Smoothie Prep Saturday!

I made 8 smoothie packs for around $2.75 each! Not pictured is the spinach , almond milk, and protein powder. 

Ingredients:

• 1 cup unsweetened almond milk
• 1/2 Cup spinach
• 1 cup frozen fruit
• 1/2 banana 
• 1 scoop vegan protein powder

Blend in a high power blender and enjoy!

Asian Garlic Baked Tofu

I love most forms of tofu, but my absolute favorite is this baked tofu. It's crispy without frying, and is easy to do.


Asian Garlic Baked Tofu

Ingredients:

• 1 package extra firm tofu
• 1 tablespoon olive oil
• 1-2 cloves minced garlic
• 1/3 cup low sodium soy sauce
• Pinch of powdered ginger

Directions:

1. Pre-heat oven 400 degrees
2. Open Tofu package and drain. Then set on paper towel or clean kitchen towl and press the block of Tofu into the towel to soak up extra liquid.
3. Mix all ingredients in medium size bowl, except for the Tofu.
4. Slice the Tofu into small squares and add to the sauce 
5. Let sit for 10-15 minutes
6. Coat a medium sized baking sheet with a thin layer of olive oil ( I drizzled the oil on the pan and spread it thinly with a paper towel)
7. Put the Todu squares evenly on the pan and bake for 15 minutes
8. Flip the Tofu pieces and bake another 10 minutes

Vegan Oven Pancakes

Ingredients: 

2 Tablespoons chia seeds soaked in 6 Tablespoons of water

1/2 cup whole wheat flour

1/2 cup almond milk 

1/4 teaspoon salt

1 teaspoon cinnamon

1 Tablespoon flaxseed

1 apple chopped

1/2 cup blueberries

Directions: 

1) Heat oven to 400 degrees. Spray a 9-inch pie plate with non stick cooking spray.

2) Mix chia seeds, flour, almond milk, salt, cinnamon, apple, and blueberries in medium bowl. 

3) Bake 25-30 minutes. Let sit in pie plate for 5 minutes and serve with maple syrup ir honey.

Letting the chia seeds soak in water and mixing in with the other ingedients helps the batter bind together. Chia seeds tske the place of eggs!

Hummus Lasagna

Being part Italian my family eats pasta multiple times a week. Here I've tweeked the family recipe to fit my vegan needs. It's super easy and super delicious!


Ingredients:

• Vegan lasagna noodles, preferably the kind you don't have to boul first
• A jar of your favorite pasta sauce, I like classico
• Half a container of diced mushrooms 
• 1 cup spinach, raw or frozen does the trick
• 1 container garlic hummus 
• 1 Teaspoon onion powder
• Salt & pepper to tast

Directions:

Preheat oven to 375 degrees

Coat a 8.5 by 4.5 bread pan with oil

Mix hummus, spices, spinach, and mushrooms together in a bowl. Coat the bottom of your pan with pasta sauce and put 2 noodles on the bottom of pan (I had to break the end off the end of my  noodles to make them fit.) Then spoon an even layer on the hummus mixture on top of the noodles. once layer is evenly distributed pour a thin layer of sauce over top of the hummus mixture. Put another layer of noodles on top of first layer and follow the same process. When you have reached your desired amount of layers pour sauce over top of lasagna. Put foil over pan and bake for 35 minutes. Upon taking out of oven remove foil and let sit for 5 minutes. Then enjoy!

Salad Dressing Substitute

Salad Dressing Substitute

Salad season is here! Salads are so easy to make, it basically is just adding your favorite veggies to spinach or the lettuce of your liking. There is one thing about salads that drives me insane...salad dressing! A lot of the dressings found in the grocery store are filled with nasty preservatives and mystery ingredients. A great alternative is salsa! Its natural and great for you. Whether you make it yourself or buy it off the shelf salsa makes any salad more zesty and tasty! 

Vegan Quinoa Surprise

This simple dinner is full of protein, iron, and plenty of flavor! 

Ingredients: 

1/2 cup quinoa 

1 low sodium 8 oz can v-8 juice

1/2 cup water

1 cup spinach

1/4 cup broccoli shreds 

1/4 cup shredded carrots 

1 small red onion

2 cloves minced garlic

1 tsp Tumeric

1 tsp Cumin

Directions: 

Combine quinoa, v-8 juice, and water in a saucepan. Bring mixture to a vigorous boil, then lower heat to simmer, covered, until quinoa is still tender, white spiral-like threads appear around each grain.

Saute onion, garlic, tumeric, and cumin. Add to quinoa along with carrots, broccli shreds, and spinach. Cover sauce pan to let spinach wilt. Serve in bowl with bread.

Serves 2

 

Vegan Easter

Happy Easter everyone! I hope your day is filled with many blessings! I will be enjoying baked sweet potatoes, spinach salad, and baked carrots at todays feast. But what would any holiday be eithout dessert?! So vegan chocolate chip cookies will also grace the table. Many often ask if I enjoy the holiday treats or am stick with a salad. The truth of the matter is that I find new favorites and treats to enjoy just like everyone. Animal product free doesn't mean taste free. God bless you and yours on this day!