by steadydready Categories: Entrees, Plant Fuel, Sides & Toppings, UncategorizedTags: clean eating, corn on the cob, fresh food, herbivore, mushrroms, nutritional yeast, plant based diet, plant based foodie, plant based nutrition, plant-based, portobellos, sauce, summer eats, summer food, vegan, Vegan food, what vegans eat
There are a few things I always have around the kitchen… I hate getting stressed about food, and when you’re a vegan in Idaho it can be tough to find a quick meal.
Veggie Patty- This brand makes several favors and they truly are all delicious! Free of processed crap and a ton of allergens. Two come to a package and at our local Natural Grocer, they run about $3.69 per package. Always have a couple flavors in my freezer!
I pop one of these babies in my little toaster oven at about 425 for 15 minutes and it’s good to go! I eat this for protein on a sandwich, with salad or rice.
Rice Cups by McDougalls- I LOVE his stuff. These Curry Almond rice cups are a staple in my pantry and in my suitcase. I toss a couple of these in my carry on and drop by a Starbucks for a little hot water when I am ready to eat it. Just empty the flavor packet on the inside of the cup and fill with boiling water. At home when I eat these items together, I pop my veg patty in the oven and get the water boiling for this rice cup, they usually are ready at about the same time. Our Local Natural Grocer stocks these for $2.19 per cup.
Give them a try!
I. LOVE. Mexican Food.
- Red Onion
Chop your veg small and cube your avocado if you like chunky guac. Keep the garlic, onion and tomato light and use more cucumber if you are trying to make a large portion and need some filler. The cucumber doesn’t take away from the flavor of the avocado. Add your chopped cilantro and lime juice and mash together with a fork.
A staple in my diet.
Tortilla chips and salsa is the snack I commonly go for.
Here is how I do my Pico de Gallo
- Roma Tomatoes
- Green Onion
- Juice from a Lemon & Lime
- Pinch of Salt
Cucumber is the ingredient that makes my pico da bomb!
Cut and stir together!
- Fresh Mint
- Lemon & Lime
Chop, toss and serve!
Yummmmmm!! This is definitely going to be on the list of my favs for summer!
I was inspired to create this little side dish after seeing some pasta salad in an ad. I decided to put a little clean spin on a traditional recipe and anyone that knows me, knows recipes aren’t really my thing anyway.
- 1 Cooked Spaghetti Squash
- Cherry Tomatoes
- Green Onion
I cooked my squash whole on a cookie sheet at 350 degrees for about 45 minutes; don’t forget to poke some holes in it. I made things easy by planning ahead and tossing it in the oven the night before while making dinner. Once it’s sagging a bit and soft, pull it out and cut it in half. Strip out the seed goo and rake the squash with your fork; it should look like spaghetti. I put the noodlie goodness in the fridge to cool over night. When I was ready to make my salad, I chopped the veg to bite sized pieces and made a quick dressing.
- 1/4 Cup Olive Oil
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Fresh Chopped Parsley
- Pinch of Fresh Chopped Basil
- 2 Cloves Minced Garlic
- 1/4 Teaspoon Black Pepper
Toss it all together and enjoy!
-Make it into lunch for tomorrow- Throw a big handful of baby greens on top and an avocado half and you’ve got a light meal ready for the next day!