Livin' La Vida Vegan!

Polenta & Chickpea Scramble

polenta eggs

For breakfast the easiest vegan option is cold or warm cereal but sometimes you just need that savory flavor in the morning.  My husband loved eggs and misses them almost daily — I’ve been searching for something that would stave off his craving and we’ve done it!  Polenta and chickpea scramble is a new morning staple.

I served them up with hash-browns with fresh tomatoes for a very hearty breakfast.

You’ll find the recipe at the link below — enjoy!

http://www.cleaneatingveggiegirl.com/2014/06/27/chickpea-polenta-breakfast-scramble-vegan/?utm_content=buffer052b2&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

 

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Creamy Turmeric Tea

tea

The perfect way to start your morning!  The original recipe comes from Dr. Sanjay Gupta but I made it even better with vanilla and replaced the honey for maple syrup to make it vegan — enjoy!

Microwave one cup of almond milk and then add in the following while vigorously whisking until blended: 1/2 teaspoon turmeric, 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon of vanilla, and 1 teaspoon of maple syrup.

Let’s look at the amazing benefits of Turmeric!  Follow this link for a list of fourteen drugs turmeric can replace!  http://themindunleashed.org/2014/06/science-confirms-turmeric-effective-14-drugs.html.

Here are ten reasons you want to include turmeric in your diet daily:

  1. Detoxifies your liver naturally.
  2. Helps manage weight, and aid in fat metabolism.
  3. A staple in Chinese medicine for helping lift mood in cases of depression.
  4. As a natural pain killer and with its anti-inflammatory properties, it is a natural treatment for arthritis.
  5. As a natural antiseptic it accelerates wound healing and repairing of damaged skin.
  6. Can help internally and topically with psoriasis and other inflammatory skin conditions.
  7. Helps in soothing an upset stomach.
  8. A natural preventative against flu viruses.
  9. Has shown promise in slowing the progression of multiple sclerosis in mice.
  10. It’s delicious — try some of this tea today!
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Baked Tomato

baked tomato

This is a quick and easy recipe a friend posted on Facebook — it’s tomato season up north (sadly it has passed in Florida).  Thought my NY friends would enjoy this recipe with all their fresh garden tomatoes that are ready for picking!

I served them for breakfast with arugula tofu scramble (see recipe posted on 7/21/13)– made for a flavorful breakfast.

For the recipe follow the link below — the only change I made was substituting Parmesan cheese for cheesy nutritional yeast instead.

http://myfridgefood.com/ViewRecipe.aspx?recipe=21344

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Miso Mushroom Zucchini Ramen Noodles

ramen

Oh boy this soup is good!  Seriously a new favorite and it doesn’t get much healthier than this!  For the recipe follow the link below, I doubled it and it was plenty for my husband and I — I’d recommend cutting the red pepper flakes in half though unless you enjoy the heat!

http://www.onegreenplanet.org/vegan-recipe/zucchini-ramen-noodles/

You’ll need a fun tool for this recipe — a spiral vegetable cutter.  My mother-in-law got me a Veggetti for my birthday so I was all set.

Now let’s talk about the healthy aspects of this soup — it’s made with miso paste which is just about the healthiest food on the planet!  The most octogenarians per capital live on the tiny island of Okinawa, Japan and they eat miso daily.

I found ten scientifically researched benefits of eating miso on Care2.com:

  1. Contains all essential amino acids, making it a complete protein.
  2. Stimulates the secretion of digestive fluids in the stomach.
  3. Restores beneficial probiotics to the intestines.
  4. Aids in the digestion and assimilation of other foods in the intestines.
  5. Is a good vegetable-quality source of B vitamins (especially B12).
  6. Strengthens the quality of blood and lymph fluid.
  7. Reduces risk for breast, prostate, lung, and colon cancers.
  8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.
  9. Strengthens the immune system and helps to lower LDL cholesterol.
  10. High in antioxidants that protects against free radicals.

Just typing this up is making me crave it again — gotta run to the market to get the ingredients!

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Carrot Dog

carrot dog

Nothing says summer like burgers and dogs on the grill — vegans have plenty of veggie burger options but the dog choices we’ve tried have not been desirable.   Along came this recipe for a carrot dog and boy were we shocked at how much a carrot can taste like a hot dog!  It only takes planning as you have to marinade the carrots for 24 hours ahead — try it, you’ll love them!

