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Zucchini boats

Ingredients

• 1 tablespoon of oil

• 1/2 of a sweet onion

• 1/2 red bell pepper

• 3 cloves of garlic, minced

• 1/4 teaspoon of cumin

• 1/4 teaspoon of dried oregano

• 1/4 teaspoon of paprika

• 1/4 teaspoon of salt

• 1 15 ounce can of black beans, drained and rinsed

• 3 medium zucchinis

• 1 1/2 cups of enchilada sauce

• optional for topping: 1/2-1 cup of vegan cheese

Instructions

1. Pre-heat oven to 400 degrees F and lightly grease a baking dish.

2. Prepare your zucchinis by cutting them in half long ways and gently scooping out most of the inside of the zucchini and discarding. You want it so that the shell of the zucchini is just about 1/4 inch thick once the insides have been removed (see photo).

3. In a skillet over medium heat, heat your olive oil and then add in the onion and pepper to sauté for 5 minutes. Add in garlic and spices and cook for an additional 2 minutes.

4. Add in black beans and cook for abour 3 more minutes until the black beans are heated through. Take off of the heat.

5. Dividing evenly, spoon the mixture into the zucchinis and place them in the greased baking dish.

6. Top the zuchinnis with the enchilada sauce.

7. Optional: top with vegan cheese.

8. Bake for 30-35 minutes at 400 degrees.

9. Let cool slightly and ENJOY!!


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Bichon Snoopy!

One thing that Our Lovely Snoopy loves to do is take pictures. I don’t take enough to post, but more are coming promise!! He is 2 1/2 yrs old and is the best companion a family could have!!

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Morning Eats !!

​VEGAN BREAKFAST BURRITO. FUN WITH DAIYA PEPPER-JACK!

 

Vegan Breakfast Burrito
makes 2-3 burritos
saute:
1-2 Tbsp vegan butter
3/4 cup diced bell pepper
1 cup diced mushrooms
 18 ounces firm tofu, drained/pressed/diced
1 tsp garlic powder
1/8 tsp cayenne
1/2 tsp black pepper
1 1/2 tsp tumeric
3/4 tsp truffle salt (or plain sea salt) – or to taste
1 tsp olive oil
2 tsp agave syrup
1 tsp liquid smoke
1 Tbsp apple cider vinegar
fold in:
1 cup spinach, chopped
1/2 cup Daiya pepperjack cheese
2-4 XL tortilla wraps
1. Add the vegan butter to a hot saute pan. Saute the mushrooms and pepper for a few minutes.
2. Add in the tofu and remaining saute ingredients (all except the spinach and Daiya). Saute the tofu and veggies for about 5 minutes – chopping the tofu and salting to taste.
3. When tofu has reached the consistency you like, fold in the spinach to wilt. Turn off heat. Then fold in the Daiya cheese. It will melt against hot tofu.
4. Warm your tortillas – I toss mine on the stove top flame for 5 seconds each side – be careful if you use this technique! Never leave the tortilla unattended. Just a few seconds each side will warm and scorch the tortilla. You can also warm in oven.
5. Add your scramble to your warmed tortilla and fold. You can add extra cheese if you’d like. Serve warm. Salsa or hot sauce on side is nice.
Enjoy!!

 

10 Kidney Diet Recipes to Kick Off a Healthy 2018

https://www.davita.com/recipes/recipe.cfm?recipeMainFolder=recipe-collections&articleTitle=10-kidney-diet-recipes-to-kick-off-a-healthy-2018&articleID=8690&utm_source=SilverpopMailing&utm_medium=email&utm_campaign=DaVita.com%2520Recipe%2520Alert%2520-%2520Jan%25202018%2520(2)&utm_content=&spMailingID=32593709&spUserID=NzY0NTI4NDA4NjkS1&spJobID=1201593170&spReportId=MTIwMTU5MzE3MAS2