Sometimes, the only thing that will hit the spot is a big plate of chili cheese fries. Unfortunately, that same plate will also cause serious digestive problems, such as bloating, gas, and possible constipation or diarrhea. We didn’t mean to gross you out from the start, but that is just the reality of scarfing down a big plate of chili cheese nachos. Fortunately, you don’t have to worry about that with this healthier vegan rendition.

This recipe comes together with a handful of pantry ingredients, many of which are rich in fiber, healthy fats, and protein. To accelerate the prep and cook time of this recipe, we opted to use a can of cooked lentils, instead of dried lentils. If you want to soak and then boil the lentils, you can go that route, but expect to add a couple extra hours to the total recipe time. With the canned lentils (try your best to get unsalted or low-sodium), you can drain and rinse them prior to adding them to the pot with the seasonings. Cook for five minutes and your chili portion of the recipe is ready.

For the best chili cheese fries, you need crispy fries. You can bake the fries in the oven, or you can cook them in an air fryer. Depending on the size of your air fryer, you may need to cook the fries in batches. Once they are nice and crispy on the outside, the fries are ready. While the fries are baking, you can make the cheese sauce, which is from another recipe, but it was so good that we used it again! Let us know how you like this vegan creation!

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These aren’t your average vegan nachos that have mediocre flavors with barely melted vegan processed cheese. These are simply the best vegan nachos you’ll ever eat, and we stand by that statement. The entire plate is an explosion of flavors, exhibiting notes of salty, cheesy, spicy, tangy, and freshness. It is going to change your life for the better! We’re saying it now that these vegan nachos are better than any nachos you’ll find in a restaurant.

There are quite a few components to this recipe, but it doesn’t take all day to make. Should you choose to make some salsa, pickled onions, or guacamole, then that will extend the prep time for this recipe. Sautéing the onions, bell pepper, and canned black beans takes five to seven minutes. Blending the cashew cheese only takes five minutes, which includes the time it takes to portion out the ingredients. The reason why the cashew cheese is so incredible is because of the secret ingredient: pickled jalapeños. You also add a couple tablespoons of the pickling liquid, which gives the cashew cheese an extra layer of spice and acidity.

There are many ways to assemble these vegan nachos, but we have a suggestion for you. Put a layer of chips on a plate or platter and then ladle some of the black bean mixture on the chips. Drizzle some of the vegan cheese over the black beans and then repeat the whole process. After drizzling the cheese for the second time, top with diced tomatoes, diced avocado, and chopped cilantro. Serve with lime wedges and enjoy.

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“When the moon hits your eye like a big…” bowl of zoodles tossed in a savory tomato sauce, you know that’s amore, right? Sometimes you just have to improvise the lyrics to a classic song in order to fit your raw vegan lifestyle. Even more important than the lyrics are the ingredients you use. Forget the store bought jar of sauce and packaged pasta because you won’t need them for this recipe. In fact, you don’t ever need to use jarred sauce because it is filled with sodium and preservatives.

This raw vegan entree is not only filling, but also a pleasant break from salads and smoothies. The first task is to spiralize the zucchini, which is quite an easy process. We recommend that you use a spiralizer that is not handheld, i.e. it has feet and a hand crank so that you can secure it to your countertop. This type of spiralizer is great for zucchini, sweet potatoes, carrots, and more! Once you have your zoodles, you need to make the sauce. Before you do that, we recommend that you pat the zoodles dry with some paper towels.

The great thing about a savory, raw vegan tomato sauce is that you can achieve great depth of flavor without cooking. When you use the proper seasonings and ingredients, you can achieve greatness. Nutritional yeast gives your sauce a cheesy flavor, which would come from parmesan cheese. The sun-dried tomatoes (make sure they are packaged and not the ones that are jarred in oil) offer a lovely acidity and richness. To help thicken the sauce, you have one date and some raw sunflower seeds. Those may seem like odd additions to your sauce, but trust us…they work!

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If you love Mediterranean food, then you are going to love this recipe. Spiced to perfection, this cauliflower shawarma bowl shows you that vegan entrees are filling, tasty, and may sway you away from meat-centric options. Serve the roasted cauliflower over rice and with optional sides, such as cucumbers, roasted chickpeas, chopped tomatoes, fresh herbs, and vegan tzatziki.

To get that classic shawarma flavor, you have to mix several spices together. Curry powder, paprika, cumin, and an optional dash of cayenne pepper take this cauliflower to the next level. To get the perfect cook on the cauliflower, roasting is the way to go. Roasting perfectly crisps up the exterior of the florets, while bringing out the veggie’s natural flavor. Plus, roasting cauliflower helps establish two textures: caramelized on the outside and soft on the inside.

Should you so desire, add a can of chickpeas to the cauliflower and roast both of them together in the spice mixture. While the cauliflower is roasting, cook the rice and prepare the vegan tzatziki sauce. The key to a great tzatziki is to grate the cucumber with the skin on and then strain the water out through a cheesecloth or fine mesh sieve. That step will keep your sauce nice and thick, as opposed to watery. It pairs beautifully with the roasted cauliflower and rice.

