- 1 cup of Dry Roasted Cashews
- 2 tbsp of Olive Oil
- 1 handful of Fresh Dill
- 1 handful of Fresh Parsley
- 1 handful of Chives
- 2 tbsp of Garlic Powder
- 2 tbsp of Lemon Pepper
- 1/4 Cup of Nutritional Yeast
- Salt and Pepper to taste
*Makes 8 servings
*Dried herbs can work in substitution of fresh herbs if necessary
- Blend cashews in high speed blender or food processor until a powdery consistency.
- Add in the rest of the ingredients and blend until a smooth consistency is reached.
*Make sure your blender or food processor can handle nuts.
This recipe is a great option if you are looking for something decadent but minimally processed. It also is a good option when you are on a hike, long bike ride or on-the-go. You can also use this as an easy-to-prepare snack for work or packing in school lunches.
- 2 Medjool Dates
- 1 tbsp of Peanut Butter
*Makes 1 serving
- Cut a slit in the dates and remove the pit.
- Stuff each date with half a tablespoon of peanut butter.
- Enjoy 🙂
- 1.5 cups of Roasted Unsalted Cashews
- 0.25 cups of Unsalted Pine Nuts
- 2 tbsp of Extra Virgin Olive Oil
- 6 Cloves of Garlic
- 0.25 cups of Basil
- Juice of 1/2 a Lemon
- 0.5 cups of Sun-dried Tomato
- Salt & Pepper to taste
- Add a small amount of water into blender/ food processor if needed to make it blend.
*Makes 8 servings
- Add ingredients into high-speed blender or food processor.
- Move ingredients around if the blender/food processor gets stuck.
- Add in a small amount of water if needed to keep things blending.
*Check the capabilities of your blender/food processor before making this recipe.
- 2 cups of Unsalted Roasted Pecans
- 3 tbsp of Coconut Oil
- 4 tbsp of Maple Syrup
- 2 tbsp of Cinnamon
- A few dashes of Salt
*Makes 10 servings
**Check with the capabilities of your blender/ food processor before making this recipe.
- Microwave coconut oil if it is in a solidified state.
- Measure out pecans (2 cups) and put in blender or food processor.
- Once blended into a flour like consistency, add in coconut oil, maple syrup and cinnamon.
- Blend until desired consistency is reached.
- You may need to periodically use a spatula to scrape the nut butter from sides to bottom of blender/ food processor.
- Bon Appetite!
One of the questions I am most often asked about a vegan diet is “What do you eat?”. My immediate answer is usually “Plants.”, although to many that means a sad boring salad.
It is easy to focus on what you can’t have rather than everything you can have when it comes to any restrictive diet. Here are just a few examples of delicious vegan foods.
- Bean or Sofritas burritos
Chipotle Vegan Burrito
2. Chips and Guacamole
3. Cheese-less pizza (it’s actually really delicious!)
4. Oreos (really)
5. Pad Thai
6. Sweet Potato Fries
8. Fruit Smoothies
10. Chana Masala
These are only a few examples of delicious vegan foods. There is more to a vegan diet than just salads, green smoothies and rice and beans. The amount of delicious plant based recipes out there are endless.
- 2 cans or 3 cups of Chickpeas (save of the juice).
- 3 tbsp Pine Nuts
- 3 cloves of Garlic
- 6 tbsp of Basil Paste (or fresh basil if you have it in)
- 1 tbsp of Olive Oil
- Juice of 1/2 a Lemon
- Salt and Pepper to taste (optional)
*Makes 6 servings
**Use vegetable broth if you don’t use canned chickpeas.
- Add 1 can of chickpeas into a blender with the chickpea juice until smooth.
- Add in the pine nuts, garlic, basil/ basil paste, olive oil and lemon juice. Blend.
- Strain the second can of chickpeas and add to the blender. Add the juice until the right texture is reached.
- Keep blending until a smooth consistency is reached.
- Add salt and pepper to taste.
- Enjoy with whole wheat pita, add to a wrap, use in a salad or dip your favorite veggies in it.
- 2 cans or 3 cups (cooked) of Chickpeas
- 2 tbsp of Earth Balance or Olive Oil
- 4 tbsp of Dijon Mustard
- 4 tsp of Capers
- 1 medium Onion
- 4 cloves of Garlic
- 1/4 cup of Vegetable Broth
- 1 cup of Unsweetened Soy Milk
- 1/8 cup of White Wine
- 2 cups of Spinach
*Makes 4 servings.
- If using dried chickpeas, cook ahead of time.
- Cook onions and garlic with Earth Balance or oil in a large pan.
- Once the onions are somewhat cooked, add all remaining ingredients except the chickpeas.
- Once the spinach has reduced in size, add the chickpeas.
- Cook until chickpeas are adequately heated.
- Serve with brown rice or more vegetables.