A Vegan Review: TGI Fridays

Tonight,  I went to TGI Fridays in search of fun, time with friends, and of course good vegan food.

Unfortunately, there is nothing on the menu that is vegan.
My waitress,  who was very  informative and super patient., even brought me the alergan menu.

Everything, is basically pre-mixed which means that substitutions are basically impossible.

The one menu item that cought my eye was the nachos, but the beans contain pork & come pre-mixed with the ground beef.

Every meat free dish contained milk & eggs, so there was really no options for a vegan.

So instead, I had a glass of moscato & called it a night.

Hopefully, TGI Fridays can join the multitude of other resturants who have begun to offer heathy alternatives on their menu.

Snow Cream gone vegan!!

After all the snow we have been getting in the Richmond area, my facebook news feed has been blowing up with pictures of my friends and family making snow cream. 

In fact, when I was a kid my mom and I use to make snow cream every time it snowed. When I was a child, our recipe included condensed milk and raw egg. 

Why my mother ever let me raw eggs I won't ever know, so I've recreated snow cream in this vegan friendly recipe! 

______________________

Vegan Snow Cream

You will need: 

Snow

2/3 cup of vegan creamer

1/3 cup of soy milk

1/2 cup of sugar

1 1/2 T of vanilla

Directions: 

1. Mix the sugar, soy creamer, soy milk, and vanilla. 

2. Add in enough snow until your mixture reaches the desired consistency. 

This is what my bowl of snow looked like before I started adding in my liquids. 

I prefer mine to be pretty creamy, but you can add more snow for a thicker cream. 

Try it out before the snow melts! 

Join the conversation on facebook.

'Chicken' Nuggets and Fries!

Tonight, once again, the East Coast is getting snow again tonight. So in continuing this new tradition following last week’s onion rings, I’m going to share with you a restaurant like meal that you can make at home for you an your family. 

This meal is perfect for kids, especially seeing that schools have already started to call out for tomorrow! 

_________________________

'Chicken' Nuggets and Fries!

For the fries, I am using Ore-Ida Golden Fries but any bagged french fry would work just as well. 

The 'chicken' nuggets are from the brand Health is Wealth. 

I'm talking about these delicious nuggets. 

I love this brand because, while not everything they make is vegan they always label everything super clearly. This makes shopping super easy.

Try it out & let me know what you think!

Join the conversation on facebook! 

Meatless Monday: Meat-Free 3 Bean Chili!

Today'a weather got all the way up to 61 degrees! Boy was I absolutely ecstatic. I can not wait for the weather to get warm again. Unfortunately, more cold weather and snow are headed toward the East Coast. So here is great bean chili, with no meat, perfect for Meatless Monday or any other day of the week.

__________________

Meat-Free 3 Bean Chili!

You Will Need: 

1 pack of chili mix

1 can of black beans

1 can of light red kidney beans

1 can of pinto beans

1 can of tomato sauce

1 can of petite diced tomatoes 

1 bay leaf

1 pinch of garlic salt

1 pinch of onion powder

1 pinch of basil 

2 tbs of butter

Directions: 

1. Pour all 4 cans into a large soup pot. 

2. Stir in the garlic salt, onion powder, basil, and bay leaf. 

3. Bring the mixture to a boil and boil for 5 minutes. 

4. Add the butter and the chili mix, allow to boil for another 2 minutes. 

This is the chili seasoning mix that I use. As you can see it is a mild flavor, but you can use a spicier version if you wish.

6. Bring to a simmer and let cook for about 6 minutes. 

Serve and enjoy!

This chili was full of flavor and really hearty! With snow in the forecast for tomorrow, I'll be happy to have leftovers to keep me warm tomorrow! 

Join the conversation on facebook. 

Peanut Butter Chocolate Chip Cookies!

These cookies are to die for, & with no egg they are healthy too! 

Pictures to come soon! 

Peanut Butter Chocolate Chip Cookies!

