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Recipes
Sesame Banana Leather
By vdub
Blend until smooth. You may need to add a bit of water if your blender cannot process the bananas well
- Place 2 to 3 peeled bananas in a blender. Optionally spice things up with a bit of vanilla, or spices like cinnamon or raw chocolate powders.
Black Bean Brownies
By vdub
Blend all ingredients together
- 1 can black beans
- 1/2 c. cocoa
- 4 Tbsp. extra-virgin coconut oil
- 1/2 c. xylitol
- 2 level tsp. stevia powder
- 1 tsp. organic vanilla extract
- 3 large free range eggs
- 1/2 c. gluten-free flour
- 1/4 tsp. sea salt
- 1/4 c. water
Apple Balsamic Vinaigrette
By vdub
mix and serve over salad
- 1/2 cup balsamic vinegar
- 1 apple, quartered, seeded, no need to peel
- 1/4 vidalia onion
- 1/2 cup olive oil
- 2 tablespoons honey dijon mustard
- 1/2 teaspoon Tony Chachere's Seasoning
- 1/4 cup water
- 1 garlic clove, pressed
- 1/2 teaspoon salt
- 1 jalapeno pepper, whole, not seeded
- 1/2 lemon, juice only
Basic Vinaigrette
By vdub
1. In a blender or a jar with a lid, combine all ingredients minus the shallot until incorporated
- 1/2 cup extra virgin olive oil
- 3 Tbs or more good wine vinegar
- Salt and pepper to taste
- 1 large shallot, finely minced (optional)
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
Rawkalicious Cookie
By vdub
First soak pumpkin seeds and goji berries together in a bowl with just enough water to cover them for a couple hour...
- 1 c Almond pulp – left over from making almond milk, or grind dry almonds to make almond flour
- 1 c Walnuts – crushed
- 2 Bananas – mashed
- 1/2 c Currants
- 1/2 c Sesame seeds
- 1/2 c Coconut flakes
- 1/2 c Cacao nibs
- 1/2 c Pumpkin seeds
- 1/4 c Goji berries
- 1/4 c Honey
- 1/4 c Hemp seeds
- 1 t Vanilla
- 1/2 t Cinnamon
“Pulled” Cauliflower BBQ Sandwich (Vegan & Gluten Free)
By vdub
Vegan, G-Free BBQ Sauce Modified from this recipe by Adventures of a Gluten Free Mom
- Vegan, G-Free BBQ Sauce
- Modified from this recipe by Adventures of a Gluten Free Mom.
- 1/2 cup ketchup
- 3 Tbsp. Earth Balance
- 2 Tbsp. fresh squeezed lemon juice
- 1 Tbsp. chili powder
- 1 tsp. salt
- 1 tsp. dry mustard
- 1 tsp. paprika
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. g-free, vegan Worcestershire sauce
- 4 Tbsp. distilled vinegar
- 4 Tbsp. water
- 3 Tbsp. brown sugar
- Vegan G-Free BBQ
- 2 cups ground cauliflower florets from 1 small head of cauliflower
- 3/4 cup almond meal/flour
- 3 Tbsp. golden flax seeds, ground
- 1/2 cup plus 1 Tbsp. water
- 1/3 cup vegan, g-free BBQ sauce from above, or your favorite sauce
- pinch of salt
Kelp Noodles - Curry
By vdub
Add all sauce ingredients into Vitamix and blend on high a few seconds
- Sauce:
- 1/2 package kelp noodles – cut into 3 inch pieces, soak 1 hour with 1/4 lemon wedge
- Grate: 2 carrots, 1 zucchini, 1 inch ginger
- Slice very thinly: 1 celery stalk, 1/2 sweet onion
- Greens: 4 kale leaves pulled off stem, 2 large handfuls of spinach
- 1/3 cup lemon juice
- 3/4 cup coconut milk – 1/2 can
- 1 tablespoon curry powder
- 1/4 cup sesame seeds
- 1/2 teaspoon himalayan sea salt
- 1/2 teaspoon white pepper
- pinch cayenne pepper
Creamy Mushroom Soup
By vdub
1. Heat the olive oil over medium heat until hot
- Cashew cream:
- 2 T olive oil
- 1 medium onion chopped
- 3 garlic cloves pressed
- 1 T worcheshire sauce
- 1 T soy sauce (or tamari)
- 1 lb. cremini mushrooms chopped
- 3 C broth (veggie, chicken, or beef)
- 1 tsp pepper
- Salt to taste
- 1/2 C cashews
- 1/2 C water
Quinoa Cakes
By vdub
Cook quinoa. Quinoa is cooked much like rice
- 1 cup Quinoa (I used 3 cups cooked quinoa in the recipe and had a little left over. See note below)
- 1 cup Parsley
- 1/2 cup Chia – ground
- 1/4 cup Pine Nuts
- 1/4 cup Onion
- 1/4 Red Pepper
- 3 Tbsp Nutritional yeast
- 1 Tbsp Tamari
- 1 Garlic clove
- 1/2 tsp Salt (optional)