This is a delicious fat-free healthy version of the creamy Golden Gravy. You'll never miss the tahini and you can serve this one every night of the week! Try this on Hash Browns.
There are many variations of Hummus in most supermarkets and natural food stores. Many of them have added olive oil and most have tahini. Some people are convinced that Hummus without tahini is just not Hummus. However, I have been making no tahini Hummus for years and it is delicious, plus it is healthier for your body. If you can't stand the thought of Hummus without tahini, then add 1 tablespoon of it to this recipe, realizing that you are also adding some fat to the recipe.
This gravy is made with brown rice flour instead of wheat flour. The great thing about using rice flour instead of wheat flour for thickening is that it doesn't form lumps like wheat flour often does. You just sprinkle it over the top of a hot liquid, stir it in and it thickens nicely without any lumps.
I got the idea for this salad from the Martha Stewart Living April 2010 issue. Since I love pea shoots I couldn't resist trying this salad. I made mine with a much healthier dressing than the one in the magazine. This is a perfect springtime treat!
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This wrap has it all…and then some!
This is a quick and easy meal that also reheats well for lunch the next day or two. Serve this stuffed into a bun and eat with your hands, or ladle it over the buns open-face style and eat with a fork. I like to make fresh bread in my bread machine and ladle the Sloppy Joes over the bread.
I must say, I have tried my fair share of vegan butters, but this oil-free vegan cauliflower butter recipe takes the crown! It's simply the best one I've come across, and the best part is how easy it is to make. I followed the recipe using the powder instead of the husks, and the result was absolutely fantastic.
This cashew tahini ranch dressing is creamy and flavorful with great taste! It’s easy to make with simple ingredients then use this dairy free ranch dressing in salads or as a dip for your raw vegetables.
A hearty vegan stew of African origins made with groundnut (peanut paste / butter) and served with fufu. Perfect for the fall and winter months and loaded with protein from the peanut butter and soy curls. It is also loaded with dark leafy collard greens, but kale, spinach, mustard greens and even bok choy make great substitutes.
Healthy Vegan African Peanut Stew recipe with potatoes, tomatoes and meaty soy curls (no chicken,) spiced with garlic and ginger in a creamy peanut butter, tomato and coconut milk broth. Finish with a fresh hit of lime, salty peanuts and fresh herbs.
Overnight oats are easy, nutritious, tasty, and perfect for busy mornings. What’s not to love? This breakfast champion is almost perfect as-is, but we’ve put our spin on it and taken things over the top in the flavor department. Our Cardamom Vanilla Overnight Oats are sweetly spiced and perfectly creamy without being fussy. And we’ll give you five additional yummy flavor combinations to try, so you’ll be jumping out of bed in excitement all week.
Once you have made your own tortilla chips, you won’t want to buy another packet.
Preparing your own cornmeal makes a difference. When I have the dehydrator on and a spare dehydrator tray, I dehydrate sweetcorn and keep it in a jar to add to tortilla chips and crackers.
Chef Note: If dehydrating sweetcorn feels like a step too far, you can omit it. But if you are going to the trouble of making tortilla chips, it would be a pity to miss out on this stage as it adds to the authentic texture.
You don’t have to make the seasoning dust, but it makes them more ‘Dorito’-like.
Guacamole is one of those dips that never really has star quality. I must admit to always being a little disappointed by it. Those tubs of pre-made, almost greyish green guac, I think is the embodiment of culinary sadness.
Keeping it chunky, adding tomatoes, red onion and lots of zippy lime juice and good quality sea salt transforms it immeasurably. Pairing with dehydrated tortilla chips gives it the red-carpet treatment for entertaining.
This is one of the simplest ways to preserve the humble apple. Apple and sweet cinnamon go together like peaches and cream, but you can use mixed spice or pumpkin pie spice, adjusting the level of spice to suit your taste.
These candied apple slices are a perfect snack food – or use them as a decoration for ice cream or an Instagram-able smoothie bowl. The end result is sweet, crunchy and will snap readily.
No avocados? No problem. This FOK fan-favorite recipe is a tasty blend of frozen green peas and classic guacamole add-ins like fresh garlic, lime, cilantro, cumin, and hot sauce. The result is an ultra light and creamy dip that doubles as a delicious sandwich spread.
From Forks Over Knives -- The Plant-Based Way to Health
This colorful and flavorful plant-based vegan soup is not only a feast for your eyes but also a healthy delight for your taste buds. We keep it simple using purple sweet potatoes for their natural sweetness and a blend of herbs and spices for a tasty kick. Warm your body from belly to bones on these cold winter days with this easy to make Creamy Purple Sweet Potato Soup!
Partially dehydrated tomatoes give off a wonderful aroma and taste fantastic. They are so delicious that they are essentially irresistible to anyone who smells them drying. All too often I would go to harvest my 10 or 20 dried tomatoes only to find a meager few were left, if any at all!
Use frozen veggies and jarred pasta sauce to give you a head start when making this hearty soup. It comes with easy modifications to switch around the flavors and textures!
This savory, creamy soup is inspired by the classic Thai recipe called Tom Kha Gai. Mushrooms, tofu and vegetables are added toward the end of cooking to maintain their texture and flavor.
The combination of mango with spring onions, fresh coriander leaves and mint gives a nod towards the freshness of Thai inspired salads. Scatter a little fresh chilli over if you want to heat it up.
Try them filled with any filling you wish. I like to fill it with shredded crisp romaine with batons of cucumber, carrot and spring onion dressed a drizzle of almond butter and tamarind dressing.
You can make a batch for the week ahead as these keep well for at least a week if kept in plastic wrap or a sealed container.