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Vegan Pesto

3/2/2018

2 Comments

 
Pesto might be my most favorite sauce of all time. It is so fresh and versatile. I have made it a number of ways with a variety of ingredients. While other variations are always fun to try, there is nothing better than a classic pesto, in my opinion. Since I eat a primarily plant-based diet now, I sometimes miss the freshly grated parmesan that gives a classic pesto the perfect the balance of flavors... until now, that is! 

In my current favorite vegan pesto sauce recipe, I have included a Brazil nut parmesan. The saltiness of the Brazil nut parmesan, along with its coarse texture, is a great substitute for the real thing. In addition to the flavor and texture, Brazil nuts add a good punch of protein, and are an excellent source of selenium, magnesium and thiamine. 

As an added bonus, this sauce keep well in the refrigerator, and is great to have on hand to add to your pasta, toss with your veggies, drizzle onto your salad, add to potatoes, swirl onto your homemade pizza, mix in your favorite soup, use as a spread on your sandwich, and so much more!


Vegan Pesto:

To make the parmesan:
  • 1 cup of raw Brazil nuts
  • 1 clove of garlic
  • 1/2 teaspoon of salt
 
  1. ​Place the Brazil nuts, garlic clove and salt in your food processor and process until a crumbly, parmesan-like texture is reached. Measure out 1/4 cup and set aside. Store the rest in an airtight container and keep in the refrigerator until ready to use for other recipes. 
To make the pesto:
  • 2 cups fresh basil, stems removed
  • 1/3 – ½ cup extra virgin olive oil, depending on the consistency you desire
  • ¼ cup brazil nut parmesan
  • 1 ½ tablespoons pine nuts
  • 1 ½ tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast
  • 2 cloves of garlic
  •  juice of ½ a lemon
  • salt to taste
 
  1.  In a food processor, add the basil, garlic, pine nuts, sunflower seeds and nutritional yeast. Process until finely minced. 
  2. Next, the lemon juice.
  3. Keep machine running and slowly pour in the olive oil.
  4. Turn off machine, add the brazil nut parmesan, and pulse a few times or give another quick run in the food processor.
  5. Taste and add salt as needed. Store in an airtight container in the refrigerator. I also like to freeze in ice cube trays, so I can use one portion at a time.

*Note feel free to use all pine nuts or all sunflower seeds in the pesto sauce, to accommodate your allergy needs and/or taste preferences. 

**I usually use my Vitamix for most recipes, but I do recommend a food processor for both the parmesan and pesto sauce. The Vitamix is so powerful that you will end up with a Brasil nut butter and loose the texture that you want in a classic pesto. 
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Cardamom Cashew Butter

2/20/2018

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A little while back a friend introduced me to an almond cashew cardamom butter, and it truly tasted like a gift from the gods! I love, love, love cashews and cardamom is one of my favorite spices. However, recently I have developed a mild sensitivity to almonds. Because of this, I am currently limiting my intake of almonds and therefore cannot enjoy this delicious nut butter that I speak of. So, instead of giving it up altogether, I decided to make my own. Let me tell you, it is so worth it and so easy to do! 

There are endless combinations of types of nuts and flavors to use when making homemade nut butter, so you can really get creativity. I also love that you can truly control the ingredients being used. When I buy pre-made nut butters, I always spend tons of time reading the ingredients listed on each package. I usually find myself getting frustrated because the majority of the jars on the shelf contain sugar/cane syrup, lots of salt and the biggest blunder, palm oil.

Sugar is hidden in most everything prepackaged and I want to control how much is used and choose options that are lower on the glycemic index when possible. Salt is also overly used and not always necessary, in my opinion. Palm oil is most upsetting to me because there are so many other types of oil that can be added, if they even need to be added. Worst of all, the palm oil industry is completely destroying our rain forests, pushing numerous animals towards extinction, contributing to global warming and greatly abusing human rights. It is used in so many packaged foods, soaps, cosmetics and other personal care items, animal feed and more. I do not support the use of non-sustainable palm oil and do everything I can to try and avoid it. Consider this rant your reminder to always read package labels!

Now that I have that off my chest, back to cardamom cashew butter. I used 5 simple ingredients; raw cashews, cardamom, MCT oil, stevia and pure vanilla extract. Cashews are not the highest in fiber but they do supply protein and heaps of essential vitamins and minerals. Cardamom is naturally antibacterial, antimicrobial, antioxidant, an anti-inflammatory, and provides loads of health benefits. The MCT oil is not necessary but adds a super nutritional boost. The stevia used gives a hint of sweetness without the acidity and blood sugar spikes that sugar or cane syrup adds. By placing these ingredients into my Vitamix, the cashews turned to butter in just a matter of minutes. You can also use a food processor, but be prepared for it to take longer and be a bit of a test in patience. 


Cardamom Cashew Butter
(makes ~1 cup)
  • 2 cups cashews (I used raw but you can use roasted if you prefer)
  • 1/2 teaspoon cardamom
  • 1 tablespoon MCT oil ( I find Nutiva's to be the best)
  • 3 drops of liquid stevia
  • 1/4 teaspoon pure vanilla extract
 
  1. Place cashews, MCT oil and cardamom into a high speed blender, such as a Vitamix, and blend until the cashews start to break down into tiny pieces. 
  2. Add the stevia and vanilla and blend again until creamy and smooth. You will likely need to use the tamper for your blender, or stop to scrape down the sides several times.
  3. Add the cashew butter to your breakfast porridge or smoothies, spread apples, bananas, toast, crackers or anything else you like to use, or enjoy directly from your spoon!
  4. Store in an airtight container. You may notice some separation, which is normal. Give a good stir before each use. 
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Plant-Based Ranch Dip

1/20/2016

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To be honest, making ranch dip/dressing was not something I was overly excited about. I have never been a fan ranch dressing. In fact, I have always found it quite disgusting. But since I am on a quest to help people make healthier choices, I was determined to create a plant based alternative to the condiment that is being used on everything these days. I must say, I am pleasantly pleased with the outcome. This ranch dip is a nice complement to my Buffalo Chick Sandwich, and would also go well with vegetarian buffalo wings, buffalo cauliflower, pizza crust (I have yet to understand this but you know who you are), and with raw veggies. 

