Five terrific vegan recipes from Vegan Richa including a great spaghetti using lentils and a delicious pizza dip. Plus some mega sweet treats. All video recipes. All from Insta.
I’ve made all of these now. Making my family especially crazy lately with these great eats. Do you get into those kinda grooves too? So tasty, so fun. So easy!
Turn the sound down before starting up these videos so you don’t make yourself (or someone else) jump! Wink.
First up . . . . these vegan cookie dough ice cream sandwiches melt in your mouth. Wasn’t a cookie dough anything lover until these. Too too sweet. These are just right. Use your homemade oat flour. You can blend them up in a jiffy. I’ll tell you real quick how to do that now.
HOW TO MAKE OAT FLOUR
1. Add 1 to 2 cups old-fashioned oats to a blender or food processor. Must be old-fashioned oats.
2. Place the lid on, and give it a go on high speed until the oats turn into a fine powder.
3. Transfer to an air-tight container and store for in the pantry for about 3 months.
I hope I have inspired you and made you happy. Have a superb weekend, and thank you for following Tuesday’s Horse and helping us defend our wonderful horses. We wouldn’t be sitting here right now, and have all that we have, without them. They helped mankind discover and shape the world.
Hello there. Ha ha! — look at me. I am going from sweet to savoury. And how savoury it is.
I don’t miss dairy. Can’t really remember it now. But I am nuts about nut cheeses. Who knows how close to the real thing they are. That I can’t tell you. Think I was 12 or 13 last time I had it.
But I am darn sure that I am particularly nuts about this cashew based sour cream from Oh She Glows. We put it on our nachos made with plant based cheese using eggplant. No kidding. That’s coming up in a few minutes. It’s by Dana at Minimalist Baker. One of my heroes.
“Vegan, gluten-free, grain-free, no bake/raw, oil-free, refined sugar-free, soy-free.
Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashews (either overnight or using my quick-soak method) before you begin.”
1 1/2 cups (225 g) raw cashews, soaked
3/4 cup (180 mL) water
2 tablespoons fresh lemon juice
2 teaspoons apple cider vinegar
Scant 1/2 teaspoon fine sea salt
Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
Place the drained cashews in a high-speed blender.
Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
Transfer into a small, air-tight container and chill in the fridge. It makes 2 cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag for easy grab and go portions.
Next up . . .
:: Make the Queso
My husband, who is not vegan, could care less about cheese. He doesn’t put it on anything. Totally weird right? That’s not human.
My daughter is not crazy about cheesy things. Only wants it occasionally. Gets it from her father. But when I want it, I want it. Because I love nachos for all the stuff that goes on them, not so much for the cheese. Until now.
All three of us LOVE this queso, and LOVE these nachos. We eat them a three or four times each month, especially in the summer. They are a great hit for pajama parties for the kids too. With root beer floats later on. Ka-pow!
The recipe for the vegan queso comes from Dana at Minimalist Baker. Here we go!
:: Make the Cashew-Less Vegan Queso
Standard drill on this. I will list the ingredients so you can get an idea if you will like it, how much you will need to shop for, and then send you over to her site for the how to.
First off, Dana writes:
“Once I discovered the secret to Cashew-Less Vegan Queso, I wanted to put it on everything within reach; starting with nachos, of course.”
Once you conquer her queso, you can build something as amazing as what’s coming up. It is the awesome-est, taste bud heavenli-est thing ever. Ingredients list on the other side of the nacho image. Look!
Here we go with the ingredients for the queso . . . see what you think.
Ingredients (US Customary – Metric)
7-9 rounds of eggplant (sliced 1/4-inch thick // half of a medium eggplant yields 7-9 rounds)
1 1/2 – 2 cups unsweetened original almond milk
2-3 Tbsp nutritional yeast (see instructions)
1/4 tsp finely minced fresh garlic (I used crushed garlic from Trader Joe’s)
1 tsp cumin
1 tsp chili powder
2 tsp cornstarch (optional for thickening // sub another thickener if desired)
1/4 cup chunky medium salsa (slightly drained // OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies)
Smoked paprika and hot sauce (optional // for added color and flavor upon serving)
Tip: Make sure you don’t grab “sweetened” almond milk by mistake, cause that will be a disaster for this recipe.
For that plate of nacho heaven like you saw above, Dana advises:
“Once you have your chips on a serving plate, you just need to heat up your beans, queso and mash your guacamole and go to town.”
My gang favor pinto beans over black beans, so I cook a pot of them, then add whatever seasoning I have on hand, and mash them. I have used canned too, which works fine.
Drop delicious spoonfuls of warm mashed beans over the chips. Smother in queso. Add chopped red onions and salsa. Add more queso. Sprinkle with cilantro. Did I mention lettuce? If we’ve got some in the fridge, I chop it up too. Have I said guacamole yet? I have now!
Oh, yeah. How about a big dollop of sour cream to top it all off.
I didn’t get to share anything with you this week because of the July 4th holiday. But I am making up for it now with fantastic vegan sweet treats. These are our favorites from Instagram. Links to popsicle recipes here on TH at the end. You are bound to find something you’ve just got to make.
Coming up there’s two you can make from here on this page. The other two you will need to visit their Instagram accounts.
Here’s what you will need. Oh, you will need an ice cream maker. Hope this is not a big deal breaker for a lot of you. I happen to have one cause I got gifted it. I’m always saying that aren’t I? But every birthday and Christmas I get cooking & baking gadgets. Which I love. I didn’t use the ice cream maker at first, but now I use it all summer. Perhaps you’ve got one stashed you rarely if ever use. Now’s the time to bring that baby out!
— Make Cola slushies. Set up the machine according to the manufacturer’s directions. Pour in one 12-ounce can of cola and start the machine. When a thick slush has formed (after 10 to 15 minutes), scoop it into two glasses and serve.
— Make margaritas. Pour all the ingredients except the alcohol into the ice cream maker. When the liquid has frozen, add the tequila and triple sec.
— Whip up a frozen lime rickey. Pour 6 ounces of seltzer, 1 ounce of simple syrup (made by dissolving 2 parts sugar in 1 part boiling water), and 1 ounce of lime juice into the machine. Let freeze for 15 to 20 minutes.
— Make frozen hot chocolate. Prepare instant hot chocolate according to the package directions, then pour it into the machine and freeze for about 20 minutes.
I copied the above in for you because Really Simple is one of those sites — like too many cooking sites — that are so heavily loaded with constant popups and ads it takes ages before you can make even the slightest move down the page. I know folks need to monetize but I get out of these type of sites as quickly as I can, even if I am really, really interested in what they have going on. How about you?
Wait till you get a load of how quick and fun this is.
This is one of those hurry up I gotta have chocolate right now things and I don’t want it to take forever or make a big mess doing it.
Sometimes my daughter and I are watching T.V. together, and we both suddenly turn and look at each, burst out in one of those huge, ear to ear smiles, stare and go Mmmmmmmmm. That’s the cue. Then we jump up and run to the kitchen to make this.
Remember I told you I was going to talk about what it’s like to be in a mixed marriage where everybody has all sorts of ways they think is right to eat and cook, and what it’s like to try to live and let live with that. It is doable because we did it . . . um, are doing it.
I did start writing it up, but I was called at the last minute to do a course for work when someone suddenly dropped out and a space opened up for me.
But I have started it. It’s got some fun moments, to me anyway, but is serious too. Diet is everything. You gotta eat but what are you going to eat, and what difference does it makes? Depends on whose perspective you are looking out from, right?