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Queso Recipe | Yeah, It's VEGAN

Like most people, I'm always looking for ways to save time and money when it comes to meal planning and cooking....especially time. 

I made this macaroni & cheese recipe the other night and decided to double the cheese sauce to save for nachos.

I placed the leftover cheese in a container and warmed it on the stove the next day with cumin, chili powder and a little more salt & garlic.

Since the original cheese sauce called for a lot more ingredients than what I wanted to use next time, I spent the last couple of days modifying it.

The result: A simple & delicious queso that your family will not question. Guaranteed!

Vegan Queso

by Brown Vegan

Ingredients (Serves 6)

  • 1 1/4 cups of water
  • 1 medium yellow or red potato, peeled & chopped
  • 1 medium carrot, chopped
  • 1/4 cup red onion, chopped
  • 1 garlic clove
  • 1/2 cup raw cashews, soaked for 2 hours in water
  • 1/2 cup salsa
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne


In a saucepan, bring water, potato, carrot and onion to a boil.

Cover and reduce heat to medium, cooking until vegetables are soft (about 10-12 mins).

Transfer the potato mixture (including the remaining liquid) to a blender and add in all the remaining ingredients.

Blend together until smooth.

Season to taste.

Serve with chips or raw veggies.

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What's on the nachos? I used Alton Brown's guacamole recipe, canned black beans, tomato, green onion & cilantro


Let me know what you think once you try this recipe!

How do you eat your nachos?


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Buffalo Cauliflower Recipe (VIDEO) Family-Friendly & Vegan

While Eric and I were in L.A. back in May, we had buffalo cauliflower for the first time at Sage Organic Bistro in Culver City (beautiful restaurant!). He couldn't stop talking about the buffalo cauliflower!

I procrastinated for a while at making a version for him at home, so guess what he said?

He would eat regular chicken if I didn't make it. Ha! He knew exactly what to say to get me going.

He play too much! *side eye* lol

Anywho, I've made this several times and it's amazing! Eric and the boys love it, too!

I think often it's not the meat that we're craving but it's the sauce that is drenched on that meat.

This is a more compassionate and healthier alternative than chicken wings. I haven't tried it with BBQ sauce (or any other sauce) but I'm sure it would be just as good if you're looking for variety.

Quick notes:

*I know the picture looks crispy but the cauliflower is NOT. Don't get me wrong, the texture is great, but you'll probably have to deep fry it to truly get a crunchy texture. I haven't fried it yet, but I would assume you need to double the batter if you decide to.


*I'm surprised the boys love it so much...being that it's spicy. I notice Texas Pete hot sauce is milder than Frank's RedHot in this recipe, so you can experiment with that if the babies (your kids) are eating it.

Let me know what you think once you make it! Tag me your picture on Facebook or Instagram

Song playing while I baked: Freddie Jackson- "Have You Ever Loved Somebody"

Recipe adapted from The Lean Clean Eating Machine & MindBodyGreen

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Buffalo Cauliflower

by Brown Vegan

Prep Time: 10

Cook Time: 40

Ingredients (Serves 4)

  • 1 large head of cauliflower, broken into bite sized pieces
  • ½ cup rice or all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ cup water
  • ½ cup hot sauce
  • 1 tbsp vegan margarine, melted (Earth Balance is a good brand)


Preheat oven to 425 degrees.

In a large bowl, mix together flour, salt, garlic powder and water.

Mix in cauliflower, being sure that all the pieces are coated.

Place cauliflower on a baking sheet in a single layer (use parchment paper or oil to prevent it from sticking).

Roast in the oven for 15 minutes.

In a small bowl, mix together the hot sauce and margarine.

Transfer the cauliflower to a large bowl.

Pour on the sauce, being sure to coat all the cauliflower pieces.

Place the cauliflower back on the baking sheet and roast for 18-25 more minutes.

Let it cool for 10 minutes and serve with vegan ranch dressing.

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5 Healthy Snacks Your Kids Will Love

5 Healthy Snacks Your Kids Will Love

Outside of fresh fruit, trail mix, nuts & seeds, popcorn and pretzels, there are plenty of other healthy snacks that are quick and easy to make for your kids.

Here are five healthy ones your kids will love.....


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Want Chips? Eat This Instead

I wanted a bag of chips...plain Lay's potato chips to be more specific. I almost hopped in our van to get some, but stopped to think about what I really wanted.

I really just wanted a salty, crispy snack.


I made some kale chips instead. #progress I'm a firm believer in replacing food/ingredients instead of saying that you can't eat it anymore. I know that may sound funny because I don't eat meat, dairy or eggs, but that's different because I avoid those for ethical reasons.

Don't get me wrong, I'm not completely giving up chips (in fact I had some for lunch a few weeks ago lol), but I do want to be more intentional about the food decisions I make. Instead of hopping in the van and going to Wawa for a bag, I took a moment and considered if there's an alternative.

About these kale chips

They're crispy, slightly salty (add more if you need to) and so delicious. Another bonus to making your own kale chips, is that you'll save money because the ones in the store are usually $6-$8. No ma'am.

Elijah and I ate the whole batch (you know he's my picky eater) and I had to make more for everyone else.

Update me when you try the recipe!

Take a trip down memory line with me. Check out this old video with Brandon stuffing his face with kale chips. Ha! This was like my second YouTube video ever.


What food have you replaced recently?

Simple Kale Chips

by Brown Vegan

Keywords: bake vegan


  • 2 bunches of curly kale, washed, de-stemed and cut into bite size pieces
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon nutritional yeast (optional)


Preheat oven at 350º

In a large bowl, toss kale with olive oil and salt until evenly coated.

Spread a 1/3 of the kale on a baking sheet in a single layer, being sure not to overcrowd the pan.

Roast for about 10 minutes (or until crispy), checking to make sure it doesn't burn.

Repeat with the remaining kale (a 1/3 at a time) and sprinkle with nutritional yeast.


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