Vegan Recipes and Plant Based Cooking

Breakfast toasted whole wheat bread chick peas white vinegar olive oil nutritional yeast onion, garlic, red cabbage, peas, red pepper almonds half a vegan multi-vitamin Lunch huge bowl of cereal (quaker oatmeal squares and total) soy milk Dinner the amazing race and desperate housewives

Breakfast poppy seed roll chick peas white vinegar olive oil nutritional yeast pickle red cabbage, onion, peas, corn low salt potato chips Lunch pasta salad (pasta, red pepper, onion, garlic, peas, red cabbage, corn) white vinegar nutritional yeast avocado, garlic whole wheat bread Dinner a weird french movie from netflix instant

Breakfast poppy seed roll white vinegar avocado black beans nutritional yeast onion, red cabbage, garlic side of total ceraeal Lunch pasta salad (pasta, garlic, red pepper, red cabbage, onion, peas) black beans avocado nutritional yeast Dinner cereal (quaker oatmeal square, total, cinnamon toast crunch) soy milk banana

Breakfast poppy seed roll white vinegar oilive oil 1 tbl tuna 1 tbl black beans nutritional yeast white onion, red cabbage side of total cereal Lunch salad of: red cabbage, white onion, carrot, peas, corn, garlic black beans chick peas nutritional yeast white vinegar low salt lays potato chips Dinner total cereal almonds banana

Documenting my meals. Breakfast Sandwich Poppy seed hard roll doused with white vinegar 1 tbl canned tuna 1 tbl black beans little more vinegar and a drizzle of olive oil white onion, red cabbage, pickles side of 1/2 cup total cereal Lunch Salad Red cabbage, white onion, carrots green peas, yellow corn, garlic, almonds, black beans, chick peas dressed with white vinegar, olive oil and nutritional yeast side of 1 slice whole wheat bread to sop of the dressing and 1/2 cup more total cereal Dinner big bowl of cereals (quaker oatmeal squares, cinnamon toast crunch and total) soy milk Drinks coffee, water, beer That's it. What I did. Worked about 7.5 hours on various websites Assembled new desk chair Assembled new fluourescent torchiere lamp Watched tv Wrote in this blog

In my quest to eat vegan there have been obstacles. Mentally I have no problem avoiding meat. Physically however, my body has experienced a few minor hiccups. After about 4 months of being on the vegan diet I started to have problems with my right ear. Weird, huh? At first, since it was summer and a brutal one at that, I thought it was just allergie. Unfortunately that wasn't the case. Off an on my inner ear would kinda swell up. Not terribly, where I couldn't hear at all, but there was impairment. Then it would start to get better. And just as mysteriously it would be worse again. I finally traced the problem to citric acid. After further research I learned a lack of b5 or an improper balance of b vitamins can create in some people the inability to properly digest citric acid. Go figure. Very strange. Everything seems to have trace amounts of b5 (whole grains, veggies, fruits), but nothing quite enough, unless you can eat an awful lot. I've since been bulking up on my b vi

i'm always looking for simple ways to dress up my beans, rice and pasta. one easy way to do that is with simply organic pesto sauce packets. they contain no cheese. sure it'd be nice to make my pesto from scratch with fresh basil and nuts. but fresh basil is expensive and i don't even have a blender or food processor. ingredients: 1/2 dry white or brown rice 1 simply organic pesto packet fozen broccoli and carrots 3 cloves minced garlic 1 tsp olive oil water, olive oil, dry basil, garlic powder for cooking rice and pesto cook rice according to package directions. in small sauce pan heat 1 tsp olive oil. when hot saute minced garlic until fragrant. add water and oil from pesto packet directions and the packet contents. cook as directed. when done add dry basil and garlic powder to taste. when rice has cooked for 15 minutes add frozen vegetables and prepared pesto. continue cooking until most liquid is absorbed and vegetables are heated through. add beans if desired. black or

Wondering what vegans eat to stay healthy and well nourished? here's your chance to find out. I shall endeavour to document my eating habits. I've been eating modified vegan for about five months. I do everything vegan except i ocassionaly eat canned albacore tuna, shrimp and wild salmon. i intend to eliminate these few fish as well at some point. But for now, that is where I'm at. It's still a conscious effort to get all the things my body needs. I don't eat these fish often at all. Less than once a month. A typical day's eats consists of: Breakfast Sandwich made from: hard roll, bagel or whole wheat toast beans (black, red, garbanzos or lentils) vinegar and a few dots of olive oil veggies (corn, lettuce, pickles, onions, garlic, aspargus, red cabbage) nutrional yeast a side of fortified cereal (cheerios, wheat chex, total) Lunch pasta salad or rice salad with various mixes of tomato, broccoli, cauliflower, carrots, peas and bell peppers. some beans and or nuts

Lentil are great source of protein and iron. They cook quickly and are easy to dress. This lentil recipe is designed to go in a pasta salad or on a bean sandwich. It's slightly flavored, but mild. 3/4 cups dry lentils 1/2 teaspon cumin seed (or 1/4 ground) 1 1/2 cups water mccormick chicken grilling seasoning 6 small or 4 large cloves of garlic In a medium saucepan dry toast cumin seeed for 5-7 minutes or until it smells delicious. Alternatively you can use ground cumin. Add it at the end with the garlic and other seasonings. Add water and lentils to pot and bring to a boil. Then reduce heat and simmer approximately 20 minutes. In the meanwhile shell your garlic cloves. No need to chop. Just remove the skin. Taste lentils after 15 minutes to determine whether to keep cooking or to take off the heat. When lentils are tender add seasoning and garlic cloves. Stir. Cover. and leave sit on warm burner for five minutes. Serve immediately over pasta salad, on toasted wheat bread or garde

I love bean sandwiches. They are just like other people's sandwiches, but they taste better, are less expensive and they don't kill anything. This is a daring sandwich as it uses an unusual ingredient to add crunch, texture and unexpected flavors. Ingredients 2 slices whole wheat bread vinegar and olive oil 3 tbls red beans 3 slice cucumber few slices red onion 1 clove garlic minced few leaves romaine lettuce low salt plain potato chips salt, pepper and basil You can make this sandwich with toasted or non-toasted bread. It just stays together a little better if you toast the bread and then dent it some with your fingers. Generous spray bread with vinegar. white, red or balsamic will work. Drizzle lightly with olive oil. sprinkle with garlic, salt, pepper and basil. Add beans. Spritz a little more with vinegar and oil. Then layer onion, cucumber, lettuce and a few potato chips ontop. Close sandwich and slice in half. Revel in its unusual juxtaposition of flavor

Do you like garlic? I mean do you really like garlic? Fresh from the head. Raw uncooked cloves minced. In my opinion there is nothing better. Chop some fresh garlic. Butter some toast with vegan margarine. Sprinkle with garlic, salt and basil. This is also a great way to use the ends of bread. When you use the heels of the bread toasted it tastes just like garlic bread from your favorite italian restaurant. When prepping the garlic, really mash it hard for the utmost garlic flavor. That sticky juice that oozes out is where all the flavor and healthful properties are hiding. If you cannot tolerate raw garlic saute in olive oil for a minute or two first. But raw garlic will offer the best allergy help. Anytime your allergies are bothering you try eating some raw garlic as described here. It will clear up your sinuses and help to drain that phlegm. Add raw garlic to pasta salad. When you douse it in dressing you will like the taste, but still receive the healthful benefits.