Vegan Potato Salad

This Vegan Potato Salad tastes just like the classic you remember!

It's that good y'all.

Bring this potato salad to your next backyard picnic, family get-together, or camping trip!

It's absolutely perfect for any occasion.

And everyone will LOVE you for it!

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- VEGAN POTATO SALAD - 

(makes a shit ton)

Ingredients:

- 10 medium yukon gold potatoes, cut into 1 inch cubes

- 1/2 small red onion, diced

- 1 red bell pepper, diced

- 1/2 - 3/4 c. celery, diced

- 1 1/2 cups vegan mayo

- 2 tbsp. white wine vinegar

- 1 tbsp. mustard (I used dijon)

- 1 tbsp. organic sugar (optional)

- 1 tsp. garlic powder

- 1/2 tsp. onion powder

- 1/3 c. dill pickle relish

- 1 1/2 tsp. dried dill (use less if you want it less dill-y)

- 1 tsp. dried parsley

- 1/2 tsp. turmeric

- 2 - 3 tbsp. nooch (aka nutritional yeast)

- 1/2 tsp. salt, to taste

- 1/8 tsp. black pepper

Directions:

1. In medium-sized mixing bowl mix together the vegan mayo, vinegar, mustard, sugar, garlic powder, onion powder, relish, dried dill, dried parsley, turmeric, nooch, salt and pepper and let it sit in the fridge while you prepare the rest of the ingredients. 

2. Boil the cubed potatoes for 10-15 minutes - until they're soft, not mushy. 

3. While the taters are boiling, dice up the onion, red bell pepper, and celery. 

4. Once the potatoes are done, drain and rinse them with cold water to stop the cooking process and cool down the potatoes for your salad. 

5. Once the potatoes are cool to the touch, add them to a large mixing bowl with the diced veggies and the dressing and mix well. 

6. Adjust seasonings to taste. 

7. Pop the finished potato salad into the fridge and let it sit for at least 2 hours (overnight is best). 

8. Before serving, sprinkle the top with a little smoked paprika for style. Enjoy! 

Seriously. Make this stuff ASAP. 

You. Will. Love. It. 

xo Kristen

Chocolate Pumpkin Pie

This decadent pie is PERFECT for the holidays!

It's SUPER easy, totally vegan, and it will blow your friends and family away!

If you've never had the chocolate pumpkin combo before then you're definitely missing out. It's SO good y'all. 

This pie is creamy, chocolatey, pumpkin-y, and just oh-so-good. 

You're gonna wanna make this.

#trust

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- Chocolate Pumpkin Pie -

Ingredients:

- 1 can (14 oz.) organic pumpkin pie mix
- 2 tbsp. unrefined sugar
- 2 tsp. cornstarch (or arrowroot powder)
- 1/8 tsp. salt
- 1 1/2 cups non-dairy chocolate chips
- 1 vegan crust (homemade or store-bought)

Directions:

1. Preheat your oven to 425 F degrees.  

2. Either in a double boiler, or in a glass bowl over simmering (not boiling) water, melt 1 1/4 cups chocolate chips.  

3. While that’s all happening on the stove, in a food processor, add the pumpkin pie mix, sugar, cornstarch, and salt. Puree until very smooth. Make sure to scrape down the sides as needed.  

4. Once the chocolate is melted, add that to your food processor and puree with the pumpkin pie mixture until smooth and creamy.  

5. Pour the pie filling into the crust, jiggle it around a little to make sure it’s evenly distributed and sprinkle on the other 1/4 cup of chocolate chips.  

6. Bake for 15 minutes, then reduce the heat to 350 degrees and bake for another 35 minutes until the pie is set.  The middle may still be a bit soft, but no worries, it’ll set as it cools.  

7. Remove from the oven and set the pie on a cooling rack, or in the window to make all of the neighbors jealous. Let the pie cool completely before snarfing the whole thing down.  Enjoy!

If you make this DELISH pie for the holidays, I hope you absolutely LOVE IT. 

It's definitely my favorite holiday treat. 

Happy pie making!

xo Kristen

Easy Vegan Mayo

This Easy Vegan Mayo is a perfect substitute for regular mayo in any recipe!

It's even oil-free and 100% raw too!

Add this recipe to your list of vegan staples for sure!

You'll love the shit out of it.

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- EASY VEGAN MAYO -

Ingredients:

- 1/2 c. raw cashews (soaked for at least 2 hours)
- 1/2 c. raw hemp seeds (soaked for at least 2 hours)
- 1/2 - 3/4 c. water, as needed
- 2 tbsp. lemon juice
- 2 tbsp. white vinegar
- 1 clove garlic, optional
- 1/2 tsp. ground mustard
- 1/4 - 1/2 tsp. salt, to taste

Directions:

1. Drain and rinse the soaked cashews and hemp seeds and add them into a blender with the rest of the ingredients.

2. Blend away until everything is super smooth and creamy, scraping down the sides, and adding more water as necessary.

3. Adjust any of the flavors to taste and enjoy this stuff however you would regular mayo!

NOTE: If you'd like a SUPER creamy mayo then use 1 cup of cashews instead of half cashews half hemp seeds. I really enjoy the flavor the hemp seeds give to the mayo, but it's definitely not as silky, creamy that way. Just a heads up!

