This is bad news for Colin, my resident carnivore, who gave me the side-eye of the century when I suggested we were having a delicious vegetarian feast for New Years Day
When we went to the farmers' market, I knew that I wanted to make some sort of ravioli for dinner. It is easy to go overboard and buy too much produce because everything just looks so good
PrintBreakfast Egg & Veggie Muffins. Veggies in a muffin. You bet. These gluten-free muffins rely on potatoes and zucchini for their bready consistency
Toss the vegetables with 2 Tbsp olive oil, ½ tsp salt, ½ tsp cumin, and ½ tsp oregano. Spread the vegetables out over a large sheet pan and roast for 40 minutes, stirring once half way through. Place ¼-1/3 cup of rice on a tortilla, add ¼ cup of black beans, ⅓ cup of the roasted vegetables, ¼ cup of shredded cheese, and a handful of fresh cilantro leaves
This Raw Vegan Raspberry and White Chocolate Bark recipe has been shared with Allergy-Free Wednesdays, Natural Living Monday, Gluten-Free Wednesdays, Fat Tuesday, Gluten-Free & DIY Tuesday, Let’s Get Real Friday Party, #glutenfreefridays, Natural Family Friday, Sweet and Savoury Sunday, and Real Food Wednesday
{Gluten-Free, Vegan, Raw, Paleo, Refined Sugar-Free}. I’m not sure why I waited so long to share this recipe with you, but I’m so excited to share this raw vegan and gluten-free black and white chocolate cake recipe with you this week
DAY 1 -- Mushroom RisottoPREP - Chop one onion and two garlic clovesPrepare 3 cups of chicken or vegetable bullion (easiest way is to cook 3 cups water in microwave for 3 minutes and add either 3 cubes or 3 teaspoons, however your bullion comes)Grate 1/2 cup Parmesan cheeseIn large skillet, melt 1T of butter over medium heat. Sprinkle 2T of flour on the veggies and stir for a minute. )DAY 5 -- Mac & Cheese with BroccoliPREP -Chop 1/2 onionCut the stems off of 2 lbs. )DAY 6 -- Beans & Rice with Tomato Salad and a Fried EggPREP - Chop 1/2 onionChop 1 garlic cloveDice 3 Roma tomatoesChop 1/4 of a green bell pepper (one side)Prepare rice according to the style you like -- in the rice cooker, instant rice, over the stove, whatever
We also offer vegan and gluten free substitutions. I know I don’t usually post on Saturdays but I’ve recently teamed up with some amazing food bloggers and we are going to be bringing you Healthy Vegetarian Meal Plans each week
This rice mixture can also be used to stuff zucchini or other vegetables. Ingredients. 4 large bell peppers(red, yellow or green)1/2 cup sun dried tomatoes packed in olive oil or ordinary tomatoes chopped1 tbsp olive oil1 large bunch spinach, washed, trimmed, and coarsely chopped1 garlic clove, minced3-4 cups cooked long grain white or brown rice1 tbsp minced fresh parsley1/4 tsp salt1/4 tsp freshly ground black pepperMethod
For even more flavor, add a shake of vegan worcestershire or A-1 sauce (optional). Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil
Remove the tofu from the liquid in the package, wrap it in a clean, lint-free dishcloth or a few paper towels, and press it between two plates with a weight on top for 30 minutes (see detailed step by step photos and instructions here)
This bowl full of glowy-healthy-food-goodness is a combo of tender sautéed sweet potato noodles mixed with crispy-fresh apple noodles, chewy & sweet golden raisins with a little hint of crunch from some roasty-toasty almonds
