Why not serve this protein-rich loaf at your next gathering instead of your usual carbohydrate-loaded sourdough baguette? It’s a nice appetizer or if eaten in a big enough serving, makes a nice meal. With petite yellow lentils providing steady energy and lots of fiber, you’re sure to fill up with this tasty loaf. The key to this turning out correctly though does depend on having a nice loaf pan like this from Wilton. Because as the loaves cool, they peel away automatically from the sides and plop out very easily with a little prompting from a rubber spatula.

Serve your aioli with a decorative spreading knife and don’t feel guilty for indulging at your party. You can have your loaf and eat it too.

What you need for the loaves:

• 2 cups uncooked petite yellow lentils
• 3 Tablespoons garlic
• 1 1/2 teaspoons vegetable broth powder
• ½ teaspoon salt
• ¼ cup nutritional yeast
•  2 Tablespoon avocado oil

What you need for the aioli:

• 1 can white beans (Eden Organic, Great Northern Beans)
• 1-2 Tbsp lemon juice (start with one and add a bit more depending on personal preference)
• 1 can quartered artichoke hearts
• White pepper (garnished with 3-4 grinds)
• ¼ small raw white onion
• ½ tsp paprika (plus more to garnish)
• 2 TBSP Vega oil blend

Here’s what you do: read more…

Happy Valentine’s Day! As you may or may not know, this is one of my favorite holidays. It’s all about sharing love with others, delicious dark chocolate, adorable stuffed animals and of course wearing as much pink as possible (and red and purple!). I decided to start my day with a better-than-candy-hearts smoothie. Starting your day with perfect protein will not only boost your mood, but will also keep your cravings for junk away all day. No need to knock yourself out on red licorice, cinnamon red hots and cupcakes laced with fake colors. Sip your smoothie and feel the tingle of youth just wave over you. This will have you in love with life in no time!

What you’ll need:

• 1.5 cups vanilla almond milk
• 6 large strawberries
• 1/2 cup cranberry juice (I like Lakewood Organics–not from concentrate!)
• 1 scoop Vega in French Vanilla flavor (Vega One: all-in-one nutritional shake, not the energizing smoothies)
• 1 teaspoon agave nectar

1. You know what to do! Blend all ingredients for about a minute, pour into a smoothie cup and enjoy! Garnish with a strawberry and a smile!

What could be better on an autumn day than a tasty, hearty stew? Some veggies in there, whole grains, a little bit of crunchy onions and carrots, with protein-packed chickpeas scattered throughout! Sounds good to me! This is a good mix of complex carbohydrates, accompanied by a portion of protein and fiber that will be filling and satisfying, giving you lasting energy. Garnish with a sprig of parsley and serve with a crisp green salad for a complete meal. Indulge!

What you’ll need:

• 1 cup soft (not the hard variety) wheatberries (pre-cooked amount)*
• 1 can (28 ounces) whole tomatoes
• 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup Cabernet Sauvignon wine
• 1 cup vegetable broth
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons olive oil
• 1/2 teaspoon paprika
• 1 large red or yellow onion, chopped coarsely
• 2 cloves garlic, minced (about 2 teaspoons prepared minced garlic from a jar)
• 2 Tablespoons freshly plucked thyme, or 1 Tablespoon dried if you don’t have fresh
• 4 medium sized carrots, sliced into coins
• 1/2 teaspoon salt read more…

I was inspired by Annie’s Sesame Goddess dressing to make my own version with NO CANOLA OR SOYBEAN OIL. How come store bought dressings are never made with hemp or flax oil? Is is because they would become rancid right away? Should we be making our own dressings? Is it worth it? Or if we don’t have time, should we skip the dressing from the store and eat the salad plain or just use a lemon wedge??? I think so!

I have never seen store bought salad dressings contain any hemp or flax seed oils.

Organicville uses olive which is nice, but I need to start substituting some anti-inflammatory omega-3′s in place for omega 6′s and 9′s whenever possible.

The weather is changing and that means my bad knee (danced ballet for 15 years and dislocated it 3 times) is sensitive to inflammation and soreness. I can keep this at bay by simply reducing inflammation causing foods, including oils. Works like a charm. Need a salad dressing high in omega-3′s? Zip one up at home on your own.

What you’ll need:

• 1/2 cup raw tahini
• 2 Tablespoons lemon juice
• 2 Tablespoon apple cider vinegar
• 2 Tablespoons flax seed oil or hemp seed oil
• 1 teaspoon garlic, minced
• 1-2 Tablespoon soy sauce (start with 1 TBS. then add another after taste testing it)
• 3/4 cup water
• 1/4 cup chopped parsley, loosely packed
• 1/8 teaspoon salt

1. Blend all ingredients in your blender, scraping down the sides with a rubber spatula if you need to.
2. Serve over any salad or try one with chopped romaine, radishes, purple cabbage and golden beets.

