Wednesday, March 28, 2012

Vegan Dinner: Enchiladas with Peppers and Refried Beans


Hola! Another Spanish dish is coming your way courtesy of Vegan WifeStyle. The sauce is made from scratch and so are the refried beans. This may take some time but the recipe includes tons of leftovers (6 large enchiladas) and it is worth the wait.


Ingredients:

-6 soft flour tortillas

-1 can organic pinto beans

-1 can organic black beans

-1 can organic fire roasted tomatoes

-1 can organic tomato paste

-1 jalapeno

-1 tbsp of red pepper flakes

-1/2 cup of organic vegetable broth

-1/2 tsp of All Spice

-3 cloves of garlic, minced

-1 green pepper, chopped

-1 cup of mushrooms, chopped

-1 pinch of cinnamon

-1/2 fresh squeezed lime

-1 tsp garlic powder

-1 tsp seasoning salt

-1 organic zucchini

-1 cup carrots, chopped



Directions:

1. Drain both cans of beans and combine to a medium saucepan on medium, cover and heat while preparing the other ingredients. Also preheat oven to 375 degrees

2. Add the roasted tomatoes, tomato paste, jalapeno, red pepper, broth, allspice and minced garlic to a food processor and blend

3. When beans seem soft and heated, mash with a hand masher 1-2 minutes. Combine with mushrooms, zuchini, carrots, salt, garlic powder, lime juice, green pepper and cinnamon to the beans

4. Grease a large baking dish. Pour a little sauce to cover the bottom of the pan

5. Fill each tortilla with a large spoonful of the bean mixture, wrap and place in baking dish. Repeat 5 more times. Add the remaining sauce over top

6. Cover with tin foil and cook for 20-25 minutes, tortillas should start to brown. Sprinkle a little vegan cheese on top and you're done!

Enjoy!

-Joanna

Tuesday, March 27, 2012

Vegan Appetizer: Orzo Pasta Salad


Here is a recipe I used last night and it was served with Seven Grain Crispy Fingers from the company Gardein (see picture below). This quick dish takes about 10 minutes to make. I also have enough leftover for my lunch today.



Ingredients:

-1 cup of dry orzo pasta

-1/2 cup of baby bella mushrooms, chopped

-1 roma tomato, chopped (about 3/4 cup)

-1/2 cup of kalamata olives

-3/4 cup of broccoli, chopped

-3 tbsp extra virgin olive oil

-1 tbsp of balsamic vinegar

-1 tbsp of red wine vinegar

-1 tsp of garlic powder

-1 tsp of fresh basil

-salt and pepper to taste

Directions:

1. Cook orzo as directed on the box. However, cook a few minutes less than instructed to keep the pasta "al dente" which is the perfect texture for pasta salad

2. Combine mushrooms, tomato, olives and broccoli to a large bowl

3. Combine oil, vinegars, garlic, basil, salt and pepper to a separate bowl

4. Add cooked rice to the dry mixture. Then add dressing. Lightly toss and you're done!

Enjoy!

-Joanna



Friday, March 23, 2012

Vegan Appetizer: Fresh Tomato and Olive Bruschetta


Happy Friday everyone! Woohoo it's almost the weekend. Just 8 more hours of work and I'm hittin' the beach first thing tomorrow morning! I made these last night because I was craving italian food. I made the dish a little different by using multi grain bread and adding kalamata olives.


Printer Friendly Recipe Here

Ingredients:

-2 large roma tomatoes, chopped

-2 cloves of garlic, minced

-1 tbsp of organic olive oil, and extra to drizzle later

-1 teaspoon of balsamic vinegar

-2 tbsp of fresh basil, chopped

-1/2 baguette of Multi Grain French Bread (about 14 pieces)

-1/2 cup of kalamata olives, chopped

-Salt and Pepper as needed

Directions:

1. Preheat oven to 450 degrees

2. Slice bread into 14 pieces, about 1 inch thick and place on greased baking pan

3. Toast bread for 3 minutes to lightly toast

4. Add tomatoes, garlic, olive oil, vinegar, basil, olives, salt and pepper to a large bowl

5. Toss and use a spoon to add 1 1/2 tbsp of bruschetta to each piece of bread

6. Drizzle olive oil over all the slices (about 2 tbsp total)

7. Place in oven for 4 minutes to toast and you're done!

Enjoy!

