Want to know what I’ve been up to with regards to fitness?? Here’s a link to my recent interview with Rising Muscle.
Summer can be rough on vegans (and vegetarians), who can get stuck eating only salads, and popsicles at cookouts. Not even the baked beans are safe (they’re usually made with bacon, pork, or other animal-based additives). So what’s a rabbit-food-lover to do?
Thankfully, there are in fact plenty of options. Vegans can happily crowd around the grill and wait for delicious plant-based burgers, pulled “pork” sandwiches, and veggie dogs made out of actual vegetables instead of processed soybeans.
Are you craving a more traditional “veggie” dog? Finding a decent veggie hot dog is no easy task, so why not save some time—and your taste buds.
No worries, you can grill up the next-best-thing with portobellos. The mushrooms, sliced in strips, grill more evenly and faster than a plain portobello burger, and with all the fixings, you’ve got yourself a classic dog in minutes.
Try out this simply vegan recipe at your next outdoor party.
Portobello Hot Dogs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon yellow mustard
- salt & pepper
- 2 large portobello mushrooms, sliced into 4 long slices each
- ½ cup red onion, chopped
- ½ cup chopped tomatoes
- squeeze of lime
- salt & pepper
- 4-5 hot dog buns
- optional: ketchup on the side
- optional: 1 serrano pepper, thinly sliced
- In a small bowl, mix together the chopped red onion and sliced tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.
- Preheat your grill or grill pan.
- In another small bowl, mix the marinade ingredients together (olive oil, balsamic, mustard, salt & pepper), and brush onto the portobello slices until they’re coated.
- Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side).
- Place 2 mushroom slices into each hot dog bun. Top liberally with onion & tomatoes, some serrano slices, and mustard.
Recipe from Love and Lemons
Creamy, thick, and rich with lots of garlic flavor. This pasta dish is sure to please. The avocado works wonderfully in this recipe to create a sauce so thick and creamy, that you will think there is cream hiding in there.
- 1 1/2 cup of dry shell pasta of your choice
- 1 ripe avocado
- handful of cilantro, roughly chopped
- 1 1/2 Tbsp. lime juice
- 3 Tbsp. of veganaise
- 1 tsp. garlic paste
- salt & pepper
- chopped cilantro for garnish (optional)
- Cook pasta according to the package instructions. Drain well, set aside to cool.
- Cut and peel the avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, veganaise and garlic paste.
- Blend it until it’s creamy. Add salt and pepper to taste. (Cover it with plastic wrap and keep it in a refrigerator if you have time.)
- Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro on top.
If you’re into football you’re probably getting ready for the big game today. For some people, the Super Bowl is more about entertaining guests rather than watching the game. That’s certainly not the case for me…it’s all about watching the game. Regardless, today’s post was inspired by Super Bowl 50! Here are a few (meat free) recipes to help you create some delicious snacks to enjoy during the big game later today!
Fresh Guacamole (Serves 4)
- 4 medium, ripe avocados
- 3 tablespoons red onion, finely chopped
- 1-2 tablespoons fresh cilantro, chopped
- 1-2 tablespoons freshly squeezed lime juice
- 3/4 teaspoon salt
- 1 small jalapéno pepper, seeded and finely diced OR 1/4 – 1/2 teaspoon cayenne pepper (optional, for spiciness)
1. Slice the avocados in half lengthwise, tossing the seed and scooping the green innards into a large mixing bowl.
2. Mash the avocado with a fork or potato masher until it reaches your desired consistency; my recommendation is to keep it a little chunky.
3. Mix in the red onion, cilantro, lime juice, salt and peppers, if using. Stir to combine.
4. Serve immediately with chips or as an accompaniment to tacos or fajitas!
- 1 large head cauliflower, chopped into pieces
- 1 bottle Frank’s Red Hot Wing Buffalo Sauce
- 1/4 cup Earth Balance
- 1 cup non-dairy milk (I used almond)
- 3/4 cup chickpea flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Preheat the oven to 450°F.
- Lightly spray a large non-stick baking sheet with oil.
- Combine the flour, paprika, and onion/garlic powder in a bowl and stir until well combined.
- Coat the cauliflower pieces in almond milk and then with the flour mixture. Place on the baking sheet and bake for 20 minutes or until crispy.
- While the cauliflower is baking, combine the hot sauce and earth balance in small saucepan on the stove top and heat over low heat until the Earth Balance is completely melted.
- When the cauliflower is looking crispy and lightly browned – pull it out of the oven and place it in a large bowl. Pour the hot sauce mixture over it and toss to coat.
- Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
- Remove from oven.
- Let cauliflower bites set out for at least 20 minutes before serving.
- Serve with dairy-free blue cheese dip!
Vegan Mozzarella Cheese Sticks
This recipe is perfect for an appetizer when you want to show off in the kitchen, or just to enjoy as a snack any time. And these nondairy Mozzarella cheese sticks taste so good that I guarantee you won’t even believe their vegan!
- 5 oz. block nondairy mozzarella flavor cheese
- ¾ cup chickpea flour, divided
- 1 Tbsp. cornmeal
- 1 Tbsp. cornstarch
- ½ tsp. Kosher salt
- 1 tsp. garlic powder, divided
- ½ cup water
- 1 cup Panko breadcrumbs
- ½ tsp. Kosher salt
- ½ tsp. ground black pepper
- ½ tsp. dried parsley
- ¼ tsp. onion powder
- ¼ tsp. dried oregano
- ¼ tsp. dried basil
- 1 Tbsp. vegan grated parmesan cheese
- Safflower oil, for frying
- Cut the block of vegan mozzarella into stick shapes.
