Vegan Parfait

This almost doesn't qualify as a recipe. Something creamy, something crunchy and something fruity layered beautifully in a clear vessel of your choice. And there you have it...a parfait!

Vegan Parfait

Makes: 2 parfaits (a larger glass will require more ingredients)

1 cup sweet cashew cream, prepared or vegan yogurt
1 cup fruit, chopped
1 ¼ cup granola, nuts or crushed vegan cookies

1. Layer ingredients in each glass in this order:

• ¼ cup cream

• ½ cup granola

• ¼ cup fruit

• ¼ cup cream

• 2 tablespoons granola

• ¼ cup fruit

Sweet Cashew Cream

Makes: 1 cup

1 cup cashews
¼ cup plus 2 tablespoons non-dairy milk
3 tablespoons maple syrup
2 teaspoons vanilla extract
⅛ teaspoon salt

1. In a saucepan over high heat, bring the cashews and enough water to cover them to a boil; boil for 7 minutes.

2. Drain and rinse the cashews.

3. Pour milk, maple syrup, vanilla extract and salt into a blender.

4. Pour in the cashews and blend until completely smooth. This could take 3-5 minutes depending on your blender.

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

---

Raw Marinara Sauce

When I asked my YouTube viewers how they enjoyed their spiralized zucchini, the one answer that intrigued me the most was Raw Marinara Sauce. After testing and tweaking I came up with this surprisingly flavorful sauce. I tried to eat it cold like the raw foodies do, I really did, but it wasn't much fun... So, I heated it just enough to knock the chill off and loved it.

Raw Marinara Sauce

Makes: 2 cups

Adapted from Gena Hamshaw's and The Rawtarian's recipes

1 ½ cups chopped tomatoes on the vine (about 2 tomatoes)
¾ cup sun-dried tomatoes, chopped*
¾ cup chopped red bell pepper
2 tablespoons balsamic vinegar
2 tablespoons olive oil
½ tablespoon dried basil
1 teaspoon agave nectar
½ teaspoon minced garlic
¼ teaspoon dried oregano
⅛ teaspoon dried thyme
⅛ teaspoon sea salt
⅛ teaspoon black pepper

1. Pour all of the ingredients into a blender.

2. Pulse the blender to slowly chop the vegetables, then turn it on high and blend until the sauce is smooth.

---

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

If you follow me on Instagram, you've seen this dish recently! Here's what I've been throwing together several nights of the week.

Here are links to the 2 products I show in the video:

• Veggetti Spiral Vegetable Cutter (this is cheaper on Amazon that it was in Walmart)

• Kuhn Rikon Julienne Peeler with Blade Protector, Stainless Steel Handle

Pasta with Spiralized Zucchini and Carrots and Peanut Sauce

Single Serving

Serves 1

2 tablespoons peanut butter
1 tablespoon warm water (this is different from the video)
½ tablespoon soy sauce
½ tablespoon rice wine vinegar
½ tablespoon agave nectar or maple syrup
1 teaspoon canola oil (sesame is a great option too)
1 teaspoon Sriracha sauce (optional)
1 cup pasta (spaghetti, thin spaghetti, fettuccine works best), cooked
1 cup julienned or spiralized zucchini
½ cup julienned or shredded carrots

1. In a small bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.

2. Heat a small saucepan over medium heat.

3. Add the sauce and the pasta. Stir for about 2 minutes, until the pasta is warmed through.

4. Mix in the zucchini and carrots and stir for 30 seconds, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

Multiple Servings

Serves 4

1/2 cup peanut butter
1/4 cup warm water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons agave nectar or maple syrup
2 teaspoons canola oil (sesame is a great option too)
2 teaspoons Sriracha sauce (optional)
4 cups pasta (spaghetti, thin spaghetti, fettuccine works best), cooked
4 cups julienned or spiralized zucchini
2 cups julienned or shredded carrots

1. In a medium bowl or jar with high sides, mix together the water, peanut butter, soy sauce, vinegar, agave nectar, oil and Sriracha (if using). It doesn't have to be perfectly blended.

2. Heat a medium saucepan over medium heat.

3. Add the sauce and the pasta. Stir for about 3 minutes, until the pasta is warmed through.

4. Mix in the zucchini and carrots and stir for 1 minute, just long enough to warm the vegetables slightly, not long enough to cook them. You want them to retain their crunch.

---

Barbecue Tofu

This is a simple recipe perfect for someone who wants to try tofu for the first time. Don't forget to press your tofu! It makes a big difference :)

Barbecue Tofu

Serves 4-6

2 blocks of extra firm tofu, pressed
1 bottle vegan barbecue sauce (you’ll use about half)

1. Preheat the oven to 350 degrees.

2. Slice each block of tofu into slices no thicker than ½ inch.

3. Heat a non-stick pan over medium heat without oil and dry fry the slices of tofu, 5 minutes on each side.

4. Line a baking sheet with foil or parchment paper.

5. Pour a thin layer of barbecue sauce on the baking sheet.

6. Lay the tofu on the baking sheet and pour or brush barbecue sauce over each piece.

7. Bake for 30 minutes, turning once and basting with barbecue sauce halfway through - after 15 minutes.

How to Press Tofu without a Tofu Press

---

Rice Salad

Rice Salad

This is another quick recipe that won't heat up your kitchen too much this summer. The combination of the lime, mango and jalapeño will make your taste buds sing!

Rice
1 ¼ cup water
1 cup long grain rice
½ teaspoon salt

Dressing
¼ cup rice wine vinegar
Finely grated zest and juice of 1 medium lime (2 tablespoons)
2 tablespoons olive oil
2 teaspoons agave nectar
½ teaspoon salt
⅛ teaspoon ground pepper

Salad
1, 15 ounce can black beans, rinsed and drained
1 cup diced mango
1 cup diced red bell pepper (about 1 pepper)
1 cup diced cucumber (about 1 cucumber)
1 tablespoon diced jalapeno

1. Pour cup water, rice and ½ teaspoon salt in a saucepan.

2. Swirl pan, don’t stir and bring to a boil.

3. Cover, reduce the heat and simmer for 18 minutes.

4. While the rice is cooking, make the dressing. 

5. Whisk the rice wine vinegar, lime juice and zest, the olive oil, agave nectar, salt and pepper in a large bowl. 

6. When the rice is done, remove it from heat, keep it covered and let sit it for 5 minutes.

7. Pour the rice, black beans, mango, cucumber, jalapeno in the bowl and stir well. 
    

Did you make this recipe? Show me! Tag @vegancookingwithlove on Instagram.

---