-Joanna



Monday, March 19, 2012

Vegan Breakfast: The Fruity Five Smoothie


Try this smoothie if you're not ready for my recipes including tofu. This one is full of fruit, and only fruit.


Ingredients:

-1 1/2 bananas

-2 cups of frozen blueberries

-1 cup of Amazon OJ with Acai

-1 4oz. container of O'Soy Strawberry yogurt

-1 cup of frozen blueberries

-2 1/2 cups of strawberries

-1 cup of ice

Directions:

1. Chop ice first in a blender

2. Add remaining ingredients, blend and enjoy!

-Joanna

Sunday, March 18, 2012

Vegan Appetizer: Homemade Guacamole


Aye Caramba! This guacamole tastes so fresh and is perfect with spicy salsa and some baked tortilla chips. You'll spend about 10 minutes in the kitchen whipping this up. Keep in mind, when shopping for avocados look for ones that are turning from a dark green color to almost black. Squeeze them and if they are slightly soft they're ready to be made into a dip. If you purchase bright green avocados they will be too tough in texture.


Ingredients:

-2 avocados, peeled

-1 roma tomato

-1 jalapeno

-1 clove of garlic

-half of a lime, cut into fours

-1/4 tsp of cumin

-1/2 tsp of cilantro

-salt and pepper as needed

Directions:

1. Peel avocados and cut off stem of the jalapeno

2. Combine all ingredients to a large bowl and mix with a fork (I like mine a little chunky)

3. Squeeze fresh lime juice on top and you're done!
Enjoy!

-Joanna

Friday, March 16, 2012

Vegan Dinner: St. Patrick's Day Lettuce Wraps


My first uploaded Seitan recipe to go with my “Green” theme this week! I know I know, it’s not an Irish dish. But it has a lot of green ingredients so I thought it was appropriate. Seitan is a great meat substitute for Asian inspired dishes. All the flavors work so well together.



Ingredients:

-1 Large Head of Lettuce (I used Romaine because it has a good “taco” shape for the wraps)

-1 box of Seitan (see pic below)

-1 serving of my Thai sauce (see the recipe here)

-2 cups of broccoli, chopped

-2 cups of shredded carrot

-1/4 cup of fresh scallions, chopped

-2 tbsp of vegetable oil

-fried rice noodles, as needed

-sesame seeds, as needed

Directions:

1.       Heat vegetable oil in a large Wok on med-high heat

2.       Add Seitan and cook 2 minutes

3.       Then Broccoli, cook 5 minutes until bright green and still firm

4.       Next the carrots, cook another 2 minutes until bright orange and still slightly firm

5.       Add more oil if needed, just a touch

6.       Add my sauce and cook 1 minute then top with scallions

7.       Scoop desired amount of mix to romaine “taco”, top off with noodles and sesame seeds and you’re done!

Enjoy!

-Joanna

Thursday, March 15, 2012

Vegan Breakfast: St. Patrick's Day Zucchini Bread


MmMmm Zucchini Bread! I hope you enjoy my next “Green” dish for the week to celebrate the holiday. This is the healthiest version I could come up with. It came out so moist with a hint of sweetness—and I added my secret ingredient. Instead of using an egg substitute that can make the bread a bit dry I substituted organic applesauce. Keep in mind it will have to cook longer in the oven than other breads because the applesauce will make the texture mushy if it’s not cooked correctly. The recipe serves 10…or 1 hungry husband and 2 pups :-)



Ingredients:

-1 ½ cups of King Arthur’s Organic Whole Wheat Flour

-1/2 cup of Organic Evaporated Cane Sugar (add more if needed)

-1/4 tsp baking soda

-1/2 tsp baking powder

-1/4 tsp salt

-2 tsp cinnamon

-2 large organic zucchinis

-1 small container of organic apple sauce (4 ounces)

