Tag Archives: plant-based

Meatless Mondays: Vegan Shepherd’s Pie

Today we were supposed to be celebrating New Year’s at my brother-in-law’s and bringing a dish. I didn’t buy everything I needed for soup joumou for Haitian Independence Day so we stuck with Vegan Shepherd’s pie from the minimalistbaker.com. I will definitely do a vegan soup joumou in the near future. It came out well, I might have let it bake a little long but I love how crisp the potato crust gets on top. Here’s the recipe:

Ingredients
FILLING
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked brown or green lentils, rinsed and drained
  • 4 cups vegetable stock (DIYor store-bought)
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • 1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
MASHED POTATOES
  • 3 pounds yukon gold potatoes, thoroughly washed
  • 3-4 Tbsp vegan butter
  • Salt and pepper to taste

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Instructions

  1. Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
  2. Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add add desired amount of vegan butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.
  3. While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9×13 pan. An 8×8 won’t fit it all but close!).
  4. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized – about 5 minutes.
  5. Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
  6. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
  7. OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
  8. Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
  9. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
  10. Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

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Meatless Monday Christmas: Chickpea Flour Omelette

This morning our family gathered for breakfast and opening of presents. I decided to look up vegan breakfast options that aren’t smoothies/oatmeals. We found the Chickpea Flour Omelette recipe from strengthandsunshine.com.

INGREDIENTS

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INSTRUCTIONS
  1. In a small bowl, mix together all ingredients except the greens and optional veggies.
  2. Let stand for 5 minutes. Add more water if too thick. It should be pancake batter consistency (but not too runny).
  3. Meanwhile, heat a lightly oiled non-stick pan over medium heat. Once the pan is hot, pour the batter in the pan like you’re making a pancake. Cover the pan with a lid and cook on low heat for 3 minutes until the edges dry and bubbles form on the surface.
  4. Now add the greens and/or veggies to one half of the omelette and take a spatula to fold the omelette over in half and cook uncovered for 2 more minutes.
  5. Remove and transfer to a plate before topping with ketchup, salsa, hot sauce, etc.!

We used the Follow Your Heart brand for the egg replacer and used salsa on top. Next time, a little more salt and green peppers will be added. The consistency reminded me more of a Southwestern chickpea flour cake than an omelette. I was happy to have this option and will cook again soon.

30- Minute Coconut Curry

I found tonight’s recipe from the minimalist baker. Their recipe called for a coconut quinoa but I was not in a mood for quinoa. I decided to cook some brown rice instead. Here is the recipe for the coconut curry. Although I had vegetable broth, I chose to substitute with the Goya vegetable seasoning and water. I may have cooked the curry a bit too long because it wasn’t as thick as I would have liked but the flavors were all there. I also added a bit more curry powder so the color lost some of its brightness. All in all, I am glad I tried it!

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Here’s the recipe:

Ingredients
CURRY
  • 1 Tbsp (15 ml) coconut or olive oil
  • 1 small onion, diced (150 g)
  • 4 cloves garlic, minced (2 Tbsp or 12 g)
  • 1 Tbsp (6 g) fresh grated ginger (or 1 tsp ground)
  • 1/2 cup (45 g) broccoli florets (or green bell pepper), diced
  • 1/2 cup (64 g) diced carrots
  • 1/4 cup (45 g) diced tomato
  • 1/3 cup (28 g) snow peas (loosely cut)
  • 1 Tbsp (8 g) curry powder
  • optional: Pinch cayenne or 1 dried red chili, diced (for heat)
  • 2 14-ounce (396 g) cans light coconut milk (sub full-fat for richer texture)
  • 1 cup (240 ml) veggie stock (DIY or store-bought)
  • Sea salt and black pepper to taste
  1. Heat a large saucepan or pot to medium heat and add 1 Tbsp coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 5 minutes.
  2. Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  3. Add the snow peas and tomatoes in the last 5 minutes so they don’t overcook.
  4. Taste and adjust seasonings as needed. I added another pinch or two of salt.

How about all of you? Do you find yourself adjusting the recipe while cooking?

