Chickpea Quinoa Vegetable Burgers | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles

 

Chickpea Quinoa Vegetable Burgers | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints | Food & Nutrition Articles.

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Let doctor vegan be your guide!

Welcome to doctor vegan, the latest venture in healthy plant-based eating in L.A. Make sure to follow this blog to read the latest reviews on vegan and vegetarian restaurants, bakeries, and markets, plus receive healthy vegan recipe suggestions and the latest in food and nutrition news.

Check out the ‘Doctor Who?’ link above to learn more about me and this website. I’ve been eating at a LOT of vegan locales recently so there are many reviews in the pipeline. I hope you’ll follow me so that we can all enjoy this vegan foodie adventure together!

May the Food Be With You,

Dr. K

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Simple Shepherd’s Pie (Vegan)

Budget Friendly, Too

While trying to be budget-friendly, use up the food we currently have (with the discovery of potatoes hiding in the cupboard!) and come up with a creative dinner, we decided on Shepherd’s Pie. A welcome change from our habitual pasta and veggies.

I have made this dish before, but with my mom’s recipe, which I have misplaced.. so I relied on Google to bring me a sufficient recipe. Hint: Google failed! Not entirely, but mostly. I got an idea for the temperature and that there should be a liquid mixed with your base but every recipe I found for a ‘vegan’ Shepherd’s Pie, had a plethora of extra ingredients that we definitely didn’t have or  didn’t care to have in the meal. I really wanted to find a simple recipe for the ease and the lack of ingredients we had.

Ingredients:
· 1 pkg Yves ground round
·…

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Blueberry Cheesecake

Buddha Berry

vegan blueberry cheesecake

You can make this recipe completely raw by making the base with nuts and dates, or you can prepare a biscuit base as in the photo above.

Ingredients:

Base:

(RAW): 11/2 cups walnuts or Almonds (or half and half) – 1 cup pitted dates – Sea salt

Or,

(NON RAW -BISCUIT BASE) – 1 and 1/2 cups of vegan biscuit crumbs (digestives) – 1/2 cup of oil or approx equivalent of vegan margarine

Filling:

2 cups of blueberries (Reserve several for topping)

1 cup cashews, soaked in water for at least two hours and drained

1/2 cup coconut oil

1/3 cup maple syrup

Directions:

(RAW) For the base, place the walnuts or almonds, dates, and pinch of sea salt in blender and pulse to break the ingredients until ground up and sticking together in your hand.

(NON RAW – BISCUIT BASE)  Melt the margarine and mix in the biscuit crumbs…

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