Category: Vegan

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Chef V’s Guacamole w/Pomegranate and Mango

Chef V

I like to make this guacamole for the holidays – so pretty and festive!

Chef V tip: save the pit and keep it in the mixture to keep the guacamole from turning brown.

creamy green smoothie

Ingredients

2 large ripe avocados
2 tsp. fresh lime juice
1/2 tsp Fine sea salt
1/4 small white onion, finely diced
3 fresh cilantro sprigs with stems, chopped
2 Tbs. diced mango
2 Tbs. pomegranate seeds
1 tsp. Chopped jalapeno (optional)

Directions

For guacamole: Cut the avocados in half and remove the pits. Scoop the flesh into a bowl. Using a fork or a potato masher, mash the avocado with the lime juice and 1/2 tsp. salt until the guacamole is smooth but still has a little texture and some chunks. Stir in the onion, mango, cilantro and jalapeño (optional). Top with pomegranate seeds. Taste and adjust the seasoning for dipping. Serves 4.

Grilled Artichokes with Two Sauces

Jean Yates

Grilled artichokes, precooked and finished at the picnic. They’ll love these on the barbecue. Serve with my two vegan sauces:  Raw Horseradish Mayonnaise, and  Vegan Herb Aioli.

grilled artichokes

Serving Size: 2 People

Ingredients

  • 6 cups filtered water
  • 1 large fresh artichoke
  • 2 cloves garlic, peeled
  • 1/2 white onion
  • 1/2 lemon, juiced
  • 1 teaspoon apple cider vinegar
  • Sea salt and freshly ground black pepper, to taste

Directions

Bring the 6 cups of water to a boil in a stockpot.

Trim the thorns from the artichoke leaves with scissors. Cut the artichoke in half vertically and remove the fuzzy center. To the boiling water, added the artichoke, garlic, and onion. Boil, covered, for 45 minutes – one hour, or until the leaves pull out easily. Transfer the artichoke halves to a paper towel cut side down or drain the water.

Heat a grill or grill pan. Place the artichokes cut side down on the hot grill or grill pan and char for 2 to 3 minutes, until you get good grill marks. This will add a nice smokiness. Plate the artichoke halves cut side up. In a small bowl, whisk the lemon juice and vinegar, drizzle over the artichoke, sprinkle with sea salt and pepper, and serve with Vegan Herb Aioli or Raw Horseradish Mayo.

Creamy Curry Pumpkin Soup

Chef V

The only thing more comforting than a bowl of soup is a bowl of homemade soup that is both vegan and gluten-free. There’s something special about cooking comforting meals like this during the Fall that will warm you up and have your kitchen smelling festive.

Cozy up with someone you love and enjoy this delicious pumpkin soup on a cool fall night! – Veronica

vegan ambrosia salad

Serving Size:2

Ingredients

  • 1 tbsp. olive oil
  • 1 yellow onion, diced
  • ½ cup organic Crimini mushrooms, sliced
  • 1 clove garlic
  • 1 tsp. curry powder
  • 1 ½ tbsp. gluten-free flour (we like Bob’s Red Mill)
  • 3 cups organic vegetable broth
  • 2 cups Chef V’s Organic Pumpkin Puree (see recipe HERE)
  • ½ cup of canned coconut milk
  • 1 tsp. nutmeg
  • 1 tsp organic sea salt
  • ½ tsp. black pepper

Directions

Bring oil to medium high heat and saute onion and mushrooms for 3 minutes or until onions are translucent.

Add garlic, curry powder and gluten-free flour to the pan to continue to cook for one more minute.

Slowly add the vegetable broth and bring to a boil.

Cook and stir for a couple of minutes until the soup starts to thicken.

Add the pumpkin puree, coconut milk, nutmeg, salt and pepper.

Continue to stir and cook for an additional 5 minutes.

Blend small batches of soup in a Vitamix or blender to a get a smooth texture and serve hot.

Gluten-Free Pie Crust

Chef V

Gluten-free pie crust – my recipe is so good you can use it for any pie recipes, sweet or savory. It’s a keeper! – Veronica

chia seed egg substitute
gluten free pie crust

Ingredients

  • 2 cups gluten-free flour (I like Bob’s Red Mill)
  • 2 tbsp. raw coconut sugar
  • ½ tsp. organic sea salt
  • 1 tbsp. Chef V’s Chia Seed Egg Substitute
  • 1/3 cup water (add tbsp. more at a time if to dry)
  • 1-cup organic unsweetened almond milk

Directions

Preheat oven for 450°F. In a large mixing bowl, mix flour, salt and sugar. Add coconut oil and mix until crumbly.

Add egg substitute and mix in well, mixture should still be crumbly. Add water by stirring in one tablespoon at a time until the dough holds together for rolling. It is better to be more moist than too dry.

Cut mixture in a half add roll into two balls (one for crust and one for topping). Flour a sheet of parchment paper or wax paper on a flat surface. Shape balls into disc shapes and place on surface.

Cover the dough with an additional piece of wax paper Roll crust out to slightly bigger than your pie tin. Remove the top wax paper, place your hand under the bottom piece of wax paper and turn over into your pie dish.

Slowly remove the wax paper from the top of the crust. If it breaks up just mold it back together. Press edges on crust with a fork to crimp the edges. Pierce bottom slightly with a fork. Add pie mixture.

Coconut Whipped Cream

Chef V

Use this vegan, gluten-free whipped cream on anything you want to make taste decadently delicious.

coconut whipped cream

Ingredients

  • 1 can full fat coconut milk (refrigerate overnight)
  • 2 tbsp. raw coconut sugar
  • 1 tsp. real organic vanilla extract

Directions

Remove the can of coconut milk from refrigerator very carefully. Make sure not to shake the can at all.

Open slowly and scrape out the top layer of coconut that is creamy (don’t worry if you get a little of the water just try to get only cream).

Place in a mixing bowl with coconut sugar and vanilla extract.

Beat the cream on high for 2 minutes or until it becomes a cream substance. Top on pumpkin pie or anything else your heart desires this holiday!

Creamy Sweet Potato & Leek Soup

Chef V

Chef V Food Fact: Sweet potatoes are the uber tuber – packed wth fiber and antioxidant, anti-inflammatory, and blood sugar regulating nutrients. The best ways to prepare them for maximum health benefits are boiling, steaming and stir frying.

pumpkin pie

Ingredients

  • 1 to 2 leeks, chopped
  • 1 clove garlic, minced or pressed
  • 1 tablespoon coconut oil
  • 1 pound sweet potatoes, peeled and chopped
  • 1/2 pound white carrots, peeled and chopped
  • 4 cups vegetable broth
  • 1/2 cup raw cashews, soaked and drained

For a healthy variation to this recipe, add 1 tbsp fresh ginger and 1 tsp fresh turmeric.

