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Recipes
Pumpkin Cream Saucs
By vdub
serve over GF oats, GF granola, fruit, rice cake pancakes
- 2 cups puréed pumpkin or autumn squash
- Scant 1/2 cup almond milk
- 2 tbsp almond butter or cashew butter
- 1 tsp xanthan gum
- 1 tsp cinnamon
Vegan Pizza Portobellos
By vdub
1. Make vegan cashew cheese by puréeing raw cashews, sea salt, oil, 2 leaves of basil, garlic clove, nutritional ...
- 6 portobello mushroom caps
- 1 cup tomato/pasta sauce
- 1 cup of chopped red pepper and yellow pepper
- 1/2 cup chopped vidalia onion
- 6 basil leaves
- 1 Tbs. red chili flakes
- 1 cup raw cashews (soaked in water for an hour)
- 1/2 tsp. sea salt
- 1 tsp. rice bran oil or canola oil
- 1 garlic clove
- 2 Tbs. nutritional yeast (optional)
- 1 Tbs. fresh lemon juice
Carmelized Onion, Butternut and Goat Cheese Pizza
By vdub
October 26, 2011 at 3:43 pm 22 comments
- 1 large gluten free pizza crust or 1 recipe pre-made Bean-Based, Grain Free Pizza Crust
- 2 1/2 cups peeled butternut squash, cut into 1/2 cubes (kabocha could be subbed)
- 3 Tbsp olive oil, divided
- 1 onion, halved and thinly sliced (I used a medium red but white or yellow will work)
- 1 Tbsp balsamic vinegar
- sea salt and black pepper
- 2 1/2 to 3 cups arugula, roughly chopped
- 5 – 6 ounces crumbled goat cheese (if you don’t like goat cheese, feta or your favorite cheese could be used)
- 1 Tbsp fresh sage, roughly chopped
Vegan Cheesecake
By vdub
Preheat oven to 350 degrees
- 3/4 cup shelled hemp seed
- 1 cup warm water
- 1/2 cup raw honey
- 16 oz firm tofu
- 1 tsp vanilla
- 1/2 tbsp lemon juice
- 1 tbsp Arrow root
- 1 organic graham cracker crust
- Top with fresh berries or a drizzle of honey
Chickpea “Noodle” Soup
By vdub
Brush the spaghetti squash halve with 1 tsp
- 2 tsp. oil
- 1 onion, diced
- 2 carrots, diced
- 4 stalks celery, diced
- 6 cloves of garlic, minced
- 1/2-1 jalapeno, minced
- 1 inch ginger, minced
- 1 stalk of rosemary, chopped
- 6 cups vegetable broth
- 1 oz wakame, cut into 1 cm slices
- 2 sprigs fresh thyme, chopped
- 1 sprigs fresh sage, chopped
- 2 sprigs fresh parsley, chopped
- Salt and Pepper, to taste
- 1 (398ml) can Chickpeas, drained and rinsed
- 1 bunch kale, chopped
- 1/2 spaghetti squash, seeds removed
Magnesium Oil
By vdub
Boil the distilled water. It is important to use distilled to extend the shelf life of the mixture
- 1/2 cup Magnesium Chloride Flakes
- 1/2 cup distilled water
- a glass bowl or glass measuring cup
- A glass spray bottle (plastic will work too)
Puy Lentil Salad
By vdub
In a medium-sized saucepan, sauté the onions until they’re translucent
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup puy (French) lentils, rinsed and picked over
- 3 cups water
- 1/2 tsp. dried thyme leaves
- 1/4 tsp. sage
- 1 cup green beans, cut into 1-inch pieces
- 1/2 cup chopped carrots
- salt
- 1/2 red onion, diced
- 3 tbsp. red wine vinegar
- 1 tomato, chopped
- 1 clove garlic, pressed
- fresh herbs to taste (I used oregano and basil)
- freshly ground black pepper
Herbed Lentil Veggie Soup
By vdub
1. Chop up onions, leek, and garlic, and saute in oil until golden
- 4 tablespoons olive oil (or other oil)
- 1 large onion
- 1 leek
- 6 cloves garlic
- 3 large carrots
- 1-2 celery stalks and leaves (1 if larger, 2 if smaller)
- 1 can mushrooms
- 1 kohlrabi
- 2 zucchini
- 4 cups soaked green/brown lentils
- 4 1/2 cups crushed tomatoes from a can, with their juice (I used one large can and one small can)
- 6 cups water
- 1/2 cup cilantro, chopped
- 2 sprigs fresh rosemary
- 20 chopped fresh sage leaves
- 1 tablespoon chopped fresh basil
- 2 bay leaves
- 2 teaspoons garlic powder
- 3-4 teaspoons salt
Italian Tofu Frittata
By vdub
Chop onions and garlic and let sit for 5 minutes to bring out their health-promoting benefits
- 1 cup onion, chopped fine
- 4 cloves garlic, minced
- 1 cup zucchini, diced
- 1 cup red bell pepper, diced
- 2 cups finely chopped kale (remove stems)
- 1 cup chopped fresh tomato
- 1/4 cup chicken or vegetable broth
- 2 TBS red wine vinegar
- 5 oz firm light tofu, drained
- 4 egg whites
- 1 TBS dried Italian seasoning
- 1/4 tsp turmeric
- salt and white pepper to taste
- 2 TBS chopped fresh parsley
Garlicky and Gingery Mathi curry - Sardines
By vdub
Clean the fish and set aside
- Mathi/Sardines - 10 nos or 2 cans of Sardines
- Shallots chopped - 8
- Green chilli sliced - 3
- Ginger sliced - an inch piece
- Garlic sliced - 8 cloves
- Red chilli powder - 1 tables poon
- Coriander powder - 1.5 tea spoon
- Turmeric powder - 1/2 tsp
- Tamarind(kudampuli) - 3 medium pieces
- Curry leaves
- Mustard seeds
- Salt to taste
- oil