“CASHEW” SEE I AM “NUTS” BOUT CHEESE?

This cheesy sauce right here is a winner! When I realized that cheese = dairy and dairy = animal product, I low key died a little bit on the inside. I am a HUGE cheese lover…I mean my puns are cheesy for a reason and I plan to keep it that way;) haha Anyways, I came across this cashew cheese sauce on pinterest and revised it to fit my own liking.

Cashews are one of my favorite nuts that I CAN eat! I recently found out that I have an almond sensitivity and just when I thought my joy was over…I learned that cashews contain antioxidants and nutrients as well (vitamins E, K, and B6 and minerals like copper, phosphorus, zinc, magnesium, iron, and selenium). Cashews really do the body good BUT just like any food, balance and portion control is key. One cup of cashews equates to 70% fat, 19% carbs, 11% protein; so yes cashews embrace their curves and may even create them if you eat too many.  HOWEVER, most of that fat is monosaturated; the healthy kind that is good for your ❤ This sauce tastes great over pasta, vegetables, and you can even spread it on pizza or sandwiches.

The lighting in these pics are terrible…sorry! haha we need better lighting in our kitchen.

 

Ingredients:

• 2.5 cups of raw cashews
• 1 cup of non-dairy milk (I use hemp)
• ¼ cup of nutritional yeast
  • (what is this? find out below!)
• 1 T minced garlic
• 1 tsp dried basil
• 1 tsp paprika
• 1-2 tsp of liquid smoke
• 1/2 tsp of lemon juice
• 1 pinch salt/pepper

Directions:

• Soak raw cashews in water overnight in the fridge.
• When ready to use, drain the water using a strainer.
• Put all ingredients above into food processor and blend until smooth. EASY HUH!?

Soooo WTH IS NUTRITIONAL YEAST? Sounds weird huh?

Nutritional Yeast is a deactivated yeast packed full of protein and nutrients. No joke! In just 1 tablespoon there is:

• 3 grams of protein
• 180% Daily Value B1 (Thiamine)
• 160% Daily Value B2 (Riboflavin)
• 70% Daily Value B3 (Niacin)
• 140% Daily Value B6 (Pyridoxine)
• 40% Daily Value Folic Acid
• 40% Daily Value B12

The process of yeast deactivation gives nutritional yeast its magic to make anything it touches, taste like cheese. It’s like the Midas touch, but BETTER of course. The warm, nutty flavor makes this sauce pure fire. 🙂

I serve this nutty and cheesy cashew sauce over pasta with veggies.
Sprinkle some fresh basil to top and enjoy!

❤ Divina

 

Got mush-room? I DO!

I have so mush-room in my heart/belly for these delicious fungi! AND I HOPE you do too! Mushrooms are packed with protein, B vitamins, and essential minerals (iron, zinc, copper). This recipe calls for only a couple ingredients, woot woot!

Fungi-s (“fun-guys”) really make cooking plant-based easy.

Ingredients:

• 1 package (8oz) of whole Crimini Mushrooms
• ~2-3 T Olive Oil
• ~2 tsp per mushroom Artichoke spread (without cheese: I use the brand Cucina & Amor
• ~2 tsp per mushroom Cashew Cheese (I use Treeline Soft French-Style Cheese: Garlic and herb is bomb! Pic below on the right)
• Pinch Salt/Pepper
• An herb of choice: I like dried rosemary or basil
• Chives (I like to call the sprinkles of savory food) for taste and décor
• Parchment paper
• Baking sheet

  (Brands I use for the filling)

  

  

Directions:

• Preheat oven to 400 degrees
• Cover baking sheet with parchment paper
• Remove stems from mushrooms
• Put mushrooms in bowl and add olive oil, salt/pepper, and herbs and lightly mix to ensure each mushroom is evenly covered (add more oil if desired; just don’t drown those fun guys!)
• Place mushrooms (hole side up) evenly on baking sheet
• Fill each mushroom with the cashew cheese and artichoke spread (~2tsp of each per mushroom; depends on how big your crimini mushrooms are)
• Bake for 15 min; You know they are done when golden brown on top
• Sprinkle those chives on and do a little dance
• MAKE SURE TO LET THESE LITTLE FUNGI COOL OFF; no one likes a burnt tongue

ENJOY!

