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RECIPES ARCHIVES
recipes, travel and lifestyle for budding vegans. I've often though deviled eggs were the perfect party food - bite-sized, suitable for all types of toppings, soft and delicious. WHY VEGAN? - BLOOMING VEGAN A vegan diet does not contain any animal products - no meat, fish, eggs, dairy or (in most cases) honey - but instead consists of plant-based foods. People who QUOTES - BLOOMING VEGAN Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living a CHICKPEA NO-TUNA SALAD Instructions. Drain the chickpeas and rinse them well. Pour the chickpeas into a bowl and mash them until desired consistency is reached. (I use a potato masher but a fork works too.) Add the remaining ingredients and mix thoroughly. Enjoy on sandwiches, wraps, crackers or just on its own! EASY VEGAN SLOPPY JOES Heat a pan over medium heat and add the olive oil. Once it’s at temperature, add the white onion and saute for a few minutes, being careful not to brown. Add the meatless ground and mix together with the onions until heated. (Meatless ground is usually kept in the freezer so it may come out in frozen chunks that you’ll need togradually
VEGAN IN TAHITI, FRENCH POLYNESIA The view from our balcony at night. We flew Air Tahiti Nui, from Australia to Tahiti (and then later from Tahiti to LAX), which allowed Richard to specify vegan meals for us. They provided steamed vegetables with tomato sauce, bread and non-dairy butter, and hash browns served with rice and spinach, which was our favorite – itsounds like a
TOFU SCRAMBLE
Directions. 1. Press the tofu and break into pieces. 2. Add sesame oil, soy sauce and seasonings to a mixing bowl and stir or whisk together. Toss in the tofu and mix thoroughly. 3. Heat a pan on medium heat and add some olive oil, then sauté the onions until translucent. Add the broccoli, spinach and the sun-dried tomatoes. REVIEW: SOPHIE'S KITCHEN VEGAN SMOKED SALMON They don’t have too many calories either – only about 30 in each slice. When you take them right out of the refrigerator, the texture is a bit rubbery. I still ate them this way for a while, but eventually realized that once at room temperature they’re so much better – basically aBLOOMINGVEGAN.COM
bloomingvegan.com
ABOUT - BLOOMING VEGAN About. Hello and welcome! My name is Christina and on this blog I share everything I’ve learned – and continue to learn! – on my vegan journey. I offer recipes that are quick and easy to prepare, product reviews, and thoughts on living a vegan lifestyle. I also share my experiences traveling as a vegan to various places, bothlocally and
RECIPES ARCHIVES
recipes, travel and lifestyle for budding vegans. I've often though deviled eggs were the perfect party food - bite-sized, suitable for all types of toppings, soft and delicious. WHY VEGAN? - BLOOMING VEGAN A vegan diet does not contain any animal products - no meat, fish, eggs, dairy or (in most cases) honey - but instead consists of plant-based foods. People who QUOTES - BLOOMING VEGAN Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living a CHICKPEA NO-TUNA SALAD Instructions. Drain the chickpeas and rinse them well. Pour the chickpeas into a bowl and mash them until desired consistency is reached. (I use a potato masher but a fork works too.) Add the remaining ingredients and mix thoroughly. Enjoy on sandwiches, wraps, crackers or just on its own! EASY VEGAN SLOPPY JOES Heat a pan over medium heat and add the olive oil. Once it’s at temperature, add the white onion and saute for a few minutes, being careful not to brown. Add the meatless ground and mix together with the onions until heated. (Meatless ground is usually kept in the freezer so it may come out in frozen chunks that you’ll need togradually
VEGAN IN TAHITI, FRENCH POLYNESIA The view from our balcony at night. We flew Air Tahiti Nui, from Australia to Tahiti (and then later from Tahiti to LAX), which allowed Richard to specify vegan meals for us. They provided steamed vegetables with tomato sauce, bread and non-dairy butter, and hash browns served with rice and spinach, which was our favorite – itsounds like a
TOFU SCRAMBLE
Directions. 1. Press the tofu and break into pieces. 2. Add sesame oil, soy sauce and seasonings to a mixing bowl and stir or whisk together. Toss in the tofu and mix thoroughly. 3. Heat a pan on medium heat and add some olive oil, then sauté the onions until translucent. Add the broccoli, spinach and the sun-dried tomatoes. REVIEW: SOPHIE'S KITCHEN VEGAN SMOKED SALMON They don’t have too many calories either – only about 30 in each slice. When you take them right out of the refrigerator, the texture is a bit rubbery. I still ate them this way for a while, but eventually realized that once at room temperature they’re so much better – basically aBLOOMINGVEGAN.COM
bloomingvegan.com
RECIPE INDEX
Smoothies are a really great way to start the day, although I can have one anytime. There's nothing wrong with smoothies for dinner! Depending on what you put in them, they can also be very "dessert-y", like this vanilla peanut butter version.LIFESTYLE ARCHIVES
recipes, travel and lifestyle for budding vegans. It's an exciting time for veganism - new products are coming out all the time, more restaurants are offering vegan ESSENTIALS - BLOOMING VEGAN Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living a QUOTES - BLOOMING VEGAN Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living a MY STORY - BLOOMING VEGAN For most of my life, I was a staunch omnivore. Twice I dabbled with being a vegetarian, but both times it was short-lived. I had never been a healthy eater – I was oddly proud of my lack of cooking ability, and I got most of my meals from dining out or ordering in. TRANSITIONING TO VEGANISM Transitioning to Veganism. So you’re interested in going vegan – that’s great! It may seem daunting and overwhelming at first, but it’s not as hard as it may appear to be (I promise). You may choose to jump right in and make the switch, or take some time to transition gradually. Either way, the more prepared you are the easier it willbe.
