Category Archives: Vegan

Ingredients Salad: 2 ripe pears (conference pears, preferably) 1 sheet puff pastry 150 g – 200 g baby leaf salad … see more

Ingredients 1 pint cherry tomatoes, halved 8 ounces fresh “mini” mozzerella pearls 4 tablespoons olive oil 18 basil leaves, chopped … see more

Yield: Serves 2 large salads Ingredients 4 cups fresh baby spinach 1 cup cherry or grape tomatoes, halved 1 cup avocado, … see more

2 packages crescent rolls 1/2 cup mayonnaise 1/2 package ranch dressing mix 1 (8 ounce) package cream cheese, softened Grated … see more

For the longest time, I always want to have flawless looking abs. However, the brutal truth is abs are made … see more

600g/1¼lb beetroot, scrubbed and halved, leaves reserved 500g/1lb Jerusalem artichokes, scrubbed and halved 2 red onions, cut into wedges 2 … see more

For the peanut butter filling 3/4 cups organic peanut butter 2 tablespoons organic raw honey (or maple syrup for vegan) … see more

Lemon Poppyseed Dressing: 1/4 cup olive oil 1 1/2 lemons, juiced (about 3 Tbsp) 1 Tbsp honey 1 tsp poppyseeds … see more

4 avocados, thinly sliced 2 cups cherry tomatoes, halved 1 red onion, thinly sliced large handful fresh parsley/coriander 1 red … see more

2 bananas 1 cup skim milk 1 cup vanilla yogurt – low fat 1 cup oats ¼ cup natural peanut … see more

3 cups rotini pasta, cooked 1 jar (24 oz.) spaghetti sauce 1 pkg. (16 oz.) frozen bell pepper and onion … see more

2 cups Brussels sprouts 4 kale leaves 3 oranges 1 pomegranate 1 cup hazelnuts Dressing 2 tbsp tahini 1 tbsp … see more

1 1/2 pounds Brussels sprouts, rinsed Juice of 1 large orange 2 teaspoons orange zest 2 tablespoons olive oil 2 … see more

2 tablespoons extra virgin olive oil 1 small yellow onion, chopped 2 ears corn, kernels cut off 8 oz. tempeh, … see more

3 cups/400 g almonds, walnuts, pecans, hazelnuts etc. use two or more variants pr. portion 1 1/2 cup seeds/200 g … see more

one 29 oz can black beans, rinsed and drained one 6 oz can tomato paste 32 oz vegetable stock 1 … see more

2 tablespoons coconut oil 1 acorn squash, sliced in 1/2-inch thick rounds and seeds removed 1/4 teaspoon salt 1/4 teaspoon … see more

2 TBSP raw almond butter 1/3 C water 1/2 C cooked oatmeal, cooled 1 C frozen strawberries (you can substitute … see more

½ cup half-and-half 1½ cups steel-cut oats ¾ teaspoon salt 7 tablespoons maple syrup, plus more for drizzling 1 cup … see more

1 cup black beans, soaked overnight* 3 sweet corn cobs, husks on 2 small red onions 2 limes, juiced 1 … see more

1 cup chopped pecans 1/2 (16-oz.) package farfalle (bow-tie) pasta 1 lb. fresh broccoli 1 cup mayonnaise 1/3 cup sugar … see more

1/4 teaspoon oregano 1/4 teaspoon basil 1/4 teaspoon rosemary 1/4 teaspoon kosher salt (or according to your taste) freshly ground … see more

1 large can black beans (I used a 21.5 oz can of Bush’s Fiesta Beans which is about 2 c; … see more

Dill & Garlic Dressing 1/2 cup olive oil 1/4 cup red wine vinegar 1 1/2 teaspoons sugar 1 clove garlic, … see more

Serves: 12 Ingredients 2 pounds ground round ½ medium onion, diced 2 (15-ounce) cans mixed vegetables, drained 2 cups fresh … see more

Ingredients 3 cups fresh kale leaves 2 tablespoons olive oil 1/4 teaspoon sea salt 1/4 teaspoon freshly ground pepper Preparation

Ingredients: 1 acorn white or yellow acorn squash, seeded, peeled, and diced. Pastured raised eggs. Seasonings: Chili powder, cinnamon, and … see more

Serves: 4 Ingredients 1 large head cauliflower, core removed and cut into evenly sized florets ¼ cup Ghee 1 teaspoon … see more

Salsa 2 peaches, peeled and diced 1 medium tomato, diced 1/2 red onion, diced 1 lime, juice from 1/2 jalapeño … see more

Ingredients: 2 1/2 cups bread flour (all-purpose may be substituted, pretzels won’t be as chewy) 2 1/4 teaspoons (one one-ounce … see more