So today I was browsing one of my favorite forms of social media (YouTube) and happened upon a really insightful channel on being vegan. The girl to whom the channel belonged posted a lot of videos on what she eats throughout the day, and all of the food looked amazing. I’m not a vegan myself, and I don’t know if I could cut out chicken wings and sliced cheese from my diet (especially because I work at a Zaxby’s), but I think it’ll be cool to share with you guys some vegan recipes I found online. For my personal health’s sake, I’m dying to try out some of these myself. I’m not an unhealthy eater, but there is definitely room for improvement in my diet. I don’t think it’s socially acceptable to eat Cheez-Its as a snack between every meal.
Alright so for breakfast, I looked toward peta.org; they are the source of this recipe.
Vegan Pumpkin Spice Pancakes
- 1 1/2 cups vanilla almond milk
- 2 tablespoons vinegar
- 1 cup pumpkin purée
- 2 tablespoons vegan margarine, melted (try Earth Balance brand)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla syrup
- 2 tablespoons vegetable oil
- 3 tablespoons brown sugar
- 2 cups whole-wheat pastry flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 1/4 teaspoons pumpkin spice
How to Make
- Combine the almond milk, vinegar, pumpkin purée, vegan margarine, maple syrup, vanilla extract, and vegetable oil in a large bowl and set aside.
- In a separate bowl, combine the brown sugar, flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Combine the wet and dry ingredients, then let sit for 5 to 10 minutes.
- Spray a skillet with cooking spray and heat over medium heat. Pour about 1/4 cup of the batter into the skillet. When the batter starts to bubble, flip and cook for an additional 2 to 3 minutes. Repeat with the remaining batter.
- Serve with maple syrup and a pinch of pumpkin pie spice for a delicious breakfast!
Makes 12 Servings
Link to the recipe online: http://www.peta.org/recipes/vegan-pumpkin-spice-pancakes/
Now onto lunch! I found this recipe on allrecipes.com; they are the source of this recipe.
Vegan Lentil Salad
- 1/2 pound French green lentils, rinsed and drained
- 1 15.25 ounce can low sodium corn, drained
- 1 15 ounce can dark red kidney beans, drained
- 1 bunch Italian parsley, chopped
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 3 tablespoons raw sugar
- salt and ground black pepper to taste
How to Make
- Bring a pot of water to a boil; add lentils. Cook until lentils are tender, about 20 minutes. Drain and rinse.
- Combine corn, kidney beans, and parsley in a bowl. Whisk olive oil, vinegar, sugar, salt, and pepper together in a separate bowl. Add lentils and dressing to corn mixture; stir to coat.
- Chill in refrigerator before serving, about 1 hour.
Link to the recipe online: http://allrecipes.com/recipe/223578/vegan-lentil-salad/
Last but not least, dinner! I found this recipe at realsimple.com; they are the source of this recipe.
Asian Hot Pot
- 1 3.75-ounce package cellophane (bean thread) or thin rice noodles
- 1 tablespoon olive oil
- 8 ounces shiitake mushrooms, stems discarded and caps thinly sliced
- 6 cups vegetable or low sodium broth
- 2/3 cup low sodium soy sauce
- 2 tablespoons grated fresh ginger
- 1 teaspoon chili sauce or hot pepper sauce to taste (optional)
- 4 scallions, thinly sliced
- 4 carrots, thinly sliced
- 8 ounces green beans, trimmed and cut into 2 inch pieces
How to Make
- Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
- Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
- Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.
- Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
- Divide the noodles among individual bowls and ladle the soup over the top.
Link to this recipe online: http://www.realsimple.com/food-recipes/browse-all-recipes/asian-hot-pot
These recipes all look absolutely delicious and nutritious, and I hope you’re as excited to try them as I am!
Thanks for reading.