Vegan Recipes – Red Rice & Quinoa

Vegan RecipesI guarantee that this vegan recipe is one that will be a hit among your vegan and non-vegan friends alike. This rice dish will stick to your ribs, and it offers pretty colors, bold flavors, and a generous helping of whole grain recipes. Here, the flavor of the citrus dressed grains is accented by punches of flavor from the dried apricots, arugula, and even the pistachios.

Here are the ingredients you’ll need to have to make this vegan recipe:

  • 1/4 cup shelled pistachios
  • 1 cup quinoa
  • 1 cup red rice (see headnotes)
  • 1 medium white onion, sliced
  • 2/3 cup olive oil
  • grated zest and juice of one orange
  • 2 teaspoons lemon juice
  • 1 garlic clove, crushed
  • 4 spring onions, thinly sliced
  • 1/2 cup dried apricots, roughly chopped
  • 2 handfuls of rocket (arugula)
  • salt and black pepper

Start preparing this vegan recipe by preheating your oven to 350 degrees Fahrenheit. The pistachios should be spread out evenly onto a tray and allowed to roast for 8-10 minutes. After roasting, they should be transferred to another pan, allowed to cool for 10 minutes, and then roughly chopped. Go ahead and set them aside.

Take two large saucepans, fill them with water, and bright them to a boil. In one pot, the quinoa should be cooked for 12-15 minutes. In the other pot, the rice should be cooked for roughly 18-22 minutes. Both items should be tender, but they should still have a slight crispness to them. Drain the water from each pot and place the two grains on separate trays so they can begin cooling down.

In the meantime, you can begin sautéing the onion in the olive oil until it becomes a golden brown in color. Once colored, remove from the heat and allow it to cool.

In a large mixing bowl, combine the onion, quinoa, and rice, along with the leftover oil. All of the other ingredients should be added, and the mixture should be seasoned to taste. The dish should be served at room temp.

Altogether, this vegan recipe takes about 25-45 minutes to prepare, and a single recipe will make 6-8 servings of rice, but it can be easily doubled in you need to make more.

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Vegan Recipe – Pineapple Rice

Vegan RecipesFor this vegan recipe, you can choose to use either fresh pineapple or canned. If you have access to fresh, I would definitely recommend using that. It truly brings all the flavor profiles in this delicious dish. Much like other kinds of fruit, the sweetness of a pineapple is going to vary from one to the next, so bear this in mind when you are preparing the dressing for this dish. The seasonings may need to be adjusted to taste until you find which combo works best for you.

Here are the ingredients you’ll need to make this vegan recipe:

  • 1/3 cup macadamia oil, olive oil, or sunflower oil
  • 2 teaspoons toasted sesame oil
  • 1/4 cup (fresh or canned) all-natural 100% pineapple juice
  • 1 garlic clove
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons soy sauce (or shoyu)
  • 1 cup pineapple, cut into chunks
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon fine grain sea salt
  • 4 handfuls of mizuna, watercress, or arugula
  • 2 1/2 cups cooked brown rice, room temperature
  • 4 green onions, thinly sliced
  • 3 shallots, peeled and thinly sliced
  • 1 cup cashews, roasted/toasted and chopped
  • 1/2 small serrano chile, seeded and deveined, and minced (optional)
  • 4 ounces seitan, cut into little bits and pan-fried (optional)

You can begin preparing the vegan recipe by making the salad dressing. In your food processor, add in the oil, salt, sesame oil, fresh pineapple, pineapple juice, soy sauce, garlic, and red pepper flakes. Puree all of the ingredients together until they are smooth. Move the mixture to a small saucepan and let it gently warm on your stove until you are ready to serve it. Don’t let the ingredients simmer or boil.

In a large mixing bowl, the mizuna should be tossed and then coated with a generous helping of the dressing. Next, spread it out on a platter bowl, where it will serve as a bed for the rice.

