Basically the books are about living a vegan lifestyle. After reading, I was a little disgusted at the thought of eating meat for a while and said I'll just go off of it and see how I feel. So I eased myself into it. The first week no meat, and week 2 no dairy. I am now in my third week of vegan eating, and I have to say I feel great. Normally, I would feel really full and bloated after every meal, but I have not had that feeling in a while. Combining that with the supplements my doctor has me on has made me fell really light and energized!!!
So below are some of the recipes I have made so far...I plan on posting new recipes as I try them.
Vegan Margarita Pizza
This recipe was supper easy and tasty. I used Trader Joe's Whole Wheat Pizza Dough, some tomatoes, garlic, olive oil, fresh basil and Rice Cheese (Don't judge i was a skeptic at first but it tastes just like the real thing).
I microwaved the oil and a garlic clove for a minute then let it sit for about 5 minutes while i rolled out the pizza dough and placed the dough in the oven for about 10 minutes to let it bake a little. Then I brushed the olive oil and garlic over the dough topped that with sliced tomatoes, cheese and basil. It went back in the oven for 10 minutes and came out gooey and delicious!!!
Brown Sugar and Peach Muffins
Got this recipe from the blog VeganYumYum
They were very good...like a bran muffin with Peaches and Brown sugar crunchiness on top!
Brown Sugar and Peach Muffins
Makes 12 Muffins
Makes 12 Muffins
2 Cups Flour (spelt or all-purpose wheat)
1/2 Cup Brown Sugar*
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 Cup Soymilk (+ 2 Tbs more for all-purpose flour)
1 Tbs Lemon Juice
1/3 Cup Oil (like canola)
1 tsp Vanilla Extract
1/2 – 2/3 Cup Peaches, chopped (fresh or canned)
Extra Brown Sugar, for sanding
1/2 Cup Brown Sugar*
2 tsp Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1 Cup Soymilk (+ 2 Tbs more for all-purpose flour)
1 Tbs Lemon Juice
1/3 Cup Oil (like canola)
1 tsp Vanilla Extract
1/2 – 2/3 Cup Peaches, chopped (fresh or canned)
Extra Brown Sugar, for sanding
Preheat oven to 400º F.
Line your muffin tins with muffin cups. Mix the dry ingredients together.
Whisk the wet ingredients together until incorporated and thickened. Add wet to dry and gently fold the until the flour is moistened and there are no dry spots. Add the chopped peaches and fold in gently.
Fill muffin cups 3/4 of the way. Sprinkle with extra brown sugar, and add extra peach pieces on top if desired. Bake for 18-22 minutes, or until lightly browned and a toothpick comes out clean. The centers should also bounce back when pressed lightly.
PS I realize that I am going to Paris in 6 weeks...land of cheese and in an effort to fully enjoy my trip I will be going back on meat and dairy in the 2 weeks leading up to so that I am not sick to my stomach and in the bathroom instead of experiencing London and Paris.
