1 cup gluten - free all - purpose flour 1 cup oats rolled or quick oats (not instant) 1/2 cup raw cane sugar (or 1/4 raw cane sugar + 1/4 coconut sugar) 3/4
cup organic vegan margarine 2 cups sliced organic strawberries 2 cups sliced rhubarb + 3 tablespoons of water
1 cup raw cashews, soaked for at least 2 hours 1/2
cup organic vegan margarine (I used Earth Balance Coconut Spread) 1/3 cup organic powdered sugar 1/3 cup powdered stevia 1/2 teaspoon vanilla extract 1 tablespoon lemon juice
Not exact matches
Layers 1
cup / 125 g muesli, granola, puffed grains or just rolled oats 1
cup / 250 ml full - fat plain unsweetened Greek or Turkish yogurt (for a
vegan alternative, use coconut yogurt or
organic GMO - free soy yogurt)
Cashew Bread Ingredients (makes 1 large loaf, or two small loaves) • 3
cups of raw cashews (
organic if possible; unsalted) • 3/4 teaspoon of baking soda • 1/2 teaspoon of sea salt • 3 eggs, separated • 1/2 tablespoon of apple cider vinegar (or lemon juice) • 1
cup of greek yogurt (or non dairy yogurt for
vegan) • 1/2
cup of almond milk (applesauce or apple juice will work) • 1/2 teaspoon stevia • 2 tablespoons agave nectar
1 1/2
cups organic pecan halves 10 ounces graham crackers 2 earth balance sticks 3 packages of Mori Nu Tofu 2
cups Florida Crystals (
organic) 4 tablespoons
organic vanilla extract 2 teaspoons ground
organic nutmeg 1/2
cup arrowroot 14 ounces
vegan cream cheese (Tofutti) 1 tablespoon guar gum 4 cans of
organic canned pumpkin
Cake Ingredients 2 1/2
cups All Purpose Gluten - Free Flour (we use Bob's Red Mill) 2 1/2 teaspoons baking powder 1/3
cup vegan butter (we use
organic Earth Balance Buttery Spread) 1/3
cup vegetable shortening, oil or more
vegan butter 2 teaspoons...
2 ripe bananas 3
organic eggs (or three flax / chia eggs for a
vegan version) 3/4
cup organic gluten - free rolled oats 1/2
cup organic buckwheat flakes 1 tsp baking powder a pinch salt 1/2 tsp ground cardamom 1/2 tsp vanilla powder 1
cup oat milk (or other plant - based milk) + coconut oil for frying
Icing 2 ounces bittersweet chocolate 1/2
cup vegan margarine 3
cups organic powdered sugar, sifted 1 teaspoon instant espresso powder 2 tablespoons soy cream (soy milk can be substituted) 1 teaspoon vanilla extract
Frosting: Two packages
Vegan Cream Cheese 1/4
cup Maple syrup or 1/4 to 1/2
cup confectioner's sugar 1 tsp vanilla Juice of 1/2 lemon 1/4
cup organic coconut
Frosting: Two packages
Vegan Cream Cheese 1/4 to 1/2
cup confectioner's sugar, or to taste 1 tsp almond extract or vanilla 1/3
cup organic coconut
1
cup Sweet Sorghum Flour 1/2
cup all - purpose gluten - free flour 1/4
cup tapioca starch 1/4
cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2
cup)
vegan butter (we use
organic Earth Balance buttery spread) 1
cup unsweetened soy milk 1 tablespoon apple cider vinegar
I used 1/2 a
cup organic sugar and a couple tbs's of maple syrup to keep them 100 %
vegan and cut the sugar a little (though I'm sure they taste amazing with a full
cup of sugar!)
I used
organic flour and used about 1 and 3/4
cups as
organic flour needs more moisture (so I use less of it), added 3 tablespoons of cacao and used whittakers dark Ghana chocolate which is 72 % dark and accidentally
vegan.
