And, as simple as it is! this 1 ingredient vegan coffee creamer is delicious and makes your coffee so good, that you’ll have to be careful with the number of cups you have per day :). I’ll also tell you how to make it super creamy and to avoid separation!

Vegan coffee creamer is the one thing vegans miss the most -OK maybe not the one thing but they miss it!- So I decided to put a blog post with recommendations!

Making the best vegan coffee creamer

Get your ingredients

Soak the cashews for 7 hours or overnight. If you want to skip this, you can boil them for 20 minutes, but the results are not the same

Put the cashews in the blender with the water

Blend for 1 minute at high speed. Check the texture, it should be very smooth, if not, wait for 10 minutes so you don’t overheat your blender! and blend again for 1 minute at high speed

Enjoy!

Vegan coffee creamer recommendations

• Soak the cashews in a pot that has space for at least two extra fingers of water, as they’ll expand. You can boil the cashews for 20 minutes, but when I have done this, I find the results not as smooth as I like them
• Vegan coffee creamer that does not separate? You bet! but if it do separates, check If your coffee is very acidic, I enjoy using SF Bay coffee. It tastes like the real deal, even the decaf version!
• It is freezer friendly, and it keeps for a week in the fridge
• It is addictive! When I make it, it never lasts for more than 4 days! careful, it is high in calories!
• You really need to blend it on high. the blades of my blender even get hot! 
• For a nut-free option, use sunflower seeds. I don’t think they are ideal for this recipe, unless you like the flavor, but they work well, too. They have a more savory taste, whereas cashews are sweeter. Also note, that I use the bullet Nutri Ninja, I am not 100 % sure other blenders will make it as smooth to use it as a creamer

What can you use this coffee creamer for?

• I find it obviously perfect for coffee! but also for matcha and moringa
• If you use just the required amount of water to get the blender going, you can use it as a vegan half-cream, I find the taste and consistency similar to half-cream

Love coffee and desserts? have a look at the delicious and easy mug brownie, or the peanut butter cookies, or maybe coconut flour cookies!

We hope you love this recipe as much as we do , it’s:

Easy, quick, delicious!
One ingredient, nutty, super intense!
Dairy-free, keto-friendly, whole30 compliant!
Sugar-free, Gluten-free, and WFPB. There is a nut-free option

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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1 ingredient vegan coffee creamer

Simple, and delicious coffee creamer!

Course Appetizer

Cuisine International

Keyword Plant based, the best coffee vegan coffee creamer, Vegan

Prep Time 5 minutes minutes

Soaking time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 10 people

Calories 75kcal

Equipment

• High speed blender (I use the bullet Nutri Ninja blender)

Ingredients

• 300 g Cashews
• 120 ml Water More if you like it thiner
• 2 tbsp Date syrup Optional, add the sweetener of your choice!

Instructions

• Get your ingredients
  
• Soak the cashews for 7 hours or overnight. If you want to skip this, you can boil them for 20 minutes, but the results are not the same

  Also, make sure you soak the cashews in a container that has space for at least two extra fingers of water, as the cashews will expand!
• Put the cashews in the blender with the water
• Blend for 1 minute at high speed. Check the texture, it should be very smooth, if not, wait for 10 minutes so you don't overheat your blender! and blend again for 1 minute at high speed.
• Enjoy!

Video

https://youtu.be/xJCha4VBHUc

Notes

• Soak the cashews in a pot that has space for at least two extra fingers of water, as they’ll expand. You can boil the cashews for 20 minutes, but when I have done this, I find the results not as smooth as I like them
• If your coffee is very acidic, it is likely to separate! I enjoy using SF Bay coffee. It tastes like the real deal, even the decaf version!
• It is freezer friendly, and it keeps for a week in the fridge
• It is addictive! When I make it, it never lasts for more than 4 days! careful, it is high in calories!
• You really need to blend it on high. the blades of my blender even get hot! 
• I really don’t think it needs a sweetener. When you are having a good coffee you usually don’t even need a creamer! it is just to add it extra body!

The post 1 ingredient vegan coffee creamer appeared first on Natural goodness | Fuss free recipes everyone can make.

This easy vegan pesto is nut-free, dairy-free, cruelty-free, cheap, and delicious! I really enjoyed the taste, I think it really goes great with pasta!

I remember trying pesto in Italy and it is one of those things that are sooo amazing that you really want to know how to make it!

Some friends asked me recently if it was difficult to make and when I researched, it turns out to be SO easy to make, that I decided to make a vegan version, and because I love saving money, I even decided to try it with cheap sunflower seeds. The result is really really good! let’s make some pesto my friends!

Let’s make vegan pesto

Get your ingredients

Start by blending the sunflower seeds, the oil, the water and the garlic

Add everything except 1/5 of the basil if you want “to feel the bits” and blend for another minute.

Add the reserved basil and pulse for about a minute until you get the desired texture:

Enjoy!

Recommendations

Quantities are for an oily pesto (yes… let’s indulge with fat if we are going to sin, let’s do it properly, shall we?) but feel free to use less oil, or make it oil free and add more water, reduce. the oil, the seeds, or whatever. Basil has a strong flavor in my opinion, so, I would not use too much of it! I would rather add more water or lemon juice.

Nutritional yeast can cause facial blushing if you eat too much! so easy on it. It is delicious and makes everything super cheesy, but we have to be careful! especially if you are not used to eat it!

This recipe keeps well in the fridge for about a week, or in the freezer for months!

For substitutions: obviously, feel free to use pine nuts, cashews, almonds, or walnuts instead of sunflower seeds. I love sunflower seeds, and I think they go great with this recipe. Feel free to use some coriander as well, or to add or reduce the garlic quantities! I think I like it a bit more garlicky than normal, but feel free to experiment, and let me know your results!

