This chickpea eggless egg salad makes a great sandwich, wrap or side dish. Serve it with roasted purple sweet potatoes for a beautiful color combination.Ingredients: 1 cup of cooked chickpeas1 Tbsp dijon mustard1/8 cup vegan mayonnaise (very naughty)1/8 cup diced pickles3 Tbsp pickle juice1 medium sized shredded carrot2 stalks of celery diced1 sushi-size sheet of nori crumbledsea salt to tasteMash the chickpeas with a fork or potato masherCombine all other ingredientsEnjoy cold with homegrown alfalfa sprouts in a wrap or warm with roasted potatoes
Having a satisfying breakfast is one of the keys to losing weight and fighting off the urge to eat unhealthy food for snacks and lunch. It can be tough to make just the right amount of oatmeal. And recipes for leftover oatmeal often involve eggs, baking, and more time than I'm willing to put into saving cooked oatmeal from the compost. Here's a super quick and easy solution: Make leftover oatmeal into pancakes! *Get gluten-free oats if you eat gluten-free :) Makes 2 pancakes 1 cup of cooked leftover oatmeal (or however much you have left) A dash of vanilla A sprinkle of cinnamon Optional toppings: real
Sweet potato noodles have an amazing texture and they don't break easily like rice noodles. They soak up flavor and are a wonderful base for vegetable stir fries. 1 pack of sweet potato noodles cooked as directed on the package1 block of tofu (any firmness is fine) 1/2 an onion diced1-2 cloves of garlic diced1 Tbsp sesame oil (or just water if you have a non-stick pan) 1 diced carrot1/2-1 cup fresh diced mushroom (king oyster are my favorite but any kind are fine)2-3 cups of washed soy bean sprouts or mung bean sproutsRice vinegar, agave or other liquid sweetener and (gluten-free) soy sauce to tasteChopped
A quick and delicious whole grain breakfast of leftover black sticky rice with fruit, yogurt and seeds. Mix these ingredients together in any ratio you like:Black sticky rice (either hot, warm or room temperature)BananaHemp milk fortified with B12 and Vitamin DSesame seeds (just a sprinkle)Ground flax seeds (just a sprinkle)Unsweetened vegan yogurt (Kite Hill is a great brand) 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.
You will love these healthy and scary vegan food recipes for Halloween parties. Tofu eyeballs, disgusting labels, worm salad, salty gonads
A fresh and easy gluten-free vegan meal you can throw together fast. Whole grain corn tortillas and protein-rich hummus make a satisfying combo you might not have thought of before. Prep time: 2 min. Cook time: 0 min (2 min if toasting tortillas or 10 min if making oil-free hummus). Serving size: 2 Ingredients: 8 corn tortillas 3 Tbps hummus (you can make it oil-free if you like) 8 cherry tomatoes cut in half 1 cups washed, cut lettuce sliced pickles (optional) Magic: Toast the corn tortillas on a flame or in a briefly in a toaster oven (optional) Add a teaspoon of hummus to the center
Satisfying golden polenta will make you forget eggs for breakfast was ever a thing. Tempeh adds nuttiness and just enough protein along with vibrant blanched greens. Probiotic ruby red sauerkraut tops it off and makes your gut bacteria sing. Prep and cooking time: 25 min. Serves 3-4 people. Ingredients 1 cup yellow corn grits (or pre-made polenta) 1/2 tsp sea salt 1/8 cup brown rice syrup or maple syrup optional secret ingredient from The Great Life Cookbook: 1/2 Tbsp white miso 8 dino kale leaves 3 tbps vegetable broth or 1 tbsp vegetable oil 8 oz of tempeh A splash of umeboshi plum vinegar or other
This nice warming breakfast is ready in a flash and won't make you feel dry and thirsty like crunchy cereal or toast. Just leave last night's leftover brown rice out of the refridgerator, warm it up or serve it at room temperature in the morning, and dress it up with good fats like tahini, nuts, and seeds. So satisfying. Ingredients for 1 serving: 1 cup Reheated brown rice (left out overnight)Optional: 1/4 cup Non-dairy yogurt2 tbsp Apple butter or 1/4 cup of cooked peachesdrizzle of Tahini Optional: Chopped Roasted AlmondsOptional: Gluten-free granolaMake it pretty!
Dress up that oatmeal at the hotel continental breakfast! If you have a fridge in your room, you can keep a jar of salsa, a can of beans, and some arugula on hand to make the carb-only vegan options into a complete meal. Wheat-free oats can be found gluten-free as well. 2 servings. 2 minutes. How do you like that!1/4 cup of vegetarian refried beans or plain cooked black beans1/4 cup of fresh salsaa few torn arugula, baby kale or lettuce leaves2 cups of cooked oatmeal (use gluten-free oats if you like)salt, pepper and hot sauce to tastePut half of the ingredients in
Eating local roasted vegetables in the winter can get dull. That’s why pickles are so important! This recipe was inspired by the mother of Chaw, a long-time vendor and farmer at the Ithaca Farmer’s Market. Eat these pickles in nori rolls, on a banh mi sandwich, oh the possibilities are endless. Many servings. Takes 20 min. 2 cups of kohlrabi, daikon or other radishes, and/or carrot julienned 1 Tbp sea salt ¼ cup of turbinado sugar 1 cup brown rice vinegar (white vinegar is fine, too) 1 clove garlic minced 2 Tbp sesame oil (optional) Massage sea salt into the julienned vegetables and let