Tag Archives: dinner

Cheesy Vegan Stuffed Peppers with Quinoa Recipe

16 Aug
A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish' dish!

A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish’ dish!

 

It’s always a good sign when the kids celebrate with a “Hooray!” when you tell them what’s for dinner.  Tonight’s celebration involved stuffed peppers that is loaded with nutrients, filling and will have your taste buds dancing, along with some eager (and hungry) people!  (Psst… if you don’t like bell peppers, the stuffing is awesome without them so Try it!

Carve out a little bit of time because this isn’t something you can put together in a pinch but it DOES make for awesome leftovers as the flavors intensify overnight 🙂

TiV Vegan Stuffed Peppers Step 1

TiV Vegan Stuffed Peppers Step 1

 

TiV Vegan Stuffed Peppers Step 2

TiV Vegan Stuffed Peppers Step 2

 

TiV Vegan Stuffed Peppers Step 3

TiV Vegan Stuffed Peppers Step 3

 

TiV Vegan Stuffed Peppers Step 4

TiV Vegan Stuffed Peppers Step 4

 

 

 

Serves 8-10

What you need:

  • Olive oil (or grape seed oil) to coat pan
  • 1 cup of onion diced small (1/3 -1/4 large sweet onion)
  • 2 large or 3 medium stalks of celery diced small
  • 1 tbsp cumin
  • 1 tbsp minced garlic
  • 2 cans of diced tomatoes (drain but save the juice)
  • 1 package 11oz. frozen spinach defrosted and drained
  • 3 medium to large carrots grated small
  • 1 1/2 -2 cups sweet corn kernels (canned or frozen is fine if you don’t have fresh)
  • 3/4 cup sprouted quinoa (or regular quinoa) rinsed very well
  • 1 can drained and rinsed black beans (or 1 1/2 – 2 cups cooked)
  • 2 cups water
  • 2 cups shredded vegan cheese (we like Enjoy Your Heart Vegan Mozzarella & Cheddar mix)
  • 5 bell peppers -we prefer red, orange and yellow  (Go crazy, get organic if you can with all of the ingredients 🙂

 

What to do:

 

Step 1:  Add oil to pot over medium heat.  Once heated, add celery and onion and cook until tender (5 min.).  While cooking, drain canned tomatoes and pour tomato juice into baking dish (we recommend a pan with a higher lip).  Mix in cumin and garlic for one minute.

Step 2:  Add tomatoes, spinach, grated carrots and quinoa.  Stir and allow any liquid to evaporate (around 3-5 minutes)

Step 3:  Continue by adding beans, corn, and mix in 2 cups of water.  Put the lid on the pot, bring to a boil and then lower heat to medium low for 15 minutes.  Turn the oven on to 350 degrees. Use this time to grate the cheese and clean & cut the bell peppers.  Place the peppers in baking pan or dish atop the tomato juice.

Step 4:  Use 3/4 of your cheese and mix in pot.  Fill the peppers with mixture and place in the oven, covered with aluminum foil, for 20 minutes.  Remove foil and sprinkle remaining vegan cheese on top, turn broiler on to melt cheese (10-15 minutes – keep an eye on it)

We choose not to use salt and pepper and those in the house that prefer it normally have admitted that it doesn’t need it however feel free to add if you please 🙂

 

Great for parties and all seasons!  Enjoy! 🙂

 

A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish' dish!

A delicious alternative to meat, quinoa, black beans, Vegan cheese and other ingredients make this a delish’ dish!

 

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Sexy Summer Pasta Salad Recipe! (with Photos)

31 May

Need a dish to bring to a summer BBQ or have a party that needs a dish that will “WOW!” everyone?  You will LOVE this and after one bite, they will love YOU!

This is by far, a favorite request and it’s versatile so have fun adding more ingredients!  If you are new to Try it Vegan, note that we LOVE to eat with our eyes first so that is why there is a rainbow of colors in this salad.

