Click the links below to find many healthy Vegan and Gluten Free dishes
Veggie Burgers
Fabulous Vegan Soups
The Ultimate Veggie Sandwich
Butternut Squash Vegan Buddha Bowl
Red Lentil Soup
ZUCCHINI SPAGHETTI WITH LENTIL MARINARA
Ultimate Vegetarian Chili
Crispy Falafel
Salads with lots of different veggies, left overs, beans, chickpeas, potatoes, rice, etc, are always a great meal choice. Here are some simple, dressing you can make in a blender.
|
Salad Dressings
Mango Tomato Dressing
Creamy Tahini Ginger
|
Avocado Basil
Almond Butter & Thyme
|
For all dressings, place ingredients in a blender and blend until smooth. Pour over salad or steamed vegetables, or use as a dip for vegetable.
Basic dressing you can mix in a jar: Equal parts Olive Oil & Vinegar of your choice + a bit mustard and/or honey (keeps the oil & vinegar mixed) - spice to taste with salt, pepper and/or herbs.
Other Dressing Options: Tahini, Guacamole, Cashew Creme
Basic dressing you can mix in a jar: Equal parts Olive Oil & Vinegar of your choice + a bit mustard and/or honey (keeps the oil & vinegar mixed) - spice to taste with salt, pepper and/or herbs.
Other Dressing Options: Tahini, Guacamole, Cashew Creme
Simple Salad with Topping Ideas:
- Lettuce (romaine, red/green leaf, butter lettuce ,etc)
- Cucumber
- Tomato
- Red Onion
- Kalamata Olives
- Parsley, Cilantro, Herbs
- Purple Cabbage
- Avocados
- Peppers
- Radishes
- Fruit
Easy Dressing;:
- Olive Oil
- Balsamic Vinegar
- Mustard
Stir Fry
Ingredients:
Make your grain of choice
Cook your vegetables on a separate pan (add more vegetables if you like)
Drizzle some Oil (Olive and Avocado oil are good choices) on our vegetables
Season your vegetable with Ginger, Salt, Garlic, or any other spiced you like.
Optional: Small portion of quality protein
Ingredients:
- Quinoa, Rice Noodles, or Rice
- Vegetables options
- Mushrooms
- Kale
- Onions/leeks
- Zucchini
- etc.
- Sesame Seed Oil/Olive Oil/Avocado Oil
- Minced Garlic
- Sea Salt
- Ginger
- Sesame Seeds
Make your grain of choice
Cook your vegetables on a separate pan (add more vegetables if you like)
Drizzle some Oil (Olive and Avocado oil are good choices) on our vegetables
Season your vegetable with Ginger, Salt, Garlic, or any other spiced you like.
Optional: Small portion of quality protein
Homemade Pizza
Simple Mills Pizza Crust or Namaste Foods Gluten Free Pizza Crust Mix
Follow Directions on Box (will need Olive Oil, Apple Cider Vinegar, and Water)
Marinara Sauce
Non Dairy Cheese or Cashew Cheese
Ingredients
Any topping as desired
Simple Mills Pizza Crust or Namaste Foods Gluten Free Pizza Crust Mix
Follow Directions on Box (will need Olive Oil, Apple Cider Vinegar, and Water)
Marinara Sauce
Non Dairy Cheese or Cashew Cheese
Ingredients
- 1 generous cup raw cashews soaked in water for at least 1 hour
- 2 tablespoons Nutritional Yeast
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon garlic powder for stronger garlicky flavor, use 3/4 teaspoon garlic powder or 1 crushed garlic clove instead
- 1/2 teaspoon salt more as needed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup water more as needed
Any topping as desired
Millet Flatbread
Ingredients:
2 cups millet flour
2 cups water
1 tablespoon garlic, minced
1 teaspoon coconut oil
1 pinch sea salt
Directions:
Bring two cups of water to boil in a shallow saucepan. Add the millet flour. Do not stir. Allow the water to continue at a low boil for 2 minutes. Then add the garlic and the salt. Remove from heat and mix until combined. The dough formed will feel dry to touch. Pour the dough into a bowl and set aside until cool enough to touch.
Form dough into small balls about 2 inches in diameter. Place ball between two pieces of smooth plastic and roll flat. Using a small circular bowl or cup as a pattern, cut an even circle of dough around the outside of the bowl. Set the round aside and repeat.
In a large saucepan, heat one teaspoon of coconut oil to thoroughly coat the bottom of the pan. Place tortillas closely but not overlapping in the pan. Flip every two minutes until golden brown and freckled on both sides. Continue until all the flatbreads are toasted.
Makes 10-12 Flatbreads
Optional topping for Flatbread
Sweet Potato & Mushroom
Ingredients:
1 cup diced onion
1 cup diced sweet potato
1 cup sliced mushrooms
½ tablespoon sage
½ tablespoon rosemary
½ tablespoon poultry seasoning
2 cups finely chopped kale
½ cup coconut milk
Directions:
In a small pan, heat ½ cup of water to a simmer. Add 1 cup of diced onion and sauté until fragrant and translucent. Add water as needed to prevent sticking. Add the sweet potato and continue to cook for approximately 5 minutes until just cooked through. Continue adding water as needed. When sweet potatoes are just done, add the mushrooms, herbs, kale and coconut milk. Stir until well combined and all of the vegetables are tender. Remove from heat and serve atop millet flatbread. Top with an extra splash of coconut milk if desired.
Ingredients:
2 cups millet flour
2 cups water
1 tablespoon garlic, minced
1 teaspoon coconut oil
1 pinch sea salt
Directions:
Bring two cups of water to boil in a shallow saucepan. Add the millet flour. Do not stir. Allow the water to continue at a low boil for 2 minutes. Then add the garlic and the salt. Remove from heat and mix until combined. The dough formed will feel dry to touch. Pour the dough into a bowl and set aside until cool enough to touch.
Form dough into small balls about 2 inches in diameter. Place ball between two pieces of smooth plastic and roll flat. Using a small circular bowl or cup as a pattern, cut an even circle of dough around the outside of the bowl. Set the round aside and repeat.
In a large saucepan, heat one teaspoon of coconut oil to thoroughly coat the bottom of the pan. Place tortillas closely but not overlapping in the pan. Flip every two minutes until golden brown and freckled on both sides. Continue until all the flatbreads are toasted.
Makes 10-12 Flatbreads
Optional topping for Flatbread
Sweet Potato & Mushroom
Ingredients:
1 cup diced onion
1 cup diced sweet potato
1 cup sliced mushrooms
½ tablespoon sage
½ tablespoon rosemary
½ tablespoon poultry seasoning
2 cups finely chopped kale
½ cup coconut milk
Directions:
In a small pan, heat ½ cup of water to a simmer. Add 1 cup of diced onion and sauté until fragrant and translucent. Add water as needed to prevent sticking. Add the sweet potato and continue to cook for approximately 5 minutes until just cooked through. Continue adding water as needed. When sweet potatoes are just done, add the mushrooms, herbs, kale and coconut milk. Stir until well combined and all of the vegetables are tender. Remove from heat and serve atop millet flatbread. Top with an extra splash of coconut milk if desired.