I have to admit that these falafels were a bit challenging. It took forever to get the flavor I wanted. I just couldn't get it right! Finally, they tasted great and I'm pretty sure the one ingredient that made the difference was the Garam Masala. This is a mixture of coriander, black pepper, cumin, cardamom, and cinnamon. I also added cayenne pepper and loved the little kick it added.
I ate out recently and had a salad with the falafels on top served with hummus as dressing and it was perfectly delicious. This is my take on the salad. In the picture, you can see I thinned out the hummus a bit but I don't suggest you do this it was better just dipping my falafels and lettuce right into the hummus. Perfect! Use your favorite hummus recipe for the best option but if you're in a crunch for time just go buy some.
I also was challenged by the fact that I don't have a food processor or I should say its not here with me in NC. So I did a lot of chopping, mashing, and mixing. It's best if...
This is one of my favorite lunches and I will also admit to eating this one for breakfast. This recipe is really for the tempeh bacon and can be used for so many different dishes. I made this into a wrap also and just added avocado without making the actual spread. I liked the spread for the sandwich because avocados always slide off the sandwich! In a wrap, they can't go anywhere. Let's get started!
Cook time 30-40 minutes. Marinate tempeh overnight if you can.
Preheat oven 375
Makes enough for 5 plus sandwiches or wraps.
For the tempeh bacon:
1/4 cup of liquid aminos, you can also use soy sauce or tamari.
1/2 cup of apple cider vinegar
1/4 cup of water
3 Tbsp of pure maple syrup
2 1/2 tsp of liquid smoke
1/2 tsp of garlic powder
1/2 tsp of onion powder
1/4 tsp of cayenne pepper
1/2 tsp of cumin
2 - 8 oz packages of organic tempeh
For the avocado spread:
1 garlic clove
1/2 tsp salt or salt to taste
1/2 lemon juiced
I seem to be drawn to the same ingredients, sweet potatoes, black beans, and a little spice. That's because its oh so good together!
This weeks recipe is made with plant-based whole foods, a nutrition powerhouse, and is super delicious. There is nothing better than eating something that tastes so naughty but is really so good for you! This is one of those recipes.
Sweet Potatoes - Are high in fiber, vitamin C, potassium, pantothenic acid (vitamin B5), niacin (vitamin B3), vitamin B6, manganese, magnesium, and copper. They also contain over double the daily value for vitamin A and about 4 grams per cup protein when cooked!
Black Beans - Are loaded with fiber, folate. and protein and also contain: 5 mg iron, 84 mg magnesium, 259 mg phosphorus, 739 mg potassium, 331 mg sodium, 1.3 mg zinc, 0.4 mg thiamin, 0.3 mg riboflavin. Wow! Load me up!
Orange Pepper - Are packed with vitamins and low in calories. They are an excellent source...
I have been so excited about trying to use jackfruit in my blog for the longest time. The first time I bought jackfruit from the grocery store I bought ripe sweet jackfruit which isn't what you need to make vegan pulled pork sandwiches. You have to buy young jackfruit that is not ripe yet. I chose to buy it canned in brine, also an important step because sometimes it can be canned in syrup. I have to admit, buying a fresh jackfruit seemed a little intimidating to me. I had no clue how to prepare jackfruit at all, even the canned version.
of course, I went to the all-knowing google to learn how to prepare the canned version and I suggest you do the same if you are also a jackfruit virgin. There was plenty of YouTube videos on the subject. I took a few pictures and will post here but I believe a video serves better on this subject and plan to do this for one of my meatless Monday's meals soon!
The jackfruit has a core like a pineapple and you will cut that part off. Within the...
I've been experimenting with this recipe for a while trying to get it just right and I think I finally got it!
I love black beans and rice but kinda wanted to fancy it up a little bit. I added sweet yellow onion, sweet red pepper, and jalapenos to spice it up a bit. I added two to the whole thing, and I think that might be a little too much spice for me. Next time I'll add just one.
The brown rice with the cilantro and lime really balanced it out. The plantain I sauteed was super ripe and sweet and that was the perfect complement to the spicy black beans and the tangy cilantro lime rice. Yum!
For The Beans:
2 15oz cans of black beans drained and rinsed.
1 Medium yellow onion, diced.
1 Red Pepper, diced.
1 jalapeno sliced whole.
3 Cloves of garlic minced.
1 tablespoon of cumin.
Sea salt to taste.
For The Rice:
11/2 Cups of brown rice.
1 Large handful of cilantro, chopped.
1 Lime, juiced.
1-2 Very ripe plantains, sliced
This is a recipe from my Thursday Random Refrigerator Meals. I go live every Thursday from my Facebook business page, Tina Stinson - Healthy Balanced Living at 4 pm ET. This was last weeks meal and it was so delicious and easy to make I decided to put it on the blog.
