love ♥ living ♥ vegan
Following a plant-based or vegan lifestyle, is about food, drink, clothes, shoes, body treatments, hair products and more.
It's a conscious decision to think, walk and possibly, talk a better lifestyle.
I support individuals who are thinking about making the shift, as well as, those who have already begun their plant-based journey.
This article was written by Joey Bruno. Joey runs Thrive Cuisine. His mission is to make vegan food accessible to everyone. He does this by creating and sharing recipes that are easy to follow, but result in a delicious meal, which encourages the 'cook' to make more vegan food!
Here, Joey shares some ‘base’ recipes, that will help you feel satisfied and well-nourished!
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I am grateful to Brenda Davis who has worked with me to openly and accurately respond to common questions about shifting to a vegan diet.
A bit about Brenda: She is a registered dietitian, and she has been a featured speaker at international nutrition, medical and health conferences in over a dozen countries, and she has worked in different fields of nutrition.
Below, Brenda discusses why people go vegan and the benefits of making this shift. She also addresses some of the myths around vegan eating, and the things that we should keep an eye on.
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I wanted some comfort food which was full of greens, so I looked up a few recipes and then merged them to create this recipe. The creation was vegan kale, spinach and rocket cannelloni.
This soup was a creation of my own. I'm not quite sure what happened but I found myself wanting something hot, something wholesome and something that would use up some of our vegetables. So I began putting things together and it turned out really yummy!
This recipe serves 2.
• 2 mugs of water – 700 ml of water
• 1 cube of vegan stock
• 1/2 a bunch of broccoli – chopped into small pieces
• 1/2 a head of a small cauliflower – cut into small pieces
• 2 handfuls of kale – remove thick stems
• 175 of baby corn – cut into thirds
• 1 handful of capers
• 8 cherry tomatoes – left whole
• 1 small (200g) can of sweetcorn
• 1 tablespoon of sesame seeds
• 2 handfuls of cashew nuts – about 250g
• 100g of tofu - diced
• 1/2 a teaspoon of vegan margarine
1. Put the water in a pan and let it boil
2. When it’s boiled, add the stock, letting it simmer on the heat when it’s dissolved
3. Add the broccoli and cauliflower
4. After 2 minutes, add the kale and stir
5. After 1 minute, add the capers and baby corn and stir
6. After 10 minutes add the cherry tomatoes and sweetcorn
7. Let it cook for another 5 minutes and then add a handful of sesame seeds
8. Cook the tofu in a 'dry' frying pan
9. After 1 minute, add the margarine and mix with the tofu
10. After 1 minute, add the tofu to the soup and let it cook
11. Put the cashew nuts in the pan that was used for the tofu and mix
12. Turn the heat off when they become brown and remove the pan from that hob
13. Serve the soup in a bowl and garnish it with the cashew nuts
The feedback was from my hubby who said he could eat this at least three times a week, because it was so healthy and tasty.
This creation is healthy, doesn't take long and it went down a treat when I served it as a dinner party recently. :)
This recipe serves 4 - 6 people.
• 200g of kale
• 1 tablespoon of olive oil
• 1 small courgette – cut into medium sized cubes
• 1 cube of stock – dissolved in 500 ml of water
• 1 teaspoon of caraway seeds
• 1 teaspoon of coriander seeds
• 1 teaspoon of cumin seeds
• 2 handfuls of broccoli florets
• freshly ground salt
• freshly ground pepper
• lime juice
1. Warm the oil in a large pan and when it’s hot, add the caraway seeds, coriander seeds and cumin seeds
2. After 2 minutes, add the courgette, kale and stock
3. Cook for 20 minutes and then liquidise using a hand blender
4. Season with salt, pepper & lime juice
5. Add finely sliced broccoli florets 5 minutes before serving
Serve with vegan wholegrain bread.
If kale is not readily available spinach can be used instead.
Sometimes there is no need for words :) This chart says it all.
"The human body has no more need for cows' milk than it does for dogs' milk, horses' milk, or giraffes' milk." Michael Klaper