Sometimes there are some dishes that require some extra love and this is one of them so plan accordingly and plan to make this the night prior to let all of the flavors marinate or if you don’t have time, make extra because it is AWESOME the next day like some other dishes.

For the record, the hot dog is vegan 🙂

tiv close up hot dog sexy pasta

Tiv Sexy Summer Ingred

20130531_135517 Tiv sliced veggies TiV sexy salad food prep Tiv sexy salad dressing

20130531_143726

Ingredient Suggestions for Pasta Salad:

(I didn’t measure this time around but offer suggestions below)

  • small jar of artichoke hearts in oil (2 cups chopped)
  • sun-dried tomatoes in oil (about 10 or 1/2-3/4 cup chopped)
  • 2 small cucumbers diced
  • 1 zucchini diced
  • 1/2 small jar of roasted red peppers or 1/2-3/4 cup chopped
  • red, yellow and orange small sweet peppers (2 of each color or 1/2 of bell peppers) chopped
  • cup of sliced cherry or grape tomatoes
  • 1/4-1/2 cup of diced red onion
  • 1 pound of pasta

(broccoli florets cut small make a great addition to this salad along with black olives, not shown)

Dressing:

(*****if making a day ahead, make half of the dressing, mix all ingredients and allow the flavors to set overnight.  Prior to serving, make and add the second half)

  • 1 1/3 cup of olive oil
  • 2/3 cup red vinegar
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp salt
  • 1 tsp black pepper (or to taste)
  • 2 avacados
  • 2 cloves of garlic

Cook pasta according to package directions, rinse with cold water.  Add all ingredients in large bowl.  In a Vitamix or blender, add half of the dressing ingredients (or all if you will serve immediately) and blend until smooth.  Pour over vegetables and pasta and chill prior to serving.

tiv hot dog sexy pasta

Try it! 🙂

Arugula & Farro Wheat Salad with Pesto Dressing: The Perfect Heart Healthy Spring Salad!

30 Apr

TiVArugFarroPestoIf you are looking for a new twist on salads, this is a great healthy option that is loaded with flavor!  Pesto is a great dressing for salads- not just pasta- and we must admit, we are hooked 🙂

Whether it’s for one, family dinner or even great for a party or BBQ , it will be sure to please!  Try left over vegetables from your previous meal and toss them in, really, anything goes…

What you need:

  • Fresh Arugula
  • Toasted Farro Wheat
  • Baby Spinach
  • Grape Tomatoes
  • Grilled Asparagus
  • Onion
  • Pesto

Farro

Farro is a whole grain and soft on the outside, a bit firm and crunchy on the inside and worth it to give it a try!  Simply pour grain in pot and cover with water (a couple of inches above the grain) and bring to a boil, then simmer for about an hour.  You don’t need to soak them but you certainly could to increase your body’s ability to digest it.

Pesto

There are so many ways to make a really, really good pesto so play around and Try it!  We have a favorite that we talk about HERE   but here is another suggestion:

(for a salad and some extra)

  • 1 cup of basil or 1/2 cup basil, 1/2 parsley or cilantro
  • 1 clove of garlic
  • 1/4 tsp salt
  • 1 1/2-2 tbsp olive oil
  • 1 tbsp lemon
  • 2 tbsp nutritional yeast
  • 2 tbsp pine nuts or walnuts

Throw in a Vitamix or blender and Ta-Da!  Your new salad dressing 🙂

TryitVeganArugulaandFarroSalad

Vegetable Lasagna with Tofu Ricotta Cheese Vegan Recipe (with 20+ photos)

12 Apr

This is the best tasting lasagna that we have made to date so if you are looking for a healthy, low fat, lower in calories and zero cholesterol meal, here you go!  If you are in the mood for comfort food without the “I’m so sick” feeling afterwards or the “I’m so full I’m going to bust a button”, you found the right dish.

