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Wooden Kitchen Utensils

Our Recipes

Here we will share recipes from the show that come out of our vegan kitchen!

We hope the you try them, and let us know what you think!

Spinach Pesto Linguini_4215.heic

Spinach Pesto Linguine

C & C’s Spinach Pesto Linguine - Ep. 76

Serves 3 - 4





1 lb Linguine of choice

2 C Fresh spinach roughly chopped

1/2 C Fresh basil roughly chopped

1 C Raw cashews soaked in boiling water for 1 hour

3 T Olive oil

4 Cloves garlic minced (unless you have a high powered blender)

1/4 C Pepitas, or pine nuts, or walnuts

1/4 t salt or to tastes

1/4 t ground black pepper

1/2 C Water


Add more water if you feel the pesto is too thick




Drain the cashews


Blend the cashews and water in a blender until smooth


Add spinach, basil, garlic, olive oil, salt & pepper. Blend til smooth 


Add nuts of choice and pulse in leaving some texture


Cook the pasta according to the package instructions


Mix the pesto into the cooked pasta, and add salt to taste


We add sautéed veg, onion, and vegan sausage adding white or cannellini beans at the end of the sauté


Top or blend the sautéed veg into the pasta - it’s your choice!



Vegan Fiesta Bowl

C& C’s Vegan Fiesta Bowl - Ep 78


Serves 3 - 4





1 C. White rice 

1 Can of black beans rinsed and drained

1 Can garbanzo beans rinsed and drained

2 C. Chopped broccoli

1 C. Diced yellow onion

1 C. Diced bell pepper ( any color will do. It’s up to you! )

Greens of choice ( We usually use an organic spring mix )

1 16 oz. Package of extra firm tofu pressed and cubed into 1” cubes

1 Tbs. Chili powder

1 t. Cumin

2 t. Garlic powder

2 t. Onion powder

2 Tbs. Corn starch

2-4 Tbs. Olive oil for sautéing 

2-3 Ripe avocados






Cook the rice according to package instructions.


While the rice is cooking toss the cubed tofu in a bowl with 1t garlic powder, 1t onion powder, 2Tbs corn starch and a pinch or two of salt. Stir gently with a rubber spatula.


Heat a non stick frying pan on medium high heat, and add 1 Tbs olive oil. 

Once the oil it hot, add in the tofu making sure not to crowd it. Let it cook for 3-4 minutes and turn until each side is golden brown.


Set the tofu aside in a bowl ( you can use the bowl you tossed it in to save dishes ), and cover with foil or a lid to keep warm.


In the same pan that you cooked the tofu in, add another 1Tbs olive oil and sauté the onion and peppers until soft and fragrant.


At this point you can add your broccoli to the pan and cook just until fork tender.

Remove the broccoli and set aside. ( You can add it to your bowl of tofu to keep warm )





In the same pan, add 1Tbs olive oil if needed. Add the black beans and garbanzo beans. Cook the beans until they are just warmed, then add in your cooked rice, 1 Tbs chili powder, 1t cumin, 1t garlic powder, 1t onion powder, salt and combine the rice, beans and spices. If you like more heat, add another Tbs of chili powder.



Cook the rice, bean, pepper, onion mixture on low for 5-10 minute to allow the flavors to blend. 


Slice the avocados


Place a bed of greens in a large bowl.

Top the greens with the rice mixture. 

Add the tofu and broccoli. 

Add sliced avocado 


Top with our chipotle cashew cheese sauce *see recipe for the cheese sauce. It can be made a head of time and refrigerated.


Other optional toppings:

Sliced green onion


Chopped cilantro

Vegan sour cream

Vegan shredded cheddar cheese

A few squeezes of lime juice

Nutritional yeast


  • Feel free to add any other vegetables if you want to bump up the nutrition or fiber

  • You can also add any beans you like. Kidney beans and pinto beans also work well.

Vegan Fiesta Bowl.heic
Chipotle Cheese Sauce.jpg

Chipotle Cheeze Sauce

C & C’s Cashew Chipotle Cheeze Sauce 




1 C. Raw cashews soaked in boiling water for at least 1 hour


3/4 C. Water


1/4 C. Nutritional yeast


2 - 3 Chipotle peppers in adobo ( you can find these in the Mexican food section of your grocery store )


You can add more if you like a lot of heat, but these peppers are pretty spicy


1 t. Garlic powder


1 t. Onion powder


Salt to taste. Maybe 1 - 2 t.




Drain the cashews and blend with 3/4 C. water until smooth 


Add in the chipotle peppers ( If you don’t have a high powered blender, chop the peppers before blending ) blend until incorporated 



Add the nutritional yeast, garlic powder, onion powder, and salt. Blend again


Taste and add salt if needed.


If you feel the sauce is too thick, blend in more water 1 Tbs at a time 


This sauce makes enough for a couple meals so you can keep it in the refrigerator and use it with a week or so. 

We keep ours in this squeezable sauce/dressing bottle

Coming Soon!

Stay tuned!

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