Directions

In a saucepan, sauté the leek and garlic in the coconut oil for 2 minutes over medium heat. Add the sweet potatoes, carrots, and vegetable broth and cook for 15 to 20 minutes, until the veggies are tender. Add the cashews. Transfer to a Vitamix in batches, if necessary, and process until smooth. Soup is best served warm.

Acai Bowl

Chef V

Chef V tip: Try an acai bowl for breakfast, too!

Acai is a berry-like fruit native to the rain forests of the Amazon. It has a bitter taste and a very short shelf life, so we don’t often find them fresh in the store. Acai berries contain antioxidants, fiber, and heart-healthy fats.

acai bowl

Ingredients

  • 1 frozen unsweetened acai smoothie packet (I like Sambazon)
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen raspberries or blackberries
  • 1/2 cup Chef V’s Raw Almond Milk
  • 1/2 cup fresh seasonal fruit (blueberries, raspberries, kiwi, peaches) use your favs!
  • 1 tablespoon shredded unsweetened coconut
  • 1/4 cup crushed raw almonds, optional

Directions

In a Vitamix, process frozen acai juice, blueberries, raspberries, and almond milk on medium until smooth. Transfer to a bowl and top with your favorite fresh fruit, coconut, and almonds, if desired.

Creamy Green Smoothie

Chef V

My creamy green smoothie has it all: a rich creamy flavor from avocado, plus dark leafy greens, a natural sweetener from dates, and fiber from chia seeds. A pinch of cinnamon and a squeeze of lemon add spice and acid. Health alert: potassium is an important mineral that most people don’t get enough of. But instead of reaching for a banana, eat an avocado – it contains more potassium and way less sugar. 

Chef V’s Food Fact: Avocados are a nutritionist’s dream food – packed with nearly 20 essential nutrients, including fiber, potassium, vitamin E, B vitamins, and folic acid. Have one in a creamy green smoothie!

creamy green smoothie

Ingredients

  • 1 small ripe avocado
  • 2 large leaves green kale
  • 1 cup spinach
  • 2 medjool dates, pitted
  • 1 lemon, juice only
  • Pinch of cinnamon
  • 1 tablespoon chia seeds
  • 1 1/2 cups filtered water
  • 1 cup ice

Directions

Combine all ingredients in a blender. Blend 1-2 minutes until smooth. Will keep for up to 3 days refrigerated.

Bon Appétit!

Vanilla “Milk” Shake

Chef V

Vanilla milkshake recipe –  Too much dairy can be bad for digestion, especially for kids, which is why more people are choosing to limit their intake or eliminate it completely from their diets. Here’s a creamy and delicious mock milkshake recipe that will please your taste buds and your tummy! – Veronica

Vanilla Milk shake

  • 1 cup – Chef V's Raw Almond Milk or Coconut Milk
  • 1/2 cup – Cashews (soaked for one hour and drained)
  • 1 cup – Ice 1 tbsp – Raw Coconut Nectar (I use Coconut Secret)
  • 1 tsp – Pure Vanilla Extract
  • 1 Vanilla Bean, scraped (optional)

Process all ingredients in Vitamix blender until smooth. Enjoy immediately.

Share a pic of your Vanilla “Milk” Shake with me! @chefvlife #chefvlife

Find this and other easy recipes in my new book, Making Cleansing Easier. Visit ChefV.com/book

Watermelon Slush

Jean Yates

Who doesn’t love a little watermelon on a hot summer day? It’s practically the quintessential summer snack for all ages, and that’s why it is the perfect base for a healthy summer slush. Our watermelon slush recipe is the perfect way to quench your thirst and get all your nutrients – not to mention it’s SO refreshing! – Veronica

Watermelons are a good source of thiamin, potassium, and magnesium, all of which protect our bodies from disease. Watermelon is also rich in vitamins A and C.

watermelon slush

Ingredients

  • 1 cup chopped refrigerated watermelon
  • 1/2 cup of ice
  • 12 oz. cold filtered water

Directions

Blend for 1-2 minutes and serve immediately.

Bon Appétit!

Tasty Lettuce Cups

Jean Yates

A delicious combination of water chestnut crunch, meaty mushrooms, fresh zucchini, and savory aminos. 

 Chef V's Tip: For more protein, add 1 pound ground chicken or turkey. Raw coconut aminos are a fabulous replacement for soy sauce.

tasty lettuce cups

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced or pressed
  • 2 cups diced crimini mushrooms
  • 1 cup diced zucchini
  • 1/2 cup diced water chestnuts
  • 2 carrots, shredded
  • 1/4 cup raw coconut aminos (I like Coconut Secret)
  • 5/6 lettuce cups (iceberg or boston lettuce leaves)
  • Optional: 1 pound ground chicken or turkey

Optional toppings:

  • 1/4 cup chopped cilantro
  • 1/4 cup chopped raw cashews

Directions

In a large skillet, sauté onion in coconut oil over medium high heat for 2 minutes. Add garlic and cook for 1 minute, then add mushrooms and veggies (or ground chicken) and cook for 3 more minutes. Stir in coconut aminos and cook for 2 minutes more.

To serve, spoon mixture into lettuce cups. Top with cilantro and cashews.

Garden Salad w/ Yummy Viniagrette

Chef V

Salads are easy to prepare and are a super convenient way to get more nutrients into your diet. This mix of greens and veggies is easy to assemble and goes great with my Yummy Vinaigrette Dressing.

romaine lettuce

Ingredients

serves 1

Salad

  • 2 cups chopped organic romaine
  • 5 slices cucumber
  • 2 tbsp Sliced red onion
  • 1 radish, thinly sliced
  • 1 tbsp sunflower seeds
  • 1/4 cup kidney beans
  • additional protein options: 4 oz grilled organic chicken breast or wild salmon

Yummy Vinaigrette

  • 3 tbsp good quality olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 Clove garlic minced
  • Salt and pepper to taste

Directions

Gently toss the salad ingredients together, sprinkling the sunflower seeds on top.

Mix the dressing ingredients well and use half for your salad and half for a salad later in the week. Keeps in the fridge for a week. Can easily double the recipe for more.