The rice part of the recipe should be served either piping hot or at room temperature, whatever you would prefer. My family really likes the hot version. Take the same bowl that you used to prepare the greens and add in the rice, seitan, the majority of the onions, Serrano chile, shallots, and the cashews. Add roughly half the dressing and toss it to make sure the rice is well coated. If you will be serving the rice hot, sauté it in a pan until it reaches the right temperature. The taste can be adjusted with additional dressing if needed. The rice should be layered over the greens and topped off with any remaining shallots, cashews, onions, and seitan. Enjoy!

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How to Use the Vegan Diet to Get Rid of Gingivitis

Vegan DietFor those who aren’t familiar with it, gingivitis is basically a moderate type of gum disease. Two of the most common symptoms of this disease are bleeding of the gums and redness. If it is left untreated, it can lead to much more serious problems. The nutrition that you gain through your diet is going to be an essential component in the prevention and treatment of gingivitis. Men and women who follow the vegan diet are going to need to work somewhat harder to rid themselves of gingivitis because of the restrictions placed on their diet.

Here are 4 steps for using the vegan diet to get rid of gingivitis:

Step #1 – Your Oral Care Routine

Regardless of what kind of diet you follow, the first step in getting rid of gingivitis is going to be to develop a proper oral care routine. Regular flossing and brushing are going to eliminate the bacteria and plaque that are responsible for causing gingivitis. If your vegan lifestyle eliminates the use of non-natural products, then you should use a natural toothpaste in conjunction with baking soda to brush your teeth.

Step #2 – Green Tea

For the second step, you should begin to drink 1-2 cups of green tea on a daily basis. Natural green tea contains a number of different antioxidants, including a particular one called catechin. Catechin is very beneficial for promoting gum health. At Kyushu University in Japan, researchers discovered that men who drank a minimum of one cup of green tea each day had lower incidences of cavities and periodontal disease, including gingivitis.

Step #3 – Watching Your Diet

It will be important for you to ensure that your vegan diet contains foods that are rich in lactic acid, which is adept at promoting oral health. Lactic acid is primarily found in dairy products, but one vegan option is obtained from the fermentation of beets.

Step #4 – Calcium

Try to ensure that your diet includes your RDA of calcium. Calcium not only promotes the development of strong bones, but teeth as well. Calcium is also going to be adept at preventing bone loss around the gum line. This will reduce your risk of developing gingivitis. Sources of calcium in the vegan diet include pinto beans, broccoli, kale, spinach, and fortified drinks, like orange juice.

Following these simple steps in your vegan diet will ensure that your chances of developing gingivitis are kept to a minimum.

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Vegan Recipes – Cinnamon Vanilla Sunflower Butter

Vegan DietDon’t worry. It’s not butter in the traditional sense. These vegan recipes take almost no time to prepare. If you have the ingredients on hand, then you can actually make it right now. My family loves to put it on toast, but I’ve also found that it works well as a spread on sandwiches or as a dip for apples or pears.

It might seem as though the recipe calls for an oversized amount of cinnamon, but I assure you that it will all even out in the end. Make sure to leave a comment below and let me know what you think of it!

Here are the ingredients you’ll need to make these vegan recipes:

  • 2 cups / 225 g raw sunflower seeds
  • 1/4 cup / 60 ml sunflower oil, divided
  • 1/2 teaspoon fine grain sea salt, plus more as needed
  • 2 tablespoons vanilla bean paste (or seeds scraped from 2 plump vanilla beans)
  • 3 teaspoons ground cinnamon
  • zest of 1/2 a lemon, or to taste

To start preparations, begin by toasting the sunflower seeds at 325 degrees Fahrenheit until they are golden brown in color. You may need to stir them a few times to ensure that they toast evenly. After taking them out of the oven, let me cool for at least 10-15 minutes before moving on to the next step.

Once they’ve cooled, transfer them to your food processor and in the sea salt and a tablespoon of the sunflower oil. While the processor is running, add 2 more tablespoons of the sunflower oil. It can take some time, but it’s important to ensure that the mixture obtains a smooth, even consistency. After it reaches this consistency, add in the cinnamon and vanilla paste. At this point, if the butter is too thick, you can add a little more sunflower oil. Once finished, add more salt and lemon zest to taste.

