Vdub's profile page
Recipes
Grain Free Bread
By vdub
Preheat your oven to 300 degrees
- 1 cup smooth raw cashew butter at room temperature
- 4 large eggs, separated (mine weighed about 9 ounces in their shells)
- 1/2 to 2 tablespoons honey (use 2tbl if you plan to use if for sweeter dishes like french toast)
- 2.5 teaspoons apple cider vinegar
- 1/4 cup almond milk
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
Kale & Spring Pea Mash Up
By vdub
Carrie On Vegan
- 1 medium red onion, chopped
- 2 cups button mushrooms, sliced
- 2 tablespoons no-salt seasoning
- 1 tablespoon ground turmeric
- 1 medium tomato, chopped
- 1 16-ounce bag frozen spring peas, thawed
- 1 medium sweet potato, baked
- 1 cup black beans, rinsed and drained
- 1 10-ounce bag lacinato kale or two bunches, stems removed
- 1/4 cup nutritional yeast
- Lemon-Tahini Sauce (see below)
- 1/2 cup no-salt added jarred tahini
- 2 lemons
Chocolate Covered Cookie Dough Bites
By vdub
Rachel M
- 1 cup almond butter
- 1/4 cup honey
- 2/3 cup shredded, unsweetened coconut
- 1/2 tsp. salt
- 2 tsp. vanilla
- (optional) 1/3 cup dark chocolate chips
- dark chocolate chips for melting (about a cup)
- 1 tsp. coconut oil
Red Lentil Cauliflower Burger with Chipotle Habanero Mayo, Onion Rings, Roasted peppers
By vdub
Soak the lentils for an hour or so
- Toppings:
- Red Lentil Cauliflower Patties: Makes 6-7 medium sized fat patties
- 1/2 cup dried whole red/Indian brown lentils(sabut Masoor) or other lentils(brown/green) (yields about 1.5 cups of cooked lentils)
- 2 cups water
- 1/3 teaspoon salt
- 1/2 teaspoon garlic powder or 3-4 cloves garlic minced
- 1/2 teaspoon spices/spice mix of choice (I used garam masala)
- 1/2 head of cauliflower grated
- 1 Tablespoon onion flakes
- 1/2 teaspoon cumin powder
- 1/2 piri piri or cayenne or other chili to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 Tablespoon olive oil(optional)
- 2 Tablespoons chickpea flour
- Variations: Add spice blends like curry powder, ranch, chipotle flakes, some lemon zest, Cajun blend, ethiopian berbere.
- Baby spinach/greens
- Roasted Mini Peppers
- Onion Rings (Recipe below)
- Pickled Jalapeno
- chopped fresh Cilantro
- Chipotle Habanero Mayo/cream(Recipe below)
- Add Avocado slices, tomato slices or lettuce or other greens
No-fu Love Loaf from Let Them Eat Vegan
By vdub
Instructions Combine the lentils, vegetable stock, 1⁄3 cup of water, and bay leaf in a saucepan
- 1/2 cup brown (green) lentils
- 1 cup vegetable stock
- 1/3 cup water
- 1 dried bay leaf
- 3/4 cup bulgur (toasted cracked wheat) (for gluten-free version, use certified gf steel cut oats)
- 1 cup water, boiled
- 1/4 cup natural ketchup
- 1 cup rolled or quick oats (ensure gf certified for gluten-free)
- 3 tablespoons tamari (use wheat-free for wheat/gluten-free version)
- 2 tablespoons nutritional yeast
- 2 tablespoons ground white chia (or can use flax meal)
- 2 tablespoons vegan Worcestershire sauce (see note for gf version)
- 2 tablespoons tahini or sunflower seed butter
- 2 teaspoons blackstrap molasses
- 1/4 teaspoon dried thyme
- 1/4 – 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/8 teaspoon ground fennel (optional)
- Freshly ground black pepper to taste
Meat out Lasagna
By vdub
Saute mushrooms and garlic over medium heat in water until tender
- Filling:
- 1/2 lb mushrooms, sliced
- 1 t chopped garlic
- 2 T water
- 2 26o jars spaghetti sauce
- 9 lasagna noodles
- black olives, sliced
- 10 oz frozen spinach, thawed
- 1 lb firm tofu
- 1 tsp salt
- 2 T nutritional yeast
- 1 1/2 t oregano
- 1/2 t garlic powder
- 1 t basil
- 1/2 t rosemary, crushed
- 1/8 t cayenne pepper
Beet and Berry Sauce
By vdub
Pour over pancakes, and enjoy the benefits of many, many antioxidants in this syrup, which has no added sugar at a
- 1 medium beet, roasted or steamed
- 1/2 cup blueberries (fresh or frozen)
- 1/4 cup water 2 dates, or stevia to taste
Soup - Tomato Basil with Quinoa
By vdub
Peel the yellow onion and cut it into quarters
- one large yellow onion
- 4 cloves of garlic, peeled
- 2 Tablespoons virgin olive oil
- 1 Tablespoon unsalted butter
- 1-1/2 cups of chicken broth
- two 15 oz. cans of fire-roasted tomatoes with garlic
- one 4 oz. can chopped green chilies
- 4 tablespoons of fresh, chopped basil
- 2 cups cooked quinoa
Sweet Potato Soup
By vdub
Blend
- 1 cup chopped sweet potato
- 1 cup raw almond milk (or other nut milk)
- 1/4 cup chopped zucchini
- 1 teaspoon curry powder
Brussel Sprouts Salad
By vdub
1.Whisk lemon zest and juice and mustard in a small bowl
- Finely grated zest of 1 lemon (1 teaspoon) plus 1 1/2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- 3 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 pound brussels sprouts, trimmed, leaves separated
- 2 tablespoons pumpkin seeds, toasted
- 1 avocado, sliced