Plant based Munchies

A journey towards whole food, plant based, healthy eating….


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Garlic almond and broccoli bowl

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I wish there was a way to convey the tastiness and simplicity of this through a photo! Truly, this is so easy and so delicious! You can whip this up in 15 minutes.

 

1 head of broccoli, chopped

3/4 cup almonds

2 celery stalks, chopped

2 spring onions, chopped

3 garlic cloves, crushed

3 Tablespoons coconut amino

 

Stir fry the garlic, onions and celery. Add in the broccoli and amino sauce.

Serve on fresh spinach with fresh avocado – or on rice or pasta if you prefer.
So simple…so delicious 🙂

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Garlic and chives cashew cheese

Garlic and chives cashew cheese

Garlic and chives cashew cheese

Ok so it looks like a green plastic sausage. I have made this a couple of times now and…we really like it…! The second time I refrigerated it in a cling-wrap-lined bowl and turned it out in a dome shape. MUCH better than a sausage 🙂

I’ve tended to steer away from “pretend” cheese but you can either think of it as a cheese, or perhaps a dip. It has a firm enough texture though that can be sliced to put on crackers – and all in all, it’s wholesome and yum! And easy to do.

 

2 cups raw cashews (presoaked, overnight is best but for at least 4 hours in water)

3 Tblspn nutritional yeast (great Vit B 12 for vegans, also important flavour for this)

2 small-medium garlic cloves (minced)

1 tsp salt (salt is important, don’t skip it!)

juice of 1 lemon

1 tsp apple cider vinegar

1/4 cup finely diced chives (or less, depending on your preferences).

Optional- shake of onion powder and or/ other herbs such as thyme.

 

Blend the cashews in a food processor. Add in remaining ingredients and turn into a lined bowl. Refridgerate until ready to eat (I would give it at least 1-2 hours.

NB. If you don’t want the cheese green, don’t blend the chives through it. You can mix them through as little green pieces after blending the other ingredients.
Thanks to Blissful basil for the recipe start.