This is advice for those of you who are new to veganism or plant-based eating. I take it an extra step and omit oil, avocado and nuts because I am on the Prevent and Reverse Heart Disease Diet by Dr. Esselstyn. www.dresselstyn.com I do not stray from it so it takes some planning but the results have been worth it. I have dropped my cholesterol 100 points in a year and I have lost 20 pounds.
Going to Someone’s House Scenario 1
If you have civilized friends or family you can have this conversation when you are invited to someone’s home.
You: I have some serious dietary restrictions so I’ll just bring my own food, but I’d love your company. Let me know when you decide on your menu and I will bring something like that so it’s not so obvious.
Friend variation 1: Don’t be ridiculous. Tell me what you can eat and I’ll make something.
Friend variation 2 (lazy friend): Fine. And bring a bottle of wine while you’re at it. Continue reading “Real World Tips for Going Vegan”
A plant-based diet can be unbelievably delicious, satisfying and best of all, guilt-free. The key to a tasty plant-based meal is in the sauce. This is a versatile recipe that can be thinned out with water and used for a salad dressing, drizzled over enchiladas, tacos, greens or a quinoa bowl or used thick as a dip. Don’t be afraid to play around with the ingredients to vary this sauce to your liking. Continue reading “Creamy Cilantro Serrano Sauce (plant-based)”
Quinoa is packed with protein and nutrients and best of all, it’s delicious. This dish can be served warm or cold the next day as a salad. It seems like a lot of ingredients but it comes together quickly.
Ingredients (always use organic when possible):
1 cup of quinoa
2 cups of vegetable broth
1 cup of shaved Brussel sprouts
2-3 large kale leaves with stems removed and chopped
1-2 large scallions chopped
1 thick slice of red onion chopped Continue reading “Black Bean Orange Quinoa Salad”
I adapted this from the minimalist baker’s recipe.http://minimalistbaker.com/vegan-pumpkin-apple-muffins/ My recipe is oil free and I do not cook the apples because I’m lazy and it tastes great without the extra effort (I tried it both ways and I promise it’s still wonderful). These muffins are super moist and very healthy except for the sugar, but hey, you’ve got to have a little pleasure.
1 cup flour (I used white whole wheat)
½ cup oat flour
1/3 cup old fashioned oats + extra for topping
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon + more for apples
16 oz. organic pumpkin puree Continue reading “Vegan Pumpkin Apple Muffins”