Category: Recipes I Have Tried

https://adrisrecipe.com/bjs-vegan-lentil-soup-recipe/

Plant-Based
Deli Slices

These smoky, savory slices are your taste bud’s best bud. Up with flavor and long live lunchtime revelry.

• Vegan
• Non-GMO Verified
• Kosher

how to make: These slices are ready to eat out of the pack cold or heated.

INGREDIENTS: Water, vital wheat gluten, tofu (water, soybeans, magnesium chloride, calcium chloride), soy sauce (water, soybeans, wheat, salt), expeller pressed canola oil, natural flavors, sea salt, contains less than 2% of onion, carrot, celery, garlic, leek, lemon juice concentrate, cornstarch, garbanzo bean flour, white bean flour, rosemary extract, natural smoke flavor, calcium lactate, potassium chloride.

(I only use 1 or 2 slices in a sandwich, thus 1.4g fat max.)

Ingredients: pita bread (unbleached enriched flour [wheat flour, niacin, reduced iron, thiamin mononitrate, ribofllavin, folic acid], water, yeast, salt, sugar), cabbage, hummus (chickpeas, water, salti, tahini [sesame seeds], lemon juice, garlic, water, salt), carrots, radishes, broccoll, scallions, cilantro, parsley

Allergens: Gluten, Sesame seeds

INGREDIENTS

• 2 cans (15.5 oz) chickpeas, rinsed (retain some cooking liquid on the side)
• 3 cloves garlic
• Juice of 1 lemon
• 2 teaspoons ground cumin
• 2 teaspoons Bragg Liquid Aminos (or low sodim soy sauce or tamari or chickpea liquid – called aqua faba)
• ¼ cup water or vegetable broth

INSTRUCTIONS

1. Blend all ingredients into a thick paste.
2. You can also customize this recipe by adding one or more of the following: 2 tablespoons toasted sesame seeds; 1 fresh jalapeño, seeded and chopped; 1 roasted and chopped red bell pepper; 1 cup Kalamata olives; 1 bunch fresh mint; 1 cup fresh spinach; 1 cup cooked eggplant

My pal Sue sent me this recipe from Colorado. Sounds scrumptious! I look forward to trying it ❤️

SALAD INGREDIENTS:

Kale, carrots, green cabbage, red onion, dried cranberries, blueberries, edamame, small cherry tomatoes, cashews and sunflower seeds.

DRESSING:

Red wine vinegar, a small amount of oil plus some pomegranate juice.

INGREDIENTS:

Carrots, Peas, Whole Oats, Zucchini, Edamame, Corn, String Beans, Spinach, Corn Meal, Onions, Potato Starch, Soy Protein Flour, Tamari (Water, Soybeans, Salt), Chickpeas, Dried Onion, Salt, Canola Oil, Red Peppers, Broccoli, Granulated Garlic, Parsley.

(Bought this at Stater Bros Market)

Creamy with hints of spice, this coconut chickpea curry recipe is an easy and flavorful vegan dinner idea

Ingredients
1 cup of wild rice
1 cup of dried chickpeas
3 cloves of garlic
2 shallots
2 small peppers
1 green chili
1 and 1/2 cups of lite coconut milk
1 tsp of onion powder
1 tsp of garlic powder
1/2 tsp of turmeric
1/2 tsp of chili powder
1 tsp of red curry paste

Directions
1. Add wild rice to a medium sized pot and cover with water. Bring to a boil and cook for approximately 20 minutes, or until no excess water remains. Set aside.

2. Rinse dried chickpeas and add to a small pot. Cover with water and bring to a boil. Boil for 10 minutes and remove from heat and let sit for an additional 10 minutes. Strain and let cool.

3. Mince garlic and slice shallots and peppers. Add to a large frying pan and saute for 10 minutes.

4. Add coconut milk, onion powder, garlic powder, turmeric, chili powder and red curry paste to frying pan. Mix well.

5. Add in rice and mix well. Let sit for 10 minutes.

6. When ready to serve, portion into bowl and top with chickpeas. Serve and enjoy!

Full Recipe: livegrowgreen.com/blog/vegan-coconut-chickpea-curry

More vegan recipes at:

livegrowgreen.com

Amazon link:

Millie’s Sipping Broth – Vegetable Broth -Natural-Gluten Free-Keto Friendly Tomato Basil 12 Count Box https://a.co/d/4vkCsAe