Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts

Sunday, January 5, 2014

Ⓥ Feel Good with Delicious, Healthy Eating Ⓥ


. . . . . . . . . . 
{New Year Inspirational Kick-Off!}
 Kicking off this new year only feels right to be boasting with enthusiasm and inspirational to get things running all the more smoothly, so, I welcome you to the New Year Inspirational Kick-Off! The next several days will be dedicated to sharing fun projects and resources you can use to keep your own life bustling with gratitude and awesomeness.
New Year Positive Power! Huzzah!
. . . . . . . . . .



Today (meaning our usual Sunday Vegan Kitchen Posts), I wanted to do something a little different. After too much wine, too many cookies, too much eggnog, and too much junk food in general during the holiday season, getting back into shape, quite naturally, appears on our list of New Year's resolutions. My suggestion isn't going to be to go Vegan (though I do think you should), but merely to eat healthy and to feel good about the food you put into your body. Far too frequent is the mentality that healthy food tastes awful. Eww, gross, who wants to eat vegetables? Well, while you should enjoy the taste of raw vegetables, no one said that eating healthy meant you had to eat them all raw; come on now, you can dress up your food and make it explode with delicious, tantalizing flavours. And, yes, it will still be healthy. 

The recipes posted here on ReLove Plan.et are always vegan (again, ditch the mentality that vegan food is gross… or expensive for that matter), and are also usually gluten-free and free of common allergies. On top of that, the recipes I post focus on Health. I want you to eat right, I want you to feel Good about what you're eating, and I want you to enjoy every mouthful and want more once you're done. Because that's the way we should eat, that's the way we should enjoy food. That's the way eating is supposed to be! 

So, as well as checking in at ReLove Plan.et for recipes, I am sharing some of my favourite recipe resources. And after that, some eating tips to stay on track and have a super healthy year! 



Healthy, Yummy Recipe Resources! 

  • ReLove Plan.et: All the recipes you can find archived by category and name by clicking Here (or the "Vegan Kitchen" tab on the right side of the blog). You can also search the tag "vegan kitchen" to scroll through them all (click here). Recipes are always vegan, usually gluten-free, free of allergies, and healthy and oh so good! 
  • Fellowship of the Vegetable: This blog is wonderful, positive, and filled with yummy recipes. Plus the photos of all the food are beautifully displayed. The recipes are all vegan, and . Kylie, who runs the blog, says "I started this blog at the end of 2011 as a way to journal my journey through veganism, but I’m hoping it has evolved into more of a place for people to come together and see how easy and fun being vegan can be." It certainly is! Kylie also does lots of restaurant and food reviews of places she's gotten to try out. I love the creativity of the recipes, and I always look forward to seeing her new recipe posts. Check it out here: http://www.fellowshipofthevegetable.com/ 
  • Lunch Box Bunch: This is probably my favourite place for recipes! They have so much to offer and they are usually on the healthier side with lots to offer and plenty of pretty pictures to entice your tastebuds. Check it out here: http://kblog.lunchboxbunch.com/
  • This Rawsome Vegan Life: Every healthy diet should include more raw foods, and that's when "This Rawsome Vegan Life" comes in. If you think raw food isn't delicious, amazing, and packed full of flavour then you haven't been looking in the right places. This website is enough to make your mouth salivate the second you hit the main page with the photos alone. Raw desserts are my particular weak spot, I mean, who doesn't want to eat dessert and actually feel really good about doing so? I highly recommend you give it a try, soon all your desserts will be raw for the mere pleasure and health of it all. Check them out here: http://www.thisrawsomeveganlife.com/
  • VegWeb: Oh my! The second you go to the VegWeb webpage you are immediately thrown into fits of enticement at all the yummy images of food. VegWeb is the world's largest collection of vegetarian (read vegan) recipes. You can literally find any kind of recipe you may be looking for on here. It's amazing! While not all the recipes may be incredibly healthy, vegan recipes are always a healthy start and there are lots of truly healthful recipes on the site you can turn to. Go to the site here: http://www.vegweb.com/
  • One Green Planet: "Your online guide to making conscious choices that help people, animals, and the planet." This site is not only packed full of healthy vegan recipes, but it also has plenty of vegan, health, and activism resources you can check out and stay motivated with. Oh and, of course, there is an entire recipe section, including a gluten-free one, and raw living t keep your plate happy. Check them out: http://www.onegreenplanet.org/
  • PPK (Post Punk Kitchen): The PPK was created by Isa Chandra Moskowitz with the idea to have a fun cooking show to give vegans something to watch. A website was also started to support the show and to foster a vegan cooking and baking community, where they could submit recipes, share ideas and maybe gossip a little bit. PPK is a super fun and vibrant place and packed full of amazing recipes. If you're looking to go vegan this new year, this is your hotspot to stay inspired! Check out PPK here: http://www.theppk.com/
  • Vega: I love Vega, and I always will. The company, and founder, really have your health in mind when it comes to the products they sell and the website they share. There are health resources, fitness tips, and an entire recipe section, all with your health and happiness in mind. Check them out and enjoy all that they have to offer: http://myvega.com/vega-life/recipe-center/