This recipe will make about 1 ½ cups of the butter, and it should take less than 10 minutes of your time to make. I guarantee it’s going to be a hit among your vegan and non-vegan friends alike. Enjoy!

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The Vegan Diet & Its Effects on the Human Brain

Vegan DietThe vegan diet not only has an effect on fat deposits and muscle. It is also going to have a rather impactful relationship with your brain. As you well know, the vegan diet excludes all consumption of animal products, including dairy. However, when balanced in proper moderation, it can actually have a positive effect on your brain. One must properly balance their diet, because if the vegan diet is poorly planned, it can lead to mental health problems and disorders of a neurological stand point.

Vitamin D Considerations

To ensure optimal brain health, a follower of the vegan diet is going to need to ensure that they receive their RDA of Vitamin D. This is particularly important, because Vitamin D does not occur naturally in many types of food. A 2009 study, conducted at the University of Manchester, was published in Scientific Magazine. This study discovered that human adults who do not consume enough Vitamin D on a daily basis tend to process info much slower than adults who do get their RDA of the vitamin. Vitamin D production can also be promoted through exposure to sunlight.

Postpartum & Prenatal

The potential for neurological defects caused by the vegan diet is never more prevalent than it is during a woman’s pregnancy. The CDC recently published a 2009 study from Emory University of Georgia that found women who do not receive enough Vitamin B12 in their diet during pregnancy were much more likely to have a child who suffered from developmental delays. Some pregnant vegan women may need to take a B12 supplement during their pregnancy.

Healthy, Essential Fatty Acids

Healthy essential fatty acids are a necessary component to building brain cells, and they are critical to women who are breastfeeding. Most vegans are going to have to obtain their fatty acids through supplements, since they do not eat meat. If you do not obtain enough fatty acids through your diet, you will be putting yourself at risk for Alzheimer’s disease, depression, and other types of cognitive impairment. Some small amounts of essential fatty acids can be found in flaxseed oil and leafy green vegetables.

Additional Considerations

In general, if your vegan diet is properly planned, then your diet will include all the essential nutrients and components to facilitate proper brain development. If a follower of the vegan diet has Celiac disease, then he or she is going to need to consult their primary care physician to determine if they will need supplements to fortify their diets. In addition to these vitamins and nutrients, a vegan is also going to need to ensure that their diet contains plenty of calcium, which is a critical component for developing healthy bones.

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Vegan Recipe Ingredients

Vegan RecipesTarragon oil is one of those little secret weapons I keep in my arsenal in the kitchen. I chose to make it out of equal parts of olive oil, parsley, and tarragon, but the most prominent flavor in this oil is definitely the tarragon. The simple taste of this oil is a true treat for your taste buds. It offers notes of grassy anise, and the vivid color the herbs can be seen in its golden color. Personally, I prefer to use this oil as a finishing garnish for a number of dishes, including soups, open faced sandwiches, panzanellas, and it also makes a delicious option for salad dressing.

For an interesting twist on vegan poached (substitute) eggs, try drizzling the oil over the eggs once they are prepared. In truth, this oil can be used for just about anything. Go for it, and let me know in the comments section below if you come up with anything unexpected or offbeat.

This vegan recipe will make about 2/3rd a cup of oil, but you can easily double the ingredients if you need to make more, or halve it if you need to make less. Just remember to use the 1:1:1 ratio.

Here are the ingredients you’ll need to have to make this vegan recipe:


  •   3/4 cup / 12g tarragon leaves
  •   3/4 cup / 12 g flat-leaf parsley leaves
  •   3/4 cup / 180 ml extra virgin olive oil
  •   fine grain sea salt

In a medium sized saucepan, bring some water to a boil. Add plenty of salt, just like you would for pasta. Blanch the parsley leaves and tarragon for about 10-15 seconds, or until they are bright green in color. Remove them from the water quickly, drain, and move them to a bowl of ice water.

