vegan ziti


Vegan ziti (tofu ricotta) and my first attempt at rice krispy treats. The vegan marshmallows are fantastic but they melt slightly differently and mixing them was harder.

But worth it. So worth it.

Cheap Vegan Pasta Fagioli Recipe

This is a recipe for delicious pasta fagioli that you can make cheap and easily. It’s quick, painless, and delicious!

What you need:

  • Cooking oil
  • ½ chopped onion
  • 2-3 cloves garlic
  • 2 stalks chopped celery
  • 4 chopped Tomatoes (or 1 Can chopped tomatoes is ok)
  • Can of White Beans (this has garbanzo and white)
  • 1 Chopped Carrot
  • Veggie Bouillon Cube
  • 1 cup chopped Spinach
  • 5-6 leaves of Basil
  • Oregano to taste (optional)
  • 1 stick of rosemary (optional)
  • 2-3 tbsp Nutritional Yeast
  • Salt to taste
  • Penne or similar noodle
  1. -Boil pasta in a separate pot until very al dente.
  2. -Chop onions and garlic to preference and sauté until onions clear
  3. -Add cut celery and carrots until the celery clears a little too and throw in your bouillon cube
  4. -Cover contents with water and let boil. 
  5. -Add spinach and herbs and cover all that with water.
  6. -Add nutritional yeast (try not to heat the soup any more after adding nutritional yeast)
  7. -Once everything is cooked serve your soup with pasta.
    Do not store soup and pasta together or the pasta will become mushy.

aimnshoot  asked:

Hi! Sorry to bother. I've looked through the blog a bit, but I was wondering if there is a vegan cheese round up? Thanks so much in advance!

Here’s a vegan cheese round up. Here are a whole bunch of mac and cheese recipes. Here are nut free vegan cheese recipes. Here’s a list of vegan cheeses that you can buy in store as well as a few homemade recipes. Below are other homemade vegan cheesy recipes and round ups I’ve posted in the past. Enjoy!


Okay so this is really important——
On the left is the most amazing baked shells with a cashew cheese, and on the right is a book my bff got me for my bday that I took part of the recipe of. This recipe is sort of an elaborated version of fatassvegan’s cashew mozzarella that I kept forgetting to make. When I found this recipe in Purely Vegan I wanted to see if there were any differences so I went over to her blog and PV was lacking some cornstarch, so I decided to take a tip from Maggie and bring that in, and it was a great idea!!

Before I tell you what I adjusted and whatnot, the cheese I made is more like a fluffy crema, mainly because the recipe in Purely Vegan is a cashew-pine nut crema used in a zucchini lasagna (which I totally didn’t use the pine nuts because that shits like $30 a pound.)
But this cheese is so fluffly and decadent and light and just PERFECT? Real cheese never did anything like this.

Anyways here we are:

1 cup Pasta shells or other pasta that holds sauce well

1/3 jar of sauce, eyeballed really.

Cashew Cheese:

1 cup (5 oz) of raw cashews, soaked overnight

1 tablespoon lemon juice

1 tablespoon olive oil, plus a little extra for thinning the crema (if needed, I added some bc I used a nutribullet since I don’t have a fancy blender)

1 tablespoon of nooch (although I added probably 2-3 more throughout blending, so keep that in mind)

¼ - ½ cup of water, as needed

½ tsp salt

¼ tsp pepper

¾ tsp cornstarch

Preheat oven to 375 degrees and put a pot of water on to boil.

For the cheese, drain the cashews and rinse them. Mix everything in a blender, starting out with the smallest amount of the recipe and adding for thinning or taste, except the cornstarch, only do ¾ tsp. the result should be a fluffy, off-white substance with a light cheesy taste

Put a little oil into a sauce pan and heat on medium heat. Pour the mixture into the pan and stir constantly with a silicon or wooden spatula until it thickens. Now this mixture will already be thick before you heat it, but you will notice a slightly more thick texture afterwards. I wanna say this took about 2-5 minutes.

When the pasta and cheese is done, drain the pasta and put into a bowl. Add some of the cheese to the pasta and mix. Add a spoonful of tomato sauce and mix again. Put a small amount of tomato sauce in an oven safe pan, just to cover the bottom nicely (make sure its a good size that your dish will fit into, not to big or small) and then add half the pasta mixture. Spoon on some of the cheese sauce, then more tomato sauce, and repeat again. I only layered it twice and still had leftover cheese.
Bake for about 15-20 minutes uncovered and let cool afterwards. It should look like the picture above.

I hope you all like this recipe!

SIDE NOTE: if you have an allergy to nuts, I know that shelled raw sunflower seeds can replace cashews, but I’ve never used them so I’m not sure how that would work.