What I Eat In A Day As A Vegan!


Hi guys!

I love watching these “What I Eat In A Day” videos on YouTube, so I figured I’d put together one of my own! Here is what I would eat on a typical WEEKEND day (during the work week my schedule is completely different – let me know if you’d like to see typical weekday meals in the next one). Hope you guys enjoy, let me know if you try any recipes out:

 

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ACAI BOWL

You will need:

– 1 single serve frozen acai packet (mine are by Sambazon available at Whole Foods)

– 1/4 cup frozen mango

– 1/4 cup blueberries

– 1/4 cup coconut milk

– 1 banana

Directions:

  1. Blend all ingredients up in your blender, pour into a bowl, and top with your fav garnishes!
  2. Enjoy!

 

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EASY VEGAN CHICKPEA TUNA

Click here to watch the video where I list all measurements and show how to make it!


 

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GREEK STYLE RICE

For the rice-

You will need:

– 1 cup rice of your choice (I used organic sweet brown short grain rice from the bulk section at Whole Foods)

– 2 and 1/3 cups veggie stock

– t tbsp lemon infused olive oil (regular olive oil is just fine if you cannot find this)

– 1 lemon + zest

– handful of dill

– himalayan pink salt and fresh ground black pepper

– handful of parsley (for garnish)

–  cherry tomatoes (for garnish)

– kalamata olives (for garnish)

– vegan tszaziki (for garnish – directions below!)

Directions:

  1. Combine rice, veggie stock, and olive oil, salt and pepper into a saucepan. Bring to a simmer, reduce heat and cover for about 40 minutes or until the rice is just about fully cooked and creamy.
  2. About 10 minutes before the rice is done, add in the lemon juice, lemon zest, and handful of dill. Stir until combined and re-cover to allow the rice to finish cooking.
  3. Once the rice is done, transfer to a serving bowl and top with all of your garnishes and enjoy!

For the vegan tszaziki-

You will need:

– 1 can of coconut milk that has been refrigerated

– salt and pepper

– big bunch of dill

– juice + zest from 1 lemon

Directions:

  1. Combine all ingredients into a bowl and mash with a fork until smooth and creamy! So delish!!!

Make sure to subscribe to my blog and YouTube to stay up to date on new videos and posts!

Lots of vegan love,

Ashley

Vegan Thanksgiving Menu 2015!

 

Around Thanksgiving time two years ago is when I first went vegan, so this is officially my third turkey-free Thanksgiving! I don’t know about you guys but… I don’t feel like I’m missing a damn thing. Feeling bloated and disgusting after a gluten, meat and dairy-filled meal and not being able to get up off the couch for hours after? Nah…I’m goodddd.

So I put together this menu of vegan Thanksgiving recipes that will keep you full, satisfied, and not feeling like total crap afterwards! If you guys try any of my recipes out be sure to let me know in the comments how you liked them! And as a note – I was able to find just about every ingredient listed in these recipes organic. So to avoid writing “organic” in front of each item – it goes without saying that 99% of the time, I am using organic. For specific, hard to find items, I will include which brand I like. If you’re looking for some additional recipes/Thanksgiving inspiration, you check out my Vegan Thanksgiving menu from last year as well!

Wishing everyone a safe and happy Thanksgiving!

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PUMPKIN CRANBERRY VEGAN MEATBALLS

Note: No real meat or fake meat involved. All plant goodness! Yields 12 meatballs.

2 cans great northern beans, drained and rinsed

1 diced yellow onion

4 diced cloves of garlic

1/3 cup of cranberry orange sauce (See next recipe!)

