Indigo Herbs Recipe Campaign 2015 & Vegan Cheese Sauce!

TGIF!  It's been another stressful week but as I move onward and upward I'm excited to announce that I am one of many bloggers participating in Indigo Herbs Recipe Campaign!

Indigo Herbs sent me product to try, review honestly, and come up with some recipes while using some of their vegan products!  How cool is that?

I've already worked with 2 of their products and will be testing out some of their others ones VERY soon!

I have some wonderful Cacao Recipes coming up but today I thought I would share a Vegan Cheese Sauce using their Hemp Seed Butter.

YUMMERS!  Their Hemp Seed Butter is pretty amazing!  It's on the more 'solid' side than some of the other hemp seed butters I have tried from a jar.  I prefer the Hemp Seed Butter being more solid because I have found that it's easier to spread and/or scoop for teaspoon and tablespoon measuring.

Indigo Herbs offers a Organic, Raw, Vegan Hemp Seed Butter that is rich in minerals, Vitamin B1, Protein, and Dietary Fiber!

The flavor is bold yet creamy!  Their product description says that its flavor is comparable to Rocket Leaves or Watercress.  I actually had to Google what Rocket Leaves were and they are what us Americans call Arugula.  "Learn something new everyday!"

So here's a photo of the Vegan Cheese Sauce I made using Indigo Herbs Hemp Seed Butter!  I LOVE how it turned out and it's such a versatile cheesy sauce that is for sure!

Recipe:

1/4 C + 2 T Nutritional Yeast
1/4 C Garbanzo Bean Flour
1 C Almond Milk
2 T Indigo Herbs Hemp Seed Butter
1 Clove Garlic
1/2 t Smoked Paprika
Up to 1 t Black Himalayan Sea Salt
Sprinkle Nutmeg

Latest Shipment From The Raw Food World

I received my latest shipment a few weeks ago but have been so busy that I had not had time to blog about it yet!  So today is the day...here's the latest haul from The Raw Food World!

I've been tinkering with more and more essential oils the last few months.  I have been researching and learning a lot and SOON I will be sharing some of the things I have been doing and using.

Here are the latest 3 oils I have added to my stash...Ginger, Rosemary, and Orange.

I finally bit the bullet and got my hands on a copy of The Art of Fermentation.  I know a few of my blogging buddies including Opal and Christine have this book and/or other fermenting books.  I'm looking forward to jumping in this new JOURNEY as well.

Also in this photo...Hemp Seeds...I was almost out...and a new-to-me-product I am darn excited about...Sun Root Sweetener.  The main ingredient?  Jerusalem Artichoke Root.

With this last shipment I gifted a lot of the products I have already sampled myself.  I bought some vitamin patches for a co-workers husband, a few goodies for a old high school buddy, and some items for my mom, dad, and sister - as well as - her husband.

I couldn't help but grab a few flavored Kale Chips that were on sale which came in handy during Fair Week.  Then you will see that I also got some Monkfruit Sweetener, too!  And that little blue bottle with the white cap is tooth powder that I thought I would try!

Vegan Mofo ~ Leftovers & Multiple Dishes

Since I didn't blog yesterday - today is my first Vegan MoFo Post of 2014!  Happy Vegan MoFo!

I have a lot of things to blog about but want to hold off on the updates on Paco since we have another appointment later today.  I do want to THANK everyone who has sent well wishes, vibes, prayers, thoughts, and such!  I appreciate it so much, thank you! 

Jumping in with this first post for Vegan MoFo - I want to talk about using left overs as well as using a food that I have used in a multiple dishes this past weekend.

It officially started with a Chickpea Salad that I had made using Chickpeas, Chipotle Vegan Mayo, and Pickle Relish.  Even tho I don't have a photo of that - it was simple and it made a large batch.  I had a couple of sandwiches out of it as well as a side dish.  I then decided to take it one step further and made this mash out of it...I added the leftover Chickpea Salad to cooked zucchini and tomatoes that I did on stove top with a little Garlic Grapeseed Oil and a little Dill.  I combined the leftovers with the newly made dish here.  That was another meal.  From there I made some baked tofu as you can see in the first photo.  I used Hemp Oil and some Wildtree California Garlic Pepper as the seasoning.  It turned out pretty awesome. 

I snacked on the baked tofu.  But then I added it to the leftover mash combo for another meal idea. 

But I didn't stop there!  I then cooked up about 1/4 C of Red Quinoa and added the final leftovers to yet another meal.  You can see this photo below.  I have to say I was very impressed with myself.  Getting multiple meals out of leftovers but also creating new meals as well as new leftovers and then new meals from those leftovers!

I am not the best at re-thinking meals using leftovers.  I usually just use them as-is and eat them as straight-up leftovers.  But I want to take that to the next level.  I know we shouldn't eat the same thing over and over - we need to get a diverse diet with different foods and different food combos.  But at the same time I don't want to waste food.  That's another reason why I want to push myself in the leftover department.  This may be a sub-category to my 2014 Vegan MoFo Adventure.  But I want to stick with my annual theme and blog about new-to-me foods and recipes, too, so you will be seeing a lot of that here on my blog this month!