easy plant-based whole foods recipes
Ingredients: 2 heaping tbsp white miso 1 tsp apple cider vinegar 3-4 tbsp water Combine all ingredients in a small bowl and whisk or stir briskly with a fork until miso is dissolved. Add more water if needed. Optional: Add scallions, whole grain mustard, fresh herbs like dill, parsley and cilantro or any other flavorings … Continue reading Easiest Miso Dressing
Petite peas give satisfying texture to this easy, low fat sweet potato soup that is ready in about 15 minutes. Ingredients: 5 medium sweet potatoes 3 celery stalks 1 large carrot 1 white or red onion 2 cloves garlic 1 tsp Better than Bouillon (or 1 bouillon cube) 1 package frozen petite peas Water Cilantro … Continue reading Spring Pea and Sweet Potato Soup
Fresh dill, cucumber, lemon juice and garlic are the trademark of this essential Greek condiment that brightens up any meal. Ingredients: 1 box soft silken tofu ½ lemon juiced 1 small cucumber, peeled 1-2 tbsp coconut aminos Handfull of dill (1/2 a large bunch or a full small bunch) 2 cloves garlic Chop cucumber in … Continue reading Vegan Tzatziki
Warm and savory, these rice paper rolls are the perfect solution when you don't have dumpling wrappers on hand. Optional: add brown rice to the mixture when assembling for an extra satisfying HCLF meal. Filling: ½ head of white cabbage ½ teaspoon salt 2-inch piece of ginger, peeled and minced 2 garlic cloves, minced 1 … Continue reading Savory Rice Paper Roll-Ups
This tangy cream sauce is the perfect consistency for soups or any other food you want to elevate with refined layers of flavor. Ingredients: 1/2 cup hemp seeds 1/2 cup water 1 teaspoon garlic powder juice from 1 lemon 1/2 teaspoon agave or other sweetener 1 teaspoon coconut aminos Bonus: add 1/2 teaspoon mustard and … Continue reading Hempseed Cream Sauce
Mediterranean Quinoa: 1 cup cooked quinoa 3 whole canned artichoke hearts, chopped 1/2 red bell pepper, diced 2 tbsp water 1 can diced tomatoes (with juice) 2 tbsp dried basil 2 tbsp garlic powder 1 tbsp agave salt + pepper to taste Combine diced tomatoes, basil, garlic powder and agave in a food processor and … Continue reading Mediterranean Quinoa and Artichoke Dip
Soup: 8 small russet potatoes (or 4 large ones) 2 leeks, washed and roughly chopped 1 tbsp Better Than Bouillon (or 2 bouillon cubes) salt and pepper to taste water Add chopped leeks and 1/4 cup water to a large pot on medium high heat. Allow to soften, approx. 6 minutes. While leeks are simmering, … Continue reading Potato Leek Soup
