Anna&#8217;s Easy-Peasy Vegan Recipe Pick: Vegan Banana Crumb Muffins

Tags: black beans, dinner, entree, healthy vegan dishes, pizza, recipes, vegan recipes

4 Comments

Black Bean Tortilla Pizza

This pizza is easy, quick, lower in calories than traditional pizza, high in protein and delicious! Great for the whole family (kids could assemble their own) and you could definitely customize the toppings to whatever you like. But the following is my personal favourite:

1 whole wheat tortilla
Pizza sauce
Chopped red onion
Chopped red pepper
Frozen corn kernels, thawed
Canned black beans, rinsed and drained
Daiya cheddar style shreds

Bake at 350F for approximately 10 minutes (keep an eye on it to make sure it doesn’t burn) and then top with cilantro, hot sauce, salsa or whatever your heart desires! One pizza will feed 1-2 people, though I always eat a whole one myself 🙂

-Kirsten Mitchell

17 Jan 2017

Ella Magers, MSW

Tags: easy vegan recipes, healthy vegan dishes, Quinoa, stir-fry, vegan diet plan, vegan recipes

Steamed Veggie “Stir-Fry”

Quinoa is a vegan diet plan super food staple. Try this simple, low fat, complete protein steamed veggie stir fry vegan recipe.

Serves 2-3

Ingredients:

1 cup uncooked quinoa
3 cups of mixed vegetables (pre-cut chunks of any combination you like – carrots, broccoli, mushrooms, peppers, etc)
2 tablespoons of Bragg’s liquid aminos (natural soy alternative)
1/2 cup of filtered water
1 tablespoon of sweetener of your choice – Stevia, agave, or turbinado
2 tablespoons of olive oil
1/2 cup of diced yellow onions and/or garlic
(optional)pinch of chili pepper flakes (or season to taste if you prefer spicier flavor)

Directions:

In medium sauce pot, cook quinoa according to directions of the brand. (Usually for pre-soak & rinse quinoa, bring quinoa to a boil, then simmer for 15 mins and let stand.) Then set aside.
Combine the Bragg’s, water, and sweetener in small mixing bowl to make the sauce, and set aside.
In a medium to large frying pan, coat with vegetable oil.
Sauté the yellow onions and/or garlic for 1-2 mins on medium-high heat.
Add the mixed vegetables to the frying pan, pour the sauce over the vegetables, and sprinkle the chili pepper flakes if desired.
Cover and cook on low heat for 10 mins.
Serve mixed veggies over quinoa and pour a little of the sauce left in frying pan on top.

12 Jan 2017

Ella Magers, MSW

Tags: cashew milk, easy vegan recipes, nut milk, vegan diet plan, vegan milk, vegan recipes

Easy Vegan Cashew Milk

I used to think making your own vegan nut milk was only for people who enjoyed spending lots of time in the kitchen…

I was way wrong!

Nut milk is quick and easy to make, and cashew milk is the quickest and easiest of them all!

Why? Because you don’t even have to strain the milk like you do with most other types like almond milk or Brazil nut milk (my favorite in terms of taste).

Here is the easy vegan recipe I live by and a quick video demo I made:

Easy Cashew Milk

Ingredients*

64 oz (8 cups) filtered water
1 cup cashews, soaked 2-10 hours
6 Medjool dates, soaked 2+ hours or 3 date rolls (I find these in the bulk section of Whole Foods & they’re much cheaper than the whole dates)
2-4 tsp pure vanilla extract
Optional cinnamon to taste

*Use organic when possible.

Directions

Combine all the ingredients in your Vitamix or other high speed blender and blend thoroughly (work your way up to the highest speed and wait 30 sec-1 min.

Store in mason jars in the fridge. Lasts 3-4 days if you keep it in mason jars.

Enjoy on it’s own or in smoothies. Cashew milk also makes a great bedtime snack!

04 Jan 2017

Tags: kale, salads, vegan diet plan, vegan recipes

Red Kale Salad with Sliced Fennel, Pecans, Dried Cherries with Grapefruit Poppy Vinaigrette

This fresh, light meal is a welcome change after a long season of holiday feasting!

