Veggie Sausage

Veggie SausageSome of the meatless “meats” they make these days are hard to distinguish from the real thing and Lightlife Veggie Sausage is one of them. This “sausage” can be used in any recipe that calls for real sausage. You can even grill it up on the stove and serve it with your pancakes or biscuits and gravy.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Cauliflower Buffalo Wings

Cauliflower Buffalo Wings PinThese Vegan Cauliflower Buffalo Wings are simply amazing! Amelia doesn’t like cauliflower, but she loves these and constantly asks me to make them.

The cauliflower absorbs the flavor of the batter and wing sauce, and it has the consistency of chicken so it’s almost like the real thing without bones. The only downside is it takes a bit of time to prepare and one batch doesn’t last too long (because they’re so d**n delicious).

We prefer thicker wing sauce that we found at Whole Foods, but Frank’s Red Hot is what most people are used to so you might prefer that. Frank’s is a little thinner so the cauliflower might be a little soggy if you use too much. You can also thicken it up with 1 tsp of cornstarch.

The Vegan Ranch Dressing is the perfect dipping sauce for these Vegan Cauliflower Buffalo Wings. Prepare the dressing while the wings are cooking.

Vegan Cauliflower Buffalo Wings Instructional Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Easy Fruit Salad

Easy Fruit SaladThis easy fruit salad takes only minutes to prepare but it’ll satisfy your sweet tooth every time. It’s full of color, nutrients and antioxidants.

This recipe uses strawberries, blueberries and kiwi (my favorites), but you can use any type of fruit you prefer. Just make sure you eat lots of berries because they’re loaded with healthy antioxidants.

You can also buy a bag of frozen berries or fruit to save money, and it’ll keep longer, too. With frozen fruit, just pour a cup in your bowl and let it sit for about 20 minutes at room temperature before eating so you avoid the brain freeze.

Mixed fruit makes a great, healthy snack. You can also top it with a dollop of plain yogurt and you’ve got a yummy dessert.

Here’s a video explaining the fastest way to peel a kiwi:

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Roasted Broccoli with Garlic and Lemon Juice

Roasted BroccoliThis Roasted Broccoli is a quick and easy way to make broccoli taste great. It only takes a few minutes to prepare and broccoli is a great source of vital nutrients like fiber, protein and Vitamin A.

I’m a big fan of broccoli. I like it raw, steamed, in soup…you name it. But this Roasted Broccoli with Garlic and Lemon Juice recipe is by far my favorite. I could sit on the sofa and eat those little crispy florets like potato chips!

We tried cutting out the oil and just using vegetable broth, but they didn’t taste nearly as good. Plus, they didn’t have the crispiness that we like, so we decided to leave the oil. Each serving still only has 128 calories. Using aquafaba may work in place of oil, but we haven’t tried that yet. Let us know if you do!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Miso Soup

Vegan Miso SoupVegan Miso Soup is so delicious, and this version is very hearty with the kale, mushrooms and lentils. This soup goes well with a half sandwich or a side salad for lunch, or as a side dish with your dinner.

We used organic cremini mushrooms, but you can use baby portobellos, button mushrooms or your favorite mushroom. We found the miso in the cold section near the vegan ingredients. We prefer the Miso Master Organic Chickpea Miso to make it a soy free soup.

If soy free isn’t important, you can add 3/4 cup of cubed extra firm tofu to give it even more texture and protein.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Italian Tomato Mushroom Sauté w/ Fresh Green Beans

Italian Tomato Mushroom Sauté PinThis oil-free Italian Tomato Mushroom Sauté w/ Green Beans is a fast and easy side dish that pairs well with Italian dishes like our Vegan Alfredo Pasta. You can whip it up in a few minutes while your pasta is cooking and it’ll add a lot of extra color and flavor to your meal.

We needed something to go with our Alfredo Pasta so Amelia threw this together one Saturday afternoon with spare parts from the pantry. She’s amazingly talented at making use of spare veggies, and this dish is a delicious example of her creativity.

When Amelia made this recipe the first time, she sautéed it in olive oil, but that was before we thought of oil as a processed food. Now that we know oil is a refined fat like sugar is a refined carb, we no longer cook with it. Instead, we typically sauté in veggie broth or water, and sometimes wine. The key is to cover the pot to trap the moisture, which is commonly referred to as steam frying. It works great and adds additional flavor without the calories and endothelial damaging oil.

This side dish wouldn’t as be good warmed up so we recommend only cooking what you’ll eat with your meal.

Italian Tomato Mushroom Sauté

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Oven Roasted Red Potatoes

Roasted Red PotatoesThis Oven Roasted Red Potatoes recipe is a fast, easy and delicious side dish that goes with just about anything. It’s especially good as a side dish with your Tofu Scramble or Vegan Lentil Burger.

This recipe calls for 1/2 pound of red potatoes, but you can easily double the recipe and have plenty of leftovers for the week.

Leave the skins on. They have lots of extra fiber and nutrients.

You can make it using 2 tsp of olive oil without the vegetable broth, but we recommend using oil and vegetable broth together to cut back on the calories and add more flavor.

Like so many of our recipes, this one may have a hard time making it to your plate. We tend to eat most of them while we’re getting everything else ready. May you have better luck with these as a side dish instead of an appetizer!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels SproutsI hated Brussels sprouts for the first 41 years of my life. Then I met Amelia and she made these Balsamic Roasted Brussels Sprouts. Boy was I missing out. These are easy to make and a delicious source of amazing nutrients.

Even if you think you hate Brussels sprouts, if you like balsamic vinegar on leafy greens, then give these a try with an open mind. They’re not the frozen brick of sprouts your mother microwaved, then doused the soggy green balls with white vinegar. These Balsamic Roasted Brussels Sprouts fresh from the oven are delicious.

Brussels sprouts are a good source of fiber, protein and vitamin C. With only 121 calories for about 1 cup, these are filling, nutritious and can help with your weight loss goals.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Roasted Asparagus

Roasted AsparagusThis Roasted Asparagus recipe is a fast and easy side dish when you’re in a hurry. Amelia and I were raised on canned asparagus, but that doesn’t hold a candle to this crispy and delicious oven roasted asparagus. Even your kids will love it!

Use fresh asparagus for this recipe. The canned asparagus soaked in water will be too wet and won’t roast correctly. You’ll end up with a soggy mess that no one will like.

It doesn’t reheat well, either, so you’ll want to make only what you can eat with your meal. Since this recipe is so quick and easy, you can keep your fresh asparagus in the refrigerator and only prepare what you need.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Roasted Green Beans

Roasted Green BeansThese Roasted Green Beans are a fast, easy and delicious side dish for almost any meal. And how can you go wrong with green beans? That’s the only vegetable I ate for the first 10 years of my life and I turned out ok (mostly).

The green beans will come out of the oven crispy and delicious. They’re so good they may not make it to your dinner plate. Amelia and I snack on them while we’re cooking so there’s not usually a lot left to serve up.

Use fresh snapped green beans for this recipe. Don’t use canned green beans soaked in water or they won’t roast correctly.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.