I love these muffins! A basic banana batter topped with a walnut streusel that makes this more like a coffee cake than a muffin. Perfect with a morning cup of tea (or coffee). These store well in an airtight container for a few days. A super simple recipe to get your morning started :) ... continue reading...
Search Results for: vegan
Veggie Club Sandwich
I have been wanting to try an all vegetable sandwich for awhile now. I love how colorful it was and how the flavors complimented one another. I made an avocado mayonnaise using just Vegenaise and a ripe avocado. I must be honest...this was what made the entire sandwich come ... continue reading...
Blueberry Banana Protein Smoothie
Doesn't this look yummy? I wanted to create a deep, rich color and achieved that with the additon of blackberries. You can also freeze the banana, but I found that mine was plenty thick without it. We used this as the base for our a parfait (recipe to come). You can also add ... continue reading...
Lentil, Mushroom & Black Bean Burgers
When I made the lentil bolognese, I realized I had ALOT of leftover lentils. What to do? Lentil burgers seemed the obvious choice. Black beans, carrots, shallots, a little white wine and some bread crumbs later...I think they turned out great! We served it with pureed sweet potato and a light ... continue reading...
Strawberries and Cream Cheese French Toast
Strawberries and Cream Cheese French Toast 2 Slices of French Bread1 tsp vegan Margarine (such as Earth Balance)1/4 C Light Vanilla So Delicious® Coconut MilkFOR THE TOPPING:1/4 C Sliced Bananas1/2 C Sliced Strawberries1 tsp vegan SugarFOR THE CREAM CHEESE TOPPING:1 Tbl vegan Cream Cheese ... continue reading...
Basic Irish Colcannon {Mashed Potatos & Cabbage} with Stout Gravy
Basic Irish Colcannon {Mashed Potatos & Cabbage} Irish Colcannon is made up of mashed potatos and cabbage and served over a stout onion gravy. This basic recipe will be the foundation of our Leftover Colcannon Cakes and Colcannon Poppers! FOR THE POTATOS:3 lbs. Potatos (peeled and ... continue reading...
Vegetable Tetrazzini
Vegetable Tetrazzini A quick weeknight meal, this vegetable version of Tetrazzini features broccoli, cauliflower, carrots and mushrooms with a velvety parmesan white sauce over quinoa pasta! 8 oz. Quinoa Spaghetti1 pkg. frozen Broccoli (Cauliflower & Carrots)1 Tbl Vegetable Oil8 oz. ... continue reading...
Vegetable Skillet Lasagna
Vegetable Skillet Lasagna I love this recipe. In fact, the idea came to me because I use the vegetable/tomato mixture (prior to adding the noodles) over rice as a meal. It transitioned perfectly into this skillet lasagna. The vegetables give it body. We added veggie crumbles, but it would still ... continue reading...
Quick & Easy Cinnamon Rolls
Quick & Easy Cinnamon Rolls The easiest cinnamon rolls you will ever make! For the Cinnamon Rolls:1 Can Pillsbury Crescent Rolls1/4 C vegan Butter (such as Earth Balance)1/3 C vegan Brown Sugar2 tsp CinnamonFor the Glaze:1 oz. vegan Cream Cheese3/4 C vegan Confectioner's Sugar1/4 ... continue reading...
Game Day Food – Mini Football Pizzas
Game Day Food - Mini Football Pizzas This dough was made using the dough cycle of a bread machine, but you could use the dough hook of an electric mixer to do the kneading. If you don't want to make the dough, you could always buy it or, ask your favorite pizza place if you can buy the dough ... continue reading...
What’s In Season Now: Blood Oranges
Named for the almost blood-colored juice they produce, blood oranges have two peak seasons. The darker fleshed Moro Orange is the newest variety, producing the darkest of juices. The anthocyanins which give the orange its distinct crimson color will only develop when temperatures are low at ... continue reading...
Nutritional Yeast Demystified
Before I became a vegan, I had never even heard of nutritional yeast but I kept seeing it pop up time and time again in vegan recipes. So I thought, ok…I’ll give this a try and sought it out at my local Whole Foods Market. And it really is good! While you have to remember that it isn’t actually ... continue reading...
Cauliflower Alfredo
Cauliflower Alfredo Alfredo sauce reinvented! We've added parmesan and topped ours with mushrooms, shallots and sun dried tomatos for extra flavor. 2 Tbl Vegan Butter (such as Earth Balance (for sauteeing & finishing the sauce))1 Tbl Olive or Vegetable Oil1 Shallot12 Whole Button ... continue reading...
Mashed Potato Pillow Rolls
Fluffy, soft, buttery rolls made with mashed potatos and worth making yourself! The tops are finished with vegan butter and served warm, a perfect accompaniment to any dinner, but perfect for your Thanksgiving (or any) meal. Makes about 8 large rolls. In the mixing bowl of your blender, combine 1 ... continue reading...
