Vegan Pho

This recipe is special to me because it is one of the first ones I remember creating at my first real chef job in New Zealand. The kitchen had wanted an asian broth on the menu for a while, but hadn’t quite figured out how to make one that is vegan and authentic tasting. They tasked me with figuring out how to do a pho - a Vietnamese broth that is traditionally made with beef or chicken, then served over rice noodles, lots of fresh herbs, meat, and maybe some veggies.

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FERMENTED CHIVE CREAM CHEESE

I LOVE THIS RECIPE. I always have. It is a cream cheese (or dip) made from cashews that have been fermented with a probiotic capsule. It’s super customizable and you can use the base fermented cashews to do a whole world of things. It’s easy and hard to mess up. You can use it as an actual cream cheese for bagels and sandwiches, or use it as a topping on your fave entrees or loosen it up with a bit of water and use it as a dip!

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Creamy Noodles - FEATURE RECIPE FROM MY CLEANSE EBOOK!

When I first created the Karleycucumber Cleanse - before it had any photos or was in a shiny, pretty ebook format, before it was tried and tested and edited a million times, before available on itunes and karleyray,com to purchase ;) - I shared it with some friends and whoever was interested on instagram (hence why i named it after my instagram handle!). 

The recipe that everyone texted me about was this one.

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Potato Mochi Gratin

What’s better for a cool fall evening than a hearty, creamy, potato gratin? This fully plant-based version features tri-colored potatoes, crunchy broccoli, sweet peas, and savory caramelized shallots enveloped in layers of a ‘cheese-y’ cream sauce made from a base of squash, carrots, and cashews.

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GF CAULIFLOWER (or zucchini) PIZZA CRUST

Cauliflower pizza crust is a buzzy/trendy thing right now and this recipe is super simple and always comes out great.  My previous clients liked it so much that they requested it every week! If you have gout or no access to cauliflower, you can replace it with raw grated zucchini.  I highly recommend giving this one a try.  It is tasty on it's own, but also can be eaten with a tomato sauce, creamy sauce, pesto, greens, - anything you'd like!  It is vegan (duh), gluten-free, and only uses a little bit of nuts.

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LENTIL MEATBALLS

Whenever I am cooking for a meat-eater, this is one of my favorites.  Do they taste like meat balls? Mmmm, maybe not exactly, but they definitely taste 'meaty', hearty and wholesome. I've had many requests for this recipe so I am happy to finally be sharing it. Serve these with noodles made from spiralized veggies or with your favorite pasta, or maybe even mashed into a baguette as a sandwich.  I have included an easy recipe for a raw cashew alfredo sauce, but they great with a red sauce or pesto, too.

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WEST AFRICAN PEANUT STEW

This West African Peanut Stew is one of the very first things I made when I first went vegan in 2011. Prior to this, I don't think I had ever even made a stew in my life and had tried very little ethnic cuisine. It can be made with whatever veggies you have, and eaten with whatever grain you have; rice, quinoa, millet, etc.

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