Easy Green Salad

Chef V

Green is good! Let me show you a variety of tasty ways you can create a sensational salad. Start with locally sourced organic greens, top your salad with a variety of colorful vegetables, fruits, legumes and a touch of lean protein. Salads are easy to prepare and are a super convenient way to get more nutrients into your diet.

easy green salad

TOTAL: 15 Min

Prep Time: 15 Min

Serving Size: 2 People

Ingredients

  • 3 cups mixed greens (use your favs)
  • 1 cup shredded green cabbage
  • 1 small seedless cucumber, peeled and sliced
  • 1 cup cooked hot or cold kidney beans
  • 1 ripe avocado, sliced

Directions

Gently combine all the ingredients, drizzle with one of my dressings, and serve.

Green Soup with Lemon Basil Pesto

Chef V

Green veggies are central to this recipe, full of vitamins. Cannellini beans add fiber and richness. A lovely soup for celebrating the end of winter, the bounty of summer crops, or anytime you crave something super fresh and seasonal.

green soup

Ingredients

  • 1 to 2 tablespoons cold-pressed olive oil
  • 1 cup celery, thinly sliced
  • 1 cup leeks, thinly slicec
  • 2 teaspoons garlic, minced or pressed
  • 1/4 teaspoon sea salt
  • 3 cups vegetable stock
  • 1 cup filtered water
  • 7 thyme sprigs, divide use
  • 1 cup fresh or frozen peas
  • 1 cup fresh green beans, cut into 1-inch pieces
  • 1 (15 ounce) can cannellini beans, drained
  • 1 cup baby spinach leaves

BASIL PESTO

  • 1 cup baby spinach leaves
  • 1 cup fresh basil
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic, minced or pressed
  • 2 teaspoons cold-pressed olive oil

Directions

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the celery, leeks, garlic, and sea salt. Sauté for 5 minutes. Add the stock, water, and 3 thyme sprigs.

Cover and bring the mixture to a boil. Add the peas, green beans, and cannellini beans. Simmer, uncovered, for 5 minutes. Discard the thyme sprigs. Stir in the spinach.

Make the basil pesto sauce. Process all of the pesto ingredients in a Vitamix until smooth.

Ladle the soup into 4 bowls. Top each with the pesto and thyme sprigs and serve.

Green Curry with Avocado

Chef V

Total: 1 hr

Prep: 30 Min
Cook: 30 Min

Serving Size: 2 people

INGREDIENTS

1 clove garlic, minced or pressed
1 tablespoon coconut oil
1/2 cup green beans
1 large zucchini, sliced into thin rounds
2 tablespoons green curry paste (I like Thai Kitchen)
1 cup coconut milk
2 large ripe avocados, diced
1/2 cup fresh basil, julienned
Cooked brown rice or cooked quinoa

INSTRUCTIONS

In a large saucepan, sauté the garlic in the coconut oil for 1 minute. Add the green beans and zucchini, and cook for 3 minutes. Stir in the curry paste, making sure to coat all of the vegetables. Slowly add the coconut milk and bring to a simmer for 3 minutes. Gently stir in the avocado and basil and turn off the heat. Serve over brown rice or quinoa, optional.

Chef V's Tip: For more protein add 1 pound chopped grilled chicken. This dish is great with brown rice.

Awesome Mac & ‘Cheese’ IBS Version

Chef V

Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese with variations for those following a FODMAP IBS diet. – Veronica

super smoothie

Ingredients

  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Nut Milk
  • 1 tsp nutritional yeast
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional

Directions

Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft.

Process the cooked squash, nut milk, garlic (sub garlic for nutritional yeast for IBS version), cashews, lemon juice, and salt in a Vitamix until smooth.

Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.

Warm Cinnamon Quinoa

Chef V
Warm Cinnamon Quinoa is an IBS friendly recipe.
Chef V’s Tip: My fool-proof way to cook quinoa is to use a rice cooker. Place 1 cup uncooked quinoa and 2 cups liquid (either 2 cups filtered water or 1 cup filtered water and 1 cup unsweetened almond or coconut milk) in the cooker and set it on the white rice setting.
If you don’t have a rice cooker, place the quinoa and 2 cups of liquid in a medium-sized pot. Bring it to a boil, reduce the heat to medium, and cover with a tight-fitting lid. Simmer, covered, for about 15-20 minutes, or until all the water is absorbed. remove the pan from the heat, fluff the quinoa with a  fork and keep it covered until ready to use.
IBS Version of this Recipe
Only change to the recipe is to limit pecans to maximum 10 pecan halves.

vegan eggnog

Ingredients

    • 1 cup uncooked quinoa, rinsed and drained
    • 1 cup Chef V’s Raw Nut Milk (see recipe) or coconut milk
    • 1 cup filtered water
    • 1 tablespoon raw coconut nectar (I like Coconut Secret)
    • 1/2 teaspoon ground cinnamon
    • Optional Toppings
    • 2 cups fresh blackberries
    • 1/3 cup raw pecans, chopped

Directions

Cook the quinoa in a rice cooker or if cooking on a stovetop, follow the directions in the tip above, except simmer for 15 minutes, or until most of the liquid is absorbed. Turn off the heat and let the quinoa stand, covered, for 5 minutes. Stir in the coconut nectar and cinnamon.

To serve, spoon into bowls and top with blackberries and pecans.

Awesome Mac & ‘Cheese’

Chef V

Chef V’s tip: This is my gluten-free, dairy-free version of macaroni and cheese.

super smoothie

Ingredients

  • 3 cups filtered water
  • 2 cups peeled and chopped butternut squash
  • 1/2 cup Chef V’s Raw Nut Milk
  • 1 clove garlic, minced or pressed
  • 2 cups raw cashews, soaked and drained
  • 1/2 lemon, juiced
  • 1/4 teaspoon sea salt
  • 2 cups cooked brown rice elbow pasta
  • Freshly ground pepper, optional

Directions

Bring the 3 cups of water to a boil in a saucepan and cook the butternut squash for 20 to 30 minutes, or until soft.

Process the cooked squash, nut milk, garlic (sub garlic for nutritional yeast for IBS version), cashews, lemon juice, and salt in a Vitamix until smooth.

Combine the ‘cheese’ sauce and cooked pasta, season with black pepper if desired, and serve.

Love Salad

Chef V

Pomegranate seeds are so yummy. They are sweet and tart and add a delicious crunch to any dish. They have lots of fiber and two essential Vitamins, C and K. Sprinkle them on your favorite salads and soups or toss them into your next smoothie.

buffalo cauliflower

Ingredients

1 large organic red chard leaf, washed & chopped
1 cup organic red leaf lettuce or red spinach, washed and chopped
1 tbsp. cold pressed olive oil
1 tbsp. organic balsamic vinegar
1 small raw organic beet, washed, skinned & grated
½ cup organic raspberries
2 small radishes, shaved
¼ cup pomegranate seeds
¼ cup chopped raw walnuts

Directions

Combine olive oil and vinegar with chard and red leaf lettuce. Divide lettuce on two separate plates.

