Stephanie Dignan

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Mexican Tahini Sauce

  Mexican Tahini Sauce (from The Vegan 8) This easy-to-make sauce goes great over so many dishes! Ingredients: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cumin powder 1 teaspoon chili powder (add more for extra spicy) 2 tablespoons fresh lime juice (about 2 limes) 3 tablespoons tahini 2 teaspoons date syrup 1 […]


Mexican Black Bean Burgers
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Mexican Black Bean Burgers

Mexican Black Bean Burgers (from The Vegan 8) These burgers are full of flavor! Make sure to fully read the directions before starting, as the process and order of ingredients is very important to get the batter mixed correctly. The directions are very descriptive to help you make some amazing burgers! Ingredients: 1 red bell […]


Mac and Cheese
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Mac and Cheese

Mac and Cheese (from Brand New Vegan) This creamy mac and cheese is made with 2 secret ingredients to make it creamy and tasty, and keep it healthier than the typical mac and cheese. Feel free to add the sauce to other dishes as well. Ingredients: 16 oz Yukon Gold Potatoes (about 3 medium) 8 […]


Blackberry Peach Cobbler
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Blackberry Peach Cobbler

Blackberry Peach Cobbler (from Straight Up Food) Ingredients: Fruit: 4 large peaches, pitted and sliced (about 2 cups) 2 cups blackberries Fruit Sauce: 1 cup water 6 Medjool dates (or 12 Deglet Noor), pitted and quartered 2 tablespoons lemon juice ½ teaspoon cinnamon ¼ cup rolled oats, ground into flour (in a blender) Topping: ½ […]


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Easy Black Bean Enchiladas

Easy Black Bean Enchiladas (from I Love Vegan) This recipe has a few steps, but it really comes together easily. Chop everything before doing any cooking, then while the filling is cooking, you can start the enchilada sauce. Ingredients: small corn tortillas green onion, for topping cilantro, for topping 1 ripe avocado, sliced or chopped, […]


Pasta Salad
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Pasta Salad

Pasta Salad Pasta Salad Ingredients: 4 cups pasta 1 cup broccoli, chopped small 1 12 -ounce can water-packed artichoke hearts, drained and chopped 1 purple onion, diced 1 red or yellow bell pepper, diced 2 medium-sized tomatoes, diced 1/4 cup sliced black olives 2 tablespoons chopped fresh basil Dressing Ingredients: 1 15 oz can Cannellini […]


Chocolate Cherry Mousse
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Chocolate Cherry Mousse

Chocolate Cherry Mousse (from The Conscientious Eater) Ingredients: 1 ripe avocado 1½ cups frozen pitted cherries (thawed) or fresh 2 tablespoons cacao powder 4 pitted Medjool dates Directions: Place all ingredients into a high-speed blender and blend until completely smooth. Place in the fridge to chill or enjoy right away.


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Greek Kale Salad

Greek Kale Salad (from Cookie and Kate) Ingredients for kale salad: 1 medium bunch of curly green kale (about 8 ounces) 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas ½ cup thinly sliced Kalamata olives and/or roughly chopped pepper rings ⅓ cup sun-dried tomatoes, (packed in water) rinsed and […]


Mango Pineapple Salsa
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Mango Pineapple Salsa

Mango Pineapple Salsa (from ExSloth) Ingredients: 1 shallot, diced 1-2 tsp minced garlic ⅓ cup diced tomatoes ½ cup diced pineapple ½ cup diced mango 1 tbsp cilantro juice of ½ a lime 1 jalepeno, seeded and diced pepper to taste Directions: Combine all ingredients into a bowl and mix well. Adjust seasoning to taste. […]


Black Bean Tofu Scramble
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Black Bean Tofu Scramble

Black Bean Tofu Scramble (from ExSloth) This scramble goes great on its own or topped with this mango pineapple salsa. You can also make a breakfast burrito by placing everything into a tortilla. Ingredients: ¼ of an onion, thinly sliced 2 cloves of garlic, diced ½ bell pepper, thinly sliced 1 package extra firm tofu, […]