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Vegan Hollandaise Sauce

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Nothing like a decadent, creamy, lemony, thick sauce to douse that vegan brunch with! This vegan hollandaise sauce is even delicious on dinner your plate (think taters & sauce, broccoli & sauce, glory bowls & sauce, burritos & sauce…)

Being plant-based, means falling in love with sauces. All the sauces.

Tomato-based, bean-based, cashew-based, tahini-based, nooch-based, miso-based, veggie-based… endless bases of sauciness.

Today’s all about this cashew raw vegan hollandaise.

It’s time to cure those creamy cravings with total satisfaction by drizzling this stuff over any savoury dish to create a culinary masterpiece.

Super simple.

Super delish.

With just 7 ingredients and a blender, you’ll be on your way to sauce o’clock, saucy heaven, 10 on the sauce-o-meter, 100% sauciness… You get it.

Benefits:

  • Cashews are packed with minerals, and dietary monounsaturated and polyunsaturated fats to help the body absorb the fat-soluble vitamins A, D, E, and vitamin K and produce fatty acids needed for yo’ brain!
  • NO DAIRY – this is a big plus. Typical hollandaise has a whole lotta butter and eggs. Replacing these two with cashews will help you prevent cancer, inflammation, acidity, weight gain and animal suffering 🙂 Go nuts.


Vegan Hollandaise Sauce
 
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A hollandaise sauce to bring back those eggs benny memories. Make a bunch of this because you'll be wanting to pair it with everything.
Author:
Recipe type: sauce, vegan sauce, brunch
Serves: 1 cup
Ingredients
  • ¾ cup cashews, soaked over night (or 10 minutes in hot water), then strained
  • ¼ cup lemon juice (juice of 1½ lemons)
  • ½ cup unsweeted, unflavoured plant milk (almond, coconut or soy)
  • ½ tsp garlic powder
  • 1 tbsp nutritional yeast
  • 1 tsp turmeric powder
  • ¼ tsp sea salt
Instructions
  1. BLEND! Seriously. That's it. Until smooth.
  2. Drizzle away.

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This week’s email was all about NYC vegan goodness and Main Street Vegan !

Mermaid Bowl ~ Raw Vegan Soft Serve with Boosh Chunks

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Gaze away at this swirly masterpiece…OK, now go make yourself one. This mermaid bowl is ready in no time and provides all the dreamy, guilt-free spoonfuls your taste buds desire.

Just in time for the LONGEST day of the year. Bring on that sunshine and those mermaid bowls, who’s with me?

The base? bananas.

The colour? phycocyanin.

The topping? fermented kombucha bar chunks (from Vegan Rob’s).

The result? The bowl of my dreams.

In just a few minutes you’ll have an antioxidant packed mermaid bowl filled to the brim with live phytonutrients and fermented goodness! Ahh.

I brew my own ‘boosh‘ at home, but I never had heard of kombucha being in the form of something you chew on – like a granola bar. Well, it’s possible! Vegan Rob‘s just came out with their Kombuchabar (what?!)… So I topped off this mesmerizing soft-serve with chunks of it for some nice texture and added probiotics for digestive and gut health.

The beautiful blue-ness comes from the crazy sounding and intense looking active ingredient in spirulina (phycocyanin). I found a small package of it here. More on the benefits of it below…. I personally love it just for the crazy mermaid colour it gives to anything, because who ever made up that whole.. ‘don’t play with your food’ thing anyway?

