I just did a search and found a few books and articles featuring vegetarian and vegan recipes, and want to share them with you. Here they are!
This vegetarian paleo cookbook is FREE on Amazon!
Another paleo vegetarian cookbook.
An article with 12 paleo-vegan recipes!
A cookbook just for paleo vegans!
These paleo spinach pancakes (or fritters) from Vereed DeLeeuw really hit the spot. And they’re quite easy to make, which is always a bonus in my book! Chopped frozen spinach (thawed and then drained very well!) is mixed with eggs, onion, parsley and garlic, and then browned in skillet. I left out the parmesan cheese…but I will admit to spreading some Chere’ (goat cheese) on top after they were cooked, and I highly recommend it! It elevated them to a whole new level. If you’re not completely opposed to goat cheese (which is considered primal and not paleo) or to cheating just a little bit every now and then, go for it. You can also make this dish with cauliflower or broccoli instead of spinach, if you prefer.
I’m eating this delicious paleo-friendly rainbow slaw with sweet tahini dressing as I write this. Thanks to Kathy Patalsky of the vegan blog LunchBoxMom.com — AKA Happy Healthy Life — for this great recipe! Two thumbs up! Shredded cabbage, carrots and cucumbers along with chopped onion and parsley are simply perfect combined with the sweet tahini dressing, which is made with sesame tahini, maple syrup, apple cider vinegar, lemon juice and garlic.
I saved a lot of time and effort by using bagged shredded cabbage and shredded carrots, and I substituted honey for maple syrup and sesame seeds in place of hemp seeds, and it’s still crunchy, creamy, sweet and wonderful.
What side dish is better than mashed potatoes? Nothing, except paleo mashed potatoes made from cauliflower! They look like the real deal, but are far lower in carbs and calories (yet still creamy and delicious). Try this mashed cauliflower recipe from Melissa Joulwan, the author of Well Fed, and you’ll be a Cauliflower Convert™®! Melissa knows food and cooking, and consistently turns out excellent recipes. Frozen cauliflower combines with coconut oil, coconut milk, garlic, salt and pepper to work its magic. Melissa uses a food processor to puree the cauliflower, but I use a stick blender to make it even easier, if that’s possible.
No dairy? No problem…as long as I can still have whipped cream! And I can, thanks to this recipe for Coconut Whipped Cream from Danielle Walker of Against All Grain. Just two ingredients — coconut milk and honey — combine to create a rich and delicious whipped cream. Danielle recently became a New York Time’s best selling author with her cookbook Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great. That’s because she rigorously tests every recipe and doesn’t publish them until they’re perfect. For paleo-vegetarian friendly recipes, search her website for the vegan and paleo sections of the recipe index.
There’s nothing like a real English muffin…and these aren’t exactly the same, but they’re a great substitute! These quick paleo English muffins are fast and easy easy to make, and the secret to their goodness is to “toast” them to a golden brown in a frying pan with a little butter or coconut oil after baking or nuking them. Eat them however you would a regular English muffin. You can even make them in advance, freeze them, and then just thaw and toast later. Ingredients include eggs, coconut flour, and grass-fed butter or coconut oil. Thanks to Beauty and the Foodie for this great recipe. Oh, almost forgot — they’re low carb, too!
The weather is crisp, the leaves are turning and Halloween is almost here, which means it’s the perfect time of the year for this yummy Crock-Pot Paleo Pumpkin Pudding from The Preppy Paleo. It’s made with canned pumpkin puree, spices, vanilla, coconut milk and eggs, and forms a deliciously chewy crust on top while it cooks. It fills the house with the delicious aroma of pumpkin pudding for several hours while in the crock pot, which is a nice bonus. *One change I suggest is NOT using the baking powder; the texture is much better without it.
Sometimes you’ve just got to have a biscuit, even if you’re following a paleo diet. Some paleo puritans turn up their noses at foods that mimic forbidden items like bread and biscuits, but the rest of us get to eat these delicious, grain-free almond rosemary biscuits from Heather at the Multiply Delicious blog. These paleo biscuits aren’t like the fluffy, flaky biscuits of your memories. They’re dense but not overly dense, and they will satisfy that bread craving that you might be noticing right now as you look at the photo. The best part is that they’re very easy to make using paleo ingredients you probably have on hand — almond flour, salt, baking soda, eggs, coconut oil, rosemary and honey. If you start now, you can eat one (or maybe two) hot from the oven in about a half hour. They’re absolutely perfect with a bowl of creamy butternut squash soup.