❤ Divina

WATCH THESE FUNGI-s transform!

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“Romaine Calm and Carrot On” Lunchbox Sandwich

Plant-based sandwiches can be quite tasty ya’ll! Since the boyfriend is also on this plant-based journey with me, I created a hearty sandwich for him to take in his lunch to work. It is loaded with veggies and so much love! The best thing about this recipe is how SIMPLE IT IS. We meal prep the fillings on the weekends to make it easy to build sandwiches during the week.

The key to making a legit plant-based sandwich:

–>Cut your vegetables thin; texture and crunch is a must! Plus if you don’t do this…you’ll end up with a THICK sandwich that won’t fit in your mouth…not cool.

–> Layer your fillings appropriately. This ensures they will “romaine” stacked. 😉

–> Wrap your sandwich in parchment paper; it deserves some TLC! Once wrapped, cut it in half to make sure it all stays together because no one wants a sad sandwich that falls apart when you bite into it….am I right? 🙂

Ingredients:

• 2 pieces of Dave’s killer bread OR GF/dairy-free/egg-free bread
• 4-5 strips of crispy T-acon [Bacon+Tempeh= T-acon] (recipe here)
  +note: you can also buy bacon tempeh (pre-flavored) at Safeway, Fredmeyer, or Wholefoods
• 1 slice of Daiya cheddar cheese (SOOO AMAZINGLY good)
• 3-4 slices of red pepper
• 2 slices of tomatoes
• Sprinkle of black pepper
• 3-4 slices of cucumber
• 2 slices of red onion
• 1 handful of peeled (sliced incredibly thin using a peeler) carrots
• 1 romaine leaf (cut/folded into 2)
• 1 small handful of Spinach
• 2 T of Annie’s Lite Goddess dressing (OMGSH I LOVE THIS!)
• Sprinkle of rosemary or dried basil… your choice

Directions:
In a separate bowl mix Annie’s Lite Goddess dressing, herbs of your choice (I like basil) and spinach together. Put aside.

I layer my sandwich fillings on the slice of bread in this order:

1. Cheese
2. T-acon strips
3. Red pepper
4. Tomatoes
5. Sprinkle black pepper on tomato
6. Cucumber
7. Red Onion
   +note steps 3-7 can really be in any order you want. Sometimes I put the cucumbers on after the t-acon. BE CREATIVE…PUT SOME personal ❤ into it.
8. Carrots
9. Place herb spinach dressing mix between the 2 pieces of romaine
10. Add Romaine: Make sure the spinach dressing mix is sandwiched between those 2 pieces of romaine
11. Top off with that last slice of bread

I HIGHLY RECOMMEND WRAPPING IT in parchment paper and cutting down the middle with a serrated knife. Just do it. It looks pretty 😀

Gluten-free/ soy-free/ dairy-free bread

Dave’s Killer Bread

I hope this sandwich helps you romaine calm and carrot on at work. 🙂 Also, feel free to add/sub in other fillings you may like such as: avocado, sprouts, kale….etc.

❤ Divina

 

“T-acon” away bacon

Prepare to be “T-ACON” away bacon…haha I promise you fried tempeh is just as good as bacon and this is coming from a former bacon lover.

Soy what is Tempeh? 
Tempeh is made from fermented soy beans and it is amazing! Tempeh is high in protein (~100 grams of tempeh = 18g of protein) and contains b-vitamins B5, B6, B3 and B2. It is an awesome post-workout go-to because those b-vitamins can help promote muscle recovery. Click here to find out more about the benefits of tempeh.

My favorite brands of tempeh are organic, gluten-free, and non-gmo. Mostly all grocery stores carry it.

Temeph is perfect for putting on sandwiches, pasta, salads, stir-fry, pizza, tacos….basically anything you’d put bacon on. It gives any dish a nice crisp texture.

