Sunday, July 23, 2017

My Top Five Vegan Junk Foods

I have good news for anyone looking to transition to a vegan-diet: you may be surprised to find out some of your favorite sweet-tooth snacks are already vegan-friendly! The items on this list are certainly not “healthy”, but you can definitely eat them while knowing you are not contributing to any animal abuse. There are plenty more junk foods that are vegan, but these are my top 5! 

1. Ben and Jerry’s Dairy Free Ice Cream
These vegan ice creams are available in Chunky Monkey, Chocolate Fudge Brownie, Coffee Caramel Fudge, Cherry Garcia, Coconut Seven Layer Bar, Caramel Almond Brittle, and PB & Cookies. My mom is OBSESSED with the Coconut Seven Layer Bar ice cream, and she is not even vegan! You can definitely get your non-veg friends and family hooked on these.

2. Thin Mints

Recently, all Thin Mints are being made vegan! While other Girl Scout Cookies can be vegan depending on the company that produced them, Thin Mints are vegan across the board now! These were always my favorite cookies growing up, does it get it any better than this?

3. Sour Patch Kids

 Let’s be honest, who doesn’t love these little guys? Some candies contain gelatin, which is not vegan. However, Sour Patch Kids and some other candies can be surprisingly vegan!

4. Doritos Spicy Sweet Chili Flavor

While most other flavors of Doritos are not vegan, these ones happen to be completely free of animal products! You can still enjoy this crunchy, tasty treat without harming animals. These are great for serving at a party when you want to show friends and family that being vegan does not have to be boring.

5. Oreos

Almost all flavors of Oreos (in the USA, anyway) are free of animal products. It is still important to double check the ingredients, but all of the ones I have tried are vegan! My personal favorites are mint and peanut butter; I could eat a whole pack at once! I am drooling while writing this, do I need to say more?

Saturday, July 22, 2017

Recipe ! Easy Raw Vegan Low Fat Guacamole

Easy Raw Vegan Low Fat Guacamole Recipe
*From Jan’s Raw Kitchen Kreations*

Serves 2-3 persons.

2 Cups chopped( 1/4" sizes) zuchini
2- 4 crushed cloves of garlic
1 medium sized avocado chopped. Or 1/2 cup of raw ackee ( my preference)
1/4 cup chopped green onions
1/8 cup cherry tomatoes
1 teaspoon spirulina


In a food processor, process zucchini with green onions, tomatoes, spirulina and avocado/ackee until smooth. Sprinkle black pepper on top, mix in. Serve on top of any salad or greens of choice & enjoy!

 Jan P. López

Wednesday, July 19, 2017

Easy Raw Vegan Recipe ! Raw Hemp Dressing

Raw Hemp Dressing
*From Jan's Raw Kitchen Kreations*


1 Cup Hemp seeds
½  Cup Coconut milk
4 Cloves Garlic
¼ Cup finely chopped green onions (optional).


Place all ingredients in a food processor and process until smooth and creamy.
Pair with greens for the most enjoyable treat, serve and enjoy!

- Jan P. López

Monday, July 17, 2017

Recipe!! Vegan Zucchini Boats

When I arrived home from visiting family in Virginia for a few weeks, I was greeted by a boat load of zucchinis! The first thing I thought of when I saw the glorious load was 1. Zucchini Bread ( If you are looking for a vegan zucchini bread recipe check ours out here) and 2. Zucchini boats!

I learned the base recipe for zucchini boats while in school. I say base because the stuffing of this recipe can change depending on what you have. This is a great recipe to make when you have a bunch of veggies getting ready to go over to the dark side.

When I was in school, I was taught to make this with meat sausage (I was not a vegan or vegetarian at the time), but I have easily converted it to a vegan recipe by using Lifelight Meatless Gimme Lean® Sausage. This product is soy based (if you are anti-soy than you can use any other vegan sausage) you can go on Lifelights website and ready about this product and the other ingredients in it as well as all of the other products the offer.

Zucchini is a favorite in my house and I hope your family enjoys it as much as mine does! 
Happy Cooking!

