Let's Talk Vegan https://letstalkvegan.today Cook, be inspired, break bread, & create moments. Sun, 18 Nov 2018 18:54:23 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.8 /wp-content/uploads/2017/11/Lets-talk-vegan-logo-1-150x143.png Let's Talk Vegan https://letstalkvegan.today 32 32 Crispy Buffalo Cauliflower Wings https://letstalkvegan.today/recipe/buffalo-cauliflower-wings/ https://letstalkvegan.today/recipe/buffalo-cauliflower-wings/#respond Tue, 13 Nov 2018 15:09:19 +0000 https://letstalkvegan.today/?post_type=recipe&p=167 Crispy Buffalo Cauliflower Wings Cauliflower has grown in popularity over the years, particularity for its versatility. It is also packed with nutrients, and since we aren’t boiling or steaming the cauliflower all those nutrients are going to remain in every bite.  Usually, vividly coloured fruits and vegetables tend to be the healthiest, but cauliflower is an exception.  This is precisely because it is rich in vitamins, being a good source of vitamin C, folate, fibre, and vitamin K.  Prepare the Cauliflower Start by Preheating the oven to 400° F. Then, cut the cauliflower into little bite-size florets. Also, make sure you cut the stems off and discard.  Prepare the Batter Next, mix together the flour and cornstarch in a large mixing bowl, then add the almond milk and 2tbsp of buffalo sauce. Mix until a thick but pourable batter is formed, similar to pancake batter. Set aside. Prepare the Panko Crumb Mixture In a separate bowl combine red pepper flakes and panko crumbs. Also, add a pinch of salt and pepper to the mixture. Then, set aside. Fun Fact that you may not know about panko crumbs (or at least I didn’t), it is made from bread baked by electric current. This creates a […]

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Loaded Greek Pasta Salad Recipe https://letstalkvegan.today/recipe/loaded-greek-pasta-salad-recipe/ https://letstalkvegan.today/recipe/loaded-greek-pasta-salad-recipe/#respond Mon, 12 Nov 2018 15:38:08 +0000 https://letstalkvegan.today/?post_type=recipe&p=3543 Loaded Greek Pasta Salad Recipe Greek up your pasta with this loaded greek pasta salad, jam-packed with all those delicious Mediterranean Flavours.   One thing to keep in mind, Mediterranean cuisine refers to the food and methods of preparation by the people of the Mediterranean Region, but it’s one and the same. The countries and islands within this region are Spain, France, Monaco, Italy, Slovenia, Croatia, Bosnia and Herzegovina, Montenegro, Albania, Greece, Turkey, Syria, Lebanon, Israel, Egypt, Libya, Tunisia, Algeria, and Morocco. Oh, and did I mention that this is a minimal effort recipe, as the only thing you will need to cook is the pasta.  Prepare the Vegetables  Start by cooking the pasta according to the package. So bring your water and noodles to a boil and cook until al dente, about  8-12 minutes. You can really use any shape of pasta, I personally like the penne rigate, but the bow ties or other kinds will work just as good.  Next, lets cut up our veggies: Cut the cucumber into slices, then into quartersMince the garlicPit and halve the kalamata olivesRoughly chop the marinated artichoke heartsSlice the red onion into half moons Set everything aside for now.  Bring All That Goodness Together Now, […]

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Spicy Mexican Three Bean Rice https://letstalkvegan.today/recipe/spicy-mexican-three-bean-rice/ https://letstalkvegan.today/recipe/spicy-mexican-three-bean-rice/#respond Sun, 11 Nov 2018 14:24:43 +0000 https://letstalkvegan.today/?post_type=recipe&p=3471 Spicy Mexican Three Bean Rice Make this Mexican Three Bean Rice recipe as your next side dish, it’s sure to give your plate a spicy flair.  This dish is made with a three bean medley, including kidney, black, and pinto. Since beans are digested slowly, they will help give you steady energy. They also contain antioxidants that promote energy, which makes it perfect for meal prep or as a post-workout meal.  Brown rice, on the other hand, will also help keep you energized throughout the day, along with giving you a healthy dose of nutrients and fiber.  Oh, and did I mention, this meal is jam-packed with protein, coming from the three bean medley and the brown rice. Now that we now what makes this recipe so great, lets start making it! Prepare the Vegetables & Rice The rice  In a large saucepan, bring the water and rice to a boil. Next, add a pinch of salt to prevent the rice from sticking. Once the water is boiling, cover and reduce heat to a simmer for about 30 minutes, or until the water has all been absorbed. The Veggies  Now, finely chop the onion, mince the garlic and jalapeño, and slice the […]

