Tag

healthy

Browsing
30 Minutes or Less

Vegan Cashew Queso (Gluten-Free)

By
Vegan Cashew Queso

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5-10 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

If you need a delicious dip for a Mexican dinner night, a party, or even just for yourself, look no further than this vegan cashew queso! It’s made with just a few simple ingredients you probably already have on hand and is 100% healthy.

Although it differs from your traditional Mexican queso (excludes the cheese and meat), I promise you won’t even miss the cheese – the cashews and nutritional yeast take the place of it quite nicely! Super quick and easy to make, this queso is perfect for serving with nachos, burrito bowls, tacos, and more!

MAIN INGREDIENTS NEEDED TO MAKE VEGAN CASHEW QUESO

  • Cashews – This dip gets its creaminess from raw cashews. Not only do cashews have a lower fat content than most other nuts, they’re also loaded with iron and magnesium.

  • Nutritional Yeast – This is a deactivated yeast that contains B-complex vitamins and provides a “cheesy” flavor to vegan dishes.

  • Lemon Juice – Juice the lemons yourself for the best flavor, or use bottled if that’s what you have at home.

  • Jalapenos – Bring on the spice!

ADJUST THIS VEGAN CASHEW QUESO RECIPE TO YOUR DIET

  • Dairy: Sub the almond milk for regular milk.

TIPS FOR MAKING VEGAN QUESO

  • To make this easy vegan cashew queso, all you really need is a blender. I recommend soaking your cashews ahead of time if you have a standard blender. However, if you have a high-speed one, you can even skip that for a faster dip.
Vegan Cashew Queso (Gluten-Free)
Pin
Print

Vegan Cashew Queso (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: AppetizersCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

300

kcal
Total time

10

minutes

This vegan cashew queso dip recipe is super quick and easy to make, requiring just 9 ingredients, 5 minutes, and 1 blender. It’s comprised of raw cashews, nutritional yeast, spices, and jalapenos blended to creamy perfection. This queso (along with your choice of crunchy tortilla chips) is a perfect appetizer dish for Mexican night with your friends or fam!

Ingredients

  • 1 cup raw cashews, soaked in hot water for 5-10 minutes

  • ¾ cup almond milk or water

  • 3 tablespoons nutritional yeast

  • 1 tablespoon lemon juice

  • ½ teaspoon cumin

  • ½ teaspoon chili powder

  • 1 teaspoon salt

  • 1 (14 ounce) can fire roasted diced tomatoes, drained

  • 2 tablespoons pickled jalapenos, finely chopped

Directions

  • Soak the raw cashews in boiling hot water for 5-10 minutes, then rinse cashews and add to a blender.
  • Add all other ingredients to the blender except diced tomatoes and pickled jalapenos. Blend mixture until completely smooth.
  • Transfer vegan queso to a small saucepan over medium-low heat then stir in the fire roasted diced tomatoes and pickled jalapenos. Once warm, remove from the heat and serve.

Recipe Video

Notes

  • Storage: This can last up to 5 days in the fridge.
  • Pair this with a spicy margarita to round out this delicious appetizer. (Link below!)

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

OTHER VEGAN MEXICAN DISHES

View Post
By
30 Minutes or Less

Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)

By
Hibachi Rice Recipe

If your only experience with fried rice is Chinese take-out, you’ll love this fresher-tasting, gluten-free version.

One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

What You Need To Make Hibachi Fried Rice

  • Rice – Jasmine, calrose, short-grain rice, and long-grain rice are some of my favs to use when cooking hibachi fried rice. 
  • Vegetables – I’ve used onions, corn and carrots, but you can also add in other veggies of your choice. If all you have is a bag of frozen vegetables, that’ll work just fine!
  • Grated Ginger – Just two teaspoons of fresh grated ginger goes a long way in making this hibachi fried rice. The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer.
  • Soy Sauce & Toasted Sesame Oil – Along with the delicious taste, soy sauce also adds a nice brown color in the recipe.  Although optional, the toasted sesame oil brings tons of nutty flavor to this hibachi fried rice.
  • Avocado oil – When compared to traditional olive oil used in a lot of recipes, avocado oil will perform better when heated to high temperatures.

Adjust This Hibachi Fried Rice Recipe To Your Diet

  • Make it Vegan: Use vegan butter and omit the egg.
  • Make it Grain-Free: Substitute the rice for some cauliflower rice (the dish won’t get as crispy and “fried,” but will still taste delicious!)
  • Make it Paleo: Use cauliflower rice, coconut aminos instead of soy sauce, and avocado oil instead of butter.

