Category: Recipes I Have Tried

(All organic)
Romaine
Chicory
Broccoli Stalk
Cauliflower
Red Cabbage
Carrot

Also comes w/ side of oily dressing, feta cheese & bread strip croutons, but just throw them away!

INGREDIENTS: 

Best of all – the oil-laden apple cider vinaigrette dressing is no longer premixed in salad. It comes in a separate package, so you can throw it away!! Yeah!

CHICK PEAS

BULGAR WHEAT

QUINOA

TOMATO

CELERY

ONION

CARROTS

DRIED POTATO

KALE

ALMONDS (SLICED)

RED ONION

RED CABBAGE

CARROTS

XL-CRAISINS

ONION & GARLIC & MUSHROOM SPICES

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XL- Even w/o using the dressing packet there are scant amounts of XL-oil & sugar
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LOW FAT VEGAN SWAP-OUTS:
* Swap olive oil & butter w/ either McDougall lemony corn butter, broth, white wine vinegar, water, etc
* Swap parmesan w/ simple nutritional yeast

ORIGINAL RECIPE:
1 tablespoon olive oil
½ medium (about 3 ounces) Vidalia onion, chopped
4 to 5 garlic cloves, sliced
1 can (14 ounces) hearts of palm
2 tablespoons vegan butter divided
8 ounces pasta of choice
2 medium lemons about 9 ounces
2 teaspoons vegan parmesan
Salt and pepper to taste

LCD’s Little Chocolate Donuts Recipe:

I used the buckwheat pancake mix (previous post) w/ scoop of unsweetened cacao powder, soft banana, splash of nut milk.

Grilled on mini donut iron.

Whipped up unsweetened choco-peanutbutter powder w/ a little water.

I dipped one side of mini donuts in this “glaze”, then on a plate of crushed peanuts which stuck to the glaze.

Delish!

INGREDIENTS:

* Organic Buckwheat Flour
* Organic Whole Wheat Flour
* Organic Rice Flour
* Leavening (Monocalcium Phosphate, Baking Soda, Corn Starch)
* Salt

Recipe:
* 12 soft pitted medjool dates
* 2/3 cup water

Combine dates and water in a high-speed blender. Blend until smooth.

Note: Date paste can be used in 1:1 ratio to replace refined sugar. Depending on which recipe you are using it for, you may need to adjust the liquid to dry ingredient ratio as well.

Some people freeze leftovers in ice cube trays.

Ingredients  

• 1 cup soy curls rehydrated
• 1 cup white rice rinsed
• 1 tbsp oil (use water for oil-free)
• 1 yellow or white onion diced
• 1 green bell pepper diced
• 6 cloves of garlic minced
• 2 tablespoons tomato paste
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp coriander
• ½ tsp turmeric
• ½ tsp oregano
• ½ tsp salt
• ½ tsp pepper
• ¾ cup frozen peas
• ½ cup green olives
• 2 cups of vegetable broth
• ½ cup parsley or cilantro chopped
• sliced lemons

Instructions 

• Rehydrate the soy curls in warm water or warm veggie broth.
• While the soy curls are rehydrating, rinse the rice thoroughly in a strainer until the water runs clear. You can also chop the onions, peppers, and garlic while the soy curls rehydrate.
• Heat a large stock pot of medium heat. Add the onion and green bell pepper and cook until softened, about 5 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Drain the liquid from the soy curls and add them to the pot. Cook for a few minutes until lightly browned.
• Stir in the rice, tomato paste, cumin, paprika, onion powder, garlic powder, coriander, turmeric, oregano, salt, and pepper. Cook for about 1 minute, stirring constantly, until fragrant.
• Mix in the peas, green olives, and vegetable broth and bring to a boil. Reduce to a simmer, cover, and steam for 15 minutes, or until the rice is tender and the liquid is absorbed.
• Fluff the rice and garnish with chopped parsley or cilantro and a squeeze of fresh lemon juice.
• Taste and add salt and pepper if needed.

https://thesunshinevegankitchen.com/one-pot-vegan-arroz-con-pollo

CRISPY RICE RECIPE:
1 cup leftover cooked rice (any kind)
1 tbsp soy sauce
1 tsp gochujang
(Bake 350 degrees, checking every 5 minutes, set aside)

ASSEMBLE SALAD:
1 large cucumber
1 carrot
1 mango
1/4 cup edamame (blanch & cool first)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tsp maple syrup (or date paste)
1 clove of garlic
1/2 a thumb of ginger
(Add crispy rice, toss, enjoy)