Homemade Meals

  Who can believe a vegan dessert can taste so good? Give it a try, and let me know of your experience. It is easy to make (no baking required) and you won't feel guilty when you eat a couple of these :) It is vegan and gluten free. The recipe is from the Fiber Fueled cookbook. Ingredients 13 pitted dates 1 cup almonds  1 tbsp cocoa powder Pinch salt 1 cup raw cashews, soaked in warm water for at least 20 min, then drained 1 cup chopped strawberries ½ cup full fat canned coconut milk 1/3 cup maple syrup Juice of 1 large lemon Instructions: 1. Prepare the crust: Add the dates in a food processor and process until a thick paste forms. Remove from the processor. Add the almonds, cacao powder, and salt to the processor and process until the nuts are broken down into a fine crumb. Add the dates and process until combined. Prepare a muffin tin with muffin cups. Place 2 tbsp of the crust in the bottom of each muffin cup. 2. Prepare the strawberry filling: Add the cashews, strawberri...

I've tried several muhammara dips throughout the years, and this is probably my favorite. If you are looking for healthy and delicious dip, give it a try! You can eat it with your choice of vegetables (I prefer carrots) or spread it on a sourdough toast. It is vegan and gluten free. The recipe is from the Fiber diet cookbook Ingredients  (for 2 cups) : 6 large bell peppers (I sometimes buy the 6-pack variety from Costco and that's what I used to when I took this picture) 1 cup raw walnuts, chopped  2 tablespoons olive oil ¼ cup freshly squeezed lemon juice ¼ cup balsamic vinegar  1 teaspoon ground cumin  1 teaspoon sea salt, plus more to taste  ½ teaspoon crushed red pepper flakes Instructions: 1. Preheat the oven to 450°F. Place the whole bell peppers directly onto a rimmed baking sheet and roast for 25 minutes, turning after 15 minutes, so that the bell peppers are lightly charred on each side. Place the peppers in a large bowl and immediately cover with ...

  This is a vegan version of an omelet. It is probably one of my favorite breakfasts- s o yummy and healthy. It has a rich flavor from oregano, thyme, red pepper flakes and capers. It is served with sourdough bread. The original recipe is from the Fiber Fueled cookbook. Ingredients  (for 1 Serving) : 1 tablespoon vegetable broth or water 1 tablespoon olive oil 1 scallion (you can also use onion), thinly sliced 5-6 cherry tomatoes  ¼ teaspoon crushed red pepper flakes, plus more to taste (optional) ½ teaspoon dried thyme ½ teaspoon dried oregano 1/2 pack extra-firm tofu (6oz), drained 1 tablespoon capers, drained 5-6 kalamata olives Seasoning (to taste): Ground turmeric, Salt, Freshly ground black pepper Fresh parsley or cilantro for serving Instructions: 1. In a large skillet over medium heat, combine the vegetable broth and olive oil. Add the scallion, tomato, red pepper flakes, thyme, and oregano. Sauté for about 5 minutes, until the vegetables are softened....

Ingredients  (for 2 Servings) :   1 ¼ cups vegetable broth  ⅔ cup peeled and diced butternut squash  ¼ cup sliced scallions  1/2 medium green or red bell pepper, diced  ½ jalapeño, seeds and ribs removed, finely diced  1 cup (8 ounces) canned diced tomatoes  1 large carrot, diced  ½ medium zucchini, diced  1 ½ teaspoons smoked paprika  1 teaspoon ground cumin  Salt and freshly ground black pepper to taste 1 cup cooked quinoa  Step-by-step instructions:  1.  Heat 1 tablespoon of broth in a large saucepan over medium heat. Add the butternut squash and cook, stirring often and adding more broth as needed to prevent the squash from sticking, until just softened, stirring often, 5 to 8 minutes.    2. Add the scallions, bell peppers, and jalapeño and cook, stirring occasionally, for an additional 5 minutes. Add another tablespoon of the broth to prevent sticking, if necessary.   3. Add the dice...

Ingredients :   Note: Place the can of coconut milk in the refrigerator upside down for at least 3 hours. This helps make the mousse creamier. 1 block soft tofu (12 oz), drained  ½ cup canned coconut milk  ½ cup 100% maple syrup  ½ cup unsweetened cocoa powder  2 tablespoons peanut butter  1 teaspoon vanilla extract  1 teaspoon salt  Step-by-step instructions:  1.   Place all ingredients into a high-powered blender. Puree until very smooth. 2. Divide among 4 to 6 ramekins or small bowls and allow to chill in the refrigerator for 30 minutes or more to set.  3.Top with fresh raspberry when serving. Enjoy!

  This recipe is part of the Fiber Fueled diet, a book written by Will Bulsiewicz. It is vegan and gluten free; however, even if you are not into vegan food, this stir fry is so delicious, you would like to cook it at least once a month. My meat lover boyfriend ate a very large serving :) Ingredients :   ( 4 servings) ⅓ cup tamari ¼ cup rice wine vinegar  2 tablespoons toasted sesame oil  2 teaspoons cornstarch ¼ cup vegetable broth or water  2 tablespoons freshly grated ginger  1 red chili, seeded and minced (optional)  4 scallions, sliced  2 cups broccoli florets, chopped  4 carrots, sliced on the bias  1 red bell pepper, sliced  2 cups bok choy, sliced, leaves and stems separated  8 ounces oyster mushrooms, sliced  4 cups cooked quinoa Step-by-step instructions:  1.  In a small bowl, whisk together the tamari, vinegar, sesame oil, and cornstarch until smooth.  2. Heat the broth in a large skillet or ...