5 Ingredient Vegan Tomato-Basil Soup. "This is one of those recipes that tastes waaaay more expensive than it is. I've made this twice. I use whatever canned tomatoes I have one hand (if not crushed, I blend them myself). I've only ever used fresh basil, but you could probably get away with dried basil. One day I'd love to roast my own fresh tomatoes and make this. Rating: 9.5/10"
2 cucumbers- cut up, 1 pint cherry or grape tomatoes (about 30), 2 tablespoons chopped fresh basil, 1 cup fresh mozzarella (I like to use the little balls), 1 avocado, 1 tablespoon extra virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon garlic powder, Salt and pepper to taste
½ c. extra virgin olive oil; -Juice from ½ lemon; -4 garlic cloves, chopped+sauteed for 1-2 min.; -A large handful salted roasted cashews; -1-2 large bunches basil (depends on how basil-y you want it to taste!); -Salt+black pepper to taste; -Opt.: small handful pine nuts for creamier taste -Blend all in food processor or blender -Enjoy on pasta, fish, chicken, or on salads or grains!
LOW FAT RAW VEGAN PESTO If you have been avoiding pesto because of its high oil content you will be delighted to try out this low fat raw vegan version by Kristina of Fully Raw! 2 Zucchinis 2 Cups Holy Basil 1 Large Handful Italian Parsley (About 1 Cup) Quarter Cup or Less of Pine Nuts Optional: Clove of Garlic Optional: Sprigs of Sage
Cheezy Broccoli Bean Fritters vegan, makes 7-9 fritters 4 cups minced broccoli (from whole florets) 1 1/2 cups cannellini beans, drained from one can 1/4 cup vegan Monterey Jack (or cheddar) cheese shreds 1/3 cup nutritional yeast 2 Tbsp hemp seeds 1 Tbsp apple cider vinegar 1 Tbsp hot sauce 1/2 tsp garlic powder salt and pepper to taste