Vegan

Make-Ahead Vegan Lunch Bowls Recipe

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Ingredients BOWLS: 2 cups dry quinoa , soaked for 15 minutes and rinsed 1 pound leafy greens , such as arugula, spinach, or romaine 1 large cucumber , chopped 1 or 2 bell peppers , chopped 1 pint cherry tomatoes , sliced in half 2-3 radishes , thinly sliced Green onions , chopped, for garnish Cooked beans (optional) CREAMY ITALIAN DRESSING: 1/4 cup water (plus 1-2 tablespoons to thin) 1/2 cup raw tahini 1/2 teaspoon salt 1 teaspoon raw apple cider … Read more

Vegan Okonomiyaki

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Ingredients 160 grams of cabbage 180 grams yamaimo (3-4 inch piece) 40 grams fresh shiitake mushrooms (2 large mushrooms, thinly sliced) 20 grams scallions (2-3 scallions, chopped) 30 grams all-purpose flour (~1/4 cup) 1/4 teaspoon salt 16 grams benishoga (optional) 2 tablespoons vegetable oil Condiments Okonomiyaki sauce Vegan mayonnaise 1 dried shiitake mushroom Aonori Instructions Stack the cabbage leaves and then roll them together. Use a sharp knife … Read more

Make-Ahead Detox Roasted Vegetable Bowls Recipe

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Ingredients 2 pounds sweet potatoes , cut into 1-inch chunks 2 pounds brussels sprouts , trimmed and sliced in half 2 tablespoons extra virgin olive oil Aged balsamic vinegar (optional) Salt and pepper 2 cups dry quinoa 4 cups water 1 pound mixed greens 1 pound assorted chopped veggies , such as bell peppers or cherry tomatoes 1 batch Cucumber Tahini Dressing 1 batch Oil-Free Arugula Pesto Chopped green onion , for garnish Instructions Preheat the … Read more

Vegan Bean Taco Filling Recipe

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Ingredients 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 1 bell pepper, chopped 2 (14.5 ounce) cans black beans, rinsed, drained, and mashed 2 tablespoons yellow cornmeal 1 1/2 tablespoons cumin 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon chili powder 1 cup salsa Instructions Heat olive oil in a medium … Read more