I Definitely Hear Something...
*Cough* Vegan
Oh No, did you say it was Vegan?? Anything but that...
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| Vegan HAHA |
For some reason, our society instantly negatively judges those looking to maintain healthy lifestyles with the amazing foods given to us...Fresh Fruits, Vegetables, Oils, Grains, Alt Milk Options, Soups, Nuts, Beans, Legumes, Breads, Pastas, etc. can all be prepared and taste even better. It is just a slight switch in your recipes, but most of all, a switch in your attitude and willingness to rid old ways making way for the new...that's all folks!! If not Vegan, shoot for Vegetarian...you'll be surprised at how much your body will crave these alternate options over meats and dairy, and how well, your body will respond to your changing diet.
I used to be one of those terrified people but not anymore. Why not cut back on meats and dairy while diving into a healthy pool of vitamins and minerals by simply substituting with extra F&V, whole grains, oils, & alternative milk benefits?? Sounds good to me...I am going to tell you how, and you'll be how amazed at how easy it is to incorporate Vegan and Vegetarian principles into your diet! It doesn't have to be all or nothing with personal health, a little bit of healthy goes a long way! A lotta bit goes even farther...
If you haven't check this booked out, it's a must have, Skinny B**** and changed my life and lifestyle with facts and funny-get-to-the-point writing!
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| Skinny Bitch |
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| Get Vegucated! |
I am creating this post to discuss the Vegan diet and offer great easy substitute taking away that instant paralyzing fear that grabs a hold of you every time you hear the word, VEEGGGAAANNN!!! Pinterest and Vegweb are 2 Amazing Sites providing Vegan and Vegetarian dishes and information...my pinning is getting out of control!! Check out my Veggie Head and Vegan Head Pinterest Boards...
I won't give up cheese fully, but I have found some great subs sans Tofu...ewwwww-HA! Check out this awesome Rice Cheese by Go Veggie that I purchased at the Healthy Home Market, it tastes great!!
Current Sandwich of Choice: Bakery Bread (Nova Bakery has a bunch of breads no egg or milk), Tomatoes, Rice Mozzarella, Basil, Cayenne, S&P with any Hummus Spread!! And the ever so awesome, homemade PB and Banana Sandwich, make your own PB and Cashew Butter at The Healthy Home Market!
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| Yummy Homemade Peanut Butter from The Healthy Home Market! |
Charlotte Vegan Restaurants:
Check out these great Vegan restaurants right in the Queen City!
The Bean
The Fern
Luna's Living Kitchen- Check out their Menu!
The Common Market- lots of Vegan options.
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| Check out my review of The Common Market! |
This website is amazing and really provides all of the facts and answers a lot of questions about Veganism...since, they can explain it wayyyy better...check out the following:
- Vegan 101 An article explaining what a Vegan is and info about Veganism.
- Vegan Milk Options: Hemp, Soy, Coconut, & Almond...I only use Coconut & Almond
- Almond Milk: Unsweetened Silk (it's sweeter than Coconut Milk) I use this for smoothies, with granola, casseroles, mashed potatoes, etc.
- Coconut Milk: Soooooooooo good, I pour some in for a creamier smoothie, add the almond too, because it's sweeter. I use Coconut Milk for my coffee, because it's a little bit thicker and doesn't have the "nutty" taste that the Almond Milk has. It's GREAT as a cream, butter, and milk substitute. Don't forget, you can use this in "cream-based" soups, dressings, and as a yogurt substitute. Thirsty?? Chug some, it's super light and refreshing.
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| It really is SOOOOO Delicious! |
- Protein and Calcium: every time I hear this questions, I giggle inside HAHA..please read this article and put me out of my misery!
The following chart has been directly copied from Vegweb, and it is a Vegweb Substitution Chart which, I have linked and take NO credit for...please refer to this amazing substitute guide, it's super-easy to make these lifestyle changes...
Ener-G Egg Replacer
This long-time baking favorite is a simple way to replace eggs in your recipes. Made from potato starch, tapioca flour, and leavening agents, it helps to bind and leaven baked goods. Whisk together 1-1/2 teaspoons with 2 tablespoons warm water until frothy!
