With recipes like this Chipotle Knock-off Chopped Salad, readers quickly discover that this style of eating is not about deprivation, but rather, a lively celebration of flavor and vibrancy!
Made with a fabulously simple and tasty recipe for Fresh Vegan Moxarella, this Grilled Eggplant and Zucchini Lasagna won't leave you feeling over-stuffed, because there aren't any pasta noodles in this yummy and satisfying dish.
The ingredients in this colorful Roasted Tofu and Vegetable Stir-fry with Garlic-Ginger Sauce are alive with freshness and will leave you wishing you'd made a double batch so you could enjoy it all week long!
4 medium-sized bananas, cut into 1-inch pieces and frozen (I suggest making sure your bananas have a few lovely brown spots)
1 cup frozen cherries
1/2 teaspoon vanilla extract
1 Tablespoon to 1/4 cup unsweetened almond milk, as needed
2 Tablespoons mini vegan chocolate chips (as you can see from the above photo, mine weren't at all "mini.")
In a food processor, process the frozen banana pieces, cherries, and vanilla until creamy, adding almond milk, on tablespoon at a time as necessary, for processing. Pulse in the chocolate chips. Serve immediately. Makes 4 servings.
With a bounty of delicious recipes, terrific tips for reinventing your kitchen and saving money, and a plan to simplify your menu and help you look and feel your very best, I highly recommend adding The Abundance Diet to your recipe book collection.
And if you'd like to win a copy, please tell me in a comment below, what most motivates (or motivated) you to want to improve your diet—A weight loss goal, health concern, or care or concern for animals, the planet, or others? After leaving your comment, simply