Recipes

Chicken & Dumplings | Veganized

Published on February 26, 2018February 26, 2018 by The Planted VeganLeave a comment

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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What I’ve Been Eating Lately | November 2017

Published on November 30, 2017November 30, 2017 by The Planted VeganLeave a comment

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.

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Julia Child’s Boeuf Bourguignon | Veganized

Published on October 31, 2017February 28, 2018 by The Planted VeganLeave a comment

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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Creamy Vegan Cheese Sauce

Published on October 24, 2017October 24, 2017 by The Planted Vegan2 Comments

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!

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Chicken Noodle Soup | Veganized

Published on September 12, 2017February 28, 2018 by The Planted Vegan3 Comments

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??”.