Tips For Making Hibachi Fried Rice

  • Use rice you’ve made ahead of time instead of freshly cooked rice. Freshly cooked rice tends to clump together and does not crisp up as easily.
  • For more protein, add some cooked shrimp or cubes of tofu!
  • Consider varying the veggies like snow peas, broccoli florets and chopped zucchini for delicious additions.
Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)
Pin
Print

Hibachi Fried Rice Recipe (Gluten-Free, Dairy-Free, Vegan Option)

3 from 11 votes
Recipe by Samantha Course: Main, SidesCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

One of my favorite parts of hibachi is the fried rice! Whether you want it as a full meal or a side dish, you can’t go wrong with this hibachi fried rice recipe. Made with gluten-free soy sauce, ginger and full of good-for-you vegetables, it is quick and easy to make, and is sure to be a big hit.

Ingredients

  • 2 tablespoons avocado oil

  • ½ onion, chopped

  • 1 cup frozen mixed vegetables

  • 2 teaspoons grated ginger

  • 2 eggs, whisked

  • 2 tablespoons butter, I used non-dairy butter

  • 3 cups cooked rice, cooled

  • 3 tablespoons soy sauce

  • 1 teaspoon toasted sesame oil, optional

Directions

  • Heat avocado oil in a large skillet over medium-high heat, add in onion, frozen vegetables, and ginger – sauté for 2-3 minutes.
  • Move vegetables to the side of the skillet and pour whisked eggs into the center. Scramble eggs in pan until fully cooked, then toss with the veggies.
  • Add in the rice and butter, cook for 5 minutes stirring every 30 seconds.
  • Pour in soy sauce and sesame oil, toss to coat rice in sauce then pack into bowls and serve.

Recipe Video

Notes

  • Serve it with Gluten-Free Dumplings for an Asian-inspired meal.
  • Store it away: divide this recipe into meal prep containers to grab-and-go throughout the week or refrigerate it in one big container to reheat for dinner.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Recipes You’ll Love

View Post
By
30 Minutes or Less

My Favorite Green Smoothie Recipe (Vegan, Gluten-Free)

By
Green Smoothie Recipe

There’s no better way to start your day than with this delicious green smoothie! It’s quick and easy to make (there’s only one step!) and it’s a great way to sneak more veggies in for the day. It’s my favorite breakfast go-to, especially when I have a busy morning ahead of me.

I’m super excited to share my favorite green smoothie recipe with you! Ever since I started drinking this green goodness, I’ve noticed a huge difference in my energy levels. Coffee might give you a caffeine boost, but do you notice you tend to “crash” after a few hours? Yeah, me too. That’s why I opt for healthy shakes most mornings. But you can make this smoothie any time of the day! Great to bring with you to the office for lunch or as a before-dinner snack. If you aren’t a fan of bananas or mangos, you can switch it out for other fruits like pineapples too! It’s completely customizable, and I’ll lay out your options below. Hope you enjoy!

What You Need To Make This Healthy Green Smoothie

Frozen Banana – Frozen bananas are a big ingredient in this shake. They offer the perfect amount of sweetness and incredible texture. You can also substitute this for an extra cup of frozen mangos!

Frozen Mango – Mangos are delightfully sweet and blends perfectly with the bananas in this recipe.

Spinach – Both fresh and frozen spinach will work! Whichever is easier for you to get your hands on, toss it in your green smoothie shake for those extra vitamins and minerals.

Avocado – It’s a great way to add in some healthy fats!

Customize This Green Smoothie Recipe

  • Go banana-less: Substitute an additional cup of frozen mango or one cup of frozen pineapple.

  • Add protein: Use either one scoop of your favorite unflavored or vanilla protein powder, or throw in a few tablespoons of hemp seeds (they’re impressively high in protein!)

  • Substitute Spinach: I get it – not everyone loves this leafy green! If you prefer, you could use chard or kale in its place.

  • Other Healthy Smoothie Add-ins: Consider adding in flax seeds, chia seeds, maca powder, or oats for a different take on my favorite green smoothie!
My Favorite Green Smoothie Recipe (Vegan, Gluten-Free)
Pin
Print

My Favorite Green Smoothie Recipe (Vegan, Gluten-Free)

5 from 2 votes
Recipe by Samantha Course: SnacksCuisine: AmericanDifficulty: Easy
Servings

2

servings
Prep time

1

minute
Total time

1

minute

There’s no better way to start your day then with this delicious green smoothie! It’s quick and easy to make (there’s only one step!) and it’s a great way to sneak more veggies in for the day. It’s my favorite breakfast go-to, especially when I have a busy morning ahead.

