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Classic Spinach & Artichoke Dip



Classic Spinach & Artichoke Dip:

1/8 lb. vegan butter
12 cloves fresh garlic, minced
12 oz vegan cream cheese (Kite Hill highly recommended for this recipe)
16 oz vegan sour cream (Tofutti highly recommended for this recipe)
4 oz vegan parmesan (Follow Your Heart highly recommended for this recipe)
24 oz artichoke hearts, chopped
24 oz fresh spinach, chopped
1/4 tsp onion powder
salt & pepper to taste


Combine all ingredients into your slow cooker and set on low. Cook for 2-3 hours stirring and testing occasionally until it's all melted into this the best spinach & artichoke dip you've ever tasted, then enjoy!!! 

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Mushroom Barely Soup



Mushroom Barely Soup:

64 oz organic low sodium vegetable broth
1 cup dry organic barley
1/3 cup Marsala wine
16 oz organic baby Portobello mushrooms
5 organic russet potatoes, chopped
5 organic carrots, chopped
1 organic yellow onion, diced
2 organic celery stalks, diced
3 garlic cloves, minced
4 tablespoons garbanzo bean flour
8 sprigs fresh organic thyme
2 bay leaves

Cook barley separately and according to direction.

In a separate pan over medium heat, add the vegetable broth and slowly whisk in the garbanzo bean flour. Next, add the potatoes, carrots, onion, celery, garlic, thyme, and bay leaves and bring to a boil, cover, and reduce heat to medium-low.



While the vegetables are cooking, saut� the mushrooms in the marsala, stirring continuously, until the wine has completely evaporated into the mushrooms and set aside.

Once the vegetables in the soup are soft (check carrots and potatoes), then add the mushrooms and simmer for an additional 5 minutes.

Once soup is complete, add barely to a bowl, cover with soup, and enjoy!!


Healthy Life Tip: As with all soups, I recommend making extra to either have throughout the week as an easy lunch or quick dinner, or to freeze to enjoy later or to have on stand-by for those nights when things just don't go according to plan!
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Clam-less New England Clam Chowder



Clam-less New England Clam Chowder:
makes 8-10 servings


Blend Together:

1 cup organic whole cashews, boiled
1 organic russet potato, boiled
- boil the potato and cashews together until soft and before blending, don't discard water
2 tbsp of the cashew/potato water
1 1/2 cup organic unsweetened almond milk
2 tbsp nutritional yeast
2 tsp ground black pepper
2 tbsp lemon juice
1 tsp oregano
1 tsp thyme
1 tsp garlic powder

Cook in Vegetable Broth:

2 cups organic low sodium vegetable broth
1 organic yellow onion, diced
2 organic celery stalks, diced
2-3 large potatoes, chopped - skin on or off, your preference
1 tsp oregano
1 tsp thyme
2 tbsp garbanzo bean flour (may or may not be needed)

Sautee Mushrooms:

10.5 oz organic oyster mushrooms, chopped to the size of clams in chowder
1/4 cup water
1 tsp organic miso paste
1/2 tsp low sodium soy sauce
1/2 tsp apple cider vinegar


Begin by adding the vegetable broth, onion, celery, potato, oregano, and thyme to a pot, bring to a simmer, partially cover and allow to cook, stirring occasionally.

Set the cashews and potato to boil. While they are boiling, add all other ingredients in "Blend Together" to your blender and set aside.

Next, combine the water, miso paste, soy sauce, and apple cider vinegar and whisk together. Add the mixture to a frying pan over medium heat and saut� with the mushrooms until the mushrooms have absorbed the liquid. Once they have, remove from heat and set aside.

Once the potato and cashew are soft, add them to the blender, along with 2 tbsp of the water they were boiled in (more if needed depending on your blender) and blend everything together until mixture is smooth and set aside.

