Tasty oil free, nut free, WFPB vegan recipes
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!
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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. …
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 …
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.
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.
Use one tablespoon of ground flaxseed. Always make sure you use ground flaxseed meal as whole flaxseed has a much different consistency.
Put in one teaspoon of baking powder.
Mix in1/4 cup of cornstarch, and one teaspoon of vanilla extract. Whisk until all lumps are gone.
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.
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.
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 …