commit or not to commit, that is the question.
3 Step Veggie Chili!
This chili tasted fantastic and was really easy to make. I just had to throw everything in the pot and go relax while it took care of itself. Using low sodium seasoning makes a big difference, the one I mention here is only 210 grams per serving whereas regular ones were 650 grams (a big difference when you’re using 4 servings of it)! Make sure you dice the jalapeno pepper up small (if you don’t want it super spicy just omit that ingredient)!!
I consider one serving of this to be a snack or side dish sized portion.
To make it a full meal (besides doubling the portion size) try some of these options:
- brown rice chili bowl
- chili tacos
- chili salads with toppings like avocado & cheese
- chili sloppy joe sandwiches
- baked chili: put the whole thing in a baking dish, layer with cheese and sour cream and bake 10 minutes until cheese is bubbly
- chili nachos (try making your own healthy tortilla chips by slicing and baking low carb tortillas for 5-10 minutes)
For more vegetarian friendly protein packed meals go here:
Blech, you don’t even need that fake meat stuff. Just a ton of beans (I use about 5 cans). Chop up some veggies, throw that shit in a crockpot with a few spices (no pre-mixed shyte) and bam, delicious, protein-filled, non-preservative, non-fake vegan chili.
Quinoa-Apple Salad with Curry Dressing
Walnut & coconut bites! Almost raw and packed with protein :) A healthier alternative to cookies, and amazing quick to make.
1 cup raw walnuts l 1 cup coconut flakes l 5 tbsp syrup (agave/maple/molasses, anything. Or use 1 cup dates for a firmer dough) l 1/3 cup oatmeal l Half tsp cinnamon powder l Few drops vanilla essence (or 1 vanilla bean) l 1 tsp lemon zest l
Blend the walnuts in a food processor/blender till you get coarse crumbs. Mix the walnut crumbs, coconut flakes, oatmeal, syrup, lemon zest, cinnamon & vanilla in a bowl. Wash your hands well, press, mix and massage it well. The point is to get the natural oils out & to firm up the ‘dough’. Once you get a nice, firm dough, place it in an airtight container and refrigerate for an hour. Take it out and shape it anyway you want - roll into balls, cut into squares, cookie cutters etc. Best serve when chilled :)
For an extra yum, try chocolate chips, blackcurrents, cranberries, orange zest, or peanut butter, vegan nutella…just have fun coming up with your favourite flavours :)
P.S A collegue asked me if I have vegan powers. Of course I said yes.
Look delish! Will definitely try these soon :)
My lunch I made for work earlier!
spinach, tortilla chips, cucumber, tomato, avocado, kidney beans, chickpeas, crumbled vegan loaf, low sodium taco seasoning, guacamole, chipotle salsa, sriracha
That looks damn delicious.
like this if youre a vegan blog!! i need to follow all of you!
Avocado Coconut Cucumber soup
- 1 whole avocado
- 1 whole young Thai coconut - meat and water
- 1/2 English cucumber
- 1/2 lime
- 1 clove garlic
- Salt and pepper to taste
Peel the cucumber and juice it with the lime. Reserve the leftover pulp from juicing. Blend up the avocado, garlic, coconut juice. Add in the cucumber/lime juice, cucumber pulp and coconut meat and blend until smooth. Chill for a few hours in fridge and garnish - I used thin sliced cucumbers and dried coconut flakes.
If you like garlic, then two cloves would work instead of two. I wasn’t sure if it would settle after hours in the fridge, but it stayed emulsified. This made two meal size bowls, so 4 servings as an appetizer or first course.