by RedLace from Seattle WA
veg·​an | \ˈvē-gən : a strict vegetarian who consumes no food that comes from animals.

Category: recipes

Red Ruby Beet and Berry Smoothie

Beets are an often overlooked vegetable these days. Millennials turn up their noses at them regularly and many picture the kind you get in a can that your grandparents would eat (not the most appetizing visual am I right?). These beautiful rosy, vibrant red root vegetables pack a nutritional punch. And when used correctly, can…
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Chocolate Covered Marshmallows

This is one of the simplest treats you can make, albeit messy as hell to make – I had chocolate everywhere in my kitchen when I was through. Literally if you were speedy, you can whip this out in 10 to 15 minutes and then it is just a matter of setting the chocolate for…
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Dark Cherry Chia Oatmeal with Fresh Fruit

This vegan, gluten-free, dark cherry chia oatmeal is the perfect balance of tart and sweet with an encompassing scent of cinnamon that will satisfy for hours. Using frozen cherries, you can make this anytime of year and top with your favorite fresh or dried fruit. I love to use fresh blueberries and bananas with the…
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Spanish-style Brown Rice

Spanish-style rice is something that goes hand in hand, in my mind, with Spanish or Mexican dishes. I like this rice so much, pairing it with some slow simmered beans and just eating it by the spoonful, or chip-full, is a real delight. It also makes a great accompaniment to any dish with a full…
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Vegan Cream of Mushroom Soup

Many of us know cream of mushroom soup as the one that comes from the tin can, it is salty, whitish gray and has very tiny bits of mushrooms. Forget all that. This is not the stuff you know, this is a rich, hearty and mushroom loaded soup with a very earthy undertone. This is…
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Spicy White Bean Vegan Chili

Aren’t all good chili’s hot? This one is no exception and is one spicy dish, or as the Spanish say, “muy caliente” meaning “sizzling” or “piping hot”! Despite all the chilies in this recipe, the other flavors shine as well, especially the creamy fingerling potatoes that let you sink your teeth into something a bit…
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Vegan Sprouted Lentil Tacos with Lime

These lentil tacos are a ‘Taco Tuesday’ must try! With earthy undertones and a squeeze of fresh lime juice, they are sure to satisfy even the biggest meat eater in your family – without the meat. The lentils give these tacos a toothy feel and the mushrooms provide a ground meat-like texture. I prefer these…
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Vegan Taco Seasoning, No Salt Added

Taco seasoning from the store is convenient, yes, but it is also loaded with sodium. Making your own taco seasoning in bulk is not only easy, typically taking less than 5 minutes, but tastes delicious and can be salt-free. “Why the hell haven’t I been making my own taco seasoning all along? That was so…
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Vegan Ramen Meal Prep

Ramen is one of those amazing comfort foods you crave on a cold winter day! With the recent cold spell here in Seattle, the high today is 33 degrees Fahrenheit, you can imagine why hot broth and noodles sound so appealing. Loaded with fresh vegetables, and a creamy broth dripping from soft but slightly chewy curly…
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Hasselback Root Vegetables with Fresh Herbs

If you are entertaining a crowd or simply looking to impress a dinner guest, this is a beautiful dish with loads of colors and simple elegant flavors. I personally enjoy this dish in the late fall, early winter, when root vegetables are at their finest. And this makes a wonderful alternative to your traditional marshmallow,…
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Cherry Vanilla Vegan Smoothie

This smoothie is mouth-watering delicious! It is also nutrient-dense and packed with essential vitamins and minerals to kick your day off in the right direction. It uses simple ingredients, that come together to form something amazing, like no smoothie you’ve had before. A little tart, a little sweet, and a touch of vanilla and coconut.

Vegan Shiitake & Bok Choy Soba Noodles

Soba is an authentic Japanese buckwheat noodle, sometimes also made with half wheat flour, half buckwheat. It has a stronger flavor than plain noodles and is slightly thinner than a spaghetti noodle, making it perfect for stir-fry. I love yakisoba, and Japanese food in general, but sometimes yakisoba (at least from many places in America),…
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