Tag Archives: vegan

Vegetarian heading for Vegan

First photo is: 

Cucumber with Follow Your Heart Gouda cheese (non-dairy);

Next one:  add a few sauteed mushrooms & some green pepper(sauteed in water with garlic-pepper seasoning);

Third photo is a version with kinda’ fake bacon;

and then a kidney and pinto bean salad with chopped onion, celery, carrot and a Vegenaise & mustard dressing and a hard-cooked egg (so that one is not vegan — but I have made it without the egg and it is still so good). 

Buon Appetito!

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FRUITFUL LIVING

AIMING FOR A HEALTHY START TO THE DAY                                                                                     (strawberries, banana and mango)

I’m thinking maybe eating a preponderance of real, whole foods, may have shortened the duration and intensity of whatever this cold/flu thing is that I had. 

I have to say, I am not a purist (my husband calls us “flexitarians”), but I do aim to include mainly healthy stuff:  vegetables, starches, greens, legumes, fruit, nuts — with most days excluding meat or eggs or dairy.  Less animal-related products has to have good effects for me and the animals – I feel better and they feel better.  Some say if you don’t adhere to strictly vegan standards, you aren’t helping animals at all; I disagree.  Less mass slaughter has to be better than more of the same; I think it will lead to more humane conditions.

A sauce for stir fry

So I made some creamed corn by mixing some coconut cream (about 2/3 of a cup or so) with a tablespoon of Earth Balance spread,  a couple of teaspoons of sugar, thickened with a tablespoon or so of cornstarch.  I sauteed that for a bit and then I added in a can of  white corn .  I threw in some celery, onion, peas, and a clove of garlic and seasoned it with basil, salt, pepper and a tablespoon of Braggs Aminos.  I cooked some rice and then mixed it all up with the sauce…. and it was good.

 

Lunch and cookies on New Year’s Eve

Ending the year with a lunch of mushrooms sautéed in water with garlic pepper seasoning on Schar gluten-free bread with tomato, onion, lettuce, red pepper, green olives, Vegenaise and spicy mustard

Oatmeal cookies for dessert.

……and wondering why photos aren’t showing up as images when I edit them. And they aren’t formatting as tiled mosaic.

What is up with that?!

Veganistic Simplicity

  • Avocado, roasted red pepper, tomato, onion with a little vegenaise and mustard — simple. On a blue plate. Good.

Blue Plate Special

img_5721Roasted vegetables – made without oil — just some seasoning.  I used basil, salt, pepper and a little garlic powder.  Turned out to be a delicious meal!

Pasta and Mushrooms

IMG_2896

Pasta next to mushrooms

makes me happy

That’s all.

 

Vegan Choices

Here are some ideas for vegan dishes.  Sort of a visual recipe card. 

Sometimes I just need a reminder that a meal can consist of some simple choices. 

Italian green beans and tomatoes are from our garden so those choices were obvious.  The arugula was from the farmers market and we added strawberries, a little sweet onion, and cucumbers from our garden. 

Today I’m going to attempt to make a Kung Pao Tofu and if that turns out, I will post an actual recipe……and a picture, of course!

An Occasion: Building a Smoothie

Fixing healthy meals can be, on many occasions,  therapeutic, and maybe even artistic, creative, and an exercise in being in the middle of something worth doing.  The colors involved are kind of amazing.

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Just a Reminder

IMG_4723One more easy idea for a really good meal.  Made up of left-over mushrooms, left-over marinara sauce and left-over vegetable broth; added in a can of beans (I used pinto), cut up some carrots, celery, sweet red pepper, onion and frozen peas; pressed a clove or two of garlic in and then there was soup.  It’s a good way to use up whatever left-overs you might have hanging around in the refrigerator where they do not like to linger. 

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