Ingredients:

• 1 pckg. of tempeh
• 1-2 tsp of liquid smoke
• 1 T of garlic powder
• 1 tsp of paprika
• Pinch of salt/pepper
• 2 T of olive oil

Directions:
Cut tempeh into long strips about 1/4 inch thick (I usually yield 12 pcs per package)
In a large bowl mix liquid smoke, garlic powder, paprika, and salt/pepper
Dip each piece of tempeh into this until it is evenly coated
+Sometimes the tempeh is fragile….so be careful when coating it.
Pour olive oil in frying pan and turn on medium heat
Once heated add temeph strips to frying pan and cook on each side until golden brown (2-3 min/side)
Remove from oil and place onto paper towel to cool/dry.

Before cooked (coated in seasoning)

Cook until golden brown

Ready to be t-acon away?! 😉

 

❤ Divina

 

 

 

A-MAIZ’N Cornbread

I don’t know about you but I LOVE, LOVE, LOVE me some cornbread. It goes so well with some chili (click here for my “feelin’ chili right about now” recipe). I was pleased with how this turned out. I doctored up a pre-made cornbread mix and I mean to be corny by saying it was quite A-MAIZ’N.

Serves ~4-5

Ingredients:

• 9×9 inch pan (8×8 will work too)
• 1 T of vegan butter to grease pan
• Bob’s redmill gluten-free cornbread mix
• 1.5 c of almond milk
• 1 T vanilla
• 1 flaxseed egg
  • (in a separate bowl: mix 1 T of flaxseed and 3 T of water: wait until it becomes thick and gelatinous)
• 1/4 c of apple sauce
• 1/2 c of earth balance butter (vegan)
• 1-2 T honey for topping

Directions:

• Preheat oven to 375 degrees
• Grease pan with 1 T of butter
• Mix together Bob’s gf corn bread flour, milk, butter, vanilla (about 30 seconds on medium speed using a kitchen aid)
• Then add flaxseed egg and apple sauce
• Mix for another 30 seconds on medium speed.
• Bake for 25 minutes: check center using a toothpick (it should come out clean) to ensure it is done!
• Pour honey on top and spread evenly across

I HIGHLY RECOMMEND pairing it with some CHILI 🙂

 

Feelin’ Chili right about now

Fall is right around the corner! It’s already football season and the crisp morning  air is makin’ me feel “chili”…Sooo with inspiration from Pinterest I made some plant-based chili.

OBVIOUSLY….you can’t eat chili without some cornbread. Get recipe here! It is gluten-free too! Woot Woot!

Serves ~4

Ingredients:

• 2 T olive oil
• ½ yellow onion (chopped)
• 1/2 red onion (chopped)
• 1 T finely chopped garlic or 2 heaping cloves (finely chooped)
• ½ package of sliced baby bella mushrooms
• ½ red tomato (chopped)
• 1 15 oz can of black beans
• 1 15 oz can of kidney beans
• Tofu Crumbles (see recipe below)
• 1 28 oz can of crushed tomatoes
• 1 c of vegetable broth
• 1 c of cooked quinoa
• 1 T coconut sugar
• 2 T chili powder
• 1 tsp paprika
• ½ t cayenne
• 1 pinch salt/pepper
• Toppings: 1 tspTofutti cream cheese & a sprinkle of chives

Directions:
Pour olive oil into pot and use medium heat. Once heated, add onions (enjoy that nice sizzling sound). When the onions are translucent, add garlic. Then toss in mushrooms, fresh tomatoes and sauté until light golden brown.

Add beans, and crushed tomatoes. Pour in vegetable broth and stir in spices and coconut sugar. Bring to a simmer and put on low for 10-15 min. Then add in cooked quinoa and tofu crumbles. Simmer on low for another 5-10 min, add some salt/pepper to taste and BOOOOM…!

