490 cal 30 pro 8 fat
Take 10 oz steamed cauliflower and put it in a shallow pan with 1 cup boiling water and 1.5 diced banana. Slice and set aside the remaining 1/2 banana for the top. Add 1/2 cup soy milk and 3/8 cup pb2. Stir until cooked down to your desired consistency. I let mine go until the bananas are slightly caramelized. Top with sliced banana cinnamon and nutmeg.
I’ve been experimenting with vegan cheeses using cashew based, cauliflower, tofu riccotta and my favorite is silken tofu mozzarella that melts using carageenan. I use sauces from primal kitchen as well as plain tomato and fresh basil cashew cream sauce. Some other toppings I enjoy are seitan pepperoni, spinach, artichoke and tomato.
High protein low fat mozzarella slices 60 calories per serving 4 grams protein 2 g fat. Recipes make 10 servings.
Blend the ingredients shown in the photos with an immersion blender and heat over a low stove for 10 minutes stirring and folding regularly. Once glossy transfer to a lined dish and chill for at least 5 hours before sliceing or shredding. This both melts and stretches as well as having a gooey texture and fantastic flavor. Super easy and perfect for pizza, grilled cheese, caprese salads or any other mozzarella dish. You could also put it into molds for snack cheese since the flavor is great cold as well!
These are such a staple for me because I can add a variety of sauces and toppings. Some of my favorite are seitan meatballs, mushroom Alfredo, tvp bolognese, fresh basil sauce, and nutritional yeast cheddar sauce! Pal-mini, Zuchini and cabbage are all nutritious pasta alternatives if you are looking for higher antioxidants and lower carbs in your meals!
1/4 cup soy milk
11 oz silken tofu
2 tbsp
1 tsp kappa carrageenan
1/2 nutritional yeast
1 tsp miso paste
1/2 tbsp vinegar
1 tsp liquid smoke
1 tsp mustard
1 tsp salt
1 tsp sugar free pickle relish
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp turmeric
Blend thouroughly and cook on low heat for 10 minutes before setting for at least three hours in the refrigerator in a lined or greased container. Shred or slice. Cook at 400 for 10-15 minutes.
1/4 cup soy milk
11 oz silken tofu
2 tbsp
1 tsp kappa carrageenan
1/2 nutritional yeast
1 tsp miso paste
1/2 tbsp vinegar
1 tsp liquid smoke
1 tsp mustard
1 tsp salt
1 tsp sugar free pickle relish
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp turmeric
Blend thouroughly and cook on low heat for 10 minutes before setting for at least three hours in the refrigerator in a lined or greased container. Shred or slice. Cook at 400 for 10-15 minutes.
1/4 cup soy milk
11 oz silken tofu
2 tbsp
1 tsp kappa carrageenan
1/2 nutritional yeast
1 tsp miso paste
1/2 tbsp vinegar
1 tsp liquid smoke
1 tsp mustard
1 tsp salt
1 tsp sugar free pickle relish
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp turmeric
Blend thouroughly and cook on low heat for 10 minutes before setting for at least three hours in the refrigerator in a lined or greased container. Shred or slice. Cook at 400 for 10-15 minutes.
1/2 cup vegan Alfredo
1/2 cup nutritional yeast
1/3 cup pickle juice
1 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1/2 tsp cayenne
1/2 tsp lemon pepper
1/2 tsp mustard
1 tsp miso
1 tsp tomato paste
1/2 tsp chili powder
I cooked two packets of palmini noodles in a pan with this sauce and then baked for a baked top.
I love starting my day with a fiber and antioxidant boost from dark cocoa powder. Some of my favorites are chocolate cauliflower smoothie, cauliflower berry porridge and chocolate soy milk and frozen fruit.
6 oz spinach
14 oz artichoke hearts
1/8 cup onion
1 clove garlic
1 cup soy milk
1/3 cup vegan Alfredo
Italian seasoning, garlic, onion, basil, parsley, oregano, salt, lemon pepper
Cut vegetables finely and cook on medium until soft. Blend half the soup or all the way depending on if you like chunks.
15 oz pumpkin
1/2 cup soy milk
1 cup water
Cinnamon, nutmeg, cumin, paprika, basil, parsley, rosemary, oregano, garlic, onion, salt, pepper
I usually swap out higher carb ingredients for vegetables and have eliminated oil, sugar, sweeteners and animal products.
Tvp Bolognaise, tofu riccotta, basil cashew sauce, seitan meatballs are all great to include. I pre roast and season my Zuchini.
Tvp Bolognaise, tofu riccotta, basil cashew sauce, seitan meatballs are all great to include. I pre roast and season my Zuchini.
Tvp Bolognaise, tofu riccotta, basil cashew sauce, seitan meatballs are all great to include. I pre roast and season my Zuchini.
Replacing traditional oats with rice cauliflower is a great way to bulk up a sweet breakfast and add some fiber. My favorite add ins are berries, cinnamon, pb2, soy milk, cocoa powder etc.
Layered tofu ricotta, cashew cream fresh basil sauce and seasoned sliced Zuchini for the most awesome lasagna
Tofu riccotta
Blend
10 oz silken tofu (microwaved and drained)
1/8 cup soy milk
1 tbsp nutritional yeast
1 tsp parika, pepper, salt, garlic and onion powder
Basil cream sauce
1/4 cup vegan Alfredo
1/8 cup soy milk
1 tbsp vinegar
.5 oz fresh basil
Italian seasoning, garlic, onion, salt, pepper, oregano, parsley, basil
Zuchini season and bake at 400 for 30 prior to layering. Return to oven for 10-15 minutes after same temp.
1/4 cup soy milk
10 oz silken tofu
1/8 cup nutritional yeast
1/8 cup tapioca flour
1 tsp kappa carrageenan
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp miso paste
1 tbsp vinegar or pickle brine
1/2 tsp sea salt
Blend and heat oven a low burner in a pan for 5-10 minutes. Set in the refrigerator for 2 or more hours before grating in a lined or greased container.
This is probably the meltiest cheese recipe I’ve made.
1/4 cup soy milk
10 oz silken tofu
1/8 cup nutritional yeast
1/8 cup tapioca flour
1 tsp kappa carrageenan
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp miso paste
1 tbsp vinegar or pickle brine
1/2 tsp sea salt
Blend and heat oven a low burner in a pan for 5-10 minutes. Set in the refrigerator for 2 or more hours before grating in a lined or greased container.
This is probably the meltiest cheese recipe I’ve made.