Herb and Garlic Cashew Spread

Herb and Garlic Cashew Spread

Spread it on a homemade bagel (!!), add it to a sandwich, or top it on some celery sticks. This herb and roasted garlic cashew cream cheese is wicked tasty. 

Herb and Garlic Cashew Cream Cheese

You know what I find intimidating? Baking bread. Sure, sure - there are probably more important things to be intimidated by. But breads always seemed a little out of reach. Turns out, bagels are not actually that difficult to make! Okay, so maybe mine turned out a little rustic, but very yummy. (Check out Sophisticated Gourmet for the bagel recipe)

This cream cheese inspired spread has been in my head and scribbled in my ideas notebook for some time now and so I'm so happy with how it turned out. Spread it on a fresh toasted bagel, add some sliced cuc, and some thinly sliced radish and you have yourself a meal that is super fresh and satisfying. I hope you love it as much as we do.

Vegan Herb and Garlic Cashew Cream Cheese

Herb and Garlic Cream Cheese
1.5 cup Cashews (soaked)
2 cloves Roasted Garlic
4 tbs Fresh Lemon Juice
3 tbs Melted Coconut Oil
1/2 tsp Salt
1/4 cup Water
2 tbs Nutritional Yeast
1 tbs Miso Paste
1/4 cup Chopped Herbs (I like dill, parsley, and basil)

1. Combine all ingredients (EXCEPT chopped herbs) in a food processor and blend until very smooth. Make sure your ingredients aren't too cold. You want the coconut oil to mix in well and if your machine or ingredients are too cold the oil will start to solidify and separate.
2. When the spread is as smooth as you want, start to combine finely chopped herbs in the food processor. If you combine too well, you may end up with green cream cheese. So don't over mix.
3. You can certainly eat the spread now, but I would suggest transferring it to a container in the fridge. There it will firm up a bit but still remain spreadable.

Herb and Garlic Cashew Cream Cheese

Thanks for stopping by!
If you make this cashew spread, be sure to share with me on social media :)
Have a wonderful weekend.
- Fiona

Follow on

Loaded Veggie Nachos With Plant Based Cheese Sauce

Loaded Veggie Nachos With Plant Based Cheese Sauce

Loaded Veggie Nachos With Plant Based Cheese Sauce | Plantily

Nachos you can feel good about eating? Heck yeah! 'Cheese' sauce made out of veggies? You bet! Loaded plant based nachos are where it's at.

This vegan cheese sauce is the bomb. There are many similar recipes out there, but I wanted to reduce the oil (you could use none, but I like some) and made the addition of miso (awesome umami goodness). If you are reallyyy not into using pickled jalapeños you could sub the pickle juice for a little less quantity of apple cider vinegar (1.5 tsp). But I definitely recommend it with the jalapeño. It's really not very spicy, though I suppose that could depend on your brand.

Let's chat about potatoes. For this recipe you're better off with white/yellow/red potatoes (or one with a similar texture) rather than something like a russet. Russets tend to be a little more mealy, which will give your plant based cheese sauce mashed potato vibes (probably not what you want). You might want to gravitate towards smaller potatoes as well. General I prefer to use white potatoes because peeling is unnecessary - personally I don't mind the tiny bits of skin.

As with most things that I make, you can and should customize this recipe to your liking. Put on whatever toppings tickle your fancy. These are just the ones I was feeling.

Black Beans
Black Olives
Pickled Jalapeños

Vegan Nacho Cheese Sauce
2 cup Boiled Potatoes
1 cup Boiled Carrots
1/2-1 cup Water
1/4 cup Nutritional Yeast
1 tbs Oil*
1 tbs Miso Paste
2 tbs Pickled Jalapeño Juice
3 tbs Tapioca Starch
1 tsp Salt
1/2 tsp Garlic Powder
Extra Pickled Jalapeños (optional)

1. Blend all ingredients together in a blender or food processor. (Peel the potatoes if they have a thick skin)
2. Transfer the cheese sauce to a pot and cook over medium heat. Heat until tapioca starch begins the thicken and sauce reaches desired consistency.
3. Assemble nacho ingredients in layers. Optional: bake nachos at 350F for 5-10 minutes.

*Use refined oil if you don't want the flavour of the oil present. I try to reduce my refined oil intake, so I often opt for unrefined coconut oil. But that does impart flavor!

The possible applications of this plant based cheese sauce are not limited to vegan nachos though! You can slap this stuff on anything. We like to dip pretty much anything in it.

Loaded Veggie Nachos With Plant Based Cheese Sauce | Plantily
Loaded Veggie Nachos With Plant Based Cheese Sauce | Plantily
Thanks for stopping by!
If you make this vegan cheese sauce, be sure to share with me on social media :)
Have a wonderful week.
- Fiona

Follow on

Plant Based Sushi: rainbow roll, spicy cauli, teriyaki mushroom

Plant Based Sushi: rainbow roll, spicy cauli, teriyaki mushroom

Sushi is one of the go to take out meals in our house. There are tons of cheap and tasty sushi restaurants in Vancouver, so it’s super convenient. With some of my favourites in mind (like spicy tuna), I decided to embark on an adventure of creating healthy plant filled alternatives. I won't lie, making all of these fillings at once is rather time consuming. But so tasty. I’m really happy with how they turned out, and I hope you like them too.

This is not a post about the technical side of how to make sushi. I’m not an expert and there are people who get way into the dos and don’ts of how to roll or season the rice. I’m armed with some basic knowledge, but mostly I wing it. There are oodles of posts/videos/articles out there on how to make sushi and sushi rice if you are unfamiliar :) This post IS here to give you some tasty vegan filling options when you do want to make sushi!

