The color of the soup doesn't come put looking very appetizing but it's really delicious (if I say so myself)
Ingredients (I was hungry so I only made one serving of soup - for larger batches just increase your veggies)
- 1/4 chopped red pepper
- 1 portobello mushroom steak chopped
- about 5 stalks of asparagus chopped
- 1 tbsp of oil
- about 1 1/2 cup of Almond milk
- pepper to taste
- salt to taste
Directions
- Saute veggies for about 5 minutes in the oil
- Add 1/2 cup of Almond milk, cover, and cook for about 20 minutes
- The milk should be almost absorbed by the veggies
- Transfer to blender and add the additional 1 cup of Almond Milk
- Puree veggies and milk until smooth - add in pepper and salt to taste at this time
- Serve!
Ingredients
- Penne Pasta (I used a gluten free pasta)
- 1 avocado
- about 1/2 cup of vegan cheese (I used Daiya Chedder Cheese)
- 1/2 tbsp cilantro
- 1/4 tbsp sage
- 1/4 cup of Almond Milk
- Lime Juice about 1/4 tbsp
- Apple Cider Vinegar 1/4 tbsp
- Pepper
Directions
- Blend all ingredients besides pasta together
- Cook Pasta and Drain, once pasta is drained add mixture to pasta and cook until cheese is melted on a low heat
Ingredients
- 1/2 block of Firm Tofu
- 1/4 chopped Onion
- 1 Portobello Mushroom grilled and chopped
- 1 tbsp of Chia Seeds
- Pepper to taste
- Hot Sauce to taste (I used about 2 to 3 tbsp)
- 1/2 tbsp liquid smoke
- 2 tbsp Pumpkin Seeds
Directions
- Mix all ingredients together in a bowl
- Chill and Serve
So I tried my hand at the sweets! They come out almost like a shortbread ball, but still chewy in the middle.
Ingredients
- 1 1/2 cup flour (I used white rice flour, which I guess makes thes Gluten Free also!)
- 1/2 cup of Coconut Sugar
- 1/2 Almond Milk
- 2 tbsp of Vanilla Extract
- 3 tbsp of Vegan Butter
- 3 Spoonfuls of Peanut Butter
- 1/4 cup chopped Walnuts
- 2 Dashes of Pumpkin Pie Spice
Directions
- Beat together until mixed and looks "crumbly"
- Preheat over to 375
- Spoon cookie mixture out and roll into balls
- Bake for 20 minutes