Drain once more and let the leaves air dry. In your food processor, puree the olive oil and leaves for about 90 seconds. Using the finest sieve you have on hand, separate the solids from the liquid, and transfer the oil to a jar. The leaves should be tossed out. Refrigerated, the oil will keep for about 2-3 weeks, but before you use it to cook with, make sure you bring it to room temperature. It’s guaranteed you’ll love the delicious flavors it infuses your food with. Enjoy!

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Sweet Treats for Vegan Desserts!

Vegan DietSometimes, for new followers of the vegan diet, it can become easy to get hung up on the foods you can’t have, rather than the ones you can, especially when it comes to desserts. The good news is, that with a little ingenuity, you can make a vegan diet friendly version of almost any food recipe out there. We’ve got a few sweet and delicious ideas that you might want to try right here!

Vegan Friendly Chocolate Chip Cookies

By replacing some of the standard ingredients in in a traditional chocolate chip cookie recipe, you can make one that is vegan friendly. In a large mixing bowl, you should combine ½ cup of white sugar, 1 cup of brown sugar, and 1 cup of oil base margarine. Mix all of the ingredients together for 3-5 minutes. Next, add the 2/3rd cup of applesauce, 1 teaspoon of baking powder, 2 cups of white flour, and 1 teaspoon of baking soda. Mix all the ingredients together well. Finally, add in the 2 cups of carob chips. The batter should be spooned into small spoonfuls on a cookie sheet and allowed to bake for 10-12 minutes at 350 degrees Fahrenheit.

Vegan Friendly Chocolate Pudding

This delicious recipe is quite simple to make. Traditional pudding is chock full of dairy products, so you have to get a little creative with ingredient substitution. In a large mixing bowl, combine 1 cup of coconut oil, 6 avocados, and ½ cup of maple syrup. With a hand mixer, mix all of the ingredients together for 3-5 minutes. Add in 1 cup of cocoa powder and continue mixing. Once all mixed together, the pudding should be allowed to chill in the fridge for a minimum of one hour before being served.

Vegan Friendly Chocolate Brownies

Rich and decadent are two adjectives often used to describe traditional chocolate brownies. With just a little tweaking, it is not hard to make a vegan diet friendly version of the old favorite recipe. In a large hand bowl and with a hand mixer, you should combine 2/3rd cup of applesauce and ½ cup of vegetable oil. Add in ½ cup of cocoa powder, 1 teaspoon of baking powder, and 1 cup of white flour. Once all of the ingredients are mixed well together, pour them into a greased, 9×13 baking pan. Bake the brownies in your oven for 18-22 minutes at 350 degrees Fahrenheit. Let them cool, and they are ready to serve.


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Vegan Recipes – Roasted Squash Salad

Vegan RecipesBefore a friend shared this vegan recipe with me, I had never thought to use this particular blend of ingredients. The flavors are bold and bright, and the recipe was quite simple to make since there wasn’t a need to peel the squash. It’s also features bright, vivid colors, which makes the dish very pretty to look at, but I guarantee that you won’t be able to resist eating it!

Here are the ingredients you’ll need to make this salad:

  • 1/2 pound / 8 oz / 230 g small fingerling potatoes, washed and dried
  • 3/4 pound / 12 oz / 340 g delicata squash
  • 1/4 cup / 60 ml extra virgin olive oil
  • scant 1/4 cup / 50 ml white miso
  • scant 1 tablespoon harissa paste
  • 3 tablespoons freshly squeezed lemon juice
  • 1 1/2 ounce / 45 g kale, de-stemmed and finely chopped
  • 4 radishes, very thinly sliced
  • 1 1/2 ounces / 45g Marcona almonds, toasted pepitas, or other toasted nuts

Start preparing this vegan recipe by preheating your oven to 400 degrees Fahrenheit. The potatoes should be cut into pieces that are no larger in size than your thumb. The squash should be cut into half, lengthwise. Use a spoon or other instrument to remove all of the seeds inside.

