Vegan

Can you believe we’re more than halfway through the year? I sure can’t. When it hit me that we were 6 months into 2018, I did a bit of a mental check-in on how things have been going so far this year—it’s definitely had its ups and downs. My challenges this year have been mainly with my health, but when our health is off-balance, it tends to drip over into every area of life.

There is always a silver lining, though: my health setbacks have been a huge wake-up call. For the past 5 years, my body has been either pregnant, nursing, or both, and that has without a doubt taken a huge toll on me. There have been times when I’ve neglected my physical, mental, and emotional health. There have been times when I got lazy with vitamins and just stopped caring. There have been times when my anxiety felt out of control. I’ve had a lot of inflammation and allergic reactions. A lot of illness. Things seemed to get worse after I had to take antibiotics for an infection this past winter.

About a month ago, I finally said enough is enough! I needed to stop and listen. Since then, I have committed to taking time for myself to heal. To go to those doctors appointments I’ve been putting off. It’s easy to let things slide when life is busy. Having kids can be all-consuming…they are so needy (for good reason), but wow parenthood can really make you lose yourself if you let it.

If you’re going through one of those life phases where you feel like you just can’t “get it together,” you aren’t alone. This too shall pass. And when it does, you will be stronger and wiser. And don’t lose gratitude for everything that’s going well along the way. Gratitude is definitely an anchor through the challenging times.

Meet jackfruit. Have you tried it before? I’ll admit I was a bit scared when I first saw the funky-looking fruit (and cans of jackfruit mystified me!). But after playing around with it for a few weeks, I’ve come to really love it. And I have so many fun jackfruit recipes ideas! A reader wrote to me the other week asking for help. He said his daughter can’t have legumes or nuts, so I put my thinking cap on and thought about how I could use jackfruit to create a delicious salad dish that she could enjoy on bread, wraps, rice cakes, or crackers. Jackfruit does lack the robust amount of protein you’d find in legumes and nuts, but I find adding hemp hearts (either by mixing them into the salad or adding on top) works great for boosting protein.

I really like the Native Forest brand of canned jackfruit. You don’t need to cook it to soften before use (unlike Cha’s Organics brand). After rinsing and draining it, I slice the spongy, firm core off each piece. If using jackfruit straight from the can, the core is a bit too firm for this recipe. You’ll only want to use the soft, stringy jackfruit that resembles pulled pork/chicken (in the photo below, that’s the stuff on the left!). With a bit of slicing and dicing, you’re ready to roll!

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Vegan, gluten-free, nut-free, refined sugar-free, soy-free

By Angela Liddon

I recently started experimenting with jackfruit recipes, and I discovered that jackfruit makes a fantastic sub for chicken in a traditional chicken salad. My goodness, it’s delicious (and not only is jackfruit delicious, it’s rich in Vitamin C too)! Because jackfruit has such a mild flavour, it takes on all the wonderful flavours in this dish—tangy lemon and dill, creamy eggless mayo, savoury garlic, and smoky paprika. I’ve added fresh vegetables like celery, green onion, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. To boost the protein, I like adding hemp hearts. You can find canned jackfruit online or in health food stores, Asian grocery stores, and the international section of some chain grocers. Recipe is adapted from my favourite Chickpea Salad.

Yield
4 servings
Prep time
15 Minutes
Cook time
0 Minutes

Ingredients:

  • 1 (14-ounce/398 mL) can young jackfruit (in brine)*
  • 2 medium (140 g) stalks celery, finely chopped
  • 3 medium (45 g) green onions, thinly sliced
  • 1/2 cup (67 g) finely chopped red bell pepper
  • 3 tablespoons (45 mL) store-bought vegan mayo or 5-Minute Mayo**
  • 1 small (5 g) clove garlic, minced
  • 2 to 3 teaspoons (3 g) minced fresh dill
  • 2 to 3 teaspoons (10 to 15 mL) fresh lemon juice, to taste
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt, or to taste
  • Freshly ground black pepper, to taste

Directions:

  1. Drain and rinse the jackfruit. Place the drained jackfruit segments onto a large cutting board. Using a knife, slice off the fibrous core of each jackfruit segment. You’ll only want to use the “stringy” parts that resemble pulled pork. Discard the core and chop the remaining pieces into small 1/2-inch chunks. It should look like shredded chicken and you should have about 1 1/2 cups chopped.
  2. Add the chopped pieces to a bowl and stir in the celery, green onions, bell peppers, mayonnaise, and garlic until combined.
  3. Now stir in the dill and season with the lemon juice, smoked paprika, salt, and pepper, adjusting quantities to taste after mixing.
  4. Serve in a sandwich or wrap, on top of a big salad, or with crackers. I love enjoying it with rice cakes and mashed avocado too. Leftovers can be refrigerated in an airtight container for 3 to 4 days. Stir before serving.

