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: Pasta

Eggplant Puttanesca With Raw Zucchini Spaghetti

Tempeh Bolognese

Creamy Green Vegetable Pasta

Fast Green Power Pasta

Creamy Mushroom Alfredo

Mung Bean Pasta With Mushrooms

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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