How To Survive a Non-Vegan Holiday!

The holidays can be a tricky time of year as they can provide lots of temptations for slipping back into old food habits and nostalgia for traditional foods. Tonight’s post is for those of you who may have just begun your journey in a new lifestyle, whether it is vegan or vegetarian.

I know, from personal experience, how hard it can be to be new at this life style and to be surrounded by familiar temptations. In fact, the first day I fully committed to a vegetarian lifestyle I was attending a college bowl game in the Jacksonville Jaguars stadium. Let me tell you, there isn’t a whole lot of vegetarian friendly tailgate or stadium food.

I’m sharing these tips with you tonight, so that together we cannot just make it through the holidays, but we can thrive this holiday season.

Let’s get started!

1. When you are faced with temptation, remind yourself exactly why you wanted to cut animal products out of your diet and if need be turn it into your personal mantra.

My main reason for adopting a vegetarian lifestyle was for health reasons. I wanted to cut the crap out of my diet, and so I would constantly remind myself of all of the fat, cholesterol, and hormones present in meat and then opt for vegetables.

Later, when I made the switch to vegan it was more for animal rights. So when I was faced with temptation, I would remind my self of the way animals are treated and how milk and eggs are made.

2.  When you are seeing friends and family for the first time after making the switch, it is normal for them to have a ton of questions. If they are anything like my extended my family, they may also have a bunch of criticisms.

You should answer their questions as thoroughly and politely as possible, after all it is human nature to be curious.

If you come across someone who wants to criticize your choices, you should respond to them as nicely as you can. After all, you can catch more flies with honey then vinegar. (:

3. To avoid temptation and to help quell any criticisms, I always like to bring something with me to share. That way, I have something to eat & something to offer other guests who may have questions about what you can eat.

I’d recommend making something that is a traditional food for you and yours. For example, my family always does Christmas cookies and every year I make ices sugar cookies of my own, that way I don’t miss out on anything.

With these tips, I’m confidant that you can be successful this holiday season. The most important thing to remember is to love yourself. If you slip up, it is important to forgive yourself and remember that (not to sound to cheesy) it’s a journey.

Join the conversation on facebook for support this holiday! :)  

Vegan Vanilla Ice Cream!!

Tonight, I'm going to provide the answer to a very frequently asked question. When I tell people that I'm vegan the first question that I get asked is, of course, about protein. The second question is always, "but how do you live without ice cream". 

In fact, yesterday a holiday party I had a woman and me how I could ever live with out ice cream. Well ma'am, this post is for you. :)

I want to share with you guys one of my favorite ice cream brands, SO Delicious Organic Dairy-Free Non-Dairy Frozen Dessert. 

I'm not a huge fan of vanilla, but I love the way that this tastes with the hints of coconut. 

I'm a pretty big ice cream sunday fan and these are some great ideas for building your own ice cream sunday. 

The first is to add just a little Hersey's Chocolate Syrup, sprinkles, and a cherry. 

Next, I like to take a warm cupcake or even some warm cake & top it with ice cream, Hershey's Chocolate Syrup, Oreo bits, and a cherry. 

A simple scoop of vanilla 'ice cream' goes great with a slice of Pumpkin Pie. 

Don't you just love ice cream?! How do you like to eat your ice cream?

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Vegan Blueberry Muffins!

As promised, here is the quick and easy recipe for the most amazing, and not to mention simple, vegan blueberry muffins.

This is literally all I use. My local grocery store sells this box for right around $3.25.

I just follow the recipe on the back, adding in 1/3 cup of oil and 2/3 cup of water. 

Then I substitute the 2 large eggs that are called for, by using Ener-G Egg Replacer. 

Then I just follow the recipe on the back of the box. 

 They come out of the oven looking a delicious shade of golden brown and smelling heavenly and the taste is AMAZING. 

This recipe is so easy-peasy, I hope you aren't disappointed. ;)

Grab a box and give these yummy streusel toped muffins a try! 

Join the conversation on facebook & let me know what you guys think!

