Tag Archives: vegan

Mac N’ Cheese Using Nutritional Yeast!

Many people are unaware of all the tasty vegan options out there. Nutritional yeast is an amazing alternative for a cheesy fix! Below is a recipe for spicy mac n’ cheese without using real cheese or even processed vegan cheese… just nutritional yeast and seasonings.


8 oz. favorite pasta (I used quinoa pasta)
1 1/4 cup unsweetened almond milk or your favorite unsweetened non-dairy milk
2 tablespoons olive oil
2 heaping tablespoons flour (spelt, rice, tapioca or all-purpose)
1/2 cup nutritional yeast flakes
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon chipotle powder
mineral salt, to taste


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Question : What are some of your favorite cheesy foods and how could you replace the cheese for a healthier meal? How does nutritional yeast become “cheesy”?


Vegan and Gluten Free? It CAN’T be Good…

Many people have this misconception that just because something is free of animal products that it just can’t be delicious. This is in fact completely false. Not only will your meal be healthy if it is gluten-free and vegan, but it will also be tasty. Not to mention, no animals will be harmed. Just watch the sugar! Many gluten free foods contain a large amount of sugar, which will spike your blood pressure. This recipe is not sugar filled though.

Here is a yummy recipe for Vegan, Gluten-free Chocolate chip Oatmeal Cookie Pancakes: http://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes-2-0/

Question: What do you think would happen if the recipe called for peanut butter instead of almond butter? Would the texture of the pancake change?

Photo from minimalistbaker.com
Photo from minimalistbaker.com

Sweet Potato Pecan Tacos (I Used Butternut Squash Instead)!

This tasty vegan dish is very simple, but healthy as well. Yesterday, my mom and I made butternut squash pecan tacos. The recipe was for sweet potatoes, but we wanted to use butternut squash instead. The lime juice added such a delightful flavor to the bean dip as well as the overall dish. Along with these simple, yet tasty ingredients, this taco dish is extremely nourishing to one’s body. The bean dip is full of protein along with the vegetables. I would love to make this again, but with the sweet potatoes like the recipe does. Not that the butternut squash wasn’t AMAZING…I just like variety! This is a must try whether you are vegan or not.

Question: Do you think lemon juice would serve the same purpose and flavor as the lime juice?

Vegan pecan sweet potato tacos
Vegan pecan sweet potato tacos


Raw Twix Bars!

Do you ever feel hungry for a snack, perhaps candy, but can’t stomach processed food or refined sugar? Look no further! Here is a recipe for raw Twix bars that are oozing gooey caramel with a crunchy ‘shortbread’ base surrounded by a coating of velvety smooth chocolate — and they’re 100% raw! So get your chef hat and enjoy these (healthier) treats!


Here’s the recipe and procedure:

1/2 cup of cashew nuts
1/2 cup of ground almonds
1/4 cup of brown rice syrup
1 teaspoon of vanilla bean paste or extract
Pinch of pink Himalayan salt

1/2 cup of pitted dates
1/4 cup of peanut butter
1-2 tablespoons of filtered water
Pinch of pink Himalayan salt

1/3 cup of raw virgin coconut oil
2 tablespoons of raw cacao butter
1/3 cup raw cacao powder
1/4 cup of pure maple syrup
1 teaspoon of vanilla bean paste or extract


  1. Prepare a small brownie pan by lining it with a piece of parchment paper. If you find it sliding about too much, you can lightly grease the tin with coconut oil which will act as a slight adhesive and hold the paper in place. Please note that this recipe will make twelve small chocolate bars.
  2. First make the vanilla cookie base by placing the cashew nuts and ground almonds in the bowl of a food processor. Pulse the three until a coarse, dry crumb is achieved, before scooping in the brown rice syrup, vanilla, and salt, and blitzing once more until well combined and a consistent texture.
  3. Press this vanilla mixture into the base of the brownie pan, ensuring that you have spread it evenly and left no gaps at the bottom (which has the potential to ruin the rectangular appearance of the final product). I like to use wet fingers, or the back of a metal dessert spoon. Once sufficiently flattened, slide into the freezer and allow to set whilst you set about readying the other components.
  4. Next make the gooey caramel by placing the pitted dates in a bowl and covering them with warm water. Allow these to soak for ten minutes, or completely soft, then drain, squish, and place in the bowl of a food processor. Add the peanut butter, water, and salt, and blend continuously for around 2 minutes or until a smooth, sticky consistency is reached. You may need to stop the processor and scrape the sides down every once in a while as this is a rather sticky mixture.
  5. Take the vanilla base out of the freezer and check if it’s solid – if so, scoop the date caramel on top and proceed to smear evenly atop the creamy white cookie base. Again, I find using wet fingers or a hot spoon the most efficient at this task. Keep in mind that this is fiddly work, but the end result is most certainly worth the tugging and sculpting! Once you’ve wrestled it into an even layer, return to the freezer for around two hours, or until almost completely solidified.
  6. Once you’ve reached this stage, use a hot, clean knife to cut individual finger-sized sticks of cookie caramel slice. You’ll need to wipe the blade clean between each slice to avoid any sticking and ruin the rectangular aesthetic. Return these sticks to the freezer on a fresh piece of parchment paper atop a wide plate to set whilst you get about making the chocolate.
  7. To make the chocolate, heat the coconut oil and cacao butter in a small saucepan over a low heat until just melted. Once liquefied, add the cacao powder, maple syrup, and vanilla, and whisk vigorously until smooth and glossy. Pour this molten chocolate into a wide dish, and prepare for dipping!
  8. There are many ways of coating a bar in chocolate, but my personal favourite is to simply get in there with mucky hands and do it myself, one by one. I cradle the bar in my fingertips, baptize it in the tepid chocolate liquid until an even layer forms, then place back on the parchment paper and repeat with the others. A quick flash in the freezer, another dip, freezer, dip, and one last time in the freezer will leave you with the most luxuriously crisp and shiny twix bars you’ve ever had. As they say, if you want it done right, do it yourself! You can store these bars in the freezer in an airtight container for up to a week before they start losing their lovely texture and shine (although they’ll still taste wonderful).

Find more raw and vegan treats at http://www.thecoconutgoddess.com/