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The air fryer is a wonderful culinary tool that can save you time if you need to make meals in a pinch. Think of an air fryer like a compact convection oven. It takes a fraction of the time to make a meal in the air fryer than it does to make in the oven. The only thing to keep in mind is that you do not want to overcrowd your air fryer, or else your food won’t cook evenly. The other thing to consider is the wetter your food is, the longer it will take to crisp up. Drizzle some oil over your food or spray it with avocado oil cooking spray before you air fry your food

These air-fried pineapple tofu skewers are the perfect entree for any night of the week. You marinate the skewers in a sweet and gingery almond butter sauce prior to sticking them in the air fryer. Depending how long your skewers are, you may get anywhere between four to seven skewers. Just make sure that you leave a little space between the veggies and tofu cubes on the skewers to allow for even cooking. Additionally, we recommend that you either make some extra marinade or reserve some to use as a dipping sauce when you get ready to eat the skewers. There isn’t much else to say, other than these may be the tastiest vegan skewers you’ve ever eaten!

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Trying to eat “warmer” foods on a raw diet while maintaining raw preparation can be difficult, unless you have a dehydrator. Dehydrators help to keep living foods alive, provided you don’t exceed the 115º Fahrenheit temperature. Usually, dehydrating food can take some time, but this recipe doesn’t require as much time as it takes to make chips or dehydrated fruit. This recipe only requires four hours in the dehydrator, which is great!

These raw meatballs exhibit less of an Italian flavor profile than you would expect from a traditional meatball. Instead, the flavor is a little sweeter and more akin to Swedish meatballs, minus the overly sweet glaze that comes with them. If you prefer a more savory flavor, omit the dates in the recipe. The rest of the ingredients have notably intense and briny, cheesy, and aromatic flavors.

One thing to keep in mind is that you want to thoroughly blend the ingredients, but not so much so that it turns to a paste. Everything should stick together very well, which will help the raw meatballs stay together during the dehydration process. Lastly, these meatballs will work with myriad zoodle recipes. We find that they go great with a creamy avocado sauce (click here for recipe), but a raw marinara sauce (click here for recipe) is quite nice as well. If you are a pesto lover and can’t get enough of it, click here to make a raw vegan pesto to go with your meatballs.

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Dining out with high cholesterol can seem like an unenjoyable experience, but only if you don’t know how to tackle the menu. You can still enjoy family nights out, festive occasions, or even romantic dinners at your favorite restaurants. All you have to do is educate yourself about the best low-cholesterol choices. 

In order to understand how to manage high cholesterol, you have to know what you’re eating. Reading the menu carefully and identifying problematic ingredients is paramount. How do you know what to look for, though? While going to healthier restaurants and making your own food is the best plan of attack, it may not be sustainable for everyone. This article aims to educate you on how to dine out if you have high cholesterol. 

If Eating Chinese Cuisine, Go For Steamed Instead Of Fried

Chinese restaurants usually have a lot of fried food options, but there are many low-cholesterol options to choose from. Instead of enjoying deep fried egg rolls, opt for spring rolls that are steamed. Better yet, see if you can roll the ingredients in lettuce leaves! Steamed rice is a better choice than fried rice, but try to ask for brown rice if it is available. For your main course options, seafood can be a good choice, especially if the protein is steamed. Boiled or broiled seafood entrees are also good options. Just remember to eat shrimp in moderation and choose entrees with lots of vegetables. Resist dishes with a lot of oil if you want to care for your arteries!

Go For Vegetables And Skip Ghee At Indian Restaurants

There are many vegetarian dishes at Indian restaurants, which is great if you want to eat on the healthier side. Chickpeas are a common ingredient in Indian cuisine, and a heart-healthy legume to consider. Try to order dishes with plenty of vegetables, but stay away from heavy dishes with ghee, which is clarified butter made from buffalo’s or cow’s milk. Just as in the above explanation about Chinese cuisine, ask if the dishes can be made with minimal oil, provided the dishes are made to order and not in large pots. 

Skip The Sour Cream At Mexican Restaurants

Believe it or not, one of the healthier dishes (and perhaps most eye-catching) to order when eating at a Mexican restaurant is fajitas. They usually contain a lot of vegetables and don’t have fried components. Black beans tend to be a better choice, since they are rich in soluble fiber. That said, some restaurants over-salt the beans, no matter what type they are. Try to choose corn tortillas instead of white flour tortillas, because corn tortillas contain fewer calories and less sodium, sugar, and saturated fat than flour tortillas. If possible, choose grilled fish as your protein because it is a leaner protein with lower fat and sodium content. Lastly, resist ordering nachos as an appetizer and skip the sour cream and queso, opting for pico de gallo instead.

Avoid Saturated Fats And Limit Fatty Meals

There has been an interesting development in the U.S. Department of Agriculture’s (USDA) latest Dietary Guidelines for Americans. It no longer includes a specific limit for dietary cholesterol, but that isn’t an excuse to eat carelessly. The USDA guidelines and other dietitians advise people to eat as little cholesterol as possible. One study followed 30,000 men and women who did not have cardiovascular disease at the beginning of the study. After a 17-year period, researchers noted that for every 300 milligrams of cholesterol that participants added to their daily diet, they increased their risk of cardiovascular disease by 17%. 

