Makes 1 dozen
Mix:
1/2 cup aquafaba
2 Tbsp golden flax seed, ground
Blend:
1/2 cup non-dairy vanilla creamer (almond, coconut, etc)
1/2 cup soft pitted medjool dates (soak to soften if needed)
1 banana
2 Tbsp maple syrup
1 Tbsp vanilla
2 tsp lemon zest
2 tsp lemon juice
Mix:
1 1/2 cups white/wheat flour of choice
1 tsp baking soda
1/4 tsp salt
6 large russet potatoes
1 14 oz. can/appr. 1 1/2 cups chick peas/garbanzo beans (drained-
save aquafaba for another recipe)
1/2 cup non-sweet, non-dairy milk of choice
1/4 cup nutritional yeast
2 tsp. lemon juice
1 packet Sazon Goya seasoning (for color and flavor but can substitute)
2 tsp garlic salt blend such as lawry’s
1 jar black bean caviar/beans mixed with salsa/beans mixed with rotel etc.
1 package corn tortillas
Set your air fryer to 350 degrees. Cut about 5 rounded, stacked tortillas by slicing through the stack twice to create even wedges, that will now resemble the classic large chip shape.
1 cup water
1/2 cup leftover brown rice, cooked & cooled
1/2 lemon, juiced
1/2 avocado
1/2 inch piece fresh ginger, minced
1/2 large clove garlic or 1/2 tsp. garlic powder
1/2 Tbsp nutritional yeast (optional)
1/2 tsp italian seasoning
1/2 tsp agave
1/2 tsp salt
Blend all well in a blender. Serve on anything, yumm.
serves 2
Kids love these. Add a little veggie cheese to appeal to the masses if you like.
2 cups instant brown rice, warmed and divided
1 can veggie chili or southwestern beans, warmed
2 cups salsa of choice
4 green onions, chopped
2 handfuls Corn Chips of choice
Layer everything in 2 large bowls and serve with corn chips or corn tortillas.
2 med/large sweet potatoes (unpeeled), washed and cut into wedges
1/4 tsp salt
1/4 tsp ground cumin or smoked paprika
1/4 tsp garlic powder
1/8 tsp ground cinnamon
1/8 tsp ground black pepper
Jill Ovnik is a certified food educator and culinary instructor for The Cancer Project, a not-for profit organization based in Washington D.C., a Food For Life Instructor for www.PCRM.org and the founder of www.vegangal.com
Brown Rice
is more nutritious than white rice. The bran and germ are kept intact, where the bulk of fiber and nutrition is located. People have been consuming rice for more than 10,000 years. Dr. John McDougal says that his conclusion that people are starch-eaters is based on clear observation. All large populations of trim, healthy people, throughout written human history, have obtained the bulk of their calories from starch. Nutritious, filling and combined with seasonings and sauces: delicious!
Healthy Recipes
