Vegan Love Loaf – Recipe

 Last year I set out on a mission to save money by cooking more meals at home. I not only wanted to save money, but also benefit my little ones by teaching them how to create and make their own meals along the way.

 It is a little tricky at first to wrap your head around making a quality, home-cooked meal when you’re so used to eating out and snacking on lara bars. So I make an action plan to make Every meal at home.

Each meal I created needed to contain healthy ingredients that the kids would enjoy as much as the adults. This Love Loaf recipe is a winner, for sure. It tastes great and sure does hit the spot! And what a great meal to cook for Valentine’s Day!

I present to you my vegan Love Loaf with caramelized onion mashed potatoes and mushroom gravy. 🙂

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So here’s what you need:

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Love Loaf Ingredients:

  • 1 small sweet potato
  • 1 medium onion
  • 2 ribs celery
  • 1 medium carrot
  • 2 cloves garlic, minced
  • 1 15-ounce can cannellini beans, drained and rinsed
  • 14 ounces extra firm tofu
  • 2 tablespoons tamari
  • 4 tablespoons tomato sauce
  • 1 tablespoon spicy brown mustard
  • 1 teaspoon smoked paprika
  • 1 tablespoon parsley
  • 1/2 tablespoon rubbed sage
  • 1 tablespoon thyme
  • 1/2 tablespoon dried rosemary, crushed
  • 1 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper
  • 2 1/2 tablespoons nutritional yeast
  • 3/4 cup quinoa flakes (or quick oatmeal)

 

Preparation:

Wash a small sweet potato, bake at 400°F for 45 minutes. When it is done allow to cool, then peel and set aside.

Add the onion, carrot, and celery to the food processor. Pulse until finely minced. Transfer the minced veggies to a large heated, oiled (or you could use water) skillet. Add minced garlic. Cook, stirring occasionally on med heat until they become tender (about 10 minutes.)

Add the drained beans and mash as they cook. Remove from heat once all of the beans are mashed.

Add the sweet potato, tofu, tamari, nutritional yeast, and all other seasonings to the food processor. Process until smooth. Add quinoa flakes. Pulse until blended well.

Using a rubber spatula, add tofu mixture to the veggies and stir well.

Preheat the oven to 375°F

Line a baking sheet with parchment paper and add the entire mixture to the sheet. Have FUN with this one! You can shape it like your topical loaf, a heart, or whatever funky shape you desire. I was feeling lovely and so I shaped mine into a heart.

Here’s how it looked before it was cooked.

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Love Loaf. 🙂

And here’s the finished product-

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For the Mashed Potatoes:

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Ingredients:

5 lbs red or gold potatoes (I don’t peel mine, but you could if you prefer them that way)

1/4 cup Earth Balance, (or coconut oil) divided

1lg sweet onion, minced

1/2 cup pine nuts

1/4 cup tofutti vegan cream cheese

1/4 cup vegan sour cream

1/4 cup almond milk

freeze dried scallions and fresh parsley for garnish

Preparation:

In a large pot, bring 8-12 cups of water to a boil. Add a pinch of salt and carefully add the quartered potatoes to the boiling water. Cook for about 40 minutes.

While the potatoes cook, sauté the onions in 3 tablespoons Earth Balance until golden and translucent. Add the pine nuts to the onions and continue to sauté until pine nuts are toasted (about 4 minutes) remove from heat.

When potatoes are done cooking, carefully drain them and add back to their pot. Add the caramelized onions, pine nuts, vegan cream cheese, vegan sour cream, and almond milk. Mash the potatoes to blend a savory, creamy, delicious side dish. Top with scallions and additional pine pines if you would like, and garnish with fresh parsley. Enjoy!

These yummy potatoes are a family favorite. While my vegan food used to get turned down at family event, I’m now asked to make and bring things. 🙂 Although I think you could eat these just the way they are, gravy is always a nice touch, especially for this Holidays.

If you would like the gravy recipe, which you MUST try because it is by far the BEST vegan gravy I’ve ever had.. you can find it Here. I hope you love this meal as much as we do!

Rebel really wants a plate!

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The Best Vegan Gravy EVER – Recipe

Are you looking for the most amazing gravy recipe ever? Well, look no further! You have stumbled upon it! 🙂

My family begs me to make this awesome gravy once a week in the cooler months. Of course, I make it because it’s super simple and tastes absolutely divine..

