Vegan Taco Lasagna

 List of ingredients:  Vegan Nacho Cheese Sauce (recipe below) Package of 10 burrito size flour tortillas (you can use corn but double the amount) 2 cans re-fried beans rinsed and drained 1 can black beans 1 cans diced tomatoes 1 medium onion chopped 1 green or red pepper chopped 1 medium zucchini chopped 1 clove garlic minced 1/2 jar of your favorite salsa vegan meat crumbles (my favorite is Gardein brand but Boca is good too) 2-3 table spoons taco seasoning 1 teaspoon ground cumin Toppings:  Chopped green onions and Romaine lettuces and vegan sour cream (follow your heart brand is my choice) In a medium sauce pan put about 1/2 inch water to cover the bottom of the pan (I choose to not use oil when I saute my veggies) over medium heat cook the chopped onion.  Once the onion is cooked add the garlic, pepper and zucchini and let cook until just about tender.  Add the tomatoes, black beans and salsa and 1 cup of the meat crumbles. (you can add more if you like it to be more of a meaty texture)  Add the taco seasoning and cumin and let simmer for about 10 minutes. Mean while lets get to the Nacho Cheese sauce, you will need the following: 1/2 cup raw cashews soaked for a minimum of 20 minutes or as long as overnight 2 1/2 cups peeled and diced potatoes 2/3 cup diced carrots 6 tablespoons nutritional yeast 4 tablespoons coconut oil (or grape seed oil) 3 teaspoons lemon juice 1 teaspoon salt 2 cloves of garlic 1 teaspoon white wine vinegar sriracha or...
Vegan Black-bean Rocky-road Brownies

Vegan Black-bean Rocky-road Brownies

1 15oz can black beans rinsed and drained 2 large flax eggs (2.5 T flaxseed meal + 6 T water) 3 T Coconut oil (melted) 3/4 cup cocoa powder 1/4 tsp sea salt 1 tsp vanilla extract 1/2 Cup raw sugar 1 1/2 tsp baking powder 1 tsp instant coffee 1 cup Enjoy Life brand vegan chocolate chunks 1 cup chopped walnuts 1 cup Dandies (brand vegan marshmallows) mini marshmallow Instructions preheat oven 350 lightly grease a 8 x 8 brownie pan Prepare flax eggs – mix flax meal with water in a small bowl. let set for a couple minutes. Combine black beans, coconut oil, cocoa powder, sea salt, vanilla, baking powder, instant coffee and the flax meal mixture in a food processor. (you can use a blender if you do not have a food processor)  process until mixture is smooth. Pour mixture in lightly greased baking pan.  Top with remaining ingredients and place in oven to bake for 25-30...
Vegan Black bean and Quinoa Chili

Vegan Black bean and Quinoa Chili

Vegan Black bean Quinoa Chili  1/2 Cup quinoa 1 Cup water 1 small onion, chopped 3 cloves garlic, minced 1 jalapeno pepper, diced 1 large carrot, chopped 2 celery stalks, chopped 1 green bell pepper, chopped 1 red bell pepper, chopped 1 medium zucchini, chopped 2 (15 oz) cans black beans, drained and rinsed 1 (15 oz) can red kidney beans, drained and rinsed 3 (15 oz) cans diced tomatoes 1 (15 oz) can tomato sauce 2-3 tablespoons chili powder 1 tablespoon ground cumiin salt and pepper to taste Combined all ingredients in a pot and let simmer for 1...
Lasagna Rolls

Lasagna Rolls

Ingredients Cashew cheese: 2/3 cup cashews 2 peeled garlic cloves 1 tablespoon fresh lemon juice 1-2 teaspoons dried rosemary 2-3 tablespoons nutritional yeast (op tional) Salt and pepper, to taste Water, as needed Sun-dried tomato and broccoli pesto: 1/2 head of broccoli 2 tablespoons sun dried tomatoes 1 tablespoon olive oil (only if your sun-dried tomatoes aren’t already stored in oil) Salt, pepper and dried herbs, to taste Water, as needed Other layerings: Mushrooms Tomatoes Basil leaves Sprouts To make the noodles: slice the zucchini on a mandolin. Or very thinly with a sharp knife. Set aside. To make the cheese: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Set aside. To make the pesto: blend all ingredients in your food processor or blender until smooth and thick, adding as little water as possible. Assembly: layer the noodles with the pesto, cheese and whatever you else you like, alternating as you go. If you want, make roll ups too!...
Sprouted Lentil Salad

Sprouted Lentil Salad

serves 7-8 Ingredients 3 cups spouted lentils 1/2 finally chopped red bell pepper 1/2 cup chopped scallions 1 finally diced green cabbage (Or 1/2 and 1/2 green and purple cabbage for more color) 1/4 cup chopped fresh mint Dressing 1/4-1/2 cup fresh lemon juice 2 cloves garlic finely chopped or grated 1/2 inch fresh ginger finely chopped or grated 1/4 cup  olive oil sea salt to taste Directions Toss all ingredients together and...
Pesto Pasta

Pesto Pasta

serves 3-4 Pesto sauce 3/4 cup coconut water 2-3 fresh garlic cloves, peeled 1/3 cup fresh lemon juice 1/2 teaspoon sea salt 1 cup raw pine nuts or cashews 1 cup fresh basil 2 tablespoons olive oil “Pasta” 3-6 zucchini, peeled and cut like spaghetti noodle with a spirooli slicer Directions In a high speed blender, combine all of the ingredients, except the zucchini noodles, and blend until smooth.  Place zucchini noodles in a serving bowl and pour the sauce over them, mix well and...