Creamy Vegan Mac and Cheese

You won’t believe how creamy, rich and actually cheesy this Vegan Mac and Cheese is! So tasty, even the kids will fall for it! No need to let them know it also happens to be healthy…

You won't believe how creamy, rich and actually cheesy this Vegan Mac and Cheese is! So tasty, even the kids will fall for it! No need to let them know it also happens to be healthy...

I’m not gonna lie to you and try to sell you the idea that this Vegan Mac and Cheese tastes exactly like the real thing. Cuz no, it doesn’t. But I can honestly tell you that it tastes darn good, though! And it’s rich and creamy. And yes, cheesy too! 

In fact, despite not being an exact replica of a classic Mac and Cheese, this vegan version has so much to offer in the flavor and texture department, you might very well end up liking it as much, if not more, than the real thing! 

The sauce is made from butternut squash, white kidney beans and nutritional yeast, which gives it a slightly sweet and nutty, tangy and cheesy flavor. As for its consistency, it’s so crazy smooth and silky that it would totally make any traditional cheese bechamel super envious! To top things off, a little sprinkle of ground hazelnuts mixed with a handful of vegan cheddar shreds provide an agreeable little crunch, with an extra dose of interesting flavors, to boot . 

One thing’s for sure, this baby beats the other one hands down in the nutrition and compassion areas. And this can’t be a bad thing now, can it? 

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Vegan Creamy Cheesy Broccoli and Carrot Soup

Made with nothing but wholesome ingredients, this Vegan Creamy Cheesy Broccoli and Carrot Soup is so filling and satisfying, so unbelievably thick and silky, you won’t believe that it can actually be so crazy good for you!

Made with nothing but wholesome ingredients, this Vegan Creamy Cheesy Broccoli and Carrot Soup is so filling and satisfying, so unbelievably thick and silky, you won't believe that it can actually be so crazy good for you!

Soup that is thick, creamy, velvety, silky smooth doesn’t have to be made with tons of milk, cream, butter and flour. In fact, it doesn’t even require the use of animal product or even gluten, for that matter. Take this delicious, nutritious and soul-warming bowl of comfort for instance. It uses cauliflower and white beans as a base… Yeah, that’s right. Cauliflower and white beans!

As for the cheesiness, it comes from the addition of nutritional yeast, which is a highly nutritious and very popular vegan food product that’s got a cheesy, nutty flavor to it and that also happens to be a good source of complete protein, B vitamins and trace minerals, all stuff that’s super excellent for your health.

And did I even mention the broccoli and carrots that complete this bowl of creamy goodness? Whoa! Nothing but good stuff! And talk about a great way to sneak veggies and legumes into anyone’s diet!

Because seriously, who doesn’t like a bowl of creamy, cheesy goodness? I’m telling you, even the kids will love it! 

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White Beans Smoked Almonds Hummus

Fan of hummus? This White Beans Smoked Almonds Hummus is a stellar and delectable change from your traditional beloved chickpea dip. It’ll have you fall in love at first bite!

Fan of hummus? This White Beans Smoked Almonds Hummus is a stellar and delectable change from your traditional beloved chickpea dip. It'll have you fall in love at first bite!

Man do I ever love me a good hummus! I’m a serious fan. I might even be hummus’ number one fan, I dunno… All I know is I could never really be trusted alone with a bowl of this stuff. I’d be totally capable of eating the whole thing by the spoonful!

My ultimate favorite go-to recipe would be my famous Heavenly Velvety Smooth Hummus (Yikes! I should seriously consider revisiting that post!) but sometimes, I like to change things up a bit. Like adding a handful of olives to it, for instance…

In this present case, however, I went all out! I practically threw everything out the window. The chickpeas were given the boot and were replaced by their close cousin, the super creamy cannelli white bean. I then elected to throw in a generous amount of smoked almonds, which not only confer a delightful smokey flavor to the dip, but also contribute greatly to its super velvety, silky texture. A little bit of smoked paprika and chipotle powder totally sealed the deal and made this dip into a seriously delicious, yet super healthy snack!

But don’t take my word for it… I strongly suggest that you whip up your own batch, and the sooner the better!  continue reading

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Vegan Minestrone Soup

Loaded with all kinds of healthy vegetables and hearty beans, simmered in a rich, herby tomato broth, this Vegan Minestrone Soup is the perfect hearty meal to warm you up, inside and out! .

Loaded with all kinds of healthy vegetables and hearty beans, simmered in a rich, herby tomato broth, this Vegan Minestrone Soup is the perfect hearty meal to warm you up, inside and out! .

I can’t believe that I had never shared a Minestrone Soup recipe here before, in all those years of blogging…  I mean seriously, I’m not really big on soup, but Minestrone is one of those comforting soups that I could easily eat on a regular basis without ever getting tired of it.

Not only does it taste amazing, but it also happens to be very filling and satisfying with all the pasta and beans and vegetables that it contains. And it comes together pretty quickly, too, providing that you have some leftover cooked beans lying around in your fridge. And if you don’t, well, you can totally get away with using canned beans here! No one will ever be able to tell the difference…

The best part about this soup, or pretty much any soup for that matter, is that you can easily adapt it to use whatever veggies you really love or happen to have on hand – so feel free to swap and change things up and make this gorgeous soup your own!

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White Bean Pomegranate Salad with Tangy Mustard Dressing – What The Health Book Giveaway

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won’t want to stop eating it!

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Well, that’s it: I’m taking the plunge! At the beginning of this year, I’ve made a commitment to myself, which I am now making official by telling you all: I’ve finally decided to drastically reduce my consumption of meat and other animal products and transition to a plant-based diet.

