by mrszang | Aug 24, 2019 | American, Dinner, Lunch, Sandwich
Vegan Meatball Sub Sandwich For meatballs:2 cups mushrooms (chopped)1 ½ cups kale (chopped)3/4 cup sweet onion (chopped)2 cloves garlic1 tbsp olive oil (OPTIONAL, or veggie broth otherwise)1 15-oz can lentils (rinsed and drained)1 cup rolled oats½ cup almond...
by mrszang | Aug 24, 2019 | Mediterranean
Mediterranean Quinoa Bowl with Cashew Tzatziki For Cashew Tzatziki:1 cup cashews (soaked overnight)1 clove garlicsalt (to taste)2-3 tbsp vinegar1 tbsp lemon juice3/4 cup water1/2 cup cucumber (chopped)For the bowl:1 cup quinoa3 Tbs tomato paste1 yellow pepper1...
by mrszang | Aug 24, 2019 | Dinner, Mediterranean
Moroccan-Spiced Stuffed Zucchini Boats This fragrant take on stuffed zucchini boats is sure to please anyone! 4 zucchinis (large, cut in half)1/4 cup low-sodium vegetable broth (for sauteeing)1/2 white onion (diced)1/2 tsp salt1 14-oz can crushed tomatoes...
by mrszang | Aug 24, 2019 | American, Breakfast, Kids love it!
French Toast with Berry Drizzle For the French toast:3/4 cup unsweetened almond milk3/4 cup coconut milk1 tbsp agave nectar1/4 cup chickpea flour2 1/2 tbsp nutritional yeast1 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp salt8 slices whole-grain vegan breadFor the...
by mrszang | Aug 24, 2019 | American, Cold, Soups, Summer
Cucumber Watermelon and Mint Gazpacho For the soup:1 bunch mint (chopped)4 English cucumbers (peeled and chopped)2 1/3 cups watermelon (diced )1 cup plain non-dairy yogurt1/2 sweet onion (sliced)2 tbsp cilantro (chopped)3 tbsp lemon juice1 tsp fresh ginger1/2 teaspoon...
