January Vegan Beauty Favorites

January Vegan Beauty Favorites

The List

1. Oh K! SOS Mouse Cleanser

I recently discovered this at Ulta. It was on sale when I bought it, but even when it’s not on sale it is not expensive at all. What I loved about it is that was the foam is very soft on my skin and the product had a clean and fresh smell.

2. Sweet Chef Beet+Vitamin A Serum Shot/Ginger+Vitamin C Serum Shot

I’ve really gotten into serums recently. I do feel that after using these two serums my skin is visibly looking better.

3. Honest Organic Body Oil

If I am being honest I am not crazy about the smell of this product, but it does help make my skin softer. I think the best way to apply it is right out of the shower and then apply your favorite body lotion after.

4. Hello Activated Charcoal Whitening Toothpaste

I was using toms but it seems like this toothpaste instantly makes my teeth whiter plus I like the taste. I’ve actually been using the one with fluoride which is not pictured. Also, this product does make a mess in your sink because of the color, but it’s totally worth it!

Vegan Parmesan Potato Wedges

Vegan Parmesan Potato Wedges

About this Recipe

I think before I became vegan my favorite thing to get when going to the grocery store were the chicken wings and potato wedges from the hot foods section. As a kid, it made grocery store trips exciting because when I got to the car I would go all in.

I have yet to ask whether the potato wedges at the grocery store are vegan or not. But I think if they can find a way to make it non-vegan friendly they most likely will. So I’ve figured out a way to make them at home and if we’re being completely honest with ourselves, homemade is the way to go anyway.

To Start

I haven’t included measurements in this recipe. If I get requests to I will revise later. But for now, no measuring required.

Before doing anything else, remember to preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).

Start by washing small to medium russet potatoes. I do not peel the potatoes but you totally can if you prefer. It will not affect the way the potatoes cook.

Cut the potatoes into two halves (into four pieces). Reference the picture below.

Boiling

Why boil first? I might be wrong but my theory is that if you boil the potatoes first when they bake the outside will be crunchy and the inside soft.

Fill a medium to a large pot with cold water. As you’re cutting your wedges you can place them in the pot of cold water. Place the pot with potato wedges on the stove and bring to a boil. Boil the potatoes until you can stick a fork through them but you do not want them falling apart. So maybe boil for about a couple of minutes.

Baking

Once you finish boiling, drain the water from the pot and you can start seasoning. Generously coat the wedges in olive oil, spices, and your favorite vegan parmesan. It is hard to “over spice” in this recipe.

I like to use Violife Parmesan Cheese. It makes all the difference in this recipe.

Transfer the wedges to a glass baking dish. And place it in the oven for 20-25 minutes.

Garnish with more warm cheese and salt.

Vegan Parmesan Potato Wedges

No measurements for this recipe

Ingredients

  • Small-Medium Russet Potatoes
  • Oil I used Olive Oil
  • Garlic Powder
  • Onion Powder
  • Paprika
  • Salt
  • Pepper
  • Vegan Parmesan Cheese Violife is my favorite to use!

Instructions

  • Preheat oven to 450 Degrees Fahrenheit (232 Degrees Celsius)
  • Wash and cut russet potatoes in 4 pieces (cut in half and then in half again). I do not peel the potatoes
  • Place potato wedges into a pot of cold water. Bring to boil. Boil until wedges are soft but not falling apart
  • Drain water and place wedges in a glass baking dish
  • Coat wedges generously with olive oil, spices, and vegan parmesan
  • Bake for 20 to 25 minutes and garnish with sea salt and more parmesan

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Easy Gluten-Free Vegan Latkes

Easy Gluten-Free Vegan Latkes

In my Opinion…

Ashkenazi food is gross and anyone who disagrees with me is lying. But, my one exception to the rule is potato latkes. Traditionally made using eggs and flour as a binder, but these ingredients can be so easily replaced! And I promise that you’ll get the same exact result.

To make these, we’re going to be using ground flaxseed instead of egg. Flaxseed is an amazing substitute for eggs, especially when baking for example.

Instead of flour, you can just use your favorite gluten-free flour. I went with oat flour.

Preparation

I recommend that the first thing you do is prepare your flax egg. Mix 1 tbsp ground flaxseed with 2 1/2 tbsp water. That is the equivalent of one egg. Let that sit while you begin your next step.

