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Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

You guys, I had the most amazing foster dog ever. Her name is Kay (she also answers to KK, Katie, Kahkay!, K-Diddy, Kapooh, and Don’t Chew on Those Shoes!) and I love her so much. She’s two years old, and was dumped at a shelter up in Weld county with a broken hip that had never been treated, and had healed poorly. She was quickly transferred to the Dumb Friends League here in Denver where they tried a surgical solution (removing the head of the femur bone, basically), and she was sent home with me to convalesce. Unfortunately the surgery didn’t work, and they had to amputate her leg on Friday, but that’s okay. If you’ve ever met a tripod dog, you know they get around just fine, especially when the missing leg is in the back, the way it now is for Kay. I haven’t seen her since Friday when I dropped her off for the surgery, and I miss her SO MUCH.

Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

Honestly, I was thisclose to adopting her, until I realized there was a (slightly) better home for her.. With my ex-husband! He has a great big house and a huge yard and Kay will be able to run around more (she has a TON of energy). Plus when he travels she can come to my house, like his other dog already does – and my Sally will still get to see her when she stays with him while I’m out of town. Perfect solution, right? I still miss her terribly and wonder if I should’ve adopted her myself, but part of me knows this was the best outcome.

On a much lighter note, my girl Denise and I ventured up to Boulder on Friday to eat at Jill’s vegan lunch buffet! They offer a buffet for lunch every day during the week, but on Friday’s it’s ALL VEGAN! This was actually my second time partaking, but the first time was like 2 years ago, so it hardly counts.

The menu is a little different each week, but this time they had 8 or so different types of pizza (some on gluten-free crust made from chickpeas), and an array of Indian food. The basmati rice cakes with pistachios and cranberries were freaking amazing!

Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

 

Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

Actually, everything was amazing. There was also a salad bar set up, but I didn’t get a shot of it.

Here’s my first plate…. I started with a green salad, and a really yummy Israeli couscous salad that had cranberries and sliced almonds in it. You can see Denise’s plate in the background. She was bad and DID NOT start with salad, haha!

Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

My second plate was a bit more in the spirit of things, I had 2 pieces of pizza, some potatoes, one of those basmati rice cakes, this little samosa cup stuffed with spiced veggies, and a bit of bread with fresh hummus on it. 

Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

Then my third plate (this is where I’d start to be embarassed to tell you guys I ate this much, if I had any sense): More pizza, more couscous, another basmati cake, a bit of mano chutney, and more bread… this time with pesto!

Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

Then there was this amazing roasted tomato soup. No idea what was in it, but it was INSANE!

Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

Clearly I loved it… Denise had to kick me under the table repeatedly to stop me from licking the bowl clean…

Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

Finally, it was time for dessert! The mango lime cheesecake was a little disappointing- the cheesecake itself seemed like maybe it was just silken tofu with a tiny bit of sugar added? The chocolate mousse with salted caramel though? OMFG was that good. There’s a good quarter inch of the salted caramel just sitting on top of the mousse. I wanted to drink it. Bathe in it. LIVE in it. It was so good. The fresh veggies and chocolate was delicious too. They have a chocolate fountain so you can make your own, pretty fun!

Foster Dog ❤︎ and Jill's Vegan Lunch Buffet | www.thatwasvegan.com

It was a seriously delicious and indulgent lunch, but honestly I’m a little glad that it’s all the way up in Boulder. If it was in Denver I’d be tempted to eat there way more often, and that would be bad for my pants. I absolutely recommend it for all of you though, at least once! 

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Citrus-Sweet Basmati Rice with Spring Vegetables | www.thatwasvegan.com

We had a snowstorm last week. The weather forecasters were calling for 1-3 inches… and we got about 2 feet. Two. Feet. Of. Snow.  I’m not complaining, because I’m always grateful to live in Denver – I love the sunshine and the mountains and the wildlife and alllll the nature. Enormous spring snowstorms are a part of life here, and that’s fine. My point is simply that waking up to that nonsense really made me feel ready for warm weather. 

You know what I’m talking about… cocktails on the patio, dinner on the grill, a good book in the shade. Whatever your ideal warm day looks like. THAT’S what I was craving, and this dish hit the spot. It may have been snowing outside, but in my kitchen it was sunny and 80, with a light breeze.

