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Recipes
Sweet Potato, Pumpkin, and Lentil Curry
By vdub
1. Chop onion small. 2. Heat up oil
- 3 tablespoons oil
- 1 onion
- 2 bay leaves
- 2 tablespoons grated ginger
- 2 teaspoons mustard seeds
- 1/2 teaspoon whole cloves
- 1 teaspoon cinnamon
- 2 teaspoons cumin
- 1 extra (extra) large sweet potato, or 5 cups chopped sweet potatoes (these were monster ones, so I got them cheaper- so use as many sweet potatoes and necessary to make sure its 5 cups)
- 2 1/2 cups chopped pumpkin
- 2 large potatoes, or 3 cups chopped
- 2 cups red lentils
- 1 cup coconut milk (ideally homemade)
- 3 1/2 cups water
- 3 teaspoons garlic powder
- 4 grated tomatoes
- 3 teaspoons salt (or to taste)
- 1 tablespoon paprika
- Hot pepper flakes (if desired)
Swiss Chard Roll Ups
By vdub
1. Heat oven to 350 degrees
- For the sauce:
- 2 cups quinoa
- 3 3/4 cups veggie broth (or water)
- 1/4 cup yellow onion, finely chopped
- 1 garlic clove, minced
- 8 Swiss chard leaves
- 1/2 cup tomato sauce
- 2 large handfuls cashews
- 1/4 cup water
- 1-2 Tablespoons Bragg's Liquid Aminos
- 1 Tablespoon lemon juice
- 1 teaspoon miso
- 1 teaspoon agave nectar
- 1/2 teaspoon tahini
- Sea salt and pepper, to taste
- 1 cup grated non-dairy cheese (optional)
Raw White Chocolate and Cranberry Crispies
By vdub
Instructions Melt the Cacao butter gently as you would melting chocolate i
- 100 g raw Cacao butter
- 75 g raw Cashew nuts
- 3 Tbs Xylitol Crystals (Sugar)
- 1 tsp Vanilla Bean paste or seeds from 3 vanilla pods
- 2 Tbs Lucuma
- 150 g dried Cranberries
- 100 g Buckwheaties (I used the ones found under ‘Snacks/Fig & Goji Berry Buckwheaties’
Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan
By vdub
Preheat oven to 400F/200C
- 1 large bunch kale, coarsely chopped, washed, and dried (about 10-12 oz. kale)
- 2 tsp. olive oil + plus a bit more for greasing pan
- 1 can (14. oz) artichoke hearts or bottoms, drained and chopped
- 8 oz. part-skin ricotta cheese
- 3/4 cup grated Parmesan (plus a few tablespoons more for spinkling on top if desired)
- 6 eggs, beaten
- salt and fresh-ground black pepper to taste
Marinated Zucchini and Red Pepper Sandwich
By vdub
The day before: Put the sliced vegetables and watercress in a large bowl
- 4 * 4 medium zucchini, trimmed and sliced paper-thin
- 2 * 2 red bell peppers, stemmed, seeded, and sliced paper-thin
- 6 * 6 ounces sharp greens, such as watercress or arugala, rinsed, patted dry, and stemmed
- 1/4 * 1/4 cup extra virgin olive oil
- 2 * 2 tablespoons balsamic vinegar
- 1 * 1 teaspoon kosher salt
- 1 * 1 long loaf of French bread, cut into quarters and split
- 2 * 2 ounces Parmigiana-Reggiano, shaved paper-thin
Lentil Chili | WholeFoodsMarket.com
By vdub
Bring 3/4 cup broth to a simmer in a large pot over medium-high heat
- 8 cups low-sodium vegetable broth, divided
- 1 medium yellow onion, chopped
- 1 large red bell pepper, chopped
- 5 cloves garlic, finely chopped
- 4 teaspoons salt-free chili powder
- 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
- 2 (15-ounce) cans no-salt-added diced tomatoes
- 1/4 cup chopped cilantro
Vegan Meatballs & Creamy Avocado Sauce
By vdub
Instructions Add all of the ingredients for the meatballs in a food processor or blender, blend until everything ...
- See notes for ingredient substitutes and replacements.
- Meatballs (10)
- 1 cup mushrooms, chopped
- 1/2 cup gf rolled oats
- 3 medjool dates
- 2 sundried tomatoes
- 2 tablespoons sunflower seeds
- 2 tablespoon nutritional yeast
- 1 tablespoon coconut aminos
- 1 tablespoon coconut vinegar
- 1 garlic clove
- 1 teaspoon cumin
- 1 teaspoon rosemary garlic powder
- Creamy Avocado Sauce
- 1/2 avocado
- 1/2 cup kale/spinach (optional)
- 2 tablespoons maple syrup
- 2 tablespoons coconut vinegar
- 1/4 - 1/2 lemon
- 2 tablespoons water
- 1 tsp minced garlic
- Pasta
- 4 Yellow Squash or Zucchini
- 1 cup cherry tomatoes
- 1 tablespoon nutritional yeast
- 1 tablespoon hemp seeds
Shredded Turnip Slaw
By vdub
Trim and peel turnip. Core apple
- Dressing:
- 1 turnip
- 2 carrots
- 1 green apple
- 2 T grape seed oil
- 2 T apple cider vinegar
- 1 t maple syrup
- 1/4 t dried basil
- salt and pepper to taste
Lentil Meatballs
By vdub
1. Boil lentils until just starting to get soft, but not mushy
- 2 cups brown lentils
- 3-4 cups water
- 1/2 cup chopped nuts or seeds, ideally including walnuts or pecans (because those give it a more nutty/meaty taste)
- 1 medium/large onion
- 1 cup (strained) canned or fried mushrooms
- 3 medium carrots- or about 1 3/4 cup ground carrots
- 1/4 cup soy sauce or coconut aminos
- 1/4 cup dijon mustard
- 1 tablespoon garlic powder
- 1-1 1/2 cups ground flax seeds
Sweet Potato and Quinoa Cakes With Black Beans
By vdub
Heat 1 tablespoon coconut oil in a large skillet and sauté the grated sweet potato, red bell pepper, jalapeño pep...
- 1 tbs. coconut oil, plus 2 tbs. reserved for frying croquettes
- 1 medium sweet potato, peeled, grated and rinsed in cold water, and patted dry
- 1/2 cup minced red bell pepper
- 1 jalapeño pepper, minced
- 1 cup minced yellow onion
- 2 tsp. whole cumin seeds
- 1 tbs. ground coriander
- 1/2 tsp. salt
- 1 can black beans, rinsed and drained
- 1 cup red quinoa, cooked
- Salsa and sour cream for serving