Also, if you want to make a vegan pesto without nutritional yeast, you can use 1 tbsp of white miso paste to give it a bit of a cheesy, cultured flavor, characteristic of cheese.

If you want to make this WFPB compliant, skip the oil, and add the same quantity in sunflower seeds, and make your own broth. If you remove the yeast flakes, this will be a raw vegan pesto recipe!

Also, please note that for Whole30, sunflower seeds are not encouraged, so you’ll have to reduce the portion or skip it.

The original pesto is well known because you “feel the bits” of nuts. and basil, but I am a practical person so I just blend everything and enjoy it. Trust me, I made this recipe 4 times in the last 2 weeks because it is just the best vegan pesto recipe!

What goes great with pesto?

What about a vegan steak? or a dip for sweet potato rounds? perhaps some tofu with almond sauce, as well? Also great with pizza or lasagna!

And, of course, that delicious glass of wine!

We hope you love this recipe as much as we do , it’s:

Nut-free, dairy-free, on a budget, and delicious
Zesty cheesy, and garlicky!
Super easy and ready under 10 minutes!
Goes great with spaghetti or any pasta and some cheeky wine during the weekend
It is a vegan pesto without pine nuts, trust us, you won’t miss them!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Easy vegan pesto

Easy, quick, on a budget and delicious vegan pesto!

Course Appetizer, Dinner, Lunch, Main Course

Cuisine Italian

Keyword dairy free pesto, nut-free vegan pesto, vegan pesto

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 3 people

Calories 280kcal

Ingredients

• 200 g Basil leaves Only the leaves! remove the stems
• 1/2 cup Sunflower seeds
• 1/2 tbs Bouillon powder Known as broth or veggie stock powder. Use homemade for WFPB
• 3 Garlic cloves
• 1/4 cup Olive oil Replace with more sunflower seeds for WFPB
• 1/4 cup Lemon juice
• 3 tbsp Yeast flakes Optional, for cheesiness! substitute with 1 tbsp of miso paste if you don't like yeast flakes!
• 1/2 cup Water

Instructions

• Get your ingredients
  
• Start with blending the oil, water, seeds and garlic
  
• Add everything except 1/5 of the basil if you want "to feel the bits" and blend for another minute.
  
• Add the remaining 1/5 of the basil leaves and pulse, pulse, pulse until you get the right consistency
  
• Enjoy!
  

Video

https://youtu.be/Mi3PHmsce2o

Notes

• Calories are estimated using this tool
• Substitute sunflower seeds with pine nuts for a more “original’ pesto recipe. I really liked it with sunflower seeds though! I have tried with pumpkin seeds and it was not as good. Probably because sunflower seeds have more fat!
• This is freezer-friendly and keeps in the fridge for about a week
• Easy with the pasta and pesto, it is one of those meals that leaves you very satisfied, but at the same time a little bit tired, ideal for those special ocassions or to enjoy it with some wine!

The post Easy vegan pesto appeared first on Natural goodness | Fuss free recipes everyone can make.

Are you looking for a simple, delicious, sweet, and nutritious side? oh yes, sweet potato rounds! This recipe is ready in under 35 minutes and it won’t break your wallet!

Sweet potatoes vs potatoes

Even though they are both called potatoes, they come from different families of vegetables and have a different nutritional profile.

What is true is that normal potatoes tend to have a higher glycemic index, which means that it will spike your blood sugar faster. Their glycemic index depends on how they are prepared! for example, sweet potatoes have a glycemic index of 44 when boiled which is very low, compared to 94 when roasted! meanwhile, white potatoes have a glycemic index of 49 when boiled vs 111 when baked! The following is a comparison of nutrients for sweet potato and white potatoes taken from the U.S. Department of Agriculture:

I am making with “–“ the data that is not mentioned. Note that they differ a lot in terms of nutrients! If you are a nutrition nerd like me, check this article from Healthline.

Let’s make roasted sweet potato rounds!

Gather your ingredients

Wash and remove blemishes and growths of the sweet potatoes. Skin is full of fiber, so it is up to you to remove it or not! I keep it also because it makes it easy to grab the rounds once they are baked!

Cut them into rounds and put them into a tray, use the olive oil across the rounds so they roast very well, At this point Preheat the oven at 390 degrees Fahrenheit or 200 Celsius. Also check the potatoes midway because it looks like some ovens might be super powerful, or super weak hehe or just not well calibrated.

Add the pepper, salt and chipotle flakes:

Put them in the oven and leave them there for about 35 minutes. Some people recommend to flip them to get an even roast, but I usually don’t bother lol… it is up to you.

Enjoy!

We hope you love this recipe as much as we do , it’s:

• Nutritious and delicious! More than normal potatoes
• Whole30 compliant! but careful when mixing with olive oil! check with your whole30 coach first
• Customizable, try with different herbs and spices until you love them
• These are also called sweet potato medallions, they are great with salads, vegan goat cheese, or as a side of a seitan steak!
• If you are looking for more roasting vegetable recipes, try this delicious roasted Brussels sprouts recipe

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Sweet potato rounds

Sweet potato rounds with chipotle flakes, pepper and salt!

Course Appetizer, Side Dish

Cuisine International

Keyword sweet potato, Vegan

Prep Time 40 minutes minutes

Cook Time 0 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Calories 180kcal

Ingredients

• 2 Sweet potatoes Preferably "long shaped ones" to make good ronuds!
• 1 tbsp Chipotle flakes
• 1 teaspoon pepper
• 1 teaspoon salt Optional
• 2 tbsp Olive oil Optional, extra virgin for whole30 compliance

Instructions

• Make sure you have all the ingredients
  
• Wash the sweet potatoes and remove blemishes and growths
• Cut them into circles of the same depth (approximately :P)
• Put an oven tray and add the olive oil. At this point Preheat the oven at 390 degrees Fahrenheit or 200 Celsius
• Distribute the olive oil on both sides of the sweet potatoes
  
• Add the pepper, the salt and the chipotle flakes
  
• Put them in the oven for about 30 minutes
• Enjoy!
  

