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Zest, juice, dates & nuts are blended up to become this simple snack bar. Perfect for breakfast or on the go. A food processor is necessary to make this recipe happen and a microplane is handy for grating the lemon.
This delightful vegan dish highlights the playfulness of summer squash paired with walnuts, lemon and basil. If you have lemon basil, even better. If you are a cheese lover, crumble or shred on your favorite such as nutty parmesan or creamy goat cheese. The recipe calls for pattypan, but any summer squash cut in chunks will do.
This hearty vegan ‘meatloaf’ will have meat lovers considering becoming vegetarian. Most root vegetables will do the job of the carrots and turnips, so mix and match as veggies are available to you. The ground flax seed works as a binding agent, but an egg can work instead if you eat them. Most types of lentils will do, but red lentils cook up a bit faster. If feeling festive, use a few different types. The different cook times will add variety to the texture, just be sure the lentils are thoroughly cooked before baking it in a loaf pan. While not required, this Cranberry Glaze makes this entire dish a bit more magical.
Based on one of my favorite food puns, these wraps are delightful vegan goodness. Packed with beets, turnips, quinoa, nuts and tons of flavorful, they playfully require the perfect pun. I used both red and yellow beets, just to mix it up, but that is hardly required. The red of course dyed everything, but if you simply use orange and gold beets, you will be able to see the turnips and other ingredients, too. For the greens, ideally use the beet or turnip tops, but if not available use kale, chard, collards, spinach or the best dark leafy greens you can find.
You take the lime in the coconut and blend the dates up. Eat ’em all up and then you feel better. Singing and joking aside, if you have macadamia nuts do not hesitate to sub those out for half or all of the almonds for even more tropical fun.
