10 Tuesday Jul 2018
Posted in Food, Recipes, Vegan, Vegetarian
4 Tbsp Olive Oil
12oz Asparagus, cut into thirds (fibrous ends broken off)
10oz Fresh or Frozen Peas
4 Cloves Garlic, Minced
1 Shallot, Thinly Sliced
Salt & Pepper
1.5 Cups Almond Milk (Unsweetened)
1.5 Cups Low Sodium Vegetable Broth
2 Tbsp Nutritional Yeast
30 Tuesday Jan 2018
Posted in Food, Vegan, Vegetarian
Tags
I’ve been throwing a couple of tablespoons of this, over all my salads and pastas recently. The yeast gives enough flavor to fool my tastebuds and the serving provides 9g of complete protein.
3/4 Cup of Raw Cashews
3 Tbsp Nutritional Yeast
3/4 Tsp Salt
1/4 Tsp Garlic Powder
Pulse all ingredients in a food processor, until even and well mixed to desired consistency. The amount of ‘cheesiness’ can be adjusted by adding or removing nutritional yeast.
29 Monday Jan 2018
Posted in Food, Recipes, Vegan, Vegetarian
1 Pack of Extra Firm Tofu, cubed
4 Tblsp Olive Oil
2 Tblsp Chili Powder
2 Tblsp Ground Cumin
½ Tsp Salt
½ Tsp Cayenne Pepper
2 Medium Onions, chopped
4 Cloves of Garlic, minced
3 15oz Cans of White Beans, drained
2 4oz Cans of Chopped Green Chiles
2 Tsp Oregano
2 Cups Low Sodium Vegetable Broth
2 Cups Low Sodium Mushroom Broth
7oz Shredded Cashew Cheese
Chopped Scallions and Cilantro for garnish
