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Dairy-Free, Lunch, Side Dish, Vegan, Vegetarian, Veggies -

Ingredients  2 ready to go avocados 2 large tomatoes, chopped 1/4 red onion, finely chopped 1/2 cup cilantro or basil, finely sliced 1/4 cup feta (optional) 2 Tbsp virgin olive oil 3 Tbsp balsamic vinegar   Directions Halve, peel, and pit the avocados. Mix all other ingredient in a bowl reserving a bit of cilantro/basil for garnish. Fill the avocado crater with the bruschetta, garnish with cilantro/basil, and drizzle with more balsamic or balsamic glaze. Enjoy.

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Dairy-Free, Lunch, Main, Salads, Vegan, Vegetarian -

Ingredients 2 bunches curly leaf kale, washed, de-stemmed, and chopped 1 1/2 avocado 2 cloves garlic, crushed 1/4 cup nutritional yeast Juice from 1/2 a lemon 2 Tbsp apple cider vinegar 2 Tbsp olive oil 1 Tbsp tahini Salt & pepper to taste Cherry tomatoes halved 1/4 cup sunflower or pumpkin seeds Any other additional toppings you desire (goat cheese, feta, sprouts, etc.)   Directions Put kale, avocado, garlic, nutritional yeast, lemon juice, apple cider vinegar, oil, and salt and pepper in a large salad or mixing bowl. Massage everything together with your hands until the kale is limp and...

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Gluten-Free, Side Dish, Vegan, Vegetarian, Veggies -

Ingredients  4 cups of cauliflower florets 2-3 Tbsp olive or avocado oil 3/4 cup all purpose flour or almond meal 2 tsp garlic powder 1 tsp paprika 1/2 tsp sea salt 1/3 cup almond milk or water 1 Tbsp melted butter or coconut oil 1/2 - 1 cup Frank's red hot sauce   Directions Preheat oven to 400℉ and grease a baking sheet or line it with parchment paper. Wash and cut the cauliflower florets and put them into a mixing bowl. Add the oil and toss florets until lightly coated in oil . Combine the flour, garlic powder, paprika,...

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