Cooked Rolled Oats

Cooked Rolled Oats PinThis Cooked Rolled Oats recipe is a traditional favorite and a hearty breakfast that’s sure to keep you satisfied until lunch. Enjoy topped with your favorite fruit and/or berries.

We like our oats and eat them a lot. We especially like them raw in our Rolled Oats Breakfast, but on a cold winter morning, these Cooked Rolled Oats are hot and satisfying.

Whole grains like oats have gotten a bad reputation from the low carb communities, which may be contributing to the leading cause of death among those who eat very little them: heart disease.

Whole grains, especially oats, have been shown in numerous clinical trials to reduce heart disease, prevent strokes and help with weight control. In fact, eating 3 servings of whole grains per day may be just as effective at treating hypertension as taking prescribed medications.

If you’re still a believer in the low carb fad diets, it may be time to revisit your preconceptions to minimize your risk of preventable disease.

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 Broccoli Soup

Vegan Broccoli Soup PinBroccoli is one of our favorite veggies, and we created this Vegan Broccoli Soup so we can eat more of it! At only 75 calories per serving with 5 grams of protein, 3 grams of fiber and 116% of your daily Vitamin C, it’s also a nutritional powerhouse!

You can make this recipe with 2 small heads of broccoli or one big head. Since you’re going to blend the ingredients, you can use the broccoli stalks, too. It’s a good use for them so they don’t go to waste. You can also save them for your homemade Easy Vegetable Broth from Scraps. Set aside 2 cups of the broccoli florets for garnish to give your soup a little more visual appeal and texture.

We used unsweetened almond milk, but feel free to use your favorite non-dairy milk. This gives the soup a creamier texture.

Our recipes are very flavorful…sometimes too flavorful for tender palettes. We used cayenne pepper to spice it up a little, but you can skip that if you want. You can also reduce or eliminate the salt if you’re avoiding it.

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.

Jackfruit Crab Cakes

Jackfruit Crab Cakes PinThese Jackfruit Crab Cakes are a savory substitute for conventional crab cakes. Jackfruit has a mild flavor that takes on the flavors of your seasonings so it’s a good replacement for most types of shredded meat.

The dried seaweed is the key to achieving a seafood flavor and aroma so don’t skip it. We found it in the Asian foods section of our Natural Grocers, and I know Whole Foods carries it too.

The Old Bay seasoning was more difficult to find. We finally found it at a small Asian grocery store not to far from our house. I guess that’s not a popular seasoning in the Denver metro. It’s probably much easier to find in other parts of the country.

Amelia made some delicious Thai Style Sweet and Spicy Sauce to go with these, but you can use your favorite non-dairy condiment.

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.

Thai Style Sweet and Spicy Sauce

Thai Style Sweet and Spicy Sauce PinAmelia was making some Jackfruit Crab Cakes and I asked what we were going to use for a dipping sauce since tarter sauce and most crabcake sauces have dairy and/or eggs. In her typical creativeness, she whipped up some of this Thai Style Sweet and Spicy Sauce, and it was great!

This Thai Style Sweet and Spicy Sauce recipe is the perfect sauce for dipping or to add more flavor to your rice, noodle and potato dishes. The combination of sweet and spicy makes for some mouthwatering goodness.

It was very tasty with our Jackfruit Crab Cakes, but we also liked it with our Oven Fried Okra and I love it over plain rice. It’s a great sauce to have on-hand for when you need to jazz up a dish.

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 Grits

Vegan Grits PinThis Vegan Grits recipe is super fast to make, it’s filling and it’s delicious. Amelia’s mom made grits for us when we were visiting her last year and since then, they’ve become one of our regular plant-based breakfast meals.

Grits are a popular southern breakfast and side dish.  They’re made from coarse ground cornmeal or polenta, and Amelia’s southern family loves them. They like to mix in vegan butter (they actually use vegan butter!), but we prefer them oil-free with a little salt, pepper and some Tabasco or hot sauce.

Some people like their grits to be sweet, mixing in a sweetener like sugar, maple syrup or jam. You can give them a cheesy taste with some nutritional yeast. Or use soy sauce in lieu of salt. The serving options are quite plentiful.

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 Breakfast Burrito

Vegan Breakfast Burrito PinThis Vegan Breakfast Burrito recipe is delicious and filling. If you prepare the tofu scramble and potatoes the night before, all you’ll need to do is reheat them and assemble the burrito for a quick and easy healthy plant-based breakfast.

To make our delicious breakfast burrito, we combined our Easy Tofu Scramble recipe and our Oven Roasted Red Potatoes recipe and wrapped them up in a tortilla. We used flour tortillas since they make better wraps, but you can also use corn tortillas if you avoid gluten. Eat them open-faced, tostada-style if you can’t wrap them without splitting the tortilla.

Our roasted potatoes use a little olive oil to get them to come out crispy and prevent them from sticking to the baking sheet. However, if you prefer to avoid oil altogether, you can roast them without oil but they might be a little mushy and may stick to the pan.

We’ve tried several different oil-free roasted potato recipes and none came out well. That could be due to the high altitude in Denver. They either came out mushy or burned. We’d love to hear your experiences roasting without oil in the comments below.

This is one of our favorite plant-based breakfast recipes! You don’t have to give up your delicious breakfast burritos just because you eat a plant-based diet!

