hqdefault.jpg

My 16 Favourite Healthy Vegan Recipes

MY FAVOURITE OATMEAL RECIPES:
— Breakfasts: 1:16, Lunch: 4:16, Snacks: 7:13, Dinner: 9:06
__________________

RECIPES:

—– 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.

hqdefault.jpg

Vegan Lasagna with Tofu Ricotta [Gluten-Free!] (◠‿◠✿)

Oh dear oh yeah hello everyone my name is Lisa and I’m gonna be speakin because I did and I’m vegan and today we’re going to be making vegan lasagna but it’s also gluten free because in case you didn’t know I am now gluten free I really love lasagna lasagna is delicious I like that it’s just kind of like a little block of like everything that you want in one kind of like section it’s not the most beautiful food but it’s definitely delicious I mean it’s like spaghetti casserole we will be using a tofu ricotta we’re also going to be making kind of like a meat sauce with it you don’t have to do that if you don’t want to I just kind of feel like it and it was really good when we did it last time I like kind of like a very bulky lasagna and we’re going to be using frozen spinach by the way the gluten-free noodles that we’ll be using are by King Giada brown rice pasta we made it for the last lasagna we made and it was actually really good it tasted exactly like normal pasta it’s great so I recommend this we got a pot a teeny bit of oil doo doo onions kind of keeps cooking away they look sweaty Phyllis nice nice and good got some browning happening caramelizing some from the some natural sugars of the onions I guess some garlic powder I know like it says garlic powder it’s granulated garlic both works I just found out this is what we have so you can use fresh garlic too I’m just being lazy so we got some pasta sauce this looks nice and browned and delicious we’re going to add in the pocket oh dear oh dear oh okay why is it so bubbly this is like a flashback to what happened I think in like my first video just going to jump in the rest of the past so I’m going to add half of this can Oh God so splashy and the best thing causes Lavanya is that it’s like a lot of food like if you don’t really like cooking that often you can make one of these as Anya’s and it can last you probably the entire week depending on how you learn in your house I think with Eddie and myself lasagna probably lasted like four or five meals probably and because it’s so like packed full of protein there’s like the ground around which we’ll be adding in a second and the tofu ricotta which will be making after this is done it’s just like it’s super filling and super delicious if you were to serve this to like an omnivore they probably wouldn’t realize that it’s vegan dispelling those vegan miss that vegan food isn’t satisfying so I’m going to use some ardena beefless ground the Eve’s ones I only use that one has gluten for you this one does not have gluten this is just PR soy baby I mean this is going to be a very soy heavy lasagna that’s just gonna be our protein of choice today if you so choose you can also add lentils into the sauce just on maybe about 1 cup of water to 1 cup of lentils in here and that’ll just cook up some lentils you’ll have a little extra protein in there and it won’t be sitting so I’m adding the whole bag [Music] special thanks goes out to Eddie Eddie did all the dishes and put away all the dishes and helped me set this all up because he is a partner who supports me daddy boo-boo because we’re baking this in the oven it doesn’t need to get like super super cooked through we just want to have it kind of amalgamated into the sauce and you know doing this thing we’re gonna turn off the heat we’re going to take this away some people don’t use this much lemon but I think that like a ricotta is like really cut tart I’m going to squeeze half juice lemon in there then we’re going to add some tahini now this tahini has suck so if you have like actual tahini that’s not this whatever this stuff is I mean I don’t know it’s not it’s not great this isn’t like the kind of delicious silky – key that you get from like middle-eastern stores I’m not gonna lie this is the white people pay me it’s not good sorry I only got it cuz it’s on sale this is about probably two tablespoon about a teaspoon of miso so I’m going to have it in there a quarter cup of nooch I’m going to eyeball it cuz I’m lazy and a little bit of garlic powder this is this garlic powder I’m just going to mix this all up so it looks kind of gross but have faith it is gonna work out you can add a little bit of oil too if you want to but I think that’s heaney already is quite oily enough that looks good to me I got I’d love to help you crumble a tofu because my Azima is not happy with you today so you got the tofu happening and we’re just going to crumble it up [Music] see admit yourself maybe like a quarter teaspoon not a time and because you guys know that I’m super sensitive to salt maybe you need a teaspoon and now taste as we go so I’m going to use some frozen chopped spinach so that’s one cup all bad is the disaster Alomar because I like a lot of spinach so I’m going to do like