Author: Susan Jordan

Vegan Whole Wheat Biscuits

Vegan Whole Wheat Biscuits

My vegan whole wheat biscuits are oil and nut free. They are light and fluffy. Gary and I love to eat them with our soups, like my Vegan Basil Tomato Soup. The secret ingredient to make them light and fluffy is soy yogurt. With my 

Vegan Oatmeal Chocolate Chip Cookies

Vegan Oatmeal Chocolate Chip Cookies

Vegan Oatmeal Chocolate Chip cookies are my favorite dessert and snack. They are one of the first deserts I found when I became Vegan. I have tweaked this recipe over time to come up with my current version. I found that adding cinnamon masks the 

Vegan Tomato Basil Soup

Vegan Tomato Basil Soup

I’ve always loved tomato soup. This vegan tomato basil soup tastes better to me than the tomato soup I grew up eating and it is very easy to make. Vegan tomato basil soup is often our go to dinner when we get home after a long day and don’t have any leftovers in the refrigerator. For ingredients, you’ll need a large can of diced or crushed tomatoes, one can of Canellini beans, an onion, 3 garlic cloves, basil, vegetable broth, and oat milk. My homemade Vegan Whole Wheat Biscuits are a nice treat to go with the soup.

Don’t Forget Your Greens

Accoring to Dr. Esselystyn’s book, we need to eat greens 6 times a day. Remember to add some greens (see my post on the best greens) into your soup while warming it up. Interestingly, I find I don’t taste the flavor of the greens when they are cooked. Greens, if eaten raw, have different flavors. Of course, I could make a salad to go with dinner. It depends on how tired I am. My refrigerator is always full of a variety of greens.

Here are the ingredients for Vegan Tomato Basil Soup:

  •  28 oz. can crushed or diced tomatoes
  • 1 15 oz. can Cannellini beans or white navy beans thoroughly rinse
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 Tbsp. dried basil
  • 1 cup vegetable broth
  • 1/2 tsp. pepper
  • 1 cup unsweetened oat milk or any non dairy milk

Susans Vegan Journey

Lets Start Cooking:

Susans Vegan Journey

Gary is my sous chef and he is great at dicing the onions and garlic.

Start with a 28 oz. can of diced or crushed tomatoes. In this case, I had 2 small cans of tomatoes. Before adding the cannellini beans, be sure to rinse them. Put them into a colander and rinse them well.

Vegan Tomato Basil Soup Susans Vegan Journey

Bring to the ingredients to a boil, then simmer for 10 minutes. I like to use immersion blender to make a creamy vegan tomato basil soup; however, a regular blender will also work. You’ll want to taste the soup and add some seasonings to make it your own. Using the right Spices will make food delicious. Gary prefers his soup to be spicier and he loves to add salt to his food. I don’t use salt, so he adds his spices in his bowl of soup.

Enjoy!

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Susans Vegan Journey

Vegan Tomato Basil Soup

Susan Jordan
Warming vegan, no oil, tomato soup that is full of protein and nutrition
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Course Soup
Cuisine American
Servings 4

Equipment

  • 1 saucepan
  • 1 immersion blender Regular food blender

Ingredients
  

  • 1 28 oz. can crushed or diced tomatoes
  • 1 15 oz. can Cannellini beans or white navy beans thoroughly rinse
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 Tbsp. dried basil
  • 1 cup vegetable broth
  • 1 cup unsweetened oat milk or any non dairy milk
  • 1/2 tsp. pepper

Instructions
 

  • Heat your big saucepan. I use a spaghetti sized pan. Dice onion and put in the hot pan.
  • Mince garlic cloves and put into the pan with the onions. Add a little veggie broth, 1 – 2 tablespoons, to caramelize the onions and keep them from sticking to the pan. Cook until translucent for 3 – 4 minutes.
  • Add tomatoes, beans, vegetable broth, basil and pepper. Stir until mixed well together.
  • Bring to boil, then simmer uncovered for 10 minutes.
  • Turn off heat and add one cup of oat milk or any non-dairy milk.
  • Use immersion blender until soup is creamy. If you don't have an immersion blender, use a regular food blender, but be careful as soup will be hot.
  • Taste and add additional seasonings to your liking.
  • Enjoy!
Keyword no nuts, no oil, soup, vegan
Blueberry Power Smoothie

Blueberry Power Smoothie

Here is my blueberry power smoothie recipe. I used to make myself a smoothie when I was in a rush to get out the door in the morning. Now, on my new eating journey, I try to chew all of my food instead of making 

Exercise at the Gym

Exercise at the Gym

I like to exercise at the gym three times a week. My workouts consist of work on body-core exercises, weight bearing machines, cardio exercise, and free weights. As of February 2022, Gary and I have been members of Planet Fitness for 4 months. We chose 

Spicy Vegan Chinese Vegetables

Spicy Vegan Chinese Vegetables

I was missing the crunchy feeling of chewing as many of my newly found recipes are soups and stews. This Spicy Vegan Chinese Vegetable and Brown Rice dish has just the right amount of crunch with the vegetables. It takes a little longer to prepare with all the chopping. My sous chef Gary got right to work while I cooked the rice and made up the sauce. We make a good team in the kitchen. Gary likes spicy foods and this recipe has a nice touch of spice to it. If you love spices, you can add more pepper flakes or even some chopped hot peppers to the recipe. This is another healthy Vegan, no oil, no nuts recipe to try.

