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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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 …
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 see how I can make these pancakes gluten free.
On the days we workout, we usually have Vegan Power Oatmeal Breakfast and I will be sharing several different options in my breakfast tab. Our rest-day breakfasts tend to include waffles, pancakes, or muffins. Now that I am sharing recipes, it is time to start diversifying and finding some new foods to eat. All food submitted on this blog are “Gary and Susan” approved. I am always working on tweaking recipes that I find or make up.
Soak the 1 Tbsp. of ground flaxseed in 3 Tbsp. of water. Allow to sit for 5 minutes. Peel 2 ripe bananas and mash in a small bowl. Use a fork to mash them. That will leave a few small banana chunks that add flavor in the pancakes.
Pour in milk, 1 tsp. of maple syrup, 1 tsp. of baking powder, and whisk until batter is consistent.
Add one cup of whole wheat flour. Be careful when measuring the wheat flower. Whole wheat flour can pack down if you scoop it out of the bag with your measuring cup. As a result, you may add more whole wheat flower than is required. Whisk until the batter is smooth. Add 1/2 cup of blueberries. Gently stir until folded into the batter. If the batter is too thick you can add a dash of extra milk to achieve your desired consistency.
Use a 1/2 cup measuring cup to scoop and pour the pancake batter into the frying pan/griddle. Wait until you see bubbles in the heated pancake mixture. Don’t flip the pancakes over until the bubbles have started to pop . As you can see in this picture, I tried to turn over the first pancake too quickly and it stuck to the edge of the pan. Stay away from the edge of the pan as the pancakes don’t cook as quickly or evenly there. I recommend making medium sized pancakes, as they cook faster than larger pancakes.
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, …
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 …
Welcome to my vegan journey to get healthy! I love to travel. My husband and I bought a motorhome to travel in last year because of COVID. Fortunately, it has worked out perfectly for my new eating lifestyle. We camped out a number of times last summer and fall and I prepared most of our food in the kitchen of our motorhome. This will be a great way to stay on my vegan journey to stay healthy.
We have a nice size refrigerator in the motorhome, which is great for all the prepared food we brought with us. I prepared some meals before we left and froze them for later. It allowed us to eat healthy while traveling when we camped for the evening. I could pull out my previously prepared food and soups and heat them up. We have a stove top, oven, and microwave in our motorhome. They came in handy while we were on the road for three weeks, driving out west to see several National Parks and to visit with my dad in Colorado. We definitely enjoy being able to stop in the middle of nowhere and cook up a tasty meal!
Before we left on our trip, I created a menu, including snacks, and was able to cook and freeze 3 to 4 days of dinners. I also made muffins for breakfast that lasted 2 days. Feeling motivated, I baked cookies and banana bread to last 2 to 3 days, so that we didn’t have to cook right away. I did make some snacks for eating on the road and for snacks on a hike.
For those times when we ate out, I would scour the online menus of local restaurants to see if they had anything that I could eat. There is usually a choice of several restaurants and I can always find one that has something I can eat. It was hard when I first started on my healthy eating journey to find something that sounded really great. I have learned to accept that in some places I may only be able to have a salad, a sweet or regular baked potato (be sure to ask if they coat the potatoes in fat or butter before they cook it), and/or steamed veggies.
We have taken two of our grandkids, Hunter and Lincoln, camping in our motorhome. Again, I prepared most of the meals at home and brought them with us. Grammie’s Vegan Oatmeal Chocolate Chip Cookies were a big hit. In the evening, we were able to enjoy a nice campfire and toast marshmallows. Everyone had a wonderful time.
More travel is on the horizon in 2022.