three cups I actually still come to the surface this is about for a total if you don’t like frozen spinach use something else you can use broccoli you can use kale you can use whatever the heck you want so I’m going to defrost them the microwave for about a minute or two my defrosted spinach just put that all in yeah and you have like a spinach ricotta kind of situation and you can put this inside of like phyllo pastry or like puff pastry – if you guys want to make like I don’t know phyllo cups spanakopita this will be a delicious filling for Senator PETA we’re going to start off with that passeth off before where I use what Eddie called a giant spoon because apparently the spoon of too big it’s a normal system to use the cheezer’s spoons I know what is with the guys in my life who like to have tiny students ate with weird you’re weird so just spread a little bit of sauce on the bottom just to give it a little little some song to work with you don’t do what I did I left this pasta just kind of chillin all clumped up together on the side for an extended period of time and as a result it is well clumpy so don’t do that so this might not be the most beautiful lasagna you’ve ever seen but I’m just keeping it real in the channel mistakes were made so we’re going to grab the ground round soft pasta sauce that we had before [Music] we’re gone a little bit of cheese make sure you get the edges so that you’re lose money doesn’t dry out was speaking you’re going to cover it with aluminum foil and bake for about half an hour and then they can’t uncovered for 10 minutes hello I’m back I changed my shirt because in case you didn’t notice there are a bunch of stains all over from the explosion that happened in the pot so now we’re going to get all up in here the battery on that camera died so no more above food porn kind of this is back to the one camera setup all right let’s cut me a slice an try and leave like this side intact so that I can take a picture which mark I feel like cold lasagna is like much easier to photograph we’ll see so when I go there let’s see if I can do this separate the side got a prep it oh god this is oh wow that butt went a lot better than I expected look how delicious it looks holy man this is beanie and like look at the noodle and looks just like gluten e noodles follow that’s hot I just burned part of my tongue but it’s delicious hmm I love lasagna this brings me back to like being 14 and I was just like living with my mom and we didn’t really my mom wasn’t home a lot because she was working because you know single-parent life so I ate a lot of like that box lasagna from like the grocery store and I would cook that up and that would be my dinner and well my mom came home so this tastes exactly like that you got like some cheesy action some spinach delicious pasta sauce noodles a tiny bit of cheese it tastes like my childhood which is weird because this is not Vietnamese food so if you want the recipe you can click over here or down here the link will be in both places on live eat vegan calm which is my website my blog which I’ve been doing for six years now wow that’s a long time I hope you guys enjoyed this recipe I know I’m a little all over the place and it’s been a while since I’ve done this kind of face to face video with being and stuff and I’ve got like a lot of life guy I’m just all over the place so yeah I hope you guys make this and if you did I hope you post pictures of it and share it on Instagram or snapchat or Twitter there’s lots of things you can customize about this instead of the ground round you can use quinoa you can use lentils you can use green lentils red lentils you can use beans if you want to I feel like beans would be a little weird in Livonia but if you guys just straight-up PvP and just season it like you would season like beef I have a recipe for like a vegan beef stew on my blog if you want to check it out and I have some flavorings that make it taste Curtis beefy if you want to try that I hope you guys enjoyed this video if you did give it a like comment down below what are your favorite kind of things you like to put in lasagne I hope you guys try this out and subscribe for more videos like this I’m really glad that a lot of you guys stuck around for especially after my video from Saturday about veganism and privilege the video was with Emily from this Russell’s vegan life and it was awesome because I got to hang out with them and we eat delicious foods I know a lot of people don’t really like to talk about that kind of stuff just cuz like they just want to focus on recipes and don’t really worry about like the politics or like the kind of tougher subjects but as vegan advocates I think it is really important that we address privilege because there are some people that just don’t have the privilege in order to be vegan I’m sure veganism is very affordable but there are more aspects to privilege then affluence if you guys haven’t watched that video yet click over there go take a look thank you guys so much for watching and I hope you guys have a delicious day bye

