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Bean & Corn Enchiladas

Bean & Corn Enchiladas

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The vegetables in the filling are really just a suggestion

  • Sauce Ingredients:
  • 2 8-ounce cans tomato sauce
  • 3 cups water
  • 4 tablespoons cornstarch
  • 3 tablespoons chili powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • salt to taste
  • Casserole Ingredients:
  • 4 cups mashed pinto beans
  • 1 cup chopped scallions
  • 1 1/2 cups corn kernels, fresh or frozen
  • 1 2.25-ounce can sliced ripe olives, drained
  • 1-2 tablespoons chopped green chilies
  • 10 whole wheat or 16 corn tortillas
  • Optional Ingredients:
  • guacamole
  • salsa
  • tomatoes
  • lettuce
  • diced onion
4.3/5 (3 Votes)

Vegan Egg Roll Wrappers

Vegan Egg Roll Wrappers

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Sift your flour into a mixing bowl

  • 2 cups unbleached all-purpose flour
  • 1/2 cup (or more depending) ice cold water
  • 1 tbsp ground flax
  • 4 tbsp. water
  • 1 tsp. salt
4.7/5 (7 Votes)

Crustless Pumpkin Pie with Pecan Streusel

Crustless Pumpkin Pie with Pecan Streusel

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Preheat oven to 400 degrees

  • Filling:
  • 2 cans unsweetened pumpkin puree (32oz)
  • 2 tsp pumpkin pie spice
  • 1 1/2 Tbsp coconut oil, melted
  • 1 cup raw cashews, soaking optional
  • 1 large sweet apple (I used a honey crisp)
  • 4 Tbsp maple syrup
  • 1/2 tsp salt
  • Pie Dish Coating:
  • 1/4 cup hemp seeds
  • 1 Tbsp virgin coconut oil
  • Crumb Streusel Topping:
  • 1/2 cup oat flour
  • 1 1/2 Tbsp virgin coconut oil, melted
  • 1 1/2 Tbsp maple syrup
  • 1/2 cup raw pecans, chopped
  • 1/4 tsp pumpkin pie spice
4.3/5 (10 Votes)

Wild Rice-and-Mushroom Soup

Wild Rice-and-Mushroom Soup

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1.Using a food processor, soak the dried mushrooms in 1 cup broth for 10 minutes

  • 1 ounce dried mushrooms, any variety
  • 6 cups veggie broth
  • 3 tablespoons extra-virgin olive oil
  • 6 carrots, coarsely chopped
  • 1 onion, coarsely chopped
  • 2 cloves garlic chopped
  • 2 tablespoons chopped fresh sage
  • Salt and pepper
  • 1 cup long-grain and wild rice mix
  • 3/4 pound white mushrooms, sliced
  • white wine optional (well not for me:) )
4.5/5 (2 Votes)

Easy, yummy Vegan Hot Cocoa

Easy, yummy Vegan Hot Cocoa

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Add almond milk to a large mug and microwave for 1 minute

  • 1 cup unsweetened almond milk
  • 1 Tbsp unsweetened cocoa powder
  • 1.5 Tbsp dairy-free semisweet chocolate (chips or bar, chopped)
  • Sweetener of choice (I prefer 1 Tbsp raw sugar or 1/2 packet powdered stevia)
  • 1/8 th tsp peppermint extract (optional)
  • Optional: Coconut whipped cream for topping
4.6/5 (8 Votes)

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

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Preheat oven to 400 degrees F

  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
  • 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • sea salt
  • freshly ground black pepper
4.4/5 (33 Votes)

Vegan Alfredo with Watercress and Chives

Vegan Alfredo with Watercress and Chives

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Begin cooking the pasta, according to instructions on the bag

  • 16 ounces gluten-free and vegan pasta (or pasta of choice)
  • 1/4 cup plus 1 tablespoon cashews, soaked overnight and drained
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon plus 1 1/2 teaspoons nutritional yeast
  • 2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons lemon juice
  • 2 garlic cloves, roughly chopped
  • 1/2 teaspoon sea salt, plus more to taste
  • Freshly ground pepper
  • 1 cup water
  • 1/4 cup chickpea flour
  • 2 tablespoons chopped chives, plus chive flowers for garnish
  • 1 cup packed watercress
  • Freshly ground nutmeg, to taste
5/5 (2 Votes)

Samoa Cookies

Samoa Cookies

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For the "shortbread" base: In a food processor, pulse the walnuts and coconut together until in fine crumbs

  • Shortbread base:
  • 2 cups walnuts
  • 1 cup unsweetened coconut
  • 1/4 cup maple syrup
  • 1 t vanilla extract
  • 1/4 t sea salt
  • Coconut caramel topping:
  • 1 1/2 cups dates, soaked for about 10 minutes in hot water
  • 1/2 cup coconut milk
  • 1 t vanilla
  • 1/8 t salt
  • 1 1/2 cups unsweetened, shredded coconut
  • Chocolate base and drizzle
  • 1 1/2 cups dark chocolate chips
4.6/5 (22 Votes)

Easy Pad Thai

Easy Pad Thai

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Soak noodles according to package instructions

  • 8 ounces dried, wide and flat rice noodles
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 3 tablespoons soy sauce
  • 1 squirt (about 1/8 teaspoon) Sriracha (optional)
  • 2 teaspoons vegetable oil
  • 3 scallions (green onions), white and green parts, separated and thinly sliced
  • 1 garlic clove, minced
  • 2 large eggs, light beaten (optional)
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped roasted, salted peanuts
4.5/5 (22 Votes)

Raw Peanut Butter Brownies w/Peanut Butter Carmel frosting

Raw Peanut Butter Brownies w/Peanut Butter Carmel frosting

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Raw Brownies Line an 8x8-inch baking pan with parchment paper

  • Raw Brownies
  • 2 cups raw peanuts
  • 2 1/2 to 3 cups packed and pitted medjool dates
  • 1/2 cup raw cacao powder
  • 1/2 vanilla bean, seeds scraped*
  • A few pinches of sea salt, to taste
  • Raw Peanut Butter Caramel Frosting
  • 1 1/2 cups raw peanuts
  • 1/2 cup coconut sugar
  • 3 tablespoons filtered water
  • 1/2 vanilla bean, seeds scraped*
  • A few pinches of sea salt
4.4/5 (9 Votes)