Category Archives: Vegan Life
I’m starting to cook through a great vegan book called “Vegan Vitality – Your Complete Guide to an Active, Healthy, Plant-Based Lifestyle” by Karina Inkster. This is the first recipe I tried from the book. It was quick, simply, and delicious.
Give it a try and let me see your creations on social media by using the hashtag #veggiecurls Read the rest of this entry
#Repost from eReplacementParts
A food processor is a crucial kitchen tool for many recipes. You can usually achieve similar results using individual tools, but why not eliminate the clutter, effort, and confusion by having one appliance that can chop, dice, grind, and whip like a champion? In order to start to discover the extraordinary culinary options at your fingertips with your food processor, read our guide to learn some tips and tricks that will help you get the most out of your appliance.
The first lesson in food processing is learning what all the different attachments can do. The S-shaped blade is one of the most common, and can be used to achieve a variety of different consistencies in your food! Other less-used but equally handy attachments include the dough blade, the citrus juicer, and even a French fry disc! Foods you never thought you’d make at home suddenly become possible when you own a food processor.
Although the processor is a handy gadget with many uses, it does have limitations as well. Certain foods just aren’t meant to be prepared using a food processor, and these include mashed potato, which will become gummy and sticky if over-processed. If you identify these foods, you will never end up with a food processor snafu! For cleanup, consult our guide below, which will teach you how best to clean your beloved new kitchen treasure!
Being a vegan, I’m used to buying a lot of fresh fruits and vegetables. I’m pretty good at buying just what I need for the week, but sometimes I find a challenge with extending the life of these fresh foods. Often times we think that cooling or freezing foods will keep it fresher longer, but that’s not always the case. Check out the fruits and vegetables below that you should leave out of the refrigerator.
Did You Know that you can make vegan buttermilk by simply adding vinegar to any non-dairy milk?
I had to use buttermilk as a marinade to a dish I tried out this week. To my knowledge there isn’t any commercial sold buttermilk but with a little help from Google, I found that all I need to do was add 1 tablespoon of apple cider vinegar to my soy milk. Some also add 1 tablespoon of lemon juice and lime juice as well and you can substitute for any non-dairy milk. Happy Cooking!
I had a bag of frozen broccoli in my freezer that I was determine to do something with. I simply typed in the word “broccoli” into pinterest and a non-vegan version of this recipe appeared. I swapped out the ingredients to make it more vegan friendly and added brown rice. It was quick, simple, and delicious – my favorite kind of dish!
If you make this recipe, be sure to snap a photo and hashtag it #VeggieCurls. I’d love to see what you created!
The summer is here and the 4th of July is vast approaching. Summer BBQ’s can be an awkward time for a vegan, so to ease the stress of party goers and party throwers it may be best to come prepared with some recipes.
I found this grilled portobello burger recipe and it is definitely something I want to try for the 4th and future BBQs.
Grilling really brings out the juicy best in these portobellos, so I use the bare minimum of ingredients to let them really flaunt their flavor. A little (cheap!) chardonnay for depth of flavor, tamari for a bit of saltiness, baslamic for a touch of zest, and garlic for, well, it’s garlic! Choose firm, light colored mushrooms with fresh, healthy looking gills that spring back when you gently rub your finger across them. Don’t remove the gills, they are loaded with flavor and texture, not to mention they soak up garlic and marinade beautifully. Gently wash your caps before marinading and you are A-ok. Skip that anemic hamburger bun and go for a bready focaccia that can stand up to the portobello juices that are bound to make you lick your fingers.
Tip: Save your portobello stems for gravy or broth.
June is national fruits and veggies month and if you’re looking for a sweet treat with fruits and veggies, this is definitely the one for you. I ate an entire pan of this in two days and I’m not ashamed to say it. This is another recipe out of the Vegan Soul Kitchen book, that is a must try!
Give the recipe a try and let me know what you think in the comments below or on social media with the hashtag #VeggieCurls.
June is national fruits and vegetables month. For vegans, fruits and veggies are our everyday sustenance. It is recommended by the USDA to consume 3 to 5 servings of vegetables per day, with one serving being equivalent to ½-1 cup of raw or cooked veggies.
Fruits and veggies are important sources of essential vitamins and minerals including Vitamin A, Vitamin K and Vitamin B6, dietary minerals and carbohydrates. They are high in fiber and low in fat and calories. Eating these foods helps reduce the risk of certain diseases like heart disease, cancer, type 2 diabetes, kidney stones and obesity. They also contain a variety of other phytochemicals, some of which are antioxidant, antibacterial, antifungal, antiviral and anticarcinogenic properties. There are some vegetables that also contain fiber which is important for gastrointestinal function. Another benefit is the important nutrients that vegetables contain that are necessary for healthy hair and skin.
This may be a good time to encourage the omnivores in our life to choose more fruits and vegetables this month. Here are 7 creative ways to get more fruits and veggies in your diet or the diets of your love ones:
Truth about… Warning: It’s never my intention to ruin someone’s experience with food. If “we are what we eat” we should be aware of who we are and what we’re eating. This portion of the blog will provide more details on certain food to give you the opportunity to be conscious about what you’re consuming. If you want to continue to eat for taste without an understanding of what you’re consuming…stop reading now!
Ramen noodles are a staple for many people. Whether you’re trying to save money, are a college kid, don’t care for cooking, or just like the taste…it’s a pretty convenient food option. You can even find certain brands and flavors that are suitable for vegetarians and vegans.
If you’re health conscious at all, ramen noodles should be the last choice for a meal option. A 2014 study published in the Journal of Nutrition found that instant ramen may increase a person’s risk of increased cholesterol, cardiovascular disease, high blood pressure, diabetes and stroke.
But what’s in instant ramen, exactly, that makes it so bad? Its’ ingredients include preservatives found in antifreeze and biodiesel. It also contains ingredients that could cause side effects such as nausea, headache, flushing, sweating, and heart palpitations. One package of instant ramen (which is two servings, according to most brands) has around 1,875 milligrams of sodium. That’s significantly more than the recommended daily intake of no more than 1,500 milligrams per day.
This is the best snack EVER! If you haven’t tried the combination of apples, peanut butter, and chocolate, you don’t know what you’re missing. I started eating this snack a few years ago when my church did a Daniel Fast. I saw this recipe on a list of options for the fast, decided to try it, and I haven’t turned back since.
You can find many variations of this dish all over the internet, so don’t be a afraid of making it your own. Non-vegans can try this with other toppings like caramel, marshmallows, candy bars, and more. Vegans can add cinnamon, nut based cheese or coconut strips. Feel free to get creative.