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

Mexican corn and capsicum paella

Potato Salad

Avocada Salsa

Raw Pad Thai

Quick Kale Avocado Salad

Big Green Salad

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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