vegetarian Archives - Page 7 of 7

Vegan Mexican Taco Salad

September 3, 2014 by Jillian 3 Comments

So I was going to write a post about something else this week but I’ve been thinking about food so much lately, that I couldn’t help but post another recipe! Necessity is indeed the mother of invention. When I walked into my kitchen the other night, starving, there was barely anything decent to be found. I had some leftover black beans in the fridge and that got me thinking about what I could whip up with them. I ended up creating a tofu crumble reminiscent of ground beef or turkey, with sauteed onions, the black beans, and salad fixings. And it was so, so good! It took twenty minutes at the most and filled me up without leaving me feeling heavy. Ready for this super simple, quick, nutritious meal?!

This recipe starts out very white, but don’t fear, it ends up very colorful! I cut up some thick slices of white onion and put them in a pan with a splash of olive oil on medium heat. I let those sizzle for a couple of minutes. Take any kind of tofu you like. I used the Trader Joe’s Organic Sprouted Tofu Extra Firm, it works the best for crumbling and having a ground meat consistency. This particular brand is in the refrigerated section. Use your hands to crumble it into the pan and give everything a quick stir. You can turn the heat down to low or med-low.

Next I added seasonings: Cumin, chili powder, and paprika. I wait to add the salt and pepper until all the ingredients are in the pan. It’s easier for me to see how much S&P I need when everything is mixed together, but do whatever works for you.

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Red Lentil Hummus

August 24, 2014 by Jillian Leave a Comment

Lentils make the world go ’round. That’s my new motto. I don’t know how I didn’t discover them sooner. Lentils belong in the legume family. They are low in calories but high in nutrition. They help lower your cholesterol, which means a lower risk of heart disease. In fact, lentils keep your arteries nice and clean and are also high in magnesium, which is good for your heart. We could stop right there, that’s plenty of reasons to eat lentils, but there’s more! Lentils contain that magical substance we call fiber. Fiber keeps our digestive systems in tip-top shape and removes all the toxins from our bodies, as well as regulating our blood sugar levels and combating heart disease. Yay for fiber! But back to lentils. Lentils are a good source of protein, they increase energy, and leave your tummy feeling full and satisfied. Plus, they’re very simple to prepare and cook.

I love hummus, but sometimes it can be heavy and make my stomach feel overloaded. Chickpeas are good for you, but they do increase insulin levels. I’ve tried zucchini hummus and broccoli hummus and I’m not a fan of either. I do enjoy white bean hummus, but again it spikes your blood sugar levels. What to do? What to do… That’s where red lentils come in.

Aren’t they pretty? They don’t exactly look red, more of a coral or orange color. I almost want to glue them to a tray like a mosaic instead of eat them (maybe for a future post?). But let’s get started on the recipe! You should be able to buy red lentils at any health food store. There’s no need to soak them overnight like nuts and seeds. I rinse and drain my lentils while I’m waiting for the water to boil. You cook them in a 1:3 ratio of lentils to water. For me, one serving of red lentil hummus is 1/3 cup of dry lentils. That means I cook them in 1 cup of water. Once I toss them in the boiling water, I wait a moment then turn the heat down to simmer and cover with a lid. Green lentils usually take up to 45 minutes to cook, but red lentils only take 15-25 minutes. Let them simmer and check on them occasionally. They are done once the water is absorbed and the lentils are soft. I take them off the heat and let them cool a moment, then I spoon the cooked lentils into my food processor.

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Little Ways to Make a Big Difference

August 21, 2014 by Jillian Leave a Comment

I think most people agree that in general, we all like animals and we all want to help them. Working at animal shelters, I got to witness firsthand how amazing and kind some people can be when it comes to helping a cat or dog in need. However, I also witnessed that many people don’t know how to help or don’t think to in the first place. Unfortunately, humans have become so conditioned to believe that we matter more than our furry counterparts that we’re used to seeing animals lying in the road that were run over, we’re used to hearing about all the healthy companion animals that are “euthanized” in shelters every year, we’re used to hunting and killing animals for entertainment, and we’re used to eating animals without giving it a second thought. Kinda crazy when you stop and think about it, right? I mean, we’ve been controlling animals minds and bodies for thousands of years without ever really wondering what the true consequence of that is. We’re finally beginning to see some of those severe consequences.

What’s really going on?

Studies show that this current generation of children in America are the first that will shorter lives than their parents. That seems to sort of go against evolution… And it’s all due to the dairy, meat, gluten, and processed foods they are consuming. And it’s spreading across the world. Asia always had the lowest rates of cancer and heart disease because it’s a traditionally vegetarian area. But as soon as they began adopting Western eating styles, their rates of cancer and heart disease steadily rose.

Another scary fact is that we are running out of water, as well as farm-able land. Why? Because of factory farming. Eating cheap meat and dairy has become so popular that this world must sustain the billions of animals that produce this meat and dairy. That means water. Animals consume a lot of water. They also consume a lot of food. These animals are fed corn and grain (not what they’re supposed to be eating in the first place) and corn and grain need a place to grow. That means cutting down the rainforests and other natural habitats to grow these crops. Statistics shows that if we got rid of factory farming and instead used those resources to grow fruits and vegetables and healthy grains, we could easily feed all the starving people in the world. In fact, we would never have starving people. Oh, and animals on factory farms emit more methane gases than all the cars in the world combined.

That’s all the bad news. The good news is, we can do things in our daily lives to make a difference. And if everybody does little things that make a difference, then we can begin to reverse all the damage that’s been done and literally save the world. If we could save the world and also spare animals from the intense suffering they experience at our hands, why wouldn’t we?

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Steel Cut Oats Breakfast Cereal & Coconut Whipped Cream

July 21, 2014 by Jillian Leave a Comment

Welcome compassionate women (and men)! This is my first post on the blog and I thought I’d start with a recipe because I love to cook, and more importantly, I love to eat. Some people claim that breakfast is the most important meal of the day and should never be skipped. I’ve heard other nutritionists say that if you aren’t hungry in the morning, don’t force yourself to eat. I can see both sides, but me personally, I’m usually starving when I wake up. And sometimes finding a vegan and gluten free breakfast that is filling can be difficult.

Why vegan? Because animal protein causes a wide array of serious health issues and equally as important, animals must suffer for us to consume it. Why gluten free? Because gluten is a silent killer. It’s a substance that when consumed on a regular basis and over time, causes just as many health problems as animal protein. Gluten and animal protein are both inflammatory. When you’re body becomes inflamed, it causes everything from cancer to heart disease to diabetes to IBS to acne to everything in between to arise. It’s pretty crazy. The good news is, I have a healthy and delicious breakfast recipe to share with you all. There’s no animal protein and there’s no gluten. Just yummy, insanely nutritious plant based food. Plus, it’s quick and easy. Ready? Let’s get started!

One of the first foods I discovered several ago when I first decided to go vegan and gluten free was steel cut oats. They’ve been described as a tastier, heartier version of oatmeal. I’ve never been a fan of oatmeal, but I was hearing such rave reviews about steel cuts oats that I decided to give them a try. You can buy them in bulk at pretty much any natural foods store, as wells as bigger chains like Whole Foods and Central Market. I used to buy them at Austin’s largest grocery store chain HEB. They are stinkin’ cheap too. I eat steel cut oats practically every morning, and a month’s supply costs me less than $5. In fact, it probably cost me about $3. Can’t beat that. When I’m feeling organized, I like to transfer them from the plastic bag you put them in at the store to a mason jar, and then I store it in the fridge to improve freshness.

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