1 1/2 cups sliced shitake mushrooms, stems removed
2 scallions, thinly sliced
1 tablespoon red miso
Mung bean, soba or rice noodles
6-8 cups of vegetable broth
1 cup baby spinach
Bring the broth to a light simmer and add the miso. Whisk until incorporated, do not boil or the miso will lose its nutritional properties. Add the scallions and mushrooms and cook until tender. Next add your choice of noodles and fully cook. Lastly, take the broth off the heat and add the spinach, let sit until just wilted.
Ladle into bowls and enjoy while hot.
8 oz fresh baby spinach
1 organic pink lady apple, sliced
11/2 pounds organic strawberries, quartered
1/2 cup wild grown raspberries
2 tablespoons sunflower seeds
1/4 cup cold filtered water
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons raw honey
11/2 cups organic strawberries, quartered
Wash and prepare the fruit and baby spinach, toss everything in a large bowl. Combine the ingredients for the vinaigrette in a blender or magic bullet and pulse until smooth and fully combined. Pour desired amount of dressing over salad and enjoy immediately.
1 cup quinoa
3 cups vegetable broth
1 garlic clove, very finally minced or microplaned
Freshly ground pepper
Rinse the quinoa under running water until thoroughly cleaned. Bring the vegetable broth to a boil in a small pot and then add the rinsed and drained quinoa, cook until no water remains and quinoa is tender. At this point, you can fluff the quinoa with a spoon, stirring until the grains start to mush and hold together. Add the minced garlic to the hot quinoa and let sit covered for 15 minutes.
Add seasonings of your choice, this recipe is very open to allow for your personal preferences. Spices and herbs or minced cooked vegetables is a good place to start.
Form 1 inch balls of the mixture and place in the fridge to set up for about 20 minutes. You should be able to make approx 20 balls.
Heat olive oil in a large skillet, carefully add your quinoa balls and cook until just lightly browned. If you cook to long the quinoa becomes too crunchy.
Arrange the cooked quinoa balls on a plate and add your favorite homemade pasta sauce. Enjoy ❤
There is something so satisfying about this soup. It is super simple to make and perfect for a lazy night after work or even elegant enough to prepare for company. There are a few variations that I have included at the end of the post, feel free to play around until you find the combination that is right for you.
1 medium butternut squash, peeled and large cubed
1 medium onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
1 white potato, cubed
1 box of vegetable broth plus more for desired consistency
Cinnamon, to taste
Sea Salt, to taste
Place butternut squash in a greased baking dish, sprinkle with sea salt and toss to coat. Cook until softened and browned in a 400F oven.
Meanwhile cook the onion, carrots and celery in a stock pot until softened. Add potato and cooked butternut squash, cover with broth. Simmer until everything is tender. Using a hand mixer puree until it becomes smooth. If it is like baby food add more stock until it becomes more soupy. Add cinnamon to taste, a little bit goes a long way. Serve hot with a dollop of vegan cashew sour cream and enjoy!
This recipe it only a guideline, for those who like it sweeter add a sweet potato or a granny smith apple instead of the white potato.
- 1 green onion, finely chopped (about 1/4 cup)
- 1/4 cup finely chopped red pepper
- 1/2 cup chickpea flour (also known as garbanzo flour or besan)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine grain sea salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon baking powder
- pinch red pepper flakes (optional)
- 1/2 cup + 2 tablespoons water
- Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
- In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
- Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
- Stir in the chopped vegetables.
- When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
- Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
- Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.
Adapted from: http://ohsheglows.com/2013/09/15/jumbo-chickpea-pancake-a-high-protein-filling-vegan-breakfast-or-lunch/#ixzz2wnCREC80
1 cup raw almonds, soaked
2 celery stalks, finely chopped
2 green onions, finely chopped
1 garlic clove, minced
3 tablespoons vegan mayo (I use soy-free veganaise)
1 teaspoon Dijon mustard
1/2-1 tablespoon fresh lemon juice, to taste
1/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper, to taste
1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
2. Add almonds into a food processor and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.
3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper.
4. You can also serve it in a pita, with crackers, or on top of a salad. Refrigerate leftover salad for up to 3 days.
Recipe orginally from: http://ohsheglows.com/2013/08/15/my-favourite-lunch-of-the-moment-easy-flaked-almond-tuna-salad/#ixzz2wMFb5uqJ