#TradeInTuesday – Milk

Today’s trade-in is MILK!
Y’all, I used to drink a LOT of milk. Like almost a half gallon every day.  That’s a lot of milk! And I feel gross even thinking about how much I used to drink, so I’m glad I made my switch to non-dairy milk. There are a bunch of reasons why you should make the switch, but I won’t get into those here. If you Google it, a ton of information will come up. It’s not pretty though.
In any case, you have options! Just like with everything else, non-dairy milk has lots of choices–way more than regular milk! So try a bunch of different kinds or make your own. The customization is endless. 🙂
Store-Bought Options
Check out Peta2’s Vegan Milk 101 article by clicking the link above
There are so many different kinds of non-dairy milk. Almond, soy, hemp, flax, rice, cashew, coconut–what do you choose? Well, read up about the different kinds and what nutrients they offer, try a few of them to see how you like it, and go from there. Even the options of non-dairy milks have options–unsweetened, sweetened, vanilla, vanilla sweetened, chocolate, etc.

A word to the wise: it obviously won’t taste just like dairy milk. So if you’re looking for a direct substitute, you might have to try to make your own almond milk or rice milk to get what you’re looking for. Coconut milk is much creamier, almond milk is a little thick but bland if you go for the unsweetened kind, and flax milk tastes like melted vanilla ice cream. So you have a lot to choose from. 🙂

But if you’re health conscious, you might want to stick to making your own non-dairy milk. Check out these recipes below.

Make Your Own

Almond Milk Recipe
Ingredients:
  • 1 cup raw almonds
  • 4 cups filtered water
Directions:
  1. Soak almonds in filtered water overnight. Drain and rinse almonds.
  2. Place almonds and filtered water in blender. Blend on high for 1 minute.
  3. Strain almond milk through a nut milk bag or cheese cloth. Squeeze bag or cloth to get all almond milk.
  4. Store in refrigerator and serve cold.
You can add flavor by blending in honee/agave/maple syrup, cinnamon, vanilla, dates, etc. Or you can leave it plain. Save the pulp and dry it out in the oven or a dehydrator for other recipes that call for almond meal. Use this guide to make sure you’re getting almonds that aren’t loaded with pesticides and other awful gasses. 

Rice Milk Recipe
Ingredients:
  • 1 cup cooked rice
  • 4 cups filtered water
Directions:
  1. Place ingredients in a blender. Blend for 1 minute or until smooth.
  2. Store in refrigerator and serve cold.
The blog Don’t Waste the Crumbs has an article about rice milk that also links you to her recipes for other non-dairy milk options, so make sure to check that out here
Lots of choices, folks. There are a ton of different kinds for you to choose from. You don’t have to feel like you’re missing out or suffer from a loss of milk. You can add these milks to your coffee, cereal, recipes, and more without feeling like anything has been taken away from you. Plus, you’re helping to save the environment and animals at the same time by making the switch. What do you have to lose?
Eat your fruits and veggies, kids.

#TradeInTuesday – Eggs

Today’s trade-in is EGGS!
When you’re thinking about becoming vegan, some things really stand out. Meat is obvious, and then your mind drifts to dairy–cheese, milk, yogurt. They’re all things we’ll cover here eventually. But today is all about eggs. 
Eggs are a breakfast staple in lots of places, but when you go vegan, you eliminate them from your diet. Does that mean that you can’t enjoy things  that are usually made with eggs? Of course not. We can make our own versions of dishes that usually call for eggs, and there are many options! 🙂 
One of my favorite substitutes is the flax egg. If you bake a lot like I do, this one comes in handy! Any time the recipe calls for an egg, just add 1 tbsp ground flax and 2.5 tbsp water. Let that sit for 5 minutes before adding to your recipe. Easy peasy. 🙂 
Egg Replacements

If you don’t have flax meal on hand, you can check out this really simple chart to replace eggs in your baked goods. A lot of vegan baked goods recipes have the egg taken out of the equation, so they’ve done the replacement for you. Bananas and applesauce are sure bets. 🙂
Or you can buy egg replacer from the store. Ener-G makes a product (one I’ve never used, so I can’t attest to its quality or accuracy at replacing eggs) you can add to your recipe instead of eggs. If you try this, let me know! 🙂 
But that’s just for a whole egg. What about just the yolk? There’s a product for that, too! Check out The Vegg’s Vegan Egg Yolk for this (another product I have yet to try but have seen good reviews for). I know I miss that toast-and-egg-yolk combo, so this might be something I’ll have to try someday. 🙂 

But what if you want dishes like omelets, egg salad, or French toast? Good question. We have an answer! ChooseVeg.com has a seriously drool-worthy list of recipes you can try that substitutes tofu for the eggs. And I know that probably sounds gross to you, but don’t knock it ’til you try it. 🙂 
Egg-less tofu omelet from Post Punk Kitchen
Lots of options!! You can still eat all of your favorite dishes, but this way, they’re cruelty-free while being delicious. 🙂 Share your favorite vegan recipes that call for eggs below, and have a great day!!
Eat your fruits and veggies, kids.

