More About KIRCHMKE
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Recipes I've Shared:
vegan, gluten-free, IQS-friendly
vegan, raw, gluten-free, IQS-friendly
vegan, IQS-friendly, gluten-free
This is easy, delicious, and satisfying! You can make it in advance so it's ready to grab and go! (Modified Oh She Glows)
This dip is a healthy alternative to dairy-based ranch dip. It is cashew-based rather than made with any soy products. It is more delicious than any conventional ranch and it gets a LOT of requests from people of all dietary backgrounds. (Adapted from Healthy Blender Recipes)
This is a gluten-free and vegan version of the classic Middle Eastern dish. It's healthy, light, delicious, and travels well.
This recipe is an adaptation of a recipe from Everday Food (Martha Stewart Publication). It has been adapted to be vegan and a bit healthier. It is delicious, warming, and surprisingly easy.
This is adapted from the Joy of Vegan Baking cookbook by Colleen Patrick-Goudreau. They are far tastier (and incidentally healthier) than any conventional counterpart. They can be easily adapted to taste (like adding walnuts). This recipe also scales up well. Makes 18 large muffins.
This is an adaptation of the Israeli Couscous salad from Whole Foods. It is made with quinoa instead of couscous for added nutritional value.
This dish is creamy, fresh, and delicious. For those with dietary-restrictions or cuisine preferences, this dish is vegan, raw, and gluten-free. This recipe can also be easily halved for smaller groups.
This is a fast, easy, and delicious raw food meal.
I found this recipe on the Ellen Show webpage: http://ellen.warnerbros.com/recipes/vegeta
They are full of flavor and are a GREAT living meal! I substituted a quinoa/corn pasta for the black bean pasta because I couldn't find it at the store. The quinoa/corn pasta is great! I also left out the mint in the original recipe because I don't regularly have it in my kitchen.
This is a delicious raw soup that delivers a nutritional punch.