This long-time baking favorite is a simple way to replace eggs in your recipes. Made from potato starch, tapioca flour, and leavening agents, it helps to bind and leaven baked goods. Whisk together 1-1/2 teaspoons with 2 tablespoons warm water until frothy!
Ground flax seeds
Egg replacing in baking can be a lot more creative than relying on boxed egg replacer. When veganizing muffins, cookies, and cakes, a good go-to egg substitute is ground flax seeds. Cheap and nutritious, when blended with a little bit of water—three tablespoons of water to one tablespoon of ground flax yields about one “egg”—flax creates a mixture that binds baking ingredients together.
Egg replacing in baking can be a lot more creative than relying on boxed egg replacer. When veganizing muffins, cookies, and cakes, a good go-to egg substitute is ground flax seeds. Cheap and nutritious, when blended with a little bit of water—three tablespoons of water to one tablespoon of ground flax yields about one “egg”—flax creates a mixture that binds baking ingredients together.
Bananas
This is an amazing substitute, and I frequently use this option!!
When making banana bread and other cakes containing bananas, the fruit itself has binding qualities and can stand in as an egg replacer. For every egg you need, simply mash or purée 1/2 banana.
When making banana bread and other cakes containing bananas, the fruit itself has binding qualities and can stand in as an egg replacer. For every egg you need, simply mash or purée 1/2 banana.
Baking powder & baking soda
1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil (use = leavening)
1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar (use = leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use = leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use = leavening)
1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use = leavening)
1 egg = 1-1/2 tablespoons baking powder + 1-1/2 tablespoons warm water + 1-1/2 tablespoons oil (use = leavening)
1 egg = 1-1/2 tablespoons baking powder + 1 tablespoon warm water + 1 tablespoon apple cider vinegar (use = leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water (use = leavening)
1 egg = 2 teaspoons baking soda + 2 tablespoons warm water + 1/2 teaspoon oil (use = leavening)
1 egg = 1 teaspoon baking powder + 1 teaspoon vinegar (use = leavening)
Flour
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use = binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon baking powder (use = leavening)
1 egg = 1 teaspoon soy flour + 1 tablespoon water (use = binding + moisture)
1 egg = 3 tablespoons water + 3 tablespoons flour + 1-1/2 teaspoons vegetable shortening, + 1/2 teaspoon baking powder (use = leavening)
Fruit I have used all of these options and recommend all...double your batch and have some applesauce for dessert
1 egg = 1/4 cup applesauce or purée fruit (use = binding and moisture)
1 egg = 1/4 cup pumpkin purée or squash purée (use = binding and moisture)
1 egg = 1/4 cup apricot or prune purée (use = binding and moisture)
1 egg = 1/4 cup applesauce or purée fruit (use = binding and moisture)
1 egg = 1/4 cup pumpkin purée or squash purée (use = binding and moisture)
1 egg = 1/4 cup apricot or prune purée (use = binding and moisture)
Nuts & seeds
1 egg = 3 tablespoons nut butter
1 egg = 1 teaspoon psyllium seed husk + 1/4 cup water (let stand 5 mintues; use = binding and moisture)
1 egg = 3 tablespoons nut butter
1 egg = 1 teaspoon psyllium seed husk + 1/4 cup water (let stand 5 mintues; use = binding and moisture)
Soy-I do not use Soy Products...
1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder (use = leavening)
1 egg = 1/4 cup silken tofu (use = binding and moisture)
1 egg = 1-1/2 tablespoons lecithin granules + 1-1/2 tablespoons water + 1 teaspoon baking powder (use = leavening)
1 egg = 1/4 cup silken tofu (use = binding and moisture)
Starch
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use = leavening)
1 egg = 2 tablespoons arrowroot + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons corn starch + 1 tablespoon water (use: binding and moisture)
1 egg = 2 tablespoons potato starch + 1 tablespoon water (use: binding and moisture)
1 egg = 1-1/2 teaspoon tapioca/corn starch + 1-1/2 teaspoon potato starch + 1/8 teaspoon baking powder + pinch xanthan gum + 3-1/2 tablespoons water + 1 teaspoon oil (whisk to froth; use = leavening)
Other I have use the Mashed Potatoes and Yeast Subs which were great!
