Yummy. This is a tasty dessert and will satisfy your sweet tooth for sure. You can make it vegan by using almond or coconut milk.
Author Archives: Patricia
String bean and apple sauté: vegan/vegetarian
The combination of the honey, lemon and apple give this dish a lot of flavor. Frozen string beans can be used as a substitute, but you would need to cook it long enough so the moisture evaporates and then the string beans can brown.
Lentil broccoli slaw: vegan
We really love the dressing for this salad, with the mint and parsley flavors. I had a little tomato left over from the day before and added that. You can substitute toasted pin nuts or almonds for the cashews.
Portobello mushroom sandwich: vegan
We used ciabata rolls for this recipe which are high in calories. You can use any kind of roll or hamburger bun.
Soba noodle salad: vegan
This meal is quick and easy. I got this recipe from Forks over Knives Summer 2020. I think the dressing needed some garlic, I might add that next time. Also top with sesame seeds for some crunch, one tbsp is 30 calories.
Lentil soup: vegan
This soup is a family hand-me-down from my greek ancestors. It is hearty and gratifying. After you put the soup in a bowl add 1 tsp of olive oil and 1 tsp of vinegar, adding 40 more calories. Traditionally served with feta cheese and olives to make it authentically greek, it is so versatile that sometimes we add peanuts to the soup, sometimes we add salsa.
Mini bell pepper salad: vegan
That just seemed like too much work, and decided to just cut up everything. It is a very healthful salad and it is tasty, but i felt the peppers were too chewy. When I do this again I will sauté the peppers in a tbsp of olive oil (that will add 60 calories to each serving).
Chinese style string beans: vegan
This dish really has an authentic chinese restaurant flavor. If you can’t get fresh beans, frozen works well, you just have to cook them a bit longer as the water needs to evaporate before they can begin to brown.
Hummus, barrata and fig jam: vegan and vegetarian
Yummy. We got this idea from a local restaurant, Ocotillo. They add a little more flair to their servings with a bit of cooked squash and some grilled bread and ginger in the fig jam.
Peanut sauce: vegan
This is our favorite peanut sauce. My Indonesian mother-in-law gave me the recipe. It’s great served on boiled mung bean sprouts. I put a pot of water to boil, add the mung bean sprouts and just bring back up to a boil, stir and drain.
Drawn to Food 