3/4 cups Bob’s 1:1 Gluten Free baking flour
3/4 Cups gluten-free quick cooking oats
1 cup brazil nuts
1/2 tsp salt
1/3 cup of water
1 1/4 cups of gluten free flour
1/2 cup granulated sugar or coconut sugar (healthier and less sweet)
1/2 cup coconut oil, softened
1/4 tsp salt
1/4 tsp cinnamon
1 can garbanzo ( drained)
1 can plain pumpkin ( not pumpkin pie)
3 cloves of garlic, minced
Juice of 1/2 a large lemon
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp cinnamon
1/4 tsp chili powder ( optional )
1/4 cup olive oil
salt to taste
Mix all ingredients in a high powered blender. If too thick add a few Tbs of water .
Serve inside a small pumpkin or acorn squash! Add pepitas and dried cranberries to garnish and serve with fall seasonal items and bread.
Recipe Credit: @azurefarm
1 Onion, chopped
1 T. Olive oil
2 Celery stalks, chopped
2 Bell peppers, chopped
4–6 garlic cloves, minced
3 cans of beans (black, pinto, kidney)
2 cans diced tomatoes
1 T. Maple syrup
1 T. Southwest blend
1 t. Cumin
1 t. Mustard
1 t. Salt
Soy chorizo / vegan crumbles (optional at very end)
In large pot, saute onion and olive oil for 5 minutes.
Add in celery, bell peppers, garlic, saute for 5 minutes.
Drain and rinse 3 cans of beans of choice and add to pot
Add in remaining ingredients, plus 2 cups of water
Blend about 3 cups of the soup, pour back into pot to make the soup creamy!
Add in soy chorizo/vegan crumbles if desired.
Suggested toppings: cilantro, avocados, tortilla chips
If you weren’t raised in a vegetarian home, it might be pretty tough to imagine life without bacon, but if you find yourself on a plant-based diet this Vegan Maple Bacon Tempeh is a game-changer.
Bacon just makes everything better, right? Baked potatoes, mac & cheese, breakfast, and of course, KFC’s Double Down would all fall just short of their potential if it wasn’t for the crispy, smokey, savory, melt-in-your-mouth goodness of bacon. By definition, you can’t even have a BLT sandwich without it.
Let’s be honest, this recipe isn’t an exact replica of the real thing, but as far…
We all know this person. Here’s how the conversation goes:
“In order to complete this project, we’ll need Wally’s input and expertise.”
Everyone gets quiet.
Someone carefully asks, “Is there another way? Wally is so stressed and tends to be a bit emotional.”
This is curious as, are we not all emotional beings? Is it a negative attribute? Did Wally suffer a tragedy?
Possibly. But Wally has a long history of losing his temper at work or shutting down communication when he doesn’t agree with something. …
* 6 c. pear slices
* ½ c. coconut sugar
* 7 Tbsp arrowroot (or corn starch)
* ¾ c. vegan butter, cold
* 1 c. brown sugar
* 1 ½ c. oats
* 1 c. gluten-free flour
* 2 tsp cinnamon
* ½ tsp salt
1. Preheat oven to 350. Spray a 13x9-inch glass baking dish.
2. In a large bowl, add pears, coconut sugar, and arrowroot. Gently toss to combine. Pour fruit into the prepared baking dish.
3. In a separate bowl, add the butter, brown sugar, oats, flour, cinnamon, and salt. Using your hands or two folks, cut the butter into the dry ingredients until small clumps and some sandy bits form.
4. Sprinkle the crumble mixture over the fruit and bake for 45–50 minutes. Serve warm as is or with vegan ice cream. Enjoy!
PSA: Don’t make this when you’re hungry.
Soak rice during prep time (chopping veggies) for a chewier texture.
It looks weird, it sounds weird. We know, we know. It’s weird!
But weird can be so good sometimes. Trust us.
Texturized vegetable protein (TVP), also known as soy protein, has quickly become one of the most versatile meat substitutes with which to cook. A complete protein and rendering 15% of our daily iron with zero fat or cholesterol, TVP is made from dried, de-fatted soy flour and is easy on the budget at a third the cost of ground beef.
Once rehydrated, the cereal-like chunks expand and take on the texture of ground beef. This means the sky is…
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