(No worries, the meat eaters love this– we are confident you will too!)  Save this recipe for the next time you are in the mood for Italian and let me know how it turned out, your opinion is welcomed, as always 🙂 )

The photographs show you the process and I have the ingredients, directions and suggestions below.

These ingredients are all you need to make this Lasagna.

These ingredients are all you need to make this Lasagna.

Drain and wring out the water from the tofu

Drain and wring out the water from the tofu

Prepare the vegetables and heat the sauce

Prepare the vegetables and heat the sauce

Making tofu ricotta is easier than you may think and has been known to pleasantly surprise many

Making tofu ricotta is easier than you may think and has been known to pleasantly surprise many

Super Simple.  Layer the sauce, lasagna noodles, tofu cheese and zucchini.  Repeat 2 more times

Super Simple. Layer the sauce, lasagna noodles, tofu cheese and zucchini. Repeat 2 more times

Continue the layering process until you run out of ingredients

Continue the layering process until you run out of ingredients

Vegetable lasagna is served!

Vegetable lasagna is served!

This should take you about an hour and a half to make so if you don’t have the time, hold off until you do 🙂

Try it Vegan’s Vegetable Lasagna with Tofu “Ricotta Cheese” Vegan Recipe

6-8 Servings

Ingredients you need:

  • Cooking spray or oil to coat the baking dish (we used the typical 9 x 13)
  • 1 box No Boil Lasagne noodles
  • 1 -2 packages of tofu 14 oz (we use firm) drained  ( **We used 1 this time but the kids reminded me that we usually use 2.  It’s good either way just remember to double ALL of the ingredients to make the tofu ricotta.)
  • 2-3 jars (24 oz each) of Marinara sauce (we ended up needing 1/2 of a 3rd jar this time but we like a lot of sauce)
  • 3 bell peppers diced(we prefer red, orange and yellow)
  • 2 large zucchini sliced thin (we like our mandolin for this as we mentioned previously here about playing with your food)
  • 2 large carrots grated fine
  • 2 tablespoons nutritional yeast  (gives a cheese taste- if you haven’t had it before, it’s a great ingredient to have!)
  • 1 teaspoon garlic (dry) powder or granules
  • salt (we don’t use a lot normally but recommend at least 1/4- 1/2 tsp here)
  • pepper

Instructions:

  1. First things first, drain the water from your tofu.  There are many methods to do this such as wrapping it in paper towels, place on a plate, cover with another plate and put something heavy on top for 20 minutes, changing the towels until at least once.  We didn’t have the 20 minutes so we wrapped the tofu in a towel and wrung it out over the sink.
  2. Heat oven to 350 F/ 177 C and spray your baking pan lightly.
  3. Empty tofu into a bowl and add nutritional yeast, garlic and salt and pepper
  4. Heat Marinara sauce in a pot and simmer
  5. Prepare vegetables by dicing peppers, grating carrots and slicing zucchini.  If you don’t have a mandolin you can dice the zucchini up instead. (I didn’t have one until a few years ago and literally use it every single day- I recommend it!)
  6. Add the peppers and carrots to the sauce and simmer for 5-10 minutes (we did it in five minutes with our limited time)
  7. Coat the bottom of the dish with some sauce.  Next, place lasagne noodles in one layer on top.  Sprinkle 1/3 of the tofu “Ricotta cheese” on top.  Cover with some zucchini.  Top with sauce.  Repeat #7 two times and finally, add a last topping of sauce for the top.
  8. Cover with aluminum foil and bake for around 50 minutes
  9. Serve and enjoy!

Suggestions:

There are so many variations of vegetables that can be used so if you have other ingredients in your refrigerator, use them!  It’s a great place to hide vegetables, Moms and Dads.

Food processors speed up the process if you don’t have time… it’s worth the investment!

You can always sprinkle on some Daiya, soy or rice cheese on top 🙂

Serve with a simple salad (serve the salad first 😉

Try it!  That’s what we are all about…

*Exclusive* Our BEST Vegan Baked Macaroni & Cheese Recipe, Secrets Shared!

