1 tablespoons sriracha (or your favorite hot sauce)
handful of cilantro, chopped
Prepare noodles according to instructions. Drain and set aside.
Squeeze tofu between paper towels prior to cutting into cubes. Toss with 2 TBS soy sauce (or liquid aminos), turmeric and onion powder. Allow to sit, or you can bake in the oven for 20 - 30 minutes to give a firmer texture.
Heat the coconut oil over medium heat. Alternatively, add 1/4 cup water to pan.
Add the garlic and white parts of green onions.
Saute until soft and onions are a bit transparent.
Add the curry paste, tofu (if not baking), and the vegetables to the pan. Stir gently, and saute until the the vegetables are done – about 10 minutes.
Add the coconut milk, soy sauce, sugar, and sriracha (hot sauce) and allow to simmer just a bit longer.
Add the cooked noodles and combine. Test the noodles for desired tenderness...you can cook them longer in the sauce if needed.
I have been sharing this cheese sauce for about 6 years now. I always make it when we are having Tex-Mex food or having a pot-luck type dinner with friends. Everyone is always amazed at how great it tastes. Pairs wonderfully with crunchy tortilla chips. I don’t miss cheese at all. (Side note: I quit cheese about 8 years ago and haven’t had a cold, the flu or even seasonal allergies ever since then. Loving it!)
The original recipe (and also, the name I believe) comes from Vitamix, but I’ve made a few adjustments. I have tried recipes that use steamed potatoes (in place of potato starch) and carrots and even onions, but this one is my favorite. Here is my go-to recipe.
1 cup water
1 ½ TBS lemon juice
¼ cup pimentos , canned or jar OR use 1 roasted red pepper, peeled
½ cup raw cashews (or almonds)
1 tsp onion powder
¼ cup nutritional yeast
1 ½ tsp sea salt
1 ½ cups boiling water
2 TBS potato starch (or tapioca starch) mixed with 1/4 cup cold water
Notes prior to getting started:
1 – I suggest soaking the cashews and definitely the almonds if you do not think that your blender can thoroughly blend the nuts without leaving crunchy bits in the mixture. I always remove the brown hull/skin when using almonds, or I buy them already removed (blanched almonds).
2 – As an alternative to raw cashews and raw almonds, you could try raw nut nutters. ( I haven’t personally tried this option, just a suggestion.
3 – I have been successful with substituting almond flour in place of using almonds and I was satisfied with the outcome.
4 – I sometimes substitute green chiles for pimentos. This allows the cheese sauce to appear more creamy white instead of being tinted red by the pimentos.
Place all the ingredients except for the boiling water and potato starch mixture into the Vitamix.
Set machine to 1, turn on quickly increasing speed to 10, and then to High.
Blend for 3 – 7 minutes until steam forms and you can see it coming from the lid’s vent.
Meanwhile, boil water on the stove-top
Reduce speed to 7, remove plastic plug from the lid and add boiling water and potato starch mixture.
Continue to blend until thickened, usually no longer than 1 minute.
Blender Plus Stove-top Directions:
Place all the ingredients except for the boiling water and potato starch mixture into the blender.
Meanwhile, boil water on the stove-top in a saucepan
Once you have a well-blended “cheese” mixture, add it to the saucepan along with the boiling water, bring back to almost boiling temperature.
Reduce the heat under the saucepan and slowly pour in the potato starch mixture while continuing to stir until thickened.
Polenta is a corn-meal porridge. You can top polenta with anything you like which makes it a delicious options for breakfast, lunch and even dinner.
Polenta is identified as a yellow corn-meal. The way it’s process produces a more whole form of what many know as grits and contains 6 g of fiber. ( The most popular form of grits only have .7 g – yet I believe there is a white corn that can be used to create white polenta “grits” which reserves the whole kernels.
If cooking on the stove-top it takes about 30 minutes. Use 1 cup of polenta to 6 cups of water.
But I prefer the much easier option of using an Instant Pot. This recipe makes 4 – 6 servings.
1 cup polenta
6 cups water or broth
Vegetable Toppings: (in photo)
`1 bell pepper
2 stalks green onion
8 ounces mushrooms
4 ounces cherry tomatoes
4 cups spinach
Salt, pepper and crushed red pepper (optional)
Directions: (for Instant Pot)
Add polenta, water and sprinkle with a little salt (optional) into Instant Pot and stir.
Cook for 10 minutes (manually set or use ‘Rice’ button).
After time is up, Press ‘Cancel’ to switch to ‘Off’ and allow natural pressure release (usually 10/15 minutes).
Stir to combine water and corn-meal. Using a whisk makes this easier.
Heat griddle or pan on stove-top.
Add 1 tsp of oil and/or 2 TBS water to the pan.
Add all vegetables except for spinach and stir-fry (stir-steam) until desired tenderness, sprinkle with seasonings of choice.
Remove vegetables to a plate, turn off heat, add spinach and allow to wilt. (Adding a bit of water to create steam will help spinach wilt.)
Serve by adding polenta to a dish and topping with the vegetables.
This is my go-to recipe for breakfast (in addition to a morning smoothie which I usually have while cooking pancakes). Notice there aren’t any sweeteners, gums or extra fillers in this gluten-free recipe. Just the basic ingredients and I enjoy them with unsulphured molasses, a touch of maple syrup and cold-pressed flax seed oil (an optional boost of Omega-3’s).
Ingredients: 1 cup buckwheat flour 1 cup millet flour 2 TBS ground flax seeds (can add up to 4 TBS) 2 tsp cinnamon 1/2 tsp sea salt 1 tsp apple cider vinegar (or lemon juice) 2 cups nut milk (or water will work just as well) 2 tsp baking powder
Heat a hot griddle or skillet over low to medium heat.
