R.I.P White Flour & Hello Gluten Free Pasta

Hey Lovers of Food,

Anyone that knows me knows that I love me some pasta whether it is penne, lasagna, fetuccine, macaroni and other types of pasta, I will eat it all. I don’t discriminate when it comes to pasta shapes. But, I make sure that it’s brown rice pasta and gluten/wheat/dairy free pasta though. My favorite brand is Tinkyada Pasta Joy Ready Brown Rice Pasta.

Brown Rice Pasta
Brown Rice Pasta

In my opinion, it’s actually the best pasta brand for vegans and non-vegans because of the consistency and it isn’t white flour.  White flour I’m ashamed of saying I was eating it not too long ago but I have stopped. My body doesn’t feel right eating it. I want to put a stop to eating this poisonous garbage. I just want to let you know a few effects of White Flour. White flour is something people should stay away from due to the fact that it has zero fiber.

White Is Not Right
White Is Not Right

Whenever you are eating pasta or bread, make sure that there is fiber. You need fibrous foods in order for your intestines and your colon to function properly. White flour also assists in weight gain in the stomach. Thus, when you consume white flour it turns into sugar and that sugar latches onto your organs especially the stomach causing digestion issues. So basically you are gaining a lot of belly fat especially in your mid-section where most people may not want their weight to go.

Bread Statistics
Bread Statistics
Unhealthy vs Healthy
Unhealthy vs Healthy

The process of getting white flour in itself is absolutely horrific due to the fact that there is bleach in white flour. In the wheat grains they strip the bran and husks and completely bleach it in order to get white flour. When they chemically bleach the husks all of the nutrients that were in the grain disintegrate. . Don’t believe the “unbleached” nonsense. We shouldn’t consume white flour, period. White flour, white sugar and white rice are things you should stay away from due to their egregious amounts of unhealthy animal bone processed foods. The way that everything is processed and all the chemicals in it makes people susceptible to developing Celiac disease and other gluten allergies. Some advice to people that eat white flour: buy more grains and foods with a lot of fiber and lessen your white flour intake. The more you eat white flour, the more you are killing your insides and developing allergic reactions to food. You may grow up eating white flour and within your late twenties and thirties you begin developing a reaction to things you’ve been eating your entire life. Just be cautious when you are eating.

 

Eat Clean. Not Chemically

Eat Clean. Not Chemically

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Vegan Diva Returns…

Hello Readers,
It’s been awhile since I’ve written a post. A lot has happened over the past year. I am now ready to rededicate myself to this lifestyle. We must remember when we are struggling with anything that we aren’t alone. Someone is always willing to listen. It’s never a bad thing to ask for help. There are tons of apps where you can get some type of support and even sign in under anonymous so your name is private. A cry for help is nothing to be ashamed of. Remember that! 
 I know at times we start building unhealthy habits when we are depressed or going through rough times but remember it’s only temporary pain you’re enduring. No pain lasts forever. Find something that makes you happy so that it will keep you focused. I know I am not perfect and I was sidetracked thus leading me off the vegan lifestyle for awhile but after coming to terms with my issues I’m ready to share my vegan recipes and experiences with you all again. Thanks for being patient with me since I haven’t posted in a very long time. I’m happy to be able to share my physical and mental journey with others who may be going through the same thing. See you next post. 
Peace & Love
    

As the great and late Aaliyah once said: “Dust yourself off and try again…” 

The Vegan Diva: Veganized Foods

While summer is coming to a close I decided I would write a post on my favorite 5 great VEGAN FOODS FOR THE SUMMER! During the summer I really enjoy cold foods, soups, sandwiches, lots of salad and fruits and when I think of summer I think of bright colored foods, don’t you?

1) SHRIMP PO’BOY – Here we have a delicious Shrimp Po’Boy Wrap. My mouth is watering just looking at this picture. What’s in it? How does this replicate shrimp? If you go to the store you can actually buy soy-based prawns or non-soy based prawns that look exactly like shrimp. Even the reddish pink colored marks are on the “prawns.” Inside of this po-boy is a remoulade sauce that taste like heaven on earth. It reminds me of a chipotle sauce made with love and the perfect seasonings to go with it. I love the fact that it has mixed greens [and a side of Mrs. Beener’s famous salad dressing, YUMMM] inside of it because we all need greens for energy and for our organs to function properly.

Shrimp PoBoy
Shrimp Po’Boy

2) RAW VEGAN PIZZA – This is a raw vegan pizza made by a Chef at Seasoned Vegan. There are so many ways to make a raw vegan pizza and we tend to overlook it. Look at this presentation! Raw tomato sauce, my favorite vegetables and a flax crust to die for!

Raw Vegan Pizza
Raw Vegan Pizza

3) STUFFED AVOCADO

It’s stuffed with cashew cheese and almond meal, topped with pico de gallo with a side of mixed greens. I HAVE NEVER HAD ANYTHING LIKE THIS IN MY ENTIRE LIFE. This is pretty much perfection at its finest. The organic avocado is so sweet and the cashew cheese just adds that kick you won’t even miss real cheese. This is pretty much a better version of a deviled egg. I think we take for granted the fact that we can make a lot of these foods at home but choose to eat out at restaurants.

Stuffed Avocado
Stuffed Avocado

4) GRENADIAN CURRY SOUTHWEST CHICKEN

The other day I was craving grilled southwest chicken and something with curry in it. I went to the health food market near my house and figured I would make some for my family. I am of West Indian descent, a little island called Grenada. Grenada is known as the Spice Island country and I figured I would go back to one of my roots and created a family favorite. This “chicken” is actually made from a pea-protein and the texture replicates chicken strips. I sautéed my chickpeas, southwest chicken with onions, garlic, curry powder and my Kelp Seasoning by Braggs. My family loved this and even told me that it tastes great and tastes just like chicken. I am very pleased with my results you have no idea. I matched it with basmati rice and brown jasmine rice and I also sautéed some collard greens with sun-dried tomatoes, garlic, ginger and a little raw brown sugar. A light meal for the summer and healthy as well.