Video

https://youtu.be/lN_yvLRP6qk

Notes

• Calories depend on the size of the sweet potato, I am including the olive oil in the number of calories per person (not per the whole batch!)
• This goes amazing with my vegan goat cheese recipe!

The post Sweet potato rounds appeared first on Natural goodness | Fuss free recipes everyone can make.

So, I made a sunflower seed cream and I thought maybe I can try to make yet another vegan cheese! and yeah, indeed, adding vinegar + lime juice + miso paste creates a very tangy and delicious cheese that feels like goat cheese!

Are you into vegan cheese? have a look at vegan mozzarella, queso dip, and light queso dip!

What are the ingredients or vegan goat cheese?

• Sunflower seeds I think they work better than cashews in this case, they are more “savory”
• Lime juice and vinegar, to make it tangy, and a bit sour
• Miso paste, for that cultured taste!
• Psyllium husks if you want it a bit less creamy and with more body
• Unrefined coconut oil to make a solid block and give it a form
• Basil leaves to give it that fresh taste

Making vegan goat cheese

Get your ingredients

Soak the sunflower seeds for about 6 hours or boil them for 20 minutes. Melt the coconut oil (if you are making the log version)

Put all the ingredients but the psyllium husk in the blender, and blend until creamy (about 1 minute), then blend again for 1 minute to make sure it is really creamy!

Add the psyllium husk and blend until it is integrated (30 secs to 1 minute at high speed). Put it immediately into molds! or it will start to set! leave it in the fridge for 30 minutes so it solidifies.

If you want to make a “log version” you can use parchment paper to create the log, simply put the cheese straight from the blender when it is not yet set and give it form with your hands.

Once this is done, you can even give it some texture and making it more smooth by using your hands with some drops of water:

Enjoy the creamy cheese!

Or the solid version!

Recommendations

• Use a good quality high-speed blender. I use the bullet blender from Nutri Ninja. This will make the cheese smoother!
• You do need to have at least a 4/5 cup of seeds to get the blender going. But you can make first the “cream” by putting the seeds with some water, and then remove as much as you want to use it for other stuff (I like it in coffee!) and then add a proportion of the other ingredients if you use coconut oil, you need to use much less water, just add little by little until the blender starts going. The quantities are approximate and vary from blender to blender. I use about 1/5 cup with the bullet blender
• You can use brown miso paste (like I did for the creamy version because I bought it wrong lol) but it will turn a little bit brown
• All the not optional ingredients are really not optional this will taste completely different without the lime juice, vinegar, and the miso paste (perhaps this last one can be skipped though…)
• This is a delicious creamy side, it will not taste that close to goat cheese, but it does feel very creamy and it is very delicious!
• If you add the psyllium husks and coconut oil, make sure you put it into your molds immediately after blending as it will start to set!
• Soaking the seeds makes them more tender than boiling them, but if you have a powerful blender, it will not make a big difference (I usually just boil them, who has time to soak them anyway? lol)

We hope you love this recipe as much as we do , it’s:

• Tangy, cheesy, fresh, quick to make, dairy-free, nut-free!
• Very cheap! this can be part of a plant-based on a budget recipe!
• You can include it in your Whole30 diet if you skip the miso haha
• Although internationally this taste more like creamy vegan goat cheese, If you are Mexican, this will probably feel like a vegan requeson

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Vegan goat cheese

This is a vegan version of goat cheese. Also feels like requeson if you are Mexican!

Course Appetizer, Side Dish

Cuisine International

Keyword goat cheese, snacks, Vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 180kcal

Equipment

• High speed bullet blender or food processor

Ingredients

• 4/5 cup Sunflower seeds
• 2 tbsp Lime juice
• 2 tbsp White vinegar Cider vinegar will also work, it'll make it a bit more "sweet", though!
• 1 tbsp White miso paste For a cultured flavor. Skip for Whole30
• 1/3 cup Water Or just enough to blend the seeds, you'll need much less if you use coconut oil and psyllium husk

To make it solid:

• 1.5 tablespoon Psyllium husks Optional, for a more gelatinous consistency
• 4/5 cup Refined coconut oil Optional, to make it solid to form blocks

Instructions

• Make sure you have all the ingredients
  
• Soak the sunflower seeds for about 6 hours or boil them for 20 minutes
• Melt the coconut oil
• Put all the ingredients but the psyllium husks and blend at high speed for 1 minute, then blend again until it is smooth (Note! you can blend first the seeds with the water and then add the rest of the ingredients if you want to use the creamy sunflower seed for other purposes and make less of this recipe)
• If you are making the solid version, you'll need much less water due to the coconut oil! make sure to add just enough to get your blender going, I use about 1/5 cup, but this depends on the blender!
• Add the psyllium husks and blend for another minute
• If you added psyllium husks and coconut oil, I recommend you to leave it in the fridge for about 30 minutes so it gets the proper consistency! put it into molds immediately after blending or it'll start to set!
• Also, if you want to make the classig log version, you can use parchment paper to give it form, and your hands with some drops of water to smooth the surface of the cheese
  
• If you added the psyllium husk and the coconut oil, you will get this result
  
• Enjoy
  

Video

https://youtu.be/D10zFi-qMJs

Notes

• You can substitute the sunflower seeds with cashews, but, in my opinion, sunflower seeds have a more adequate flavor for this recipe
• I love adding some basil leaves to decorate the cheese! it also gives it a great flavor
• This goes great with crackers, spreading it on bread, adding it to soups, with sweet potato rounds!
• Soaking the sunflower seeds can work better if you don’t. have a powerful blender, also, I find that my Ninja bullet blender works wonders to make it very smooth! if you have one, definitely use the bullet blender
• This is a very cheap, nut-free, dairy-free, agar agar free, probiotic free vegan goat cheese!
• If you don’t add the psyllium husks or the coconut oil, this will feel like creamy goat cheese, if you add them it will be more solid and characteristic of “normal” goat cheese
• Calories area approximate, depends on how much water you need to get your blender going, if you actually use the coconut oil, it will certainly have more!