8 oz firm tofu (
organic sprouted tofu is preferable) 2 1/2
cups cauliflower, cut into small florets 1 egg, beaten (or Egg Replacer for one egg) 1/2 tsp Italian herbs 1 pinch salt 6 oz pizza sauce 2
cups pizza toppings of your choice 1.5 — 2
cups mozzarella cheese, pizza cheese blend, or
vegan cheese
Olive oil One large onion, diced 4 carrots, diced 3 celery, diced 8 ounces of black lentils 1 package of
vegan chorizo (from Trader Joe's)-- skin removed and crumbled 28 ounce can of crushed tomatoes (I used
organic, fire roasted) 6
cups of low sodium vegetable broth Salt and pepper
Vegan Carrot Raisin Muffins 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened soymilk or almond milk 1 teaspoon apple cider vinegar 1/2
cup sucanat or
organic evaporated cane sugar 1
cup finely shredded carrot 1/4
cup organic canola or safflower oil 1/4
cup unsweetened applesauce 1 teaspoon pure vanilla 1/4
cup golden or dark raisins 1/4
cup shelled raw sunflower seeds
For the filling: 8 ounces
vegan cream cheese (such as Kite Hill) or cashew cream cheese (see below) 1 (15 - ounce) can
organic pumpkin puree 1/2 teaspoon pumpkin pie spice 1/4 teaspoon nutmeg 1/2
cup coconut palm sugar
Vegan Mango Coconut Ice Cream 1 can (14 ounces) unsweetened coconut milk (do not use light or cream of coconut) 1/2
cup organic evaporated cane sugar 1/2
cup unsweetened almond milk (homemade or purchased) 1 1/2
cups chopped ripe mango 1 tablespoon orange liqueur such as Grand Mariner or Cointreau 1/2 teaspoon pure vanilla
1/2
cup soy milk 1 Tablespoon apple cider vinegar 1 3/4
cup whole - wheat flour 4 teaspoons baking powder 3 Tablespoons evaporated cane juice 1
organic orange, zested and sliced Pinch of salt 5 Tablespoons of cold
vegan margarine, cut into chunks 1 teaspoon vanilla extract
Wow, what amazing soup, I used 4
cups of distilled water, all
organic cauliflower, celeriac, garlic, and chicken shock cube, next time will make it completely
vegan.......
Basic Wheat Crust (or use your own favorite recipe) 3/4
cup white flour and 3/4
cup whole wheat or 1 / 1/2
cups white flour 1 stick (1/2
cup)
vegan butter (We use Earth Balance) Ice Water, 6 - 8 tablespoons Filling One
cup organic diced tomatoes (one half...
FROSTING: 2 - 8 oz
vegan, nondairy cream cheese, nonhydrogenated oil version preferred (Follow Your Heart brand is
organic) 1 tsp vanilla 1/2 tsp almond extract 1/2
cup powdered sugar or more, to taste 1
cup unsweetened shredded coconut
1
cup Sweet Sorghum Flour 1/2
cup all - purpose gluten - free flour 1/4
cup tapioca starch 1/4
cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2
cup)
vegan butter (we use
organic Earth...
3 overripe
organic bananas 1/2
cup of gram flour (chickpea flour) 1/2
cup of gluten - free muesli 1/2
cup of almond flour (or wholegrain spelt flour if you are not gluten - intolerant) 1 egg (or chia egg for
vegans) 1/2
cup of coconut sugar 1/2
cup of plant milk 1 tsp of vanilla essence or paste 1 tsp of cinnamon 1 tbsp of coconut oil 2 tbsp nut butter (I prefer almond or cashew) 1 tsp of gluten free bicarbonate of soda Optional: berries, fresh or frozen
Crumb Topping: 1/2
cup One Degree
Organics Sprouted Spelt Flour 1/2
cup walnuts, coarsely chopped 1/3
cup raw cane sugar 1 Tbsp grated orange zest 1/2 tsp cardamom 4 Tbsp margarine Cake: 2
cups One Degree
Organics Sprouted Spelt Flour 2 tsp baking powder 1/4 tsp salt 1 1/4 tsp cardamom 2/3
cup raw cane sugar 2 Tbsp grated orange zest 8 Tbsp margarine, melted 1
cup vegan milk (almond, coconut, soy) 1 1/2 tsp vanilla extract
Focus in healthy eating and free from products, our latest products are: cooked quinoa
cups, cooked rice,
vegan and dairy free deserts,
organic fruit
cups, and several ready to eat meals.
