Chopped Cabbage Salad with Cashew Sauce

standard January 11, 2017 Leave a response

Some of the easiest, most nutritious and satisfying meals are not the prettiest. And there is nothing pretty about chopped cabbage. However, it is filling, inexpensive, full of nutrients, and when added to the right combination of ingredients, downright delicious.

This salad is one of those recipes. Full of raw, crunchy vegetables, a little heat from the jalapeno, and a rich, creamy dressing, it is a terrific way to clean out the fridge, stick to your budget, and enjoy a satisfying meal. If you aren’t a fan of raw cabbage, toss the salad with the sauce and store it in the fridge to let the flavors combine and allow the cabbage to soften slightly.

Chopped Cabbage Salad with Creamy Cashew Dressing

Yield: Serves 2

Calories per serving: 308 kcal


    For the salad:
  • 1/2 head savoy or green cabbage
  • 1/4 c red onion, diced
  • 2 T jalapeno, diced
  • 2 carrots, shredded
  • 1/2 c celery, chopped
  • Toasted cashews, for garnish (optional)
  • Fresh cilantro, for garnish (optional)
    For Cashew Sauce:
  • 1/4 c cashew butter
  • 2 T tamari
  • 1 T rice wine vinegar
  • 1 T agave nectar


  1. Add all veggies together in a large bowl.
  2. In a bowl or mason jar, combine all ingredients and whisk or shake well to combine.
  3. Add dressing to veggies and toss to combine.
  4. Top with toasted cashews and cilantro to serve.


Per serving: 308 calories, 38 g carbohydrate, 17 g fat, 10 g protein, 812 mg sodium, 12 g sugar

Vegan “Tuna” Noodle Casserole

standard November 21, 2016 3 responses


I have a lot of memories related to food. Many events and significant milestones are marked by the food involved. And then there are some food memories that are so mundane, so routine, that I remember them for their simplicity, the taste of the meal, the emotions around the occurrence, the joy in the repetition of knowing those foods would always be a part of my life.


Many foods from my childhood I have not eaten since I left home. While not necessarily “unhealthy,” they were just foods that I forgot about as I paved my way in my first kitchen out on my own. And then I got pregnant, and literally woke up in the middle of the night craving a cinnamon raisin bagel with peanut butter. And after not purchasing bagels ever in my adult life, I found myself in the bread aisle at the grocery store the next day.

My all-time favorite food, hands-down, growing up was my mother’s tuna noodle casserole. A food on the list of many that I forgot about as I started creating and making and forming my own culinary path. And then I made a vegan dish one Thanksgiving, that while not remotely similar to tuna casserole, had a distinctive taste that reminded me of these flavors that I had enjoyed so much as a child. And then I promptly forgot about it again, never trying to make my own variation of it, until today. So, thanks to the Vegan Month of Food, we have a fairly authentic, slightly healthier variation on this classic childhood comfort food.


Vegan “Tuna” Noodle Casserole

Yield: Serves 8

Calories per serving: 435 kcal


  • 1 T olive oil
  • 1 c onion, diced
  • 1/2 c celery, diced
  • 2 cloves garlic, minced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 c mushrooms
  • 1 14-oz can chickpeas, rinsed and drained (reserve 1/4 cup)
  • 1 T kelp flakes
  • 1/2 c walnuts
  • 2 tsp tamari
  • 1/4 c fresh parsley, chopped
  • 1 T fresh thyme, chopped
  • 2 c raw cashews, soaked
  • 1 c water
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 T nutritional yeast
  • 1 T apple cider vinegar
  • 16 oz curly noodles of choice
  • 1/4 c breadcrumbs or almond meal


  1. Heat oil in a skillet over medium heat. Add onion, celery, and garlic, and saute until translucent. Remove from pan. Add mushrooms and let cook down while preparing next steps.
  2. In a food processor, combine onion mixture, salt, pepper, chickpeas + 1/4 c liquid, kelp flake, walnuts, lemon juice, tamari, parsley, and thyme until roughly chopped and combined.
  3. Drain and rinse cashews. Add to blender with water, salt, pepper, vinegar, and nutritional yeast, and blend on high until smooth. You want this to be runny.
  4. Add cashew mixture to saucepan with mushrooms. Stir to combine. Remove from heat quickly.
  5. Cook noodles according to package directions, but undercook by a few minutes. You want the noodles to be a little firm still. Add mushroom sauce and chickpea mixture to noodles and stir to combine.
  6. Pour into a greased 9x11 baking dish. Top with breadcrumbs or almond meal. Cover with foil and bake for 20 minutes. Uncover and continue cooking for 10 minutes, until bubbling.


Per serving: 435 calories, 59 g carbohydrate, 16 g fat, 17 g protein, 210 mg sodium, 8 g sugar



Vegan Pizza Margherita

standard November 12, 2016 3 responses


When we went to Italy a few years ago, we ate all the pizza and gelato we could. Fresh dough, even fresher tomato sauce, and just the right sprinkling of basil is literally all is needed to make pizza perfection. Every time I find myself in a restaurant with margherita pizza, I have to try it and judge the entire restaurant on this single dish. And while some have come close, none are as good as getting the real thing. If you ever find yourself in Italy, find a sidewalk cafe, get a pizza margherita and a half liter of house wine, and enjoy the day.


Vegan Pizza Margherita

Yield: Serves 4

Calories per serving: 339 kcal


  • 1 8 oz can tomato sauce
  • 1 T italian seasoning
  • 1 c raw cashews, soaked
  • 1/3 c water
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 T nutritional yeast
  • 1 T lemon juice or vinegar
  • 1 prepared pizza dough
  • 2 Roma tomatoes
  • 1/2 c fresh basil leaves


  1. Combine sauce and seasoning in a small stockpot over medium heat. Stir to combine and let simmer.
  2. Drain and rinse cashews. Add to a high speed blender with water, lemon juice, salt, pepper, and yeast. Blend until smooth, adding more water if needed. You want this to be thick, but smooth.
  3. Roll out pizza dough onto a floured surface. Spread evenly with sauce. Top with tomato slices.
  4. Dollop spoonfuls of cashew mixture onto pizza, smoothing slightly with back of spoon to make flat circles.
  5. Bake in a 450 degree oven for 8-12 minutes, or until crust is cooked and sauce is bubbling.
  6. Sprinkle with basil and serve.


You will have leftover sauce and cheese, so go ahead and make this pizza twice! Remaining cashew cheese can be saved for up to 2 days in the fridge in an airtight container.


Per serving (using half sauce and cheese mixture): 339 calories, 58 g carbohydrate, 5 g fat, 12 g protein, 793 mg sodium, 5 g sugar