Once the vegetables in the vegetable broth are mostly cooked, add the cream mixture from the blender and stir together. Allow to simmer together for 10 minutes. After 10 minutes, test the chowder for taste and thickness. If it needs to be thickened, add 1-2 tbsp of garbanzo flour and also add more pepper, and other spices to taste if needed.

Finally, add the mushrooms and stir together completely. Allow to cook together for another 5 minutes and then enjoy!

I especially love this chowder the next day, as I feel the flavors really get a chance to blend together overnight.


Healthy Life Tip: With all soups, I suggest making enough to save for lunches or quick dinners later in the week!

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Slow Cooker Seitan "Beef" Stew



Slow Cooker Seitan "Beef" Stew:

24 oz seitan, cubed into large bite-sized pieces
64 oz organic low sodium vegetable broth
1/4 cup garbanzo bean flour
16 oz organic tomato paste

3-4 large organic carrots, chopped
4 organic red potatoes, cubed
3 organic celery stalks, chopped
1 organic medium onion, chopped
4 organic garlic cloves, minced
3/4 cup organic sweet yellow corn

2 1/2 tablespoons organic parsley
2 tablespoons organic oregano
2 teaspoons organic thyme
3 organic bay leaves
1 teaspoon organic onion powder
1 teaspoon  organic garlic powder
3/4 teaspoon organic ground black pepper
1/4 tsp freshly ground sea salt

Optional: add 1/2 cup organic peas and/or string beans


First, add the vegetable broth to the slow cooker and whisk in the garbanzo bean flour and all purpose flour thoroughly then whisk in the tomato paste. Add all of the spices, cover and let warm while you prepare the vegetables. Drain the seitan and pat down with paper towels lightly reducing the amount of water left inside, cube to large bite-sized pieces, then add to the slow cooker. Prepare and then add the vegetables, cover and cook for 6-8 hours, and Enjoy!



Another heartier soup you may enjoy:

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Buckwheat Banana Pancakes



Buckwheat Banana Pancakes:
Makes 4 large pancakes

1 cup Bob's Red Mill Buckwheat Pancake Mix
1 NeatEgg
1 tbsp organic extra virgin olive oil
1 cup cold Orgain Unsweetened Protein Almond Milk
1/2 cup cold water
1-2 organic bananas
1/2 tsp organic cinnamon
1/2 tsp organic nutmeg
1/2 tsp organic vanilla flavoring

Prepare the NeatEgg according to direction, mash the banana, and set both aside.

Next, combine the flour, olive oil, almond milk, water, NeatEgg, cinnamon, nutmeg, and vanilla flavoring together, then fold in the banana.

If you don't have a non-stick griddle, heat a large fry pan and coat it however you choose so that the pancakes won't stick. I either use extra virgin olive oil, or about 1/3 tsp vegan butter per pancake.

To test that that pan is hot enough, take a pea sized amount of batter and put it on the pan, if it sizzles then you're ready to go! Add about 1/4 of the batter to the pan. It can be a little thick sometimes, so I quickly and gently spread it out some. Once the edges begin to crisp and there are bubbles forming throughout the top of the pancake, flip it over for about a minute.

Serve immediately and enjoy!

Healthy Life Tip: Spread a nut butter such as peanut butter over the pancake instead of syrup to increase the protein count and keep all of that extra sugar out of your breakfast!




A package of neategg was gifted to me by Neat Foods LLC.
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Sesame Veggie Noodle Stir-fry with Tofu & Seitan



Sesame Veggie Noodle Stir-fry with Tofu & Seitan:

6 servings Pad Thai brown rice noodles
2 packages seitan strips
1 package extra firm tofu, drained and cubed 4x5x3
1 tbsp organic extra virgin olive oil
1 cup organic green beans broken in half
2/3 cup organic shredded carrots
1 package organic white mushrooms
1/2 package organic portobello mushrooms
2 organic zucchini,
1 organic red pepper, chopped
1 organic yellow onion

For the Noodle Sauce:

1/2 cup organic soy sauce
3 tbsp organic rice vinegar
1 tsp organic sriracha
2 2/3 tbsp (or 2 tbsp and 2 tsp) organic sesame oil
1/4 tsp organic cane sugar

Toppings:

sliced organic green onions
organic sesame seeds




Drain and lightly rinse the seitan, then pat it dry between two paper towels. Cover fully with Annie's Sesame Shiitake Dressing and set aside to marinate for at least 15 minutes. I usually do this in a tupperware container or plastic baggie. Once the tofu has been fully drained and cubed, in a separate container from the seitan, also cover with the dressing and set aside. You can save time by setting the tofu and seitan to marinate the night before.