20 Mar

This is THE most asked for dish in our home by family and friends.  Dairy-free.  Lactose-free.  Perfect for those with a dairy allergy and miss cheese!  The closest thing to the REAL THING and many believe, BETTER than the BEST Macaroni and Cheese they have had.  Seriously. 

I am revealing my secret family recipe… I’m taking a deep breath here, so give it a shot and give me your feedback!

This is completely, 100% my recipe and considered to be  VEGAN COMFORT FOOD.  If you are looking for a healthy low-fat alternative, stop reading now.  I wouldn’t recommend eating this every day if you are planning on losing some pounds however this is the BEST dish for everyone, regardless of their eating preferences.

*AWESOME for the kids to pop in a lunch box (heated thermos) for school lunch… this has nominated me to BEST MOM OF THE YEAR on several occasions 😉

I do not measure when I make this dish however I will give you my best estimates.

TryitVegan Mac and cheese pasta

Choose whatever pasta you like however we prefer this brand and shape for this particular dish.

Try it Vegan Baked Macaroni & Cheese with Bread Crumbs Ingredients

Try it Vegan Baked Macaroni & Cheese with Bread Crumbs Ingredients

Ingredients for 5-6 people:

1 lb. pasta

10-12 oz. almond milk (unsweetened)

Follow Your Heart Vegan Gourmet Cheddar Cheese block

1 brick of Earth Balance

1-2 cups of bread crumbs or panko breadcrumbs (we like a lot)

Directions:

Preheat oven to 350.  Start water for pasta.

Cook pasta al dente

Cook pasta al dente

In a medium pot, add milk and entire block of Vegan Cheddar and stir until melted on medium heat.

Melt Vegan Cheddar in Almond Milk

Melt Vegan Cheddar in Almond Milk

Make sure that the pasta is cooked al dente so drain it a couple of minutes prior to their recommended cook time.  Grease your baking dish lightly with the Earth Balance vegan butter and melt the remaining 7 tbsp or so.  (This can be cut in half, the full stick of “butter” isn’t needed however I did say that we love bread crumbs, yes?)  In a medium bowl, mix bread crumbs with completely melted Earth Balance adding more crumbs if wanted/needed.

Mix bread crumbs with melted vegan butter

Mix bread crumbs with melted vegan butter

Once pasta is ready, drain and toss into baking dish.

Pour Vegan Cheese over drained pasta

Pour Vegan Cheese over drained pasta

Pour cheese directly on top and mix until evenly distributed.  spread bread crumb mixture on top.  Bake in oven for 30 minutes covered for the first 20 and uncovered for the last 10 for the bread crumbs to slightly brown.

Try it Vegan Baked Mac and Cheese with Bread crumbs

Crazy Carrot Wednesday- 20 Carrot Recipes to Try!

27 Feb

A rainbow of carrotsIn my quest of having the family get in the habit of trying new foods, I bought some purple, orange and golden yellow carrots.  If anything, it was worth seeing the expression on their faces that made it all worth it!

I happen to need to eat with my eyes first so the more color on our plates, the happier I am that we are serving a nutritional plate of goodness for each of us.  If you can’t find purple and yellow carrots at the store, keep an eye out for one day that they may have them in the future.  In the meantime, if you haven’t eaten many carrots lately, I’m sure you will be successful in finding a recipe or three that you and whoever you are cooking for, will love!

Fun carrot facts:

  • Carrots were not originally orange.  Back in the day they were purple or red with thin roots
  • What’s up, Doc?  Maybe Bugs Bunny was on to something since the first carrots were grown for medicine
  • Research shows that colorful carrots may help prevent heart disease and cancer & reduce cholesterol
  • Eat/drink too many orange carrots and you WILL take on an orange/yellow pigment in your skin (called Carotenemia) because of beta carotene, a form of Vitamin A in the carrots

Question:  Are carrots better for you eaten raw or cooked?

