Inspired by the founder of Fat Chance Belly Dance Style, formerly ATS. Carolena Nericcio loves the simplicity of this delicious no-chopping needed vegan gluten-free soup with just a can of coconut milk, a jar of salsa, and a dash of salt and turmeric.
Blend big fava beans up and turn them into healthy falafel or even mini veggie burgers you can put into sandwiches, on salad, or on top of your pasta or rice. This is great healthy finger food for kids! Gluten-free and vegan too.
The sweetness of the white miso and the creamy tahini make a great topping for a fancy appetizer like crudités, and salad and crackers. This one is directly from the authors of The Great Life Cookbook! So simple and very delicious.
Love the creamy richness of clam chowder without the clams? This quick sweet and savory soup is a great way to use leftover corn on the cob and get your kids to eat their vegetables, protein and whole grains.
This rich vegan chocolate mousse is super easy to make, and absolutely divine. Thank you to California-based belly dancer Cera Byer for sharing the ingredients of this recipe!
This rich vegan cheese sauce goes great on pasta, nachos, sweet potatoes, salad, red quinoa, rice cakes, and so much more. Nutritional yeast and sunflower seeds are a magical combination you have to try! Makes about 2 cups of sauce Vegan sauce ingredients: 1/2 cup tofu 1/4 cup nutritional yeast 1/4 cup roasted sunflower seeds 1/4 cup water 2 Tbsp olive oil 2 Tbsp agave 2 Tbsp apple cider vinegar 1/4 tsp sea salt Combine all ingredients in a food processor until smooth.
New York City belly dancer Zobeida on Anahid Sofian's floor work, how to dance to 9/8 Turkish Roma style and how to find time to dance when you have kids.
This bright yellow creamy vegan sauce goes great with dark leafy greens like ramps and spinach as well as red sauces and black beans. The ingredients are whole and healthy and delicious, and together they sing. Vegan sauce ingredients: 1 cup of boiled or roasted squash 1 clove or raw or roasted garlic 1 Tbsp real maple syrup 1 Tbsp white balsamic vinegar 1/4 tsp sea salt 3/4 cup of water 1 Tbsp tahini Fresh basil to taste How to make the vegan sauce: Combine all ingredients except the basil in a food processor and blend until uniform. Add the basil last, blending just a little
These vegan savory pancakes with kale, carrots and mushrooms are a great healthy breakfast or dinner. These are not the greasy overly-sweet diner pancakes that leave you feeling sleepy and heavy. They are inspired by Korean scallion pancakes.