Sautee 1/4 large white onion and 1 tbsp minced garlic in coconut oil until onions are becoming clear. Add 1 cup lentils and stir.
Add 2 cups water, 2 tbsp cumin, 1 tsp freshly ground black pepper, 1 tsp coarse sea salt and mix until well combined. Cover and let cook for 45 min.
Meanwhile prepare 1-2 cups brown rice.
Sautee 1/2 red bell pepper, 1/2 green bell pepper (both peppers cut into strips), and 1/3 cup chopped baby portobello mushrooms in 1 tbsp coconut oil on medium for 8-10 minutes.
Rinse leaves of butter lettuce.
When everything is cooked, layer lettuce, rice, lentils, peppers/mushrooms, and enjoy!
As I had said in the previous Vegg post, I thought what I had made would lend itself nicely to a rice dish. I had some leftover mix in the fridge and had to test this theory.
Yep. Amazing. It was my first time making fried rice and the Vegg added some great flavor, that even my omni eating boyfriend said tasted “eggy.”
Sautéed veggies of your choice
2 cups cooked brown rice
1 tbsp grapeseed oil
3 tbsp Braggs Liquid Aminos
2 tsp sesame oil
Chop and sautee veggies and set aside. I did several asparagus spears, a couple of carrots, baby portobello mushrooms, broccoli, onion, and then added my leftovers from my first Vegg experimentation. Set aside.
Preheat a skillet or wok over medium heat and add the grapeseed oil. Add the rice and stir thoroughly. Add the Braggs and mix until well combined. Mix in the sesame oil.
Once it’s well heated and mixed, stir in your veggies and cook for a few more minutes.
This recipe makes several servings and unless you’re feeding a handful of people you should have yourself some leftovers to enjoy!
Today was my first time playing with an ice cream maker and it went really well. It’s incredibly simple, so many possibilities, and the results can be pretty delicious. If you have an ice cream maker, I’m a full believer in having it in the freezer all the time, just in case. If you don’t do this, be sure to set the canister in the freezer the day before or at least 10 hrs before you use it.
1 can full fat coconut milk, 2 tbsp pure cane syrup, and 1/2 tsp vanilla in the Vitamix, blending for about 2 minutes.
I poured the mix into the ice cream maker and turned it on.
After about 5 minutes I started dropping 1/8 -1/4 tsp bits of peanut butter in, about 1/2 cup worth. Then I added 1/4 cup chocolate chunks.
It starts to look pretty amazing about 15 minutes after the additions, and after another 5 it should look like a beautiful bunch of ice cream.
Serve and enjoy!
Yesterday I got my order from Vegan Cuts for The Vegg combo pack in! I’ve been pretty curious and heard some good things, so I’ve been pretty excited to try it out.
As soon as I heard it was in, I went and picked up some tofu, asparagus, baby portobello mushrooms, and fresh baby spinach.
I had started off to make an omelet, but sadly it wasn’t totally successful. The results were super delicious though! Eggy, veggie goodness that would lend itself so nicely to a rice dish. I just wanted a light breakfast so I scrambled it all up and enjoyed it with toast and avocado.
I can’t wait to get more familiar with the Vegg! I recommend trying it out, one dish down that wasn’t even how I intended and it was delicious!
Check out the Vegg!
I couldn’t decide what to make for breakfast, but I wanted something filling and not too heavy. I thought a gluten-free version of a favorite would be perfect, so I made some biscuits and gravy.
For the biscuits I went with a recipe from the Babycakes cookbook ( http://amzn.to/1hXJdXU a great cookbook!)
Before I could do anything I had one little snag:
We ran out of almond milk, and I haven’t gotten to the store to pick more up, but I did have a bunch of slivered almonds! I started soaking them this morning for just about 30 min, drained them, added more water, blended until smooth, and added more water as needed to get the right consistency.
Once it was ready I was able to make the gravy.
1/4 cup spelt flour
1 tbsp nutritional yeast
2 cups almond milk
1 tsp onion powder
1/2 tsp garlic powder
1 tsp pink Himalayan salt
1 tsp freshly ground black pepper
1 tsp parsley
Combine flour and nutritional yeast in a small saucepan, mix well. Add almond milk and stir until smooth. Add remaining spices, mix until combined add turn heat to medium. Mix until thickened. If yours thickens too much, easy fix: add 1 tbsp of water at a time until your gravy is the right delicious consistency.
Add to biscuits (or to just about anything really!)
Spelt biscuits and gravy with homemade almond milk.
We have a new vegan restaurant here in New Orleans, and you need to get over there immediately! Local, organic, natural ingredients. Brunch, Lunch, Dinner, Gluten-free, Raw, Comfort Food. So much goodness.
Southern Fried Nuggets
Shown with ranch, buffalo, and BBQ sauce (ranch mixed with buffalo is so good!)
Vegetable Spaghetti (raw, gluten-free)
Grilled Cauliflower Sandwich
Southern Fried Poboy and Mac n Cheese
BBQ Sandwich (house made seitan!)
Apple Crumble with Caramel
Chocolate Avocado Smoothie & Strawberry Smoothie (delicious milkshakes!)
This face mask feels amazing! It leaves your face feeling so soft. The pumpkin smells fantastic and is packed with vitamins and antioxidants. Plus, it’s super easy to make! I made this mask for two people, if this is for a personal spa day just divide in half.
2 tbsp pureed pumpkin
1 tsp almond milk
1 tsp raw sugar
1 tsp oats (or oatmeal)
Lightly blend (I used an immersion blender) until well combined. Apply, leave on for 10-15, rinse off with warm water, pat dry.