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Recipes
Pesto (Vegan/Oil-Free)
By mjensen
Sauce
- 2 cups fresh basil, tightly packed
- 2 cloves garlic, roughly chopped
- 1/4 cup raw walnuts
- 1/4 cup raw pine nuts
- 1 tbsp. lemon juice
- 3 tbsp. nutritional yeast
- 1/2 cup low-sodium vegetable broth
- potassium salt, to taste ("No Salt")
- freshly ground pepper, to taste
Vegan Quiche (Gluten-Free)
By mjensen
Pie
- For the crust:
- 2 1/4 cups raw cashews
- 3/4 cup brown rice flour
- 4 - 6 tbsp. water
- 1/2 tsp. salt (omit for healthier version)
- For the filling:
- 350 grams extra firm & silken tofu
- 3/4 cup raw cashews
- 3/4 cup plant-based milk
- 2-3 garlic cloves
- 2 tbsp. nutritional yeast
- 3 tbsp. cornstarch
- 1 tbsp. vegan low-sodium vegetable broth powder
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. Dijon mustard
- 1/2 tsp. salt (omit for healthier version)
- Other ingredients:
- 1/2 cup white onion, chopped
- 1 cup chopped leek (roughly 1 small leek)
- 1 1/2 cups chopped mushrooms
- 1 sweet pointed red pepper, chopped (optional)
- fresh herbs, for garnish
Brussel Sprouts with Butternut Squash
By mjensen
Side Dish
- 1/2 cup shallots, halved
- 2 cups brussel sprouts, leaves separated from hearts
- 1/2 cup butternut squash or white sweet potato, chopped
- 1/2 tsp. fresh thyme, chopped
- 1/2 organic lemon, zest only
- 1 tbsp. balsamic vinegar
- 2 tbsp. dried currants
- 2 tbsp. hemp seeds
Cashew "Cream Cheese" Frosting
By mjensen
Spread
- 3/8 cup raw cashew butter
- 3 tbsp. date paste
- 1 1/2 tbsp. lemon juice, freshly squeezed
- 1 1/2 tsp. vanilla essence