Vegan Zucchini Boats Recipe
Makes 2-4 servings

-2 zucchinis
- 1 tablespoon of olive oil
-1 cup of mushrooms diced
-1 medium carrot diced
-1 package of Lifelight Meatless Gimme Lean® Sausage
-2 cloves of garlic chopped
-1/4 cup onion diced
- Salt & Pepper to taste
-Vegan cheese *optional

1. Preheat oven to 450 degrees Fahrenheit (232 degrees Celsius)
1. Cut each zucchini in half and take out the seeds and set them aside. You want to leave at least 1/8th of an inch of flesh on the side because this will help keep the boat together once it cooks.
2. Boil the zucchini in salted water for 10 minutes
3. While the zucchini is boiling, start cooking the filling.
4. First, you want to add the garlic, onions, and carrots into a skillet with a bit of olive oil in it.
5. Once the carrots are about half way cooked, add in the Lifelight Meatless Gimme Lean® Sausage.
6. Break apart the sausage as it is cooking. You want it to be in as small of pieces as possible.
7. Once the sausage is completely cooked through, add the mushrooms, salt, and pepper.
8. Take the zucchinis and put them on a nonstick baking sheet
9. Scoop the other ingredients into the boat
10. *optional* top with vegan cheese
11. Bake for 15 minutes
12. Let cool for at least 10-15 minutes before eating
13. Serve

Saturday, July 15, 2017

Recipe ! ! Easy Raw Vegan 'Rice' Combo

Easy Raw Vegan 'Rice' Combo
*From Jan's Raw Kitchen Kreations*


[Serves 3 - 4 persons. ]

 1 Cup Sweet Corn
 4 medium Beets- shredded finely
4 medium Carrots - shredded finely.
3 cups of cauliflower - food process to fine pieces. 
4 Tablespoons fresh  Lime juice. 
3  cups of Jicima - food process to fine pieces. 
2  teapoons black pepper - optional


Combine all veggies in one bowl, 
Sprinkle on Black Pepper. 
Pour lime juice in and marinade for 1 1/2  hours.
Serve and enjoy !

 - Jan P. Lopez


Wednesday, July 12, 2017

New Recipe ! ! Easy Raw Vegan Broccoli, Mushroom Salad.

Easy Raw Vegan Broccoli, Mushroom Salad
*From Jan's Raw Kitchen Kreations*

Serves 2-3

4 Cups Broccoli chopped into bite sized pieces
4 Cups White Button mushroom
1 Cup Cherry tomatoes

Place all ingredients in one bowl


3 pitted dates soaked overnight
1 teaspoon raw apple cider vinegar
3/4 -1 Cup tahini
1 teaspoon cayenne
4 cloves garlic minced 

  • Combine all sauce  ingredients in a food processor, 
  • Process until smooth.
  • Pour over veggie combo, 
  • Massage in the flavors, 
  • Allow to marinate overnight refrigerated,
  • Set at room temperature for 45 minutes,
  • Place in serving bowls, serve and enjoy!

- Jan P. López

Tuesday, July 11, 2017

Mushroom, Leek, and Brie Turnovers Recipe

I hope everyone had a wonderful weekend! Today I am veering away from the vegan recipes and just going for a vegetarian dish, one of my absolute favorites. I have always enjoyed turnovers, but usually sweet ones. This savory twist is absolutely amazing. And brie cheese is my favorite. It has an odd taste. But it is extremely rich and creamy. I hope you guys enjoy this recipe! And if you have any vegan/vegetarian dishes you’d like to recommend, please do not hesitate to comment below!

Makes: 12 Portions

  • 1 Tbsp Olive Oil
  • 6 oz chopped mushrooms
  • 3 oz sliced leeks
  • 1 tsp minced garlic
  • 2 Tbsp Madeira Wine (Dry port, sherry and Marsala all make good substitutes for Madeira wine)
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 lb 8 oz Blitz Puff Pastry
  • Egg Wash (2 egg yolks, and 2 Tbsp of water)
  • 3 oz Brie cheese

  1. Line a half sheet pan with parchment paper.
  2. Heat the oil in a saute pan over medium-high heat, heat until it shimmers. Add the mushrooms to the pan and saute until lightly caramelized, 2-3 minutes. Add the leeks until they are light golden brown, 3-4 minutes. Add the garlic and cook for 1 minute.
  3. Deglaze the pan with the Madeira and reduce until nearly dry, about 1 minute. Season the mixture with salt and pepper. Cool the mixture to room temperature.
  4. Roll the dough into a rectangle 12 by 16 in. Cut the dough into 12 4 inch squares. Place the squares on the prepared baking sheet and let chill in the fridge until firm, about 10 minutes.
  5. Brush each square lightly with egg wash. Place 1 Tbsp of mushroom filling in the center of each square. Top the filling with 1 ½ tsp of the Brie. Fold one corner of the dough over the filling and line it up with the opposite corner of the dough. Press the edges firmly together to seal the filling inside the puff pastry dough. Chill the turnovers for about 10 minutes before baking. Brush the turnovers lightly with egg wash. Cut a small opening in the center of each turnover to allow steam to vent.
  6. Bake the turnover in the oven at 425 for 20-25 minutes. Serve.