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Recipes
Vegan Broccoli and Rice Casserole
By vdub
Preheat oven to 375. Lightly oil or spray a medium casserole dish (about 2-1/2-quart size)
- Sauce:
- 1 1/4 cup plain, unsweetened soymilk (or other non-dairy milk)
- 1/2 cup nutritional yeast
- 4 teaspoons cornstarch or potato starch
- 1 clove garlic
- 1/2 tablespoon lemon juice
- 1/2 tablespoon sherry (optional)
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon onion powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon smoked paprika
- pinch cayenne pepper
- 1 tablespoon tahini or cashew butter (optional)
- very generous grating black pepper
- 1 head broccoli, cut into small florets (about 5 cups)
- 1 medium onion, chopped
- 1/2 red or yellow bell pepper, chopped
- 1/2 cup chopped celery, chopped
- 1 3/4 cups cooked chickpeas (or other options, see below)
- 1 teaspoon dried thyme
- 3 cups cooked brown rice (warm, if possible)
- 2 tablespoons sliced or slivered almonds (optional)
Curried Red Lentil, Chickpea, and Red Kale Soup
By vdub
his healthy Indian-inspired red lentil soup is enticingly aromatic and flavorful
- Soup:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 bunch red kale, center stalks removed, and finely chopped (about 2 packed cups)
- 1 cup red lentils
- 1 (15 oz) can chickpeas, drained
- 4 cups low-sodium vegetable broth
- 1 (15 oz) can light coconut milk
- 2 teaspoons hot curry powder
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh ginger, minced
- several shakes of salt, to taste
- Garnish:
- 1/4 cup lightly toasted unsweetened coconut
- 2 tablespoons roasted unsalted peanuts, finely chopped
Garlic Ginger Cauliflower
By vdub
Put the oil in a wok and set over medium-high heat
- 3 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1/2 mustard seeds
- 3 cloves garlic, peeled and finely chopped
- 1-inch piece fresh ginger, peeled and cut into fine shreds
- 1 pound cauliflower florets
- 1 to 3 fresh, hot green chilies
- 3/4 teaspoon sea salt
- Freshly ground black pepper
- 1/2 teaspoon store-bought garam masala
- 1/8 teaspoon cayenne pepper or to taste
Roasted Bell Peppers Stuffed with Quinoa
By vdub
Heat oil in a large skillet over medium high heat
- 1 tablespoon olive oil, plus more for oiling the pan
- 1 red onion, chopped
- 1/2 pound sliced mushrooms
- 1 cup chopped carrots
- 7 bell peppers (1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded)
- 1/2 cup chopped parsley
- 1/4 pound baby spinach
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cumin
- 1 cup uncooked quinoa, rinsed and cooked according to package directions ( Learn to Cook: Quinoa)
- Salt and pepper to taste
- 1/2 cup roasted, salted cashews
Bean-Based, Grain Free Pizza Crust
By vdub
1. Preheat oven to 375F (190C)
- 1 can (19 oz or 540 ml) white kidney or navy beans, rinsed well and drained (about 2 cups/480 ml)
- 1/4 cup (60 ml) extra virgin olive oil, preferably organic, plus about 1/2 Tbsp (15 ml) extra
- 1/2 cup (120 ml) unsweetened plain soymilk or almond milk
- 5 drops plain stevia liquid
- 4 tsp (1 Tbsp plus 1 tsp or 20 ml) apple cider vinegar
- 1/4 cup plus 2 Tbsp (45 g or 1.6 oz) coconut flour
- 2 Tbsp (30 ml) whole chia seeds, ground to a meal in a coffee grinder (about 1/4 cup or 60 ml of the meal)
- 2 Tbsp (30 ml) Tapioca starch (or potato starch)
- 1/4 cup (60 ml) buckwheat flour
- 1/2 tsp (2.5 ml) baking soda
- 3/4 tsp (7.5 ml) baking powder
- 1/8 tsp (.5 ml) fine sea salt
- 1/2 to 1 tsp garlic powder, optional
- 1 tsp (5 ml) dried basil
Quinoa Egg Bake
By vdub
Mix ingredients. Shake until quinoa settles to the bottom
- 1 whole egg
- 2 T skim milk
- 1 t minced garlic
- 1/4 t ground thyme
- 1/4 C diced onions
- 1/4 C diced red pepper
- 1.5 T quinoa, uncooked
- salt, pepper
Pesto Plate
By vdub
1. Rinse and drain lentils in a fine mesh sieve
- For the pesto:
- 1 cup uncooked millet
- 1 cup uncooked green lentils
- 2 medium zucchini, sliced (or vegetable of choice)
- 3 handfuls spinach
- 1/2 large avocado (about 1/3-1/2 cup flesh)
- 2 small or 1 large garlic cloves
- 3 tbsp extra virgin olive oil
- 1/4 cup water
- fine grain sea salt, to taste (I used just over 1/4 tsp)
- 2 tbsp fresh lemon juice
- 1 cup lightly packed basil leaves (one entire 40-gram package)
Gluten Free Coconut Raisin Cookies | Yummly
By vdub
In a large bowl, combine oil, agave and vanilla
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1 1/4 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1/2 cup walnuts, toasted and chopped
- 1/2 cup coconut, shredded
- 1/4 cup raisins
Creamy Leek & Salmon Soup
By vdub
Heat the coconut oil in a large saucepan or dutch oven at a low-medium heat
- 2 tbl coconut oil
- 4 leeks, washed, trimmed and sliced into crescents
- 3 cloves garlic, minced
- 6 cups seafood OR chicken stock
- 1 tbl dried thyme
- 1 lb salmon, in bitesize pieces (thawed frozen salmon works really well here)
- 1 3/4 cup coconut milk
- Salt & pepper to taste
BELUGA LENTILS, GRILLED ASPARAGUS & TAHINI DRESSING
By vdub
rinse and clean the lentils, removing any debris - in a medium pot combine the lentils, 1 1/2 cups of water , 1 ta...
- 1 cup beluga lentils
- 1 bunch asparagus
- 5 large cloves garlic
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon rice vinegar
- 3-4 large lemons
- 4 tablespoons tahini
- 2 tablespoons maple syrup
- 2 tablespoons white wine vinegar
- sea salt and cracked black pepper