Category: Recipes I Have Tried

Ingredients

1 cup quinoa

1 1⁄2 cup filtered water

2 tablespoons flaxmeal

pinch of salt (optional)

Instructions

* Wash the quinoa with water twice and drain.
* Pour some filtered water over the quinoa in an airtight container.
* Make sure there’s 1 inch of water above the quinoa in an airtight container and place in the fridge overnight or for 8 hours.
* Drain the soaked quinoa and pour them into a high-speed blender with 1 1/2 cup of filtered water.
* Blend on high speed until the batter is a smooth consistency.
* Add the flaxmeal in and blend the flaxmeal into the batter.
* Heat a medium-sized pan over low-medium heat. If the pan is not non-stick, you may spray a bit of oil. Ladle a scoop of batter into the pan and form a circle with the ladle.
* Cook for ~3 minutes before flipping the wrap over. Cook the other side for 1-2 minutes. Remove the wrap and set aside. Repeat this process for the remaining batter.
* Use the wraps immediately for best results or store in the freezer.

Nutrition Facts
Servings 8

Serving Size 1

Amount Per Serving
Calories 88kcal
Total Fat 2g
Sodium 1mg
Total Carbohydrate 12g
Dietary Fiber 2g
Sugars 1g
Protein 3.3g

Here is a modified, heart-healthy, and creamy whole-food plant-based (WFPB) version of your recipe:

Ingredients

• 1 C coconut meat (raw)
• ½ C raw cashews (soaked for 2 hours in hot water, then drained)
• ½ C water (add more as needed to blend)
• 2 T apple cider vinegar
• 1 t fresh lemon juice
• ½ t Dijon mustard (no added salt or sugar)
• ⅛ t black salt (Kala Namak, gives it an “eggy” flavor)

Instructions

1. Add all ingredients into a high-speed blender.
2. Blend on high until completely smooth and creamy. If it is too thick to blend, add water 1 tablespoon at a time.
3. Transfer to a sealed container and chill in the fridge for at least 1 to 2 hours. It will thicken significantly as it cools.

This makes roughly 1.5 cups of mayo (24 tablespoons). For each 1 tablespoon serving we have:

25 kcal

2.2g fat

1.2g saturated fat

8mg sodium

NOTE: Improve nutrition by substituting coconut with white beans!

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If you use video recipe, compare nutrition:

1 cup coconut meat
1/2 Tablespoon apple cider vinegar
6 Tablespoons olive oil
1 Tablespoon pine nuts
1 teaspoon sea salt
1/4 cup water

For each 1 tablespoon serving we have:

38 kcal

4.1g fat

1.3g saturated fat

83mg sodium

tomato sauce

vinegar

lemon juice

water

Black Bean/Lentil Veggie Burger recipe:

3 cups cooked lentils
3 cups cooked black beans
1 cup cooked rice
1 cup raw oats
1/2 cup ketchup
1/2 cup dried/minced onions
2 tsp smoked paprika

Mash ingredients together with potato masher, until desired consistency is reached (need to be able to form into patties). Form mixture into patties, and place on cookie sheet. Cover and place in refrigerator, for at least an hour (over night is best) Chill and grill!

Read more here

Ingredients
2 cups finely chopped red onions
1 cup finely chopped celery
1 cup finely chopped green bell pepper
1 cup chopped red bell pepper
12 small cloves garlic, minced
2 tablespoons mild chili powder, or to taste
1 tablespoon sweet paprika
2 teaspoons ground cumin
2 15-oz. cans diced tomatoes, undrained, or 3 cups chopped fresh tomatoes
2 cups fresh or frozen blueberries
2 15-oz. cans kidney beans, rinsed and drained (3 cups)
¼ cup finely chopped fresh cilantro
2 tablespoons lemon juice
½ teaspoon sea salt

Instructions
In a large pot combine the first eight ingredients (through cumin) and ½ cup water. Cook over medium 15 minutes or until onions are tender, stirring occasionally. Add tomatoes and 1½ cups of the blueberries. Cook 15 minutes more.

Transfer 2 cups of the chili to a blender; let cool. Cover and blend until smooth. Return mixture to the pot. Stir in beans, half of the cilantro, the lemon juice, and salt.

Bring to boiling; reduce heat. Simmer 5 minutes.

Top servings with the remaining blueberries and cilantro.

https://www.forksoverknives.com/recipes/vegan-soups-stews/blueberry-kidney-bean-chili/

Ingredients
3 tablespoons lemon juice
2 tablespoons dijon mustard
2 tablespoons nutritional yeast
1 tablespoon agave or maple/date syrup

Instructions
Add all the ingredients to a jar or small bowl and shake well or whisk to combine. Store in a jar in the fridge for up to a week.

https://itdoesnttastelikechicken.com/wprm_print/my-everyday-oil-free-salad-dressing