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
31 Wednesday Jan 2018
Posted in Food, Recipes, Soups, Vegetarian
I’ve been craving some food, which brings back memories of the Camino de Santiago for a while and this meat-free version of the wonderful Sopa de Lentejas, fills that need. The rock salt and mushroom broth give enough ‘meaty’ flavor that I just didn’t miss the bacon.
2 Cups brown lentils
8 Cups Mushroom Broth
1/4 Cup Olive Oil
1 Large Onion, chopped
1 Large Carrot, chopped
4 Cloves Garlic, minced
1 Cup Tomatoes, chopped
1 Tsp Spanish Paprika
1 Medium Potato, peeled and diced
1 Tblsp Tomato Paste
3 Bay Leaves
1 Tsp Rock Salt
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.