-1/4 cup of vegetable oil

-1 ½ tsp of vanilla extract

-1/4 cup of walnuts, crushed

Directions:

1.       Preheat oven to 350 degrees
2.       Mix flour, sugar, baking soda, baking powder, salt and cinnamon in a large mixing bowl
3.       Peel the zucchinis and cut into small pieces. With a hand masher, do as best you can to slightly mash up the zucchini (similar with the “Nana” Nut Mini Muffins)
4.       Mix zucchini, apple sauce, vegetable oil and vanilla in a separate bowl. Mix well and add to flour bowl
5.       Add crushed walnuts
6.       Bake for at least 45 minutes, or until you can stick a knife into the bread and it comes out clean. You may have to cook a little longer because of the applesauce. Keep checking every 5 minutes after the initial baking time to ensure it becomes the right consistency. Trust me it’s worth the wait!

Enjoy!

-Joanna

Monday, March 12, 2012

Vegan Sauce: Sweet Thai Chili


Going with my green theme this week I made Seitan Lettuce Wraps! I'll be posting the recipe soon, but first I wanted to give you the sauce I created to top off the dish.

Ingredients:

-1 tbsp of red pepper flakes (feel free to use 1/2 for less spice...these are spicy!)

-1/2 cup of rice vinegar

-3/4 cup of evaporated cane sugar

-1/2 cup of water

-3 tbsp of fish sauce

-4 cloves of garlic, minced

-2 1/2 tbsp of corn starch

-fresh lime juice (I used half of one)

-3 tbsp of less sodium soy sauce

Directions:

1. Add red pepper, vinegar, sugar, fish sauce, garlic, soy sauce and lime juice to a small saucepan. Heat at medium heat to combine all flavors (*you will add this to the Seitan later)

2. Add water and corn starch in a separate bowl and mix until corn starch is completely dissolved into the water, then add to the sauce pan

3. Allow 3-4 minutes for sauce to thicken

3. Taste the sauce before adding it to any dish. Remember you're the chef--if you think it needs to be more sweet add more sugar. If you think it's not spicy enough add more chili flakes. If you don't taste any salt add more soy sauce. If you prefer the sauce to be thicker, add more corn starch

Now it's ready to add to any Asian inspired dish. Yum Yum

Enjoy!

-Joanna

Vegan Breakfast: St. Patrick's Day Chocolate Frosted Doughnuts


The countdown to St. Patrick's Day is on and I'm giving you my second "Green" recipe for the week! These vegan doughnuts are delicious and take about 15 minutes to make. I would invest in a doughnut pan (see picture below) to make this dish. They're inexpensive and make the process so much easier.


Printer Friendly Version Here

Ingredients:

-1 cup of King Arthur's Whole Wheat Flour

-1 cup of King Arthur's All Purpose Flour

-1/2 cup of evaporated cane sugar

-2 teaspoons of baking powder

-1 "egg" of Ener-G Egg Replacer

-3/4 cup of Almond Milk

-1 teaspoon of vanilla extract

-1/2 teaspoon of cinnamon

-1/2 teaspoon of nutmeg

-green food coloring, as needed

-4 tablespoons of extra virgin olive oil

-2 cups of vegan chocolate chips

Directions:

1. Preheat oven to 425 degrees

2. In a large bowl add flour, sugar, baking powder, cinnamon, and nutmeg

3. In another bowl combine egg replacer, milk, vanilla, and olive oil. Once mixed combine with flour mixture

4. Grease donut pan, then add desired green food coloring to doughnut batter

5. Fill each hole 2/3 way with batter

6. Bake for 7-9 minutes (once you can stick a toothpick in and it comes out clean, it's done)

7.Allow doughnuts to cool and put chocolate chips in microwave safe dish for a 1 minute 30 seconds

8. Mix chocolate with a fork. Take each doughnut and dunk just the top into the chocolate. Repeat with all doughnuts and then you're done!

Enjoy!

