This is an easy & delicious vegan gluten-free crust that can be used for pizza, pies, etc. It comes out fairly soft so great to eat with a fork!
I was inspired to create this after tasting something similar in a café here in town. My husband named it and was not disappointed in the results!
A quick, easy, and delicious vegetable bean soup that is vegan and low-fat! It is very satisfying and perfect for a chilly night! The refried beans make it a bit creamy in texture.
· 1 onion, chopped
· 3 cloves garlic, chopped
· 1 cup dry white wine
· 1 red bell pepper, chopped
· 2 tomatoes, chopped
· 2 tablespoons chopped fresh cilantro
· 1 large sweet potato, peeled and chopped
· 3 stalks celery, chopped
· 32 ounces low-fat vegetable broth
· 1 can Eden chili beans
· 1 can fat-free refried beans
· 1 cup frozen peas
· 1 cup frozen organic corn
· 1 bunch Swiss chard, kale or spinach, chopped, stems removed
· 1 tablespoon chili powder
· 1 teaspoon cumin
I wanted to make a dessert that was sweetened with dates & nailed this the first go round. You will love it!
1 oz container of vegan daiya cream cheese
2 cups frozen or fresh organic berries of choice
2 tablespoons of lemon juice
1 cup dates
2 Tbls. ground chia or flax seeds
1 graham cracker crust
1Combine all ingredients except the crust in a food processor & process until smooth.
2Pour into prepared graham cracker crust.
3Freeze & enjoy!
Additional Notes: I used an Arrowhead Mills pre-made crust & Cascadian Farms frozen cherries, raspberries, and strawberries. If you have a good food processor, you don't have to thaw first.
Deb Harrell, ND
Deb teaches you how to use food as medicine to prevent & reverse disease! She is a Naturopathic Doctor &
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