The Smoothie Vegetarians

There are a few options besides fast food that you have for during a flare or are too tired, when you're not up to cooking, or not up for cooking a lot. These are the tips I've figured out over the years: Meal prep, and cook in batches. At the beginning of your week, meal prep your food (or the middle, depending on your schedule, and whether you work or not). Or make a large batch of a dish, or a few dishes. Things like soup, chili, and pasta all keep and reheat well. There are practically endless options online, especially on apps/sites like pinterest . Plenty of other suggestions  here . It's really helpful for me to cook in large batches and have leftovers in the fridge or freezer to reheat. Your circumstances may be slightly different, and you may find it more desirable to cook smaller amounts more frequently. Just do whatever you prefer. Have items on hand to make food prep and storage easier. Such as food processor or mini-chopper; blender; rice cooke...

Hi Everyone. I hope November is faring well for all of you, and Happy Thanksgiving! This is another spur of the moment recipe. It came together super quick, and is another very "spoonie-friendly" recipe. It also would be great for those nights where you just don't want to stand at the stove for forever. This would be a great recipe for your kids to get involved in, too!  This would go well with salad, soup, or with some roasted vegetables, or some other side dish that you cook in the oven. You could start your other food, and then add the grilled cheeses to the oven during the last bit of cooking. These sandwiches turn out super well in the oven! The bread has such a light and fluffy inner texture; compared to the "traditional" way of making a grilled cheese. Meanwhile, the outside has the typical crispy and savory deliciousness.  It's a twist on pizza, and instead of the sauce being incorporated in the sandwich, you dip pieces of it into the...

If you find eating out to be expensive, you may want to prepare more meals at home. These recipes are great for college because some of these can be made in a microwave. Sometimes I like to try to find ways to recreate items off the menu that I have had and spin them into my own twist based on the ingredients I have in my house. When I want a certain food but do not have the time to go out, I can try to make those at home for cheaper. Some of my favorite meals can be made in just a matter of minutes. I love making versions of sandwiches, pizzas, and burgers that I have ordered out at restaurants. These are not always the healthiest option and not what I eat when I am by myself. However, these are what most of the junk food loving people in my life want to eat. I'm not always eating vegan junk food, but when I do it is with guests or family to show other people how much these brands usually taste exactly the same as the other options they currently consume. I make a ...

We figured it out! Over this past weekend, my family and I went out to eat. Okay CJ, lot's of families go out to eat on a pretty regular basis. Who cares?? Well, as I've mentioned in a previous post, I live with my 2 kids and fiancé in a small town in the Texas hill country. There are no vegan restaurants out here, and the few restaurants we do have don't have vegan options. Asking a waiter about vegan options, it's normal to get a perplexed look and a "let me go check... no I'm sorry ma'am we don't have any of  that  here." Asking about vegetarian options do offer more suggestions, typically a cheese-smothered or cheese stuffed vegetable. Asking to take away the cheese would be asking for an almost-empty plate. Because of this, I have to do a little more research than my non-vegan family. I know that Mexican restaurants, Chinese restaurants, and Italian restaurants are favorites among the family, and luckily they are some of the easiest menus ...

Raw Vegan Stir Fry *From Jan’s Raw Kitchen Kreations* Ingredients Servings:  2-3. 1 Cup Button or Shitake Mushrooms chopped in ¼ inch sizes 1 Cup sun-dried tomatoes soaked overnight 1 Tablespoon Apple Cider Vinegar (raw) - ACV 1 Teaspoon Cayenne Pepper 1 Tablespoon Himalayan Salt. Directions Sprinkle salt over mushrooms in a bowl, mix in well ensuring each piece is covered Mix well the ACV and Cayenne pepper Blend cayenne & ACV in with soaked sundried tomatoes until sauce consistency. Pour over chopped mushrooms and mix in well, ensuring each piece is covered. Set mushroom mix to marinade for 8 - 12 or more hours. Serve with fresh greens and enjoy! Jan P. López