Shiitake Gravy Recipe:

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Ingredients:

  • ½ onion, minced
  • 10 shiitake mushrooms, sliced
  • 3 cloves garlic, minced + 1 tsp dried garlic powder
  • 1 tsp dried onion powder
  • 2 cups veggie broth
  • 1 tsp capers
  • ½ tsp thyme
  • ¼ tsp rubbed sage
  • 2 tbsp. nutritional yeast
  • 1 tbsp. tamari  (or soy sauce)
  • 2 tbsp. arrowroot
  • ¼ plain almond milk
  • Himalayan pink salt + black pepper to taste

Directions:

  1. Sauté onion until light brown (about 10 minutes) Add mushrooms + 1 tbsp. water, cook for another 3 minutes.
  2. Add garlic, and cook, stirring for 1 more minute.Add the veggie broth, herbs, nutritional yeast, + tamari in a bowl – whisk in the almond milk + arrowroot powder until smooth.
  3. Add veggie broth mix to onion & mushrooms and stir well.
  4. Simmer, stirring occasionally, for 15 minutes
  5. Season one last time with salt + pepper to taste – and ENJOY! ❤

So try it out! Let me know what you think. I will be posting a recipe tomorrow for a Love Loaf that pairs perfectly with this gravy!

Stay tuned. 🙂

Much love & light,

Angie

Work With Me!

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I can help you! ❤

Like I promised, I want to share some pictures today of my clean eats and drinks from my recent Summerlicious Glow Cleanse.  🙂

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My gosh I have so many more pictures! I’ll have to save them for another post. 🙂

If you are interested in the meal plan for my Summerlicious Glow Cleanse, I’m still offering the content at the super low introductory rate of just $10 (!!)

If you need some one to work directly with you, side by side every step of the way ask me about my 3 month, 6 month, and 12 month programs. 🙂

I am here to coach you through the good days and the not so good days.

Much love & light to you,

Ang

Summerlicious Glow Cleanse – Nutritional Equilibrium

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 Tomorrow is Day 1!

Day one of my Summerlicious Glow Cleanse, that is!

I wish I had been able to get on here and share this with you all. I started planning for it months ago. It’s a TON of work to put together a cleanse! Then, to test out the cleanse, on myself and on my clients (over and over too!). If you’re thinking,”How hard could it be?” Please, by all means, try and put one together. 😀

I am finally so very pleased with each and every recipe included in this cleanse. The only thing that still needs work is the actual design of the content.

((If anybody knows a thing or two, and feels super generous, I would love some feedback! 🙂 ))

 I’ve gone back & forth from simple text to full out “pretty” versions haha.. The simple text seems much easier to follow. We’ll see where we end up with the design, but for now I am pleased to share it with some of my fellow classmates, clients, friends, and family.

This is not a juice-only cleanse, this cleanse includes fresh juices, succulent smoothies, delicious salads and savory meals after day 5. Originally I designed this cleanse to be 5 days, but have added an additional 5 days to re-introduce super simple cooked meals and simple tasty snacks that will keep your blood sugar balanced and your mind happy. 🙂

I’ve also included yoga & workout suggestions that will work well with the nourishment you’re providing for your bod pod.

I’ve created a private FB group for support and inspiration, where I will be posting daily. I will share some of my recipes here in the days ahead.

I am so ready to clean out my temple from all the (not-so-good) goodies we’ve indulged in since the winter. We just kept going, and going…

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I’m excited to get my unlimited energy & healthy glow back!

How are you doing in the kitchen? Do you need some help getting back on track? Are you searching for recipes that taste good, keep you satisfied, and provide the nutrients your body needs?

Want to get the toxins out, eliminate inflammation, and lose that stubborn excess weight?

Would you like to wake up feeling fantastic, and excited to rock your day?

Would you love an army of soul sistas that have your back whenever you need us?

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If you are interested in joining us, for this time -or- for next round, please feel free to contact me! Or you can leave a comment below. 🙂

Since I am still working on the design, I am letting this gem go for the sweet introductory price of $10.00, how cool is that? ❤

You will not be disappointed with the quality of recipes –or– your results from eating this way for 10 days.

Our current group has about 6 Holistic Health Coaches participating, so their will be plenty of guidance available if/when needed. And you can Always contact me directly at HealthcoachAB@gmail.com

I look forward to hearing from you and sharing my love for health and happiness!

Much love & light to you,

Angela

 

What’s bubbly, delicious, & good for your gut?

Kombucha!!