You Will Need:

1 cup of peanut butter

½ cup of sugar

½ cup of brown sugar

2 tsp of vanilla

1 cup of flour

1 tsp of baking soda

A pinch of salt

¼ cup of water

1 cup of chocolate chips

Directions:

1. In a large mixing bowl, mix together the peanut butter, sugar, and vanilla.

2. In a smaller bowl, mix together the flour, baking soda, and salt.

3. Mix the flour mixture into the peanut butter mixture, and then add in the water.

4. When a doughy consistency is formed, add in the chocolate chips. 

Ghirardelli Semi-Sweet Chocolate Chips

Tonight I want to share with you another vegan ingredient, in fact this is an ingredient that I use frequently in my kitchen.

Whether it be in No Bake Snack Mix Cookies, in a trail mix, mixed into pancakes, or even sprinkled on top of ice cream. 

Is their a wrong way to use chocolate chips?! :) 

I'm talking about the Ghirardelli Semi-Sweet Chocolate Chips. 

These chocolate chips can be used as substitution for milk-chocolate chips in recipes, but they can also be melted down and used as melted chocolate. 

You can find them at your local grocery store and you will need them to complete the recipe that I will be sharing with you tomorrow. 

I'll give you a hint, we're making peanut butter chocolate chip cookies. :) 

Join the conversation on facebook. 

Vegan Beef Stew!

Growing up, one of the staples in my household was always stew. For us, cold weather meant a can of beef stew or Brunswick stew and some butter bread would inevitably be for dinner.

Now that I am vegan, those can soups aren’t really an option. Luckily, I have created this delicious vegan version that is healthier and in my opinion tastier.

This stew is a combination of the beef stew and brunswick stew that I used to eat as a kid. I hope you guys enjoy this as much as me and my family did! 

________________

Vegan Beef Stew!

You will need:

4 potatoes, chopped into cubes

1 can of peas, drained

1 can of corn, drained

1 can of sliced carrots, drained

1 bag of Gardein ‘Beefless’ Tips  

2 cups of water

2 cups of vegetable broth

1/3 cup of soy sauce

2 tbs of vegan butter

2 tbs of cornstarch

1/2 tbs of basil

2 tbs of onion

salt and pepper to taste

Directions:

1. Chop the potatoes and put them in a microwave safe bowl, microwaving them for around 3 minutes or until partially soft. 

2. Add the potatoes, corn, carrots, peas, onions, water, vegetable broth, and soy sauce to a large soup pot. 

3. Turn on high and add the basil, salt, pepper, and 'beef-less' tips. 

4. Bring to a boil and add in the butter and cornstarch. 

5. Allow to boil for about 2 minutes, then bring to a simmer for about 5 minutes. 

Serve & enjoy!

Join the conversation on facebook!

Egg-Free Onion Rings

On Tuesday’s I usually share with you a restaurant that offers vegan or vegetarian options. Since the northern half of east coast is experiencing quite a bit of snow, I figured there where quite a bit of you that either can’t get out or don’t want to leave the comfort and warmth of your own home.

For me, I was just craving onion rings this afternoon and I have yet to figure out a place that offers vegan onion rings. If you know of a place, please let me know, immediately.

Since I can’t get them at a restaurant, because most places batter their onions in eggs, I made my own healthier version.

________________________

Baked Egg-Free Onion Rings!

You will need:

2/3 cup of soymilk

1/3 cup of flour

1 tablespoon spoon of cornstarch

1 tablespoon spoon of distilled vinegar

Non-stick cooking spray

1 large sweet onion

5 or 6 pieces of toast

Directions:

1. Using a food processor, grind the toast into fairly large crumbles. Place this in a shallow bowl and place to the side.

2. In a separate bowl mix half the soy milk, the flour, and cornstarch in another shallow bowl. Mix until this becomes thick and doughy.

3. Mix in the rest of the milk and stir, keeping the mixture thick. Place this to the side as well.

4. Slice the onion into thick rings, using only the outer couple of rings.

6. Grease a cookie sheet with cooking spray. Dip onion rings in batter, cover in bread crumbs, and place on the greased cookie sheet. 

