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)
Continue reading “Chicken Noodle Soup | Veganized”
I’ve seen lots of people watch a vegan-friendly documentary or read an article on plant-based diets and go cold turkey (or Tofurky, if you will) giving up all meat, dairy, and egg products immediately. While this ambition and drive is awesome, Ive seen it almost always lead to disappointment and failure to maintain a plant-based diet. I always urge people start slow, and make reasonable goals that will help maintain motivation and long-term success. I started with eliminating meat products, once I grew comfortable with that I began to eliminate dairy products, and lastly eggs. Starting where you’re most comfortable can make the transition smooth and realistic and not seem as daunting or overwhelming. Easing into a whole new way of eating will make going vegan more obtainable and sustainable.
This step is huge and one of the most important parts of becoming, staying, and thriving on a plant-based lifestyle. There is so much incredible research, and studies that backup the power of plant-based eating, knowing just how powerful it can be is helpful when transitioning into this lifestyle as well as sustaining this way of eating. Knowing the power you have on your own health can help you to make consistent and educated food choices. When I say research I don’t mean reading journal reviews, lengthy clinical studies, or even books… it can be as simple as watching some Youtube videos , documentaries (Forks Over Knives, PlantPure Nation, What The Health), or spending a little time on google looking up some questions or doubts you may have.
Knowledge is power!
Continue reading “10 Tips for Transitioning to a Vegan Diet”
One of my favorite foods before going vegetarian was chicken salad. After going vegetarian, and then vegan I was afraid I’d never be able to enjoy the same flavor, and texture again… but I was wrong. At a local health food store in Boone I discovered a pre-made vegan chicken salad and realized that I could recreate it at home and save a lot of money.
Most people are hesitant about giving up meat, dairy, or eggs because they don’t want to miss out on some of their favorite foods. But once you start to realize the amazing plant-based alternatives out there it makes it a whole lot easier! This recipe is just as easy (if not easier) than your typical animal meat-based chicken salad and it’s also much healthier.
The Beyond Meat chicken strips (and all of their products) are one of the best meat-alternatives on the market. Their ingredients are all plant-based and the texture and flavor of all of their products is mind-blowing. The chicken strips have absolutely no saturated fat, and provide a great source of iron and protein.
Just Mayo is an awesome product to have on hand if you’re trying to eat more plant-based or if you are a mayonnaise lover and want to use a healthier alternative. I found a huge jar at Walmart for only $3.75!
Now, onto the recipe! Continue reading “Chicken Salad | Veganized”
Today, I bring to you an epic VEGAN oatmeal chocolate chip cookie recipe that will blow your mind. They are super easy, and don’t have any crazy/hard to find ingredients.
Chocolate Chip Oatmeal Cookies
- 1 1/2 cup old fashioned oats
- 1 cup flour (gluten free, whole wheat, white, almond, coconut flour, etc.)
- 1/2 cup unsweetened applesauce
- 1/4 cup sugar
- 3 Tbsp. molasses (or maple syrup)
- 1/3 cup shredded coconut
- 2 Tbsp. flax seed (optional)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/3-1/2 cup chocolate chips (I used some by Equal Exchange that are vegan)
Continue reading “Oatmeal Chocolate Chip Cookies | Veganized”
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”