I don’t eat a lot of canned foods, but in a pinch I’ll use Amy’s Kitchen low sodium lentil soup or use fire roasted, diced tomatoes for a sauce or plant-based lasagna
If I receive a product complimentary of the company, it will be stated so in the post, otherwise, all products are purchased myselfformy own personal use
Forthe main entree we have Vegan Stuffed Pumpkin with Quinoa, Pecans, Cranberries and Apples. Forthenon-vegans, you can add baby buffalo mozzarella or chunks of provolone
Add to sauce pan and stir until thickened, then reduce to low heat. First prepare the sauce. Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan
It has the additional benefit of using two full heads of cauliflower – but they blend in and become virtually undetectable – so your veggie hating kiddies will likely eat this with little argument (though you might want to reduce the spiciness for tender palates)
Tofutti is my favorite sour cream substitute. The ones in WholeFoods had no transfat but the ones in Safeway had slightly different packaging and contained some transfat
Blend until completely smooth andcreamyand add it as desired. In the bottom of the crock pot add the oil, chopped garlic, chopped onion, chopped celery, and allow it to sauté in your slow cooker on the low setting
I invited my local vegan Meet-Up pals to join me forVegan Thursday and we had a delicious time. It’s Thursday and that means my latest piece for I Eat Plants is up on LoHud
But four months ago I changed the site to focus exclusively on vegan nutrition and recipes due to my concern for health, food safety, andmy profound commitment to the environment andthe welfare of helpless farm animals
The marinated artichoke hearts and salty kalamata olives provide the background flavor forthe dish. This spread makes a tasty foundation for a vegansandwich
Andthey’re baked sweet potato fries with coconut oil so we’re being all healthy still. No egg yolks, no churner, no unhealthy fats, and no compromising on flavor or texture
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