Next, peel and wash your potatoes and grate them. In the picture below you’ll see that I am using the side with the largest holes on the grater.

Also, don’t be alarmed when the potatoes start to turn pink. It’s normal.

Grating potatoes for easy gluten-free vegan latkes

If you’re brave enough you can also grate your onion. Otherwise, chop it up as finely as you can. I started by grating it but halfway through decided I wasn’t strong enough and grabbed a knife.

Once the onion is added take a paper towel or clean rag and soak up some of the excess water. This will help the latkes fry better.

Add both your flax egg and flour of choice to the potatoes and onion, and now you’re ready to start frying!

Frying latkes

Let’s Fry!

Something I want to say before we continue is PLEASE BE CAREFUL. We are working with quite a bit of oil and that’s why I keep the heat low.

Fill the bottom of a medium to a large non-stick frying pan with oil. I’m using vegetable oil. You could try olive oil or coconut oil, but it will most likely affect the flavor. You also want to be generous with the oil and might need to add more as you go.

This isn’t a healthy dish so you might as well go all in.

Turn your heat to medium-low and once the oil is hot you can start adding your mixture. I do a heaping spoonful but it’s up to you how big or small you’d like to make them. (To test if the oil is hot you can put a little bit of mixture in the pan and once that starts frying add the rest.)

*It is important that you try to flatten them out (or not make them so thick) so that they are cooked through.

It was hard to gauge how long each side needed to be fried. I would say fry 8-10 minutes on each side or until the latkes are a dark, golden brown. Reference the photo below if you need to.

Easy Gluten-free vegan latkes

Finally,

set your latkes on a paper towel or rag over a plate in order to soak up some of that oil. And place another paper towel/rag on top.

Once they’ve cooled after a couple of minutes you can eat! These are best served right away and with sour cream and apple sauce.

I am dipping these in a vegan sour cream. The recipe I used can be found here: https://www.noracooks.com/cashew-sour-cream/

Gluten-Free and Vegan Latkes

A traditional Ashkenazi Jewish dish often served during Hannukah
Course Appetizer
Cuisine Jewish
Keyword FriedFoods, gluten-free, Latkes, Vegan

Equipment

  • Medium to Large Frying Pan
  • Grater with Large Holes
  • Peeler

Ingredients

  • 1 tbsp Flax Seed
  • 2 Medium Russet Potatoes
  • 1/2 Medium Onion
  • 1 tbsp Gluten-Free Flour This can be almond flour or oat flour also
  • Vegetable Oil

Instructions

  • Make a flaxseed egg by combining 1 tbsp flaxseed and 2 tbsp water. Set Aside.
  • Peel Potatoes and Grate into a medium bowl.
  • Grate or finely chop the onion. Mix this in with the grated potatoes. For best results, soak up the excess water with a paper towel or rag.
  • Mix in the flaxseed egg and gluten-free flour.
  • Fill the bottom of the frying pan with oil and heat on the stovetop at a medium-low heat.
  • Once the oil is hot start adding spoonfuls of mixture. Be careful when working with hot oil, please!!
  • Cook each side for about 8-10 minutes or until dark, golden brown.
  • Once cooked cool on top of a paper towel or rag.

Notes

It’s best if you make the latkes thinner rather than thick so the inside will cook.
You also might need to add more oil as you cook. 
Traditionally eaten with sour cream and applesauce. 

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vegan sweet potato soup

Try another holiday favorite!

Vegan Sweet potato Soup

December Skincare Favorites

December Skincare Favorites

The List:

My December skincare favorites that are vegan and cruelty-free. I practically use these every day. I’ve linked the company websites but these products are easy to find at Ulta, Sephora, and Target.

RV Trip Grocery List

RV Trip Grocery List

Recently, I took a two week RV trip with my mom. We traveled through 5 different states, not including California. Because of COVID our intention for the trip was to bring enough food and supplies so we wouldn’t have to stop often and make a lot of contact with others.

As this was my first RV trip, and hopefully not my last, we didn’t end up using all of the groceries that we had brought. Some items were a hit and some were barely touched. I wanted to share what items worked, which items I wouldn’t bring again, what I wish I had brought, and what we bought along the way. The RV also had all the works; fridge, stove, freezer, microwave.

