That was a lot of fun! Thank you Jane for having me on your Network! In this live stream, I cooked black bean fettuccine over lemon garlic turmeric sauce and vegetables.
#JaneUnChained is a social media news network for animal rights/ veganism launched by nationally known TV journalist/bestselling author Jane Velez-Mitchell. Her popular vegan cooking show #LunchbreakLIVE airs daily at 12:30 pm Pacific Time or 3:30 pm ET.
As usual, this dish is made with whole food plant-based ingredients and oil-free.
Black bean fettuccine is a protein and fiber-rich meal, perfect for weight loss and for active people alike.
The white beans in the sauce act as the "cream" in the sauce which makes it so decadent creamy without the actual fat you would get from dairy. If you don't like turmeric you could use saffron.
Here is the recipe:
In today's live stream, I have cooked a hearty vanilla rice pudding with raisins, nuts, and blueberries. It is the kind of comfort food I crave on snowy days like today. Feel free to watch the live stream again.
As usual, all dishes I feature on my live stream are whole food plant-based and oil-free.
This dish is usually cooked with round grain rice, but I borrowed inspiration from India. They cook rice pudding with whole grain rice, cardamom, and saffron.
However, I wanted to preserve e some features of this rice pudding from the memories I had when my mom cooked us rice pudding.
She would cook it with round grain rice, milk, and cinnamon and would later top it with mandarin oranges from a can. Soooo delicious, but loaded with sugars.
1 cup whole grain rice, Basmati
2 cups of water
2 cup almond milk, more if needed
1 tsp vanilla
1 tsp cinnamon
1 cup assorted raisins, cranberries, and nuts
1 cup frozen blueberries
Juice from one lemon
Here is the Thanksgiving casserole recipe that so many people had asked for. It is really a very simple casserole recipe. The beans can be substituted with lentils, mushrooms, or eggplant just to mention a few.
As usual, it is cooked without oil as this is part of our whole food plant-based lifestyle. Although I added the optional maple syrup, for the ones who like it a little sweeter, you can definitely eat it without the syrup.
This article was originally published on Life of a Vegan Chef
I don’t know about you, but when I transitioned to veganism, I was static. I was so excited to become a vegan.
Little that I know it was the beginning of a journey filled with roadblocks and naivety. Yes, I have succeeded in becoming 100% plant-based, however, knowing what I know now would make anyone’s journey to veganism so much easier.
Veganism is awesome. As you become familiar with a plant-based diet, you’ll realize that you feel lighter, fitter and ultimately healthier.
However, don’t take my word for it. There are plenty of studies that have shown the benefits of a plant-based diet.
Before you jump into a plant-based lifestyle a few words of caution:
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Veganism has faced quite a lot of attacks since its inception. Many of these are supposedly true comments about it and its effects on the human body. However, as you will see, a majority of these comments aren’t facts; they are myths that need to be set right straight away. Here are some that I have come across in my time as a vegan.
Vegans can’t do without Supplements
Contrary to popular belief, the vegan diet contains all the necessary components of a healthy diet so long as the vegan eats the wide range of fruits, vegetables, pulses, seeds, and fortified foods.
Supplements can also be taken by both vegans and non-vegans, including VEG1. These supplements ensure that the user is getting all the nutrients they need. It must be noted, however, that these supplements are not a necessity.
Both vegans and non-vegans require fortified foods in their diets for them to lead a healthy life. Manufacturers of different foods also add supplements to the foods in order...