Vegan Recipes To Try

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What Makes Vegan Food So Healthy?
Vegan food comes from plants, it’s high in disease-preventing fiber, free of artery-clogging cholesterol and low in disease-promoting saturated fat.

Animal-based food, on the other hand, is highest in saturated fat and cholesterol and contains zero fiber.

Plant-based food is also high in phytochemicals and antioxidants, which help protect against heart disease, stroke, diabetes, and certain cancers.

 

Avocado Nori Rolls
Nori rolls make a great take-along meal. Avocado is a whole raw fat which helps to keep the skin and hair soft and rid the body of old toxic fats.

Nori is a sea vegetable which is the highest in protein content (48%) and is very easily digested.

Nori is extremely high in minerals.

Ingredients
2 sheets of raw or toasted sushi nori
1 large Romaine leaf cut in half down the length of the spine
2 TBS spicy miso paste (see recipe)
1 avocado, peeled and sliced
1⁄2 red, yellow or orange bell pepper, julienned
1⁄2 cucumber, peeled, seeded and julienned
1⁄2 cup raw sauerkraut
1⁄2 carrot, beet or zucchini, shredded
1 cup alfalfa or favorite green sprouts (sunflower, buckwheat, etc.) 1 small bowl of water for sealing roll

 Directions 
1. Place a sheet of nori on a sushi rolling mat or washcloth, lining it up at the end closest to you.
2. Place the Romaine leaf on the edge of the nori with the spine closest to you.
3. Spread Spicy Miso Paste on the Romaine
4. Line the leaf with all ingredients in descending order, placing sprouts on last.
5. Roll the Nori sheet away from you tucking the ingredients in with your fingers
6. as you go.
7. Seal the roll with water or Spicy Miso Paste. Slice the roll into 6 or 8 rounds.

 

Easy Pea-sy Soup

 Ingredients 
3 cups frozen, organic peas
1 1/2 cup boiled hot water
1 ripe avocado or 1⁄4 cup hemp seeds
2 tsp. onion powder
1 tsp. salt
dash of cayenne
Optional: 1⁄2 tsp. cumin powder
Optional: 1 handful of greens such as spinach, parsley, dill, arugula or cilantro

Directions
1. Blend on high until smooth and creamy
2. Top with freeze-dried peas and hemp seeds and serve immediately.

 

Chia-Coconut Pudding (Tapioca with a twist)
Ingredients
1⁄2 cup white or black Chia seeds
1 1⁄2 cups purified water (to soak the Chia seeds)
2/3 cup nut milk or coconut milk
2 Tbs. coconut oil (make sure it’s high quality and smells fresh) 3 Tbs. Honey or xylitol
6 Tbs. orange juice (about 1 orange)
1 tsp. vanilla extract
1⁄2 tsp. butterscotch or rum extract
6 drops liquid stevia, vanilla flavor

 Directions 
1. Soak the chia seeds in the water for 2 or more hours (you can soak them up to 12+ hours)
2. Blend everything except the soaked chia together until creamy.
3. Mix the cream with the soaked chia seeds.
4. Refrigerate or enjoy immediately.

 

Mock Salmon Pate
 Ingredients 
6 large carrots, chopped
1⁄4 cup lemon juice
2 cups soaked almonds (1 1⁄4 cups before soaking)
4 green onions, finely chopped
1 1⁄2 stalks celery, finely chopped
3 tsp. kelp powder
1 1/2 Tbs. wheat free tamari or 3⁄4 tsp. Real or Himalayan salt (or to taste) 1-2 cups water as needed

Directions
Place Lemon juice and carrots in a blender or food processor and blend until smooth. Add water as needed to make the mixture the consistency of pate.
Place blended mixture in a bowl and stir in the remaining ingredients.
Adjust flavors as needed.

Tip:

Top 10 High-Protein Vegan Foods
1. Tempeh, 1/2 package = 22 grams
2. Tofu, 1 cup cooked = 20 grams
3. Lentils, 1 cup cooked = 18 grams
4. Pumpkin Seeds, 1/2 cup raw = 17 grams
5. Almonds, 1/2 cup raw = 16 grams
6. Split Peas, 1 cup cooked = 16 grams
7. Garbanzo Beans (Chickpeas), 1 cup cooked = 15 grams
(Most beans have 14-16 grams)
8. Hemp Seeds, 1/4 cup raw (4 tablespoons) = 10 grams 9. Quinoa, 1 cup cooked = 9 grams
10. Millet, 1 cup cooked = 8 grams

 
Hearts of Baltimore Crab Cakes

Ingredients:
Garlicky Dill Aïoli
1/2 cup vegan mayonnaise
1 tablespoon fresh lemon juice 1 tablespoon chopped fresh dill 1 teaspoon minced garlic
Crab Cakes
3 tablespoons grapeseed or safflower oil, divided, plus more for frying
1 (14-ounce) can hearts of palm, (not packed in sugar), roughly chopped to the consistency of crab meat
1/4 cup chopped celery
1/4 cup diced red bell pepper
1/2 cup chopped onion
2 teaspoons minced garlic
2 teaspoons Old Bay seasoning
1 teaspoon cornstarch
1/4 cup vegan mayonnaise
Breading
1/2 cup gluten-free bread crumbs, or more 1 tablespoon Old Bay Seasoning
Lemon wedges, to serve

Garlicky Dill Aïoli

Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.

Crab Cakes

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes stirring occasionally to prevent sticking. Cook until golden brown on all sides.

Set aside to cool.

Add the celery and peppers and mix well. Heat 1 tablespoon of the oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.

Remove from the heat, add to the hearts of palm, and mix well. Add the Old Bay seasoning, cornstarch, and mayo.

Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into four round patties.

Breading:

In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the bread- crumb mixture and refrigerate for 20 minutes.

Heat about 3 tablespoons of oil in a medium skillet over medium-high heat until hot and shimmering.

Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning.

Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve hot, topped with the aïoli, with lemon wedges on the side.

MY GO-TO EASY VEGAN MEALS | 5 Lazy & Cheap Recipes

 

r e c i p e s strawberry banana oats // https://bit.ly/2I56Y4J pesto pasta // https://bit.ly/2rcXjzG miso soup // https://bit.ly/2HDUp1a fried rice // https://bit.ly/2jgXPrS thai green curry // https://bit.ly/2HGkHQb

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