Chipotle Cashew Cream

WOAH! Honestly the most LIT dip, sauce or spread to hit! Hands down my favorite dip, so creamy, spicy, salty everything you want in a dip. It is vegan friendly dairy, sugar and gluten free.

The base is cashews, they are the most favorable nut here in my kitchen, well other than me, haha! Here is the deal, I literately put this stuff on everything savory!! Morning scrambles, sweet potato fries, nachos, burritos, tacos, shall I continue? I spread it on my salmon for lunch and paired it with my Mexican Quinoa Salad https://wp.me/p9eIrW-Lr, so dang good!

So if your ready to get your meals next level do your self a favor and make some!! It will store in fridge for up to week. Chipotle packs a spicy kick, if you like the heat slowly add more till your desired level of spiciness. It’s a good one babes!!

Chipotle Cashew Cream

Creamy, Spicy, Salty, pretty much AMAZING!
Prep Time1 hr 12 mins
Course: dip, sauce, spread
Cuisine: Mexican
Keyword: dip, sauce, spread
Servings: 2 cups
Author: Kay

Ingredients

  • 1 cup soaked raw cashews, drained and rinsed (flash soak see step 1, I find overnight soak is best)
  • 2 small cloves of garlic
  • 1 tbsp chipolte chili pepper crushed ( I use Spice Hunter)
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 cup cilantro leaves, loosely packed
  • 3/4 cups filtered water

Instructions

  • If you have not saoked cashews overnight, place cashews in boiling hot water and let soak for 1 hour, the drain troughly.
  • Place cashews, galric, chipolte, lemon juice, salt and clinatro in a high speed blender.
  • Blend on High, and slowly add in water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds - 1 minute.
  • Taste and adjust acoordingly. I like to add more salt and chipolte.
  • You can serve immediately or refrigerate. Lefotovers will keep in fridge for 1 week.

Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite choice of protein. The salad is vegan friendly, gluten and refined sugar free. Filled with protein rich black beans, fresh veggies, and creamy avocado all tossed in  tangy lime dressing. It is the perfect vegetarian meal to add to your weekly menu rotation.

Quinoa, like I said before, so NOT 2018. It slowly has been pushed aside by queen cauliflower. In my opinion quinoa is way better.  I incorporate quinoa into my weekly lunch rotation on the regular. Did you know that quinoa is a complete protein? It is healthy, very easy to make and relatively cheap when you get in from the bulk section. I always try to get all my nuts and grains from the bulk section to help keep grocery costs down.

Full of fresh corn, cilantro, avocado chunks, tomatoes, red onion, garlic, black beans, a touch of cumin and oregano, all dressed in tangy lime juice… It will make your taste buds sing, so dang delicious!

If you use this salad for meal prep just leave out the avocado and store in the fridge. This is a great dish to bring to a summer party or potluck! The flavors are amazing and combine so well. If you can’t find fresh corn just use thawed frozen corn kernels. I used white quinoa with mine but tricolor would work great too. If you want to pack a little heat in your dish add in a dash of cayenne.

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5 from 1 vote

Mexican Quinoa Salad

The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite protein choice. The salad is vegan friendly, gluten and refined sugar free.
Prep Time15 d
Course: Main Course
Cuisine: Mexican
Keyword: salad

Ingredients

  • 2 3/4 cup quinoa (1 cup of dry quinoa cooked)
  • 3/4 cup black beans, drained and rinsed
  • 3/4 cup corn kernels
  • 1/2 cup red onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup tomatoes, diced
  • 1 avocado, cut into small squares
  • 1/2 cup cilantro leaves, loosly packed
  • 2 limes juiced, about 5 tbsp
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 tbsp olive oil can sub avocado oil
  • salt to taste

Instructions

  • Add all ingredients into a medium size bowl, gently toss. Taste for seasoning and enjoy!

 

Scrumptious Vegan Blueberry Muffins

Incredibly easy, and some of the best vegan blueberry muffins you will eat! They are moist, tender, refined sugar free, and loaded with blueberries. The are ready to eat straight out of the oven!

