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Winter Comfort Foods! | Soy-Free Vegan

Winter Comfort Foods!


January 3, 2013 by Shannon

One of my favorite restaurants in the world is Cafe Gratitude. I LOVE healthy, unhealthy
clean, advice
whole, organic foods. Especially COMFORT FOODS!

One night, I decided to browse through my cabinets to see what I had and if I could somehow re-create my favorite Cafe Gratitude dishes. Turns out, I was in luck! Both dishes came out just as good as the real thing! The best part about these recipes is that they are super versatile. You can pretty much use any veggies you like. Get creative!


CG Inspired “I am Fortified” – (Quinoa Bowl with Veggies and Cashew Cheese)




1.5 cups quinoa, uncooked

3 cups water or vegetable broth



1-2 tablespoons olive oil

1 package of sliced mushrooms

1 large red bell pepper, seeded and chopped

6 cups raw chopped kale, chard or other leafy green vegetable

1 14 oz can of chickpeas, drained

1 14 oz can of corn, drained

salt and pepper to taste


Cheese Sauce

1 cup of raw cashews

Juice from 1/2 of a large lemon

1/2 tsp salt

1/2 teaspoon cayenne

1/2 teaspoon turmeric

1/2 cup nutritional yeast

1 small clove of garlic

3/4 cup water (more if too thick)



Step 1

Make cheese sauce. Combine all ingredients in a high speed blender (like a Vitamix), and blend until smooth. Add a little water at a time if cheese is too thick until you obtain your desired consistency.

Step 2

Rinse quinoa under cold water until the water runs clear. Place in a medium pan with water or broth.

Bring to a boil, reduce to a simmer, cover and cook until all the water is absorbed. About 15-20 minutes. Set aside.

Step 3

In a large pan, sauté mushrooms and bell pepper in olive oil until soft. Add in greens, chickpeas and corn. Cook until heated through. Add salt and pepper to taste.

Step 4

Place quinoa in a bowl with veggies and pour cheese on top. Enjoy!


CG Inspired “I am Bueno” – (Butternut Squash Tacos with Cashew Cheese)




1 small butternut squash, cut in half and seeded

1 tablespoon olive oil

1 package of small corn tortillas

1 14 oz can of corn, drained

1 14 oz can of black beans, drained

1 large tomato, chopped

1 medium avocado, sliced

salt and pepper to taste


Cheese Sauce recipe (above)



Step 1

Preheat oven to 425 degrees. Cut squash in half, brush the fleshy side with olive oil and place face down on a baking sheet. Bake for about 20 minutes or until squash is soft enough to peel. Peel and remove skin. Chop into cubes. Set aside.

Step 2

Make cheese sauce recipe above. Set aside.

Step 3

Heat tortillas over medium heat in a pan on both sides. About 30 seconds on each side. Set aside.

Step 4

Heat corn and black beans. Set aside.

Step 5

Layer ingredients onto the tortilla. Season with salt and pepper. Pour cheese on top. Enjoy!



  1. Michelle says:

    Yum! another idea on the cheeze, is to simply melt daiya (gluten and soy-free), vegan cheese shreds or wedge and put that over the dish 🙂

  2. Jamie says:

    This looks incredibly delicious! I’m definitely going to give this a try …Thanks for sharing 🙂

  3. Aimee says:

    I made the first recipe for my 5yr old and very picky Italian husband and it was a huge hit!!! So glad I found your blog. Planning to make the tacos tomorrow. Thank you for the recipes!! 🙂

    • Shannon says:

      Yay! That’s so great to hear! I plan on making the tacos for my in-laws next week too. Thanks for letting me know. 🙂

  4. Dana says:

    I made the quinoa bowl with veggies and cashew cheese last night and OH MY God! It was so delicious! My husband (who doesn’t like quinoa or mushrooms) also loved this dish and rated it 5 stars! It was so great to have a dish so full of flavor. Thank you for sharing it!

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