RAW Kale Salad w/ Cranberries, Pine Nuts & Lemony Vinaigrette Serves: 4-6 Prep Time: 30 Minutes (7 Item Recipe) Naturally RAW, Vegan & Vegetarian Ingredients: 1 Bunch RAW Organic Lacinato Kale 1/4 Cp. Organic Dried (Unsulphured)Cranberries 1/4 Cp. RAW Organic (unsalted) Pine Nuts 1/4 Cp. Organic Lemon Juice 1/4 Cp. Extra Virgin Olive Oil 1…
Tag: olive oil
Carrot Coconut Thyme Soup
Carrot Coconut Soup Servings: 4 Time: 8 Item Recipe Vegan & Vegetarian Ingredients 7 large organic carrots (1 3/4 pounds) 1/4 cup coconut oil Sea Salt & Freshly Ground Black Pepper 6 cups Purified Water 1 piece ginger, an inch long, peeled 1 sprig thyme, plus more for garnish 1/2 large sweet onion, chopped 2…
Kale Cannellini Dip
Kale Cannellini Dip Time: 10 Minutes Servings: 5 7 Ingredient RecipeIngredients: 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 12 oz baby kale, diced 1 can cannellini beans, drained and rinsed 1 tablespoon fresh lemon juice 1 tablespoon apple cider vinegar 1 teaspoon sea salt & 1/4 teaspoon freshly ground black pepper Directions: In…
Raw Kale & Carrot Salad w/ Maple Glazed Pecans
Servings: 6 Time: 45 Minutes 10 Item Recipe Vegan & Vegetarian Recipe Ingredients: 2 bunches organic kale, stems removed, leaves cut into thin strips or chiffonade 2 Tbs. extra virgin olive oil 1 Tbs. apple cider vinegar 1 ½ tsp. sea salt, divided 1 cup whole pecans ¼ cup 100% maple syrup 2 Tbs. olive…
Delicious Vegetarian Tacos Made Simple
Black Bean Veggie Tacos Veggie Tacos Time: 30 Minutes Servings: 8 Vegetarian Recipe First Part of Filling: 3 cups red bell peppers, thinly sliced 1 1/2 Cups onion, thinly sliced 1 Tbs. coconut oil Second part of filling: 2 Tablespoons coconut oil 1 cup onion, chopped 6 cloves garlic, minced 30-oz. dry or 2 cans…
Flax, Chia, Quinoa & Buckwheat Pancakes w/Raspberry Agave Sauce
Flax, Chia, Quinoa & Buckwheat Pancakes w/Raspberry Agave Sauce Time: 10 Minutes Yield: 4-6 Servings 9 Ingredient Recipe Ingredients: 7 Grain(Bob’s Red Mill), Buckwheat Pancake mix, or Whole Wheat Just Add Water 1/2 Cup cooked organic quinoa 1/4 Cup Organic Ground Flax (Bob’s Red Mill) 1/4 Cup Organic Chia Seeds 1 Organic Vegetarian Fed Egg…
Low Fat Grilled Zuchinni Roll Ups
Zuchinni Basil Rolls Ingredients 3 small zucchini, cut lengthwise into 1/4-inch-thick slices 1 tablespoon olive oil 1/8 teaspoon salt, plus more to taste 1/16 teaspoon of freshly ground black pepper, plus more to taste 1 1/2 ounces fresh goat cheese 1 tablespoon chopped fresh parsley 1/2 teaspoon fresh lemon juice 2 cups baby spinach 1/3…
Avcado Cilantro Soup
Avocado Cilantro Soup Credit: Andrew McCaul Ingredients: 1/4 cup Cilantro 1/4 cup parsley 1 Teaspoon of olive oil for drizzling 1/4 cup green onions 1 Cup low-sodium vegetable broth 1/2 cup peas 1 avocado skin and pit removed 1/2 cup plain fat-free yogurt Sea Salt and black pepper to taste Directions: Take all ingredients and…
Great Information from one of my favorites Chef Chloe Coscarelli
Ask A Chef: Chloe Coscarelli By Talia Fuhrman Share on email February 19, 2013 Categories: Veg Interviews Get excited everyone: vegan chef Chloe Coscarelli’s new dessert cookbook, Chloe’s Vegan Desserts, hit bookstores today. Coscarelli, winner of Food Network’s Cupcake Wars, is a graduate of New York’s Natural Gourmet Institute and author of the much-loved Chloe’s…
Vegan Tofu Florentine
Egg-Free Scrambled Tofu Florentine Yield: 4 Servings Time: 30 minutes or less 8 Ingredient Recipe Vegan Vegetarian Dish Ingredients: 1 Tbs. minced fresh parsley 1 Tbs. olive oil ¼ cup chopped onion 1 lb. firm tofu, pressed, drained and crumbled ⅛ tsp. turmeric Salt and freshly ground black pepper to taste 1 cup cooked fresh…
