Vegan Archives - Page 2 of 3 - High Vibe Lifestyle

From some of the best food blogs on the web, here is a round up post of 15 Vegan Mexican Food Recipes that you simply MUST TRY! You’ll be glad you did! Vegan Churros?! Yes, please!! There’s everything here to make a feast. Let the fiesta begin!

1. Enchilada Breakfast Casserole

Angel McNall / Via cheftographer.com

2. Black Bean Tortilla Soup

Black Bean Tortilla Soup

Minimalist Baker / Via minimalistbaker.com

3. Mexican Chipotle Tofu Sofritas Taquitos

Mexican Chipotle Tofu Sofritas Taquitos

Chefdehome / Via chefdehome.com

4. Loaded Vegan Nachos

Loaded Vegan Nachos

It Doesn’t Taste Like Chicken / Via itdoesnttastelikechicken.com

Recipe here

5. SMOKY BLACK BEAN WRAPS WITH PARSLEY CHIMICHURRI and SPINACH

SMOKY BLACK BEAN WRAPS WITH PARSLEY CHIMICHURRI and SPINACH

Richa Hingle / Via veganricha.com

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Vegan Breakfast Eggs

Yum

As a vegan, I get more questions about replacing eggs as a food, or in a recipe, than any other ingredient – even more than cheese! Eggs are such a staple in most people’s diets, and they can’t imagine life without them. Whether you decide to stop eating eggs in favor of a plant based diet, or because they don’t agree with you or with a loved one, don’t fear! I’ve got your back with this recipe for Vegan Eggs!

There are so many ways to make vegan eggs for substitutes in baked goods, and that’s a post in and of itself, but a quick list is, bananas, flax seeds, chia seeds, bean brine (What?! See this post on my Melt in Your Mouth Cornbread to learn more about that one!), etc, and there are even some commercial ones available. It’s not as hard as you might think. (Here’s a muffin recipe with coconut yogurt as an egg replacer) However, one of the things that you will quickly want to learn when cutting eggs out of your diet, is a what to make for breakfast on those days when you want a really satisfying, old school, scrambled eggs type breakfast! So today’s recipe is for just such an occasion! This is a recipe that anyone who is either vegan, or just can’t do eggs, must have in their arsenal. It is fast, easy, and satisfying. I’ve taught this recipe or some variation of it at all of my cooking classes. And the best part is that it’s really versatile! (Which may be a BIG TEASE for the subject of my next post!! It involves these vegan breakfast eggs, and a lot of Mexican flavors and yumminess, and that’s all I’m going to say for now!) Seriously, this is a recipe that you will want to master, because vegan breakfast doesn’t have to be all smoothies and oatmeal, it can be whatever you can dream it to be. Just start with this really basic recipe for scrambled breakfast tofu, and eat it as is, or get creative! It’s great with veggies mixed in, with salsa on top, with vegan cheese, etc! Oh, it doesn’t have to be just for breakfast! My kids love it when I make this for dinner! I throw some vegan jack cheese, and a bag of frozen broccoli or spinach into the scramble when it’s almost done, and serve it with toast! There’s seriously so many options! Leave a comment at the end of this post and let me know what kinds of dishes you dream up!

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Pasta with Roasted Brussel Sprouts and Balsamic Garlic Sauce

Brussel Sprouts are yummy, and water doesn’t really rust your pipes…

If you know me at all, (and I hope that you will read my blog often!) you know that my Grandfather was a V.I.P. in my life. I could fill volumes on how much he meant to me, and to everyone who knew him, as there was really something special about him.

One of my favorite pictures of my Grandfather. Taken in the early 70’s, while he was on the job.

But there was one particular thing about him, that is relevant to this post…. He was super fun. He was always joking around with my brothers and I, and playing games with us, and telling us stories. Because I looked up to him so much, and also because I’m very gullible, I believed everything he told me. (Well, almost everything… I didn’t really believe that drinking water would rust your pipes..) He once told me that he liked every vegetable, EXCEPT for brussel sprouts, and that they were terrible. So I honestly went through my whole life believing that brussel sprouts are terrible and I never. even. tried them! I was brussel sprout curious, I must admit, but I didn’t do it. And then a few years ago, a friend of mine brought a large stalk of brussel sprouts to my house for a BBQ (yes, she’s a total hippy), and she proceeded to prepare them, with just oil, salt, and pepper. The curiosity got the better of me! And you know what? They were great, but you probably already guessed that, because I wouldn’t have made a whole post and recipe about them if they weren’t amazing! I honestly think that most people, (including my Grandfather) don’t like brussel spouts because of the way they are prepared. Brussel Sprouts actually taste a lot like cabbage, so if you like cabbage, chances are, you’ll like brussel sprouts. They should be eaten steamed, until they are crisp tender, or roasted, like in this recipe. So if you’ve been on the fence about brussel sprouts, please, give this recipe for roasted brussel sprouts a try, you’ll be glad you did!

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Hearty Broccoli Soup in an Instant (Pot)

It’s January and it’s cold. Even in Southern California, it’s been coldish. I’m talking days in the 60’s (don’t hate…for us, that’s cold!) and for once, lots of rain! Time to break out the InstantPot and make a big batch of ~~comfort,~~ I mean, soup! Broccoli soup is oh so good when it’s cold outside, and this recipe is hearty enough to call a meal. It’s healthy too! Most broccoli soups call for heavy cream, chicken stock and cheese to make them creamy. My recipe is creamy because I puree lots of veggies! We’re talking onions, garlic, broccoli, cauliflower, and a Japanese yam (or a potato) and then we add brown rice, and vegan chicken, and it’s all cooked to perfection in a broth. The chicken and rice are optional, but they really make this soup into a hearty meal. Better yet, it’s really quick and easy to make. You can make this soup on the stove top, or if you prefer, you can add the ingredients to the instant pot and go do something else while it cooks!