This recipe was never planned, in fact I had not used my muffins tins in sometime!

When the weather is a bit cold, I need some comfort food. I don’t like to break my regular diet for sweets, so I always try to bake sweets and pastries using what I have without comprising flavor. So when I need a mouthful of delicious sweet carbs I do so, and try to keep it healthy!

Vegan baking for me has always been hit or miss, but today I HIT the jackpot! I ate 2 of these lathered with butter straight out of the oven, honestly hit the spot. I suggest you try the same!

 

Its a big deal when my kids want them for snack at school! Means I did something right, ha! So these went fast in my house. Its no shocker I value health and try to always give my family the best. So excited everyone enjoyed these healthyishh muffins, will definitely be whipping up another batch!!

ENJOY!

Scrumptious Vegan Blueberry Muffins

Incredibly easy, and some of the best vegan blueberry muffins you will eat! They are moist, tender, refined sugar free, and loaded with blueberries.
Prep Time10 mins
Cook Time25 mins
5 mins
Total Time35 mins
Keyword: muffin
Servings: 12
Author: Kay

Ingredients

  • 1 tsp apple cider vinegar
  • 1 cup coconut milk

Dry Ingredients

  • 2 cups all-purpose four
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • dash of salt

Wet Ingredients

  • 1/2 cup coconut sugar
  • 2 tbsp maple syrup or agave
  • 1/3 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup blueberries

Instructions

  • Preheat the oven to 350F. Line a 12 cup muffin tin with paper liners. If you don't have paper liners grease the well of each muffin slot. 
  • In a small bowl combine the apple cider vinegar and coconut milk, set aside while it curdles, about 2-3 minutes. 
  • In a medium bowl mix together the flour, baking powder, baking soda, and salt. 
  • In a large bowl combine coconut sugar, maple syrup, coconut oil, and vanilla extract. Pour in the coconut milk and apple cider vinager and mix together. 
  • Gradually add in the flour mixture. The batter will be thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Don't over mix. 
  • Scoop the batter into the prepared muffin tin, an ice cream scooper with a wire scraper works great! The muffin tins will be very full. Sprinkle a little coconut sugar onto of each muffin.
  • Bake for 25 minutes until lightly golden. Let cool for 5 mins before serving. Run a knife around the edge of muffin to free it if necessary. 

No Bake Lemon Raspberry Bars (vegan, raw, GF)

These lemon bars have a bright and tart flavor. They are incredibly creamy and smooth. These gluten-free, raw & vegan bars come together easily with a blender and food processor. 

There is somthing about lemon bars that just makes my tastebuds sing! The are the perfect mixture of tart and sweet. I have never tried baking lemon bars, in fact I often just use my oven as a storage drawer, ha! I may have to give it a go one of these days!!

So lets talk about these bars. The crust is so naturally sweet, thanks to the dates. If your dates are not soft, you will want to soak them in hot water for at least 5 minuets. The cheesecake filling is batter licking good. Soaking your cashews will help soften them up, and in turn give you the creamiest filling. If you do not use agave feel free to sub for any liquid sweetener of your choice (maple syrup, brown rice syrup..). These bars are a healthy spin from your baked lemon bar. Different textures but in my opinion 100x more delicious, and not to mention a ton healthier! The raspberry swirl is so extra.. I know! It really gives these bars such great flavor. If you decide to leave it out don’t worry, the bars are delicious with or without! I hope you give these bars a try!

