Vegan
Roasted Carrot DipCreamy roasted carrot dip that's naturally vegan, paleo and free of oil, grains, gluten, beans, nuts and seeds.
Store the dip in an airtight container in the refrigerator for 2 weeks.
You can also use a variation with full-fat canned coconut milk for the non-dairy milk and lime juice in place of the lemon juices. You can also omit the paprika, cumin and garlic powder and add 1 tablespoon (15ml) Thai red curry paste.Vegan Brothy Bibim GuksaThis twist on the traditional Korean side dish is made with Buckwheat Noodles, a healthy dose of vegetables and spiced broth. Gluten-Free Vegan Cauliflower Hash BrownsThese Gluten-Free Vegan Cauliflower Hashbrowns are a great choice for anyone looking for a healthy low-carb option that's also low in calories. Sweet Potato Chickpea Buddha BowlA delicious Buddha Bowl packed full of plant-based nutrition. Contains roasted sweet potatoes, onion, kale, crispy chickpeas, topped with a tasty tahini-maple sauce.Rainbow “Raw-Maine” Taco BoatsThe perfect party platter pleaser, Raw Romaine Lettuce Boats are filled with fresh hummus, veggies, sprouts and a creamy tahini sauce.Vegan Thai Green Curry Buckwheat Noodle BowlTry a taste of Thai with our Vegan Thai Green Curry Bowl that's filled with vegetables, tofu and buckwheat noodles for a delicious dinner option. Double Chocolate Buckwheat MuffinsThese decadent double chocolate muffins are made with buckwheat and almond flour. Along with being Vegan and gluten-free they taste great as a special treat or dessert.
Mock “Crab” CakesThese vegan and gluten-free crab cakes are a delicious savoury option that can be enjoyed on their own or as part of a plant-based meal.
*You can make gluten-free "breadcrumbs" by blitzing rice cakes in a food processor until they resemble breadcrumbs.
*Vegan mayonnaise found in health food shops and some supermarketsRoasted Veggie & Quinoa Salad with Tahini Garlic DressingThis delicious Roasted Veggie & Quinoa Salad with creamy Tahini Garlic Dressing makes for a delicious lunch or side salad.
To cook from scratch, use 1/2 cup dry lentil + 1/2 cup dry quinoa an cook according to the packet instructions.