No one loves a glass of fresh carrot juice better than I (although, I will admit, I will stick with drinking orange carrots since the purple carrots have a slight peppery taste and the yellow are a bit sweet and mild).  I happen to eat half of my meals raw each day because there are many nutrients that are lost when cooked one way or another.  However, there are exceptions to the rule when it comes to eating and being able to process certain foods.  (So the answer is both!)

colorcarrotstryitveganPicture bubble wrap for a moment:  when it comes to nutrition and eating certain foods, there are a ton of nutrients that are inside the item but you have to pop all the nutrients out.  This is one reason why it is SO important to chew your food well which most of us are very guilty of NOT doing.  50-100 chews per bite is what is recommended to ensure that you break down the food and make it accessible for your body to absorb the nutrients.  This is why juicing is a great thing from a nutritional perspective because it pops all the “bubbles” releasing the nutritional benefits (especially kale!)

  • Research has shown that when you eat a raw carrot, only 3% of the entire beta-carotene (Vitamin A) is released.
  • Falcarinol is a substance found in carrots that has been found to reduce the risk of cancer (cancer cells grow more slowly when exposed to it)
  • When boiling or steaming whole carrots, you lose 30% of falcarinol
  • When boiling or steaming pre-cut, small carrots the loss is higher at 60%.
  • Boiled/steamed carrots are easier to digest and preserved antioxidants (carotenoids) rather than frying.

Ok, now that you know more than you thought that you would ever want to know about this common (or not so common) root veggie, go on out and try some of these awesome ways to enjoy this nutritious wonder!

(Common sense input:  if honey is called for, substitute with agave or other sweetener.  Butter, use earth balance.  Etc)

  1. Fresh squeezed carrot juice  (can be as addicting as cigarettes?)
  2. Roasted Carrot Soup
  3. Carrot salad
  4. Roasted carrots
  5. Carrot muffins (using earth balance as opposed to butter/margarine)
  6. Hummus and veggie wrap
  7. Vegetable sushi
  8. Potted carrots (great idea for the kids!!!  with a vegan ranch dip)
  9. Simple carrot fries
  10. Moroccan Carrot Dip
  11. Marsala glazed carrots with hazelnuts
  12. Carrot cake cupcakes
  13. Marmalade Candied Carrots 
  14. Roasted Vegetables with Pecan Gremolata
  15. Carrot cake oatmeal
  16. Carrot pancakes
  17. Lunch Box carrot slaw with apples and vegan yoghurt
  18. Carrot, Avocado and orange salad
  19. Marinated dill carrots
  20. Brown sugar sweet overload carrots

Enjoy 😉  TiV

Vegan Cheesy Enchiladas Recipe- treat yourself to Mexican tonight!

31 Jan

tryitvegan enchiladas with quacamoleThis is a fairly simple recipe and a family favorite!  Loaded with protein and no cholesterol, there is a ton of flavor and  great textures, this is sure to please! The cheese sauce also makes an incredible dip for nachos, chips, vegetables plus don’t forget Super Bowl and, of course,  perfect for this dish.

 

When we first introduced a Vegan diet in our house, this was one of my “best sellers” for the kids and DH.  Hook, line and sinker, they LOVED it and it has since become a monthly dish.  We don’t serve it with any other side dish since it is incredibly filling and we keep it fairly simple but you can go crazy with the toppings!

Sadly, leftovers normally sit in the fridge until it’s time to clean it out however with this dish, it is a different story 😉  (I’m actually looking forward to lunch tomorrow, nom!)  The recipe serves 5-6 people.  Enjoy and let me know your thoughts!

