Hey Everyone! I hope that you are all doing good and enjoying your weeks. 
I have mentioned it before but I love homemade soup, it is one of my favorite things; what you may not know is that my favorite kind is pea soup. Growing up one of my favorite things was after a large family dinner like Easter, my Auntie would take the leftover ham and make the BEST pea soup. Now that I have converted my diet, I thought I would try and make a plant based version without the ham. What really works with this soup is the sweet potato which acts as a wonderful substitute and it is difficult to tell the difference, keep reading for the recipe! 

Vegan Split Pea Soup
Prep Time: 10 minutes/ Cook Time: 1 hour/ TOTAL Time: 1 hour and 10 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Soup/Dinner

Ingredients:
*2 Cups of Split Peas
*1 Large Onion (Diced)
*2 Ribs of Celery (Chopped)
*1 Red Bell Pepper (Chopped)
*1 Yellow Bell Pepper (Chopped)
*2 Cloves of Garlic (Minced)
*1 Cup of Carrots (Chopped)
*1 Large Sweet Potato (Chopped)
*6 Cups of Vegetable Broth
*1/2 tsp of Oregano (Fresh or Dried)
*1/2 tsp of Dill (Fresh or Dried)
*1/2 tsp of Paprika
*1/2 tsp of Dried Basil
*1 Bay Leaf
*Salt to Taste
*Pepper to Taste
*Olive Oil (For Garnish)
*Coconut Yogurt (For Garnish) 

Directions:
*Start by chopping up the celery, bell peppers, carrots and sweet potato and dicing the onion. 

*In a large stock pot over medium-high heat add the onions, celery, bell peppers and carrots with a bit of the vegetable stock. Cook for around 10 minutes stirring occasionally until veggies start to soften and the onion is translucent. 

*Add in the garlic, oregano, dill, paprika and basil to the pot, stir to coat the veggies evenly. Cook for another 5 minutes stirring occasionally so the garlic does not burn.

*Pour in the vegetable broth, sweet potato, split peas and the bay leaf. Stir to combine.

*Turn down heat to medium low and simmer the soup for 45-50 minutes covered until the split peas begin to soften and pop and the sweet potato is soft enough to puncture it with a fork. Remove the bay leaf.  

*Once the soup has cooked, use an immersion blender to puree the soup, I like to leave mine a bit chunky but it is up to you how you want the consistency of your soup! If you do not have an immersion blender, a regular blender will work as well! Just make sure that your blender is able to blend up things that are hot, the one that I have does not so I need to wait for things to cool before I can use it. 

*After the soup has been blended, place into bowl and serve immediately. Enjoy! 

I hope that you have enjoyed this recipe, I have made this a few times now because it is so good! This is a thick and hearty soup and is perfect for an easy dinner or to have for lunch as leftovers as it is so easy to heat up. Like I mentioned, pea soup reminds me of growing up and the family dinners we would have when I was a kid. This soup is perfect to make in the middle of the week as there is a lot leftover for dinners or to freeze for a meal when you are in a rush. To me, this is the ultimate comfort meal and brings back great memories; I am curious, what dish or meal brings you the most comfort? Let me know in the comments below! 
xo. 

Hello Everyone. Happy Sunday! 
Today I thought I would make something a little bit different and show you this recipe for a sweet onion and red pepper relish. This is super easy to prepare and can be used for so many different things; this is great on its own as a snack with crackers or would also taste good on top of a flatbread or tacos. This is not like anything I have made before, the flavor is very unique and almost has a sweet and sour taste to it with a hint of spice. Keep reading for recipe. 

