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.
Continue reading “Chicken & Dumplings | Veganized” →
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 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” →
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” →