1
cup Earth Balance
vegan shortening (or 1/2
cup vegan buttery spread + 1/2
cup vegan shortening), cold 2 tablespoons Earth Balance
vegan buttery spread (soy free), cold + extra for greasing 1
cup white rice flour 1/2
cup potato starch 1/2
cup tapioca 1/3 coconut flour 2 tsp xanthan gum 1/2
cup organic raw cane sugar 1 tsp sea salt 3/4
cup ice water
Sweet & Tangy Mustard Sauce 3/4
cup organic yellow mustard 1/4
cup pure maple syrup 1/4
cup raw honey (or more maple) 2 to 4 tablespoons of apple cider vinegar 2 tablespoons
organic tomato paste (from a BPA free container) 1 tablespoon
vegan worcestershire sauce
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1
cup rolled oats / spelt / barley (100 g) 3/4
cup toasted coconut flakes (45 g) 1/2
cup almonds / hazelnuts, chopped (75 g) 1/2
cup chopped pistachio (50 g) hold back 1/3 of it to top with 1/2
cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1
organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2
cup white chocolate (50 g) if
vegan use a
vegan chocolate or leave out 1 tsp coconut oil A generous pinch of flaky sea salt
* 2 large onions, peeled and sliced * one 4 1/2 pound brisket, preferably local and grass - fed * 1/4
cup apple cider vinegar * 1/4
cup wheat - free tamari or soy sauce * 1/4
cup Worcestershire sauce (I used Annie's brand which is all natural /
vegan) * 1/4
cup strong black coffee (I mixed 1 teaspoon
organic freeze - dried coffee with 1/4
cup water) * 1/4
cup all natural barbeque sauce * 3 tablespoons pure maple syrup * 3 tablespoons favorite hot sauce
1 large sweet potato, peeled & cooked (great to use leftovers) 1 stalk of celery, chopped fine 1 large carrot, peeled and chopped 1/4
cup capers + 1 Tablespoon vinegar water from the caper jar (preservative free) 1 heaped Tablespoon
organic vegan mayo (or regular real - food mayo) 1/4
cup flat - leaf parsley, chopped fine 1/2 teaspoon sea salt or himalayan pink salt fresh ground black pepper
2 bunches
organic celery, chopped 1
organic red onion, chopped 1/4
cup extra virgin olive oil 1
cup vegan margarine 2 tablespoons salt 6
cups vegan chicken stock 2 tablespoons black pepper 1/2
cup agave nectar 1
cup chopped
organic walnuts 1
cup dried
organic cranberries (or any dried fruit) 16 ounces dry stuffing mix
Dry: 2
cups One Degree
Organics Sprouted Spelt Flour 2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt Wet: 1 can (15 oz)
organic pumpkin puree 1/3
cup coconut oil, melted 3/4
cup maple syrup 1/2
cup vegan milk (coconut, almond, soy) 2 tsp lemon or lime juice 1 tsp vanilla Frosting: 1
cup full - fat coconut cream, chilled 3 Tbsp maple syrup 1 tsp vanilla bean paste
Vegan Zucchini Bread 1 1/2
cups whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/2
cup unsweetened almond milk or soymilk 1 teaspoon apple cider vinegar 1/2
cup organic evaporated cane sugar or sucanat 1/4
cup virgin unrefined coconut oil, melted (liquid) 1/4
cup unsweetened applesauce 1
cup finely shredded zucchini 1 1/2 teaspoons pure vanilla 1/2
cup chopped toasted walnuts or pecans 2 tablespoons roasted cacao nibs
1 tb dried oregano pinch of sea salt and crack of freshly ground black pepper 3
organic eggs, beaten (or for
vegans measure 1/4
cup of chia seeds into a bowl and add 3/4
cup of fresh filtered water.
Pie Crust: 2
cups One Degree
Organics Sprouted Whole Wheat or Sprouted Spelt Flour 1 tsp salt 1/2
cup oil 1/2
cup cold water Filling: 2 cans (15 oz each)
organic pumpkin puree 3/4
cup maple syrup 1/3
cup vegan milk (coconut or almond) 1 Tbsp coconut oil 2 1/2 Tbsp cornstarch 1/2 tsp salt 1 1/4 tsp cinnamon 1/4 tsp ginger 1/8 tsp nutmeg 1/8 tsp cloves
Easy
Vegan Lentil Soup Recipe with Sweet Potatoes 1
cup French green lentils 2 tablespoons olive oil 1 medium onion, chopped 1 serrano or jalapeno chile pepper, seeded and chopped 2 cloves garlic, finely chopped 4
cups water 1 pound sweet potatoes, peeled and cut into chunks 2 teaspoons kosher salt or fine sea salt 3 teaspoons smoked paprika or bittersweet paprika 2 teaspoons ground coriander 1 teaspoon ground cumin 1 can (14.5 ounces)
organic fire roasted diced tomatoes (I used Muir Glen) 1 tablespoon tamari (gluten free soy sauce)
1 3/4
cup organic cashews 1
cup unsweetened nondairy milk (or regular milk if you don't care about this being
vegan) 1/2 vanilla bean, scraped or 2 teaspoons vanilla extract 6 roughly chopped fresh sage leaves 1/4
cup maple syrup / agave / honey 1
cup water 1/4
cup chopped crystalized ginger 1/4 teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)
Pumpkin Tacos Ingredients: (2)
Organic corn tortillas
Organic pumpkin 1/2 of an avocado 1/4
cup chopped
organic romaine 1/4
cup shredded
organic purple cabbage (1) grated
organic carrot 2 TBS fresh pico 4 TBS Vegenaise (
vegan mayonnaise) 1 TBS Nutritional Yeast Flakes Preparation: Pre-heat oven to 375 degrees.