Citrus-Sweet Basmati Rice with Spring Vegetables | www.thatwasvegan.com

I had a package of organic white basmati rice from The Real Co., a great new company that just debuted the first US certifiable 100% single origin products (they also sell Himalayan pink rock salt and organic raw can sugar). They partner with farmers and growers around the world who aren’t able to distribute their products on their own, allowing us to enjoy what is usually impossible to experience: unique, tasty, freshly farmer/mined products at affordable prices. 
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The part I find most exciting about The Real Co’s business model, though, is that every grain of salt, sugar, and rice can be traced to it’s source, which is then shared on the product packaging. Each food item is harvested from one single place, single farm, or single family. Scroll back up… my rice came from Al-Farid Co-op Gujrat Punjab. Every single grain. How neat is that? 

And I have to say, although I’m not always the best at making rice, this batch came out perfectly! I just followed the instructions on the package, and it actually worked. Miracles are real!

It was also the perfect opportunity to crack open the bottle of Cara Cara Orange-Vanilla Barrel Aged White Balsamic Vinegar my awesome SIL sent me for Christmas! (She also sent me Butter Flavored Olive Oil which is vegan and soooo good!).

Citrusy and sweet, with that balsamic tang, it’s now my favorite thing in the pantry. You best believe you’ll be seeing plenty more recipes using it this spring! This time, though, I paired it with the delicious basmati rice and some lightly steamed veggies. I really wanted the veggies to be toothsome and fresh tasting, not overcooked. 

Citrus-Sweet Basmati Rice with Spring Vegetables | www.thatwasvegan.com

Asparagus, carrots, sweet peppers, and parsley. Rice. Vinegar and a bit of olive oil. Garlic. That’s it! And this recipe is the perfect chance for you to get in that kitchen and flex your culinary muscles… it’s what JL likes to call Intuitive Cooking. Add the veggies you enjoy the most. Add as much garlic as you think is delicious. 

Citrus-Sweet Basmati Rice with Spring Vegetables | www.thatwasvegan.com


Citrus-Sweet Basmati Rice with Spring Vegetables
Serves 4
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Ingredients
  1. 1 cup The Real Co. basmati rice, cooked per package instructions
  2. 3 tablespoons EVOO
  3. 1/4 cup Cara Cara Orange Vanilla white balsamic vinegar
  4. 3 tablespoons chopped parsley, plus more for topping
  5. 1/2 teaspoon (or more to taste) garlic powder
  6. 1/2 teaspoon salt
  7. 1.5 - 2 cups your favorite veggies, chopped and lightly steamed
  8. S&P to taste
Instructions
  1. While the rice is cooking, whisk together the oil, vinegar, garlic, salt, and parsley. When the rice is done, stir in the veggies and the marinade. Taste and add more salt or garlic as needed, then top with a bit of black pepper and additional parsley.
  2. Serve chilled or at room temperature.
Notes
  1. This serves about 4 as a side, 2-3 if you're eating it as a main dish like I did!
  2. This is definitely an "intuitive cooking" recipe... add the veggies YOU love, and as much salt and garlic as makes you happy!
That Was Vegan? http://www.thatwasvegan.com/
I was provided free product, but the opinions are 100% mine!

{ 2 comments }

UR5

Like many great restaurant finds, this one was purely by accident. Too much traffic, low blood sugar, and a detour which took us past DU… and led us straight to Spanky’s Urban Roadhouse!

Spanky’s is a fun, casual pub that has a sort of mid-century feel to it. You can sit at the bar, in cozy booths, or even outside on the patio, weather permitting. It’s one of those places that works just as well for a family lunch, a boozy brunch, or watching the game with some rowdy friends.

Mile High Vegan Eats | www.thatwasvegan.com

Even more important than the decor? The food! Plenty of vegan options here, especially if you’re not too shy to chat up your bartender or server and find out what’s what

As always I recommend you start with an adult beverage…

Mile High Vegan Eats | www.thatwasvegan.com

The Asian Brussels Sprouts are vegan friendly if you order them sans goat cheese…

Mile High Vegan Eats: Spanky's Urban Roadhouse

And it appears the Shishito Peppers are as well, depending on your stance on honey… I personally haven’t tried them- I don’t think they were on the menu when I was last there. 

They have a Seasonal Quinoa Salad that is amazing- lightly dressed with tons of veggies! Also pictured below was something called The Unburger, which was veggies and hummus, but doesn’t appear to be on their menu anymore. You could try asking for it though- I know I will the next time I’m there!

Mile High Vegan Eats | www.thatwasvegan.com

You can also sub a Grilled Portobello for any burger you’d like… Which is what I did here, along with some Sweet Potato Fries

Mile High Vegan Eats | www.thatwasvegan.com

They also have Chips and Guac, Edamame, and Southwestern Hummus that are all vegan friendly as well. Not too mention a great beer list!