Red Kale Salad with Sliced Fennel, Pecans, Dried Cherries with Grapefruit Poppy Vinaigrette

Watch me make this fabulous dish with my daughter!

Ingredients ts for KALE Salad (serves 2-3)

1 large handful of chopped kale
1 small handful microgreens
1/4 red onion thin sliced
1/2 bulb of fennel…thin sliced
1/4 orange pepper thin sliced
1/4 cup dried sour cherries
1/4 cup whole pecans
1/2 lemon zested
salt and pepper to taste

Ingredients for GRAPEFRUIT POPPY VINAIGRETTE

1/4 cup fresh squeezed grapefruit juice
1/2 cup extra virgin olive oil
1/8 cup rice wine vinegar
2 tbsp stone ground mustard
1 tbsp agave nectar
1 clove minced garlic
1 tbsp poppy seeds
salt and pepper to taste

Directions for vinaigrette:

Combine all ingredients in a sealed jar and shake well. Serve immediately.

Directions for Salad:

In a large mixing bowl fold together kale, micro-greens and fennel. Add onion and orange pepper and mix well. Slowly add remaining ingredients and finish with lemon zest and toasted sourdough. Serve immediately.

Tips:

Do not overdress salad. Gently coat. Champagne vinegar can be substituted for Rice Wine. Dates or figs can be substituted for dried cherries.

Enjoy!

-Ron

09 Dec 2016

Tags: gourmet vegan recipes, vegan diet plan, vegan meal plan, vegan recipes

Grilled Tandoori Tofu and Bell Pepper Kebabs with Coconut & Lemon Basmati Rice

Celebrate the seductive and sensual spices of India with this incredibly impressive vegan recipe from Callicoon Kitchen.

GRILLED TANDOORI TOFU and BELL PEPPER KEBABS with a COCONUT and LEMON BASMATI RICE

Ingredients for Kebabs

1 block extra firm tofu cubed and drained
2 tbsp olive oil
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper
2 tsp paprika
1 cup non dairy yogurt
1 lemon juice and zest
5 cloves minced garlic
1 tbsp minced ginger
1 red pepper cubed
1 yellow pepper cubed
2 tsp kosher salt

Directions

In a sautee pan heat olive oil over med/low heat…cook cumin, turmeric, paprika, curry and cayenne approx 1-2 minutes until fragrant…set aside to cool..In a large bowl add yogurt, lemon juice and zest, garlic and ginger and salt…fold in cooled spice mixture and mix well..Coat tofu in a sealed plastic bag overnight..or minimum 3 hours..Soak skewers in water and heat grill over med/high heat..thread tofu and peppers alternating each..grill approx 3 minutes per side..until slightly charred..

Ingredients for Rice

2 tbsp olive oil
5 Scallions thin sliced (white and green)
4 cloves minced garlic
1 lemon ..zested and juiced
1 cup basmati rice
1/2 tsp ground turmeric
salt and pepper to taste
1 cup coconut milk
1 cup vegetable stock
small handful fresh dill

Directions

In a deep pot heat oil over low/med heat…add scallion and cook 1 minute..add garlic and zest and lemon juice cook 1 minute..add rice, turmeric salt and pepper and cook 1 minute..Stir in coconut milk and vegetable stock and bring to a boil..reduce to simmer, cover and allow to cook approx 18 minutes until liquid is evaporated…add water if needed…blend in fresh dill and serve..

Enjoy!

-Ron

23 Nov 2016

Tags: easy vegan recipes, healthy recipes, healthy soup, healthy vegan dishes, vegan diet plan, vegan recipes, vegan soup

1 Comment

French Lentil, White Bean and Rainbow Chard Soup

“A Legend Among Legumes” Our Rustic FRENCH LENTIL, WHITE BEAN and RAINBOW CHARD SOUP is a bonanza of health to keep you feeling your best as the cooler months roll in.

.This is a nice, nutrient-dense vegan soup, loaded with healthy ingredients and a ton of flavor. Perfect for a chilly fall night.

