Vegan Bacon Caesar, Alfredo, Zucchini Brownies // Cook w/ Me

In this video I make healthy vegan versions of some of my favorite comfort foods: caesar salad with a creamy silken tofu dressing, crispy air-fried chickpeas and baked tempeh bacon; cauliflower and potato alfredo w/ gluten-free fettucine; and zucchini brownies lower in fat and sugar.

☾☾ Products Used ☽☽
lactic acid powder → https://amzn.to/2L1Tntg
nonstick mat → https://amzn.to/2L1TwNk
air fryer → https://amzn.to/2KFwOyG
food processor → https://amzn.to/2ua2cLt

This video is not sponsored.

☾☾ Recipes ☽☽

→ cauliflower alfredo
1 small russet potato, peeled and chopped
1/2 small head cauliflower, split into florets
1 small eggplant, peeled and chopped
1/2 small white onion, chopped
1-2 cloves raw garlic
1/2 - 1 cup unsweetened plain plant milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon lemon juice or vinegar
salt and pepper, to taste

Preheat oven to 400°F. Salt eggplant generously and allow to sit for at least 10 minutes. Rinse well, drizzle with olive oil and roast for 30 minutes, or until it starts to turn golden brown.

In the meantime, add potato, cauliflower, onion and garlic cloves to saucepan, cover with water, and boil for 15-20 minutes, until fork-tender. Drain.

Combine roasted eggplant, boiled vegetables, and remaining ingredients (except for plant milk) and blend until smooth. Add plant milk gradually until sauce is as thin as you want it.

→ zucchini brownies
2 cups grated zucchini
1 tablespoon flaxseed meal
3 tablespoons water
2 cups flour
1 1/4 cups sugar*
1/2 cup oil**
1 teaspoon vanilla extract
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt

*in this video i use half coconut sugar and half xylitol
**in this video i use half coconut oil and half almond butter

Preheat oven to 350°F and grease a 9x13” baking tray. Combine all ingredients. Batter will be very thick; don’t worry. Spread into pan evenly and bake for 25-30 minutes, until top of brownies is no longer glossy.

→ caesar dressing
1 (12 oz) package silken tofu
1 scant tablespoon capers, plus a splash of brine
2 teaspoons dijon mustard
3 tablespoons hemp seeds (optional)
1 teaspoon vegan Worcestershire sauce
juice of 1/2 lemon
1 clove raw garlic
1/4 - 1/2 cup reserved liquid from can of chickpeas (or just use water, or unsweetened plain plant milk)
salt and pepper, to taste

Blend all ingredients together until smooth. Add chickpea liquid (or another liquid of choice) to dressing a few tablespoons at a time until dressing is as thin as you like. Season with salt and pepper to taste.
→ tempeh bacon
1 package tempeh, thinly sliced
1/4 cup low-sodium soy sauce
2 tablespoons maple syrup
1 tablespoon liquid smoke
1 teaspoon smoked paprika

Combine liquid ingredients and smoked paprika in a shallow dish and spread out sliced tempeh in marinade. Marinate for at least 30 minutes, flipping the tempeh a few times to coat evenly. Preheat oven to 350°F.

Spread marinated tempeh out on a lined baking tray. Bake for at least 20 minutes and up to 45 until desired crispiness is achieved. Check on the tempeh often after the 30 minute mark as it can go from crispy to burnt very quickly.

→ cashew parm
1 cup raw cashews
1/4 cup hemp seeds
1/4 cup nutritional yeast
1 teaspoon salt
1/2 teaspoon italian seasoning
1 teaspoon garlic powder

Combine all ingredients in food processor and pulse until crumbly.

☾☾ Contact Me ☽☽
e-mail → thesarahsullivan@gmail.com
instagram → @thesarahsullivan

☾☾ Discounts ☽☽
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☾☾ About this Video ☽☽
all my camera/sound gear → https://goo.gl/1CpAVD
edited with final cut pro x
music → https://www.youtube.com/user/JoakimKarud

note: Amazon links are affiliate links! If you purchase through the link, I receive a small commission at no extra cost to you. Thanks for supporting the channel. :)

Видео Vegan Bacon Caesar, Alfredo, Zucchini Brownies // Cook w/ Me канала Sarah's Vegan Kitchen