Pinterest: There are so many more website and resources I could share above to keep you motivated, by my favourite of them all? Pinterest. Why? Well! My oh my are the wonders you can find on Pinterest! I love using it as a collection of all my favourite recipes I find while trolling through the web or happen upon through any other social media site. Then, whenever I'm unsure what to make that day for supper, dessert, breakfast, or anything else, I simply turn to my list and start scrolling through tantalizing images. Here is my "Vegan Kitchen" board, I encourage you to make your own to keep motivated! http://www.pinterest.com/reloveplanet/vegan-kitchen/
I am also very much enjoying Kylie's (from Fellowship of the Vegetable) Pinterest, so you should check out hers for food ideas and inspiration as well. http://www.pinterest.com/faboofierce/vegan-yums/


Health Tips! 
Let's stay motivated and happy shall we? Here are some more tips to keeping your New Years happy and healthy! 

  • Don't Overeat. It's so easy to do and it will be your biggest downfall. You should feel energized and awesome after eating, not like a lethargic mess. What you eat has a huge roll in this feeling. The other roll is played by How Much you eat. Need help? Buy yourself a smaller plate and/or bowl. It sounds kind of silly but it works. I have a beautiful little ceramic pottery bowl I bought locally that I absolutely love, and it gives me the perfect portion sizes. Just don't go back for seconds. ;)  
  • Drink Lots of Water! Yes, cliche, but so important and so true. Do it! Your digestion, your body, and your mind will thank you. A few tips when it comes to drinking water: don't drink a ton of water after meals, you should be waiting at least half an hour to an hour before consuming a bunch. Drink a glass of water half an hour before meals, it will fill you up so you don't overeat and it will help your digestion along later. If you workout, drink more. 
  • Take a MultiVitamin. You can do everything right, eat the right foods, exercise, and be an overall shining ball of health, but a multivitamin could still benefit you. Sadly, most of what we eat isn't what it used to be; the soil is depleted of its nutrients and therefor the food grown in it is lacking, and food is usually harvested too early in order to make it to us across the globe. On top of this, if you are stressed out then your body won't absorb all the nutrients either. Everyone could benefit from a multivitamin these days. Just make sure you choose a good one! There are plenty of bad-for-you vitamins on the market. Look for natural, organic, and vitamins that your body can absorb. I use RawOne for Women, it's amazing and perfect. If you are lacking in any other nutrients be aware and take supplements accordingly. 
  • Choose Organic and Local. This should always be your first choice. Choose the right thing for the planet, your health, and the animals and people that live here. Support your community, it will not only be good for community, but their grown food is probably more nutrient rich than anything you buy in the supermarket. And Organic means freeing yourself of awful bad-for-you pesticides, chemicals, and GMO. If you aren't going to eat Organic, then at least avoid the list of the dirty dozen. 
  • Eat Regular Meals. Don't skip meals, but don't spend all day eating either. Ideally, eat smaller meals every 3-4 hours, to give your digestion a break in between and to keep it happy and working optimally when you do eat. 
  • Exercise. Exercise has everything to do with a health digestive system and a happy body. Exercise lowers blood pressure and cholesterol, and it keeps your digestive system flowing. It also keeps your lymph system active which will keep away colds. Twenty to thirty minutes a day is all you need, even if it's just a leisurely walk. 
  • Make Calories Count. Stop calorie counting. At once! Calorie counting is an awful way of trying to be healthy and it may work in some ways but fails when it comes to your overall well-being. Not all calories were created equal, this you need to keep in mind. When you are happy, exercising, and eating the right foods your body will metabolize and use the nutrients in those foods much more efficiently. Don't fall for the crappy "Special K" products or any other gimics of the sort, at the end of the day, these are still Junk Foods. Choose Real food and you will no longer need to count calories.