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5 from 1 vote

No Bake Lemon Raspberry Bars

Cashew based, indulgent, creamy and delicious!! 
Course: Dessert
Servings: 8
Author: Kay Carrera

Ingredients

Ingredients

    Crust

    • 1 cup raw pecans
    • 1 cup pitted gooey medjool dates 8-10
    • 1/4 cup coconut shreds
    • 1 tbsp coconut oil
    • dash of pink salt

    Cheesecake

    • 1 cup cashews soaked for 4+ hours, preferable overnight, rinsed and drain before use.
    • 1 cup coconut cream
    • 1/4 cup coconut butter
    • 1 tbsp vanilla extract
    • 1/4 cup fresh squeezed lemon juice
    • zest from 1 lemon
    • 1/4 cup agave

    Raspberry swirl

    • 1 cup raspberries + 1 tbsp water

    Instructions

    Instructions

    • Line a 8" square dish with parchment paper for hassle free removal. Grease it with coconut oil, set aside. 
    • In a food processor, add in all crust ingredients. Process till sticky and doughy. If your dates are dry and mixture is not sticky add water slowly. Press the dough evenly into the bottom of the prepared pan.
    • In a high-powered blender (I use vitamix) combine all of the cheesecake ingredients and blend for about 2-3 minutes, or until the mixture is smooth and creamy.
    • Taste your batter, if needed adjust sweetness/tartness to your desired taste. Pour batter over your prepared crust and smooth the top. Hit against the counter a few times to rid any air bubbles. 

    Raspberry Swirl

    • In your blender place raspberries and water, blend till smooth. 
    • With a spoon place blots of raspberry all over the top. Using a knife or tooth pick, create swirls going back and forth or in circles, whatever your feeling!
    • Place in the freezer to set for at least 3 hours before serving.
    • They can be served frozen, but are best thawed 10-15 minutes before serving. They will store in the freezer sealed for 3 months. 

    Harvest Salad with Apple’s and Sweet Balsamic Vinaigrette

    If you don’t love salad, your sure to love it after you try this one! It is bursting with flavor and a excellent dish to bring to a party or put luck! It’s vegan and also refined sugar free.

    I brought this salad to a vegan pot luck, it was a huge hit! Salad doesn’t have to boring! It really is the perfect salad for any occasion. If you aren’t cutting out dairy from your diet add some FETA crumbles, live a little!

    Harvest Salad with Apple's and Sweet Balsamic

    Crowd Pleaser! SO good your going to want seconds!
    Prep Time15 mins
    Course: Salad
    Servings: 6
    Author: Kay Carrera

    Ingredients

    Toasted ‘candy’ pecans

    • 1 tbsp coconut oil
    • 1 cup raw pecan pieces
    • 3 tbsp coconut sugar

    Salad

    • 7-8 cups salad greens
    • 1 large apple, cored & thinly sliced
    • 1 large avocado, thinly sliced
    • 3/4 cup dried cranberries
    • 1 red bell pepper sliced
    • hemp seeds optional

    Sweet herbed balsamic vinaigrette

    • 1/4 cup avocado oil
    • 1/4 cup balsamic vinegar
    • 2 tbsp pure maple syrup
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 1/2 tsp garlic powder
    • salt to taste

    Instructions

    • 1. In a small pan heat coconut oil & add in pecans and coconut sugar. Cook for 1 to 2 minutes stirring often until pecans are toasted and fragrant. Set aside.
      2. Arrange all salad ingredients in a salad bowl & add in toasted pecans.
      3. In a jar, whisk all vinaigrette ingredients together and pour in salad 🥗 toss and enjoy!!!! 

    Notes

    Add hemp seeds for extra protein! Also if you are not vegan add in some feta cheese! Most of all be ready to get hooked!!! It is so tasty!!

     

    Vegan Basil Cream Sauce

    Versatile to say the least! Dip it, Spread it, toss it! Currently I’ve been loving it as pasta sauce. Give it a go, it won’t disappoint!

    Vegan Basil Cashew Cream Sauce

    Creamy, versatile & dairy free
    Servings: 4
    Author: Kay Carrera

    Ingredients

    • 1 cup soaked cashews soak overnight or flash soak in boiling water
    • 1/2 cup basil leaves
    • 3 tbsb nutritional yeast
    • 3 tbsp EVOO
    • 1/2 cup water
    • salt to taste

    Instructions

    Blend all ingredients till smooth in a high speed blender. Store in fridge, will last one week.

      Notes

      To toss in pasta, cook pasta till al dente. Stir in basil cream sauce. I highly recommend adding in some sautéed mushrooms and freshly cracked pepper. ENJOY!!!

