Veggiesome Living

The core reason for being vegetarian is for its Health Benefits.. Scientific evidence supports claims to eat more a plant-based diet.  One study  found that eating just 3% more plant protein instead of conventional animal protein cuts the risk of overall early mortality by 10%, and cardiovascular-related mortality by 12%.  Additionally, the  American Journal of Clinical Nutriti on  released a study that indicates eating excess animal protein, particularly dairy protein, is a contributor to childhood obesity and related diseases. Focus on what foods you are eating and where it comes from.  It's important. Pay attention to  where your food comes from, the number of ingredients it has and the processing it has gone through when you are making decisions over what you eat. By eating a diet consisting mostly of plants, you are guaranteed to get the nutrients and antioxidants you need and avoid the potential side effects of consuming too much animal-based protein.

Hi Folks, Another option for living the Veggie Lifestyle is cold turkey...Vegan     Oops "Cold turkey and Vegan in one sentence...Not Cool .. "If yuh tink yuh able"... Check out my girl Nats for the transition process @https://howtobeaveganintrini.blogspot.com/ Let her know I said 'Hello' ..... (LOL  I'm a regular poet.) VeggJay …

Hi again, What's for Lunch today? Why not try this delicious recipe and let me know what you think of it. I had it with lightly toasted garlic bread and pumpkin soup.( It was delicious!) VeggJay …                                         Vegetable Stir Fry Sauce ¼ cup soy sauce ¼ cup water 1 Tbsp sugar 2 tsp sesame oil 2 tsp cornstarch 2 clove garlic, minced 2 tsp ginger, finely minced 1 tsp Dijon or Chinese mustard chili flakes or chili sauce to taste For the sauce, whisk all of the ingredients together and set aside.   Vegetables 2 Tbsp vegetable oil 1 carrot, peeled and thinly sliced ½ sweet onion, diced 1 stalks celery, thinly sliced ¼ lb(s) cremini mushrooms, sliced 2 cup coarsely shredded kale or Napa cabbage 2 cup broccoli 2 cup baby bok choy 1 cup eggplant, diced cooked rice or couscous for serving Before cooking, have all of the vegetables chopped and on-hand. Heat a larg

Hey there, Here is one of my favorite dinner recipes. Remember to let me know how you enjoyed the dishes I've been posting.  I'd love to know what you think. VeggJay …                     Veggie loaf  served with Checca Sauce Checca Sauce 1 pt cherry tomatoes, (about 2 cups, or 12 oz), halved 3 scallions, (white and pale green parts only) , coarsely chopped 3 cloves garlic, chopped 8 fresh basil leaves 3 Tbsp olive oil 1 pinch salt 1 pinch freshly ground black pepper Checca Sauce 1. For the Checca Sauce: Combine the cherry tomatoes, scallions, garlic, basil, and oil in a processor. Pulse the tomatoes until they are coarsely chopped, being careful not to puree. Set aside. Season the sauce with salt and pepper. Lentil Loaf ¾ cup lentils, (about 5 oz) 3 cups reduced-sodium vegetable broth 1 cup uncooked short-grain brown rice, rinsed well ½ cup white onion, finely chopped ½ cup

Hey there, If you are like me and have a sweet tooth, you would usually have dessert with your meals. I've included one of my favorite recipes. Let's indulge a bit with this delectable cheese cake. Remember to let me know how you enjoyed it. 😋 VeggJay … Raw Vanilla Cheesecake with Chocolate Almond Crust Chocolate Almond Crust 1 cup raw almonds, soaked for at least 3 hours ½ cup raw walnuts ⅓ cup shredded coconut 8 medjool dates, pitted ¼ cup coconut sugar ⅓ cup coconut oil 2 Tbsp raw cocoa powder ¼ tsp sea salt Chocolate Almond Crust                          1. Place the almonds and walnuts in a food processor and blend them into a coarse meal. Add remaining ingredients and blend until well combined. 2. Using your hands, press the dough in an even layer into mini tart pans with removable bottoms. Freeze the crusts for 30 mins and make the cheesecake filling. 3. If you d

Hi there YOU, Are you feeling a bit "snackish" today?    I've submitted a couple for you to try.  Let me know how things go... VeggJay … Veggie Sticks  QUICK AND EASY VEGGIE KABOBS Here is an easy recipe you may wanna try... BAKED SWEET POTATO AND CARROT FRIES Ingredients: 2 sweet potatoes, peeled and sliced or wedged 2-3 carrots, peeled and sliced or wedged 2 tbsp. oil, salt and pepper or paprika to taste Oregano flakes, for seasoning Ketchup or any other dip Preparation: 1. Preheat an oven to 350 degrees F (175 degrees C) 2. Cut the sweet potato and carrots in wedges of at least 1cm thickness (roughly the size of your little finger) 3. Toss the slices or wedges in oil and spices so that oil is nicely coated. 4. Lay the wedges on a baking sheet/parchment paper. The wedges should be well separated. 5. Bake for 25-30 minutes. Every 10 minutes turn fries to ensure even baking. 6. Allow it cool over the rack for 5 minutes. 7. Sea