by Amy Duncan | Dec 22, 2019
Ingredients • 1 head cauliflower • tortillas (I used Totopas sweet potato tortillas) • 1/2 cup soy-free Veganaise • 1-2 Tbsp Siracha • 1/4 cup cilantro, chopped • 1 avocado, slices For walnut meat: • 1.5 cups raw walnuts • 1/3 cup sundried...
by Amy Duncan | Oct 29, 2017
Ingredients 1/2 cup quinoa 1 cup vegetable broth (or water) 1 large carrot, peeled and cut into 1/4 inch cubes 1/4 cup cilantro, washed and chopped 2 avocados, cut into cubes 2 Tbsp Cayenne Majestic Garlic spread 4-5 sheets of Nori 1/8 tsp pink Himalayan sea salt...
by Amy Duncan | Oct 22, 2017
Ingredients 2 Cups Arugula, washed 2 beets 1 avocado, cubed 1/3 Cup Miyoko’s Kitchen Classic Double Cream Chive Spread 1 Tbsp balsamic vinegar 1/2 Tbsp tamari 2 cloves garlic, minced Instructions Heat oven to 425 degrees F. Cut the stems off the top of each...
by Amy Duncan | Sep 25, 2017 |
Makes 3-4 servings Ingredients 1 large head of kale 2 carrots, diced 1/4 cup red onion 6-8 radishes, diced juice of 1/2 a lime 1/3 cup almonds, roughly chopped 1/8 cup nutritional yeast 1/4 cup hemp seeds I large or 2 small ripe avocados, cubed 1 Tbsp ume plum...
by Amy Duncan | Jun 6, 2017 |
Ingredients 2 large sweet potatoes, scrubbed, rinsed and roughly chopped (I leave the skin on) 1 pkg organic, sprouted corn tortillas 2 Cups coconut oil ½ Cup coconut milk 2 cloves garlic, minced 2 avocados, diced 1 Cup red cabbage, chopped ¼ cup...