OTHER SALAD RECIPES:

Peruvian Style Salad

Boston Supreme Salad

Skin Saving Salad

When you think of lettuce, you probably don’t get all gitty at the thought of eating salad…not in any significant amounts at least, I’m sure. Like most people, the thought of eating lettuce or salad is linked with bland, boring diet foods. Well, it’s time to change all that! Because I love Caesar salad. So are you in the mood for romaine??? Simple, fresh, and crunchy, romaine is loaded with fiber and also has some calcium and magnesium, along with some other minerals we need for healthy bones. Next time someone says you have to miss out on the delicious caesar salad in a restaurant, just know that you can have your salad and eat it too…only this time without the squirmy little anchovies in there–Yuck!

Well, here you go. Another quick dressing recipe by yours truly, to just blend and pour. And how about them healthy fats, eh? Yep, they’re here too. Let’s dig into a healthy balanced salad together. Helpful carbs, steady protein, and nourishing fats. I can’t ask for more.

What you’ll need:

• 1 can chickpeas (garbanzo beans), drained and rinsed well
• 2 Tablespoons tamari soy sauce
• 2 Tablespoons capers (with a little bit of brine if it just so happens to come with the capers when you scoop them out)
• 1/4 cup lemon juice
• 2 teaspoons garlic, minced
• 1/8 teaspoon ground pepper
• 1/4 cup water (may need a little more later if you’d like a thinner dressing)
• 2 Tablespoons flax or hemp seed oil (whichever you have on hand)

1. Simply toss it all in your blender and blend on medium for about a minute.
2. Pour over some chopped fresh romaine lettuce and sprinkle with ground pepper and garnish with a few seasoned croutons (I like the 365 brand from Whole Foods) and some vegan Parmesan cheese (I like Parma).

Do you find that a vegan diet is restrictive or that it requires a lot of willpower? Do you think of vegan food as bland and boring? Is finding protein one of the biggest challenges you face as a vegetarian or vegan? Is it tough for you to figure out what protein sources are okay to eat as a vegan?

If you answered yes to any of these questions, then I’ve got some easy steps for you to follow which will help you pump up the protein and boost your energy too. Plant based protein gives us steady, lasting energy that encourages focus. Animal based protein can make us tired or crave unhealthy fats. Also, plant protein is by far easier on your digestive system than meat is. Even better? Plant based sources of protein almost always contain fiber which is extremely important for colon health.

In the past 18 years of being a vegetarian/vegan, I’ve learned to win the challenge of getting more than enough protein without resorting to animal products. In the beginning, getting enough protein was a struggle. I found myself overeating carbs and not eating enough protein…which made me feel restless and always hungry. I learned the hard way and made mistakes as do a lot of new vegetarians and vegans. Eating enough protein is no longer difficult, bland or a tough challenge for me. It’s a breeze now! Practice makes perfect and you can certainly do it too. read more…

When our Indian summer arrives, reminisce about your summer with a Strawberry Banana Shake! This combo always says “summer” to me…it’s got a bright taste like sunshine. I love bringing protein smoothies with me when I’m on the go. Here’s a quick, easy, healthy treat. A snack to keep you full for a couple hours.

What you’ll need:

• 1 cup vanilla almond milk
• 1/2 banana, peeled and sliced
• 6 organic strawberries, leaves cut off
• 1/2 cup water
• 3 Tablespoons cranberry juice
• 1 Tablespoon flax seed oil
• 2 teaspoons agave nectar
• 1 scoop vanilla protein powder (I used Arbonne but you can use vanilla hemp or rice powder too)
• 1/4 cup crushed ice

1. Simply mix all ingredients thoroughly in a blender, pour into your smoothie cup and off you go!

OTHER SMOOTHIES:

Chocolate Peanut Butter Smoothie

Berry Boosting Smoothie

Peach-Mango Smoothie

What do you like to eat in the morning? Anything? Some people skip breakfast. If you do this, you’ll see how you start to crave all sorts of unhealthy foods throughout the day. But wake up to a great start and feel amazing! You know, breakfast is the most important meal for us, especially if you’re a vegetarian or vegan. It sets the tone of what you will crave for the rest of the day. So it’s important to chow down on some good protein. Nothing sugary or full of bad fats…. one of my all time favorite foods is burgers, so here’s a breakfast burger for ya. Chew on this.

NOTE: You’ll need to have a food processor or Vita Mix for this recipe. I don’t think it would mix very well in a blender because it ends up being a rather thick mixture.

What you’ll need (makes 9-10 burgers):

• 1.25 cups Adzuki/aduki beans (pre-cooked, dried bean measurement, otherwise about 3.25 cups canned beans)
• 1/2 cup short grain brown rice (any brown rice should be ok)
• 1/3 cup sweet yellow onion, chopped
• 1/4 cup sunflower seeds
• 1/4 cup brown rice flour
•  2 Tablespoons hemp seeds (Manitoba Harvest Hemp Hearts)
• 1 Tablespoon ground chia seeds, mixed with 2 Tablespoons water read more…

Inspired by a recipe I found at Whole Foods, this is a quick, easy salad that’s refreshing and great for summer. Radishes are good for helping cleanse the liver and gall bladder, while containing vitamins A, B-complex and C. Lima beans are packed with fiber and protein, so satisfy hunger and are helpful with weight loss. There’s also a good helping of fresh mint in this salad, which is great for digestion.

