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Recipes
Lentil Mung Bean Omelette
By vdub
*
- Filling:
- Omelettes/Pancakes: Makes 3-4 omelettes
- 1/2 cup pink/red/orange lentils (Masoor dal) dry
- 1/2 cup yellow mung beans (split mung bean) dry
- 1 cup water
- 1 1/4 tsp salt (less or more to taste)
- 1 clove of garlic
- 1/4 tsp kala namak(black salt)
- 1-2 Tbsps nutrional yeast
- 1 tsp baking powder
- 1 tsp apple cider vinegar
- 2 teaspoons oil
- 1 cup chopped Okra
- 1 cup small broccoli florets
- 1/2 cup (half of 8 oz package) cubed Tempeh, (Steam to reduce the bitter tempeh taste. Cook in boiling water for 8-10 minutes)
- 1/2 cup sliced sweet peppers or red bell pepper
- 1/2 tsp garlic powder
- 1-2 tsps blackening spice or creole spice blend
- salt to taste
- Havarti cashew cream: inspired by blooming platter's caraway havarti
- 1/2 cup cashew cream
- generous pinch of salt, garlic powder, onion powder, black pepper
- 1/4 tsp chickpea miso or other miso
- 1 tsp nutritional yeast
- 1 Tablespoon beer
- Or use Daiya Garlic Jalapeno havarti Wedge
- or vegan ranch or Jalapeno Aioli or mayo
Super Raw Hot Chocolate
By vdub
Blend in blender. Other notes: I like the taste of the dates, but you can add more honey in place of the dates, ...
- 8 oz water – you can add more if you like a thinner drink
- 2 TBL Raw Cacao
- 1 TBL Maca
- 1 TBL Gogi powder
- 1 tsp raw honey
- 2 Medjool dates (pits removed)
- 1/4 about 1/4 cup of cashews – makes it thick and creamy
- dash or two cayenne pepper
Peach Cobbler
By vdub
Filling: Blend all of these ingredients in a food processor or blender to your desired consistency, save for 2 of ...
- Filling:
- 8 Freshly sliced peaches
- Juice of 1 lemon
- 2-3 Dashes of cinnamon
- Topping:
- 2 cups of your favorite raw nuts (I recommend walnuts, cashews, and/or pecans)
- 1 cup dates
- Dash of sea salt
- 3 Dashes of cinnamon
- Few drops of vanilla extract
- 1 tablespoon raw coconut oil
Sweet potato hash browns
By vdub
Peel and shred or grate your sweet potato, then squeeze as much water out of it as possible, pressing it between a ...
- 24 oz sweet potato, shredded (about 2 sweet potatoes)
- 4 tbl arrowroot powder
- Coconut oil to cook
- Seasonings to taste: adding some paprika & cayenne gives these some zing, but omit those if following AI Protocol.
Breakfast Bars - gluten free
By vdub
Warm the fruit preserves and water in a saucepan over medium-low heat while you prepare the dough
- 3/4 cup blanched almond flour
- 1/2 cup coconut flour
- 2 tsp finely ground flaxseed + 1 tbs for dusting*
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 cup coconut oil, room temperature
- 1/4 cup honey or maple syrup
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 cups blueberry preserves
- 3 tbs water
- flax gives these bars the texture of wheat or bran flakes – Omit for SCD and add 1/2 tsp extra coconut flour
Marinated Kaley
By vdub
Remove large vein from kale
- 1 head of kale
- Juice of one lemon
- Sea Salt to taste
- 2 cloves garlic, crushed
- 1/4 c extra virgin olive oil
- 1/4 c red onion, chopped very fine
Slow-Cooker Black Bean-Mushroom Chili
By vdub
1. Soak beans overnight in 2 quarts water
- 1 pound dried black beans, (2 1/2 cups), rinsed
- 1 tablespoon extra-virgin olive oil
- 1/4 cup mustard seeds
- 2 tablespoons chili powder
- 1 1/2 teaspoons cumin seeds, or ground cumin
- 1/2 teaspoon cardamom seeds, or ground cardamom
- 2 medium onions, coarsely chopped
- 1 pound mushrooms, sliced
- 8 ounces tomatillos, (see Ingredient Note), husked, rinsed and coarsely chopped
- 1/4 cup water
- 5 1/2 cups mushroom broth, or vegetable broth
- 1 6-ounce can tomato paste
- 1-2 tablespoons minced canned chipotle peppers in adobo sauce, (see Ingredient Note)
- 1 1/4 cups grated Monterey Jack, or pepper Jack cheese
- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped fresh cilantro
- 2 limes, cut into wedges
Lentil and Mushroom Shepherd's Pie
By vdub
Cook the lentils. Peel and chop the potatoes and cover with water in a pot and boil until the potatoes are soft, a...
- Bottom Layer:
- 6 cups cooked Green Lentils
- 2 cooking Onions, or 1 large Sweet Onion – chopped
- 3 Celery stalks – sliced lengthwise and sliced
- 2 Garlic cloves – minced
- 680 gms (24 ozs) Mushrooms, est. 4 cups
- 2 cups packed Spinach
- 1 Tbsp Onion powder
- 1 Tbsp Basil
- 2 tsp Smoked Paprika
- 2 tsp Salt
- 2 tsp Pepper
- 1 tsp Thyme
- 1 tsp Turmeric
- 1 tsp Cumin
- Middle Layer:
- 4 to 5 Carrots – peeled and diced
- 1 1/2 cups Corn kernels
- Top Layer:
- 1 Sweet Potato
- 5 to 6 White Potatoes
- 2 Tbsp Nutritional yeast
- 2 tsp Onion powder
- 1 tsp Smoked paprika
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 to 3/4 cup Almond Milk, enough to make smooth and creamy, yet stay thick when mashing
Quinoa Broccoli Casserole
By vdub
Prep all vegetables and then preheat your oven to 400* F
- Quinoa Broccoli Casserole [serves 6-8 generous portions]
- 2 cups dry quinoa, rinsed well
- 4 cups veggie stock, no-sodium
- 5 cups broccoli, chopped
- 3 cups spinach, chopped
- 2 medium tomatoes, sliced thinly
- 1.5 cups chickpeas, rinsed
- 1 large egg
- 1 , 8oz block of sharp cheddar or pepperjack cheese, grated
- 1 medium onion, chopped
- 3 large cloves garlic, minced
- 1/4 c flat leaf parsley, chopped
- 2 Tbsp sunflower oil
- 2 tsp dried oregano
- 1/4 – 1/2 tsp red pepper flakes [opt]
- 1/2 - 1 tsp salt [adjust if using stock with sodium]
- 1/2 tsp black pepper
- Breadcrumb Topping (substitute almond meal for bread crumbs or make with paleo bread)
- 4 slices of gluten free bread or 2 slices non-gf bread, ground
- 1/2 cup grated cheese [from the 8oz block above]
- 1/4 tsp salt
- 1/4 tsp garlic powder
- black pepper
Buckwheat and Quinoa Pancakes
By vdub
1) Mix the buckwheat flour, baking soda, cinnamon, salt, and quinoa in a large bowl
- 1 1/4 cup buckwheat flour (NB: buckwheat is naturally a gluten free grain, but if you are gluten free, double check your flour to be sure it’s GF certified to assure safety from cross contamination)
- 1/2 cup cooked quinoa
- 2 1/2 tsp baking soda
- Pinch salt
- 1-2 tsp cinnamon (I like to go heavy on cinnamon)
- 1 1/2 cups almond milk + extra for while you make the pancakes
- 1 tbsp flax meal + 3 tbsp warm water
- 1 tbsp agave or stevia to taste