#TradeInTuesday – Cheese Pt. 2

Today’s trade-in is CHEESE!

There are so many options, so we’re going to break this down into two posts. You can either buy pre-made vegan “cheeses” that come shredded, in slices, in blocks, etc., or make “cheese” at home with vegan ingredients. Today, we’re going to go through the homemade choices. These are usually plant-based versions that use nuts to create a cheesy consistency for sauces, dips, or toppings. Click the links for more info, recipes, and awesomeness from the blogs they originally came from. I’ve changed a few things according to how Husband makes stuff, but check out the originals too. Love them!

Mac and Cheese Sauce
(from Detoxinista)
Ingredients:

  • 1 1/2 cups raw cashews
  • 2 tbsp fresh lemon juice
  • 3/4 cup water
  • 1 1/2 tsp sea salt
  • 1/4 cup nutritional yeast
  • 1/2 clove garlic
  • pinch of turmeric
  • 1/2 tsp Dijon or yellow mustard
Directions:
  1. Put everything in a high-powered blender and blend until smooth.
  2. If you don’t have a high-powered blender, add cashews to food processor and process until almost a nut butter consistency. Then add remaining ingredients and process until smooth.

Brazil Nut Parmesan
(from One Green Planet)
Ingredients:
  • 1 cup whole, raw Brazil nuts
  • 1/4 cup nutritional yeast
  • 1/2 tsp garlic powder
  • Pinch sea salt
Directions:
  1. Add all ingredients to a food processor. Blend until mixture clumps slightly.
  2. Store in refrigerator.
Lasagna Ricotta
(from Oh She Glows)

Ingredients:

  • 1 cup raw cashews, soaked in water for 30 mins or overnight, drained, and rinsed
  • 2 garlic cloves, peeled
  • 1/4 cup lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup vegetable broth or water (or more as needed)
  • 1.5 cups fresh basil leaves
  • 1/2 cup nutritional yeast 
  • Sea salt and pepper to taste
  • 1/2 tsp onion powder
Directions:
  1. In a food processor, add your garlic and process until finely chopped. 
  2. Then add the rest of the ingredients and process until smooth.
See? Lots of yummy options! I promise you won’t miss real cheese if you give these a shot. 🙂 Let me know if you do try any of them, and send me your favorite recipes so we can give them a shout-out over here. In the meantime, click those links above and check out those awesome vegan/G-F blogs for their incredible recipes. 🙂 

Eat your fruits and veggies, kids.

#TradeInTuesday – Cheese Pt. 1

Today’s trade-in is CHEESE!

There are so many options, so we’re going to break this down into two posts. You can either buy pre-made vegan cheeses that come shredded, in slices, in blocks, etc., or make “cheese” at home with vegan ingredients. Today, we’re going to go through the pre-made choices. We use these sparingly, as they’re not truly part of the plant-based diet we try to keep at home, but if we need cheese, we go with non-dairy versions.
This is the brand we use when we make anything that needs “cheese.” We use the cheddar in some mac and cheese recipes, and we use mozzarella for pizza and lasagna. The shredded “cheeses” are the best we’ve tried as far as similarity to the real thing goes. It melts like real cheese too. And they don’t just sell shredded. They have other products as well.

You can still have cheese and crackers or make sandwiches with slices of swiss. Easy peasy. 🙂 Of course, they don’t taste JUST like the real thing, but I haven’t had real cheese in a year and a half, so to me, this is cheese. 🙂 
There are other brands and kinds of vegan “cheeses” you can check out as well: Tofutti, Go Veggie, Follow Your Heart, Heidi Ho.
Another good thing to remember is that nutritional yeast actually has a cheesy flavor. You can add it to sauces, sprinkle it on popcorn, or try something new. We use the Bragg brand.
Have you tried any of these? Are there others you love? Let me know!

#TradeInTuesday – Honey

Welcome to the first Trade-In Tuesday! It’s all about making the switch to vegan substitute products to keep it simple and provide an easy transition to the eating lifestyle. I don’t get paid to advertise any of these products or recipes. They’re the solutions I have tried out and stand behind.

People always think vegans are missing out on the finer things in life. They assume we just eat salads and french fries, because when you say that you’re vegan, they examine their own eating habits and take out all the animal products–which leaves them with salad and french fries. And that’s a totally unfair assessment. Vegans eat LOTS of amazing foods that taste good AND make us feel good. We get the best of both worlds. Plus, we help the animals! <3

So stayed tuned to Trade-In Tuesdays, where I’ll show you how to seamlessly make the switch and still eat all the foods you enjoy. 🙂

Today’s trade-in is for HONEY! 

This is made with apples, beet sugar, and lemon juice (all organic and non-GMO) instead of the bee product, and it’s a wonderful substitute for honey. I’ve baked with it plenty of times, and it’s perfect for those who have an allergy to honey. You can use it with mustard, in hot beverages, or as a topping for pancakes. With a wide variety of uses, this product really comes in handy.

They have a few different flavors available as well, but I’ve only found the original flavor at my local Sprouts. Find out where you can purchase this by clicking here. You can also buy this online.

Eat your fruits and veggies, kids.