In a small mixing bowl add together olive oil, miso, harissa. Place the potatoes and squash in a large bowl with 1/3 cup of the miso-harissa oil. Use your hands to mix well, then place everything onto a baking sheet. Bake it all until everything is baked through and browned, which will take about 25-30 minutes.

Blend the lemon juice and remaining oil together. Taste it. If you think that it is too salty or sweet, then you can dilute the taste with a little bit more olive oil. Add in the kale, stir, and then set aside. Place the warm roasted vegetables in a bowl and toss with the kale mixture, radishes, and almonds.

This recipe will make approximately 2-4 servings, and it will take about 45 altogether to make.

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Vegan Recipes – Heirloom Apple Salad

Vegan RecipesThis salad is hearty and substantial, which is why it works as a winter recipe. It is also quite colorful and crunchy. The main ingredients include heirloom apples, nuts of your choice, and shaved celery.

Here are the ingredients you’ll need to make this vegan recipe:

  • 1/4 teaspoon fine grain sea salt
  • 12 rosemary leaves, minced (the spiky needles)
  • 1 medium garlic clove, peeled
  • 1 teaspoon sugar
  • 1/2 cup /120 ml crème fraîche (or sour cream)
  • 2 1/2 teaspoons white wine vinegar
  • freshly ground black pepper to taste
  • 3 large celery stalks, sliced see-though thin (reserve any celery leaves)
  • 2 crisp, flavorful heirloom apples, cut into sixths, and then thinly sliced
  • 4 handfuls arugula, baby gems, or baby romaine
  • 1/3 cup toasted hazelnuts, walnuts, almonds, or pine nuts

Begin preparing this salad with the dressing first. Crush the sea salt, rosemary, garlic, and sugar into a paste with a mortar and pestle, or alternately, a knife can be used. Add in the creme fraiche and vinegar, taste and adjust with a bit of pepper and more salt if needed.

When you are ready to serve the salad, place the celery, salad greens, apples, and the nuts together in a large bowl and toss with half of the dressing. Add more dressing if you like. This recipe makes 4-6 servings. Enjoy!

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Vegan Recipes : Vegan Sausage Gravy

Vegan RecipesDon’t worry. Despite the name, these vegan recipes don’t actually contain sausage. Otherwise, they wouldn’t be considered vegan, would they? What you will find is that this sausage gravy tastes just like how your grandmother used to make it. These vegan recipes only take about ten minutes to prepare, and a single recipe will make about 4 servings of gravy. You can easily double the ingredients if you need to make more.

Here is your ingredient list:

  •  1 pound vegan ground beed (I use Gimme Lean)
  •  4 tablespoons canola oil
  •  2-4 tablespoons flour, whole wheat is fine
  •  unsweetened nondairy milk (I use soy), as needed
  •  salt and pepper, to taste
  •  pinch paprika, optional
  •  garlic powder, to taste

Start preparing these vegan recipes by preheating your canola oil, over medium high heat, in a frying pan. Put your vegan ground beef in the pan once the oil is warm, and use a spatula to stir it around until it begins to crumble and fall apart. Cook it in the pan until it begins to brown.

Once the meat has browned all the way through, sprinkle the flour over it. The flour will work to absorb the excess oil. Add in the soy milk just a little bit at a time, stirring it well. Bring the entire mixture a boil to ensure that the flour thickens properly. As a general rule of thumb, start with about one cup of milk and add more only as needed.

The next step in fixing these vegan recipes is to add in your spices to taste. If you think that your gravy has gotten too runny, make a mixture of flour and milk, blend it well, and add it in as needed, until the right consistency is achieved. Just remember that anytime you add more flour, you’ll need to bring the mixture to a boil again to make sure it hits the right consistency. On the other hand, if the mixture is too thick, just add in a little more milk as needed.

After that, you’re ready to go! You can serve these vegan recipes for sausage gravy over biscuits, hash browns, toast, or just whatever sounds good to you. I have several non vegan friends who make sausage gravy the old fashioned way, but they say this recipe is just as good, if not better. Moreover, it’s a lot more healthy that traditional sausage gravy!

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