Nutrition Information

In case anyone is wondering, I served the salad on rice cakes with mashed avocado, hemp hearts, and a sprinkle of pink salt. So good!

Article source: http://ohsheglows.com/2018/07/12/smoky-jackfruit-chicken-salad/

Almond butter gives these vegan blondies a rich, decadent taste. Bake up a batch for a snack, a party, or any excuse to have a delicious treat!

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Vegan Almond Butter Blondies with Chocolate Chips

Vegan almond butter blondies sit on a wooden block with sprigs of mint
  • Author:Oh My Veggies
  • Prep Time:40 min
  • Cook Time:25 min
  • Total Time:65 min
  • Yield:9 blondies

Ingredients

2/3 cup almond butter

1/2 cup sweetened almond milk

3/4 cup coconut sugar

2 tsp vanilla extract

1 cup all-purpose flour, unbleached

1/4 cup almond meal

1/2 cup rolled oats

1/4 tsp baking soda

1/4 tsp ground cinnamon

1 pinch salt

3/4 cup vegan chocolate chips

Instructions

  1. Preheat the oven to 180°C (160° fan) | 350°F | gas 4. Grease and line an 20 cm | 8″ square baking pan with greaseproof paper.
  2. Combine the almond butter, almond milk, sugar, and vanilla extract in a large mixing bowl. Beat well until smooth, about 2 minutes.
  3. Add the flour, almond meal, oats, baking soda, cinnamon, and salt, and fold thoroughly until combined. Finish the batter by folding in the chocolate chips.
  4. Spoon the mixture into the prepared baking pan and smooth the top. Bake for about 25 minutes until golden-brown and dry to the touch on top.
  5. Remove to a cooling rack. Once cool, turn out and cut into nine squares before serving.

Article source: https://ohmyveggies.com/vegan-almond-butter-blondies-with-chocolate-chips/

This grilled pear and Arugula salad is a fresh, springy salad that zings your tastebuds and finishes with a sweet surprise. You can also grill up the pears by themselves as a fantastic side dish!

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Grilled Pear and Arugula Salad

Fresh green arugula piled with grilled pears and thinly sliced raddish on a white rectangular dish
  • Author:Oh My Veggies

Ingredients

4 cups arugula

1/2 cup fresh cilantro, chopped

1/4 cup shaved radish

1/4 cup shaved English cucumber

1/4 cup walnut oil

2 tablespoons champagne vinegar

Kosher salt, to taste

1 tablespoon olive oil

2 large pears, cored and quartered

Instructions

  1. Preheat grill to high.
  2. Add arugula, cilantro, radish, cucumber, walnut oil, vinegar, and salt to a large mixing bowl. Toss until well coated.
  3. Spread olive oil mixture on all surfaces of the pears. Place the pears on the grill and cook for 1 to 2 minutes or until grill marks appear. Gently flip the pears over and grill another 1 to 2 minutes, or again until grill marks appear. Remove from heat.
  4. Arrange equal amounts of grilled pear between individual plates, add salad to the center of each plate and serve.

Article source: https://ohmyveggies.com/grilled-pear-and-arugula-salad/

By Cody Smithson

These vegan banana waffles are made with whole grains and extra ripe bananas for a sweet treat that tastes like banana bread, in waffle form! Recipe and photos contributed to Oh My Veggies Potluck by connoisseurus veg.

Vegan Banana Bread Waffles

These vegan banana waffles are made with whole grains and extra ripe bananas for a sweet treat that tastes like banana bread, in waffle form!

  • Author:Alissa
  • Prep Time:5
  • Cook Time:10
  • Total Time:15 minutes
  • Yield:12

Ingredients

3 ripe bananas, mashed

2 1/4 cups non-dairy milk of choice

1/4 cup coconut oil

2 tsp. vanilla extract

1 cup all purpose flour

1 cup whole wheat flour

1 1/2 tbsp. baking powder

1/4 tsp. salt

2 tsp. ground cinnamon

Instructions

Preheat waffle iron and spray with nonstick cooking spray.

In large mixing bowl, mix bananas, milk, oil and vanilla. Add in dry ingredients and mix until blended.

Drop 1/4 cupfuls of batter (adjust if necessary, based on waffle iron size) into waffle iron and cook according to manufacturer’s directions.

Article source: https://ohmyveggies.com/vegan-banana-bread-waffles/

By Morgan Crutchfield

A simple but tasty veggie side that will please adults and kids, too. Just a few ingredients, but it packs a crunchy taste punch! Recipe and photos contributed to Oh My Veggies Potluck by Jenn Sebestyen.

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Easy Green Bean Broccoli Stir Fry

green beans and broccoli stir fry in a cast iron skillet next to a large garlic clove on a marble surface

An easy vegetable side dish for any night of the week. Just a few ingredients, tons of flavor and nutrients! Serve it as a side or over pasta or rice.

