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Load the Potato, Vegan Style

Majority of the masses believe that going vegan or vegetarian, limits them from enjoying the most simplest of meals. Loaded baked potato’s for example, is known to be sprinkled with bacon bits with sour cream falling off the sides. Not to mention the shredded cheese we add on top as well(especially down in the south). Now although that sounds amaze balls, your organs and immune system are screaming for you to stay away from dairy and meat products. Well then how in the hell are we suppose to enjoy a dang potato? Thanks to Erica over at Vegan Now located in South Africa, we have a great new way to enjoy a baked potato.

Ingredients

4 russet potatoes • 1 tablespoon olive oil, divided (optional) • 1 19 oz can black beans or kidney beans (2 cups), drained and rinsed • 1/2 cup vegan BBQ sauce • 1 batch vegan white sauce • 1 small handful of chives, chopped • (US Customary – Metric)

Instructions

Preheat oven at 350F (180C) • Pierce the potatoes all over with a fork so steam can escape. Optionally, you can lightly rub the potatoes with a bit of olive oil over the skin. Place the potatoes directly on the rack in the oven, with a tray or piece of foil beneath to catch any drippings • Bake for 1 to 1 1/2 hours (depending on the size of your potatoes) • Test to see if they’re done by piercing the potato with a knife, it should be soft all the way through • Cut a slit down the middle of the potato, (careful, it’s hot!), then using a towel or oven mitts, push the ends towards each other and the potato will pop open nicely • Fluff the insides with a fork.

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Then prepare the beans by adding them to a saucepan along with the BBQ sauce. Bring to a simmer and cook for about 5 minutes until the sauce thickens and the beans are heated through.

When everything is cooked and ready, assemble by dividing the BBQ beans among the potatoes, topping with the sauce, and finally adding a sprinkle of chives.

LIGHT + LOVE | RISHI OMKARA

 

 

 

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Vegan Chickpea Chocolate Chip Cookies (Gluten-free, Nut-free)

Most are not aware of this but, May 15th is Chocolate Chip Cookie Day J So today is the day you can finally have that cheat meal. Or is it? I have found a vegan recipe for chocolate chip cookies that is SURE to knock the socks off of your entire family (even the meat eaters), and make sure you’re not taking steps backwards in your healthy eating. This particular recipe comes from Detoxinista.com and is a pretty awesome vegan treat!

Ingredients: (16 Servings)

1 ½ cups chickpeas (cooked, or 1, 15 oz. can, drained and rinsed)
½ cup gluten-free oat flour
¾ cup coconut sugar
3 tablespoons melted coconut oil
1 tablespoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon raw apple cider vinegar
¾ cup dark chocolate chips

*You can substitute Baking Soda (1 tsp. for 4 tspn. Baking Powder or 1 tspn. Potassium bicarbonate. Also you can make your own flour by simply grinding gluten-free rolled oats in a food processor or coffee grinder until a fine flour is created. 

Directions:

  1. Preheat the oven to 350 and line a baking sheet with parchment paper. Process the chickpeas, coconut oil and vanilla in a large processor until relatively smooth. Add in the coconut sugar, flour, salt, baking soda and vinegar and blend until a smooth batter is formed.
  2. Add in the chocolate chips and pulse briefly until incorporated. Drop the dough by heaping tablespoons onto a lined baking sheet and use wet fingers to gently flatten each mound (they won’t spread a lot on their own.) Bake until the tops begin to crack and the edges are dry to the touch, about 18 to 20 minutes. Cool completely before serving.

“Egg-free and gluten-free baked goods tend to be on the softer side, especially if you leave them in an airtight container at room temperature. For best shelf life and texture, I recommend storing and serving these cookies directly from the freezer. If you don’t like cold cookies, they thaw relatively quickly (in about 30 minutes) and can be enjoyed at room temperature, too.”

Eye hope these are a great alternative to enjoying some of the best goodies known to man. And have a great CHOCOLATE CHIP COOKIE DAY!!!