Ingredients: 1 scoops of
organic vegan chocolate protein powder (I like this one) 1/2
cup cacao nibs and or cacao powder 1
cup of Nuttzo or Almond butter 1/2
cup flaked coconut Instructions: Mix protein powder and nut butter together until the consistency is evened out without any lumps.
1/2
cup gluten - free rolled oats 1/2
cup buckwheat flakes 2/3
cup wild blueberries 2
cups cashew milk (or other plant - based milk) a pinch of salt 1/2 tsp vanilla powder 1/2 tsp ground cardamom 1 - 2 tsp
organic honey (or maple syrup for a
vegan alternative) + berries and cashew milk, for serving
3 Tbsp margarine 1 (10 oz) package
vegan marshmallows 1 1/2 tsp
organic peppermint extract 6
cups One Degree
Organics Sprouted Brown Rice Cacao Crisps
Ingredients: 1 scoops of
organic vegan chocolate protein powder (I like this one) 1/2
cup cacao nibs and or cacao powder 1
cup of Nuttzo or Almond butter 1/2...
Ingredients: Seasoned Baked Tofu Strips 1 package extra firm tofu, preferably
organic 1 1/2 tablespoon olive oil 1 tablespoon arrowroot powder 1/4 teaspoon fine salt 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Smoky Barbecue Sauce 1 teaspoon garlic powder 1/2 teaspoon onion powder 1
cup ketchup 1/3
cup molasses 1/3
cup maple syrup 3 teaspoons liquid smoke 6 tablespoons apple cider vinegar 2 tablespoon
vegan Worcestershire sauce 1/2 teaspoon sea salt Assembly 1
cup chopped napa cabbage 4 whole grain hamburger buns Directions: Preheat oven to 400 degrees.
2
cups organic quick oats (you can also use the gluten free variety) 1
cup organic shredded coconut 1/2
cup vegan chocolate chips 2 - 3 tbsp pure maple syrup (depends how sweet you like it) 2 tbsp sunflower seed butter -LSB-...]
3 ripe bananas 1/4
cup coconut oil 1/4
cup organic honey (or maple syrup for
vegan option) 1 tsp vanilla extract 1 tsp baking powder a pinch salt 1/4
cup raw cacao powder (or unsweetened cocoa powder) 1 1/2
cups gluten - free oat flour 1
cup almond meal
1 bag
organic, non-dairy, semi-sweet dark chocolate chips 14
vegan marshmallows (I used Dandies) 1
cup coconut milk (just the fat, save the water for another use) NOTE: If you chill a can of coconut milk the fat will solidify and the water will separate.
1 bag
organic, non-dairy, semi-sweet dark chocolate chips 14
vegan marshmallows (I used Dandies) 1
cup coconut milk (just the fat, save the water for another use) NOTE: If you chill a can of coconut milk the...
KWP Bowl Ingredients: 1/4
cup organic veggie broth 1
cup of cooked
organic brown rice 3 stalks of
organic kale, diced 1
cup of
organic mushrooms 1 TBS
organic green onions, diced 2 TBS
organic red cabbage, diced 1/4
cup cooked adzuki beans (I like Eden
Organic) 2 TBS pico de gallo 2 TBS sea veggies 1 - 2 TBS Parma (
vegan parmesan) Sea salt and black pepper to taste Directions: Pour
organic veggie broth into a glass saucepan.
1
cup Sweet Sorghum Flour 1/2
cup all - purpose gluten - free flour 1/4
cup tapioca starch 1/4
cup potato starch 1 teaspoon xanthan gum 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 ripe banana mashed 1 stick (1/2
cup)
vegan butter (we use
organic Earth...