Distribute half the beets, raspberries, radish, pomegranate seeds and chopped walnuts to each salad.

Gluten-Free Toast + Avocado Smear

Chef V
A special breakfast or a brunch treat, my recipe adds flavor to the avocado with a hint of vinegar’s tang and red pepper flakes.

avocado toast

Ingredients

1 slice gluten-free bread or 1/2 gluten free bagel

OPTIONAL TOPPINGS

  • Fresh lemon juice
  • Apple cider vinegar
  • Pinch cayenne pepper or red pepper flakes
  • Pinch sea salt

Directions

Lightly toast the bread and spread the avocado on like butter. For extra pizzazz, add a dash of lemon juice, apple cider vinegar, cayenne pepper, or sea salt, if desired.

Chef V’s ‘Chipotle’ Burrito Bowl

Jean Yates

Here’s my Mango Avocado Burrito Bowl, a spin on Chipotle Mexican Grill’s awesome burrito bowls. Use my recipe as a starting point and add any of your favorite ingredients like grilled chicken or fish to make your own. You can also turn this into an easy wrap with gluten-free tortillas.  – Veronica

chia seed pudding

Ingredients

  • 2 cups organic mixed greens (arugula, spinach, red leaf, kale, chard, green leaf, or romaine, etc.)
  • 1 cup cooked organic quinoa or brown rice, cooled
  • 3⁄4 cup organic black beans, cooked and cooled
  • 1⁄2 mango skinned and cubed
  • 1⁄4 cup chopped cilantro
  • 1⁄4 small red onion diced
  • 1 small lime, juiced
  • 1⁄2 avocado, skinned, cubed
  • Optional: 4-6oz protein like grilled chicken or salmon.

Directions

Fix two bowls with lettuce on the bottom. Top with plain quinoa (or rice) and beans. Mix mango, onion, cilantro, and lime juice in a small bowl. Add mango mixture to top of salad. Top with avocado, optional protein and serve. Bon Appétit!

Serves 2

Vegan Eggnog for the Holidays

Chef V

Spread holiday cheer with our vegan take on a traditional favorite, eggnog. This thick, wonderfully flavored beverage can be made in many ways. Why not try our version with coconut nectar and almond milk. Not too thick, this chilled iconic drink will warm the hearts of your family and friends. Homemade, delicious and beautifully presented, how can it not?! Happy holidays and enjoy!

vegan eggnog

Ingredients

  • 2 cups almond milk
  • ¼ tsp. ground cloves
  • ¼ tsp. nutmeg
  • ½ tsp. cinnamon
  • ⅓ cup brandy (omit if cleansing)
  • 2 tsp. coconut nectar
  • 2 cinnamon sticks (for garnish)

Directions

Combine ingredients together in a large pitcher and stir with a large spoon or whisk for 1 – 2 minutes. Serve in individual glasses chilled over ice. Add a cinnamon stick for garnish.

Serves 2

Sweet Potato Holiday “Cookies”

Chef V

sweet potato bunnies

Check out my little friend as we make a holiday version of my sweet potato bunnies. Holiday “cookies” remade to eliminate the sugar crazies – and she loved them!

Ingredients

  • 1 yellow sweet potato
  • 1 orange sweet potato
  • 1 purple sweet potato
  • 1 tbsp. coconut oil
  • Holiday Cookie Cutters
  • Sweet Topping
  • 1 tbsp. monk fruit or coconut sugar
  • 1 tsp. cinnamon
  • 1 tsp. ginger

slicing potatoes

Preheat the oven to 350 degrees. Slice the sweet potatoes thin and lengthwise. Arrange the sweet potatoes on a foil lined baking sheet, sprayed or painted with coconut oil.

Brush the tops of the sweet potato with coconut oil.

slicing potatoes

Shake the “cookies” with the cinnamon and monk or coconut sugar seasoning. Bake for 20 minutes. Remove and let cool.

slicing potatoes

Remove and let cool. Using a bunny cookie cutter, cut bunny shapes from the sweet potato.

slicing potatoes

You can replace in the oven for 10 minutes to crisp up more or just serve on a plate and enjoy these little bunnies!

Easy Cereal with Chef V’s Nut Milk

Chef V
Chef V’s Tip: My Raw Nut Milk is easy to make and so versatile; I use it throughout my cookbook. Or, an ice-cold glass of it is refreshing on a hot summer day.

vegan eggnog

Ingredients

CHEF V’S RAW NUT MILK

  • 3 cups raw almonds, cashews, hazelnuts, or macadamia nuts
  • 3 cups filtered water

CEREAL

  • 1/2 cup Chef V’s Raw Nut Milk or coconut milk
  • 1/4 cup crushed raw almonds
  • 1/4 cup crushed raw walnuts
  • 1/4 cup fresh blueberries
  • 1 tablespoon unsweetened shredded coconut

Directions

To make the nut milk, process 3 cups of raw nuts and 3 cups of filtered water in a Vitamix until liquified. Strain through a cheesecloth into a mason jar and seal. Will keep for up to 3-5 days refrigerated.

To make the cereal, combine all the ingredients in a bowl and serve.

Pumpkin Ice Cream

Chef V

Pumpkin ice cream by Chef V uses all-vegan ingredients that won’t skyrocket your blood sugar and expand your waist. If you love ice cream, all things pumpkin and fall, and exquisite vegan desserts, you’ll love this recipe.

pumpkin puree

TOTAL: 3 Hrs 15 Min

Prep Time: 15 Min
Freezer time: 4 Hrs

Servings: 2

Ingredients

  • 1 can full-fat organic coconut milk
  • ⅓ cup Chef V’s Pumpkin Puree (see recipe HERE)
  • 3 tbsp. organic coconut nectar
  • ¼ tsp. vanilla
  • 2 tsp. Chef V Pumpkin Pie Spice (see recipe HERE)

Directions

In a blender, combine all ingredients and blend until smooth
Pour the blend into a container to freeze for 3 hours
Remove from freezer and cut chunks of the mix out and start to blend
Blend the mix until smooth and creamy
Fill the ice cream in a loaf pan and freeze for 1 additional hour before serving.

Fall Pumpkin + Carrot Stew with Quinoa

Chef V

My Fall Pumpkin Stew is made with mellow spices for a flavorful and healthy meal.