The post Easy 30 minutes vegan goat cheese appeared first on Natural goodness | Fuss free recipes everyone can make.

My mom use to make spicy tomato soup often because it feels so Mexican, it is easy, and quick to make, it is made of mainly whole foods, it is low calorie, it is made from fresh tomatoes, and you can customize it!

Disclaimer: This post has affiliate links that help me to earn a small commission at no cost to you.

What are the base ingredients of a spicy tomato soup?

Since this is Mexican inspired:

• 1 or 2 spicy chilies
• 10 medium-sized ripe tomatoes
• 1 small onion
• 2 garlic cloves
• 2 tbsp Olive oil (optional)

Yep! those are the 4 base ingredients! I enjoy adding either basil or coriander a little bit of veggie stock powder and sometimes I add a sweet big chili to the soup to give it more flavour.

Spicy tomato soup recommendations

This should cover questions and recommendations to make a great soup:

• Make sure to use ripe tomatoes! otherwise use canned tomatoes as it will not give any depth of flavor. I have used with good success Costco canned tomatoes or these canned tomatoes as well.
• Remove the seeds if they feel too sour for you
• If you don’t like basil, replace it with coriander or other herbs! but this is necessary! it is part of what it gives this soup a good flavor
• Chilies are optional! but since it is a Mexican tomato soup, they are almost a must
• No, this will not taste like Indian tomato soup, you will need to use a different set of spices to make it taste like that
• This soup goes great with some fresh tortillas if you have them, totopos or some rye crackers. You can also add beans, chickpeas, cauliflower rice
• Use definitely fresh basil or fresh coriander. Powdered coriander or basil has a completely different taste!
• How do you store it? This is freezer friendly (last for months) and it keeps for about a week in the fridge
• Garlic needs to be caramelized first! if you mix everything at the same time, it will give a weird flavor to the soup!
• Simmer at medium fire! if you increase the strength too much, you may burn the ingredients (don’t ask how I know this :P)

We hope you love this recipe as much as we do , it’s:

• Spicy and thick tomato soup
• Mainly whole foods, low calorie, made from fresh tomatoes!
• Feels very Mexican!

Like soups or stews? looking to complement this? have a look at these great recipes: vegan split pea soup, vegan soup for cold and cough, high protein bean stew, tofu sour cream, salsa roja, salsa verde.

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Spicy tomato soup

Delicious spicy tomato soup made from fresh tomatoes!

Course Main Course, Side Dish

Cuisine Mexican

Keyword fresh tomatoes, soup, spicy, thick soup, Vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 250kcal

Cost 8

Ingredients

• 10 Medium sized tomatoes
• 1 Medium-sized onions
• 2 Garlic cloves
• 2 Small spicy chilies
• 1/3 cup Basil Coriander also works great!
• 2 tbsp Olive oil Optional (needs to be extra virgin for whole30 compliance, skip for WFPB)
• 1 tbsp Lime juice
• 1 tbsp Vegan stock powder Optional (check compliance if you are under whole30, use homemade for WFPB)
• 1 Sweet chili or pepper Optional

Instructions

• Make sure you have all the ingredients
  
• Add the 2 tbsp of olive oil to a pot at medium fire or 1/4 cup of boiling water if you are not using oil
• Chop the onion in little pieces, mince the garlic, mince the spicy chili and the sweet chili
• Add the onion, garlic and chilies to the pot. Note that the garlic needs to be caramelized before adding the tomatoes! otherwise it will give a weird flavor to the soup!
• Chop the tomatoes and chili in little squares. If you don't like the sourness of the seeds, remove them, but you will need other 4 tomatoes to make a good portion
  
• Once the onion and the garlic caramelize, add the tomatoes to the pot
  
• Wait for about 5 minutes and start mashing the soup
• Chop the basil in little pieces and add it to the pot and let it simmer for about 15 minutes. It is very important to do it at medium fire to avoid burning the ingredients!
• Enjoy!
  

Video

https://www.youtube.com/watch?v=E93lDi8xSXM

Notes

• Calories are approximate
• This is a soup made from fresh tomatoes. You may substitute with canned tomatoes, but it will not have the same flavor, the tomatoes need to be ripe and in season! if not, using canned tomatoes is preferable
• Tomato seeds can make this a bit sour from some people’s taste. Remove them but make sure you include at least other 4 tomatoes to have a good portion for 2 people
• Basil can be substituted with coriander or other herbs!
• You can combine this with lentils/chickpeas for a complete meal
• It freezes well for months, and in the fridge, it lasts for about a week

The post Spicy tomato soup appeared first on Natural goodness | Fuss free recipes everyone can make.

What do you do when you have extra bell peppers? a red pepper coulis, of course! This simple 7 ingredient sauce goes great with roasted veggies (did someone said crudités?) crackers or as a side of main dishes like vegan steaks.

What is a coulis? According to the book Professional Baking, it is a thin sauce made from vegetables or fruits. I love how this looks due to the vibrant colour!

Do you enjoy sauces? have a look at: salsa verde, Mexican red sauce, and peri peri sauce!

How to roast bell peppers?

• Cut the peppers in halves and remove the seeds and core before even roasting them!

• Make sure you remove the core and the seeds, and that you cut them into two before roasting the peppers. This will make it easier to remove the skin
• Run the roasted peppers through warm water to cool them quickly. Do not use completely cold water as that might make the skin removal a bit more difficult

What are the variations of red bell pepper coulis?

