Julia Child’s Boeuf Bourguignon | Veganized

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. 

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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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What I Eat In A Day | October 24, 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. 

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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.

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Creamy Vegan Cheese Sauce

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! 

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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. 

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Cashews are neutral in flavor which makes this sauce the perfect base for lots of recipes!

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Pumpkin Spiced Granola

Today, I bring to you an incredibly simple recipe that is perfect to snack on all throughout the fall months. This granola is packed full of nutrients and is oil-free, gluten free, nut free, refined sugar free, vegan and still tastes incredible… it doesn’t get much better than that!

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This is the perfect recipe to whip up when you’re in a hurry and want a quick snack or need to make a gift for someone special. While the granola is toasting it fills your house with the most heavenly fall scent and creates such a cozy environment.

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I decided to use maple syrup as the sweetener instead of sugar, and included flax seeds for a nutty flavor as well as omega-3 fatty acids. The pumpkin seeds are the best part of this recipe, in my opinion, because they provide the perfect crunch while also providing lots of iron, magnesium, protein, and zinc.

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Chicken Noodle Soup | Veganized

 

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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??”.

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  • 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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