Category Archives: Vegan recipes

SALSA RECIPE

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We finally got a blender. It’s a decent one, not the one I dream of. I dream of a vita-mix or a Ninja that can help me make all of the vegan goodies.

This blender is good though, and I’m happy with it. I’m making lots of green smoothies and we finally did a salsa experiment. It was delicious, fresh but my hubby thought not salty enough. Eating less salt takes time as your palate adjusts.

Happy Thursday. Here’s the easy peasy recipe. Enjoy 

You will need:

Six Roma tomatoes.

a small can no salt diced tomatoes.

A quarter of a large red onion.

Two green onions.

1 clove garlic.

Half jalapeño.

Handful of cilantro.

Juice of one lime.

Dash of salt and pepper to taste.

This is so easy. Dice the Roma tomatoes. Add to blender with the canned no salt diced tomatoes with juice. Add all ingredients and blend until you achieve a salsa consistency. Do not over blend if you like chunky salsa. Add to bowl and flavor with a dash of salt and pepper. Garnish with a few chopped green onions.

This recipe can be altered to any taste you have. Get creative. I know some people who roast the veggies before making the salsa. I may try that next.

We loved it. I put mine on my tofu wrap and my hubby ate his with tortilla chips. It really was so fresh.

Let me know if you attempt  homemade salsa.

Have a wonderful day. Love and light, Rose

 

 

 

BENDERFITNESS COLLABORATION

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http://www.benderfitness.

Happy Sunday to all. I have exciting news. I’m collaborating with Melissa Bender Fitness. I will be contributing one vegan recipe each week to be shared on her website. I love this because I admire all that she does. Her fitness website and YouTube channel are game changers. She’s completely authentic, real, and professional. Not only is she a fitness trainer, she’s a certified yoga teacher, a running coach and an Occupational Therapist. Her website has a wealth of knowledge and videos for any type of workout you are looking for. She’s my go to for yoga, workout videos, and professional advice and recipes for wellness. She has guided my journey and is one of my inspirations in life.  Benderfitness is the complete package and it’s all free. No fees needed. I suggest you check it out.

Happy Sunday. I look forward to sharing my vegan recipes. Some will be healthy and some will be vegan comfort food because I’m a firm believer that living a life of balance creates joy. We all need more joy going forward.
Namaste, Manga, and Happy Cooking.
With Gratitude,

Rose

 

 

Chick Pea Salad Sandwiches

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Happy Friday to all. I cannot believe it’s December 6, 2019. Time is truly flying by. I’m totally inspired for 2020 and my goal for the holidays is to try my best to lose but still enjoy some vegan holiday food. This time of year is the hardest time to try to get back on track,  but here I am. I convinced my hubby James to eat clean Whole Foods plant based in January. We will be eating clean vegan six days of the week with one day with vegan fun foods (within reason). As someone who had eating disorders this gives me the balanced and healthy lifestyle I’ve been striving for. I usually eat this way but my hubby does not as often. After the holidays we will be on the same page. Through the holiday season I will be posting some vegan fun holiday recipes as well as the healthy meals I eat most of the time.

Chick Pea Salad Sandwiches are a staple in my house, and so easy to make. We eat them on Food For Life Ezekiel Toast or whole grain crackers. They are delicious served in an avocado or over leafy greens. This is my version of the popular recipe.


You will need three cans of no salt Garbanzo Beans, drained and rinsed and mashed with a potato masher. I cup chopped celery, one large yellow onion chopped or a handful of scallions chopped. Two tablespoons of Dijon mustard. Two tablespoons of dill relish. Ground pepper. Paprika. Three tablespoons of vegan mayo. Mix all ingredients together and Pepper and add paprika to taste. You can switch up the vegan mayo with vegan yogurt and or mashed avocado. I am generous with my paprika. We like to build our sandwiches with leafy greens and big slices of beefsteak tomatoes. Sometimes we use roasted rep peppers, and add kalamata olives to the mixture.

You can really personalize these sandwiches. They are delicious on crackers with a bit of vegan cream cheese for a pate like appetizer. A wonderful meal and completely budget friendly. I’m on WW blue plan. I thought I could change to the purple plan but I feel blue works for me. I may change back. If you do WW and count points the garbanzo beans are free on blue and purple plans. Count the vegan mayo and the Ezekiel bread through the app. All the vegetables are free except the avocado. Crackers and vegan cream cheese must all be counted on the app.

Let me know if you try the sandwiches. Oh, fun fact, our cat Max was meowing like crazy when I made these sandwiches, apparently he thought I was making tuna sandwiches. Happy Plant Based Eating.

Happy Weekend to all. Love and light, Rose

 

TRADER JOE’S INSPIRED SOUP

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I love Trader Joe’s, I really love it there. When we lived in West Hollywood CA I used to walk to two local Trader Joe’s, one on the Sunset Strip and the other on Santa Monica Blvd. the management and staff were always just wonderful, like family. When our cat Stormy passed away in 2013 the kind staff gave us a dragon plant, which means life and living. Very healing indeed. That’s Trader Joe’s, the staff ended up being my friends and it was hard to say goodbye when we moved. 