This stew can be prepared a day ahead. It’s great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.

mediterranean stew

Ingredients

  • 2 tablespoons cold-pressed olive oil
  • 1 cup white onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 teaspoons sweet paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon each: black pepper, ground coriander, ground cumin, ground turmeric, ground ginger, cayenne pepper
  • Pinch saffron
  • 1 cup filtered water
  • 1 cup cooked lentils (if canned, do not drain: if cooked, save 1/4 cup of the cooking water)
  • 2 tablespoons fresh lemon juice
  • 3 cups (about 1& 1/2 pounds) cubed pumpkin
  • 2 cups peeled carrots, cut into 3/4 inch slices

QUINOA

  • 1 tablespoon cold-pressed olive oil
  • 1/2 cup diced white onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground turmeric
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups filtered water

OPTIONAL TOPPINGS

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil

Directions

First, prepare the stew. Heat the oil in a large saucepan over medium heat. Add the onion and sauté until soft, stirring often, for about 15 minutes. Add the garlic and stir for 1 minute. Add the dry spices. Add 1 cup water, lentils (with liquid from the can or reserved 1/4 cup cooking water), and lemon juice. Bring the mixture to a boil. Add the pumpkin and carrots. Cover and simmer over medium-low heat. Stir occasionally and cook for about 20 minutes, or until the vegetables are tender. Keep warm until the quinoa is finished, or cover the stew and refrigerate until ready to serve.

Next, prepare the quinoa. Place the oil in a large saucepan over medium heat. Add the onion and cook, covered, until translucent, about 3 to 5 minutes, stirring often so the onion does not burn. Add the garlic, salt, and turmeric, and sauté for one minute. Add the quinoa and stir for one minute. Add 2 cups of water. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until all the liquid is absorbed and the quinoa is tender, for about 15 minutes.

To serve, stir half the cilantro and half of the basil into the warm stew. Spoon the quinoa onto a platter or divide among bowls and form a well in the center. Spoon the stew into the well and garnish with the remaining cilantro and basil, if desired.

Pumpkin Lasagna & Rosemary “Ricotta”

Chef V

Pumpkin Rosemary Ricotta

PREP TIME:
TOTAL: 1HR

Serving Size: 2-4 People

INGREDIENTS

Ricotta Rosemary

    • 1-cup macadamia nuts- soaked for an hour
    • ½ lemon juiced
    • 1 tsp. organic sea salt
    • 1 tbsp. fresh chopped rosemary
    • 2 tbsp. pure organic pumpkin puree
    • 1 tbsp. cold pressed olive oil

Pumpkin Sauce

  • 1 tbsp. organic cold pressed olive oil
  • 1 white onion, diced
  • 1-cup shredded organic carrot
  • 2 garlic clove, minced
  • 1 tbsp. organic rosemary, chopped
  • ¼- cup organic parsley, chopped
  • ½-cup organic basil, slivered
  • 2 cups pure organic pumpkin puree
  • 1-cup filtered water
    ¼ cup organic unsweetened almond milk
    1 tsp. organic sea salt
    ½ tsp. black pepper

Noodles

  • 1 box of gluten-free (brown rice or quinoa) lasagna noodles (about 6 whole lasagna noodles needed)

INSTRUCTIONS

Blend “ricotta” ingredients together in a Vitamix or food processor, slowly pouring the oil while blending. Blend until smooth like a ricotta texture. Scrape mixture out with a spoon into a bowl. Refrigerate while making the sauce.

Turn oven on to 350 F. Bring a large pot of water to boil (large enough that the lasagna noodles will fit in without bending). Heat oil in a medium saucepan over medium-high heat. Add onion and sauté for 2 minutes. Add carrot and sauté an additional 2 minutes. Add garlic, rosemary, basil, and parsley. Add Pumpkin puree, water, almond milk, salt and pepper. Bring to a simmer for 10 minutes.

While simmering, cook lasagna noodles for 5-10 minutes (According to box directions).

When done, line a 8” x 4” baking dish with ¼ cup of sauce on the bottom, 2 layers of noodles, ¼ cup sauce, ¼ cup ricotta, 2 noodles, ¼ cup sauce, the rest of ricotta, 2 more noodles on top, cover with sauce and bake, uncovered, for 20 minutes or until hot.

Pumpkin Lasagna & Rosemary “Ricotta”  Bon Appétit!

Mediterranean Butternut Squash + Carrot Stew with Quinoa

Jean Yates

My Mediterranean stew is made with mellow spices for a flavorful and healthy meal.

This stew can be prepared a day ahead. It's great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.

mediterranean stew

Ingredients

  • 2 tablespoons cold-pressed olive oil
  • 1 cup white onion, diced
  • 3 cloves garlic, minced or pressed
  • 2 teaspoons sweet paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon each: black pepper, ground coriander, ground cumin, ground turmeric, ground ginger, cayenne pepper
  • Pinch saffron
  • 1 cup filtered water
  • 1 cup cooked lentils (if canned, do not drain: if cooked, save 1/4 cup of the cooking water)
  • 2 tablespoons fresh lemon juice
  • 3 cups (about 1& 1/2 pounds) cubed butternut squash
  • 2 cups peeled carrots, cut into 3/4 inch slices

QUINOA

  • 1 tablespoon cold-pressed olive oil
  • 1/2 cup diced white onion
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground turmeric
  • 1 cup uncooked quinoa, rinsed and drained
  • 2 cups filtered water

OPTIONAL TOPPINGS

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil

Directions

First, prepare the stew. Heat the oil in a large saucepan over medium heat. Add the onion and sauté until soft, stirring often, for about 15 minutes. Add the garlic and stir for 1 minute. Add the dry spices. Add 1 cup water, lentils (with liquid from the can or reserved 1/4 cup cooking water), and lemon juice. Bring the mixture to a boil. Add the squash and carrots. Cover and simmer over medium-low heat. Stir occasionally and cook for about 20 minutes, or until the vegetables are tender. Keep warm until the quinoa is finished, or cover the stew and refrigerate until ready to serve.

Next, prepare the quinoa. Place the oil in a large saucepan over medium heat. Add the onion and cook, covered, until translucent, about 3 to 5 minutes, stirring often so the onion does not burn. Add the garlic, salt, and turmeric, and sauté for one minute. Add the quinoa and stir for one minute. Add 2 cups of water. Bring to a boil and then reduce the heat to medium-low. Cover and simmer until all the liquid is absorbed and the quinoa is tender, for about 15 minutes.