  • Author:Jenn Sebestyen
  • Prep Time:10
  • Cook Time:15
  • Total Time:25
  • Yield:4

Ingredients

1 tbsp olive oil (or 1/4 cup veggie broth or water for an oil free option)

1/4 red onion (sliced)

1 average head broccoli (chopped into florets)

1 lb green beans (halved)

2 cloves garlic (minced)

1 tsp chopped fresh ginger

2 tbsp coconut aminos (or tamari)

juice from 1/2 lime

1 tbsp sesame seeds

Instructions

Heat the oil in a large skillet over medium heat. Add the onion and sauté 3-4 minutes to soften.

Add the green beans and broccoli. Stir. Cover the skillet with a lid and cook 7-8 minutes.

Add the garlic, ginger, and coconut aminos. Sauté another 2 minutes, uncovered.

Add the lime juice and sesame seeds just before serving.

Nutrition

  • Serving Size:1/4
  • Calories:98
  • Fat:5
  • Saturated Fat:1
  • Unsaturated Fat:4
  • Carbohydrates:13
  • Fiber:4
  • Protein:3

Article source: https://ohmyveggies.com/easy-green-bean-broccoli-stir-fry/

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By: Claire Georgiou, Reboot Naturopath, B.HSc ND

Did you love donut holes as a kid? Here’s a snack that will remind you of this tasty treat without the guilt. This fun party snack (or anytime snack) is made with dried fruit and nuts and flavored with chai spices. These balls are high in fiber, iron, magnesium, vitamin B6, B1, monounsaturated fats, vitamin A and potassium. They will certainly stop any afternoon sweet cravings for something that comes out of a vending machine.

Ingredients:

  • 1 cup of cashews
  • 1 cup of dried apricots (sulfite-free)
  • 1 Tbsp coconut oil
  • ½ tsp vanilla extract
  • ¼ cup nut butter
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground black pepper
  • ¼ tsp round cloves
  • ¼ tsp allspice
  • ¼ tsp fine sea salt

Coconut Glaze            

  • ¼ cup of melted coconut oil
  • 2 Tbsp. maple syrup
  • 1 Tbsp. coconut milk
  • 1 Tbsp. shredded coconut
  • Pinch of ground clove powder

Directions:

  1. Pulse almonds and the shredded coconut in a food processor until completely ground.
  2. Add the remaining chai ball ingredients and mix until well combined.
  3. Take a rounded tablespoon size and roll into balls and place onto a plate.
  4. Mix melted coconut oil and maple syrup together.
  5. Spoon glaze onto the balls and coat well and place into the freezer.
  6. Keep rolling them into the glaze to coat well, taking them out of the freezer to re-coat a few times and place them back in.
  7. Store in an airtight container in the fridge.

Substitutions:

Cashews – almonds, macadamias

Apricots – medjool dates

Maple syrup – honey, monk fruit powder, stevia

Prep time: 15 minutes

Total time: 15 minutes

Servings:12 balls

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

Article source: https://www.rebootwithjoe.com/chai-spiced-donut-holes-recipe/

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By: Suzanne Boothby

This hearty vegan stew replaces beef with chunky pieces of portobello mushrooms and sweet potatoes to satisfy even the hungriest of appetites. Green peas offer a source of vegetarian protein while fresh herbs like parsley, which is rich in both vitamin C and folate, and rosemary round out the dish and bring the flavor. Serve this on a cold, rainy night or make it to enjoy warm lunches throughout the week.

Ingredients:

  • 1 Tbsp coconut oil
  • 1 large onion, chopped
  • 4 Tbsp tomato paste
  • 3 medium carrots, chopped
  • 3 celery ribs, chopped
  • 4 jumbo Portobello mushroom caps or 1 package of baby bellas (about 4 cups), chopped, stems removed
  • 1 Tbsp red wine vinegar
  • 6 cups of vegetable broth or water
  • 1 large sweet potato, cubed into 1-inch pieces
  • 2 cups frozen peas
  • 1 Tbsp paprika
  • 2 tsp fresh rosemary
  • ½ cup fresh parsley, chopped
  • sea salt to taste
  • black pepper to taste

Directions:

  1. Heat oil in a large soup/stock pot over medium heat. Add the onions and sauté for 2 minutes until they become soft. Add tomato paste and stir in.
  2. Add carrots, celery, mushrooms and a pinch of salt and sauté for another five minutes or so, until vegetables become softer.
  3. Add red wine vinegar, broth or water, sweet potatoes, peas, paprika and rosemary and bring to a boil uncovered. Then cover and let simmer on medium-low, stirring occasionally, for about 40 minutes.
  4. Check to see if potatoes and carrots are fork-tender. To thicken: blend 2 cups of the stew (broth and vegetables) in a high-speed blender for 30 seconds or so. Stir mixture back into the pot to thicken the stew. Add parsley, salt and pepper to taste and let stew sit on the stove for a few more minutes on low-heat to let flavors combine.
  5. Serve warm in bowls.