Eat Real Food
Drop any silly Diet Fad you may be following and, instead, just eat Real, Whole Food. That's all there is to eating healthy. Real Food. 
While there are so many debates on different dieting, these are some simple overall rounded tips you should follow these simple rules… 

  • Lessen or cut out animal products. Even those that are pro-meat will almost all agree less is more. If you're going to eat animal products, reduce once or twice a week for meat and eggs. Dairy you really should try to cut out completely, but if you are going to consume then go for one or twice a week as well. 
  • Carbs are good. But not equal. Choose whole grains and you won't have to worry about following silly low-carb diets. Vegetables and fruits are healthy carbs as well, eat lots of them! 
  • Eat lots of Veggies. Vegetables are the cornerstone to health, eat lots of them! 
  • Fruit, fruit. Fruit is best on its own and/or in the morning. However, fruit is good for you and don't react like nasty sugars, so eat your heart out. 
  • Cut Out the Crap. No junk food, no processed foods, no high saturated fats, no refined flours or sugars. Got it? Good. 
  • Omegas. Omegas are sooooo important for you health, and yet most of the population don't get their healthy omega 3s nearly enough. Your ratio should be 1:1, but you can be healthy with 1:3 (omega 3 to omega 6 ratio). Your best sources to boost your omega 3s are chia and flax. 


Above all else, stay motivated by being happy. The happier you feel, the more inclined and motivated you will be to eat healthy, because you will Want to make yourself feel good all the time. Stay on track by getting a friend involved, joining an online community, or really exploring all the resources around you. And have fun with it! And remember to be grateful for your food. 

Wishing you a happy and healthy New Year! I know you can do it!  


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Sunday, June 9, 2013

Ⓥ Vegan Kitchen: Matcha Watermelon Smoothie Ⓥ




I'd been wanting to try this amazing sounding matcha smoothie recipe over at the LunchBoxBunch.com for a while. It called for watermelon which I never had on hand but now that it's the summer season they're becoming cheaper which is nice. I tried their version the first time around but didn't use a frozen banana and I do believe it makes a world of difference, so make sure your bananas are frozen when you make this recipe. I also altered the original recipe a little bit to my personal liking. And I've included optional ad-ins that I always use in my smoothies but are totally optional--I just love the health kick. ;) 
I must admit this is definitely going to be a summer favourite! I already loved matcha so much and this is probably one of my favourite matcha recipes now. Hope you enjoy as much as I do! 


Matcha Watermelon Smoothie

1 Banana, frozen
1/2 cup Watermelon cubes, frozen
1-2 tsp Matcha
1/2 Tbsp Chia seeds, soaked overnight or for at least 10 minutes
1 cup Hemp Milk (or other non-dairy milk)
touch of Stevia to sweeten (or other sweetener of your choice)

optional ad ins: 
Protein powder 
1 tbsp Hemp seeds
1 Tbsp Flax seeds
Handful of Kale or greens

Toss all the ingredients together in a high-speed blender and blend until smooth. Add less or more liquid to get your desired consistency.   
Makes 1 serving. Enjoy! 




