This recipe uses tofu in place of eggs for a vegan ‘egg’ salad. Goes great with lettuce, tomato, and gluten-free flatbreads. Ingredients: 2 16 oz blocks of tofu*, drained 3 tablespoons of Vegan Mayo, Nasoya Nayonaise, or other mayonnaise substitute 2 tablespoons nutritional yeast 1/4 cup finely chopped celery 1/4 cup finely chopped scallions, white […]
Roasted French Beans
Some folks avoid roasting French beans, since roasting anything thin can easily burn, and French beans are thinner than regular green beans, also known as string beans or fine beans, so regular green beans can be used if you prefer. Whichever type you choose, keep an eye on them toward the end of the cooking […]
Sunflower Seed Milk
This sweet and creamy milk is the perfect drink for in-between meals or for dunking your favorite vegan and gluten-free cookies in. Ingredients: 2 heaping tablespoons sunflower seed butter 2 cups cold filtered water 2 tablespoons agave nectar, light 1 tablespoon coconut oil pinch of sea salt 2 ice cubes Directions: Blend all the ingredients […]
Zucchini Ginger Salad
Raw zucchini, celery, green onions, parsley, garlic, ginger. . . all add up to a salad with a delicate blend of flavors. Perfect for a light lunch or with dinner. Salad Ingredients: 2 zucchini, quartered the long way then chopped 2 ribs celery, chopped 1/4 cup chopped curly parsley 1/4 cup chopped green onions, white […]
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