Thanksgiving 2013: Pumpkin Pie

Today’s recipe is a quick and easy vegan spin on the best part of Thanksgiving, which is of course the pumpkin pie. (:

Pumpkin pie has always been a special part of the Thanksgiving meal at my house, because my family has a recipe that was passed down from my Grandmother. It, of course, includes milk and eggs, which takes it right off the menu for me. In response, I’ve created a recipe that I think will be equally delicious. I can’t wait to share this recipe with you all!

Now, if you don't want to make a pie this week, try this dairy-free pumpkin pie made my Wholly Wholesome.

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Vegan Pumpkin Pie

The Crust

Ingrédients: 

12 gram crackers

8 tbs of butter

1/4 cup of brown sugar

~1/4 cup of water

Directions: 

1. Using a large spoon, break your cram crackers into a fine powder.

2. Mix in the softened butter and brown sugar until thoroughly mixed. 

3. Slowly ad that water until the crust reaches a dough like consistency. 

4. Kneed the crust into a pie pan, until it forms that shape of the pie crust. 

Set aside the pie crust, it's time to make the filling. 

The Filling

Ingredients:

2 1/4 cups of canned pumpkin (NOT pie filling)

1/2 cup of sugar

1/4 cup of soy milk

1 tbsp butter, softened

1/4 cup maple syrup

3 tbsp corn starch

2 tsp of vanilla extract

2 tsp cinnamon 

1/2 tsp nutmeg

Directions: 

1. Mix together the pumpkin, sugar, soy milk, butter, maple syrup, corn starch, vanilla extract, cinnamon, and nutmeg together in a large bowl. 

2. Pour this mixture into the crust and smooth over the top. 

Bake at 400* for 45 minutes or until a tooth pick comes out clean. 

When it comes out of the oven it looks and smells AMAZING. 

Enjoy! 

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Thanksgiving 2013: Turkey Substitutes

The most central part of any Thanksgiving table is the turkey, that is of course unless you don't eat turkey. (: 

Choosing not to eat turkey on Thanksgiving doesn't mean that you have to miss out on Thanksgiving traditions. 

In fact, whether you are looking for vegan or vegetarian options, you will have plenty of options to choose from. 

In fact, I've compiled a list of 5 vegan and vegetarian turkey substitutes that are sure to make your Thanksgiving feast complete. 

1. Quorn Turk'y Roast

This roast is of the vegetarian variety as it contains milk and eggs. Although it is one of the cheaper options, it does have some great pros, including the fact that it is soy free. 

If you like the idea of seasoning your own meal, much like you would have to do with a Turkey, this is the pick for you. 

Quorn products are very juicy and have a great texture that is very similar to that of real meat. 

The Quorn Turk'y Roast is very good, in fact before I was vegan this was my holiday favorite. 

2. Tofurky Vegetarian Feast

This roast is a vegan alternative to turkey made from tofu. This roast is stuffed with Tofurky’s signature Wild Rice Stuffing. Additionally it comes with a 'giblet' gravy.

This roast feed around 6 people, and it is definitely nice that it includes not only your Turkey alternative, but also your stuffing and gravy; making it a one stop kind of deal.

In Thanksgivings past I’ve served this, and in my experience this is very hit or miss. My guest either liked the Tofurky Roast very much or they weren’t fans.

Check out the Tofurky website for more information.

3. Vege USA Vegan Whole Turkey

This is the option that looks the most similar to an actual turkey. In addition, 

their website promises a 'subtle flavor and texture' the promises to have 'everyone asking for seconds'.

If looks are important to you, this would be the vegan option for you. It really does look just like a turkey! 

4. Gardein Savory Stuffed Turkey

If you haven’t ever heard of (Gardein) you should definitely check them out. They make a whole list of products that are vegan and while I’ve never had the (Savory Stuffed Turkey), I’ve always been impressed with their other products.

This product is perfect for one or two, as the package contains two small stuffed patties with gravy.

This will be the Turkey substitute that I will be serving this year at my Thanksgiving, since chances are I will be the only one eating any, but that's alright that just means more for me. (:

5. Field Roast Celebration Roast

The Field Roast is made from grain meat that has been mixed with butternut squash, mushrooms, and granny smith apples. 

It has a very distinct taste after being seasoned with sage, garlic, and lemon. 

I personally love the way the field roast tastes, and would recommend this as a great vegan alternative to turkey.

