6 Tablespoons vital wheat gluten 2 Tablespoons nutritional yeast 1 teaspoon salt 2 teaspoons cumin 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon oregano 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 cup water 1 Tablespoon tomato paste 1 Tablespoon vinegar 1/2 Tablespoon olive oil Mix the dry ingredients: gluten, salt, cumin, chili… Continue reading Vegan Low Carb Taco Crumbles
1 cup almond flour 1/4 cup coconut sugar 1 easpoon ginger 1 teaspoon cinnamon 1/8 teaspoon nutmeg 1/8 teaspoon salt 1/2 teaspoon baking soda 2 Tablespoons water 1/2 Tablespoon vanilla extract Bake at 325 degrees for 10 minutes. Let cool. EAT.
1 small butternut squash (about 1.5 cups) 2 cups veg broth 1 tablespoon olive oil 1/4 teaspoon basil 2 tablespoon red onion chopped 1 garlic clove Pinch of crushed red peppers
1/4 cup all-natural peanut butter 1/2 cup almond flour pinch of salt or two 1 Tablespoon cocoa powder no-carb sweetener equivalent to 1 Tablespoon 1 Tablespoons coconut oil (melted) 1/4 teaspoon vanilla Makes one dozen Buckeyes in under an hour. Mix all-natural peanut butter and almond flour to form a soft dough. Add a pinch… Continue reading Low Carb Buckeyes
A vegan, low-carb soup made with leeks and only leeks- no milk, potatoes, rice, or cauliflower.
A low carb vegan chocolate pudding made from tofu– quick, easy, high protein– and no chia seeds!
A vegan minestrone with lower carbs, using lentils and broccoli stems.
Quick, low-carb, & vegan coconut curry made with asparagus, scallions, & coconut cream.
This recipe was inspired by this excellent Green Envi recipe– I had never heard of using psyllium husk in place of tapioca before, but it’s a low-carb miracle! 1 cup of cashews 2 Tablespoons of psyllium husk 2 Tablespoons of nutritional yeast 1 Tablespoon lemon juice 2 teaspoons salt 1 teaspoon garlic powder 1-2… Continue reading Low-Carb Vegan Mozzerella
12.4 oz silken tofu 1 Tablespoon olive oil 1/4 teaspoon of thyme 1/4 teaspoon parsley 1/4 teaspoon fennel seeds 1/2 teaspoon oregano 1/2 teaspoon rosemary 1/2 teaspoon basil 1/2 teaspoon sea salt pepper to taste (I use a lot) Heat up the olive oil in a pan. Add the tofu block and smash it… Continue reading Tofu Scramble with Herbes de Provence