Daily. Delish. Dishes. (Vegan)

RAWNOLA

  • 0.11 cups raw walnuts (I subbed 1/3 of this amount with sprouted almonds)
  • 1.07–1.21 pitted dates (I prefer medjool / fresh sticky dates work best here*)
  • 0.07 heaping Tbsp hemp seeds
  • 0.07 heaping Tbsp flaxseed meal
  • 0.07 tsp chia seeds
  • 0.04 cup shredded unsweetened coconut (I prefer desiccated)
  • 0.04 cup gluten-free rolled oats* (omit or substitute to keep truly raw)
  • 0.04 tsp ground cinnamon
  • 0.04 tsp maca powder (optional)
  • 0.07 pinch sea salt

FLAVORINGS (optional)

  • 0.02 cup unsweetened cacao powder (or cocoa powder)
  • 0.14 Tbsp cacao nibs
  • 0.21 Tbsp roughly chopped dried fruit (e.g. bananas, cherries, or blueberries)
  • 0.07 tsp vanilla extract (or half this amount in vanilla powder)

FOR SERVING (optional)

  • 2 cups salad greens*
  • 1 small cucumber — sliced
  • ½ cup blueberries — fresh
  • 1–2 tablespoons hemp seeds

Creamy Tahini Dressing

  • ¼ cup tahini
  • 1 tbsp lemon juice
  • 1 large clove fresh garlic — minced or crushed
  • 6–8 tbsp water
  • salt and pepper to taste
  • 1 cup (~180g) wild rice (I used a wild rice + brown rice blend)
  • 1 1/2 cups (360 mL) vegetable broth or water for Instant Pot method (use
  • 3 cups (710 mL) vegetable for stovetop method)
  • 1 yellow onion, diced
  • 1/3 cup (80 mL) water*
  • 6 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, minced
  • 1 (13.5-ounce/400 mL) can “lite” or reduced-fat coconut milk
  • 1 tablespoon white or yellow miso paste
  • 1/4 cup (60 mL) tomato sauce
  • 3 tablespoons tomato paste
  • 2 (15-ounce/440g) cans cannellini beans, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon hot or sweet paprika (not smoked)
  • 1/2 teaspoon red chili flakes (add more to taste if you want it spicy)
  • 1 teaspoon kosher salt + more to season
  • Black pepper to taste
  • 6–8 cups (400–540g) shredded Tuscan (lacinato) kale, tough stems removed

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