Tag Archives: vegan


Make your go-to smoothie even better with the Perfect Smoothie formula from No Meat Athlete!

The formula walks you through recommended soft fruits, binders, optional superfoods, and just about everything you could think to put in a smoothie as well as what amounts to use to make your smoothie the best it can be! It’s pretty great. And they’re great as a resource for active vegans!
(Think running tips, healthy recipes, and general veg*n info.)

Following No Meat Athlete’s formula, I made this for breakfast today.


1 banana (mine was frozen)
2 handfuls mixed frozen berries
2 tbsp plant-based protein powder
2 tbsp ground flaxseed
1.5 cups water (you don’t need juice or some kind of fancy milk to make a good smoothie!)
1 leaf kale
1 tbsp carob powder*

The How To

Now go check out No Meat Athlete.

*I think carob as a substitute for chocolate is LAME. Chocolate forever! But carob as it’s own thing is pretty damn good, and I like it in berry smoothies.

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Garlic Nutritional Yeast Dressing

This is my favorite salad dressing ever.


3 cloves garlic – minced
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp soy sauce
2 tbsp nutritional yeast

The How To
Mix up all the ingredients in a tiny blender! You can use a cup and a fork instead, but the blender gives it a nice creamy consistency that you don’t get when you mix it by hand.


This particular amount of dressing is perfect on 4 cups of raw, rinsed, and trimmed kale. Massage it in with your clean hands so the kale gets all nice and tender. This makes enough for two side salads.




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Guerrero Tortillas


While making fajitas the other night, I noticed an ingredient in my corn tortillas that I had never really paid attention to before – amylase. What the hell is amylase?
Well, I looked it up.

According to The Vegetarian Resource Group, amylase is “an enzyme that breaks down starch into a simpler form.” Apparently, it’s typically vegan (derived from bacterial or fungal sources), but that it can also be pig-derived. Yuck!

So, I took the time to email the good people at Guerrero, just to check.
(I’ve also purchased their flour tortillas, which contain mono and diglycerides – another sometimes vegan ingredient, so I asked about those too).

Here’s the wonderful reply I received!


Yay, Guerrero! And thanks for the speedy reply!

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Chickpea Quinoa Pilaf and Garlic Green Beans

Tonight’s main dish is from page 114 of the amazing Veganomicon.
If you don’t already own this cookbook, I suggest you get your priorities straight and go purchase it immediately.


I had to cheat a little and use whatever onion I had laying around and pepper that was already ground when I bought it, but here’s the thing – I think a lot of people skip out on recipes or feel overwhelmed because they don’t have all the ingredients exactly as they’re listed, but that shouldn’t stop you! If you can make reasonable substitutions, I say go for it!



2 tbsp olive oil
1 small yellow onion – chopped finely (I used about 1/4 of a large white onion)
2 cloves garlic – minced
1/2 tsp ground cumin
1 tbsp coriander seeds – crushed (I used ground)
Several pinches of freshly ground pepper
1/2 tsp salt
1 tbsp tomato paste (the first time I made this recipe, I used ketchup ’cause it was all I had)
1 cup quinoa
2 cups cooked chickpeas
2 cups veggie broth

The How To
Sauté onion in olive oil in a stockpot over medium heat for about 7 minutes. Add the garlic and sauté for about 2 more minutes.
Add tomato paste and spices and sauté for another minute.
Add quinoa and sauté for 2 minutes.
Add chickpeas and broth; cover and bring to a boil.
Lower heat to very low, cover, and cook – stirring occasionally – until quinoa has absorbed all the water – about 15-18 minutes.
Fluff with a fork before serving.


And here’s how we do green beans at my house:

About 2 cups of fresh green beans, washed and trimmed
1 tbsp(ish) olive oil
3 cloves garlic – minced
Salt and pepper to taste

The How To
Heat oil in a non-stick skillet over medium-low heat. When it’s hot, add the garlic and let it sizzle until it’s fragrant and golden brown – about 3 minutes.

Remove garlic from the pan and set it aside.
Sauté green beans in the oil left in the pan. I like my green beans crispy, so I only cook them until they’re hot and have just turned a darker shade of green – about 6 minutes.
At this point, add the garlic, salt, and pepper… And that’s it! You’re done!

Go eat your delicious food!

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Overnight Oats and Chia

I’ve been obsessed with this stuff lately! So easy, so quick, so yummy!


1/4 cup quick oats or old fashioned oats
1/2 cup almond milk (or other vegan milk)
1/2 a chopped banana
1/2 tbsp chia seeds
1/2 cup whatever kind of berries you want (I used strawberries)
1/2 tbsp agave nectar
Sprinkling of cinnamon

The How To
Put all your ingredients in a mason jar (I guess you could use any kind of container that seals) and shake!
Refrigerate 8 hours or overnight and enjoy!

Variations are endless here! I’ve been doing pumpkin spice with raisins, and ohmygod, it’s amazing.
Here’s how: nix the banana and berries and add 3 tbsp pumpkin purée, a handful of raisins, and a sprinkling of nutmeg, ginger, and cinnamon… Or pumpkin pie spice. Or whatever! Get creative!

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Vegan Sour Cream Fruit Dip

I had leftover Tofutti sour cream in my fridge, and I wanted to use it before it went bad, so I turned it into dessert!

1 cup vegan sour cream
2 tbsp brown sugar
1/2 tsp vanilla extract

The How To
Put all your ingredients in a cup or bowl or something, and stir them up!
Refrigerate for an hour or so to let the flavor do its thing (if you feel like waiting).

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Chik’n Fajitas

I figured the best way to get this blog on its feet would be to just go ahead and post about tonight’s dinner!
Nothing too fancy, but here’s how I do fajitas…

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1 tbsp cooking oil
1/2 bag of vegan chik’n grillers (I used Simple Truth brand)
1/4 large onion – sliced
1/2 bell pepper sliced (I only had green on hand, but I prefer using red and green)
1/2 seeded jalepeño – diced
3 cloves garlic – minced
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp red pepper flakes
3 tbsp taqueria style salsa (not chunky stuff!)
Pinch of salt
Your favorite vegan tortillas
Salsa and avocado for topping!

The How To
Heat your oil in a non-stick frying pan over medium heat.
When it’s hot, throw in the onion, bell pepper, jalepeño, and garlic and cook until the onion begins to soften (about 4 minutes) stirring occasionally.
At this point, mix in the griller strips.
Sprinkle chili powder, cumin, red pepper flakes, and salt across the top of your strips and veggies, pour in the salsa, and mix well!
Cook until heated through and edges of chik’n start to brown. About 10 minutes – stirring occasionally.
Serve on tortillas and top with salsa and avocados and whatever else you think would be good!

Makes 4-6 tacos.
I always preheat my oven to 350 before I start cooking, then I warm my tortillas for 3-4 minutes while I’m finishing up so that they’ll be nice and toasty when I’m ready to fill them with chik’n fajita goodness.

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