Weather is getting colder. Days are getting shorter. Time for soup. Vegan, plant-based, Forks over Knives soup. I didn’t actually make this yet. I will be making it tomorrow. However, it looked so good and I like to post a vegan recipe on Sunday, so here it is. Corn Chowder Ingredients 1 small onion sea salt freshly ground black pepper 6 cloves garlic 6-7 cups low-sodium vegetable stock 6 cups corn 1 large russet potato 1 red bell pepper 1…
When I decided to eat vegan, I heard from many people; you won’t get enough protein, you be deficient in vitamins or you’ll be hungry because you can only eat salad. I’m now vegan for 9 months and I have proof that none of that is true. When I first became vegan I did loose about 8 pounds but that weight has returned and doesn’t fluctuate much. I can attribute some of that to a change in exercise due to…
I got this recipe from the minmalist baker. https://minimalistbaker.com/vegan-sloppy-joes/ I made it the other day and was so happy. I tried it in a sandwich but that was just way to messy. I ended up putting it over brown rice and it was perfect. Yummy, tangy, with a little kick. I promise this recipe won’t disappoint. My one warming would be the lentils. I let my lentils be a little under cooked so they had a little crunch to them….
Hanging at my sister's and brother-in-laws for the weekend. They have an unbelievable garden. They grew these gigantic zucchinis. Today they are making soup for me to bring home. Really easy to do. Directions:-Cut zucchini into large chunks and place in roasting pan-Baste each piece with olive oil-Add chopped garlic, salt and pepper-Roast for about 30 minutes until zucchini starts to caramelize and soften -Add roasted Zucchini and anything left pan to blender-Blend up and enjoy
I decided that Sunday will be Vegan recipe day. I made this a few months ago when I was going to a friends house for dinner. No one knew it was vegan and everyone ate it. It was delicious. From the site show me the yummy http://showmetheyummy.com/vegan-flourless-chocolate-cake-recipe/ Vegan Flourless Chocolate Cake Ingredients: 1/2 cup cocoa powder 1/2 cup brown sugar packed 1 (15 oz) can pumpkin puree 1 cup pure maple syrup 2 teaspoons vanilla extract 1/2 teaspoon salt 8 oz…
This recipe was super easy and came out really good. My only issue is I could have used a little MORE water to bind them better. I warn you they are easily addictive. Cherry Chocolate Chip Bliss Balls Ingredients 1 cup rolled oats 12 dates ¼ cup slivered almonds ¼ cup grain-sweetened chocolate chips 16 dried cherries 1 tsp pure vanilla extract ¾ tsp sea salt Method Preheat the oven to 375°F. Line a baking sheet with parchment paper. Combine…
I’ve posted this recipe before and I’m putting it up again, why? Because it is DELICIOUS!!! Actually it is because, I gave up white sugar and buying foods made with sugar, which includes my vegan cookies I eat almost daily. I decided if I’m going to consume sugar, I’m going to be the one making the recipe so I can account for the actual type of sugar and the amount of sugar used. Ingredients: 1⁄3 cup almond butter 2 tablespoons…
Except my morning coffee, I’ve had no issues becoming vegan. I actually like it. It definitely has its challenges though. I was at a graduation party yesterday, of course, I couldn’t eat a thing. I always prepare beforehand when going on these ventures though, so for me it doesn’t become an issue. Yesterday, I ate before I went so I wouldn’t be hungry. At other events, I’ve brought my own food to heat up or brought a vegan veggie burger…
A delicious plant-based vegan Sunday brunch dish from Forks over Knives. Check out their site at http://www.forksoverknives.com Tofu and Veggie Frittata Ingredients 14 oz firm tofu ¾ cup aquafaba ¼ cup unbleached all-purpose flour 2 tbsp chickpea flour 2 tbsp nutritional yeast 1½ tbsp mild miso 1 tbsp garlic powder 1 tbsp onion powder ¼ tsp turmeric ¼ tsp black salt ¼ tsp crushed red pepper flakes 1 medium Yukon potato 1 medium red bell pepper 2 medium zucchini 8…
I eat soup the whole year. I made this yesterday. A tasty soup that is lighter than it appears. Red Lentil Dal Ingredients 1½ cups red lentils sea salt 1½ tsp fresh ginger 1 tsp ground coriander 1 tsp onion powder ½ tsp ground turmeric ½ tsp ground cumin ½ tsp garlic powder 1 tbsp fresh lemon juice 1 tbsp cilantro steamed rice Method Place the lentils in a saucepan and add 4 cups of water. Bring to a boil…
