Vegan in a nutshell

Hello Lovelies!

This is just a short post for you newbies to veganism:

What does vegan even mean?

veg·an

ˈvēgən,ˈvejən/

noun

noun: vegan; plural noun: vegans

1. 1.

   a person who does not eat or use animal products.

   "I'm a strict vegan"

Being vegan means you do not consume or purchase any products that come from animals. It's big step further than vegetarian. No meat, dairy, eggs, or products that are tested on animals.

It also means eating a whole, plant based diet with colorful plates and tasty flavors. Your plates should look like rainbows! :)

Interested in going vegan? Here's a link to great site to help you get started: http://www.mindbodygreen.com/0-952/PlantBased-Diet-for-Beginners-How-to-Get-Started.html

My suggestion is that you just try swapping out one meal a day for a vegan one and slowly transition to adding another meal each week or each month. Go at your own pace; don't guilt yourself into it- 'cause then it's not fun!

I've also listed out a starter grocery list for the vegan newbies out there that you can utilize here: Becoming Vegan: Your Starter Grocery List. 

This article on reading food labels is particularly helpful when at the store purchasing food products:

http://wellvegan.com/resources/reading-food-labels-to-avoid-milk-and-eggs

To avoid products that are tested on animals, look for these labels on your health/beauty products:

For myself, being vegan means I'm living a life that does not cause any harm to the animals on this planet. I can live a life surrounded by love and hope, cruelty-free. It's opened my eyes up to some sad ways of the world, given me a new view of nutrition, and my taste buds have come to love quite a few new foods. 

For more updates and information on veganism, follow our blog, tumblr twitter, instagram, pinterest, like us on Facebook- however you prefer, we're available everywhere. :)

Happy Vegan Days Lovelies!

Becoming Vegan: Your starter grocery list

Hello Lovelies!

Hubby and I were recently talking about the road to veganism and how intimidating it can be at first. With that in mind, I decided to write this post. I hope you enjoy!

For those that are interested in becoming vegan, the grocery store can suddenly become a scary place if you aren't prepared. It can also become very expensive if you go straight for all of the vegan substitutes out there. If you keep your lists and your diet simple, you don't have to burn a whole in your pocket to become vegan.

Below is a list of basic items I think every vegan should always have on hand. When you're at the store, check the label for everything. Click here for a fantastic article on what to avoid when reading label.

• Almond, soy, rice, or coconut milk (I prefer Almond milk; my hubby prefers Very Vanilla Soy Milk by Silk)
• Vegan butter- Earth Balance or Smart Balance Light w/Flaxseed Oil (cheaper option)
• Bananas- great to add to Oatmeal, baked items, frozen and blended as an ice cream, or just for a snack!
• Apples- make apple sauce, use as an egg replacement when baking sweets, or snack time!
• Oranges- I love to make homemade orange juice. Check out some juicing recipes here. 
• Carrots- Enjoy in juices, salads, stir fry dinners, or just as a quick snack
• Spinach- Wonderful green addition to smoothies!
• Onions- Ummm, perfect for anything?! Right? :)
• Potatoes: russett and yams- Especially around the holidays
• Veganaise- optional*
• Tofurkey Deli style meat- optional*
• Daiya Cheese- optional*
• Nut Butters- Peanut, Almond, Tahini
• Bread
• Brown Rice
• Beans- Try them all! Black, Garbanzo, Pinto, the list goes on and on....
• Lots of Fruits and Veggies- I highly suggest trying a new fruit or vegetable once a week until you are familiar with all your grocer or local farmers market has to offer
• Quick Oats
• Vitamin B-12- Plant based products do not produce B-12, therefore it is highly important that vegans supplement this vitamin. Please view the link!
• Soy sauce
• Whole grain cereals- Make sure to check the ingredients!
• Granola- Breakfast or on the go snack
• Whole wheat flour
• Vegetable Broth

*These items are substitutes for items we would normally buy on the typical American diet. These types of items are what will rack up your grocery bill in a heartbeat. As a new vegan, you may enjoy these products during your transition phase, but I encourage you to lean more towards whole, unprocessed, natural foods as you journey further into veganism. 