Prep all the veggies by rinsing and chopping accordingly. Then begin saut�ing the pepper and zucchini in the olive oil in a large fry pan.

While they are cooking begin saut�ing the seitan on low in a separate fry pan. Add the seitan, and all of the dressing it has been marinating in to the pan together. The seitan will cook here for the rest of the meal prep, so just make sure to stir occasionally and keep the heat on low.

Add the green beans, carrots, mushrooms, and onion to the zucchini and pepper, stirring everything together and cooking for another 2-3 minutes. Then add the tofu and about half of the dressing it has been marinating, stir together gently, bring heat to medium-low and allow to simmer.

Next, cook the pad thai noodles according to direction.

In a separate bowl combine the soy sauce, rice vinegar, sriracha, sesame oil, and cane sugar and whisk together.

Once the noodles are done, drain them and rinse them very well in hot water, and add them to a large mixing bowl. Whisk the noodle sauce again and then poor directly over the noodles and mix until all noddles are evenly coated. Return the noodles back to the pan they were cooked in, cover, and place back onto stove to keep warm without turning the stove back on.

Once the veggies are cooked and softened, spoon some noodles onto a dish, the top with veggies and tofu, and add some seitan and enjoy!
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Veggie Detox Soup Plus Protein



Veggie Detox Soup Plus Protein:
Makes 8-10 servings

64 oz organic low sodium vegetable broth
4 cups water + 1/2 cup cold water
14 oz organic diced tomatoes with liquid
3 organic carrots
3 organic celery sticks
1 organic yellow pepper (small to medium sized)
1 organic yellow onion
1 organic sweet potato
1 tbsp freshly minced organic ginger
3 organic garlic cloves
1/4 cup organic low sodium soy sauce
1/3 cup organic rice vinegar
1 package extra firm tofu
2 cups dry organic quinoa
1/2 tsp organic turmeric
1/2 tsp organic cayenne (more to taste)
1/3 cup garbanzo bean flour
freshly ground black pepper to taste


First, set the tofu to drain and the cook the quinoa according to direction.

While the quinoa is cooking and the tofu is draining, peel the carrots, cut them in half and add them, along with 2 cups of water, to a large soup pot over medium heat and cover.

While the carrots are cooking, mince the ginger, chop the garlic, and then add them to the pot as well. Stir everything together and then re-cover.

Next, peel and dice the sweet potato, dice the celery, and add them to the pot stirring everything together while adding the remaining 2 cups of water. Replace cover. The soup should have a low rolling boil going at this point.

Chop the onion and pepper and add them to the pot along with 32 oz of vegetable broth, turn the heat to medium-high and replace cover for at least 5 minutes.

In a separate bowl whisk together 1/2 cup cold water, soy sauce, rice vinegar, and garbanzo bean flour then add to the pot along with the remaining 32 oz vegetable broth, turmeric, cayenne, and black pepper. Stir together well, cover, and cook for an additional 5 minutes.

Finally, cube the tofu. For soup, I usually cube 1 block into 72 pieces, cutting the block: 6X4X3. Once cubed, add gently to soup and cook for a final 10 minutes.

To serve, first add quinoa to your soup bowl and top with some soup. Enjoy!


Healthy Life Tip: Always cook extra soup to have on hand for easy lunches to pack and quick dinners to have throughout the week.



For another great detox soup with tons of protein, 


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