My eyes have been opened to the world of hurt the dairy industry actually is. I was always turning a blind eye to the torture female dairy cows go through. Yesterday I listened to motivational speaker James Asprey, my eyes have been opened. I have watched so many documentaries but never wanted to believe that eating dairy and eggs were really that bad. I am horrified by the practices that take place in the dairy/egg industry and have decided to commit to 30 days of being vegan. I will try to post what I eat every day (with recipes!) and decide if this is the lifestyle for me. I have always hoped to say that I am 100% plant-based, and now is the time to try it out. Stay tuned folks!
My dad bought a lovely cauliflower yesterday and I just had to enjoy it while it was still nice and fresh! I was debating roasting it, steaming it, stir frying it, but then it hit me! I decided to make cauliflower wings! I decided to do a vegan version with “honey” garlic sauce, they can easily be made non-vegan, it’s your choice!
Ingredients (serves 4)
- 1 large head of cauliflower
- 1/2 cup of maple syrup or agave syrup
- 1 tbsp of sriracha
- 1 tsp of onion powder
- 2 cloves of garlic minced
- 2 tbsp of soya sauce
- 2 tbsp of flour (gluten free can be substituted)
- 1 cup of flour
- 1/2 cup of vegan milk
- 1/2 cup of water
- 1 tsp of cumin powder
- 1 tsp of paprika
- 1 tsp of onion powder
- 1 tsp of garlic powder
- 2 cups of breadcrumbs, I like panko
- Preheat oven to 400 F.
- Cut cauliflower into large chunks, try to keep it into its own pieces, clean, and dry very thoroughly.
- Mix all of the ingredients together (except flour) in a bowl for the sauce, place in a saucepan and simmer.
- Mix all of the ingredients together for the breading (except the breadcrumbs), start with 1/4 cup of vegan milk and 1/4 cup of water to ensure the batter is not too runny.
- Dip the cauliflower in the breading, then into the panko breadcrumbs, place on a baking sheet and bake for 15 minutes, flip and 15 minutes more.
- Once the wings have about 2 minutes left, add the flour to the sauce and allow it to simmer.
- Coat the wings in the sauce once cooked and enjoy!
Hello, folks! Happy long weekend to all of those celebrating, for the long weekend a family gets together with a delicious dinner is always on schedule, and for this dinner, an abundance of meatball subs and vegan peanut butter pie was enjoyed!
This recipe is super easy and can be doubled which will allow you to freeze the meatballs for later to have with pasta! Vegetarian meatballs can get expensive so making your own is a great way to save money and to be honest, these are better than any store bought vegetarian meatball!
Ingredients (serves 8-10)
2 lbs of vegetarian ground beef substitute (I use Yves original ground round), 2 eggs, 2/3 cup of Italian breadcrumbs (I use panko breadcrumbs with Italian seasoning), 1/2 cup of parmesan cheese, 1/3 cup of fresh minced parsley, 1/3 of cooked chopped spinach, 1/3 cup of minced onions, 3 cloves of minced garlic, 1 tsp of Italian seasoning, 1/4 tsp of pepper, 1/2 tsp of salt
Note: You need just enough milk to moisten the breadcrumbs, moistening the bread crumbs with milk allows the meatballs to stay moist
- Moisten the breadcrumbs with the milk
- Whisk the eggs and mix with the ground round, add all the other ingredients, I noticed that the recipe was quite salty if you are sensitive to salt like me, omit the tsp of salt, mix well so all of the ingredients are well incorporated
- Shape all of the meat balls into the size of your choice, for pasta, larger meatballs are better, for subs smaller meatballs are preferred
- Bake the meatballs on a cookie sheet at 350 for 25 minutes
- While the meatballs are cooking prepare a large baking pan 9×13 with sauce at the bottom, once the meatballs are done cooking, place in the sauced pan, add a very small amount of sauce on top of each meatball
- Baked covered for 20 minutes, bake uncovered for 10 minutes, and enjoy
Note: If you plan on freezing the meatballs omit steps 5 and 6, this leaves the meatballs par-baked, bake for another 30 minutes at 350 from frozen
The sun is finally shining and I am trapped inside at work…go figure! Yesterday I tried a DIY baking soda shampoo and I was very impressed! I have used lots of “no poo” shampoos before and have always enjoyed the soft sensation they leave on my hair. The baking soda shampoo left my scalp slightly drier than I wished but I just compensated with a touch of coconut oil!
1. Mix 3 tbsp of baking soda with 1 tsp of water, the consistency must be a paste, add more water if needed
2. Fully wet hair and apply baking soda paste as if you were washing your hair, remember, there will be no bubbles!
3. Let baking soda paste sit in your hair for 5 minutes
4. Rinse baking soda out with water, then rise with diluted apple cider vinegar (1 cup of water, 1 tsp of apple cider vinegar)
5. Once finished in the shower apply 1/2 tsp of coconut oil to ends and work your way up to your scalp