Mmmm…I just made this easy, delicious and nutritious paleo-vegetarian vegetable curry with shredded carrots, chopped broccoli and cauliflower, and sliced baby bella mushshrooms, all sliced-and-diced prior to purchase. No need not to eat healthy just because you lack the time or motivation to cook! I changed the recipe a bit; I steamed the mixed veggies until tender-crisp while I heated the coconut oil (you can use olive oil if you prefer), fish sauce, coconut aminos, and spices in a large skillet. I added the coconut milk to the skilled and stirred, and then added the steamed veggies and cooked it for a few minutes until hot. I also found it’s MUCH better with one tsp. of fish sauce and 2 tsp of coconut aminos, instead of the other way around. Make more than you need and refrigerate the leftovers for tomorrow…if there’s any left! Thanks to Danielle of Against All Grains for another delicious recipe.
Here’s an elegant, delicious and unusual appetizer – Artichoke Bottoms with Lump Crab Meat and Paleo Hollandaise Sauce. The basic idea comes from a seasonal menu item at Chateau Du Lac, an outstanding French restaurant in New Orleans. Diners called the dish “insanely good.” I don’t have the original recipe, but with a bit of imagination and the substitution of a Paleo Coconut Oil Hollandaise Sauce from Against All Grain, you can’t go wrong. The chef at Chateau Du Lac would probably have a fit, but I used canned artichoke bottoms, canned lump crab meat (UPDATE: Canned lump crab meat doesn’t come close to the the flavor of freshly cooked crab. Only use freshly cooked lump crab meat. I still stand by the canned artichoke bottoms, though) and whipped up a creamy batch of paleo-friendly Hollandaise and it was spectacular!
I brushed the artichoke bottoms with coconut oil and broiled them until hot and a golden brown. I filled them with crab meat and broiled them a bit more, and then poured a generous serving of paleo Hollandaise on top. Absolutely delicious! Great as an appetizer at a dinner party or served at a brunch. Bon Apetit!
After trying for years to find a really good bottled stir-fry sauce or recipe, I was ready to give up. Luckily, I decided to give my search one more try, and am I glad I did — I hit the stir-fry-sauce jackpot! You can, too, with this recipe from Melissa “Melicious” Joulwan of The Clothes Make The Girl. She wasn’t kidding when she named it The Best Stir-Fry Sauce EVER. Ingredients include coconut aminos, OJ, Chinese 5 Spice Powder, crushed garlic, honey and garlic-chili paste (I must confess I didn’t have garlic-chili paste, but it was still delicious).
This goes with endless combos of vegetables and proteins. For vegetarians who eat fish, shrimp or scallops are the perfect accompaniment. One more thing — don’t forget to whip up a batch of Melissa’s super easy carmelized coconut chips to sprinkle on top; you’ll be twice as happy, if that’s even possible.
These paleo cold sesame noodles are so amazingly good that I’m writing this as I eat them! (and giving more attention to eating than to writing). Instead of cucumber, I used zucchini (because it’s firmer), which is turned into “noodles” with a a nifty $10 device called a julienne peeler. Then, the cucumber “noodles” are tossed with a sauce made from sesame tahini, sunflower butter, coconut aminos, rice vinegar, ginger, sesame oil and garlic. Pure deliciousness! I substituted a zucchini for the cucumber, used almond butter in place of sunbutter and left out the garlic, and it was still crave-worthy. Highly recommended. Thanks to Melissa from The Clothes Make the Girl for this paleo cold sesame noodle recipe!
Thanks to Cindy’s Table for this simple and delicious paleo Asian salmon recipe. Salmon is marinated in a mixture of coconut aminos (similar to soy sauce), dijon mustard, lemon juice, ginger, garlic, scallions and sea salt prior to grilling or baking. Be sure to use wild-caught salmon, which is more nutritious than farm-raised. Salmon raised on farms has less omega-3 fatty acids and is doused with antibiotics and pesticides. Farmed salmon would be gray if the fish weren’t fed synthetic dye, according to The World’s Healthiest Foods. When you buy Salmon, make sure it’s labeled “wild.” Atlantic salmon is farm-raised; the name refers to the type of salmon, not where it’s from.