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Sunday, July 29, 2012

Ⓥ Yeast-Free Spelt Crust Ⓥ



So people have been bugging me for this recipe and I am just finally now posting this--finally! ;) Anyways, this was my husband's creation so all credit goes to him. It's super simple and easy to make and you can add any spices you'd like to add a little extra flavour. It rises just fine, while still being a thin crust it's really quite fluffy and I forget that we don't even use yeast--we haven't in years and don't miss it or need it. ;)
This crust is vegan, yeast-free, and wheat-free (but not gluten-free). 
Anyway, recipe ago! 

Yeast-Free Spelt Crust
2 cups Spelt Flour
1 cup Water
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking Powder
spices (optional, oregano, basil, cumin are fantastic) 
Combine all the dry ingredients together in a medium-sized mixing bowl and mix well. Slowly add the water until you get a nice doughy consistency, not too runny and not too thick. If you accidentally add too much water then you can always add more flour, no biggie. ;)
Makes 1 crust. 


Top with all your favourite pizza toppings, sauce, and vegan cheese! Bake in the oven at 350℉ for about 20-30 minutes, until the bottom is slightly browned and your toppings have cooked. Voila! Yeast-free pizza crust! 


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Sunday, April 8, 2012

Ⓥ Vegan Kitchen: Best Poutine Ever! Ⓥ



Okay, so this is honestly not much of a "recipe" per-say but this was so delicious that I decided I had to share. ;) Before going vegan I admittedly loved the Canadian-invented poutine-- for those that don't know what a poutine is, it's french fries smothered in cheese and gravy. Healthy I know. I've had fries and vegan gravy since but not with cheese, even the vegan varieties. However, this idea came to us and I have to say, it's the best poutine I've ever had in my life (and I've been to Montreal and had them there too ;)). 

What you'll need…
Vegan Poutine:
Your choice of favourite french fries
Vegan Gravy (recipe here)
Daiya Mozarella Cheese
Tofu Balls (recipe here)--totally optional. 

I think what made this extra delicious was the perfect combination of ingredients. The fries were from the "Bite" truck in Nelson which are by far the best french fries I've ever had--they're organic and fried with non-hydrogenated vegetable oils too! So find your favourite french fries or make your own! Next we topped them with Daiya mozzarella "cheese" (thank goodness for Daiya!!) and smothered them with home-made vegan gravy (recipe here)--which melted the daiya. I also made tofu balls to go with them and it was, again, simply delish! 
  

You could easily replicate this easy "recipe" and make your own with your personal favourite french fries and take care of the rest as I described above. Seriously good! Again, I'm aware not the healthiest, but as far as unhealthy food goes, this wasn't so bad and totally worth the treat. ;)  


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Sunday, November 6, 2011

Ⓥ Vegan Kitchen: Buckwheat Pancakes Ⓥ



This recipe is awesome and these taste delicious. 
They are not your typical pancakes, the buckwheat adds a distinct flavor you will either love or hate. I love it! And most people I know love them too, just those super stubborn people. ;)

Buckwheat tends to be a bit crumbly so this recipe has taken some perfecting but this is the one that seems to hold together well and taste awesome. They sometimes stick to the pan but I think that might be the chocolate chips. It's a mystery. 

Regardless, these are a delicious gluten-free pancake alternative that we've been enjoying over the past couple years! 

Buckwheat Pancakes:

1 cup Buckwheat Flour
1/4 cup Tapioca flour
3/4 cup Rice Milk (or other vegan milk)
1 tbsp Olive Oil (or other oil)
1 tbsp Agave Nectar
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Vanilla Extract

optional add-ins I like: Banana, Carob Chips, Cocoa Powder, Blueberries, whatever you like! ;) 

Mix all the ingredients together in a medium mixing bowl. Don't over-mix, just until it's properly combined and you get the pancake-batter consistency, adding more flour or milk as needed. 
Cook in non-stick frying pan at medium-high heat, or lightly oiled frying pan to avoid sticking. 


Top with your favorite syrup, jam, or my favorite, peanut butter! 
Makes 2 large or 4 small pancakes.



