Lifestyle Tips, Uncategorized

Free Vegan Mentor Program

I volunteer with PETA’s Vegan Mentor Program and highly recommend signing up to receive a mentor if you need help going vegan. It’s totally free!

You’re sent a packet of information about going vegan and assigned a mentor who is available to answer questions and guide you along your journey to veganism via phone call, text, email, video chat…however you prefer.

Since I started last year, I’ve mentored about 11 new vegans. We share recipes, tips on how to face new challenges, and resources to answer your questions.

Sign up today and your free mentor will help you go vegan at your own pace. No pressure! Sign up here!

Already vegan? Interested in becoming a mentor? PETA is always looking for volunteer mentors. E-mail KeithB@peta.org with “Vegan Mentor” in the subject line to get started.

Recipes, Uncategorized

Winter Kale Salad

Winter Kale Salad | Vegan Living by Danielle

Ingredients:

Salad –

  • 1/4 cup dry quinoa (I think red or tri-color quinoa look the best)
  • 1/2 cup water
  • 8 cups of kale, thick stems removed
  • 1/4 cup hemp seeds (walnuts work well too, we have a nut allergy in the family so I sub hemp seeds)
  • 2 apples, chopped (I like fuji and honeycrisp best, but chose your favorite apples!)
  • 1/2 cup of pomegranate seeds (sub dried cranberries)

Dressing –

  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp lemon juice
  • 2 Tbsp maple syrup

Directions:

  1. Put dry quinoa in a small pot with of water.
  2. Set timer for 15 minutes once the burner is turned on.
  3. Move the temperature to low or medium-low once water is boiling. (You’ll know quinoa is fully cooked when the kernels opened and look fluffy.)
  4. Remove the thick stems from kale and cut into bite-size pieces.
  5. Put all kale in a pot to steam with about 1-2 cups of water. Stir kale and repeat until all kale is very slightly cooked.
  6. Once kale is cooked, drain the pot and pat kale dry with paper towel if needed.
  7. In a small bowl, mix the apple cider vinegar, olive oil, lemon juice, and syrup.
  8. In a large bowl, combine cooled kale, cooled quinoa, fruit, seeds/nuts, and dressing.
  9. Toss until mixed thoroughly and dressing is evenly distributed.
  10. Enjoy!

Makes about 4 side salads, or 2 lunch-sized salads!

Recipes, Uncategorized

Banana Berry Smoothie Bowl

Banana Berry Smoothie Bowl | Vegan Living by Danielle
Smoothie Bowls are way easier to make than you think!

Ingredients:

  • Smoothie:
    • 1 1/2 cup frozen fruit
    • 1/3 cup non-dairy milk (hemp, almond, soy, cashew, flax…)
    • 1 scoop vegan protein (my favorite is Arbonne’s vanilla protein)
    • 1 Tbsp flax seed or chia seeds (I use a chia/flax blend)
    • optional – a very small handful of spinach (Recommended if you have difficulty getting your veggies in. This will change the color of your smoothie bowl, but shouldn’t affect the taste too much. You may also be interested in a powdered greens supplement.)
  • Toppings:
    • 1 banana, sliced
    • 1/3 cup of your favorite berries
    • 1 Tbsp flax seeds, chia seeds, pumpkin seeds, or oats

Directions:

  1. Blend together the frozen fruit, non-dairy milk, protein, seeds, and spinach until smooth.
  2. Pour smoothie in a bowl.
  3. Top with the banana, berries, and seeds or oats.
  4. Enjoy!

Makes 1 serving