1/2 cup pumpkin puree

1/2 cup chopped pumpkin seeds

1/2 cup gluten free seasoned breadcrumbs

1/4 teaspoon nutmeg

1/2 teaspoon rosemary

1/2 teaspoon thyme

salt and pepper to taste

  1. In some oil of your choice or Earth Balance vegan butter, sauté up the onion and garlic until translucent and fragrant.
  2. While sautéing, place the drained and rinsed beans into a large bowl and mash with a potato masher.
  3. Combine all other ingredients *except the breadcrumbs* in with the mashed beans and make sure everything is well incorporated.
  4. Once you have your mixture, sprinkle in the breadcrumbs a bit at a time until you have the correct consistency. You don’t want the meatballs too dry, but dry enough where they are able to hold their shape well. Use your best judgement on the consistency, I needed about 1/2 cup of breadcrumbs to get them to where I wanted them.
  5. Once you have the desired consistency, take small amount of the mixture and form meatballs by rolling them between your palms. If they are sticking to your hands, they are too wet and need some more breadcrumbs – and if you do not have any residue on your hands that means they are too dry! (AKA what we call “meatball hands” in my family lol)
  6. Place your meatballs into a frying pan with some oil to coat the bottom and sauté for a few minutes on each side before flipping. I also tried baking the meatballs, but I liked the way they turned out better by cooking them on the stove, they stayed much more moist!
  7. Serve with Cranberry Orange Sauce (see next recipe) and enjoy!

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CRANBERRY ORANGE SAUCE

1 eight ounce package of cranberries (I was able to find organic ones at Trader Joe’s!)

juice of 3 oranges (about 1/2 cup)

zest of 2 oranges

1/4 cup of water

2 tbsp maple syrup

1 tbsp coconut sugar

  1. Combine all ingredients into a saucepan and simmer on low until the cranberries burst and the sauce thickens.
  2. Top with a garnish of orange zest for color!

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BUTTERNUT SQUASH MAC & CHEESE

1 lb organic brown rice gluten free pasta (I love the fusilli from Trader Joe’s)

1 cubed and roasted butternut squash (peel, cube, season with salt, pepper, and olive oil, and roast in 400 degree oven until fork tender – about 30 minutes)

1 diced yellow onion

2 tbsp Earth balance butter

2 tbsp all purpose gluten free flour

1/2 up soaked raw cashews + 1/3 cup water

1 teaspoon dijon mustard

seasoned breadcrumbs to top

1/2 teaspoon turmeric

1/2 teaspoon crushed red pepper

1/2 teaspoon paprika

1/2 teaspoon nutmeg

salt and pepper to taste

  1. While the squash is roasting, boil the pasta until al dente (a minute or two short of being fully cooked). Coat with a bit of Earth Balance to keep the pasta from sticking together and set aside.
  2. After the cashews have soaked in hot water for minimum 20 minutes (the longer the better), drain them and place them into a blender with the 1/3 of water until creamy. Set aside
  3. In some oil of your choice or Earth Balance vegan butter, sautée up the onion and garlic until translucent and fragrant. Add in the flour and cook for another minute.
  4. Combine all ingredients *besides pasta & breadcrumbs* into a large bowl and blend with an imersion blender until creamy. You can also transfer to a blender or food processor if you do not have a hand blender.
  5. In a large baking dish, combine the pasta and the butternut squash sauce until the pasta is evenly coated.
  6. Top with bread crumbs and bake 15-20 minutes at 350 degrees until the breadcrumbs are lightly toasted.

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CREAMY GARLIC AND ROSEMARY MASHED POTATOES

1 five pound bag of potatoes (I used russet, but this works great with any other type as well)

1 cup raw cashews, soaked

3/4 cup of water

1 cup almond milk

6 tablespoons Earth Balance butter

6 cloves of garlic, diced

1 tablespoon rosemary

salt and pepper to taste

  1. After washing and peeling the potatoes, cut them into thirds. Place into a large pot of boiling water until fork tender (about 20-25 minutes).
  2. While the potatoes are cooking, place 2 tablespoons of Earth Balance into a sauté pan and sauté the garlic until fragrant. Set aside.
  3. After the cashews have soaked in hot water for minimum 20 minutes (the longer the better), drain them and place them into a blender with the 3/4 of water until creamy.
  4. Once the potatoes are fork tender, drain them and return them to the pot. Combine cashew cream, garlic butter mixture, the other 4 tablespoons of butter, rosemary, and a generous amount of salt and pepper in with the potatoes.
  5. To get the creamiest potatoes, I like to use an immersion blender. Add in the almond milk slowly as you blend and only as you need it. They may feel pasty at first – but keep adding almond milk and they will gradually get creamier and creamier until they’re perfect! *EDIT: I take back my immersion blender statement. Apparently you’re prone to gluey potatoes when you use the blender because it breaks the starches down too much. Stick to a regular ol’ masher and you should be fine.