Which ones will you be trying this Thanksgiving? 

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Facon Bits

Today's post is going to be about one of my favorite flavor add ins, facon bits.

Now, before you ask, facon bits are vegan bacon bits. Meaning they are fake bacon, get it facon?!

I'm talking about Betty Crocker Bac-Os.  These yummy vegan bacon flavored bits are the perfect add in to salads, baked potatoes, chili, soup, and so much more.

Let’s compare a serving of these vegan facon bits with the same amount to actual bacon.

Betty Crocker Bac-Os                           Real Bacon

Calories                   30 (10 from fat)                                    37 (19 from fat)

Total Fat                  1 gram                                             2.25 grams

Cholesterol          0 grams                                             7 mg

Sodium                  115 mg                                             330 mg

Protein                  3 grams                                             4.5 grams

I think that it is pretty clear that the vegan option here is healthier and honestly people can never tell the difference when I substitute it in dishes.

I can’t wait to show you my delicious recipe ideas tomorrow! (:

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A Vegan Review of Ruby Tuesday’s

So far it seems like all of the restaurants that I have showed you have ended up being fast food places. Today, I want to break this routine and talk about a nicer sit down restaurant.

A Vegan Review of Ruby Tuesday’s

Ruby Tuesday is probably most known for their salad bar, so it’s been a go to place for me to go out with my friends for quite a long time. Especially when I was in college because I could eat salad to my hearts content and my friends could order whatever non-vegan dish they wanted. It was a win-win.

Last week, on our date night, my boyfriend and I went out to Ruby Tuesfday’s beore going to see Thor. Which on a side note if you haven't seen yet, you should totally make plans to go, it was really good. 

This was my order: 

A Veggie Trio Combo, in which you can choose three sides, as well as soup or the salad bar. I choose the salad bar and for my sides; plain baked potato, steamed broccoli with no butter, and steamed green beans with no butter. 

This is my salad, dressed with oil and vinegar. I love the salad bar, because I can change up what I want every time I get a new  plate. 

This was my dinner plate, and my veggies were delicious. Though they did need some salt and pepper, since the seasoning they used was pre-mixed into the butter. 

These made for a great meal that I would totally recommend, keeping in mind that you could switch up the veggies if you so chose. :) 

Do you like Ruby Tuesday's? 

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Meatless Monday: Vegan Stir Fry

It’s Monday, which is not a fun day.

I would guess, your want to try something meatless.

Okay, so maybe I’m not the best at rhymes but I’ll bet you will love this stir-fry recipe.

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Vegan Stir Fry

Ingredients:

Canola Oil

Rice

Assorted Vegetables*

Soy Sauce (or other preferred sauce)

*I recommend using some or all of the following: mushrooms, onions, carrots, bean sprouts, peppers, zucchini, water chestnuts, baby corn, or really any other vegetable that you like. Your options are limitless!!

Directions:

1. Boil rice per the directions on the rice package.

2. Chop the veggies to the desired consistency.

3. Place them in a hot and oiled pan and cook them until as desired.

Frying Tip: I like to add water into my vegetables while they are cooking. I use a squeeze bottle but a cup works too! This extra water adds moisture to you veggies, which helps them from drying out. It also allows you to cut down on the oil that you need to use, which helps cut down on the fat.

4. When the veggies are close to done, mix the rice and soy sauce into the pan and mix together.

Serve & Enjoy!!

What veggies are you using? I’d love to see your spin on this delicious dish!!

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Quick and Easy Vegan "Coke-cakes"!

I'm going out tonight to a birthday celebration for a co-worker and very good friend and I'm bringing cupcakes. (:

I can't wait to share these cupcakes with them and of course you all. (: (: 

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Vegan Coke-cakes!

Ingredients: 

1 box of cake mix

1 8oz can of brown soda 

I'm using Duncan Hines Dark Chocolate Fudge Cake Mix & a can of Coca-Cola. 

Directions: 

1. Dump your cake mix into a bowl. 

2. Pour in you can of soda slowly, keeping in mind the carbonation will still cause it to foam up. 

3. Mix until you have reached one solid consistency and dish out into your cupcake tins!

When they come out, decorate them as you wish. I used Duncan Hines Frosting Creations and some colorful sprinkles! 

