Frosty and delicious yet sugar-free and vegan. Easy to make too!
Tag Archives: Vegan
Fresh Sprouts
It’s super easy to make fresh, crispy sprouts at home for almost no cost! These will stay fresh and crispy in the fridge for days, just keep them rinsed and aerated. If they get slimy or smell funny, then it’s time to toss them out.
Lentil Loaf
Hardy and heart healthy! Soak lentils 15-30 minutes. Drain and rinse. Place in pot with enough water to cover by 1 inch. Boil, then simmer 20 minutes, adding more water if needed. Meanwhile, chop veggies and set aside. Mix sauce, starting with tomato paste through molasses. Drain lentils. Preheat oven to 350F. Heat some oilContinue reading “Lentil Loaf”
Carrot Cake Overnight Oats
Dessert for breakfast! Mix all dry ingredients in a large container. Mix liquids and then pour on top, tapping out bubbles and stirring to mix until fully combined. Cover tightly and refrigerate overnight. Enjoy hot or cold, with added nuts, yogurt, or whatever you like!
Squash Pesto
Vegan and versatile: dip, sauce, or spread. Preheat oven to 400 degrees. Cut squash in half and remove seeds (save for roasting!). Peel onion and trim ends. Cut top off head of garlic to expose cloves. In a baking dish, drizzle oil over squash, onion, and garlic (if using). Brush well, then wrap onion andContinue reading “Squash Pesto”
Jicama Salad
Need some new salad ideas? Try this tangy alternative! Eat it plain or add it to your salad. Peel and shred jicama. Thinly slice red pepper and red onion. Mix together. Drizzle with oil, squeeze lime, and sprinkle spices. Mix well. (Add any other veggies you like.) Ready to eat, or cover and refrigerate.
Thai Peanut Noodles
Tasty, versatile, and good for you too! Cook noodles according to directions. When 3 minutes are left in cooking time, add broccoli. Drain all and rinse with cool water. Sprinkle with sesame oil. Mix in red pepper and scallions. In blender, combine all sauce ingredients and run at least 5 minutes on high, scraping sidesContinue reading “Thai Peanut Noodles”
BBQ Shredded Tofu
All the flavor and none of the cholesterol of beef or pork! Press, drain, and shred tofu. Spray cookie sheet with oil, place tofu on top and spray again. Bake at 425 for 20-25 minutes. Meanwhile, combine all sauce ingredients and simmer on low. When it reaches desired thickness, let cool then mix in tofuContinue reading “BBQ Shredded Tofu”
Creamy Vegan Mac
Comfort food made healthy. Boil pasta according to package. Add broccoli for last 5 minutes. When finished, strain and reserve. Meanwhile, melt butter on medium heat. Add flour and spices; whisk briskly. Slowly pour in broth, whisking til thickened. Add milk in small batches, whisking to incorporate until smooth and creamy. Add yeast and mix well. Mix sauce with pasta and broccoli, stirringContinue reading “Creamy Vegan Mac”
Macaroon Mania
Vegan delights with healthy nuts and no refined sugar. Process nuts into a coarse meal. Add coconut and process until consistent. Add all remaining ingredients and process until thick and creamy. Scoop by tablespoons onto dehydrator sheets and run overnight at 110F. What? No dehydrator?! Use cookie sheets and set oven on lowest setting forContinue reading “Macaroon Mania”
CAROL WING 