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Sunday, October 30, 2011

Ⓥ Vegan Kitchen: Orange Nutty Raw Granola! Ⓥ



This is super easy to make, no cooking at all, and ridiculously delicious! The ingredients are a bit pricey to get started but it's totally worth the cost for your health and, well, because raw granola is one of the best things ever. Ever!


Raw Granola

1 cup Buckwheat Groats
1/4 cup Walnuts, chopped
1/4 cup Almonds, chopped
1 Tbsp Pumpkin Seeds
1 Tbsp Sunflower Seeds
2 Tbsp Raisins
1-2 Tbsp dried Apple or Pear
1 Tbsp Coconut, shredded unsweetened
1 tsp Cinnamon 
1 tsp Vanilla extract
1 tsp Orange Flavour
5 drops Stevia
1-2 Tbsp Agave Nectar (or Brown Rice syrup or Maple Syrup)

Mix all the ingredients (except the Agave) together first in a large bowl or straight into a sealable storage container until well mixed. Add the Agave and stir evenly into granola. Voila! Raw yummy granola! Makes 4-6 servings depending on how much you eat, but it is super filling so you won't need as much. 


You can also add less or more of whatever you'd like into this granola mixture. I've made raw granola a couple times before but the hint of orange flavour is what makes this so perfect. I don't know how I ever had this granola without it!  

Great topped over fresh fruit and my "Soygurt" recipes! (Matcha & Peanut Butter Cocoa)
Enjoy!



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Sunday, October 23, 2011

Ⓥ Vegan Kitchen: Pumpkin Pudding with Chocolate! Ⓥ


Yes, it's still time for Pumpkins! This delicious dessert is super good and super easy! 

Pumpkin Pudding:

1 lbs Silken or Medium Tofu
1/2 tsp Salt
2/3 cup Agave
1 cup Canned Pumpkin, unsweetened
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/4 tsp Ginger

Add all of the ingredients to a blender or food processor and blend until smooth and creamy. The mixture may be watery if using silken tofu, but placing it in the fridge or freezer will firm it up a bit.
Set aside. 

Chocolate Pudding Topping:
2 very heaped Tbsp Chocolate Peanut Butter (or you can use regular Peanut Butter, tsp of Cocoa, and sweeten to taste)
1 Tbsp Vegan Cream Cheese (I use Tofutti)
1/2 cup Almond Milk (or other non-dairy milk)

In a small saucepan, heat up the Peanut Butter and the Cream Cheese and add Milk, slowly, until you receive your desired consistency. Should be smooth and creamy. You may need less or more milk--I admittedly didn't measure. ;)


Gather up your little cups, dishes, or whatever you will be serving these in. Even distribute the Pumpkin Pudding into each dish, and then evenly top with the Chocolate mixture. Place in fridge or serve immediately. 


You could easily just have the Pumpkin Pudding as well without the Chocolate Topping. Or even top it with some vegan ice cream. The choice is yours! 


Makes approximately 3 servings. 


Enjoy!!


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Ⓥ Vegan Kitchen: Cashew Cheez Sauce! Ⓥ

  

This is easily THE BEST "cheese" sauce in existence! My excitement for this sauce I simply cannot put into words! 

Out of all the vegan cheese sauces I've ever made this is by far the most amazing one! Super creamy, super delicious, and who knew, without cheese at all! 

This recipe has been adapted from the "Mac & Shews" recipe over at Post Punk Kitchen.

Cashew Cheez Sauce:

1 1/2 cup Cashews, soaked overnight or for at least 6 hours.
4 cups Vegetable Broth, divided
4 Tbsp Olive Oil, divided
1/3 cup Rice Flour (or any other flour)
1/2 tsp Turmeric
dashes of black pepper
1 heaped tsp of Nutritional Yeast (optional)
1/2 tsp Salt
1 Tbsp Lemon Juice (optional)

If you are making this with pasta or anything else then go ahead and get that pasta boiling and cook as instructed. While that's cooking…

Place soaked cashews and 2 cups of broth in a food processor and blend until smooth, scraping the sides with a spatula occasionally to get everything. Takes approx. 5 minutes. 
Preheat a large pan over medium heat. Add 3 Tbsps of oil along with the flour, stir together. It should become a gooey clump. Add a little more oil if necessary. Toast for approx. 15 minutes in the pan until it smells toasty and turns a medium brown colour. Stir practically the entire time so it cooks evenly.


