Ingredients: ¼ plain dairy-free almond yogurt (I don't recommend using coconut yogurt) ¼ cup peeled, grated cucumber excess moisture removed 1 large garlic clove, minced ¼ teaspoon salt (or more to taste) ½ tablespoon fresh dill 1 teaspoon fresh lemon juice Directions: Mix all ingredients together in a small bowl. Drizzle on and over anything!
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Bread in a Tin
Ingredients: 1 ¼ cups water 2 tsps yeast 2 Tbsps honey 2 Tbsps applesauce or olive oil 3 ½ to 4 cups whole wheat flour 1 tsp salt 1 Tbsp gluten flour Directions: Mix first three ingredients together and wait 10 minutes for yeast to activate. Add applesauce, gluten flour, and wheat flour, mixing in … Continue reading Bread in a Tin
Red Lentil Dip
Ingredients: 1 cup red lentils 4 cups water 1 bay leaf 1 small onion 1 tsp olive oil ⅓ cup pine nuts 3 cloves garlic ½ tsp cumin 1 tsp each oregano, thyme, basil, and salt ½ lemon juiced 1 Tbsp tomato paste Directions: Bring water, lentil, and bay leaf to a boil, lower heat … Continue reading Red Lentil Dip
“Cheezit” Cheese
Ingredients: 1 cup water ½ cup wheat flour ⅓ cup yeast flakes ¼ cup tahini 1 tsp onion powder ½ tsp garlic powder 2 oz pimentos 1 tsp salt 1 Tbsp lemon juice Directions: Pour into teflon cookie sheet about ⅛” thick. Bake in 400 degree oven until crisp around the edges. Cool and cut … Continue reading “Cheezit” Cheese
Vegan Crustless Veggie Quiche
Ingredients: 1 yellow onion, diced 1 cup baby bella mushrooms, chopped 1 red or yellow bell pepper, diced 3 cloves garlic, minced 1 cup broccoli, steamed or boiled 1 block extra firm tofu 1/2 cup unsweetened non dairy milk 2 tbsp nutritional yeast 1/2 tsp turmeric 1/2 tsp cumin 1 tsp dried basil 1/4 tsp … Continue reading Vegan Crustless Veggie Quiche
Blueberry Lemon Chia Muffins
Ingredients: 1 cup Spelt Flour 1 ½ tsp Baking Powder (aluminum free) Pinch of Sea Salt 1 Ripe Banana ½ cup Applesauce ¼ cup Honey (or Maple Syrup for vegan) 2 tbsp Grapeseed Oil (or melted coconut oil) 1 tbsp Chia Seeds Zest of 1 Lemon 1-1/2 tbsp Lemon Juice 1 cup Fresh Blueberries Directions: … Continue reading Blueberry Lemon Chia Muffins
Chia Chocolate Pudding
Ingredients: 1 ½ cup Almond milk (unsweetened) ⅓ cup chia seeds ¼ cup carob or unsweetened cocoa powder 2-5 Tbs maple syrup (can substitute 5-9 dates if blending) ½ tsp ground cinnamon (opt) ¼ tsp sea salt ½ tsp vanilla extract (opt) Directions Add all ingredients except sweetener to a mixing bowl and whisk vigorously … Continue reading Chia Chocolate Pudding
Almond Zen Granola
From Plant Powered Families by Dreena Burton Ingredients: 3 cups rolled oats 3 Tbs raw pumpkin seeds 3 Tbs sunflower seeds 1/4 tsp sea salt 2-21/2 Tbs almond butter 2 Tbs maple syrup 1/2 tsp blackstrap molasses 1/3 cup honey Directions: Preheat oven to 300F and line a large rimmed baking sheet with parchment paper. … Continue reading Almond Zen Granola
“No Nuts” Granola
Ingredients (Dry): 9.5 cups rolled oats 1 cup flax meal 1 cup coconut flakes (unsweetened preferred) 1 cup whole wheat flour ½ cup hemp seeds (opt) Ingredients (Wet): 1 cup honey ¾ cup oil ¾ tsp salt 2 tsp vanilla Directions: Combine wet and dry ingredients in separate bowls Slowly add wet ingredients to dry … Continue reading “No Nuts” Granola
Berry Fruit Salad
Adapted from Gimmesomeoven Ingredients: 1 pound fresh strawberries, hulled and halved 8 ounces fresh bing cherries, pitted 8 ounces fresh blackberries 8 ounces fresh blueberries 8 ounces fresh raspberries 1/4 cup chopped fresh mint leaves 2 tablespoons fresh lemon juice 1 tablespoon honey Directions: Add the strawberries, cherries, blackberries, blueberries, raspberries, and chopped mint together … Continue reading Berry Fruit Salad
DWTDHixson 