When serving, I recommend topping chili with a teaspoon of Tofutti cream cheese and of course a sprinkle of chives 🙂

Tofu Crumble:

• Preheat oven to 400 degrees
• Half a package of extra firm tofu
• 1 T of soy sauce
• 1 T of Nutritional Yeast
• 1 T of garlic powder
• 1 T olive oil
• Pinch black pepper
• Baking sheet covered with parchment paper

Directions for tofu crumble: 
+Drain Tofu and pat dry with paper towel
+Crumble Tofu by using fingers to cut through block
(The tofu should resemble feta cheese)
+Put crumbled tofu in a bowl with nutritional yeast, soy sauce, garlic powder, and olive oil
+Cover bowl and shake shake shake….shake shake shake…shake that tofu
+Spread that seasoned crumbled tofu on a baking sheet
+Bake for 15-20min until golden brown

I based this recipe off of https://itdoesnttastelikechicken.com/the-best-vegan-chili-ever/

hello & welome to Fresh Off D I~V I N E

My name is Divina and I am a newbie to this plant-based lifestyle. Over the past couple months, I slowly transitioned to a plant-based diet; taking out different animal products each month. After my 26^th birthday (~3 weeks ago) I finally made a commitment to stop eating animal products.

(Pic taken on my 26th birthday)

MY MISSION
Is to create and share fresh plant-based recipes that bring happiness to my taste buds (and hopefully to yours!). I hope to show you that plant-based foods can make simple, tasty, fun, and a kale of a meal (FYI: I LOVE PUNS). And maybe, just maybe, my journey of cultivating a plant-based way of life will encourage others to put some more plants on their plates.

SO WHY DID I DECIDE TO EAT ONLY PLANTS/BE VEGAN/GET ALL HIPPIE ON YOU?
I am sure you are wondering, “Does my decision have anything to do with that notorious Netflix documentary, What the Health?” Well, YES haha I am one of those people who was influenced by its content, but to further educate myself I explored other sources as well. I watched Earthlings, Cowspiracy, and read John Robbins, “Diet for a New America.” I also read a few health studies from respected research journals. What resonated with me the most was the detrimental impact livestock has on our environment and their suffering on factory farms. Therefore, I am giving this plant-based lifestyle a genuine and committed try.

POTENTIAL CHALLENGES
Before I made myself aware of the benefits of plant-based foods, I was ALL ABOUT THAT MEAT. It was the heart of most my meals. Being an athlete who loves to lift, hike, and do yoga, I was under the impression I NEEDED animal protein to be strong and recover…BUT I am now realizing it isn’t necessary for me. There are many protein-packed plant-based foods out there!

To be COMPLETELY honest, my taste buds may at times miss that crispy bacon, chicken adobo, Korean BBQ, creamy alfredo, and medium rare fillet mignon (as you can tell these are…oops! I mean were..lol some of my favorite foods) BUT I can truthfully say that my compassion and awareness to be an advocate for my health and the environment will always outweigh these cravings.

I am cognizant that this new way of living will be difficult at times. It requires planning ahead, meal-prepping, and choosing healthy options when eating out. On a social level, I might be stigmatized as being difficult…I may have to make sure to eat before going somewhere I know will not have options. Luckily, the boyfriend is also committed to eating plant-based with me, so I am not completely alone in this new way of eating.

With my family, I already am being asked/told… “How come you’re not eating meat?”  “Wait, you don’t eat eggs?” “Where do you get your protein?” “Don’t get all pissy when your hair starts falling out” (classic quote from mom) “You’re going to get sick!” (also classic quote from mom)

MY family LOVES meat. My dad is Filipino and meat is a staple in our cultural cuisine….and my mom  was raised on a farm milking cows and feeding chickens. Hence, I was raised heavily on meat, cheese, and other animal-products. When the holidays come rolling by….dang, I know that it’s going to be tough (for those of you who know me, ya’ll know my MOM IS AN AMAZING COOK/BAKER). BUT I am determined to maintain this new way of life and what better way to stay accountable than starting a blog?

The recipes I share may be some I find on Pinterest that I put my own creativity, love, and heart into. I am excited to share some “fresh off d i ~ v i n e” plant-based recipes, my experiences, and the benefits of plant-based eating with you all!

PLEASE NOTE:
I do not have anything against people who do consume animal products. The recipes I share here do not discriminate. In fact, I hope this blog attracts people of all dietary backgrounds to try these plant-based dishes out! To each their own; no judgment here. 🙂

❤ Divina