NOTE: This mayo will last for about 5-7 days in the fridge. 

Enjoy! 

xo Kristen

Easy Oil-Free Hummus

Oil-Free Hummus is the best kind of hummus!

I usually always have a batch of this stuff on hand for dipping veggies in, slathering on sandwiches and wraps, and making quick and easy dressings for salads and bowls.

I love this hummus too much, you guys.

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- OIL-FREE HUMMUS -

Ingredients:

- 2 c. cooked garbanzo beans (or two 15 oz. cans)
- 1/2 - 3/4 c. warm water
- 2 tbsp. tahini
- 2 - 3 cloves of garlic
- juice of 1 lemon
- 1/4 tsp. cumin (optional)
- 1/2 tsp. salt (add more to taste if needed)
- 1/4 tsp. pepper
- squirt of your favorite hot sauce (optional)

Directions:

1. Place all of the ingredients into a food processor and blend until super smooth and creamy, scraping down the sides as necessary.
2. Add more salt and hot sauce to taste if needed.
3. Garnish with cooked garbanzo beans and a little smoked paprika if you're trying to be all fancy about it. Enjoy!

xo Kristen

Instant Pot Garbanzo Beans

It's so easy to cook garbanzo beans (aka chickpeas) in the Instant Pot.

You don't even have to soak the beans first!

And it takes less than an hour.

It's pretty much the best thing ever. 

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- INSTANT POT GARBANZO BEANS -

(makes around 2 cups of cooked beans)

Ingredients:

- 1 c. dry garbanzo beans
- water (enough to cover the beans by about an inch)

Directions:

1. Put your beans and water into your Instant Pot and set the manual timer to 40 minutes.

2. After the 40 minute timer goes off, wait 10 more minutes before releasing the rest of the pressure yourself. Be careful not to burn yourself!

3. Once all of the pressure has been released, pop the lid off, and drain your cooked beans.

4. Rinse well & enjoy in your favorite recipe!

If you don't have an Instant Pot yet then grab one here!

They're AMAZING!

xo Kristen

Vegan Chili Cheese Dip

This Vegan Chili Cheese Dip is seriously the best thing ever.

It's definitely my most requested dish - even my omni friends LOVE it.

It's perfect for game days, parties, and pretty much anytime you need a good dip to share with your peeps.

It's that good y'all.

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- VEGAN CHILI CHEESE DIP -

(makes a shit ton of dip)

Ingredients:

- 2 c. raw cashews (or 1 cup raw cashews + 1 cup raw sunflower seeds), soaked overnight
- 1 1/4 c. water (add more if needed)
- 1 orange bell pepper, roughly chopped
- 3 cloves garlic
- 1 cup nutritional yeast (aka nooch) - split into 2, 1/2 cup portions
- 2 tsp. chili powder
- 1/2 tbsp. white or yellow miso
- 1 tsp. salt (add more to taste if needed)
- black pepper, to taste
- hot sauce, optional
- 1/3 c. minced white onion
- 14 oz. salsa
- 2 tbsp. taco seasoning
- 2 cups cooked pinto beans (or two 15 oz. cans)

Directions:

1. Drain and rinse the soaked cashews and add them to a blender with the water, orange bell pepper, garlic, 1/2 cup of nooch, chili powder, salt, and miso.

2. Blend for a few minutes, until SUPER smooth and creamy, scraping the sides down as necessary.

3. While that stuff is blending, heat a pot on medium heat and add in the onion, salsa, taco seasoning, and pinto beans.

4. Mix well, cover, and cook for 8-ish minutes, or until everything is heated through.

5. Add in the well-blended cheesy sauce and stir to combine.

6. Add in another 1/2 cup of nooch, your choice of hot sauce, and salt and pepper to taste.

7. Turn the heat to low, pop the lid back on, and cook for another 10-15 minutes.

8. Serve immediately with chips or veggies for dipping. Enjoy!

NOTE: This dip will thicken up in the fridge & on the stove. So keep that in mind if you are planning on making this ahead of time. You can always add a little water to thin it out a bit.

NOTE: You can definitely sub black beans for pinto beans if you'd like. It's super yummy either way.

I truly hope you guys love this dip as much as I do. I seriously CANNOT get enough. 

Happy dipping! 

xo

Kristen

Instant Pot Pinto Beans

Making pinto beans in the Instant Pot is So easy!