The Initial RV Trip Grocery List

  • Rice
  • Quinoa – Yellow and Red
  • Microwavable rice Packets- 2
  • Banza Rice – 2
  • Amy’s Canned Soup – 5
  • Canned Baked Beans – 1
  • Canned Green Beans – 3
  • Annies Vegan Microwavable Macaroni and Cheese – 4
  • Frozen Vegetables – 2 Bags
  • Ramen Noodles
  • Better than Boullion Broth
  • Spices and Sauces
  • Seaweed Snacks
  • Date Bars – 3 Boxes
  • Applesauce Packets
  • Oats – Quick Packets and Bulk Oats
  • Bananas
  • Dave’s Killer Bread
  • Peanut Butter
  • Strawberry Jelly
  • Dates
  • Coffee
  • Tea
  • Hot Chocolate

What a normal day would look like:

Breakfast – Oatmeal, pancakes, or toast

Lunch – Canned soup

Dinner – Veggies and rice/quinoa

Click for my oat pancake recipe

Click for my ramen recipe

What was Worth Bringing

I guess it depends where you plan on going and what activities you have planned. For us, we knew we’d be in cooler weather and had planned on enjoying some light hikes and nights looking at the stars.

The most successful buy on our trip was definitely the canned soups. Easy to heat up, healthy, and filling. Perfect for colder weather. I don’t know how it would’ve fared in the summer, though.

The items I wish I had brought more of, were snacks rather than meals. I only had grabbed 2 packs of seaweed snacks. They ended up being a perfect snack to mindlessly munch on while we were driving. I really didn’t think about the fact that the majority of the time we would be driving.

Snacks that we ate while driving were applesauce packets, date bars, and peanut butter and jelly sandwiches. I found myself going back to the fridge often while on the road to make quick sandwiches.

Other items we used quite often were the frozen veggies and quinoa/rice. Just make sure you don’t forget the spices, otherwise, your veggies will get boring pretty fast.

What to Buy on the Road

This might be obvious but perishables are probably better left to buying on your trip, depending how long your trip is.

We ended up buying vegetables like potatoes, mushrooms, and peppers. The fruit we brought were bananas, but those can also be bought anywhere easily. We bought berries along the way.

What We Didn’t Use

I would like to add that everyone is different. So what I might’ve found unnecessary others might not.

We didn’t use the dates at all. This was partly because I put them in a drawer in the fridge and forgot about them for the rest of the trip. I think had I put them in view we probably would’ve snacked on them.

We would’ve been better only bringing one can of green beans and switching out the other two for something different. They were an easy food to heat up but I think having more of a variety of food would’ve been nice.

The ramen noodles we also only used once.

Finally, I wouldn’t have brought so many oats. The small quick packets were enough for us for two weeks. The bulk oats just took up extra space.

What I Wish We had Brought

There were a couple of nights that we did have a campfire – 3 to be exact. I think I was unprepared for this because being from California it didn’t even cross my mind that we would be able to light a campfire.

I found myself wishing I had brought marshmallows for s’ mores. Of course, vegan marshmallows can sometimes be hard to come by. If you have a sweet tooth or occasional cravings it might be a good idea to buy those items ahead of time.

Other items I wish I had brought, which I might’ve mentioned earlier in this post, were more snacks. I think that trail mix and popcorn would’ve been a good idea. Some fun vegan junk food items from the store would’ve been a good idea too. We did end up buying snacks along the way so it wasn’t a big problem.

In Conclusion

The food we brought was more than enough for 2 weeks. Even if we hadn’t bought the extra veggies and fruit along the way I think it still would’ve been enough for two people for two weeks.

In my opinion, the most important items to bring before hand are bases like the rice, quinoa, and canned foods, plenty of snacks for the road, and spices and condiments. Theoretically, everything else you can buy along the way.

But, it also doesn’t hurt to be over prepared if you have the space =)

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Pumpkin Oatmeal Bites

Pumpkin Oatmeal Bites

About this Recipe – Pumpkin Oatmeal Bites

2020 has been one of the weirdest years of my life and probably the majority of peoples’ lives. I didn’t think that anyone would bother celebrating the holidays this year. I guess I was wrong because slowly I am starting to see Halloween candy in the grocery stores, holiday recipes pop up on my Pinterest feed, and pumpkin spice everything.

