15 minutes start to finish including getting everything out of the pantry. This was one of those thrown together quick kind of meals. It is fast, informal and healthy in a vegan way – meaning it provides good carbs, healthy fats, B vitamins and some protein. To cook this you will need measuring cups and spoons, a medium pan (bigger than a sauce pan, smaller than a stock pot), a knife, and a large spoon.
- 1 cup water
- 2 – 15 oz. cans of salt free peas, drained
- 1 cup couscous
- 1 medium avocado
- 1 Tbsp butter substitute, heaping scoop guys. Live dangerously.
- 5Tbsp nutritional yeast
- 1 Tbsp garlic powder
- +/- 2 Tbsp olive oil
- Pepper (and salt) to taste
- Add hot sauce (or ketchup) if desired
Put the water on to boil. Open and drain the cans of peas. When the water boils add the couscous and remove from heat. Using the knife cut the avocado in half, compost the pit, squeeze the goods into the cooling couscous. Use the knife to chop the avocado into the couscous. Add the butter substitute, yeast and garlic powder. Use the spoon to stir everything in. Add the peas and stir them in. Add the oil last, adjusting for desired consistency, top with pepper and serve. Bring hot sauce to the table to give it some zing. Done. Makes four servings, more or less depending on your serving size.
1 swirl (maybe 2 TBS?) olive oil
2 TBS chia seeds
Black Pepper to taste
Cayenne Pepper to taste
Italian Seasoning to taste
Sea Salt to taste
Pre-heat oven to 400°F.
Place kale in large mixing bowl. Stir with olive oil to lightly coat. Add seeds and seasonings to taste. Turn out onto cookie sheet. Bake at 400°F for 15 minutes – give or take.
When you’re vegan, the creamy texture is always a challenge. Luckily, there are secret ingredients hiding in plain sight that will make this a whole lot easier. 🙂 Let’s get started!
First, we’ll need a blender. Then,
- 1 package tofu (about 1 pound)
- 1 tablespoon lemon juice
- 2+ tablespoons apple cider vinegar
- 1/4+ teaspoon garlic powder
- sea salt to taste
Just 3 steps:
- Blenderize all ingredients!
- Taste, and adjust seasonings as needed.
Just like real sour cream, this is great in sauces and burritos, as well as desserts and baked goods. 🙂
Makes 2 medium-sized servings, or one large serving.
- 1 1/2 cups cooked, drained quinoa. I like the red variety for this dish. (This can be cooked just like rice! Here’s a link, if you’re curious.)
- 2 tablespoons of classic-flavored hummus. (It sounds weird, but this will be our cheese substitute.)
- around 2 tablespoons of your favorite (vegan) spaghetti sauce. Tomato sauce could also be used, though the flavor will be different.
That’s it! Really. That’s it.
- Cook the quinoa, and immediately put the quinoa into the bowls you will be serving it in. (See link for more detailed instructions.)
- While the quinoa is still hot, add the hummus, and stir to incorporate.
- Add the spaghetti sauce. Stir.
- The whole dish should now be cool enough to eat. If you find it’s too cold, just pop it into the microwave on high for 30 to 45 seconds, or until it’s to your liking.
So, not only does this taste about as close as you’re gonna get to a stuffed crust cheese pizza, it’s also chock full of vitamins and nutrients! The Spruce tells us that 1 cup of cooked quinoa (185 g) contains about 8.14 grams of protein, 3.4 grams of fat, and about 118 mg of magnesium. More than that, even, it includes 31 mg calcium, 2.76 mg iron, 318 mg potassium, and 2.02 mg zinc!
How much sodium is in this dish will depend on your favorite kind of spaghetti sauce, but for the kind I used, Prego Fresh Mushroom Italian Sauce, these were the facts for what’s in 1/2 a cup – 8 US Tablespoons. And this recipe only calls for 1/4 of that!
So as far as pizza goes, this really isn’t that bad for you.
Let me know what you think!! 🙂
This is such an easy recipe, it’s a perfect side dish for holidays or just a big family meal.
What you will need:
Preheat oven to 350 degrees Fahrenheit.
The easiest, least messy way I have found to do this is to put the crackers in a plastic bag and roll with a rolling pin. A Quart size bag will hold most of the crackers. I split mine and did it 1/2 a sleeve at a time.
I use a big bowl but you can combine in the baking dish.
Bake, uncovered for 1 hour.
- 1 cup kale – packed
- 1 cup frozen sliced strawberries
- 1 cup frozen sliced bananas
- 1 cup vanilla almond milk
- Add strawberries, kale, bananas, then almond milk.
- Blend well.
- Yum! Top with whip cream or sprinkles if desired.
This. Is. Incredible.
If you like it, head on over to Detoxinista’s page and share this recipe further!
- Coconut oil , for greasing
- 1 cup millet, soaked in water for at least 2 hours (Note – for this recipe, we substituted just over 1 cup gluten free flour, and it worked just fine!)
- 2 pounds frozen corn , thawed and divided
- 1 cup water
- 1/4 cup melted coconut oil
- 1/3 cup raw sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon apple cider vinegar
Preheat the oven to 350ºF and grease a 9″ x 13″ casserole dish with coconut oil. Drain the soaked millet in a strainer and rinse well. In the bowl of a large food processor fitted with an “S” blade, combine the drained millet, 1 pound of the thawed corn, 1 cup water, melted coconut oil, sugar, salt, baking soda, and vinegar. Process well until a relatively smooth batter is created, which should take about 2 minutes. Add in the remaining 1 pound of thawed corn and pulse a few times to combine– you want to leave plenty of texture in this dish.
Pour the batter into the greased casserole dish and bake at 350ºF until the top is lightly golden, about 45 minutes. Allow to cool at least 15 minutes before serving. Leftovers can be stored in an airtight container in the fridge for up to one week.
That’s it! This really is a great one. If you try it, let me know how it turns out!
~ Star 🙂