Plant Based Archives - Sole to Soul Coaching

June 07, 2023

Oatmeal Breakfast Cookie

Ingredients: 2 tablespoons ground flaxseed + 5 tablespoons warm water 1 cup oat flour made from 1¼ cups whole rolled oats* 1 cup additional whole rolled oats 1/2 cup almond flour zest of 1 lemon, about ½ tablespoon ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon cinnamon ½ teaspoon sea salt ½ cup

January 30, 2023

Quinoa-Stuffed Sweet Potatoes

Quinoa-Sweet Potatoes Ingredients:  cup quinoa, rinsed 2 cups water ½ cup pepitas or pine nuts ⅓ teaspoon plus 3 tablespoons extra  Virgin oil 1 can (15 ounces) chickpeas rinsed and drained.  Or 1 ½ cups cooked chickpeas  ½ cup chopped green onion ½ cup of chopped fresh flat leaf parsley 2 gloves of garlic, pressed

December 19, 2022

Pumpkin, Pomegranate & Quinoa Salad

Ingredients: cup squash, cubed 1 tbs olive oil ½ tsp salt ½ tsp pepper ¼ cup quinoa ½ cup vegetable stock 2 cups shredded kale leaves 2 scallions, sliced 1 pomegranate, seeds only 4 tbsp pine nuts, toasted Dressing: 1 tbs olive oil 1 tbs white wine vinegar 1 tsp wholegrain mustard Salt and pepper,

March 11, 2022

Buffalo Chick’n Wrap

Buffalo Chicken Wrap Ingredients ½ cup unsweetened almond milk ½ cup vegan panko bread crumbs 8 ounces extra-firm tofu, pressed 6 tablespoons hot sauce (or less for less hot) ¼ cup hummus or other dressing of choice 2 whole wheat tortillas 1 cup shredded iceberg lettuce or shredded cabbage 1 red onion, diced 1 carrot,

February 27, 2022

Plant Based “Twix Candy Bars”

Ingredients: For the Cookie/Waver: ½ cup coconut flour 2 tbsp arrowroot powder ¼ tsp sea salt ⅔ vegan non-GMO butter, dairy free butter or avocado oil, melted 1 tbsp xylitol  1 tsp vanilla extract For the caramel filling: 1 cup pitted dates, soaked in hot water for 20 minutes, drained. 1 tsp white vinegar ¼