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Recipes
Focaccia Bread
By vdub
I make this all the time. It holds together really well for sandwiches
- 2 cups flax seed meal
- 1 Tbsp baking powder
- 1 teaspoon salt (I recommend Real Salt.)
- 1-2 Tbsps healthy sweetener (optional: Sucanat or coconut sugar would be good options. I use xylitol or 1 scoop stevia extract for a candida-friendly option.
- 5 beaten eggs (or equivalent alternative like Ener-G Egg Replacer.* See my Homemade Powdered Egg Replacer.)
- 1/2 cup water
- 1/3 cup coconut oil, melted (other healthy fats may be substituted)
Mushroom and Vegetable Stroganoff
By vdub
In a large pot, heat the coconut oil, and sauté onions until soft Using a motar and pestle, grind in order; pepper...
- 1 Tbsp Coconut Oil
- 1 Tsp White Peppercorns
- 2 Tsp Coriander Seeds
- 1 Large Onion Diced
- 2 Shallots Diced
- 3 Coves of Garlic Minced
- 1 Small Red Chilli (Optional)
- 250 Grams Button Mushrooms Sliced
- 1 Cup Coconut Cream
- 1 1/2 Cups Water
- 1 Cup Zucchini Diced
- 1 Carrot Sliced Finely
- 1/4 Tsp Ground Nutmeg
- 1 Tsp Ground Turmeric
- 1 Tsp Tamari (Optional) or Nama Shoyu (Optional)
Vegan Eggplant Zucchini Lasagna: Confessions of a Sneaky Cook
By vdub
Preheat oven to 400 degrees convection roast or similar setting
- Roast:
- 2 eggplants, sliced longitudinally into strips
- 4 large zucchini, sliced longitudinally into strips
- 1 head cauliflower, chopped
- Organic extra virgin olive oil spray
- Pepper
- Italian seasoning
- Garlic powder
- Sauté:
- 1 swish olive oil
- 4 garlic cloves, diced
- 2 T Italian seasoning
- 1 T Earthbound Farm organic crushed Italian blend puree
- 1 leek, diced
- 4 carrots, diced
- 3 stalks greens, chopped (I used Swiss Chard and beet greens)
- 4 peppers, red, yellow, orange, green diced
- 2 cups mushrooms, sliced
- Sauce:
- 1 jar organic Muir Glen Italian herb spaghetti sauce
- “Cheese” filling:
- 15 oz organic tofu, drained
- 2 T nutritional yeast
- 2 T ground flax seed
- 2 T lemon juice
- 2 T pepper
- 2 T Italian seasoning
- 1 T garlic powder
- Topping: 1/2 c shredded vegan cheese, such as Daiya cheese.
Fancy Brussel Sprouts
By vdub
Use food processor to grade onion
- 1 lb. Brussels Sprouts, trimmed ends
- 3 carrots
- 1 small onion
- 1 T lemon juice
- 2 T olive oil
- 1 garlic clove, minced
- 1/4 c water
- 1 T honey mustard
- 2 t poppy seeds
- 1/4 c slivered almonds
- Season with pepper if desired.
Roasted Brussels Sprouts
By vdub
Begin by preparing the sprouts: cut about 1/8-1/4-inch off the stem end, and remove any discolored or dried leaves
- 1 pound Brussels sprouts
- olive oil spray
- 2-3 tsp. garlic
- balsamic vinegar
- vegan Parmesan (optional)
Broccoli Ginger Salad
By vdub
Here’s a dish you have to try! Susan V of the Fat Free Vegan blog created this colorful salad
- 1 cup uncooked brown rice
- 1 lb. broccoli florets
- 1/2 cup chopped red bell pepper
- 1/4 cup sliced or slivered almonds
- 1/3 cup seasoned rice vinegar
- 2 Tbs. soy sauce
- 1 Tbs. sesame oil
- 2 Tbs. water
- 2 tsp. ginger, minced
- 1 clove garlic, minced
- 1/8 tsp. red pepper flakes
- sliced water chestnuts (optional - for extra crunch)
Pad See Ew - Paleo
By vdub
Instructions Lay your peeled carrots flat on a cutting board and use a Y-peeler to create very thin but wide ribbon...
- 6 garlic cloves, peeled and minced
- 1 pound chicken breast, boneless and skinless
- 2 tablespoons oil (I prefer olive oil for the taste with this dish, but coconut will work too)
- 3 cups broccoli rabe florets and leaves (or chinese broccoli)
- 10 carrots, peeled
- 1/3 cup coconut aminos (the verdict is still out on whether this is SCD legal, so use with caution if you’re SCD)
- 1 & 1/2 tablespoons coconut sugar (sub honey for SCD)
- 2 eggs
Spiced Sweet Potatoes
By vdub
Boil sweet potatoes in water to cover in saucepan until tender
- * 6 medium sweet potatoes
- * 1/2 teaspoon ground cinnamon
- * 1/2 teaspoon ground ginger
- * 1/2 teaspoon ground nutmeg
- * 1/2 teaspoon ground cloves
- * 1/2 teaspoon salt
- * 1/4 cup unsalted butter, cut into pieces
- * 3 tablespoons honey
Savory Spanish Dressing
By vdub
Mix until creamy. Pour over salad
- 1 med avocado, peeled and pitted
- 1 large fresh tomato
- 2 large green onions, peeled
- 1/2 t garlic powder
- 2 T fresh lemon juice
- 1/4 tsp cumin
- cayenne pepper to taste
Protein Pumpkin Ginger Cookies
By vdub
Process the pumpkin, almond pulp, dates and vanilla together
- 1 cup Pumpkin – pureed, fresh or from a can
- 1 cup Almond pulp, left over from making almond milk, or almonds ground into a flour
- 1 cup Oat flour – oat groats ground
- 1 cup Dates
- 1/2 cup SunWarrior Vanilla Protein powder
- 1/2 cup Hemp seeds
- 1/4 cup Chia seeds – ground
- 1/2 cup Molasses, or Maple Syrup, Honey or other favorite sweetener
- 2 tsp Ginger – grated or minced
- 2 tsp Vanilla
- 2 tsp Cinnamon
- 1 tsp ground Cloves
- 1/2 tsp Nutmeg
- 1/2 tsp Salt
- 1 cup Water