Orange Dream Morning Smoothie

This morning I was craving a little bit of dreamsicle goodness, just like those bright orange creamy bars at the ice cream truck in the summer. However, those bars are filled with processed sugar, artificial dyes, preservatives, and dairy. This time I wanted to recreate a classic with a healthy twist. How'd I do it? Let's find out!

Ingredients

• half a small bottle of organic, cold pressed, raw orange juice (I got mine from Evolution Fresh)
• 2 handfuls of cashews, soaked for 2 hours in water
• 2/4 cup of almond milk
• about 1 cup of fresh cantaloupe
• about 1/2 cup of frozen pineapple
• a dash of fresh grated ginger (optional)

Directions

• Place orange juice and almond milk into the blender first for easier blending.
• Follow with the cantaloupe, pineapple and cashews.
• Blend until creamy, smooth and frothy.
• Top with some fresh grated ginger to add a little zing to your morning. 

This thing was delicious! It perfectly satisfied my sweet tooth with absolutely no refined sweeteners & a little bit of protein from the cashews! If you would like to make this smoothie a meal replacement, you can up the quantity of the ingredients and add a little bit of vanilla or unflavored vegan protein powder.

P.S. - This smoothie is also so sweet you can even sneak in some greens! I recommend milder greens such as baby spinach or romaine, however it's up to you. 

Delicious Warming Dinner Bowl

Hi Everyone!
The first recipe that I am going to share is one that I developed one night when I felt I needed something hearty, warm, and filling. This dish is perfect for chilly nights or any time where you need a little bit of soul-warming. This dish can also be served cold as well, but I really do recommend trying it warm as it enhances the flavors. It can be adjusted however you would like, so it is quite versatile.

NOTE: Pictures of these recipes will soon be coming as the blog develops- I just wanted to get a few recipes on here to get started.

This recipe is 100% vegan.

Soup-like Base

• 1/2 bag frozen corn
• 2 handfuls baby kale (baby spinach can also be used)
• chopped onions (to taste)
• salt and pepper (to taste)
• 1/4 tsp turmeric powder
• a dash of cayenne pepper
• olive oil as needed
• 2/4 cup of low sodium vegetable stock
• almond milk (as desired)

Additional Ingredients

• one package of seitan (any size depending on how hearty you would like your bowl)
• 1 1/2 cups of brown rice or quinoa

Directions

**pre-make brown rice/quinoa so they will be ready to add at the end of the recipe. 

• In a large skillet, sautée baby kale (or spinach) in olive oil until cooked through. Set aside in another bowl to prevent overcooking.
• In the same pan, cook frozen corn and onions through. Onions can be browned for deeper flavor if desired. 
• Place corn and onions in the bowl with the kale.
• Sautée the seitan in the same pan, adding a dash more of olive oil. Cook until slightly crispy on the outside. Spices can be added to the seitan as desired for additional flavor. 
• Pour vegetable stock into blender, followed by the bowl of vegetables. Add salt, pepper, and spices. Purée until smooth.
• Heat in a saucepan until warm, adding almond milk as desired for creaminess.
• place seitan and grain of choice into a large bowl, topping with the soup. Add more spices if desired

And there you go! Easy, right? 

Caity

Welcome!

Hello,
After taking the challenge to be vegan for one week, I realized that it was a lifestyle that I held in high regard. Over the past two weeks of abiding by a vegan(ish) lifestyle of consuming no meat and (mainly) no dairy, I have developed a love for vegan cooking. Here I will share with you my favorite recipes that are 100% vegan, and update you on how my journey to becoming fully vegan is going.
Thank you & I hope you enjoy what I have to share!
Caity