All Recipes
Cheesy Italian Spaghetti Squash Bake
Ingredients:
- spaghetti squash – You are going to need about six cups cooked, so I used two smallish squash.
- ½ teaspoon salt
- ¼ cup olive oil
- 6 cups marinara sauce (about 2 26 ounce jars)
- 15 ounces fat free ricotta cheese
- 6 cups mozzarella cheese, shredded (I used part skim).
- 1 cup Parmesan Cheese (Use the cheap powdery kind. You need it to absorb some of the moisture from the squash.
Directions:
Homemade Cherry Pie Larabars
My Whole Food Life
March 29, 2015
Ingredients:
- 1 1/2 cups raw almonds
- 1 1/2 cups dried cherries
- 8-10 medjool dates (pits removed)
Easy Vegan Queso in Minutes! Warm, Spicy + Creamy Dip or Sauce.
Healthy. Happy. Life
March 02, 2015
Ingredients:
- 1 1/4 cups cashews, raw
- 1/3 cup nutritional yeast
- 1 cup water (+ additional as desired to thin out consistency)
- 1/2 cup non-dairy milk (or more water)
- 2 Tbsp green chilies (canned) — or 1 jalapeño, seeds removed
- 1 tsp Cajun Seasoning Blend — or 1/2 tsp chipotle powder
- 1/2 tsp cumin powder
- 1 tsp turmeric
- cilantro – garnish
- lime – garnish
- 1/3 tsp salt – or to taste
Hemp Seeds, Cannellini Beans and Greens
Ordinary Vegan
March 02, 2015
Ingredients
- 5-10 ounces of chopped greens (spinach, kale or swiss chard or combination of all)
- 1 15-ounce carton of cooked cannelilnii beans (or any white bean)
- 2 garlic cloves, chopped
- 2 tablespoons hemp seeds
- 1 tablespoon bean liquid
- ¼ vegetable broth for sautéing plus ½ cup
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- Juice of one lemon
Raw Strawberry Oat Breakfast Bars
Fragrant Vanilla Cake
March 02, 2015
Makes 6
Ingredients
- 3/4 cup pitted, soft medjool dates
- 1/2 cup mashed banana
- 1/4 cup raw jungle peanut butter or raw almond butter
- 1/4 tsp sea salt
- 3 Tbsp chia seeds
- 3 Tbsp hemp seeds
- 3 Tbsp ground flaxseed
- 2 cups raw rolled oats (or gluten free rolled oats)
- 1 cup dried strawberries
Roasted Fennel and Beet Salad with Tahini Herb Sauce
Oh My Veggies
March 02, 2015
Ingredients:
For the Salad
- 2 medium-sized fennel bulbs, trimmed and cut into 1/2 inch wedges (save the fronds for garnish)
- 4 medium-sized purple beets, peeled and cut into 1/2 inch chunks
- 3 tablespoons olive oil
- 1/4 teaspoon fine sea salt
- Pinch of black pepper
- 1 cup French green lentils, rinsed and picked over
- 2 tablespoons fennel fronds
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped dill
For the Sauce
- 1 garlic clove, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons tahini
- 1/2 teaspoon honey
- 1/4 cup finely chopped parsley
- 1/4 cup finely chopped dill
- 1/8 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Roasted Garlic & Fresh Herb Cream Cheez (Creamy Craving)
An Unrefined Vegan
March 1, 2015
Ingredients:
- 1 small head garlic
- 4 Tbsp. fresh chopped herbs, such as thyme, rosemary, chives, and/or oregano
- 1 cup raw cashew pieces, soaked in water 8-10 hours, rinsed and drained
- 1/4 cup coconut butter or 1/4 cup unsweetened coconut flakes, soaked in water for about 15 minutes, drained
- 1/4 tsp. sea salt
- 1/2 – 1 tsp. garlic powder
- 3 Tbsp. fresh lemon juice
Thai Style Veggie Wraps
Plant Chef
February 27, 2015
Ingredients
For the Mushroom Marinade and Shiitake Mushrooms
- 1/4 cup reduced sodium gluten-free tamari
- 2 tablespoons unseasoned rice wine vinegar
- 2 tablespoons mirin (sweet cooking rice wine)
- 1/4 lb. fresh shiitake mushrooms, stems trimmed, cut into 1/4-inch slices
For the Peanut Dipping Sauce
Makes approximately 1 3/4 cups
- 1 cup peanut butter (just peanuts, nothing else, chunky or smooth, it’s up to you)
- 3/4 cup boiling filtered water
- 1 tablespoon brown rice syrup (or date paste, to taste)
- 2-3 pinches chili powder, or to taste (Asian chili powder if you can get it, but if not, use what you’ve got)
For the Wraps
- 10 rice paper wraps, plus a few extra for practice
- 3 medium red radishes, sliced paper thin on mandoline or with a sharp knife, or finely shredded with a julienne peeler
- 3 carrots, sliced paper thin on mandoline or with a sharp knife, or finely shredded with a julienne peeler
- 2 cups small spinach leaves, destemmed
- 1/2 yellow bell pepper, cut into matchsticks
- 3 oz. fresh firm tofu, well drained, patted dry and cut into approximately 3-inch long, 1/4-inch square sticks
- 1 bunch cilantro, leaves and tender stems plucked off
- 2 green onions, white and tender green parts sliced thinly
- Any other raw or blanched chilled veg your heart desires!
- Pea shoots or mung beans, optional, as a filling or for to-go packing material (see blog)
- A bowl of very warm water to dip the rice papers
- A silicone baking pan liner, not mandatory, but suggested
- A platter or prepared storage container in which to place completed rolls
Moroccan Meat-less Balls with Pear & Tomato Sauce
Coconut and Berries
December 28, 2014
Ingredients
Meat-less Balls:
- 2 Tbsp Oil, divided
- 1 Medium onion, diced
- 1 Stalk of celery, diced
- 3/4 tsp Salt
- 1 Clove of garlic, minced
- 1 Tbsp Harissa
- 1-1/2 tsp Smoked paprika
- 1/2 tsp Chili flakes
- Pinch of cinnamon
- 1/2 tsp Molasses
- 1/2 Tbsp Balsamic Vinegar
- 1-1/2 C Walnuts
- 1 C Rolled Oats
Pear & Tomato Sauce:
- 1 Tbsp Oil
- 2 Cloves of garlic, minced
- 1/2 tsp Salt
- 1 Tbsp Harissa paste
- 1 tsp Smoked paprika
- 1 Cinnamon stick
- 1 Bay leaf
- 1 Tbsp Coconut sugar
- 1 x 400g/14oz Can of chopped tomatoes
- 1 C Water
- 2 Firm pears, peeled and cut into large wedges/chunks
- 1 Tbsp Lemon juice