-Joanna



Sunday, March 11, 2012

Vegan Dinner: St. Patrick's Day Pesto


Happy St. Patrick's Day!! Well actually the holiday is a week away but I'm celebrating early. I'll be uploading "Green" vegan recipes all week long in honor of St. Patrick. The first is my St. Patrick's Day Pesto which is inspired from vegan chef Chloe Coscarelli, although I have changed a few things and made it my own. See my Today Show Post for the original recipe. The "secret ingredient" in this recipe is Avocado which is where the creaminess comes from. Best of all it's dairy free!


Printer Friendly Recipe Here

Ingredients:

-1/3 cup of sunflower seeds

-6 cloves of garlic

-3 tbsp of lemon juice

-1 handful of fresh basil (or 1 cup of chopped basil)

-1 handful of fresh baby spinach

-1 cup of olive oil (add more if needed)

-2 avocados, peeled and pitted

-salt and pepper as needed

-Spaghetti (or any pasta of your choice)

Directions:

1. Heat a large pot of water, add a teaspoon of salt and once it starts boiling, add spaghetti (this recipe matches perfectly with 8 oz. of pasta)

2. Cook spaghetti about 8 minutes or until al dente, then set aside for later

3. Add seeds, garlic, basil, spinach, oil, and avocados to a food processor and pulse until well blended and creamy

(If you don't have a food processor yet I recommend the KitchenAid KFP715WH 7-Cup Food Processor)

4. Add to pasta, coat evenly and you're done!

Enjoy!

-Joanna

Saturday, March 10, 2012

Vegan Breakfast: Whole-Grain Blueberry Muffins


This is a great recipe for healthy muffins--they are not as sweet as other muffins and are made with whole wheat flour and rolled oats.


Printer Friendly Recipe Here

Ingredients:

-1 cup of Bob's Red Mill Rolled Oats (see below for picture)

-1 cup of whole wheat flour

-1/2 cup of King Arthur's all purpose flour

-2 tsp of baking powder

-1/2 tsp baking soda

-1/2 tsp of salt

-1/3 cup of dark brown sugar

-1 cup of almond milk, unsweetened

-1/4 cup of Amazon OJ

-2 tbsp of olive oil

-1 "egg" of Ener-G Egg Replacer (see below for picture)

-1 tsp of vanilla extract

-1 cup of frozen blueberries

-1/4 cup of sliced almonds

Directions:

1. Preheat oven to 400 degrees

2. Grease a 6 cup muffin pan

3. In one bowl, add oats, flour, baking powder, baking soda, salt and sugar

4. In another bowl, add milk, Amazon OJ, olive oil, egg replacer, and vanilla. Once mixed add to the flour mixture bowl

5. Mix all, then add blueberries and almonds

6. Scoop batter into pan and bake in oven for 15 minutes (once you can put a toothpick in the muffin and it comes out clean, they're done)

7. Let cool for 5 minutes and you're done!

(I would like to say thank you to Good Housekeeping for part of this recipe)

Enjoy!

-Joanna







Vegan Breakfast: Amazon Blueberry Smoothie


Good Morning! It is absolutely beautiful outside and I can't wait to go for a nice, relaxing run with the pups. Also, one of my best friend's parents are in town so the Hubs and I are going to her place for a BBQ.

I made this quick smoothie to fuel my long, fun filled day!


Ingredients:

-1 banana

-1 cup of frozen blueberries

-1/2 cup of pomegranate juice

-1/2 cup of Amazon OJ (see below for picture)

-1 tsp of distilled aloe vera (see below for picture)

-2 tbsp of rice protein

-2 tbsp of flax seed

-1 cup of ice (about 8 cubes)

-2 handfuls of baby spinach

Directions:

-Pulse ice first in a blender and then add remaining ingredients

Enjoy!

-Joanna



                                      Check My Personal Favorites Page for More Products

Friday, March 9, 2012

The Today Show: Vegan can be very good! Recipes for pesto pasta, cookies


Check out what was on The Today Show--the winner of the competition program "Cupcake Wars" spreads the word about vegan cooking. Yes!

