The MOST Delicious Vegan Mozzarella Pizza From never Scratch

K never ordering pizza ever again because nothing will top this pizza that we made for lunch today (except maybe a pizza from Italy, they probs have me beat).

I came to realize that I was stressing myself out trying to eat too healthy all the time, so this year this girl is gonna treat herself when she wants to. AND I just got a fantastic new job so today we had to celly, obviously. And this really isn’t even too bad for you if ya think about it because I made the dough from scratch so I knew exactly what was going into my body. Boom.

All the dough has in it is organic unbleached flour, yeast, EVOO, water, and and then we topped this beautiful babe with tomato sauce, tomatoes, portobello mushrooms, For The Love of Cheese dairy free plant based buffalo motzahrella (SO GOOD), arugula, and a little bit of fresh grated parmesan. Then we baked it in a cast iron skillet at 550 F for about 15 minutes and then bam: heaven on the tastebuds!

Happy Sunday my loves!

Advertisements

Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

For those of you who don’t already know, the three main food groups of my childhood were Kraft mac ‘n’ cheese, Lucky Charms, and Ice Cream. SO. When this whole “no more eating dairy or your stomach will kill you from the inside out” thing came to be in my life, I was a little upset to say the least. Granted once I moved out and began university my eating habits began to healthify and I moved a bit away from those three foods, mac ‘n’ cheese was and always will be my favorite food of all time.

I have since been searching the world high and low for a solution to my mac ‘n’ cheese cravings that are seemingly endless that won’t make me sicker than you’d like to know AND after almost 3 years of searching, I’ve finally found my solution!!! I recently discovered a local Edmonton vegan cheese company (who woulda thunk) called For the Love of Cheese and I’m not even kidding you guys, it legit tastes like real cheese. Seriously I’m not even affiliated with them I’m just obsessed with their stuff. ANDDDDDDDD they make the most bomb delicious vegan cheese sauce I have EVER tasted in my entire life of living. I may even like this cheese sauce more than real cheese. Maybe. And it’s entirely plant based and healthy like it’s made from potatoes, carrots, and nutritional yeast.

K anyways so I discovered the cheeze sauce and have since had this healthified mac ‘n’ cheese recipe every day for the past three days and I don’t plan on stopping anytime soon. Sooooo I suggest if you’re in the Edmonton or Calgary area you go get some of this cheese sauce or grab your favorite vegan cheese sauce and make some mac ‘n’ cheese because you guys it’s good for the soul and it will make you happy. Enjoy!

 

 

Creamy You’d Never Know it’s Vegan Mac ‘N’ Cheese

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 12 oz. container of your favorite vegan cheese sauce (I use For the Love of Cheese’s Vegan Cheeze Sauce)
  • 1 16 oz. package organic brown rice pasta
  • 2 heads broccoli, cut into florets
  • salt, pepper, and/or nutritional yeast to flavor (optional)
  •  

Directions

  1. Bring a large pot of water to a boil. Once boiling, add your pasta and cook according to package directions.
  2.  

  3. Meanwhile, add about ½ cup water to a pot and bring to a boil. Add the broccoli, turn the heat down to a simmer, and cover with a lid. Steam for about 3 minutes, or until broccoli is tender.
  4. Once the pasta has been cooked and drained, return it to the pot and add the broccoli and cheese sauce. Heat on low while stirring until everything has reached optimal serving temperature (usually about 2 minutes).
  5. Serve and sprinkle on some salt, pepper, and/or nutritional yeast if you feel so inclined! Enjoy!
  6.  

     

     

     

     

     

 

 

 


Creamy Dairy and Gluten Free “Cheesy” Rice

dairy and gf cheesy rice 2

I’VE DONE IT!!!! I’ve finally found a healthy dairy and gluten free alternative to mac ‘n’ cheese that doesn’t upset my tummy.

Sure there are other faux cheese substitutes that make mac ‘n’ cheese, but even though they’re dairy free, they still usually make me just as sick. Probably because most cheese substitutes are straight chemicals… And nobody wants that. So i try to limit my consumption of the fake cheese as much as I limit the real cheese.

But I have a secret to get my cheese fix on in a healthy, non-dairy and non-chemical way!

Drum roll pleaseeeeeeeee…

NUTRITIONAL YEAST!!!

Ew Bailey, what?

Yeah, I know it sounds weird. I was skeptical at first too. But I gave it a shot and ohh baby am I glad I did!

Nutritional yeast is a dry flaky powder that has a cheesy flavor to it! I love shaking it on pastas or adding it to pizza sauce to trick my brain into thinking I’m eating cheese when I’m actually not.

And I haven’t even told you the best part about nutritional yeast yet! IT’S SUPER NUTRITIOUS!!! Shocking, I know. You never woulda guessed that from the name, huh?

Yup nutritional yeast is a complete protein and is an AMAZING source of B vitamins, folate, and so much more. Plus it’s low in calories, carbs, sodium and is gluten free! It’s also a great way for people who don’t eat animal products to get enough B vitamins in their diet. Aaaaand, in case you forgot, it tastes like cheese!!! You gotta be kidding me with this stuff.

So all you have to do now is whip up a batch of rice (or you could make this with past as well, I just generally steer clear from the stuff hence the rice here) and add in the rest and bada-boom bada-bing: easy peasy cheesy rice. Enjoy!

Creamy Dairy and Gluten Free “Cheesy” Rice

  • Servings: 2-4
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup gluten free brown rice
  • 1 ½ cups water
  • ¼ cup nutritional yeast
  • 1 Tbsp coconut oil
  • 1 Tbsp unsweetened coconut milk
  • 1 tsp fresh chopped thyme
  • ¼ tsp garlic powder
  • salt and pepper to taste

Directions

  1. In a medium sized pot, bring the rice and water to a boil. Once it reaches a boil, bring it down to a simmer and cover. Simmer for 20 minutes then remove from the heat and let it sit covered for another 10 minutes.
  2. Add the remaining ingredients to the rice and stir until combined and creamy. Enjoy!