Sweet Onion and Red Pepper Relish
Prep Time: 10 minutes/ Cook Time: 20 minutes/ TOTAL TIME: 30 minutes
Gluten Free/ Dairy Free/Plant Based/Vegan/Dips/Easy

Ingredients:
*1 Large Sweet Onion
*2 Red Bell Peppers
*2 Tbsp of Olive Oil
*5 Cloves of Garlic
*1 tsp of Sea Salt
*1/2 tsp Red Pepper Flakes
*1 tsp of Dijon mustard
*1 tsp of Balsamic Vinegar
*1/2 Cup of Sugar
*1/2 Cup of White Wine Vinegar
*Dill (For Garnish)

Directions:
*Chop up your sweet onion and red pepper into small pieces

*Over medium heat, saute the sweet onion and red pepper in a saucepan with the olive oil for about 4 minutes until the onion starts to soften

*Add the garlic, salt, red pepper flakes, balsamic vinegar and mustard into the saucepan and continue sauteing stirring frequently for about 5 minutes. Reduce the heat to medium low to prevent the garlic from burning. 

*Add the sugar and the vinegar, bring to a simmer at medium-high heat and cook stirring every so often for about 10 minutes or until most of the liquid has been absorbed. 

*Let the relish cool. Place into a bowl to serve immediately or place in fridge for up to a week.  

I hope that you have enjoyed this recipe! It is something that I will be making again as I really liked the flavor, I liked that it is tangy but also a bit spicy with the red pepper flakes. This would make a great addition to a party or used as a condiment with dinner and it is also super easy to make which is nice! 
I hope that you have all had good weekends, what did you get up to? ​Let me know in the comments below!
xo. 
**I adapted this recipe from the hotforfood cookbook!

Hey Everyone! I hope that you are all having a great week! 
As many of you know, Hawaii is one of my favorite places! There is an energy in Hawaii that is unlike anywhere else I have been and there are so many things that are unique about spending time there; one of those things is poke. Traditionally a poke bowl is made up of marinaded sushi grade fish, fresh veggies and seaweed but there are so many different variations! Watermelon has become a popular substitute for fish among those that eat a plant based diet and it marinades so well that while it is not quite the same, it is so similar and tastes amazing! Keep reading for recipe. 

Watermelon Poke Bowls:

Prep Time: 15 minutes/ Time to Marinade: 30 minutes/ Total Time: 45 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/ Dinner

Ingredients:

Marinade:
*1 Tbsp of Gluten Free Soy Sauce or Coconut Aminos
*2 Cloves of Garlic (Minced)
*Juice of 1/2 a Lime
*2 tsp of Rice Vinegar
*1 Tbsp of Agave
*1 tsp of Sesame Oil
*1/2 tsp of Chili Flakes (Optional)

Poke Bowl:
*1/2 a Mini Watermelon (Diced into Bite Sized Cubes)
*1/2 of a Sweet Onion (Diced)
*Cucumber (Diced)
*Mango (Diced)
*Red Cabbage (Thinly Sliced)
*Water Chestnuts
*Yellow Bell Pepper (Diced)
*Green Onion (Chopped)
*Carrot (julienned) 
*Seaweed (For Garnish)
*Sesame Seeds (For Garnish)
*Macadamia Nuts (For Garnish)
*Pickled Ginger (For Garnish)
**(I have not added measurements for the veggies because it is up to you how much you want to add to your bowls) 

Directions:
*Start by cutting up your watermelon into bite sized pieces. Place the watermelon into a Ziploc bag. Dice the sweet onion finely and place in Ziploc bag as well. 

*Into a bowl add the coconut aminos, minced garlic, lime juice, rice vinegar, agave, sesame oil and chili flakes. Whisk together. Add the marinade to the Ziploc bag. Close the bag and shake to coat the watermelon and onions. Set in the fridge for at least 30 minutes to let the sauce soak into the watermelon.  

*While the watermelon is marinading, cut up the cucumber, mango, red cabbage, bell pepper, and green onion. Julienne the carrot and remove the water chestnuts from the tin.

*Once the watermelon has been marinaded, place into a serving bowl. Add the mango and veggies to the bowl. To garnish add the seaweed, macadamia nuts, pickled ginger and sesame seeds. Mix to combine. Serve immediately. 