What you need:

  • 12 tortillas
  • 3 cans of beans of your choice (we used kidney, pinto and black beans, 14 1/2 oz. cans each)
  • 2 cans of enchilada sauce (15 oz. each)
  • 2 cups chopped onions
  • Salsa (fresh is best, we grabbed some pre made at Whole Foods)
  • Guacamole (see above)

tryitvegan enchiladas insideCheese sauce:

  • 2 cups of water
  • 1/2 cup unbleached flour
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp mustard (ground)
  • 2 tbsp vegan margarine (earth balance) (can be omitted if you are watching calorie intake)

Extra topping suggestions that we skipped but you may like:

  • vegan sour cream
  • chopped cilantro
  • chopped olives
  • shredded vegan cheese

Start cheese sauce on the stove (medium heat) by adding flour, nutritional yeast, salt & garlic powder into a small pot and stir or whisk in the water and continue to do so until it is thick (6-8 minutes).  Take off of stove top and stir in mustard and earth balance, if using.  Pour some into a bowl for later (1/4-1/2 cup to drizzle on before serving)
tryitvegan enchiladesIn large pot on medium heat, pour 1 1/2 cans of the enchilada  sauce, beans, 1/2 cup of salsa and onions and mix together.  Pour remaining enchilada sauce on the bottom of of your pan.  Place tortillas in pan, coating the bottom with sauce and spoon mixture into tortilla, roll up and place in pan side by side.  Continue until all 12 are wrapped.  Pour vegan cheese mixture on top and pop in the oven (350) for 35 minutes.

Use a spatula (wooden works too) and serve with a scoop of guacamole and salsa.  Drizzle some of the remaining cheese sauce on top.

Margarita, anyone?  😉

So… Try it!

~M~

tryitvegan enchiladas vegan     tryitvegan enchiladas close up

A touch of citrus for dinner: Mandarin Orange Chick’n (Gardein) & Cauliflower with Garlicy-Lemon Zested Crumbs

27 Jan

TryitVegan Gardein orange chickenAfter nearly a week m.i.a. with a virus, it is safe to say that food was not something I was preparing, let alone, eating.  I have to admit, I had not been to the store in a week and didn’t know what was left in the fridge so my first night back in the kitchen and it was a fairly quick fix!

~The vegan chicken that may be too much like the real thing~

I was not prepared for everyone to enjoy this as much as they did and the boys, who still do eat meat at times when getting food from out of the home, enjoyed this chick’n the most *wink!  I’m thinking it was the texture… so if you have any meat eaters, give this a try!  Normally, I would serve this with some brown rice, which we were out of tonight, so some vegetable pasta did the trick and some awesome cauliflower (never saw those two words together?  Yeah, neither had I before tonight.)  My taste buds are still a little bit off or actually, missing all together so the texture may have been a little too real for me but after this past week,

TryitVegan Delish Cauliflower ingredients organic bread crumbs garlic lemon zest olive oil parsleyI’m not the most reliable when it comes to food tasting when not all senses are working up to full throttle.

TryitVegan cooliflour with breadcrumbs zestThe kids went back for seconds and, in addition, my eleven year old finished off my plate so… totally kid & omnivore approved 😉

The cauliflower dish is a must make next time you grab a head of it and I would guess that you would turn some “cauli-haters” into “cauli-lovers” this way.

Within 30 minutes you will be able to have dinner on the table so a quick fix as well!

Here’s the deal…

TryitVegan Gardein mandarin orange crispy chicken

For the chick’n dish, grab a bag (or two) of the Gardein Mandarin Orange Crispy Chick’n in the freezer section of your supermarket.  I popped the contents on a pan and baked for 17 minutes on 425 and heated the sauces (which are in bags) in a mug of hot water.

For color, I grabbed a couple of bell peppers (red and yellow- organic, go crazy!) and heated them (1/2 a pepper each) on medium low heat with simply some water so they don’t stick to the pan.

 

If you are making the cauliflower side, you need to prepare it by washing and cutting it into small florets and they will need more time in the oven (425 for 20 minutes or until slight coloring/browning).  Great part is you can have them both in there together.

What you need (we served 5 with no leftovers): (organic if you can… go crazy!)

