1/2 cup prepared cashew cream (or make some from 1 cup cashews soaked in water) 3 cans diced tomatoes salt, pepper, and plenty of basil to taste If you don’t have cashew cream prepared, prepare that in the blender by adding a little bit of non-dairy milk. Mix all ingredients in a blender and blendContinue reading “Creamy Tomato Basil Soup (Vegan)”
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Sweet Potato Pudding
DELICIOUS 1/3 cup rolled oats 1/2 cup non dairy milk (oat milk works great, but cashew or almond/coconut milk have less calories) 1 cup cooked sweet potato 1 tbsp. sugar free maple syrup 1/4 tsp cinnamon 1. Blend the oats in a magic bullet (or blender) to create powder. 2. Add the remaining ingredients andContinue reading “Sweet Potato Pudding”
Grain bowls
Grains Brown rice/quinoa package (microwavable) Cous cous Quinoa Cauliflower rice Veggies Carrots broccoli garbanzo beans tomatoes bell peppers olives Protein Yves Falafel balls (Walmart) Or make your own 1. option: prepare the quinoa or rice in a pressure cooker and let veggies steam on top. 2. Place the grains in the bowl (keeping them separateContinue reading “Grain bowls”
Fried Rice
1 cup white rice Mixins: carrots beat sprouts pineapple peas and carrots water chestnuts baby corn mushrooms etc Prepare the rice THE DAY BEFORE. This is crucial. Stir fry the rice in a skillet with a little bit of cooking spray and some soy sauce, along with whatever mix ins you want.
Sweet Potato Soup
4 cups of cooked sweet potatoes, cut into chunks 2 cloves minced garlic 1 tsp paprika 1 tsp salt 1/4 tsp black pepper 1/2 tsp garam marsala 1/2 TSP cinnamon 1/4-1/2 cup non dairy milk (to desired consistency 4 cups vegetable broth (or water with vegetable paste) Add all ingredients to a blender and blend,Continue reading “Sweet Potato Soup”
Chinese Noodles (Zhai Choy)
4 servings glass noodles minced garlic 2 TBSP soy sauce salt water to cover ingredients Chinese cabbage black fungus (soaked in water for hours) dried shitake mushrooms (soaked in water for hours) or fresh himinji mushrooms 2 sheets dried bean curd 1. Heat oil, and fry bean curd pieces until golden brown. Cut into piecesContinue reading “Chinese Noodles (Zhai Choy)”
Korean Jap Chae
Ingredients: 1/2 pound dried Korean sweet potato noodles (4 servings) 1 tsp oil 1 cup match stick carrots minced garlic 1/2 cup fresh mushrooms, thinly sliced (shiitake or wood ear) 1/2 lb spinach 2 tablespoons soy sauce 2 teaspoons stevia 1 tablespoon sesame seeds Directions: 1. Fill a large pot with water and boil. WhenContinue reading “Korean Jap Chae”
Vegan No Bake Cookies
INGREDIENTS 1/2 cup coconut oil 1 1/3 cup sugar 1/2 cup almond milk 1/4 cup unsweetened cocoa powder 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 3 cups quick-cooking oats INSTRUCTIONS Line two large baking sheets with parchment paper and set aside. Place the coconut oil, sugar, milk, and unsweetened cocoa powder in a saucepan and heat over medium heat, makingContinue reading “Vegan No Bake Cookies”
Indian Cashew Curry
Ingredients raw cashew nuts, soaked in about 1/2 cup of water for about half an hour (1/4 cup) (I used prepared cashew cream. I think about 1 cup) 1 head of cauliflower 20 baby carrots 1 can garbanzo beans (or green peas) garlic cloves (2) ginger turmeric (1/2 tsp.) garam masala (1 tbsp.) cardamom podsContinue reading “Indian Cashew Curry”
Mexican Quinoa
4 servings Quinoa 1 can black beans, rinsed 2 cup frozen corn minced garlic bell peppers to taste 1 TBSP paprika 1/2 TBSP cumin 1 tbsp. lime juice 1 1/2 cup vegetable broth 2 can diced tomatoes salt and pepper to taste cayenne pepper to taste Guacamole or fresh sliced avocado Add all ingredients (exceptContinue reading “Mexican Quinoa”
Holly’s Healthy Home Cooking 