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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Deep Dark Brownies

Petits Pois a la Francaise

Potato Salad

Whipped Coconut Cream

Cauliflower Falafel

Mocha Smoothie

Raw Cherry and Macadamia Brownies

Braised Eggplant & Mushrooms

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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 nuts 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 sea salt sesame seeds shallots soy sauce spelt flour sweet potatoes swiss brown mushrooms tahini tomatoes turmeric vanilla vegetable stock walnuts white wine yellow split peas zucchini

MENU

  • * Gluten Free
  • * High Fat
  • * High Protein
  • * Low Carb
  • 1. BREAKFASTS
  • 2. LUNCHES
  • 3. DINNERS
  • 4. DESSERTS
  • 5. SNACKS
  • 6. DRINKS
  • Cakes
  • Casseroles
  • Cookies
  • Curries
  • Dips & Hors D'oeuvres
  • Dressings
  • Ingredients
  • Leftovers
  • Notes
  • Pasta
  • Picnic & Travel
  • Raw
  • Rissoles and Patties
  • Roasts
  • Salads
  • Sauces
  • Side dishes
  • Smoothies
  • Soups
  • Sports Nutrition
  • Substitutes
  • Treats

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