Middle Eastern Cauliflower “Tabbouleh” Rating: 51 Ingredients 1/2 head of cauliflower 1 cucumber 1 red onion 1/2 cup cashews 3/4 cup dried apricots 1 cup cherry tomatoes 1/2 cup olive oil 2 Tablespoons lemon juice 1 handful of chopped mint 1 handful of chopped parsley 1 handful of chopped cilantro Salt and pepper to tasteInstructionsPut
Aromatic Leafy Greens Sauté And Thai Basil Vinaigrette Rating: 41 Ingredients2 bunches tender kale, swiss chard or spinach (about 6 cups) 1 tablespoon coconut oil 2 cloves garlic, chopped fine 1/4 teaspoon sea salt Squeeze of fresh lemon juice Thai Basil Vinaigrette: 3 tablespoons lime juice 1 tablespoons Tamari, shoyu or soy sauce 1 tablespoons
Ingredients: Rainbow Lentil Soup Rating: 51 Ingredients1 onion diced 4 cloves garlic minced 1 cup red lentils boiled for 20-25 minutes, drain and set aside 4 cups vegetable stock 1 14.5 oz can diced fire-roasted tomatoes 1 14 oz can coconut milk (use regular for a richer favor but you can use light) Rainbow veggies:
Southwest Quinoa Salad Rating: 41 IngredientsOne cup dry quinoa One cup black beans One cup corn-frozen and thawed or cut off the cob One medium baked sweet potato, cooled and diced Handful of grape or cherry tomatoes, cut in half One diced yellow and/or orange pepper 1/2 cup chopped cilantro 1/2 cup pine nuts of
Serves 4 Angel Hair Pasta with Wild Mushroom & Garlic Sauce Rating: 41 Servings: 4 Ingredients1 lb angel hair pasta – cooked according to directions 14 oz. mixed wild mushrooms (shiitake, chanterelles, oyster, crimini) 3 Tbs. olive oil 2 cloves garlic, finely chopped 2 Tbs. fresh lemon juice (about ½ lemon) ½ cup grated
Mock Tuna Salad Rating: 51 Ingredients4 cups sunflower seeds, soaked for 8 hours or overnight 6 celery stalks, finely diced 1/2 red onion, finely diced 1/2 red bell pepper, finely diced 1/2 bunch parsley, rough chop 1/2 bunch dill, finely chopped 2 teaspoons tahini 4 garlic cloves 1/4 cup dulse flakes 1 1/2 cup lemon
Orange-Chocolate Mousse Parfait Rating: 51 IngredientsMousse: 2 large avocados, or more as needed 2/3 cup (53 g) cacao powder 3/4 cup (255 g) agave nectar or coconut nectar 1 1/2 teaspoons grated orange zest Vanilla Cream: 1 1/2 cup (180 g) cashew, soaked 2 hours 1/3 cup (80 ml) coconut oil, warmed to liquid 1/3
I haven’t tried these yet but they sound amazing. Great for a summer/autumn party. You can add all the accompaniments or just the ones you like. When making the salsa, you don’t need to grill the corn and onions and that will save time and still be great. This is a raw recipe when you use greens as your wrap and don’t grill any of the vegetables.
Broccoli and Kale on a Bed of Red Cabbage Rating: 51 Servings: 4-6 IngredientsMarinade 2-3 handfuls kale, destemmed 3/4 cup mix of sesame oil and grapeseed oil 1/2 cup water 3 tablespoons lemon or lime juice 2-3 garlic cloves 2 teaspoons Bragg Liquid Amnios, Nama Shoyu, or 1/2 teaspoon sea salt Cayenne Salad 1 ear
Basic Aduki Beans Rating: 41 Prep Time: 10 minutesCook Time: 70 minutes Servings: 4 Ingredients1 cup aduki beans 5-inch piece kombu 4 cups water 2 bay leaves 1 teaspoon sea saltInstructionsWash beans. Place kombu and aduki beans in a pot. Cover with water at 2 inches above the level of the beans. Bring water to