• Some recipes include roasted shallots
• To make a spicy roasted red pepper sauce, you can include 1 or 2 African bird’s eye chilies or any spicy chilies. Add one by one! otherwise, it can get too spicy!
• You can combine this with orange peppers, but I suggest to skip the green ones, as they have a completely different flavor!
• To make this feel like an Italian roasted peppers recipe, include herbs like basil and oregano into the blender!

What can I use red bell pepper coulis for?

• Crudités, or roasted veggies
• With crackers
• On pasta!
• Added on soups or in main dishes such as our delicious vegan steak

Let’s make red bell pepper coulis!

Make sure you have all the ingredients

Cut the peppers in halves and remove the seeds and core

Preheat the oven at 220°C or 425°F, if you are using the oven, your other option is to roast them in a pan with a bit of oil until the skin can be removed easily

Put the peppers in the oven for about 30 minutes

To quickly cool them down, put the peppers in a strainer and let some tempered water run over them. If you use cold water, the skin might be a bit difficult to remove!

Remove the skin of the peppers

Add all the ingredients to a blender and blend until smooth

Enjoy!

We hope you love this recipe as much as we do , it’s:

• A little sweet, tangy, peppery!
• You can include it in your Whole30 plan
• A vegan red pepper coulis

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Red bell pepper coulis

Delicious side dish, ideal with roasted veggies or as a side for main dishes!

Course Side Dish

Cuisine American

Keyword vegan coulis

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 110kcal

Cost 5

Equipment

• Blender

Ingredients

• 2 Red bell peppers
• 3 tbsp Olive oil Extra virgin, if you want this to be whole30 compliant
• 3 tbsp White vinegar Or apple cider vinegar works well, too
• 1 teaspoon Pepper
• 1 teaspoon salt
• 1 Spicy bird's eye chili Optional
• 1 Garlic clove choped

Instructions

• Make sure you have all the ingredients
  
• Cut the peppers in halves and remove the seeds and core
  
• Pre heat the oven at 220°C or 425°F, if you are using the oven, your other option is to roast them in a pan with a bit of oil until the skin can be removed easily
• Put the peppers in the oven for about 30 minutes
• To quickly cool them down, put the peppers in a strainer and let some tempered water run over them. If you use cold water, the skin might be a bit difficult to remove!
• Remove the skin of the peppers
• Add all the ingredients to a blender and blend until smooth
• Enjoy!
  

Video

https://youtu.be/nv561jK7mAQ

Notes

• Some variations of this sauce include using shallots or other herbs. I personally like to keep this very simple as it turns delicious!
• You can also add 1 teaspoon of veggie stock powder to give it more flavor
• This is a vegan red pepper coulis 
• This recipe is whole30 compliant
• I enjoy making this as a spicy roasted red pepper sauce by adding 1 or 2 spicy chilies (African bird’s eye chilies, for example)
• If you are using a Nutri Ninja, and the small bullet blender, I would not remove the skin, it will just completely “melt” if you blend it for around 40 seconds. It does not have the same taste, but I still like having the whole food!

The post Red bell pepper coulis appeared first on Natural goodness | Fuss free recipes everyone can make.

On the look for not Mexican spicy sauces, I came across peri peri sauce, and I fell in love . This worked perfect on burritos and tofu scramble! I will be making batches of this delicious sauce quite often!

Once I tried the peri-peri sauce in Nando’s and to be honest, although it was good, I found it a bit sweet. So I decided to investigate how to make this traditional (Portuguese? African?) sauce and I was really delighted by the combination of flavors which is very different from sauces made in my home country. This was the perfect excuse to use the food processor of my Ninja blender lol

Do you enjoy sauces? have a look at: salsa verde, Mexican red sauce, and red pepper coulis!

Let’s make peri peri sauce!

Get your ingredients!

• 2 African red bird’s eye chilies
• 2 Bell peppers I tend to combine some sweet chilies to give it more flavor
• 1/3 cup Basil
• 1/3 cup Coriander
• 5 g Tarragon leaves Too minty! more eclipse the flavors of the other ingredients
• 1/3 cup Apple cider vinegar
• 1/3 cup Lemon juice
• 1 tbsp Paprika
• 1 teaspoon Salt
• 4 Cloves of garlic

• Chop the peppers and the garlic
• Mince the african chilies

Chop the peppers and the garlic, and mince the African chilies.
Add everything to the food processor:

Blend at low to get things going on your food processor, and then at high. Scrape the sides and blend again. I prefer to use a food processor as I don’t want this to turn into a completely liquid sauce, but rather I want it to have texture!

Enjoy!

What is peri peri sauce?

It is a sauce that gets its spicy characteristic flavour from African bird chilies. But I would say that all the ingredients make it taste so special. The basil, coriander and tarragon definitely make it taste very herby, and the peppers give this sauce a very fresh round flavour.

This sauce is also known as piri piri, or pili pili sauce.

Peri peri sauce uses

Pretty much everything… If you are looking for recipes that can use it have a look at our , tofu scramble and vegan steak. I have tried it with burritos, beans, crackers (yep! crackers), salads… you name it!

I am going to try it with soups and pasta and report back at some point…

Where can you find african bird’s eye chilies?

If you live in the UK, I have found them in Sainsbury’s (not 100 % sure they are always African, though!).

Friends from Holland and Paris have told me that they sometimes find them on local markets. If you can’t find them I would say that you can also try any spicy chili that you have at hand. I have tried this with chile serrano (Mexican chili) and it tastes very good as well. Careful with the amount! I use 2-3 small chilies only because they are too spicy!

We hope you love this recipe as much as we do , it’s:

• Spicy, garlicky, tangy, herby, flavourful
• Made from mostly whole foods
• Skip vinegar, oil, paprika, and salt for a whole foods version
• Feel free to include this as part of your whole30 plan!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Peri Peri sauce

Fresh, whole, spicy sauce! delicious on tacos, burritos, salads and maybe on everything!