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 Vegetable Broth from Scraps

Easy Vegetable Broth from Scraps PinThis Easy Vegetable Broth from Scraps recipe puts your discarded veggie scraps to good use. Just boil them in a pot of water and you’ve got delicious homemade veggie broth!

It’s super easy to make your own vegetable broth. We put all of our veggie scraps throughout the week into a container that we store in the freezer. Each time we chop up or peel veggies, we pull the container out of the freezer and add our scraps to it.

Here are some of the things we like to throw into our Easy Vegetable Broth from Scraps pot:

  • Green bean snaps
  • Onion peels
  • Potato peels, eyes and dark spots
  • Carrot peels and ends
  • Zucchini peels and ends
  • Tomato cores
  • Spinach, chard and kale stems
  • Broccoli and cauliflower stalks (chopped small)
  • Etc. Etc. Etc.

One thing we discovered that we DON’T like are cabbage scraps, especially red cabbage. The cabbage flavor is so strong that it overpowers the other veggies, and the red cabbage gives it a dirty tint that isn’t very appetizing. You might like it, but we didn’t.

Once we have enough scraps to fill a large soup pot (usually by Sunday), we put them in the pot, fill it with water and boil it for 1 to 2 hours. Then we pour the remaining liquid through a strainer into a large 32 ounce mason jar and refrigerate it.

The scraps are spent at this point. You can throw them out or compost them, if that’s your thing.

There are several benefits to making your own vegetable broth:

  • You control what goes in it – most store-bought broth has oil and other chemicals in it. This homemade broth is pure veggie gold.
  • It’s a great use for your veggie scraps – instead of throwing all of those beautiful scraps away, do the environment a favor and make your own easy vegetable broth from scraps out of them. Making your own saves all of the energy and packaging that goes into store-bought vegetable broth.
  • It tastes a little different every time – since you won’t have exactly the same mixture of scraps each week, your broth won’t always be the same. Variety is the spice of life and also this easy vegetable broth!
  • It saves you money – buying your veggie broth from the store can get expensive, especially if you buy organic and oil-free. We’ve been able to stop buying it completely, which saves us about $25 per month!!!

Go ahead and try it! It’s super easy and absolutely delicious!

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 Apple Pie Stuffed Apples

Vegan Apple Pie Stuffed Apples PinThis Vegan Apple Pie Stuffed Apples recipe is a real treat and the perfect fall dessert. I spotted this dessert on Delish and decided to surprise Amelia and her family with a veganized version of it. I didn’t tell them what I was cooking, but the delicious aroma of the apples baking in the oven kind of gave it away.

By far the hardest part of this recipe is scooping out the apples. I started out using a spoon, but that was taking too long so I switched to a melon baller, which was much easier.

You start by slicing off the top of the apple. I threw the tops away, but next time I make this recipe, I’m going to save the tops and use them instead of the pie dough lattice.

I didn’t feel like the dough added much flavor…it was just for the visual appeal. It was also hard to find a vegan pie crust as most contain lard. Yuck! We had to go to 3 different stores to find the crust and it was the most expensive part of this recipe. I think using the apple tops will taste just as good while reducing the cost and waste.

After slicing off the top, I recommend coring the apples with an apple corer first before scooping them out. You can go all the way through the bottom to make it easier. I tried to core the apples without piercing the bottom, but it was a real pain and I accidently went through two of them, but it didn’t affect the baking. When you set them in the baking dish, the apple and juices form a seal as they bake preventing the yummy deliciousness from draining out the bottom.

While this dessert is perfect for your fresh, fall apples, you can serve it year-round. There’s absolutely no reason you can’t enjoy this delicious and healthy (sans pie crust) dessert whenever you want to!

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.

Cucumber Salad

Cucumber Salad PinThis Cucumber Salad is a fresh and delicious summer favorite that tastes great year round. It’s very easy to make with lots of tasty leftovers. One serving only has 18 calories, so you could eat as much as you want!

My mom has made this recipe my entire life, but I never liked cucumbers until going plant-based. A lot of vegans and plant-based eaters talk about how much their tastes change over time as they eat more plant foods and less of the addictive, taste numbing sugar, salt and fat.

Cucumbers are one of those foods that I tried numerous times throughout my life, but never liked. In fact, you could say I had an aversion to them…they tasted AWFUL! But after about 6 months of eating a healthy plant-based diet, they finally started tasting like food, and now I really like them.

I encourage you to continue trying new and old things on your plant-based journey. As your tastes change, you just might start liking things you used to hate.

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.

Fennel Orange Salad with Beets

Fennel Orange Salad PinThis Fennel Orange Salad with Beets is one of Amelia’s fresh and delicious specialties. She loves to make this cold salad for us on a hot summer day.

Fennel is one of my favorite veggies. It smells like liquorice but it’s a vegetable! How is that even possible! Combined with the orange and beets, this salad smells and tastes like candy!

It’s great all by itself, but it’s even better served over arugula or your favorite leafy greens.

The beets are a nice addition and lend more sweetness to the salad. They take about 45 minutes to boil and need to cool for 10 to 15 minutes before you can peel them so keep that in mind when you’re planning your meal time.

Remember to zest the orange before you peel it. That’s a lot easier than trying to zest a peel.

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.