If you don’t want to give up salty, fatty, hearty breakfasts on a plant-based diet, you don’t have to. No, it isn’t much healthier to eat like this on a regular basis even if you are vegan, but my point is that it is still possible to splurge. Even when you do, there is considerably less saturated fat and zero cholesterol, so there is less guilt involved in the splurge. Does this taste exactly like eggs? No, not exactly. I’m never one to bullshit about vegetarian food tasting exactly the same as the real thing, but…
Anyone who wants to transition to a vegetarian/vegan diet, or at least try a vegetarian meal once or twice a week, should definitely invest the time to learn about Indian cooking (or Thai or Lebanese, for that matter). It is always hearty and delicious, and quite vegetarian friendly. The only truly challenging part of cooking traditional Indian food is marinating meat (which has to begin the day before). If you don’t eat flesh, that step is eliminated, opening up this perfect cuisine to the general public. As a bonus (in addition to whole grains, beans, and vegetables being incredibly good for you), many of the spices associated with Indian cooking (especially turmeric) are known to be anti-inflammatories that can reduce risk of heart disease and several types of cancer.
I was able to throw this together fairly quickly, and–unlike many of my recipes–I didn’t have to play around with it. I got it right on the first try! Yay me. Continue Reading
This one is a bit decadent, given it contains one of the few ingredients that the ever-feuding Paleos and Vegans both tend to agree is evil: white pasta. It can be made even healthier with whole wheat pasta, but everyone needs a treat now and then, okay? If a plant-based diet were nothing but nuts, sprouts, and self-denial, no one would do it. We talk a good game of caring about animal cruelty, sustainable food, and being healthy, but–if we couldn’t indulge once in a while in things like white pasta, fried food, and baked goods–fewer people would be as open to indoctrination by us.
This one will definitely appease omnivores, as the recipe was modified from an older one I used to make with chicken and cream. The chicken is here replaced with a veggie mixture (the fiber for which makes up for the fact that you’re eating processed carbs), and the cream with soy yogurt, so if you’re stubborn you can alter it back to suit your flesh-eating desires. Contrarian.
It seems like I’m constantly having to apologize for eating a mostly vegan diet, and I seem to be including a lot of “I swear it’s good!” affirmations with these recipes. This is sort of pathetic of me, really, but here I am doing it again. I really, really mean it this time. This is an extremely hearty, savoury dish with a lot of umami–just like you would get from a beef gravy (and it’s a simple recipe secret that does not involve any tofu or weird, fake meat). All in an animal-friendly, lower fat, cholesterol-free package. If meat-eaters can’t enjoy this one, I’ll stop trying to convince you. It’s easy (and cheap!) as well, so you may as well give it a try. You’ve nothing to lose!
This recipe is another super easy, fast, and nutritious way to get vegetables and healthy fats and proteins into your diet. This one works as a dip, a sandwich spread, or can be tossed with pasta. I did the latter, and it was delicious. There is almost no prep time. If you sub the onion and garlic with the powdered forms, it will be ready in seconds.
Veggie burgers can be a delicious way to add healthy proteins, grains, and vegetables to your diet, but buying the pre-made stuff can be expensive (and less healthy, as some of those fake meats are science experiments with long, unpronounceable ingredient lists). I am constantly experimenting with ways to make my own at home for the sake of variety. My experiments don’t always work, but sometimes they do. This one is a success, and has the best consistency so far of any of my veggie burger attempts. And all without flour!
This recipe is loaded with protein and fiber; even the fat in it is the good kind (Omega 3 from olive oil and walnuts). I usually will sautee some onions and garlic for these recipes, but accept that many people (myself included) sometimes want something quicker with less prep time. So this recipe calls for onion and garlic powder instead, which is perfectly acceptable. Try not to judge.
This simple vegan sandwich is so packed with delicious, savoury ingredients, I guarantee you won’t miss the meat or cheese. It is also extremely fast and easy to prepare, and will only dirty one pan. I suppose you could put it in a panini press for a nice grilled sandwich, but it’s not necessary. I dare hardcore carnivores to try this and not love it.