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: Salads

Roasted Vegetables for a Buddha Bowl

Mexican corn and capsicum quinoa paella

Potato Salad

Avocada Salsa

Raw Pad Thai

Quick Kale Avocado Salad

Big Green Salad

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 coriander corn creamed coconut cumin dark chocolate dates eggplant garlic ginger green beans greens hemp seeds kalamata olives kale leeks lemons limes macadamia oil maple syrup medjool dates miso mung bean pasta mushrooms nutritional yeast olive oil onion onions oregano paella rice 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 tomatoes turmeric vanilla vegetable stock walnuts white wine yellow split peas zucchini

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