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: 3. DINNERS

Braised Eggplant & Mushrooms

Avocada Salsa

Cauliflower Bake

Eggplant Puttanesca With Raw Zucchini Spaghetti

Cauliflower Fried Rice

Aubergines en Persillade

Eggplant With Chasseur Sauce

Basmati Rice Pilaf

Raw Pad Thai

Un-Chilli

Tempeh Bolognese

Quick Kale Avocado Salad

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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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