I hope that you have enjoyed this recipe! The fun part of making a poke bowl is getting creative with whatever ingredients you want to add to it. I added what I felt like but there are plenty of other fruits and veggies that would also be awesome in this bowl like pineapple or avocado. This is an awesome recipe for the upcoming warmer months (hopefully that is sooner rather than later!!) and is so fun to make especially if you are short on time and need something quick to whip together! 
I am curious to see how you create your poke bowl, tag me on my instagram ​as I would love to see what you come up with! 
xo. 

Hi Everyone!
It is hard to believe that it is already April, the last few months have flown by! Although it is already April, like a lot of you I am still waiting for spring to get here. I am ready for the snow to leave and the nicer weather to finally arrive! In the meantime, I will just make food that reminds me of picnics and the sun! Which brings me to today's salad recipe, I have made a roasted cauliflower and chickpea salad with a maple balsamic dressing. It is so good!  I love roasted veggies, I have them with most of my meals in one way or another and it really stands out in this salad in particular. The chickpeas in this salad are also important, especially if like me you are eating a mostly plant based diet..chickpeas are an awesome source of protein and give this salad a great texture! Keep reading for recipe.

Roasted Cauliflower and Chickpea Salad with Maple Balsamic Dressing:
Prep Time: 10 minutes/ Cook Time: 35 minutes/ TOTAL TIME: 45 minutes
Gluten Free/ Dairy Free/ Plant Based/ Vegan/Dinner/Salad

Ingredients:
*1 Medium Head of Cauliflower
*1 400ml Can of Chickpeas
*1/2 of a Red Pepper
*1 Ripe Avocado
*Bunch of Cilantro
*1 Tbsp of Olive Oil
*1/2 tsp of Garlic Powder
*1/2 tsp of Onion Powder
*1/2 tsp of Paprika
*1/2 tsp of Salt
*1/2 tsp of Pepper
*Sprinkle of Sugar

Maple Balsamic Dressing:
*2 Tbsp of Olive Oil
*1 Tbsp of Balsamic Vinegar
*1 Tbsp of Maple Syrup
*1 Tbsp of Veganaise (if you want the dressing to be creamier, add more until desired consistency)
*1 tsp of Dijon Mustard 
*Sprinkle of Garlic Powder

Directions:
*Preheat oven to 425 Fahrenheit

*Cut up cauliflower into bite sized florets. In a bowl mix together cauliflower, olive oil, garlic powder, onion powder, paprika, salt, pepper and sugar. Once combined, place cauliflower onto foil lined baking sheet and place in oven for 25 minutes.

*After 25 minutes, add drained chickpeas onto the baking sheet and continue baking for another 10 minutes. The cauliflower should be browned and chickpeas should be just starting to brown and be a little crispy.

*While the cauliflower is roasting, chop up the red pepper, cilantro and avocado. Set aside

*In a bowl, whisk together the olive oil, balsamic vinegar, maple syrup, veganaise, Dijon mustard and garlic powder for the dressing. Set aside

*In a large bowl combine the roasted cauliflower, chickpeas, red pepper, avocado, cilantro and maple balsamic dressing. Mix to combine. Serve immediately.    

I hope that you have enjoyed this recipe! It is so easy to make and is a great salad to have for dinner. This is definitely a salad that I would recommend because I love the roasted veggies combined with the sweetness of the dressing, plus it is so colorful which is always a bonus in my mind! It has just the right amount of crunch and tastes super fresh! If you try this recipe, please let me know in the comments below if you enjoyed it! Also feel free to leave any suggestions on what you would like to see me make, I would love to hear from you! 
xo. 

Hi Everyone! 
Happy Long Weekend! Today I am sharing these plant based onion rings and you are going to love them! They are crispy, have a hint of spice and are so good! A big misconception with eating a plant based diet is that it is all super healthy or tasteless and this recipe proves that is not the case! I thought I would do something a bit different with the dipping sauce as well and I made a balsamic aioli which actually tasted really good with the onion rings! Keep reading for the recipe! 

