vegan cheese

What I Eat In A Day | October 24, 2017

Published on October 26, 2017 by The Planted VeganLeave a comment

I started off the morning with my favorite breakfast that I’ve been making almost every morning lately. It’s the perfect savory breakfast that is super healthy, hearty, simple, and delicious!

I started by adding about a cup of frozen hash browns to a pan with a tiny bit of olive oil and cooked them until they were crispy. In a separate pan I sautéed crumbled tofu (I add a tiny bit of turmeric to give it some color/flavor), peppers, onion, and kale. At the very end I threw in some garlic and chopped basil for some added flavor and nutrition.

And I don’t stop there… I’ve been packing in even more nutrients by adding nutritional yeast (for B vitamins, iron, & zinc) and kelp flakes (for iodine). I top it all with extra black pepper and some hot sauce for a kick. A dish like this is the perfect meal to start your day off because it’s SO much food, and will keep you full for hours.

Of course I paired it with a mug of French pressed coffee to which I added in some unsweetened soy milk.

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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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What I Eat In A Day | January 7, 2016

Published on January 8, 2016 by The Planted VeganLeave a comment

There is no better way to start back to blogging than with a What I Eat In A Day post!

For breakfast, I tried out something new and LOVED it! I toasted an Ezekiel English muffin with vegan Chao cheese, sautéed tempeh, spinach, avocado, and some sweet sriacha on top. The flavors were incredible, and it was a great way to start the morning with something savory rather than something sweet. I paired it with a glass of orange juice and black coffee.

A few hours later I fixed a plate of bowtie pasta with marinara sauce and broccoli. I started reading Dr. Greger’s new book titled How Not To Die and I’m loving it so far! Such amazing research and information all explained so it’s easy to understand.

After lunch I snacked on a delicious homemade vegan cookie. You can find the recipe here , I added walnuts and coconut in mine and used whole wheat and all purpose flour rather than gluten free flour. They turned out great!