A Cobb Salad has always been a favorite for me. In this video, Sarah shows how easy it is to create a delicious Cobb Salad with all vegan ingredients. Everything is healthy for you — except the store bought ranch dressing, which, although vegan, has too much oil and therefore too much fat. One of the special ingredients in this salad is Sarah’s coconut based bacon.
Enjoy the video after the break. Continue reading
Julie Marie demonstrates how simple and easy it is to saute onions without oil. This process is called water sauteing or steam frying. The flavor developed in sauteing onions and other vegetables comes from the browning or caramelization process, not from the oil that is typically used in most recipes. Eliminating the oil uses in most sauteing processes eliminates hundreds fat calories from the recipe. These fat calories do add any nutritional value to the recipe. Continue reading
Julie Marie demonstrates how to make a healthy mushroom gravy without any oil or dairy. She uses this gravy as a sauce over pasta layered on a bed of spinach. It can also be used as a gravy on meatloaf, mashed potatoes, etc. Continue reading
This is an easy and tasty recipe with healthy ingredients. They steam bite size tempeh pieces, and cook some oatmeal. They saute onions, garlic and seasonings, add tomatoes and then combine all these ingredients in a blender. The blended mixture is placed in a baking pan, topped with marinara sauce, and baked. This is an easy way to prepare a healthy version of a typical comfort food, “meatloaf”. Expand your taste horizons, and try it. Enjoy. Continue reading
Gordon shows how to make an easy, healthy and delicious appetizer or dish for a snack or brunch. He adds black beans to sauteed onions and garlic with spices, and then gently mashes them. He serves this mixture on crunchy tortillas, topped with diced avocado and feta cheese. Vegans can replace the feta cheese with a feta alternative. Delicious. Enjoy. Continue reading
Anja demonstrates a Mediterranean polenta stack that looks great, is easy to make and is delicious. She shows the process for cooking polenta and forming polenta rounds using small cake molds. She tops the polenta rounds with roasted red peppers, an avocado mix, diced tomatoes and red onions, and drizzles on some balsamic vinegar. The recipe is great for an appetizer, lunch, dinner, snacks… or any time at all, really! Enjoy. Continue reading
Cobi presents another veganized ethnic recipe. This time it’s a Mexican dish that can be served with cheese and tortillas, or as a vegetable side, or left over and used as a component in burritos. Cobi offers several alternatives for ingredients, and gives a tip for getting more flavor in your food by how you add your spices to your dish. This dish is easy to make with ordinary ingredients, and with or without vegan meat substitutes. Try it. You’ll Enjoy it! Continue reading
The guys at Sorted Food create a burger with butter beans, mushrooms, onions, lemon zest, thyme and garlic. After they saute the onions, mushrooms and garlic, they add it in a blender with butter beans and bread crumbs, fresh parsley, an egg and lemon zest. They form their burgers, coat them with flour, and fry them in a little oil. Continue reading
Do you like meatloaf for dinner or on a sandwich? Chef AJ shows how to make a very healthy alternative to a traditional meatloaf. She only needs a food processor and an oven. However, she did use a coffee grinder to create a powder from sun dried tomatoes packaged without oil, which she uses as a seasoning. This recipe includes healthy grains and legumes, no salt, and no oil. She uses oats instead of an egg to act as a binder. It gets better after is sits for a day. So, it can be a good make ahead dish. Enjoy. Continue reading
This is a very simple, healthy, and delicious soup. Ina sautes chopped onions and leaks, adds vegetable stock, frozen peas, and fresh mint. After she simmers the mixture, she carefully blends it to a smooth creamy consistency. She adds chopped fresh chives as she she serves it. Enjoy. Continue reading