by plant4health | Dec 26, 2020
Mexican Vegan Hash Browns Based on Potato, Pepper, Zucchini Skillet Hash with Pinto Beans by Lisa Turner. You can make this a day ahead, transfer to a baking dish and reheat in the oven. Excellent for a vegan brunch for a crowd. Ingredients: 1 lb dried pinto beans (or...
by plant4health | Dec 26, 2020
Chia, Flax, & Hemp Seed Pudding Ingredients: 2 Tablespoons chia seeds 2 Tablespoons hemp seeds 1 Tablespoon ground flax seeds 3/4 – 1 cup organic plant milk, like soy or almond 1 banana, sliced 3 dates, pitted and chopped 1 Tablespoon shredded coconut Handful of fresh...
by plant4health | Dec 26, 2020
Breakfast Quinoa You can make this breakfast treat the night before and either heat up or eat cold the next morning. It makes a great start to the day! Ingredients: 2 cups water* 1 cup quinoa (rinsed) 1 tsp cinnamon 1 – 2 tsp raw agave syrup (optional, based on...
by plant4health | Dec 21, 2020
Vegan Buckwheat Pancakes or Waffles Submitted by Autumn Phipps, owner of Blackberry Cottage Playgarden This recipe is a favorite Sunday morning treat. The batter can be used for either pancakes or waffles. Although it requires a little planning the night before,...
by plant4health | Dec 21, 2020
Tofu Scramble Ingredients: 1 ea. 10 oz. package of firm, organic tofu 2-3 Tablespoons of olive oil 1 small to medium yellow onion, chopped 2-3 cloves garlic, chopped 8-10 crimini mushrooms, sliced 1 green or red bell pepper, chopped 2 cups spinach or chard cut into...
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