Watermelon Salad
Watermelon is refreshing, sweet and nutritious. Enjoy this salad with my vegan tacos for Taco Tuesday!
Posts Tagged ‘recipes’
Vegan Taco Meat
A versatile vegan “meat” that can be used in a variety of ways. Use with my vegan taco recipe, in a tortilla, wrapped in a romaine lettuce or collard green leaf. Add vegetables of choice and you have a delicious high-protein alternative to meat.
Green Harissa Sauce
Green Harissa Sauce Rating: 51 Prep Time: 15 minutes This is an amazing sauce and versatile for other dishes. I drizzle over grilled fish topped with corn relish. Also wonderful with [roasted whole carrot placed on top of black lentils and of course as a dressing for your tacos. Will keep refrigerated for about a
Nut Milk
Nut Milk Rating: 51 Servings: 4 cups Ingredients 1 cup raw, un-pasteurized (if available) almonds, walnuts, hazelnuts or *cashews 4 cups filtered water 1 teaspoon vanilla bean powder or alcohol free vanilla extract 1-2 dates *cashews only need to soak a couple of hours InstructionsSoak nuts for 4-8 hours Blend almonds and water in blender
Mecca Azteca Salad
Mecca Azteca Salad Rating: 51 Servings: Serves 4Calories per serving: lowFat per serving: low IngredientsSalad: 1 cup shopped tomato 1 cup chopped jicama 1 cup chopped avocado 1/2 cup chopped red onion 2 Tbsp lemon juice 1/2 tsp sea salt 1 cup peeled & chopped cucumber 2 cups mixed salad greens 4 cups cooked quinoa,
Orange-Cranberry Oatmeal Scones
Orange-Cranberry Oatmeal Scones Rating: 41 Ingredients1½ cups (276 g) oat groats, soaked 8-12 hours or overnight, drained ¾ cup (109 g) soft Medjool dates 1 teaspoon grated orange zest or 1 teaspoon orange extract ½ cup (60 g) dried cranberries or cherries ½ cup(50 g) walnuts, chopped InstructionsPlace the well-drained oats into a food processor
Roasted Brussels Sprouts Medley with Nori Strips
Serves 6 Finely sliced nori sheets add smoky flavor and crunch to roasted winter vegetables. Ingredients: 2 ½ cups Brussels sprouts, trimmed and halved 2 small red onions, cut into eighths (1 ½ cups) 1 medium sweet potato, cubed (1 ½ cups) 3 small parsnips, sliced (1 ½ cups) 1 ½ cups whole baby carrots
Grated Beet and Avocado Salad
Grated Beet and Avocado Salad Rating: 41 Servings: 4-6 Ingredients 2 cups grated raw beets (3 medium beets) 2 cups grated jicama 1 avocado, thinly sliced 1/2 cup chopped cilantro 3 Tablespoons orange juice 1 Tablespoon lemon or lime juice 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 1/2 Tablespoons olive oil 1/4 cup pumpkin
Arugula & Salmon Salad with Lemon-Rosemary Vinaigrette
Serves 4 Arugula & Salmon Salad with Lemon-Rosemary Vinaigrette Rating: 41 Serving Size: 4 Ingredients Salmon 2 lbs. poached salmon fillets 1 Tbs. olive oil 1 garlic clove, crushed 1/2 Tbs. fresh rosemary, minced 1/4 cup white wine 1/4 cup water Salad & Vinaigrette 3 Tbs.fresh lemon juice 1 Tbs.Dijon mustard 1 garlic cloves, pressed 1
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