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Recipes
Karina Allrich
By vdub
This is a totally vegan quinoa salad recipe, but if you enjoy a little goat cheese now and then, I think this salad...
- 3 cups cooked quinoa
- 2 beets, trimmed and quartered
- Olive oil
- Sea salt
- 1/4 cup fruity olive oil
- 1/4 cup fresh squeezed orange juice
- 2 teaspoons organic gluten-free tamari sauce
- 1 teaspoon balsamic vinegar or rice vinegar
- 1 tablespoon organic raw agave nectar or local honey
- 1 cup drained rinsed chick peas
- 2 big handfuls of baby spinach leaves
- Sea salt and ground pepper, to taste
- 1 fresh orange, peeled, trimmed, cut into bite sized pieces
Golden Protein Cookies
By vdub
Blend all together in food processor
- 1 cup Almond flour – pulp from making almond milk, or ground almonds
- 1 cup Walnuts
- 1 cup Oat Groats – ground into flour
- 1 Banana
- 1 cup SunWarrior Vanilla Protein
- 1/2 cup Almond Butter
- 1/2 cup Maple Sugar
- 1/4 cup Golden Raisins
- 2 Tbsp Maca
- 1 Tbsp Vanilla
- dash Salt
Carrot and Parsnip Bisque
By vdub
Preheat oven to 375 degrees
- 1 lb. carrots, peeled and cut
- 1 lb. parsnips, peeled and cut
- olive oil
- maple syrup
- 1/2 C carrot, diced
- 1/2 C onion, diced
- 1/2 C celery, diced
- 1 C almond milk
- 1 bay leaf
- sea salt, to taste
- freshly cracked pepper, to taste
- cayenne pepper, to taste
- crème fraiche
Flax Eggs
By vdub
Grind flax seeds in blender and then add water
- 1/3 c flax seeds
- 1 c water
Tomato-Jalapeno Enchilada Sauce
By vdub
Combine all ingredients in blender and puree until smooth
- 25 oz. tomato sauce, canned
- 1 sweet onion, sliced
- 1 clove garlic
- 3-6 jalapeño slices, jarred
- 3/4 tsp. chili powder
- 3/4 tsp. cumin
- 1/2 tsp. oregano
- 1/4 tsp. thyme
- 2 tbsp. fresh cilantro
- 2 tbsp. white wine vinegar
- 3/4 c. chicken stock
- 1/4 c. sour cream
- Coarse salt and ground pepper
- Pinch of sugar
Dairy Free Nut Free Sunflower Pesto
By vdub
This fresh pesto is an easy and delicious allergy-friendly adaptation of a summer classic
- 2 cups fresh basil leaves, packed
- 1/2 cup shelled unsalted sunflower seeds (raw or
- toasted) or nuts of choice (if tolerated)
- 1/4 cup coconut oil + 2 tablespoons olive oil or oil
- of choice
- 1 clove garlic or 1/2 teaspoon gluten-free asafoetida
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-2 tablespoons water, as needed
- Dairy-free Parmesan cheese or low-fat grated cheese of choice, optional
- Sprigs of fresh basil
Harvest Soup
By vdub
Blend all ingredients in a high speed blender, serve room temperature or cold
- Equal parts red pepper, carrots, and tomatoes
- (approximately 2 cups each)
- 2 cups plain coconut milk, or almond milk
- 1/2 cup raw cashews
- 1 small hot pepper
- 1 clove garlic
- 1 tablespoon lemon juice
- few twists of celtic sea salt
- slices of avocado to garnish
Apple Spice Coffee Cake
By vdub
Preheat oven to 350 degrees
- For the cake
- 2-1/2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon vanilla
- 1/4 cup coconut oil, melted
- 1/2 cup honey, liquified
- 3 large eggs, room temperature
- 1/2 pound gala apples (peeled, cored, and coarsely chopped)
- 1 tablespoon lemon juice
- For the cinnamon swirl
- 1 tablespoon cinnamon
- 1-1/2 tablespoons coconut oil, melted
- 2 tablespoons honey
- For the glaze
- 1 tablespoon coconut oil, softened but not melted
- 1/2 tablespoon unfiltered apple juice
- 1 tablespoon raw honey, in its solid state
- 2 tablespoons coconut cream (the solid fat that rises to the top of a can of coconut milk)
Kale Pesto Baked Zucchini
By vdub
Preheat oven to 350 degrees F
- Ingredients:
- 2-3 large organic zucchinis/courgettes
- 2 large organic tomatoes, cut into small cubes
- 1/2 cup gluten-free bread crumbs
- fresh basil leaves for plating
- Kale Pesto Ingredients:
- 2 leaves of organic kale
- roughly 1/2 loosely packed basil leaves
- 1/3 cup mix of pine & brazil nuts (or just pine nuts for a more traditional taste)
- 4 tablespoons extra virgin olive oil + extra for pan and drizzling on top
- pinch of sea salt
- 1 1/2 cloves of garlic
- fresh cracked black pepper
Raw Lasagna Casserole
By vdub
Blend all of the ingredients in a high speed blender or food processor until smooth
- The Lasagna Cheese
- 1 1/2 cups soaked raw cashews, macadamia nuts, or pine nuts
- Juice of 1/2 a lemon
- 2 tbs. nutritional yeast
- 1 tbs. sea salt
- Add water to help blend