Ingredients

  • 1 frozen banana

  • 1 cup frozen mango

  • ½ cup spinach, fresh or frozen

  • 1/4 avocado

  • 1 heaping tablespoon almond or peanut butter

  • 1 scoop protein powder, optional

  • 1 cup water

Directions

  • Place all ingredients in a blender and blend until smooth.

Recipe Video

Notes

  • Spinach: Use either fresh or frozen spinach in this recipe.
  • Sweeten it up: You can add 1 tsp of honey or maple syrup to sweeten it even more or as a replacement for the mango or bananas.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Delicious Healthy Recipes

View Post
By
Dairy-Free

Vegan Eggplant Parmesan (Gluten-Free)

By
holding a baking dish with vegan eggplant parmesan inside

This mouthwatering Vegan Eggplant Parmesan recipe is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!

holding a baking dish with vegan eggplant parmesan inside

Mmm, who doesn’t love a good eggplant parm?! When you’re craving something plant-based and super hearty, this is the perfect meal to cook. This recipe also freezes easily, making it the perfect make-ahead dish. 

What You’ll Need To Make Vegan Eggplant Parmesan

Panko Breadcrumbs – For a gluten-free option, Panko Breadcrumbs are my go-to. Panko crumbs are larger, crispier and lighter, so they coat without “packing” like regular bread crumbs, allowing foods to stay crispier longer. 

Cashews– Made from cashews, my recipe for the vegan-based mozzarella cheese is perfect wherever you would normally use mozzarella. This mozzarella spreads, melts, and has a mild flavor that makes it versatile and omnivore-approved.

Nutritional Yeast– Nutritional yeast has a natural sharp and cheesy flavor, so it’s an ideal substitute for vegan cheese or a perfect addition to any dish to make it a little more decadent.

Adjust This Recipe To Your Diet

Make it Paleo: Substitute the Panko breadcrumbs for 1 cup coconut flour.

Add Cheese: If not vegan or dairy-free, then use regular mozzarella and parmesan cheese in place of the vegan options.

Tips For Making Vegan Eggplant Parmesan

  • Soak the Cashews: Before making the vegan mozzarella, soak the cashews to get them nice and soft. This will ensure the mozzarella blends up super smooth and creamy!

  • Make it in Advance: If you don’t plan on eating this vegan eggplant parmesan recipe right away, no worries! It can be stored in the freezer before baking. Just make sure you put it in the fridge the night before to let it thaw out.

  • Shelf Life / Storage: Tightly seal any leftovers in the original baking dish, or transfer them to an airtight container. Store them in the fridge for up to 3 days, or in the freezer for up to 3 months.
Vegan Eggplant Parmesan Recipe
Print

Vegan Eggplant Parmesan Recipe

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy

This mouthwatering Vegan Eggplant Parmesan is made with delicious vegan mozzarella, breadcrumbs and marinara sauce baked to bubbly perfection. Whip this super easy meal together for friends, family, or when you’re craving something comforting!

Ingredients For eggplant

  • 1 large eggplant, cut into ½-inch thick slices

  • 1 teaspoon salt

  • 1/2 cup non-dairy milk

  • 1/2 cup cassava flour

  • 2 cups Panko breadcrumbs (I used gluten-free)

  • ¼ cup nutritional yeast

  • 1 tablespoon Italian seasoning

  • INGREDIENTS FOR MOZZARELLA

  • ½ cup raw cashews, soaked in boiling water for 15 minutes

  • ½ cup almond milk

  • 3/4 cup water

  • 1 tablespoon lemon juice

  • 1 tablespoon apple cider vinegar

  • ½ teaspoon garlic powder

  • ½ teaspoon salt

  • 4 tablespoons tapioca starch

  • FOR THE DISH

  • 1 (24-ounce) jar marinara sauce

  • ¼ cup vegan parmesan (optional)

Directions

  • Preheat oven to 375° Fahrenheit and line a baking sheet with parchment paper.
  • Lay eggplant slices out on a dish towel and sprinkle with salt, let sit for 10 minutes then pat dry with a paper towel.
  • Mix together non-dairy milk and cassava flour in a bowl, then mix together breadcrumbs, nutritional yeast, and Italian seasoning in a separate bowl.
  • Dunk each eggplant slice into the milk and flour mixture, then coat in the breadcrumb mixture.
  • Transfer coated eggplant to baking sheet and bake for 20 minutes or until golden brown.
  • While eggplant bakes, add all vegan mozzarella ingredients to a blender and blend until smooth.
  • Transfer mozzarella mixture to a small saucepan over medium heat and cook for 5-10 minutes, stirring constantly. Remove from heat once smooth, thick, and stretchy.
  • Spread 1/3 of the marinara sauce into an even layer at the bottom of a 9×13-inch baking dish. Place an even layer of eggplant on top of marinara, then top eggplant with another 1/3 of marinara.
  • Dollop half of vegan mozzarella over the eggplant and marinara, then repeat those layers – remaining eggplant, marinara, and mozzarella.
  • Sprinkle vegan parmesan over top if using, then cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes or until lightly brown and bubbly.