My Vegan Whole Wheat Biscuits make a delicious addition to this tasty and nutritious meal.

Main Ingredients of the Spicy Vegan Chinese Vegetables:

1 red or orange pepper – chopped – I like the color it adds in the finished dish.

1 onion, cut into slices

12 stocks of asparagus cut into bite sized pieces. Break off the dried part at the bottom first.

1/4 head of purple cabbage, chopped.

1 cup or more of sugar snap peas.

2 or 3 cloves of garlic, minced

1 cup of brown rice

Here are the ingredients for the Spicy Vegan Chinese Vegetable Sauce:

Spicy Chinese Veggies and Brown Rice
  • 1/2 cup rice vinegar
  • 1/2 cup tamari – i use light
  • 1 tbsp. maple syrup
  • 2 cloves minced garlic
  • 1 tsp hot pepper flakes or to taste
  • 1 tbsp. cornstarch mixed with 1/4 cup of vegetable broth or water

Let’s get cooking:

Begin by cooking your rice (follow instructions on the package). Next, heat up your frying pan. Add onions to the pan and cook for 3 minutes. Add 2 tbsp. of vegetable broth or water. Add the garlic and cook for 2 more minutes. Finally, add in the asparagus, purple cabbage, red pepper, and sugar snap peas. Cook for 7 – 8 minutes until they start to soften.

While your vegetable ingredients are cooking, make the sauce. Add rice wine vinegar, tamari sauce, maple syrup, ginger, and red pepper flakes to a sauce pan, stirring occasionally until hot. Separately, add the cornstarch and vegetable broth or water in a small container and mix well. When the sauce is hot, add the cornstarch and broth/water mixture to the sauce and cook for a few minutes until thickened. Add 3/4 of the sauce to the cooked veggies and cook an additional 2 minutes stirring the sauce into the vegetables.

Put a serving of rice on a plate and add vegetables on top of the rice. You can use the remaining 1/4 of sauce to put on your Spicy Vegan Chinese Vegetables and Brown Rice as needed. Enjoy!

Spicy Chinese Veggies and Brown Rice
Spicy Chinese vegetables and Brown Rice Delight

Spicy Vegan Chinese Vegetables and Brown Rice

Susan Jordan
This Spicy Vegan Chinese Vegetable and Brown Rice dish is full of colorful vegetables and healthy brown rice. No oil and no nuts in the recipe.
Prep Time 20 minutes
Cook Time 19 minutes
Total Time 39 minutes
Course Main Course
Cuisine Chinese
Servings 4

Equipment

  • 1 large frying pan
  • 2 saucepan One for rice; one for the sauce
  • 1 Cup

Ingredients
  

  • 1 cup brown rice – makes 2 cups cooked
  • 1 medium onion sliced
  • 1 tsp ginger
  • 12 pieces asparagus chopped
  • 1 cup purple cabbage chopped
  • 1 med red or orange bell pepper
  • 1 1/2 cup snow peas
  • 2 cloves garlic
  • 1/2 cup rice vinegar
  • 1/2 cup tamari – I use light
  • 1 tbsp maple syrup
  • 2 cloves minced garlic
  • 1 tsp hot pepper flakes or to taste
  • 1 tbsp cornstarch mixed with 1/4 cup of water

Instructions
 

  • Start rice cooking on the stove. I use quick brown rice when I'm in a hurry and regular brown rice when I have time. Cook per instructions on package. Leave in covered pan until Veggies are cooked.
  • Chop onions and garlic and put into hot, nonstick frying pan. Then chop and add purple cabbage, asparagus, red or orange pepper, and finally snow peas. You can add other vegetables. Cook about 7-8 minutes until al dente.
  • While vegetables and rice are cooking make a sauce using 1/2 cup soy sauce, 1/2 cup rice wine vinegar, 1 tbsp. maple syrup, 2 cloves minced garlic, and 1 tsp. red pepper flakes. Put in pan and warm on the stove
  • Mix 1 tbsp. of cornstarch with 1/4 cup vegetable broth or water. Once smooth add to the warm sauce and cook on stove until slightly thickened.
  • Once vegetables are cooked, put sauce on top of vegetables and cook for 2-3 minutes to coat the vegetables. You may save a little sauce to drizzle over your rice.
  • Put 1/2 cup or more of rice on your plate and add vegetables on top of the rice. Dinner is ready.
Keyword chinese food, no nuts, no oil, vegan
Oil Free Potato Chips

Oil Free Potato Chips

When I started my oil free diet, I found I could not find any potato chips at the grocery store that were oil free. Even the baked chips had oil. I first baked potato slices in the oven but they didn’t come out very crispy. 

