Vegan Corn Chowder Recipe ~
4 ears corn shucked and steamed
2 large red potatoes peeled and chopped
3 tablespoons coconut oil or olive oil
1 large white onion
5 cloves large garlic minced
3 large carrots peeled and chopped
3 large stalks celery chopped
1 large red bell pepper cored and chopped
1-½ teaspoons sea salt
2 teaspoons Cajun seasoning
½ teaspoon paprika
¼ teaspoon ground cumin
2/3 cup full-fat canned coconut milk
2 cups water or vegetable broth .
1.) Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes.
2.) Use tongs to remove corn from the boiling water and place on a cutting board.
3.) Chop one of the red potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes.
4.) While the potato is cooking, saute the rest of the vegetables.
5.) Add the coconut oil to a large pot, along with the other diced potato, chopped onion, garlic, carrots, celery, bell pepper, sea salt, Cajun seasoning, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
6.) Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. This may take two or three rounds of blending.
7.) Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
8.) Remove from heat and taste chowder. Add sea salt and Cajun seasoning as desired. Serve with chopped green onion. #vegannation#veganmeals#easyveganmeals#easymeals#veganfood#vegetarianrecipes#vegetarian#veganlife#veganlunch#ecocooking#ecofriendly#plantbaseddiet
~TOFU VEGGIE STIR FRY~ 😍😍😍stir fry's will always & forever be one of my favorite meals😋Not to mention they're so dang easy to make. Chopped up a block of firm tofu into chunks and cooked it with some sesame seeds first in the pan, then added some fresh broccoli, cabbage, green onion, cilantro, & bamboo shoots (canned) and a few minutes later added a mix of organic frozen veggies. Added some ponzu sauce to this along with some sesame oil & chili paste. Also added some noodles that we had leftover from takeout Chinese a few days ago. Served it up with some rice that we also had leftover from takeout bc they always give so many dang sides of white rice with their food😂Have a goodnight everyone!!✌🏼 #vegan#veggies#stirfry#easymeals#tofu#plants#yums
Weekends mean pizza in our house. We love experimenting with different toppings and these were two of the yummiest we've made. They both feature home made pizza sauce, and home made Mozzarella (recipe by the Buddhist Chef). We made a "supreme" pizza with capsicum, mushrooms, sun dried tomatoes, fresh tomatoes and olives. We decided to also make a "Hawaiian" - yep 'ham' and pineapple pizza. We tried out the Tofurky smoked deli slices for this. We don't often use meat substitutes but will try them out every now and again and these were great on our pizza experiment.
Being vegan is easy - and delicious!
New to veganism?
Go to: HowDoIGoVegan.com
Go to: AbolitionistApproach.com
Must reads: - EatLikeYouCareBook.com
This week's #avocadosaturday concludes the theme of @milehighshuttrbug's recipe week, so let's all take a moment to appreciate the #glowup of my feed with these fantastic photos. #goals , amirite? Did you know he is an amateur photographer? If you haven't already, go check out his page! Here's Avocado Toast with Beet Hummus. 🥑Ingredients: 1 large or 2 medium beets, 1 ¾ cups of dried chickpeas, juice from ½ a lemon, 2 cloves of garlic, and 2 tablespoons of tahini, ¼ cup of olive oil. 🥑Method: Preheat the oven to 400F. 🥑Clean your beets, wrap them in foil, and drizzle some olive oil on them. 🥑Roast the for 45 minutes or until tender (using a fork to see if it goes through smoothly). 🥑Cool them in the fridge for 15-20 minutes. 🥑Cut the beets into quarters and blend in a @vitamix or a similar powerful blender until a thick paste forms. 🥑Add the remaining ingredients and blend until smooth, drizzling in the remaining olive oil as needed. 🥑Method for avocado toast: Spread the beet hummus on sourdough bread, and top off with avocado slices, chickpeas roasted in the oven with salt, paprika, olive oil, and chili powder, a hard-boiled egg, some pine nuts... you get the point. 🥑The best thing about this recipe is how versatile the beet hummus recipe is. Use it in the morning for toast, and late afternoon for a snack. It's healthy, light, and flavorful! Oh also, that's homemade sourdough bread, nbd 💁♂🥑Dwight Schrute would be proud. #bearsbeetsbattlestargalactica ⠀
I’ve been wanting to make fresh and simple dishes that the entire family can eat and I came across this fantastic cookbook called Vegan Bowls for Vegans Souls. First recipe came out delicious and the babes ate everything on their plate 😋!