To serve, stir half the cilantro and half of the basil into the warm stew. Spoon the quinoa onto a platter or divide among bowls and form a well in the center. Spoon the stew into the well and garnish with the remaining cilantro and basil, if desired.

Chef V’s Mason Jar Salads

Jean Yates

mason jar salad

Mason jars are my favorite accessory. I use them every chance we get – filling the empty jars with fresh cut flowers, refreshing drinks or a variety of veggies for delicious salads on the go.

Below I share with you my foolproof guide for creating the best and most nutritious mason jar salads that you – and your kiddos – will love, as well as three of my go-to mason jar summer salad recipes. – Veronica

added sugars

How to Build the Perfect Mason Jar Salad

  1. The Dressing. Add about 2 tbsp or less
  2. The Veggies. Select ones that won’t absorb the dressing (i.e. onions, carrots, beans, snap peas, etc.)
  3. The Fruit (or more veggies). Another layer of your favorite fruit or veggie
  4. The Grains. Add 1/4 to 1/2 cup of cooked and cooled quinoa or rice
  5. The Greens. Add about a cup of your favorite leafy greens
  6. The Protein. Top it off with your choice of protein – nuts, cheese or meat

Layer all ingredients from bottom to top. Start with the dressing on the bottom. If using chicken or other meat, add it to the jar the morning you want to eat it.

mason jar salad

Chef V’s Garden Salad

  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1/4 cup garbanzo beans or kidney beans
  • 1 tbsp chopped green onion
  • 1 tbsp fresh chopped cucumber
  • 1/4 cup chopped apple (i.e. Fuji, honey crisp or gala)
  • 2 thinly sliced radish
  • 1 cup lettuce (spinach, mixed greens, kale, etc.)
  • 1/4 cup grilled chicken (optional)

Directions: Layer all ingredients from bottom to top. Start with the dressing on the bottom. If using chicken or other meat, add it to the jar the morning you want to eat it.

nutrition facts label

Chef V’s Mexican Salad

  • 1 tbsp Chef V’s Spicy Cilantro Dressing (see below)
  • 1/4 cup black beans
  • 1/4 cup chopped mango
  • 1 tbsp chopped green onion
  • 1/4 cup cooked and cooled brown rice
  • 1 tbsp fresh chopped cilantro
  • 1 cup fresh arugula or spinach
  • 2 tsp raw pumpkin seeds
  • 1/4 cup grilled chicken (optional)

Directions: Layer all ingredients from bottom to top. Start with the dressing on the bottom. If using chicken or other meat, add it to the jar the morning you want to eat it.

Spicy Cilantro Dressing

  • 1/4 cup fresh lime juice
  • 1/2 small jalapeno
  • 1/2 cup olive oil
  • 1/2 cup fresh cilantro
  • 1/2 cup filtered water

Directions: blend ingredients together in a Vitamix or blender for 1-2 minutes until well blended.

Chef V’s Thai-Noodle Salad

  • 1 tbsp Chef V’s Spicy Cilantro Dressing (see above)
  • 1 tbsp chopped green onion
  • 1 tbsp shredded carrot
  • 2 tbsp chopped fresh cucumber
  • 1/2 cup cooked and cooled brown rice noodles
  • 1/2 cup green cabbage
  • 1 tbsp fresh cilantro
  • 1 tbsp fresh mint
  • 1 tbsp chopped raw cashews
  • 1/4 cup grilled chicken (optional)

Directions: Layer all ingredients from bottom to top. Start with the dressing on the bottom. If using chicken or other meat, add it to the jar the morning you want to eat it.


Chef V Green Drink Plan

Poached Pear with Gluten-Free Crumble & Vegan Ice Cream

Chef V

Although alcohol is not recommended for cleansing, this recipe cooks out any of the alcohol and makes this a decadent dessert. You can always omit the champagne and use any liquid, even water, for this recipe.

poached pear

TOTAL 80 minutes

Serving Size: 6 people

Ingredients

  • 1 cup champagne or other liquid
  • 3 pears (d Anjou, Bartlett, Asian) halved and scooped with melon ball 
  • 1 tbsp honey 
  • 1/2 cup gluten-free flour 
  • 3/4 cup gluten-free oats 
  • 1/4 cup coconut sugar 
  • Pinch sea salt 
  • 2 tsp vanilla 
  • 3 tbsp vegan butter 
  • Vegan ice cream to serve 

poached pears in oven

Directions

Preheat oven 375 F. Mix honey and champagne together.

In a shallow baking pan lined with foil, lay the scooped pears on the pan, skin side down. Pour champagne mix to cover. Cover with foil and bake 10 minutes. Add another 10 minutes if pears are not ripe.

While pears bake, mix flour, oats, sugar, salt, butter and vanilla.

Remove pears and foil. Top evenly with crumble. Continue to bake, uncovered, for 20 minutes or until the crumble is golden brown. Remove pears.

Serve on a plate with scooped vegan ice cream. Enjoy this delicious and healthy dessert! 

Creamy Carrot Soup – Made with Nut Milk

Chef V

Chef V’s Tips: Many raw food recipes call for soaking nuts. Why? Soaking nuts (from 2 hours to overnight) improves the flavor and nutritional value of the nuts by releasing dust, residue and tannin into the water, leaving the nuts with a softer, buttery texture and increasing their digestibility. Never use the soak water – always discard it.

A healthy variation on this soup adds fresh ginger and fresh turmeric.

carrot soup

Ingredients

  • 1 to 2 teaspoons coconut oil or cold-pressed olive oil
  • 3 cloves garlic, minced or pressed
  • 2 cups sweet onion, diced
  • 1 1/2 pounds (about 5 cups) carrots, peeled and chopped
  • 5 cups vegetable broth
  • 2 to 3 tablespoons grated fresh ginger
  • 3/4 cup cashews, soaked and drained
  • 1/2 cup Chef V's Raw Nut Milk or coconut milk
  • Sea salt and freshly ground black pepper, to taste

OPTIONAL TOPPINGS

fresh chives, flat leaf parsley, raw cashews

For a healthy variation to this recipe, add 1 tbsp fresh ginger and 1 tsp fresh turmeric.

Directions

Heat the oil in a large stockpot over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent. Add the carrots, vegetable broth, and 2 to 3 tablespoons of grated ginger. Bring to a boil.

Reduce the heat and simmer for about 20 minutes, or until the carrots are tender. Turn off the heat and allow the soup to cool for 10 minutes. Drain and rinse the cashews well.

Add the cashews and nut or coconut milk to the soup. Transfer to a Vitamix in batches, if necessary, and process until smooth. Taste the soup and season with salt and pepper, if desired. To serve, ladle the soup into bowls and garnish as desired.