Meatless Mondays: Roasted Carrot, Sweet Potato and Ginger Soup

This week, especially after a couple of days of snow, I decided to make a soup as part of our dinner tonight. Hubby found this recipe from choosingchia.com:

Ingredients
  • 1 large sweet potato
  • 2 cups carrots
  • 1 tbsp vegetable oil
  • 1 onion
  • 1 garlic clove
  • 2 tbsp grated ginger
  • 1 liter vegetable broth
  • pinch of cayenne
  • salt & pepper to taste
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Instructions
  1. Preheat your oven to 400 degrees and line a pan with parchment paper.
  2. Chop your sweet potatoes and carrots into medium sized cubes and place spread out of your pan. Bake for 20-25 minutes until tender.
  3. Heat vegetable oil in a large pot on medium heat. Chop your onion and garlic and and add to the pot, stirring constantly for 2-3 minutes. Add grated ginger, sweet potato, carrots and a pinch of cayenne and stir together.
  4. Next add your vegetable broth and bring to a boil for 2 minutes. Reduce heat to low and let simmer for 30 minutes.
  5. Transfer soup to a blender (or use a hand blender) and blend soup until smooth. Season with salt and pepper to taste. 
Roasted carrots and sweet potatoes
No veggie broth? No problem!
After simmering for a half-hour, it was ready to be blended.
It turned out  to be amazing. Because of the onions and garlic clove, I barely had to salt and pepper to taste. I also did not have veggie broth so I mixed water with Goya salad and vegetable seasoning and added that to the onions, garlic, ginger and cayenne. I also used 1 tablespoon of ginger instead of 2–it’s all we had left. Hubby told me we already had everything we needed to make this soup so the improvisation was clearly not planned. But that’s ok. Sometimes, that’s how it is and it did not disappoint.
Already excited for next Monday!

Meatless Monday: Easy Vegan Fettuccine

I decided to do something simple this time around and try the Easy Fettuccine Alfredo with Broccoli from brandnewvegan.com. I was particularly excited about it because I had never tried to make an Alfredo sauce and my curiosity was piqued because the recipe called for potatoes, onion, spices and cashews to make the creamy sauce.

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Drained cashews that eventually became major part of a creamy Alfredo sauce!
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Here’s the “Alfredo” sauce. Loved the creamy consistency!

Here is the recipe:

Ingredients

  • 2 Potatoes, quartered. (I recommend Yukon Golds)
  • ¼ onion (or the white part of 1 Leek), chopped
  • ½ cup cashews
  • 1 cup potato water used to boil potatoes
  • 1 Tbls Italian Seasoning
  • 1 tsp Lemon Juice (I like 2 personaly)
  • 2-4 cloves Garlic (again, more is better for me)
  • Salt and Pepper to Taste
  • 1-2 Tbls Nutritional Yeast (optional if you don’t like Nooch)
  • Fettuccine Noodles
Instructions
  1. Soak cashews in 1 cup hot water while preparing sauce
  2. Peel potatoes if desired and quarter them
  3. Add potatoes and onion to a large pot and cover with cold water
  4. Once the water is boiling, cook for 10 minutes
  5. Remove veggies with a slotted spoon and add to blender
  6. Add 1 cup of the potato water
  7. Drain cashews and add to blender
  8. Add remaining ingredients and blend until smooth
  9. Add more water to get the consistency you desire
  10. Season with salt and pepper to taste
  11. Prepare Fettuccini according to package instructions
  12. Add 1 bag frozen Broccoli during last 5 minutes of boil
  13. Drain thoroughly and stir in Alfredo Sauce

I can’t wait to make this again! Jeff and I both loved it. Speaking as someone who used to be a cheese addict, I was thoroughly impressed with this recipe.

Meatless Mondays: Vegan Tuna

Today, I decided to try vegan tuna. I saw a few videos online that made my mouth water and last week, I tried a version at Whole Foods that convinced me it was time to try it at home. A few of the recipes I saw included some kind of vegan mayonnaise which I like but I wanted to challenge myself to make the “mayo.”

The recipe I found was on http://www.brandnewvegan.com. I know hubby and I eat too much oil and this recipe was oil-free which made it an easy yes. As I was mashing the chickpeas with the potato smasher and fork, I loved watching the transformation of the consistency into something that definitely reminded me of tuna.  After I blended the cashew mixture, it really was a smooth, creamy dressing! I was probably a little too excited. It was definitely a recipe I would try again and I am looking forward to trying more recipes from this site.

Ingredients

  • ½ cup raw cashews
  • ½ cup water
  • 15ox can low sodium garbanzo beans (chickpeas)
  • ½ cup red onion, diced
  • 1 stalk of celery, diced
  • 1 small carrot, diced
  • 2 tbls dill pickle relish
  • 3 tbls lemon juice
  • 2 tsp apple cider vinegar
  • 1 tbls yellow mustard
  • 1 tsp nutritional yeast (optional)
  • 1 tsp low sodium soy sauce
  • ½ tsp garlic powder
Instructions
  1. Add the cashews and water to your blender to let them soak
  2. Mash garbanzo beans in a large bowl using a potato masher, or fork
  3. Add diced veggies and stir
  4. All the remaining liquid ingredients to the blender with the cashews and water and pulse until smooth.
  5. Stir dressing into ‘tuna’ .
My husband and I both enjoyed our vegan tuna salad sandwiches and I am already looking forward to trying a new vegan recipe next Monday!

