Recipe - Choco-Cherry Ice Pops
These are too easy to make and are a nice cool way to get your fruit in the summer months!
-375g (a little over 3/4lb) cherries, pits removed
-1 heaping tablespoon unsweetened cocoa powder
-1/2 to 1 tablespoon agave nectar or other sweetener of your choice (sweeten to taste)
1. Blend together until a thick puree.
2. Pour into freezer pop molds. If you’re like me and don’t have them, you can pour them into paper cups and put a stick in there (I used part of a wooden chopstick).
3. Freeze until solid, remove from mold (or unwrap paper cup) and enjoy!
Recipe: Summer Lasagna
This recipe was inspired by a failed nut milk attempt. I soaked some raw macadamias and they smelled like…cheese. I decided to process them into a cream and they tasted like cheese, too. This is when I decided to make lasagna. This dish is uncooked.
-1/2 a zucchini, thinly sliced (I used a mandolin slicer)
-1 handful macadamia nuts, soaked at least 24 hours and blended with a little water to make a paste
-tomato sauce of your choice
-2 mushrooms, sliced
-Italian seasoning of your choice, about 1/2 teaspoon
-balsamic vinegar, about 1 teaspoon
-garlic seasoning (to taste)
1. Toss sliced mushrooms with vinegar and Italian seasoning.
2. Mix garlic seasoning with the blended macadamia nuts, adding to taste.
3. Layer: zucchini, mushrooms, tomato sauce, macadamia nut “cheese” until it’s as high as you like (or you run out of an ingredient).
4. Cut and eat!
High Protein Not Shown to Cause Renal Disease
I might not win any followers for this but I feel that providing factual information is better than making people happy.
While doing some research, it turns out that a high protein diet does not contribute to kidney problems in healthy adults, which is counter to the commonly touted vegan argument against high protein consumption.
Leftover Rice Protein Cookies
-about 1 cup of cooked rice (I used 1 and 1/3 cup cooked brown rice + quinoa)
-60g (about 2 scoops) of a protein powder of your choice (I used vanilla)
-1/4 cup (or more) of chocolate chips or chopped chocolate
-2 ripe bananas
-a dash (about 1/8 teaspoon) of cinnamon
1. Preheat an oven to 175 C (350 F).
2. Combine all ingredients in a bowl.
3. Using a nonstick baking sheet, a baking sheet coated lightly in oil or baking paper, add the cookie batter.
4. Bake 12 minutes. Let cool and transfer to a rack. Enjoy!
Fried Green Tomatoes
-1 green tomato
-Oil for frying (I used canola)
-Flour of your choice (I used rice flour)
-Seasoning (I used cumin powder, coriander powder and garlic powder)
-Vegan cream cheese
-Hot sauce (I used chipotle paste)
-Green peppers (hot or mild), diced
1. Slice tomato.
2. Mix flour and seasoning to taste. Coat tomatoes with this mixture (the moisture of the tomato should make the mixture hold).
3. Add oil to a pan and turn on medium-high heat. Wait until oil is ready (test by adding a small amount of flour. If it sizzles instantly, it’s ready; if not, wait).
4. Fry tomatoes until they are browned. Carefully turn and fry again. Remove from oil when browned on both sides, set on a paper towel to remove excess oil. Turn off the pan.
5. In a small bowl, mix the vegan cream cheese and hot sauce. Top each tomato with a bit of this mixture, then top with green peppers and sesame seeds. Enjoy!
Thanks! I’m happy to take questions/requests.
Q&A - Do Vegans Need Supplements?
Twitter user Miriamming asks:
Do all Vegans take dietary supplements ? If Yes, which one(s) ? Thank you :)
It’s a common misconception that a vegan diet is one that needs tons of pills and powders in order to be healthy. In many countries where vegans are prevalent, food already has added supplementation to it because it was deemed necessary due to deficiencies. For example, cow’s milk is not a reliable source of vitamin D on its own, but cow’s milk sold commercially is a source of vitamin D due to it being added (as well as vitamin A) for public health reasons. In the same way, many non-dairy milks are fortified with things like B12, vitamin D and calcium.
If you view it this way, almost all persons, vegan or not, consume supplementation along with their food. These were added for a reason and there’s no purpose to going out of your way specifically to find these in nature. These products were created for human use to meet needs of the public health. They can be absorbed and utilized by the body just fine.
Unless you have a specific nutrient deficiency or are a very active individual, there’s no reason to add in supplementation in the form of extra pills/liquids/powders. You may find these are beneficial, but they aren’t a requirement.
New Way to Ask Me Questions!
For those that prefer, I created an ask.fm account: http://ask.fm/dailyveganeats Just like here, you can ask anonymously but I believe it allows more characters per question.
