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We are super excited to announce that we have launched our own vegan merchandise store!! The store, for now, features women’s and men’s shirts, jewelry, and home decor. We will be constantly adding items that we love and think our readers would also enjoy.
As part of our launch event, we are giving away this FREE vegan necklace. All you have to do is pay for it to get to your house.
We are also donating 25¢ from every item sold to a local animal sanctuary in the upstate New York area.
Here are some of the cool shirts we have available right now.
Hail Seitan shirt
We are going to be constantly adding more merchandise to sign up for our email updates and be sure to check back every so often!
This is by far my favorite dish I’ve ever made. I eat it at least twice a week and love it more and more each time. It’s simple and quick to make. This dish has an intense flavor and will break the notion of vegan food being bland and flavorless. If you’re ready for a spicy and filling dish then just keep reading.
Makes enough for 2 people with some leftovers
2 cloves garlic diced
1/2 Tbsp white onion diced
1 Tbsp vegetable oil
1/2 a can of sweet yellow corn, you can substitute fresh or frozen corn
1/2 a bag of your favorite frozen vegetables. I use broccoli and carrots or a mushroom blend.
1 cup of dried red lentils
3 cups of water or veggie stock
1 green onion
2 tsp of paprika
1 ½ tsp turmeric
1 tsp of curry powder
pinch of salt and pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
Optional: Add in red pepper flakes if you’re looking to spice up the dish.
2 cups jasmine rice, you can substitute this for whatever rice you want
4 cups water
Heat a nonstick pan over medium-high heat.
Add in the oil when the pan is warmed up, then add in your onions and garlic.
Give those a minute or two to brown up and start to caramelize. After that, add in your spice blend and stir that around for 20-30 seconds. Giving a light toast on your spices will add some amazing flavor and fill up your house with a beautiful aroma.
Add in your red lentils. Be sure to rinse and inspect them before hand. Sometimes tiny rocks get through the sorting and wind up in the bags!
Add in your frozen veggies
Add in your water or veggie stock. I use enough to make sure the lentils are barely submerged
Reduce the heat until the pan is at a slow simmer.
At this point, you want to get your rice going. Simply add in 2 cups of rice and 4 cups of water in a pot with a lid and put it on the stove over high heat. Once it starts to boil reduce to low heat with the lid still on and let it steam for about 15 minutes. If you like your rice grainier, subtract a half cup of water. If you want it more sticky, add in half cup more of water.
After about 10-15 minutes your curry will be close to finished. Be sure to stir it around a lot so it doesn’t burn to the bottom of the pan. The red lentils should turn into a paste when they are ready. If you can still see the small little circles then add in another half cup of water or veggie stock and stir.
You will know you are done when the curry is like a thick paste. Once you’re at this point turn the heat off and get ready to plate.
Place a scoop of white rice on the bottom, then top it with equal parts red lentil curry. Garnish with your green onions and you’re ready to enjoy a dish packed with flavor and nutrition.
Some fun variations we add to this dish!
Jess loves to put maple syrup over the top to add a little sweet and spicy flavor.
Alan loves to add nutritional yeast and hot sauce to turn up the heat!
Banana smoothies are our go-to breakfast. They are quick, easy, nutritious, delicious, and pretty cheap to make! Since both of us are currently college students this smoothie is the perfect morning pick me up that helps us get our day started on a positive note!
3 frozen bananas. We unpeel and freeze our bananas when they are perfectly ripe. Freezing them allows for the sugars to be forced out of their cells and really pack a sweet banana flavor. It also makes the texture creamy and smooth.
½ scoop of Vega protein powder. Vanilla is our favorite. This isn’t completely necessary but it helps give the smoothie an extra heathy boost while adding creaminess and flavor.
3-6 Ice Cubes
2 cups ounces Cold Water
Throw bananas, Vega, water, and about 4 ice cubes into a blender and process until everything is smooth.
Fill a cup with a few more ice cubes and your smoothie.
Add a scoop of peanut butter or PB2 powder then garnish the rim with some coconut sugar.
3 drops vanilla extract for a milkshake replica.
2 drops mint extract for a “Shamrock Shake” taste.
With summer in full swing, this meal can quickly become one of your family’s favorite dishes. It’s packed full of nutrients to keep your energy levels high while playing outside. Also, it’s phytochemicals will give you a much-needed antioxidant boost to fight off those free radicals. It’s simple to make and there are an unlimited amount of ways to customize the dish to your liking. This will be sure to have everyone at your 4th of July party raving! Below I’m going to give my quick take on vegan and gluten free eggplant rollatini. Zack and I came up with this dish while we were bored at work yesterday and needed some food-spiration. We wanted to create a healthy dish that people could make for their 4th of July celebrations that was as easy on their waistline as it is their eyes.