Defined by a Number?

I’ve actively resisted using the word “weight” on this blog. I happily write about wellness in its totality. However, the world seems so invested in exact numbers. It’s as if people need to know exactly where to place you.

Sometimes “people” is me.

I don’t define beauty and worthiness by a number. For sure, I want to change the number but I don’t subscribe to any of those notions. I heard a podcast host (an extremely fit man) in response to his guest who is struggling with his weight loss goals say something like: Yeah, I love doughnuts! The guest said nothing about doughnuts and the host repeated it more than once.

Clearly, this is not wildly offensive. I am sure it was just an awkward attempt to relate to his guest but I was disappointed by it. For me, it fed into the notion some people have about overweight/obese people sitting around, glued to the couch and shoving _________ (insert whatever junk food you would like) down his/her gullet. I actually have heard some version of this on more than one podcast, radio station, TV show, magazine, book or film.

Since you can find overweight people sitting next to you at work, class or at a sporting event, traveling beside you on the plane or working out with you at the gym, why does this notion persist?

Maybe I feel compelled to write about it as my husband and I, who eat a plant-based diet  to heal from our conditions exacerbated by inflammation and love to be out and about, are about to undertake a serious weight loss journey. I don’t want who we already are  to be lost on those who read this or already know us. I start as someone who works, writes, dances, prays, reads, travels, nurtures and cooks and I will be that woman in a smaller body and my husband will be who he is in a smaller body, too.

Not people who are waiting to get off of the couch but people who are ready to move on to the next adventure.

What Support Looks Like

Last night, I was going through some files and found a book synopsis I wrote earlier this year. It was 8 pages long and a joy to read. I had such a clear vision of where I wanted my book to go. It provided a short burst of inspiration to keep going and finish this first draft. Next week, I have the entire time off to put in serious hours towards completing it.  Even though there will be hours when I want to throw my laptop across the room or crawl under the covers to avoid it, it doesn’t matter. What matters is being the writer, more importantly the woman, I thought I’d be. The woman who doesn’t waste time talking about it, she does it (she writes about it, too).

I just got back from writing group where I am always reminded of the support I have to become the woman I want to be. I would encourage anyone to look around and take an account of all of the support that is already present in your life. I would bet there is more than you realize, even if it’s just one person praying for you daily living 5 states away or a reader who sends positive vibes your way directly after reading one of your posts.

Or it could be more obvious like the love of your life baking you a vegan apple pie while you were away at your writing group.

Meatless Monday

Although I talk about my wellness journey, I don’t post much about food. I cook but my husband loves it way more than I do.  When I was learning more about #bloglikecrazy (write 30 posts in 30 days throughout the month of November started by See Jane Write founder Javacia Bowser), theme days were suggested. The only one that spoke to me was Meatless Mondays. Since I have been plant-based for several months, it would be nice to share a few of the meals we eat or trying for the first time.

Tonight, hubby cooked a vegan three-bean chili. He doesn’t measure anything out but he told me he used pinto, kidney and black beans, canned diced tomatoes, corn, mushrooms and uses chili powder, cumin, oregano, paprika and salts and peppers to taste. He also includes onion, bell peppers and celery and does not skimp on the hot sauce. His chili never disappoints. We decided to try vegan corn muffins for the first time. We had vegetarian Jiffy corn muffin mix but I added fresh corn and sugar. It was nice to see the vegan alternative to egg pictured here:

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When he came home, he didn’t bring muffin tins but a larger pan. No biggie–we just made it work. It was a little flatter than we would have liked but it tasted good–sweet and not dry at all. So here’s how it all turned out:

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We didn’t have muffin tins but it turned out great.

Day 6  of #bloglikecrazy is in the books!

Happy World Vegan Day (and 1st Day of #Bloglikecrazy)!

Happy World Vegan Day and Happy 1st Day of #Bloglikecrazy!

Today, I am celebrating both. Four and 1/2 months ago, my husband and I recommitted to eating a plant-based diet again. I know how beneficial it has been to my skin and my emotional well-being. I love the energy that has been injected back into our relationship and how I hardly get acid reflux anymore. I can only imagine what years of eating this way, especially as we move towards being more whole foods plant-based will do for us.

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Happy World Vegan Day!

And if you don’t already know, I am participating in the #bloglikecrazy challenge as a part of See Jane Write. I will write a blog post every day in the month of November.

30 days. 30 blog posts.

I have already proven I can do 21 days with my 21-Day Water-Workout-Write Challenge that ended in September but I have hopes of new revelations as I write consistently for 30 Days.  I thought about having theme days and the only one that feels right for me at this time is profiling a different plant-based meal each week aka a Meatless Monday post.  Outside of that, I make no promises but to keep coming back each day and hit Publish 30 times!