A thick and crunchy chip made from corn, red bell pepper, buckwheat, peppercorn and lime. With only 5 ingredients these homemade corn chips are quick and easy to prep and pair perfectly with my 5-minute salsa fresca. These chips are also the perfect appetizer for my favorite vegan burritos with raw vegan taco meat! All you have to do is sprout …
Raw Vegan Taco Dip | Nacho Cashew Cheese
A raw vegan layered taco dip with creamy cashew cheese, salsa, and a bunch of veggies. It’s a snack loaded with flavor and texture; creamy, crunchy, crispy, spicy, and super fresh. My mom used to make this dish all the time when I was a kid, except the ingredients were very different. She would whip together sour cream and cream …
Raw Vegan Stuffed Peppers | Nacho Cashew Cheese
A simple stuffed pepper filled with a cucumber radish salad and topped with raw vegan nacho cashew cheese. Together they create a harmonious texture and taste that is sweet, spicy and herbaceous. These raw vegan stuffed peppers are the perfect simple lunches, one that you can take with you to work, and one that you don’t need to warm up. The filling …
Spring Sprout Salad | Ginger Garlic Dressing
This sprout salad is made from sprouted mung beans, shredded carrot, bell pepper, and cilantro. It is then married to a sweet, spicy and tangy ginger garlic dressing. With every bite comes and explosion of texture and flavor. Spring is finally here and I have had the urge to sprout everything and anything! My favorite beans to sprout, as of …
Portobello Fajita with Cilantro Garlic Sauce
Juicy portobello mushrooms strips marinated in tamari, chili powder, cumin, and turmeric alongside red onions and bell pepper. Drizzled on top is a fresh cilantro garlic sauce made from not only cilantro and garlic but also pea shoots, arugula, lemon and lime, a winning combination right there! Both the portobello fajitas and cilantro garlic sauce are really quick and easy vegan …
- Page 2 of 2
- 1
- 2