#black vegan

[thinkpink212]

Matcha latte and waffles with a side of fries because I love a side of frise

[fivepercentgodsandearths]

[deeplyrooteddread]

Ras Ginga (x)

[theeveganwitch]

Savoury Sweet Potato Oatmeal

1/2 of a Lg Sweet potato, peeled, cut, and cubed

Small bunch of Fresh Kale and beet greens (and stems), roughly chopped

6 Garlic Cloves, sliced thinly

1/3 Purple onion, diced

1/2C - 1C Veggie stock

1/4C Coconut cream

1/8C Coconut aminos

1C Quick Oats

1/2tsp curry

1/2tsp smoked paprika

1/2tsp ginger

1/2tsp italiam seasoning

2tsp complete seasoning

2tsp black pepper

Olive oil

1/2 of Impossible Breakfast Sausage tube.

Directions:

First, clean and scrub your potatoes good, dry, then peel. After peeling, cut your potato down the middle (vertically), put the other half away, then proceed to cube up your potatoes and set aside in a bowl ofice cold water after cubing them. Next move on to dicing and dicing your purple onion and garlic and set this in a bowl and set aside, and lastly, (is you haven't already) clean your greens and stay roughly chopping them.

Get your skillet hot *on medium heat) and add a little of EVOO to thinly coat your skillet. Once hot, add your garlic and onions and slightly move them around for a few minutes and spread them out; leave them alone for 2-3 minutes or until they're golden. Once golden, remove them back into their bowl and serve aside. Next, add the sweet potatoes after sraining the water and patting them dry, add them to your skillet, and add a touch more oil. Spread your sweet potatoes out, leave them alone, and let them cook, uncovered, for 5 minutes on medium heat. Once your 5 minutes are up, season your potato babies, toss them around thoroughly to get them coated evenly, then leave them alone again for another 5 - 6 minutes. Once your potatoes are fork ready, but still has a bite to it and they look dark(ish) all over, remove them from the skillet and back into the bowl and set aside.

Now add your impossible "meat" on one side of your skillet and mash it down (let it cook) then add the greens to the other side of your skillet (trust me, It'll make sense in the end) add your coconut aminos and now let it all cook for 5 - 6 minutes (still on medium heat). Once your 6 minutes are up and your meat has tuned a color, chop it up with your spatula and let it cook for another 4 - 5 minutes now. Now that your 5 minutes are up and your meat looks brown brown, marry the greens and meat together evenly, and then we're going to add severing else one by one. Now that meat and greens are mixed, add in your onions and garlic and evenly mix them in, after that mix in the sweet potatoes. NOW, add in your 1 cup of quick oats, BUT add in a little at a time to evenly distribute the oats throughout the dish.

Lastly, add in your cup of veggie stock. You want your stock to barely, yet slightly cover the top of your veggies and oats (please don't down them) and add your coconut cream swirl (don't mix), cover up and let cook 1 - 2 minutes (3 MAX, nor 1 second over.)

Now that eventing is done, dig in and enjoy!

[imthefailedartist]

Word of advice for people transitioning to vegetarianism or veganism: FAT. It's your friend. The meat you think you're missing in every dish is actually fat.

Nacho cheese Doritos.

Add them on top of anything vegetarian, and they add a nice meaty flavor. Also, texture, which is very important. I don't know what's in them, but it's better than adding actual cheese.

I'm not an avocado fan, but it's a good replacement for animal fats. Avocado oil, olive oil. Any of the drizzle over oils.

Season everything. Every layer. Those pre-made salad dressing seasoning packets work wonders for raw veggies. Go light on the salt. As long as one thing has adequate salt, some should carry over to everything else.

[vraijess]

[gigglebop]

Plant based everything , no dairy.

[mamatiffeatstolive]

My two weeks are up.

They went by pretty quickly. Even my husband didn’t realize it has been two weeks already.

There are tons of things I want to share. Here is an abbreviated version of those things.