So I don’t feel that I will be coming out with a lot of holiday recipes this year but I do have a few good ones in-store. These pumpkin oatmeal bites are good for breakfast or just to have sitting out for a quick and healthy snack. They are also gluten-free and oil-free.

This post contains affiliate links. Any purchase made by you through these links may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

To Start

My goal was to make this recipe healthy, quick, and most importantly easy to clean up. So, you only need one large bowl to mix all of the ingredients.

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

The most important step in this recipe is preparing your chia eggs. One chia egg is 1 tbsp of chia seeds mixed with 2 and a half tbsp of water. The chia egg will then need a couple of minutes to sit so that the chia seeds can expand. For this recipe, you will mix 2 tbsp of chia seeds with 5 tbsp of water. Once you have done this you can set it aside to sit.

Combine all of your dry ingredients; oat flour, coconut sugar, baking soda, baking powder, cinnamon, and nutmeg.

I always make my oat flour by putting rolled oats through a food processor. So my oat flour is not as fine of texture as if you were to buy it from the grocery store.

Pumpkin oatmeal bites batter

Once the dry ingredients are blended, add all of the wet ingredients; pumpkin, nut milk, and the chia eggs.

Distribute the batter between 10 to 12 baking cups depending on how big you want the bites to be. These will not rise too much.

Pumpkin oatmeal bites batter

Bake for 20 minutes, let cool, and they are ready to eat! There is no need to store these in the fridge. They can be left out or stored in Tupperware.

Pumpkin Oatmeal Bites

Course Snack
Keyword breakfast, gluten-free, oil-free, snacks
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Equipment

  • Cupcake/Muffin Tin
  • Large Bowl
  • Standard Cupcake Cups

Ingredients

  • 2 Chia Eggs 2 tbsp chia seeds, 5 tbsp water
  • cup Oat Flour I blended rolled oats to make flour
  • ½ tsp Baking Soda
  • ½ tsp Baking Powder
  • tsp Cinnamon
  • pinch Nutmeg
  • 1 cup Coconut Sugar
  • 1 cup Pumpkin from a can
  • ½ cup Nut Milk

Instructions

  • Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius)
  • Prepare chia eggs by combining chia seeds and water. Set aside.
  • In a big bowl combine oat flour, coconut sugar, baking soda, baking powder, cinnamon, and nutmeg.
  • Add pumpkin, chia eggs, and nut milk. Stir until all ingredients are combined.
  • Line a muffin/cupcake tin with 10 to 12 standard baking cups.
  • Fill baking cups evenly with batter.
  • Put in the oven for 20 minutes.
  • Let cool and enjoy!

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10 Vegan Pantry Staples on Amazon

10 Vegan Pantry Staples on Amazon

With all that’s happening in the world right now, going to the grocery stores can be stressful. If you’re anything like me your anxiety level is at an all-time high. Or it might be that you just don’t have the time to search the aisles for vegan staples and goodies. Whatever your reason may be, Amazon offers a variety of vegan options. These are 10 of my favorite vegan pantry staples on Amazon.

The pictures below are affiliate links. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

1. Lotus Foods Organic Ramen Noodles

Normally I buy this at Costco. But if you don’t have a Costco card or you don’t feel like making the trip this can be found on Amazon. I love ramen noodles and I go through these so quickly. This is why I buy the 12 pack.

I am not strictly gluten-free but it is convenient that these noodles are both gluten-free and vegan. Plus, they are really easy to cook and you wouldn’t guess that they were gluten-free. I have an easy ramen recipe on the blog where I use these noodles. They are also really good in a stir fry with veggies and a vegan meat replacer.

2. Larabar

I like to bring these on hikes or pack them for trips. What’s great about Larabars is that they are usually less than 6 ingredients and every ingredient is recognizable (meaning you can easily buy all of the ingredients at a grocery store).

There are also a variety of flavors all made with dates, fruit, nuts, and/or chocolate. Not to mention they are delicious and a lot of the flavors even taste like dessert.

Larabar, Gluten Free Bar, Peanut Butter Chocolate Chip, Vegan (16 Bars)

3. Birch Bender’s Pancake and Waffle Mix

I like this company because you just add water and cook. So easy! I also added bananas to mine but they do cook differently when you do that and they are on the sweeter side.