  • cauliflower head cut into florets
  • Olive oil (1/8- 1/4  cup plus 2 tbsp on the side)
  • 1/4 to 1/2 cup of bread crumbs (I did 1/2 cup with 1/4 cup olive oil and would half it next time)
  • organic lemon -zest of entire lemon
  • one garlic clove minced
  • parsley
  • salt & pepper

Toss the cauliflower with olive oil, salt and pepper and spread out on a baking sheet, cooking for 20 minutes on 425 or until slightly browned (toss/flip halfway through).  While baking, grab a pan, heat on medium and warm remaining olive oil.  Include bread crumbs and mix until slightly browned (2 minutes) then add lemon zest, garlic, salt and pepper until fragrant.  Chop up a tbsp of parsley and toss it in, empty into bowl and once the cauliflower is done, sprinkle on.

Our final meal looked something like this:  (thanks to finding the idea for the recipe here)

  Tryitvegan dinner Gardein mandarin orange chicken with delish cauliflower garlic lemon bread crumb style copy TryitVegan Gardein mandorine orange chicken  TryitVegan cooliflour with breadcrumbs

Try it!

~M~

 

 

 

 

 

 

A Veggie Burger must try- Qrunch quinoa burgers win favorite vegan fast food!

18 Jan

Try it Vegan Qrunch BurgersIf you are anything like me, you have had your fair share of horrible veggie burgers.  Trying to find a good tasting burger without meat and dairy ingredients can prove to be difficult at times so when you find a delish’ one, it’s a reason to spread the good news!  We have a winner!

Gluten-free     Soy-free     Dairy-free     Corn-free     Wheat-free     Egg-free     Nut-free     Low Sodium

Toaster-Ready in Minutes!

I have the boxes resting near the toaster for a reason, by the way.  I was in need for some fast food and that’s exactly what the freezer is for!  I had picked these up on my last shopping trip at Wegmann’s and figured to give them a good ol’ try, today being that day.  The cooking instructions on the box give two options:  toaster oven or regular oven.  I skipped both suggestions and stuck it IN MY TOASTER twice and within minutes, lunch was ready and really good!  (When hunger is a level 10, my patience drops to a level 1 however, I would like to clarify that, on normal days, I tend to use our regular oven for everything.)

Try it Vegan Qrunch LunchUnlike my Greek Cypriot hubby, bread isn’t a necessary item in my diet so you see my burger with romaine lettuce in place of a bun.  I sliced up some Roma tomatoes and a swipe of Veganaise Grape Seed oil spread plus added a side of vegetarian stuffed grape leaves.

The Spicy Italian definitely has a kick so I wouldn’t start the little kids off with that, try their regular ones instead.  (The teenage daughter loved the spicy Italian one though)  This is also lunchbox worthy for the kids at school.   The texture is crunchy on the outside and it doesn’t fall apart like so many other veggie burgers you and we have tried in the past.  The Nutrition facts are surprisingly not bad, for fast food, either!  Have a look for yourself:

Nutrition Facts:  1 burger

  • Calories 190 (Calories from Fat 100)
  • Total Fat 11g (Saturated Fat 3.5g, Trans Fat 0g)
  • Cholesterol 0 mg
  • Sodium 150 mg
  • Total Carbohydrate 20g (Dietary Fiber 2g)
  • Sugars 0g
  • Protein 4g

Try it Vegan Qrunch inside FXIngredients are impressive compared to most of what is available:

  • Organic Millet
  • Organic Quinoa
  • Organic Coconut Oil
  • Organic Onion
  • Organic Carrots
  • Organic Broccoli
  • Organic Spinach
  • Arrowroot Starch
  • Organic Apple Cider Vinegar
  • Organic Psyllium Seed Powder
  • Sea Salt
  • Organic Garlic
  • Non-GMO Canola Oil

This one is a keeper- Try it!

~M~

Warning: these resources have been known to breed Vegans, read with caution

16 Jan

Breeding Vegans?    No worries, I’m not contagious so you can’t catch the Vegivirus but you just may WANT TO after watching and reading these books and movies.

