.

Cinnamon Apple Chips

Cinnamon apple chips are a sweet and crunchy alternative to regular chips. Preheat oven to 225 degrees F and thinly slice apples. Sprinkle with sugar and cinnamon and place on cookie sheet. Bake for one hour until the edges are curled up. Apple slices are best when still warm and crunchy.

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Caramel Apples

If you are looking for more of a sweet treat, caramel apples are a delicious and challenging recipe. Wash thoroughly to remove wax coating from the apples and remove the stems. Replace the stem with a chopstick by inserting it into each apple. Melt 1 Tbsp. vegan margarine, 1 ½ cup brown sugar, ¼ cup corn syrup, 4 tbsp. water and ¼ tsp vanilla into a pot and heat until warm. Coat each apple into the mixture and refrigerate for one to two hours until solid. Roll the apple in nuts or other fun toppings if desired.

 

Apple Crisp

Apple crisp is a great dish for when company comes over. Crumble brown sugar with vegan margarine to coat the bottom of a small sized casserole dish.  Peel and chop eight apples and place into a plastic bag with a dash of lemon juice. Mix with 1/3 cup granulated sugar, 1 tbsp. cornstarch, ½ tsp cinnamon and a pinch of salt. In another bowl, mix 1/3 cup brown sugar, ¼ cup flour, ½ cup oats, ¼ tsp cinnamon and salt. Add 1/3 cup melted vegan margarine. Place apples into the casserole and sprinkle the sugar mixture on top. Bake for 45 minutes at 375 degrees F.

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Homemade Apple Cider

Don’t you just love a nice hot cup of apple cider, especially as the summer warmth fades away and cooler temperatures set in to stay? You’ll need 12 apples, an orange, a lemon, 3-4 cinnamon sticks, ¾ tsp whole cloves, vanilla extract, and brown sugar to sweeten. Put the first five ingredients into a pot and simmer for four hours until all ingredients are soft. Mash up all ingredients and simmer for another hour. Strain mixture several times until all the pulp and skin are gone. Add vanilla and sugar, and enjoy this yummy brew. If you are feeling adventurous, add a bit of rum!

 

What is your favourite apple recipe, let Women’s Post know in the comments below.

Pumpkin vegan cheesecake without fake cream cheese

Vegan Pumpkin Cheesecake

At every Thanksgiving dinner since I was a child, my mom made pumpkin cheesecake. It was always a hit at family events and a creative twist to the classic pumpkin pie. When I decided to go vegan, I knew I wasn’t going to forfeit my annual cheesecake and set out to find the perfect vegan recipe. Here is my favourite vegan pumpkin cheesecake recipe that I make every year.

Crust:

  • Graham Crackers
  • Vegan Margarine

First off, keep the crust simple. If you try and attempt a complicated crust, it will take forever and there is always a lengthy list of items to make for Thanksgiving dinner as it is. Either purchase a vegan crust or simply use graham cracker crumbs. Crush them up and combine with vegan margarine or coconut oil. Press in a pan until a firm crust has been created.

Cheesecake:

  • 1/2 cup of raw cashews
  • 3 tbsp lemon juice
  • 2 tbsp almond milk
  • 6 tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 tbsp coconut oil
  • 1 ¼ cup pumpkin puree
  • 2 tsp cinnamon
  • ¼ tsp allspice and cloves
  • 1/8 tsp nutmeg and ginger

For the cheesecake, most people use vegan cream cheese, but I prefer to keep it out of the cheesecake. Instead, I use raw cashews. Soak the cashews overnight prior to using them. Blend all of the ingredients together and pour into the pan on top of the crust. Bake at 350 degrees F for 20 minutes. Cool the cheesecake in the fridge for four to five hours and serve.

This cheesecake recipe is delicious and provides an extra protein kick for vegans. It also has the added benefit of being a healthier version of the original, while still tasting delicious. Enjoy!

5 fall ciders to try from Toronto Cider Festival

If you are looking for a sweeter alternative to beer — and aren’t feeling a glass of wine —  a tasty cider could be the perfect fall solution

Ciders are normally made with fermented apples, but other fruits can be used as well.  With harvest season just around the corner, delicious and fresh ciders are available throughout Ontario. To find the best cider in the province, I attended Cider Fest on Saturday at Dundas Square and sampled some of the amazing featured beverages offered.

Here are my five favourite ciders:

  1. Spirit Tree Cider

Spirit Tree Cider was my favourite out of the ciders I tried. There were two different samples — a lavender cider and a hoppy cider. The cider with a hint of lavender was made with local apples. The floral taste the lavender added was surprisingly pleasant, making it one of the most creative ciders at the festival. The hoppy cider was also a rarity, with only a few hoppy ciders available. The hops was subtle yet apparent, and added a kick to the cider. The hoppy cider from Spirit Tree is the perfect beverage for someone who loves beer, but is in the mood for a cider that isn’t as sweet. At the cidery located in Caledon, Spirit Tree has 12 different ciders available, a bakery, and offers tours.

