This recipe is a play on one of my favorite veganized recipes: Chicken Noodle Soup | Veganized. In my opinion, chicken and dumplings are the definition of comfort food, and so delicious you’ll be surprised by how easy it is to make!
Growing up, I remember my grandma making chicken and dumplings. It was far from a healthy meal, but it was a favorite comfort food of mine throughout my childhood.
Over the years, I’ve developed a love for integrating nutrition into some of my favorite recipes from my childhood and trying my best to create the same comfort and warmth but veganizing it without compromising on deliciousness.
Most recipes I veganize I try to replicate exactly how I remember them, but for this one I wanted to boost the nutrition and add in lots of comforting colorful vegetables. I flipped my grandma’s chicken and dumpling recipe upside down and incorporated veggies, vegetable broth, and dairy-free milk and butter; and left out the Crisco, cow’s milk, *real* chicken, and dairy butter. It’s a lot different than her original recipe, but it still provides the same comfort, warmth, and satisfaction.
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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!
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Up in the High Country fall starts early, so the chilly weather has begun to set in and I’ve been wanting all of my favorite cozy foods like soups, chilis, and casseroles. I’ve especially been loving the process of making (and eating) homemade chicken noodle soup. Soups are so comforting for me to make because they are almost always simple, leave my house smelling delicious, and just puts me in an overall good mood. I’ve put together an incredibly simple homemade chicken noodle soup recipe that will leave you wondering… “how is this vegan??”.
- 1 cup carrots
- 1 cup celery
- 1 cup white onion
- 1 1/2 cup yukon potatoes
- 4 cups vegetable broth
- 4 – 6 cups water
- 2 1/2 cups dry noodles of choice
- 1 package of frozen vegan chicken
- 5 cloves of garlic
- Salt & pepper (to taste)
- Parsley & rosemary (optional)
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I’ve recently discovered not only how to make spring rolls, but how delicious they are. I always thought they looked so complicated, but I’m so glad I realized that they really aren’t difficult to make at all and make a perfect meal. For this recipe, I’m not only going to give you a recipe, but walk you through exactly how to make them! I’m also throwing in a yummy peanut sauce that you can dip the spring rolls in.
- Spring roll wrappers / rice paper (found at most grocery stores in the international section, at an Asian market, or online)
- Carrots: thinly sliced
- Cabbage: thinly sliced
- Cucumber: thinly sliced
- 1 avocado
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I had never really tried sushi until last summer when we made it in Natural Chef school. Seafood was never really served in my family, and so I never really like it even before deciding to go vegan. Before making it, I always associated sushi with raw fish and it kind of grossed me out. But then I realized not only was it easy to make, but you didn’t have to use fish or meat at all. Sushi rolls can easily be made vegan. Once I learned how to make it, I went to an Asian Market and picked up some nori (roasted seaweed). The process of making sushi is a lot easier than I thought it would be, and it’s way cheaper than getting it from a store or restaurant. So today, I’m going to show you just how easy it is to not only make sushi, but make vegan sushi!
Before we get into the actual steps to making it, I wanted to talk a little bit about the health benefits of sushi. Seaweed is extremely high in many nutrients, including iodine which is good for thyroid health. It is also has some protein. Making sushi with white or brown rice, vegetables, and little avocado is the perfect combination to a filling and whole plant-based meal. I like making mine with white rice, because it taste better but it can easily substitute it with brown rice. I like (and recommend) using liquid aminos instead of soy sauce. Liquid aminos is a low sodium substitute for soy sauce and taste just like it without all the added salt and preservatives. It’s essentially just amino acids, with are the building blocks of protein and essential for our body.
Vegan Sushi Rolls
- 8 Nori sheets (can find in the Asian section of most grocery stores like Harris Teeter, or at an Asian Market)
- 2 cups dry rice ( I’ve found white rice works best, but you can definitely use brown rice)
- 1 medium avocado
- 2 medium carrots
- 1/2 medium cucumber
- optional: 1/2 pack of extra firm tofu (I recommend using organic tofu) that has been cut into strips and dried with paper towels to remove as much liquid as possible
- 1-2 Tbsp. liquid aminos (Bragg’s Liquid Aminos are my favorite to use)
- optional: 1 Tbsp. miso paste (can be found in Asian Markets and some specialty grocery stores)
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