Click Here to see the Recipes for Pesto Pasta and Cinnamon Espresso Cookies

Click Here to Watch the Video Clip

I'm going to try both of these recipes this weekend. Look out for them in my future posts.

Enjoy!

Joanna

Thursday, March 8, 2012

Vegan Dinner: Pineapple Fried Rice


So excited that tomorrow is Friday! The weekend is almost here. Plus, I'm done with boot camp for the week and that's a good feeling (I workout Monday thru Thursday).

I made this for dinner last night and the recipe is very simple. This takes about 15 minutes once the rice is done. Cook the rice before you make the rest of the dish.


Printer Friendly Version Here

Ingredients:

-1 1/2 cups of broccoli, chopped

-1 1/2 cups of chopped carrots

-1 1/2 cups of fresh pineapple, sliced (add more if needed)

-2 tbsp of olive oil

-4 cups of Jasmine rice, cooked (I use jasmine because it's stickier, but feel free to use brown rice)

-1 serving of my Honey Teriyaki Sauce 

Directions:

1. Prepare Jasmine rice first (I used a rice cooker which is amazing and costs about $15, but if you don't have one prepare as directed on the bag)

2. In a large wok heat up the oil under med-high setting

3. Once heated, add broccoli and carrots until broccoli turns bright green and carrots begin to soften (8 minutes)

4. Add more oil if needed

5. Add pineapple and cook another 2 minutes

6. Add the cooked rice, mix well

7. Add the Honey Teriyaki Sauce, and cook another 2 minutes. Mix well and you're done!

Enjoy!

-Joanna


Vegan Sauce: Honey Teriyaki


This is an easy homemade sauce that I used last night in my Pineapple Fried Rice Recipe. I'm not too good with putting together my own sauces yet, so I borrowed this from Food.com. I did make a few changes because I cook larger portions to use for lunch the next day. This is great for any Asian inspired meal!

Ingredients:

-1/2 cup soy sauce (I added a little more to the dish later on too)

-1 1/4 cup of water

-1 tsp of ground ginger

-1 tsp of garlic powder

-5 tbsp of dark brown sugar

-2 tbsp of honey

-2 tbsp of cornstarch

-1/4 cup of cold water

Directions:

1. Add the soy sauce, 1 1/4 cup of water, ginger, garlic powder, sugar and honey to a medium saucepan and set to med heat

2. Once sauce is heated, add the additional water and cornstarch

3. Watch it carefully and continue stirring because it will begin to thicken after about 4 minutes. Keep heating until it's as thick as you would like (I made mine more thin because it was easy to stir and spread throughout the meal, and wasn't as heavy as some Asian sauces can be)

4. Pour over desired dish and you're done!

Enjoy!

-Joanna

Wednesday, March 7, 2012

Vegan Side: Three Bean Salad


This little healthy dish takes about 15 minutes to make at most! It's great for any side dish or as a light lunch. I hope you enjoy it as much as Hubs and I.

It's also cheap. Fresh green beans cost just under $2.00, a can of organic kidney beans runs about $1.75, and a bag of frozen edamame costs about $4.00. 


Ingredients:

-8 oz. of fresh green beans, trimmed at each end and cut into 2-inch pieces

-8 oz. frozen edamame

-1 can of organic kidney beans

-2 tbsp of white wine vinegar

-1 tbsp of olive oil

-1/2 tsp of rosemary

-1/2 tsp of oregano

-Salt and Pepper as needed

Directions:


1. Heat up a saucepan and add a pinch of salt

2. Once it starts to boil, add green beans and cover for 4-5 minutes

3. Then add the edamame, cover and cook another 4 minutes

4. Drain the kidney beans, then add to the pot. Mix all beans and then drain again

5. Add all 3 beans back to the pot and fill with cold water

6. After another 30 seconds, drain again one last time

7. Add oil, vinegar, oregano, rosemary, salt and pepper. Stir to coat and you're done!

(I would like to say thank you to Good Housekeeping for this simple recipe)

Enjoy!