Vegan Banana Blueberry Pancakes

Vegan Banana Blueberry Pancakes

These light and fluffy Vegan Banana Blueberry Pancakes are easy to make and very tasty. I’ve tried several different pancake recipes to find the best one or at least the top two favorites. This recipe is made with whole wheat flour. Check back again to 

Vegan Cinnamon French Toast

Vegan Cinnamon French Toast

We love to eat French Toast! I was surprised to find so many different recipes for Vegan French toast. In this recipe, I added cinnamon to give this French toast more flavor and it turns out very moist. Sometimes I eat it without any toppings, but my favorites are unsweetened applesauce, fresh fruit, like berries or sliced peaches. I also enjoy putting a little maple syrup on the plate and dip my bites into the syrup. That gives me the flavor without drowning my breakfast in syrup and is a great way to start the day!

There are several different types of whole wheat bread that don’t contain oil or you can make your own. Gluten free bread may easily be substituted. Pick your favorite bread to suit you personal tastes. My dad always likes to use day-old bread for his French Toast.

Get Your Ingredients for Vegan Cinnamon French Toast:

  • 1 1/4 cup vanilla oat milk or your favorite nondairy milk
  • 1 Tbsp. ground flaxseed
  • 1 tsp. cinnamon
  • 1/4 cup cornstarch
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 8 slices whole wheat bread

Making the Dipping Mixture:

Susans Vegan French Toast
I love Planet vanilla Oat Oatmilk

Start with a wide, shallow bowl. Planet Oat Milk is my favorite, especially the vanilla flavor, as it does not contain any oil. Add 1 1/4 cup of oat milk.

Susans Vegan French Toast
Ground Flaxseed

Use one tablespoon of ground flaxseed. Always make sure you use ground flaxseed meal as whole flaxseed has a much different consistency.

Susans Vegan French Toast
Baking powder

Put in one teaspoon of baking powder.

susans vegan french toast

Mix in1/4 cup of cornstarch, and one teaspoon of vanilla extract. Whisk until all lumps are gone.

susans vegan french toast

Use a fork to dip your bread in the wet mixture, flipping the bread over so that the bread is covered on both sides. If you let it soak too long your bread may become too soggy.

Let’s Start Cooking:

Susans Vegan French Toast

I have a large nonstick pan I like to use. Heat the pan for several minutes prior to putting your bread in the pan. You can test the pan’s temperature by dropping in a couple drops of water. If they sizzle, your pan is ready. Add 2 to 3 slices of coated bread into the pan and cook them for at least 3 minutes before turning them over. If the bread sticks to the pan you may need to cook it a little longer. Use a spatula to turn the bread.

Cook the French Toast for another 3 minutes until it is a medium brown color. You will have a nice crispy outside and a soft, delicious inside. You are ready to serve with your favorite toppings.

Vegan Cinnamon French Toast

Susan Jordan
An easy and delicious vegan French toast recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Breakfast
Cuisine American
Servings 2 People

Ingredients
  

  • 1 1/4 cup vanilla oat milk or your favorite non-dairy milk
  • 1 Tbsp. ground flaxseed
  • 1 tsp. cinnamon
  • 1/4 cup constarch
  • 1 tsp. baking powder
  • 1 tsp. vanilla
  • 8 slices whole wheat bread

Instructions
 

  • Get a large, shallow dish big enough for holding a large slice of bread and add the oat milk
    Susans Vegan French Toast
  • Add ground flaxseed, baking powder, cornstarch, and cinnamon
    Susans Vegan French Toast
  • Whisk the mixture until you have no lumps, then dip one slice of bread in mixture, turn it over and dip the other side
    susans vegan french toast
  • Heat a nonstick frying pan for several minutes until hot, (no oil needed) then put in 2 or 3 slices of coated bread .Cook for 3 minutes. Once browned, turn over and cook for 3 minutes. You may need adjust the cook time, depending on the temperature of your pan. If the French toast is not cooked enough it may stick to the bottom of the pan.
    Susans Vegan French Toast
  • You may add unsweetened applesauce, sprinkle on more cinnamon, fresh fruit, or a tiny amount of maple syrup on the French toast. I like to put a little syrup on the plate and dip my toast into the syrup. Enjoy!
    susans vegan french toast
Keyword breakfast

Vegan Power Oatmeal Breakfast

Vegan Power Oatmeal Breakfast

I call my favorite oatmeal, my Vegan Power Oatmeal Breakfast, as it has all the ingredients to start my day in a powerful way. Making oatmeal for breakfast on the days that we go to the gym is a favorite of mine, Old fashioned oats