Category Archives: Recipe

Vegan Richa: Eggplant Subzi Recipe Link

One of my favorite blogs: Vegan Richa has so many delicious recipes. My latest favorite, Aloo Baingan, I made two days in a row – it was that good. I pretty much followed the recipe exactly, except for using a … Continue reading

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Raw Walnut Garlic Spread

Delicious as a healthy nut butter for your morning toast, this WFPB vegan spread is super easy to make. Try it on pasta (thin with a bit of pasta cooking water if you like), or use it as a sandwich … Continue reading

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Vegan Fresh Vegetable Pasta Salad

This salad is really simple, it does require some prep, however. So, put on a great podcast and prep away. It makes a big bowl of salad, adjust quantities to your needs, but it keeps well in the fridge. It’s … Continue reading

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Boil Your Own Kidney Beans

It may seem like a lot of trouble to go to, but the texture and taste of home-boiled kidney beans is worth the extra effort. I soak and boil about 1 1/2 pounds of beans, and freeze it in 1 … Continue reading

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Roasted Eggplant Dip

Ingredients 1 medium eggplant, roasted 1 head garlic, roasted Juice from half a lemon A sprinkle of salt, to taste Method Preheat the oven to 350° F. Roast the eggplant and garlic at the same time. To roast the eggplant, … Continue reading

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Roasted Garlic Walnut Spread

With three simple ingredients, this garlic nut spread is delicious on toast, mixed into pasta, or used as a sandwich spread. Ingredients 3 heads of garlic, roasted (see method below) 1 cup walnuts, ground 1/3 cup almond milk Method To … Continue reading

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Vegan Oatmeal Raisin Cookies

This chewy cookie is actually a Whole Foods Plant Based one. Best of all, it uses the leftover pulp from homemade almond milk as a substitute for the butter that you’d normally use in a cookie (I hate throwing out … Continue reading

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