-Joanna

Vegan Lunch: Spring Salad with Chickpeas


If you're a new member of vegetarian club try this easy dish. This is the first lunch that's been uploaded since I started. I don't have the fancy phone yet that everyone else has, so I can't post anything during my lunch hour. Soon though...anyway here's what I had for lunch today. The Wednesday special at work is always the Fried Chicken and that line is so long the salad bar is free and ready for me to fill on up.

Before you view the recipe...check out these facts:

-1 serving of chickpeas contains 7 grams of protein

-1 serving of sunflower seeds contains 7 grams of protein (also they're packed with Omega 3's which improve your skin leaving it fresh and clear)

-1 serving of spinach contains 2.8 grams of protein

So, my lunch today contained just under 17 grams of protein!





Ingredients:

-4 handfuls/cups of spinach spring mix

-1/4 cup of olives

-1/2 cup of chickpeas

-1/2 cup of mushrooms, sliced

-2 tbsp of sunflower seeds

-1 1/2 tbsp of red wine vinegar

-1 1/2 tbsp of olive oil


-3/4 cup of hummus


-6 pita points (1 whole pita sliced)

Enjoy!

Joanna



Monday, March 5, 2012

Vegan Myth: A Vegan Diet is Too Expensive


Do you think living a vegan lifestyle is too expensive? You're wrong!

Take a look at this--if you live in or around the Pensacola area stop by Bailey's Market on Davis Highway. You can't beat their prices.


Be sure to follow my recipes this week because they will involve all these items!

Here's the breakdown of what I bought:

-1 butternut squash

-1 pineapple

-1 large head of broccoli

-4 ears of corn

-1 container of organic baby bella mushrooms

-1 ginger root

-3 organic pears

-5 organic apples

-4 red skin potatoes

-1 coconut (yes a coconut! can't wait to use this)

-2 jalapenos

-1 mango

-2 large beets

This is about a week's worth of produce for us and the grand total....$30. Not too shabby.


My First Vegan Cooking Class: What I learned and What you should know




Wow I still have so much to learn...my first vegan cooking class at End of the Line Cafe was tonight and I can't wait to go back again. The teacher was amazing--she's been vegan for 17 years and really knows her stuff! I was the first student to arrive and you could probably tell I had never done this before. She opened the door and had an energy you'd have to see to understand. She was truly happy, excited and you can tell she puts a lot of love into her cooking. I made some great friends who were all different and special in their own way. The first woman to arrive after me was also new to the class and has been vegan for over 3 years. She talked about how the lifestyle has changed her skin, her energy and overall happiness. The next two women had been to many of the classes already-both eager to learn and excited about the menu to come (Note to self: I need to bring a notepad to the next one...the teacher gave such wonderful suggestions and tips I wish I had them down on paper). The last woman who sat at our table has just begun her vegan lifestyle journey. They were all so nice and friendly I'm looking forward to seeing them at the next class. So as you can see all levels of experience were present...and maybe I was somewhere in the middle.

I can tell you what was on the menu but will not reveal the recipes. You'll have to take her class to find out! If you live in or around the Pensacola area, sign up for their newsletter to receive updates on the daily menu specials and cooking class information. They're the 1st and 3rd Monday of every month. For only $25 you get a detailed lesson, 4 small dishes...and dessert! All vegan! You can't beat that.

So I guess you're wondering what was on the menu. First, Louisiana gumbo packed with fresh vegetables in a flavorful broth. Then a salad with quinoa, tomatoes and lentils that was to die for. Pumpkin muffins came on the side and the grand finale...chocolate mousse pie! It was so creamy, chocolatey, rich and decadent I hope she serves it again soon.

Since I didn't bring a notepad I tried to get all her suggestions saved in my head. I learned about Xanthan gum--a staple in gluten-free cooking. I haven't used it yet, but she suggested using with dressings, sauces and baking. Another tip that stuck well in my mind was to add curry seasoning to quinoa, mix with your choice of beans and Thai spices, then wrap in a tortilla for a protein packed lunch. Yum!