Enjoy!!

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Vegan Muffins

Following yesterday's egg substitute review, I thought that I would share an easy and simple muffin recipe with y'all. 

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Simple & Basic Muffins 

Ingredients: 

2 cups of flour

1/2 cup sugar

1 tsp salt

1 tbs baking powder

1 cup soy milk

1/2 stick vegan margarine 

Egg substitute for one egg (I'm using Ener-G) 

Directions: 

1. Measure out the Ener-G Egg Substitute, whisk it together, and set it aside. 

2. Mix together the dry ingredients in one large bowl, and set those aside as well. 

3. Melt your butter in the microwave and mix into the dry ingredients. 

4. Next mix in the milk, and stir until the batter is one consistency. 

5. Fold in your egg substitute. 

6. Dish into muffin pans and bake at 400* F for 20 minutes.  

They came out of the oven, warm & delicious. I added a little butter to mine and it was absolutely scrumptious. 

If you try this recapie, let me know what you think!

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Egg Substitutes.

Baked goods and sweets are a really easy way to incorporate vegan into your diet. In fact, I love to make a tray of muffins, a dozen cupcakes, or even a nice plate of cupcakes.

When looking at recipes, most of them call for milk, eggs, and butter.

I've shared with you guys my favorite butter and milk substitutes, so today's post will be about egg substitutes. 

My favorite egg substitute is made by a company called ENER G and it's creatively called Egg Replacer: A Culinary Egg Substitute. 

There is a peak of what the box looks like. (:

To use this, all you have to do is mix the Egg Replacer powder with water and whisk together. 

This is the easiest egg replacer to use, because all you have to do is adjust the measurements for how many eggs your recipe calls for. 

This powder is both gluten and wheat free. It contains no casein, dairy, yeast, egg, soy, or nut; as well as having little to no sodium. It contains no artificial flavoring or preservatives, has no added sugar and has 0 cholesterol. 

It will run you upwards of 10 USD to buy this at you local store, but I've seen it on the Ener-G website for as little as $7.35. 

It might seem expensive for some, but it has a much longer shelf life then eggs and the box lasts for quite a long time. 

I've had my box for over 2 years, I use it all the time, and it's still half full. 

There are other great egg substitutes too! Some of my other favorite substitutes* are:

- 4oz of soda, works great in cake batter

- 1 large banana mashed, works great in cookies (especially oatmeal raisin)

- 1/4 cup of vegetable oil in cake batter

-1/3 cup of applesauce

-1/4 cup of blended silken tofu

-1/4 cup of yogurt, you can use a regular or soy variety 

-1 tbs of water & 1 tbs of vinegar, mixed with 1 tsp of baking powder

*All listed substitutes are for 1 egg. 

Do you have a favorite egg substitute? 

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Chipotle's Braised Tofu Sofrita

Today’s fast food idea is something totally new and exciting coming from Chipotle. If you haven’t heard about this fast food chains newest menu item, then you will love this. (:

Chipotle recently released the new Braised Tofu Sofrita, which they have advertised as being vegan.

In fact, they claim it is so delicious that both vegans and carnivores will unite to enjoy this dish.

The chain is using organic tofu from Hodo Soy, which they have shredded and cooked with varying peppers and spices.

I have yet to try one of these delicious looking creations, but I definitely plan to very soon & when I do I will definitely post a review to let you know what I think! (:

Have you tried this new Chipotle dish? Are you going to? 

As of now, this dish is not available everywhere so check out the Chipotle website to see if it is available in a restaurant near you! 

Join the conversation on facebook. 

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Update!!

SO, looking at the pictures on Chipotle's website were just too tempting. I gave in a went to my local restaurant. (: 

My usual order is the veggie bowl, but tonight I got the Sofrita Bowl. 

IT WAS DELICIOUS!! 

The Sofrita was spicy and the texture was the perfect touch to the vegetables  and beans in my bowl. 

Here is a close up of the Sofrita: 

Another exciting thing I learned in my Chipotle adventures is that the pinto beans are now being made with a new recipe that doesn't contain pork. 

This means that both the black beans and the pinto beans are now vegan! 

I fully recommend that you get yourself to a chipotle asap. (: