by mrszang | Sep 8, 2019 | American, Breakfast, Mediterranean
Savory Pancakes with Sun-Dried Tomato Pesto For the pancakes:3 cups chickpea flour2 tbsp ground flaxseed (flaxseed meal)3 cups warm water3 tsp baking powder1 tbsp dried oregano1 tbsp dried basil1 tbsp thyme1 tsp olive oil (optional)salt (to taste)black pepper...
by mrszang | Sep 8, 2019 | American, Salad
Rainbow Beet Spinach and Quinoa Salad For the salad:1 cup quinoa (rinsed)2 cups frozen edamame2/3 cup raw pumpkin seeds2 beets (medium, peeled and coarsely grated)2 cups shredded carrots4 cups baby spinach (roughly chopped)2 avocados (cubed)For the dressing:6 tbsp...
by mrszang | Sep 8, 2019 | Asian, Soups
Golden Miso Noodle Soup 6 cups water1 strip kombu (rinsed)3 scallions (chopped)1 carrot (thinly sliced)2 tbsp fresh ginger (grated)2 garlic cloves (minced)¼ cup white miso paste½ tsp ground turmeric½ tsp Freshly ground black pepper2 tbsp lemon juice1 tbsp lime...
by mrszang | Sep 8, 2019 | American, Appetizer, Indian, Lunch, Salad, Sandwich
Curry Tofu Salad 8 oz extra firm tofu (pressed and cubed)1 tbsp olive oil (OPTIONAL)salt (to taste)black pepper (to taste)¼ cup cashews (chopped)¼ cup golden raisins½ cup celery (chopped)¼ cup red onion (finely diced)½ cup apple (diced)¼ cup cilantro (chopped)¼ tsp...
by mrszang | Sep 8, 2019 | Dinner, Mediterranean
Vegan Mushroom Bourguignon 2 tbsp olive oil (OPTIONAL, divided)2 lb baby portobello mushrooms (de-stemmed and sliced thick)6 carrots (peeled and sliced into 1 inch circles)1 yellow onion (peeled and diced)1 shallot (peeled and sliced thin)2 cloves garlic...
