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Learn how to make this delicious, nutritious, vegan and gluten free Korean dish!
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Fall is here and it’s such a great time of year. Let’s start with the basics and make some pumpkin puree which we can use in many other recipes.
You will need the following:
1 pie pumpkin
pinch of salt
refined coconut oil (to brush on)
1 tbsp molasses (if making something savory go with veggie broth)
1 tbsp pure maple syrup (if making something savory go with veggie broth)
cookie sheet & parchment paper
bake for 40 mins at 450 degrees
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Jon finds someone else lurking in his kitchen. Watch to find out what happens!
Raw vegan salad:
Mixed greens
Radicchio
1/2 Pear
1/2 Avocado
1/4 cup pine nuts
1/4 cup dried cranberries
Dressing
Blend the followling
1/2 cup extra virgin olive oil
1 tbsp apple cider vinegar
3 tbsp chopped red onion
1/2 of lemon (juice)
2 fresh basil leaves
1 tbsp fresh parsley
1 tbsp coconut nectar or agave
salt & pepper (to your liking)
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Jon adventures out again and finds a nice kitchen. He also finds company.
Will Travel For Vegan Food
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Another holiday episode. Cauliflower bites are great for a little snack before or after the main meal. Almost like vegan breaded shrimp, just dip in cocktail sauce!
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