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Vegan Baked Mashed Potato Balls https://letstalkvegan.today/recipe/vegan-baked-mashed-potato-balls/ https://letstalkvegan.today/recipe/vegan-baked-mashed-potato-balls/#respond Wed, 07 Nov 2018 12:28:46 +0000 https://letstalkvegan.today/?post_type=recipe&p=3395 Vegan Baked Mashed Potato Balls Mashed potatoes are an essential holiday dish, but what to do with all those leftovers? Solution: try these vegan baked mashed potato balls stuffed with loads of plant-based cheese. They are a great snack, appetizer, or side to any meal. AND, what’s best is that regardless of all the ways mashed potatoes can be made this recipe will still work. Don’t have any leftovers? Not to worry, that just adds 2 extra steps to this recipes-make the potatoes and mash the potatoes.  Prepare the Potatoes Start by preheating the oven to 400° F. Now, if you don’t have any leftover mashed potatoes this step is for you. Begin by peeling the potatoes then cut them in half (this will help them cook quicker). Next, place the potatoes into a large pot, then cover with water. Bring the water to a boil over high heat, and cook until the potatoes can easily be pierced with a knife, so about 20 minutes. Once the potatoes are cooked, mash them along with the vegan butter, cashew milk, and garlic . Then, place in the fridge to cool for about 30 minutes. Create the Mashed Potato Balls Now, for the crispy […]

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5 Dairy-Free Milk Substitutes Better Than Cow’s Milk https://letstalkvegan.today/2018/11/06/5-dairy-free-milk-substitutes/ https://letstalkvegan.today/2018/11/06/5-dairy-free-milk-substitutes/#respond Tue, 06 Nov 2018 12:48:38 +0000 https://letstalkvegan.today/?p=3320 Traditionally, milk has had an advantage over other beverages with its impressive nutritional profile, particularly its calcium and protein. Although, there has been a continuous decline of the consumption of cow’s milk, which has fallen 40% since 1970. This steady decline hasn’t gone unnoticed by the marketers of cow milk, who have invested more in plant-based products. To put this in perspective, the global non-dairy ice cream market is predicted to reach $1-billion USD. by 2024. Hmmm, so why is the milk market declining? This is for many reasons; lactose intolerance, dietary restrictions, health reasons, or overall the growing beverage market. Looking at the health reasons, cow’s milk has about 122 calories, 3g saturated fat, 12g carbohydrates, and 29% calcium per serving.  As we will soon see, in comparison to other milk alternatives this calorie intake is quite high. Types of Milk Alternatives This transition to plant-based milk alternatives has left the dairy market awash, some dairy-free milk products hitting store shelves include:  Soy MilkAlmond MilkCoconut MilkCashew MilkHemp MilkRice MilkFlax MilkOat MilkHazelnut MilkPea Milk Choosing the Right Dairy-Free Milk With the growing popularity of milk alternatives, choosing the right dairy-free milk can be a bit overwhelming. Especially when deciding what […]

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Balsamic Broccolini & Mushrooms https://letstalkvegan.today/recipe/balsamic-mushroom-broccolini/ https://letstalkvegan.today/recipe/balsamic-mushroom-broccolini/#respond Mon, 05 Nov 2018 13:13:18 +0000 https://letstalkvegan.today/?post_type=recipe&p=3329 Balsamic Broccolini & Mushrooms If you aren’t a fan of broccoli, broccolini could be for you. Though it is quite similar to broccoli, it does have smaller florets, longer stalks, and a milder, sweeter taste. It also has a short cooking time, which makes it the perfect ingredient for those lazy Mondays.   Prepare the Balsamic Vegetables To start, cut the stalks from the broccolini and discard. The stalks can be eaten, but they have a bit of a chewy texture when cooked that just isn’t right for this dish, so go they must.  Next, heat the olive oil and minced garlic in a large sauté pan over low-medium heat. Cook for 1-2 minutes or until you can begin to smell the garlic. Then, add the sliced mushrooms, broccolini, and red pepper flakes. Sauté for about 5-7 minutes or until the broccolini is tender and bright green. Home Stretch Finally, remove from heat, drizzle with balsamic, and serve! This recipe is the perfect side dish, try it today alongside this Whole Roasted Cauliflower with Herbs. Balsamic Broccolini & Mushrooms Try these balsamic mushrooms and broccolini, with a hint of spice. This side-dish recipe is super simple and fast, so you can […]

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Anaheim Peppers Stuffed with BBQ Jackfruit https://letstalkvegan.today/recipe/bbq-pulled-jackfruit-anaheim-peppers/ https://letstalkvegan.today/recipe/bbq-pulled-jackfruit-anaheim-peppers/#respond Sun, 04 Nov 2018 17:11:08 +0000 https://letstalkvegan.today/?post_type=recipe&p=3259 Anaheim Peppers Stuffed with BBQ Jackfruit Anaheim peppers are quite large, which makes them a very versatile ingredient.  This is where I got the idea to use them as a vessel to hold loads of sweet and savory BBQ jackfruit (pulled “pork”). This pulled “pork” is then stuffed inside roasted Anaheim peppers, creating a perfect balance of spice. The Anaheim Peppers Anaheim peppers have a hot-pepper like an appearance, but surprisingly they only have a mild-medium flavour. This makes them good for people who don’t particularly love spicy foods. To prepare the Anaheim peppers, preheat oven to 350° F. Then, cut the peppers in half, lengthwise. Scrape out the seeds and membrane, discard.  Then, place the halves of the peppers cut side up into a casserole dish or pan. Then, drizzle with about 1 tbsp of olive oil, followed by a pinch of salt and pepper. Next, roast in the oven for 20-30 minutes, or until the peppers begin to wilt. Prepare the Onion This is an easy step, just finely chop a small onion, then set it aside for now.  Cook the Vegetables/Fruit First, add the other 2 tbsp of olive oil to a large pan over low-medium heat. Then, add the garlic […]

