Hey everyone at Blogger world! How's your week going? Wanted to share some more new recipes with you. I'm working on making my food plan even healthier- I'm currently weaning myself off milk and yogurt right now, so right now I'm into all recipes that use almond and not cow's milk. I found out that almond milk has 50% more calcium than cow's milk- so cool. It's going to be hard- I've loved milk and yogurt for a long time- especially chocolate milk, but I'm determining to work towards cutting it completely and permanently out of my diet( which means not just no drinking it but not having it in any form in soups, pancakes, oatmeal, pumpkin pie- other foods- exc. ). I know it's still a little too early to be thinking about Thanksgiving- but hey- November is just around the corner so it doesn't feel that far away to me. I'm already working on planning my first vegetarian Thanksgiving- so excited! I want to make pumpkin soup and of course a non-dairy version of pumpkin pie( I'll make it with almond milk)
What are your plans for the weekend?
I'm making a vegan version of my favorite pumpkin oatmeal( which I'm sharing at the end of this post) pumpkin pie bars with almond milk, salad for the end of the year football party, and another mushroom veggie burger with oats. Busy weekend coming- lol. I've found so many cool recipes since I went vegetarian- here's some more if you want to try them- enjoy!
Vegan Pumpkin Oatmeal( delicious and so healthy!)
2 cups water
2 1/2 cups almond milk( of course you can use dairy if you want too)
1 cup pumpkin puree
1 tsp. pumpkin pie spice
1 cup steel cut oats( You have to use this kind, not regular oats, or it won't turn out right in the crockpot!)
place all ingredients in a crockpot and stir to combine. Cook on low for 5-9 hours. sprinkle with brown sugar to sweeten if desired( optional) and enjoy!
Note: you may want to put the oatmeal in the crockpot right before bed, but you'll have to be up early to turn the crock off so it won't burn)
Next is a delicious idea I obtained from my grandma. So, my mom was telling my grandma about how I tried my first veggie burger- my grandma told her that she'd heard how some vegetarians make pizza from portobello mushrooms. I tried it for the first time and loved it!! If you love mushrooms, you'll love this easy and equally healthy recipe! It's so much better than regular pizza- as a lover of pizza I find this so much more filling than it!
Portobello Vegetarian Pizza
Ingredients: 2 portobello mushrooms
1/4 to 1/2 cup tomato sauce
1/2 cup or more mozzarella or cheddar cheese( as much as you like- I like a lot of cheese on mine.#cheeseaholic.:)
tomatoes, basil, or other vegetables if desired.
Preheat oven to 350 degrees. Scoop out all the mushroom gills with a spoon and cut off remainder of the stem( it's in the center of the mushroom). Wash the mushrooms in cool or warm water. Place mushrooms on cooking sheet and spread with tomato sauce; sprinkle with cheese. Cook for 10-12 minutes. Enjoy!
Vegan Pumpkin Oatmeal( this is basically just a dairy- free version of the oatmeal I made last month- it was delicious- so much better than with regular dairy and so much healthier too:) )
Here's what you need: 2 cups water
2 1/2 cups vanilla almond milk ( you can of course use dairy if you want to)
1 cup pumpkin puree
1 tsp. pumpkin pie spice
1 cup steel cut oats( you have to use this kind- or it unfortunately won't turn out right in the crockpot).
Place all ingredients in a crockpot and stir to combine. Cook on low for 5-9 hours ( I usually put mine in overnight- but you have to be early to turn it off in time.) Sprinkle with brown sugar to sweeten it up if you like. Enjoy!
What are your plans for the weekend?
I'm making a vegan version of my favorite pumpkin oatmeal( which I'm sharing at the end of this post) pumpkin pie bars with almond milk, salad for the end of the year football party, and another mushroom veggie burger with oats. Busy weekend coming- lol. I've found so many cool recipes since I went vegetarian- here's some more if you want to try them- enjoy!
Vegan Pumpkin Oatmeal( delicious and so healthy!)
2 cups water
2 1/2 cups almond milk( of course you can use dairy if you want too)
1 cup pumpkin puree
1 tsp. pumpkin pie spice
1 cup steel cut oats( You have to use this kind, not regular oats, or it won't turn out right in the crockpot!)
place all ingredients in a crockpot and stir to combine. Cook on low for 5-9 hours. sprinkle with brown sugar to sweeten if desired( optional) and enjoy!
Note: you may want to put the oatmeal in the crockpot right before bed, but you'll have to be up early to turn the crock off so it won't burn)
Next is a delicious idea I obtained from my grandma. So, my mom was telling my grandma about how I tried my first veggie burger- my grandma told her that she'd heard how some vegetarians make pizza from portobello mushrooms. I tried it for the first time and loved it!! If you love mushrooms, you'll love this easy and equally healthy recipe! It's so much better than regular pizza- as a lover of pizza I find this so much more filling than it!
Portobello Vegetarian Pizza
Ingredients: 2 portobello mushrooms
1/4 to 1/2 cup tomato sauce
1/2 cup or more mozzarella or cheddar cheese( as much as you like- I like a lot of cheese on mine.#cheeseaholic.:)
tomatoes, basil, or other vegetables if desired.
Preheat oven to 350 degrees. Scoop out all the mushroom gills with a spoon and cut off remainder of the stem( it's in the center of the mushroom). Wash the mushrooms in cool or warm water. Place mushrooms on cooking sheet and spread with tomato sauce; sprinkle with cheese. Cook for 10-12 minutes. Enjoy!
Vegan Pumpkin Oatmeal( this is basically just a dairy- free version of the oatmeal I made last month- it was delicious- so much better than with regular dairy and so much healthier too:) )
Here's what you need: 2 cups water
2 1/2 cups vanilla almond milk ( you can of course use dairy if you want to)
1 cup pumpkin puree
1 tsp. pumpkin pie spice
1 cup steel cut oats( you have to use this kind- or it unfortunately won't turn out right in the crockpot).
Place all ingredients in a crockpot and stir to combine. Cook on low for 5-9 hours ( I usually put mine in overnight- but you have to be early to turn it off in time.) Sprinkle with brown sugar to sweeten it up if you like. Enjoy!
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