HOW DO VEGANS GET PROTEIN? Here are some of Nisha’s favorite protein sources for vegans and non-vegans and tips on how to prepare these foods. To Find out, watch the Video above
NISHA VORA is a food blogger, photographer, and stylist. After graduating from Harvard Law School and working as a lawyer for four years, she eventually switched her career by turning in her lawbooks for cookbooks and launched RainbowPlantLife, a popular vegan Instagram account, blog, and YouTube channel. Nisha is a Californian at heart but has lived in New York City for the last six years, where she resides with her partner in Park Slope, Brooklyn.
This Video is about some amazing Recipes from the well
known Chloe Kay Coscarelli.
31-year-old Chloe is a vegan chef and author who became
the first vegan to win a culinary competition on television.
She was a contestant in Cupcake Wars, her vegan cupcakes
garnering her first prize.
She was featured in the Cooking Channel television documentary
“The Veg Edge”. She also has appeared on NBC’s The Today Show,
CBS’s “The Doctors”, VH1, CNN, HLN’s Jane Velez-Mitchell, and The
Fran Drescher Show. In 2012. She published her first cookbook,
Chloe’s Kitchen, followed by Chloe’s Vegan Desserts in 2013, Chloe’s
Vegan Italian Kitchen in 2014 and many others.
THE RECIPES MADE IN THIS VIDEO:
- No-Huevos Rancheros (Ranchero Sauce, Scramble,
Lime Sour Cream)
- Rosemary Lemonade
- Sweet Tamale Cakes & Charred Chili-Lime
Street Corn with Sriracha Mayo
- Bone Appetit
- Oven Fries with Roasted Beet-Ginger Ketchup
- Coconut Falafel Sliders with Mango-Jalapeno
Salsa & an Apricot-Mustard Sauce
- Blood Orange Sangria
- Matcha Soba with Spicy Tofu Nuggets
(Creamy Matcha Sauce, Tofu Nuggets)
- Espresso Chocolate Cake
Do you wish to have Chloe’s delicious Flavor on your table?!
Then go for it! Click on Chloe’s Book “Chloe Flavor“, just below
or grab her amazing recipes collection of Vegan Cuisine.
In these video we’ve got three vastly different nourish bowls for you to try out. I can say with confidence I love them all equally, so I can’t help you choose which to make first. But I guess it doesn’t matter, right? You’ll be making them all in the end!
— Breakfasts: 1:16, Lunch: 4:16, Snacks: 7:13, Dinner: 9:06
—– BREAKFAST —–
1. Stovetop Oats
Combine 3/4 cup rolled oats and 1.5 cups unsweetened almond milk in a small pot over high heat. When boiling, reduce heat to low and let simmer, stirring occasionally and watching to make sure it doesn’t boil over. Once thick, stir in 1 tsp cinnamon and 1 mashed banana. Remove from heat and serve with any toppings. My favourites are peanut butter, strawberries and banana.
2. Baked Oatmeal
Combine 1/2 cup oats, 1 mashed banana, cinnamon (optional), 1 tsp baking powder, and 1/2 cup almond milk. Place in a mini ramekin or other oven safe dish and bake for 25 minutes at 350F. Add any desired toppings, my favourites are strawberries and peanut butter with almond milk.
—– LUNCH —–
1. Lettuce Wraps
Take a piece of Romaine Lettuce (or any lettuce with a large, flexible leaf) and fill it with brown rice/quinoa, smoked tofu/veggie beef cooked in hoisin sauce, sautéed bell peppers/carrots/zucchini/or any vegetables, sautéed onions and mushrooms, avocado and salsa, nutritional yeast or vegan cheese, hot sauce, and anything else of your choice.
2. Avo-Tomato Sandwich
On two slices of bread/bagel, spread 1/2 a mashed avocado, a sprinkle of nutritional yeast and add some tomato slices. Optional things I like to add are spinach/lettuce, alfalfa sprouts, and ground flax seeds.
—– DINNER —–
1. Spaghetti and “Meat” Balls
Boil spaghetti pasta according to package instructions and set aside.
In a pot, steam chopped broccoli until tender. Saute mushrooms, onions, and any other desired vegetables until cooked. Separately bake/saute bought “meat” balls.
Optionally, you can bring saute all of this together in a large skillet with the tomato sauce to make a more uniform “meat” sauce, or it can just be dished into a bowl with the spaghetti with sauce over top.
2. Pesto Pasta
In a dry skillet over medium-high heat, toast 1/2 cup of pine nuts until golden brown. Set aside. In a food processor, process two bunches of cilantro and 4 cloves of garlic. Once mixed, add in your toasted pine nuts, 1 tsp salt, 1 tsp black pepper, 1 tbsp lemon juice, optional smoked paprika, and process until smooth. If it’s too dry, add in some olive oil or water until it reaches your desired consistency.
I love putting this over pasta (whole wheat, rice or zoodles) with avocado and nutritional yeast.
3. Veggie Burgers
Prepare patty’s according to package instructions, or make your own.
I like to eat mine on a toasted whole wheat bun with hummus, avocado, tomato, any other veggies (spinach, lettuce, sprouts, mushrooms, etc), and nutritional yeast for a cheesy flavor.
4. Spring Rolls
Prepare angel hair or fettuccine rice noodles as per package instructions. Chop up bell pepper, cilantro, avocado, cucumber, mushrooms, smoked tofu, bean shoots, and shred some carrots. Soak your rice paper wrap in lukewarm water for about 10 seconds until soft, then fill with any fillings of your choice. Dip into peanut sauce.
Peanut Sauce Recipe:
In a food processor, process 1/2 cup peanut butter, 1 tablespoon minced garlic, 1/4 cup tamari (soy sauce), 1/4 cup water, 1 tablespoon rice vinegar, 1 teaspoon hot sauce, 1 teaspoon sugar or other natural sweetener until smooth. Be sparse with soy sauce as it can be quite salty.
An alt. spring roll recipe –
5. Chickpea Omelet
Blend or hand mix 2/3 cup water, 1/3 cup chickpea flour, 1 tbsp ground flax seed, 1 tbsp nutritional yeast, 1/8 tsp turmeric, 1/2 tsp baking powder, 1/2 tsp garlic powder, salt and pepper to taste. Pour it over a greased skillet over medium-high heat. Let it cook like you would a normal omelet, flipping when the edges are firm and there are bubbles. Once the other side is cooked, put it on a plate and fold over any fillings. I fill it with sauteed veggies (mushrooms, spinach, bell pepper and zucchini) and sprinkle on nutritional yeast.