Oct. 2009 “Do you know of any books that I can read?  What movie do you recommend that is educational but won’t leave me bringing up my last meal?  Are there any magazines?”

I had my share of questions and it’s kind of ironic that I am asked often the same questions that I had back in the day.  The great thing to know is that there are so many more resources today than there were a few months ago compared to years ago.  Let me ask you:

  • Have you ever wondered where your food comes from?
  • If there was a way of eating that resulted in you having beautiful skin, energy and a maintained healthy weight, would you be curious to at least learn of it to see if you would even want to try it?
  • Did you ever wonder exactly what “Vegan” means exactly but didn’t want to be intimidated into “doing it” or “becoming one”?

One morning back in October of 2009 I had a day like many people do, having milk in my cereal, cheese on my burger and enjoyed my bacon extra crispy.  I had to stop at the local Costco to pick up some dinner and as “luck” or “destiny” had it, I spotted Alicia Silverstone on the cover of some book called, The Kind Diet.  I always adored her and the title of the book wasn’t the “IN YOUR FACE” type of a diet book so I picked it up and went about my shopping.  That night I read nearly the entire book and I felt as if someone had lifted a veil from my eyes.

In a very gentle way, Alicia gave me enough information to eliminate meat from my diet forever.   That, my friends, was the beginning of a new chapter in my life I was NOT expecting.

IF THAT MORNING, someone would have told me that the last time I ate meat would be then, I would say that you are OFF YOUR TREE.  I had NO INTEREST in becoming a Vegan prior.  Neither did my teenage daughter who at the time, was 12  when she read the book and hasn’t touched meat since.

I also had never made the effort to learn more about where my food was coming from and I’ve got to tell you, once you know, you look at food entirely in a different way.

PLEASE don’t take my word for it!!  I’m not trying to convince you.  I’m trying to lead you to some information so that you can make your own decision but at least know about what you are putting into your body and where it is coming from.  You may be surprised to find out why you or someone you love may have some issues like digestive issues, colitis, acne, bloating, excess phlegm, excess weight, diabetes or even heart disease JUST TO NAME A FEW.

Some of the more memorable books that opened my eyes:  (More educational than recipe books…I will be posting my recipe book recommendations soon although a few of these do have some.)

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    Skinny Bitch by Rory Freedman and Kim Barnouin

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    Skinny Bitch in the Kitch: Kick-Ass Solutions for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking… by Kim Barnouin and Rory Freedman

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    Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your… by Kim Barnouin

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    The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet by Alicia Silverstone and Neal D. Barnard

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    The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet… by T. Colin Campbell, Thomas M. Campbell II, Howard Lyman and John Robbins ( not the easiest ready but stay on it!  This book made one of the impacts on me, don’t skip it!)

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    The Engine 2 Diet: The Texas Firefighter’s 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the… by Rip Esselstyn

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    Diet for a New America by John Robbins

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    MAD COWBOY: Plain Truth from the Cattle Rancher Who Won’t Eat Meat by Howard F. Lyman and Glen Merzer

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    Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Revised Edition by Joel Fuhrman

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    Eat for Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 Volume Set) by Joel Fuhrman

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    Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Marie Fleming

I LOVE these magazines:

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    Vegnews

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    Vegetarian Times

  • ****Brand new Vegan Magazine is called Laika Magazine, check it out at laikamagazine.com  Very well done!

Some movies to get you started that aren’t going to make you lose your lunch:

  • Forks Over Knives
  • Food, Inc.
  • Vegucated

Movie that is incredibly good but hold the popcorn… it’s powerful and is a Vegan breeder for sure.  I don’t think anyone can go back to eating meat after watching this in all honesty.

  • Earthlings

After all is said and done, it’s your choice entirely, right?  No one can force you to watch, read or learn.  Don’t do it for anyone but yourself.  At least you will be able to say, yes, I read the books and saw the movies and finally, I made the decision to do _____ for me.  Best wishes and as always, I encourage you to…

Try it!

~M~

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