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Recipes
Pancakes - Chia Seed
By vdub
Combine liquid with Chia Goodness, stir and let sit at least 5 minutes
- 1/2 cup Chia Goodness (any flavour)
- 1 3/4 cups water, milk or non-dairy drink.
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp. sugar (optional)
- 1 tbsp coconut oil or butter
- extra oil to cook pancakes
Spiced Garbanzos and Greens | WholeFoodsMarket.com
By vdub
Add to Shopping List Add to Shopping List Items to add: 1 (15-ounce) can no-salt-added diced tomatoes 2 (15-oun...
- 1/2 cup low-sodium vegetable broth
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 teaspoon grated fresh ginger
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala
- 1 (15-ounce) can no-salt-added diced tomatoes
- 2 (15-ounces each) cans no-salt-added garbanzo beans, rinsed and drained
- 1 bunch collard greens, stems removed and leaves thinly sliced
- 1/4 cup chopped fresh cilantro leaves (optional)
- 1 tablespoon fresh lemon juice
Raw Taco Salad
By vdub
Taco meat: In a food processor (or by hand), pulse (or chop) the ingredients until combined
- Other salad ingredients:
- Walnut Taco Meat: (adapted from my taco meat recipes) (yield: scant 1/2 cup)
- 1/2 cup walnuts, soaked for 2-8 hours
- 1 & 1/2 tsp chili powder
- 1/2 tsp cumin powder
- fine grain sea salt, to taste
- cayenne pepper, to taste (optional)
- Cashew or Macadamia cream: (yield: 1 heaping cup)
- 1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours
- 11-12 tbsp water (use as needed to achieve desired consistency)
- 2-3 tbsp fresh lemon juice, to taste
- fine grain sea salt, to taste (I used just over 1/4 tsp)
- 3 -Minute Guacamole: (yield: 3/4 cup)
- 1 large ripe avocado
- 1/4 cup chopped red onion
- 1/2 small tomato, chopped
- 1/2 tsp ground cumin
- 1 tbsp + 1 tsp fresh lime juice
- scant 1/4 tsp fine grain sea salt, or to taste
- greens of choice
- salsa
- green onion (optional)
- crackers
Roasted Brussels Sprout Quinoa Salad – Gluten-free + Vegan {Guest Post by Queen of Quinoa}
By vdub
Preheat the oven to 400 degrees F
- 1 lb Brussels sprouts
- 1 cup cooked quinoa
- 1 cup walnuts
- 1/2 cup pomegranate seeds
- 1 tablespoon olive oil
- Salt & pepper to taste
- Crushed red pepper flakes (optional, for a little heat)
Pad Thai - Paleo
By vdub
In a small bowl, whisk together the tamarind paste, water, anchovies, coconut palm sugar, and vinegar
- 1 tablespoon tamarind paste
- 1/3 cup warm water
- 2 tablespoon coconut aminos
- 2 anchovy fillets, mashed
- 2 tablespoons coconut palm sugar
- 1 tablespoon coconut vinegar or apple cider vinegar
- 1 tablespoon coconut oil
- 1 cup chopped scallions
- 1/2 cup shredded carrots
- 2 teaspoons minced garlic
- 2 eggs, beaten
- 6 oz cooked chicken breast, chopped
- 3 cups spiral-cut yellow summer squash (can substitute zucchini “noodles” or spaghetti squash)
- 3 oz mung bean sprouts (can substitute shredded or julienned jicama)
- 1/3 cup toasted cashews, chopped
- Crushed red pepper flakes
- 1 lime, cut into wedges
Breakfast Cookies
By vdub
Preheat your oven to 350 degrees
- 1/4 cup coconut flour
- 1/2 cup almond butter
- 6 pitted dried dates, soaked in warm water for 15 minutes
- 3/4 cups shredded coconut (I used Let’s Do Organic Reduced Fat Shredded Coconut)
- 1/2 cup unsweetened applesauce
- 2 medium eggs (or 2 tablespoons finely ground flaxseed + 5 tablespoons warm water)
- 1/2 tablespoon cinnamon
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons dried unsweetened dark cherries
- 2 tablespoons chopped walnuts
- 3 tablespoons currants
Kale Chips
By vdub
Wash the kale and slice along both sides of the center rib to remove it
- 1-2 bunches Kale
- Celtic sea salt
- Extra virgin olive oil
- Diced garlic
- Juice of 1/2 a lemon
- Pinch of cumin
Butter - vegan & raw
By vdub
Place all ingredients in a food processor and process until smooth
- 1/4 cup Coconut Oil
- 1/4 cup Pine nuts
- 1 Tbsp Nutritional yeast
- 1/2 tsp Salt
Pumpkin Ginger Soup
By vdub
In a Vitamix, combine pumpkin, chicken stock and coconut milk and process on high until smooth Blend in stevia, l
- 3 cups roasted pumpkin or canned pumpkin puree
- 2 cups chicken stock
- 3/4 cups can coconut milk
- 1/4 teaspoon stevia
- 2 tablespoons lemon juice, fresh squeezed
- 1 tablespoon ginger, minced
Vegan Chili
By vdub
In a large pot, add the EVOO and heat over medium
- 1 tbsp oil
- 1-3 cloves garlic, minced (I used 1)
- 2 bell peppers, chopped
- 1 sweet onion, chopped
- 3 carrots, chopped
- 1 tbsp cumin
- 3 tbsp chili powder
- pinch sea salt
- pinch cayenne
- 1 can each: black beans, white kidney beans, red kidney beans (rinsed) (I used 1 large mixed can)
- 1 can diced tomatoes with juice
- 2 tsp oregano
- 1 can organic mushrooms, drained
- 1 tbsp unsweetened cocoa powder
- juice of 1 lime (optional, I didn’t include)
- Secret Ingredient –> 2 tbsp CHIA SEEDS (it thickens up the sauce soooo much!)