INGREDIENTS 1 cup oats 1/4 cup hemp seeds, plus extra to roll balls in 1/4 cup shredded unsweetened coconut 1/2 cup peanut or almond butter 1/4 cup maple syrup ¼ cup mini vegan dark chocolate chips (optional) DIRECTIONS 1. Once combined, add nut butter, maple syrup, and chocolate. Use an ice cream scoop to scoop the mixture, and form each ball by rolling them with your palm. Roll and coat the outside of each with hemp seeds and place in a container. Spread mixture on rice cakes or toast and sprinkle with hemp seeds and banana slices.
Sweet Vegan Spread Serves: 2 - 4 INGREDIENTS 2 tablespoons nut butter of choice 1 tablespoon molasses 1/2 tablespoon maple syrup Rice cakes or toasted vegan whole wheat bread 2-3 tablespoons hemp seeds Sliced banana (Optional) DIRECTIONS In a bowl, mix nut butter, molasses, and maple syrup until well combined.
Total Calories: 5212 | Total Carbs: 175 g | Total Fat: 492 g | Total Protein: 50 g | Total Sodium: 568 g | Total Sugar: 46 g Per Serving: 2606 | Carbs: 88 g | Fat: 246 g | Protein: 25 g | Sodium: 284 g | Sugar: 23 g Attila Hildmann is a European celebrity television chef and best-selling author of Vegan For Fit and Vegan For Fun.
Being weird, I’ve found, is not just fun; it’s addictive. I thought I could never give up my microwave, but it turns out it was a lot like going vegan — I used it less and less over time as it became less appealing, and eventually it was just a matter of making the decision to go all the way. After reading Tim Ferriss’ late last year, I got a hand-crank burr grinder and an Aeropress, and it’s the only way I’ve made coffee since. It’s got a pinkish hue, and we keep it in pinch bowl. I bought a pair of faux-leather shoes from a discount shoe store (they sell them because they’re cheap, not because they’re vegan-friendly), but I hated them. They’re small and packed with quick-digesting carbohydrate (just like energy gels), only they’re whole foods and completely natural. Get fresh ones instead of dried; they taste way better and they’re kind of like gummies. From nut butter to dried beans to pizza dough (with some buckwheat flour, also weird enough that I wouldn’t serve it to guests), we’ve gone down a road of making an increasing amount of food from whole ingredients instead of buying it in packages. Tofu and avocado make for deliciously creamy cupcake icing and mousse, and black beans, of course, work amazingly well in brownies. But when we moved last year (more on that in a bit), we got rid of so much stuff, and we haven’t gone back. It’d be really weird if we kombucha and had our own SCOBY, like my buddy Jeff Sanders does, but we’re not there yet. But we do it, usually with beans and lentils, because it takes even less effort than cooking them and makes them into something more vegetable than bean. To us, and you, I’m guessing, they’re familiar — tempeh, quinoa, hemp seeds, spelt, tamari, miso … And the best part of it all is that to many of you, so much of this will seem completely normal … All information is intended for your general knowledge only and is not a substitute for medical advice or treatment for specific medical conditions. Occasionally, links on this site pointing to other products are affiliate links, meaning No Meat Athlete LLC earns commissions on sales referred through those particular links.The transiton for us is about real, plant-based foods.For this reason we opt not to eat things like vegan butter spread, vegan mayonaise, etc. The journey from meat eaters, to vegetarian and now to vegan has been a slow steady process for us and we have enjoyed it tremendously and are reaping the healthy rewards everyday.Just because you are cutting out—or cutting down on—dairy, meat, and eggs from your diet does not mean you are banished to a life of eating bland lettuce and bean sprouts for breakfast, lunch, and dinner. package tempeh (any variety) 1 cup low-sodium canned chickpeas, rinsed 1 tablespoon olive oil3/4 cup onions, chopped4 garlic cloves, minced 1 cup green peppers, chopped 1 can diced or petite-cut tomatoes (preferably with jalapeño peppers) 2 tablespoons chili powder 1/2 teaspoon paprika 1/4 teaspoon cumin 4 whole grain buns (Try Food for Life brand) DIRECTIONS 1. Once tempeh is steamed or stir-fried, cut into small pieces. Once onions and garlic are lightly browned, add peppers, mashed chickpeas, and cut-up tempeh. Add diced tomatoes, chili powder, paprika, and cumin. Add onions and sauté until soft, about five minutes. Once oil is sufficiently heated (you should see “waves” in the oil when you move it around the pot), throw in the diced garlic. Stir for two minutes and then lower heat back to medium for five more minutes, stirring frequently. There are plenty of protein-rich vegan-approved foods that, when prepared correctly, are just as delicious as any juicy steak or cheese omelet. Red Pepper and Chickpea Salad Serves: 8 - 10 INGREDIENTS 2 15oz cans chickpeas (no salt), drained and rinsed 3 red peppers, finely diced 1 cup cilantro, chopped (about 1 bunch) 1 cup flat leaf parsley, chopped (about ½ bunch) 1-3 cloves garlic, minced (depending on preference) 1 tablespoon olive oil Juice of 1 lemon Pinch of Himalayan salt and fresh ground pepper Whole wheat pitas DIRECTIONS Toss together all ingredients in a large bowl, cover and chill for a minimum of 2 hours to allow flavors to come together. Place a cup of rinsed chickpeas in a bowl and mash them. Raise heat and stir frequently for approximately five minutes (in the meantime, toast whole grain buns). Be sure to move it around often to prevent it from burning. Once the garlic reaches a golden color, throw in the diced peppers and increase the heat to high.