       

      Raw Vegan Chocolate Strawberry Tart

      This is the crowd pleaser! Raw, vegan, gluten free, and refined sugar free!! Guilt free indeed!! This is a no bake, no hassle treat!


      So a little back story on my raw vegan cake creating… I started when I was 20, trying to replicate the raw cakes I would eat at the Au Lac on the nights we had “family dinners,” growing up.  Through trail and error I’ve come a long way in my raw vegan cake game!! There were years I would sell raw vegan cakes out of my kitchen just to pay my rent in college! Maybe it was the pressure of paying rent that helped me really get it down!  Needles to say it is a much healthier alternative to a regular cake. You are sure to love this one!! Enjoy! xx

       

      Raw Vegan Chocolate Strawberry Cake

      This is the crowd pleaser! Raw, vegan, gluten free, and refined sugar free!! Guilt free indeed!! This is a no bake, no hassle treat!
      Prep Time20 mins
      Cook Time4 hrs
      Total Time4 hrs 20 mins
      Course: Dessert
      Author: Kay Carrera

      Ingredients

      Crust

      • 1 cup pecans
      • 1 cup pitted medjool dates 10-12
      • 1 tbsp coconut oil
      • 3 tbsp cacao powder

      Strawberry tart

      • 1 cup soaked cashews soak for 4-6 hrs of flash soak for 15 mins in boiling water, see notes
      • 1 cup coconut cream
      • 1/4 cup agave
      • 12 strawberries stem removed

      Optional toppings

      • starwberries, melted chocolate, cacao nibs

      Instructions

      For the crust, combine all ingredients in the food processor until finely chopped and starting to hold together when squeezed. If it doesn't you may need to add a little water 1 Tbsp at a time.

      • Place mixture into a 9 inch removable bottom tart pan, or you can use a coconut oil greased cake pan/spring foam pan. 
      • For the tart filling, place all ingredients into a high speed blender, blend till smooth and creamy. Pour filling over crust and let it set in freezer till firm (about 2 hours). 
      • Once tart is set. Top with whatever you feel! I used melted white and dark chocolate for chocolate covered strawberries and a nice drizzle.  I also added cacao nibs for a superfood boost! Be creative, add what you like!

      Vegan Sweet Potato Brownies

      Sweet potatoes for the win! I love them in all forms, fries, cubes, mashed, and even snuck into brownies! These brownies are extremely dense and moist, almost resemble fudge. These will go quick, make sure you have a tall glass of milk to wash it down. Did I mention they are refined sugar free.. WINNING!Feel free to add any nuts or chocolate chips on top, whatever makes your taste buds sing. Enjoy!!

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      5 from 1 vote

      Vegan Sweet Potato Brownies

      Fudgy, indulgent, vegan, refined sugar free
      Prep Time20 mins
      Cook Time30 mins
      Total Time50 mins
      Course: Dessert
      Keyword: vegan brownies
      Author: Kay Carrera

      Ingredients

      Dry Ingredients

      • 1/2 cup coconut suagr or sub sugar of choice
      • 1/3 cup all purpose flour
      • 1/4 cup cacao powder
      • 1 tsp baking soda
      • dash salt
      • 1/2 cup chocolate chips

      Wet Ingredients

      • 1/4 cup agave
      • 1 cup mashed cooked sweet potato puree to avoid strings
      • 1 tsp vanilla extract
      • 2 tsp coconut oil melted
      • 1 cup cashew butter or sub any nut or seed butter

      Instructions

      • 1. Pre heat oven to 350. Line a 8 inch square baking dish line with parchment paper. 
        2. Mix together wet ingredients and coconut sugar. 
        3. In a separate bowl stir together dry ingredients, leave out chocolate chips. 
        4. Combine dry mixture and wet mixture till smooth and mixed. Fold in chocolate chips. Spread batter into prepared baking dish.
        5. Bake for 25-30 minuets, till top is  puffed and dry looking. Let cool 10-15mins. 
        Enjoy! xx

      Shaved Brussels Salad with Orange Tahini Dressing


      Delicious shaved Brussels sprout salad tossed in a orange tahini dressing. I could just drink the dressing alone. On a mission to turn my kids and hubs into Brussels sprout lovers… will it ever happen.. well maybe if I wrap them in bacon. This salad is excellent on its own, I had a big bowl of it for lunch! It also makes a great side to your favorite protein. Enjoy !!

