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Recipes
Pad Thai - Raw
By vdub
For the topping mix the chopped cashews with sesame oil and salt together in a small bowl and set aside until ready...
- Noodles and Vegetables:
- 1 pkg. Kelp Noodles – soaked in as hot water as possible to stay raw (under 115 degrees), for several hours to soften.
- 1 Green Zucchini – spiralized
- 1 Yellow Zucchini – spiralized
- 1 Carrot – angel hair spiralized
- 1/2 Red Pepper – julienned
- 6-8 leaves Nappa Cabbage – thinly sliced
- 1/4 cup Cilantro leaves – chopped
- Sauce:
- 1 cup Cashews- soaked 1 to 2 hours to soften
- 2 Tbsp Almond butter
- 1 Tomato
- 1/4 cup Tamarind paste
- 3 Medjool Dates
- 2 Tbsp Nama Shoyu
- 2 Tbsp Olive Oil
- 1 Tbsp Sesame Oil
- 1 Lime – juiced
- 1 Garlic clove
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Sambal Oelek or 1 t Chili – seeds removed
- 1/4 tsp Coriander seed
- Topping and Garnish:
- 1/4 cup Cashews – coarsely chopped
- 1/2 tsp Sesame oil and Salt
- 2 Green Onions – sliced diagonally
- 2 Tbsp Red Pepper – diced small
Cashew Cheese Spread
By vdub
September 1, 2012 at 6:48 am # 1
- 2 cups Cashews – soaked 2-4 hours
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Lemon juice
- 1 tsp Salt
Almond Rosemary Biscuits
By vdub
Preheat oven to 350 degrees
- 2 1/2 cups blanched almond flour, plus 1/2 cup for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tablespoon honey (optional…but recommended)
- 1 tablespoon fresh rosemary, chopped
BBQ Baked Lentils
By vdub
Instructions Add all the ingredients to your crock pot and mix to combined
- 2 cups dry lentils (soaked overnight in water and rinsed)
- 3 cups water
- 1 cup yellow onion, peeled and diced
- 1/4 cup unsulfured molasses
- 1/4 cup dijon mustard
- 1- 7oz jar tomato paste
- 2 Tbsp apple cider vinegar
- 1/2 tsp ginger, ground
- 1/4 tsp cayanne pepper, ground
- 1 tsp salt
- 1/4 tsp black pepper, ground
Veggie Burgers - Paleo
By vdub
Preheat oven to 400. Heat oil in a large skillet over medium heat
- 1 tbs. olive oil
- 1 head cauliflower, cut into small pieces
- 1/2 yellow onion, chopped
- 2 peeled and chopped carrots
- 1 medium zucchini, chopped
- 1 medium sweet potato, peeled and diced
- 2 minced garlic cloves
- 2 tbs. coconut aminos
- 1/2 cup almond flour
- 2 tbs. ground flax or hemp hearts
- 1 tsp. ground cumin
- 3/4 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. Italian seasoning
- 1 egg (can use flax or chia egg substitute)
Nut Roast
By vdub
Set the oven to 180°C. Tip the nuts into a food processor and chop until fine
- 200 g mixed nuts
- 230 g cooked haricot (navy) beans
- 2 medium onions
- 1 medium carrot
- fresh chives (optional)
- cumin seeds
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried sage
- 1/2 tsp dried rosemary
- 150 ml water or stock
- 2 tblsps passata or pureed tomatoes
- extra virgin olive oil
- sea salt & freshly ground black pepper
Butternut Squash, Kale and White Bean Soup
By vdub
Heat a 6-quart pot over medium heat
- 2 tablespoons extra virgin olive oil
- 1 large
- onion, chopped
- 3 stalks celery, chopped
- 1 small butternut squash,
- peeled, seeded, and cubed
- 8 cups vegetable stock
- 2 to 3 tablespoons chopped fresh rosemary
- 3 to 4 cups cooked cannellini beans
- 2 to 3 cups chopped kale
- freshly ground black pepper and sea salt to
- taste
Olive Lentil Burgers
By vdub
Preheat oven to 350 F. Preheat a large, heavy bottomed pan non-stick (preferably cast iron) over medium high heat
- Olive oil (from 1 teaspoon to 2 tablespoons, your choice)
- 1 small yellow onion, diced medium
- 1/2 pound cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- Fresh black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried tarragon
- 1/2 cup pitted kalamata olives (really, use any pitted olive you like)
- 1 15 oz can cooked lentils, rinsed and drained (1 1/4 cups)
- 1 cup breadcrumbs, divided
- 2 tablespoons soy sauce
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon liquid smoke (optional)
- Cooking spray
Grilled Sauerkraut Avocado Sandwich
By vdub
Preheat oven to 450 degrees F (230 degrees C)
- 8 slices pumpernickel bread
- vegan buttery spread (or regular butter)
- 1 cup hummus, roasted garlic flavor, divided
- 1 cup sauerkraut, drained, lightly rinsed, and liquid squeezed out
- 1 avocado, peeled and sliced lengthwise into about 16 pieces (you can leave out this ingredient if you want to lower the fat content of the sandwich, and it will still be really delicious!)
Cumin-Infused Vegetables and Chickpeas over Quinoa
By vdub
Instructions Heat a large non-stick skillet over medium-high heat
- 1 large onion, chopped
- 4 garlic cloves, minced
- 4 teaspoons ground cumin
- 1 teaspoon turmeric
- 2 teaspoons smoked paprika
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper (or more to taste)
- 4 cups cauliflower florets
- 1 medium eggplant, cut into 1/2-inch cubes
- 2 15-oz. can chick-peas, rinsed and drained
- 2 16-oz can diced tomatoes (fire-roasted preferred), with their juice
- 1 cup raisins
- 2 medium zucchini, cut into 1/2-inch cubes