Tasty oil free, nut free, WFPB vegan recipes
I love the flavors in this vegan butternut squash lentil soup and was so excited to experiment to find a great combination of seasonings to give this soup a great taste. I also love the taste of the butternut squash. The squash gives this soup …
In April of 2021, I suffered a TIA, a mini stroke. I discovered that I had moderate blockage – 50% – 70% in my P2 artery in my brain and that there was nothing the doctors could do for me. The P2 artery is about …
I was having a hard time coming up with healthy vegan no oil snacks when I first started this eating lifestyle. Luckily I found several crispy chickpea recipes. Sweet and crispy chickpeas are one of my favorite snack foods. They are very easy to make and you can flavor them just about any way you want. For this recipe, I used cinnamon and maple syrup.
Start by thoroughly rinsing a can of chickpeas in a strainer.
Spread the chickpeas in a single layer in the air fryer. Cook at 400 degrees for 5 minutes. Shake the pan of chickpeas and cook an additional 5 minutes
In a bowl add 1 Tbsp. of maple syrup and 1 Tbsp. of cinnamon and mix together. Next, put the cooked chickpeas in the bowl and stir until all peas are covered in the mixture.
Now, put the chickpeas back in the air fryer in a single layer and cook for another 7 minutes. Check to make sure the peas are crispy before removing them from the air fryer. If the chickpeas are crispy, then you are finished. If not, cook 2 minutes more and recheck.
As a final step, put 1 Tbsp. of maple syrup and 1 Tbsp. of cinnamon in your bowl and mix together. Finally, add the cooked chickpeas to the bowl and mix until all peas are covered. You are now ready to eat this delicious sweet crispy chickpeas snack.
If you don’t have an air fryer you can cook these in an oven at 400 degrees for 20-30 minutes. Take them out after 15 minutes to add half of the cinnamon and maple syrup mixture then cook the additional 5 to 10 minutes. Once they are cooked, remove them from the oven, add them to your bowl with the additional maple syrup and cinnamon for a tasty, sweet, crispy treat.
Enjoy!
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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 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 …
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.
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.
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.
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!
This section contains Amazon affiliate links, meaning if you choose to purchase after clicking a link, as an Amazon associate, I may receive a commission on a qualifying purchase, at no extra cost to you.”
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 …
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 …
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.
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
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!
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. …