The Planted Vegan

Creamy Vegan Cheese Sauce

Published on October 24, 2017October 24, 2017 by The Planted Vegan2 Comments

When going vegan, or trying to eat more plant-based it seems daunting to give up cheese… it’s so creamy, rich, and delicious. But dairy is filled with saturated fat, cholesterol, milk proteins (which have been shown to be linked to all different types of cancers), and can cause inflammation all throughout the body. I came up with the perfect recipe to replace all your dairy-filled cheesey cream sauces. This cashew cream sauce is not only an amazing alternative to dairy cheese sauces, but it’s also packed with nutrients that are good for you!

Soaking the cashews helps to soften them and break them down so they can be digested better as well as blend more easily. I used raw cashews, but you can use roasted if that is the only option available to you. Cashews can be found in most bulk sections of the grocery store, as well as packaged with the nuts and seeds. They contain healthy fats that are unsaturated, and are also packed with selenium, vitamin K, magnesium, and iron.

Cashews are neutral in flavor which makes this sauce the perfect base for lots of recipes!

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Pumpkin Spiced Granola

Published on October 19, 2017October 24, 2017 by The Planted Vegan1 Comment

Today, I bring to you an incredibly simple recipe that is perfect to snack on all throughout the fall months. This granola is packed full of nutrients and is oil-free, gluten free, nut free, refined sugar free, vegan and still tastes incredible… it doesn’t get much better than that!

This is the perfect recipe to whip up when you’re in a hurry and want a quick snack or need to make a gift for someone special. While the granola is toasting it fills your house with the most heavenly fall scent and creates such a cozy environment.

I decided to use maple syrup as the sweetener instead of sugar, and included flax seeds for a nutty flavor as well as omega-3 fatty acids. The pumpkin seeds are the best part of this recipe, in my opinion, because they provide the perfect crunch while also providing lots of iron, magnesium, protein, and zinc.

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Chicken Noodle Soup | Veganized

Published on September 12, 2017February 28, 2018 by The Planted Vegan3 Comments

Up in the High Country fall starts early, so the chilly weather has begun to set in and I’ve been wanting all of my favorite cozy foods like soups, chilis, and casseroles. I’ve especially been loving the process of making (and eating) homemade chicken noodle soup. Soups are so comforting for me to make because they are almost always simple, leave my house smelling delicious, and just puts me in an overall good mood. I’ve put together an incredibly simple homemade chicken noodle soup recipe that will leave you wondering… “how is this vegan??”.

1 cup carrots
1 cup celery
1 cup white onion
1 1/2 cup yukon potatoes
4 cups vegetable broth
4 – 6 cups water
2 1/2 cups dry noodles of choice
1 package of frozen vegan chicken
5 cloves of garlic
Salt & pepper (to taste)
Parsley & rosemary (optional)

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My Favorite: Daily Health & Beauty Products

Published on September 7, 2017October 17, 2017 by The Planted VeganLeave a comment

I’ve been recently trying to switch over most all of my everyday health and beauty products to natural, cruelty-free products. I’ve found several really awesome products and wanted to share with you all if you’re looking to switch some of your health and beauty products to more natural alternatives as well.

Rose Water Spray

I absolutely love using rose water spray multiple times a day, it’s so refreshing and rejuvenating. It is simple to make, so instead of buying it I make it. All you need to make your own rose water spray is rose oil, distilled water, and a glass spray bottle. Combine 20-30 drops of rose oil with distilled water in the spray bottle and then put the lid on and shake to emulsify. You can use this spray on your face and body as much as you’d like! I love using it in the morning after I rinse my face with water, as well as after a workout or when I feel like I need to refresh my face during the day. It not only smells incredible, but it helps to calm and brighten my face.
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Anti-Inflammatory Turmeric & Ginger Smoothie

Published on August 22, 2017 by The Planted VeganLeave a comment

Turmeric and ginger are two incredible roots that are helpful in reducing inflammation. Turmeric has extremely powerful anti-inflammatory effects in addition to it being an antioxidant. It is bright orange in color and will stain just about anything it touches (so beware). I always tell people to eat foods that stain your hands, and turmeric (along with beets, berries, tomatoes, etc.) is a great example of that. The color in fresh fruits and vegetables are powerful antioxidants, so the richer the color the richer the antioxidants! Ginger is known for not only it’s anti-inflammatory properties, but also it’s ability to aid in digestion.

Both roots have a bittery spiced earth flavor and hearty stringy texture, so eating them raw (or ground) can be a little difficult if you’re not a huge spice lover. I find it difficult to incorporate these medicinal roots into my own diet, so I came up with an awesome smoothie recipe to help myself benefit from their anti-inflammatory effects.

You may intimidated by something that looks like it could be inedible, but have no fear; fresh turmeric and ginger root are super simple to prepare! They can be found in almost all grocery stores in the produce section. They’re usually by the garlic, potatoes, and other non-refrigerated/dry produce. Most all grocery stores sell them both by the pound, so you just can buy as much as you want to have at a time.