Don’t let busy mornings sidetrack your paleo diet. Instead, plan ahead and make a big batch of these paleo egg mufins in advance, so they’re ready to grab and go. This egg muffin recipe comes from Heather and her Multiply Delicious blog, where she posts plenty of paleo recipes. Not all of her paleo recipes are vegetarian, including this one (just leave the meat out) but there are plenty to choose from. Continue reading
“All happiness depends on a leisurely breakfast.” – John Gunther
If that’s true, then I think this is the ideal breakfast to eat leisurely! This paleo salmon eggs benedict looks so delicious that I can hardly wait to try it. Paleo salmon lovers, take note that this recipe calls for both smoked salmon and salmon cakes. Continue reading
Creamy, smooth and velvety paleo butternut squash is the perfect side dish for an autumn, winter or holdiay meal. This recipe is grain-free, dairy-free, legume-free and sugar-free. Thanks to Melissa from The Clothes Make the Girl for this delicious recipe! So what’s the secret that makes it so special? A Middle Eastern spice mix called Ras el Hanout (you may even have all the spices on hand to mix up a batch, like I did: cumin, cinnamon, allspice, cloves, cayenne pepper, ginger, black pepper, cloves and nutmeg). When pureed butternut squash is mixed with this spice mix and coconut oil, coconut milk, and an egg, it turns into a “smooth, spicy-sweet” mixture that’s simply delicious. Click here for the recipe: Velvety Paleo Butternut Squash
The picture does it NO justice — this paleo lemon poppy seed cake is both easy to make and very delicious! It’s also grain-free and dairy free. I just baked it and my house is filled with the wonderful aroma of this satisfying paleo treat made with coconut flour, honey, lemon juice, vanilla and eggs. I highly recommend it! Thanks to Fast Paleo for the recipe.
Easy, quick and simply delicious paleo vegetarian quiche made with eggs, spinach, broccoli and coconut milk.Thanks to the Kohlers for sharing this delicious paleo vegetarian quiche recipe on their blog, and even telling us how to get the edges crispy! This works for a paleo breakfast, brunch, lunch or dinner. The almond flour dusting in place of a crust is the perfect touch. This recipe is a keeper!
Simple and delicious banana paleo pancakes made from just two whole and wholesome ingredients, ripe bananas and eggs. A perfect combination of protein and carbs for a grab-and-go breakfast or snack.I made these this morning, and they were delicious. These paleo pancakes were different from “regular” pancakes — they definitely taste of bananas, and the texture is moister, lighter, fluffier. I had no need to put anything on them because they were already sweet and moist, so I ate them as-is, straight from the hot pan, confident that I was getting the protein and healthy carbs I needed. Thanks to Cassey Ho of Blogilates for this delicious recipe!
This is an easy, fresh and simply delicious guacamole recipe perfect for paleo vegetarian diets. This paleo guacamole is made with ripe avocado, lime juice, garlic, salt, and onion, all that’s needed for the perfect guacamole. What to have with your guacamole, since chips aren’t included on the paleo diet? Continue reading
In this case, a picture truly is worth a thousand words — this paleo fruit and vegetable salad is just as delicious and nutritious as it looks. This is my very favorite paleo salad recipe. The combination of fruit and vegetables — lettuce, radicchio, and fennel with avocado, raspberries and pineapple — is wonderful. Or better yet, create a mix of your own favorite fruits and veggies. Continue reading
This paleo roasted vegetable recipe is both delicious and very easy to prepare. If you want to make a few days’ worth of veggies in advance and do it quickly and easily (and economically, too), try this. The nuts, apples, dried fruit and cinnamon really make it scrumptious. Continue reading
This crunchy vanilla paleo granola is delicious! It really satisfies that cereal craving you might get from time to time. This paleo granola recipe is grain-free, dairy-free and vegetarian, and calls for honey instead of sugar. Continue reading
A hot bowl of colorful, delicious butternut squash soup is the perfect way to warm up on a cold, gray day. As a bonus, it’s super-easy to make with frozen pureed squash, which saves time and eliminates the need to grapple with a whole squash or to puree the soup. This freezes well, so you might want to make a double batch to enjoy later. The perfect accompaniment for this soup are savory and satisfying paleo almond rosemary biscuits from the Multiply Delicious blog.
