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Wednesday, July 27, 2016

Vegan Chickenless Wraps with Avocado Ranch Dressing

When I finally got this dressing right, I was so excited. Stop, rewind. Let me go way back to when I still ate meat and went to fast food places. I got this salad once from a fast food place and it came with avocado ranch dressing. I thought, hmmmm, how interesting does that sound. It was so good I had to have more but I couldn't find it anywhere. It is a popular brand too. I think they only made it for restaurants and I can't think of the name right now though. Anyway, I've been vegan for three years now and I was still thinking about that dressing. This week, I finally got it right. The ingredients are not hard either and you might already have all or most of them. Here is what you will need. 

1/4 cup finely chopped parsley
8 oz extra firm organic tofu
1/2 cup soy or almond milk
1/2 cup vegan plain yogurt - I used #silk
1 small avocado
1 tbsp fresh lemon juice
1 tbsp dijon mustard
1/2 tsp garlic salt
1/2 tsp onion salt
1/4 tsp black pepper
1/2 tsp pink himalayan salt

Throw everthing except the parsley into a food processor and process until smooth and creamy. Might take a minute or two depending on your food processor. This dressing is also thick, so if you want you can use firm tofu instead of extra firm. 

Once is all smooth, transfer to a bowl and add the parsley and mix well.  

Now for the wrap. I used #Gardein crispy tenders. I cooked three according to the package instructions, slice them in half long ways. 

You can use any kind of tortilla you like I used an aluminum free tomato basil tortilla. Gently toast it up before hand. Add some of the fabulous dressing, crispy tenders, sprouts if you like, romaine and tomato. That's it. Enjoy and let me know what you think.

Monday, July 25, 2016

Vegan Frozen Strawberry Whip

Do you love strawberries? I sure do and so does my daughter. We look forward to every June when we can go strawberry picking. You get out in those strawberry fields and all you smell is strawberries. It's just amazing. 

Strawberries have some great health benefits too. Check these out. 

They also aid in fighting bad cholesterol, boosts your immune system, promotes eye health, helps with allergies and asthma, reduces the risk of stroke, fights cancer, regulates blood pressure and burns fat. They are also great for prenatal health. 

This quick and super easy treat I came up with is sure to please everyone. And it's low in calories too. Here is what you will need.

1 1/2 cups frozen strawberries
2 hefty scoops of SoDelicious Cocowhip
1 large speckled banana

Throw everything in a food processor and process until it looks smooth and creamy. It will only take a minute or two depending on your processor. That's it. Enjoy!! I've never had leftovers so I am not sure how it will freeze. If I ever do, I will let you know. 

Check out this video to see how easy it is to make.

Tuesday, July 19, 2016

Vegan Creamy Leek & Potato Soup

I never really used to be a soup person. I mean, I like soup but did not have it everyday. Since I gave up all animal products, I have it a lot now. Several times a week. This soup is one of my favorites. It's creamy, delicious and so good for you. Soup is good for your digestive system too. 

When you read the ingredient list you might think it's oniony but it's not. Even though leeks are huge and look like a gigantic scallion, they are mild in flavor and super tasty in this soup. Check out these great benefits of leeks. 

Another ingredient that might be new to you is miso. It is a fermented soy bean paste and adds super great flavor to soup. There are several kinds of miso but the one I am using in this soup is White.  The benefits of miso are terrifical. Two of them are aids in weight loss and lowers your blood pressure. Here is a list for you to check out.

This soup is super easy to make and only takes about 30 to 45 minutes to make. Here is what you will need.

1 large onion chopped
1 leek chopped and cleaned
3 cups of chopped gold yukon potatoes
3 cups of filtered water
1 cup of unsweetened almond or soy milk
2 tbsps white miso paste
pink himalayan salt
2 tbsps extra virgin olive oil

To clean your leek, slice it and put it in a bowl of water. Swish it around for a few minutes. All of the dirt will settle to the bottom. 

In a 2 quart soup pot, add the oil and onion. Let it cook for 2 - 3 minutes on a medium heat. Add two or three turns of salt. 
Add the leeks and cook for another 2 - 3 minutes and salt again. 
Add the potato. Cook another 3 minutes and add 3 turns of salt. 
Add the water and milk. 
Bring to a boil. Reduce heat, cover and let simmer until potatoes are tender. About 15 minutes. 
When the potatoes are tender, remove the soup from the heat. 
Add 2 tbsps of miso to a small bowl then add two ladles of the hot broth to the miso. DO NOT ADD THE MISO TO THE BOILING SOUP. It will kill the enzymes losing it's value. Stir the miso and broth until the miso is disolved into the broth. Once it's disolved, pour it back into the soup pot and stir. 

Into a blender, add 2 or 3 ladles of soup and blend until smooth and creamy. Be very careful because the soup is HOT. Once everything is smooth and creamy, pour into another bowl and continue blending the remaining soup. 

Give it a taste. You should not need to add anymore salt but if you do, you should do it while it's hot so it can dissolve into the soup. 


Tuesday, July 12, 2016

Vegan Sloppy Joe's A.K.A Sloppy Joe's

I love these sloppy lentils with potatoes on the side and so will the kiddy's. These are great for lunch or dinner and so much better for you than that canned crap too. Lentils are so good for you too. One serving a week can lower your cholesterol. How great is that. Lowering your cholesterol without medication. Tastes better too. 

Not only are there several kinds of lentils but there are many great benefits to them as well. Here are some of those benefits:
1. Lower your cholesterol
2. High in iron
3. Prevents constipation
4. Low in caleries
5. Reduces your risk of heart disease
6. Increases energy
7. High in fiber
8. Stablizes blood sugar
9. Protein, protein, protein

 You can take them to a BBQ too and making them ahead of time is a breeze. I use  organic ketchup in this recipe because it has no high fructose corn syrup in it. Most places carry organic ketchup now too. 

Here is what you will need:
3 cups of cooked lentils
1 large onion chopped
1 large green bell pepper chopped
1 tbsp extra virgin olive oil
1 cup organic ketchup
1/2 cup organic bbq sauce
1 tbsp organic mustard
buns, organic of course

In a saute pan, add the oil, onion and green pepper. Saute on medium heat until tender. Add the lentils and everything else. Mix everything really well. 

The potatoes are easy.  For two people, chop about 4 spuds into bite size pieces. 
Saute with 1 tbsp extra virgin olive oil until golden and tender. You can add some rosemary to them too. Salt to taste.


Thursday, July 7, 2016

Vegan Blueberry Breakfast Shake

Only with a vegan or plant based diet can you have a shake for breakfast and feel absolutely no guilt. And, it's blueberry season. My favorite season of all of them. Ha Ha. This shake is heart healthy too. Look at all of these other benefits too. 

They also help improve vision, slows the breakdown of bones, reduces belly fat and aids in digestion. I always have some stashed away in the freezer for these shakes. 

Here is what you will need to make your breakfast shake. In to a blender, put
1 cup of oats
2 cups of your favorite plant based milk. I've use almond, coconut and soy. They all work fabulously.
2 speckled bananas
1 - 1 1/2 cups frozen blueberries

Just blend it all up. Occasionally I add some raw hemp seed or a little cinnamon too. Enjoy.