7. Spray the top with cooking spray and bake for 10 minutes at 450*. Then flip over and bake for another 8 minutes. 

I served mine with catsup and mustard! Delicious! 

Try them out & let me know what you think! 
Join the conversation on facebook.

Meatless Monday: Lunch Ideas!

Most of the Meatless Monday recipes and meal ideas I have previously shared with all of you have been mostly focused on dinner ideas. Today, I want to share a lunch idea. In fact, today’s meal idea is especially for the kids out there.

It’s halfway through the school year and the same lunches everyday can get boring.

Why not mix it up and bring Meatless Monday to the lunch box?!

_________________________

Meatless Monday Lunch Ideas! 

This meal idea is centered around a sandwich, not just any sandwich.

The classic peanut butter and jelly sandwich. 

To add a twist on this classic delight, toast the bread before you put the peanut butter and jelly on the bread. You can also try switch up your jelly. I like to switch things up and use cherry jelly sometimes. 

To go along with this sandwich, add a lunch size of your favorite chips. 

 My favorite chips are just plain ol' barbecue. So I added in a bag of those.

Of course, how can you have a vegetarian meal with out veggies?!?!

I've paired my sandwich with carrot sticks, cucumber slices, and hummus.

You can replace the hummus with you favorite salad dressing!

For dessert, I've added some delicious and sweet strawberry slices. 

Look how delicious and colorful this meal is! This healthy meal is super easy and will pack well in a lunch box. 

Try it out and let me know what you think, because after all this meal wouldn't be only for kids. 

If you do try this in your kids lunch, let me know what they think!! 

Join the conversation on facebook!

Creamy Avocado Dip!

Tonight I am going to share with you a post about one of my favorite snacks. I’m keen on snacking in between lunch in dinner in fact, I usually eat what I call a ‘power snack’ in the afternoons.

This is one of my favorite snacks to make, simply because it is healthy and delicious.

This dip has a very similar texture to guacamole, but a different texture because the spices are differently.

__________________

Creamy Avocado Dip!  

What You Need: 

1 ripe avocado

2 tablespoons of Italian Dressing (I'm using this vegan version)

Salt and Pepper

Directions:

1. Peel the avocado and place it into a food processor or blinder. 

2. Add the dressing plus the salt and pepper to taste. 

3. Blend and enjoy! 

Serve with pita chips! 

My Favorite Salad!

When people first find out that I am vegan, the thing that I most often here is “you must eat a lot of salad”.

It’s true. I love to eat salad. Honestly there are so many options and so many ways to make a salad.

I have eaten this salad several times recently, so I thought I would share this recipe tonight with you all.

You Will Need:

½ a head of your favorite lettuce (I’m using romaine)

½ and avocado, diced

½ a medium cucumber, sliced

½ an apple, diced (I’m using a Gala apple)

3 carrots, sliced

The dressing of your choice

Directions:

1. Chop up the romaine lettuce and place in a large bowl.

2. Mix in the avocado, cucumber, apple, and carrots.

3. Stir in your favorite dressing and enjoy!

Check out how delicious the looks! 

It tastes even better then it looks, the flavors and textures are perfect!

Join the conversation on facebook.

'Meaty' Spaghetti gone Vegan!

Tonight’s recipe is actually inspired by my Mom, who has always strived to put a meal on the table every night that everyone in my family will eat.

This was probably hard enough to do when I was growing up, because I was pretty picky eater. After I went vegan, family meals got harder and harder.

This meal is a healthier vegan alternative to what was a staple meal in my household growing up.

__________________

‘Meaty’ Spaghetti Delight! 

You Will Need:

Spaghetti

Tomato sauce*

1 bag of Boca crumbles

*I am using PREGO Traditional Pasta Sauce, but you can use what ever vegan sauce you prefer. Keep an eye out for milk, cheese, or meat by-products in the ingredient list!  

Directions: 

1. Boil water and cook your pasta per the directions on the packaging. Keep in mind the number of people you are serving. 

