Keye Simmons Archive

Plant-Based Banana Sundae

4 large very ripe bananas, sliced 1/2 cup dates 1/4 cup carob powder 1 cup pineapple, chopped 1/2 cup blueberries Directions: 1. Place banana slices into a sealable freezer bag (a splash lemon will prevent browning) and let freeze all …

Granola Crunch

Ingrediants:  6 cups rolled oats 1/2 cup sunflower seeds 1-2 cups chopped nuts (I use almonds and walnuts) 1/2 cup wheat germ 1/3 cup flax seeds (whole or ground) 1/4 cup maple syrup 1/4 cup oil 1/4 cup turbinado sugar …

Plant-Based Pancakes

Ingredients: 6 oz / 170 soft tofu, drained and mashed (silken works too) 2 cups unbleached flour 1/2 cup cornmeal 4 1/2 t baking powder 3 cups soy/nut/oat milk 2 Tablespoon vegetable oil 1 teaspoon salt 1/4 cup sugar 1 …

Veggie Chilli

1 head celery diced 1 large onion chopped 2 large green peppers diced 3 cloves garlic diced 1 large can tomato puree 1 large can tomato chunks 1 normal sized can kidney beans 1 normal sized can black beans 1 …

Pumpkin and Black Bean Soup

Ingredients: 2 tablespoon extra-virgin olive oil, 1 turn of the pan 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock, found on soup aisle 1 can (14 1/2 ounces) diced tomatoes in sauce 1 can (15 ounces) …

Raw Chocolate Pudding

Here’s a delicious, healthy, raw dessert from Jason Ferrugggia’s Renegade Recipe Guide. This couldn’t be any simpler to make and won’t take you more than five minutes. Ingredients •    2 bananas •    ½ cup dates •    ¼ cup carob or …