Quick & Easy

Photo: Quinoa with Cumin

Quinoa w/ Cumin

This is an adaptation of the famous dish Cumin Rice or Jeera ChawaI using one of the sugar-free “pseudo grains” – buckwheat, quinoa, millet and amaranth – instead of white rice. Delish!

Photo: Tomato and Basil Zucchini Bruschetta

Tomato and Basil Zucchini Bruschetta

This delicious bruschetta uses zucchini slices for a healthy alternative to bread. It can be eaten as a side dish or as a meal on its own!

Photo: Down to Earth Recipes

Vegan Artichoke and Kale Dip w/ Life Foods Tempeh

Bring this delicious decadent dip to your next potluck and be the hit of the party. Serve with some tortilla chips or crackers. It is also delicious as a sandwich spread.

Photo: Pitcher of Turmeric Tincture

Ginger or Turmeric Tincture

This tincture is super easy to make and is jam-packed with the properties of these healing herbs. Pour a splash into a cup and top with hot water and sweetener as a morning tonic, or add olive oil, pepper and salt to make a incredible a salad dressing.

Photo: Raw Coconut Rice

Raw Coconut Rice

Raw "rice" is often made from finely shredded cauliflower or parsnip. Here's a recipe for a simple coconut rice, to be accompanied by a favorite raw sauce or curry.

Photo: Key Lime Pie

Raw "Key-Limansi" Pie

This refreshing dessert features Filipino limes, or calamansi, for a twist on a classic key lime pie. Adapted from the Blogilates lifestyle blog.

Photo: Mock Chicken Salad with Tempeh

Mock Chicken Salad with Tempeh

A super delicious, quick and simple salad, great for sandwich fillings or alongside a green salad for a fast lunch.

Photo: Down to Earth Recipes

Nacho Nut Cheese

This yummy vegan cheese made from nuts is great with Mexican food; tacos, nachos or just good old organic corn chips.

Photo: Down to Earth Recipes

Herb and Onion Nut Cheese

Fermenting a cashew nut and herb pate for 24 hours creates this tangy and wonderful vegan cheese.

Photo: Down to Earth Recipes

Basil and Sun Dried Tomato Nut Cheese

This zingy and delicious vegan cheese is made by fermenting a nut patē on the counter overnight. Mmmm!