1 large eggplant
1 jar of your favorite red sauce
1 bunch of kale diced small
1 bunch of asparagus shaved thin
2 cup of mushrooms sliced
1 bulb of garlic diced
2 banana peppers sliced
3 tomatoes diced
1 white onion sliced
1 sprig of purple basil
Slice your eggplant lengthwise into 1/2 to 1-inch thick pieces.
Toss your eggplant in a bowl with some salt and pepper.
Lightly grill your eggplant till its pliable and has beautiful grill marks. Generally about 3 to 5 minutes on each side.
While your eggplant is cooking you can start to sauté your filling.
Add the kale, mushrooms, garlic, banana peppers, tomatoes, and onions to a pan and get them starting to break down. You can use a bit of oil here if you want, but it’s not necessary.
Once your mixture is about 75% of the way cooked, turn off the heat
Lay your eggplant down on a flat surface and place your mixture into the eggplant. Place it around the bottom of the eggplant.
Roll your mixture up in the eggplant.
Repeat with the rest of the slices of eggplant.
Preheat your oven to 350.
On a baking sheet coated with non-stick spray or parchment paper, place your eggplant rolls so that the seam is against the pan. This will help them stay together.
Place your eggplant rolls in the oven for about 10-15 more minutes until they start to stick together.
While the rolls are in the oven get your jar of red sauce heating up on the stovetop.
Remove the rolls from the tray using a spatula to place them on whatever you’re planning on serving the dish in.
Top with your warm red sauce and purple basil leafs to garnish.
Enjoy this healthy, nutritious, delicious meal with your family and friends!
This is a new Gluten-free and vegan spin on a classic summertime dish. Everyone has their own version of this all-american favorite. While this may not be the most healthy creation out there in terms of fat content, it’s sure to be a favorite at your next picnic or family gathering for the occasional treat. This is also a great way to introduce others to the world of veganism because the slight changes to make it vegan will be unnoticeable and preferred.
Creating this coffee recipe is the best thing I have ever done. It gives my morning the jump start I needs, it’s cheap, it’s easy to make, and it tastes way better than traditional drip coffee. Cold brew has been in trendy coffee shops for a while now, but it’s so expensive that it’s not even worth trying. Two medium cups of this at Starbucks totals out to be almost $7.00. This process will teach you how to make 15-20 cups for $7.00 right from your own home!
The reason cold brew is better than drip coffee is because it doesn’t have that bitter taste that hot coffee has. Most people put cream and sugar in their coffee to mask that taste, raising the calories and fat content. Since we’re mindful vegans over here, we wanted to find a way to have good tasting coffee without the need for sweet additives. This process takes a little longer and requires a little planning, but the result is a great drink that doesn’t need any sweeteners or creams added.
Coffee grounds: The better the grounds the better the flavor. We use cheap coffee, but if you get flavored coffee grounds the taste is just that much better.
(Crazy list of ingredients, I know!)
A container big enough to hold your coffee grounds for soaking in water. We use a large glass galon and a half jug. Get creative. We just used 16 ounce Ball jars for our first brew.
The magic ratio I’ve found to be the best is 1 part coffee to 12 parts water. So, depending on much you want to make you have to adjust your amounts. Mix the cold water and coffee together in whatever container you plan on storing overnight. If you want your coffee stronger adjust your ratio to have less water or more coffee, if you like it a little weaker, add more water or use less grounds.
Seal the container. Give it a good shake, then let it sit in the fridge for 18-24 hours.
Strain the coffee through cheesecloth and remove the grounds.
Throw in some ice cubes and enjoy your delicious cold brew coffee.
We recently received some surprise gifts from our friend over at Meaty Vegan. They sent us a whole bunch of insanely hot, flavorful spices and sauces. So, as soon as the package arrived, we decided to tear every bottle open and see how hot they all were. Wow was that a mistake! Their stuff set our mouths on fire! After struggling to put the infernos in our mouths out we decided it was time to pair some of these amazing sauces and spices with some food. We decided that these flavors would pair well with some vegan “wings.” Breaded and baked cauliflower offers a healthy alternative to the traditional deep fried chicken wings. These bites had some crunch, texture, and soaked up a ton of sauce; everything one looks for when eating wings.