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Vegan Meats?

Many people have this misconception that if you decide to go vegan you’re giving up your favorite foods, but that’s not necessarily the case. Now, the health benefits of eliminating meat, dairy, processed foods and sugar are almost unlimited, not to mention the mental clarity that comes with changing your diet. Did you know there are numerous substitutes to the foods that toxify our bodies and bring us illnesses? Eye always tell people that going vegan doesn’t mean you lose the joy of eating foods you like, it just means you have to prepare it a little differently. So here are a few options Eye found in a vegan cookbook by Heather Bell and Jenny Engel, for substituting meats for a healthier beginning.

Chicken

Gardein Chick’n Scallopini: Cook and slice onto salad, shred for tacos, or serve beside a pile of fluffy mashed potatoes.

Maitake Mushrooms: Also called “Hen of the Woods”, these ‘shrooms lend a chicken-like texture to enchiladas and veggie stir-fries.

Ground Beef

Beyond Meat Crumbles: Browning these chewy crumbles with onion and Mexican spices makes the perfect base for tacos.

Lentils: The humble lentil, when cooked, is a dead ringer for ground beef in Bolognese sauce or Sloppy Joes.

Sausage

Tofurky Italian Sausage: Sliced thinly, it’s pepperoni for your pizza. Straight of the grill and onto a bun, they trump any meat based burger.

Nuts & ‘Shrooms: For a heart sausage flavor and toothsome texture, you can try the combination of mushrooms and walnuts.

Bacon

Lightlife Tempeh Bacon: Sizzle a few slices and sandwich between layers of juice tomato and crisp lettuce and you’ve got an even better BTL!

Carrots: Yup! Carrots! A great alternative for breakfast when throwing some long, thin strips of seasoned carrots in a sizzling pan for pig-free bacon!

Pork

Field Roast Celebration Loaf: This stuffed when-gluten loaf will remind you of Sunday mornings at your Grandma’s house.

Jackfruit: Season canned young jackfruit with a tomato-y barbecue sauce, and you’ve got pulled-pork sandwiches!

Fish

Gardein Fish Filet: Wouldn’t you love to get the fish-stick flavor without the fins and the scales? Now you can, and it taste even better than the frozen fish fingers from childhood.

Tempeh: A bit of mayo and chopped up onions transforms steamed tempeh into a tuna salad facsimile that is amazing heaped on toasted bread.

These are just a few different recipes and alternatives for those wanting to change their diets but not sure they can go without the taste of meat, and Eye hope they help those just embarking on their health journey. Also make sure to check out the vegan cookbook by Heather Bell and Jenny Engel, Eye Am grateful to share their recipes with you!

LIGHT + LOVE | RISHI OMKARA

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Let’s Roll Avocado!

Avocado Hand Roll with Ginger – Tamari Sauce

This hand roll has all the flavors of a veggie sushi roll, but it takes half the time to prepare. It can be loads of fun forming the sushi, as if it’s edible art. Plus, there are so many different fillings you can add to your hand roll, making a great alternative for dinner parties. The best part is, these hand rolls pear perfectly with a cold Japanese beer, or a hot sake depending on the day’s weather.

THIS RECIPE IS GLUTEN FREE AND NUT FREE | MAKES 6 – 8 HAND ROLLS

FOR THE RICE:

-I cup sushi rice (or brown rice) – 2 tbsp. rice vinegar – 1 tbsp. evaporated cane sugar – 1/2 tsp. sea salt

FOR THE FILLING:

1 (6oz) block gluten free baked Tofu, cut into thin matchsticks – 1/2 ripe avocado, pealed and cut into thin segments – 1/2 red or orange bell pepper, cut into thin matchsticks – 1 carrot, cut into long strips – 1 Persian (or 1/4 English) cucumber, halved and cut into thin strips – 4 toasted nori sheets (sea moss), halved – 2 tbsp. wasabi powder mixed with 1 tbsp. water (optional) – 1/2 cup pickled ginger

NOTE: Not all wasabi powder and paste is vegan. Search the label carefully for any added dairy.

To Prepare the Rice: Cook rice according to package directions. When cooked, transfer to large bowl. With wooden paddle, incorporate vinegar, sugar, and sea salt into rice until slightly sticky. Set aside to cool.

To Prepare the Filling: Arrange tofu, avocado, bell pepper, carrot, and cucumber on a plate within easy reach.

To Form the Hand Rolls:

  1. Place 1 nori (shiny-side down) in one hand. With dampened other hand, spread about 1/4 cup cooked sushi rice evenly over half the nori in a square.
  2. Place small amount of desired fillings in a diagonal line across rice, pointing toward thumb.
  3. Gently roll into a cone shape and seal edge with a few grains of sushi rice or with prepared wasabi (if using). Serve with ginger.

Eye got this recipe out of a vegan book written by Heather Bell and Jenny Engel, and Eye hope you enjoy making it as much as Eye did. Let’s Get to Rolling!

LIGHT + LOVE | RISHI OMKARA