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100pounds100days: Vegan Banana Strawberry Oatmeal Squares They’re om-nom-nom-tastic. And super healthy too! Makes 8 squares at 77 calories each. Ingredients1 banana, mashed1/3 cup unsweetened apple sauce1 1/4 cup oats (I used Quaker Quick Oats)2 large strawberries, diced (you can also substitute for raspberries, blueberries, peaches, etc.)1/4 teaspoon baking powder1/4 teaspoon baking soda1 dash cinnamon1/4 teaspoon vanilla extract1 tablespoon white sugar (optional)  Directions1. In a medium sized bowl, blend banana, applesauce, and vanilla extract.2. In another larger bowl, mix oatmeal, baking powder, baking soda, and cinnamon.3. Slowly add the banana mixture into the oatmeal mixture. Add the diced strawberries (make sure they’re fairly small pieces!)4. Scoop mixture into a 6 by 9 inch baking pan.5. Optional step: Sprinkle sugar on top of the mixture.6. Bake for 45 minutes at 350 degrees F. They’re ready when they turn golden brown and no residue comes up when you poke them with a fork. 7. Let them cool for 20 minutes before cutting them up into squares.8. ANNNND EAT!  
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goodfoodsrecipes: Fettuccine with Spring Vegetables Yield: Serves 4 This is such a popular dish that its Italian name almost does not need translation. A common mistake in making this is not sautéing the vegetables enough. Do not be afraid of overcooking them here. Whatever dubious virtue there may be in undercooking vegetables, it certainly does not apply to pasta sauces. By cutting the vegetables in tiny pieces and sautéing them thoroughly, you will concentrate their flavor and infuse the cream with it. Done properly, this is a heavenly dish with the rich, sweet flavors of spring. ½ small yellow onion 1 large carrot 1 medium celery stalk 4 tablespoons butter 8 ounces asparagus ¾ red bell pepper 1½ medium zucchini (8 ounces) 1 cup heavy cream 4-5 sprigs flat-leaf Italian parsley Salt Freshly ground black pepper ½ cup freshly grated Parmigiano-Reggiano 10 ounces dried egg fettuccine Directions 1. Peel and finely chop the onion. Peel the carrot and cut into ½-inch dice. Wash the celery, trim the top and bottom, and peel the back to remove the tough strings. Cut it into ¼-inch dice. Put the butter in a 12-inch skillet and place over medium-high heat. Once the butter begins to melt, add the onion, carrot, and celery and sauté until the vegetables begin to brown, about 5 minutes. 2. While the vegetables are sautéing, fill a 12-inch skillet with water and place over high heat. Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus. Cook for 5 to 6 minutes or until the asparagus is tender, then lift them out and set aside. 3. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. 4. Wash the zucchini, trim the ends, and cut into ½-inch dice. Peel the pepper, core it and remove the seeds. Cut away any white pith inside the pepper and cut into 1-inch squares. 5. When the onion, carrot, and celery are ready, add the zucchini and peppers. Season generously with salt and pepper and continue sautéing until the zucchini and peppers are quite tender and lightly browned, about 15 minutes. 6. While the zucchini and peppers are cooking, finely chop enough parsley to measure 1½ tablespoons. Cut the cooked asparagus into pieces about 1 inch long. When the zucchini and peppers are ready, add the asparagus and sauté for about another minute. Add the cream and parsley and continue cooking until the cream has thickened and reduced by almost half. 7. While the cream is reducing, cook the pasta. Add about 2 tablespoons salt to the boiling pasta water, add the fettuccine, and stir until all the strands are submerged. Cook until al dente. 8. When the pasta is done, drain it well, toss with the sauce and the freshly grated Parmigiano-Reggiano, and serve at once.
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harmonyhomeslice: roasted butternut squash soup!! squash is such a fabulous vegetable. it’s filling and healthy and hearty, and makes cold weather almost bearable!this is one of my favourite soup recipes. it’s simple and tasty, and it can be made ahead and reheated.roasting the squash in the oven first is key - it has a totally different flavour than boiled squash. take the extra time, it’s worth it!! read more
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mathphysics: “time to get off your lazy ass and study”-Smoothie two bananas six leaves of kale two tablespoons of ground flaxseed handfull of ice cubes one cup of vanilla soy milk (or any other non-dairy milk alternative) I’m enjoying it.
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spacepunkisthefuture:

Lots of people (online and irl) have asked what I eat as a vegan because they’re interested in changing their diet/trying something new/whatever reason so this is a post for anyone looking to embrace a vegan/vegetarian lifestyle.

First and foremost, I’m just going to list why someone would want to try being veg for anyone who might want to consider it.

  • For their health - If you’re doing it properly, a plant-based diet can be incredibly nutritious. It can prevent you from getting numerous health problems including but not limited to type 2 diabetes, prostate cancer, breast cancer, cataracts, osteoporosis, high cholesterol, heart disease, arthritis, and high blood pressure.
  • To lose weight - I personally have lost 5 lbs in the past three months eating veg and not exercising at all. (i’m not promoting lack of exercise but 5 lbs is a lot considering that i’ve been consistently the same weight for the past 5 years)
  • Animal rights
  • It’s good for the environment
  • Because it makes you feel and look good - My skin has gotten clearer, my pms has decreased (i barely get cramps now!), I have more energy, rarely get headaches, and I don’t feel sick to my stomach after eating a big meal anymore.

