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Vegan & Plant Based Life Style, New York, NY (2025)

12/21/2023

Being a vegetarian for 40 yrs and vegan for 25 yrs I try not to eat processed foods now, so made a really cheap and simple daal recipe even my meat eating family love it.
2cups Red lentils, 1onion, 3/4 garlic cloves 1tsp of each turmeric, ginger, coriander powder, cumin, 2tsp garam masala, 3 3/4 cups veg broth 1 tin chopped toms (optional)1 tin coconut milk
I never use oil but up to you, sauté onion and garlic, till translucent, add spices simmer for a few mins, then add lentils and broth cook until broth nearly all gone, add toms if using and coconut milk and simmer until thickness you want, great with potatoes, rice, even my grandson says it’s tastes like Indian restaurant so he was impressed

12/21/2023

Easy broccoli and cauliflower salad
Ingredients
1/2 head broccoli ( chopped into bite sized florets)
1/2 head cauliflower (chopped into bite size florets )
Medium red pepper (chopped )
Medium green pepper (chopped)
Medium yellow pepper (chopped)
Small red onion (chopped)
1/4 cup fresh parsley (chopped )
1 cup mayonnaise
1/4 cup honey mustard dressing
1 tbsp honey (optional )
1 cup cubed cheddar cheese
1 tbsp all purpose seasoning
1 tsp salt
NB: you can use your favorite seasoning salt
Preparations
In a bowl add broccoli and cauliflower then add boiling water cover and steam for 3-5 minutes (let it cool)
In a separate bowl whisk together mayonnaise,honey mustard,parsley honey and seasoning salt
In a bowl add cheese, mixed peppers ,onion ,broccoli,cauliflower and mayo mixture , mix well. Refrigerate before serving . Done ✅✅✅✅

12/21/2023

My 16-year-old daughter made this BEST VEGAN MOZZARELLA CHEESE , y'all help me make her day with compliments ...Be kind
Best taste and texture!! Homemade Vegan Mozzarella Cheese!
Recipe
Ingredients
▢½ cup Raw cashew pieces, Rinsed under hot water for several minutes
▢¼ cup Refined coconut oil
▢¼ cup Tapioca flour
▢1 tablespoon Nutritional yeast flakes
▢1 ½ tablespoon Kappa carrageenan
▢1 tablespoon Lemon juice
▢1 ¼-½ teaspoon Salt
▢1 ½ cup Boiling water
Special equipment
Blender
Instructions
Select a heat-safe preferably glass dish that can hold approx 3C and set aside. (This is your cheese mold.)
Rinse cashews under HOT water for several minutes.
Put your water in a small pot on the stove to boil.
Add all ingredients (except the water!) to the blender. Add the cashews first and then everything else on top of the cashews.
Carefully add (so you don't burn yourself!!!) the boiling hot water into your blender. Put the blender lid on! And blend immediately until completely smooth.
Stop blending once if need be to quickly scrape sides of blender and resume blending right after.
Immediately transfer your cheese to your chosen dish/mold as it will start to solidify quickly as it cools.
Place in refrigerator to chill. No need to cover yet.
After 2-3 hours or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too. Yeay! You are officially a cheese-maker!
Notes
Cooking tip:
Don't skip rinsing the cashews! If you don't want run water over them for several minutes, soak them in super hot water for about 5 minutes and then rinse again. (This step really helps to decrease the 'cashew' flavor in the recipe, while still using the wonderful creaminess of the cashew!)

12/21/2023

Compliments of the hospital cafeteria 🥰💚🌱

12/21/2023

👉🏻The first thing you HAVE to do is press your tofu. I usually do it for an hour at least, until the water stops pooling on top of the press.
DO NOT SKIP THIS STEP!!!
Then pick your marinade ... or make up your own.
Cooking instructions:
➡️After pressing tofu to get the water out, cut the tofu into width-wise planks no thicker than 1/4 inch. You should get about 12 planks.
➡️Put that in a shallow dish with your marinade of choice, make sure all pieces are covered, and let that sit in the refrigerator for at least 2 hours. (I leave mine overnight and I will periodically flip the bowl upside to make sure the top pieces soak up enough.)
➡️When ready, turn your oven on to 450. Grease or use parchment paper on a rimmed baking sheet.
➡️Arrange planks on baking sheet, reserving marinade. Bake for 15 minutes, flip and spoon a little more marinade on each piece. Bake for 10 minutes more, flip and sauce again. Bake for a final 5 minutes. The edges should start looking a little burnt.
➡️Let it cool and you can slice it into whatever size you want. It get chewy as it cools.
Marinated, baked tofu is great in salads, wraps, pasta and stir fries.
This was marinated in coconut aminos with a bit of Bragg's liquid aminos, garlic, ginger and chili garlic paste.
And for all my women in perimenopause and menopause -- added bonus of the phytoestrogens to help with hot flashes and night sweats!

