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Healthy Vegan Dinner Recipes

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Vegan Pizza with Cashew Cheese

Brenda, Registered Dietitian and Lead of Product Nutrition for Created Whole,  is currently teaching a healthy eating class, that meets weekly, at Nature’s Food Market & Juice Bar, in Bakersfield, California.  The class, based on The Full Plate Diet, increases the amounts of food eaten, but by changing the types of food, most people find that they have increased energy, feel satisfied throughout the day, and actually lose weight.  The lifestyle program focuses on foods that are high in fiber and whole grains, while limiting those that are full of sugar and other unnatural additives.  The program, although not designed vegan or vegetarian, is essentially, the way that Brenda cooks and home and has taught her children to eat.  It is also the premise of what Created Whole believes in- food in its natural form.

Here are some real food recipes, that are easy, vegan, high in fiber, and tasty.  Try the recipes for dinner!

Savory Lentils

2 cups dry lentils

6 cups boiling water

1 large onion, chopped

1 (19 oz) can stewed diced tomatoes

½ cup tomato paste or ¾ cup tomato puree

2 ½ – 3 tsp salt

½ tsp thyme

½ tsp sweet basil

 

Add lentils and chopped onion to boiling water; simmer until lentils are done (about 45 minutes).  Add remaining ingredients and simmer a few more minutes to blend flavors.  May add water for desired consistency—soup should be fairly thick.  Serves 6 – 8.

Pizza

Whole wheat pocket bread, sandwich rounds, or pizza crust (choose 100% whole wheat items)

Italian sauce

Sliced olives

Bell pepper, chopped or sliced

Onion, chopped or sliced

Optional toppings:  sliced or chopped zucchini, broccoli, mushrooms, pineapple or tomatoes

Cashew cheese spread

 

Pre-heat oven to 400 degrees.  Place pocket bread on baking sheet.  Spread Italian sauce on pocket bread then top with olives, peppers and onions.  Place cashew cheese spread in zipper seal bag and snip corner.  Drizzle cheese spread over pizza. Bake in oven for 10-12 minutes.  Serve with fresh garden salad.

 

Cashew Cheese Spread

6 oz tomato juice

¼ cup water

2 oz pimento peppers

¼ cup lemon juice

1 cup cashews, raw

1 tsp salt

½ tsp onion powder

¼ tsp garlic powder

1 med potato, baked and peeled

 

Place all ingredients except potato in blender and whiz until smooth.  While blender is running, add baked, peeled potato and continue blending until very smooth.  Mixture can be quite thick and may require brief stirring with spatula while blending.  Some blenders may require an additional 1-2 tablespoons water added to recipe for smoother blending process.  For pizza, place in zipper seal sandwich bag and snip corner and drizzle on pizza like grated cheese.

 

Tofu Dill Dressing

1 cup soft tofu

2 tsp oil

4 tsp water

1/8 tsp garlic powder

½ tsp salt

¼ tsp dill (fresh preferred)

 

Blend tofu with oil, garlic water and salt until smooth.  Pour into bowl and add dill.  Chill.  Serve with salad or as dip for raw veggies.

 

Garden Salad

½ cup baby spinach

½ cup baby salad greens

2-3 thin slices sweet onion

2 Tbsp diced red or yellow sweet pepper

4-6 cherry tomatoes cut in halves

1 Tbsp shredded carrots or red cabbage

2-3 avocado slices

 

Lightly toss salad items together in bowl and serve with Tofu Dill Dressing or dressing of choice. Yield: 1-2 servings.