Lush Vegan

Looking for the perfect summer dish to kick off all your summer bonfires and gatherings? Today I bring you just such an item, Garlic, and butter vegetable shish-kabobs. They are highly delicious and highly nutritious, as well as quick on prep and cook time.  These brightly colored vegetables are packed with flavor and will light up any dull plate. To start this dish you will need to buy fresh, ripe vegetables from your local farmers market* or store. For these kabobs, I decided to use yellow and green zucchini, crisp bell peppers, yellow onions, and brown mushrooms. I would recommend experimenting with different spices and vegetables to find the perfect kabob for you.  Ingredients  yellow zucchini and green zucchini fresh bell peppers baby bella mushrooms yellow onion  Seasonings  2 T of vegan butter   2-3 garlic cloves crushed 1 t black peppercorns salt to taste 2-3 T of steak rub (I recommend this one) Directions   To start your Kabobs you will need to pr

If you're tired of searching for the perfect dish to bring to all of your spring outings, basketball games, or church picnics, search no more for you have found the perfect dish for all of these events. This Mexican black bean and corn salad is one of my favorite dishes to eat not only in the summertime but all year round.  I think the reason I savor this dish so often, is the convenience and simplicity, as well as the mouthwatering flavor it provides. You can eat this dish as is or easily turn it into a dip for any parties. An added benefit to this dish is the high amount of protein it delivers, 29.27g of protein. All you vegans out there looking for easy protein can thank me later. With avocados and tomatoes in this dish, you won't have to worry about getting your daily vitamins in.  Ingredients To start of the ingredient list you will need  3 Tblsp. of organic raw coconut oil 2 fresh-slightly ripened avocados 1-2 ripe limes 1 Roma tomato or a handful of sliced c

Since my last post was on "How to Make Your Own Vegetable Stock," it seemed only fitting that this week I share a recipe with you guys that uses the very same stock. As the weather here in my home town Fort Wayne, Indiana has been very chilly, (-10F) I thought what better to eat than a steaming bowl of some hearty, filling stew? For convenience, I cooked this in the Crock-pot, and let the soup simmer all day soaking up the flavors. However, this is definitely something you could cook over the stove if you don't own a Crock-Pot. So let's get to making this delicious stew! Ingredients:  2 1/2 quarts of vegetable stock  1/2 of a large red or yellow onion (your choice)  3 large peeled carrots sliced thinly 3 stalks of celery diced 3 large potatoes peeled and diced 2 crushed garlic cloves  a few sprigs of thyme 1 Tblsp of salt  1 cup of uncooked barley  Directions:  To start the soup you will need to pour the vegetable stock into a Crock-pot and set

  Since vegetable broth is a staple in most kitchens whether it is a vegan kitchen or not, I thought it would only be fair to share with you my homemade recipe for vegetable broth.  Vegetable broth is an excellent source of nutrients and vitamins without all the calories and added fats. An added benefit to making the broth at home is that the sodium content and calorie content is lower and free of any chemicals. To start the veggie broth you will need a variety of different veggies or veggie scraps.  Ingredients:   Chopped carrots  Chopped celery  Onion peels and slices Chopped garlic cloves Fresh thyme leaves Bay leaves Parsley leaves Olive oil  Salt and Pepper Directions:  To start the broth you will need to heat the oil in a medium/large skillet. Once the oil is hot add the chopped celery, carrots, onions, and garlic. Let this simmer for 5-7 minutes or until they are a mushy light brown color. Then stir in the bay leaves, thyme, and parsley along with a dash

In my eyes, pasta will always be delicious, whether it is a cold pasta salad or a warm and hearty main dish, fat noodles or skinny ones, stubby noodles or long ones, gluten-free or veggie noodles, pasta will always win. Since pasta is one of my favorite go-to meals, especially during cold winter months like these, I thought I would share my mouthwatering, vegan garlic buttery noodles recipe with you.  With this fifteen-twenty minute easy meal, you will soon be calling this your favorite too.    Ingredients 2-3 servings of fettuccine pasta 2 Tbsp. of Olive oil 2 Tbsp. of nutritional yeast  2 Tbsp. of finely sliced garlic 1/2 tsp. of ground mustard 1/4 tsp. of paprika 1 tsp of cornstarch 4 Tbsp. of vegan butter 1/2 cup of any unsweetened plant-based milk salt and pepper to taste How to cook it  To start you will need to boil four cups of water in a medium-sized pot, once the water has begun boiling add your 2-3 servings of fettuccine noodles. After a few minu

  Typically when you think of fall/winter foods you think of hearty filling meals such as warm, creamy, pasta dishes, casseroles, baked goods, and soups. Today, however, I want to take a spin on your idea of fall foods. Today we will be creating hearty, filling, salads full of all your fall favorites.   Oven Roasted Maple Apple and Acorn Squash Salad Maple Tahini Salad Dressing 1-2 finely diced garlic cloves (I used fermented cloves) 1/2 of a lemon squeezed (zest the rind first) 1/2 cup of light olive oil  1/2 cup of water 3-4 Tbsp. of Tahini   1 Tbsp. of pure maple honey  the zest from the lemon (save some to top the salad with) 2-3 tsp of chili powder salt and pepper Roasted squash and apples 3 Tbsp. of pure coconut oil 1 Tbsp. of pure maple syrup 2-3 tsp. of chili powder salt and pepper  1/2 of a small acorn squash  1/2 of a gala apple Directions:    To roast the squash and apples preheat the oven to 400F. While the oven is preh