Health experts suggest that cholesterol you eat impacts your blood cholesterol levels, but that isn’t the only factor to consider. Maintaining a balanced diet is the best way to manage your cholesterol levels. Reducing your consumption of meat, especially processed meats like bacon, sausage, and deli meat, can go a long way in reducing cholesterol and your risk of heart disease. Many foods that are rich in cholesterol, including high-fat dairy, bakery items, and fatty meats, also have a higher content of saturated or trans fats, both of which elevate cholesterol. For this reason, do your best to avoid these foods when you dine out. Such foods include pizza, burgers, tacos, sandwiches, and casseroles. Additionally, watch out for cheesy foods, palm oil, cookies, snack foods, and cakes. 

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Spiralized zucchini noodles with raw vegan pesto is a refreshing, light, flavorful entree for all of our cleansers. For this dish, you abandon regular pasta and transform nutrient-dense zucchini into noodles, or zoodles. If you don’t have a spiralizer, you can always use a peeler to make zucchini ribbons, which are reminiscent of papparadelle noodles

You can’t have zucchini pasta without zucchini, but the true star of this recipe is the raw vegan pesto. Made with fresh basil, garlic, raw pine nuts, raw walnuts, and raw hemp seeds, this pesto is replete with healthy fats, protein, vitamins, and minerals. If you don’t use parmesan cheese, how do you achieve that cheesy flavor in raw vegan pesto? The hemp seeds provide slightly nutty and salty flavor that is akin to parmesan cheese. If you feel that your pesto lacks that cheesy flavor you know and love, feel free to add a tablespoon of nutritional yeast.

To liven up this entree, you toss in halved cherry tomatoes. The tomatoes bring a sweetly tart flavor to the dish that pairs beautifully with pesto and provides a balance to herby basil flavor. Tomatoes and basil just work like magic together! The result is a light and refreshing zucchini pasta entree that is bursts with vibrant flavors from the combination of fresh ingredients. It is a fantastic option for those following a raw vegan, as it filling, nutrient-dense, and a departure from salads and smoothies.

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Soups can comforting and nourishing, especially when vegetables are the stars of the show. Some soups, especially canned varieties, are incredibly unhealthy because they contain unhealthy fats, excess carbs, and too much sodium or sugar. After a day or weekend of unhealthy eating, the last thing you want is a warm bowl of soup that makes you feel fat and bloated. That’s why we created this recipe! It contains a ton of nutrient-dense vegetables and it is low in calories.

Many of the vegetables in this soup contain anti-inflammatory properties, which work to reduce pain and inflammation. Detox soups, such as this recipe, are very easy on the digestive system. As a clarification, a detox soup is not some boring cabbage soup diet from the 1980s; rather, it is a tasty bowl of nutritious ingredients and flavors. The ingredients are often rich in fiber, which helps move food through the digestive tract to regulate bowel movements. The vitamins and minerals also work to provide valuable antioxidants, which help fight free radicals and oxidative stress in the body.

Other than chopping the vegetables, this soup is very easy to make, but it does take a little time. You begin with a classic mirepoix, which is the combination of onions, carrots, and celery. Only you take it up a notch with this soup by including sweet potatoes. Once those ingredients are soft, you can add the tomatoes, beans, broth, and continue seasoning with sea salt and pepper. The seasoning process happens throughout, so be sure to taste and add a little more sea salt and pepper (if necessary) as you go. Happy detoxing with this soup after some heavy holiday eating.

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These vegan Buffalo chickpea quesadillas are blowing up all over social media, and for good reason. Not only will they blow away your taste buds with their tangy, spicy flavor, but they are also easy to make and popular among vegan skeptics and picky eaters. The chickpeas are very filling and the vegan cheese is incredibly melty. You get that classic, stringy, cheesy goodness when you cut up the quesadilla and pull away each piece!

In order to have Buffalo chickpea quesadillas, you need to have the right Buffalo sauce. Most Buffalo sauces are vegan, but some are better than others, especially in regards to ingredients. Primal Kitchen, for example, makes an excellent Buffalo sauce that comes in mild, medium, and hot varieties. If you have a favorite sauce, then please go ahead and use the one you prefer. You can also mix and match a couple hot sauces if you want to live dangerously and breathe fire after every bite! If you want a pronounced, tangy and spicy Buffalo flavor, opt for a classic Buffalo sauce.

The thing about chickpeas is that they easily take on various flavors. In order to keep them from sliding out of the tortillas, you have to give them a slight mash in the pan right before you finish cooking them with the Buffalo sauce. Once you mash them, remove them from the pan and get ready to make your quesadillas in a separate, clean pan, ideally one that is non-stick. One last thing to remember is that vegan cheese takes a little longer to melt, so keep your burner on medium-low heat to avoid charring the tortilla to a crisp.

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