This is one of the simplest, quickest, and nutritious vegan meals I make. Serve with a side of quinoa, and you’ve got yourself a guilt-free dinner. This also goes perfectly with Roasted Sweet Potato Rounds. Contributed by Sophia Zergiotis, from Silk and Spice. Read More→Print This Post
This is one of my favourite fresh and revitalizing smoothies! Today I used Vega One in Berry,which is another delicious flavour by Vega. From one scoop you get: 50% daily intake of vitamins and minerals, 15g protein, 6g fiber, 1.5g Omega-3, antioxidants, probiotics and greens. It’s not only delicious but super healthy! Contributed by Sophia Zergiotis, from Silk and Spice. Read More→Print This Post
Enjoy the benefits of miso’s healthy enzymes and a nice fiber and protein boost in this delectable salad that can serve as a main dish or a side salad. Contributed by Julia B. Greer, MD, MPH, adapted from The Anti-Breast Cancer Cookbook.
This delicious take on baked potatoes is gorgeous to look at as well. Crisp on the outside, creamy on the inside, these are flavored with a lemon garlic dijon vinaigrette. Recipe and photos contributed by Lisa Goldfinger of Panning the Globe. Read More→Print This Post
This terrific alternative to the classic mashed potatoes with peas on the side eliminates chasing peas around the plate. Leftovers, if there are any, are good in other recipes such as Potato Balls, Dave’s Stuffed Mushrooms, or they can be fried for breakfast. Excerpted from Dating Vegans: Recipes for Relationships by Anne Dinshah. Published by American Vegan Society, © 2012. Reprinted by permission. Read More→Print This Post
I like to use penne pasta in this recipe, but any bite-sized pasta will work well. This dish is best if eaten immediately after prepared since the sauce may begin to turn brown if made in advance. Use gluten-free pasta to make this gluten-free. From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.Print This Post
This breakfast shake is so thick and delicious that it reminds me of the malteds I use to get when I was a kid. And between the blueberries, coconut milk, hemp seeds, and almond butter, it’s a real nutritional powerhouse. You might find, as I do, that a couple of glasses will keep you going for most of the day. Recipe and photo contributed by Leslie Cerier, from Gluten-Free Recipes for the Conscious Cook (©2010, New Harbinger Publications, Inc.) Read More→Print This Post