Carrot Noodles with Vegan Garlic Cream Sauce

Did daylight savings hit anyone else like a brick? Cuz it definitely hit me like one. Between the darkness, the cold, work, and school, I’ve been crunched for cooking time lately.

BUT.

That will never stop me from getting my healthy meals in. Especially when I’ve got this recipe in my toolbelt.

I’m absolutely OBSESSED with making carrot noodles lately because literally all you do is take a giant carrot and peel it up until there’s nothing left. Then, throw it all in a pan, pop the lid on, and a few minutes later: BOOM. Noodles. Anddddd, pair them with this vegan garlic cream sauce (that also takes 2 minutes to make) and you have an instant delicious and nutricious meal. Need I say more?

And who doesn’t love a good vegan cream sauce? I can never pass it up. I always make extra and keep it in a jar in the fridge so whenever I’m hungry but feeling lazy I’ll just pour it on whatever veggie noodles I have on hand that day! Easy. As. Pie.

Enjoy, my peeps, and have a spectacular Tuesday!

Carrot Noodles with Vegan Garlic Cream Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 8 large carrots, peeled
  • ½ cup soaked cashews
  • 2 cloves garlic
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ cup nutritional yeast
  • ½ tsp onion powder
  • pinch paprika
  • ½ tsp salt
  • ¼ tsp tapioca flour
  • sliced tomato and basil (optional)
  • Sliced chicken (optional)

Directions

  1. To make the carrot noodles, I use a carrot peeler and just peel the carrots until I have nothing left to peel.
  2. Heat a large pan over medium heat. Once hot, add your carrot noodles and cover. Allow them to steam and cook for about 2-3 minutes (until tender). Remove from heat and set aside.
  3. In a high-powered blender, add your cashews, garlic, lemon juice, olive oil, nutritional yeast, onion powder, paprika, and salt. Blend for about 30 seconds, until completely smooth.
  4. Transfer the sauce to a pot and whisk in the tapioca flour. Heat over medium-low while whisking until it barely comes to a simmer. It should have thickened by this point. Remove from the heat.
  5. Add your sauce to your carrot noodles and top with tomatoes, basil, and/or chicken if you’d like. Enjoy!

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Grain Free Cauliflower Sage Gnocchi

Grain Free Sage Cauliflower Gnocchi

OKAY. So in Canada we don’t have Trader Joes (which is absolutely devastating, Trader Joe’s is honestly one of my favorite places on this planet Earth), which means I don’t have access to Trader Joe’s new cauliflower gnocchi which I have been seeing EVERYWHERE on the Instagram. Talk about a bummer. So I decided to take matters into my own hands.

The main thing that attracted me to the cauliflower gnocchi was the fact that it was grain free (made with the ever so elusive cassava flour) which is great because I try my best to eat processed-grain free as it can lead to increased inflammation levels in the body.

Side note- I am currently working on a sourdough starter to make my own sourdough bread because I’ve read of the numerous health benefits of it (and cuz boyfriend needs more carbs during hockey season) so I will be eating more grains in the near future and will document how I’m feeling during that time compared to now.

ANYWAYS. Enter me on the hunt for cassava flour, which is very, very difficult to find in Edmonton turns out. So I ordered some off Amazon (thank GOD for Amazon) and as soon as I got it, I got to work. Cassava flour is super great because it’s grain, gluten, and nut free but you can substitute it in a 1:1 ration for normal wheat flour which makes things a whole heck of a lot easier when baking. Booyahhhhhhh! And these lil cauli  gnocchis are SO easy to make and even more DELICIOUS.

Honestly I might just end up making like a million batches of these guys and freezing them like my own Trader Joe’s gnocchi because they’re absolutely 100% my new addiction. Grain free. Dairy free. Gluten free. Nut free. AND they’re made with just cauliflower, cassava flour, egg, and salt. That’s it people!!! That’s all that’s standing in your way of a tasty healthy “pasta” dish! What are you waiting for?!

 

Grain Free Cauliflower Sage Gnocchi

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 3 cups raw cauliflower florets
  • 1 egg
  • 1 cup cassava flour
  • pinch of salt
  • 2 Tbsp ghee or your favorite oil
  • 1 Tbsp fresh chopped sage
  • 2 Tbsp pine nuts
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Directions

  1. Put a large pot of water on the stove over high heat to boil.
  2. Steam your cauliflower either in the microwave using a steamer or in a pot on the stove until its very tender.
  3. Drain your cauliflower and place in a high-powered blender. Blend until it has turned into a puree.
  4. Dump your cauliflower puree onto a cutting board and form a hole in the center. Crack your egg into the hole, beat it, then knead it into the cauliflower puree.
  5. Form another hole in the centre and add the cassava flour and salt. Knead it in until a dough forms.
  6. Roll the dough into a ball and cut it into four equal parts. Roll out those parts into a long snake, about ½ inch in diameter. Cut them into bite-sized gnocchi pieces (about ½ inch long).
  7. Once your water has boiled, gently place your gnocchi in and wait. Remove them once they float to the top (about 2 minutes) and drain.
  8. Meanwhile, heat up your ghee or oil over medium heat in a pan and add the sage. Add the gnocchi and fry until they start to brown. Remove to a bowl.
  9. Add the pine nuts and quickly give them a couple stirs, then pour over top of the gnocchi. Enjoy!
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Dairy Free Vegan Cashew Basil Pesto

Dairy-Free Cashew Basil Pesto 2

YOU GUYSSSSSSSSS!!!!!

