World's Best Vegan Guacamole: Recipe. Guacamole is a major staple food for us, and living in California means we thankfully have avocados for most of the year. In fact, we are so crazed about avocados that I even found an avocado tree variety that produces fruit during the late fall and winter, which my dad promptly planted in his backyard. It took a few years waiting for it to mature, but now we even have avocados with Christmas morning breakfasts!
Anyway — back to guacamole. We make this recipe at least once a week in my house. At least. It has the usual guac ingredients, but there's a trick to preparing it that helps give it a strong flavor without needing to over-mix and risk losing the nice chunkiness. Prep time: 15 minutes Total time: 15 minutes Yield: 1 medium bowl of guacamole World's Best Vegan Guacamole Ingredients Cooking directions Combine the onions, cilantro, jalapeños and salt to a large mixing bowl. Related recipes on MNN: Vegan Cabbage Rolls — Grounded Nutrition. I’ve fed these bad boys to many meat eating friends and family members and not 1 of them missed the meat. They are seriously the best cabbage rolls you’ll eat. People have told me this recipe even tastes better than their Ukrainian Gramma’s! For the “roll”: 1 large head of green cabbage Directions: Boil cabbage, peal back leaves one at a time and dip in cold water.
Set aside on clean counter or towel with the inside of the leaf up (forming a bowl/pocket). For the filling: 2 Tbsp olive oil/ coconut oil3 cups cooked quinoa, brown rice, or wild rice mixture4 stalks finely chopped celery3 large carrots, chopped1 jalapeno pepper finely, chopped, seeds removed8 button mushrooms, chopped2 stalks kale, chopped, no stem1 medium onion, dicedsmall bunch parsley, choppedany other vegetable of choice!
1. 2. 3. 4. 5. 6. Coconut Banana Hemp Protein Bars. Share There is no need to purchase protein bars with ingredients you don’t want when it’s far cheaper and more nutritious to make your own. They’re super easy and you’ll have full control on adding custom ingredients for the highest return on your health. Ingredients 2 ripe bananas 1/2 cup coconut oil 3 cups quinoa flakes 1 cup shredded unsweetened coconut 1/2 cup dried cranberries 1/2 cup dried apples, cut into small bits (you can use any combo of dried fruits such as dates, cherries, mangoes, apricots, raisins, etc) 1 cup chocolate chips 1/2 cup sunflower seeds 1/2 cup walnuts, chopped (you can use any nut combo you prefer to make 1cups of nuts.) 1 cups of maple syrup/honey/molasses 1 cup organic peanut butter (or any nut butter of your preference. almond, pecan, cashew, etc.) 6 scoops of hemp protein powder 4 Tbsp. ground flax 4 Tbsp. 1 Tbsp. cinnamon 2 tsp. vanilla extract Preparation Source: Prevent Disease.
Totally Baked: Hemp Protein Granola Bars. Complete Protein? Complete Nonsense. ~ Angela Raines. The Nutrition Myth that Just Won’t Die Five of the many things I learned during my 15-month stint as a raw vegan: 1. You can live – thrive — on just vegetables, fruits, nuts and seeds. 2. 3. 4. 5. When I was “raw,” I positively glowed, so points 1 and 2 were readily apparent to most anyone who saw me. Ah, the protein question. Enter points 4 and 5. The Great Complete Protein Myth has been recanted over and over and over again, but people insist on continuing to believe it.
So here’s the low-down: All protein, whether from eggs or foie gras or cauliflower, is made of amino acids. While all animal foods contain all of those 8 amino acids, not all plant foods do (or, rather, some plant foods contain one in only trace amounts). In her 1971 classic, Diet for a Small Planet, Frances Moore Lappé suggested that plant proteins were incomplete, and so vegetarians had to pay special attention to food combining to ensure they got complete protein (e.g. combining beans and rice). So that’s all, kids. » Mini Orange ‘Bounty’ Truffles (Moist Centred Mega-Orange & Coconut) Sep 14 These truffles are inspired by the fantastic response I got to my vegan ‘Bounty’ Bar ( As you may have noticed from my blog, I rather love the combination of chocolate and orange – and coconut. Did I say I love truffles too ?? Well, these truffles are wonderfully delicious and reek of edge, zest, tanginess and orange dark chocolate – so, you see, it does not get better than this. 1 cup desiccated/shredded coconut ½ tsp cardamom seeds, crushed the juice of a large orange 1½ Tbsp (45 mL) lemon juice 3 Tbsp (45 mL) maple syrup, or sweetener of your choice 1 Tbsp (45mL) coconut oil 1 heaped tsp cornstarch (cornflour) 100g dark vegan chocolate, cut into pieces 4 drops orange oil zest of a large orange a pinch of salt Now, using a teaspoon, dip each ball very carefully into your chocolate.
Refrigerate for a few hours before you taste. All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010 Leave a Reply.
» Vegan Lachmajou. Jan 26 This is a Middle Eastern (possibly Armenian), Greek Cypriot dish that resembles a mini pizza with minced meat (usually lamb) and spices, which is popular in many Middle Eastern countries. I was so inspired by it that I created my very own vegan version, with my own interpretation and touch. I do hope you will drool over it as much as we did – seriously, this is an impressive dish, which exudes the most exotic aromas. Easy to make too ! TIP : Serve with My Hummus – see 1 medium sized red onion, very finely chopped 2 cloves garlic, finely chopped Extra virgin olive oil for frying just under ¼ tsp turmeric ¼ tsp cinnamon powder ¼ tsp mixed spice ( salt to taste (don’t omit) ¼ of a red chilli, finely chopped ¼ tsp smoked paprika ¼ tsp chilli powder 2 Tbsp tomato paste a pinch or so of dried mint 2 cups Linda McCartney veggie mince, or Gardein crumbles ½ the juice of a fresh lemon, for garnishing.
Your vegan wine, beer, and liquor guide. 30 Bananas a Day!