Tag Archives: Cashew cream sauce

Its vegan? Throw some chicken on it.

I have so many foodie pictures and recipes from this week that they are taking over my desktop! Probably because all I have done this week is cook yummy food, study for finals, work out a bit, and go to my internship. Yesterday was a breakthrough day for me at the fertility center. I got to witness my first ultrasound!! I saw twins and heard their heart beats. It was amazing. Apparently, today I might get to sit in on a new patient consult, so I am really excited! A break from filing is always appreciated ;).

Anywho, onto some food!

Whole Wheat Cheddar Waffle Breakfast Sandwich

its a shame you can’t see the cheddar :(

This was bomb. The maple syrup contrasts fabulously with the sharp cheddar cheese!

Recipe: I simply followed a recipe online for whole wheat waffles and added 1/4 cup sharp cheddar cheese to the batter right before putting into a waffle maker. Then, I scrambled 1 egg with 4 egg whites and topped the cheddar waffles with the scrambled eggs and 1 tbsp real maple syrup and some truffled salt.

Lunches

so fresh and so clean clean

This was Alaina’s Coconut, Spice, and Everything Nice salad. I subbed out the chickpeas and added grilled salmon. It was delicious! The only issue was that the coconut oil hardened on the salad and it would have been nice if it had stayed liquidy.

Maple Glazed Salmon and Cheddar ‘Spaghetti’

I brought this lunch with me to campus and it was perfectly portable.

Maple + cheddar = YES

Recipe: Cook 4 oz. salmon on the stove with a dash of butter and 1/2 tbsp real maple syrup. Once it is cooked all the way through, remove from heat and peel away the skin.

In a bowl, combine 1 cup cooked spaghetti squash with some edamame. Top with 1/3 cup sharp cheddar cheese. Nuke.

Lay the salmon on top of the spaghetti. Add an extra drizzle of syrup if you wish and sprinkle on a bit of salt. Dont forget to pack an extra side of veg + hummus!

Dinners

If you haven’t noticed, I blog dinners far less often than I do breakfast and lunch. This is because by the time dinner rolls around, I have been going going going all day and I am usually HANGRY. This means I want delicious, nutritious, and filling food – NOW. Aka: throw a bunch of yummy shit in a bowl and devour. Unfortunately, this doesn’t make for pretty, blog-worthy photographs. No sir. But, to give you an idea of my typical dinner, it usually involves a protein, lots of veggies, a bit of whole grain, all doused in a fattyrich sauce. [Followed up with something sweet of the vanilla bean variety.]

Vegan “cheeze” sauce have been on blogs for ages and lately I have really been loving them. Clearly, I don’t have a problem with cheese. I love it (now). Although, it took me about 20 years to come to appreciate it. I’m still not on the level of stinky cheeses – but give me a good goat, feta, cheddar, or fresh mozzarella cheese any day. I don’t really like just having one flavor in every bite, so I have been pairing vegan cheeze sauces with nut butter sauces for a nice contrast in my dinners.

Cheezy Chicken & Pasta topped with a Creamy Cashew Sauce

Its vegan! Except for the chicken I threw on top…

tastes a million times better than it appears

Recipe: In a pan, saute veggies of your choice (I had cabbage, turnips, onions, and kelp noodles on hand) and grill 4 oz chicken until cooked all the way through. Combine veggies, chicken, and 1/4 cup whole wheat pasta in a bowl and toss with a spoonful of cheeze sauce (recipe below). Take 1 heaping tablespoon of your cashew cream sauce base (recipe below) and place into a small bowl. Mix in 1/2 tbsp milk (or milk alternative to keep it vegan) and 1/4 tsp garlic salt. Stir together. Pour on top of cheezy pasta bowl.

Vegan Cheeze Sauce

1/4 cup nutritional yeast

1/4 cup water

1 tbsp dijon mustard

1 tsp lemon juice

1/4 tsp paprika

1 tsp cumin

1/2 tsp garlic salt

1/2 tsp chili powder

dash onion powder

Directions – Mix it all up!

Mmmm… cheezy with a kick!

Creamy Cashew & Garlic Sauce

1 1/2 cups roasted cashews

~1/3 cup water

Directions – Blend the cashews in a blender starting with 1/4 cup water. Continue to blend and add small amounts of water until the desired consistency has been reached. I wanted mine pourable but not watery. This is your base for a million different sauces. To make the creamy garlic sauce simply take a portion of the base and add…

garlic salt (to taste)

This dinner was very similar. I tossed cabbage, red bell peppers, kelp noodles, and 4 oz grilled chicken in cheeze sauce.  Then I cooked 1/3 cup Trader Joes 4 Grain Cereal in 1/2 cup water, mixed in 1 tbsp almond butter, and added it to the bowl. Next, I thinned out another tbsp of almond butter with milk and drizzled onto the bowl. Super good!

This post is getting longgg, so I shall be back with  more recipes and health benefits later!