Vegan Versions Of Your Favorite Foods
So you just decided to become a vegan but you're grieving a little because you feel you're saying goodbye to your favorite foods. The good thing about a vegan diet is that you can create new versions of those foods that are just as delicious as the ones you grew up with, and your spouse and children may start to like vegan food. Here are vegan versions of your favorite foods listed below, but first a little about my personal experiences going Vegan plus taking a dietary supplement.
Notice: You can still over eat and may require some help with you new Vegan way of eating. My wife and I have started going Vegan, her more so than me but I am trying the veggies when I would never have even thought of it. I still drink my Tangy Tangerine drink because if I do not my appetite may come back. Getting my necessary vitamins and minerals helps me cut back on my sweets and sugar. Drinking the Tangy Tangerine drink on a daily basis helps me personally get through the day. I drink in the morning and if needed I drink a 2nd drink around 3 to 6 PM in the evening. This drink is loaded with all the vitamins and minerals in whole food form that the body needs to run at its peak. You can now get Tangy Tangerine 2.0 in capsule form which I have now switched to. Now for some good tasting food below starting with my favorite of cornbread.
Preheat your oven to 350 degrees and in a medium-sized bowl you want to combine two cups of soy milk or coconut milk, one and a half cup of flour, one and a half cup of cornmeal, a third cup of maple syrup, three teaspoons each of salt and black pepper, two teaspoons of garlic powder, a teaspoon of crushed red pepper and a third cup of vegetable oil. Mix and pour the batter into a greased square pan. Bake for 20 to 30 minutes.
To make the macaroni salad you would combine a pound of cooked elbow macaroni, two cups of diced tomatoes, a cup of diced green bell peppers, a half cup of shredded carrots, a half cup of black olives, three teaspoons of olive oil, four teaspoons each of salt and black pepper, a half cup of red onions, two teaspoons of white wine vinegar, two teaspoons of garlic powder and crushed basil leaves. Toss thoroughly and serve.
Vegan Strawberry Pancakes
Heat five teaspoons of olive oil in a large skillet and as the oil heats up, combine two cups of almond milk, a teaspoon of apple cider vinegar, two cups of whole wheat flour, a third cup of brown sugar, three teaspoons of baking powder, and two teaspoons of vanilla. Add in two cups of finely diced strawberries and mix thoroughly. Pour spoonfuls of the batter at a time into the skillet and once bubbles form in the batter, flip the pancakes over and let cook ten minutes more.
Vegetable Bean Soup
In a large pot heat six to seven teaspoons of olive oil and then saute three cups of red onions, two cups of celery, a third cup of crushed garlic, three cups of carrots and two cups of diced green onions. After 30 minutes pour in five cups of vegetable stock and then add two pounds of black or red kidney beans. Cook the beans over medium to low heat for four hours and near the end of cooking time add your favorite spices and fresh herbs.
As a vegan you don't have to abandon your favorite foods because the Internet is filled with vegan versions of traditional meals, and most supermarkets sell vegan food staples but you should read the label ingredients to make sure that no hidden non-vegan ingredients are in them.