by andy | Oct 1, 2018 | Lunch
Quickest Lunch/Snack EVER Mix edamame beans, chopped fresh tomatoes, vegan shredded cheese, grape seed oil OR olive oil, sliced almonds, salt, pepper and instant jasmine rice! It takes 3 minutes to make and its full of protein, fiber and essential fatty acids! You...
by andy | Oct 1, 2018 | Lunch
Refreshing Watermelon, Heirloom Tomato and Basil Salad Total time: 20 mins Servings: 16 (¾ cup each) Ingredients – 8 cups cubed seedless watermelon – 2 large Heirloom Tomatoes, halved lengthwise and sliced – 1/4 cup minced fresh basil – 1/4 cup balsamic vinegar – 1/4...
by andy | Oct 1, 2018 | Lunch
Vegan Potato Salad Prep Time: 10 minutes Cook Time: 15 minutes Resting Time: 30 minutes Total Time: 25 minutes Servings 6 Ingredients – 1.5 lbs baby yellow potatoes or potatoes of choice – 1 cup plant-based mayo – 2 tbsp white vinegar...
by andy | Oct 1, 2018 | Lunch
Egg Salad Made Vegan Ingredients – 1 14 oz package of extra firm organic tofu – 1 cup chopped fresh parsley – 3 chopped celery stalks – 4 tablespoons chopped red onion – 1/4 cup Sweet Dill Relish with garlic and dill pickles (see recipe...
by andy | Oct 1, 2018 | Lunch
Vegan “Tuna” Salad Prep Time: 10 min Total Time: 10 min Yields: Approximately 3 Cups Ingredients – 1 15 ounce can of Great Northern white beans – drained, rinsed, and patted dry – 3 large palm hearts – coarsely chopped – ½ red bell pepper –...
by andy | Oct 1, 2018 | Lunch
Vegan Spinach Artichoke Pizza Prep Time: 2 minutes Cook Time: 15 minutes Total Time: 14 minutes Servings: 2-4 Ingredients – 1 pre-made pizza crust – 1/2 tsp olive oil – 1 garlic clove diced – 6 oz marinated artichoke hearts diced...
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