2. In a medium size sauce pan, mix in the bag of crumbles and the jar of sauce. **

3. Allow this to simmer for awhile, until the crumbles are done and the sauce is warm. 

**Keep in mind the crumbles will absorb some of the liquid in the sauce.

This makes an amazing and quick meal that even my very carnivorous parents enjoy. 

In comparison to lean ground beef, the crumbles have less then one gram of fat per serving, roughly the same amount of protein, more fiber, and less cholesterol. 

Join the conversation on facebook. 

Vegan Eating Out: Whole Foods Pizza

I’ve attempted to steer the posts on this blog away from being an ode to Whole Foods, but tonight I am breaking that tradition and talking about one of my favorite things to get when I am eating out.  

The Whole Foods cafe has plenty of ready to eat vegan options every day,  but one of my favorites options is the fresh pizza. 

They have one vegan pizza option all the time. 

This was tonights selection, cheese pizza with green peppers, yellow peppers, onions, and broccoli. It would be good all by itself, but I like to spice it up a little.

To do this, I like to add their Vegan General Tso's Chicken. You can grab this in the refrigerator section or from behind the prepared foods counter.

This is what the final product looks like & boy is it delicious.

Click here to find the Whole Foods Market nearest to you!
What's your favorite thing to eat at Whole Foods?!

Join the conversation on facebook!

Meatless Monday: Barbeque Tofu!

It’s Monday, which means it is time for another Meatless Monday recipe!

Tonight, it is time to get back to our Southern roots. I’m talking barbeque, slaw, and creamed corn.

____________________

Barbeque Tofu!

You will need:

1 block of extra firm tofu

Cornstarch

Barbeque sauce

Cooking oil, I’m using canola oil

Directions:

1. Take the tofu out of the package, slice it in to thin ‘steak’ cuts.

2. Using paper towels or clean dishtowels press the excess water out of the tofu.

3. Slice the tofu into small square pieces.

4. Pour some cornstarch into a small bowl & lightly coat each piece of tofu in cornstarch.

5. Place the tofu in a pan with a little bit of oil. The cornstarch will help give the tofu a little bit of a crunch.

6. Coat the tofu in barbeque sauce.

I paired mine with this delicious and creamy vegan coleslaw as well as canned cream corn, and of course sweet tea. :) 

Give this delicious meal a try and let me know what you think! :) 

Join the conversation on facebook. 

Chocolate Peanut Butter and Banana Cookies!

Following yesterday’s post about a vegan chocolaty peanut butter spread, I want to share a recipe with you all. 

I'm talking about delicious chocolaty peanut butter cookies! 

_________________________

Chocolate Peanut Butter and Banana Cookies!

You will need: 

1 large banana

3 spoonfuls of Skippy's Peanut Butter Spread with Dark Chocolate

2 cups of oats

Directions: 

1. In a large bowl, mash the banana with a fork until it is completely mashed. 

2. Fold in the oats. 

3. Mix in the chocolate until it is mixed throughout. 

Using a spoon drop them on a pan & bake at 350* for 12 minutes. 

They come out chewy with the perfect amount of crunch! 

Give them a try! 

Skippy Natural Peanut Butter Spread with Dark Chocolate

As many of you probably know, Nutella is made with hazelnuts, skim milk, and coco. In fact if you have ever seen their commercial you probably know that. 

The problem with that of course is the skim milk. That is the one ingredient that makes Nutella a no-no for vegans. 

Tonight I'm going to share with you my favorite vegan alternative. 

This is the Skippy Natural Peanut Butter Spread with Dark Chocolate. I love hazelnuts, but I was never a fan of Nutella. To me, this spread is much better & I love the peanut butter taste. 

The only ingredients are peanut butter, sugar, dark chocolate, and cocoa. 

It's got 60% less sugar per serving then Nutella, it only has 200 calories per serving, and 6 grams of protein. 

I love to eat this with fruit, especially apple slices and straw berries. It also goes great with graham crackers or on toast. 

Try it out for yourself!

Join the conversation on facebook!