Your link text

Brussels Sprouts | Awesome "Discovery"

I didn't grow up on brussels sprouts. I had them once (as a kid) at someone's house and they were umm interesting. Ok, let me be real...they were overcooked and flavorless. No thanks!

rawsproutsfeb2014.jpg

A week ago, I saw this beautiful display at my grocery store and decided to give them another chance.  I went to my Instagram and Facebook for feedback on the best way to prepare them and went to work!

Unfortunately, vegetables are often seen as an afterthought and not the main event in a meal.  I don't want my kids (or any other kids) to put their noses up at vegetables because time wasn't taken to season and cook them properly.

roastedsproutsfeb232014.jpg

I'm sooo in love with brussels sprouts now! To me, the taste and texture is a cross between broccoli and cabbage (they're in the same family as these vegetables). It's not mushy and the flavor is amazing! I cut them in half, chopped off the bottoms and roasted them for 25 minutes at 400º.  I only used olive oil, fresh garlic, salt & pepper to prepare them.

 Is there a vegetable you weren't fond of as a kid? I challenge you to discovery that vegetable again as an adult. :-)

Hey, okra, you're next boo! lol


Playing while I roasted: Clip of Jay-Z's Master Class episode "Excellence is being about to perform at a high level for a long period of time."

~Get the Free Vegan Starter Kit~

Test
Powered by ConvertKit

Roasted Potatoes Recipe

I’ve been working on not using the word “vegan” when I post a video recipe or blog post. There’s something about that word that stops too many people dead in their tracks. Words like “gross” “too healthy” and “bland” come to mind…at least that’s what I’ve heard.

Sometimes the food can seem different, but overall, you’re eating a lot of the same dishes you enjoy right now.

This roasted potatoes recipe is a perfect example…..

potatoesdec2013.jpg

All 3 of my sons love this recipe for breakfast with fruit and/or tempeh bacon. Simple, delicious and so filling. Enjoy! :-)

Roasted Potatoes

by Brown Vegan

Prep Time: 25 mins

Cook Time: 20-25 mins

Ingredients (Serves 4)

  • 4 large Idaho potatoes, washed and chopped into cubes
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon salt

Instructions

1. Place chopped potatoes in a large bowl and cover with water.

2. Allow to sit for 20 minutes (to remove the starch.)

3. Preheat the oven at 425º

4. Drain the potatoes and pat dry with a clean kitchen cloth.

5. Rinse and dry the bowl and put the potatoes back into it.

6. Mix in the olive oil, making sure that all of the potatoes are coated.

7. Then mix all the spices together in a small bowl and add to the potatoes until

evenly coated.

8. Spread the potatoes in a single layer on a baking sheet

9. Bake for 20-25, flipping them over after about 15 mins.

Powered by Recipage

~Get the Free Vegan Starter Kit~

Test
Powered by ConvertKit

Cornbread Recipe-It's like butta, baby!

Lentil recipe  here

Lentil recipe here

I made this cornbread eight times before I was satisfied. I was too busy trying to capture the texture, flavor and moisture of how cornbread used to be for me 3 years ago (before I became a vegan). Mission accomplished.

Wanna know what the "secret" ingredient is? Earth Balance vegan margarine. It's everything in this recipe.

I think you will love it, too. Let me know what you think once you make it. Also, don't forget to check out the YouTube video I made featuring this recipe.

Much love to my Instagram bud, @quejimenez for helping me get this recipe right!

Cornbread

by Brown Vegan

Prep Time: 10 mins

Cook Time: 23 mins

Keywords: bake vegan

Ingredients (Serves 5)

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • ½ cup raw sugar
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ¼ cup almond milk
  • 1/3 cup canola oil
  • 1 Ener-G “egg”
  • 6-7 ¼ teaspoons vegan margarine

Instructions

1. Preheat over at 400º

2. Make your Ener-G “egg” then place it to the side.

3. In a large bowl, cornmeal, sugar, salt and baking soda.

4. In a separate bowl, mix together almond milk, canola oil and Ener-G egg.

5. Add wet ingredients to the dry ingredients until just combined-being sure not to over mix the batter.

6. Add in the vegan margarine.

7. Pour into a baking pan and bake for 25 minutes or until a toothpick comes out clean.

Cool for about 10 minutes before enjoying.

Powered by Recipage

~Get the Free Vegan Starter Kit~

Test
Powered by ConvertKit

6 Delicious Vegan Thanksgiving Dishes

Even though I love celeb gossip, I find myself stanning for non-famous people more so than TV folks. Sure, Oprah is my fave, but everyday people doing amazing things inspire me so much more.

Colleen Patrick-Goudreau is definitely one of those everyday people doing amazing things.

With Colleen (middle) at  DC Veg Fest

With Colleen (middle) at DC Veg Fest

I'm reading her book, Vegan Daily Companion and wanted to share one of her quotes...

"May our daily choice be a reflection of our deepest values, and may we use our voices to speak to those who need us most, those who have no voice, those who have no choice.  It’s up to each of us to create the world we want to live in. If not you, then who? If not now, then when?”

With Thanksgiving coming up, I know a lot of us are scrambling with meal planning, cooking and making sure that travel arrangements are in order.

Will your plate be compassionate? Even if you don’t see completely eliminating meat, eggs, and dairy as an option right now, consider serving at least one vegan side dish.

Check out these 6 awesome recipes....

This is my favorite macaroni & cheese recipe. It's creamy and sooo delicious. Get the recipe here

I love this cornbread recipe from Hungry Folktale. It's moist, simple and delicious. I used 2 tsp of baking soda instead of the 1 tbsp in the recipe (too much baking soda flavor with the 1 tbsp). I also added 1 tbsp of Earth Balance vegan margarine to the batter. Get the recipe here

corncornnov2013.jpg

Like Michelle, I wasn't the biggest fan of collard greens growing up because they were usually cooked to death. Substitute your ham hocks with liquid smoke (usually found in the same aisle as the BBQ sauce) and cook up some greens this Thanksgiving. Get the recipe

 

A simple no-bake cheesecake? Yes, please! Get the recipe

pumpkincheesecakenov2013.jpg

Ain't nobody got time for dry ass biscuits, so you won't be disappointed with this veganized Popeye's biscuits on your Thanksgiving table. Get the recipe here

popeyesbiscuitsnov2013jpg

I didn't grow up eating green bean casserole, but last year I made this one for the fam and we loved it. Get the recipe here

 

What's going on your Thanksgiving table?

~Get the Free Vegan Starter Kit~

Test
Powered by ConvertKit