- Put ¼ cup of the flour in one shallow bowl. In a second bowl, create the batter by combining the remaining flour, cornmeal, cornstarch, salt and garlic powder. The consistency should be like pancake batter. If it is too thick, add more water. If it’s too thin, add more flour. In a third shallow dish, combine the rice cereal, the spices and the grated parmesan to create the breading.
- Roll the cheese sticks in the flour. Shake off the excess and dip them into the batter. Shake off the excess batter and cover the sticks in the breading. Lay the mozzarella sticks on a baking sheet and put them in the freezer for 30 minutes.
- Heat about 3 inches of oil in a large pot to 350 degrees. Fry the mozzarella sticks, about 4 at a time, for about 5 minutes until they are golden brown and you see the cheese starting to ooze out. Turn them halfway through to make sure both sides get browned.
- Place on a cooling rack so they stay crisp.
- Serve while hot with a simple marinara sauce.
- 1/2 c cashews
- 3/4 c cauliflower
- 1 oz carrot
- 1.25 c unsweetened almond milk
- 1/4 c vegetable broth
- 1-2 chipotle peppers, to taste
- 1/4 tsp mustard
- 1/2 tsp white vinegar
- 1 clove garlic
- 6 Tbsp. nutritional yeast
- olive oil spray
- 1/4 c onions
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp freshly ground black pepper
- 1/4 tsp cayenne
- ground chipotle pepper, to taste
- 1 15-oz can diced tomatoes with green chiles (I use Muir Glen Organic), well drained
- Pour boiling water over the cashews and let sit at least 10 minutes.
- Meanwhile, place cauliflower and carrots in a large bowl, add 1/2 c water, and boil until tender.
- Drain cashews. Add soaked cashews, cauliflower, carrot, almond milk, vegetable broth, chipotle peppers, mustard, vinegar, garlic, and nutritional yeast to a blender.
- Puree until smooth.
- Heat a medium saucepan over medium heat and spray with olive oil.
- Add onions and sauté, stirring, until softened and translucent, about 3-5 minutes.
- Pour almond milk mixture into the saucepan and bring to a simmer.
- Add salt, cumin and black pepper and simmer until thickened, about 10 minutes, stirring occasionally.
- Stir in diced tomatoes and adjust seasoning to taste.
- Serve with tortilla chips and enjoy.
Recipe from Home Sweet Jones.
Happy Super Bowl 50, everyone! Enjoy the game…. And Go Panthers!!!
This smashed chickpea & avocado salad is great for sandwiches and it is also great as a dip for veggies, crackers, and pita chips. It is vegetarian, vegan, and gluten free-as long as you use gluten free-bread or serve as a dip with veggies or gluten-free crackers.
If you are looking for a quick and healthy lunch idea, make this Smashed Chickpea & Avocado Salad Sandwich. It is one of my favorite sandwiches and I hope you like it too!
- 1/3 can of chickpeas
- 1/2 a small ripe avocado
- 1 small spring onion finely chopped
- 1 tbsp chopped coriander
- Dash of lemon juice
- Sea salt & black pepper to taste
- 2 slices of wholegrain bread
- Small handful of fresh spinach (or micro-greens of choice)
- Tomatoes (optional)
- In a bowl, mash the chickpeas and avocado until avocado is well mashed and most of the chickpeas are not whole.
- Add the onion through spices. Mix in. Taste and adjust salt and spice if needed.
- Prep the sandwich bread by toasting if desired. Add a layer of spinach or micro-greens of choice. Layer a good helping of the smashed chickpea avocado mixture.
- Add a layer of juicy tomatoes and serve.
- Serve in sandwiches, tacos, wraps or salad bowl.
These tacos are perfect for your next meatless Monday or taco Tuesday, as these tacos can literally can be made in under 30 minutes, making them an easy weeknight dinner.
The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good two-three days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.
- 1 large sweet potato, peeled and diced into 1 inch pieces
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 (15oz) can of black beans, warmed up
- white corn tortillas
- ½ bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
- ½ cup of chopped cilantro
- juice of 1 lime
- ¼ cup of coconut oil, melted
- 2 tablespoons of agave
- 1 teaspoon of cumin
- 2 tablespoons of white whine vinegar (or apple cider vinegar)
- ½ cup of nondairy sour cream
- 1 avocado, pitted and skinned
- small handful of chopped cilantro
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Optional for garnish: extra cilantro
- Pre-heat oven to 375 degrees F.
- In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
- On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
- While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and agave are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
- To prepare the avocado sauce: add Avocado, sour cream, cilantro, lime juice, salt and pepper are blended together in a food processor until the sauce is creamy smooth.
- Heat the black beans on the stove.
- Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
This recipe serves 8
I’m a big believer in starting off the new year with a meal of black-eyed peas and collard greens. It’s one of the few holiday food traditions that is actually healthy (and can be vegan). The legend behind this Southern tradition is that a meal of peas and greens will bring prosperity and luck in the coming year, but I like to think of it as a great way to get off on a good foot nutritionally, with basic, whole foods.
Here is a recipe I like that uses black-eyed peas with quinoa and corn to make a healthy, delicious meatless chili!
Black-Eyed Pea Chili (Servings: 8)
- 2 large onions, chopped
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 6 cloves garlic, minced
- 5 cups (24 ounces) fresh black-eyed peas, or 2 1/2 cups (1 pound) dried peas, soaked overnight and drained
- 6 cups vegetable broth
- 2 1/2 tablespoons mild chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
- 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
- 1 1/2 cups fresh or frozen corn
- 1/3 cup uncooked quinoa, rinsed
- Salt and pepper to taste
- Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
- Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes.
- Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
- When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder).
- Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” uncover the pot; otherwise, keep it covered).
- Add salt and pepper to taste.
Wishing you and yours a Happy & Healthy New Year!
Recipe by The Fat Free Vegan