Cooking with The Vegan Zombie – Stuffed Peppers
Keep Reading » 0makes 10 cupcakes chocolate cupcake recipe from Vegan Cupcakes Take Over The World Ingredients: for cupcakes– 1 cup soy milk 1 tsp apple cider vinegar 1/3 cup canola oil 3/4 cup sugar 2 tsp vanilla extract 1 cup all purpose flour 1/3 cup cocoa 1/2 tsp baking powder 3/4 tsp baking soda 1/4 tsp salt [...]
Keep Reading » 0Servings: 4 This sandwich is a great way to use the left over almond pulp from almond milk as well as pulp from juicing! Ingredients: Spice Kale Chips: 1 bunch kale 1 medium carrot 1 stick celery 1 red bell pepper 1-2 lemons juice 1 cup soaked cashews 2-3 table spoons nutritional yeast salt to [...]
Keep Reading » 0Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom. 14 + button mushrooms, washed and stemmed Stuffing: 1 cup walnuts 1/2 cup pine nuts 2 cups basil 1/2 cup olive oil 3 cloves garlic 1/2 teaspoon sea salt Place mushroom caps top side down on a [...]
Keep Reading » 01 c. sunflower seeds (soaked for 4 or more hours) handful of cilantro handful of parsley couple of green onions couple of broccoli pieces 1 avocado juice of a lemon two pinches of unrefined sea salt some organic Italian or Mexican seasonings. (Check the label on the seasonings and make sure all the ingredients are [...]
Keep Reading » 015 cherry tomatoes 4 baby carrots (or two full-size carrots) 1 green onion (finely chopped) 1 tsp. garlic powder 2 T. olive oil 2 T. Tamari soy sauce oregano, salt & pepper to taste Perfect on Zucchini Spaghetti. Add Parmesan Cheese and parsley to top. – by Michelle Reeves, From SAD to RAW
Keep Reading » 02 cups water 1/2 cup pine nuts 1/4 white onion 1 tsp. cumin 1 tsp. cinnamon 1 1/2 cups butternut squash handful of chives sea salt to taste Blend water & pine nuts in blender. Add squash and chives. Put olive oil, onion, cumin & cinnamon in saucepan, warm for a minute to soften onions, [...]
Keep Reading » 0The Perfect “Rice” 1 and 3/4 cups peeled fresh parsnips 3 tbs. macadamia nuts 3 tbs. pine nuts 1 tbs. flax or hemp seed oil 1 1/2 tbs. agave nectar 2 tbs. lemon juice 1-2 pinches Celtic sea salt 1 tbs. raw soy sauce or south river miso Process in the food processor until rice-like. [...]
Keep Reading » 02 c. chickpeas, soaked 24 hours and sprouted 72 hours 4 cloves garlic, chopped 1/2 c. raw tahini (or to taste) 2 tbsp. Nama Shoyu or 1/2 teaspoon sea salt 2 lemons, juiced (to taste) 1 c. fresh parsley or more, to taste red onion, chopped, for garnish chives, for garnish parsley, for garnish extra [...]
Keep Reading » 1The following article was written by Ashley Palmer. Last week, I was inspired to try my hand at making stuffed shells after I saw a recipe posted on the Daiya Cheese Facebook page. I know this tasty dish may seem like it would be pretty complicated, but I promise it’s worth it! I’ll be honest—I [...]
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