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Wrap It Up: 3 Irresistible Vegan Burritos with Custom Spice and Flavor

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  Here’s a set of three delicious vegan burrito recipes — each using a different ready-made vegan wrap — and each offering different options for spiciness (mild, medium, or hot, depending on your taste).   🌯 1. Smoky Sweet Potato  & Black Bean Burrito Wrap : Spinach Tortilla (green, vegan, store-bought) Filling: - 1 cup roasted sweet potatoes, cubed - ¾ cup canned black beans, rinsed and drained - ½ cup corn kernels (fresh or frozen) - ¼ cup red onion, finely diced - ¼ cup cilantro, chopped - 1 tablespoon lime juice - ½ teaspoon smoked paprika - Salt and pepper, to taste Heat options: - Mild: Add a few drops of mild chipotle mayo (vegan) or omit spice entirely. - Medium : Add a few dashes of your favorite medium-heat taco sauce or a sprinkle of chipotle powder. - Hot : Mix in diced jalapeños or a spoonful of spicy chipotle adobo sauce. Assembly: Layer sweet potatoes, black beans, corn, red onion, and cilantro onto the spinach wrap. Drizzle with lime juice and chose...

Sweet Potato Stew- Vegan- Gluten Free- Low Fat

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  I attempt to cook my vegetables to maintain the most nutrition possible, via the cooking process.  Dr. Michael Greger of NutritionFacts.org, one of my go-to vegan nutrition gurus, states that sweet potatoes maintain the most nutrition if they are boiled vs. baked .  Sweet potatoes, believe it or not, are classed as a Superfood because of their anti-cancer properties.  So, boil them for the best maintenance of nutrients. INGREDIENTS: (Serves 6 as a one-pot meal, serves 12+ at a Potluck) 1/2 C. Water  2 C.    Chopped Onions 1 T.    Chopped Garlic 4        Bay Leaves 2 tsp.  Dried Thyme 1 C.     Sliced Celery 14.5 oz/412 ml/ 1 1/2 C Stewed Tomatoes with Juice 4 C.    1/2 " Cubed/Peeled Sweet Potatoes (immerse in cold water to prevent discoloration) 6 C.    Vegetable Stock (or 6 cubes of Best Golden Soup Bouillion and 6 C. Water) 2 C.     Green Beans 2 C. ...

Pumpkin "Cheesecake" - Healthy Choices Recipe by Dr. D. Blaney (Vegan)

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Delicious Vegan "Pumpkin Cheesecake" This "Pumpkin cheesecake" is another one of the recipes that was demonstrated at the Healthy Choices cooking class by Dr. Darlene Blaney, PhD Nutritionist, on March 29th at our Church. It's baked in a casserole dish or a spring-form pan, maybe the reason for calling it a "cheesecake", but to me it tasted like the perfect Pumpkin Pie! For the Crust: 1 1/2 cups/150 g Graham Cracker crumbs (or GF cookie crumbs) 1 cup/120 g      Raw Walnuts, ground fine 1/3 cup/72 g    Grape Seed Oil 1 tablespoon/14.8 ml. Liquid Honey or Maple Syrup Mix ingredients together in a mixing bowl. With a fork, press mixture in the bottom of a lightly oiled (use a non-stick spray) 12" spring form pan. Bake at 350 degrees F/277 degrees C. for 10 minutes or until golden brown. Cool before filling. OR Ginger Snap Crust:  this recipe was just suggested by a member of the Best Adventist Recipe Swap on Facebook. Great id...