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

Lifestyle Tips, Uncategorized

Paleo-Vegan

I’m so excited to be taking my page and recipes toward a more healthy approach. Most people are under the impression that foods that are vegan are going to be healthy. It is extremely important to realize this is not fact. Another impression people have about vegan foods are that they are expensive. The expensive part about any diet is what items you are purchasing. Normally, my weekly grocery bill is around $75. This covers a wide variety of food, but a large portion of that expense is processed foods, or organic food. You don’t NEED to buy organic if you’re vegan! This week, in order to plan for my transition to a paleo-inspired vegan diet, I changed my grocery list to mainly include fruit, veggies, and granola. I am so excited to create new and exciting recipes to share with others who are looking for a healthy alternative to the Standard American Diet, and would like some guidance in the shift to a Whole Food Plant-Based Diet that will help you to lose weight and be more healthy overall.

The recipes I am going to be sharing will follow paleo and vegan diet guidelines very closely, but I will make an exception here and there for quinoa, granola, and potatoes. I decided to periodically include these foods because vegan and paleo can both be challenging to meet all when combined. In these recipes I will make note when an ingredient is not typically classified as paleo, and I will note on the recipe if it is paleo-vegan since not all of my recipes on this site are paleo-vegan, though they can be tweaked to meet the guidelines. Here are the guidelines of a combined paleo and vegan diet WITHOUT my little “exceptions”:

paleo-inspired vegan

 

Recipes, Uncategorized

Ideas for Serving Quinoa Salad

There are many different ways you can serve quinoa salads!

The two recipes that I have shared so far are the Mexican Quinoa Salad and the Mediterranean Quinoa Salad. Both of these could be served on their own, hot or cold.

Some other ideas include serving the quinoa salad over a bed of fresh greens. The Mexican Quinoa Salad always pairs well with some salsa and slices of avocado.

One of my favorite ways to eat these salads, is wrapped in a tortilla, served cold, with some fresh greens. This is a really good way to grab lunch or dinner on the go! The Mexican Wrap is delicious with avocado slices and fresh salsa (the less liquid in the salsa the better). The Mediterranean Wrap is very yummy with a tablespoon or two of hummus spread on the tortilla.

Most tortillas are vegan, but always check the label to see if it contains milk, eggs, honey, or other non-vegan ingredients. For help identifying non-vegan ingredients, check out my post on Vegan Apps on iTunes!

Enjoy!

xo,

Danielle

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.
Recipes, Uncategorized

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad | Vegan Living by Danielle

Ingredients:

  • 1 cup dry quinoa
  • 2 cups vegetable stock (could substitute water, but stock is much more flavorful; low-sodium stock highly recommended)
  • 1/8 cup fresh parsley, chopped or 1/2 Tbsp dried parsley flakes
  • 1/2 cup red onion (about 1/4 of a larger onion), chopped
  • 1/2 can chickpeas, drained
  • 1 med cucumber with the seeds removed, diced
  • 1 cup cherry tomatoes, halved
  • juice of 1/2 lemon (roughly 1 1/2 Tbsps)
  • juice of 1/4 lime (roughly 1/2 Tbsp)
  • 2 Tbsp red wine vinegar
  • 3/4 tsp black pepper
  • 3/4 tsp salt
  • 1 cup kalamata, green, or black olives (optional – depending on your taste), halved

Directions:

  1. Put dry quinoa and stock 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 and refrigerate to cool.
  5. While the quinoa is cooking and cooling, prepare remaining ingredients, and mix in a bowl.
  6. When quinoa has cooled, combine quinoa with remaining ingredients and mix well.
  7. Serve cool and enjoy!

 

It is the season for barbecues, picnics, and grad parties. I highly recommend doubling this recipe to bring to these events! It is definitely a real crowd pleaser. Also, quinoa and chickpeas have a good amount of protein for you, so it’s definitely a good thing to bring with you to picnics to be sure there is a vegan option for you that has a substantial amount of protein.

I like to take a bit of it with me as my lunch, or serve a few scoops on the side of dinner!