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8 Puerto Rican Vegan Meals

Hispanic vegan meals or as non- Hispanics like to say Spanish vegan dishes. We had all Puerto Rican meals this week. Here is a list of what we ate.
Sopa De Guandules y Bolitas De Platano (Pigeon Pea Soup and Plantain Balls https://www.youtube.com/watch?v=kSXYUQSBdb8
Arroz con Habichuelas y Calabaza (Rice with Beans and Pumpkin)
Arroz Con Maiz (Rice with Corn) https://youtu.be/gSwIL8gTSTo
Arroz con Vegetales (Rice with Vegetables) https://youtu.be/gSwIL8gTSTo
Tofu Guisado (Tofu Stew) https://youtu.be/35ib5BHvdkI
Arroz con Guandules (Rice with Pigeon Peas) https://youtu.be/gSwIL8gTSTo
Ensalada de papas (Potato Salad) https://youtu.be/e0l8nWcTiNE
Tostones (Twice fried green plantain)
Maduros (Fried Ripe Plantain)
Aguacate (Avocado)

Positive vibrations. I’m grateful you’ve been led to this channel. I hope something I’ve said hasn’t just inspired you, but has moved you into action

 

 

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My 16 Favourite Healthy Vegan Recipes

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

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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

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BBCs Most Positive Vegan Item EVER – Paul Kerton

Hi it’s Paul firm hand chair ball saying recently I spent a couple of days filming with BBC online for a settlement all about vegan health and sports performance it was so same positive couldn’t believe how well it came out awesome in it it did so well it was actually the second most watched I am on BBC News Online and it also made it onto the BBC TV daytime show victoria derbyshire now you know I watched it on the TV I thought you know generally when you get a real positive thing about veganism on mainstream media then then put on someone you know with a counter-argument to pre-clear it so I just watched and I saw they prefaced it without the studies come out and we need to cut down on all our meat consumption to save the environment they put my little clip on and then they cut to the next segment so awesomely positive comment down below guys do you believe like me that this is the single most positive piece the BBC have ever put out about veganism my philosophy is that we can have an awesome physique we can optimize our health without harming animals and with causing less harm to the environment so why would it be some did an incline dumbbell press and if if the upper chest would be a benefit also to the front delts and triceps always eating more animal products than anyone that I’ve ever met I’m 10 kilos of chicken breasts a week I just drink 42 points of milk either tuna their eggs the steak two typical bodybuilding fair being a bodybuilder of course have to weigh everything out back in the day when you said the word vegan people would think of a tall lanky long-haired kind of hippie nowadays we’ve got top-level sportsmen we’ve got actors actresses singers nowadays it’s all about health and performance last summer at age 44 always the most ripped up everything I had razor-sharp ABS the number one thing people say about a vegan diet where do you get your protein you need meat for protein my argument why am i twice your size then if you’ve enjoyed this video and you feel like it may be of benefit to others why not help grow our wonderful community by sharing this out on your social media and together we’ll help inspire everybody it’s going vegan for victory