The recipe below recommends frying the dogs but we tried them on the grill and they were delicious!

Recipe for marinade: http://www.cleaneatingveggiegirl.com/2013/07/02/vegan-carrot-hot-dogs/?utm_content=buffer25157&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

Instructions for grilling: http://chubbyvegetarian.blogspot.com/2014/05/charred-carrot-hotdogs.html

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Tempeh Kabobs

kabobs2

Summer grilling season begs for kabobs — an easy and delicious meal!  Simply cut up your veggies of choice (along with the tempeh we did mushrooms, unions, peppers, eggplant, and zucchini) and place on a skewer — marinate in sauce of your choice (we used 1/2 cup of coconut water, 1/4 cup of soy sauce, 1/4 cup of maple syrup, and a few sprinkles of liquid smoke) for at least an hour and then grill on medium for 30 – 45 minutes, depending on how thick you cut your veggies.  Once done take off the skewer and serve over quinoa or rice — yum!

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Fettuccine Alfredo

fet

It’s been a while since I’ve posted — we’ve been enjoying a wonderful summer of tested favorites and easy veggie kabobs on the grill.  We haven’t had much time to try new recipes but one caught my eye that we tried and we love!  My husband used to be a bit of a fettuccine alfredo snob — it’s one of his favorite dishes but it has to be creamy and cheesy!  Alas, no vegan versions have worked for him.   This recipe from Oh She Glows (she never disappoints) hit the spot!  We added the peas she recommended, served with a Cesar salad and my husband has now found his new favorite fettuccine alfredo!

For the recipe follow this link — enjoy!

http://ohsheglows.com/2014/01/20/cauli-power-fettuccine-alfredo-vegan/?utm_content=bufferdd1db&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer

 

 

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Chocolate Banana Pecan Bread

bbread

I haven’t made Banana Bread for years!  Recently we neglected to eat some bananas before they went brown and I couldn’t resist getting the old recipe out.  This recipe comes from my mother (not sure the original origin) and I added the chocolate chips.

Preheat the oven to 350 and spray a loaf pan with baking spray.

Whisk together 2 cups of whole wheat flour, 1 teaspoon baking soda, and 1/2 teaspoon of salt and set aside.  In a large bowl whisk together 1 cup sugar (make sure it’s vegan sugar), 2 egg re-placers (recipe calls for two eggs), 1 cup mashed ripe bananas, 1/2 cup canola oil, 1/3 cup of almond milk, and 1 teaspoon of pure vanilla extract.

Now slowly pour the dry mix into the wet — thoroughly mix and then add more until all blended.  Add 1/2 cup of pecans and 1/2 cup dairy free semi-sweet mini chocolate chips.  Not in my moms recipe but to add a bit more nutrition I added a tablespoon of Hemp and Flax seeds.

Pour mixture into the prepared loaf pan and bake for 60 minutes until a clean knife inserted in the center comes out with just the melted chocolate on it.  Cool for about ten minutes before taking it out of the pan and let cool another ten before slicing.  This is a yummy dessert or perfect for breakfast with vegan butter!

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Grilled Asparagus Pasta

grilled asparagus

I found this recipe in Dr. Neal D. Barnard’s book 21-Day Weight Loss Kickstart that I bought when I met him at the Tampa Veg Fest last October.  I combined his recipe with the Garlicky Tahini Dressing I posted on May 18 – can be used for more than salad!

Dr. Barnard’s recipe called for Fettuccine but I decided to use the butternut squash ravioli (Rising Moon Organics) I used before in a soup recipe I posted back in November.

Marinade 6-8 stalks of asparagus in 2 minced cloves of garlic, juice of one lemon (about 2 tablespoons), and a pinch of coarse sea salt (I used pink Himalayan).  Grill the asparagus until it develops a few blackened spots — it should still have some crispness to it.  Cut into pieces.

In the meantime boil the pasta per package instructions, toss with asparagus, 1 cup of thawed frozen peas, and 2 tablespoons of minced parsley.  Top with the Garlicky Tahini Dressing and enjoy!

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