Tag: weight loss

Recipes, Uncategorized

Meatless Melt

veganlivingbydanielle

I’ve been loving making grilled cheeze lately. However, I’ve been following low carb macros lately for summer prep – as long as summer isn’t cancelled this year! I was wondering how I can add more protein to the meal and thought about the plant based deli slices from Lightlife! Perfect.

 

Sammie 2 | Meatless Melt

This is less of a “recipe” and more of an idea and steps to “create” the sandwich.

I used Lightlife “turkey” deli slices, Dave’s Killer Bread (low-carb), Violife Cheddar Cheeze, and Earth Balance butter. You can use mix up the cheeze flavor and the type of plant based deli slices to add some variety. Most bread is vegan. You can use apps like these to double check. Usually dairy and eggs have to be listed as allergens at the bottom of the ingredients list like “Contains: Milk.” You can also look for margarine this same way.

Ingredients for the sandwich

Ingredients:

  • 2 slices of bread
  • 2 slices of cheeze (more or less slices depending on your preference)
  • 4 slices of plant-based deli slices (more or less slices depending on your preference)
  • 2 Tbsp vegan butter
  • mustard, optional
  • vegan mayo, optional
  • sliced tomato, optional

Directions:

  1. Take out a small frying pan and put it on the stove over med-low heat.
  2. Take out 2 slices of bread.
  3. Butter one side of each slice of bread.Buttered Bread | Meatless Melt
  4. Once the pan is warm, put one of the slices of bread, butter side down, on the pan.
  5. Layer the cheeze and deli slices on the bread in the pan. Use as many slices of deli slices and cheeze as desired. I layered 1 cheeze, 2 deli slices, 1 cheeze, 2 deli slices. Layers | Meatless Melt
  6. Add any additional toppings here! I topped with mustard, I would have added vegan mayo if I had it too. Adding a slice of tomato here would also be very yummy!
  7. Place the last slice of bread on top, butter side up.
  8. Let it cook for about 3 minutes and then flip.
  9. Keep cooking and flipping until both sides of the sandwich are golden brown and crispy.
  10. Remove from the pan and cut the sandwich in half, if desired.
  11. Let cool for 1-2 minutes before eating.

Enjoy!

Serving suggestion: with a warm cup of tomato soup! Campbell’s original tomato soup is vegan, just cook it with water or unsweetened original non-dairy milk.

Macros: 38g carbs, 15.5g fat, 20g protein

Layered | Meatless Melt

Lifestyle Tips, Uncategorized

Free Vegan Mentor Program

veganlivingbydanielle

UPDATE Feb 2023: Sadly, this program dissolved a few years ago. However there are similar programs out there, but I don’t have experience with them.

Vegan Outreach: https://veganoutreach.org/vegan-mentorship-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

Potato Leek Soup

veganlivingbydanielle

vegan-living-by-danielle-potato-leek-soup-ingredients.jpg

Ingredients:

  • 3 leeks, chopped
  • 2 cloves of garlic, minced
  • 1 Tbsp olive oil
  • 4 leafs of kale, stems removed
  • 1 Tbsp thyme
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 cups of broth
  • 2 medium potatoes, diced (peeled, if desired)
  • 2 bay leaves
  • 1 drained can of chickpeas (optional)
  • 2 Tbsp lemon juice
  • chives (optional, garnish)

Directions:

  1. Chop white parts of the leeks. (I also use the very light green parts.) It is easiest to wash the leeks in a strainer after they are cut.
  2. In a soup pot, sauté the leeks and garlic over medium-low heat until slightly wilted (about 5 minutes).
  3. Remove kale leaf from the stem. Roughly chop the leafy part of the kale.
  4. Add the kale, thyme, salt, and pepper to the pot. Cook for 2 minutes.
  5. Add broth, diced potatoes, and bay leaves. Bring to a boil.
  6. Once boiling, reduce to low heat, add chickpeas, and cover.
  7. Once potatoes are soft, remove the pot from heat.
  8. Remove the bay leaves.
  9. Use immersion blender to blend soup until smooth.
  10. Alternative to using the immersion blender: allow soup to cool off to luke warm temperature, ladle into a blender, and blend in batches. Dump the blended batches into another container or directly into bowls.
  11. If desired, serve garnished with snips of chives.

Enjoy!

Vegan Living by Danielle | Potato Leek Soup

Recipes, Uncategorized

Corn Chowder

veganlivingbydanielle

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