Cheez-y Nut Free Shirataki Fettuccini

This delicious vegan cheez sauce takes only minutes and 5 ingredients to prepare! Swap shirataki fettuccine for the real thing, and you’ve got a starch-free and virtually carb-free paleo crowd-pleaser of a meal.
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Not Your Mother’s Coleslaw

Inspired by the currently-trendy Dole chopped salad kits, this dairy+egg free coleslaw eschews the sugar-laden and oft-dairy-based dressing packet. A while back, I came across two of these salad kits at a remarkable discount. Though I don’t think I’ve made a salad from a store-bought “kit” since 1999, at $1 for both I had little to lose (and inspiration to gain). Continue reading

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Kale, Mushroom & Green Pea Quiche

I envisioned this quiche recipe and decided to give it a shot, despite the fact that I’ve never made quiche before.

For a totally improvised creation, I’m impressed. The flavors are definitely on point (cashews + nutritional yeast make a cheez so close to the real thing I’ve yet to meet a cheese aficionado that doesn’t agree, and black salt give it that sulfur-esque flavor that brings authenticity to vegan “egg” dishes). Continue reading

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Shredable, Grateable, Meltable Vegan Parmesan

This vegan paleo parmesan can be grated, shredded, sliced, and melted. This is a recipe I created years ago and published on my former WordPress.com blog, but never published on Paleoveganista.com until now. It’s really great, and so similar to the “real thing” that I have to pinch myself every time I doubt it’s vegan. Continue reading

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Asian-Fusion Spicy Cauliflower “Wings”

This is a lower fat version of Gohbi Szechuan–the traditional Indo-Chinese dish featuring cauliflower–usually deep-fried but not in this case. Continue reading

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Roasted Asparagus Bisque + Cauliflower-Coconut Croutons

This Roasted Asparagus Soup with Paleo Croutons is very low in carbohydrates, and contains a lesser amount of fat per gram than most blended soups. I’ve focused a lot on coconut milk-blended soups this winter, the both of which contained a much higher quantity of the aforementioned high-fat ingredient than this one. Continue reading

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Thai Chili Green Pea Hummus

thai-chili-green-pea-hummus

I decided to name this recipe Thai Chili Green Pea Hummus, since Sambal Olek chili paste (the kind with the drawing of a rooster on the gold-tinted label with the green cap) is the inspiration behind it. To give it a more notably Thai flavor I added Thai basil and ginger root along with the garlic. I did not have access to fresh lemongrass, but lemongrass is an ingredient in the green curry paste, so… Continue reading

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Cauliflower-Cashew Creamed Spinach + Roasted Tomatoes

Cauliflower cashew creamed spinach

Creamed spinach is one of those recipes that seems mutually exclusive with vegan or paleo, perhaps first made popular by Julia Child’s Mastering the Art of French Cooking. Now a steakhouse staple across the United States, creamed spinach is traditionally made with heavy cream and butter. This significantly lighter version does utilize a relatively high-fat ingredient [cashews] but the bulk of the “cream” is a virtually fat-free vegetable [cauliflower]. Continue reading

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Beet & Red Cabbage Sauerkraut

beet and red cabbage kraut

Beet & Red Cabbage Sauerkraut especially when paired with avocado is a food often touted in the same respect as cheese *both have probiotic qualities—and since the advent of the raw vegan sauerkraut phoenomenon—both have a veil surrounding them regarding the fallacy of their difficult-to-make-yourself psychological red tape [we think we can’t make it ourselves, or aren’t supposed to]. Continue reading

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