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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Tag Archives: olive oil

Bolognese Cauliflower Eggplant Bake

Adobo Mushroom Paella

Green Paella

Vegetable Quinoa Paella

Baked or Airfried Zucchini Fritters

Mexican corn and capsicum quinoa paella

Potato Salad

Cauliflower Falafel

Braised Eggplant & Mushrooms

Eggplant Puttanesca With Raw Zucchini Spaghetti

Aubergines en Persillade

Un-Chilli

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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 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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