Since this is going to be the first recipe why not start off with a starter? Leaving meat off the plate leaves people in shock how vegans/vegetarians can find protein to put muscles on those little bodies. Well here's your answer. In one cup of edamame you can expect to receive around 18.5 grams of protein along with many vitamins and minerals making these a delicious and nutritious way to start off your vegan/vegetarian meal. Recipe will be posted tomorrow. Get those hands ands pots ready for #cookingwithkev . I know how it is starting off with the vegan/vegetarian diet not knowing what to eat other than what some would call, "rabbit food" so I'm going to help you out. I'm going to share some of the tastiest dishes I've created with you to help kickstart your new diet or to introduce something different to your dinner table. 🍽 #cooking#vegetarian#vegetarianrecipes#vegan#nomeat#recipe#edamame#comebackon#tastytuesday
You can begin your #KhepeRaChallenge any day. We're beginning today for this new moon due to its cyclical significance, but you can start tomorrow, next week or next month... Here's what you do:
* Avoid consuming animal products
* Avoid consuming any media
* Share 1 post a day
* Start your day with 11 minutes of stillness (meditation on daily theme)
* End your day with reflective or creative writing
The details, terms and prepping steps are at HightopsandHeels.com/KhepeRa (link in bio)
Canned beans, schmanned beans. 😂 Nothing is better than cooking your own DRY beans from scratch. These Chipotle Black Beans are SO easy to prepare in your Instant Pot and the flavors out perform any can of beans. 👍 #linkinprofile https://veggiechick.com/instant-pot-chipotle-black-beans/
Vegan midnight (closer to 1am) junkfood supper!
Some may be concerned that as an overweight lady dieting I'm eating huge portions or alot of 'junk food'. As someone that has spent 31 years gorging on high sugar / fat animal products. I feel the drastic change to veganism alone is enough to shock my body into change. And I am right as I'm no longer in the 16 stones anymore. I appreciate once the novelty has worn off it will be time to swap all those wholemeal rolls for grains and pulses. Also halving every plate or bowl with a rainbow of fruit and or veg. To be honest I live a very inactive life at the moment. I think I could continue to eat this way with the addition of a solid work out 3 to 5 times a week. For now I'm enjoying eating food I loved before but with a much healthier nutritional twist!
The steps to living a vegan lifestyle can be confusing and many find themselves lost in a lot of salads or carbs. The 14-day GO VEG CHALLENGE gives you the necessary information needed to make healthy vegan choices on a budget, reduce or eliminate cravings, and include a fitness program that matches your new lifestyle.
The recipes will be soy and seitan free as these "vegan" options are not the healthiest. The 14 day plan is constructed to lead you to a healthy vegan lifestyle and enjoy each day of the process.
Join today! Click on the link to register! https://www.remind.com/rsvp?req=b16113aa-934e-4e3f-b4cc-0caceb7708a0
Link in bio
Amazing, 30-minute pea pesto pasta that's vegan, gluten free, and tossed with arugula and sun-dried tomatoes. Italian-Inspired, Vegan, Gluten-Free
1 1/2 cups (95 g), packed basil1/2 cup (30 g), packed flat leaf Italian parsley1 cup (126 g) green peas (if frozen, thawed)4 cloves garlic (2 Tbsp or 12 g)1/4 cup (33 g) toasted pine nuts, plus more for serving (or sub raw walnuts, but omit as garnish)1 lemon, juiced (~2 Tbsp or 30 ml)1/4 cup (20 g) vegan parmesan cheese, plus more for servingPinch sea salt, plus more to taste1/4 cup (60 ml) olive oil
10 ounces (283 g) gluten-free pasta1 Tbsp (15 ml) olive oil2 cloves garlic, chopped1/4 cup (28 g) sun-dried tomatoes, chopped1 cup (loosely packed) arugula, organic when possible
Fill a large saucepan 3/4 full with water, salt generously, and bring to a boil.In the meantime, prepare pesto. To a food processor, add basil, parsley, peas, garlic, pine nuts, lemon juice, vegan parmesan cheese and sea salt. Mix to combine. While the machine is running, stream in olive oil through the spout.Continue blending, scraping down sides as needed, until creamy and fully combined. If it has trouble blending add a bit more olive oil or water.Taste and adjust seasonings as needed, adding more lemon juice for acidity/brightness, vegan parmesan for cheesy flavor, salt for saltiness, or peas for sweetness.Next add pasta to boiling water and cook according to package instructions. Be sure not to overcook, and drain when noodles are ‘al dente’ and still have a slight bite to them. Return to pan off heat and set aside.Once your pasta is drained, heat a large saucepan or cast iron skillet over medium heat. Once hot, add olive oil, garlic, and sun-dried tomatoes. Sauté for 1-2 minutes, or until the garlic is fragrant but not yet browned.Turn off heat and remove skillet from burner, then add cooked pasta and toss to coat.Transfer to a serving platter or mixing bowl and add 3/4 of pea pesto and the arugula. Toss to combine.