Vdub's profile page
Recipes
Hot Pink Breakfast Smoothie
By vdub
Puree all ingredients except strawberries and hemp protein for 90 seconds
- 1 Â1/2 cups young Thai coconut juice (best raw, or from a can, both can be found at Asian markets and health food stores)
- 1 large carrot, cleaned and cut in 3 pieces (or 5-6 baby carrots)
- 1/2 a medium raw beet, peeled
- 1/4 cup cashews
- 1/4 cup chopped dates (inexpensive in bulk foods at a health food store)
- 2 tsp. vanilla
- 12 frozen strawberries
- optional: 1-2 Tbsp. hemp protein (available at health food stores or on Amazon)
- optional: 2 Tbsp. kefir or yogurt
Sweet Potato - Vegan Loaded
By vdub
Preheat oven to 375 degrees
- Two medium sweet potatoes
- 1 can black beans, drained and rinsed
- 1 bunch kale
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- Green Goddess Dressing to serve
Zucchini Hummus
By vdub
Cook chickpeas and mix with all other ingredients
- 1-15-oz. can chick peas, drained and rinsed
- 1 medium zucchini, roughly chopped
- 2 garlic cloves, smashed and roughly chopped
- 1/4 cup chopped parsley
- 1/2 cup chopped fresh basil leaves
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
Zucchini Salmon Cakes
By vdub
Instructions In a food processor, combine the scallion, lemon zest, salt and pepper and pulse 2 or 3 times
- 1 7oz can of wild caught salmon, skin & bones removed
- 1 1/2 cup cooked quinoa
- 2/3 cup grated zucchini, pressed tightly to remove the water
- 2 large scallion, thinly sliced
- 1 tsp lemon juice
- 1 egg
- Salt & pepper to taste
- 1 bunch / handful fresh dill, roughly chopped
- 1/4 cup walnuts
- 1 garlic clove
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/4 – 1/2 cup oil
- Salt & pepper to taste
Mushroom Rice Paper rolls
By vdub
Instructions Prepare the vegetables: Peel and finely dice the shallot bulb (alternatively, use a rounded ¼ cup o...
- 1 shallot bulb
- 1 pound (450g) button mushrooms
- 1 medium carrot
- Pinch of salt
- 2 tablespoons soy sauce*
- 2 tablespoons vegetarian mushroom oyster sauce*
- 1/8 teaspoon dried chili flakes (or to taste)
- 1/2 teaspoon cornstarch
- 2 teaspoons water
- 4 cups spinach
- 1/2 teaspoon sesame oil
- 10 small rice paper wrappers
- Soy sauce or other dipping sauce, to serve
Lentil & Mushroom Bacon Salad
By vdub
STEP 1 » Prep: Preheat the oven to 400
- 1 CUP LENTILS
- 1 BAY LEAF
- 8 OUNCES SLICED MUSHROOMS
- 1 GARLIC CLOVE, PEELED
- 1 TABLESPOON OLIVE OIL*
- 1 CUP SHREDDED BEETS
- 1/2 TEASPOON CUMIN**
- 1/8 TEASPOON CAYENNE **
- 1 AVOCADO
- 1 1/2 CUPS CHERRY TOMATOES
- 1 BUNCH TUSCAN KALE
- 4 PACKS CHELTEN GODDESS DRESSING
- 3/4 TEASPOON SALT*
- NOT INCLUDED
- SPICE BLEND
Frittata with Kale, Roasted Red Pepper and Feta
By vdub
Wash kale if needed, and spin dry or dry with paper towels
- 1 - 2 tsp olive oil to saute the kale (only 1 teaspoon for the Ninja, but 2 teaspoons to saute on the stove.)
- 5 oz. baby kale
- non-stick spray or oil (to spray the slow cooker if you don't use the Ninja)
- 6 oz. roasted red pepper (from a jar), diced fairly small
- 1/4 cup sliced green onion
- 4-5 oz. crumbled Feta
- 8 eggs, well beaten
- 1/2 tsp. Spike Seasoning (or other all-purpose seasoning blend)
- fresh-ground black pepper to taste
- low-fat sour cream for serving (optional, but good)
Gluten free chocolate-walnut brownies
By vdub
Preheat oven to 350 Lightly oi8l 9x9 square pan Blend beans and milk into puree
- 2 cups white beans or navy beans
- 1/2 c choco or vanilla soymilk (or almond milk)
- 2 T tahini
- 1/3 c sunflower oil or other light oil
- 1 T finely ground chia seeds or 3T ground flax seeds
- 2 T pure vanilla extract
- 1 t tamari soy sauce
- 1 c sucanat or unrefined evaporated cane juice
- 1/2 c sorghum flour
- 1/2 c dark cocoa powder
- 1 1/2 t baking soda
- 1/2 t salt
- 1/2 c walnuts, coarsley chopped (or use chocolate chips
Quinoa Tofu Enchiladas
By vdub
*
- Sauce
- 2 cups marinara sauce
- 1 heaping Tablespoon peanut butter (chunky is yummy)
- 1 clove garlic, coarsely chopped
- Red chili pepper flakes, to taste
- 1 Tablespoon maple syrup
- Cumin, to taste
- Sea salt and freshly ground black pepper, to taste
- Filling
- 1/8 cup vegetable broth (or you can use a bit of olive oil)
- 1/2 cup chopped red onion
- 1/4 cup leek, sliced
- 1/4 cup red bell pepper, chopped
- 1 Tablespoon jalapeno, minced
- 1/4 cup poblano pepper
- 1/2 pound frozen (defrosted) tofu, diced
- 1/8 - 1/4 peanut butter marinara sauce, or to taste
- Bragg Liquid Aminos, to taste
- Cumin, to taste
- Lime juice, to taste
- Ground allspice, to taste
- Sea salt and freshly ground black pepper, to taste
- 1 1/2 cups cooked quinoa
- 4 flour tortillas
- 1/4 cup pumpkin seeds
Savory Lentil-Mushroom Burgers
By vdub
Instructions Mix the chia seeds and warm water in a small bowl and set aside
- 2 teaspoons chia seeds
- 3 tablespoons warm water
- 1 medium onion
- 6 ounces mushrooms, washed
- 3 cloves garlic
- 2 cups cooked lentils (green or brown), well drained
- 1/3 cup old fashioned oats (certified gluten-free, if necessary)
- 2 tablespoons potato starch or cornstarch (see note below)
- 1 tablespoon soy sauce or wheat-free tamari (omit for soy-free)
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (optional or to taste)
- 1/4 teaspoon dried thyme
- Generous grating black pepper