At the beginning of the year, I made a commitment to go “Plant-based” (yes, completely vegan…no animals or animal products) for at least a year. I had been gradually reducing any animal products and most processed foods from my diet. I naturally eat fresh, local and whole foods, so going “all-the-way” was pretty easy. I’m
Watermelon is refreshing, sweet and nutritious. Enjoy this salad with my vegan tacos for Taco Tuesday!
A versatile vegan “meat” that can be used in a variety of ways. Use with my vegan taco recipe, in a tortilla, wrapped in a romaine lettuce or collard green leaf. Add vegetables of choice and you have a delicious high-protein alternative to meat.
Vegan Sour Cream Prep Time: 5 minutes Servings: 3/4 cup Ingredients1 cup raw cashews, soaked 1/2-3/4 cup water, as needed 2 teaspoons fresh lemon juice 1 teaspoon apple cider vinegar 1/4-1/2 teaspoon fine grain sea salt, to tasteInstructionsPlace cashews in a bowl and cover with water. Soak for a minimum of 2 hours, preferably overnight
Whole Roasted Carrots with Black Lentils and Green Harissa Rating: 51 Prep Time: 20 minutesCook Time: 45 minutesTotal Time: 1 hour Servings: 6 servingsServing Size: approximately 1 cup lentils and 5 ounces carrots Ingredients2 pounds whole carrots (I like to use the ones with the tops and smaller in size if possible) 2 cups uncooked
Corn-Tomato Salad/Salsa Rating: 41 Prep Time: 15 minutesTotal Time: 15 minutes Servings: 3 cups Ingredients2 ears of fresh corn off the cob or 2 cups frozen defrosted corn 1 cup chopped grape tomatoes 1/2 cup chopped red onion 1/2 cup chopped cilantro approximately juice of one lemon 1/4 cup of olive oil salt and pepper
Mecca Azteca Salad Rating: 51 Servings: Serves 4Calories per serving: lowFat per serving: low IngredientsSalad: 1 cup shopped tomato 1 cup chopped jicama 1 cup chopped avocado 1/2 cup chopped red onion 2 Tbsp lemon juice 1/2 tsp sea salt 1 cup peeled & chopped cucumber 2 cups mixed salad greens 4 cups cooked quinoa,
This is a dehydrated raw bread. Top with cheese, hummus, use to make a veggie sandwich or serve along with traditional Italian fare. Healthy Raw & Dehydrated Garlic Bread Rating: 41 Prep Time: 45 minutesCook Time: 10 hours Servings: 6 servings Ingredients2 cups ground flax seed 1/2 cup filtered water 1 onion, chopped 1 zucchini,
Quinoa, Asparagus, Orange and Almond Salad Rating: 41 Servings: 4-6 servings Ingredients1 cup red quinoa Salt and freshly ground pepper 2 cups water Supremes from 2 oranges 1 cup sliced blanched almonds, toasted 6 ounces fresh asparagus, sliced diagonally into 2 inch pieces, and blanched 6 ounces baby spinach Juice of one lemon 1/4 cup
Serves 6 Finely sliced nori sheets add smoky flavor and crunch to roasted winter vegetables. Ingredients: 2 ½ cups Brussels sprouts, trimmed and halved 2 small red onions, cut into eighths (1 ½ cups) 1 medium sweet potato, cubed (1 ½ cups) 3 small parsnips, sliced (1 ½ cups) 1 ½ cups whole baby carrots
