Vegan Living - Vegan Lifestyle Blog - Vegan Blog Recipes

~ Chickpea Scramble ~

#1 Do you like vegan scrambled eggs ?
I used to only know to do this out of tofu,
but now I found out how easy it is with chickpea flour, too.

Mix 1 cup of chickpea flour and curry/turmeric, salt, pepper, paprika
and add some water and stir until nice and smooth with no lumps.

Now just pour this mixture into a pan into which you added some oil before.
Pour it in and mix it around, the longer you keep this on the stove, the harder it will get.

#2 Some make it by making chickpea tofu first and then do a scramble from that.

For this it's the same mixture just this time, pour it into some hot water and stir frequently.
Then fill into a box with a lid and let it cool just in the kitchen or in the fridge.

It will harden quite quickly and so after about 1-2 hours you have a block of tofu.
This you can now crumble into a frying pan and make vegan scrambled eggs like you would usually with tofu.

#3 A third chickpea recipe is a hard chickpea cheese.

You mix chickpea flour, salt, pepper, herbs of the Provence or any herbs of your cheese sort,
you can add onion powder, curry/turmeric, paprika.
Then add a splash of lemon juice or lemon concentrate and even a bit of tomato concentrate.
Add water and mix together till smooth.

Then heat some water in a pan or like I did some onion broth in replacement of water.
Once this boiled, add the chickpea mixture and stir.

Fill into a plastic container, which before you covered with a tiny amount of oil, so you would get the block of cheese easier out of the box later. Let it cool and put into the fridge.

Once solid, you will have a block of hard chickpea cheese,
which you can use on sandwiches for example.

Enjoy :-).

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Posted in Vegan Living. direct link to this entry

tags: chickpea recipes, chickpea scramble, cooking with chickpeas, how to use chickpeas, vegan chickpea recipeas, chickpea hard cheese recipe, how to cook with chickpea flour

~ Useful kitchen tips ~

#1 Vegan Cream Cheese
I used to think one could only do this with cashews.
How wrong was I, here is the most simple recipe:
- grated sunflower seeds or almonds
- a splash of lemon or lemon concentrate
- salt and herbs to taste
- water
Mix well for a cream cheese texture.

Quite astoundingly, this tastes as good and with your favourite herbs, you can season your cream cheese. I like it in a fried bread sandwich, fried in the pan in some canola oil, so yummy.

#2 Easy Cereal

Fancy some cereal or muesli but you have nothing at home. Not a problem, just crumble some slices of crispbread and cover with milk and your sweetener of choice. Tastes just like cereal.

#3 Avoid Waste

I always hear and read how people throw away left overs. This is really beyond me, as I wouldn't do that, I would only throw out food if the food is off. I mean the majority of people will have a deep freezer and most definitely a fridge. So, just store in the fridge over night, and freeze the rest.

For this, as I even cook just for freezing purposes, too, I use 1 l empty icecream tubs.
There are a perfect size and stack up well, too in the freezer.

Try it. I always cook and freeze rice, pasta, bean patties, etc.

Perfect.

#4 Perfect Pasta Sauce

When boiling pasta I use more water, and once I used the pasta I keep the water in the fridge,
simply poured into an empty glass jar.

This I will use for my pasta sauce, as it has the pasta starch in it and thus is a great sauce binder, works perfect and avoids you having to use flour.

#5 Onions

I love onions and eat them daily.
However it's much easier when soaking the pealed onions in water before preparing them.

This way they are less hot and also easier to digest.

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Posted in Vegan Living. direct link to this entry

tags: vegan kitchen hacks, vegan kitchen tips, vegan recipe tips, vegan recipe hacks, vegan cream cheese, how to cook perfect pasta, perfect pasta sauce, how to avoid throwing out food

~ Tofu with a difference ~

For years I've always only used tofu for scrambled eggs or mashed for sausages or a roast etc.

But now I came across a way of preparing it to get a chicken style consistence.
For me this was new, and perhaps it's a good insight for you, too.