Acorn Squash Stuffed with Mushrooms and Rice
***PLEASE NOTE: This recipe is current being updated*** These stuffed squash work well for any day of the week, but are the perfect fall vegetable and side for the Thanksgiving table. It's both light and hearty. One acorn squash will easily feed two people. Double this recipe if you are ... continue reading...
Scalloped Sweet Potato Stacks
This recipe makes bite-sized treats based on the sweet potato gratin. Replace heavy cream with coconut cream and use vegan mozzarella and you've got an easy take on a Thanksgiving classic you can use all year long! 1-1/2 Lbs of small, uniform sweet potatos, peeled and thinly sliced 2 tsp of ... continue reading...
Whole Berry Cranberry Sauce
No need to buy that stuff in a can when making your own cranberry sauce is THIS easy! Using fresh, in-season cranberries, water and vegan sugar, this whole berry sauce is both sweet and tart. You can adjust the sugar in this recipe to your liking. text Combine sugar and water in a ... continue reading...
Pumpkin Spice Protein Smoothie
Anyone who knows me can tell you that I adore anything pumpkin! This 12 oz. smoothie has just just 180 calories and over 13 grams of protein. I think you're gonna love it :) 1/2 Cup of Frozen Yogurt (I used Healthy Choice Vanilla Bean Greek Frozen Yogurt because it's just 100 ... continue reading...
Carrot Zucchini Bars with Lemon Cream Cheese Frosting
Carrot Zucchini Bars with Lemon Cream Cheese Frosting This healthy, dense cake is loaded with flavor. Topped with a fragrant lemon cream cheese frosting! For the Cake:1/2 C Applesauce¾ Cup Light Brown Sugar½ Cup Vegetable Oil¼ Cup Agave Syrup1 tsp Vanilla1 ½ Carrots (shredded finely)1 Cup ... continue reading...
Banana Oatmeal Smoothie
Banana Oatmeal Smoothie This is a classic smoothie from Chiquita, improvised. 2 Whole frozen Bananas (best ripe, with brown spots on them)2 Cups of Ice1/3 Cup of non-dairy (Greek-style yogurt)½ Cup of Cooked Oatmeal1/3 Cup Almonds (optional)1 scoop of vegan protein powder ... continue reading...
Pink Grapefruit Yogurt Cake
Pink Grapefruit Yogurt Cake For Cake:3/4 cup plain Greek (or Vegan/non-dairy yogurt)1 cup granulated sugarZest of 1 1/2 pink grapefruits3 large eggs (or use an egg replacer, such as Ener-G if you are Vegan)1 1/2 cups all purpose flour2 teaspoons baking powder1/4 teaspoon salt1/2 teaspoon ... continue reading...
Desserts
Being vegetarian or even vegan doesn’t mean you can’t also enjoy dessert. We’ll be showcasing a variety of options and most can easily be customized to fit your particular dietary needs or preferences. Archive for "Desserts" Category ... continue reading...
Roasted Root Vegetable Focaccia
3/4 c Water (a little warmer than room temperature)2 Tbl Olive or vegetable oil2 c <strong>BREAD</strong> Flour1 Tbl Sugar1 tsp Salt1-1/2 ts Fleischmann’s Bread Machine Yeast Select the Dough/Manual cycle for your bread machine. You are not baking it in the bread machine, simply ... continue reading...
Holupkies
Holupkies You would add a summary description of the recipe here and be sure that it is search engine friendly 1 medium cabbage1 lb. Lightlife© Gimme Lean Vegan "Beef"1/2 cup partially cooked rice1/4 cup minced onion1 egg (or Vegg© if you are Vegan)dash of garlic saltoregano ... continue reading...
Loaded Smashed Potatoes
Mini medley potatoes or fingerling potatoes1 tsp salt2 tsp. of vegetable oil for fryingBBQ SauceVegan Sour CreamVegan Fiesta Blend Shredded CheeseChives or parsley to garnish In a large pot of salted, boiling water, boil potatos until fork tender. Allow to drain & cool slightly on a kitchen ... continue reading...
Polenta with Mushroom Cheese Sauce {Vegetarian}
Polenta with Mushroom Cheese Sauce 1 16- ounce tube prepared plain polenta (sliced into 2-ounce rounds)1 Tbsp extra virgin olive oil½ cup onion (minced)2 cups sliced assorted mushrooms¼ tsp salt¼ tsp pepper½ cup white wine½ cup Vegan sour cream⅔ cup shredded Fontina cheese (if Vegan, use ... continue reading...
About Us
Introduction Welcome to the place where I will be sharing all things related to my own journey of getting healthy by transitioning to a plant-based diet. This site seeks to inform and inspire, connecting like-minded people. Whether you are just trying to be more health conscious, transitioning to a ... continue reading...
- « Previous Page
- 1
- …
- 17
- 18
- 19