French Lentil, White Bean and Rainbow Chard Soup

Ingredients:

3 cloves chopped garlic
1/2 Vidalia onion chopped
1/4 bulb of chopped fennel or 1 cup diced celery
1 cup diced zucchini
1 cup diced sweet potato
2 cups Vegetable stock
2 cups of cold water
2 plum tomatoes diced
2 cups cooked French Lentils
1 cup cooked small white beans
2 large handfuls of chopped Rainbow Chard
3 oz. tomato paste (optional)
small handful chopped parsley
salt and pepper to taste

Directions: In a large soup pot coated with olive oil over a low/medium heat add garlic and onion and sauté for approx 2-3 minutes..add 1/4 cup of water, fennel, zucchini and sweet potato and sauté 5-7 minutes..add remaining ingredients and simmer for approx 30 minutes..adjust seasoning and drizzle with extra virgin olive oil and serve with grilled old world bread..Enjoy????…

Tip: Baby Spinach or Kale can be substituted for Red Chard

Enjoy!

-Ron

01 Aug 2016

Ella Magers, MSW

Tags: easy vegan recipes, healthy pancakes, protein pancakes, vegan breakfast, vegan diet plan, vegan pancakes, vegan protein

Peanut Butter Protein Pancakes

This vegan protein pancake recipe comes from the founder of Powerootz… My favorite brand of nutritional shakes!

In addition to making a fantastic shake, the founder of Powerootz, Lisa Hunt, is simply an incredible person, with so much positive energy that she generously offers the world. I had a client request my favorite protein pancake recipe a few weeks ago, and when I realized I didn’t really have one, I got in touch with Lisa who immediately sent me this recipe. Now it’s time to share it with all of you!

I can’t forget to mention that Lisa is giving my readers 20% off of Powerootz products. My favorite is the Peanut Butter Bliss Superfood Nutritional Shake, but the Chocolate Peanut Butter Madness is also incredible as well as her new Vibrant Vanilla shake that’s also raw. All you have to do to get the discount is enter the code “ELLA” at checkout. Every client I’ve ever recommended this too has told me it’s by far the best protein/nutritional shake they’ve ever had so I’m not the only one who’s a huge fan! Enjoy!!!

Peanut Butter Protein Pancakes

Makes about 4-5 small pancakes.

Ingredients

1 scoop of Powerootz Superfood Nutritional Shake (Peanut Butter Bliss or Chocolate Peanut Butter Madness)
1 scoop + 1 Tbsp of Organic Sprouted Whole Wheat Flour
2 Tbsp Organic Maple Syrup
1/4 tsp Baking Soda
3/4 cup + 1 Tbsp Unsweetened Non-Dairy Milk
Pinch of Sea Salt or Himalayan Salt
3/4 tsp Organic Apple Cider Vinegar (make sure to put this in last after the other ingredients are stirred up)

Instructions

Whisk together the Powerootz Superfood Nutritonal Shake, flour, maple syrup, baking soda, non-dairy milk, and sea salt.
Add the apple cider vinegar.
Cook on griddle or fying pan.
Add toppings of choice.

Tip

Making small pancakes works best.

19 Jul 2016

Susan Schenck

Tags: easy vegan recipe, grits, healthy vegan dishes, vegan diet plan, vegan protein

Mom’s Grits Extravaganza

I love southern comfort food… even in the hot summer months!

It is always challenging to take a favorite comfort food and make it delicious, healthy, and vegan. This easy vegan recipe takes a classic, grits, and gives you a dish that you can feel good about eating. It is yummy, creamy, and extremely satisfying!

Grits Extravaganza

1/4 cup organic yellow stone ground grits (polenta)
1 cup vegetable broth (low or no sodium)
3/4 cup mushrooms, chopped
1/2 cup bell pepper of choice, diced
1/2 cup onion, chopped
1/3 cup cooked vegan sausage crumbles
2 sun dried tomatoes, chopped (optional)
1/2 tablespoon Earth Balance Buttery Spread
1/4 cup vegan cheese shreds of choice
dash hot sauce (optional)
sea salt to taste
black ground pepper to taste

Cook grits according to package directions, using the vegetable broth instead of water.

Saute the vegan sausage crumbles, bell pepper, onion, and mushrooms in a little olive oil and add to cooked grits.

Add the sun dried tomatoes, earth balance, vegan cheese, hot sauce, pepper and salt to taste. Stir over low heat until cheese has melted.

Enjoy!

11 Jul 2016