Anyways!

Here are some recipes that I’ve tried and loved.

Baked Ziti
Chocolate Chip Cookies (I love Tollhouse chocolate chip cookies, so I set out to find an alernative. I used apple sauce for an egg replacer and earth balance organic butter alternative)
I do a lot of stuff by scratch and I haven’t written the recipes down but I’ll be sure to blog about them and put up everything next time I make them.
I also snack a lot but it’s typically fruits. (Luckily, I’ve always loved fruits)

 <You can find more recipes here, here, here, here, here, and here>

You can find lists of vegan substitutes here and also here.

Some myths involving veganism are that it’s time consuming and expensive. Both of which i’ve found to be incorrect. It’s expensive if you’re shopping at specialty stores though so I avoid them. You can get plenty of vegan food at your local Walmart. The only thing you have to be wary of is when checking labels to make sure they are no animal by-products in them, you have to know the different terms. A food item might not say milk on the ingredients list, but it might say casein (milk derived) or gelatin (animal derived). A LOT of products are vegan without meaning to be. Oreos, for instance, are vegan! Not healthy by any means, but vegan. Here are some other items that are “accidentally vegan”

For people looking to fuel themselves or read up on the animal rights aspect look here.

I’m also willing to help anyone out in any way I can. I haven’t been vegan for nearly as long as most people but I follow a lot of vegans and I’m sure they wouldn’t mind if I sent you their way.

(via hollabacksquirrel-deactivated20)

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delishytown: Sesame Noodles with Garden Kale Kale is a superfood, especially when it’s covered with sweet, spicy dressing.  We have tons of red kale growing out back, it volunteered from kale which I let go to seed last June. I’m glad I did because it’s yummy! The thing I like most about having an edible garden is you always have some kind of food, there’s no need to go to the store all the time. You save $ and time. When I went outside to water the garden, I remembered a friend telling me about a peanut kale dish she had at a restaurant in Los Feliz. She said it was so good it was like spicy candy. I decided to give it a try.  I made a basic sesame noodle type dressing, which I’ve made lots of times before, then I added extra sugar for the candy effect. Here’s how I made this: Boil water, blanch kale for 1 minute until it turns bright green. Remove with a slotted spoon. Add soba noodles to the same pot, cook soba noodles for 3 - 4 minutes.  Drain noodles. Toss with the kale and sesame peanut dressing:  In a small bowl, grate 1/2 inch ginger root, grate 1 large garlic clove, add 2 tblsp soy sauce, 2 tblsp rice wine vinegar, juice of 1 orange or tangerine, 1 tblsp sesame oil, 2 tblsp sugar, 2 tblsp tahini (sesame paste) and 1 tblsp peanut butter, 1/4 tsp red pepper flakes. Mix and taste. If it’s not just the way you like, adjust sugar and vinegar a little at a time. Garnish with sesame seeds and samba oelek. Yum!
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fitfoodieblog: Taco salad: *One whole wheat tortilla baked until crispy *Arugula *Cooked ground turkey * A few spoonfuls of corn and black beans *Salsa * A small sprinkle of low fat cheese * One spoonful of guac. This ends up being a little over 400 calories, lots of fiber from the beans, and pretty low in fat. It’s super filling too!
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semperamabote: Sweet Potato Pasta  I’m ridiculously proud of myself for coming up with the recipe. It makes me so happy because there are three different kinds of vegetables in this and I have never been a big fan of vegetables. Getting three of them into one dish that is also delicious was a huge accomplishment for me. The dish is really sweet because of the sweet potato and sweet onion, but then the green onion and garlic balances it all out and gives it a peppery flavor too.  Also, I realized last week that if a vegetable is orange, it means that it’s full of vitamin A. So the sweet potato in this dish gives you over 100% your daily value of vitamin A. Ingredients: 1/2 cup Sweet Potato 1/4 cup Sweet onion 1 small Green onion 2 cloves Garlic 1 tbs Low Sodium Soy Sauce 2 oz Whole Wheat Pasta Directions: Start cooking your pasta according to the box directions. Chop up your onions. Saute them in a skillet until they’re as brown as you want them. Set them aside in a bowl. Chop up your garlic. Peel the sweet potato with a vegetable peeler. Then use the vegetable peeler to make strips of sweet potato flesh. You’ll want about a cup of strips. Put the sweet potato strips, garlic and soy sauce in a skillet on medium heat. Cook until the sweet potato is tender. It should take under five minutes. Drain the pasta. Put it in a bowl. Pile on your sauteed onion and sweet potato strips. Stir it all around. Throw the raw chopped green onion on top. Voila! 
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healthyblast: Strawberry Banana Smoothie: 1 cup of strawberries + 1/2 cup of fat free greek yogurt + 1/2 a banana