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http://www.expeditions.com/
By seamline
Read more at http://mywholefoodlife
- 2 cups green lentils
- 5-7 cups vegetable stock
- 3 small carrots, chopped
- 2 small sweet potatoes, cubed
- 1 onion, chopped
- 2-3 cloves garlic, minced
- 1 bay leaf
- 1/2 tsp dried thyme
- sea salt to taste
- 3 leaves kale, stems separated and rough chopped
CHOCOLATE-DIPPED ALMOND SHORTBREAD COOKIES [VEGAN]
![CHOCOLATE-DIPPED ALMOND SHORTBREAD COOKIES [VEGAN]](/media/5e/b4/97dda5054aca7307a191ba8ac2c52e3dd5ba.jpg/tsp/chocolate-dipped-almond-shortbread-cookies-vegan.jpg)
By seamline
1. Preheat oven to 350°F
- 1 cup raw almonds
- 1/4 cup, plus 2 tablespoons vegan butter
- 3 tablespoons agave nectar
- 1 teaspoon almond extract
- 1 1/4 cup unbleached cake flour (or gluten-free all-purpose flour)
- A pinch of salt
- 1/2 cup vegan chocolate chips
- 1 tablespoons vegan butter or coconut oil
Apple Crisp, Cinnamon with Coconut Cream
By seamline
1. Preheat oven to 350 F. 2
- 4 medium apples (Granny Smith, Braeburn or Gala), cut in half and cored
- 2 tbsp raw honey
- 3/4 cup almond flour
- 2 tbsp coconut oil
- 1/4 walnuts halves
- 1 tsp ground cinnamon
- For decoration
- 4 tbsp whipped coconut cream
- 2 tsp fresh raspberries
Stuffing, Classic Gluten-Free
By seamline
PROFESSIONAL RECIPE: This recipe was provided by a chef, restaurant or culinary professional and makes a large quan...
- 8 cups gluten-free 1-inch bread cubes (from about 2 sandwich loaves)
- 2 cups turkey or chicken stock
- 3 large eggs
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter--use coconut oil or olive oil to make dairy free
- 2 ribs celery, diced
- 1 large onion, diced
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- Salt and freshly ground black pepper
- Gravy, for serving
Cauliflower Breadsticks
By seamline
To-die-for mock breadsticks made with cauliflower that are low in calories, carbs and fat
- 1 head cauliflower, large (7" - 8" wide)
- 1/4 cup egg whites
- 1/2 cup + 3/4 cup (for topping) Mozzarella/Tex Mex cheese, shredded
- 1 tsp Italian herb seasoning or any dried herbs like rosemary, basil, parsley
- 1/4 tsp freshly ground black pepper
- Pinch of salt
- Marinara sauce for dipping
Chicken Soup, Quick and Easy
By seamline
In a large pot over medium heat, melt butter
- 1 tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 4 (14.5 ounce) cans chicken broth
- 1 (14.5 ounce) can vegetable broth
- 1/2 pound chopped cooked chicken breast
- 1 1/2 cups egg noodles OPTIONAL
- 1 cup sliced carrots
- 1/2 teaspoon dried basill
- 1/2 teaspoon dried oregano
- salt and pepper to taste
Grain Free Pumpkin Tart
By seamline
I love pumpkin pie. One of my very first recipes on this blog was for a pumpkin pie that called for tofu
- For the crust:
- 1 cup almonds
- 1 cup pecans
- 1/2 tsp cinnamon
- 12 medjool dates
- 1 T maple syrup
- For the filling:
- 1 1/2 cup pumpkin
- 1/2 cup coconut cream
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp cloves
- 2 T maple syrup
Cheesecake, Vegan Coconut Cocoa
By seamline
1.In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed
- CRUST
- 3 cups walnuts
- 2 cups Medjool dates, pitted
- 1 teaspoon vanilla
- dash of sea salt (about 1/6 teaspoon)
- FILLING
- 1 –1/2 cups raw cashews, soaked and rinsed well*
- 1/3 cup maple syrup
- 1/2 teaspoon vanilla
- one 14-ounce can full-fat coconut milk
- 1/4 cup lemon juice
- 1/3 cup dutch-processed cocoa powder
- 1/3 cup coconut oil, melted
- 1/2 teaspoon sea salt
- 1 –1/2 cup coconut flakes
BREAKFAST PIZZA WITH GRUYERE, BAKED EGGS, AND BACON
By seamline
1. Preheat the oven to 325 degrees
- Crust
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1 egg
- 2 tablespoons melted butter or coconut oil
- 1 tablespoon cold water
- 1 tablespoon chopped chives
- For the Pizza
- 1/4 cup Crème fraîche (scd legal), or Greek yogurt
- 1/4 cup shredded Gruyère cheese
- 7 bacon slices, cooked until crisp
- 4 eggs
- fresh chives
- salt and pepper
RICE AND LENTIL CURRY BOWLS WITH CILANTRO CASHEW SAUCE
By seamline
Author: Pinch of Yum inspired by In Pursuit of More
- For the Cilantro Cashew Sauce:
- 1/2 cup fresh cilantro
- 3/4 cup cashews (mine were salted)
- 1/3 cup water
- 1/4 teaspoon salt
- juice of 2 limes
- 1 clove garlic (optional)
- 1-2 teaspoons honey
- For the Roasted Carrots:
- 8-10 carrots, peeled and chopped into chunks
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- 1/2 teaspoon chili powder
- salt to taste
- For the Rice and Lentil Curry:
- 1 cup basmati rice
- 1 tablespoon oil
- 1/2 cup chopped onion
- 2 cloves garlic
- 2 tablespoons red Thai curry paste
- 1 teaspoon garam masala
- 1/2 teaspoon cumin seed (or ground cumin)
- 1 cup brown lentils, rinsed
- 14 ounces tomato puree
- 2 cups chicken or vegetable broth
- pinch of salt
- avocado and cilantro for topping