BREAKFAST ARCHIVES
Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living a LINKS - BLOOMING VEGAN Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living a EASY VEGAN RANCH DRESSING (5 INGREDIENTS) Easy Vegan Ranch Dressing (5 Ingredients) This simple dressing has only 5 ingredients and is ready in under 10 minutes. Prep Time 5 minutes. Total Time 5 minutes. Servings 4. Author Blooming Vegan.DEVILED POTATOES
Combine all other ingredients (except paprika) and mix thoroughly, then set aside. Once the potatoes are cool enough to handle, scoop out the middles (from the flat side) to make little cups where the filling will go. Add the scooped-out potato to the mayo/mustard/onion mixture and combine well. Fill the potatoes with the mixture using a spoon ABOUT - BLOOMING VEGAN About. Hello and welcome! My name is Christina and on this blog I share everything I’ve learned – and continue to learn! – on my vegan journey. I offer recipes that are quick and easy to prepare, product reviews, and thoughts on living a vegan lifestyle. I also share my experiences traveling as a vegan to various places, bothlocally and
RECIPES ARCHIVES
recipes, travel and lifestyle for budding vegans. I've often though deviled eggs were the perfect party food - bite-sized, suitable for all types of toppings, soft and delicious. WHY VEGAN? - BLOOMING VEGAN A vegan diet does not contain any animal products - no meat, fish, eggs, dairy or (in most cases) honey - but instead consists of plant-based foods. People who MY STORY - BLOOMING VEGAN For most of my life, I was a staunch omnivore. Twice I dabbled with being a vegetarian, but both times it was short-lived. I had never been a healthy eater – I was oddly proud of my lack of cooking ability, and I got most of my meals from dining out or ordering in. CHICKPEA NO-TUNA SALAD Instructions. Drain the chickpeas and rinse them well. Pour the chickpeas into a bowl and mash them until desired consistency is reached. (I use a potato masher but a fork works too.) Add the remaining ingredients and mix thoroughly. Enjoy on sandwiches, wraps, crackers or just on its own! LINKS - BLOOMING VEGAN Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living aTOFU SCRAMBLE
Directions. 1. Press the tofu and break into pieces. 2. Add sesame oil, soy sauce and seasonings to a mixing bowl and stir or whisk together. Toss in the tofu and mix thoroughly. 3. Heat a pan on medium heat and add some olive oil, then sauté the onions until translucent. Add the broccoli, spinach and the sun-dried tomatoes. EASY VEGAN SLOPPY JOES Heat a pan over medium heat and add the olive oil. Once it’s at temperature, add the white onion and saute for a few minutes, being careful not to brown. Add the meatless ground and mix together with the onions until heated. (Meatless ground is usually kept in the freezer so it may come out in frozen chunks that you’ll need togradually
DEVILED POTATOES
Combine all other ingredients (except paprika) and mix thoroughly, then set aside. Once the potatoes are cool enough to handle, scoop out the middles (from the flat side) to make little cups where the filling will go. Add the scooped-out potato to the mayo/mustard/onion mixture and combine well. Fill the potatoes with the mixture using a spoon VEGAN IN TAHITI, FRENCH POLYNESIA The view from our balcony at night. We flew Air Tahiti Nui, from Australia to Tahiti (and then later from Tahiti to LAX), which allowed Richard to specify vegan meals for us. They provided steamed vegetables with tomato sauce, bread and non-dairy butter, and hash browns served with rice and spinach, which was our favorite – itsounds like a
ABOUT - BLOOMING VEGAN About. Hello and welcome! My name is Christina and on this blog I share everything I’ve learned – and continue to learn! – on my vegan journey. I offer recipes that are quick and easy to prepare, product reviews, and thoughts on living a vegan lifestyle. I also share my experiences traveling as a vegan to various places, bothlocally and
RECIPES ARCHIVES
recipes, travel and lifestyle for budding vegans. I've often though deviled eggs were the perfect party food - bite-sized, suitable for all types of toppings, soft and delicious. WHY VEGAN? - BLOOMING VEGAN A vegan diet does not contain any animal products - no meat, fish, eggs, dairy or (in most cases) honey - but instead consists of plant-based foods. People who MY STORY - BLOOMING VEGAN For most of my life, I was a staunch omnivore. Twice I dabbled with being a vegetarian, but both times it was short-lived. I had never been a healthy eater – I was oddly proud of my lack of cooking ability, and I got most of my meals from dining out or ordering in. CHICKPEA NO-TUNA SALAD Instructions. Drain the chickpeas and rinse them well. Pour the chickpeas into a bowl and mash them until desired consistency is reached. (I use a potato masher but a fork works too.) Add the remaining ingredients and mix thoroughly. Enjoy on sandwiches, wraps, crackers or just on its own! LINKS - BLOOMING VEGAN Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living aTOFU SCRAMBLE
