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
Continue reading “Spring Rolls | Veganized”
It’s hot outside! Sweltering hot weather calls for cold drinks, especially milkshakes! I love any drink that is smooth, cold, & creamy and milkshakes are one of my favorite treats to have when it’s hot outside. This recipe is a delicious chocolate strawberry flavored milkshake and it definitely doesn’t have to be for dessert, because it’s filled with tons of nutrients and is good for you!
One ingredient in this milkshake that I’ve recently discovered is a vegan, plant-based supplement powder. I’m usually not a big fan of supplements, especially protein supplements. Protein isn’t something anyone really needs any extra of, most of our diets have plenty of protein without needing to supplement. We really need only about 8-10% of our diet to come from protein,but I’ll talk more about that in a future blog post.
So anyways, I was a little skeptical about this powder, but not only did it have good quality plant-based protein, but it had lots of other beneficial nutrients. It has digestive enzymes, omega-3 (from plants, not fish), minerals, vitamins, prebiotics, and is non-GMO, and is soy-free. It doesn’t have any artificial sweeteners, or colors which is also great. The serving size is 2 scoops, which has 20 g of protein, so I only used one scoop. The taste is great, and it is pretty easy to add a little bit to any type of smoothie or beverage to get in some extra vitamins and minerals, as well as probiotics/digestive enzymes. I picked up mine at CVS but you can check it out on Naturade’s website.
Now onto the recipe! Continue reading “Chocolate Covered Strawberry Milkshake”
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)
Continue reading “Sushi | Veganized”
Chicken nuggets, without the chicken? You’re probably wondering how that’s even possible, well this recipe is a vegan-friendly alternative to chicken nuggets. Although it doesn’t taste exactly like real chicken nuggets, they are a lot healthier and less processed, and they also contain plant-based protein as opposed to animal protein.
Obviously, you can’t eat “chicken” nuggets without ketchup, so I also created a homemade ketchup recipe. Most store bought ketchup has high fructose corn syrup, food dyes, and preservatives, so making your own is definitely the best way to go.