by mrszang | Sep 14, 2019 | American, Soups
Roasted Red Pepper Soup 2 tbsp extra-virgin olive oil (OPTIONAL, or use 1/4 cup of vegetable broth)1 yellow onion (chopped)2 garlic cloves (chopped)1 bulb fennel (coarsely chopped)1 1/2 cup shredded carrots1 tbsp fresh thyme2 tbsp balsamic vinegar4 jarred roasted red...
by mrszang | Sep 14, 2019 | American, Breakfast
Pumpkin French Toast 8 slices whole grain vegan bread (day or two old)¾ cup unsweetened almond milk½ cup pumpkin puree1 tbsp maple syrup (plus more for serving)1 tsp cinnamon¼ tsp nutmeg⅛ tsp sea salt1/2 tsp coconut oil (for brushing)1/4 cup pecans (chopped and...
by mrszang | Sep 14, 2019 | American, Breakfast
Apple Baked Pancake 1 sweet apple (peeled, cored and thinly sliced)2 1/2 tsp cinnamon4 Tbsp maple syrup (or brown sugar)1 banana (mashed)1/2 cup unsweetened applesauce1 tsp pure vanilla extract1 Tbsp ground flaxseed (flaxseed meal)3/4 cup unsweetened almond milk3/4...
by mrszang | Sep 14, 2019 | American, Breakfast
Whole Food Vegan Breakfast Skillet 2 lbs russet potatoes (large, diced)⅓ cup vegetable oil (OPTIONAL)1 yellow onion (diced)1 red bell pepper (diced)8 oz mushrooms (quartered)½ tsp garlic powder½ tsp paprikakosher salt2 cups baby spinach¼ cup parsley (chopped)1...
by mrszang | Sep 14, 2019 | American, Fall, Lunch, Soups
Vegan Pumpkin Bisque 3 tbsp extra-virgin olive oil (OPTIONAL or a 1/4 cup vegetable broth)1 white onion (chopped)1 clove garlic (minced)3 tbsp maple syrup1/2 tsp ground cinnamon1/4 tsp ground nutmeg1/4 tsp black pepper1/8 tsp cayenne pepper1 15 oz can pumpkin puree3...
by mrszang | Sep 14, 2019 | American, Lunch, Salad
Brussels Sprouts with Coconut Bacon For the salad:1 1/2 pounds Brussels sprouts (trimmed)1 Tbsp olive oil (OPTIONAL)2 shallots (thinly sliced)For the dressing:1 tbsp Dijon mustard2 Tbsp apple cider vinegar3 Tbsp lemon juice1 Tbsp maple syrup1/2 cup pecans (chopped and...
