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.
Did you know you only need 2 Brazil nuts daily to supply the amount of selenium needed? Antioxidant & supports normal thyroid function.
Nut Milk Rating: 51 Servings: 4 cups Ingredients 1 cup raw, un-pasteurized (if available) almonds, walnuts, hazelnuts or *cashews 4 cups filtered water 1 teaspoon vanilla bean powder or alcohol free vanilla extract 1-2 dates *cashews only need to soak a couple of hours InstructionsSoak nuts for 4-8 hours Blend almonds and water in blender
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
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
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
