Cheez-y Nut Free Shirataki Fettuccini

This delicious vegan cheez sauce takes only minutes and 5 ingredients to prepare! Swap shirataki fettuccine for the real thing, and you’ve got a starch-free and virtually carb-free paleo crowd-pleaser of a meal.
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Not Your Mother’s Coleslaw

Inspired by the currently-trendy Dole chopped salad kits, this dairy+egg free coleslaw eschews the sugar-laden and oft-dairy-based dressing packet. A while back, I came across two of these salad kits at a remarkable discount. Though I don’t think I’ve made a salad from a store-bought “kit” since 1999, at $1 for both I had little to lose (and inspiration to gain). Continue reading

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Kale, Mushroom & Green Pea Quiche

I envisioned this quiche recipe and decided to give it a shot, despite the fact that I’ve never made quiche before.

For a totally improvised creation, I’m impressed. The flavors are definitely on point (cashews + nutritional yeast make a cheez so close to the real thing I’ve yet to meet a cheese aficionado that doesn’t agree, and black salt give it that sulfur-esque flavor that brings authenticity to vegan “egg” dishes). Continue reading

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Flourless, Soy-Free Banana Blueberry Muffins

I’ve never had much of an affinity for muffins. As a kid, I liked the buttery, sugary, crumble topping. I would then succumb to boredom and pass off the rest to whomever would finish it. These muffins bear little resemblance, nutritionally speaking, to those empty-calorie abominations. Not only do these taste delicious, they will transform your concept of what a muffin is. Continue reading

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Shredable, Grateable, Meltable Vegan Parmesan

This vegan paleo parmesan can be grated, shredded, sliced, and melted. This is a recipe I created years ago and published on my former WordPress.com blog, but never published on Paleoveganista.com until now. It’s really great, and so similar to the “real thing” that I have to pinch myself every time I doubt it’s vegan. Continue reading

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Cashew-Less, Soy-Free Vegan Eggnog

It seems like every vegan blogger and their mother posted recipes for cashew-based eggnog this year. I love cashew nuts, I really do, but as a person allergic to several other tree nuts–it just doesn’t feel festive to ostracize others with food allergies. I’m striving this year (perhaps this is my new year’s resolution) to eliminate all allergen-producing ingredients from my recipes. Continue reading

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Asian-Fusion Spicy Cauliflower “Wings”

This is a lower fat version of Gohbi Szechuan–the traditional Indo-Chinese dish featuring cauliflower–usually deep-fried but not in this case. Continue reading

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Roasted Asparagus Bisque + Cauliflower-Coconut Croutons

This Roasted Asparagus Soup with Paleo Croutons is very low in carbohydrates, and contains a lesser amount of fat per gram than most blended soups. I’ve focused a lot on coconut milk-blended soups this winter, the both of which contained a much higher quantity of the aforementioned high-fat ingredient than this one. Continue reading

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Thai Chili Green Pea Hummus

thai-chili-green-pea-hummus

I decided to name this recipe Thai Chili Green Pea Hummus, since Sambal Olek chili paste (the kind with the drawing of a rooster on the gold-tinted label with the green cap) is the inspiration behind it. To give it a more notably Thai flavor I added Thai basil and ginger root along with the garlic. I did not have access to fresh lemongrass, but lemongrass is an ingredient in the green curry paste, so… Continue reading

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