Substitutions:

Coconut oil – olive oil or vegan butter

Portobello mushroom – white button, shiitake or omit if you are allergic

Sweet Potato – butternut squash, white potato

Fresh Herbs – dried herbs (halve the amount as dried herbs are more potent)

Prep time: 15 minutes

Cook time: 50 minutes

Total time: 65 minutes (1 hour or so)

Servings:4

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Suzanne Boothby

Suzanne Boothby is an author, journalist, writing coach and wellness instigator who has covered everything from spiritual workouts to kale cocktails. She is a freelance wellness writer for Omega Institute and has published stories on Yahoo! Health News, EdibleBrooklyn.com, NBCNews.com, Eatthispoem.com, and more.

Article source: https://www.rebootwithjoe.com/mushroom-not-beef-stew-recipe/

Vegan Apple Pie Roses

Vegan Apple Pie Roses

I am totally impressed! I have tried quite a few of these super cute, supposedly easy recipes but they never come out like the pictures; like these potato flowers or the carrot hearts.

These beautiful Apple Pie Roses really work! My daughter and her friend made the ones in this picture for her 12th birthday party. PLUS they only have 4 ingredients! I can’t wait to make them for some bridal shower or ladies brunch they are very impressive and easy to make!

Apple Rose title

A few tricks we learned while making them:

  1. Apples need to be very thinly sliced.
  2. Don’t let the dough get to warm. If it does, stick it in the fridge for 10 minutes.
  3. Spacing the apple slices out when putting them on the dough changes the look of the rose. You can decide which way you like best or make some of each.

Apple Rose-2

Apple Pie Roses

  • 2 red apples, thinly sliced
  • 3 tablespoons low-sugar peach or apricot jelly
  • 2 tablespoons water
  • 1 box puff pastry

Here is the video to show you how it is done.

Article source: http://www.givethemsomethingbetter.com/dessert-2/pinspiration-apple-pie-roses

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By: Isabel Smith, MS, RD, CDN

I love tasty desserts especially when they’re vegan, gluten free, warm, tasty and delicious. Add this vegan apple crumble to your holiday dessert recipe list because it’s a crowd pleaser and you can make it with only a few ingredients in your fridge. Additionally, apples are seasonal right now, which makes them both more nutritious and less expensive.

Ingredients:

Apple paste

  • 2 apples, chopped
  • 10 pitted dates (small ones were used in this recipe)
  • 1 Tbsp almond butter or cashew butter
  • Dash of cinnamon

Crust/crumble:

  • ¾ cup of the apple paste
  • 1/3 cup coconut flour

 Filling:

  • 1/4-1/3 cup (leftovers) apple paste
  • 2 apples, sliced extra thin
  • Dash of cinnamon
  • Dash of pumpkin pie spice

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit and line a 8 x 4 pyrex dish with parchment paper.
  2. Combine the ingredients for the apple paste in the blender (apple, dates, cinnamon, almond butter) and blend until liquefied or until almost liquefied.
  3. In a separate bowl mix together the ¾ cup of the paste with the coconut flour and mix until it’s sticky and clumpy. It may feel a little dry, this is ok!
  4. Use ½ of the dough from #3 and press it into the bottom of the lined dish, set the other half aside.
  5. Layer the sliced apples on top of the dough in the bottom of the dish.
  6. Using your fingers, crumble the rest of the paste mixed with flour over the sliced apples, then sprinkle the cinnamon on top.
  7. Place the dish into the oven and bake at 350 degrees for 30 minutes.
  8. Remove from the oven, allow to cool, then serve and enjoy!

Substitutions:

If you’re not a fan of apples, you can substitute pears and/or peaches in this recipe.

You can also add different nuts as a topping as well.

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Servings:4-6

  • Nutrition per serving:

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , , ,

Isabel Smith, MS, RD, CDN

Isabel is a Registered Dietitian, wellness expert and fitness coach. Isabel has her own nutrition and wellness practice based in New York City, Isabel Smith Nutrition, but she works with clients and corporations both nationwide and worldwide in a variety of areas including skin health, weight loss, gastrointestinal issues and allergies, sports nutrition, general wellness and more. As a Guided Reboot coach, Isabel has helped hundreds juice their way to better health. When she isn’t helping clients achieve optimal nutrition and wellness, she can be found trying and creating new juices and making other healthy recipes, running, cooking, spinning, practicing yoga, and enjoying time with her two Yorkshire terriers. Isabel is also one of the nutritionists who runs our Guided Reboot programs.

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Article source: https://www.rebootwithjoe.com/easy-vegan-apple-crumble-recipe/

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