- all purpose flour
- garlic powder
- white pepper
- cayenne pepper
- cornstarch
- Tartar Sauce
- vegan mayonnaise
- fresh lime juice
- lemon zest
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
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
- shell pasta
- tomato sauce
- extra firm tofu
- Nutritional yeast
- Garlic powder
- Salt and pepper
- Lemon juice
When the maker of the film Supersize Me ate nothing but food from a well-known fast-food chain three times a day for a month, the diet nearly killed him. His fiance, a vegan chef and the author of this great cookbook, brought him back from the brink with her healthy cooking.
Here is one of her delicious creamy soups made without dairy, but sure to satisfy. Leeks give lots of iron-rich mineral nourishment, while garlic and onions add their immune-boosting and heart-healthy benefits. Paired with a crisp salad, Creamy Potato-Leek Soup makes a perfect cozy fall supper.
- extra-virgin olive oil
- chopped yellow onion
- vegetable stock
- fresh rosemary leaves
- medium new potatoes
- lemon juice
- vegetable oil
- freshly ground pepper
- finely chopped onion
- chopped fresh dill
- Veganaise
- cider vinegar
- dry mustard mixed into the mayonnaise
- Elbow pasta
- soymilk
- tamari
- nutritional yeast
- glove garlic
- dijon mustard
- salt & pepper
Variations: For wheat –free cookies, substitute 1 cup organic barley flour for whole wheat pastry flour. For lower fat cookies, use 3 tbsp organic canola oil and 3 tbsp organic applesauce. Substitute carob chips for chocolate chips, if desired.
- rolled oats
- whole wheat pastry flour
- baking soda
- organic granulated sugar
- organic canola oil
- organic agave
- water