Here is the dough recipe (Oil free and vegan)
2 cups flour
1 cup water
1 tbsp yeast
1 tsp sugar
1/2 tsp salt
Okay, so we started trying out the “Starch Solution” lifestyle… Per my husbands request. I haven’t really been following it because 1) I love nuts 2) I love vegan butter and 3) I love sweets.. haha! I found this recipe though and it is to die for.. I can’t remember where I found it (pretty sure it was a library book) so I don’t have a source for it but I will let you guys know once I find it! You all must try this as it is AMAZING & vegan 😉
Global Bean Stew
Preparation Time: 25 minutes
Cooking Time: 60 minutes
3 cups vegetable broth
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
2 cups baby potatoes, chunked
2 15 ounce cans white cannellini beans, drained and rinsed
1 8 ounce can tomato sauce
1 ½ cups prepared hummus
1 ½ tablespoons parsley flakes
1 ½ tablespoons soy sauce
1 teaspoon basil
½ teaspoon oregano
½ teaspoon smoked paprika
1/8 to ¼ teaspoon crushed red pepper
½ cup cooked quinoa
1 ½ cups thinly sliced fresh spinach
Place ½ cup of the broth in a large pot. Add onion, celery, carrot, bell pepper and garlic. Cook, stirring occasionally, for 10 minutes. Add remaining broth, potatoes and beans. Bring to a boil, cover, reduce heat and cook for 30 minutes. Add tomato sauce, hummus and seasonings. Cook an additional 10 minutes. Add cooked quinoa, mix well and cook for 5 minutes. Stir in spinach and cook an additional 2 minutes.
Hints: This may be made with other cooked grains, such as bulgur, kasha, millet, rice or even whole wheat couscous (which is not a grain, but a pasta). Most natural food stores sell prepared low-fat hummus or you can easily make your own by pureeing cooked garbanzo beans with a small amount of broth, garlic and salt. This may also be made with garbanzo beans instead of the white beans. If you can’t find baby potatoes, use larger red potatoes and chop them into bite-sized chunks. If you want to use chard or kale instead of the spinach, it will need to cook about 5 additional minutes.
Before I became a vegan, I was a vegetarian for 8 years (husband was for 9.) We had begun discussing “going vegan” right before our daughter was born and had decided that she would absolutely be raised a vegan. We put off going vegan for quite a while because my husband wasn’t sure if he really wanted to give up cheese (Italian man, haha) and so we waited and figured eventually we would make the transition. I had watch a couple documentaries “Forks Over Knives” & “Food, Inc.” included and that was is for me. Of course, this was one month before my son was born. I regret waiting so long. Anyways, here we are and here we will stay. Being vegan is a lifestyle and it is one I am very passionate about. My children have never consumed dairy/animal by products/meat and I am very proud to say that. I know a few people who are transitioning from being a carnivore to a vegan and so I figured I’d put together a little beginner’s guide. I know it is a lot easier to make the transition if you know what is what and if it’s good! So, here we go :).
My all time favorite vegan recipes:
Best vegan nacho cheese (I only used 2 & 1/2 cups of water, 3 tbsps of lemon juice, and 1 tsp of salt. I skipped the pimento because I didn’t have any.)
Starbucks drinks made vegan (how to order & what to order)
Other than these recipes and links I’ve shared my diet mainly consists of Fruits and vegetables! I usually have pineapple, banana, apple, grapes, strawberries, tangerine, and kiwi for breakfast (FRUIT IS NOT THE ENEMY! Sugar in fruit is extremely healthy and NOT AT ALL BAD unlike Women’s magazine and some other silly sources try to tell you.) For lunch I usually have one of the above dishes or some other form of pasta/rice, etc and for dinner I enjoy steamed veggies! My go to veggies are broccoli, cauliflower, carrots and potatoes. I love these steamed with a little bit of vegan butter and some pink Himalayan salt!
I also make my own potato wedges a lot because most fries are NOT vegan or even vegetarian as they usually have some beef flavoring, etc. This is super easy and cheap! I wash my potatoes, preheat the oven to 350, cut potatoes into wedges, put them on the pan with some olive oil or coconut oil (Whatever I have on hand,) pepper, salt, for about 35 – 40 minutes and TA DAH! Yummy!
We eat a lot of produce but as you guys can see.. I have a thing for ice cream & cookie dough, haha! All vegan though :). On Sundays I’ve decided I would allow myself to have my more processed vegan favorite which right now is Gardein turkey cutlets and gravy with baked potato.. YUM. My daughter has been in a pasta mood we’ve been having that for dinner since we definitely get our fruits and veggies in during the day. I’ve been making homemade “fries” or potato wedges more like and she has been in love with those as well! How do you guys plan your menus? Do you include snacks or just kind of pick up snacks as you’re shopping? Do you throw in new things to try or do you prefer things you know you like? I’ve never tried the alfredo or ice creams but I’m excited to try them out!
Stuffed Shells I changed this up a little. I didn’t use tofu so i used 2 cups cashews. I used 1 cup water & i subbed the vinegar with 4 tbsps lemon juice. I used spinach instead of kale & salted to taste!
The Alfredo and ice cream recipes I’ll post later since I didn’t get them from an online source 🙂