Mix all ingredients together well, except for the baking powder
Allow to sit about 2 – 3 minutes for the flax seeds to help bind the mixture. (The ground flax seeds is a plant-based substitution for eggs.)
Add a bit more nut milk or water to attain the consistency needed to pour the pancake batter onto a griddle.
Add baking powder and mix slightly. ( You can add another tablespoon of water to help the powder dissolve easily.)
Add just a touch of oil if needed(I prefer coconut oil when needed) to your griddle or skillet.
Cook the pancakes. (They should be easy to pour from the bowl and form round circles on the cooking surface. If not, you can use a spoon to spread a bit or add more liquid).
Note: I make my own buckwheat and millet flours using a Vitamix grain container that has a specific blade for grinding grains.
Suggestion: Mix all the dry ingredients together and store in an airtight container. To use, add liquid of choice in 1:1 ratio of dry mix. Allow to sit for 1 minute. Then, if using, add lemon juice or apple cider vinegar. Cook on hot griddle.
I had just bought a new bunch of cilantro and I removed all the stalks and leaves that were loose because I didn’t want them to go “bad” at the bottom of the jar. (This is how I keep my herbs fresh in the fridge.) So I was left with a bunch that I wanted to use up in a hurry. I decided to make an alternative to the cheese topping for the variety of plant-based tacos that I eat very often – so I searched the internet looking for a cilantro sauce. This was the first to appear. I found it at The Baking Fairy’s website (see below), but here is my recipe. I think next time I will definitely try fresh garlic (1/2 to 1 clove) and fresh onions (1/8 inch slice), yet this recipe is still a good one.
1 cup soaked cashews
1/4 cup cashew milk (or any unsweetened nut milk, I used almond milk)
1/4 cup or more of cilantro (packed tightly)
1/4 cup of lime juice
1/2 jalapeno (I only had jalapeno juice from my homemade pickled jalapeno peppers)
3/8 – 1/2 tsp garlic powder
3/8 – 1/2 tsp onion powder
3/8 – 1/2 tsp sea salt
a little pepper is also a nice addition
Add all ingredients except for the nut milk to a blender and blend.
Add nut milk as needed until you get to your desired consistency.
The original recipe for this sauce was found at https://www.thebakingfairy.net/2017/05/sofritas-tacos-cashew-cream/.
I think I have been creating these all along prior to the term “Buddha Bowl” becoming popular. This is my second “go to” option when trying to determine what to eat next. My first is plant-based Tex-Mex meals. (I live in Texas y’all!)
The Buddha Bowl I prepared today uses quinoa as the base! I love quinoa for so many reasons and healthy ones too. It’s gluten-free and high in protein (a concern for some when embarking on a plant-based eating plan). I had roasted sweet potatoes using my favorite recipe. I had a bunch of colorful Swiss chard that I needed to prepare and hummus (which I practically keep on hand at all times). So I threw all of these “leftovers” together and created a very satisfying lunch.
pre-soak 1 – 2 hours for better nutrient absorption
Diced and seasoned with cumin, turmeric, salt, paprika, chili powder, garlic (sprinkled on as you like). Toss with a little coconut oil (barely oil them) and bake 350 – 400 degrees Farenheit
Saute green onions and bell peppers in water until soft. Add tomatoes and Swiss chard until wilted. Squeeze fresh lemon juice on top
Seasonings: cumin, lemon juice, tahini, roasted red peppers, salt/pepper and sometimes olives
Hey, here are some ingredient ideas for a Tex-Mex Budha Bowl!
This was really yummy. The texture of the eggplant mixed with diced tomatoes was right on target in this marinara sauce. I made the sauce in my InstantPot (love that appliance).
I cut the eggplant into cubes and just added it to the pot along with tomatoes and other seasonings and voila! I was done…
…except for the cooking of the pasta. Sometimes I cook the pasta in the Instant Pot too, but lately I seem to have trouble with getting perfect pasta …and my guess is that it’s probably because I was cooking gluten-free pasta. I think the better outcome has been with wheat pasta. (If anyone has any helpful hints on cooking gluten-free pasta in the InstantPot, please let me know. Thanks in advance.)
Back to the sauce..I cooked the eggplant until it was mushy. I liked it best this way because it was easy to combine with the tomatoes. The mixture of these two vegetables are superb. Yet, I call this a marinara because it’s very light vs. being more dense and doesn’t have any tomato paste which would make the sauce thicker.
This recipe makes about 2 – 3 servings. You can easily double it. Ingredients: 1 small eggplant 1 small can of diced tomatoes 1/2 cup diced onions 1/8 cup of chopped bell peppers (your choice) 1 clove garlic, minced 1/4 to 1/2 tsp salt 1 tsp or so of dried herbs (basil, oregano, Italian herb mix,
spinach to stir into pot after cooking or directly onto the plate (I prefer fresh)
Instant Pot Directions:
Put all ingredients into the inner pot.
Press manual, then adjust settings to 6 minutes.
Allow natural release (if you have enough time to wait)
Stir in spinach (optional)
Cook onion and garlic on low heat until soft. I prefer using water to steam the vegetables, so that I don’t have to add oils to cook with.
Add eggplant and a little salt to help soften, then cook about 5 minutes while stirring frequently.
Add diced tomatoes and remaining seasonings. Cook, covered over low heat until everything is very soft and (I prefer) mushy. Make sure your pan isn’t too high and use a small burner so the sauce doesn’t burn. This step may take about 10 more minutes.
Stir in spinach (optional).
Note: That is a corn-based pasta in the photo. Gluten free pastas that contain corn seem to cook the best.