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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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

Cookies and Cream Slice

Mango Chia Pudding

Salted Caramel Maca Slice

Adobo Mushroom Paella

Green Paella

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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 corn 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 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

MENU

  • * Gluten Free
  • * High Fat
  • * High Protein
  • * Low Carb
  • 1. BREAKFASTS
  • 2. LUNCHES
  • 3. DINNERS
  • 4. DESSERTS
  • 5. SNACKS
  • 6. DRINKS
  • Cakes
  • Casseroles
  • Cookies
  • Curries
  • Dips & Hors D'oeuvres
  • Dressings
  • Ingredients
  • Leftovers
  • Notes
  • Pasta
  • Picnic & Travel
  • Raw
  • Rissoles and Patties
  • Roasts
  • Salads
  • Sauces
  • Side dishes
  • Smoothies
  • Soups
  • Sports Nutrition
  • Substitutes
  • Treats

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