Let's Talk About Oatmeal! (#FeelingVeggieGoodFriday -- Recipe Inspiration)

Since going vegan, my love for oatmeal has exploded. I didn't realize there were so many different combinations you can create! Before going vegan I used to eat quick oats cooked in the microwave with water, served with white sugar, dairy butter, and dairy milk. I nearly always ate it with a slice of toast. Who knew you could add frozen fruit, dried fruit, fresh fruit, nuts, granola, seeds, and so much more?! With all the endless combinations you can create there's no reason why anyone should ever get tired of oatmeal. 

Oatmeal with raspberries, chia seeds and granola

Magenta colored oatmeal, anyone? This oatmeal was cooked with frozen raspberries, chia seeds, water, and some almond milk on the stove. I finished it off with some granola and a little maple syrup.

Oatmeal with blueberries, bananas, and coconut chia granola

Can't quite remember what all is in this bowl of oatmeal, but I'm sure there was some ripe banana cooked in with the oats. If you take ripe, spotty bananas and add them to your oatmeal while you cook - whether it be in the microwave or stove - it will add a very nice natural sweetness. I highly recommend trying it!

Oatmeal with bananas, mango, frozen pomegranate, and granola

This was my most recent creation and boy, was it good! I cooked some oats on the stove with water, milk, fresh mango, and a little maple syrup. I topped it off with some ripe banana, frozen pomegranate seeds, and the last little bit of granola from the pantry.

Oatmeal with mango, blueberries, strawberries and vanilla almond granola

I think this bowl of oatmeal pictured above had some blueberries and maybe some strawberries cooked with it. Then I topped it with some fresh mango and granola.

Apple Pie Oatmeal

This the least healthy one of all but it's so good. I call it Apple Pie Oatmeal. To make it I simply cook some chopped apple in the oatmeal with some cinnamon, and usually some maple syrup. Then I top with crushed graham crackers (Nabisco Original Grahams, they come in a red box). This bowl happened to have some ripe banana too.

I have not used butter or "sugar sugar" in my oatmeal since going vegan. Something I always add to my oatmeal is pure maple syrup. It's more natural, less processed, and adds a perfect sweetness! I also always like to cook either some frozen fruit, or fresh fruit in the oatmeal while it's cooking, and I like to use a combination of water and almond milk to cook the oatmeal with. I do like a little crunch with my oatmeal so I'll usually add some granola or cereal on top. But you could add nuts if you prefer. I only use old-fashioned 100% rolled oats. However, steel cut oats are good too if you prefer those.

There are so many things you can add to oatmeal. The combinations you can create are endless, so have some fun!

#FeelingVeggieGood,

             Joy





Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com

Butternut Squash & Cabbage Soup (#FeelingVeggieGood Friday Recipe #4)

One of the things I enjoy most about being vegan is venturing into uncharted territory and trying foods and recipes that are new to me. After 55 years of eating the standard American diet (SAD) to my detriment, it is fun to find new foods that are healthy, satisfying, and easy-to-make.

A couple of weeks ago Joy and I bought a butternut squash.  Before we went vegan I was mainly a yellow squash and zucchini kind of girl, but we have come to appreciate the beauty, texture, and taste of this variety.  Since we had some red cabbage leftover from a previous recipe I decided to get creative and try my hand at making a butternut squash soup.  It turned out better than I could have hoped -- even my non-vegan husband liked it!

INGREDIENTS

1 butternut squash
1/2 head red cabbage (more or less)
1 medium onion, chopped
2 or 3 carrots, diced
vegetable broth
salt and pepper to taste


STEPS

1.  Chop onions, dice carrots and cook in vegetable broth, until they begin to get tender.
HINT:  Beginning with step 1, cook everything in a large soup pot so you can keep adding yummy ingredients and minimize clean up!

2.  While onions and carrots are cooking, wash and chop purple cabbage. Add to the pot and cover so the cabbage can begin to steam.

3.  While the cabbage and other veggies are cooking, peel and cube your butternut squash, then add to the pot.  Add more vegetable broth during cooking, if needed, and cook until the vegetables are the desired consistency.  Season to taste with salt and pepper (or other spices of your choice).

Isn't the color lovely?  

Voila!  A nice, colorful, tasty soup that is oil-free, cruelty-free, and chock full of vitamins, fiber, and yummy goodness.  Enjoy! 

Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com

Vegan Microwave Peanut Butter (and Chocolate) Mug Cake! (#FeelingVeggieGoodFriday Recipe -- Recipe #3)

It's the third recipe so I think it's time for some dessert! This cake is the easiest thing to make and is always so satisfying and wonderful.

*Disclaimer: This recipe does not belong to me or my mother and full credit for this recipe goes to kitchentreaty.com

All you need for this recipe is....

• 2 tablespoons flour 
• 1/4 teaspoon baking powder
• 2 tablespoons non-dairy milk (I use almond milk)
• 2 tablespoons peanut butter 
• 1 tablespoon maple syrup (I always use 100% pure maple syrup. I don't use the artificial syrup that's loaded with additives and stuff.)
• 1/2 teaspoon vanilla extract 
• Non-dairy chocolate chips for topping (I HIGHLY recommend Enjoy Life Semi-Sweet Mini Chocolate Chips.)

