Anyone else here Vegan?
Or am I probably the only one? I have some AMAZING recipes that are easy but if most peeps on here are paleo, I won't post 'um because there are grains involved. 
They would be great to stay on track for the holidays. I've got a vegan chocolate chip recipe that my daughter begs me to make all the time (no white flour, no granulated sugar!).
Andi
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but post anyway, if it tastes good, why not eat it? i am on the broke-ass diet, so anything that isn't expensive to make is very welcome.
gh
...I tried it for a week just for pleassure and experience
You may find some interesting references here:
http://www.irondaughterirondad.com/category/vegan/
I won't refuse medicine in a gelatin capsule, but I'll buy asipirin (etc) in more veg-friendly plain pills. I haven't figured a realistic way out of leather shoes but I have a faux leather wallet. :-)
I've been as William puts it "hard-core ovolacto vegetarian" for 37 years, since way before people even talked much about it. Like many, I minimize the dairy but can't claim pure vegan. There is an overabundance of misplaced opinions and pseudo-science on this subject. Be careful what people tell you... Love to see and particpate in a thread on this subject.
This is the recipe for "vegan" chocolate chip cookies. We don't even make "regular" cookies anymore. And we are cookie monsters around here! I've made these without chocolate chips and used chopped medjool dates with nuts instead - great to take on a bike ride.
Chocolate Chip Cookies
(Vegan, no white sugar/flour)
2 cups spelt flour (a whole grain flour at all health food stores and many grocery stores)
¾ cups rolled oats
1 cup grain-sweetened chocolate chip cookies
½ cup chopped walnuts (optional)
½ teaspoon sea salt
¾ teaspoon baking soda
1/8 teaspoon cinnamon
¼ teaspoon cardamom (optional if you don’t have it)
½ cup agave nectar or maple syrup
2/3 cup grapeseed, avocado or coconut oil* (*heat to liquefy the coconut oil – don’t overheat or it will melt the chips)
3 tablespoons water or almond milk
1 teaspoon vanilla or almond extract
Preheat oven to 350°F. Line a baking sheet with parchment paper (or spray with cooking spray).
In a large mixing bowl, combine flour, oats, chocolate chips, salt, baking soda, cinnamon and cardamom. In a medium bowl, whisk together agave (or maple syrup), oil, water or almond milk, and extract. Add the syrup mixture to the flour mixture and stir with a wooden spoon until combined. Refrigerate 15 minutes.
Place the cookie dough by the tablespoonful on the prepared baking sheet. Bake for 10-12 minutes or until golden brown. Remove and cool on wire rack.
Here's a great seasonal recipe. I take my homemade hummus and spread it on a brown rice flour tortilla (or sprouted grain tortilla) and add arugula, shredded carrots, avocado, tomato, cucumbers, and anything else I can find. I sprinkle the hummus on the tortilla with nutritional yeast which adds B vitamins and protein along with a nutty/cheesy flavor. Yum! I make a batch of hummus every week - it takes less than 10 minutes and is less than 1/2 the cost of what you buy ready made. Plus, look at the ingredients list for store bought hummus - a lot of preservatives!
Sweet Potato Hummus
1 lb. Sweet Potatoes
1 tsp Cumin Powder
1 large Lemon, juiced
1 tsp Sea Salt
3 Tablespoon Olive Oil (more, if necessary)
1 Tablespoon Agave Nectar
1-15 oz. can rinsed Chick Peas (garbanzo beans)
2-3 Tablespoon Tahini (found in the international foods section of any grocery store)
Fresh Ground Pepper
Dash Cayenne Pepper (use more if you like spice)
Bake or microwave sweet potatoes until fully cooked. Allow the potatoes to cool, then remove the skins and discard them, retaining the flesh.
Add sweet potato to the food processor together with lemon juice, cumin, salt, cayenne pepper, black pepper, agave, chick peas and tahini. Add olive oil while blending. Blend until smooth and creamy. Add more oil if needed or a small amount of water if hummus is too thick.
HINT: Heat chick peas in pan or microwave prior to adding to food processor. This will make the hummus smoother. I've made this with sesame oil and it was good, too.
This sweet & savory hummus is perfect for picnics, parties and snacks for the kids, dipped into with carrots, celery, cucumbers or multi-grain chips & crackers.
I do eat honey and wear silk.
Andi
I wanted to post a great, potentially slow cooker, vegetable and barley soup recipe I made last week. I've had the leftovers for lunch and each time it's great. I can't claim it as my own, but here's the link: http://www.savvyvegetarian.com/vegetarian-recipes/barley-bean-veggie-soup.php
Enjoy!
Carolyn, I agree with you that Vega products are pretty good but they can be sooo expensive! I have resorted to making my own fueling (gels, energy bars, sports drinks, etc). Something you may want to consider (i.e. making your own) if you find that some nutrients and minerals are lacking from Vega products. The Thrive Diet (book) and No Meat Athlete (website) have lots of good recipes. And depending on where you live in Ontario, Wellness Warrior Coaching (http://www.wellnesswarriorcoaching.com/) has some good fueling for vegan athletes workshops.
Hey Andi,
I'm heading slowly in the direction of a vegetable based diet! (Thanks Tim!!!) After doing some research, I found some purported improvements in blood sugar levels. As a diabetic using Insulin and medication to control blood sugar levels, I continue to adjust. I am starting to see improvements in blood sugar levels that were averaging throughout the day at 200 and has gone down to average of 135 throughout the day. Whereas I'm calibrating medication, I'm also increasing the "vegan" style nutritional plan. Doctors and the labs are watching with a LOT of interest! THANKS for the recipes!
I was vegetatarian for 21 years and tried veganism but had an epic failure health-wise. I actually ended up being severely vitamin B12 deficient, almost to the point of permanent nerve damage. I do eat some meat now and some dairy, though no where near as much dairy as I used to eat (cheese is my weakness). I am sure you all do this, but please, check with your doctor about Vitamin B12, which is difficult but not impossible to find in plant sources. I had to take it sublingually (under the tongue) for several months to reverse the effects and was lucky that I could also reverse the damage. I am able now to use pill form.
Ditto and 100x on the Thrive Diet books by Brendan Brazier, Canadian Ultra Champion and professional triathlete. If you want recipes, he is the go-to guy. I've even made my own energy bars from his recipes and they are delicious. That being said, Lara bars are now so easy to get and taste- DEVINE!
I agree with Tim on the Plant Based terminology, which seems to be the lingo lately. Whole foods plant based diet. Super tough to do so I admire you all. One day I will eliminate processed foods from my diet... I am getting there.
keep up the great work, everyone! This thread is inspiring me to re-read his book (on the ipad!) and give it a go again!