applesauce for eggs

roasted vegetables

This recipe is especially for anyone that wants to add veggies to their diet, but doesn't like eating them raw. I dare you to make this recipe, and not fall in love with veggies. Roasting them at 500° brings out all the vegetable's natural flavors. So yummy.

Evenly cut any vegetable of your choice. The more even the cut the more evenly they will cook.

To roast vegetables you want the oven to be at 500°. Most people roast their vegetables at 350°, but that will just bake them, that's technically not roasting.

I chose to roast the following: portabella mushrooms / red onion / orange, red, yellow pepper / carrots / broccoli / cauliflower / yellow potatoes.

You place the cut vegetables in a 1 inch high pan. Make sure they are spread out and that they aren't overlapping. Sprinkle with garlic / salt / pepper / olive oil, you want to make sure they all have a nice sheen.

Place in oven for 7 minutes. After 7 minutes mix up the vegetables to make sure they aren't sticking to the pan. Repeat 2 more times, for a total cooking time of 21 minutes. Take the vegetables out of the pan and place in a bowl with a paper towel to drain the oil out. Serve for dinner or as a side dish. Enjoy!

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cinnamon sugar tortilla chips

since i was making fried "chicken"for dinner. i didn't want to completely waste the oil, so my dessert needed to be something that I could fry in oil. aha. i have cinnamon. i have vegan sugar. and i have tortillas. there's my dessert. cinnamon sugar tortilla chips. soooo yummy!

cinnamon sugar (mix .5 part cinnamon to 2.5 parts vegan sugar)

tortillas

oil at 300°

RATING: 10 out of 10. Sometimes there's nothing better than a warm fried tortilla covered in cinnamon sugar.

Cut the tortillas into 6 sections.

Drop them into the oil for around 30 seconds, or until they reach a nice golden brown.

Take out of the oil, and sprinkle with the cinnamon sugar. Enjoy!

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vegan ranch dressing

The day after I became vegan... my first thought was... "oh shit... i can't have ranch anymore." I then searched for vegan ranch at multiple stores to no avail, since they all contained eggs / milk or both. So, I decided to make my own. Here is a version I made for salads / veggie dip / burger sauce / etc.

2 1/2 tablespoons of pickle juice (Game Changer)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
2 teaspoons parsley flakes
!1 cup vegan mayonnaise (I used Veganaise)
1/2 cup unsweetened almond milk ( I usually add a even a bit more, because I like my ranch dressing not as thick).

RATING: 8 out of 10. Still searching for a Chili's Ranch copy cat recipe. But this one is delicious in salads

Mix all together until it's a nicely blended. Refrigerate. Good for around 1.5 - 2 weeks.

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the last heart attack

such a great documentary on what causes heart attacks and how going vegan can possibly prevent them by CNN's Dr. Sanjay Gupta.

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elated

i can't even explain the feeling of empowerment & love i have during each meal. knowing that every delicious meal i eat to nourish my body is non-violent and compassionate is such an amazing feeling. that every meal didn't sacrifice one life for my own. the only regret i have about being vegan is that i didn't become one years ago.

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peanut butter chocolate chip cookies {vegan zombie}

i stumbled across this youtube channel called theveganzombie and was drooling over all of his videos! can't wait to make more. i came across one for chocolate peanut butter cookies. so, i of course had to make them. here's the video for the recipe, if you can't watch the above video. sooo good with a glass of ice cold chocolate almond milk. enjoy!

also... this is one of the pandora stations i listen to while baking: Thompson Twins!

RATING: 8 OUT OF 10. They were delicious... but I wish I could taste the pb more.

mixing the earth balance / sugar / peanut butter