Tuesday, 20 September 2011 00:30
Baked Gluten-Free Pasta with Butternut Squash and Kale
I found this recipe while searching for a pasta and butternut squash dish. With a few modifications I made it vegan, gluten-free, soy-free, sugar-free, low in oil, and no added salt. It's a very hardy dish with flavors reminiscent of a dish you'd have for Thanksgiving, due to the thyme and nutmeg. You can play around with the seasonings to give it a taste suitable to your palette, but I think it's fantastic the way it is.
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Monday, 12 September 2011 20:10
Lemon-Kissed Brussels and Butternut Squash from The Blissful Chef
Last week Christy Morgan, aka The Blissful Chef, was in San Francisco as part of her book tour. Christy and I became friends while living in L.A., so we made sure to squeeze a video in before she left my new town. I did a poll on the EVG Facebook page and I was surprised that the recipe chosen by the majority featured Brussels sprouts, a vegetable few people seem to like. However, I was thrilled because I love Brussels, butternut squash, and almonds.
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Tuesday, 06 September 2011 00:12
Vegan "Tuna" Salad Using Chickpeas (Garbanzo Beans)
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In a video I did on Easy, Cheap Vegan Meals I mentioned Chickpea "Tuna" Salad, which costs about $1.50 to make per serving. A reader named Lindsay asked if I could share the recipe, so I thought I might as well do a video too!
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Tuesday, 06 September 2011 06:43
Lentil Chili and Sautéed Kale with Sun-Dried Tomatoes
These recipes were the result of not having a lot of food in the kitchen - I found some recipes on Food.com and Epicurious and adapted them a little. They each cost less than $1.50 per serving and took less than 10 minutes to prep. You can change up the ingredients a little based on what you have on hand in your own kitchen. Both recipes are gluten, soy, and sugar free, and low in salt and oil.
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Tuesday, 30 August 2011 18:00
Vanilla Coconut Chia Seed Pudding - inspired by Vida Vegan Con
There is a lot of talk about the scrumptious food at Vida Vegan Con this past weekend, but I was especially excited to hear about the chia seed pudding, a dish many attendees experienced for the first time. Yesterday I posted my favorite recipe for it, Mint Chocolate Coconut, and today I decided to try making the version from the conference, despite it's lack of chocolate. I found a recipe from The Svelte Kitchen and adapted it a little based on my dietary preferences - replaced the agave nectar with stevia powder, the almond milk with cashew butter, skipped the salt, and added in a little coconut oil - pure bliss! Whether you were at VVC and want to mimic the incredible dessert you had or are just looking for something new to do with chia seeds, you're gonna love this!
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Monday, 29 August 2011 13:34
Mint Chocolate Coconut Tapioca Pudding (video)
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I've been trying to perfect chia seed pudding and have fallen flat so many times...until recently. I was inspired by my friend Vanessa's recipe on The Green Girl Next Door, and with a few little adjustments to fit my diet and palate I came up with something insanely heavenly! As Vanessa mentions in her post, chia seed is not just a great thickener, it's also very nutritious and contains: omega-3 fatty acids, protein, antioxidants, fiber, calcium, phosphorus, magnesium, manganese, copper, iron, molybdenum, niacin, and zinc.
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Wednesday, 24 August 2011 09:08
Steamed Eggplant with Ginger Garlic Chive Dressing
This is one of those recipes that I kinda made up as I went along and didn't expect to taste very good, so I didn't measure anything. Low and behold it was really tasty, so I'll make a guess how much of each ingredient I used but would recommend that you taste as you go along. It's free of: gluten, soy, sugar, salt, and is anti-candida diet friendly. I suppose it could be made oil-free as well.
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Wednesday, 17 August 2011 22:52
Raw Vegetable "Fried Rice"
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I love the challenge of making creative meals with limited ingredients, especially when they're extra healthy. This recipe was adapted from Cafe Gratitude's "Raw Veggie Rice", which is a raw dish I've never made before, nor is it common in raw recipe books. I added a little oil and salt to it, but those could easily be left out. The taste is savory and refreshing - a cross between rice and a salad.
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Wednesday, 17 August 2011 03:23
Raw Goddess Salad Dressing, Adapted from Crazy Sexy Diet
This organic dressing is super easy and quick to make - full of flavor and can be modified to fit your taste buds. I modified it a little from the Raw Green Goddess Dressing Kris Carr's Crazy Sexy Diet.
It's gluten-free, soy-free, salt-free, sugar-free, and anti-candida diet friendly. I used a little olive oil, but it could probably be omitted and subbed with more water.
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Sunday, 07 August 2011 06:35
Raw Vanilla Pudding
Creamy, rich, and sweet, this raw recipe is easy to make and free of refined sugar. If you get everything in bulk then it's very eco-friendly as well!
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