Quesadillas without cheese may seem like a contradiction in terms, but they are indeed a thing in Mexico—and, more to the point, they can be delicious. Here, we mix mashed leftover sweet potato with cilantro, scallions, and pickled jalapeños (though you can sub whatever other quesadilla fillings strike your fancy); spread it over half of a flour tortilla; fold it; and cook it in plenty of oil, just as we recommend in our basic quesadilla guide.
Going vegan doesn't mean you don't get to eat snacks. You may be wondering what you can snack on in between meals, late at night, or just when you're out and about and on the go. There's plenty to choose from. You don't have to just eat carrot sticks, although, with a bit of hummus or some vegan ranch dressing, veggies are fantastic healthy vegan snacks.
Bust out your slow cooker and make some chili. A pot of chili will last you all week long and is perfect for any season and for any meal. Vegan chili is super easy; all you need are some spices, a couple cans of beans, and simple vegetables like corn, onion, and tomatoes. Chili is adaptable and tastes super with other ingredients like beer or sweet potatoes. This Three Bean and Sweet Potato Chili is a vegan wonder as you just need to add your ingredients and let them simmer. Same goes for this Sweet and Spicy Pumpkin Chili. Chili also makes for an extraordinary make-ahead meal. For the more adventurous, add some vegan sour cream or cheese for an extra indulgence. To use up those leftover pantry goods, this Frito Chili Pie is an American bar-food staple that definitely suits a lazy vegan lifestyle. For more slow cooker ideas beyond chili, try using protein-packed lentils in stews and soups.
To get them out of the molds I just run a knife along the edges and then tap the container upside down a few times on a table until it slides out. If it’s breaking, leaving it for another couple of hours in the fridge to make sure it’s really set will help though. You could also try slicing them in the molds and then popping them out one by one. Good luck!
"This duo is packed with protein and essential omega-3 fatty acids which helps to reduce inflammation and keep cholesterol in check," says registered dietitian, Rebecca Scritchfield, R.D., author ofBody Kindness. In addition to offering a slew of vitamins and minerals (potassium, calcium, folic acid, and more), its velvety, buttery richness feels like an indulgent treat, which helps you keep feeling full for longer.
Kale chips pretty much keep my chip cravings at bay so the next time you’re craving something crispy and salty, try a batch of kale chips as a healthy alternative to store-bought potato chips. Sweet potato chips and beet chips are also a favourite of mine and make a great snack for movie nights. Try these kale chips or sweet potato chips. Beets work well for this too.
Simple. Delicious. Addictive. 8 grams of protein per bar. Meet the protein bars that carried us through miles and miles of walking throughout NYC! I added protein powder to rev up the protein in these bars, making sure they would give me lasting energy when out and about. I wasn’t really sure what they would taste like with 1/2 cup of protein powder, but I was pleasantly surprised by the outcome! Just make sure you use a pleasant tasting protein powder and you’ll be fine. I used an unsweetened rice protein powder (Garden of Life) which worked great as it doesn’t have a strong flavour.
It's hard to argue with something that's so easy, and so good. Try this recipe from The Well Necessities founder Lisa Hayim, R.D.: Thinly slice apples and coat them with two tablespoons powdered of peanut butter — regular PB works fine, too — and a little cinnamon, then top off with a light sprinkling of dry muesli (granola tends to pack on added oils and sugars). This balanced snack has a cravings-curbing mix of protein and fiber, and cinnamon may even work to rev up your metabolism.
Well you are wayyy faster than me (I’ve read some of your running posts)! Slow and steady for me. :-) But I seriously don’t think I could do it without your blog. I really am feeling better, more energy and focus, so much so that my boyfriend has been eating mostly vegan with me during the week! I’m so glad that I found your blog…and I’m sure you’ve heard this a million times before, but you really have helped me become a healthier person!! I don’t know if I’m glowing yet, but I’ll get there. :-)
Take my advice. Try it. It’s so frigging easy. Just bish bash bosh the dry stuff together (easier if you buy the spices already ground but still easy peasy if you don’t) and then the wet stuff and thanks to the coconut oil it’s very easy to form into shape and roll. I have had a go at making vegan cheeses. I once made a recipe for vegan pot luck on one of my old blogs for a stromboli using homemade “cheeze”. I want to make fermented cheeses as Steve used to love cheese a LOT. Here’s the link to that recipe. It makes a great stromboli or pizza cheeze.
Ah, i need to make some chz but I’m not sure when. The cheese I have on my mind is tapioca based. Definitely need a soy free cheese because I doubt Mark will eat it (or eat much of it). Its funny because if I make something soy based he’ll eat it so I don’t have to. But if I make vegan cheese he often doesn’t. At least if it has a bunch of nutritional yeast he’ll avoid it.
Easy peasy. Mix a little plant-based protein powder with water or almond milk to create a thick pudding then top it with your favourite fruit and a sprinkling of nuts or seeds. I love cherries or strawberries and almonds, sliced banana and walnuts or chopped apple and hemp seeds. To make a peanut butter protein pudding, add 2 tbsp of powdered peanut butter to vanilla protein and mix with water to make a thick, mousse-like pudding.
My daughter loves the box and it’s a such a highlight when she sees it at our door! The products are so varied and interesting and she and I are both always looking for new vegan items on the market. I’m planning of giving box subscriptions to friends as a gift this coming year...I don’t feel the need to research and see what other boxes are like..we really enjoy yours!!
Need to use up some leftover ingredients? Make a pita pizza! Don’t fret about making the dough, that’s what whole grain pita bread is for. While pita bread makes filling and tasty sandwiches, it’s also a great base for loading toppings on. Whole grain pita bread is typically high in protein and fiber, and it’s ideal for the lazy vegan because it’s already cooked for you! Pita pizza is also awesome because it’s just the right size for one person. Start with pita bread, spread on some sauce, add some non-dairy cheese, and pile on any vegetables you have on hand. This Vegan Pepper Jack Cashew Cheese is my favorite as it will add some spice to your Homemade Pita Bread. For an easy fix, use store-bought vegan cheese like Daiya or Tofutti. Mushrooms, tomatoes, spinach or broccoli are healthy options for vegetable toppings, and many of these can come frozen or from a jar. Check out this Ultimate Guide to Making Homemade Pizza and simply use a pita for the base. After assembled, pop your pita in an oven at 425 degrees for 8-10 minutes and you’ve got yourself a quick and wholesome meal.