 Grab a microwavable mug and let's get going!

• First add the flour and baking powder to the mug. Give it a quick stir using a fork to mix.
• Next, add the almond milk, peanut butter, maple syrup, and vanilla. 
• Microwave for on high for 1 minute. 
• Pull out of the microwave and immediately top with chocolate chips. 

You're done! The chocolate chips will get nice and melted and you'll be in heaven, even if you aren't a vegan (which you should be).

Tag us in a photo if you recreate this recipe!

Happy eating,

           Joy 

P.S. You can buy Enjoy Life chocolate chips at Kroger, Whole Foods, Martin's, and Fresh Market.




Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com

Vegan Veggie Chili (#FeelingVeggieGoodFriday -- Recipe #2)

I've only made this recipe twice, but I absolutely love it. The recipe makes enough to yield yummy leftovers the next day. It's simple, easy, healthy, and delicious!

This is a recipe that you can easily customize to fit your tastes and preferences. I'll show you what I used, but you can use any vegetables or beans that you like.

I started by chopping up...

• Two peeled zucchini
• Half a red bell pepper
• One whole, peeled carrot
• About half of a sweet onion, maybe a little more 
• A few cloves of fresh garlic (3-4)

I then drained and rinsed...

• A can of chickpeas, also known as garbanzo beans
• A can of black beans 
• A can of tri-blend beans (kidney beans, black beans, & pinto beans)
• A cup of frozen corn
  

Rest of the ingredients...

• Two cans of V8 juice (I used low-sodium)
• Water, as needed
• Salt, to taste
• Pepper (1 teaspoon)
• Cumin (1 1/2 teaspoon, or to taste)
• Chili powder mix or regular chili powder (1 1/2 -2 teaspoons, or to taste)

The recipe is super easy to prepare!

• Just start by sauteing the onion and garlic until their softened on medium-low heat.
• Next, add a cup of frozen corn and let cook for a few minutes.
• Following that, add the rest of the vegetables and water as needed. Let the vegetables cook for a few minutes.
• Lastly add the beans, two cans of V8 juice, and spices. Add water if needed.

That's it! Just let the chili simmer on reduced heat for 20 - 30 minutes. Enjoy!

Prep Suggestions:  You could easily meal prep this meal by chopping up the veggies the night before and placing them in a container in the fridge to just throw into a pot. You could also drain and rinse the beans, throw them in a container, put them in the fridge, and just throw them straight into the pot the next day.

Serving Suggestions:  Bake some potatoes and load them up with the chili.  Serve with a side salad and whole wheat bread.  Be creative and have fun!

If you recreate this, post a photo and tag us so we can see!

Happy and healthy eating,

                           Joy






Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com

Quinoa Black Bean Burritos (#FeelingVeggieGoodFriday -- Recipe #1)

Ah!  I am so excited about #FeelingVeggieGoodFriday!  Every Friday, my mother and I will be posting a new recipe we've tried that week. It could be a breakfast, lunch/dinner, or dessert recipe. Some recipes may be a little more complex than others, but they should all be fairly easy for everyone to make. Let's get started with this week's recipe!

Our first recipe is Quinoa Black Bean Burritos, an easy-to-prepare dish that is delicious and satisfying.  Even my non-vegan dad liked it!  It made more than enough to feed three hungry folks with enough leftover for today's lunch.

(Disclaimer:  This is not our recipe; the credit for this recipe belongs to tessbegg on YouTube.)

INGREDIENTS:

1 minced garlic
1 brown onion, diced*
4 T. tomato paste
2 t. cumin powder
2 t. chili powder
pinch of salt
pinch of pepper
1 c. quinoa, rinsed
1 1/2 c. vegetable broth
1 c. capsicum (bell pepper) -- we used red bell pepper
1 can black beans, rinsed and drained

*NOTE:  We used a sweet yellow onion since we didn't have a brown onion.  In researching brown onions we determined that the yellow onion with which we are familiar is the American equivalent of the brown onion used in other countries.


STEPS:

1.  Measure out ingredients.

2.  Saute diced onion and garlic with a splash of water until translucent.

3.  Add in tomato paste and spices.  Stir until combined.

4.  Add in quinoa and veggie broth.  Stir until combined on medium heat and bring to gentle boil.  Cover, reduce temperature and simmer on low heat for 25 minutes or until the liquid has absorbed.

5.  In a separate pan, saute capsicum with some salt on high heat.

6.  Add in the black beans and capsicum.  Stir to combine.

SERVING SUGGESTION:

While quinoa and black beans are simmering, make guacamole by mashing an avocado and seasoning to taste with salt, pepper and garlic powder.  Serve quinoa and black bean mixture on wrap or tortilla of choice and garnish with lettuce, tomato, and guacamole.  Muy delicioso!

Let the fiesta begin!
        Joy




Copyright 2016-2017 by Dee Dee Wike and Joy Wike. All rights reserved. www.feelingveggiegood.com