whole food

Vegan Burger Sauce - with the right sauce your burger becomes an unforgettable taste experience and this quick vegan burger sauce made from cashews, tomato paste, pickles and a few other spices this Burger Sauce does just that.  

This burger sauce is not just a great sauce for your next Veggie Burger, this sauce tastes great with anything like fries, salads or simply as a dip for vegetables.

Best vegan Burger Sauce (wfpb)

(75 grams) cashews

(60 ml) of water

tomato paste

(60 ml) pickle juice

pickle

tahini

salt

Black Pepper

Dijon mustard

garlic

onion powder

Fonio is a gluten-free whole grain that grows in West Africa.  Similar to cous cous, it cooks quickly.  Combine it with fresh mango and crunchy cashews for this simple vegan salad.

West African Vegan Fonio Salad with Mango and Cashews

Fonio

water

¼ red onion (diced)

cherry tomatoes (halved)

cucumber

mango

parsley

lemon (juiced)

cashews

black pepper

To cook the Fonio:  In a small pot, combine the fonio 2 cups of water.  Cover and bring to a boil.  Reduce heat to low for 1 minute.  Turn off the heat.  Keep covered for 4 more minutes.  Then, remove the lid and fluff with a fork.  Set aside to let cool.  While the fonio cooks, prepare the other salad ingredients.

To make the West African Vegan Fonio Salad with Mango and Cashews: In a medium bowl, combine all of the other ingredients: diced onion, cherry tomatoes, cucumber, mango, parsley, lemon juice, cashews, salt, and pepper.  When the fonio has cooled, add it to the bowl.  Toss to combine.  Taste to adjust seasoning.  Enjoy!

Traditional tabbouleh is a classic Lebanese salad combining cracked wheat with fresh parsley.  This gluten-free version uses healthy quinoa. A zing from Middle Eastern spices and Sherry vinegar make the flavors pop.  Serve as a side dish for a plant-based summer party, along with Grilled Asparagus Kalamata Olive Meyer Lemon Salad, Moroccan Chickpea Tagine Stew, and Za'atar Spiced Rainbow Carrots.

Quinoa Tabbouleh

white quinoa

coriander

cumin

cayenne (optional)

shallot (minced)

garlic (minced)

Sherry vinegar

curly parsley

plum (Roma tomatoes, diced)

To make the Quinoa Tabbouleh: Place the quinoa and spices (coriander, cumin, cayenne, salt, and pepper) in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add the shallot, garlic, and 2 cups of water.  Cover, and bring to a boil.

Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.

When the quinoa is done, remove from heat and fluff to steam off any excess liquid. Transfer to a medium bowl. Let cool for about 10 minutes.  You can speed this up by placing the bowl in the freezer.

While the quinoa cools, chop the parsley and dice the tomatoes.

When the quinoa has cooled, add the Sherry vinegar, parsley, and tomatoes.  Stir well to combine.  Taste to adjust seasoning.  Serve slightly chilled or at room temperature.  Enjoy!

This is the best zucchini spread that is so creamy and light. It has a perfectly silky texture and is full of flavor. The recipe is plant-based (no eggs, dairy-free), oil-free, naturally gluten-free, and ready in just 15 mins.

Easy Creamy &amp; Light Zucchini Spread | Whole Food Vegan

zucchini (430 g), peeled

cashew nuts

½ lemon, juiced

yeast

¼ tsp ground black pepper

Cut the zucchini in 2-3 large parts. Put...

Cut the zucchini in 2-3 large parts. Put it in a pot with boiling water and cook for 10 mins.

When it is ready, drain it for several...

When it is ready, drain it for several minutes.

Then place the zucchini and the other ingredients...

Then place the zucchini and the other ingredients in a blender. Blend for several mins until smooth.

Enjoy!

https://www.youtube.com/watch?v=gr1ZeghKNek

This is the best zucchini spread that is so creamy and light. It has a such a perfect silky texture and is so full of flavor. 
With natural, whole food, plant based ingredients, this oil-free and gluten-free spread is ready in just 15 mins.
This is a healthful spread that is perfect as an appetizer with some raw or roasted veggies or can be enjoyed on a loaf of bread, pita bread, crackers.
Super easy to make and convenient when you are in a hurry!

©WellnessDove

Music: bensound.com

Easy, Creamy and Light Zucchini Spread | Plant-based &amp; Oil-free

9 ingredients and 15 minutes or less to make. This creamy dressing tastes just like the classic but it&#039;s dairy-free, healthy, oil-free, whole food plant-based! Drizzle this over every salad, bowl, or you can even use it as a dip.

Vegan Cashew Ranch Dressing

raw cashews

apple cider vinegar

garlic powder

chives

dill

If you have a high-powdered blender you can skip straight to step 2. If you have a regular blender, you may want to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.