Sunday, March 4, 2012

Vegan Side: Fresh Oriental Coleslaw


I'm not the only one who's in the kitchen hard at work--Hubs helps me out and sometimes makes dishes on his own. I get to sit down, have a glass of red wine and hangout with my pups until dinner's ready to be served. This coleslaw recipe is one of his favorites to make. This is a great recipe if you're new to the vegetarian world and don't know where to start.


Printer Friendly Version Here

Ingredients:

-5 tbsp of rice vinegar

-3 tbsp of soy sauce

-3 tbsp of evaporated cane sugar

-1/4 cup of extra virgin olive oil

-1/2 tbsp of fresh garlic, minced

-salt and pepper, as needed

-1 teaspoon fresh cilantro

-1 pkg of coleslaw mix

-1 pkg of Ramen noodles, crushed

-1/3 cup of slice almonds

-1/3 cup of sunflower seeds

-1/2 cup of green onions

Directions:

1. Combine vinegar, soy sauce, sugar, oil, garlic, pepper, salt, and cilantro in a medium bowl and mix well

2. Combine coleslaw, noodles, almonds, sunflower seeds and onions in another bowl

3. Pour dressing over coleslaw mixture and stir. Serve immediately while lettuce is still crunchy

Enjoy!

-Joanna

Vegan Breakfast: Whole Wheat Blueberry Pancakes


Ah Sunday...the best day of the week to sleep in and be lazy. The rain has finally stopped and it's absolutely beautiful outside.

I wanted to try something different from the Strawberry Cream Cheese Pancake recipe I used last week. These pancakes were more fluffy and took about 15 minutes to make. Now Hubs and I are enjoying them on the couch watching a movie. Ah Sunday...


Printer Friendly Version Here

Ingredients:

-2 cups of whole wheat flour

-3 tbsp of evaporated cane sugar

-3 tbsp of baking powder

-1 tsp salt

-3 tbsp of vegetable oil

-2 cups of Silk Soymilk

-3/4 cup of fresh or frozen blueberries

Directions:

1. Heat large skillet to med-high heat and just enough butter to prevent sticking


2. Mix all dry ingredients in a large bowl, then add the oil, soy milk and blueberries

3. Add a 1/4 cup of batter to the pan and then flip until both sides are slightly brown

4. Top off with agave nectar and you're done

Enjoy!

-Joanna

Saturday, March 3, 2012

Vegan Breakfast: Momma's "Nana" Walnut Mini Muffins


Good morning it's Saturday!!....and raining (ugh). But the one thing great about a rainy day is I can catch up on cleaning, my Netflix movies, and I have plenty of time to cook. This morning I chose muffins because they're quick, easy and go great with a cup o' joe.

This recipe comes from my mom, who growing up called me Nana-Bo (actually now that I think about it she called me that last week, and I'm 28). So naturally, these are her "Nana" Nut Bread Muffins. I love you mom!


Printer Friendly Version Here

Ingredients: 

-2 and a 1/2 cups of all purpose flour

-1/2 cup of evaporated cane sugar

-1/2 tsp of cinnamon

-1/2 cup of dark brown sugar

-3 and 1/2 tsp of baking powder

-1 tsp of salt

-1 tbsp of vanilla extract

-3 tbsp of vegetable oil

-1/3 cup of soy milk

-2 large bananas, mashed

-1 "egg" of Ener-G Egg Replacer

-1/2 cup of chopped walnuts

Directions:

1. Heat oven to 350 degrees

2. Mix all dry ingredients together in a large bowl

3. Add bananas, walnuts, egg replacer, vanilla extract, and soy milk


4. Grease a mini muffin pan (or regular muffin pan) and fill each hole to the top

5. Place in oven and cook for 10-13 minutes, or until lightly brown. Let cool a few minutes and they're done!





Enjoy!


-Joanna


Friday, March 2, 2012

Vegan Side: Jalapeno Cheddar Biscuits


These went great with my Vegetarian Chili recipe, and best all...they're dairy free! What more could you ask for? Well you could ask for more butter...and help yourself there's no dairy in that either. This takes about 20 minutes to make--easy breezy.

