November 10, 2019
Sunflower Seed Butter Oatmeal Sandwich Cookies – Gluten Free
November 10, 2019
Recipe: Perfect Vegan Veggie Burgers
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Vegan Peppermint Blue Latte
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Vegan Blue Coconut Snowballs
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Sparkling Champagne Pomegranate Margaritas
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Linguine with Shallots, Garlic and Pine Nuts
In just 20 minutes you can have this healthy & delicious meal on the table. This vegan pasta is a great dish for busy weeknights, your entire family will love it! Here’s the link to purchase some E3AFA algae
Ingredients
8 ounces linguine, cooked to package directions
olive oil to toss the pasta
1 scoop E3AFA nutritional algae powder
1/4 cup olive oil
1 shallot, minced
2 cloves garlic, minced
1/4 cup toasted pine nuts
2 tbsp chopped Italian parsley, plus more for garnish
Directions
Cook the linguine to package directions. Drain and toss immediately with some olive oil. Toss pasta with the E3AFA nutritional algae until it’s well coated.
Heat the 1/4 cup oil in a 10 inch skillet over medium heat. When hot and shimmering add the shallots and garlic. Cook for 3-5 minutes until fragrant and translucent. Mix in the pine nuts and parsley. Heat for a minute.
Toss the pasta with the shallots mixture. Transfer to bowls and serve topped with some more parsley.
~ Marla Meridith
November 10, 2019
Recipe: Vegan Split Pea Soup
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Vegan Pumpkin Whipped Cream
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Olive Oil Oven Roasted Leeks
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Vegan Creamy Roasted Leek Soup
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chipotle Avocado Toast
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Vegan Cream of Kale Soup