It is important that you know that not all of their products are vegan. So, remember to check the labels!

Birch Benders Plant Protein Pancake & Waffle Mix

4. Bob’s Red Mill Rolled Oats

I love Bob’s Red Mill! They have a variety of products meant for vegans and celiacs (or if you just have an intolerance to gluten). A lot of the products are meant for cooking but they also have items like oatmeal cups, energy bars, and protein powders.

I pretty much use oats for everything; baking, pancakes, oatmeal. So for me, it’s better to get in bulk because I go through it so quickly. Check out my pancake recipe I make with oat flour!

Bob’s Red Mill Resealable Organic Extra Thick Rolled Oats (Pack of 4)

5. Modern Table Vegan Mac & Cheese

Before I became vegan I didn’t actually care for pizza or pasta too much but I did love mac and cheese. In my past five years as a vegan, I have tried my fair share of vegan mac and cheeses from boxed to homemade.

The first boxed mac and cheese I found that I really loved is by Daiya. But unfortunately, for me, Daiya can be heavy on my stomach. I also love Annie’s Vegan Mac and Cheese, but it doesn’t taste like traditional mac and cheese. My cousin introduced me to Modern Table and I fell in love. It is vegan, gluten-free, and has minimal ingredients. The bonus is it tastes like the mac and cheese I am used to.

If you love mac and cheese as much as I do then you might as well buy it in bulk to keep in your pantry.

Modern Table Classic Cheddar Vegan Mac & Cheese 6 Count

6. Edward and Son’s Bouillon Cubes

It is worth it to keep vegetable broth or bouillon seasoning on hand. I recommended this particular one because they have vegetable, beef, and chicken flavoring. All vegan!

Soup seasoning can be used for so much more than soup by the way. Let me explain.

I took a six month abroad program where I lived with a large group of people. Almost every night we would cook together but we didn’t have a large variety of food. I ended up stir-frying a lot of veggies and sauces (including curries and tomato sauces). Everyone loved most of what I made. My secret was soup seasoning and sugar in everything! I admit it is not the healthiest but at the time it worked.

Not-Beef + Not-Chick’n + Garden Veggie Edward & Sons Bouillon Cubes, Variety Set

7. Rice Cakes

I don’t have much to say about this one. I included rice cakes because they are an easy snack to grab and a good alternative to bread if you’re gluten-free.

Some examples of foods you can put on rice cakes would be avocado, jam, or hummus. Basically anything you can put on toast you can most likely put on rice cakes.

Lundberg Organic Brown Rice Cakes, Lightly Salted, (6 Count),Whole Grain Brown Rice

8. Spices Starter Set

I think that this is the most beautiful starter spice set!

Before I became vegan I didn’t really cook and there wasn’t really a reason for me to use so many spices. When I started really cooking I experimented with spices a lot. I definitely encourage you to do the same.

Spices are expensive in general so it is sometimes better to buy them in packs if possible. If you are going to start cooking your own tofu and sauces spices are key.

Spicewalla Kitchen Essentials Spices and Seasonings Set | 18 Spices

9. Butler Soy Curls

I thought this was a fun one. Amazon offers package deals for soy curls. The only ingredient in soy curls is whole non-GMO soybeans. That’s it.

Okay, but what are they? I know this is what you are asking. They are vegan a meat replacer. You can season them to taste like beef or chicken. Use them in stir-fries, soups, or tacos. The options are endless with soy curls.

Butler Soy Curls, 8 oz. Bags (Pack of 3)

10. Non-Dairy Milk

I don’t know if this is true for everyone but I don’t like having to buy (non-dairy) milk every single week. It is more convenient to me to buy multiple of the boxed ones that you don’t have to store in the fridge until opened.

I usually purchase almond milk or oat milk from Costco but Amazon offers it too.

Silk Shelf-Stable Almondmilk, Unsweetened1 Quart (Pack of 6)

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Raw Frozen Strawberry Dessert

Raw Frozen Strawberry Dessert

My goal this past month was to make a really good raw vegan cheesecake. That hasn’t happened yet. But in the process, I did make this delicious raw frozen strawberry dessert!