You don't need too many ingredients to make this one which makes it easy and pretty inexpensive. This was enough for two people with some leftovers so if you have a family your cooking for maybe double it if you want leftovers.
I hope you enjoy!
2 Bell peppers any color, sliced.
1 Large or 2 small onions, red or yellow, sliced.
4 Garlic cloves minced.
2 Large portobello mushrooms, sliced.
1 Jalapeno, sliced. Optional if you want to add heat.
2 Tbsp Olive oil
2-3 Tbsp Chili Powder
1 Tsp. Cumin
Salt to taste. I didn't need to add any.
4-6 Small Tortillas. I used whole wheat.
1 Avocado as a topping. Optional.
Plant-based yogurt. To use in place of sour cream as a topping. Optional
I had a completely different recipe planned this week but I decided with all the freezing weather going on I would do something to warm you up!
To sign up to get delicious plant-based/vegan recipes sent to your inbox each week CLICK HERE
Minestrone is basically a vegetable soup so don't be afraid to do freestyle!
What You Will Need
2 15.5 oz cans of beans rinsed. I use cannellini or garbanzo.
1 28 oz can of diced tomatoes
2 tbsp. olive oil
1 yellow onion, diced
2 carrots, sliced
2 celery stalks, sliced
1 cup of shredded cabbage
4-5 cloves of garlic, diced
1 tsp dried oregano
1 tsp dried basil
1 tsp dried parsley
1 bay leaf
½ tsp red pepper flakes, optional
4-5 cups of veggie stock(might need more if you're adding pasta or rice)
Salt and pepper to taste
Things you can add:
2 small potatoes, diced.
1 small zucchini, diced
4 cups of chopped spinach
½ cup pasta
½ cup brown rice
What you need to do
In a Medium to large stock pot heat olive oil on...
When I first decided to try a vegan diet I did lose weight, about 8 lbs. Here are a few of the reasons you might lose weight.
1. If you decided to try a Plant-Based diet for health reasons then you will be eating a lot of low-calorie fruits, veggies, and whole foods that have lots of fiber and are nutrient dense. This will keep you full longer.
2. You're not eating a lot of animal-based foods like meat, cheese, and dairy. Most of which have high calories saturated fats, and are not usually full of all the great nutrients that fruits, veggies, and whole foods have.
3. When your body is getting an abundance of vitamins, nutrients, and antioxidants then your body is less likely to have cravings!
This is really dependent on you eating plant-based whole-foods. There is vegan junk food too. So if you would like the benefit of weight-loss, then stick to the whole foods!
I don't believe there is a magic diet that will work for everyone. I think no matter what kind of diet you eat you need...
Crunchy Chewy Vegan Granola
I absolutely love making my own granola. You save a ton of money, you can customize it to fit what you like, and it tastes so much better.
When I say customize what I mean is you can pick what kind of nuts you mix in there and decide if you want raisins or dried cranberries or other dried fruit. You can also pick the spices you add like cinnamon or pumpkin pie spice is yummy too. You can even get creative with adding different extracts instead of vanilla like almond or coconut.
I made this recipe vegan by swapping honey for maple syrup which changes the flavor a little, for the better as far as I'm concerned.
Once you make your own granola you won't go back, it tastes so much better, it's so fresh, and it's personalized!
Use this recipe as a base and customize it to make it yours!
Preheat oven to 350°
What You Will Need
4 Cups of old fashioned rolled oats.
1 Cup of pecans, chopped. Or nuts of your choice.
I know I'm a little late to the game this New Year. I was set back by a bad cold but now I'm back and ready!
This is my New Year Meal to bring health and prosperity to you!
Last year I made a soup and just wanted to do something different. I was in the mood for chili, so chili it was.
I'm very happy the way this came out and there was enough to freeze and share. As a matter of fact, I'm having this for lunch today.
So let me get to it!
What Do I Need?
2 tbsp Olive Oil
1 large or 2 small Onions, diced
2 Peppers, diced. Whatever color your heart desires
5 Cloves of garlic, minced.
2 Carrots shredded.
2 15.5 oz of black eye peas, drained.
4 Cups of veggie broth.
28oz of Diced Tomatoes with liquid.
½ to ¾ Cup of uncooked, rinsed quinoa. Depends on how thick you would like it.
1 tsp Garlic powder.
1 tsp Onion powder.
2 tsp Cumin.
2 tsp Paprika.
3 tbsp Chili powder.
1/2 tsp Liquid smoke.
1 Small bag of fresh spinach, chopped.
1 Avocado for garnish,...