What you do is this. Open the tofu and rinse it. Then cut the piece into 3 thinner layers. Dab each layer dry with a paper towel, to get as much moisture out of it as possible. For this really press hard onto the tofu, to get out the water. Then, cut those 3 tofu layers into smaller squares.

Use your favourite spices and mix. Then cover with some flour, mix well and let it stand for a while.

Then fry in some oil in a pan on all sides.

The end result is delicious, chicken-style textured tofu.

Use it in your favourite dish or on its own.

I like it alot in some refried rice and covered with an Indian curry sauce,
with spices, ginger, garlic and tomatoe concentrate. Simply yummy.

Enjoy !

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tags: how to prepare tofu, how to make vegan chicken, how to prepare tofu like chicken, chicken-style tofu, how to enhance tofu texture, how to create a firmer tofu texture, vegan tofu recipes

~ Bean patties ~

A very easy-made and yummy burger option is a kidney bean patty.

Simply use a can of kidney beans, rinse and smash the beans. Easily done with a fork.
If you like add onions raw, or fried onions to taste.
Seaon with salt, pepper and a bit of chilli or paprika powder. Add some flour.

If you prefer more carbs then add some oats, either soaked with some warm water, or without water.

Then mix well and form patty burgers.
Cover in bread crumbs and fry on both side in an oiled pan.

Delicious in a burger bun or between bread, or with rice or salad.

Fact: The kidney beans have a gluey consistency which helps the burger making process.

Enjoy this light inspired food

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Posted in Vegan Living. direct link to this entry

tags: kidney beans, kidney-bean-patties, vegan-burgers, how-to-make-a-vegan-burger, how-to-make-a-bean-burger, bean-burgers, bean-patty, bean-patties, using-beans-for-burgers

~ Vegan diet ~

A vegan diet is not only healthy but also in line with recommendations from the spiritual realms.
-- So why not give it a try.

No time to cook?
Try 'Redwood Cheezly White Cheddar cheese, simply delicious. --

Ready to try out some recipes yourself? Then you'll find some useful recipes on this vegan blog, where we'll also add some helpful hints for a vegan diet, so keep checking in: https://www.timefortalking.com/blog.vegan.living.htm and enjoy your meals.

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tags: vegan eating, a vegan diet, how to eat the vegan way, vegan recipes, vegan blogs, vegans

~ Vegan baking ~
Dates

In case you didn't know already:
using finely minced/chopped dried dates in a cake
gives it a caramel taste,
without having to add sugar or caramel,
which would be out of sugar anyway.

Just using about 8 dates in a cake will be sufficient.

Try it.

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~ Vegan baking ~
Banoffee Trifle Cake

You'll need:

- 1 cup of milled almonds or hazel nuts or walnuts (I use almonds)
- 1 cup milled, pitted, dried dates
- 1 banana
- custard powder, some vegan milk, some agar-agar
- some baking cocoa (can be omitted)
- for a chocolaty flavour you can also use some vegan grated chococlate
- sweetener of your choice (e.g. rice syrup, maple syrup etc.)
- 3 tablespoons coconut concentrate or 1 tin of coconut milk

Mix the milled nuts/almonds/dates together and fill into a dessert bowl, firmly pressing it in.
Now cut the banana into slices onto this bottom layer.
(You can also leave out this layer and only have banana on the custard layer instead.)
Boil the custard powder with some vegan milk and if you like some aga-agar.
However by using less milk the agar-agar can be left out.
(I just use a packet of custard powder and one/two cups of vegan milk.)
Let the custard cool off (though not necessary) then use it as the 2nd or 3rd layer.
Now place the remaining banana as a 4th layer into the bowl. Sprinkle some cocoa onto it.
Heat up the coconut concentrate gently with your choice of sweetener until it's liquid,
then pour into the bowl as the final layer.

Alternatively (and my preferred 4th layer) use the easy to make, delicious and healthy whipped cream from coconut milk.
Keep the tin of coconut milk overnight (or longer) in the fridge.
Then open it and place the content into a bowl, add your choice of sweetener and whip briefly, done.
Use as 4th layer and if you like sprinkle some of the grated chocolate on top.