So instead of calling this a cheesecake failure I decided to call it something else and make it a recipe post.

To Start

The very first thing I would do is prep. Start by soaking cashews. You can soak these overnight but I think I only soaked them for 10 to 20 minutes. I suggest soaking the cashews while making the crust.

You will also pit and soak the dates. You don’t need to soak these for very long. Maybe 10 minutes? You just want them to be soft. It’s also helpful to soak them in warm water.

Blend the dates and walnuts in a food processor. It doesn’t need to be perfectly blended. There can still be date and walnut pieces

Spread evenly on an 8 by 8-inch pan. The crust layer will be thin. If you want a thicker crust double the recipe.

Crust for raw frozen strawberry dessert

Place in the fridge to cool while you make the filling. Also, no need to be wasteful and use parchment paper like I did. Dates are surprisingly easy to clean off, so I don’t know what I was thinking.

To make the filling drain the water form the cashews and add to a food processor with all other ingredients. You have the option to wait to blend in the strawberries if you want more strawberry “chunks”. I used 10 strawberries but you can also use more.

strawberry filling from raw frozen strawberry dessert

The link below is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

Spread the filling over the crust and freeze. Thats really it.

This recipe is easy to make with minimal mess. It just takes a little extra waiting time. Waiting for the dates and cashews to soak and then waiting for the dessert to cool down in the freezer for a couple of hours.

Raw Frozen Strawberry Dessert

Keyword gluten-free, oil-free, Strawberry Dessert

Ingredients

  • 1 ½ cups Cashews
  • 2 tbsp Coconut Sugar
  • 1/4 cup Unsweetened Non-Dairy Milk
  • 10 Strawberries
  • ½ Lemon Juice of the lemon

Crust

  • 15 Dates
  • 1 cup Walnuts

Instructions

Crust

  • Soak dates for 10 minutes and remove pits.
  • Blend dates and walnuts in a food processor.
  • Spread crust evenly in an 8 by 8 pan.
  • Place crust in the fridge while you make filling.

Filling

  • Soak cashews for 10 to 20 minutes. You can do this while making the crust.
  • Drain water.
  • Blend all ingredients in the food processor until creamy.
  • Spread over date crust.
  • Keep in the freezer.

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If you liked this raw frozen strawberry dessert try this Vanilla Coconut Chia Pudding Dessert

Vegan coconut vanilla chia pudding
Easy Vanilla Coconut Chia Pudding

3 Ways To Eat Raw Zoodles

3 Ways To Eat Raw Zoodles

About This Recipe

Sometimes you just need a break from hot meals. I love to eat raw foods because the meal is usually fresh and light (raw meaning that the food is uncooked). One of the best foods to eat raw, in my opinion, is zucchini. So this is why I am giving you 3 ways to eat raw zoodles (plus a bonus recipe at the end).

Zucchini noodles or “zoodles” are a great gluten-free and vegan alternative to pasta. The best part is that you can eat them hot or cold. Of course, you have the option to heat up the three sauce recipes I am providing.

Spiralizing Zucchini

So obviously you need some sort of vegetable spiralizer. I personally don’t think that you need to spend so much money on a fancy spiralizer, unless you are using it every day. I use this one shown in the picture below. It’s compact, does the job, and doesn’t break the bank.

The picture below is an affiliate link. Any purchase made by you through this link may result in me earning a small commission or credit from the sale, at no extra cost to you! I only recommend products that I use and love!

kitchen supreme spiralizer
Click here if you would like to use the same one

Final Note

Having dietary issues and food intolerances myself, I am consciously making an effort to consider most diets when curating my recipes. So all three of these sauce recipes are vegan, gluten-free, and oil-free. Okay, here are 3 ways to eat raw zoodles!

Tahini Tomato

The tahini tomato sauce, as shown in the first photo, can be stored in the fridge and heated up.

If you do not like garlic, I suggest leaving out the garlic altogether. If you are okay with garlic, be careful not to use too much. I used a very small clove and that was enough.

