by mrszang | Jul 14, 2019 | Dinner, Lunch, Thai
Spicy Peanut and Edamame Wraps For the wraps:6 Whole grain tortillas4 cups red cabbage (shredded)1 1/2 cups carrots (shredded (~5 large carrots))1 red bell pepper (thinly sliced)1 cup edamame (frozen, thawed)1/2 cup cilantro (chopped)1/2 cup green onions...
by mrszang | Jul 14, 2019 | American, Dinner, Italian
Grilled Veggie Pasta Primavera 1 pkg rigatoni (uncooked)1 zucchini (sliced thick)1 yellow squash (sliced thick)1 red onion (sliced thick)1 pint grape tomatoes (halved)1 tsp Italian seasoning1 tsp dried rosemary1 can cannellini beans (rinsed and drained)1 tbsp...
by mrszang | Jul 14, 2019 | American, Breakfast
Spiced Zucchini Pecan Vegan Pancakes 2 cup Bob’s Red Mill Organic Whole Wheat Flour*2 tbsp baking powder11 tsp pumpkin pie spice1/2 tsp salt1 cup unsweetened almond milk4 tbsp maple syrup2 tsp pure vanilla extract1/2 cup zucchini (grated)4 tbsp pecans...
by mrszang | Jul 14, 2019 | Dinner, Italian, Mediterranean, Salad
Vegan Panzanella This is a classic Italian summer tomato salad, made compliant with the WFPB guidelines! For the salad:3 cups whole grain vegan bread (cubed)1 tsp kosher salt2 Roma tomatoes (ripe, chopped)1 English cucumber (chopped)1 red bell pepper (seeded...
by mrszang | Jul 14, 2019 | American, Healthy Vegan Slow Cooker, Mexican
Slow Cooker Mexican Stuffed Peppers This dish is ready in just 3 hours in slow cooker, and can be made ahead of time to be re-heated and served the next day. For filling:2 cups cooked quinoa (you can always use ready packets like the Seeds of Change etc)1 can...