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MAPLE SAGE ROASTED CARROTS

1 bag rainbow mini carrots (or any type of carrots that you can find, I just thought the rainbow carrots were so pretty!)

2 tablespoons maple syrup

4 fresh leaves of sage, chopped

tablespoon of olive oil

salt and pepper to taste

  1. Combine all ingredients into a baking dish and make sure the carrots are evenly coated.
  2. Bake at 350 degrees until the carrots are fork tender, about 25 minutes. That’s it!

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HAPPY THANKSGIVING BUBS!!

 

Creamy Vegan Asparagus Pasta

Happy Easter!!! AKA Bunny Day AKA my fav holiday (for obvious reasons)!! – If you’re looking for something last minute to bring to a family brunch or dinner party, try this super quick, easy, and yummy asparagus pasta sauce! I love to use the Brown Rice & Quinoa Fusilli Pasta from Trader Joe’s (Gluten Free). This pasta is great served hot or cold. If you serve it cold just toss with some fresh mint and/or basil and you have yourself a great pasta salad. Heres the recipe:

1 bunch of asparagus

3 tbsp olive oil

2 lemons, zested and juiced

salt & pepper

Bring a pot of water to a boil and add in asparagus spears that have had their ends taken off and have been chopped into thirds. After boiling for about 8 minutes, the asparagus should be soft. Remove the asparagus with a slotted spoon and immediately submerge into ice water to preserve the bright green color and stop the cooking process. Set the asparagus aside and add the pasta to the boiling asparagus water to cook. While the pasta cooks, add the asparagus, a bit of olive oil, the juice and zest of a lemon or two, and 1/3 cup of the starchy pasta water into a blender with salt and pepper. You will be left with a super creamy, fresh, and yummy sauce for your pasta! This is one of my go to recipes wen I’m craving pasta!

I originally discovered this recipe from Kin Community on YouTube years ago! You can watch their amazing recipe video here that shows you step by step:

http://www.youtube.com/watch?v=jbit5AErW94&sns=em

 

 

Gluten Free & Vegan Baked Avocado Fries

 

These are the yummiest, crunchiest + creamiest avocado fries I’ve ever had the pleasure of enjoying! If you try out this recipe be sure to post a picture and tag me! Let me know how you like them!

What You’ll Need:
Avocados
Gluten-Free Bread Crumbs (Mine were by Glutino)
Almond Meal
Almond Milk (I love the brand Pacific)
Nutritional Yeast (Bragg’s)
Cayenne Pepper
Pink Himalayan Sea Salt & Pepper

As always try to use as many organic ingredients as you can!

UrthBox | Healthy Snacking Subscription Service

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So this post is for anyone who loves to snack, and let’s be real, who doesn’t?! If you’re looking to keep your snack choices healthier than most quick options that are available to us out there in the world, I definitely recommend this subscription box service to you — Urthbox.

Just as a brief overview, Urthbox is a subscription service that sends you a box of healthy, organic, non-GMO snacks each month. They have 3 size options: Small (8-10 products), Medium (14-16 products), and Large (20-24 products). And 4 content options: Classic, Gluten-Free, Vegan, or Diet. Check www.urthbox.com for pricing and more info.

Urthbox was kind enough to send me a complimentary vegan box in the large size (pictured). I had them send it directly to my office, and let me tell you, everything was gone within a couple days! Everyone absolutely loved everything. At first I was weary about it, since ideally, I would like to cut back on all packaged foods and stick to fresh snacks like fruits and veggies. But realistically, when I am running out of the house in the morning trying to catch a train and do not have time to pack myself all of the yummy healthy snacks that I’d like, it is really nice knowing that I have healthy snack options for me at work when that 4 o’clock craving comes around.

Once I saw how quickly the large sized Urthbox got devoured in my office, I was happy to see that they are now offering an Office box, which has over 100+ snacks and drinks sent to your office each month! Such an amazing idea, and I think so many offices can benefit from something like this. It’s common for companies to offer healthy living stipends for gym memberships, so what good is all that working out if you’re filling your body with junk food filled with toxic, crappy ingredients all day at work?

If you’d like to try out Urthbox, you can use the coupon code CRUNCHWEEK for $10 off!

Enjoy!