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 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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