Tag: vegetarian

Recipes, Uncategorized

Auntie’s Apple Casserole

veganlivingbydanielle

I have had this recipe for a while and make it every week. I have had a hard time choosing a name, which delayed my post.

I originally made it as a dessert, but it’s so healthy that I started having it for breakfast too. The first time I made this for a family gathering – Christmas 2017. My Auntie Diane kept raving how delicious it was and got several helpings! I love when my family enjoys what I bake, and her praises mean so much to me. Every week since then, when I make the casserole, I think of her. Cancer took Auntie Diane from us a few months ago, but I continue to think of her whenever I bake it. It’s for this reason, I decided to title this dish “Auntie’s Apple Casserole.”

Auntie's Apple Casserole | Vegan Living by Danielle

Ingredients:

  • 3 large apples; peeled, cored & sliced (best apples for baking: Cortland, Empire, Gala, Fuji, Golden Delicious, Granny Smith…I used Crispin and I loved it)
  • 8 oz of fresh cranberries (alternatively, you can use 1 cup of craisins and/or raisins, or any combo of the 3! Be creative! Fresh cranberries are tart, raisins and craisins will be sweet)
  • 1 cup Old Fashioned oats
  • 1/2 cup chopped walnuts (optional)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ginger
  • 1/2 cup syrup

Directions:

  1. Preheat oven to 300F.
  2. Prep the apples.
  3. In a large bowl, mix the apple slices with cranberries, craisins, and/or raisins.
  4. In a separate bowl, mix the dry ingredients.
  5. Pour the mixed dry ingredients into the bowl of fruit and lightly toss to coat the fruit evenly. If this is difficult, put all the fruit and dry ingredients in a container with a lid, seal the lid, and shake it!
  6. Dump the fruit mixture into a casserole dish.
  7. Drizzle the syrup evenly over the top.
  8. Place the lid on the casserole dish and bake for 30 minutes.
  9. Before serving, allow to cool for about 5 – 10 minutes with the lid on.
  10. Serve warm alone, with non-dairy ice cream or non-dairy whipped cream, or allow to completely cool and serve it cooled.

Enjoy!

3 Apples | Vegan Living by Danielle

Apple Ingredients | Vegan Living by Danielle

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Lifestyle Tips, Uncategorized

Paleo-Vegan

veganlivingbydanielle

Are you like me and need higher fat and protein than carbs? Are you vegan but interested in Paleo? Are you looking to go vegan but want healthier, lower-carb options?

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.

When practicing paleo-vegan eating, I make exceptions 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. Here are the guidelines of a combined paleo and vegan diet WITHOUT my little “exceptions”:

paleo-inspired vegan

Recipes, Uncategorized

Winter Kale Salad

veganlivingbydanielle

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

veganlivingbydanielle
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

Recipes, Uncategorized

Lily’s Favorite Chili

veganlivingbydanielle
Lily's Favorite Chili Award | Vegan Living by Danielle
Won the “Most Creative” category at a Chili Cook-Off!

Remember: you can alter this to your preferences! I left out the kale last time I made it because I didn’t have any and it was still great. I added carrots instead and threw them in about 20 min after the sweet potatoes

Ingredients:

  • 1/2 medium yellow onion, diced
  • 2 Tbsp olive oil
  • 2 garlic cloves, minced
  • 2 medium sweet potatoes, peeled and cubed (about 1/2 inch cubes)
  • 1 (28 oz) can of ground, crushed, or peeled tomatoes (get crushed if you don’t like stewed, cooked tomatoes; no need to drain)
  • 1 jalapeno pepper, finely diced (optional for spice lovers)
  • 1 cup dry quinoa
  • 2 cups water
  • 1 1/2 Tbsp chili powder
  • 1 Tbsp oregano
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1/4 tsp of cayenne (optional for spice lovers)
  • 1 (15.5 oz) can kidney beans, drained
  • 1 bunch of kale, stems removed

Directions:

    1. Place olive oil, garlic and diced onion on low in a crockpot.
    2. Cut up the sweet potatoes.
    3. Add sweet potatoes, tomatoes, quinoa, water, jalapeno pepper (if desired), and all the spices to the crockpot.
    4. Rip or cut kale leaves to bite sized pieces.
    5. Stir occasionally.
    6. Once the quinoa grains have opened, add kidney beans and kale.
    7. Stir occasionally.
    8. Ready to serve when the sweet potatoes are soft (approx. 8 hours).
    9. Serve warm and enjoy!

This recipe is a good one to meal prep! Cooled chili can be separated into freezable Tupperware containers and kept frozen until they are ready to be eaten.

For this, and almost all recipes, I recommend leaving the peel on and just washing all veggies well. The peel contains a lot of the nutrients, and we wouldn’t want to waste all that goodness by throwing it out!

I also usually add stems, but didn’t include them in this recipe because some don’t like the texture. If you’re like me, I recommend cutting into 1/2 inch pieces.