2 Tbsp olive oil
1/2 cup frozen or fresh chopped onion
1/2 tsp cinnamon
1/2 tsp cardamom
2 cups of vegetable broth
One 12-oz package of Bird’s Eye Cooked Winter Squash (or a package of frozen, cut-up squash or even sweet potatoes, if you don’t mind pureeing the soup before serving. A combination of the two is also delicious.)
Salt to taste
You’d never know that this creamy, delicious chocolate pudding is made from ripe avocado! Yes, you read that right; paleo chocolate pudding made from avocado. Have no fear even if you aren’t an avocado fan — their bland flavor and smooth, silky texture make them the perfect base for this pudding. This paleo chocolate pudding is vegetarian, dairy-free and sugar-free. It’s sweetened with honey which makes the flavor a bit different from regular pudding, but that doesn’t distract from it’s silky, chocolaty deliciousness at all. Now you can enjoy chocolate pudding and get all the nutrients, healthy monounsaturated fat and fiber of avocado at the same time. Amazing!
These deliciously golden-baked, spice-dusted, crispy-yet-chewy sweet potato chips are so easy to make and are chock full of vitamins, minerals and fiber. Simply peel the sweet potatoes (peeling isn’t mandatory but it is recommended), slice them nice and thin either by hand or with a mandoline slicer, brush them with melted coconut oil, sprinkle with a dusting of cinnamon or your favorite spice, and bake until golden. These sweet potato chips will become one of your new favorite foods.
On a cold, cloudy fall day there’s nothing like a warm house filled the heavenly aroma of homemade banana bread baking in the oven. This paleo banana bread from Slim Palate is grain-free, dairy-free, and sugar-free — it’s sweetened with ripe bananas and all-natural stevia. Ingredients include almond flour,ripe bananas, cinnamon, vanilla and eggs. This is an unfussy, quick and easy healthy recipe that everyone will love, especially on a chilly autumn day.
This is the best baba ganoush I’ve ever had. Baba ganoush is a Middle-Eastern dip that originated in Lebanon. Roasted, blenderized eggplant is the primary ingredient. The eggplant puree is combined with sesame tahini, garlic, lemon juice, chile powder, coarse salt, parsley and olive oil. Continue reading
If you’re feeling uninspired by salad, have a plate of delicious, colorful and nutritious nibbles instead. This colorful and crunchy mediterranean tuna paleo antipasto platter makes a perfect paleo lunch or light dinner. Include both crisp and colorful fresh veggies and little pickled tidbits for variety in taste and texture, along with a homemade creamy Italian dressing for dipping. To increase the protein, serve hard boiled eggs alongside the tuna salad. Have this mediterranean tuna paleo antipasto platter ready in a jiffy. Chop and slice all the vegetables, make the dressing in advance, and have the pickled tidbits in your pantry or refrigerator ready to go.
This rich and creamy golden cauliflower soup is absolutely delicious. Fresh cauliflower, carrots, coconut oil, onion, garlic, coconut milk and broth (I made mine with vegetable broth to keep it vegetarian, and it was absolutely delish) combine to create a luscious, subtlety flavored creamy soup. Top with your choice of dried or fresh herbs, chives, cinnamon or nutmeg, ghee, extra virgin olive oil, pine nuts, or any nuts you like, chopped. Enjoy it for lunch or even dinner…or breakfast, like I did!
If you’re a paleo vegetarian craving bread, this recipe is for you. Danielle at “Against All Grain” invented the recipe for this delicious dairy-free, grain-free sandwich bread made with raw cashew butter, almond milk, coconut flour and eggs. This recipe is a little tricky and quite a bit of work, but well worth your effort. Be sure to follow the recipe exactly for a perfect loaf! This will keep for a week in the fridge if wrapped tightly. Important Tip: You must use cashew butter made from RAW nuts for this recipe to turn out as intended. Roasted nuts will create a brown loaf that tastes like nuts instead of bread.