LIGHT + LOVE | RISHI OMKARA

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Muff it up Vegan Style

Eye’ve been saying time and time again that just because you decide to jump on the “health bandwagon”, doesn’t mean you get to lose out on eating some of your favorite foods. It also help for those parents that are looking to transitions their picky little eaters into eating less processed foods, and healthier alternatives. We like to include everything from ribs and barbecue sauce, to vegan spaghetti from Sicily, for all kinds of different eaters. This particular snack recipe came from the beautiful Queen Camilla Denise when she decided to find a vegan alternative to crave that sweet tooth.

   Here is her take on some great vegan muffins that the whole family is sure to love!

VEGAN WALNUT  STRAWBERRY  BANANA  MUFFINS

Ingredients:

3 Burro Bananas

1 cup Agave (if you like sweeter add another ½ cup)

3 tbsp. of Grapeseed oil

1 cup of ½ garbanzo bean flower

2 tbsp. Seamoss gel

¼ tsp. Sea salt

¾ cup walnuts

About 2 cut up strawberries (or however many you prefer)

1 tsp. vanilla

½ cup Hemp milk

Instructions:

Bake on 375 for about 30-35 minutes, or until golden brown.

Thank you to everyone who takes the time to read over these recipes, and we hope that you and your family enjoy the goodness. It is important for us here at Empire of Gems to do our part in spreading healthy tips and suggestions for those looking for assistance. Not every change comes easy to everyone, so making small changes in your diet, like vegan muffins, can have a drastic effect on the overall progress of your self-evolution. So here’s to you and your health, because our health is our wealth.

 LIGHT + LOVE | RISHI OMKARA

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Vegan Meats?

Many people have this misconception that if you decide to go vegan you’re giving up your favorite foods, but that’s not necessarily the case. Now, the health benefits of eliminating meat, dairy, processed foods and sugar are almost unlimited, not to mention the mental clarity that comes with changing your diet. Did you know there are numerous substitutes to the foods that toxify our bodies and bring us illnesses? Eye always tell people that going vegan doesn’t mean you lose the joy of eating foods you like, it just means you have to prepare it a little differently. So here are a few options Eye found in a vegan cookbook by Heather Bell and Jenny Engel, for substituting meats for a healthier beginning.

Chicken

Gardein Chick’n Scallopini: Cook and slice onto salad, shred for tacos, or serve beside a pile of fluffy mashed potatoes.

Maitake Mushrooms: Also called “Hen of the Woods”, these ‘shrooms lend a chicken-like texture to enchiladas and veggie stir-fries.

Ground Beef

Beyond Meat Crumbles: Browning these chewy crumbles with onion and Mexican spices makes the perfect base for tacos.

Lentils: The humble lentil, when cooked, is a dead ringer for ground beef in Bolognese sauce or Sloppy Joes.

Sausage

Tofurky Italian Sausage: Sliced thinly, it’s pepperoni for your pizza. Straight of the grill and onto a bun, they trump any meat based burger.

Nuts & ‘Shrooms: For a heart sausage flavor and toothsome texture, you can try the combination of mushrooms and walnuts.

Bacon

Lightlife Tempeh Bacon: Sizzle a few slices and sandwich between layers of juice tomato and crisp lettuce and you’ve got an even better BTL!

Carrots: Yup! Carrots! A great alternative for breakfast when throwing some long, thin strips of seasoned carrots in a sizzling pan for pig-free bacon!

Pork

Field Roast Celebration Loaf: This stuffed when-gluten loaf will remind you of Sunday mornings at your Grandma’s house.

Jackfruit: Season canned young jackfruit with a tomato-y barbecue sauce, and you’ve got pulled-pork sandwiches!

Fish

Gardein Fish Filet: Wouldn’t you love to get the fish-stick flavor without the fins and the scales? Now you can, and it taste even better than the frozen fish fingers from childhood.

Tempeh: A bit of mayo and chopped up onions transforms steamed tempeh into a tuna salad facsimile that is amazing heaped on toasted bread.

These are just a few different recipes and alternatives for those wanting to change their diets but not sure they can go without the taste of meat, and Eye hope they help those just embarking on their health journey. Also make sure to check out the vegan cookbook by Heather Bell and Jenny Engel, Eye Am grateful to share their recipes with you!

LIGHT + LOVE | RISHI OMKARA