When I hit the dating scene I was looking for someone who was smart, taller than me, let's be honest good looking, and had an amazing personality. Basically perfection. It never crossed my mind how potentially difficult it would be to date a meat eater, let alone be married to one. When we first started dating our different diets was no biggie. I'd order the vegetarian options at a restaurant while he ordered meat dishes. When we started living together the constant balancing act of managing both of our diets had, on many occasions, me wishing one of us would give. What I have learned is that I cannot change my partner as much as I sometimes wish I could. They are gonna eat what makes them happy and I'm going to eat what makes me happy. I can only love them for who they are. In this series I'm going to cover everything from tips and tricks I've learned along the way to my continued journey living with a meat eater. I'm so excited I get share this journey with all of you. If you have any questions or specific topics you would like for me to cover, please feel free to leave them in the comments section below this post.
About five years ago I worked in a Raw Vegan Cafe. One of the things I learned to cook while I worked there was Taco Nut Meat.
It also happened to be my favorite thing!
What I liked about it best was that it was close to "regular" taco meat, but only better. This is not only 100% vegan it is 100% RAW vegan.
Not all soy sauces, olive oil and spices are considered raw. You would want to make sure the one you are using is raw if you are on a raw diet.
As well as an interesting article with more information about it, click here to read it!
It is delicious in a lettuce wrap (as pictured), on a salad or pretty much anywhere!
This can be stored for up to one week but typically does not last that long.
This is a basic recipe, feel free to add other vegetables to it if it gets too thick just add a bit of water!
Taco Nut Meat Recipe 1 1/2 cup of almonds soaked over night (you can use any nut but I li…
Hey everyone! Today's recipes is going to be a Vegan Italian Meatball. This has been one of the best things I have made by far. No only is this recipe delicious it is also flexible!
With a quick change of the seasonings (especially the herbs) used in this recipe and you can make a different "meat"ball. The key ingredients here are the Maply syrup and liquid smoke. Those two ingredients are my secret ingredient in any fake "meat" recipe I make. The two flavors combine really well and make a wonderful smokey flavor.
These are really good with pasta and a red sauce (as pictured) or even on their own as a snack!
This is a new family favorite and I hope your family enjoys it as much as mine does!
Vegan Italian Meatballs Recipe Makes 5 servings 1 cup green lentils (cooked)
1 cup yellow onion, chopped
4 cloves garlic minced
3/4 cup mushrooms chopped
Olive oil for frying
1 cup bread crumbs
1/3 cup parsley
1 flax egg (1 tbsp ground flax + 2.5 t…
4 Cups of All purpose white non bleached flour.⅓ cup melted vegan butter. I use earth balance.1⅓ cup of warm water.1 pinch of salt.some coarse salt to decorate.
Yeast proofing: 2¼ tsp of yeast + ½ tsp of sugar + ¼ tsp of warm water.
Alkaline bath: 6 cups of water + 2 Tbsp of baking soda.
Take all your yeast proofing ingredients and mix them together. Set aside until it foams and doubles in size.Mix your flour and sugar.Add the proofed yeast and melted butter.Set your stand mixer to low speed and add your water very slowly.Once you use all your water is used. Set the speed to high and let it sit for 5-6 minutes.Take your dough out. It should be very sticky.Cut into 4-6 pieces and shape it into 4-6 balls.Oil a baking sheet, place your 4-6 dough balls in there, leaving at least 3-4 inches in between.Cover with a towel and let rise for 45 minutes or until it doubles in size.Prepare your alkaline bath by putting the water in a large pot and bringing it to a boil. Add your b…