1 bag frozen kale 1 whole bundle of celery 4 medium apples water to cover mixture (other vegetables to add could be broccoli, spinach, or oranges) Place all ingredients into the vitamix, adding water as necessary. Strain the mixture through a nut bag into a large bowl, and squeeze out as much juice as possible. Continue reading “Green Juice (Vitamix)”
Tag Archives: vegan
Vegan Pumpkin Bread, Date Sweetened
This was mediocre. dry: 2 1/4 cups all purpose wheat flour 2 tsp baking powder 3/4 tsp salt 1 tsp ginger 1 tsp nutmeg 2 tsp cinnamon (Or just use pumpkin pie spice) wet: 15oz. pumpkin puree, unsweetened 8 pitted Medjool dates, soaked in warm water for a couple minutes 1 cup almond milk, unsweetenedContinue reading “Vegan Pumpkin Bread, Date Sweetened”
Perfect Rice in the Pressure Cooker
1 cup white rice 1 cup water another 1 cup of water salt Rinse the rice until the water runs clear (this helps it not be so sticky). Pour 1 cup water into the inner pot of the pressure cooker. Place the trivet inside. Pour the rinsed rice and 1 cup water into a heatContinue reading “Perfect Rice in the Pressure Cooker”
Black Bean and Sweet Potato Burritos
I’ve done this two ways: Flour Tortillas 3/4 cup dry white rice 1-2 sweet potatoes 1 can black beans 1 can corn 1 tsp each: onion powder, garlic powder, chili powder, cumin, salt, cayenne or chili powder Dice sweet potatoes with 1 tsp each: onion powder, garlic powder, chili powder, cumin, salt, cayenne or chili powder,Continue reading “Black Bean and Sweet Potato Burritos”
Black Bean Tostatas and Avocado Salsa
6 corn tortillas cooking spray 1 can black beans Vegan shredded cheese Jalapenos, diced salsa Avocado Salsa 1 cup chopped fresh tomato 1/2 Hass avocado, chopped 1 garlic clove, crushed (garlic powder) 1 Tbsp balsamic vinegar 1/2 cup Fiesta corn (or any corn) 2 Tbsp minced onions 1 Tbsp cilantro salt and pepper, to tasteContinue reading “Black Bean Tostatas and Avocado Salsa”
Korean Lentils (over rice)
For the sauce: 2 cups water 1/4 cup soy sauce 2-3 tablespoons Splenda brown sugar 2 cloves garlic, minced 1/2 tsp ginger 1/2 teaspoon cayenne For the Lentils: 1 cup dry lentils Cooked rice for serving Instructions In a medium bow, mix together all the sauce ingredients. I put the lentils in the pressure cookerContinue reading “Korean Lentils (over rice)”
Vegan Mac and Cheese with broccoli and tomatoes
1 Cup cashew cream prepared (or prepare some with 1 1/4 cashews soaked in water for hours, and then add a little bit of non dairy milk as you blend) 4 TBSP Nutritional Yeast 2-3 cloves garlic 1/2 tsp salt 1-2 Cups almond milk Pasta: 8 oz Fiber Gourmet Pasta Fresh sliced tomatoes 1 packageContinue reading “Vegan Mac and Cheese with broccoli and tomatoes”
Creamy Tomato Basil Soup (Vegan)
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)”
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”
Holly’s Healthy Home Cooking 