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Super Amazing Green Smoothie and 365 Workouts

Happy Monday! Today’s recipe is my Super Amazing Green Smoothie! Some of you are already green smoothie experts, and I don’t have to tell you about the deliciousness involved with green smoothie drinking, or the health benefits. But others, not so much. So I’m going to talk to you , the unconverted, for a minute, because in the not so distant past, I WAS you. I am not the kind of person that will eat or drink something just because it’s ‘good for you’. It HAS to taste good, and if it’s a green drink, that goes double! Life is too short right? So how did I end up as a green smoothie convert? A couple of things… First, I have a friend, Susi, who is always juicing, and she was sending me all of these yummy photos of the rainbow of veggies that were going in her juicer. It was inspiring! Not enough to actually break out my juicer, but more in the I need a trip to Jamba Juice kinda way. So I went to Jamba Juice, and instead of ordering my usual strawberry, banana, and a scoop of peanut butter smoothie, I decided to live on the edge and try a GREEN smoothie! I was pretty convinced that I wasn’t going to like it, and that it would be a waste of money, but I decided to be VERY brave and try it anyway. To my surprise, I actually liked it! And I felt really good after drinking it too! (Not to mention, pretty darn proud of myself too!) And then I started thinking about when could I go back and get another one?! You guys, it’s GREEN and the whole thing tastes like peaches and bananas, so what’s not to love?!

And that’s how it began. So, now I have this food blog thing happening, and I’m like, am I even a real food blogger if I don’t have a green smoothie recipe on my blog? I mean, you need that to get the official Food Blogger membership card right? 😉 So why not share my favorite green smoothie recipe with you guys? So I will. But first, I have to make a little confession.

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The Best Stuffed Mushrooms Ever

Hi Everyone! I have a REALLY awesome recipe for you today! This is one of my favorite recipes, and actually, the Best Stuffed Mushrooms Ever, there I said it. I’m usually a very modest person, but I will proudly own this one. So what makes these so great? Let’s talk about juicy sundried tomatoes, fresh basil, garlic, and cream cheese, all mixed up, getting friendly with each other, and stuffed into bite sized mushrooms! YUM! The mushrooms get so succulent when you bake them, and make the perfect little vehicles to transport that heavenly mixture right into your mouth! Seriously, if you haven’t already started your shopping list, do it now! These mushrooms are the perfect appetizers, and they cozy up nicely to any Holiday or Italian style meal as well. They are also awesome party food, and they’re easy to make. Seriously, MAKE THEM FOR YOUR NEW YEARS EVE CELEBRATIONS – whatever that looks like for you. It doesn’t matter. Huge, fancy party, or stay at home on the couch, either way, these guys don’t care, they’re ready to party on your plate! We have them every Christmas with our lasagna, and it’s a tradition that everyone loves, Vegan and Not Vegan! And, confession time… I had more than a few (with that lovely glass of white wine in the photo), right after this little photo shoot! I could hardly keep my 5 year old, Teddy, from taking them off of the plate, WHILE I was taking pictures! That was BEFORE he broke his leg, 4 days before Christmas! :0 Poor little guy! He’s mending well, and even hobbling around in his cast shoe now, so thank God for that! But that’s a whole other story… Anyway, Mushrooms!!

Thoroughly remove dirt, and then remove stems by giving them a little twist as you pull on them. This particular package was said “Stuffers” on them, but usually I just buy the organic, white mushrooms.

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Vegan Pizza Snacks

December 14 – only NINE days until Christmas! I’m trying super hard to get everything done, like a week ahead of time, so I can spend that week before Christmas, baking cookies with my kids, reading stories, watching ‘It’s a Wonderful Life’, and sitting by the fire, drinking something warm and yummy. Or maybe something cold and sparkly, and enjoying a short stack of these crispy vegan pizza snacks, otherwise known as Pizzadillas! That’s what it looks like in my mind anyway! We’ll see what happens in real life.

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BBQ Tofu and Braised Garlic Kale Bowl with 5-Minute Ranch

BBQ Tofu and Braised Garlic Kale Bowl with Ranch Dressing and a Pomegranate KeVita!

I’m so excited about today’s post! I’m having a bit of a moment with this recipe right now. I got the inspiration for this recipe from a restaurant that we went to on our recent cross country trip. Have you ever eaten something so yummy, so satisfying, and so beautiful that you just. can’t. stop. thinking about it? I guess that’s what they call a ‘foodie crush’, right? So, this happened to me, when I went to the Wild Cow Café in Nashville, TN. (Nashville is the town seen in the photo in the last post…did you guess?) I love country music, and so of course, Nashville is a pretty awesome place to visit! We camped at a beautiful lake. We went to the Johnny Cash Museum – is there anyone cooler than Johnny Cash?!! We ate at the Wild Cow Café, and the Hard Rock Café, both of which made super yummy vegan food for us. And I took LOTS of photos (do I even need to say that? It’s what I DO!), and while I was taking photos, in downtown Nashville, great music was pouring out of every neon lit bar and restaurant up and down the street. Seriously. How could I even leave this place? Music + Photography + Great Food = Lovin’ me some Nashville!!

Downtown Nashville

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Dark Chocolate Banana Nut Muffins