by mrszang | Sep 21, 2019 | American, Fall, Lunch, Soups
Sweet Potato Tahini Soup 2 onion (diced)4 carrots (diced)4 sweet potatoes (medium sized, chopped)2 tsp garlic powder2 tsp ground cumin2 tsp ground coriander1 tsp ground turmericpinch crushed red pepper flakes (OPTIONAL)6 cups low-sodium vegetable broth4 tbsp tahini2...
by mrszang | Sep 21, 2019 | American, Breakfast
Baked Pumpkin Oatmeal 2 Tbsp ground flaxseed (flaxseed meal)5 Tbsp water water1/3 cup pumpkin puree1/4 cup maple syrup2 Tbsp avocado oil (OPTIONAL, or use applesauce if avoiding oil)1/4 tsp sea salt1 1/2 tsp pumpkin pie spice1/2 tsp ground cinnamon2 cups unsweetened...
by mrszang | Sep 15, 2019 | Weekly Menus
Breakfast: Vegan Breakfast Skillet Upside Down Apple Pancake Vegan Pumpkin French Toast Lunch: Roasted Red Pepper Soup Vegan Pumpkin Bisque Shredded Brussels Sprouts with Coconut Bacon Dinner: Walnut Coffee Portobello Steaks with Roasted Potatoes...
by mrszang | Sep 15, 2019 | American, Appetizer, Snacks
Pink Beetroot Hummus 2 beetroots1/2 can chickpeas (rinsed and drained)2 cloves garlicsalt (to taste)pepper (to taste)1/2 lemon (juice of)1/4 cup olive oil Cook beetroot in a pot of water until fork-soft. When cooked, drain and cool down. Peel the skin off, slice the...
by mrszang | Sep 15, 2019 | Asian, Dinner
Kale and Coconut Fried Rice 4 tbsp avocado oil (divided)4 cloves garlic (minced)2 bunches green onions (chopped)2 bags chopped kale1/2 tsp sea salt1 1/2 cup large flake unsweetened coconut4 cups cooked and chilled brown rice4 tsp reduced sodium soy sauce4 tsp...
