1.5-2 frozen overripe banana (peeled before freezing; creates milkshake-like consistency) 2-3 Tbsp dark cocoa baking powder 2 spoonfuls peanut butter and/or peanut butter powder Non-dairy milk of choice (soy, oat, almond, cashew, “Next Milk”) ½ avocado for extra creaminess 2 spoonfuls ground flaxseed or ground chia seeds (being ground helps your body absorb the omega-3s) …
8 servings 2 tablespoons vegan butter, to coat the foil pan DOUGH 2 cups almond milk, at room temperature ½ cup vegan butter, melted ¼ cup organic sugar 1 packet active dry yeast 5 ½ cups flour, divided 1 teaspoon salt FILLING ¾ cup vegan butter ¾ cup brown sugar 2 tablespoons ground cinnamon ICING …
4 sweet potatoes peeled and sliced into wedges 3-4 Tbsp jerk seasoning 1 red onion, minced and divided 6 garlic cloves, minced and divided 4 mangos, diced 2/3 cup chopped fresh cilantro 2 limes, zested 2 15 oz cans kidney beans, drained & rinsed 2.5 cups brown rice, rinsed 2 14 oz cans full-fat coconut …
Caribbean Sweet Potatoes with Coconut Rice & Mango Salsa Read More »
Prep Time: 30 mins Cook Time: 4 hrs INGREDIENTS 1 yellow onion 2 cloves garlic, minced 2 cups brown lentils 1 sweet potato (about 3/4 lb.) 2 carrots 3 Tbsp curry powder (hot or mild) 1/4 tsp ground cloves (optional) 15 oz can petite diced tomatoes 15 oz can tomato sauce 3 cups vegetable broth …
1 jar Thai green curry paste (this kind is good), or to taste 1 inch ginger, diced (approx 1 Tbsp ginger paste) 2-4 cloves Garlic (a few tsp) 1 onion, diced Juice of 1 lime 2-3 cups of any seasonal veggies you like that hold up well: carrots, eggplant, bell peppers, mushrooms, cauliflower, zucchini, yellow …
1 large eggplant, cubed 1 half head of red cabbage, roughly chopped 1 yellow onion, chopped 2 inch piece of ginger, grated 3 or 4 cloves of garlic, minced 1 can of tomato paste 1 can of whole peeled tomatoes 1 can of whole fat coconut milk 3 tablespoons curry powder (for a more tomatoey, …