Hi.

I hope you are all having a wonderful Thursday.

Okay, now that I have your attention… I HAVE BEEN SO EXCITED TO SHARE THIS RECIPE WITH YOU ALL!!!!

This pesto (not to toot my own horn or anything, but prepare yourself for lotsa tooting in the following paragraphs… hehe) is the actual bomb. SO GOOD.

It’s delicious.

It’s nice to look at.

It’s versatile as hell.

AND.

It’s entirely vegan and dairy free and healthy and loaded with healthy fats and vitamins and nutrients and so so much more that your body will thank you for.

Pretty hard to believe, but you betta believe it my friends because this is real life. Seriously, you are going to be making a new batch every week because you are going to use this pesto on anything and everything! You can check out my Rice Flour Gnocchi with this pesto that I have posted if you need some inspiration to get you started, you can put this on a chicken sandwich, you can put it in a salad, or (one of my all-time personal faves) a pesto turkey sweet potato quesadilla. NAPOLEON, make me a dang quesadilla!!! Or, you can even eat it straight outta the jar with a spoon. You do you. However you like it, that’s how you eat it.

So seriously, go get your food processor right now and get in on this delicious action! You’ll wonder how you ever lived life before these miraculous flavors blessed your tongue. I really don’t know how I lived without it for so long.

 

Dairy-Free Vegan Cashew Basil Pesto

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ¾ cup fresh basil
  • 1 cup raw cashews
  • ¼ cup extra virgin olive oil
  • 2 cloves of garlic, peeled
  • 3 Tbsp nutritional yeast
  • Juice of 1 lemon
  • 1 Tbsp tahini
  • Freshly ground sea salt and black pepper to taste

Directions

  1. Add all ingredients to a food processor and blend until the desired consistency has been reached. I usually blend mine for about a minute and a half. Enjoy!


Zoodles with Ground Turkey Meatballs

Zoodles with ground turkey meatballs

I’m not sure if you’ve noticed the trend by now, but I LOVE creating healthier versions of my favorite cheat  meals, and (as you could probably guess) this is yet another one. Now I LOVE spaghetti and meatballs. So much. I love pretty much all Italian food, actually, it just tastes so freakin’ good. But it’s all so full of wheat and gluten and sugar (probably why I love it) so I only eat it once in a blue moon now. Or at least the real stuff.

So I’ve come up with a way to trick myself into thinking I’m having some tasty Italian spaghetti and meatballs without the guilt and tummy troubles:

ZOODLES.

Hehe I love saying that. Zooooooodles, do the zoodle dance.

Bailey, what the heck are zoodles?! Simple: zucchini + noodles = zoodles. They’re just spiralized zucchinis! So quick and easy to make and waaay more nutritious (and less carbs and sugar) than real pasta.

Zucchinis are often overlooked as a veg, but they are nutrient-dense powerhouses. Zucchinis are great for people who are on low-carb diets because they’re mostly water and therefore low in carbs, calories, fats, and sugar. But they’re still loaded with potassium, manganese, vitamin C, and vitamin A. The high amount of vitamin C plays a huge role in reducing inflammation in the body which is crucial to a healthy gut, immune system, nervous system, and cardiovascular system. Zucchinis also help improve digestion because they’re so hydrating and full of electrolytes and other digestion-related nutrients. So yeah, I’d say they’re pretty amazing.

And is it just me or is a plant-based life the best kinda life? Cuz after I eat this I feel like I could take over the world. Not only is my tum-tum a huge fan, but steam those zoods just right and you won’t even know if you’re eating veg or pasta. So it’s time to get a quick forearm workout in and spiralize ALL THE ZUCCHINIS!!!!! (or at least enough to satisfy your pasta craving for now).

 

Zoodles with Ground Turkey Meatballs

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 4 large zucchinis
  • 1 lb. lean ground turkey
  • ½ brown onion, diced
  • 2 large cloves garlic, minced
  • ¼ cup chopped parsley plus extra for garnish
  • Salt and pepper to taste
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • 1 egg, beaten
  • Extra virgin olive oil to drizzle on top
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Directions

  1. Preheat oven to 350° F.
  2. Make the meatballs by combining all ingredients except the zucchini and olive oil in a bowl and mix to combine (I usually just use my hands). Form meatballs into about 1 inch balls and place on a greased cookie sheet. Bake for 25-30 minutes or until balls are thoroughly cooked throughout.
  3. Meanwhile, spiralize your zucchinis and place a pot on the stove on medium heat with about ¼ cup water in it. Let it heat up for 1-2 minutes and then place your zoodles in and cover. Let steam for about 2 minutes and then open and stir the zoodles around. Replace the lid and steam for another 2-4 minutes until they reach the desired firmness. Remove from heat and drain.
  4. Top the zoodles with your meatballs, EVOO, and parsley. Enjoy!
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