Course Side Dish

Cuisine portuguese

Keyword fresh, sauce, spicy, Vegan

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 180kcal

Cost 5

Equipment

• Food processor or Blender

Ingredients

• 2 African red bird's eye chilies
• 2 Bell peppers I tend to combine some sweet chilies to give it more flavor
• 1/3 cup Basil
• 1/3 cup Coriander
• 5 g Tarragon leaves Too minty! more eclipse the flavors of the other ingredients
• 1/3 cup Apple cider vinegar
• 1/3 cup Lemon juice
• 1 tbsp Paprika
• 1 teaspoon Salt
• 4 Cloves of garlic

Instructions

• Make sure you have all the ingredients
  
• Chop the peppers and the garlic
• Mince the african chilies
• Add everything to the food processor
  
• Blend at slow speed, then at high speed for about 30 seconds. Scrape the sides and blend again for another 20 seconds or until everything is well integrated
• Enjoy!
  

Video

https://youtu.be/OSx1tx5SF-I

Notes

• Be careful with the heat of bird’s eye chilies! I add only 2 or maximum 3, because they are really spicy
• I like to combine sweet chilies and peppers, it gives this sauce a great taste!
• Tarragon is the only herb that I use only a little for this sauce. Why? because it is a bit too minty for a spicy sauce :). If you don’t mind that, feel free to add more!
• If you use a very powerful blender or bullet blender, you are likely going to end with a “juice” instead of the whole sauce you see in the pictures
• If you don’t like vinegar, do not add it, but then it will spoil sooner in the fridge
• If you don’t like raw sauces, you can blend the sauce in a blender instead of a food processor until it is quite liquid and then cook it 
• If you are looking for something like the Nando’s sauce, this is not it :D. Nando’s sauce has some sugar and it is a very liquid and cooked sauce!

The post Peri Peri sauce appeared first on Natural goodness | Fuss free recipes everyone can make.

This is an absolute game-changer vegan mozzarella recipe, it is super easy to make, stretchy, gooey, and delicious, I hope you are as excited as I am for finding how to make this! Psyllium husks and sunflower seeds are the base of this recipe!

Into vegan cheese? check all our recipes here!

Uses for psyllium husks

Psyllium is a form of fiber made from the husks of the Plantago ovata seeds. They can be used to make a diverse range of vegan “gelatinous” recipes, from desserts, to, yes, cheese! If you mix a teaspoon in water, it will eventually become coloidal, making it very useful for vegans.

Side effects of psyllium husks

It is generally safe to eat, but it can have some side effects:

• Abdominal pain
• Diarrhea
• Gas
• Loose stools
• Frequent bowel movements

Benefits of psyllium husks

• Improves digestive health
• Helps with heart issues (helps to reduce cholesterol)
• Aids weight loss
• Can help with glycemic balance

For more information on the benefits and side effects, check this post from Healthline.

Where can you buy psyllium husks?

This depends a lot on where you live! You are very likely able to buy it from Amazon, or if you live in the UK (like me!) get it from shops like Planet Organic. Psyllium husks are cheap, around £ 5 for a bag that can last for many, many batches of vegan mozzarella!

Note: I am using psyllium husks, not psyllium husks powder, the powder is more powerful, so you would need less, but I haven’t tried with this, so at the moment, I don’t know the quantities!

Let’s make vegan mozzarella cheese!

Get your ingredients:

1 cup sunflower seeds
2 tbsp Psyllium husks
1 tbsp Apple cider vinegar
1 tbsp Lemon juice
1 teaspoon Himalayan salt
1 teaspoon Garlic powder (or a minced clove of garlic) Optional
1 teaspoon Black pepper Optional
5 g Fresh oregano leaves Optional
400 ml Boiling water

Put the sunflower seeds to boil with water for about 20 minutes, or soak them overnight (this second method is preferred, it will leave them softer)

If you don’t have a super powerful blender, the key to make the cheese more smooth is to remove some of the seeds shells. They’ll come out to the center of the pot while you boil them, so you can remove them with a wooden spoon

While the seeds are boiling, add 400ml (1 3/5 cup) of boiling water in a bowl and add the 2 tablespoons of psyllium husk and let it rest for about 15 minutes (basically… while seeds are boiling!)

After boiling the seeds, you can cool them down to prepare them for the blender by putting them in a strainer and running cold water over them

Add the sunflower seeds, the garlic powder, apple cider vinegar, lemon juice, salt, pepper and oregano leaves to the blender. Note: If you have a Nutri Ninja blender like me lol I discovered that the bullet blender yields much smoother results! so use that one if you can

Blend at low speed for about 10 seconds, then use a rubber spatula to integrate everything well. Blend again for 2 minutes at high speed to integrate well. Note that you may need to add some water at this point in order for the blender to blend properly

Add half of the psyllium husk with water mix (now it should be a jelly solid thing!) to the blender and blend for about 2 minutes at high speed until it is well integrated!

Add the remaining psyllium husk with water and blend at high for another 2 minutes. It should be very smooth! like in the picture!

Transfer to a bowl and to make the block smooth, press a bit with a rubber spatula

Put the bowl in the freezer for about 20 minutes, or in the fridge for about 30-40 minutes

Enjoy with pasta, pizza, or anything you normally use mozzarella for!

We hope you love this recipe as much as we do , it’s:

• Stretchy
• Gooey
• Melty
• Absolutely fabulous on pizza, pasta, as a side with veggies, fruits or anything else
• Super delicious and customizable! Nothing like the vegan cheese you buy in stores!
• No cashew cheese!
• Cheap vegan cheese
• It goes great with a Mexican vegan steak!
• Very healthy and requires no flour, no starch!
• WFPB (whole foods plant-based) whole30 and paleo diet compliant!

Did you Like this recipe? make sure you check our easy pasta sauce!. If you are looking for more ideas to use psyllium husks, try our vegan flan recipe as well!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Easy and stretchy vegan mozzarella cheese!

