Hello, vegan food.

Plant-based and delishhh.

Plant-based and delishhh.

Okay, so I’m not going totally vegan, but I’ve been incorporating much more vegan meals into my life than ever before. I’ve been eating on a pretty strict diet for the last five weeks, plus prancing around the dance studio nearly every day, and I’m finally starting to see some results.

I didn’t make a conscious choice to start eating vegan, but rather, I found a ton of delicious-looking recipes to try and they have been actually REALLY delish. I started pretty simple, with the homemade brown rice veggie sushi, and graduated to the red pepper Buddah bowl. I’m not a fan of anything too complicated, or any of the cashew-based “cheese” products.

Despite all of the restrictions of eating vegan, I’ve managed to find a lot of recipes that are easy, and affordable (and tasty). I thought I’d post them for you, because you just never know…

Vegan Chocolate Pudding – I saw this posted by Whole Foods as a quick video, which made me see how easy it was to make. It’s just dates, vanilla, banana, avocado, and unsweetened cocoa powder, blended and chilled… and it’s legit. It is very fudgy and cures my sweet tooth. I have been enjoying it with unsweetended coconut sprinkled on top. I bought ingredients to make a second batch, and I think I will blend in some PB2 powder for a peanut buttery taste. Yum! Get the full recipe here.

Vegan Roasted Brussels Sprout and CousCous Salad – Since I liked the Buddah bowl so much, I was looking for recipes that would be similar, but with new flavors. I saw this bowl stuffed with greens, avocado, couscous, and topped with hummus and was SOLD. I like eating these things for dinner for two reasons: 1. I’m usually starving because it’s after dance rehearsal and this is very filling, and 2. since it’s a mix of cold and hot ingredients, it gets too complicated to pack for lunch. Get the entire recipe here.

Vegan Lentil Mushroom Tacos with Mango Salsa – I love tacos and have always loved finding ways to make them healthier. I’ve replaced the ground beef with ground turkey or chicken… but this?! This recipe uses lentils and chopped mushrooms as the “meat” portion, and tops it with sweet and spicy mango salsa. I honestly didn’t even notice the fact that there was no cheese. I served it with another batch of my favorite thing: Chrissy Teigen’s coconut rice. Omigod. These tacos were honestly better than any meat taco I’ve had. I will for sure be making these again. Get the full recipe here.

I’ve also saved several additional vegan recipes I’m looking forward to trying (all of which you can find on my Pinterest board) including Balsamic Garlic Grilled Mushrooms, Quinoa and Kale Protein Power Salad, and Eggplant Parmesan.

Now, I know I said I’m not going full vegan, but I have been reducing my meat intake greatly, and when it just takes a small tweak to go vegan, I’ll do it. Why? Because there are SO many health benefits to eating vegan. Some of the health benefits are (but not limited to) reduced saturated fats, reduced chance of getting colon cancer, a reduced risk of cardiovascular disease, a lower body mass index, healthy hair and nails, longer life, and allergy relief – among many others!

If you’ve got any good vegan, or even vegetarian recipes you’d like to share, feel free to put them in the comments – I’m always looking for new foods to keep the variety going!

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Posted on February 22, 2017, in The Recipe and tagged , , , , , , , , , , , , , . Bookmark the permalink. Leave a comment.

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