Let’s be honest, fried plantains are a slice of Latin heaven. The recipes using plantains are never ending, but my favorite way is still to simply pan fry them. Pan Fried Plantains are perfectly sweet, caramelized along the outside, and deliciously warm on the inside. They are so simple to make, yet no one will ever know how easy it really is!
1 very ripe plantain with black skin
Canola or corn oil
Optional: fresh lime
Heat enough oil in a skillet so that the oil is about ¼ of an inch deep. Peel the black skin from the plantain and slice it diagonally into rounds that are about ½ inch thick. When a drop of water sizzles in the oil, add the plantain slices and cook until the bottom is golden brown. Turn over each slice and cook until both sides are evenly golden, with a hint of caramelization on the edges. Remove from oil and transfer to paper towels to drain; pat off any excess oil. Serve hot. Squeeze some fresh lime juice on them if you desire.
Hot and spicy cauliflower bites, battered and baked and smothered with hot sauce. Serve this with dairy-free blue cheese or ranch dressing with celery sticks on the side for a hot and spicy meatless appetizer!
- 1 cup water
- 1 cup all purpose flour
- 2 tsp garlic powder
- 22 oz (6 1/2 cups) cauliflower florets
- 3/4 cup Franks Hot Sauce
- 1 tbsp melted unsalted butter
1. Preheat the oven to 450°F. Lightly spray a large non-stick baking sheet with oil.
2. Combine the water, flour, and garlic powder in a bowl and stir until well combined.
3. Coat the cauliflower pieces with the flour mixture and place on the baking sheet; bake for 20 minutes.
4. While the cauliflower is baking, combine the hot sauce and butter in a small bowl.
5. Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 minutes. Serve with dairy-free blue cheese or ranch dressing if desired and celery sticks.
An easy morning smoothie vegan and delicious! What exactly in this little green monster? The answer: good for you ingredients packed with essential vitamins and minerals to help you feel your best!
- Almond Milk — Not only is almond milk dairy-free, but it provides excellent nutritional benefits. One cup of almond milk has less calories than a cup of skim milk, and is a great source of calcium, vitamin D & E. Source: Livestrong.com
- Kale — It’s actually one of the healthiest vegetables on the planet! Kale provides excellent sources of antioxidant vitamins A, C, and K. Putting it in a smoothie is a great way to a serving or two of veggies in. Source: webmd.com
- Strawberries — This sweet berry packs a vitamin C punch to help keep up your immunity. I love adding it to smoothies for a burst of flavor. Source: californiastrawberries.com
- Cucumbers — Cucumbers help re-hydrate the body. They are loaded with vitamin A and K, and also provide a decent amount of potassium. I love how refreshing they taste. Source: livestong.com
- Banana – A great source of potassium, good carbs, and fiber are packed into this delicious fruit that makes smoothies creamy and slightly sweet. Source: livestrong.com
- 3/4 cup frozen strawberries.
- 1/2 cup cucumber, peeled and sliced
- 1 large frozen banana, broken into pieces
- 1 1/2 cup vanilla almond milk (or alternate milk)
- 1 1/2 cups kale, loosely packed, stems removed (you can also use spinach)
- Large handful of spinach
- Add the almond milk to a high-power blender and toss the banana pieces and kale in. Blend on high. Add the strawberries and cucumber. Blend again until smooth. Add in more almond milk and/or ice for desired consistency.
*You could also add in almond or peanut butter, blueberries, mango, ginger, or lemon if you want. And/or substitute spinach for kale.
Today in amazing news: according to a new Harris Interactive study commissioned by the Vegetarian Resource Group, the number of vegans in the United States has DOUBLED since 2009 to 2.5% of the population. An amazing 7.5 million U.S. citizens now eat vegan diets that do not include any animal products – no meat, poultry, fish, dairy or eggs. Close to 16 million, or 5%, identify as vegetarian, never eating meat, poultry or fish.
If this rate continues, vegans will be 10% of the U.S. population in 2015, 40% in 2019, and in 80 % in 2050!
This would mean an end to the exploitation and suffering of billions of farmed animals. The study also revealed that 33% of U.S. citizens are eating vegetarian meals a significant amount of the time and ordering vegetarian meals at restaurants, though they are not vegetarians. That is over 100 million people, one third of the country!
“Veganomics is a must-read for anyone who intends to take research-based vegan advocacy to the next level. You won’t agree with everything he writes – and that’s exactly what makes it so powerful. Cooney’s challenge to our movement is to put aside our biases in order to bring our A-game for farmed animals.”
-Michael A. Webermann, Executive Director, Farm Animal Rights Movement (FARM)
Looking for a new book? Veganomics by Nick Cooney’s is a fascinating journey through the science on vegetarians and vegetarian eating. Released in late 2013, the book answers questions about who is vegetarian and why, why people eat the way they do and how dietary changes impact the world. Ever wonder if vegetarians vote differently than meat eaters? Have different personalities? Take different jobs? Behave differently in the bedroom? Veganomics answers these questions!
Nick Cooney’s work for animals has been featured in hundreds of media outlets including Time Magazine, the Wall Street Journal and the Los Angeles Times. His first book, Change of Heart: What Psychology Can Teach Us About Spreading Social Change, examines scientific research so non profit organizations, community organizers and others can use it in their advocacy work.
Do yourself (and the animals) a favor and order your copy of this book now!
Have you had Beyond Meat yet? Usually I stick to Gardein, but this week Beyond Meat was on sale this week at Whole Food so I decided to pick up a package. I’ve made a stir fry before with Beyond Meat but I wanted to switch things up so I found this yummy recipe for a bánh mì sandwich. Hope you enjoy!
1 package of lightly seasoned Beyond Meat
1/4 cup pickled daikon radish
1/4 cup shredded carrot
1 red onion, thinly sliced
1 jalapeño, deseeded and sliced thin
4 French rolls
4 tbsp. vegan mayonnaise
1 bunch of cilantro
1 tbsp. sriracha sauce
1 lime,cut into segments
A delicious, high fiber snack, these roasted chickpeas are crispy, crunchy and most importantly: they are beyond easy to make!
- 15oz (1 can) chickpeas, drained & rinsed
- olive oil cooking spray
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 teaspoon cayenne pepper
Have you ever looked at the ingredients in some dog treats? They are packed pull of artificial flavors, colors, preservatives and animal products. They’re pricey, too. Save your money and your dog’s health by making your own—they’re so simple!
1-1/2 C whole wheat flour
1-1/2 C white flour
1/2 C organic, all-natural peanut butter
1 C water
2 Tbs oil
Since I’ve made baked apple chips before… why stop there? These baked sweet potato chips are awesome! Bonus: all they require is a little olive oil and a pinch of salt before going into the oven to bake for a couple hours.
These are a great stand-alone side dish but you could also top them with black beans, salsa and vegan cheese for some crazy delicious nachos. Or you could add them to a sandwich for some serious crunch.
- 2 large organic sweet potatoes
- 1-2 Tbsp olive oil
- salt/pepper (optional)