The Vegan Pecan

A chronicle of my quest to make low-carb, high-fat, nutrient-dense food a habit (as a vegan).

Menu

Skip to content

Home
About

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

SEARCH

Search

MENU

INGREDIENTS

almond butter almond meal almond milk almonds avocado basmati rice broccoli brown onions brussels sprouts cacao cacao butter cardamom carrots cashews cauliflower chia seeds chickpeas chocolate cocoa coconut cream coconut oil coconut sugar coconut yoghurt coriander corn cumin dark chocolate dates eggplant garlic ginger hemp seeds kalamata olives kale leeks lemongrass lemons limes macadamia oil maple syrup medjool dates miso mung bean pasta mushrooms nutritional yeast oats olive oil onions oregano peas pepper phytonutrients potatoes pumpkin quinoa raw food red lentils red onion sea salt sesame seeds shallots soy sauce spelt flour sweet potatoes swiss brown mushrooms tahini thyme tomatoes turmeric vanilla vegetable stock walnuts white wine yellow split peas zucchini

Blog at WordPress.com.