The most delicious, stretchy, healthy and easy to make vegan mozzarella!

Course Side Dish

Cuisine International

Keyword Mozzarella, Plant based, Vegan cheese

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Resting time 20 minutes minutes

Total Time 55 minutes minutes

Servings 7 people

Calories 120kcal

Cost 6

Equipment

• High speed blender

Ingredients

• 1 cup Sunflower seeds
• 2 tbsp Psyllium husks
• 1 tbsp Apple cider vinegar
• 1 tbsp Lemon juice
• 1 teaspoon Himalayan salt
• 1 teaspoon Garlic powder (or a minced clove of garlic) Optional
• 1 teaspoon Black pepper Optional
• 1 teaspoon Fresh oregano leaves Optional
• 1.5 cups Boiling water

Instructions

• Put the sunflower seeds to boil for 20 minutes, check them periodically so they don't run out of water! Note: if you have time, it is better to soak them overnight in a big pot, it will make it easier and the result will be smoother
  
• The key to make it a bit smoother, is to remove some of the seed shells. they'll come out at the center of the boiling pot, so just remove them with a wooden spoon. If you soak them, the shells will also come to the surface of the pot, so just remove the water and the shells when draining them
• Put the 400ml of boiling water in a bowl, and mix the 2 tablespoons of psyllium husks. Mix it well with a spoon, and let it to rest for about 30 minutes
  
• Once the seeds are ready, remove the water and cool them using cold water
  
• Add the sunflower seeds, garlic powder, apple cider vinegar, lemon juice, salt, pepper and oregano leaves to the blender
  
• Blend at low speed first for about 10 seconds, then integrate everything with a rubber spatula. Blend again for 2 minutes at high speed to integrate everything very well
• Add half of the psyllium husks mixed with water to the blender, and blend for another 2 minutes at high speed. Everything needs to be very well integrated, if not, blend again until it looks very smooth.
  
• Add the remaining contents of the psyllium husks mixed with water to the blender, and blend at high speed for other 2 minutes. Look at how amazing it looks now!
  
• Transfer to a bowl, and to make the block smooth, press a bit with a rubber spatula from the top of the bowl
  
• Put the bowl in the freezer for about 20 minutes
• Enjoy with fruit, pasta, pizza, it can melt very well! and it tastes amazing! If you leave it for another day, the flavor is stronger and it gets a bit mode solid!
  

Video

https://youtu.be/SBP7-MZ6vHU

Notes

• You will get smoother results if you soak the sunflower seeds overnight with plenty of water. Also try to remove the shells coming on the top if you use this method
• Using sunflower seeds makes this recipe absolutely cheap and very delicious! however it is not completely smooth, so if you don’t like that texture, I suggest that you try with cashews
• You can make it even easier by using cashew butter, mixed with water. You would use 100g of cashew butter + 50 ml of water to replace the soaked sunflower seeds
• This ends up super stretchy and easy to melt! it really is a game changer for those looking for a mozzarella cheese
• Also, it won’t taste like mozzarella, but it will have a similar consistency, and also, I really believe it triggers the same tasting emotions that mozzarella cheese do, give it a try with your favorite wine and other sides or add it to your pizza/pasta and let me know what you think!
• It keeps well in the fridge for about a week, I haven’t tried to freeze it, because I finish it in 3-4 days!
• I really like it with garlic powder pepper and oregano leaves, this is where you get creative and use whatever flavour you want to put into the cheese
• I noted that using a bullet blender gives smoother results! so if you have a bullet but high-speed blender, then you may get better results

The post Easy and stretchy vegan mozzarella cheese! appeared first on Natural goodness | Fuss free recipes everyone can make.

As a kid, my mom always made an easy and delicious homemade tomato sauce from scratch. No cans, no tomato paste, only fresh ingredients and tons of love This easy pasta sauce recipe is made by simmering tomatoes until they become a sauce, and combining them with other ingredients, feel free to use roasted tomatoes instead!

I made this sauce as an excuse to make delicious pasta and combine with my vegan stretchy mozzarella recipe! it was super yummy!

Let’s make pasta sauce!

First, get your ingredients:

• 10 Medium sized tomatoes
• 2 Medium sized onions
• 2 Garlic cloves
• 5 g Fresh oregano leaves Basically the leaves of 3 big stems of oregano. Feel free to replace with basil
• 1 teaspoon Salt
• 400 ml Boiling water
• 2 tbsp Olive oil Optional
• 1 teaspoon Coarse pepper Optional

Preheat a pot (or saucepan if you don’t have a pot) on high temperature
Mince the garlic, or substitute with 1 teaspoon of garlic powder

Add 150ml of boiling water to the saucepan, as you cook this sauce, you’ll have to add water little by little, since we are not using the oil, the pan should always have enough boiling water, so it does not burn the tomatoes and the rest of the ingredients

And then add the garlic and leave it for about 1 minute

Add the onion to the saucepan and add a little bit of water if it already consumed. Leave this to simmer for about 2 minutes

Meanwhile, dice the tomatoes in pieces of around 2.5 cm (1 inch). Don’t get too crazy measuring, but they should be relatively small. Note: I like to use the whole tomato, however! many chefs recommend removing the seeds because it might make the sauce a bit bitter

Add the tomatoes and then add more water to continue the cooking in simmering

Add only the leaves of the oregano to the saucepan. If you want to include the pepper, add it at this point, as well

At this point, use a turner to move the sauce every minute or so. Once the tomatoes start to become a sauce, you should use a pestle to mash the tomatoes and make them more “sauce-like”

Continue this process for another 10 minutes until it looks like this

Add the olive oil once the sauce is done, this will accentuate the flavour in the sauce! that’s why I prefer to add it as the last step.


Enjoy!

What are tomatoes good for?