Plant Based Onion Rings:
Prep Time: 10 minutes/ Cook Time: 20 minutes/ TOTAL TIME: 30 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Snacks/Appetizer

Ingredients:
*1 Large Sweet Onion
*1 Cup of Unsweetened Almond Milk
*2 tsp of Hot Sauce (Divided) (I used Sriracha but you can use whatever you have or something hotter if you want it spicier)
*1 tsp of Apple Cider Vinegar
* 1 Cup of Gluten Free All Purpose Flour
*1 tsp of Paprika
*1 tsp of Garlic Powder 
*1 tsp of Onion Powder
*2 Cups of Gluten Free Panko Style Bread Crumbs
*Salt to Taste
*Pepper to Taste

Balsamic Aioli:
*1/2 cup of Veganaise
*1 tsp of Olive Oil
*1 tsp of Balsamic Glaze (I used Nonna Pia's Garlic Flavor) 
*1 tsp of Garlic Powder
*Lemon Juice (I just cut a small slice and used that)

Directions:
*Preheat oven to 450 Fahrenheit 

*Peel and slice the sweet onion into rings about 1/3 inch thick. Separate the rings and set aside. 

*You are going to need 3 medium sized mixing bowls. In the first bowl, combine the almond milk, 1 tsp of hot sauce and the apple cider vinegar. Whisk to combine. While you are whisking the milk, you should notice it thicken a bit..this is the consistency you want. Let mixture sit while you prepare the other bowls.

*In the second bowl, combine the gluten free flour, paprika, onion powder, garlic powder, salt and pepper. Stir to combine

*In the third bowl add the gluten free bread crumbs and the other tsp of hot sauce. Massage the hot sauce into the bread crumbs to coat evenly. 

*Now take an onion slice and dip it into the almond milk bowl first coating it completely. Then dip it into the second bowl with the flour, making sure that the ring is completely covered; shake off any extra flour. Dip the onion back into the almond milk mixture and then finally into the breadcrumbs coating the ring completely. Place the ring on a parchment lined baking sheet and repeat process until all the rings have been coated in flour and breadcrumbs.  

*Make sure that the rings are evenly placed onto the baking sheet, bake the rings for around 20 minutes (flipping halfway through) until the rings are crispy and have started to brown around the edges. Once cooked, set aside and allow to cool for a few moments.

*While the onion rings are cooking, in a small bowl mix together the veganaise, olive oil, balsamic glaze, garlic powder and lemon juice. Stir to combine. Set aside or put in the fridge. This aioli will last in the fridge up to a week. 

*Place the rings onto a plate and serve with the balsamic aioli or ketchup. Enjoy! 

I hope that you have enjoyed this recipe! It is a bit of a process to make them, but they are so worth it! These are a prefect junk food to indulge in and taste so similar to an onion ring that you'd find anywhere else. These would be great to bring to a party as it is so hard to tell the difference, I had recipe testers for this one and they were pleasantly surprised by how similarly they tasted to the real deal! I will be making these again and can not recommend these enough if you are looking for a fun recipe to make! I hope that you all have a great Easter and long weekend! What are your plans? Let me know in the comments below.
xo. 

Hi Everyone! Happy Friday! What are your plans for the weekend?
Today I am going to share something a little different with you although it is still a dip which should be no surprise to anyone! Muhammara is a middle eastern dish that is quite unique and may not be for everyone but I thought it was so good! I love roasted red peppers and combined with walnuts and breadcrumbs really made it standout. Keep reading for recipe!  

