Cass B Chickpea

Store bought vegan parmesan has never been tasty enough for me. This two ingredient Vegan Parmesan is better than any store bought that I have tried and adds a little bit of protein to the meal. The cashews for this recipe do not need to be soaked and is better with completely dry ingredients. It just takes a little bit in a food processor until desired consistency is reached. Store in the fridge as long as needed. Please like, share, and follow for more content. And let me know if you liked this recipe. Vegan Parmesan Yield:  1 batch Prep time:  1 minutes Total time:  5 minutes Ingredients Raw Cashews | .5 cup Nutritional Yeast |  3 tbsps Directions 1. Add ingredients to a food processor and blend until desired consistency is reached.  2. Enjoy! Nutrition Facts Per 1 batch: Calories:  380 |  Fat:  24 g |  Saturated Fat : 2 g |  Cholesterol:  0 mg | Sodium:  30 mg |  Total Carbs:  22 g |  Dietary Fiber:  5 g |  Sugars : 4 g |  Protein:  16 g

I love garlic and include it in most of my recipes, and it is no different with pasta. I have not found the perfect jar of garlic marinara sauce for an easy pasta dish, so I decided to make my own.  I normally use Banza chickpea pasta noodles for added protein, but I saw a sale on Kroger's Simple Truth Red Lentil and Quinoa pasta and decided to try it out. I cooked the noodles according to directions and drained them. Then I used the same pot on medium heat to combine a package of garlic hummus and a jar of marinara sauce. I stir until combined which normally takes about 5 minutes. Then I top the noodles with the pasta sauce and enjoy.  This is a easy and quick meal that can be easily modified by adding veggies or spices to make it your own. Let me know if you liked this recipe, and please, like, share, and follow for more content! 15 Minute Garlic Pasta Yield:  5 Prep time:  0 minutes Total time:  15 minutes Ingredients Chickpea Pasta Noodles | 2 boxes Garlic Hummus |

My friend gave me tomatoes from their garden, so I decided to attempt my first ever tomato soup. Of course you can't have soup without some crunchy bread, so I picked up some ciabatta rolls from the market. My first attempt was a success, so here's another great recipe to rotate in for soup season: Tomato Soup with Cheezy Bread.   This recipe is simple and quick to make with the longest part being the tomatoes cooking in the oven. They bake for 20 minutes, but while it is baking you season the bread and add it to the oven to bake simultaneously. Once the tomatoes are done, the remaining soup ingredients go into a blender until smooth. I usually add at least 1 tbsp of flour to create a thicker soup, but you can go without flour or add up to 2 tbsps.  Please let me know how you like it, and like, share, and follow for more content! Tomato Soup and Cheezy Bread Yield:  2 servings Prep time:  25 minutes Total time:  35 minutes Ingredients For the soup: Tomatoes |  7 - 8

I have been using Kroger pick-up for most of the pandemic because it minimizes interaction. For one of my recent orders, I asked for 1 jalepeño, and instead I received 1 pound of jalepeños. Obviously that meant I needed to find a way to use them with ingredients I already had in my house, and that's how I created Vegan Jalepeño Poppers.  I start by making the vegan cream cheese. Then I cut and see the jalepeños. If you want your poppers to be less crunchy, then I suggest baking the jalepeños for 10 - 15 minutes to soften them. I like mine crunchy, so I filled the raw jalepeños with the vegan cream cheese. I used a spoon and tried to fit as much as possible so it would be even throughout the jalepeño.  Next comes breading the jalepeños. I created a breading station where I would take a filled jalepeño and bread in the liquid and then bread crumbs and then put into a clean dish.  Then I fried the jalepeños with a pot and some vegetable oil. I did 2 at a time,

This is my mom's Vegan Peanut Butter Cookie recipe. When she found out she was allergic to eggs but knew she loved cookies, she created this recipe. It is one of my favorites to make, and I make it 3 different ways because I can't decide which one is best. I make all three at the same time which each row being the different type of cookie. It adds variety and makes it more fun that only traditional peanut butter cookies. However, you can choose to make just one kind or all kinds. My first way to make these is traditional peanut butter cookies with the criss-cross design. Next, I make peanut butter stuffed cookies by indenting the peanut butter ball with my thumb and adding a few chocolate chips and rolling it again. My last way is to make chocolate topped cookies by indenting them a little bit and allowing them to bake like that. After baking, add a few chocolate chips to melt as they cool down. After each cookie is made, I roll them in extra sugar before baking.  I prefer to u

