Lunch Time! Chick’n salad (Beyond meat), Apple chips (BareSnacks), and Steamed veggies!

When people find out I am vegan they usually ask two questions EVERY time and they are…”OMG! What do you eat if you don’t eat meat or dairy, etc?!?” and “Where do you get your protein!?” I used to try to explain these things to people and give them lists and really try to get them to understand but it is usually a waste of time because they just say things like, “Oh..but you must eat a lot more of everything so it must be super expensive…” Then you try to explain that aspect of it and it’s just never ending. Usually now I just say, I eat a lot of things and am perfectly healthy! Would you like to see my instagram? haha! I am always posting pictures of my vegan meals and sharing recipes 🙂

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Best Vegan Alfredo!

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Please don’t mind my super quick and not very pretty picture of this vegan Alfredo.. It was an instagram picture taken pretty late at night, haha! This is THEE best Alfredo recipe. Seriously. It is a must try.

Ingredients

  • 1lb fettuccine noodles (cooked according to package instructions)
  • 1 can coconut milk (or approximately 1 and 1/2 cups)
  • 1/2 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 pinch garlic powder

Directions

Step 1
Cook and drain fettuccine noodles according to package instructions. I usually add a tiny bit of olive oil to the noodles as they cook to prevent them from sticking together. Of course, most of it drains off of them. Return drained noodles to a pot or large skillet and set aside away from the stove.
Step 2
In a blender, combine remaining ingredients and blend until very smooth.
Step 3
Pour blender contents over fettuccine noodles in the pot or skillet and place on medium heat.
Step 4
Cook until sauce begins to thicken slightly–this usually only takes about 2-5 minutes. Be careful not to let your sauce boil for too long, as this results in a clumpy sauce. This sauce will thicken a little more as it cools.
Step 5
Serve hot and enjoy!

Recipe Time!

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 

Servings:  6
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.