More About ERIC_ANDREW
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Recipes I've Shared:
You can substitute any variety of your favorite fresh berries or nuts in this flexible and simple recipe.
Inspired by the pork meatballs found on Vietnamese Banh Mi sandwiches, this recipe utilizes Pacific Foods brand Korean BBQ Seitan. This specific ingredient is used because of its "ground" texture and ease of manipulation into meatballs.
A vegan adaptation of another online recipe.
I wanted to incorporate both oats and peanut butter into a smoothie. Also, I personally can't eat raw bananas without getting a stomachache, so I've often used frozen strawberries instead. The combination created a smoothie that tastes just like a peanut butter and jelly sandwich on whole grain bread!
A lowfat, vegan version of the Hungarian classic. Serve over a starch of your choice, though originally served over spätzle (nokedli.)
Baking the breaded tofu imitates frying without the added fat.
This versatile spread isn't unlike hummus but uses pinto beans instead of the chickpea. Nutritional yeast adds a cheesy zip.
A cheesy-tasting bean spread great on a sandwich or as a dip.
Low fat and yummy!
A vegan alternative to fried chicken livers.
A vegan, gluten free version of the classic War Su Gai (Almond Boneless Chicken) often found in old-school Chinese restaurants in the midwestern United States.
A very nice cold weather soup.
Not terribly different from the real thing...
A healthy take on an Italian classic
A very quick and nutritious meal, especially good for lunch.
A quick smoothie that slightly resembles soft serve ice cream.
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