Keep in the fridge for 1-2 hours or overnight or enjoy it straight away :-).

The combination of dates, banana and vanilla/cocoa provides and amazing taste explosion and is even healthy.

Enjoy.

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tags: vegan living, vegan recipes, vegan sweets, vegan desserts, vegan afters, how to cook vegan style, vegan cooking, vegan baking, vegan food creations, vegan life, vegan foods, healthy recipes, healthy living, sweet vegan recipes, banoffee cakes, banoffee trifle cakes, banoffee cake, banoffee trifle cake recipe, vegan banoffee cake recipe, vegan trifle recipes, vegan recipe

~ Vegan baking ~

At this time of the year lots of baking takes place all around.

Many ask however, well how could I possibly bake a vegan cake or make some vegan biscuits?
Any good cake or biscuit/cookie will only taste with eggs as well.

This is simply not correct and vegan baking is soo easy.

Most recipes don't take a lot to make them vegan:

margerine /butter =
simply replace with a vegan spread

milk =
simply replace with soya, rice, almond milk alternative

eggs =
use one of the following egg-replacements:
soya milk // soya flour // a piece of banana // some corn starch // some mineral water,
or use my most favourite alternative:
soaked linseeds
(soak 1-2 tablespoons of linseeds with some water,
after a few minutes the consistency will change to that of a whisked egg,
and it's extremely healthy as well!

Here you find some vegan biscuits and chocolates

Enjoy.

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Vegan Recipe
~ My own creation
- Courgette and kidney beans ~

This dish is very easy to make, quick, delicious and 100% healthy.

You will need:
1-2 medium sized courgettes
a can of kidney beans,
some oil,
red noble sweet paprika powder,
ramson to taste,
salt and pepper to taste.

Heat the oil in a frying pan.
Cut in the courgettes and fry for a while.
Season with red noble sweet paprika powder, ramson and salt and pepper.

Stir and add the kidney beans, then serve.

Simply delicious!

To add some additional health benefits to this, add some grounded sesame seeds and linseeds, too.
Onions could be added as well.

Enjoy.

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tags: vegan living, vegan recipes, vegan dishes with courgettes, vegan dishes with kidney beans, vegan dishes with ramson, vegan health

Vegan Recipe
~ Scrambled eggs~

Many people think when following a vegan diet or eating a vegan dish it would all just taste of vegetables
and any other flavours and tastes are not possible to immitate.

However this is simply not true.
Take the following scrambled eggs. This recipe tastes like the real one but 100% more healthy, enjoy :-)

You will need:
1 packet of solid ordinary tofu (not silk tofu),
vegan milk,
vegan margerine or some oil,
curry / turmeric powder,
red noble sweet paprika powder,
salt and pepper to taste.

Heat some margerine or oil in a frying pan.
Crumble the tofu into the frying pan with your hands.
Fry for a moment and pour in some milk.
Now season with curry/turmeric and red noble sweet paprika powder and salt and pepper.

The curry/turmeric powder gives it the colour and the tast of real scrambled eggs.

Stir and ready to serve.

Simply delicious!

A yummy variation is to fry some onion leek and 1-2 tomatoes
in the marg or oil before adding the tofu.

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tags: vegan recipes, vegan scrambled eggs, how to make vegan scrambled eggs, cholesterin-free scrambled eggs, how to cook the vegan way, healthy recipes for the holistic life, vegan living, vegan blogs, vegan life style, vegan easy recipes

Vegan Recipe
~ Chickpeas ~

I am a real fan of legumes, but only recently discovered chickpea recipes for my meals.

Chickpeas -- simply amazing.

Already Saint Hildegard of Bingen mentioned the chickpeas as a healing plant, against fever, being anti-inflammatory, reducing cancer and heart disease and positively influencing blood lipid levels and the cholesterol.
Finally even preventing premature skin aging.

From the nutritional side, I strongly believe that chickpeas belong into every (vegan) diet.