Add the cashews to your blender along with 1 cup of water, apple cider vinegar, onion powder, garlic powder, and salt blend until completely smooth, stopping to scrape the sides as needed. Add the parsley, chives, and dill and pulse a few times to incorporate. Store in an air-tight container in the fridge for up to a week. The dressing gets thicker as it cools, and can even be used as a dip.

Gingery Vegan Egg Foo Young pancakes are full of crunchy vegetables and made with moong dal instead of tofu. Served with silky baby shiitake mushroom sauce on top. Gluten-free, dairy-free, and whole food.

Vegan Egg Foo Young - No Tofu

yellow split moong dal

TB basmati or jasmine rice

TB chopped ginger

TB lemon juice

kala namak black salt

white pepper

turmeric powder

TB neutral oil

bean sprouts

water chestnuts

carrot

soy sauce

baking soda

TB arrowroot starch

Himalayan pink salt or sea salt

fresh baby shiitaki mushrooms, about 1 1/2 cups

Place yellow dal and rice in a medium-sized bowl. Cover with 2 cups of water and soak for 4 hours at room temperature or overnight in the refrigerator. Rinse in a strainer and shake off the excess water.

Soak dal and rice for 4 hours or overnight

Place soaked dal and rice in a blender with ginger, lemon juice, black salt, pepper, turmeric, onion powder, oil, and water. Blend on high speed until the batter is very smooth, light, and fluffy.

Pour batter into a bowl. Fold in bean sprouts, water chestnuts, and carrots. Dissolve baking soda in soy sauce. Lightly stir the dissolved baking soda mixture into the batter.

Grease a large cast iron skillet with a small amount of neutral oil and set it at medium-low heat. Pour the batter into the heated skillet 1/4 cup at a time and spread to 4 inches wide with a fork. Cook until golden on both sides.

Make pancakes

Dissolve arrowroot starch in a bowl with water, soy sauce, garlic powder, and salt.

Pour oil in a skillet and heat to medium. Add mushrooms and sautee briefly.

Add arrowroot mixture to mushrooms. Turn up the heat and bring it to a quick boil. As soon as the gravy thickens, the sauce is ready.

Shiitake mushroom sauce

Serve vegan egg foo young with mushroom sauce and slivered green onions over the top.

Serve

Store leftover pancakes and sauce separately in the refrigerator for 5 days. The pancakes can also be frozen for up to 3 months. The mushroom sauce does not freeze, but the reheated pancakes are delicious topped with chipotle mayo or other sauces you might have on hand.

Store

Peanut Sauce Sweet Potato Noodles are an easy 30-minute weeknight meal. This healthy recipe is packed with flavor and is grain free! The sweet potato noodles are the perfect flavor and texture for the thick and creamy peanut sauce.

30 Minute Peanut Sauce Sweet Potato Noodles

peanut butter

lime juice

maple syrup

liquid aminos

garlic,

sriracha (optional, more or less to taste)

onion,

avocado oil

potatoes,

broccoli,

water, if needed

cilantro

peanuts

sriracha

lime

In a small bowl, whisk together the peanut butter, lime juice, maple syrup, liquid amino, and garlic. Set aside.

Heat the oil in a large pan over medium-high heat. Once the oil is warm, add in the onion and cook until translucent, about 7-10 minutes.

Add in the broccoli and cook for another 5 minutes or until the broccoli is crisp tender.

Add in the sweet potato noodles and cook, tossing frequently, until the noodles are still slightly crisp, about 5 minutes. Turn down the heat to low and add in the peanut sauce and sriracha, if using.  Toss the sauce with the noodles to coat. If needed, add in water, 2 tablespoons at a time, until all the oodles are coated in the sauce. Serve with desired toppings and enjoy!

Sooooo good!
Will definitly make this again.

I just made this tonight and it’s a good thing I doubled the recipe! My family devoured it. I’m sorry that I didn’t triple it, it was SO GOOD! Definitely getting put in the weekly rotation.  FYI, The chipotle pasta salad was a huge hit as well! ❤️

https://www.youtube.com/watch?v=HlUDYZRAxjw

Peanut Sauce Sweet Potato Noodles have creamy and zesty peanut sauce tossed with tender, yet al dente, sweet potato noodles for the best 30 minute meal around.

Get the full recipe here: https://www.darngoodveggies.com/peanut-sauce-sweet-potato-noodles/

Peanut Sauce Sweet Potato Noodles

Healthy and delicious vegan oat almond flour banana bars for breakfast, snacks or dessert! They are vegan, oil-free, gluten-free and added sugar-free (except for the chocolate chips). Only 5 ingredients, too!

Vegan Oat Almond Banana Bars (oil-free, GF)

(425 mL) mashed very ripe bananas

(135 g) rolled oats (certified GF, as needed)

(84 g) almond flour or almond meal

baking powder

fine sea salt (or adjust to preference)

chocolate chips

vanilla extract

cinnamon

In a large bowl, combine the bananas and...

In a large bowl, combine the bananas and oats. Let stand for 15 minutes.

Meanwhile, preheat the oven to 350F (180C). Line...