You don't even have to soak the beans first.

Yayyyyy! 

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INSTANT POT PINTO BEANS

(makes around 3 cups of cooked beans)

Ingredients:

- 1 1/2 c. dry pinto beans (amounts aren't super important here)
- water (enough to cover the beans by at least 1 inch)

Directions:

1. Put the dry pinto beans and water into your Instant Pot and turn the valve on top to sealing.

2. Set the manual timer for 30 minutes, making sure that it's set on high pressure, and let the Instant Pot do its thing.

3. After the 30 minutes is up (you'll hear it beeping), let the pressure release for 10 minutes, and then release the rest of the steam yourself (using a towel to protect your hand from the hot steam).

4. Drain the beans and rinse them with cold water to stop the cooking process.

Use these delish pinto beans however you'd like! Think: burrito bowls, chili cheese dips, loaded nachos, etc.

ENJOY!

XO Kristen

Chocolate Cherry Smoothie

You're gonna LOVE this Chocolate Cherry Smoothie!

It's vegan. It's healthy. And it's SO damn good.

You honestly won't even know it's a green smoothie in disguise!

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Chocolate Cherry Smoothie

Ingredients:

- 1 1/4 c. water
- 1/4 c. non-dairy milk
- 1 large handful of spinach
- 3 dates
- 1/4 c. cocoa or cacao powder
- 3-4 frozen bananas
- 1/2-3/4 c. frozen cherries
- 1 tbsp. cacao nibs, for topping (optional)

Directions:

1. Add the water, non-dairy milk, spinach and dates to a blender and blend until smooth.

2. Add in the cocoa powder, frozen bananas and frozen cherries and blend again until super smooth and creamy. Make sure to scrape the sides as necessary to incorporate all of the yummy goodness.

3. Pour into a jar and top with cacao nibs. Enjoy!

Now, go whip up one of these creamy delights ASAP!

You'll be stoked you did. 

XO Kristen

PB & J Oats

PB & J Oats! Peanut Butter & Jelly Oats! aka The BEST oatmeal EVER!

You guys, I love this stuff.

That Peanut Butter Drizzle takes this dish from delish to perfect.

You should def try this yummy breakfast soon!

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PB & J Oats

(serves 2)

Ingredients:

- 4 cups water
- 1 1/2 cups old fashioned oats
- 4 dates, roughly chopped
- 1/4 cup raisins
- 1/2 tsp. cinnamon
- 1/2 cup non-dairy milk, plus more for topping
- 1 tbsp. chia seeds
- 3 tbsp. peanut butter powder (I used PB2)
- 1 - 2 tbsp. maple syrup
- frozen berries

Directions:

1. Bring water to a boil and add in the oats, dates, raisins, and cinnamon.
2. Cover and cook your oats on med-low heat for 10 minutes, or until they're soft and creamy.
3. Add in non-dairy milk, chia seeds, and more cinnamon if you'd like.
4. Stir well, cover, and let sit on low heat for a few more minutes.
5. In the meantime, make your Peanut Butter Drizzle. Mix the peanut butter powder and maple syrup in a small bowl until it's at a nice drizzly consistency.
6. Put some frozen berries in the bottom of a bowl and top with the finished oats. Top with more frozen berries, the Peanut Butter Drizzle, and more non-dairy milk. Enjoy!

I hope you all love these oats as much as I do. Because I seriously can't get enough. 

Happy oating! 

xo

Kristen

Instant Pot Sushi Rice

Making sushi rice in the Instant Pot is So easy!!!

It takes no time at all and tastes just like it came from your favorite sushi restaurant.

Yay for easy, vegan sushi rice!

- INSTANT POT SUSHI RICE  -

(serves 2)

Ingredients:

- 2 cups sushi rice
- 2 cups water
- 3 tbsp. seasoned rice vinegar*

*(plus 1 tbsp. for sprinkling on after the rice has cooked)

Directions: 

1. Put all of the ingredients into the Instant Pot and stir.

 
2. Pop the lid on and make sure the nozzle is turned to 'sealing'.

 
3. Hit the manual button and use the up and down arrows to set the timer to 4 minutes (make sure it's on high pressure). 

4. After the 4 minutes is up, wait 10 more minutes before releasing the rest of the pressure by turning the nozzle to venting (use a towel to do this so you don't burn yourself). 

5. Spread the cooked sushi rice onto a plate in a thin layer.

6. Sprinkle 1 tbsp. of seasoned rice vinegar over the top (optional).

7. Let the sushi rice cool for about 20-30 minutes and you'll be all ready to roll! Enjoy!

Isn't the Instant Pot so awesome?! I'm totally loving mine! 

Now go get your vegan sushi on! 

xo

Kristen

P.S. Sushi rolling video coming sooooooon!