They are full of protein, contain only little fat, but with lysine (= essential amino acid), carbohydrates and other amino acides, Calcium (124 mg per 100 g equals that of milk), iron, folic acid, magnesium, zinc and potassium.

With 6 mg per 100 g, chickpeas can provide even more protein than some meat.

Today now my most favourite vegan recipes with chickpeas.

I only use brown chickpeas, as I prefer the taste to the yellow ones. Another advantage,
grinding brown chickpeas is much easier than yellow ones, too.

All following recipes can be used as a single dish
but if preferred they can also provide a healthy side dish or be used for a bolognese sauce.

Recipe: falafel style 1

Soak brown chickpeas in water over night.
Pour out water and let them air dry for a while.
Then grind the chickpeas coarsely.
For seasoning I only use salt, pepper, perhaps also
a bit of chilli powder or tandoori spice or red noble sweet paprika powder
Also a pinch of turmeric powder.
1-2 diced onions.
A bit of water and some flour (wheat or chick pea flour)
and/or ground flaxseed grains and ground sesame.

Fry in oil ( I use rape (seed) oil in a pan but not in burger shapes but loosely, i.e. simply pour the prepared chick pea 'dough' into the pan. Should you prefer burger shapes, simply add a bit more water and flour for this.

After frying let them cool off on some ktichen towel, which will also take off any access fat.

Done!

Recipe: falafel style 2

Exactly like repice above for falafel style 1, but without any flour nor water.

Recipe: healthy snack

The following is a fantastic healthy alternative to crisps.

Like above, soak the chickpeas over night. Then however do not grind them at all, but leave them like they are.
Now fry the chick peas in oil ----- but careful. You will need to use a lid,
as the chickpeas burst and the fat will splatter all over. Similar like when making popcorn.

Then season to your liking.
I use salt, chilli and/or red noble sweet paprika powder and/or tandoori spice.

Serve warm or cooled off.

All these recipes freeze well, that's what I do every time.

Enjoy.
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Posted in Vegan Living. direct link to this entry

tags: vegan recipes, chickpea recipes, how to cook chickpea dishes, vegan chickpea recipes dishes, how to use chickpeas in the vegan kitchen, what is so healthy about chickpeas, healthy chickpeas, nutritional facts on chickpeas, healthy facts about chickpeas, vegan living with chickpeas, healthy living with chickpeas, heathy chickpea recipes

Vegan Recipe
~ Vegan Sausage ~

Into a deep bowl put:

200g tofu (ordinary tofu is sufficient)
add 300g tap water

Blend together with a hight speed blender.

Add the herbs:
1 Tablespoon tomato paste
~ 3-4 teaspoons ordinary salt (should you use sea salt, only use a maximum of 1 teaspoon)
- some turmeric, red noble sweet paprika powder, pepper
1-2 tablespoon dried, wild garlic
- 1 teaspoon granulated onion powder
- 1 teaspoon garlic powder

Add 80 g of oil ( carnola is healthy, cheap and does the job perfectly).
Blend well with a high speed blender again.

In another larger bowl put 200g gluten flour
(=pure gluten/wheat protein, which you can get in vegan stores as a seitan base)

Now pour in the spiced tofu-oil mixture.

Mix all well together.

Now take half of the mixture and form a sausage on baking paper or cling film.
Closing the ends by twisting them together. Now enfold with aluminum foil and again
making sure that both ends are twisted tightly together.
Wrap in with another layer of aluminium foil.
** Unfortunately so far I haven't found an eco-friendly alternative to aluminium foil for this recipe.

Do the same with the remaining half, so that you'll end up with two foiled-in sausages.

Place both in a large pot and with closed lid and covered with hot water,
boil them for about 1-2 hours.

Take out and remove the layers of foil --- attention they are extremely hot at this stage !

Let both sausages cool down, they will harden then, too still.

By eating them luke warm, for this just cut into slices, they taste like a warm bock-wurst or hotdog sausage.
By eating them cold, they taste like pork sausage or poultry sausage.

