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Recipes
Broccoli and bean casserole
By vdub
Preheat oven to 375. Lightly oil or spray a medium casserole dish (about 2-1/2-quart size)
- Sauce:
- 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
- 1 head broccoli, cut into small florets (about 5 cups)
- 1 medium onion, chopped
- 1/2 red or yellow bell pepper, chopped
- 1/2 cup chopped celery, chopped
- 1 3/4 cups cooked chickpeas (or other options, see below)
- 1 teaspoon dried thyme
- 3 cups cooked brown rice (warm, if possible)
- 2 tablespoons sliced or slivered almonds (optional)
Basil Spinach Pesto
By vdub
Wash and measure spinach and basil leaves
- 4 c Spinach
- 1 c Basil leaves
- 1 c Pine nuts
- 1 c Pine nuts or 1 c Sunflower seeds (soak sunflower seeds - do not soak pine nuts)
- 1/4 c Olive Oil
- juice of 1/2 Lemon
- 3 Garlic cloves – minced
- 1/4 t Salt
Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing
By vdub
*
- For the Buffalo Sauce Chickpeas
- 3 Tbsp hot sauce
- 1.5 Tbsp Sriracha or other garlic chili sauce
- 2 tsp extra virgin olive oil
- 1 15 oz can chickpeas or 1.5 cups cooked chickpeas
- White Sauce Base
- 1/2 cup ground cashew
- 3/4 cup almond milk
- 2 tbsp flour or 1 Tbsp arrowroot starch
- 2/3 tsp salt
- 1 Tbsp extra virgin olive oil
- a very generous dash of black pepper
- For the garlic sauce
- 2/3 of the white sauce from above
- 4 cloves of roasted garlic or 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp italian herb blend
- 1 Tbsp nutritional yeast
- 1 tsp apple cider vinegar
- Celery ranch sauce
- 1/3 of the white sauce from above
- 1/2 tsp ranch seasoning
- 1/2 tsp celery seeds
- 1/2 tsp apple cider vinegar
Cabbage Crunch Salad
By vdub
Mix all liquids to make dressing and then pour over the rest
- Red cabbage
- Honey
- Almonds
- Green onions
- Sugar
- Canola oil
- Sesame seeds
- Apple cider vinegar
Spinach Pear Salad
By vdub
1. Poach pears: In a saucepan on top of stove, cover pears with water, and simmer over medium heat for about 10 mi...
- 3 pears, sliced
- cinnamon (to taste)
- romaine lettuce, chopped, as needed
- baby spinach (to taste)
- dried cranberries or cherries (to taste)
- sliced almonds (to taste)
- raspberry vinaigrette dressing (to taste)
Quinoa with Pumpkin and Bananas
By vdub
November 24, 2013 at 10:00 pm 7 comments
- Garnish and serving ideas (optional)
- a drizzle of maple syrup or honey
- sprinkle of cinnamon or nutmeg
- extra pepitas, walnuts or pecans
- coconut cream
- Greek yogurt
- Yogurt “glaze”
Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas
By vdub
Preheat oven to 400. Pierce a spaghetti squash 8-10 times with a skewer or thin knife (pierce deeply through flesh ...
- 1 spaghetti squash
- 1 pound Brussels sprouts
- 1 medium onion, halved and thinly sliced
- 3 cloves garlic, pressed
- 1/2 cup vegetable broth
- 15 ounces chickpeas, rinsed and drained
- 2 teaspoons dried basil
- 1/4 teaspoon red pepper flakes (or to taste)
- salt and black pepper, to taste
- 1 1/2 teaspoon lemon juice
- sliced almonds, optional
Thai Vegetable Curry
By vdub
Make a paste with the Thai Red Curry seasoning and water
- * 2 tablespoons vegetable oil
- * 1/4 cup Thai Red Curry Powder
- * 1 large white onion, finely diced
- * 1 red bell pepper, finely diced
- * 1 head cauliflower, chopped
- * 4 medium potatoes, peeled and chopped
- * 1 can (15 oz.) coconut milk
- * 1 bunch lemongrass, cleaned and chopped
- * juice of 2 limes
Sweet and Hot Lemon Garlic Sauce
By vdub
Put all of the ingredients in a bowl and whisk together together, or blend together in a blender
- 1/4 cup Agave, or Honey or Maple Syrup
- 2 Tbsp Lemon juice
- 2 tsp coarse or stone ground French Mustard – see note below
- 1 Garlic clove – minced
- 1/2 tsp Sambal Oelek or other favorite hot sauce
Manicotti - raw vegan
By vdub
To prepare noodles cut off ends of each zucchini leaving the skin intact
- For the Sunflower cheese filling
- 2-cups raw sunflower seeds (soaked 2-4 hours)
- 4 cups spinach
- 1/2 cup lemon juice
- 1/2 cup filtered water
- 3 to 4 cloves garlic
- 1 tablespoon nutritional yeast
- 1 tablespoon italian seasoning
- 1/2 cup parsley
- sea salt to taste
- Easy raw Marinara
- 1 cup sundried tomatoes (soaked 2 hours)
- 1-cup tomato chopped
- 3 garlic cloves
- 1 teaspoon dried oregeno
- 1 teaspoon basil
- 1 tablespoon Tamari (Gluten free soy sauce)