Muhammara
Prep Time: 10 minutes/ Cook Time: 25 minutes/ T0TAL TIME: 35 minutes
Gluten Free/ Dairy Free/ Plant Based/Vegan/Dips/Snacks

Ingredients:
*3 Tbsp of Pomegranate Juice 
*3 Whole Red Bell Peppers (Skin On)
*3 Tbsp of Gluten Free Bread Crumbs
 *1/2 tsp of Ground Cumin
*1 tsp of Salt (Plus More to Taste)
*1 Clove of Garlic (Minced) 
*1/2 Cup of Raw Walnuts
*1 Tbsp of Olive Oil
*2 Tbsp of Lemon Juice 
*1/2 tsp of Chili Flakes (add more depending on preference) plus some for garnish 

Directions: 
*Preheat oven to 450 Fahrenheit 

*Place whole peppers on a parchment lined baking sheet,drizzle with olive oil. Roast peppers for 25 minutes, rotating half way through or until peppers have blackened and skin has withered. Take peppers out of the oven, cut the stems off the top and remove the innards, let cool. 

*In a high speed food processor add the pomegranate juice, gluten free bread crumbs, cumin, salt, garlic, walnuts, olive oil, lemon juice and chili flakes. Pulse to combine. Add the roasted red peppers and pulse a couple more times. You want it to have a thicker consistency so do not fully process! 

*Add dip into a bowl, add chili flakes for the garnish on top. Serve immediately with veggies, gluten free pita or crackers. Enjoy!

**Dip is best served fresh, but will last in the fridge for up to 3 days. 

I hope that you have enjoyed this recipe! This is so easy to make as all you do once the peppers are cooked is throw all the ingredients into a food processor! It has a kick of heat with the chili flakes but also a sweetness with the roasted peppers and pomegranate juice. It is definitely a unique taste but I recommend it if you are looking for something new to make, I will absolutely be making this again! 
What are your plans for the weekend? Let me know in the comments below! 
xo. 

 Hi Everyone!
Today I thought I would do something a little different than my usual recipe posts and talk about happiness and being grateful. Since January I have made it a priority in my life to make gratitude lists as often as I can. It really helps me put things into perspective and makes me appreciate things in a different light. Today I am going to share ten things that make me happy or that I am grateful for in no particular order. Enjoy!

*1: Taking Baths- There are not many things that make me happier than having a bath. To me it is the easiest way to relax and unwind. Plus like most people, I love a good bath bomb or bubbles which makes it more fun. Normally when I take a bath I go all out with candles, music and a face mask to make it feel more like a pamper sesh which leaves me feeling awesome! 

*2: Books- I have always loved reading and getting lost in a good book. Some people love watching TV to escape but I prefer getting swept up in a book. Books have always been a source of comfort to me and boost my mood when I can set aside some time to read. I am thinking that I will write a post on my favorite books so keep an eye out for that!

*3:Cooking- Cooking has quickly become a huge passion of mine and is something that I absolutely love. It is so much fun to create a dish and then make it look good before enjoying it! Cooking also gives me time to think and is actually quite relaxing. It is a huge source of happiness and I am grateful for it being in my life.

*4: My Family- My family has always been a huge source of love and support in my life no matter what is going on. I know that I can always reach out and receive an out pour of advice, an ear to listen or just a general cheering up and I am so beyond grateful for that. I definitely lucked out when it comes to my family and am so thankful for the individual relationships I have with them. 

*5: Taking/Editing Photos- Since getting a camera for Christmas this has become another new favorite thing of mine to do. I really love taking the photos for my blog posts, sorting through them, picking out the ones I like best and editing them! I like having control of the pictures I am putting on the internet and it has been so fun learning my way around a camera! 

*6: My friends- Without my friends, these past few months would have been a lot harder than they were. I have some exceptional friends who I can lean on in times of need, who are so supportive and make me laugh more than anything. I am very grateful for the people I choose to surround myself with and I appreciate you all!

​*7: Tea- It will be no surprise to those that know me that tea made this list! Not much makes me happier than a hot cup of tea to relax or warm up on a cold day. Tea makes me feel better if I am sick and cheers me up if I am feeling down; fresh iced tea is also one of my favorite things to drink. To me there is nothing better than curling up with a cup of tea and a good book on a lazy day!