These 6 Spice Ingredients Prevent Belly Bloating & Improve Digestion

Chef V

spices for health at the holidays

If variety is the spice of life, I say a variety of spice ingredients is the key to a long, healthy life. Herbs and spices improve digestion, reduce inflammation, and may even prevent cancer, along with other benefits. I’ll share with you my favorite 6 herbs and spices for optimal digestive health.

Feeling a little bloaty and gassy? Having a hard time buttoning your jeans? The 6 ingredients – herbs and spices – I’m about to share with you can dramatically improve your digestion. These spices are so good for you I recommend using them every day.

Dandelion

Did a rich dessert back your system up? Then sip on some dandelion tea. The reason why is dandelion root is really good for relieving constipation. Not only that, it reduces the amount of time food sits in your belly. In fact, one study suggests it’s better than a drug at speeding up digestion.

And if you’re a little down in the dumps because you put on a couple pounds, here’s how else ingredients like dandelion help….

When we overindulge, it’s really easy for water and metabolic waste to accumulate in our digestive system. But dandelion comes to the rescue by acting as a diuretic, removing excess water from your gut.

dandelion

Turmeric

Is it me or is turmeric becoming more popular than ketchup? Turmeric has been blowing up the Internet because of its inflammation-fighting and blood-sugar lowering actions. But did you know it’s also great for digestion? Here’s why I love adding ingredients like turmeric spice to my smoothie, tea and meals….

Sometimes when we’re invited to a dinner party and eat something we don’t normally have, toots happen. It’s a part of life. Nonetheless, flatulence is embarrassing. But turmeric is a potent fart-fighter! The very uncomfortable post-meal combo of gas and bloating can be greatly reduced just by adding a teaspoon or two of turmeric.

Turmeric may prevent embarrassing gas and uncomfy bloating because it helps digest fats. It also helps your belly keep its supply of stomach acid. Many digestive problems are caused by not having enough digestive juices to break down food.

I realize it might not be practical for you to carry a bottle of turmeric spice in your purse to a dinner party. But you can easily drink some tea or a smoothie before you head out for the night. You can also take a turmeric supplement before the dinner party.

Keep in mind turmeric is fat-soluble. That means you need to consume a little fat in order for your body to absorb turmeric. That’s not a problem if you’re adding it to a meal. But if you’re having a smoothie, make sure you add a tablespoon of olive oil or other healthy fat.

My next favorite spice for digestion also helps your body absorb turmeric….

turmeric

Black Pepper

Without black pepper, your body doesn’t absorb turmeric very well. But adding just a pinch or two of this ingredient, fresh ground black pepper, can increase your body’s absorption of turmeric by 2,000%!

Not only that, there’s something in black pepper called piperine, which is great for digestion. It helps you break down all the tryptophan and other amino acids in holiday turkey. It also helps you get rid of excess water and it stimulates your belly’s release of hydrochloric acid, the main digestive juice in your gut.

But to get your belly feeling better with black pepper, don’t cook with it. Just sprinkle some fresh ground pepper corns in your tea or on your food.

black pepper

Ginger

ingredients: Ginger is Mother Nature’s weapon against indigestion, stomach pain and nausea. When I go for sushi, I always ask for extra ginger. Not only does it cleanse the palette in between bites of a rainbow roll, it’s also great for digestion. It helps move food through the digestive tract so all that rice and fish in the sushi doesn’t just sit in your gut for hours, leaving you bloated and gassy.

Here’s an easy digestion hack you can try with ginger that’s been used for thousands of years in India’s ancient traditional system of medicine (Ayurveda): try eating some fresh ginger slices about a half hour before your meal. This will activate your digestive fire. Or better yet, have a cup of ginger tea.

(If you take a blood-thinning drug, don’t use too much ginger as it can negatively interact with the medication.)

ginger root

Cardamom

I do love me a cup of low-sugar chai tea. Each sip delightfully awakens my taste buds. But more than that the ingredients in chai tea like cardamom are great for digestion. Cardamom is like ginger’s cousin. Like ginger, it can help prevent gas and bloating. There’s also some research that shows it can help if you have IBS (irritable bowel syndrome). Not only that it can help if you have belly cramps, diarrhea or constipation.

If your bottle of cardamom spice is gathering dust in your pantry, move it to front and center of your spice rack. And if your local coffee shop can do a low-sugar chai spice tea, go for it. Besides cardamom and cloves, traditional chai spices also include ginger  black pepper, and cinnamon.

Speaking of which, here’s the final of my favorite spices for digestion….

cardamon

Cinnamon

Cinnamon is an ingredient miracle. Not only can it make bland oatmeal taste great, it’s also good for digestion. It can help with indigestion, gas, heartburn, nausea and stomach cramps. Now, obviously, sprinkling cinnamon on stuffing, turkey or mashed potatoes is … let’s just say, weird.

But what you can easily do, if you know you’re going to be indulging, before you head out for the big holiday meal, is make a cup of tea and sprinkle some cinnamon in it. Or, you can make yourself a cup of Golden Milk.

Golden Milk (click here for my recipe) is a dairy-free drink that I make with almond milk and features several of the spices above. My recipe for Golden Milk includes turmeric, ginger and cinnamon, and of course, a pinch of fresh ground black pepper.

If you’re going to indulge a little, no worries, you’ll get back on track. Just make sure to start using these spices every day to help you digest those heavy meals.

Love,

Veronica (Chef V)

P.S. Having a daily 16 oz. serving of my Green Drink will also do wonders for your digestion. That’s how I start my day, even on the holidays.

Brandon, veronica and Coco

Dairy Free Recipes That Taste Sinfully Creamy & Cheesy

Chef V

Dairy free recipes don’t have to taste like they’re missing something. In fact, some of Chef V’s favorite meal creations are vegan recipes with delicious cheese substitutes such as nutritional yeast and cashews.

For some people, cheese is an essential ingredient for all things pasta and pizza. But I want to share with you some delicious dairy free recipes. Some of these meals I’ll share with you are actually vegan recipes.

Personally, I’m not vegan. Nor am I dairy free. I’ll eat a cheeseburger once in a very blue moon.

Before I share some of my favorite dairy free recipes and vegan recipes with you, allow me to elaborate on what I just said above. You see, my eating philosophy mirrors that of famous food writer Michael Pollan: “Eat food. Not too much. Mostly plants.”

In Pollan’s book “Food Rules,” he has some other advice I wholeheartedly agree with:

“If it’s a plant, eat it. If it was made in a plant, don’t.”