We don’t get to The Trader Joe’s here in the Woodlands TX as often as I like, but after shopping there on my day off I realized that needs to change. The staff is equally kind, and when I wrote a kind email asking if they could offer vegan creamer at the coffee station I received a personal text from the manager. He was so cool, and Monday I noticed they offered coconut creamer at the coffee station. I’m very grateful to our local Trader Joe’s, it must be their culture to be so wonderful. They even play great music.

I also love Trader Joe’s because I get inspired to create when I’m there. This weeks creation is Vegan vegetable soup with red lentil pasta. It was so easy and healthy. Here’s my newest soup. It was extra delicious after my Wednesday workout and cardio. 

You will need Trader Joe’s Mirepoix Mix,

8 chopped garlic gloves,

1 TBS olive oil,

3 cartons low sodium vegetable broth,

3 cans no salt diced tomatoes,

1 bag mixed cabbage,

1/2 bag fresh green beans,

1 bag frozen sweet corn,

1 bag frozen mixed vegetables,

1/2 bag mushrooms,

1 full bag red lentil pasta,

salt, pepper, basil, Italian seasoning.


Step one,  bring a large pot of water to a boil and cook red lentil pasta for six minutes. Drain and set aside. Sauté mirepoix mix (diced celery, onions, carrots) in olive oil for 5 minutes, add garlic and cook a few more minutes. Add 3 cartons vegetable broth, cabbage, green beans, frozen corn, frozen mixed vegetables, mushrooms, canned tomatoes and pasta and season to taste. Cook on low for one hour and 15 minutes. You can add any vegetable you like, it was so delicious and hearty. We served it with whole grain rosemary sourdough bread we found at HEB. We love HEB too, a wonderful place to grocery shop with equally kind staff. I made sure I counted my points, and I really enjoyed the bread and soup with zero guilt. Sometimes recipes do not need to be complicated to be delicious and of course healthy.

If you live near a Trader Joe’s I recommend you go and see what food inspires you. Happy cooking, eating and health to you and yours. Love and Light,

Rose 

 

 

I REJOINED WW ONLINE( after two week break)

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Before I get into my post I wanted to address Tropical Storm Imelda. We are in Houston and we are safe. I pray for all of those around me affected by another devastating storm. I’m so grateful to the rescuers, the businesses and churches opening their doors for shelter.  Thinking about my friends at Henry’s Home and Horse Sanctuary. A big shout out to Mattress Mack. I would love to meet him someday. He always ways opens his door to those in need. 

I was doing so well with my food, I was down 13 lbs since joining WW online. Two weeks ago I believed I could go it without WW so I let go of my membership. In that two weeks life happened, it always does. One comfort food meal turned into another and all of a sudden I was out of control. I could feel my fear of food and my eating disorder issues creep back into my psyche. It took a pasta and vegan key lime pie binge, and the sickness I felt after to send me back to WW online. I rejoined at 2 am. 

I woke up with peace with food. I felt my support was there. I started tracking my day and I made healthy choices. I feel back in control despite the fact I went up 6 lbs in two weeks. Better to catch it now and begin the process of losing and getting fit before I gain even more weight. Healing in mind, body, and spirit and giving back. Those are my goals on this blog. I made a delicious tofu scramble with spinach and veggies, no oil. I split my whole grain Dave’s bagel with my husband. I ate, I’m satisfied and I have zero guilt. That’s worth every penny of my monthly WW fee if $19.99. Love and Light to all and  stay safe if you are in Houston. Rose

 

VEGGIE CHILI RECIPE

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It’s been raining non stop here. We are definitely on our clean eating lifestyle but that doesn’t mean we can’t have our favorite fall favorites. My hubby James requested Veggie Chili. Here’s my rainy day vegan veggie chili recipe. I had one bowl. It was absolutely delicious. We pair it with a big green salad. It’s high fiber, high protein and definitely comfort food. I hope you enjoy it as much as we do. Love and Light. Rose 

You will need:

2 tablespoons olive oil.

1 large onion, diced.

1 large green pepper, diced.

1 large red pepper, diced.

5 cloves garlic, diced.

2 large cans diced tomatoes, no salt.

1 large can tomato sauce (hunts)

3 large cans red kidney beans, low sodium.

1 can corn, no salt.

1 package faux grounds. I like gardein or lightlife.

2 packets chili spices

salt and pepper

Heat olive oil over medium heat, sauté onions, peppers until caramelized. Add garlic and sauté a few minutes more. Add vegan grounds and mix with vegetables. Add 2 cans diced tomatoes, 1 can hunts tomato sauce, 3 cans kidney beans, corn, and stir. Fold in two packets of chili spices, and add a dash of salt and pepper. Mix and cook on medium/low for 45 minutes. Serve with avocado and vegan sour cream. It’s so yummy!🎃

 

WHAT I EAT ( weight loss and vegan)

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Happy Tuesday to all. Here I am, day three of posting each and every day. This week I stayed the same, but I think I’m killing it in the weight loss game. I use the WW app to track what I eat, and as a vegan I try to be careful how much starchy foods I eat. I don’t limit them all together, I just keep all of my portions in check. It’s all about good nutrition and portion control for me. 

