fitvillains:

This has to be one of my favorite recipes from the Insanity Asylum eating plan. I’m about halfway through, and while I’m not following the meal plan to the letter, they do have great recipes that both fuel & nourish my very sore (and increasingly ripped) body!

Easy, peasy, non-cheesy…

nomnomnom an alfredo w/out silk? def trying to make this!

luxhippie:

I have a funny story about Alfredo, well actually its not so much a story but a few sentences….one of my good friends was telling me how much he enjoyed Alfredo sauce. He happens to live in Spain and I guess they don’t sell pre-made Alfredo sauce in the grocery store there. So when he came to the U.S. and found that you could buy it already canned and ready to heat and pour on pasta, he was so excited! When he called up his mom in Spain to tell her about his discovery she says “oh yes, I know of Alfredo sauce, Alfredo made it for me and your father when we went to Italy.”…..Apparently waaaay back when, his parents had vacationed to Italy and ate in Alfredo’s Restaurant….yes, the one and only. Talk about getting one-up’ed ;-)

Anyway, you have no excuse not to try this sauce, It literally only takes about 5 minutes to make and it tastes awesome. In fact, you wont even know it’s not the real thing, but your arteries will know and thank you.

Ingredients:

4 tablespoons vegan butter (I use earth balance, but margarine will do if that’s what you have)

4 cloves garlic, minced

1 teaspoon salt

½ cup soy or almond milk

1/3 cup raw cashews

Directions

1. In a food processor, grind the cashews into a sand-like consistency, be sure not to grind them too long or they will turn to cashew butter.

2. In a large saucepan over medium heat, add butter, garlic and salt.

Once the butter is melted, add the soy milk and cashews and heat until the sauce is the desired consistency; anywhere from 1 to 3 minutes. If you want a thicker sauce, heat longer. If the sauce gets too thick, you can always add more soy milk.

3. Adjust salt to taste.

4. Add to you favorite pasta and enjoy!

Prep time 5 minutes, cook time 3 minutes

© luxhippie

I haven’t had good vegan sweet & sour yet… maybe the trick is making your own?

veganandsara:

Sweet and Sour Seitan and Vegetables

Serves: 4

• 1 1/2 tablespoons olive oil
• 1 medium onion, chopped
• 2 medium broccoli crowns, cut into bite-sized pieces
• 2 medium red bell peppers, cut into 1-inch dice
• 1 medium zucchini, halved lengthwise, and cut into 1/2-inch chunks
• 2 medium tomatoes, diced
• One 20-ounce can pineapple chunks in unsweetened juice,
  drained, juice reserved
• 1 pound seitan or Homemade Seitan, cut into strips

Sauce:

• Reserved pineapple juice
• 2 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice vinegar or white wine vinegar
• 2 tablespoons agave nectar or maple syrup
• 2 tablespoons cornstarch

Heat the oil in a stir-fry pan or wok. Add the onion and sauté over medium-high heat, covered, until limp, about 3 to 4 minutes. Add the bell peppers and zucchini and sauté, covered, another 5 minutes, stirring occasionally. Stir in the tomatoes, pineapple chunks, and seitan.

Combine the ingredients for the sauce in a small bowl and stir until the cornstarch has dissolved. Pour the sauce into the skillet, bring it to a simmer, and cook at a steady simmer for another 5 minutes. Taste, and if needed, adjust the sweet-sour balance with more agave and/or vinegar.

Serve at once over noodles or rice, topping each serving with a small amount of peanuts or cashews, if desired.

Quick, easy, recipe? Sold!!

boneliness:

Low Cal Black Bean Burgers

 

Ingredients

1 can black beans (rinsed)
1 large egg
1/4 cup plain bread crumbs
1 clove garlic (minced)
1tsp chili powder
salt, pepper, and cayenne to taste

Directions

1. mash beans in a large bowl.
2.mix in chopped garlic, spices, and egg
3 stir in bread crumbs
4. shape into 5 patties, you can refrigerate them if they are not very firm (up to one day ahead)
5. either bake or cook in a skillet until hot 

really great with butternut squash fries and salad 

Number of Servings: 5

• Amount Per Serving
• Calories: 73.1

• Total Fat: 1.5 g
• Cholesterol: 42.5 mg
• Sodium: 236.2 mg
• Total Carbs: 11.8 g
• Dietary Fiber: 2.7 g
• Protein: 4.8 g

thepoorvegan:

pesto is so perfect for summer! it is such a quick and easy meal! i used basil from my garden (yay!!) and prepared the pesto while the pasta was cooking. 

ingredients:

1 bunch spinach, washed

1/2 c basil, loosely packed

1/4 c oil

1/3 c nutritional yeast

small handful nuts ( i used raw almonds)

2 cloves garlic, peeled

a few good shake salt & pepper

1. combine all ingredients in a food processor. pulse until desired texture is reached. i like mine somewhere between chunky and smooth.

serve over whole wheat pasta or as a dip or spread!