Adapted from Tami @ Nutmeg Notebook Makes 6-7 cups This quick and easy recipe can be served as a filling for tacos, wraps, a salad topper, and a side…
In a large non-stick skillet ‘dry sauté’ the corn kernels on medium high till charred, 8-9 minutes. Add a spoonful of water at a time to prevent sticking if…
Combine ‘dry basics’ like shredded red cabbage, arugula, shredded kale, baby spinach, baby herb greens, torn romaine leaves, shredded carrot, sliced radishes, and whatever you like that lasts well…
Serves 6 This barbecue sauce has a fresh clean flavor. You can cook the remained down to thicken and use on sandwiches or wraps. Preheat oven to 350 degrees…
Jill Nissinau’s Vegan Under Pressure Serves 6 To get the creamy texture of conventional baked beans, be sure that the beans are well cooked before adding the other ingredients,…
Vegan and Oil Free 2-3 large salads; ingredients are highly variable Toss all ingredients together. Dress with dressing to lightly coat or to taste. Serve immediately or the next…
What a great way to boost the protein of any meal.
Makes approximately 3 cups. Serve for breakfast, a snack or dessert. Add all ingredients except the chia seeds to a blender and blend until smooth. Pour into a pretty…
Delicious in lettuce wraps, as a salad topper, or a sandwich filling
Filling options (cut most veggies lengthwise into 4”x generous 1/4” strips) Cucumber, peeled, seeded Carrot, julienned or grated Baked marinated tofu or tempeh, cut into strips Avocado, cut into…