The Vegan Pecan

A chronicle of my quest to make low-carb, high-fat, nutrient-dense food a habit (as a vegan).

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Raw Oreo Slice

Fruit and Nut Cream

Versatile Red Lentil and Coconut Soup

Banoffee Chia Breakfast Bircher

Apple Cinnamon Breakfast Bircher

Strawberry Shortcake Breakfast Bircher

Bolognese Cauliflower Eggplant Bake

Banoffee Breakfast Bircher

Jamaican Jerk Tempeh

99% Chocolate Fudge

Halva Fudge

Roasted Vegetables for a Buddha Bowl

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INGREDIENTS

almond butter almond meal almond milk almonds avocado basmati rice broccoli brown onions brussels sprouts cacao cacao butter capsicum carrots cashews cauliflower chia seeds chickpeas chocolate cocoa coconut cream coconut oil coconut sugar coconut yoghurt coriander cumin dark chocolate dates eggplant garlic ginger green beans hemp seeds kalamata olives kale leeks lemons limes macadamia oil maple syrup medjool dates miso mung bean pasta mushrooms nutritional yeast oats olive oil onions oregano parsley peas pepper phytonutrients potatoes pumpkin quinoa raw food red lentils red onion salt sea salt sesame seeds shallots soy sauce sweet potatoes swiss brown mushrooms tahini thyme tomatoes turmeric vanilla vegetable stock walnuts white wine yellow split peas zucchini

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