  1. Shiny Apple Cider

My second favourite was the Shiny Apple Cider, made in Niagara on the Lake. This cider is gluten-free and vegan, using potato rinds instead of pork rinds during processing. Shiny Apple Cider is seven per cent alcohol, higher than many other ciders. It had a crisp taste, and it tasted like it had very little preservatives. It was sweet, but there was distinct quality in the taste. Shiny Apple Cider has two cider options — Shiny Apple Cider and Shiny Red Apple Cider — and is made by Small Talk Vineyard Wines.

  1. Angry Orchard

This sweet and light cider is from Walden, New York in the Hudson Valley, was not as sweet as Shiny Apple Cider and had a light bubbly taste. It still retained an apple taste though, but the bubbly quality made it seem more like a sweet wine than a beer.  Angry Orchard has over 10 ciders and provides a variety of seasonal tastes, ranging from adding cinnamon to ginger while retaining the true apple taste of the region. Definitely try Angry Orchard a cider.

  1. Thornbury Village Cider

The Thornbury Village Cider is sour and has a closer taste to a champagne. It is a perfect option for someone who loves wine, but is looking to branch out into other taste palettes. The cider is also highly carbonated, which varies in different ciders. The beverage is from Thornbury, and also boasts being gluten-free and vegan. The cidery is located along the shores of Georgian Bay and is a beautiful site for a tour.

  1. Forbidden Dry Cider

The final contender for best five ciders is the Forbidden Dry Cider, a beverage made by the Coffin Ridge Boutique Winery. This cider is very similar to wine, and is typical for dry ciders. If you like tart drinks then Forbidden is for you. The winery is located near Meaford, Ont., which is close to Georgian Bay.

The weather may be getting cooler, but that doesn’t mean you can’t still enjoy patio season with a good cold brew. Throw on a jacket and a light scarf and enjoy the changing of the leaves. For those who don’t enjoy hoppy beers or tart wines, a cider is the perfect option. These are just five recommendations, but there are dozens to try, each with different flavours and fruit notes. Be a bit adventurous and try these local ciders this fall.

 

What is your favourite cider? Let Women’s Post know in the comments below.

Delicious and refreshing raw vegan chocolate ice cream

On a blazing hot sunny day, a bowl of ice cream is the most refreshing treat imaginable.

Now, there is a way to enjoy this dessert without the guilt of eating something unhealthy. LoveWildLiveFree, a vegan recipe and lifestyle blog by Avra Epstein, brings you a vegan ice cream dish that is healthy and satisfying.

The Raw Banana Chocolate Chunk Nice-Cream uses bananas and chocolate as natural sweetners and it tastes like a delicious bowl of ice cream without any unnecessary additives! Bananas can be used in many dessert recipes as a sugar replacement and instead gives vital nutrients such as potassium and dietary fiber. Cacao, which provides the yummy chocolate addition has magnesium and high antioxidants.

You will need:

4 ripe bananas

Raw chocolate sauce (recipe below)

Raw Heirloom Organic Vanilla Bean and Salt Chocolate Bar

Raw cashew pieces, optional

Raw Chocolate Sauce: 

1 tbsp organic unrefined, virgin coconut oil, melted

1 tbsp raw cacao powder

1-2 tbsp lukewarm filtered water, or more if needed

3 dates, soaked for 10 minutes in lukewarm filtered water

 

Giddy Yo-Yo Chocolate. Photo provided by Avra Epstein
Photo provided by Avra Epstein

Instructions:

  1. Peel bananas and cut into coins. Place the bananas in to an airtight container and freeze for a couple of hours until frozen, or ideally, overnight.
  2. Place the frozen bananas into a food processor. Pulse until you create a crumble, stoping to scrape down the walls of the food processor as you go.
  3. Once you reach an even crumble, blend consistently and stop every so often to scrape down the sides to ensure that you have an even consistency. This will take a little patience, but eventually the mixture will reach a soft-serve ice cream consistency.
  4. Roughly chop a couple of squares of the chocolate bar and add to the food processor, pulsing a few times to evenly distribute.
  5. Depending on your preference, you can eat the ice-cream immediately as soft-serve, or, transfer to an airtight container and freeze until solid.
  6. Top with raw cashews and raw chocolate sauce (recipe below).

 Note: I always use a food processor when making nice-cream, but it can also be made in a high speed blender, just be sure that your blender is powerful enough to handle processing frozen bananas.