Do you LOVE Kombucha like I do?? Kombucha has got to be my favorite thing to drink. I gave up soda over 6 years ago so the first time I tried Kombucha was the first time I had anything bubbly to drink since then! The very first time I tried Kombucha it was because of a lovely lady named Dashama. I highly recommend checking her out! She’s amazing, she has some great videos on Youtube like this one. Anyway, my favorite is GT’s Strawberry Serenity. You know what, though? I am a stay at home mom of 2 and I can’t afford $3.69 – $4.69/ bottle! So I did a little research. First I found out that there are countless sources for buying your own scoby (mushroom that ferments the tea by eating up the sugar). Then I found out that you could just take a bottle of raw kombucha, leave it on the counter for a week (I suggest pouring it into a container with a larger mouth so you can get the scoby out!) And Voila! You now have your very own scoby! Yayy!

You will need: Scoby

Tea (I like to use Green Tea)

Any type of sugar (I use organic sucanat and I will try honey soon!)

& Container to put it in!

First thing’s first…

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Boil your water!

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Steep tea for 3-5 minutes. Add 1 cup of organic sugar to the tea.

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Once cooled, add tea to Ball jars. (Or any container you have on hand) and add scoby.

Now find a room temp, dark place to allow your scoby to ferment your green tea. (I put mine on a shelf in my closet) It will take between 4-9 days depending on your scoby.

Once the tea becomes Kombucha….

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Notice the bubbly bubbly?

I add some freshly pureed strawberries…

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After that, I gently stir the mixture, put a lid on it and keep it in the fridge for about another week. The added sugar from the strawberries will kickstart to scoby’s fermentation and it will get super bubbly. So be careful, sip slowly, and do not shake it! : )

Enjoy!!

Have you tried Kombucha? Are you ready to try to brew your very own batch? Try it out!

Stay happy & healthy,

Angie

The Very Best Vegan Recipe Ever

Hello! Welcome to Wholistic Balance! This is my very first post, and I am super excited to share with you! I am currently enrolled at The Institute for Integrative Nutrition, studying to make a career out of helping others with their wellness goals. The knowledge that I have gained over the past 4.5 months is life changing! I’m so grateful to have the opportunity to participate in this program and share with the world. 🙂 If you ever have any questions for me, feel free to comment here, or send me an email at WholisticBalanceAB@gmail.com or you can contact me via Facebook at https://www.facebook.com/WholisticBalanceab
I look forward to connecting with lots of like minded people here, so please don’t be shy! Say Hi. Let me know how you feel about my content. 🙂
Now, onto The Very Best Vegan Recipe Ever! This recipe is adapted from it’s original that I found Here. I have cooked this beautiful meal about a hundred times now. This is my go-to vegan meal to take to family gatherings/holidays where non-vegans attend. I have received only highly positive feedback from every single vegan/vegetarian/and omnivore that has tried this meal. I am so happy to share my version of this dish because over the years of making it, we’ve really created a master piece! Did I mention that this recipe is also super good for your body? 😉  Please cook this and let me know how you LOVE it!

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You will need:

For Tofu:

1 block of tofu of your choice, or Beyond Meat (my fav)

1tbsp pure maple syrup

2tsp organic tamari

dash black pepper

Instructions:

If using tofu, make sure to press as much moisture out of the tofu as possible. 🙂

Then sauté on med high-high for 2 minutes on each side. Allow a good sizzle. Then add tamari, maple, and pepper.

For Pineapple Quinoa:

1 pineapple, sliced small (I like to squish mine to get a lot of the juices flowing)

1.5cup dry quinoa (which will make about 4 cups cooked)

1 sm onion, chopped

2 tsp garlic, minced

1/2 red bell pepper, chopped

1/2 cup shiitake mushrooms, chopped

2 carrots, shredded

1 cup kale, chopped

1/4 cup nutritional yeast

1/4 cup + a splash for sauté maple syrup

1/4 cup tamari

1/4 cup coconut oil

Himalayan pink salt

Instructions:

Bring 1cup of water + 1cup vegetable stock to a boil. Rinse your quinoa thoroughly to remove bitter saponin. Add quinoa to boiling water/broth, reduce heat to low, cover and simmer for 12 – 15 minutes.

While quinoa cooks sauté onions, peppers, and mushrooms Until tender, 6-10 minutes.

In another frying pan, sauté the pineapple in the coconut oil until it’s warm all the way through. Then add the maple syrup, tamari, garlic and nutritional yeast to the pineapple.

When quinoa is done cooking add the kale to the quinoa and allow to wilt from the heat of the quinoa with the lid on for about 5 minutes. Now add the sautéed veggies & shredded carrots to the quinoa.

Serve topped with a generous amount of the pineapple maple sauce – And enjoy! Is this not the best ? 🙂

Thank you for taking time to read my first post! ❤

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