I’ve been reassured that…

I’m resilient. As a kid, I did a “no fast foods” challenge for a month and my mom constantly reminds me of how adamantly I stuck with it.

I’m a problem solver. Rather than giving up because I couldn’t figure out what to eat, I figured out what to eat.

I’m committed and I keep my word.

When I’ve made up my mind, I’m not easily shaken.

I’ve realized that…

In the same way that it took time (years, decades) for me to develop my palate and identify foods that I liked and didn’t like when I ate meat, it will take time to develop my palate and identify foods that I like as a vegan. 

I’m happy that…

Fresh produce and Whole Foods cost less than meat and processed foods.

My husband and friends have been supportive of my decision.

French fries are vegan.

Many restaurants offer vegan options.

Coffee is vegan.

I’m sad that…

It’s unhealthy for me to consume most of my favorite foods on a regular basis.

I didn’t learn about the dangers of regularly consuming animal products and animal byproducts much earlier in my life. (perhaps I wouldn’t have accepted those things as truth, and made the lifestyle change anyway.)

My trial period may be over, but this is my life now.

I have every intention to continue with this. I have no better reason to go back to my carnivorous lifestyle.

With that said…

I’m looking forward to…

Finding new recipes I enjoy and seeing how my body changes for the better.

[goodhealthgoodwealth]

Green Screen 💕

[fullcravings]

Black Forest Dessert Smoothie

[amavaria]

Hero of Unova 👑

[thinkpink212]

My dinner is so cute —

[deeplyrooteddread]

Had the best BBQ cauliflower at CC's Vegan Spot in St. Louis

[theeveganwitch]

Have you ever had those times when you just didn't know what to eat or cook, like you're drawing a mad blank on what you have a taste for, and then all of a sudden...you see something and it clicks! With my creative 🧠, I made smothered sweet potatoes, and the end results were perfection; it was so good, my picky eater 5 year old, helped me eat it.

Ingredients;

1 Lg Sweet potato, cleaned.

2 Tbs Minced garlic

1/2 purple onion, sliced.

Portobello mushrooms, sliced.

3 Kale leaves, roughly chopped.

Salt

Pepper

Chili powder

Onion powder

Garlic powder

3 Tbs Coconut aminosKale.

Vegan butter

1/3c Full fat, coconut milk

Vegan parmesan

Extra virgin olive oil

Directions:

Start by heating your cast iron skillet, then lower the heat to medium-low, and add a couple tablespoons of EVOO to your skillet. Now, clean, dry, and slice your sweet potato, long ways, down the middle; add your sliced sweet potato to the hot skillet, orange side down and cover for 55 minutes.

In a separate heated skillet on medium heat, add a few tablespoons of EVOO, and add your sliced onions. Cook onions until translucent, then add your garlic, sliced mushrooms, and chopped kale. Add 2 tableapoon of vegan butter. Slightly toss around, cover, turn heat to medium-low, and leave alone for 10-15 minutes.

Now, uncover your sweet potato, and flip it halfway through your time. Now, cook it skin side down the rest of the way. Add a pinch of pink salt to the potato and cover again. With your veggies, uncover,l and add your coconut aminos and seasonings, then stir them around until the aminos and seasonings are incorporated. Now, add your coconut milk and gently stir in.

Uncover your potatoes and double-check for tenderness. You can use your knife or toothpick; if it goes in easy and comes out clean, then they're tender and done. Plate your potatoes and add your creamy veggie sauce on top and sprinkle the vegan parm on top to your desire.

Grab you a plate, dig in, and enjoy!

Follow Thee.Veganwitch on IG and Lemon8 @Thee.Veganwitch.

[vegan-yums]

Crispy Beer-Battered Vegan Fish Tacos

Crispy Cauliflower Tacos with Chipotle Crema

Air Fryer Cauliflower Tacos

Black Bean Sweet Potato Tacos

Easy Southwestern Tofu Scramble

Vegan Birria Tacos