Vegan Queso Sauce from Rise and Sprout

 Vegan Queso Sauce from Rise and Sprout

Vegan Queso- about 7 cups
Place in Instant Pot: 3 min, natural or manual release
2 C riced cauliflower
1 C onion, chopped
1 red bell pepper, halved and seeded (you can also sub 2-3 large carrots)
1/2 C raw cashews
2 C water

While the instant pot is cooking add the following to blender:
1/3 C nutritional yeast
juice of 1/2 lemon
1 tsp each of the following- salt, garlic powder, onion powder, chili powder, smoked paprika and tapioca starch.

Once vegetables/cashews are done cooking add them with the other ingredients in the blender. Blend for 2 minutes.
Add, 1 can rotel tomatoes and chilies and stir.
Adjust seasonings to taste. Enjoy!

Creamy Alfredo Sauce (vegan)

 Creamy Vegan Sauce (vegan) 

From Rise and Sprout on Facebook page, I want to try this

Creamy Alfredo Sauce

1 1/2 C plant based milk
2 C raw cauliflower, I usually use half of a
large head
1-2 cloves of garlic
1/4 C chopped onion
1/4 C raw cashews or sunflower seeds if
you can't do nuts

Place the above ingredients in an instant pot and pressure cook for 3 min, NATURAL RELEASE-otherwise you'll have a big mess. You can also cook this on the stove; heat to boiling and then simmer till cauliflower is soft.

Measure the following into a blender:
3 T nutritional yeast
1/2 lemon, juiced
dash of nutmeg
3/4 tsp salt
pepper to taste
cooked cauliflower ingredients

Blend until smooth and creamy ~ 2 min

Enjoy on pasta, spaghetti squash (pictured), baked potatoes, pizza sauce etc. It's really good to make a pink sauce mixing it with marinara topped with some fresh basil.

Vegan stuffed bell pepper

 Vegan Stuffed Bell Pepper

A lady on facebook (cindy cheney) posted this recipe and right now on my computer I dont have microsoft word to save it on that to try, so I will directly post it here for me to try, it looks so yummy

Okay, not much of a recipe but I'll try. Just guessing because I didn't measure anything. I cooked up one whole onion, chopped, half of a large bell pepper, diced, and some minced garlic. Added 1 can diced tomatoes, about 1/3 cup raw orzo, some Italian seasoning, a dash of chili powder, a teaspoon of dark brown sugar (you could leave that out or use maple syrup), some paprika, worcestershire sauce, a little seasoned salt and about 3/4 cup? leftover spaghetti sauce. Simmered until the orzo was tender (10-15 minutes?). Added cooked short grain brown rice and quinoa that were cooked in vegetable broth. (sorry, but I have no idea how much - maybe 2 12/ - 3 cups total). Add those grains until the sauce is mostly soaked up, but still a little saucy and not dry. Add more seasonings to taste. For half the filling I water-sauteed about 6 -8 oz. mushrooms and then added a big handful of chopped kale and some chopped parsley to the pan and steamed those until tender, then stirred those into the rice mixture. Hope this helps. When I bake the stuffed peppers later, I will probably top with just a little more spaghetti sauce so the rice doesn't dry out.

The Vegan 8 Best Vegan Teriyaki Sauce

 The Vegan 8 Best Vegan Teriyaki Sauce

Ingredients:

3/4 cup coconut aminos (this is sweeter and less salty than soy sauce and important

1/4 cup + 2 Tblsp pure maple syrup

1/4 cup water

heaping 1/2 Tbslp finely minced ginger

1 teaspoon minced garlic

1 Tblsp finely chopped chives

1/2 Tblsp Toasted sesame seeds

1/16 or 1/8 tsp cayenne pepper

1 1/2 Tblsp brown rice flour

Instructions:

Add all of the ingredients, except the rice flour, to a small pot and whisk together well.  Now whisk in the brown rice flour until there are no lumps

Turn the heat to medium and once the entire surface is bubbling, let it cook for about 5 to 7 minutes as it starts to reduce a bit.  Whisk around the edges a couple of times while it cooks.  Remove from the heat and leave to cool for 5 minutes.  It should have a runny syrup consistency as it cools.  If it's not a syrup consistency after a few minutes, cook just a couple more minutes.  It should not be overly thick, but easily pourable, so it works well for dishes and drizzling

Traditional Japanese Teriyaki is not thick.  Use over your favorite dish.

I served it over some fluffy brown rice and peas and carrots, then topped with extra chives and sesame seeds.  This would also be great over cauliflower wings as a great dipping sauce

To serve this with peas and carrots, zucchini or broccoli, simply cook them in a pan over the stove in a little bit of water, pinch of salt and pepper, and garlic powder until tender.  I cook my broccoli in a large wok separate to reach desired tenderness.

Note:  Make sure you are using strictly "coconut aminos"  I like the coconut secret brand found at Sprouts, whole foods, target, or online at the Big Tree Farms  "coco Aminos" is good too.  Make sure you are not using "liquid aminos" or regular soy sauce as it will be way too salty

Ambers kItchen salad

 

saw this on instragram, and I was hungry and it looked good!

Ambers Kitchen Salad

throw together Spinach, arugula, celery, cucumbers, tomatoes, red onion, avocado, chicken and pumpkin seeds

For dressing:

3 Tblsp mayonnaise

1 Tblsp avocado oil

1 Tblsp rice vinegar

sprinkle of onion powder

sprinkle of dried parsely

sprinkle of salt

squirt of mustard

2 tsp pure maple syrup

Cashew Chocolate Milk

 Cashew Chocolate Milk

1/2 cup raw cashews

1-2 Tblsp cacao powder

1/2 cup or more raw honey

4 to 6 medjool dates

6 cups water (if small blender, use less water at first, then add more)

2 cups ice

blend until smooth.  add more water if needed.  Wholesome cacao powder and raw cashews support a happy mood and boost the immune system