Where to shop: Whole Foods, Central Market, Sprouts, any natural grocer, farmers market, or local grocery store (though natural/health food stores are preferred). 

How vegan do you want to be? The stores listed above also have vegan beauty and health products that are cruelty free. These items can also be a bit more expensive, but if you have the funds to do so, you're doing a great justice for the animals in the world. Keep a look out for these symbols on the bottle:

Becoming a vegan doesn't have to be crazy expensive or an over dramatized experience. It can be a fun, experimental process. If you find yourself craving a non-vegan dish, start googling. It's very easy to find vegan versions of dishes all over the web. You may find vegan versions you like quite a bit more than the standard version!. 

If you are already a vegan and have a constant item you get at the grocery store, please share and let me know what all you use it for! I'd love to hear your experience!

-Cali 

Just in time for Thanksgiving: Vegan Apple and Pumpkin Pie Recipes!

Happy Thanksgiving Lovelies!

Fall/Winter has always been my favorite time of the year, partially because my birthday is this month, but more so because I looooove to cook! 

Some of my non-negotiable recipes for Thanksgiving are: 

Sweet potato casserole, Green bean casserole, Mac N Cheeze, Vegan Fluffy Rolls, and some sort of dessert. This year I'm going to be trying a new green bean casserole recipe along with an additional recipe- this tasty Pumpkin Lasagna with a Creamy Basil sauce!

If you follow me on Instagram (@lovelyveganladies),

 you probably saw my delicious pies I posted last night. ;)

 

I've never made a pie before this year so I was very excited to try my hand at it. I cheated a little bit with the apple pie, because I just bought a pie filling at the grocery store. The crust is homemade though so I'll be happy to share that portion. I'm proud to say that the pumpkin pie is completely from scratch! So, without further adieu, RECIPES.  :)

Apple Pie Recipe

**Crust: 

2 cups all purpose or pastry flour

tsp salt

1 1/2 cup vegan margarine (I used Smart Balance: Light w/Flaxseed Oil)

1/2 cup Almond milk (other milk substitutes can be used as well)

In a food processor, mix the flour and salt together. Add the margarine and pulse until the mixture resembles a coarse meal. Add almond milk and blend until well combined and dough forms. Remove dough, roll into a two dough balls and wrap in plastic. Refrigerate for 1 hour before using. 

Preheat your oven to 425 degrees. Take out the dough and with rolling pin, roll one of the balls out into a 10-11 inch circle. Gently lay the dough into a 9 inch baking pan (it will droop over the edges). Roll out the second ball into more of a rectangular shape. You'll want to cut out 14 strips of dough about 10 inches long and about an inch thick. Pour your apple pie filling (I used Lucky Leaf Premium Apple Pie Filling) and spread it evenly. Begin laying your strips over the filling. I started in the middle and wove on strip over and under another to get the look pictured above. Bake the pie for 35-40 minutes. Let it sit for 5-10 minutes before serving. 

**Pumpkin Pie Recipe

This recipe is quicker to make than the apple pie, simply because you do not have to refrigerate the dough. 

Crust: 

1/2 cups flour

1/2 tsp salt

1/2 cup oil

1 tsp cider vinegar

2 tbsp sugar

3 tbsp ice water

In a medium bowl, mix together the flour, salt, and sugar. Add the oil, vinegar, and water and stir until well blended. Press into your 9 inch baking pan. 

Filling:

1 14-oz can unsweetened pumpkin puree

1/2 cup almond milk

1/4 cup cornstarch

1/2 cup maple syrup

1/2 tsp salt

1/4 cup sugar

1 tsp ground cinammon

1 tsp ground ginger

1/4 tsp allspice

1 tsp vanilla extract

Preheat oven to 375 degrees. In a food processor, blend together all of the filling ingredients until smooth. Pour pumpkin mixture into prepared pie crust. Sprinkle a little cinnamon and sugar evenly over top and bake for 40-45 minutes. Remove from oven and let cool. Serve at room temperature. 

**Recipes are adapted from La Dolce Vegan!

I truly hope you enjoy these recipes, this time of year, and your Thanksgiving! 

Send me your pictures or let me know how your versions turned out!

-Cali