I make most of my recipes as meal prep for the week. That means I usually make things in bulk with about 5 servings each. Sometimes I want a recipe that does not have any leftovers, and this Spicy Sun-Dried Tomato Gnocchi is perfect for that. It makes 2 servings, so it is great for a romantic dinner for 2. Plus, it is quick to make with the longest part being the time for the cashews to soak. I start with these visually pleasing ingredients, soak the cashews and then blend the sauce together to top the gnocchi.  If the sauce is to thick, you can add a little bit of almond milk, water, or vegetable broth.  The final result is beautiful, delicious, and has a bit of spice to it. Let me know if you try and like this recipe! And please like, share, and follow for more content! Spicy Sun-Dried Tomato Gnocchi Yield: 2 servings Prep time:  25 minutes Total time:  30 minutes Ingredients Gnocchi | 1 Package Sun-Dried Tomatoes |  8 oz or about 15-20 sun-dried t

As a kid, I could eat a whole box of Cheese-Its in one sitting because they were so addicting. Now that I am vegan, I haven't found a reasonably priced cheeze cracker that I enjoy, so I decided to make them myself. These are a great snack to make to have around the house if you can stop yourself from eating them all at once.  The first part to making this recipe is to create the cheeze dough. It starts with 2 cups of cheeze. I prefer to use different kinds of cheeze, so I used a combination of cheddar and mozzarella. It pairs well with the nutritional yeast to essentially make a 3 cheeze cracker. The cheeze and other ingredients form a dough that needs to rest for about 20 minutes. Then the rolling beings. I actually did not have a rolling pin, so I used my hands and a measuring cup to get it as flat and even as possible. Then I sprinkled salt on it before using a pizza cutter to create mostly even cuts. I baked in the oven starting at the low end of 30 minutes and flipped the crac

Since pasta is my favorite food, I have many variations of sauces. This Vegan White Pasta Sauce is quick and easy to make and can be topped with whatever you choose. I added some broccoli and chickpeas to my final product.  Please like, share, and follow for more content. And let me know how you liked it! Vegan White Pasta Sauce Yield:  5 servings Prep time:  20 minutes Total time:  25 minutes Ingredients Raw cashews | 1 cup, soaked Almond Milk |  1.5 cup Nutritional Yeast |  3 tbsps Paprika |  1 tsp Garlic Powder |  1 tsp Black Pepper |  1 tsp Crushed Red Pepper |  to taste Vegan Parmesan |  2 - 4 oz (optional) Noodles of choice |  1 box Directions 1. Add cashews to boiling water and soak for 20 - 30 minutes. 2. Cook pasta according to directions. 3. After soaking, drain and rinse the cashews. Then add the remaining ingredients to a blender and blend until smooth.  4. Mix the pasta and sauce together and top with your favorite veggies or protein.  5. Enjoy! Nutrition Facts

I am safely visiting a town a little bit north of Los Angeles for the Thanksgiving holiday. I have been cooking a lot of homemade food and perfecting new recipes for the blog to minimize the risk of getting covid. In addition, eating out during covid seems to produce a lot more waste and involves more single use plastics. While I try to minimize how much waste I produce, I do not want to miss out on any great food opportunities, so one day, I ventured into Los Angeles to get falafel and see the Hollywood sign from a distance which was a success. I looked up falafel places in LA and stumbled on a place called Fala Bar that's somewhat near the Walk of Fame in West Hollywood on Melrose Ave. It is a 100% vegan restaurant that had a takeout option and some outdoor seating. A special thing about this place is they have multiple flavors of falafel including sweet potato falafel, kale falafel, and spicy falafel. I parked nearby and ordered a falafel sandwich with the spicy fala

