1. This is a basic almond milk recipe that you can easily customize to your taste, i.e. more sweetener or some vanilla extract. This recipe tastes best if made fresh.

    1 cup water
    1 tablespoon almond butter
    1 date

    Add the ingredients to the blender and blend until smooth and well mixed.

    # vimeo.com/117941097 Uploaded 165 Plays 0 Comments
  2. # vimeo.com/117942657 Uploaded 40 Plays 0 Comments
  3. I love Middle Eastern cuisine, and falafel patties are such a great dish. There are so many good things packed inside these.

    Ingredients

    2 cups garbanzo beans, cooked
    2 Tbsp garbanzo bean flour
    1 tsp coriander
    1 tsp chili powder
    1 tsp cumin
    1⁄4 cup fresh parsley, chopped
    1⁄4 cup fresh cilantro, chopped
    2 tsp lemon juice, fresh
    2 cloves of garlic, minced
    1⁄2-1 tsp salt or to taste
    spray oil (to prevent sticking)

    In a dry skillet over medium high heat, stir coriander, chili powder, and cumin. Stir constantly for 2-3 minutes or until the spices are fragrant. Set spices aside.

    Using a food processor with the “S” blade, combine all of the ingredients and pulse until everything is coarsely combined but enough so it sticks together. Be careful not to process too much, or you will have a hummus consistency.

    Spray your skillet with oil to prevent sticking, and turn your burner to medium high. Drop 1-2 Tbsp of falafel mixture and form little patties. Brown on each side about 2-3 minutes. Let cool for a few minutes.

    Serve these with tahini sauce, hummus, or your favorite topping.

    Serves 2-3

    # vimeo.com/117944299 Uploaded 97 Plays 0 Comments
  4. This recipe is a great filling for a taco shell, or to use as a dip, or to add as a filling for sandwiches.

    Ingredients

    Salad filling:

    2 cups chickpeas, cooked
    2 ribs celery, chopped fine
    1 tsp dill, dried
    1 tsp salt
    1 avocado, diced (optional)

    Cashew mayo:

    1⁄2 cup raw cashews
    1⁄2 cup water
    1⁄2 tsp salt
    2 Tbsp lemon juice
    1 Tbsp onion powder

    Using a food processor and the ‘S’ blade, pulse the chickpeas until you have a chunky texture. Do not over process, otherwise you will have a humus texture. Place chickpeas in a separate bowl.

    Next, using a high-speed blender, add all ingredients for the cashew mayo into the blender. Blend on high until you achieve a creamy texture. Pour over chickpeas.

    Add the remaining ingredients and stir until everything is coated with the cashew mayo. Serve over your favorite gluten- free bread or add to lettuce cups. You can also use this filling as a dip.

    Serves 4-6

    # vimeo.com/117949994 Uploaded 286 Plays 0 Comments
  5. Oil-Free Granola

    3 cups oats
    2 tbsp. Vanilla extract
    ⅓ cup maple syrup
    Pinch of salt
    ½ cup coconut flakes
    ⅔ cup cashews (or nut of choice)
    ⅓ cup almond butter

    Preheat the oven at 300˚ F. Put the maple syrup, almond butter, and vanilla, in a blender and blend until smooth. Combine oats, coconut nuts and salt and in a mixing bowl, then add the blended ingredients and mix together until all is evenly coated. Pour on a cookie sheet, put in the oven for 20 minutes or until it is Golden and crunchy. Store in an airtight container when cool.

    # vimeo.com/117954135 Uploaded 68 Plays 0 Comments

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