Perfect day for meal prepping and getting ready for the coming week!...who else loves meal prepping & staying on top of their goals? 🙋🏼♀️🙌🏼
Franks Gym Noosa
Open 24hrs 7 days a week
Ph: 5447 3040
Sweet potato hash browns, a @vitalfarms pasture raised egg, spinach sautéed in lemon, avocado mash with red pepper flakes and lemon and some microgreens - I cannot get enough of this combo!!! To make the hash browns, I grated a sweet potato with a cheese grater and sautéed it in coconut oil until it got crispy. Everything is organic! Here is the approximate cost breakdown:
1 small sweet potato: $0.60
4 large handfuls of spinach: $1.00
1 @vitalfarms egg: $0.50
Handful of microgreens: $0.85
Half an avocado: $0.60
Juice from half a small lemon: $0.20
Coconut oil: $0.05
Red pepper flakes: $0.03
Total meal cost: $3.83
All ingredients were purchased at @ralphs and @traderjoes in Pasadena, CA
After a day full of running errands I was able to come home and make a delicious and quick meal thanks to Chefs Plate. Grilled Chicken & Arugula Pesto Focaccia Sandwich with Plum, Spinach Salad with a Fig Vinaigrette. If you want to try Chefs Plate for free for 1 week use my code #3platesFromKyravj
Easy pizza: Just garlic Naan bread, your favorite pizza sauce and mozzarella cheese. Add your favorite toppings. I baked them at 450 degrees for about 6-8 minutes. I made these for the grandboys and they all loved them. Rocketman raved about them too. I think using the garlic naan bread definitely took it up a notch. Enjoy! #pizza#pizzarecipes#easymeals#dinner#naanbread#delicious#recipes#recipe
“Nourishing yourself in a way that helps you blossom in the direction you want to go is attainable, and you are worth the effort.” ~Deborah Day
Saturday’s are one of my longest days at work. I knew that I had 8 clients scheduled in a row which meant no breaks.
Knowing that it would be a long day, I took a little longer this morning to make sure I had easy to eat, healthy food choices. Keeping these options around allowed me to be present with each of my clients.
On my way to work, I chose to listen to a podcast that fed my mind and on the way home read a book that fed my soul. These allowed me to focus on centering myself which is needed everyday for me to function.
If you would’ve asked me five years ago, how I was going to make sure I was taking care of myself as I helped others. I wouldn’t have had an answer besides sleep 😂
I’ve come to realize that if I don’t take care of my mind, body and soul, I can not be there for others. It’s not selfish to take care of yourself. To feed your body good food. To continue to learn and grow. To connect with your higher self.
Remember always to nourish yourself if nothing else 💗
How do you make guacamole?
If I'm feeling lazy I just mix store bought salsa into mashed avo. ....
But this recipe is my favorite.
3 ripe avocados
1 lime, juiced (or 2 Tbsp bottled lime juice)
1 tsp garlic powder
1/4 tsp salt (or more to taste)
1/4 tsp chipotle chili powder
1 Tbsp diced jallepeno (optional)
1/4 cup chopped cilantro (optional)
1/4 red onion diced (optional)
Look at this beautiful taco rainbow of colors 😍 Last night I whipped up this healthy & delicious Low Carb Taco Dinner in about 20 mins total. .
•1 lb Ground Beef
•1 Can Rotel Tomatoes
•1 Can Corn
•1 Can Kidney Beans (or black beans. Whatever your preference)
•2 Medium Zucchini Diced
•1 Taco Seasoning Packet
•1 tsp Minced Garlic .
Brown the ground beef with the taco seasoning packet. While the beef is browning, dice up the zucchini. Once browned, add zucchini & garlic and cook covered for about 7 mins on medium heat. Add in rinsed beans, drained tomatoes & corn and cooked covered for another 5-10 mins.
Ta da! A healthy dinner is served.
Because my work dinner isn’t that exciting I’m throwing it back to this sweet and savory toast combo I had the other day😋
Not a very eventful Saturday over here...work work work. And soon it’ll be school work school😒Also daydreaming of my previous European life that I miss dearly😢Happy Saturday! #jessateit