Search iEat Green

Category: Recipes

The Best Gluten-free Vegan Carrot Cake with Tofu Frosting

Ingredients: 3 cups gluten-free Flour 1 cup ground oat flour 1 cup ground coconut 4 tsp cinnamon 1 Tbs baking soda 1 Tbs baking powder 1 ½ t. salt 1 cup raisins 2 cups walnuts ½ cup potato starch ½ … Read More

Black Lentil and Tomato Squash Soup

Image for Black Lentil and Tomato Squash Soup

3 cups black lentils, rinsed 9 cups water 2 Tbs. Vegetable broth powder (such as Seitenbacher) 1 onion, chopped 6 cloves garlic 3 Tbs. minced ginger 2 cups chopped carrots (3-4) 2 cups squash (acorn, delicate) 1 t. fenugreek 1 … Read More

Miso Thai Curry Soup with Ramen Noodles and Tofu

Image for Miso Thai Curry Soup with Ramen Noodles and Tofu

16 cups water 5 cloves garlic 3-4- 1” pieces of ginger, peeled 1 organic onions, chopped 3 organic carrot, washed and cut 1 patty pan squash, peeled, deseeded and cut into small chunks 1-1 oz. package dried shitake mushrooms (or … Read More

Gluten Free, Dairy Free Pecan and Chocolate Biscotti

Image for Gluten Free, Dairy Free Pecan and Chocolate Biscotti

Dough 6 tablespoons coconut oil 2/3 cup granulated sugar 1/4 teaspoon salt 1 1/2 teaspoons baking powder 2 teaspoons vanilla extract 2 tablespoons flax seed, ground 6 tablespoons water 2 cups GF Flour 3 tablespoons fair trade cocoa powder, Dutch-process … Read More

Beet & Radish Greens and Avocado Pate

Image for Beet & Radish Greens and Avocado Pate

  Ingredients: 2 cups of steamed greens, combination of radish greens and beet greens 1 onion, chopped 2 stalks celery, chopped ½ cup walnuts 1 t. chopped garlic ¾ cup cilantro ¼ t. pepper 1 avocado 1 t. cardamom 1 … Read More

Four Bean Vegetable Chili over Brown Rice

Image for Four Bean Vegetable Chili over Brown Rice

1 cup dry organic pinto beans 2 cups dry organic red kidney beans 2 cups dry organic black beans 1 cup dry organic cannellini beans 5 bay leaves 1-2 large pieces of kombu seaweed 1 Tbs. salt   1 can … Read More

Stuffed Squash with Asian Tempeh and Vegetables

Image for Stuffed Squash with Asian Tempeh and Vegetables

Pre-heat oven to 375 degrees. Ingredients 2 delicata squash, inside scooped out and diced (can substitute summer squash or zucchini) 2 baby butternut squash, inside scooped out and diced 1- 8 oz block of your favorite tempeh, cut into cubes … Read More

Vegan Moussaka with Potatoes, Portobello Mushrooms and Chick Peas

Image for Vegan Moussaka with Potatoes, Portobello Mushrooms and Chick Peas

Serves 12 people. Ingredients EGGPLANT and POTATOES 2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices 2 large or 4 small potatoes, sliced into thin rounds 1/2 cup extra-virgin olive oil Kosher salt and freshly … Read More


or subscribe via RSS Feed

Archives

iEatGreen Supports The Work of Long Island Green Homes

Get a free home energy audit by filling out the webform here.