*8: The Ocean- I feel more my authentic self when I am close to the ocean and it relaxes me in a way that is hard to explain. I am definitely happiest when I am by the ocean and I am grateful that I have traveled to see some awesome beaches but also that I have family that live so close to the ocean! 

*9: Traveling- Going to explore new places is one of the greatest joys in life in my opinion. Being able to travel and experience things that you are not used to whether that be in the culture or just in whatever setting you are in is an amazing feeling. I have been lucky in that I have had some really great vacations in my life and I hope to have more in the future! (travel bucket list post here)  

*10: This Blog- I am grateful for this blog everyday, it is so important for me to have a creative outlet whether it be through writing or making a recipe come to life. Back in 2014, I felt like I needed a place to get my thoughts out and it has turned into something much more. I am also thankful for those that encouraged me to start this blog in the first place and have stayed supportive throughout this journey and also to those who are fairly new and give me feedback and encouragement, I appreciate all of you. 

I hope that you have enjoyed my list of things that make me happy or I am grateful for and encourage you to make one for yourself, especially if you are having a rough day; thinking about and writing down what makes you happy is an easy way to turn your day around and shows you what you do have. Personally this has helped me out a lot recently and would love to hear a few of the things that you are grateful for in the comments! 
​xo. 

Hello! Happy Sunday! I hope that you all are having great weekends! Today I am sharing this really yummy roasted red pepper and cauliflower soup with you. I love a good soup (sweet potato and carrot soup recipe here) and this is ​definitely a recipe that I will be making again! This soup is a little bit different in that there are cashews in it which actually gives it a really good and unique taste. This soup is also quite filing and is a good option for dinner while the weather is still a bit cooler. Keep reading for recipe! 

Roasted Red Pepper and Cauliflower Soup
Prep Time: 15 minutes/Cook Time: 1 hour/Total Time: 1 hour and 15 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Soup/Dinner

Ingredients:
*3 Red Bell Peppers (Whole, Stem Attached) 
*1 Large Head of Cauliflower (Chopped into smaller pieces) 
*1 Sweet Onion (Sliced)
*3 Cloves of Garlic (Unpeeled)
*1/2 Cup of Unsalted Raw Cashews (Soaked for Minimum an Hour in Boiled Water)
*3 Cups of Water 
*1 tsp of Cumin
*1 tsp of Coriander
*1/2 tsp of Paprika
*3 Tbsp of Nutritional Yeast
*1 tsp of Apple Cider Vinegar
*Olive Oil for Drizzling
*Salt to taste
*Pepper to taste

Directions:
*Preheat oven to 400 Fahrenheit

*Soak the cashews in boiling water for at least an hour before you blend the soup, as I have mentioned before the longer you soak the cashews the easier it is to blend them smoothly into the soup.  

*Place red peppers (whole) onto a parchment lined baking sheet and drizzle with olive oil. Let the peppers roast for about 30 minutes, flipping the peppers at the halfway point until the peppers have started to blacken and the skin starts to wrinkle. Once they are finished, take them out of the oven and set aside to cool. 

*While the peppers are cooking, cut up the cauliflower into smaller bite sized pieces, also cut up the onion into slices and remove the garlic from the bulb. Place the onions and garlic onto a parchment lined baking sheet and drizzle with olive oil and some sea salt. On a separate parchment lined baking sheet, place the cauliflower and drizzle with olive oil and sea salt. 

*Once the peppers are finished cooking, place the two baking sheets with the cauliflower and the onions and garlic into the oven and roast for about 30 minutes or until veggies start to brown. The garlic will not take as long to cook so keep an eye on it and take it out at around the 15 minute mark. 

*Cut up the peppers removing the stem and innards once they have cooled. 