Benefits:

  • Phycocyanin is a super potent antioxidant powerhouse. It’s the active blue pigment protein complex of the blue-green algae, spirulina. Phycocyanin is used for photosynthesis in the algae, as it directly absorbs sunlight. In humans, when ingested, it’s complex structure resembles the powerful antioxidant ‘bilirubin’ and it has the same intense affects on our body as bilirubin. It’s an immune enhancer, disease preventer, and anti-inflammatory, this stuff is magic.
  • Kombucha Bar that I’m using to top off this magical mermaid bowl is the first bar I’ve found that has the probiotic benefits of kombucha…but in the form of solid food! Crazy talk. The fermented kombucha in these bars help the gut microflora thrive. Fermented food are a must, because 90% of the cells in our bodies are bacteria cells and just 10% are human. Most of our bacteria live in our micro-biome/gut, so we have to make sure we’re feeding our gut the right things to help the cells flourish…and fermented foods is where it’s at.
  • Bananas are a staple around our place. I get a case of smoothie-ready bananas every week from Spud. I freeze half of them for bowls like this, and the everyday green smoothie I whip up. They’re packed with potassium to help balance your blood pressure, and iron to combat anemia.

 


Mermaid Bowl Soft Serve
 
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This bowl tastes just as magically delicious as it looks. Packed with fermented benefits and a mega antioxidant-boost!
Author:
Recipe type: breakfast, dessert, snack, smoothie bowl, ice cream
Serves: 1-2
Ingredients
  • 5 frozen bananas, halved
  • 1 tbsp peanut butter
  • 1-2 tsp phycocyanin powder
  • ½ cup plant-based milk (almond, coconut, cashew, hemp)
  • 1 kombucha bar, chopped (found at Vegan Robs)
Instructions
  1. In food processor, blend all ingredients except the kombucha bar until smooth. Add a bit more milk if you want a softer texture.
  2. Spoon it into a couple of your favourite bowls and top it off with kombucha bar chunks.
  3. Devour.

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Last week was all about acting with love instead of fear throughout your life, biz, relationships and to yourself.

Vegan Quiche with Smoked Tofu & Cauliflower Crust

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Diner-approved vegan brunchin’. This comfort-style vegan quiche has Father’s Day breaki written all over it.

An egg-y texture, with smokey bits and creamy hollanadaise, all on a cauliflower crust.

Comfort food with benefits… and lots’a tastiness.

Plus… it’s soy-free, gluten-free & oil-free (triple bonus).

I’ve been pumping out the treats over the last few weeks… cardamom muffins, cookies, parfaits, matcha cheese cake, so I had the urge to share some savoury goodness with you so you can create a masterpiece for your Pa this weekend.

Depending on the preferences of that Dad in your life, either take the savoury route with this quiche, or this omelette, or sweeten things up for the special occasion with these simple pancakes.

‘Quiche’ …the first thing that came out of Davey’s mouth when I asked him for a savoury comfort food recipe idea. Davey’s my professional taste-tester and cuts all BS when it comes to telling me whether it tastes good or not… And as the ‘cheese egg king’ before we went plant-based, he gave this quiche a 10/10 for eggy-ness and tastiness.  Winner.

The lemon-y hollandaise takes it to the next level on the brunch-0-meter.

When I told my G-Ma I was whipping up a vegan quiche, she didn’t get it. Quiche usually means eggs, cheese, butter, bacon. It’s pretty much an oxymoron. But the code is cracked, folks.

Plus, the cauliflower crust brings this quiche to a new level. It’s a cake-y crust with zero gluten and a good dose of cruciferous awesomeness.

Benefits:

  • Cauliflower is so versatile. Cauliflower Roast, Buffalo Cauli Wings…and this crust is totally usable for pizza crust too. Don’t let the white colour fool ya, cauli is packed with nutrients, vitamins, and minerals. Plus it’s part of the cruciferous fam-jam (known for cancer prevention).
  • Chickpea flour is the magical ingredient in the filling to create that egg-y texture. It’s packed with amino acids, and gluten-free for those with sensitivities.
  • Veggies!!! They’re good for ya. Duh. You can pack in as many veggies as you want in the filling and they’ll be surrounded by delicious egg-like texture and go down real easy.


