As some of you may know, I’m going to Costa Rica for Thanksgiving. And because my 2020 season competition prep started 1.5 months ago, I got to make sure there are enough various sources of vegan protein for me to eat on the go (the trip includes a lot of hiking). Last thing I want […]
TVP Savory Granola Read More »
Made some vegan cheese another day and got a couple requests to post the recipe, so here ya go! Works for lactose intolerant, paleo, vegan, keto and oil free friends! Roasted beets provide and miso the decadent cheese flavor and make it perfect for mac-n-cheese, spreads and dips. Ingredients 2 cups nutritional yeast 1.5 cup roasted golden
BEFORE YOU GO “EWWW!” I’ve got a confession. I hate eating salads. Love juicy veggies, but sadly, salads have too many down sides: they don’t store well cause dressing makes veggies soggy salads aren’t very portable, need to be refrigerated ingredients take forever to wash, peel, chop – if bought in bulk salads takes forever to eat
Chocolate Caramel Muffins – *with Spinach* Read More »
Someone called me out for not having enough Russian recipes on the blog. Fair. Catch this: one of my favorite Russian foods EVER = BORSH! Sharing the original family recipe to honor my grandmothers: Rita, Nina, and Inna. Borsh is a beet and cabbage soup/stew which is very flavorful and nutritious. We eat it hot
Breakfast doesn’t have to be boring… and when you buy too many bananas, and have made enough ice-cream to feed a village, got to make the muffins! Recipe: 2 bananas 3 Tbsp ground chia/flax 9 Tbsp H2O 1/4 cup pea (or other nondairy) milk 3 Tbsp stevia 3 Tbsp coconut sugar Blend the above
Chocolate Banana Chocolate Chip Muffins Read More »
All right, I’m done with prep, rolling into improvement season. Craving all of the treats, but eating and bag of Oreos after dinner is probably not the best idea still. So what are we doing? That’s right, adapting traditional recipes to high-protein vegan ones without compromising in flavor or texture! This should actually be a
High Protein Vegan Snickerdoodle Cookies Read More »
There are a million ways to prepare the wonderful bean curd. You can get it pre-cooked, buffed, fried, pickled, smoked, etc. My fave is to freeze, marinade and grill tofu! Why freeze? You don’t have to. I used to never do this, and it was just fine. Freezing changes the uniform texture into tougher, more stringy,
The time has come. This is one of my favorite foods to make and eat. Got to admit: I LOVE SEITAN! Omnivores who are going “wtf”, seitan are patties made of vital wheat gluten – the glutenous, protein part of the wheat kernel. Unlike cake flour which us the carb part of the wheat kernel
Get the dust off that waffle maker grandma gave you for Christmas and put it to use. Combine: 15 oz can of pumpkin 4 dates, chopped 1 tspn baking powder 1 Tbspn cinnamon 1 Tbspn Tumeric 1 tspn cloves 1/2 cup buckwheat flour 1-2 Tbspn stevia 1-2 Tbspn molasses 1 Tbspn apple cider vinegar 1/3
Gluten Free Pumpkin Buckwheat Waffles Read More »
Hosting a party with guests who follow keto, gluten-free, vegan, and soul food diets? Don’t worry, I’ve got you covered with this easy-to-make cashew spinach dip. Ingredients 1 cup of cashews (raw or roasted, not fried in oil) 1/4 cup of sunflower seeds (or pine nuts) 1 can of chickpeas (or any other white bean),
Party Vegan Keto Spinach Dip Read More »