Whole Foods Plant Based Recipes
Love eating bok choy or any leafy greens. Staple dish growing up at home and in restaurants. Here’s a simple way to feed those greens to the family. Surprisingly even my children love them and one of them isn’t crazy about mushrooms. Ingredients: I added a drizzle of sauce the first time I made this …
Ingredients Instructions
Discover the ultimate vegan kimchi recipe that’s tangy, delicious, and incredibly addictive! Made with cabbage, apple, green onion, gochugaru, garlic, and ginger, this flavorful side dish or condiment is a breeze to whip up!
This recipe is from Chef AJ’s ‘Ultimate Weight Loss Secrets’ series. If you think you don’t like brussel sprouts, this recipe will change your mind!! This recipe makes approximately 2 cups –go ahead and eat the whole dish! 1 lb of brussel sprouts, sliced in half and stems trimmed off 2 Tablespoons of balsamic vinegar 2 Tablespoons …
COLESLAWPreparation Time: 30 minutesChilling Time: 1 hourServings: 4Dressing:2 tablespoons balsamic vinegar6 tablespoons cider vinegar2 tablespoons Dijon mustard1 tablespoon soy sauce2 teaspoons agave nectar½ teaspoon celery seeds½ teaspoon caraway seeds¼ teaspoon freshly ground pepperSlaw:2 cups shredded green cabbage2 cups shredded red cabbage1 carrot julienned1 red bell pepper, julienned1 yellow bell pepper, julienned¼ cup finely chopped scallion¼ …
Originally found this recipe from Rip Esselstyn in his book ‘My Beef With Meat’. Really easy way to pack in the cabbage. Prep Time: 15 minutes Serves: 4 to 6 Ingredients: The slaw is wonderful the next day after it marinates longer in the refrigerator. You can add cherry tomatoes by halving them instead of …