Better Than Hashbrowns.
Say 'Yes' to Pesto. How to Make Vegan Stuffed Mushrooms: 6 steps. Breakfast and Brunch. Soup. How to Make Vegetarian Green Curry Paste: 7 steps. Vegan Baking & Vegan Cooking. Vegan Nuggets: Fun for Everyone. Plant-Based Nutritarian Weight Loss Recipe Blog. Recipes. How to Make Vegan Guacamole. The Ultimate Winter Bulgur Wheat. From Day 6 of my Healthy Eating Cleanse, I bring you The Ultimate Winter Bulgur Wheat.
This one was delicious! And, I’d eat this even if I wasn’t on this cleanse. Bulgur is a natural whole grain rich in fiber, “B” vitamins, iron, and other nutrients. Take a look at all the days, recipes, and reviews here. The Ultimate Winter Bulgur Wheat Adapted from Bon Appetit Serves 4 394 calories 66 g 0 g 10 g 13 g 1 g 256 g 365 g 9 g 8 g Nutrition Facts Amount Per Serving Calories 394 Calories from Fat 91 Trans Fat 0g Polyunsaturated Fat 2g Monounsaturated Fat 6g Total Carbohydrates 66g Sugars 9g Protein 13g * Percent Daily Values are based on a 2,000 calorie diet. Ingredients Instructions Preheat the oven to 375 degrees F. Adapted from Adapted from Plenty and Bon Appetit Life Currents.
Random Vegan Recipes. Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.) Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Meanwhile, heat the olive oil in a large skillet over medium heat. Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Remove the pot from the heat, sprinkle 3/4 cup of the soy parm over the pasta, and toss to mix. Made Just Right. Vegan food photos - Vegan Recipes - Vegan Products - StumbleUpon. For the Love of Food: Banana & Seed Granola Bars. Even if you don’t live in Seattle, I am sure that you heard about our crazy weather this week.
It was impossible not to hear about Seattle’s great “Snowmageddon” storm all over the news. Let me be the first to tell you how grateful that I am the storm is finally over the and city has returned to normal. I live fairly close to my job in downtown Seattle so even with the snow I was still braving the outdoors and public transit all week. I didn’t mind the snow and the cold, but waiting 45 minutes for a bus wasn’t exactly a highlight. There is nothing worse than waiting for a bus in the cold darkness at 5:30 am when you are hungry. By day two of the storm, I learned that I had to carry a snack with me at all times. The only problem with these granola bars (if you even want to call it a problem) is that they are so delicious it will be hard to eat just one. Banana and Seed Granola Bars Ingredients Instructions Preheat oven to 350F. You may also like... Sign Up For Weekly Updates.
Amazing Spiced Chai Concentrate. Warm spices, strong tea and steamed milk swirling around in my tummy make chai lattes a favorite during the winter months.
It warms me from the inside out in a way that puts coffee and tea to shame. Unfortunately, the chai concentrate from certain coffee chains is too sweet. But there is something better. It never occurred to me to make my own chai. (Certainly it must be too hard.) Here are the ingredients you’ll need: cinnamon, ginger, cardamom, star anise, cloves, black pepper, nutmeg, orange zest, tea bags, brown sugar, honey, and vanilla. Start by bringing 4 1/2 cups water to the boil on the stove. Then you need some orange zest.
The recipe says to use a piece of ginger. Fat Free Vegan Recipes. A Feast with Friends « Vegan on the Go-Go. Mitch Spinach A timely and innovative book series geared towards children ages 3-10, teaching how to get Super Powers from Fruits and Veggies. Cranberry Apple-Cinnamon Quinoa. I don’t usually write about my personal life on my blog, but today marks a bit of a personal milestone that I wanted to share – it's my one year anniversary of being vegetarian!
I had already considered myself a 'flexitarian' for awhile, but one year ago today marks the official day that I made the decision to stop eating meat completely....and I’m happy to say that I haven’t looked back since! I thought it would be difficult to give up some of my favourite fish or chicken meals, but honestly I haven’t ever craved them.
I would definitely say I’ve grown a lot in the past year in terms of my cooking style, what I eat, and what products I buy, and through this process I’ve learned a lot of new things and enjoyed cooking more than ever!