Recipes, Uncategorized

Corn Chowder

I have missed chowder so much! A perfect mix between the New England and Rhode Island style chowders. Feel free to substitute more non-dairy milk for water and add extra cornstarch for a chowder that is more creamy.

 

Ingredients:

  • 2 Tbsp olive oil or butter flavored coconut oil
  • 1 cup white onion, diced (about 1 small onion)
  • 2 cups water
  • 1 cup celery, chopped (about 4-5 stalks)
  • 1 cup carrots, chopped (about 4-5 carrots)
  • 2 cups unsweetened, original non-dairy milk
  • 4 1/2 cups of canned sweet corn (about 28oz)
  • 2 cups potato, diced (about 1 medium potato. Peel potatoes if you prefer, I leave them on because a lot of the nutrients are there.)
  • 2 Tbsp cornstarch
  • 1 1/2 tsp garlic
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper

Chowder Ingredients | Vegan Living by Danielle

Directions:

  1. In a large pot, over medium heat, sauté the onions in oil until soft.
  2. Once the onions are soft, add the water, celery, and carrots. Cook for 12 minutes.
  3. Add non-dairy milk, corn, potatoes, and spices. Cover and cook for 20 minutes over medium-low heat.
  4. Serve warm. Add salt and pepper to taste if desired.

Enjoy!

Meal Prep Tip: Let the chowder cool, stir, and portion into 8oz – 12oz Tupperware to take with you for lunch! I can normally eat the same thing for lunch for the whole week and not get tired of it, but if you like more variety, throw a couple of the Tupperwares in the freezer. Just be sure to leave about an inch or more of space because liquid expands when it is frozen and you don’t want to crack the Tupperware. Also, I have found that soup can look a little strange as it defrosts, so don’t be alarmed if it does. Stir it up and thoroughly heat in the microwave or on the stove.

Corn Chowder | Vegan Living by Danielle

Recipes

Green Goddess Guacamole

Green Goddess Guacamole | Vegan Living by Danielle

Ingredients:

  • 2 hass avocados
  • 1 Tbsp fresh cilantro, minced
  • 1 clove of garlic, minced
  • 1/4 small, red onion, diced
  • 2 1/2 tsp lime juice
  • 2 1/2 tsp lemon juice
  • 1 1/4 tsp salt
  • 1 1/4 tsp pepper
  • 1 tsp cumin

Directions:

  1. Cut the avocados in half.
  2. Remove the pits and cut the avocado into square sections, then scoop from peel into the bowl. (You really don’t need any fancy avocado cutters for this. You can get the pit out by prying it out with a butter knife, and cut it with a butter knife too. That way you don’t go through the peel and cut yourself. Scoop out the meat of the avocado with a spoon or the butter knife. To tell if an avocado is ripe, it should be slightly squishy, but not so squishy that your fingers leave dents. There shouldn’t be much resistance at all when cutting the avocado in half. If the avocado is ripe, the pit should come out easily.)
  3. Add remaining ingredients to the avocado and mix.
  4. Mash the avocado with a fork, spoon, or potato masher. (Mash to your preference. I like my guac a little chunky!)
  5. Add salt, pepper, and any other spices to your preference! Every tastebud is different.

Enjoy!

(Healthy Tip: the appropriate serving of an avocado for one person at one meal is 1/3 of an avocado. Keep this in mind when consuming the guac, I have to think about this to stop from eating the whole thing!…and licking the spoon…)

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

Mexican Quinoa Salad

Vegan Mexican Quinoa | Vegan Living by Danielle

Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable stock (or water with 1 tsp cumin and 1/2 tsp pepper)
  • 1 can of corn, drained
  • 1 can of diced tomatoes (with jalapeños if you like spicy!), drained
  • 1 can of your favorite beans (chickpeas, kidney, or black beans), drained
  • 1 can of olives, halved
  • 1 small zucchini, thinly sliced
  • 1/4 red onion, diced
  • 1/2 lime, juiced (approx. 1 Tbsp of juice)
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 cup salsa
  • 2 Tbsp fresh cilantro, chopped (1 Tbsp dried cilantro)
  • 1 avocado (optional)

Directions:

  1. Put dry quinoa and stock, or water and spices, in large sauce pan over high heat.
  2. Reduce heat to medium-low when the pot is boiling and cover.
  3. Let quinoa cook for a total of approximately 15 minutes, or until all kernels are open and fluffy. Stirring is not necessary or recommended. Best results come when the lid is left on during the whole cooking process.
  4. Once quinoa is thoroughly cooked, move it to a bowl. Refrigerate to cool if desired to serve salad cold.
  5. While the quinoa is cooking and cooling, prepare remaining ingredients.
  6. Combine ingredients in a small bowl and mix well.
  7. Combine quinoa with remaining ingredients and mix well.
  8. Serve cool or warm and enjoy!
  9. Option to top each serving with sliced avocado and a whole, fresh cilantro leaf.
Lifestyle Tips, Uncategorized

Veganize Your Holiday!

Hi everyone!

With Easter around the corner, I’m here to share some tips on how to make lots of dishes vegan! Lots of holiday recipes call for milk or butter, but lucky us! We live in an era where vegan substitutes for non-vegan items are becoming more accessible and taste better than in the past.

Here are some tips to a vegan or dairy-free holiday:

You can create a vegan form of a recipe by swapping out dairy milk for unsweetened, original soy milk!

You can also do this with butter by using Earth Balance spread or stick instead. Also, check the ingredients of some margarines for “Contains Milk,” because some margarines are made with milk, but some use olive oil or soy ingredients instead, like Country Crock Calcium plus Vitamin D spread.

Vegan candy for Easter baskets! Sour Patch Kids, Swedish Fish, Air Heads, Dots, Mike and Ikes, Smarties, Dum Dums, Fireball, Jolly Ranchers, and Blow Pop! Most dark chocolates don’t contain milk, but always double check the label. Justin’s Dark Chocolate Peanut Butter cups are vegan and Target’s vegan chocolate selection has been expanding!

Hoppy Easter!

 

xo,

Danielle