Plant-Based Ranch Dip
(Yields about 1/2 cup)
  • ½  raw cashews, soaked for 2 hours
  • ½ cup water, plus more if needed
  • 1/8 teaspoon parsley
  • ¼  teaspoon basil
  • ¼ teaspoon fresh black pepper
  • ½ Tablespoon dill
  • ½ Tablespoon garlic powder
  • ½ Tablespoon onion powder
  • Pinch of salt

Measure out all seasonings into a small bowl and stir to combine. Place raw cashews into a high-speed blender. Add water and seasoning mix. Blend on high until smooth and creamy. If dip is too thick, add 1 tablespoon of water at a time until desired consistency is reached. Serve immediately. 
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Vegan Buffalo Sauce

1/20/2016

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​I love buffalo sauce and currently obsessed with this recipe. I used coconut oil in place of butter that is traditionally used. I chose coconut oil over vegan butter because all of the vegan butter options I have come across are either soy based or contain palm oil, which I am not in support of. This sauce is perfect for my Buffalo Chick Sandwich, buffalo cauliflower, and just about anything else you want to buffalo.

Vegan Buffalo Sauce
(makes about 1 cup)
  • 2/3 cup hot sauce (I used garlic tabasco)
  • 1/2 cup coconut oil or avocado oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon vegan Worcestershire sauce
  • Pinch of salt

Place all ingredients into a high-speed blender and blend until smooth. I used my Vitamix for this and let mixture blend on high for about 3 minutes, allowing it to cook a bit and thicken. If you do not have a Vitamix, once mixture is blended and smooth, place in a small sauce pan over medium-high heat. Bring to a boil while continuously stirring. Once boiling, remove from heat and set aside. 
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Sweetened Cashew Cream

1/4/2016

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Cashew cream is a go-to for me. I use it for things such as soup base, sour cream, sauces, cheese dips, and in desserts. Unlike the dairy version of cream, cashew cream offers far more protein than milk, less saturated fats, tons of vitamins and minerals, and most people find cashews easier to digest than milk. This recipe is for sweetened cashew cream. I have used this for pie fillings, fruit topping, popsicles, and more. Get creative and discover how you can eat a cleaner diet by substituting cashew cream in your favorite recipes!

Sweetened Cashew Cream
  • 1 cup of raw cashews, soaked 4-6 hours
  • 1/4-1/2 water
  • 1.5 tablespoons maple syrup
  • 1/4 teaspoon pure vanilla extract
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Drain the cashews that have been soaking. Place all ingredients into a high speed blender (such as a VitaMix), and blend until smooth. You can adjust the consistency by adding more or less water. I always like to start by adding 1/4 cup of water and increase as needed.  
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Peanut Dressing

7/23/2015

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My peanut dressing tastes delicious over a crisp chopped salad, as a dip for carrot sticks, with veggie summer rolls dunked in it, or simply off of the spoon. I love this stuff! I've made it vegan and gluten-free so most anyone can enjoy it. If you have a nut allergy, try substituting the peanut butter for either almond butter or sunflower seed butter. The taste will change slightly, but it will still be delicious! 

Peanut Dressing
  • ¼ cup peanut butter
  • 2 Tablespoons apple cider vinegar 
  • 2 Tablespoons lime juice
  • 3 Tablespoons olive oil
  • 1 Tablespoon tamari 
  • 2 Tablespoon maple syrup 
  •  2 cloves garlic, peeled
  • 1 Tablespoon of fresh ginger, minced
  • 1 teaspoon sea salt
  • ¼-1/2 teaspoon crushed red pepper
  • 2 Tablespoons fresh cilantro



Place all ingredient aside from the cilantro in a food processor or high speed blender. Blend until well combined. Add cilantro and blend just long enough to have cilantro finely chopped, but not fully broken down. Taste and add additional salt, lime juice or pepper flakes as needed.



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Vegan & Nut-Free Kale Pesto

5/20/2015

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Pesto is one of my all time favorite sauces. There are times I could skip using it as a sauce and simply eat it with my fork alone. Because traditional pesto sauce contains parmesan and either pine or walnuts, many people with specific dietary preferences and food allergies do not get to enjoy the green goodness. I have created a pesto that is vegan and nut-free, and has an extra nutritional punch with kale. Use it over pastas, veggies, potatoes, as a spread on sandwiches, and more! 

Vegan & Nut-Free Kale Pesto
  • 2 cups Kale, stems removed
  • 1 cup basil
  • 1/3 cup sunflower seeds
  • 1 Tablespoon hemp hearts
  • ½ cup extra virgin olive oil
  • 2 cloves garlic, peeled
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon lemon juice
  • salt & pepper to taste

  1. Place kale, basil, and sunflower seeds into a food processor and pulse a few times. Scrape down sides of bowl.
  2. Add in hemp hearts, garlic, nutritional yeast, and lemon juice and pulse several more times. Scrape down sides of bowl.
  3. Turn food processor on again and slowly add the olive oil and a steady stream. Once added and well combined, add salt and pepper to taste. 


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