Keep refrigerated and use like sausage on a sandwich cut in slices or in thicker pieces with e.g. mustard and/or ketchup.

However I actually always freeze some thicker pieces as well.
So whether keeping them in the fridge or in the freezer, both works well for them.

And with the recipe below for vegan majonnaise or salad creme,
you will actually now also have the vegan recipe for vegan potato salad and sausauges.

Enjoy.
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Posted in Vegan Living. direct link to this entry

tags: vegan recipes, vegan sausages, how to make vegan sausages, how to make vegan pork style sausages, how to make vegan hotdogs, how to make vegan bock-wurst, how to make vegan poultry style sausages, vegan potato salad with sausages, vegan recipes for sausages, vegan living, easy everyday vegan recipes, vegan life, veganism, how to cook as a vegan, how to live life as a vegan, how to eat the vegan way, recipes for vegan life, recipes for vegan cooking

Vegan Recipe
~ Vegan Majonnaise or Salad Creme ~

In need of a vegan alternative to majonnaise?
No problem, here is an easy and quick recipe for a healthy vegan alternative.
And no worries, this vegan majonnaise tasts just like the real one :-)

The main ingredients are soya milk and oil, so:

* 100 ml soya milk ---for this recipe it's essential that it is really soya milk.
[The milk I drink as milk is actually a soya rice milk,
but for this recipe it has to be a pure soya milk.
I just buy a litre, use it for one making of majonnaise
and then freeze the rest in the portions for the next majonnaise.
This works just fine.
However when using soya rice millk, which works as well, as I have tested, it's just needed to add some lemon juice to the oil, before adding the milk, then this works just fine, as well.]

* 300 ml canola oil
(Following the measurement 1 part of milk to 2-3 parts of oil)

*a pinch of turmeric powder
*a pinch of salt, pepper and paprika powder
*some vegan vinegar
*some sugar or sweetener
(if you like, I don't: *some vegan mustard)

Now blend all together with a high speed blender --- done.

Taste and add herbs or sugar and/or salt to taste.

Enjoy.
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Posted in Vegan Living. direct link to this entry

tags: vegan majonnaise, vegan salad creme, how to make vegan majonnaise, is there a vegan alternative to majo majonnaise salad creme, vegan recipes, vegan majonnaise recipe, how to make vegan salad creme

Our vegan Thanksgiving or Christmas Dinner choice
-- soooo delicious :-)

Cashew Nut Roast,
Yummy Stuffing,
Roasted Potatoes and Vegetables

30g of vegan margarine
1 medium, finely chopped onion or leek
some brokkoli (about 2 handfuls)
1 and a half cups of hot water
1-3 teaspoons of yeast extract (marmite)
400g of cashew nuts (they are absolutely nutritious, and nuts & seeds carry a rather high vibration!)
2 tablespoons of soya flour
herbs to taste
160g of bread crumbs
seasalt and pepper to taste
yummy stuffing (see recipe below)

Cooking instructions:
Melt the margarine (in a large pan for mixing) and cook the onion or leek in it for a few minutes.
Mix the yeast extract into it as well as the hot water.
Stir in the soya flour, nuts, herbs, breadcrumbs, brokkoli and salt and pepper, mix well.
Allow to cool slightly while you put grease proof paper into a loaf tin.
The recipe is enough for two baking tins.
Place half the nut roast mixture in the tin and press down well - then add the yummy stuffing
(pressing down well again)(recipe below) and place the rest of the nut roast mixture on top.

Can also be filled with several layers of roast mixture, stuffing, roast mixture, stuffing, roast mixture etc.

.
Bake in the oven for about 40 minutes at 180/360.
Let it cool and re-heat to enjoy best flavour. Serve it sliced in not too thin pieces.

Yummy Stuffing
6 slices of wholemeal bread
85g of vegan margarine
herbs to taste, traditionally use sage, but we prefer paprika
1 finely chopped large onion
salt to taste

Cooking instructions:
Melt the margarine in a saucepan and then cook the onion in it until soft.
Cut the wholemeal bread into small pieces and mix in well and fry a moment.

