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Recipes
Red Beet and White Bean Hummus
By vdub
1 15 oz can white beans, rinsed and drained 1 large garlic clove, unpeeled juice of 1/2 lemon (abou...
- 1 medium beet
- 1 15 oz can white beans, rinsed and drained
- 1 large garlic clove, unpeeled
- juice of 1/2 lemon (about 1/2 tbsp)
- 1/4 cup olive oil
- 1 teaspoon salt
Brussels Sprouts with Basil and Garlic
By vdub
Heat a non-stick skillet sprayed or wiped with oil over high heat
- 1 pound fresh Brussels Sprouts, ends trimmed, shriveled leaves removed, and halved (see cooking tips here)
- 1/3 cup chopped red onion
- 1 tsp. minced garlic
- 1 tsp. dried basil
- 1/2 cup vegetable broth
- salt and pepper, to taste
- 1 tsp. red wine vinegar
- 1-2 tablespoons sliced almonds
Herbed VEggie Broth
By vdub
Add ingredients to jar in order listed and secure lid
- ľ C nutritional yeast
- 1/3 C sea salt
- 1 C dried mushrooms
- 1 C dried mixed vegetables
- 1 Tbs ponion powder
- 1 Tbs pgarlic powder
- 2 tsp dried parsley
- 1 tsp celery seed
- 1 tsp dried dill
- 1 tsp dried lemon zest
- 1 tsp dried thyme
- 1 tsp dried marjoram
sunflower seed protein balls
By vdub
Combine banana, sun butter and honey or maple in a food processor fitted with a steel blade attachment
- 1 very ripe banana, mashed
- 1/2 cup sunflower seed butter, such as sunbutter preferably organic
- 1/4 cup honey or maple syrup
- 4 scoops unflavored whey protein powder
- 3 tablespoons coconut flour
- 1/2 teaspoon cinnamon
- pinch salt
- 1/2 cup toasted unsalted sunflower seeds
- 1/2 cup dried cranberries, preferably fruit juice sweetened
Chocolate Chip Pumpkin Breakfast Cookies
By vdub
Preheat oven to 350degrees and line a cookie sheet with parchment paper
- 1/4 cup pureed pumpkin (not pumpkin pie in a can)
- 1/2 cup almond butter (or any nut butter you prefer)
- 1/2 cup honey 1tsp vanilla
- 1 cup almond meal/flour
- 1 tsp pumpkin pie spice or 1tsp ground cinnamon
- 1/4 tsp baking soda
- 1/2 cup dark chocolate vegan chips, or any dried fruit would be wonderful
- 1/2 cup walnuts, or pecans, or whatever you'd like
Double Coconut Granola
By vdub
1. Preheat the oven to 300° F
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raw pecans, coarsely chopped
- 1 cup raw pumpkin seeds, hulled
- 1 cup coconut chips
- 1/2 cup pure maple syrup
- 1/2 cup virgin coconut oil, melted
- 1/3 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 3/4 cup dried cherries
Millet with Mushroom Gravy
By vdub
1. Toast millet: In a pot or skillet with a lid, toast the millet over medium heat, stirring frequently, until it s...
- 1/2 cup uncooked millet (makes ~2 cups cooked)
- 1/2 tsp extra virgin olive oil
- 2 cups chopped sweet onion (1 medium onion)
- 3 garlic cloves, minced
- 4 cups sliced crimini mushrooms (300 grams)
- 1.5 tbsp minced fresh rosemary
- 2 tbsp nutritional yeast
- 1.5 tbsp low-sodium tamari (soy sauce)
- 1/2 tbsp cornstarch
- 1 & 1/4 cup vegetable broth
- 1 cup fresh chopped kale, stems removed
- Freshly ground black pepper & kosher salt, to taste
Braised Coconut Spinach & Chickpeas with Lemon
By vdub
Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat
- 2 teaspoons oil or
- 1 small yellow onion
- 4 large cloves garlic, peeled and minced
- 1 tablespoon grated ginger, from a 3-inch piece
- 1/2 cup sun-dried tomatoes, chopped
- 1 large lemon, zested and juiced (about 2 tablespoons juice)
- 1 dried hot red pepper or dash of red pepper flakes (
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 pound baby spinach
- 1 (14-ounce) can coconut milk
- 1 teaspoon salt, or to taste
- 1 teaspoon ground ginger
Zucchini Noodles with Marinara Sauce
By vdub
Put all ingredients (except olive oil) in food processor and blend to chunky or smooth
- 2-4 Large tomatoes, seeded and chopped
- 1 red bell pepper
- 1 c. sundried tomatoes
- 1 tsp. agave nectar (optional)
- 1/4 c. extra virgin olive oil
- 2 cloves garlic, crushed
- 3/4 tsp. sea salt
- pinch of cayenne pepper
- 2 Tbsp. minced fresh basil
- 2 Tbsp. minced fresh oregano
Spiced Lentils
By vdub
Put the lentils into a large pan with the bay leaves, spices, and whole onion
- 1 1/4 * 1 1/4 cups French lentilles de Puy
- 1 * 1 bay leaves
- 1 * 1 teaspoon ground coriander
- 3/4 * 3/4 teaspoon ground cumin
- 2 * 2 whole cardamom pods, shelled and inner seeds crushed
- 1 * 1 medium onion
- 3 2/3 * 3 2/3 cups water
- * to taste, salt
- 1/4 * 1/4 cup whipping cream or extra virgin olive oil
- 1 * 1 clove garlic, crushed with a little salt
- 1 * 1 tablespoon fresh mint, chopped
- 1 * 1 tablespoon fresh basil, chopped, Thai basil or anise basil preferable