- all purpose flour
- garlic powder
- white pepper
- cayenne pepper
- cornstarch
- Tartar Sauce
- vegan mayonnaise
- fresh lime juice
- lemon zest
I know, who needs a recipe, but it reminds me to buy the ingredients when I shop with my list:)
- lettuce or salad greens
- cucumbers
- tomatoes
- bell peppers
- celery
- craisins
- sunflower seeds
A super quick and really satisfying meal. It’s sweet and spicy and seriously tasty – great comfort food:) http://peasoupeats.wordpress.com/
- •1 portion Udon noodles
- •1 small onion or 2 shallots
- •1 handful green beans
- •1 large handful of baby leaf spinach
- •1 tsp. of sweet freedom or agave nectar
- •1 tsp. of white or rice wine vinegar
- •2 tbsp. of soy sauce or shoyu
- •1 tbsp. of groundnut oil
- •1 large onion thinly sliced 2 cups
- •2 cups of mixed mushroom gravy
- •2 cups of mushroom stock
- •1 cups of finely chopped green cabbage
- •2 jalepeno chiles minced
- •1/4 cups of thinly sliced green onions
- •2 tbsp. of chopped parsley
- •1 tbsp. of olive oil
- •1/4 pounds of button mushrooms
- •1/4 pounds of baby bella mushrooms
- •2 tbsp. of all-purpose flour
- •1 cups of mushroom stock
- •1/2 tsp. of salt
- •5 tbsp. of arrowroot powder
- •1 pounds of Seitan cut into medallions
- •1/2 tsp. of white pepper
This is the first recipe you have to try! If you think that vegan recipes can’t be amazing, this will prove you wrong. They are insane! Before I went veggie, I was a major Reese’s Peanut Butter Cup addict. I was so sad when I thought I would have to give them up forever. Regular Reese’s Peanut Butter Cups are obviously not great for you, but these veg ones aren’t nearly as bad. If you are looking to lose weight, or you are a superhero, don’t have these every day….but having them every once in awhile will make you soooo happy. Not concerned about weight?! Enjoy these a few days a week. If you are a flirt or a full-on vegan, go nuts! Let them replace your naughty desserts. Bottom line is, make them….try them. I dare you not to love them!
I love cooking in the fall. All the recipes are hearty and warm. I created the recipe because I was craving the chicken pot pie I “used” to make. This is so much better in every way! Enjoy!
- •1 onion chopped
- •2 stalks of celery chopped
- •2 carrots chopped
- •1 clove of garlic
- •2 zucchini chopped
- •2 portabella mushrooms chopped
- •8 asparagus spears chopped
- •1 tbsp. of baking powder
- •1/2 tsp. of baking soda
- •1/4 tsp. of salt
- •1 tsp. of sugar
- •5 tbsp. of earth balance butter
- •2 vegan broth cubes
- •2 tbsp. of earth balance butter
- •2 tbsp. of corn starch
Vegetarian lentil soup is low in fat, but high in fiber, protein and flavor! This vegetarian and vegan lentil soup recipe calls for lots of healthy vegetables, including spinach, so it really is a balanced vegetarian meal in itself.
- celery chopped
- carrots chopped
- onion diced
- garlic minced
- bay leaves
- water or vegetable broth
- green lentils
- potatoes chopped
- spinach chopped
- red wine vinegar
• If you’d like to save them for later like I do, allow them to cool for about 15 minutes on a wire rack. Wrap them up in a clean plastic bag, and just throw them in the freezer!
- • 2 Cups AP flour
- • 1 Cup whole wheat flour
- • 2 1/2 Cups soymilk
- • 2 Tablespoons canola oil
- • 1/4 Cup brown sugar
- • 1 Teaspoon baking powder
- • 1/4 Teaspoon salt
- shell pasta
- tomato sauce
- extra firm tofu
- Nutritional yeast
- Garlic powder
- Salt and pepper
- Lemon juice