by mrszang | Sep 8, 2019 | American, Breakfast
PB & J Overnight Oats 1 1/3 cup rolled oats1 1/3 cup unsweetened almond milk4 tsp chia seeds4 tsp pure maple syrup2 tsp pure vanilla extract4 tbsp peanut butter4 tbsp jam ( or jelly of your choice) Divide all the ingredients except jam between 4 mason jars. Mix...
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 | 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 | American, Dinner, Fall, Kids love it!
Vegan Pumpkin Sage Pot Pies For the filling:2 Tbsp olive oil1 white onion2 cloves garlic (minced)1/4 cup corn starch2 1/4 cups low-sodium vegetable broth1/4 cup unsweetened almond milk1 carrot (peeled and diced)2 russet potatoes (peeled and diced)1 parsnip (peeled and...
by mrszang | Sep 8, 2019 | American, Dinner, Fall, Salad
Autumn Farro Salad with Lemon Dressing For the salad:1 cup farro1 head cauliflower (cut into small florets)2 sweet potatoes (peeled and chopped)1 tbsp olive oil (OPTIONAL)1 tsp dried oregano1 tsp dried thyme1 apple (large, cored and chopped)For the lemon...
