1 20 oz can crushed pineapple, in its own juice; or pineapple chunks lightly chopped in food processor
1/3-1/2 cup currants or raisins
1/3-1/2 cup unsweetened coconut
1/3-1/2 cup chopped walnuts or slivered almonds
1/4-1/3 cup low fat Vegenaise, or more to taste *
Serves 6-8
Grate carrots by hand or using a grating blade of a food processor. Put carrots in a large mixing bowl and add next 4 ingredients, mix. Add Vegenaise, mix and chill. Enjoy! *May substitute oil free tofu mayonnaise for vegenaise. Recipe under misc. recipes on my website nansimonsen.com.
This is an easy, nourishing and delicious way to batch cook vegan garbanzo beans. They are easily frozen in Ziplock bags or rigid containers, for use in soups, stews, salads, and wherever you would use cooked chickpeas.
In a medium to large skillet, dry saute the onion, carrot, and jalapeno to soften and brown slightly, adding a bit of water or broth to prevent sticking. Repeat…
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