Stream in remaining 2 cups of broth, whisking constantly so it doesn't clump--the trick is to add the broth slowly, if you do it too quickly it will clump. Whisk until it's thick and smooth. 
Stream in cashew mixture, once again, whisking the entire time until well blended. Add turmeric, pepper, salt, nutritional yeast, and lemon juice. Heat through and stir occasionally, allowing to thicken. 

At this point you can either toss the sauce in with the pasta, or add in cauliflower, broccoli, potatoes, chickpeas, or whatever else your heart may desire. And serve! 

Or... you can bake it in the oven, so follow these directions...  

Preheat oven to 350  and lightly grease a large casserole dish. 
Transfer pasta and sauce into the casserole dish, cover with tinfoil, and bake for 20 minutes. Remove tinfoil and bake 5 more minutes. Serve hot! 


The first time making this I did pasta and cauliflower in the oven. It was amazing! However, especially if you have leftovers and have to reheat the next day, it gets a bit drier and less creamy. 
The second time making this I didn't put it in the oven. I also didn't have much for veggies (and I'm one of those nuts who just doesn't feel like a meal is complete without some sort of veggie) so I added a couple sweet potatoes and a can of chickpeas along with spaghetti pasta. It was soooo intensely amazing. My husband even said it was the best mac n cheese ever! Between the two I way prefer it not being in the oven, it keeps that lovely creaminess and intense flavour that way. :)

Really you can add whatever you'd like into this awesome sauce, or serve this sauce over anything. 

Hope you enjoy this as much as I do! I served this at out Thanksgiving potluck as well and everyone loved it!  


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Thursday, October 13, 2011

Ⓥ Vegan Kitchen: Pumpkin Cheesecake Pie! Ⓥ


Okay, so this was my first time making anything with stevia instead of other sweeteners so I was a little nervous, especially because I made this for our Thanksgiving Potluck! Stevia has a very unique flavor and it takes some getting used to. I initially added too much stevia and ended up using brown rice syrup as well to try and mask the strong flavor, but the stevia taste was still present. As it turns out, everyone loved it! Nervous for nothing! But if you don't want to use the stevia then I've left the sweetener in brackets for you to opt. out instead. 

This Pumpkin Cheesecake Pie was super delicious!! And the extra fun part is you get to taste the batter before it's cooked so you can make it perfect... and get a little treat while you're make it. ;) I was guilty of dancing around the kitchen while blasting silly pop music while I made this as well. Who said cooking can't be fun?!

Oh yeah, and this recipe is vegan, gluten-free, soy-free, and positively delightful! 

Make sure you soak the cashews overnight! 
For this recipe I used a super simple and delicious alternative pie crust, recipe here.  

Pumpkin Cheesecake Pie:

1 1/4 cup soaked raw Cashews (soaked overnight in salted water)
2 cups Pumpkin Puree
1/3 cup Almond Milk
1 tsp Stevia (depending which kind you're using!)
1/2 cup Agave Nectar (if not using stevia then use 1 cup of Agave)
1 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/2 tsp Ginger
3 Tbsp Lemon Juice
2 tsp Cinnamon (optional)

Again, make sure you soak the cashews overnight or for at least 6 hours. 
Drain the nuts and set aside. 


Preheat oven to 375℉.
In a food processor, combine the cashews with all the other ingredients. Blend until a creamy mixture is reached. Pulse in additional cinnamon if you want a more cinnamon taste. 
Pour puree into pie crust. 


Swirl and smooth with a fork. 
Bake at 375 for 30 minutes. Cool and place in fridge to firm up before serving--the longer the better so it has time to fully firm up. 

Top with vegan ice cream or whip cream and enjoy this delicious festive treat! This is easily one of my new favorite desserts! 



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