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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!
I am in love with vegan sushi. I’ll go to Wegmans multiple times a week and drop about $6 each time on a lovely avocado roll. It really hurts the small budget I have for food made outside of the home. Ultimately, to keep up with my healthy sushi habit, we decided to make our own to save money and to play around with the ingredients. We chose to incorporate avocado, mushrooms, cucumber, and carrot. In the end, we made 11 rolls. For the ingredients that we used, we spent $6.50 for 11 rolls. It is simply baffling to be able to make more than 10 times the sushi for the same price as one Wegmans roll.
(makes 11 rolls)
2 cup short grain sushi rice
4 cup water
6 Tbsp rice wine vinegar
3 tsp white sugar
1 Tbsp salt
(Feel free to substitute any of the vegetables for your favorites!)
6 sheets of nori
½ seedless cucumber cut into thin strips
½ an avocado cut into thin strips
6 baby carrots cut into thin strips
1 cup of mushrooms cut into thin strips
Spicy Mayo Sauce
1 cup vegan mayonnaise
1 Tbsp sriracha
1 tsp paprika
a pinch of salt
a pinch of garlic powder
Rinse the sushi rice under water until the water turns clear.
Put the 2 cups rinsed rice in a pot with 4 cups of water and turn the heat on high with a lid. When the mixture starts to boil, turn the heat down to low. Cook for approximately 15 minutes or until all the water has evaporated.
In another small sauce pan heat up the rice wine vinegar, white sugar, and salt. Whisk until the salt and sugar have dissolved into the vinegar and the crystals aren’t visible anymore. Once that is finished, put it in the fridge to cool.
Once your rice is ready, mix your sauce into the rice with a spatula or wooden spoon. It will look like a lot of liquid but the rice will absorb it quickly. Don’t over mix as you don’t want the rice to become mushy. After that is done, put your rice in the fridge to cool for about 15-20 minutes.
Get all your veggies sliced up and ready to roll up. The smaller and thinner the better.
Get a small bowl of water ready so the rice doesn’t stick to your fingers.
Cut your nori sheets in half to make 2 horizontal strips.
To roll your sushi you’re going to need plastic wrap (or a bamboo sheet if you have it) and a thick towel. Place your plastic wrap on top of the towel and then the nori on top of the plastic wrap. Dip your fingers into the water bowl and spread a thin layer of rice over 90% of the nori. You want to leave the top 10-20% rice free so that the roll will seal correctly. Then place whatever veggies you are using right along the bottom edge of the nori. Use the plastic wrap to help you roll the veggies into the sushi roll. It helps to add a bit of water to the end of the nori where there is no rice. Once it’s rolled up, use the plastic wrap and towel to press it together firmly.
Let stand for a few minutes and then slice into sushi sized pieces. I found it easier to use an extremely sharp knife with a sawing motion instead of chopping. Let the knife do the work so you don’t tear your delicate sushi rolls!
Once they are all cut you can move them over to a plate and serve immediately or cool them for a short period to allow firming.
Serve them with soy sauce, ginger, and wasabi. If you’re interested in a spicy mayo recipe then keep on reading!
Mix Vegan mayo, Sriracha, salt, garlic powder, and paprika in a bowl thoroughly.
Move the mixture into a small zip lock bag and trim off the corner.
Use the zip lock bag to pipe some spicy mayo on top of your sushi.
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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!
With climate change being a critical issue of our time, addressing one of the leading causes is key. Check out an article by the Irish Times stating how we can use seaweed supplementation in a cow’s diet to reduce their methane production by 99%. I see it as a great start towards a plant-based lifestyle as they recommend simply eating “fewer burgers and steaks,” but eliminating the consumption of animals is what our planet truly needs.
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.
I am someone who thoroughly enjoys dipping veggies in ranch or having a salad with the light, creamy dressing. When I went vegan, I found it difficult to enjoy the store-bought vegan ranch dressings. They tasted off to me. So, making one of my own was my only choice!
3 ounces Hampton Creek Just Mayo
1 Tbsp + 1½ tsp almond milk
1 Tbsp dried dill
½ tsp garlic powder
1 pinch salt
In a resealable container, add the Just Mayo and almond milk together. Mix out and press any parts that are still lumpy.
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!