10 Vegan Lunches
Discover Yahoo! With Your Friends Learn more close 10 Vegan Lunches You Can Take to Work By FitSugar Posts By FitSugar | Healthy Living – Thu, Mar 17, 2011 1:05 AM EDT Thu, Oct 6, 2011 3:21 PM EDT Vegan Wrap- So many wraps , so few work days in the week. ... more So many wraps , so few work days in the week. Between Meatless Mondays and Lenten promises, it seems like many of us have given up eating animals. {*style:<b> </b>*} Follow FitSugar on Twitter Become a Fan of FitSugar on Facebook Source: FitSugar All Comments 3 comments Popular Now Newest Oldest Most Replied • 1 year 4 months ago Paige is right, Farra. In fact, the only way to be protein deficient is to have a caloric deficiency first. • 1 year 5 months ago False Farra. Increased risk of breast cancer for women who eat meat daily compared to less than once a week: 3.8 times For women who eat eggs daily compared to once a week: 2.8 times For women who eat butter and cheese 2-4 times a week: 3.25 times Most common cause of death in the U.S.: heart attack
3 Ultra-Satisfying Vegetarian Fall Soup Recipes
Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic. To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. Garlic, Chickpea and Spinach Soup By Sneakerdog 2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, diced More after the jump! 15 ounces can chickpeas, drained and rinsed 1 tablespoon cornstarch 2/3 cup Silk(tm) cream (or other non-dairy cream) 2 tablespoons light tahini 7 ounces spinach, shredded cayenne pepper salt and pepper, to taste Heat the oil in a saucepan and cook the garlic and onions until soft and golden. Add chickpeas and simmer for another 5 minutes or until potatoes are tender. Fat-Free Vegan Red Lentil Curry Soup By Happy Herbivore Makes 4 cups Line a large pot with a thin layer of water, turn heat on high and add onions. Ginger Gold Apple and Squash Soup By Christie’s Corner
Lightened Up Magical Coconut Bars
Magical Coconut Bars were always one of my favourite dessert squares growing up, next to Nanaimo bars. In my younger mind, the sweeter the dessert, the better. The words “too sweet” just weren’t in my vocabulary back then. Fortunately, for my body (and cavity-prone teeth) I outgrew this mindset, embracing lighter, slightly earthier versions of my favourite desserts. It’s amazing what the taste buds can adapt to with a little time and patience. Luckily for these lightened up bars, no patience was required for my taste buds. Here are some of the swaps I made: - coconut oil instead of butter, plus a reduced amount - unsweetened shredded coconut instead of sweetened coconut flakes - unrefined coconut sugar instead of processed white sugar - homemade condensed light coconut milk instead of a can of sweetened condensed dairy milk - reduction in the amount of chocolate and coconut I took some step-by-step photos to show you how easy (and fun) they are to make! 1. 3. 5. Adapted from Post Punk Kitchen.
Peas and Thank You
Good, Holy Heck Portabella Burgers
People. I know you’re busy. I know you’ve got things to do and people relying on you. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever.
Coconut and Quinoa
Veggie Belly
Dishing up real-food recipes and really good desserts » Stacked Roasted Vegetable Enchiladas
1K+ This is such a great dish. It’s customizable. It’s fairly healthy. Any meal that starts out with a giant pan of roasted vegetables is a winner to me. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. by Andrea Chesman. (No, I’m not getting sponsored to rave about her book.
Easy Sugar Cookies with Barely Pink Icing
It must have been a dozen years ago that my friend, Alison, surprised me at my Bubbie's house for Thanksgiving. Along with her came a big bag of scrumptious sugar cookies that she and her mom baked and decorated with a smooth sheen of icing. This sugar cookie recipe remains my favorite, with minor adjustments, of course. The beauty of sugar cookies is, granted you don't go overboard with the icing, they're not too sweet. The slightly crunchy, slightly crumbly texture of the cookie paired with the sweet almond-flavored icing makes for a scrumptious treat. These 3 dozen cookies were gone in a matter of a few days and I wish I could say there were more than two people eating them! I left the rolling pin and cookies cutters in the drawer, in favor of the easy "log method." Ethel's Sugar Cookies, veganized! 1. Decorator's Icing 2 cups powdered sugar 2-4 tbsp almond milk (or soy, or whatever, even water would be fine) 1/2 tsp vanilla or almond extract coloring* 1.