*Place the peppers, onions, garlic, cauliflower (saving a handful for the presentation), soaked cashews, cumin, coriander, paprika, nutritional yeast, apple cider vinegar, salt and pepper into a high speed blender along with the water (adding it slowly) and blend on high for about a minute or until you have gotten your desired consistency. You can add some more water if you want it to be a bit thinner as it is a pretty thick soup. 

*Place soup into a bowl and add the roasted cauliflower that you set aside onto the top, drizzle with a tiny bit of olive oil and serve immediately. Enjoy.  

**Soup can also be frozen if there is a lot leftover for a few months! 

I hope that you have enjoyed this recipe! It is one of my favorite soups that I have made so far and it is one that I will continue to make. I was not sure about putting cashews into the soup but it gives it a really great and creamy texture. Roasting the veggies gives this soup more of a sweeter taste which I really enjoy but of course if you want it to be a bit more savory, you can always add more spices like paprika or a bit of cayenne into the soup as well.
What are your favorite soups to eat or to make? Let me know in the comments below! 
xo.

Hi Everyone! I hope that you are all having an awesome week! Today I am going to share this super easy and colorful Asian sesame slaw. This is a perfect addition for dinner or to bring to a picnic in the summer as it is on the lighter side. It has just the right amount of crunch with the red cabbage and carrot. I have always been a fan of Asian slaws (my Auntie makes the BEST slaw and I could literally eat it everyday) so I thought I would experiment and try my own and I have to say, I am impressed with how it turned out! Keep reading for recipe.

Asian Sesame Slaw
Prep Time: 10 minutes/TOTAL TIME: 10 minutes 
Gluten Free/Dairy Free/Plant Based/Vegan/Salads/Easy/Sides

Ingredients:
*3 Large Carrots
*1/2 of a Red Cabbage (Sliced Thinly with a Mandolin or Sharp Knife)
Dressing:
*3 Tbsp Sesame Oil
*2 Tbsp Coconut Aminos or Gluten Free Soy Sauce
*5 Tbsp of Olive Oil
*1 Tbsp of Liquid Sweetener (I used agave)
*Zest of 1/2 a Lime
*Juice of 1/2 a Lime
*2 Tbsp of Sesame Seeds
*Pinch of Salt 

Directions:
*Using a mandolin or sharp knife, thinly slice the cabbage. Using a mandolin or a peeler julienne the carrots and place into a large serving bowl.
 
*Combine sesame oil, aminos, olive oil, liquid sweetener, lime zest, lime juice, sesame seeds and pinch of salt into a dressing shaker. Shake to combine

*Add dressing to bowl with carrots and cabbage. Mix together to spread dressing evenly. Let slaw sit for a few minutes to lightly soften the cabbage. Sprinkle some extra sesame seeds onto slaw if needed. Serve and enjoy! 

I hope that you have enjoyed this recipe, it is honestly so easy to make and so delicious! I have said it before but I love it when I am eating really colorful food, it makes eating a bit more fun! This slaw would actually be really great with my cauliflower wings if you were going to make it into a meal. I like that this salad is a bit on the sweeter side but the lime really compliments the dressing and it is a great combination! I am curious, do you have a favorite recipe that you would like to see made into a plant based version or have you made something that you converted into a plant based recipe and you really enjoyed it? Let me know in the comments, I would love to hear from you! 
xo. 

Happy Friday Everyone! I hope that you have all had a great week! I have been really into Mexican inspired dishes lately (taco recipe here, salsa and guac recipe here) so I thought I would continue with this plant based queso and nacho recipe. One of the things I miss the most about being able to eat dairy is cheese so any opportunity that I have to try and replicate it, I am going to try my hardest! The queso is creamy and does have a very cheesy taste and with the nachos I thought I would try something a little different and they turned out great! Keep reading for recipe.

