Preparation only takes two minutes, but it needs some time in the oven. Nevertheless, a great snack idea!
1 can of chickpeas, drained, rinced, dried in a towel
1 tbsp of olive oil
Seasoning of your choice. I used: salt, garlic powder, paprika powder
Put the chickpeas in an oven dish, mix the oil and seasonings through the chickpeas. Set in a pre-heated oven (190°C – 375°F – Gas mark 5) for 45 minutes. Test after 45 minutes, eat one (yaay), it should be completely crispy, even in the center. If it isn’t, put it back in the oven, with 5 minutes extra at a time.
A recipe I really love, because it is just tasty food, that doesn’t require too much work.
1 medium onion
2 small cloves of garlic, or 1 big one
2 medium sized tomatoes
3 medium sized zucchinis
250g of (white) mushrooms
1 bag of rice
Oil (or a little veggie broth)
Wash all vegetables. Cut them into bite-size pieces. I don’t like pieces that are way too small. Keep 1 zucchini, and cut it in long slices. Cut the onion in small pieces, crush the garlic, and cut it also.
Saute the onions and garlic, any way you like. Most people will use oil or vegan butter/margarine. I use a little water with vegan broth powder. No fat, no oil.
After a few minutes, when the onions are softened, add the cut mushrooms. Let them cook for about 4-5 minutes
Add the zucchini and tomatoes.
Add seasoning of your choice (salt, pepper, dried paprika powder, thyme, bay leaf, …)
Simmer away during 20 minutes on low heat.
Cook your rice and grill the zucchini slices. The grilled slices are optional, but I just love them!
Serve and enjoy!
Tip if you do not like cooking rice all the time, especially brown rice, as it takes 20 minutes: cook a whole batch at once, and freeze them when they are cold and drained. Brown rice in 60-90 seconds in the microwave!
You can sign up for their Vegan starter kit here: http://ift.tt/1mb7yLG/. Note: it did not ship to my address in Belgium, so might only work in North America. If they do not ship to your place, you can view the online versions of the kit.
This week’s easy recipe involves actual “cooking”. I am making a nice delicious vegetable soup.
2 onions, chopped
3 cloves of garlic, chopped
1 tbsp olive oil
250g julienne vegetables (carrots, leeks, celery)
1kg ripe tomatoes
Saute the onions and garlic in the hot oil, for a minute or two. Then add the julienne vegetables (you can buy this prepared, sometimes under the name “soup vegetables”). Stir it around for about five minutes, then add the tomatoes. The tomatoes will need also about five minutes, make sure you stir it around so it does not burn. Add water (already boiling is faster), cover it, let it on a low heat for 30-60 minutes. Add salt and pepper to taste.
No food pictures today. Went to a BBQ today. Yearly “Family day” with work colleagues. Wasn’t vegan, but there were lots of veggies, and potatoes, so no problems keeping it vegetarian. Pictures will be back tomorrow, as usual. :-)
Fast. Easy. Tasty. Yummy. What else should a dessert be? And vegan of course!
2 frozen bananas
15g of 100% pure cacao powder (not the sweetened and milk added stuff)
A bit of water to keep your blender going.
Throw the frozen bananas and a bit of water in the blender. Make sure not to add too much water, or you will end up with a smoothie. Keep it on low speed. If you do not have a vitamix/blendtec/other high power blender, it will take a longer time to get going. On mine I needed to push the bananas back down every 15 seconds. When the bananas are mashed up, add the cacao powder, and blend together.
Serve, and enjoy. (Sorry, no picture of the finished product, we were too eager to eat it straight away!)
Another great video from Dr Greger. Useful information, especially for the ladies suffering bladder infections. Stop eating chicken (or all meats, even better), and your chances of avoiding infections will go up significantly!
This recipe is really, really fast. And pretty cheap to make, considering the cost of store-bought veganaise!
270 ml oil (canola or safflower)
120 ml soy milk
2 ml apple cider vinegar
2 ml agave sirup
7,5 ml fresh lemon juice
2g dry mustard
Add all the ingredients (except the oil) in the blender. Blend everything up for a few seconds. Then, while the blender is still running on low speed, add the oil, not all at once. Keep blending until it becomes thick.
Vegfit has moved from servers. We didn’t have downtime, but moved to a newer version of WordPress. The look and feel is a little different, but everything is still up and running, with only 5 minutes downtime…
I’m sure you know these kind of conversations. <enter food here> is good for you, it only has 2% fat! Well, here is a small lesson: that 2% fat usually is in weight, not in calories.
What do I mean ? Let’s take something that the entire world knows as being “low fat”: chicken breast. Not vegetarian, nor vegan, I know, but still, hear me out.
Too make it easy, let’s say you are eating 100g (3.5 oz) of chicken breast filet. That 100g equals 100 calories. So logically you would assume “2% fat” would equal “2 calories”. Now this is where you are WRONG.
The truth is: 2% fat equals 2 grams of fat. And 1 gram of fat equals 9 calories. So if you count back eating your 100 calories of nice lean chicken breast, you are eating 18 calories coming from fat. So basically, your 2% fat actually is 18% fat.
Next time you pick up something from the store that has “only 5% fat”, make sure if that 5% is from calories, or from weight, as it makes a huge difference.
I watched this movie on YouTube and really liked it. Of course I do not agree with everything that is going on about raw food, but anyone with half a brain will agree to the fact that eating more raw fruits and vegetables is good for any body.
I am all for eating more raw veggies and fruits, but juicing is not my kind of thing. I do not mean this as hate to anyone who DOES juicing. If you feel it is right for you, please go ahead, I won’t be the last one stopping you.