Vegan ice cream mix. Photo provided by Avra Epstein.
Vegan ice cream mix. Photo provided by Avra Epstein.

Raw Chocolate Sauce

  1. Combine all ingredients in a blender. It’s that simple, just make sure to remove the dates from the water they’ve soaked in before adding them to the blender!

Tip: If the sauce is too runny place in refrigerator to thicken; if the sauce is too thick add more lukewarm water and blend.

Original recipe can be found here: Raw Banana Chocolate Chunk Nice-Cream

Saucy vegan sauces for cooking connossieurs

Finding dairy and egg-free sauces can be extremely difficult. Sauces provide taste, colour, and variety to otherwise dull dishes, but vegan alternatives aren’t widely promoted. Luckily for you, Women’s Post has found a collection of great recipe choices for sauce lovers everywhere.

Vegan Mayonnaise

Ingredients:

  • 4 tbsp soya milk (or alternative such as almond milk)
  • ½ tsp grain mustard or mustard powder
  • 1 tbsp lemon juice
  • 2-3 tsp cider vinegar
  • ½ clove garlic
  • 200 ml vegetable oil
  • Salt and pepper

Method:

  1. Blend together non-dairy milk, mustard, lemon juice, cider vinegar and ½ clove garlic.
  2. Keep the blender running and add the oil gradually in a thin stream. By the time you have added all the oil, the mayonnaise should be thick.
  3. Season to taste and can be kept from three days in the fridge.

Original recipe can be found http://www.vegansociety.com/resources/recipes

Vegan Cashew Sour Cream

Ingredients:

  • 1 cup raw cashews (soaked, if desired)
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons light miso
  • 1-2 tablespoons nutritional yeast
  • Sea salt, to taste
  • Water, divided

Method:

  1. In a strong blender, combine the cashews, vinegar, lemon juice, miso, nutritional yeast, salt (to taste) and a little water. Blend to make a thick, coarse purée. With the machine running, gradually add desired water to blend until smooth and the consistency of heavy whipping cream. (Add more water to make a thinner cream for soup garnishes.)
  2. Store in an airtight container in the refrigerator for up to 4 days.

Original recipe can be found http://www.vegancoach.com/vegan-dips.html#anchor-cashew-sour-cream

Raw Dairy-Free Alfredo Sauce

Ingredients:

  • ½ cup cashew nuts, soaked for 2 hours
  • ½ cup filtered water
  • ½ lemon, juiced + ½ tsp zest
  • 1 garlic clove
  • 5 tbsp nutritional yeast
  • 5 fresh basil leaves
  • ¼ tsp dried basil
  • ¼ tsp sea salt
  • ¼ tsp kelp powder
  • Pinch nutmeg
  • Pinch cayenne pepper

Method:

  1. Combine all ingredients into a blender and combine until smooth.
  2. Slowly heat on stove in saucepan until warm.
  3. Serve with pasta (delicious with gluten-free fettuccine)

Original recipe can be found http://www.onegreenplanet.org/vegan-food/recipe-spaghetti-squash-with-alfredo-sauce/

Béchamel Cheese Sauce

Ingredients:

  • 1 tbs. extra-virgin olive oil
  • 1 tbs. chickpea flour
  • 1 cup non-dairy milk
  • ½ cup mozzarella cheese shreds
  • 2 tbs. vegan grated parmesan or nutritional yeast
  • A pinch of nutmeg
  • Salt and black pepper to taste

Method:

  1. Combine all ingredients into a blender and blend until smooth.
  2. Heat on stove in a saucepan until warm. Excellent on a vegetarian burger or on broccoli and rice

Original recipe can be found http://www.onegreenplanet.org/plant-based-recipes/vegan-moussaka-burger-with-bechamel-cheese-sauce/

Five Ingredient Raw, Vegan Salted Caramel Sauce

Ingredients:

  • 1 cup medjool dates, pitted and tightly packed
  • 1 tsp. vanilla extract
  • 2 ½ tbsp. melted coconut oil
  • ½ tsp. sea salt
  • Water

Method:

  1. Heat two cups of water in a saucepan till warm (not scalding hot). Place the dates in a bowl and submerge them with hot water. Allow them to sit for 15-20 minutes.
  2. Drain the dates, reserving the soak water. Place them into a blender with ¾ cup of the soak water, the vanilla, the coconut oil, and the salt. Blend them on a high speed till they are very smooth and resemble a sauce. Add more water as needed, until the sauce is thick but pourable (I used a scant cup).
  3. Sauce will keep in the fridge for up to 5 days.

Original recipe can be found http://www.thefullhelping.com/5-ingredient-raw-vegan-salted-caramel-sauce/