I'd also like to take a minute and say thank you to Shannon Reeves Events for recognizing Vegan Wifestyle on her blog today in her weekly wrap up. Shannon is a great friend of mine and shares the same goals and values as I do--we love our husbands, cherish our dogs and aim to make a difference in people's lives.


Printer Friendly Version Here

Ingredients:

-2 cups of King Arthur's All Purpose Flour

-1 tbsp of nutritional yeast (it comes in little packets near the flour at Publix)

-1 tbsp of baking powder

-1 1/2 teaspoons of kosher salt

-1/3 cup of vegan butter (Earth Balance)

-1 cup of Silk Soymilk

-1 cup of shredded vegan cheddar cheese

-1 jalapeno, diced

Directions:

1. Heat oven to 425 degrees

2. Add flour, yeast, baking powder and salt to a mixing bowl

3. Add the butter, mix as well as you can with a fork, then add milk and keep mixing. Then add the cheese and diced jalapeno

4. Once well mixed, removed small portions at a time and roll into small balls of dough, roughly a little larger than a golf ball. Sprinkle them with a little more flour before adding them to a non-stick cooking pan

5. Place in the middle rack of the oven for 13-15 minutes, or once they become slightly brown and a little stiff. They're ready!

(I would like to say thank you to VegNews Magazine for this amazing recipe)

Enjoy!

-Joanna

Vegan Breakfast: The Nutty Monkey


My husband went bananas for this smoothie! This is the first one I've written about with peanut butter in it, so grab a pen and paper and get this down. Keep in mind this doesn't have any frozen fruit in it, so you'll need to add ice to make it cold and have more texture.


Ingredients:

-2 bananas

-1 cup of Silken Tofu

-2 cups of chocolate unsweetened Almond Milk

-2 tbsp of flaxseed

-2 tbsp of rice protein

-1 cup of peanut butter

-4 cups of ice

Directions:

1. Blend all together in a smoothie, duh

Enjoy!

-Joanna

Thursday, March 1, 2012

Vegan Dinner: "Meaty" Vegetarian Chili


This recipe is perfect for winter weather. Well it's been warm this whole winter in Pensacola, so I made it anyway. It's so simple--I made this last night for dinner with my Cheddar Jalapeno Biscuits. Hubs was a happy camper! Can you believe this is vegetarian food?? It is!


Printer Friendly Version Here

Ingredients:

-2 tbsp vegetable oil

-1 box of Tofu Crumbles (Vegetarian Hamburger Marjon brand, Politely Hot)

-1 can of organic kidney beans

-1 can of organic black beans

-1 tbsp of garlic, minced

-2 15oz. cans of organic tomato sauce

-4 baby bella mushrooms

-1/2 red pepper

-1 whole tomato

-1 yellow squash

-1 1/2 tbsp of cayenne pepper

-1 tbsp of red pepper flakes

-2 tbsp of chili powder

-Salt and pepper as needed

-1 tbsp of basil

-2 tbsp of oregano

-1 tbsp of cumin

-Vegan cheddar cheese (Veggie brand, found at Publix)

Directions:

1. Heat a large skillet with oil on med-high heat, add garlic once pan is warm, and cook garlic until brown (2 minutes)

2. Add tofu crumbles and cook another 3 minutes



3. Add both cans of beans to the skillet...then move to the sauce

4. For picky eaters (like me) slice all vegetables and add to a blender with sauce

5. Once blended, add to a large pot and transfer the beans from the skillet to the pot

6. Now add all spices, allow 15-20 minutes to cook

7. I poured it over corkscrew pasta, and topped it off with grated cheddar cheese

Enjoy!

-Joanna




Vegan Breakfast: Blueberry Mango Smoothie


Another delicious smoothie this morning for breakfast. You know I love my smoothies! And it's packed with protein--2 cups of tofu, 2 cups of spinach, and protein powder.



Ingredients:

-2 cups of frozen blueberries

-1 cup of frozen mango

-2 tbsp of flaxseed

-2 cups of Silken Tofu

-2 tbsp of rice protein powder

-2 cups of baby spinach

-2 cups of soy milk

Directions:

Blend all together and enjoy!

-Joanna