Vegan Quiche with Cauliflower Crust
 
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A quiche for an occasion... veganized! A flavourful filling all on top of a gluten-free cauliflower crust.
Author:
Recipe type: breakfast, brunch, lunch, comfort food
Serves: 8
Ingredients

  • Cauliflower Crust: (or use any other kind of crust you like)
  • 3½ cups cauliflower, chopped, steamed 10 minutes (until soft)
  • 3 flax eggs (1/4 cup ground flaxseed meal + ¾ cup water in a jar, let sit for 5 minutes)
  • 1 cup flour (I used amaranth)
  • ¾ cup nutritional yeast
  • 1 tbsp garlic powder
  • 2 tbsp tahini
  • 1 tsp oregano
  • ½ tsp sea salt
  • ¼ tsp black pepper

  • Filling:
  • 1½ cup chickpea flour
  • 1¼ cup water
  • ¼ cup nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp turmeric powder
  • pinch of black pepper
  • 1 tsp black salt (optional - but an amazing ingredient for that 'eggy' taste)
  • 6 cherry tomatoes, halved
  • 1 red pepper, diced
  • 4 cremini or white mushrooms, sliced
  • ¼ cup red onion, diced
  • handful spinach
Instructions

  1. Make Crust:
  2. Pre-Heat oven to 400°F
  3. Place steamed cauliflower in a cheese cloth or nut milk bag. Let sit in the fridge for a few minutes (until you can handle it without yelping). Then squeeze as much liquid out of cauliflower into the sink as possible.
  4. In food processor, pulse the cauliflower, flax eggs, flour, nutritional yeast, tahini and spices until a creamy dough forms.
  5. Press and spread dough with a spatula on a 9-inch pie dish (non-stick, or lined with parchment paper) along the bottom and up the sides about ¼ inch thick.
  6. Bake crust for 20 minutes.
  7. At the same time, spread the mushrooms, red pepper, and cherry tomatoes on a parchment-lined (or reusable baking sheet-covered) baking sheet. Bake for 15 minutes.
  8. Meanwhile, make the filling: blend or whisk together chickpea flour, water and spices until smooth. Then stir in the roasted veggies, spinach, onion (and if you're fine with soy, add in ¼ cup of chopped smoked tofu YUM)
  9. Pour filling into the crust.
  10. Bake for 45 minutes.
  11. Remove and let cool for at least 10 minutes.
  12. Serve each slice with a drizzle of the hollandaise sauce from this recipe and a basil leaf or two:)

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This week was all about celeb vegan Dads 🙂

How to Make an Aquafaba Whipped Cream Parfait | Blueberry Matcha | Raw Vegan

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If you’re breakfast looks like this, your day is complete by 9am. This raw vegan aquafaba whipped cream parfait is taken to the next level with a snickers bar made by the lovely Laura.

And even though it’s whipped cream for breakfast, it’s still good for you.

But, how?

~ The snickers bar created by the raw vegan treat pros over at Little Tucker is raw, vegan and made with nuts, dates, some maple syrup… and it tastes heavenly because these girls got skills!! If you’re going to be at Veg Expo this weekend at the Vancouver Convention Centre, go say hi to Laura and the girls to sample some of their goodness.

~ The whipped cream is made of the magical ingredient, aquafaba. Yup, the juice of the chickpea, that’s right. You threw that down the drain without thinking twice before you read this, didn’t you? Don’t worry, I did too. Aquafaba creates a wonderfully stiff, yummy, and very low calorie alternative to your typical whip. It’s also a great egg-replacer in vegan baking (3 tbsp = 1 egg).  Who knew?!

~The base is made from my breakfast cereal, Jules Fuel. Matcha Date and Blueberry Cacao Overnight Buckwheat Oats that I soak in homemade hemp milk, or any kind of plant based milk kickin’ around. It’s packed to the rim with antioxidants, vitamins, minerals, plant protein, and fibre. You can order it internationally from Vegan Supply, or locally at Spud Vancouver.

Layer it all up with some fresh berries and you’ve got yourself a true breakfast of champs.

You can get Jules Fuel overnight buckwheat oats (blueberry cacao, or matcha date flavour) online from anywhere in the world at Vegan Supply! Or, locally in the Vancouver/Whistler area from Spud online, or Be Fresh, Green Moustache, and any Whistler Grocery store. You can find the Little Tucker snickers bar here.


