White Bean Vegan Chili

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IMG_00511 Pack of Extra Firm Tofu, cubed
4 Tblsp Olive Oil
2 Tblsp Chili Powder
2 Tblsp Ground Cumin
½ Tsp Salt
½ Tsp Cayenne Pepper
2 Medium Onions, chopped
4 Cloves of Garlic, minced
3 15oz Cans of White Beans, drained
2 4oz Cans of Chopped Green Chiles
2 Tsp Oregano
2 Cups Low Sodium Vegetable Broth
2 Cups Low Sodium Mushroom Broth
7oz Shredded Cashew Cheese
Chopped Scallions and Cilantro for garnish

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Cashew ‘cheese’

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IMG_0500I’m not a huge fan of this as a direct replacement for cheese because, well, there is no replacement but it makes for an excellent thickener when making a vegan Alfredo sauce.

1 Cup Raw Cashews, soaked overnight, then drained
2 Tblsp Nutritional Yeast
2 Tblsp Lemon Juice
1/4 Tsp Garlic Powder or crushed garlic
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/4 Cup Water

 

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Coconut Curry Chicken

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  • IMG_04642 lbs Chicken Breasts, cut into 1/2″ pieces
  • Pinch of Salt and Pepper
  • 1.5 Tblsp Coconut Oil
  • 2 Tblsp Curry Powder
  • 1/2 Medium Onion, thinly sliced
  • 2 Cloves Garlic, crushed
  • 14oz Coconut Milk
  • 14.5oz Diced Tomatoes (drained for thicker curry)
  • 8oz Tomato Sauce
  • 3 Tblsp Sugar or alternative sweetener

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