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Italian Stuffed Peppers with Lemon Orzo https://letstalkvegan.today/recipe/italian-stuffed-peppers-orzo/ https://letstalkvegan.today/recipe/italian-stuffed-peppers-orzo/#respond Sat, 03 Nov 2018 11:10:10 +0000 https://letstalkvegan.today/?post_type=recipe&p=3171 Italian Stuffed Peppers with Lemon Orzo I’ve been seeing lots of stuffed pepper recipes lately and thought I would try to make something new. So, I decided to make Italian stuffed peppers, using orzo instead of rice. For anyone who doesn’t know what orzo is (aka me before I cooked this recipe), orzo is a rice-shaped pasta. Orzo looks super similar to rice, which makes the two pretty easy to mix up. Though the two grains look alike, the textures are distinct and will change the taste of the dish. So just make sure when you are getting some orzo you don’t mistakenly get rice. Now that we have familiarized ourselves with the main ingredient, let’s cook! Marinate the Tomatoes Here we are going to make almost like a small batch of tomato bruschetta, this will give a nice light, fresh touch to the dish. Do them first to give the tomatoes lots of time to marinate, while everything else is cooking. Start by slicing the tomatoes in half. Then, add them to a large mixing bowl along with: 1 clove of garlicolive oilcapersbasil, oregano, and red pepper flakes  Mix everything together, then set aside to marinate. Now let’s move […]

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Mango Sushi Roll with Pickled Carrots https://letstalkvegan.today/recipe/mango-sushi-roll-pickled-carrots/ https://letstalkvegan.today/recipe/mango-sushi-roll-pickled-carrots/#respond Fri, 02 Nov 2018 10:00:05 +0000 https://letstalkvegan.today/?post_type=recipe&p=1245 MANGO SUSHI ROLL WITH PICKLED CARROTS This mango sushi roll is made with sweet mangos and salty carrots rolled in sushi rice and Nori paper. Once you make a few rolls and get used to it, sushi can be the quickest, most budget-friendly food you can make. PREPARE THE RICE Start by combining the water and rice in a medium saucepan, bring to a soft boil. Then, cover and let simmer for about 20 minutes or until all the water had been absorbed. Once finished, take the rice off the burner and leave covered for 10 minutes. When the rice is done, stir with a wooden spoon, then transfer to a mixing bowl. Mix in the rice vinegar, then set aside to cool. PREPARE THE VEGETABLES AND FRUIT While the rice is cooling, slice the mango into thin strips, and take 6-pickled carrots out of the jar. Set aside. SET UP THE MANGO ROLL Now, place your sushi mat down, followed by a piece of Nori paper, rough side down. You need a bowl of cold water close by to keep your hands wet while handling the rice. So, with wet hands, place a thin layer of rice on the […]

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Mediterranean Flatbread Pizza https://letstalkvegan.today/recipe/mediterranean-flatbread-pizza/ https://letstalkvegan.today/recipe/mediterranean-flatbread-pizza/#respond Thu, 01 Nov 2018 11:45:39 +0000 https://letstalkvegan.today/?post_type=recipe&p=1361 MEDITERRANEAN PERSONAL FLATBREAD PIZZA This flatbread pizza is a great way to satisfy both your Mediterranean and pizza cravings. The best part about this recipe is you start with a blank canvas and can really add any of your favourite vegetables and sauce to really make it your own. For this reason, it’s a really fun recipe for kids, who can make their own customized pizzas at minimal cost. SPREAD THE PESTO Before you start assembling the flatbread, preheat the oven to 350° F. Then, for the first layer, spread the pesto over the flatbread. I find using the back of a spoon to spread the pesto works quite well, and make it a little easier to leave a 1/2 inch rim around the flatbread for the crust. ZUCCHINI LAYER Now, for the first topping- zucchini! You don’t need very much, just a couple of thin slices. Once you have about 7 zucchini slices, place them on top of the flatbread and let’s move on to the next step! ARTICHOKE LAYER Now, slice the marinated artichoke hearts into little strips, then place in a layer on top of the zucchini. CHERRY TOMATO LAYER Slice each cherry tomato into 3-thin slices. Next, place […]

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