I’ve been eating (and cooking) a bunch of delicious stuff lately, and thought I’d share it with you all in a blog post!
I recently found an awesome vegan waffle recipe on the Food Network and have been making them when I want something on the sweeter side for breakfast. It’s the perfect vegan waffle recipe, and I use unsweetened applesauce instead of the oil in the recipe for a lower fat version. I love topping the waffles with peanut butter, bananas, and syrup.
Another one of my go-to breakfasts is a tofu scramble, hash browns, veggies, and toast. It is so hearty and perfect for mornings I wake up starving. I love altering this breakfast based on veggies I have on hand, and topping it with different sauces and herbs.
There have been several mornings this month that I wanted something not even close to being healthy… that usually results in vegan biscuits and gravy. This is a dish I thought I’d never be able to have after going vegan, but to my surprise it’s incredibly easy to veganize. I’ve been using The Southern Vegan’s recipe and using LightLife sausage throughout the gravy.
This recipe is seriously so delicious and even though it’s not the healthiest way to start your day it’s MUCH better for you than non-vegan biscuits and gravy.
Continue reading “What I’ve Been Eating Lately | November 2017”
I first fell in love with cooking through the famous French chef Julia Child. She had such an incredible way about her when it came to her love of cooking, and finding her passion in making French cooking accessible for Americans. I watched Julia and Julia, read books about her, watched her hilarious cooking show: The French Chef, and bought every cookbook of hers I could find. When I began transitioning into becoming vegetarian, I still appreciated her but knew that I may never be able to continue cooking with her and creating her recipes.
Recently, I’ve been trying to veganize just about everything… from chicken noodle soup to California sushi rolls. I knew the ultimate vegan challenge would be to take on any of Julia Child’s recipes, specifically her famous Boeuf Bourguignon. After some research, I came up with the perfect game plan on how I was going to tackle this flavorful, butter filled recipe making it 100% vegan, and I think I did it!
Continue reading “Julia Child’s Boeuf Bourguignon | Veganized”
I started off the morning with my favorite breakfast that I’ve been making almost every morning lately. It’s the perfect savory breakfast that is super healthy, hearty, simple, and delicious!
I started by adding about a cup of frozen hash browns to a pan with a tiny bit of olive oil and cooked them until they were crispy. In a separate pan I sautéed crumbled tofu (I add a tiny bit of turmeric to give it some color/flavor), peppers, onion, and kale. At the very end I threw in some garlic and chopped basil for some added flavor and nutrition.
And I don’t stop there… I’ve been packing in even more nutrients by adding nutritional yeast (for B vitamins, iron, & zinc) and kelp flakes (for iodine). I top it all with extra black pepper and some hot sauce for a kick. A dish like this is the perfect meal to start your day off because it’s SO much food, and will keep you full for hours.
Of course I paired it with a mug of French pressed coffee to which I added in some unsweetened soy milk.
Continue reading “What I Eat In A Day | October 24, 2017”
When going vegan, or trying to eat more plant-based it seems daunting to give up cheese… it’s so creamy, rich, and delicious. But dairy is filled with saturated fat, cholesterol, milk proteins (which have been shown to be linked to all different types of cancers), and can cause inflammation all throughout the body. I came up with the perfect recipe to replace all your dairy-filled cheesey cream sauces. This cashew cream sauce is not only an amazing alternative to dairy cheese sauces, but it’s also packed with nutrients that are good for you!
Soaking the cashews helps to soften them and break them down so they can be digested better as well as blend more easily. I used raw cashews, but you can use roasted if that is the only option available to you. Cashews can be found in most bulk sections of the grocery store, as well as packaged with the nuts and seeds. They contain healthy fats that are unsaturated, and are also packed with selenium, vitamin K, magnesium, and iron.
Cashews are neutral in flavor which makes this sauce the perfect base for lots of recipes!
Continue reading “Creamy Vegan Cheese Sauce”
Today, I bring to you an incredibly simple recipe that is perfect to snack on all throughout the fall months. This granola is packed full of nutrients and is oil-free, gluten free, nut free, refined sugar free, vegan and still tastes incredible… it doesn’t get much better than that!
This is the perfect recipe to whip up when you’re in a hurry and want a quick snack or need to make a gift for someone special. While the granola is toasting it fills your house with the most heavenly fall scent and creates such a cozy environment.
I decided to use maple syrup as the sweetener instead of sugar, and included flax seeds for a nutty flavor as well as omega-3 fatty acids. The pumpkin seeds are the best part of this recipe, in my opinion, because they provide the perfect crunch while also providing lots of iron, magnesium, protein, and zinc.
Continue reading “Pumpkin Spiced Granola”