Tahini Tomato Zucchini Noodles

Keyword gluten-free, oil-free, raw zoodles
Total Time 10 minutes

Ingredients

  • 1 Zucchini small to medium
  • ½ cup Diced Tomatoes I used canned
  • cup Tahini
  • 1 tbsp Lemon Juice
  • 1 clove Garlic optional
  • Salt to taste

Instructions

  • Spiralize zucchini and set aside.
  • Place all ingredients (except zucchini) in a food processor or blender.
  • Blend until liquid.
  • Pour sauce over zucchini noodles and serve!
  • Optional: If you rather eat this meal hot you can sautee the zoodles and sauce of your choice in a saucepan for a couple of minutes.

Avocado Pesto

3 different ways to eat raw zoodles - avocado basil

Unfortunately, because this is an avocado based sauce, I found that it does not do well in the fridge. It is best to eat this one fresh.

This is also the one sauce that I did not test to see if it can be heated up so I recommend eating it raw. I am assuming this because the base is avocado.

I also gave different options for seeds and nuts. You can leave out the cashews all together if you prefer.

Avocado Pesto Zucchini Noodles

Keyword gluten-free, oil-free, raw zoodles
Total Time 10 minutes

Ingredients

  • 1 Zucchini small to medium
  • ½ Avocado
  • 1 cup Fresh Basil
  • cup Nutritional Yeast
  • 10 Cashews optional to replace with sunflower seeds or pine nuts
  • Salt to taste
  • Pepper to taste

Instructions

  • Spiralize zucchini and set aside.
  • Place all ingredients (except zucchini) in a food processor or blender.
  • Blend until creamy.
  • Pour sauce over zucchini noodles and serve!
  • Might need to add a little water depending on your food processor.

Cheesy Spinach and Mint

3 Ways to Eat Raw Zoodles - Spinach and cheesy mint raw zucchini noodle recipe

This one might be my favorite. It is really cheesy and you can barley taste the spinach. It is a great way to sneak some extra greens and iron in! Also, the mint is very light but definitely worth including.

This recipe can be stored in the fridge and heated up.

Cheesy Spinach and Mint Zucchini Noodles

Keyword gluten-free, oil-free, raw zoodles
Total Time 10 minutes

Ingredients

  • 1 Zucchini small to medium
  • 1 cup Soaked Cashews
  • 1 handful Spinach I used a spinach and kale mix
  • cup Nutritional Yeast
  • 3-4 leaves Fresh Mint
  • Salt to taste
  • Pepper to taste

Instructions

  • Soak the cashews (for about 10 minutes). Set aside.
  • Spiralize zucchini and set aside.
  • Drain cashews and place in food processor/blender.
  • Place all other ingredients (except zucchini) in a food processor/blender.
  • Blend until creamy.
  • Pour sauce over zucchini noodles and serve!
  • Might need to add a little water depending on your food processor.
  • Optional: If you rather eat this meal hot you can sautee the zoodles and sauce of your choice in a saucepan for a couple of minutes.

Bonus Recipe!

This recipe is already on my blog and I definitely recommend it on zoodles!

Click the photo below for my No Oil Vegan Cheese Sauce Recipe!

No Oil Vegan Cheese Sauce
No Oil Vegan Cheese Sauce

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Vegan Zucchini Lasagna Recipe

Vegan Zucchini Lasagna Recipe

About This Recipe

This recipe is going to be a little unconventional. I made this vegan zucchini lasagna recipe using two of my other recipes. The “I can’t believe it’s tofu turkey meat” recipe, the “no oil vegan cheese sauce” recipe, and I used some leftover storebought pasta sauce I had in the fridge.

I wasn’t planning on posting this recipe because of this reason. It was just a creation from the leftovers I had in the fridge. But, the lasagna turned out so good that I had to make a blog post about it and share it.

Fortunately, even with the extra steps, it is all very easy to make. It just takes some time including prep, cooking, and baking. So this is great for a family dinner or a get together with friends. Even just for yourself if you have time to kill. But I promise you that the result is worth the extra time and work.

To Prep

Start by making the tofu turkey meat and cheese sauce. Let the cheese sauce sit in the fridge and it’s okay to just leave the turkey meat in the pan you cooked it in until you need it.

Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). I used an 8X8 metal baking pan. I did not use any non-stick spray or butter and I didn’t have a problem with clean up.

To Start Vegan Zucchini Lasagna Recipe

Slice the zucchini as thinly as you can. I happened to have this handy tool that you see in the photo but you can just use a knife or potato peeler if you have one. Keep in mind the thicker the zucchini is the longer it will take to bake.

