gluten free, soy free, high protein, low fat Ingredients: 1/2 cup dry green lentils (3/4-1 cup cooked) 1/2 cup romanesco broccoli florets 1/2 cup cauliflower florets 1/2 carrot, sliced 1/4 cup peas (raw or frozen) 1/4 cup corn kernels (raw or frozen, always organic) 1 vegetable bullion (I use Rapunzel, with sea salt) pinch black … Continue reading Green Lentil Soup by Matea Zajec Girl in the Raw
gluten-free, Ayurvedic, soy-free, sugar-free, low fat Pumpkin is so delicious and creamy on it’s own, it is a perfect ingredient for a simple and quick soup. According to Ayurveda, it is healthy to eat mono-meals, or meals consisting of as few ingredients as possible, and this soup surely fits the bill. You can omit the … Continue reading Creamy Pumpkin Soup by Matea Zajec Girl in the Raw
Tofu Ingredients: 1 block of tofu 2-3 Tbsp. olive oil 2 – 3 Tbsp. low-sodium, gluten-free tamari sauce Tahini Ingredients: 1 cup fresh, organic tahini 2 Tbsp. lemon juice (or more to taste) 2 Tbsp. nutritional yeast 2 Tbsp. tamari sauce 2-3 garlic cloves 1 tsp. cumin Smoked salt to taste (or in lieu of … Continue reading Tamari Tofu Bites submitted by Cynthia Sampson
Fried, sweet plantains are a quick and easy snack or side dish to make. Plus, they are super delicious! In this recipe, I fried the plantains, and then sprinkled kosher salt, hot sauce, and a creamy sage “cheese” sauce over them. However, plantains are great fried with just a little sea salt sprinkled on them. … Continue reading Fried Sweet Plantains with Creamy Sage “Cheese” Sauce by Julia Hernández
Ingredients: 1 cup cashews 1 large bunch of kale 1 clove of garlic (optional) 2 Tbsp. Tamari ½ cup nutritional yeast ½ organic lemon juiced Instructions: Soak the cashews from 2 – 4 hours in fresh cool water. Rinse and break the kale up into bite sized pieces. Let them dry out while you prepare … Continue reading Cheezy Kale Chips by Myriah Strivelli
Ingredients: 1 large russet potato, peeled and grated (2 cups) ¼ tsp. minced yellow onion ¼ cup plus 1 Tbsp. white spelt flour 1 Tbsp. ground flaxseeds mixed with 3 tablespoons water ¾ tsp. sea salt A pinch of crushed red pepper flakes (optional) ¼ tsp. paprika (optional; try smoked) Cashew Sage Cream Sauce: 1 … Continue reading Potato Latkes (Pancakes) by Lauren Vaught ediblemusings.com
Ingredients: 1 cup flour 1 cup soy, rice, almond milk or any alternative milk 2 Tbsp. sugar 2 Tbsp. vegetable oil 2 Tbsp. baking powder Instructions: Mix well and pour enough batter onto greased (with vegan margarine of course) medium heated skilled. Wait for bubbles to appear, and then flip pancake. Wait for more bubbles, … Continue reading Pancakes by Joe VeganMan
Ingredients: ½ cup coconut ½ cup walnuts ½ oil or melted vegan butter ½ cup maple syrup or agave 1 tsp. vanilla 1 cup raisins or other dried fruit 2 cups uncooked rolled oats 1 cup sunflower seeds ¾ cup sesame seeds Instructions: Mix all the dry ingredients in a large bowl. Heat oil, sweetener, … Continue reading Granola by Myriah Strivelli
Serves 2 Ingredients: 1/2 package extra-firm tofu, drained 1 tsp. of vegetable oil 1/4 small onion, chopped 1/4 small bell pepper, chopped 1 clove of garlic, minced 1/4 tsp. turmeric 1/4 tsp. curry powder 1/2 tsp. coarse salt (adjust the amount if using table salt) 1/8 tsp. red chili pepper flakes 2 leaves of kale, … Continue reading Easy Pea-sy Tofu Scramble by Julia Hernández
Make about six 4” pancakes, enough for 2 people Ingredients: 2/3 cup whole wheat flour 1 Tbsp. baking powder about 3/4 to 1 cup nondairy, nonsweetened milk 1/4 to 1/3 cup your choice: berries – with or without nuts; chocolate chips; apple & cinnamon Instructions: Combine all ingredients. Heat oil in large pan or griddle … Continue reading Easy Pancakes by Ann Green
