These sauce/dressing recipes are from the legendary macrobiotic restaurant, Casa de Luz in Austin, TX. Use sparingly, especially if you are on a low-fat vegan plan. This is what I consider a treat and I mostly use these to top some steamed greens.
The Casa de Luz recipes are notorious for having to be tweaked, so taste and tweak. Thin out with water to use as salad dressing.
Pepita (pumpkin seed) Cilantro Sauce
1 c. pumpkin seeds toasted
2 c. cilantro leaves
1 – 1 ½ c. water
2 Tbsp. lemon juice, freshly squeezed Continue reading “Special Seed Dressings and Sauces”
I know it’s cliche but the new year is a good time to begin better habits. There is no better habit to adopt than eating a plant-based diet. I’ve made it easy to get the staples that you will need.
*MUST BE ORGANIC because it is on the dirty dozen list or may contain GMOs if it is not. Do you need your dirty dozen (most highly pesticided produce) and clean fifteen (can be conventional) list again? Don’t forget, that greens and hot peppers are super pesticided! https://www.ewg.org/foodnews/
Produce (go crazy, these are the basics)
Fruits – be sure to refer to the dirty dozen list! Continue reading “Plant-based Grocery List”
Happy Friday! You won’t believe how delicious this is.
1 cup warm water
2 & ¼ tsp. yeast
½ c. organic vegan sugar
½ cup of organic unsweetened applesauce
1 tsp. salt
3 tsp. Ener-G egg replacer and 4 TBS. of water to mix (the equivalent of two eggs)
2 c. organic bread flour
2c. organic white whole wheat flour
Salt and sugar mixture – ½ tsp. of each for topping
Continue reading “Vegan, oil-free challah”
I wanted to share this site with you.
They link to various sites to share the best vegan recipes. I’ve made several of them and they all turned out well. See below for this particular dessert. I have NOT made this one, but it looks so good. I realized that I never share desserts on My Non-toxic Life. http://www.makingthymeforhealth.com/healthy-chocolate-peanut-butter-candy-bars/
A plant-based diet can be unbelievably delicious, satisfying and best of all, guilt-free. The key to a tasty plant-based meal is in the sauce. This is a versatile recipe that can be thinned out with water and used for a salad dressing, drizzled over enchiladas, tacos, greens or a quinoa bowl or used thick as a dip. Don’t be afraid to play around with the ingredients to vary this sauce to your liking. Continue reading “Creamy Cilantro Serrano Sauce (plant-based)”
Quinoa is packed with protein and nutrients and best of all, it’s delicious. This dish can be served warm or cold the next day as a salad. It seems like a lot of ingredients but it comes together quickly.
Ingredients (always use organic when possible):
1 cup of quinoa
2 cups of vegetable broth
1 cup of shaved Brussel sprouts
2-3 large kale leaves with stems removed and chopped
1-2 large scallions chopped
1 thick slice of red onion chopped Continue reading “Black Bean Orange Quinoa Salad”
This recipe has three ingredients: spaghetti squash, bottled organic BBQ sauce and a bun. It is a healthy meal that is perfect for a school/work night. You can pop the squash in the oven and tend to things around the house while it cooks.
Preheat the oven to 375. Cut a spaghetti squash in half length-wise and scoop the seeds out.
Roast the squash halves in the oven for about 40 minutes or until it is tender. I like to squish the skin with an oven mitt and if the middle pushes out into “spaghetti strips” you know it’s ready. Continue reading “Easy Vegan BBQ Sandwich”