Sweet baked pear is the perfect compliment to balsamic marinated portabella mushrooms and protein-packed tempeh. This recipe has very little prep time, but takes a little time to marinate and bake. Serve with millet, red quinoa or another whole grain.
These savory and delicious vegan meatballs are easy to make and special to serve. Firm fava beans and short grain brown rice create a wonderful texture and go great on gluten-free or whole wheat pasta or as a healthy appetizer.
Want to feel beautiful and juicy in your body? Listen to this. Let's reveal what belly dancers can learn from burlesque culture and find ways to take exquisite of ourselves.
Creamy tahini and white miso broth combined with the juice of cooked tomatoes and the sweetness of fresh corn makes this soup rich and comforting. Makes 2-3 bigger bowls of soup 1/4 cup white or yellow onion chopped Kernels cut off 2 ears of lightly boiled corn 1/2 cup of brown rice (optional) 1/2 green bell pepper chopped 6 - 10 green beans diced 1 large ripe tomato diced 2 Tbsp white miso 2 Tbsp tahini 2 cups hot water sea salt to taste sprinkle of roasted peanuts (optional) Fry onion in a dash of olive oil or enough water to cover the bottom
Growing fresh sprouts at home is so easy and fulfilling, and you only need seeds, a jar and some lace! Then enjoy sprouts in sandwiches, on salads, as garnish on stir frys, and eat pea shoots for a healthy snack.
A quick and delicious whole grain breakfast of leftover black sticky rice with fruit and nuts Black sticky rice (either hot, warm or room temperature) Banana Walnuts Mash the banana first and then coat the sticky rice with banana and top with crushed walnuts How to cook black sticky rice: Use a rice cooker on the brown rice function. Rinse twice. Measure the water by resting your fingertip on the surface of the rice in the rice cooker and adding water up to the first line on your finger (about an inch. Always error on the side of a little too much). Pre-soak the
Sweet corn, salty miso, and sour umeboshi make this simple vegan soup a perfect balance of delicious, healthy and fast.
Makes 2 nice size glasses 1 cup of fresh pineapple (big chunks are fine if you have a Vitamix or other good blender) 1 cup of chilled mint tea (mint sprigs work, but mint tea is better) 1 cup of ice Combine all ingredients in a blender until frothy and enjoy quickly before it separates again. Yum!
Coating brown rice with sweet banana makes it sticky and wonderful. Sprinkle nuts and seeds on top and you have a hearty and delicious whole food vegan breakfast ready in minutes.
This tasty vegan pesto features garlic scapes instead of basil and uses creamy tahini instead of olive oil. It is a great sauce for pasta, rice salad, or as a spread on a sandwich. So good!