5.0 from 1 reviews
Aquafaba Whipped Cream Parfait with Jules Fuel | Raw Vegan
 
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Not your typical parfait! Aquafaba whipped cream, matcha blueberry oats, and a raw vegan snickers bar to top it all off!
Author:
Recipe type: breakfast
Serves: 2
Ingredients
Instructions
  1. In separate jars, soak ½ cup blueberry cacao Jules Fuel with ½ cup plant milk, and ½ cup matcha date Jules Fuel with the rest of the ½ cup of plant milk for at least 30 minutes (overnight if you can!!)
  2. Make Aquafaba Whipped Cream: add all whipped cream ingredients to an electric hand mixer with the whisk attachment. Mix on high for at least 5 minutes. The longer you mix, the stiffer it will become! Watch the magic happen.
  3. In 2 jars, scoop in one of the Jules Fuel oats, then some berries, then some whipped cream, then another layer of the other Jules Fuel oats, then go crazy with the whipped cream, and top it all off with the snickers bar.
Notes
Store extra whipped cream in the freezer, and use as you would 'cool whip'. Keeps for one month

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VEG EXPO IS THIS WEEKEND!

Come see me at booth #48 ! Or watch my talk at 12:40 (6 Ways to Get Hooked On Plants). SEE YOU THERE !!

Smokey Vegan Parmesan | Ready in 3 minutes

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This smokey vegan parmesan goes well with anything, and I mean ANYTHING savoury.

It has to be in the fridge at all times, ready to get it’s sprinkle on.

There’s nothing like a little smoky saltiness to add pizzazz to any meal.

Your next pasta, salad, tofu scramble, sandwich or wrap will welcome this parm with open arms.

The one thing people seem to miss most during the transition to plant-based eating… CHEESE, because it’s physically addicting. Casomorphins in dairy create an opioid effect to keep the calf coming back for more from her cow Mama. When milk is made into cheese for human consumption (it takes 10 lbs of milk to create just 1 lb of cheese), the casomorphins are concentrated to high levels and create a strong opioid effect, that keep us coming back for more. Once you’re separated from the addiction for a bit, you’ll be over and and see cheese for what it really is… Check out this post for more on that.

It’s becoming easier and easier with all of the amazing vegan cheese companies coming out with innovative, melty, flavourful, creamy, cheeses! And this recipe gives a cheesiness to any recipe.

When it comes to parm, I think VioLife makes the best store bought vegan version. But, when you don’t have any of that kicking around, you can resort to this smokey vegan parmesan recipe!

The smokiness adds a deep deliciousness to your typical parmesan flava flave.

Benefits:

  • Cashews provide you with 100% of your copper needs! Copper helps with the reactions needed for the metabolism of iron, energy production, and neurotransmission. They’re also packed with vitamins E for healthy skin and bones!
  • Paprika is ground up red pepper! It’s packed with antioxidants, and is very anti-inflammatory.
  • Sunflower seeds are also an amazing source of copper and vitamin E, as well as B1. Vitamin B1 helps the breakdown of fats and protein, and vastly improves the cardiovascular functioning of the body.


Smokey Vegan Parmesan
 
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This is your next meal's best friend. Sprinkle this stuff on anything to enhance any kind of savoury dish.
Author:
Recipe type: topping
Ingredients
  • ¾ cup raw cashews
  • 1 tbsp sunflower seeds
  • ¼ cup nutritional yeast
  • 1 tsp garlic powder
  • ¼ tsp smoked paprika
  • ¾ tsp sea salt
Instructions
  1. Blend all ingredients in a mini food processor, blender or spice grinder until you reach the consistency of parm! You shouldn't need more than 30 seconds.
  2. Store in the fridge for up to 3 weeks.

** This goes great with Simple Green Curry, Butternut Mac n’ Peas, Whole Roasted Cauli, Curried Collard Greens, Mashed Potato Butternut Swirl, and the Green Machine Curried Zucchini Hummus.

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