Recipe Video

Notes

  • If you don’t have almond milk, any non-dairy milk (like oatmilk) will work just as well!
  • If you don’t have cassava flour, rice flour or all purpose flour will work in its place.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

More Easy Vegan Meals

View Post
By
30 Minutes or Less

Spicy Cucumber Margaritas

By
two spicy cucumber margaritas with spicy salt rim on the side

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

two spicy cucumber margaritas with spicy salt rim on the side

What You Need To Make Spicy Cucumber Margaritas

Lime Zest – The lime zest in the spicy rim is my very own secret ingredient. It adds a touch of brightness that will have people asking, “what is that?!” Just a teaspoon of fresh lime zest brings these drinks together. They’re ideally salty, sweet, and savory!

Agave – This natural sweetener makes these margaritas that much more healthy. I personally like the taste of agave better than simple syrup. Agave is darker in both color and flavor. Though if you’re looking for an even healthier cocktail – use honey instead!

Cucumber – This crisp, fresh vegetable is 96% water! Therefore, I like to look at this cocktail as a way to hydrate while I dehydrate. Ok ok gigs up. I can’t confidently say these margaritas are actually healthy just because they contain a vegetable. But I can say the cucumber perfectly balances out the spice. There’s just something about the combination of the two that is *chef’s kiss* perfect!

Make It A Mocktail

  • Use 2 ounces of tonic or sparkling water in place of the tequila. Also, use orange juice instead of triple sec for a virgin spicy cucumber margarita!

Tips For Making Spicy Cucumber Margaritas

  • The longer you shake these margaritas, the spicier they’ll be! Tossing the sliced jalapeños in your cocktail shaker will encourage them to release their spicy oils. So the longer they have to release those oils, the spicier your drinks will be.
  • For a skinny margarita, use orange juice instead of triple sec. The use of agave falls under the “skinny” label. Though if you want to make this a true skinny spicy cucumber margarita (wow that’s a mouthful) make sure you use fresh-squeezed orange juice instead of triple sec.
  • If you don’t like a salty rim, use sugar instead! Replace the salt with the same amount of sugar. Enjoy a slightly sweeter, yet still spicy and delicious cocktail.
Spicy Cucumber Margaritas
Print

Spicy Cucumber Margaritas

5 from 1 vote
Recipe by Samantha Russo Course: DrinksCuisine: MexicanDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Total time

5

minutes

These spicy cucumber margaritas are tangy, smoky, and perfectly sweet! This refreshing cocktail features a spicy rim along with fresh muddled cucumbers. Shake together a batch of these healthier homemade margaritas for your next dinner party or summer barbecue!

Ingredients

  • For the spicy rim:

  • 3 tablespoons salt

  • 1 tablespoon chili powder

  • 1 teaspoon lime zest

  • 4 ounces tequila

  • 2 ounces lime juice

  • 1 ounce triple sec, see Notes

  • 1 tablespoon agave, see Notes

  • 1 cup cucumber, sliced

  • 3-4 jalapeño slices

Directions

  • Mix together all spicy rim ingredients together on a small plate. Then run a lime wedge along the rim of both glasses before dipping in the salt mixture. Set glasses aside.
  • Place the tequila, lime juice, triple sec, agave, and cucumber in a cocktail shaker. Muddle together, squashing the cucumbers in the process.
  • Fill the shaker with ice, add in jalapeño slices. Then secure with lid and shake for about 1 minute.
  • Fill both glasses with ice, then pour over ice.

Recipe Video

Notes

  • Triple Sec: For a lower calorie drink, you can sub the triple sec for 1 ounce of fresh-squeezed orange juice instead!
  • Agave: Simple syrup or honey would both work in place of the agave in this recipe.

Did you make this recipe?

Share it and tag @samdoesherbest on Instagram!

Like this recipe?

Follow us @samdoesherbest on Pinterest

Other Fun and Easy Cocktail Recipes

View Post
By