What you’ll need:

• 1 cup red onion, chopped finely
• 2 cups radishes, shredded or chopped finely
• 2 cups frozen lima beans, thawed
• 1 cup canned hominy, drained
• 3/4 cup roasted red bell peppers in a jar, drained and chopped
•  4 Tablespoons fresh mint, chopped
• 5 Tablespoons fresh cilantro, chopped
•  1/2 cup fresh lemon juice (about 3-4 lemons)
• 1/2 teaspoon salt
• 6-8 grinds black pepper
• 7 cloves of garlic, minced (about 4 teaspoons prepackaged minced garlic from a jar)

1. Squeeze/juice lemons, strain out the seeds, and combine in a smaller bowl with salt, pepper and garlic. Let marinate while you combine the ingredients for the salad.
2. Combine red onion, radishes, lima beans, hominy, bell pepper, mint and cilantro in a big bowl. Pour the dressing over and you’re done! Easy!

NOTE: If you’d like, take some red or green leaf lettuce and chop it finely. Serve the peruvian salad over the lettuce and it’s really tasty! Make sure you stir it after storing in the fridge so you get some marinated mix from the bottom–this salad tastes better the next day after the flavors blend together!

OTHER SALAD RECIPES:

Boston Supreme Salad

Good Ol’ Pasta Salad

Skin-Saving Salad

With my cousins and friend, signing a book

Vegetarians, vegans, and health-enthusiasts came out for another weekend of great family fun at Veggie Fest 2012 in Naperville, IL – one of the biggest vegetarian festivals in North America! Not only was there free admission and free parking, but you’ll also find a huge international vegetarian food court, lots of exciting food demos where you can learn new vegetarian recipes, and dozens of experts speaking on vegetarianism, spirituality, and healthy living.

Attendees gather at the booth

I was there, selling and signing my book, “My Teenage Rejection of Death Products: A Journey To Healthy Veganism” and it was a hit! There were not too many booths that appealed directly to my target audience (people ranging loosely from 13-29, but more so high school/college students) so it was really cool to see young people interested in veganism at every level. Some are beginners, some seasoned, and some just curious about it. No matter what, the Veggie Fest had something for everyone!

Enthusiastic reader answered a hard question and got cool shades

Me (far right), with a fun group who loved my book!

I had my Wheel Of Nutrients with me, so contestants could spin the wheel and answer nutrition/health related questions in one of 14 different categories; protein, fats, carbs, fruits, veggies, junk food, juicing and anti-oxidants to name a few. If answered correctly, each winner got to pick a prize. We had lots of goodies: sticky hands, bracelets, pencils, slotted party glasses and puzzle balls.

There were also experts there who spoke on healthy diet tips, organics, spirituality, green living and more. Overall it was a fantastic time and I had a blast getting to meet all my new readers!

Hey all! As you all know, my site is called Veggie Edge. For those that are wondering, I picked this name because it’s a place where you can come to find out about what being vegetarian and vegan has been like for myself over the past 17 years (almost 18 this Thanksgiving!). I know I have a lot of new vegetarians that read this and I’m hoping my advice, experience and recipes give you an extra “edge” of plant-based knowledge to help you along your journey! So this is the main reason it’s called Veggie Edge….and also because I like how it rolls off my tongue when I say it! It’s got a nice ring to it.    :p

This breakfast is loaded, I mean jammed, with protein. If you wake up like I do with a ravaging appetite for protein, I think this ranks in similarity with my Split Pea Scramble as far as being filling goes. And why is plant protein a great start to our mornings? Because it reduces cravings for simple sugars and bad carbohydrates, boosts our metabolism and gives steady energy. Ditch the processed pastry tarts and pop one of these in your oven instead.  Relatively easy to make with not too many complex ingredients. Goodmorning!

What you’ll need: (makes 4-8 servings, depending on how hungry you are)

• 1.5 cups Petite Golden Lentils (pre-cooked amount)
• 1 heaping cup canned Navy Beans (or if you cook dried beans from scratch like I did, use 1/2 cup, measured before cooking)
• 1.5 cups of chopped  tomatoes (I like heirloom)
• 1/2 cup carrots, cut in “coins” or chopped finely (shredded in a Salad Shooter if you have one!)
• 4 Tablespoons Simply Organic All-Purpose seasoning
• 1 Tablespoon brown rice syrup
• 1 Tablespoon apple cider vinegar
• 1/2 t. salt
• 6 grinds of pepper

What you’ll need for the gravy:

• 1 medium-large Yukon Gold potato
• 1 Tablespoon sesame tahini
• 1 Tablespoon white miso
• 1 Tablespoon grapeseed oil/olive oil
• 1 Tablespoon balsamic vinegar
• 2 Tablespoons soy sauce or Bragg’s liquid aminos
• 1/2 teaspoon onion powder/granules
• 1/4 cup plus 2 Tablespoons water

Garnish with:

• Avocado slices
• Parsley (optional)

1. Cook your lentils and beans. If you have a guide to how to cook these items, follow that. In general, you can cook read more…