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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Category Archives: 1. BREAKFASTS

Whipped Coconut Cream

Mocha Smoothie

Cashew Coconut Cream

Mushrooms, Tomatoes and Hemp Seeds on Sourdough Toast

Travel Sustenance

Tahini, Vegemite & Avocado on Sourdough

Vega Green Superfood Smoothie

INGREDIENTS

almond butter almond meal almonds apple cider vinegar avocado basmati rice broccoli brown onions brussels sprouts cacao carrots cashews cauliflower chickpeas chocolate cocoa coconut cream coconut oil coriander cucumber cumin dates eggplant flaxseed oil garlic ginger greens hemp seeds kalamata olives kale leeks lemongrass lettuce limes macadamia oil maple syrup miso mung bean pasta mushrooms nutritional yeast olive oil olives onions oregano paprika parsley pepper phytonutrients potatoes pumpkin quinoa rapidura sugar raw food red lentils red onion red onions salt sea salt sesame seeds shallots sourdough soy sauce spelt spelt flour sweet potatoes swiss brown mushrooms tahini tomatoes turmeric vanilla vegetable stock walnuts white wine yellow split peas zucchini

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