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Recipes
Goddess Layered Salad
By vdub
Layer ingredients and enjoy!
- cup of (choose 1):
- Layer 1 – The Grain Layer
- Brown Rice
- Soba Noodles
- Quinoa
- Layer 2 – The Green Layer
- cups of (choose 1, or mix and match):
- Chopped Kale
- Baby Spinach
- Mixed Lettuces
- Chopped Herbs: Parsley, Cilantro, Chives, Basil Leaves, etc
- Layer 3 – The Vegetable Layer
- cups of (any, variety is great):
- Tomato, Cucumber, Red Pepper, Zucchini, shredded Carrots, shredded Beets, Avocado, Mushroom, Broccoli, Cauliflower, Celery, Red Onion, Green Onions, Sprouts
- Layer 4 – The Nuts, Seeds or Beans Protein Layer
- cup of (choose 1, 2 or 3 options):
- Seeds: Hemp seeds, Pumpkin seeds, Sesame seeds, Sunflower seeds
- Nuts: Walnuts, sliced Almonds, Pecans, Cashews
- Beans (cooked): Chickpeas, Black beans, White beans, Lentils
- Layer 5 – Surprise Flavor Layer
- cup of (choose 1, 2 or 3 options):
- Pomegranate seeds, Mandarin Orange sections, Dried Cranberries, diced Apples, Olives, Artichoke hearts..
- Layer 6 - Dressing
Cauliflower Buffalo Wings
By vdub
Cut up cauliflower into florets, keeping and slicing down the stalk so they are kind of wing shaped
- 1/2 head, or 4 cups Cauliflower
- 1/4 cup Franks Red Hot Sauce
- 2 Tbsp Lemon juice
- 2 Tbsp Olive oil
- 1 Tbsp Coconut or Maple Sugar
- 1/2 tsp Salt
Cranberry Banana Quinoa Bread
By vdub
Preheat the oven to 350°F
- 3/4 cup quinoa flakes
- 1/2 cup garbanzo bean flour
- 1/3 cup potato starch
- 1/3 cup tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 1 1/4 cups ripe mashed banana pulp (about 3 bananas)
- 2 large eggs
- 1/3 cup non-hydrogenated, non-dairy margarine, melted and cooled or canola oil
- 1/2 cup granulated sugar
- 1/2 cup dried cranberries
- 1/4 teaspoon freshly squeezed lemon juice
Waffles - Grain Free
By vdub
Preheat your waffle iron. Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender
- 3 eggs
- 1 cup raw cashews
- 1/3 cup almond milk (or any non-dairy milk)
- 3 tablespoons honey or maple syrup
- 3 tablespoons coconut oil, melted
- 1/4 teaspoon salt
- 3/4 teaspoons baking soda
- 3 tablespoons coconut flour
Pumpkin Hummus
By vdub
Blend in vita mix. Garnish with dried cranberries and/or chopped parsley
- 1 can chick peas, drained, rinsed
- 3 cloves garlic, chopped
- 1 c. pure pumpkin puree
- 2 Tblsp. lemon juice
- 1 Tblsp.green curry paste
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 c. olive oil
Juice Pulp Crackers
By vdub
Soak your seeds and chop your onion and herbs into large chunks
- 2 cups of Juice pulp, left over from juicing
- 1/2 cup Parsley – stems removed and chopped
- 1/4 cup Chives (a small handful) – chopped
- 1 1/2 cups Flax seeds – ground
- 1/2 cup Pumpkin seeds – soaked
- 1/2 cup Sunflower seeds – soaked
- 2 Tbsp Tamari
- 1 Tbsp Onion Powder
- 1 to 1 1/2 cups Water
Grilled Moroccan Sardines
By vdub
Place sardines in a single layer in a nonreactive dish
- 2 pounds sardines, scaled and cleaned (heads and tails left on)
- 3 garlic cloves, peeled and crushed to a paste
- Finely grated zest and the juice of 1 lemon
- 3 tablespoons olive oil
- 1 1/2 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons chopped fresh parsley
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- Pinch each saffron threads and hot-red-pepper flakes
- 1 teaspoon kosher salt
Bean sprout pasta
By vdub
Bring water in pot to the boil and put the bean sprouts in
- cups of bean sprouts (optional, tidy them up by removing the roots)
- 1 cup of mushrooms, sliced
- A clove of garlic
- Salt and pepper to taste
- No-sugar added marinara sauce (Alfredo or pesto)
Curried Cauliflower Soup
By vdub
Preheat the oven to 400F. Line a deep baking dish with aluminum foil
- 1/2 of a large head of cauliflower (or one small head), cut into 2-3 inch pieces
- 2 yellow onions, quartered
- 2 stalks of celery, in 4 inch chunks
- 1 large russet potato, in 1-1/2 inch chunks
- 2 tablespoons of extra-virgin olive oil
- 4 cups of low-fat chicken broth
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 cup of extra-sharp cheddar cheese, shredded (optional)
- salt and pepper to taste
- Shredded cheese or sour cream for garnish.
Moroccan Spiced Chickpea Soup
By vdub
Recipe courtesy Dave Lieberman
- 1/4 cup extra-virgin olive oil, plus more for garnish
- 1 large onion, medium diced
- 6 to 8 cloves garlic, pressed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 heaping teaspoon sweet paprika
- 1 (14.5-ounce) can chopped tomatoes
- 3 (15-ounce) cans chickpeas, drained and rinsed well
- 1 quart vegetable broth or reduced-sodium chicken broth
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- 1 (5-ounce) package pre-washed baby spinach