12/21/2023

My breakfast
Pineapple
Mangoes
Lettuce
Cabagge
Pear
Avocados

12/21/2023

Stole this from another page but looks really good 🤤
What a wonderful, melt-in-your-mouth treat. I just printed it three days ago, and I have already used it TWICE! Just going to make a double batch next time haha. Great job on this one!
Ingredients:
4 medium potatoes, peeled and diced
1 tablespoon olive oil
1 small onion, chopped
1 can (4 oz) green chilies, diced
1/2 teaspoon ground cumin
Salt and pepper to taste
8 corn tortillas
1 cup shredded lettuce
1 cup shredded cheddar cheese
Sour cream for serving
Salsa for serving
Instructions:
Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent.
Add the cooked potatoes to the skillet. Mash them slightly with a fork or potato masher.
Stir in the green chilies, cumin, salt, and pepper. Cook for another 2-3 minutes, until everything is well combined and heated through.
Warm the corn tortillas in a dry skillet or in the microwave.
To assemble the tacos, place a spoonful of the potato mixture onto each tortilla.
Top with shredded lettuce, cheddar cheese, a dollop of sour cream, and salsa.
Fold the tortillas over the filling, and serve the tacos warm

12/21/2023

Sweet potato & black bean tacos🌮😍
Ingredients:
-sweet potato
-can of black beans (or your favorite bean)
-1 head of red cabbage
-carrot
-sweet pepper (optional)
-avocado
-salsa
-sriracha
-flour tortilla
-vegan Mayo
Preheat oven to 425°. Cut your sweet potato into cubes and place on an oiled baking sheet (or parchment paper). Season with your favorite taco seasoning or whatever you prefer! I used garlic powder, cumin, chili powder, paprika, salt and pepper. Place in oven for approximately 30 minutes or until potatoes are cooked and slightly crispy. Drain and rinse your can of black beans and add them to your baking sheet with potatoes. Cook for about 5-10 minutes until they’re hot enough to serve. You can also do this whole process in an air fryer!!!! To plate, warm up your flour tortilla, add your sweet potato and black bean mixture, slaw, top with avocado, salsa and sriracha!🤤🤤🤤
Slaw:
I recommend to make this AHEAD of time.
In a jar add equal parts white vinegar and water, pour the liquid into a pot and bring to a boil. Thinly slice your red cabbage, carrot and sweet pepper(optional, can make without). Add veggies to the jar. Then Add your vinegar mixture to the jar. In a couple hours you will have pickled slaw!! Before serving I add 1 spoonful of vegan Mayo to make it creamy!! So yummy and filling. You will want to eat them for days!!

12/21/2023

Second attempt at WW bagels!
-1 1/2 cup of self rising flour
-1 cup of no fat Greek yogurt
-Trader Joe’s everything but the bagel seasoning
-Oven at 375 for 15 mins, broil for 2-3 mins

12/21/2023

My favorite Vegan cheese sauce
Recipe:
Into Vitamix:
Dry ingredients:
2 cups rolled oats,
1/4 cup cornstarch
1/2 cup nutritional yeast
2 tsp onion powder
2 tsp salt
Wet ingredients:
12 oz jar Fire roasted red bell peppers, in
Water. (Use entire jar, including water)
1 TB lemon juice
1/2 tsp liquid smoke
4 cups hot water
Place all ingredients into Vitamix, blend on high speed for 5 mins. Keeps in fridge for 2-3days, or you can freeze and use as needed.

12/20/2023

Trying carrot hot dogs. It smells soooo bomb!!
Recipe:
2 cup waterTrying carrot hot dogs. It smells soooo bomb!!
Recipe:
2 cup water
1 cup soy sauce
2 tbsp liquid smoke
2 tbsp ground mustard
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp Head Country Championship Seasoning - Original
2 tbsp bbq sauce
1 cup soy sauce
2 tbsp liquid smoke
2 tbsp ground mustard
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp Head Country Championship Seasoning - Original
2 tbsp bbq sauce

12/20/2023

Lentil soup. Spinach I had frozen, all other veggies I had on hand. Very cheap meal. Eat it for days.
Recipe:
2 tblspoons olive oil
I onion chopped
4 cloves garlic chopped
2 med carrots chopped
2 ribs celery chopped
2-3 cups spinach or kale, or whatever green you like
14 Oz crushed or diced tomatoes (I used grape tomatoes about to go bad)
2 cups dry lentils
7 cups of veggie, vegan broth of choice
Half tspn cumin
Half tspn coriander
Tspn smoked paprika
Salt pepper to taste
Lemon juice optional
Heat oil, put in onion, garlic, celery, carrots. Cook, stir for about 5 mins.
Add broth, seasonings, lentils, bring to boil, simmer 30-40 mins. When lentils are done add spinach (greens) stir until wilted, add 2 tblspoons lemon juice, or juice from 1 lemon. I blended Half of mine to make it creamier. Salt and pepper to taste.

Vegan & Plant Based Life Style

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