nourished by plants
This is a fresh and simple take on the Greek classic. My Greek grandmother always used to wring out the spinach to give her spanakopita the perfect texture, moist but not watery. Flavorful green onions, garlic, dill and parsley lend bright notes to this version and crumbled tofu replaces the ubiquitous feta cheese. Ingredients: 5 … Continue reading Fresh Vegan Spanakopita
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
