Breakfast Pizza- whole wheat Flat bread, blue cheese, spinach, red onion, 2 eggs, heirloom tomatoes and scallions.
(Source: healthyalternative, via thehealthyveggie)
Pesto alla Trapanese
more recipes at italianandvegan.com
For all of you pesto lovers, this is a great variation to the standard pesto alla genovese that we all know and love so dearly. If you feel like pesto, but also feel like experimenting with something a bit, go for this recipe. Simple, rustic, and delicious. The original recipe calls for pecorino cheese, but this time I didn’t even try finding a substitute: I just eliminated it altogether and it still tasted great. If you feel like experimenting with some vegan cheese though, please let me know how it turned out in the comments section below!
Ingredients (serves 2)
- 400g penne (or whatever pasta you feel like, this sauce really works well with anything)
- 40g blanched almonds
- 40g fresh basil
- 100g cherry tomatoes
- 3 cloves garlic
- 3 tbsp olive oil
- salt
Preparation (20 minutes)
Fill a large pot with water and put it on high heat, toss in a handful or rock salt, and leave it to boil. In the meantime, put the garlic, olive oil, a couple of leaves of basil, and about 1/5th of the tomatoes in the blender. Pulse until blended, then add a couple more tomatoes and some more basil, and pulse again. Repeat until half of the tomatoes and all of the basil have been blended. Finally, turn the blender on and slowly add the almonds, a couple at a time, until everything is blended together. Now chop the remaining cherry tomatoes into small pieces and set aside. By now your water should be boiling, toss in the pasta, stir every 2 minutes, and after about minutes taste it to see if it is ready yet. When it is, strain it, put it back in the pot, and add the sauce from the blender and the chopped tomatoes. Mix and serve right away!
Laws On Wellness: Sweet Potato and Avocado Panini
This sandwich is sweet, delicious, and ridiculously simple. I got the idea from the Sugar Plum Vegan Café in Sacramento.
- 4 Slices of Ezekiel bread
- 1 Sweet Potato
- 1 Avocado
- 2 tbls Veganaise
- Salt and pepper
Pierce sweet potato and cook in the microwave for 6-8 minutes, just enough to…
"But where do you get your protein?": Cinnamon Roll Pancakes
Recipe
Pancakes:
1 1/2 cups soy milk
1 TBSP lemon juice
1 1/3 cup all purpose flour
2 TBSP oil
1 TBSP sugar
2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp salt
water to thin batter, if needed
Cinnamon Filling:
1/3 cup margarine, melted
1/2 cup brown sugar(I used white and…
Holy crap.
(Source: yummyvegannoms.com)
Tuesday Night Dinner by teenytinyturkey on Flickr.
nommie
AKA not actually friends.
(Source: ave-spiritus, via complex-mindz)
Laws On Wellness: Carrot Falafel and Hummus Wrap
Carrot Falafel and Hummus Wrap
If you own a juicer, you probably juice a lot of carrots. They’re sweet and they make a great base for your green juices. And if you own a juicer, and you juice a lot of carrots, you have a lot of carrot pulp. It really is sad to throw all that carrot…
Get Healthy, Naturally: Sweet Potato Veggie Burgers
This is one my absolute favorite recipes! It’s very easy to make, healthy, and delicious. Meat eaters and veggies alike will love it, trust me I’ve tested this recipe on many.
I also put this recipe on another blog for my current (and almost over) internship. It makes about six patties, depending…
Citrus-Cilantro Veggie Quinoa Summer Salad
by Sarah Blakley
Yields 12 servings
Overview:
This is a yummy summer salad that is not only versatile but also delicious and light! Sometimes you don’t feel like a heavy meal or side dish, or those oily salad dressings that seem to haunt every menu put in front of you. Try this quinoa salad for something different and actually really healthy! Once you make this, you’ll get the urge to switch up the flavors and create new salads every time you make it. Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron. Add some citrus, herbs and veggies and you’ve got a new favorite salad for this summer!
Ingredients:
- 1 Cup Quinoa, any color (uncooked; will yield approx. 4 cups cooked)
- ½ Cup Tomatoes (diced)
- ½ Cup Red Bell Peppers (diced)
- ½ Cup Cucumbers (diced)
- ¼ Cup Red Onion (finely diced)
- ½ Cup Chopped Cilantro
- 2 Tbsp Extra Virgin Olive Oil
- Juice of 1 Lemon
- 1 bunch Romaine Lettuce
- Splash of Rice Wine Vinegar
- Salt and Pepper to taste
- ½ cup Lentils (optional)
Directions:
Prepare quinoa as directed here. Set aside to cool. Chop veggies & cilantro and mix in a large salad bowl. Stir in cooled quinoa and cooked lentils if desired (for added texture). In a small bowl, mix lemon juice, olive oil, and vinegar; add to chopped veggies and stir. Add salt & pepper to taste, and additional lemon juice if you prefer more citrus flavor. Cover and place in refrigerator for at least an hour to cool. Wash and cut lettuce cups; scoop ¼ cup salad per romaine leaf. Sprinkle with cilantro and garnish with lemon wedges.
Suggestions:
For a heartier salad, add any additional vegetables and/or chopped chicken.
You can also prepare this as a side dish by removing the lettuce cups and adding asparagus.
In place of the vegetables, add pico de gallo, and trade in the lemon juice for lime. Throw in some cilantro and you have a salad with Latin flair!
Enjoy!
*Quinoa is comparable to brown rice carbohydrate-wise. Measure your servings accordingly:)