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      5 from 1 vote

      Saved Brussels with Orange Tahini Dressing

      Flavorful and hearty salad.
      Prep Time15 mins
      Cook Time10 mins
      Total Time25 mins
      Course: Main Course, Salad, Side Dish
      Keyword: salad
      Servings: 4
      Author: Kay Carrera

      Ingredients

      • 2 cloves garlic
      • 1/3 cup tahini
      • 1/3 cup fresh orange juice (juice from 1 orange)
      • salt to taste

      Brussels Sprout Salad

      • 7 cups shaved brussels sprouts
      • 2 cups cooked brown rice
      • 1/3 cup toasted slivered almonds
      • 8 dried appricots, diced in small pieces
      • 2 tbsp evoo
      • Salt and Pepper to taste.

      Instructions

      Dressing/Sauce

      • Place all ingredients in blender and blend till smooth.

      Brussels Sprout Salad

      • Sauté Brussels in evoo for 5 mins on med-high heat, season with salt and pepper. Turn off heat, add in rice, dressing, almonds and apricots. Toss and enjoy!!! Can be served warm or cold

      Sweet Potato Ratatouille

      This is an easy make, gluten free dish that’s also vegan and paleo! This dish stores excellent in the freezer! The Prep can be time consuming, but the dish is totally worth it!!

       

      I love good veggie dish, its no surprise. The kids and I have been watching a lot of movies this winter break. One happened to be my new Pixar favorite… have you guessed yet? Ratatouille!!! What a great animated film! After the movie the kids of course wanted to whip up a batch of ratatouille. While looking for the ingredients to make this delicious dish, I quickly realized I didn’t have them all, so I improvised!! The best part of cooking is creating and using what you have to make something delicious! The sauce will blow your mind, it seriously is so dang delicious and versatile!
      Hope you enjoy!! 

      Would love your feedback! Drop a comment below!

      Sweet Poato Ratatouille

      Easy Veggie Bake! Stores great in freezer, paleo, gluten free, vegan.
      Prep Time20 mins
      Cook Time1 hr
      Total Time1 hr 20 mins
      Course: Main Course, Side Dish, tomatoes, vegetables
      Cuisine: French
      Keyword: ratatouille
      Servings: 4

      Ingredients

      Sauce

      • 3 tomatoes rougly diced
      • 1 small red bell pepper roughly diced
      • 4 cloves of garlic
      • 1/3 cup Kalamata olives pitted
      • 1/3 cup sun dried tomatoes
      • 1/2 tsp salt
      • 1 tsp dried oregano

      Veggies

      • 1 large eggplant cut into thin slices
      • 1-2 large zuchinni's cut into thin slices
      • 1 large sweet potato cut into thin slices
      • 2 tbsp evoo

      Instructions

      • Preheat oven to 350
        Place all sauce ingredients into your food processor or low speed blender.  Pulse till all ingredients are broken down. 
        Pour sauce into your 6" x 9" or 8' x 8" baking dish, make sure its a smooth even layer.
         Stack your veggies in alternating patterns, place them on their side in the pan.  Start at the edge and repeat this till the pan is full. 
        Brush or spray the top of the veggies with evoo.  
        Place in oven and bake for 1hr, or until veggies are tender and sauce is bubbly. 
        Garnish with fresh cracked pepper and basil.
         

      Notes

      Notes:
      For a more even bake, bake dish covered in aluminum foil.
      Try to pick fresh and ripe veggies as it will increase the flavor of your dish.
      Make sure to cut the sweet potato thin, if it is to thick it will need additional baking time.
      To make it a heartier dish, serve on top of rice or mashed potato's. Sprinkle with your favorite vegan or dairy cheese.