Can vegans eat an Acai Bowl?
It depends on what’s in it, just like anything else. A quick Google search led me to a website for an acai bowl, which seems to be nothing more than a marketing gimmick. Sure, there’s nothing wrong with acai berries (they’re pretty good and good for you) but I thought this was some kind of special recipe. The website says you can make it however you like as long as you include acai berries. That’s like me making a fruit salad with nuts, peaches and other fruit and calling it a “Peach Bowl”. There’s nothing specifically peach-oriented about it, just like there’s nothing specifically acai-oriented about it. It just happens to include acai berries.
A sample recipe posted on the site calls for honey, which isn’t vegan-friendly so I’d swap that for maple or agave syrup. Otherwise, it’s basically oats and fruit.
I bought some fresh parsley on sale. I don’t know how this tasty green was demoted to being a decorative addition on a plate. It is not only delicious, but loaded with nutrients! Check it out:
Plus, it contains all your essential amino acids!
Don’t forget the parsley next time you’re out shopping for groceries. Add it to salads or stir fry. Try mixing it with your favorite beans (including hummus) for a healthy, tasty addition to these already-awesome foods. Parsley is delicious with tomato dishes or anything calling for lemon.
I made this image, but the picture comes from 123rf.com and the information from nutritiondata.com
I Love…Sesame Seeds!
Ounce-for-ounce, sesame seeds outshine milk as a source of calcium and beef as a source of iron. Loaded with nutrients, it is little wonder these small seeds ended up in mythology. Assyrian gods drank wine made from sesame seeds when they came together to create the world, and these appear in Hindu and Wiccan rituals as well, being a symbol of immortality and protection (among other things).
For some reason, most people think of adding sesame seeds to Asian foods and I don’t understand why. With their small size and mild flavor, they can be added to everything! Try using these in:
-hummus, guacamole, salsa, bean dip and other dips
-peanut butter or other nut/seed butter
-as a crust prior to grilling or pan-frying tofu, seitan or other vegan meat replacement
Enjoy this inexpensive, tasty addition to your meals and snacks!
I made this picture, but the information is from nutritiondata.com
How To Make: Balsamic Cucumbers (GF)
I made this simple snack and it was quite delicious.
-2 cucumbers, sliced
-balsamic vinegar (to taste)
-truffle infused oil (to taste) ((see note 1))
-marjoram (or other herbs, to taste)
-fresh cracked pepper
Just combine and enjoy, it’s very refreshing and with the fats, fiber and volume of food it can be a filling snack.
1. Truffle infused oil does sound pricey but I’ve had mine from TJ Maxx, Marshall’s or Ross if you can find it. They’re about 7 US dollars per bottle. The stuff you can find in the store generally starts at 12 US dollars per bottle and even then I recommend it. It’s very potent so you only ever need a little bit, so it’s a tasty investment. If you can’t buy it, then I would recommend infusing some oils yourself with various herbs around your kitchen and a few garlic cloves. This way, you can add oil and more flavor.
2. Feel free to replace the dried marjoram with fresh, or swap it for dried or fresh mint.
How To Make: Italian-Inspired Tomato Stew (GF)
I love pasta but I typically have a hard time handing wheat. Sometimes I eat late at night and try to avoid noodles of any kind altogether, so I usually end up making this. While I made my own base for this, you can definitely replace the tomatoes here with a pasta sauce of your choice.
-8 to 10 cherry tomatoes or two full size tomatoes (I used my frozen cherry tomatoes)
-Garlic cloves (I love garlic so I used about 5 cloves)
-Fresh parsley and fresh basil
-Cubed tofu and/or vegan chik’n (or other meat or vegan meat substitute)
-Half an onion (or one small onion), diced
-1 small handful of diced bell pepper/capsicum
-Italian seasoning (either as a pre-mixed blend of spices or use things like dried oregano, dried basil, etc.)
-A splash (about 1 teaspoon) balsamic vinegar
-Drizzle of truffle-infused olive oil, or plain olive oil
1. In a pot or deep pan on medium heat, add in the tomatoes, garlic cloves, onions, bell pepper, vegan meat/tofu, and enough water to cover the ingredients halfway (about 1/2 cup water). Simmer until tomatoes are soft and everything is heated through.
2. Add in fresh basil, fresh parsley.
3. Carefully transfer some of the mixture (about half) to a blender or food processor and pulse two to three times (do not add in your protein). Since it is hot, it may splatter a little when you open the blender/processor, so that’s why you only use a quick pulse two to three times. If it needs more blending, open the blender first, then close it again and pulse two to three more times. Do this with about half of the mixture.
4. Add in balsamic vinegar and oil to taste. Enjoy as-is or served over rice, quinoa, noodles or with bread.