hqdefault.jpg

Vegan Gluten-Free Flatbread // oil-free and hclf

Oh my goodness whoever’s day we’ve had in months okay so anyways today’s recipe is kind of like a remake of a recipe did so long ago it was my brown rice flour tortillas that is actually my probably my most viewed video is that brown rice tortilla video and I’ve had some people commenting they have issues with it some people have said they have made it they like it but I have more people commenting like what can I substitute for potato starch and all these sorts of questions so I finally redone it with easier to find ingredients and it’s actually like a million times better just easier to roll out butter texture softer just all in all together butter only took me a year to do it so this is the new version the magic ingredient is basically two potato puree or potato goo or whatever you want to call it boil potatoes and water in the blender kind of makes this really weird sticky paste it would be terrible if you’re trying to make mashed potatoes but for this it’s a really great substitute for good because have that same star J stickiness to it it’s not the easy thing to clean onto your blender I will tell you that but just like let it soak it will work a few things that are important to note with this recipe one is that you want to cook them on fairly high heat and quickly so I use like probably like out of ten my burner is on about seven or eight and they only take about a minute per side to get like the bubbles and then they do a little bit of a brown spots on the side you cook them low and slow they’re just going to be really dry and not flexible at all they’re also the most flexible rafi cook them so when they’re fresh and if you stack them up the ones the middle kind of get like this steamed around they kind of like I don’t know stay really soft in the middle and that’s when they’ll be the most flexible if you want to reheat them all like I show you in the video there’s two couple of ways you can do it you can cuz I was just keeping them in the fridge after you make them and to reheat them you can either cover them in a wet paper towel and microwave them so they’ll stop they’ll be soft again and but not as Neversoft as when you first make them or you can put them in a toaster and actually toast it and you get like kind of like a crispy pita chip sort of texture this is not one of the recipes where you can leave out the tapioca starch or substitute something else it’s a really sticky gluten-free flour with a lot of binding power and it’s very necessary in this recipe another thing I want to mention is that when you boil your potatoes make sure you put a lid on them because you want to keep the water in because you’re going to use that starch and water to blend them with and the amount of water you have to add a little bit more water after they cook for blending you want it the consistency to look a lot like the one that I show in the video but that might vary depending on how big your potatoes are and how much water evaporates when you’re cooking them so that’ll be something you buy through just a little bit they’re super easy to roll out though they taste really good they’re really pretty soft I don’t roll them too thin again they’ll just kind of get dry and crispy you want to give them a little bit thicker what else so I hope the test tube works in your kitchen I’ve made it probably six times in the past two weeks just trying to get it just right and I love them I absolutely love them I haven’t made flat beds with it I’ve made rafts with them I’ve just torn about that eating them because they’re just so good and I think that’s everything I wanted to tell you so to the recipe you

hqdefault.jpg

Longevity and a Vegan, Plant Based Diet – Brian Clement

now can you imagine if these people gave up eating any animal-based food and how much longer they may live because from the loma linda studies which is v blue zone that was just added recently they showed that plant-based eaters live an average of seven years longer than meat-eaters and unfortunately in these blue zones many people don’t follow their own rules so they may be cheating and eating small amounts of meat and dairy here at Epocrates we’ve shown the best of blue zones on the planet earth ever in the history of humanity there’s no meat there is no dairy people do live longer none of us age the way the rest of the population ages not because we’re exceptional because their degradation because they are the exception to the way they should be living one thing that Hippocrates prides ourselves on is we’re not mono focused on diet alone longevity is a compilation of different attitudes movement exercise food and even a spiritual life whatever that may be for you whatever that individually is for you what we know is that we’re multifaceted creatures and we need to start with an attitude of purpose and if we know why we’re here and what we can contribute we’re bound to want to do so we know that exercise is equally important to food because you could eat the best food in the world but not being mobile with your body and the muscle structure building your bones are gonna get weak you’re going to age your hormone levels are going to go down your minds not going to be as astute and we don’t want that so we want to do weight lifting exercise stretching exercise and aerobic exercise we know that when you don’t alter a food and you eat raw plant-based organic food it has not only the many nutrients that we already can identify in biological science but how many more are there we the yet to discover and we may find out tomorrow or a hundred years from now that there’s elements in this food because you haven’t processed it that is really the key to why we live a long time this work began in 1954 by dr. Harman and dr. Harman realized that when you gave certain nutria to the human cell they were antioxidants and helped to prevent free radicals we also know that exercise and other lifestyle points help to prevent free radicals and some free radicals are not so bad for you but we want to take the masses of free radicals and hold them back we also know that when you think that you’re part of something larger whatever that may be the universe God religion it always gives you an ability to free yourself of stress and study after study has shown people who have faith true on adulterated faith live longer and when you combine those as we have here you can have magic occur where people live long happy healthy productive lives I don’t want to live a long life if I’m not productive that should be your mantra I want to live a productive long life you