Food, it’s something we have to learn to have a healthy relationship with, and I’m definitely starting to achieve balance. Monday’s are my vegan cheat day, on that day I eat vegan comfort foods like pasta or a veggie burger. Tuesday’s through Sunday I eat Whole Foods/plant based; basically cleaner vegan. I do limit my oils, salt and sugar but I do not eliminate them completely. I have really cut down though, my olive oil bottle lasts a very long time now. I always drink 16 oz of water when I wake up, and about 6 oz of coconut water. I immediately eat a banana as I wait for my coffee to brew. Breakfast is usually something quick, overnight oats or a vegan protein bar and coffee with silk soy creamer and a bit of raw sugar or blackstrap molasses. I’m a zombie until after a drink my java. My eating plan is pretty much 80/20. Mostly clean with a little wiggle room. It keeps me from over obsessing about food. I try to get around 60 grams of protein daily through plant based options. 

Here are some photos of what I eat for breakfast and dinner. Vegan pancakes are a day off treat. I usually only eat twice a day on work days with my schedule. Lots of fresh fruits, greens, veggies, and some frozen as well. Pasta only on occasional Mondays. I make a lot of high protein bean soups, like split pea and lentil soups. I admit I eating vegan protein bars for breakfast when I feel rushed is not the healthiest but it works for me.  Ezekiel bread, hummus, baked tofu with veggies, legumes, so many delicious and healthy vegan options. Here’s pics of some of my go to get healthy meals. I will post recipes soon. What are your staples? Happy Eating and losing weight!

Vegan Split Pea Soup

Vegan Bean Chili

Vegan faux meat balls with homemade marinara and veggies

Pancakes with bananas, oat flour and soy milk. Dark Chocolate Chip version.

Vegan Fettuccine Alfredo

Soda alternative

Natures Candy

Staple main dish salad

Vegan tomato basil cream sauce fettuccine

Cheat day treat, I add vegan mayo

Vegan tomato bolognese with red wine

Baked tofu and kale or spinach with veggies. Italian seasoning with a bit of olive oil

Vegan tomato bolognese penne pasta.

Vegan banana pancakes with berries

Avocado chocolate mousse from Melissa Bender Fitness adapted by Chocolate Covered Katie

Meal prep berries with lemon juice

Trader Joe’s steamed lentil and veggie salad

EASY VEGAN ALFREDO

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It’s Tuesday and I’m late to updating my weight loss. I’m down another 2 lbs, weighing in at 171 lbs. That’s 13 lbs since I joined WW online and 18 total weight loss. I was 159 lbs when I moved to Houston from Los Angeles in June 2017. I’m almost there. My first weight goal is 159 lbs. My ultimate weight loss goal is to weigh in around 140 lbs.

Soon I will also be sharing my fitness journey and my volunteering journey. I plan to try on new routines to help me get to all of my goals. Waitressing has taken up most of my time, and  some new time management skills are needed.  I am a work in progress for sure, but I keep on keeping on despite life’s stresses. I am losing weight again and I’m living my authentic life as a vegan, for that I’m immensely proud. 

I love to experiment with vegan cheat meals on my day off after weigh in, of course always counting my portions. I was craving Alfredo and my vegan Fettuccine  Alfredo hit the spot. It’s an easy recipe and just as creamy as Alfredo made with dairy. Here’s the recipe below, even vegans need cheat meals. 

Easy Vegan Fettuccine Alfredo

1 lb Fettuccine

2 Tbs olive oil, 1Tbs earth balance vegan butter

1 cup vegan creamer non sweetened or unsweetened soy milk

1 cup vegan Parmesan cheese, I used GoVeggie

4 cloves garlic

handful of fresh chopped basil, parsley

salt and pepper

Half of a fresh squeezed lemon juice

Cook Pasta  according to directions. I bring my water to a rolling boil and cook Fettuccine for 12 minutes. 

Reserve 1/2 cup pasta water. 

In a large pot sauté garlic in olive oil and earth balance for 3 minutes.

Salt and pepper.

Add unsweetened vegan creamer or unsweetened soy milk, bring to a boil, cooking for two minutes.

Add reserved pasta water, fresh lemon juice and vegan cheese. Bring to a boil and stir until lumps disappear.

Add salt, pepper, lemon juice and fresh basil.

Continue stirring until smooth.

Stir in cooked pasta, mixing well.

Garnish with fresh or dried parsley and additional vegan Parmesan cheese. 

You can add broccoli, or any vegetable you prefer. A little crushed red pepper would be delicious, or a can of diced tomatoes would be a wonderful addition. We loved it and I will make it again. My first attempt was a fail, I accidentally used vegan creamer with sugar. My second attempt was a major hit!!  I hope you love this as much as we did. 

Manga, 

Love and Light 

Rose