Vegan is not a diet, its a lifestyle.....
Therefore I am not vegan....At All.
However, I have been using some vegan recipes. This is an effort CJ and I have been making to eat healthier.
Here is where the "creamy" creamy comes in. I took about 1/4 of the soup and added raw cashews in a separate bowl. I took my handy dandy hand blender to it to blend it all up. I know it may look a little gross but it really was Delish! I mixed it back into the soup and it added a "creamy" texture without using any dairy.
Finished product, I added a salad and we had this for dinner.
This my breakfast shake every morning, 1 1/2 cups of almond milk. 1/4 frozen spinach, a banana and your done. Yes its green but you don't taste the spinach. I love these!
Prep items for last nights dinner, I was making Spicy Tempeh Burgers
This is the finished product, I made the burgers from veggie tempeh, whole wheat flour and lots a random spices (basically what ever I had on hand) and instead of olive oil I used water. We are trying to limit our oil intake. I topped it off with a little salsa and filling I used from the enchiladas that I made the night before. ( green pepper, onion, black bean, corn)
2 green onions, chopped
4 ounces extra-firm silken tofu, such as Mori Nu brand
1 roasted red pepper (water packed), drained and chopped
1 cup cooked no-salt-added white beans, rinsed and drained
2 teaspoons Dijon mustard
4 ribs celery, cut into 24 2-inch pieces
6 pimiento-stuffed green olives, each cut into 4 slices
Method
Purée tofu, green onions, red pepper, beans and mustard in a food processor until smooth; cover and chill for one hour. Spoon red pepper cream onto each piece of celery, garnish with a slice of olive and serve. You can make the red pepper cream a day or two in advance; stir well and assemble just before serving.
However, I have been using some vegan recipes. This is an effort CJ and I have been making to eat healthier.
This was the start of a creamy veggie bean soup, I used organic tomato soup and carrot juice at the base. Added in some broccoli and spinach
and 4 cans of white beans, well rinsed
Added some chopped raw veggies as a side with a red pepper dip I got from the whole foods website. Although I suggest that you add a bit more seasoning to this to give it a bit more kick. That can be done once the Red Pepper Cream in complete.
2 green onions, chopped
4 ounces extra-firm silken tofu, such as Mori Nu brand
1 roasted red pepper (water packed), drained and chopped
1 cup cooked no-salt-added white beans, rinsed and drained
2 teaspoons Dijon mustard
4 ribs celery, cut into 24 2-inch pieces
6 pimiento-stuffed green olives, each cut into 4 slices
Method
Purée tofu, green onions, red pepper, beans and mustard in a food processor until smooth; cover and chill for one hour. Spoon red pepper cream onto each piece of celery, garnish with a slice of olive and serve. You can make the red pepper cream a day or two in advance; stir well and assemble just before serving.
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