One of my all-time FAVORITE foods is Chinese food. The other day while I was at the store I had the idea to make a tofu Chinese inspired dish. After gathering all of my ingredients, I rushed home and came up with this recipe! This dish had about 10 minutes of cook time, and I don't know about you but I am a sucker for quick Vegan dinners! The last thing I want to do at the end of the day is to stand over a hot stove preparing a meal. This recipe would be perfect to prepare before work and cook when you get home. I have been told tons of times that tofu is nasty. That it has a nasty texture or that it is flavorless. I am going to share a few of my "Top Secret" tofu tips with you. The first tip is to remove as much water as possible. You can do this by putting two paper towels and setting something heavy on top of it. Like a book or cast iron skillet.   The second tip is to marinate it. When people say that tofu does not have any flavor, they are completely...

Today's recipe is going to be a twist on a childhood favorite of mine. Growing up, my best friends Mom would make these AMAZING grits! They were so rich, creamy and delicious. The only down side was that they were not vegan. They had cheese and heavy cream in it, many times it was served with eggs and shrimp. So this definitely did not fit into my new lifestyle.  After a few months, I was really craving these extra special grits. So I decided to play around with this recipe. I tried replacing all of the ingredients with the vegan alternatives, and it just didn't do it for me. At that point, I knew that I was to have to recreate this recipe. I started playing around with different flavors and combinations. I actually came across this combination of ingredients completely on accident. I accidentally used sesame oil instead of olive oil (oops!!!!) at the time I could not afford to just through it away and try again I hope you guys love this as much as me ...

This dish is fun, bright, and full of flavor. I really enjoy playing with exotic flavors and this sauce is amazing. With ginger, toasted sesame oil, vinegar, and maple syrup, it is very well-balanced; I use it for darn-near everything!  There is such a wide variety of veggies that textures are abound, and everyone in the family can eat and be pleased—even the littles will like it. It can be made with brown rice, yakisoba noodles, or eaten plain. It is vegan and without noodles, gluten-free! Enjoy, Tara Ingredients:     ¼ head of small purple cabbage     3 dino kale leaves     1 baby bok choy     ½ orange bell pepper     1 head of broccoli     Handful of shiitake mushrooms     ½ large zucchini     8 oz. extra firm tofu, diced Sesame Ginger Sauce     3 tbsp. Tamari (or soy sauce)     2 tbsp. rice ...

Raw Vegan ‘Me at’ Dinner *From  Jan’s Raw Kitchen Kreations* As a vegan, I find Shiitake mushroom eerily resembling animal flesh, yet so very tasty, nutritious and versatile as a cruelty free option. Therefore, a good alternative for those transitioning to raw vegan. When possible, give this dish a try! Ingredients Serves 2- 3 person 1.5  Cups Shitake Mushrooms , chopped 1 Cup Grape tomatoes chopped 1 medium purple onion diced ½  Cup unsalted sundried tomatoes soaked overnight 1 Cup Alfalfa Sprouts 1 Cup soaked overnight Sunflower Seeds ½ Teaspoon Apple Cider Vinegar - ACV ¾  Cup distilled water Directions: Make Sauce. Blend together the water, seeds and ACV until smooth & creamy. Main Course Combine well in one bowl, the mushrooms, onion, tomatoes (fresh and dried) and sprouts, Pour sauce on top and massage in fully. Plate, serve and enjoy! ~ Jan P. López

Hey guys! With tomorrow being the 4th of July I thought it would be super awesome to share a Vegan Black Bean Burger recipe! This will be something you can make and enjoy at a summer barbecue.  The easy vegan recipe can be prepared the night before and then you can cook it a few minutes before you want to eat it. This is my favorite recipe for barbecues. I ask whoever is on the grill to grill it up before the meat or after (make sure they know to clean the grill and use new utensils). In my experience, most people are happy to do that if you let them know in advance. If they do not want to do that then you can bake them inside. Either way, they are delicious! Happy cooking! ~Stella~ 2 15 oz. cans black beans, rinsed and drained 1 cup diced mushrooms 3/4 cup shredded, chopped spinach 1 1/4 cup oats, coarsely ground 3/4 cup chopped onion 2 1/2 Tbsp. Vegan Worcestershire sauce 4 tsp. cumin 6 cloves roasted garlic -Using a fork, pres...