This may sound kinda weird, coming from the mouth of someone who just only a few years ago, was signing high and loud the praises of the paleo diet!

Oh well. Only fools never change their mind, they say. Right? Right. And if that’s true, then I must be a crazy wise woman, cuz my mind, I must’ve changed like a million times since I started this quest to a healthier me.

My reasons for making the switch are extremely selfless… Of course, I care about my own health, but mostly, I care about that of our mother Earth. And I care about the animals, too. Switching to a plant-based lifestyle is the fastest, most efficient way to reduce my environmental footprint, which is something I’m really wanting to do. And also, I’m having a real hard time dealing with the thought of an animal having to suffer and ultimately give up its life in order for me to feed my body. This much has always bothered me.

And recently, it started haunting me more and more. I can’t keep my hand in the sand anymore.

Funny enough, not long after I’d made the decision to transition to a plant-based diet, I was offered a review copy of What the Health, a book based on the ground breaking documentary which you’ve most probably heard about, if not watched already (and if you haven’t, you totally should!).

Of course, I accepted it with an immense pleasure! And reading it has helped me greatly in reinforcing my decision.

What The Health Book Cover

What the Health takes you on a science-based tour to help you better understand and see more clearly the dangers brought to our health by consuming animal products on a regular basis – and what happens when you stop and adopt a plant-based diet.

This book is an urgent call to change the way we feed our bodies, while exposing the lies and deceptions used by the food industries and big corporations to confuse the public and keep the people chronically — and profitably — ill.

If you’ve been hoping to change the way you eat, or even considering it, then What the Health is totally for you, and will definitely help you claim back your health and longevity.

It’s even got a recipe section which offers 50 delicious plant-based recipes to help you get started and feel your best!

As you probably guessed, the following salad recipe was taken straight from the book. I rarely follow a recipe to the T but this time I did, and let me tell you, it won’t be the last! This salad is so crazy delicious, I just wanted to keep on eating it. Good thing I had to share cuz I would’ve eaten the whole batch!

I know for sure that I’ll be trying more recipes from that book…

If you want in on that, don’t miss your chance to win on your own copy of the book! Be sure to put your name in the draw at the very end of the post.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Like the majority of salad recipes, this one is pretty straight forward and easy to put together: simply combine all the ingredients for the salad in a large mixing bowl.

In this case, we’re talking: 

  • 8 cups of romaine lettuce (I used half romaine lettuce, half baby kale leaves)
  • 6 to 8 tangerines (I used 6)
  • 2 small avocados
  • 1 cup of pomegranate arils
  • 1-1/2 to 2 cups of cooked lentils, or a 16oz can of cannellini beans, drained and rinsed (as you can see, I chose to go with the white beans option) 
  • 1/2 cup of chopped pecans

Interestingly, this salad is called Winter Lentil Pomegranate Salad in the book. Since I opted to go with their suggestion of using white beans instead of lentils, I thought it would make sense to also rename the dish… 

Tangy Mustard Dressing

Now to make the dressing: combine the handful of ingredients that are needed in a high-speed blender and process on high until the desired consistency is reached.

Here’s what you’ll need: 

  • 1/2 cup of cashews (the recipe doesn’t specify what kind; I used dry roasted, unsalted organic cashews)
  • 1/2 cup water
  • 2 tsp spicy brown mustard (I couldn’t find that, so I used extra hot organic Dijon mustard) 
  • 1 tsp apple cider vinegar
  • pinch of salt and pepper

I was a bit skeptical at first that such a small handful of ingredients would turn into a truly interesting dressing, but honestly, this works! That totally makes for a super creamy and surprisingly tasty salad dressing! Man is this thing good… In fact, I strongly suggest that you make a double batch and keep some in the fridge, where it’ll stay good for up to several days.

The only thing is I don’t believe you would get such good results if using a regular blender; the final product would not be nearly as smooth and creamy. If all you had was a regular blender, consider soaking your cashews in the 1/2 cup of water for about a half hour before making the dressing.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

That’s it! You are now ready to serve your salad; all that’s left to do is give all those ingredients a gentle toss, to combine and distribute everything evenly.

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

Drizzle as much or as little of that delicious creamy Tangy Mustard Dressing all over your salad… and ENJOY!

And don’t forget: if you’re interested in getting your hands on your very own copy of What The Health – A book based on the groundbreaking documentary, enter your name below for your chance to win! 

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won't want to stop eating it!

If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOKINSTAGRAM and TWITTER for more delicious, healthy recipes!

White Bean Pomegranate Salad with Tangy Mustard Dressing

Loaded with nothing but good for you, wholesome ingredients, this White Bean Pomegranate Salad with Tangy Mustard Dressing is so delectable, you won’t want to stop eating it!

For the salad

  • 8 cups chopped romaine lettuce
  • 6 to 8 tangerines (peeled and chopped)
  • 2 small avocados (peeled, pitted and chopped)
  • 1 cup pomegranate arils
  • 1-1/2 to 2 cups cooked lentils ((or one 16-oz can cannellini beans drained and rinsed))
  • 1/2 cup chopped pecans

For the tangy mustard dressing

  • 1/2 cup cashews
  • 1/2 cup water
  • 1 tsp apple cider vinegar
  • 2 tsp spicy brown mustard
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  1. Combine all the ingredients for the dressing in a high speed blender and process until the desired consistency is reached. 

  2. In a large bowl, combine the lettuce, tangerines, avocados, pomegranate arils, lentils, and pecans. Drizzle with the dressing to taste.
  3. Serve, and enjoy!

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