I had half of a very large zucchini from a neighbor’s garden for this recipe. I would say it was the equivalent of two large zucchinis you would find at the grocery store. So I think two large zucchinis will be sufficient for this recipe.

Now you can start to layer the zucchini pieces, the tofu turkey meat, and the pasta sauce. I used Roa’s Marinara Sauce but you can use your favorite pasta sauce. This is not sponsored by Roa’s but the sauce is pretty good if you want to give it a try. It’s also in a variety of grocery stores and easy to find hence why I chose to link it.

Note: Leave out the cheese sauce until the end because this cheese sauce does not bake well.

Place in the oven for 35 to 40 minutes. The time depends on how thick your zucchini is. When you can easily pierce the zucchini with a fork then the lasagna is done baking. I accidentally had some thicker pieces so it did take a little longer to bake.

Turn off the oven. Take out the lasagna and put the cheese sauce on top. Then put the lasagna back in for one to two minutes for the sauce to heat up.

Take it out and it’s finished. This lasagna is good hot or cold and you can freeze it and just reheat it in the microwave too.

Vegan Zucchini Lasagna Recipe

Vegan Zucchini Lasagna

This recipe is a little unconventional and requires that you use two other recipes from my blog. I Can't Believe it's Tofu Turkey Meat and No Oil Vegan Cheese Sauce. SCROLL DOWN FOR THESE RECIPES.
Keyword gluten-free, zucchini lasagna
Servings 6

Ingredients

  • 2 Large Zucchinis
  • 1 cup Of Your Favorite Pasta Sauce I used Roa's Marinara Sauce
  • No Oil Vegan Cheese Sauce
  • I Can't Believe it's Tofu Turkey Meat

Instructions

  • Prepare turkey tofu and vegan cheese sauce. Place the cheese sauce in the fridge while preparing lasagna.
  • Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
  • Slice the zucchini into thin strips.
  • Layer 8X8 metal baking pan with zucchini, tofu turkey, and pasta sauce. Do not use the cheese sauce yet.
  • Bake for 35 to 40 minutes or until the zucchini is soft.
  • Turn off the oven.
  • Remove the lasagna and add the cheese sauce layer.
  • Place lasagna back into the oven for 1 to 2 minutes to heat the cheese sauce.
    Serve and Enjoy!

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No Oil Vegan Cheese Sauce

Perfect on vegetables or your favorite pasta noodles!
Keyword gluten-free, oil-free, vegan cheese sauce
Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Cashews
  • ¾ cup Water
  • cup Nutritional Yeast
  • ½ tsp Onion Powder
  • ¾ tsp Garlic Powder
  • 1 pinch Tumeric
  • ¼ tsp Salt
  • ¼ tsp Pepper

Instructions

  • Soak the cashews in water for about 10 to 20 minutes or soak overnight for a smoother texture. I wait 10 minutes because I am impatient.
  • Save 3/4 cup of the cashew water and drain the rest of the cashew water.
  • Put the cashews in a blender/food processor with the 3/4 cup of water you put aside.
  • Add all spices to the blender.
  • Blend until sauce is creamy and has no bumps.
  • Eat right away or store in the fridge. If stored in the fridge the sauce will be even smoother and tastier the next day!

I Can’t Believe it’s Tofu Turkey Meat

An easy and delicious way to make tofu meat crumbles. Great on tacos, pasta, and salads!
Keyword gluten-free, meatless, Tofu recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

  • 16 ounces Extra Firm Tofu
  • 2 tsp Cumin
  • ½ cup Nutritional Yeast
  • 2 ½ tsp Garlic Powder
  • 2 ½ tsp Onion Powder
  • Salt to taste
  • Pepper to taste
  • Vegetable Oil enough to cover the base of the pan

Instructions

  • Press tofu. This takes about 30 minutes.
  • Crumble the tofu with your hands or with a fork.
  • Line the pan with oil and heat at a medium-high heat.
  • Add the tofu and spices into the pan.
  • Cook for 5 to 10 minutes. Occasionally stir with a wooden spoon or wooden spatula.
  • Finished once light brown and crispy. Enjoy!

Notes

If you substitute oils or spices this will most likely affect the flavor of the tofu.