Rainbow Roll
This roll is very open to your own modifications, feel free to use whichever vegetables you like or have on hand. To make this colourful roll I used: carrot, purple cabbage, Thai basil, cucumber, and red pepper. I chopped them all into matchsticks. Had my avocado been ripe, I would have used it as well. Other greens like romaine lettuce or spinach would also be good.
Miso Sauce:
2 tbs Lemon Juice
2 tbs Water
1 tbs Miso Paste
1 tbs Toasted Sesame Oil
½ tsp Grated Ginger (so it’s more like a paste)

Mix/whisk all of the ingredients together well. This makes quite a concentrated sauce; if you don’t want it as strong, add more water.

I used a little bit of sauce inside the rainbow roll, before rolling. Then drizzled on the rolls after. You can also use it as a dipping sauce.

Spicy Cauli Roll
Steamed Cauliflower
Spicy Mayo Sauce:
½ cup Cashews
1 tbs Lemon Juice
3 tbs Sriracha (or more)
A little water, for blending
Salt, to taste

1. Soak cashews in water for a couple hours or overnight.
2. Steam some cauliflower florets until they are softer - but still have some texture. Stop steaming them before they hit your ideal texture, they will soften a little after you take them off the heat. Let them cool.
3. Now that your cashews have soaked, add them to a blender/food processor with all the other ingredients, except the cauliflower. You are trying to make a paste/thick sauce, thus only add a little water as necessary for blending.
4. Once you have prepared the spicy vegan mayo sauce, roughly chop the cooled cauli florets. Mix sauce with the chopped cauliflower. (see photo above for texture)

You'll likely have extra sauce, depending on how many rolls you make. It's yummy, and can be used on other things :)

Teriyaki Mushroom Roll
1/3 cup Tamari Soy Sauce
1 tsp Sweetener aprox. (maple syrup, agave, honey)
1 Minced Clove Garlic
2 King Oyster Mushrooms* (thinly sliced)

1. Mix soy sauce, sweetener, and garlic in a bowl. Add the mushroom slices and let marinate for 15 minutes.
2. Add mushrooms and marinade to a pan and cook.
3. Once the mushrooms have cooled, roll with some matchstick cut cucumber.

*You could use any other mushroom, but I really like the 'meaty' texture of the king oyster for this recipe

Thanks for stopping by!
If you make any of the rolls, be sure to share with me on social media :)
Have a wonderful week.
- Fiona

Follow on

Spiced Carrot and Beet Blended Juice

Spiced Carrot and Beet Blended Juice

I like the colour of beets. I enjoy a good beet pun. I do not like that they taste like sweet dirt, especially when cooked. But I think it's good to eat a nice variety of veggies, so every now and then I throw a beet into my diet. Mostly in this juice, where it blends right in!

This is one of my standard juices, mostly because of the affordability of the ingredients (THIS is my other go-to), but also because it's a lovely mix of warming and refreshing. Sometimes I just juice all the ingredients rather than making it a blended juice, so if you'd rather do than then go for it!

Kicking Carrot Blended Juice
6-8 Carrots
1 Lemon
1 Small Beet
1 Small Apple
1 Tsp Chopped Ginger
Dash of Cinnamon (optional)

1. Juice carrots, beet, and peeled lemon.
2. Peel and chop both the apple and ginger. Blend them with juice from step 1 and cinnamon.

Of course, as usual customize the recipe to your taste. Want more beets or ginger? Do it up!

Ps. Don't Spill this on a beige carpet. It' a pain to clean up. The things I test for you...

If you make the juice, let me know! I'm @FionaElvaJane of most social media. (Send me a snapchat!)

Follow on

Coconut and Lime Popsicles

Coconut and Lime Popsicles

Summer is my favourite season. Unfortunately summer memories are fading and rainy dark fall days are in full swing. In due time I'll enjoy some comfort food and hot tea while watching the rain, but if like me you want to cling to summer, these popsicles will help you pretend you're in a heat wave! (Not literally of course, they're quite cold)

They're really light, refreshing, and not too sweet. Though that's just my personal preference, you can add more honey if you want. In fact, as with all recipes I suggest you just use these measurements as a guide and make them to suit your taste buds!

Coconut Lime Popsicles
400 mL Can of Coconut Milk
2 Limes, Juiced (aprox. 1/4 cup)
1/2 tsp Lime Zest
1 Heaping tbs Honey or other sweetener (Dissolved in 1/2 cup warm water)

Mix all ingredients together (taste/adjust as needed), then add to a popsicle mold and freeze overnight.

If you give these a try, let me know my tagging your Instagram pic with @FionaElvaJane

Follow on

The Best Green Juice - Mojito Style

The Best Green Juice - Mojito Style

This is my long standing fave green juice. It's simple and refreshing.

It's also super affordable, depending on the season.

Mojito Green Juice
1 Long English Cucumber
1 Lime
1 Apple
Mint (A few decent sized leaves)
Kale (I use one large leaf)

*If you are hesitant about the kale, then leave it out. I don't mind/notice it, but if you are new to green juices you might. Though if you like the juice without it, I encourage you try with it. Not all that different, but more nutrients!

Juice all ingredients in your juicer!

I have also read that you can juice with a blender and some water, straining the mixture after. However, I have never personally tried this method. Have you? Does it work well?

Do you juice? What's your favorite juice?

Follow on