Vegan Curry Chicken w/ Sundried Tomato Collard Greens
Vegan Curry Chicken w/ Sundried Tomato Collard Greens

5) BUTTERSCOTCH CUPCAKE WITH COCONUT BACON

HERE WE HAVE A BUTTERSCOTCH CUPCAKE WITH COCONUT BACONNNNNNNNNNNNN……WHAT? YES I SAID COCONUT BACON! Chef Reese at Seasoned Vegan is one of the best Vegan Pastry Chef’s I’ve encountered. Usually I am not a huge fan of sweets. You really will never see me buying pastry. I love to have a small sample of pastry, I won’t eat the entire thing. Anyway, this is the best cupcake ever. It’s so moist and just melts the right way. The coconut bacon is my favorite because it looks like bacon chips and gives you a slight taste of bacon. You definitely taste the coconut but this is everything to me. I am so happy that there are so many talented vegan chefs in New York City because I am able to try a variety of their talents. The fact that this has less ingredients than a regular dairy based cupcake and tastes 100x times better than it just blows my mind.

Butterscotch Cupcake w/Coconut Bacon
Butterscotch Cupcake w/Coconut Bacon

HAPPY VEGAN EATING!!

Beet Tartare with Cashew Cheese

Beet TarTare with Cashew Cheese looks Yum-Mazing!!!

Vegan Food Addict

Beetroots, or beets as most of us like to call them, have a slightly sweet flavor and range in color from red to yellow. These root vegetables can be eaten raw or cooked; boiled, grilled, roasted or steamed; and in sweet and savory dishes. Beets are commonly consumed pickled and in borscht, a European beet soup (source). Thanks to their beautiful red-violet color, beets provide Betanin, a red glycosidic food dye derived from beet juice extract. This food dye is used in various frozen and dry products, and those with a short shelf life (source).

Providing antioxidants, detoxification assistance, and anti-cancer and inflammatory benefits, beets boast a variety of vitamins and nutrients (source). Raw beets are a very good source of Dietary Fiber, Folate, Manganese and Potassium, and a good source of Iron, Magnesium and Vitamin C (source). Raw beet greens, similar in taste to spinach, are also very…

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Baked Falafel with Quinoa Tabouli

Delicious My Favorite Falafel with Quinoa Tabouli

Little Vegan Bear

I freaking love falafel, and for some reason I’ve always enjoyed the baked kind more than the fried. Maybe it’s memories of greasy kebab shops with crispy oily falafels that leave a coating in your mouth. Maybe it’s the fact that you can put them in the oven and leave them be to do their thing without too much worry. Whatever the reason, they rock.

I actually made this recipe back in Gympie when we were living in the van. Oh, how it seems so long ago…cooking in our tiny fold out kitchen on the side of the road or in the bush. Those were the days! I didn’t have an oven then to bake them, but have since made the recipe again and enjoyed it as much.

What I liked about these is how moist they are, they don’t dry out even when baked. Rather than being like dry…

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TheVeganDivaCooks Breakfast

The McGriddle Sandwich

Hey Foodies!!! So, the other day I was craving a McGriddle sandwich but obviously I cannot eat that preservative and artificially meat based sandwich from McDonalds. I kept thinking to myself how could I make this happen while also being on a budget. I really wanted to make this and show people when you veganize certain foods, the outcome is great health wise. So, I went to my local health food store and bought organic pastry flour, vegan non-soy sausage, Daiya cheese and some organic extra firm tofu.

Now onto the recipe:

McGriddle Bread
1-2cups of Pastry Flour
1/2 cup of water
2 Tbsp of Raw Agave Nectar

(Don’t Forget to add Baking Powder)

McGriddle Batter
McGriddle Batter

Make sure when you are making this batter that it has a thick consistency but don’t overdo it! Place the batter mix into the pan by using three 3Tbsp for each slice of McGriddle bread.Once you are finished you will need a few more things for the next step:

For the tofu you need to cut it in thick “egg-like” blocks, sprinkle turmeric powder till the entire block of tofu is completely yellow.

Tofu Egg
Tofu Egg

Then sprinkle some chili powder over it then place it in a hot skillet with organic Olive oil. The sausage comes in a casing but when you take it out just slice it down the middle vertically and place it in a hot skillet using Organic Earth Balance butter till it becomes brown on both sides.

Vegan Artisanal Sausage
Vegan Apple-Sage Artisanal Sausage
Organic Earth Balance Butter
Organic Earth Balance Butter

Stacking Your McGriddle

First, get a plate and sprinkle some Raw Agave Nectar onto the middle of the plate. Place one slice of your bread onto the nectar that you have on your plate. Next, add your tofu-egg. You can add either one or two pieces. This really depends on your palette. After this I melted my Daiya cheese with my Organic Earth Balance butter in a skillet until it gave me a thick consistency then placed it on top of  my tofu-egg. Finally, we add the Apple-Sage Sausage, drizzle more Agave Nectar then place the bread on top

and

VOILA!!!!!

Vegan McGriddle vs Meatbased McGriddle
Vegan McGriddle (top) vs Meatbased McGriddle (bottom)

 WHAT DO YOU THINK ABOUT MY VEGAN MCGRIDDLE? PLEASE LEAVE A COMMENT BELOW!