Chickpeas are a great protein source. Coupled with the barley, you get both protein and fiber in this recipe. It takes less than 30 minutes and pairs well with my twice baked potatoes. For a spicier version, add extra chili powder or dice a pepper. Please like, share, and follow for more content And let me know how you like this recipe.  Vegan Chickpea Chili Yield:  4 servings Prep time:  5 minutes Total time:  25 minutes Ingredients Tomato Sauce | 1 15 oz jar Fire Roasted Tomatoes |  1 15 oz jar Chickpeas |  1 19 oz jar Serrano Pepper |  1 pepper, diced Pearled Barley |  .5 cup Minced Garlic |  1 tsp Chili Powder |  1 tsp Paprika |  1 tsp Olive Oil |  1 tbsp Directions 1. Heat olive oil over medium heat and add spices and cook until fragrant (2 - 3 minutes). 2. Add tomato sauce and diced tomatoes and bring to boil. 3. Add chickpeas and barley to the mixture and simmer for 20 - 25 minutes until barley is cooked. 4. Enjoy! Nutrition Facts Per 1 serving: Calories:  364 |  Fat

Potatoes are very versatile - they can make fries, mashed potatoes, baked potatoes, and even twice baked potatoes. I experimented with the filling and they are perfect with just broccoli and nutritional yeast, but for an extra cheesy version, you can add cream cheese and shredded cheese. This recipe is great when served with a soup or chili. I think it goes well with my chickpea chili recipe. Please like, share, and follow for more content. And let me now how you liked this recipe! Vegan Twice Baked Potatoes Yield:  4 servings Prep time:  5 minutes Total time:  1.25 hours Ingredients Broccoli Crowns | 2 small crowns Russet Potatoes |  4 medium sized Nutritional Yeast |  3 tbsp Almond milk |  .25 - .5 cup Olive Oil |  1 - 2 tbsps Black pepper |  2 tsps Vegan Cream Cheese (optional) |  1 tbsp  Vegan Shredded Cheese (optional) |  1 oz Directions 1. Preheat oven to 400 degrees. 2. Rinse the potatoes and place on a baking sheet. Drizzle a little bit of ol

Vegan Ricotta is an important ingredient for many recipes, like stuffed shells or lasagna. This homemade recipe is better than store bought and takes 5 minutes to make because all you have to do is add the ingredients to food processor for a few minutes. It is a great source of protein because of the cashews and almonds. The basil is optional and was only added to use in my stuffed shells recipe . Please like, share, and follow for more content. And let me know if you like this recipe! Vegan Ricotta Cheese Yield:  1 batch Prep time:  1 minute Total time:  5 minutes Ingredients Raw Cashews |  1 cup Slivered almonds |  .5 cup Almond Milk | 1 - 1.25 cups Nutritional Yeast |  2 - 3 tbsps Fresh Basil (optional)  |  .5 cups Garlic Powder |  1 tsp Lemon Juice |  .5 lemon (if ricotta needs to be refrigerated) Directions 1.  Add all ingredients to a food processor starting with 1 cup almond milk and 2 tbsps nutritional yeast. Process until smooth. If it is not processing well or is

Being from the midwest, taco salad has always been a family favorite for gatherings. Making it vegan was important to me, so I could relive some childhood memories.  This vegan taco salad can be adjusted to any ingredients that you choose. This is just my preferred combination. Please like, share, and follow for more content. And let me know how you enjoy your taco salad. Vegan Taco Salad Yield:  5 servings Prep time:  5 minutes Total time:  25 minutes Ingredients For the base: Quinoa | 1 cup Taco Seasoning |  1 packet Corn |  1 15 oz can Black Beans |  1 15 oz can Vegetable Broth |  1.5 cups For the toppings: Salsa |  As desired Shredded Lettuce |  As desired Vegan Shredded Cheese |  As desired Sweet and Spicy Doritos |  As desired Directions 1. Add quinoa, taco seasoning, and vegetable broth to a pot and bring to boil. Then simmer for 10 - 15 minutes until water has been absorbed by the quinoa. 2. Add black beans and corn to pot and heat for 2 - 3 minutes. 3. Use this bas