“Don’t eat breakfast cereals that change the color of your milk.”

“It’s not food if it arrived through the window of your car.” (The good news is you can enjoy delicious drive through vegan recipes if you’re in the San Diego area. Thanks to Plant Power Fast Food.)

I also agree with his last rule in Food Rules: “Break the rules once in awhile.” That’s why once in a very blue moon I’ll have a burger or steak. And that’s why if you’ve never tried dairy free recipes or vegan recipes, try breaking your rules of eating. And with the recipes I’m about to share with you, you won’t be disappointed!

Dairy Free Recipes for Pasta that are also Vegan Friendly

Who says you need real cheese in pasta? Dairy is one of the most inflammatory-promoting foods. And in the U.S., we consume way too much calcium from dairy. This is bad news for your bones. Although calcium is thought to be good for your bones, too much is very bad. In fact, the countries with the highest calcium consumption also have the highest rates of hip fractures and osteoporosis. The relationship is not a coincidence. Hopefully, this frightening fact provides motivation for you to try one of my favorite dairy free recipes, Mac & “Cheese“.

nutritional yeast

I have a couple other pasta dairy free recipes. If you’ve been following this blog, you may know my fondness for pumpkin recipes. One of them is a gluten-free, vegan-friendly pumpkin lasagna with faux ricotta. The ricotta is made from macadamia nuts. Speaking of nuts, how crazy is it that you can make nuts have a cheesy texture? (Thank you, Vitamix!) To be honest, about a decade ago, I don’t think I would have been able to be vegan. But now, with all these great recipes, it’s super easy. The best part is you don’t feel like you’re missing out. Even though the meals are lighter than their dairy counterparts.

Dairy free recipes and vegan recipes that taste amazing thanks to nutritional yeast

There’s one vegan and dairy-free ingredient in my sour cream you might not be familiar with: nutritional yeast.

I can’t do without nutritional yeast in my pantry. Now, I realize the name nutritional yeast might not sound appetizing (thanks to you, yeast infections!). But if you can get over the name and give it a try, you’ll be pleasantly surprised. Nutritional yeast recipes have flourished over the years because of its uncanny ability to mimic the texture and taste of cheese.

One important nutritional yeast health benefits for vegans is its relatively high amount of vitamin B12. B12 is critical for your nerve cells. Nutritional yeast allows vegans to get their B12 requirements without getting a B12 injection. (But I recommend if you are vegan to get a blood test by your doctor to make sure your B12 is adequate.)

Other nutritional yeast health benefits include other vitamins and minerals. Aside from the B12 benefit, many people who use nutritional yeast probably don’t use it as a superfood; they do so because it helps dairy free recipes taste rich and nutty.

tiramisu

Dairy free recipes: Dessert

I can’t sign off of this blog post without giving you at least one dairy free recipe that also happens to be vegan. Warning: this dessert is decadent. But who says you have to feel guilty while eating decadently? With my Vegan Homemade Tiramisu, you don’t. You might be wondering, Chef V, what do you use for the mascarpone? Glad you asked! Surprise, surprise, I use nuts (cashews). For the lady fingers I use coconut oil.

Now look, if you don’t exercise, eat a bunch of chips (even if they are vegan and dairy-free) and several slices of my tiramisu, that’s not healthy either. But isn’t it nice to know that you can lead a balanced life and enjoy the finer things in life without sacrificing taste, texture and your health?

I have several more dairy free recipes and vegan recipes in my cookbook, Making Cleansing Easier.

Black Bean Soup

Chef V

Black Bean Soup, warm and comforting, is a creamy main course for a crisp fall evening. You can easily double or triple this recipe and have delicious leftovers on hand for easy meal planning. Always try to use dried or canned organic black beans and organic vegetable stock, preferably homemade. – Veronica

Black Bean Soup

Ingredients

Black Bean Soup

  • 1/4 cup white onion, diced
  • 1 tablespoon coconut oil
  • 3 cloves garlic, minced or pressed
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 4 cups vegetable broth
  • 4 cups cooked black beans

OPTIONAL TOPPINGS

  • 1/4 cup Daiya cheddar shreds
  • 1/4 cup fresh cilantro

Directions

In a large stockpot over medium high heat, saute the onion in coconut oil for 2 minutes.

Add the garlic and continue to cook for 1 to 2 minutes.

Stir in the cumin, cayenne pepper, and sea salt.

Add the broth and black beans.

Cook, stirring occasionally, for 10 minutes. Transfer to a Vitamix in batches, if necessary, and process to desired consistency. I like it chunkier or puree until smooth.

Top with cheddar shreds and cilantro, if desired.

Gluten-Free Gingerbread Cookies

Chef V

It’s not Christmas until the smell of gingerbread is wafting through your kitchen. Thankfully we got you covered with our very own homemade recipe created with your health in mind.

Ingredients that will leave your taste buds satisfied instead of full with regret, these are also a great gift for neighbors, teachers and party hosts. A little secret…It’s just as much fun making them as it is eating them.

But don’t take our word for it, get festive with your favorite cookie cutters and designs with our coconut whipped cream as frosting. Enjoy!

gingerbread cookies

Ingredients

  • 1 tbsp. flaxseed meal
  • 3 tbsp. filtered water
  • ½ cup coconut sugar
  • ¼ cup raw, unsweetened almond butter
  • 3 tbsp. raw coconut nectar
  • ¼ cup vegan butter or coconut oil
  • 1 tsp. ginger
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. sea salt
  • ½ tsp. baking soda
  • 2 cups gluten-free baking flour (we like Bob’s Red Mill)

What You’ll Need

Rolling Pin
Gingerbread cookie cutters

Directions

  • Mix flax meal with water and let rest for 5 minutes. This mixture will serve as our egg substitute.
  • Mix all ingredients together except the flour for 3 minutes on high. Add flour and stir with a spoon or mix with your hands. If mix is too dry, add 1 tsp. of water at a time until dough like consistency.
  • Cover with plastic wrap and refrigerate for one hour.
  • Remove the dough and preheat the oven to 350 F.
  • Cover a flat surface or cutting board and the rolling pin with gluten-free flour to prevent sticking.
  • Roll the dough out to a thin consistency (the cookies will not rise very much). Use the cookie cutters to create the shape of your gingerbread men.
  • Line a baking sheet with foil and spray with coconut oil or other cooking spray.
  • Space the cookies 1 ½ inch away from each other and bake for 10-12 minutes until lightly crisp. Let the cookies cool and use coconut whipped cream as frosting. (See our Coconut Whipped Cream recipe HERE.)
© 2021 Chef V, LLC.