Directions. 1. Press the tofu and break into pieces. 2. Add sesame oil, soy sauce and seasonings to a mixing bowl and stir or whisk together. Toss in the tofu and mix thoroughly. 3. Heat a pan on medium heat and add some olive oil, then sauté the onions until translucent. Add the broccoli, spinach and the sun-dried tomatoes. EASY VEGAN SLOPPY JOES Heat a pan over medium heat and add the olive oil. Once it’s at temperature, add the white onion and saute for a few minutes, being careful not to brown. Add the meatless ground and mix together with the onions until heated. (Meatless ground is usually kept in the freezer so it may come out in frozen chunks that you’ll need togradually
DEVILED POTATOES
Combine all other ingredients (except paprika) and mix thoroughly, then set aside. Once the potatoes are cool enough to handle, scoop out the middles (from the flat side) to make little cups where the filling will go. Add the scooped-out potato to the mayo/mustard/onion mixture and combine well. Fill the potatoes with the mixture using a spoon VEGAN IN TAHITI, FRENCH POLYNESIA The view from our balcony at night. We flew Air Tahiti Nui, from Australia to Tahiti (and then later from Tahiti to LAX), which allowed Richard to specify vegan meals for us. They provided steamed vegetables with tomato sauce, bread and non-dairy butter, and hash browns served with rice and spinach, which was our favorite – itsounds like a
RECIPE CATEGORIES
Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living a kind,conscious life.
LIFESTYLE ARCHIVES
recipes, travel and lifestyle for budding vegans. It's an exciting time for veganism - new products are coming out all the time, more restaurants are offering vegan ESSENTIALS - BLOOMING VEGAN Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living a QUOTES - BLOOMING VEGAN Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living aRECIPES ARCHIVES
One of my favorite items at the all vegan Champs Diner in Brooklyn is the “Baja Fish Burrito”. It’s described on the menu as “crispy fish cutlets, purple cabbage, greens, sour cream, avocado, salsa, chipotle mayo in whole wheat tortilla”.QUESADILLAS
Hello and welcome to Blooming Vegan! I'm Christina and I share easy vegan recipes, reviews, lifestyle and travel information. I hope to offer inspiration for making compassionate choices, and living aDEVILED POTATOES
Combine all other ingredients (except paprika) and mix thoroughly, then set aside. Once the potatoes are cool enough to handle, scoop out the middles (from the flat side) to make little cups where the filling will go. Add the scooped-out potato to the mayo/mustard/onion mixture and combine well. Fill the potatoes with the mixture using a spoon VEGAN BUFFALO CHICK'N DIP Preheat oven to 350 degrees Fahrenheit. While it's preheating, prepare the Easy Vegan Ranch Dressing (you can also do this a day or two before). Chop the chick'n strips into cube-sized pieces. Mix all ingredients together and place into a baking dish. Bake uncovered for about 20 minutes until nice and hot, and the top begins to form a bitof a
REVIEW: THE BEYOND BURGER Review: The Beyond Burger. Okay. Seriously. These burgers are amazing. The Beyond Burger is another awesome vegan product by Beyond Meat. Initially it was only available at select Whole Foods around the country, but it’s now stocked at all of them, as well as many other supermarkets. Our local health food store Wild By Nature carries itnow
REVIEW: SOPHIE'S KITCHEN VEGAN SMOKED SALMON They don’t have too many calories either – only about 30 in each slice. When you take them right out of the refrigerator, the texture is a bit rubbery. I still ate them this way for a while, but eventually realized that once at room temperature they’re so much better – basically a THIS WEBSITE'S IP HAS BEEN CHANGED If you are the owner of the website, please check your email for the new IP address and information how to update your records. Il tuo IP è stato modificato. Se sei il proprietario del sito, controlla la tua email per avere il nuovo indirizzo IP e le indicazioni su come aggiornare i tuoi record. Tu IP ha sido cambiada. Si eres el propietario del sitio web, verifica en tu correo electrónico la nueva dirección IP e información sobre cómo actualizar tus registros.Details
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