Vegan Cashew Dressing Recipe

Vegan Cashew Dressing

Quick and Easy Recipe – Only Five Ingredients

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Cooking Tools: Blender, Covered Pot
  • 1 1/2 cups cashews or cashew pieces
  • 1/4 cup flour
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon onion powder
  • Blend all ingredients until fine.
  • Place mixture in a medium size pot.
  • Cook over medium heat stirring continuously until mixture becomes thick.
  • Cover pot. Simmer for 10 minutes, occasionally checking that the gravy doesn’t stick to pot.
  • Serve over vegetables or desired meal.

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Vegan Brussel Sprouts Au Gratin Casserole Recipe

  • 1 lb Brussell Sprouts
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Brown Rice Flour
  • 1 Cup Almond Milk*
  • 1/4 Teaspoon Ground Nutmeg
  • 1/4 Teaspoon Salt
  • 1/3 Cup Roasted Cashews
  • 2 Tablespoons Nutritional Yeast
  • 1/4 Teaspoon Garlic Powder
  • 1/2 Teaspoon Dried Basil
  • 1/3 Cup Panko Bread Crumbs
  • 2 Tablespoons Olive Oil
  • Optional : A few dashes of Siracha
  • *Milk Substitute: any vegan milk according to preference.
  • Preheat oven to 400 degrees F. Bring a large pot of salted water to boil.
  • Trim, and cut Brussel sprouts in half. Add sprouts to water. Cook for 6 minutes.
  • Drain Brussels sprouts and rinse with cold water. Transfer to medium bowl. Set aside.
  • In small blender or food processor, combine cashews, nutritional yeast, garlic and basil until mixture becomes fine and crumby.
  • In a small saucepan, melt coconut oil. Whisk in rice flour until fully incorporated and smooth.
  • Slowly whisk in almond milk, nutmeg and salt, stirring until mixture is smooth and creamy. Whisk in ½ the cashew mixture.
  • Pour sauce over Brussels sprouts and stir to combine. Transfer mixture to 2.5-quart casserole dish. Spread out evenly.
  • In small bowl, combine remaining cashew mixture with panko bread crumbs and sprinkle on top of casserole. Drizzle olive oil evenly on top of crumb mixture.
  • Bake casserole for 20-30 minutes until golden brown and bubbly.

Cookin’ Healthy With One Foot Out The Door: Quick Meals For Fast Times

Vegan Cookbook

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Copyright 2013 Irene Pastore and Blue Moon Personal Training

Off The Grid: Quick Holiday Cappuccino

English: Classic cappuccino

Off The Grid means no electricity.  If you really want to get down to basics, it means no batteries either.  All the work is manual. 

Traditional Cappuccino is an espresso coffee drink.  Black coffee is poured into a cup, and then hot milk is added, and then another layer of hot milk foam is placed on the top.  To enhance flavor, powdered cinnamon, chocolate chips, chocolate powder, or carob powder might be used to top the foamed milk.

Froth, or foam are the bubbles formed at the top of milk after processing.

Veering away from tradition, and for the sake of saving time, here are three ways to make your Quick Holiday Cappuccino.  


Equipment: A glass jar with a snug lid.  Hand powered shake method.

Pour milk into a glass jar, leaving space for bubbles to form.  Shake vigorously for about one minute. Open lid, and spoon some of the foamed milk into coffee.  If the milk foam isn’t sufficient, shake some more, or use a different type of milk.

Equipment: Hand-powered milk frother.

Purchase a hand-powered milk frother.  Follow directions that come with your frother.  There are various models, from low to high priced.  Some are made from stainless steel, others from glass. 

Equipment: Battery- powered milk frother.

Battery-powered frothers are off grid, but you’ll need to keep batteries on hand to use your frother. 


Not all milk will foam.  Some types of milk will foam, but won’t have much body.  Experiment with your favorite milk, to see what you like.

  • Cold evaporated milk will produce foam, and body.
  • Cold rice, hemp, or almond milk will not foam well, or have body.
  • Cold skim milk will foam, but won’t have much body.
  • Cold heavy cream will foam, and have body.
  • Cold soy milk will foam, but won’t have much body.


1 Cup unflavored soymilk
2 Teaspoons maple syrup, brown sugar or honey
2 Teaspoons grain beverage powder or unsweetened cocoa
1/4 Teaspoon vanilla extract
Pinch ground cinnamon
Optional garnish: Chocolate shavings, Cinnamon, Chocolate Powder, Carob Powder.


Heat soy milk in saucepan until just below boiling. Remove from heat.  Stir in remaining ingredients. Beat with egg beater until frothy.  Garnish with chocolate shavings, cinnamon, chocolate powder, or carob powder.

Villa Linguine: Holiday Vegan Clam Sauce

During my childhood, our family Christmas dinner was seafood served with pasta, vegetables, and a green salad.  Now that I no longer eat sea creatures, I found a great substitute by using mushrooms.  See what you think.



1 Lb. cooked whole wheat linguine
• 2 to 3 Tablespoons dry arame
• 3 Tablespoons olive oil
• 4 Cloves garlic sliced thin
• 3 Cups sliced mushrooms: Alii Oyster Mushrooms, or Shiitake Mushrooms.*
• 1/4 Cup white wine
•  Juice of one-half fresh lemon
• 1  1/2 Cups unsweetened rice or soy milk
• 3 Tablespoons nutritional yeast flakes
• 2 Tablespoons olive oil
• Chili pepper flakes to taste
• Chopped fresh Italian parsley
• 2 Tablespoons toasted pine nuts Continue reading “Villa Linguine: Holiday Vegan Clam Sauce”