Vegan Gravy
Melt a bit of vegan margerine in a frying pan.
Fry a finely chopped onion and add some yeast extract (marmite etc.)
Add herbs to taste and some tomato concentrate.
Mix some flour with water (easiest done in a closed container, shaking it well).
Stir into the frying pan.
Add more water and/or flour if needed.

Brussel Sprouts
Serve brussel sprouts with it. Just boil them in water.

Roasted potatoes, parsnip, swede, carrots and onions
Prepare potatoes, parsnip, swede, carrots and onions
and pre-cook them briefly for them to be softer and to save roasting time later.
To soften the edges of the potatoes shake them around in a pot with the lid closed :-).
Place them in a bag, add some oil and shake around in the bag, so all gets covered with oil.
Roast them in oven at 180/360 until nicely roasted to your taste.

Add salt, herbs etc. to taste.

Bread Sauce
Made with soya milk, vegan margerine, vegan cream, a bay leaf or cloves.

Enjoy this delicious vegan Thanksgiving and/or Christmas feast.

With white light
TimeForTalking

Spiritual Mentor for your body, mind and soul, Soul Consultantt, Psychic Reader,
Card Reader, Angel Reader, Spiritual Advisor, Evolutonary Astrologer,
Spiritual Counselor & Integrative Psychologist for Holistic Talk Therapy.

https://www.timefortalking.com

Expert soul consultations with psychic card readings, angels, evolutionary astrology and claircognizance = psychic knowing).

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Posted in Vegan Living. direct link to this entry

tags: vegan Thanksgiving dinners, how to cook vegan on Thanksgiving, vegan Christmas dinners, how to cook prepare a vegan Christmas meal dinner, vegan living at Christmas, vegan living on Thanksgiving, vegan festive meals dinners

Vegan Recipe:
~ Vegan Cheddar Cheese ~

Put the following into a pot:

- half a cup of cashews (grounded)
- a quarter cup of nutritional yeast flakes (grounded)
- a quarter teaspoon mustard seeds (grounded)
- 2 teaspoons tomato paste
- some turmeric, red noble sweet paprika powder
- some lemon juice or lemon concentrate
- 1 tablespoon tahin paste
- 2 tablespoons granulated onion powder
- 2 tablespoons garlic powder
- some salt (to taste, I use a quarter teaspoon of salt)
- 5 tablespoons agar agar
- 1,5 to 2 cups of tap water

- Mix all together and bring to boil. All the while keep stirring with a whisk.
- Take off the stove and either use it immediately and still warm
for re-fried beans and nachos or on a pizza or for a casserole etc.

- Or pour into a sealable container, let it cool off and keep in the refrigerator over night.

The agar agar makes the cheese hard, like a piece of cheddar cheese.
Which you can cut into slices for sandwiches, or grate for your pasta, baked potatoe etc.
Naturally you can also re-heat it again, to have a warm cheese sauce once again.

Delicious.

Try out your own variations with the seasoning.
Essential are always only the cashews, nutritional yeast flakes, tahin, some garlic as well as the agar agar.

Enjoy :-)

With white light
TimeForTalking

Spiritual Mentor for your body, mind and soul, Soul Consultantt, Psychic Reader,
Card Reader, Angel Reader, Spiritual Advisor, Evolutonary Astrologer,
Spiritual Counselor & Integrative Psychologist for Holistic Talk Therapy.

https://www.timefortalking.com

Expert soul consultations with psychic card readings, angels, evolutionary astrology and claircognizance = psychic knowing).

© copyright TimeForTalking Guidance Services
All our services are provided to you:
worldwide by phone, online via Skype or 100% encrypted, nor stored, via Vsee,
or by audio email (live MP3 recording).

Posted in Vegan Living. direct link to this entry

tags: vegan cheddar cheese, vegan cheese, how to make vegan cheese, how to make vegan hard cheese, recipe for vegan cheese, how to make vegan cheddar, vegan living, vegan recipes for cheese, vegan nacho cheese sauce