• Getting more lycopene which is a component that fights depression, heart disease, and cancer
• Antioxidant contents (especially tomato juice)
• Combined with healthy fats, it increases the absorption of phytonutrients

For detailed information, go to the nutrition facts page!

Is olive oil good for you?

Scientific research has not shown a significant benefit from eating olive oil. That’s why I put it as an optional ingredient. You can see it as empty calories in comparison with eating whole foods (olives!). If you want to read more about olive oil, I suggest you follow this link from nutrition facts.

We hope you love this recipe as much as we do , it’s:

• A delicious and easy homemade recipe for an easy pasta sauce, it works great on pizza as well!
• Whole foods and whole30 compliant (if you skip the oil, and salt, of course!)
• Your easy answer to how do you make spaghetti sauce from scratch?
• Freezer friendly!
• Ideal to make in batches for parties with your friends
• Customizable!
• Use it with tofu scramble for a delicious breakfast!
• Or with a delicious pizza as we did for dinner, yesterday!

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Easy pasta sauce

Delicious homemade whole food fresh tomatoes sauce for that amazing pasta or pizza!

Course Side Dish

Cuisine International, Italian

Keyword tomato sauce, Vegan, Whole30, wholefoods

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 70kcal

Cost 10

Ingredients

• 10 Medium sized tomatoes
• 2 Medium sized onions
• 2 Garlic cloves
• 5 g Fresh oregano leaves Basically the leaves of 3 big stems of oregano. Feel free to replace with basil
• 1 teaspoon Salt
• 400 ml Boiling water
• 2 tbsp Olive oil Optional
• 1 teaspoon Coarse pepper Optional

Instructions

• Make sure you got all the ingredients
  
• Preheat a pot (or saucepan if you don't have a pot) on high temperature
• Mince the garlic, or substitute with 1 teaspoon of garlic powder
• Add 150ml of boiling water to the saucepan, as you cook this sauce, you'll have to add water little by little, since we are not using the oil, the pan should always have enough boiling water, so it does not burn the tomatoes and the rest of the ingredients
  
• and then add the garlic and leave it for about 1 minute
• Dice the onion in small pieces
• Add the onion to the saucepan and add a little bit of water if it already consumed. Leave this to simmer for about 2 minutes
• Meanwhile, dice the tomatoes in pieces of around 2.5 cm (1 inch). Don't get too crazy measuring, but they should be relatively small. Note: I like to use the whole tomato, however! many chefs recommend to remove the seeds because it might make the sauce a bit bitter
• Add the tomatoes and then add more water to continue the cooking in simmering
• Add only the leaves of the oregano to the saucepan. If you want to include the pepper, add it at this point, as well
• At this point, use a turner to move the sauce every minute or so. Once the tomatoes start to become a sauce, you should use a pestle to mash the tomatoes and make them more "sauce like"
• Continue this process for another 10 minutes until it looks like this
  
• Add the olive oil once the sauce is done, this will accentuate the flavour in the sauce! that's why I prefer to add it as the last step
• Enjoy with your favorite pizza or pasta
  

Video

https://youtu.be/kGwtccezmwo

Notes

• Try it without oil first! I was surprised of how amazing and easy to make this sauce is. Remember that oil is mainly empty calories (yes, even from olive oil)
• Use it for your favorite pastas and pizza recipes
• This is an amazing sauce for Italian recipes
• Roasted tomatoes would also work for this recipe very well!
• Calories are without oil!
• If you make it in a pot, it will make it easier as the heat is not escaping easily

The post Easy pasta sauce appeared first on Natural goodness | Fuss free recipes everyone can make.

Salsa verde is one of my favorite Mexican salsas, it tastes a bit tangier than red sauce, and it goes very well with anything that salsa roja goes.

I really like that this can be made part of a whole30 as everything is basically whole foods!

What are the characteristics of salsa verde?

• It is a bit tangier than red sauce
• It goes amazing with tofu scramble
• It can be done with a bean stew
• The green colour is just amazing for those who want to change from salsa roja

If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes

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Salsa verde

Traditional Mexican green sauce (salsa verde) made with chilies, garlic, coriander, and some oil!

Course Side Dish

Cuisine Mexican

Keyword Flourless vegan pancake, Mexican food, Mexican Vegan, Spicy food, Whole30

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 25 minutes minutes

Servings 8 people

Calories 70kcal

Cost $5

Ingredients

• 8 Green tomatoes
• 20 g Coriander
• 1/2 Medium-sized onion
• 1 Garlic clove
• 3 Bird-eye chilies (or 1 scotch bonnet)
• 1/2 tbsp Vegan stock (buillon) or salt Optional
• 1/6 cup Olive oil or water

Instructions

• Put them in a pan at medium fire with the oil, or with 1/6 cup of water
• Chop the onion
• Chop the garlic in little pieces
• Put the olive oil or water and the onion and garlic at medium fire
• Meanwhile, the tomatoes in big squares, and chop the chilies in small pieces
• Add the tomatoes and the rest of the ingredients and stir them for about 10 minutes
• Mash the tomatoes and the rest of the ingredients
• Optionally, you can blend them if you want a very liquid sauce like I did this time!

Video

https://youtu.be/eNyufVM7voE

Notes

• You can add half of an avocado, it also makes it taste very nice, and it is very common in Mexican cuisine, but avocados get “dark” quickly, so you would have to eat the salsa in the following day!
• Try other chilies, like Scottish bonnet, or something milder if you do not like spicy things
• If you want to remove the chilies altogether, you can still make this sauce, but I would suggest adding 2 small spoons of stock to give it an extra kick of flavour
• This recipe will last for about 5 days in the fridge and it is freezer friendly
• Green tomatoes have a very special flavour, different from red ones. If you can’t find them in your area, try to make our delicious Mexican red sauce instead

The post Salsa verde appeared first on Natural goodness | Fuss free recipes everyone can make.