A look into my freezer....I keep nuts, seeds, cooked grains and beans in jars all in the freezer.
Chili topped sweet potatoes again! Put the whole sweet potato in the IP, 1/2 c water, 15-20 min on high pressure depending on size. Top with PB Cashew Sour Cream, scallions, avocado, and pumpkin seeds ! Wish i had sone fresh cilantro to add! You could just as easily used a can of beans spiced up! Be creative and know that anything will taste good!
My morning bowl. Heated spelt, peach, blueberries and plant milk. Added afterwards: chia, flax, pecans, almonds, cinnamon and shaved brussels. Mix well and dive in! The crunchiness is do good, and The Brussels have no taste with all the fruit/cinnamon.
Slice your eggplant really thin and pan roast with balsamic vinegar, both sides. Add sliced onions and mushrooms if you want. Layer hummus, spinach, tomato, red onion, cucumber, spicy mustard and eggplant.
This is one of the easiest meals ever to prepare, especially if you have your jars full of prepped veggies in the fridge! The hardest part is to press your organic, non-GMO extra firm tofu. I like Mori-Nu which is found on grocery store shelves. Once pressed, lightly crumble in a separate bowl, and keep aside for later use. You will sauté onions, peppers, garlic, mushrooms, cooked kale, cooked potatoes, tomatoes and spices (turmeric, smoked paprika, chipotle powder, cumin, s&p). Once heated through, gently stir in crumbled tofu, and nutritional yeast, and cover for just a few minutes until warm. Taste before serving, add s&p if needed.
Need an icing, or a sweet sauce to top a dessert? Well cashew cream is your answer to EVERYTHING! You start off by soaking raw cashews in water overnight, and rinse well before using. Ingredients: soaked raw cashews, pitted dates or maple syrup, vanilla, water, cinnamon (opt), and flax meal (opt)
My video below shows how easy this really is! In the video, I did not presoak my cashews because I needed them right then! You don't HAVE to soak them, but it makes the sauce really creamy if you DO soak them.
Just because we have gone to a WFPB way of eating, does not mean we have to give up our beloved hotdogs. I never thought I'd say this, but carrot dogs are a great substitute! And I promise, once you have piled on the mustard, ketchup, relish, onions and your other favorite toppings, you'd never know you were eating a carrot! We can replace the high fat, cholesterol laden, processed dead animal parts hotdog with a nutrient dense, antioxidant and beta carotene rich beautiful carrot!!! No more dead animal parts sitting in your gut, wreaking havoc on your body!
Choose organic carrots that are not real skinny. Wash well, and cut them into hotdog length pieces. No need to peel if they are organic. Boil them in a pot of water until a fork can pierce them. Don't get them too soft or mushy, as you will be cooking more at a later time. Drain and let cool. Once cool, pierce each one several times with a fork, which will allow for the marinade to penetrate the carrot. Marinate for 4-6 hours, or overnight. Cook in fry pan over hot fire, or grill outside for more smoky flavor! Whatever you do, MAKE SURE to cook at least a dozen carrot dogs! We keep them in the fridge all week to have on hand for a quick snack or meal! To prepare the marinade, watch my youtube video below!