Breakfast does not have to be the typical cereal, oatmeal, pancakes, fruit, etc. If you wake up and feel like having something "designated " for a later meal make a change!!! Breakfast will have more variety and that's a touch down!
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Gnewvegan
When I began to make this recipe I thought I want to make this similar to the taste of baked sweet potatoes made on special occasions like my Nan would make. This is indeed a tasty variation of that yummy treat. It is also thick and filling.
Serves 3 at 1 cup and 4 tablespoons each
Yields 3 ¾ cups
1 sweet potato, about 10 0z- peeled and cut into chunks
1 pound of baby carrots
1 vegetarian bouillon cube that would be used for 2 cups broth (or one to two broth packets to equal the same)
2 0z onion, sliced
½ tsp dry ground ginger
Pinch of ground cinnamon
1 Tablespoon vegan butter
1 Tablespoon agave nectar
Drizzle of syrup like pancake or maple (optional)
Golden Raisins (optional)
1- Put the potato, carrots, onion and bouillon cube into a pot, about 3 qt size. Cover with water just enough to completely cover all ingredients. Mix together, cover and bring to a boil.
2- Uncover and add in the ginger and cinnamon, mixing well. Simmer, uncovered, for 30 minutes until tender, stirring occasional.
3- In batches puree in a blender. Mix in the butter and agave and mix through in blender.
4- Ladle into bowls and drizzle syrup on top if desired. Another option is instead of using the added syrup you could mix in some golden raisins for added sweetness if desired.
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Gnewvegan
This is another quick salad where there is no cutting required. In the produce section buy a package of fresh cut up stir fry veggies. A nice combination is one that has broccoli, cauliflower, green/yellow/red peppers, snow peas, celery, carrots, and onions. Of course you can choose your veggies of choice but be sure to get a nice full package. Add this to a drained and rinsed can of black beans. I used 1 -15 oz can to one package of veggies. Then season with dried spices such as garlic and onion powder, minced garlic, salt, pepper, and parsley to taste. Add extra virgin olive oil and either a balsamic or a red wine vinegar to moisten or to taste. Mix and enjoy. The one thing I love about this recipe is that you do not need to add a grain such as pasta or rice to make it fuller. If you eat a nice bowl of veggies and beans you will find yourself full.
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Gnewvegan
Tonight’s Dinner – “Sausage” and Kale Soup
Here is a recipe I made from Woman’s day Magazine. Besides making my own recipes I like to show people that you can also veganize recipes. My blog is a combination of many things including the last statement. I will share the link here so you can see the original recipe and what I did to make it vegan. Now, I did not measure anything when I made this tonight. It was tasty and a recipe I will be saving.
http://www.womansday.com/Recipes/Sausage-Kale-Soup-Recipe
My Changes-Ingredients
Of course I did not use meat sausage. You can choose vegan sausage that you like. I like the brand Tofurky and used their Italian sausage. I think the Kielbasa would also go nice here.
I used vegetable broth instead of chicken broth.
I used Russet potatoes
I did not use fresh kale as I had the frozen kale on hand
Cooking Changes
Step one and two are combined excluding the sausage part. After the pot was heated I added some extra virgin olive oil to the pot until heated. I added the onions and garlic I chopped and browned /softened lightly. Add the broth and boil per the directions.
Step three I followed adding the potatoes and kale. At this point I also added the sausage that I cut into bite size pieces. (I actually thawed out the kale mostly by putting it in a colander and ran hot water over it until it was loosened before I added it to the pot.) Then I cooked it per the directions until the potatoes and kale became tender. I cooked it about 20 minutes stirring occasionally. At the end if you did not add enough broth you could always add some. I did not add the red pepper flakes and instead added vegan parmesan cheese.
I like to do this to show people that recipes can be veganized and you do not have to follow recipes exactly as written. Do not be afraid, change it to your taste, to what you have on hand and mangia!!!
Buon appetite.
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Gnewvegan
Steamed Broccoli and Cauliflower
If you do not feel like messing up a pot, pan or chopping this is a quick and easy veggie snack. You can either buy a regular bag of precut frozen broccoli and cauliflower and steam desired amount in the microwave or buy the frozen bag you can actually steam the veggies in the bag. Then season with onion /and/ or garlic powder, dry minced garlic to taste. Drizzle some extra virgin olive oil mixing in and enjoy.
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Gnewvegan
