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Recipes
Pesto Stuffed Mushrooms
By vdub
To Make Pesto Stuffed Mushrooms Wash and de-stem some portobello mushrooms, then place bottom side up on a plate a...
- 1 cup pistachios, soaked almonds, or pine nuts
- 1 cup fresh basil leaves
- 1/4 cup extra virgin olive oil
- Dash of sea salt
- Juice of 1/2 a lemon
Spinach - creamed with coconut
By vdub
Instructions In a large skillet heat ½ tablespoon olive oil, add the spinach, a few pinches of salt, and cook un...
- 1 tablespoon olive oil
- 1 lb. spinach (or mix of baby greens)
- 1 cup full fat coconut milk
- 1/2 teaspoon dijon mustard
- 1 tablespoon corn starch
- 1 shallot, chopped
- 1 clove of garlic, minced
- 4 oz. shiitake mushrooms
- 2 teaspoons lemon juice
- salt, pepper
- 3 shallots, thinly sliced
- 1 teaspoon corn starch
- 1/2 cup canola oil for frying
- salt
Red Pepper, Kale and Walnut Dip (or spread)
By vdub
In a small nonstick (dry) frying pan, toast the walnuts over low heat until fragrant and slightly browned
- 1/3 cup walnut pieces
- 2 oz chopped kale
- 4 oz roasted red pepper
- 1/4 tsp harissa, or more to taste
- 1/2 tsp kosher salt
- 1 Tbsp fresh lemon juice
Easy Snack Bars
By vdub
Process cashews in food processor until they are well ground, (stop before they turn to butter)
- Optional additions:
- Ingredients
- 2 cups raw cashews
- 2 cups pitted medjool dates
- –2 tbsp lemon juice and 1 tbsp lemon zest
- –2 tbsp raw cacao and cacao nibs
- –2 tbsp lemon juice and 1/4 cup dried cranberries
- –1/4 cup flax seeds, hemp seeds or chia seeds
- –1/4 cup raisins
- –1 cup cashews and 1 cup almonds, instead of 2 cups cashews
- –1/4 cup dried goji berries
Portobello Mushroom Bake
By vdub
1. Preheat oven to 350 degrees F
- 1/2 cup almonds
- 1/4 cup extra-virgin olive oil
- 1/4 cup Bragg's Liquid Aminos
- 1/4 to 1/2 cup water
- 2 Tablespoons balsamic vinegar
- 3 cloves garlic, roughly chopped
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 4 large Portobello mushrooms, stems removed
- 1/2 medium onion, sliced
Broccoli soup
By vdub
1. Cut all veggies into medium chuncks before beginning
- 1 lb broccoli 2 small to medium sweet potatoes
- 1 medium carrot
- 1 medium onion
- 3 cloves of garlic
- 1 med jalapeno (omit if you don't like spicy)
- pinch of salt, tsp of black pepper
- 1 Tsp grape seed oil
- 3 cups organic low sodium vegetable broth
- 1 cup unsweetened almond milk
The World’s Healthiest Cookie
By vdub
by Kelly M
- 2 Tablespoon coconut flour
- 2 Tablespoon mashed banana or applesauce (I prefer banana. Personally, I think applesauce gives them too much of an apple-y taste. That’s just me.)
- pinch salt
- stevia or other sweetener, to taste
- 1/8 teaspoon baking powder
- 3 Tablespoon almond milk, or milk of choice
- chocolate chips
Pumpkin Flax Cereal
By vdub
In small saucepan, whisk together milk, pumpkin, and honey over medium heat until honey is dissolved
- 1 c. coconut milk
- 1/2 c. pumpkin puree
- 2 heaping T. honey
- 1/4 c. flax meal
- 2 T. coconut flour
- 1 t. cinnamon
- 1 T. vanilla
- pinch of kosher salt
- Optional: raisins, nuts, coconut chips
Creamy Vegan Broccoli and Rice Casserole
By vdub
Instructions Preheat oven to 375
- 1 1/4 cup plain, unsweetened soymilk (or other non-dairy milk)
- 1/2 cup nutritional yeast
- 4 teaspoons cornstarch or potato starch
- 1 clove garlic
- 1/2 tablespoon lemon juice
- 1/2 tablespoon sherry (optional)
- 1/2 teaspoon salt (or more to taste)
- 1/2 teaspoon onion powder
- 1/4 teaspoon dry mustard
- 1/4 teaspoon smoked paprika
- pinch cayenne pepper
- 1 tablespoon tahini or cashew butter (optional)
- very generous grating black pepper
Acorn squash soup - vm recipe
By vdub
1. Steam squash in a steamer or microwave
- 3 cups (420 g) acorn squash, peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1/4 small onion, peeled
- 1/2 garlic clove, peeled
- 2 cups (480 ml) chicken, vegetable or beef broth
- 1/4 teaspoon thyme
- 1/8 teaspoon salt
- 1/2 large apple, quartered