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Veganism Debunked

Veganism Debunked

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Vegan Orange French Toast

the diary of a curly girl

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I can’t even, you guys! Ok, so two things about this recent recipe for Vegan Orange French Toast: 1) it was waaaay good. Like, me grossly licking my fingers good (ew, I know, I know, it drives me nuts when people do that too, but I was alone, so…), and 2) I’m starting to actually figure out food photography. I’ve been putting in some time, researching the full extent of my camera, figuring out props and tricks and tips from pros, and I feel really, really good about these images. Like I’m finally on the right track, and that’s incredibly satisfying. I realize I have a long way to go, but it’s nice to see just a little bit of research pay off big time. 

Alas, I leave you with this recipe, and these images. Enjoy your Thursday, you awesome kickass people!

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Avocado Hummus

Can not wait to try this!

the Seasonal Veg Head

Avocado hummus
Hummus and I go way back.  During my college years in San Francisco, my husband and I lived on bagel and hummus sandwiches.  It was vegetarian, it was filling and it was cheap.  It was the broke-college-student-Californian version of ramen noodles.  After that, I couldn’t eat hummus for years.  Especially because the cheap hummus we bought was akin to eating spackling paste…I did say it was filling (horribly bad pun intended).  But years have gone by, I’ve birthed a human, landed back in the Midwest, and I can once again eat hummus.  Time heals all wounds.

Hummus tends to be the go-to party dip and I’ve found the best hummus is either at a Mediterranean restaurant or homemade.  So skip the store-bought paste and make your own!

The key to making a very creamy and smooth hummus is to use enough liquid/oil and to process the chickpeas before adding the…

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Southwestern quinoa stuffed bell peppers

quinoa 1 quinoa 2

This is what I had for my Easter dinner, and it has a pretty powerful kick to it! The recipe allows you to have some quinoa mixture left over which makes a fantastic cold salad. Enjoy!

Ingredients:

  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1/2 large yellow onion, diced (about 1/2 cup)
  • 1/2 jalapeno, seeded and diced
  • 3/4 cup uncooked quinoa
  • 2 cups vegetable broth, divided
  • 1-15 oz can black beans, rinsed and drained
  • 1 medium sweet potato, peeled and finely diced
  • 2 roma tomatoes, seeded and finely chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 cup chopped cilantro
  • 1 teaspoon red pepper flakes
  • 1/8 teaspoon pepper
  • 1/8 teaspoon salt, plus more to taste if desired
  • 3 large red bell peppers, seeds removed and cut vertically
  • 3/4 cup shredded vegan cheese

 

Directions: 

  • preheat oven to 400 degrees F.
  • In a saute pan over medium-high heat the olive oil. Add onions, jalapeno, and garlic. Saute until the onions begin to soften and turn translucent about 4-5 minutes. Place in large bowl and set aside.
  • To cook quinoa: rinse with cold water in mesh strainer. In a medium saucepan, bring 1 1/2 cups of vegetable broth to a boil.
  • Add in quinoa and bring mixture to a boil again. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water.
  • Remove from heat and fluff quinoa with fork; place in large bowl.
  • While quinoa is cooking place a medium pot over high heat and fill with water, bring water to a boil and add diced sweet potato. Reduce heat to medium, cover, and continue to cook for about 6 minutes or until sweet potatoes are fork tender.
  • Once tender, drain water from sweet potatoes and place into bowl with quinoa and onion.
  • Gently stir in black beans, tomatoes, remaining 1/2 cup of vegetable broth, chili powder, cumin, oregano, cilantro, red pepper flakes, and salt and pepper.
  • Arrange bell peppers in large skillet or baking pan and stuff with a heaping 1/2 cup of quinoa mixture. Cover with foil and bake for 20-30 minutes until peppers are tender.
  • Uncover and sprinkle each with 2 tablespoons of vegan cheese.
  • Place in oven for about 10 minutes (Vegan cheese does not melt as easily as dairy cheese).
  • Remove and serve immediately with toppings such as your favorite hot sauce or guacamole.

Stand up and be rawesome!

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So some people choose to be a raw vegan. This means literally eating all of your healthy choice foods in its most raw form. This can be very hard, but some people have no problem doing it. My suggestions is doing what I did which was a raw food detox. This is a great way to kick off your new healthy and clean eating lifestyle by flushing your body of harmful toxins. I did my detox for a week, and I got to say the first two days felt like hell. Don’t get discouraged by those awful 2 days, this is your body purifying itself, and the amazing feeling and energy you receive afterwards will be so rewarding and will continue on throughout your new lifestyle. 

here are some more benefits:

  • Increased energy, the enzymes and natural energy of the fresh foods will support you (say goodbye to needing coffees, or sodas!)
  • Toxin relief from past years of unhealthy, fatty, and processed foods
  • Weight loss
  • Healthy digestion system
  • More sleep, when your body has toxins from unhealthy and processed food it causes problems in your cycles of sleeping. Doing the detox, then sticking to a Vegan or clean eating diet afterwards will allow you to sleep not only through the night, but have an uninterrupted and restful sleep.