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use = leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use = moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use = moisture and binding)
1 egg = 3 tablespoons mashed beans (use = moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use = moisture and binding)
1 egg = 1 teaspoon yeast dissolved in 1/4 cup warm water (use = leavening)
1 egg = 3 tablespoons vegetable oil + 1 tablespoon water (use = moisture and binding)
1 egg = 3 tablespoons vegan mayonnaise (use = moisture and binding)
1 egg = 3 tablespoons mashed beans (use = moisture and binding)
1 egg = 3 tablespoons mashed potatoes (use = moisture and binding)
Egg white substitution
1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use = leavening)
1 egg white = 1/4 teaspoon xanthan gum + 1/4 cup water (let stand 5 minutes, then whip; use = leavening)
Egg yolk substitution
1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use = moisture and binding)
1 egg = 1-1/2 tablespoons lecithin granules + 2 teaspoons water (use = moisture and binding)
Your Guide to Healthy Oils...
I have directly copied this oil chart from Vegweb Oils and take NO CREDIT, please review their webpage article.
Avocado oil- This pick, pressed from avocadoes, is nutty and smooth. It’s also one of the healthiest oils, as monosaturated fat makes up more than half of the content. It’s not great for frying, so mix in a salad dressing to make the most of the avocado flavor.
Canola oil- Only consumed in its oil form, canola is a type of rapeseed, which is related to cabbage and Brussels sprouts. Canola is best used in baking or light cooking. It’s also good for cardiovascular health as it contains low amounts of saturated fats and has high omega-3 content.
Coconut oil- The New York Times dubbed coconut oil, which actually has more of a buttery consistency, the next biggest cooking ingredient due in part to being loved by vegans. Solid at room temperature and great as a butter replacement, coconut oil adds amazing flavor to baked goods. Drizzle it melted over popcorn and add sea salt for a delicious treat.
Corn oil- This is the most popular oil at fast food outlets for frying French fries, with nearly 70 percent of restaurant chains serving fries that contain corn oil. Though initially considered somewhat heart-healthy, researchers are now saying that corn oil’s comparatively high levels of harmful saturated fat make it one of the least healthiest oil choices.
Olive oil- The beloved Mediterranean liquid is one of the oldest culinary oils and is perfect for sautéeing, as a bread dip (with some balsamic vinegar), or in salad dressing. Extra virgin olive oil, made from the first olive pressing, is the most pure and least acidic version, while other olive oils tend to be refined or a blend of pomace oil and virgin olive oil. Packed with monounsaturated fats shown to lower cholesterol, olive oil has a relatively lower burning temperature, so don’t use it to fry on high heat.
Peanut oil- One of the best oils for frying and sautéeing, because it stands well up to high heat. Made from one of America’s favorite nuts, this oil is relatively hearth-healthy, with its high monounsaturated fat content.
Safflower and Sunflower oil- The two flower oils are nutritionally similar, and both make for excellent baking fats as they are flavorless and colorless. They also stand up well to high heat, and are the most popular oils for making vegetable margarine. As for nutritional benefits, sunflower oil has high levels of vitamin E and some clinical studies have found safflower oil beneficial for coronary disease and cystic fibrosis.
Sesame oil- Holds well up to heat and is great for stir-fries. Sesame seeds are also full of antioxidants. While refined sesame oil is best for high-heat cooking, toasted sesame oil adds delicious flavor to Asian sauces and dips. Or pour it straight over edamame with soy sauce for a quick, nutritious snack.
Wanna get some extra Energy?? Add a Juicing Option for a pep in your step!! Do some crunches while your at it!! And, My family recipe for amazing Spicy Roasted Tomato Red Pepper Soup Recipe and learn how to can it in Mason Jars for off-season, fresh eatin'!!
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