Plant Based Queso and Sweet Potato Nachos:
Prep Time: 15 minutes/Cook Time: 30 minutes/Total Time: 45 minutes
Gluten Free/Dairy Free/Plant Based/Vegan/Dinner/Mexican/Dips/Snacks

Ingredients:

For the Queso:
*1 Large Russet Potato
*3 Carrots
*1/3 Cup of Unsweetened Almond Milk
*Juice of 1/2 a Lemon
*2 Tbsp of Olive Oil
*1 Tbsp of Gluten Free Flour
*1/4 Cup of Nutritional Yeast
*1 tsp of Garlic Powder
*1 tsp of Onion Powder
*1/2 tsp of Paprika 
*Sea Salt to Taste
*Water to thin
*Tomato (Diced) for Garnish
*Green Bell Pepper OR Jalepeno (Diced) for Garnish 

For the Nachos:
*1 Large Sweet Potato
*1 Sweet Onion (Diced)
*1 Red Bell Pepper (Diced)
*4 Radishes (Cut in Circles)
*Mango Slices (Diced) 
*1 Avocado (Diced)
*Dairy Free Cheese (I used the Daiya Cheddar Block)  
*Big Mountain Foods:Veggie Grounds-Cauli Crumble
*Drizzle of Olive Oil
*Sprinkle of Garlic Powder
*Sprinkle of Onion Powder
*Sprinkle of Paprika
*Sprinkle of Sugar
*Salt to Taste
*Extra Corn Chips (Optional)

Directions:
*Preheat Oven to 400 Fahrenheit.

Queso Directions:
 *Peel and dice the potato and carrots. Put into a pot and cover veggies with water. Set on stove to high heat, once the water is boiling turn heat to medium and cook veggies for about 20 minutes or until potatoes and carrots are soft. Drain the veggies while reserving some of the water into a bowl for later. 

*Place the potatoes and carrots into a high speed blender along with the almond milk. Blend until smooth, adding more milk if desired for smoother consistency. 

*Add in the olive oil, flour, nutritional yeast, onion powder, garlic powder and paprika and salt to the blender. Blend on high, adding some of the reserved water to thin sauce out. Queso is meant to be a thinner version of a cheese sauce so you can keep it as thick as you'd like or make it as thin as you want, it just depends on your specific preference! 

*Chop up the pepper and tomato.

*Place queso into a bowl and garnish with tomatoes, peppers and paprika. Serve immediately. This will keep in the fridge for a few days and it tastes just as great, just make sure you heat it up first! 

Nacho Directions:
*Very thinly slice sweet potato (I used a mandolin but if you do not have one then just make sure you are using a sharp knife and that the slices are thin) and place on a parchment lined baking sheet. Drizzle with olive oil, sprinkle on the garlic and onion powder, paprika and sugar. Mix with hands to spread spices evenly. Bake in oven for 15 minutes. 

*Dice the onion and pepper and fry them up with a drizzle of olive oil until onions and peppers have started to brown. Add in some of the cauli-crumble into the pan and fry for another 3 minutes until it is warmed. The crumble is a perfect idea to put onto nachos as it acts as a meat that you might find on regular nachos and it is not as heavy as adding quinoa or beans to your nachos if you are plant based. 

*Take the sweet potatoes out of the oven and add cheese, the onion, pepper and cauli crumble on top of the potatoes and bake for another 5-7 minutes or until cheese has melted. 

*While the nachos are cooking, cut the radishes, mango and avocado and set aside.

*Plate the sweet potato nachos and add the radishes, avocado and mangoes on top. Serve immediately along with the queso.  

**If there is not enough sweet potatoes, you can also serve with warmed corn chips (which I ended up doing, but this is optional!) 

I hope that you have enjoyed this recipe, it was so fun to make. It may seem a bit intimidating because there are quite a few different ingredients but it is really simple! The sweet potato chips also give this recipe an interesting texture which is unique and tastes delicious. The queso is also a recipe that I would recommend if you are plant based and looking for something to satisfy that cheesy craving which I get quite often! Let me know what you think of this recipe and also what you are all getting up to this weekend, I would love to hear from you! 
xo.