Meanwhile, preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) baking pan with parchment paper (spray or grease the exposed interior sides).

After 15 minutes have passed, vigorously stir the...

After 15 minutes have passed, vigorously stir the bananas and oats, breaking down the oats and creating a relatively creamy mixture.

Add the almond flour, baking powder and optional...

Add the almond flour, baking powder and optional salt to bowl (if using, add vanilla and/or cinnamon, too). Stir until completely combined.

Spread the dough in the prepared pan, smoothing...

Spread the dough in the prepared pan, smoothing the top. Sprinkle the top with the chocolate chips.

Bake in the preheated oven for 22 to...

Bake in the preheated oven for 22 to 25 minutes until the center is set and the edges are golden brown. Cool completely on a cooling rack.

Use the parchment paper to remove the bars...

Use the parchment paper to remove the bars from the pan. Cut into 16 squares or bars.

Easy almond milk crepes made with 3 simple staple foods in a blender! This delectable French dessert or brunch idea is perfectly tender and crispy and can be served sweet or savory with your favorite fixings!

Healthy Almond Milk Crepes

whole wheat flour (180 g)

almond milk (unsweetened (420 ml))

applesauce (unsweetened)

Date Caramel Sauce*

raspberries and blueberries

peaches

almonds

Coconut flakes

Lime juice

Place all of the ingredients for the almond milk crêpes into a blender jar and blend until very smooth without any lumps left. Let the batter sit for 5 minutes until your pan is warm.

Alternatively, you can whisk everything together in a large bowl with a hand whisk, starting with the dry ingredients and then adding the wet ones.

For sweet crêpes, you can add one additional date, vanilla extract or any vegan sweetener to the blender mix — for savory crêpes, some black pepper, turmeric, and garlic or onion powder taste great.

Make sure you end up with a homogenous, slightly runny almond milk batter, adjusting with more or less flour or almond milk if needed.

Now, heat a cast-iron skillet or non-stick pan over medium heat, making sure it never gets too hot when making your crêpes.

After a few minutes, pour in enough crêpes batter to cover the bottom of the pan (about ¼-½ cup) once swirled around. If your batter is too thick to distribute evenly, use a spoon to create thin crêpes.

Once your batter starts to get slightly dry on top, gently flip it with a spatula to cook on the other side for about one more minute. When you notice nice golden streaks on your crêpe, remove it from the pan and transfer it to a plate, then cover with a damp towel to keep the crêpe warm.

Continue with the rest of the vegan crêpes batter, covering the fresh ones on top of each other under the towel.

When all the batter is used up, serve your almond milk crêpes warm filled with fresh fruit and drizzle them with some lime juice and vegan caramel sauce. You can thin out the caramel sauce with a bit of non-dairy milk (start with ¼ cup). Add more to get the consistency you want. For more topping ideas, check out our article.

Any leftovers can be stored covered in the fridge for about 5 days and even frozen for a couple of months in a sealed container or ziploc bag.

PLANT-BASED | GLUTEN FREE | DAIRY FREE | OIL FREE | QUICK &amp; EASYMake yourself a sweet treat from whole foods instead of just sugar and butter!This recipe gives you the beneficial probiotics in our authentic, naturally fermented Organic Sweet White Miso paste.Top your favorite dessert, ice cream, or even dip an apple in it and cover with chopped peanuts to make a whole food caramel apple!

Raw Vegan Date Caramel with Miso

Medjool Dates

Soy Milk

Cinnamon

Sweet White Miso Paste

This delicious chili lime jackfruit carnitas vegan tamales taste better than the traditional version and are whole food plant-based.

Top 13 whole food recipes from across the web

The most viewed whole food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best vegan Burger Sauce (wfpb)

West African Vegan Fonio Salad with...

Quinoa Tabbouleh

Easy Creamy & Light Zucchini Sp...

Vegan Cashew Ranch Dressing

Vegan Egg Foo Young - No Tofu

Vegan Egg Foo Young - No Tofu

30 Minute Peanut Sauce Sweet Potato...

Vegan Oat Almond Banana Bars (oil-f...

Healthy Almond Milk Crepes

Raw Vegan Date Caramel with Miso

Vegan Tamales with Chili Lime Jackf...

Cauliflower Couscous Stew

Top 13 whole food recipes from across the web

The most viewed whole food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best vegan Burger Sauce (wfpb)

West African Vegan Fonio Salad with...

Quinoa Tabbouleh

Easy Creamy &amp; Light Zucchini Sp...

Vegan Cashew Ranch Dressing

Vegan Egg Foo Young - No Tofu

Vegan Egg Foo Young - No Tofu

30 Minute Peanut Sauce Sweet Potato...

Vegan Oat Almond Banana Bars (oil-f...

Healthy Almond Milk Crepes

Raw Vegan Date Caramel with Miso

Vegan Tamales with Chili Lime Jackf...

Cauliflower Couscous Stew

The most viewed whole food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Easy Creamy & Light Zucchini Sp...