I Am Not a Vegan Part 2

You know over the past couple of weeks I have been inundated with comments and emails about a post I did: I Am Not a Vegan.

I must admit a few of them really made me mad. Can I just be honest and say I was a bit pissed? I have learned how to let a lot roll off but sometimes a girl just has to speak up. This is getting a bit ridiculous and so I did more digging and asking around.

From what I have read and asked it seems that there area varying opinions when it comes to what a vegan actually is.

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A New Contest at Vegan Family Living

This past month I had the opportunity to taste some of the most savory all vegan dessert butters from Bella Diva’s Butters and to interview the owner, Lisa Chambers. We put it on toast but soon found out that you can add it to pancakes in addition to muffins, bagels, and other pastries. After interviewing Lisa I also learned that it can be added to vegetables and even fish, for you meat eaters, as a finishing butter.

Vegan Family Living Podcast 20

My guest this week is Lisa Chambers of Bella Diva’s Vegan Savory and Dessert Butters. Lisa shares why she created these butters and a funny story behind how the idea of the butters came to fruition.

I have to be a witness to the great taste of these butters and I share a little of my testimony in the show. These butters are subtly sweet without being too sweet. They are not only vegan friendly, but diabetic friendly as well because they are sweetened with agave nectar. My favorite flavor is the praline and boy it took me back to my ice cream days.

Extreme Makeover: Recipe Edition

If you are like me then cooking quick and healthy is the thing to do. Sometimes a recipe is just too long but you want to give it a try because it looks so good. In some recipes, you may be able to change ingredients and preparation steps to help save time. Several changes may have been to be made to make a recipe quicker and easier to prepare.

Let’s take a look at a recipe and see how we can cut out some ingredients and make it a Vegan Quick

Vegan Family Living Podcast Show 19: Soul Food

February is Black History month. I love this time of the year because you learn so many valuable facts about the contributions, traditions, and life of African Americans.

Good food is a must in the African American community and Soul Food is a typical Sunday dinner in most of our households. This week I am sharing a bit of history on soul food, some of my childhood memories, and a few recipes that I have “veganized” over the past couple of years.

Enjoy the show and remember we would love to hear from you. You can comment here, call into the VFL Listener?s Line at (214) 615-6505 ext 6746 or fill out our Contact Form.

Vegan Fried “Chicken”

Deep Fry Method

Ingredients

1 package of Morning Star Chicken Starters

1 tsp sea salt
1 tsp onion powder
1 tsp garlic powder
1 1/2 cups flour
1/4 cup nutritional yeast (optional)
2 tbsp baking powder
1/2 cup soy or other vegan alternative milk
1 cup oil for frying - You can bake by lightly dipping in oil or spraying and placing on baking sheet

Directions

Heat oil in deep fryer, pan, or pot. Do not heat oil on too high heat because your chicken pieces may burn. A medium to high heat is fine.

Cynthia’s Sweet Potato Pie - Vegan Style

My momma’s recipe with a vegan flair.

Ingredients
4 med. Sweet Potatoes, peeled and boiled (baking them makes your pie even yummier)
1 cup organic natural sugar
Ener-G egg replacer (equivalent of 2 eggs)
1/4 cup soy butter
1/2 cup soy milk
1 small banana, mashed
2 tbsp. flour
1/2 tsp. baking powder
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
2 Whole Wheat Pie shells, unbaked (9 inch)

Directions
In a large bowl, combine all the ingredients except the pie shell and mix thoroughly, using a mixer or blender to get the fluffiest consistency. Transfer the mixture to the pie shell. Bake the pie at 350 for 45 minutes or until light brown.