Vegan Recipes and Plant Based Cooking

bestvegetarianveganrecipes.blogspot.com I have a little bit of a sauce obsession. When you mostly eat broccoli, beans and tomatoes, it's essential to be able to create a wide range of sauces with all different flavor profiles so that you can still really enjoy your food.  So, I spend a lot of time coming up with all manner of sauces and purees in order to make humble vegetables into scrumptious meals.  In this case, I went with an Italian/Spanish inspired creamy red pepper sauce. It's sweet and spicy and smooth and creamy. The perfect dressing for a simple plant-based meal.  Ingredients 1 medium red bell pepper, chunked 3 cloves garlic, halved 2 jalapenos, deseeded and chunked 1 serrano, deseeded and chunked 1 1/2 cups water 2 heaping spoonfuls cream cheese 1 tsp canola oil 1 tsp smoked paprika 1 tsp basil 1 tbl salt 1/2 tsp black pepper You can use regular cream cheese or vegan cream cheese. Whatever you prefer.  Instructions In a small frying pan cook the pepp...

bestvegetarianveganrecipes.blogspot.com  This is a dessert I never would've dreamt up just a year ago. But ever since I learned how to make chocolate chip cookies with chick peas , I've been experimenting with using them in all sorts of other recipes. In this case, an irresistible marble cheesecake.  The more amazing part, besides the use of chick peas in a cheesecake, is the fact that it's actually very easy to make. And unlike traditional cheesecake recipes, it's nearly foolproof.  This recipe is egg-free and sugar-free, but not dairy free. Vegan cream cheese would probably work, but I have yet to try it.  Ingredients for Filling 1 can chick peas, thoroughly rinsed 1 room temp 8 oz block of cream cheese 2/3 cups allulose 1 1/2 tbls cocoa powder 1 tbl vanilla extract 2 tbls baking powder 1 tsp salt 1-2 tbls almond milk Ingredients for Crust 1 cup old fashioned oats 1/2 cup roasted almonds 1/2 cup allulose 1 tbl almond milk 1.2 tsp salt Make the crust first because i...

Red Pepper and Kidney Bean Sauce This is kind of a riff on romesco sauce. It's red pepper based, but there are no nuts. Instead, I used kidney beans to add viscosity and depth. It's vegan and it's nut-free. While romesco is Spanish, this leans a little more Italian.  I love creating new and unique vegan sauces . They are an easy way to make everyday vegetables taste extraordinary.  It pairs great with broccoli, tomatoes, tofu and most vegetables. It's got a bold flavor, but not so strong that the other ingredients get lost.   Ingredients 1 medium red bell pepper 1/2 can dark red kidney beans, rinsed 2 jalapenos, deseeded and chunked 1 serrano, deseeded and chunked 7 cloves garlic, halved 1 1/2 cups water 1 tbl canola oil 2 tsps italian seasoning (thyme, oregano, basil, savory, rosemary, marjoram) I like to use target brand good and gather cuz most other inexpensive italian seasonings don't have such a well rounded blend of herbs. 1 1/2 tbls salt 1/2 tsp black pepper...