Mile High Vegan Eats | www.thatwasvegan.com

Spanky’s is just another example of all the great vegan options in Denver. 100% Vegan restaurants are great, but in the real world (or, at least, MY real world) that’s not always where you end up eating, so it’s good to know there are spots like this out there, where everyone in your group (vegan, vegetarian, omnivore, picky man-child) can find something to make them happy! 

You can see checkout their menu here. Spanky’s is located at 1800 E. Evans Ave in Denver- go see for yourself! 

Want more Denver-area restaurant reviews? Check out my Mile High Vegan Eats page!

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Cheesy Layered Mexican Bake

Cheesy Layered Mexican Bake | www.thatwasvegan.com

You guys! This recipe is the perfect combination of my undying devotion to Mexican food and my love of a good casserole that I can eat all week. It’s delicious, a little bit spicy, has tons of veggies (including butternut squash hidden in the enchilada sauce… take that you picky eaters!), and it wont take up a ton of your time preparing. 

Oh, and leftovers. Glorious, glorious, leftovers. 

Let me expound a bit on the whole squash in the sauce thing. I was browsing recipes in those Taste of Home magazines in the grocery store checkout line (you know the ones!), and there was one that suggested adding cream of mushroom soup to enchilada sauce. Now, a.) that canned soup is disgusting and no one should eat it, ever… but b.) creamy enchilada sauce sounded intriguing! So I racked my little brain for ideas on what I could use (short of making my own soup from scratch), and decided on my old pal b’nut. You can roast one yourself, or you can buy it frozen and already pureed (Birds Eye has a pretty good one in the freezer section), either way works. 

Cheesy Layered Mexican Bake | www.thatwasvegan.com

What else is in there? My ahhhmazing homemade seitan, crumbled and pan fried with cumin and chili powder, Daiya cheese, vegetarian refried beans, tomatoes and green chiles, black olives, and jalapenos. All the best Mexican flavors, in my opinion.


 

Cheesy Layered Mexican Bake
Serves 6
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. A little oil, for crisping the crumbles, if desired
  2. 2 loaves seitan, 'crumbled' in the food processor (or 2-ish cups of your favorite vegan crumble)
  3. 1/ red onion, diced
  4. 2 cloves garlic, minced
  5. 1 teaspoon cumin
  6. 1/2 teaspoon salt (more to taste), couple shakes of black pepper
  7. 10 oz can of tomatoes with green chilies, drained
  8. 10 oz can red enchilada sauce
  9. 12 oz pureed squash
  10. 15 oz can vegetarian refried beans
  11. 2 oz can sliced black olives
  12. 1 jalapeno, diced
  13. About 1/2 bag Daiya cheddar shreds
  14. 9-12 corn tortillas
Instructions
  1. Preheat oven to 375.
  2. Heat small amount of oil or water in a frying pan over medium/high heat, add the onion, garlic, and seitan crumbles. Cook for 5-7 minutes, stirring a couple times. Remove from heat, and stir in the tomatoes/chilies, cumin, salt and pepper, and about half of the the diced jalapeno.
  3. In a small/medium pan, combine the enchilada sauce and squash over low heat, stirring until combined and warmed. Now it's time to layer this baby!
  4. In a 2qt baking dish, start with a thin layer of sauce, then 3-4 tortillas (however many you need to get good coverage), half the refried beans, 1/3 of the seitan/tomato mixture, 1/3 of the cheese, and then another layer of sauce.
  5. Repeat: 3-4 tortillas, the rest of the beans, 1/3 of the seitan mixture, 1/3 cheese, and more sauce.
  6. The final layer: Tortillas, the rest of the seitan mixture, the rest of the cheese, the remaining jalapenos and the black olives, along with some more of the sauce. Cover with foil and bake for about 20 minutes. Remove the foil and bake another 5-10 minutes, until the cheese is all melty.
Notes
  1. If you're trying to save calories you can water saute the onions/garlic/seitan, it just means the seitan wont have any crispness to it.
That Was Vegan? http://www.thatwasvegan.com/
{ 5 comments }

What I Eat When I’m Not Blogging Part 5

These posts are kinda fun! I (unabashedly) stole the idea from by pal Bianca because I love seeing what other people eat… and I assume you want to see what I eat because I’m very interesting and important!

This was the PB&J Waffle from City O’ City, the all vegetarian (and mostly vegan) restaurant near my office. I hardly ever have breakfast there (although I definitely grab their tofu breakfast burrito to go!), but I did join my friends Chels and Eric there the other morning for some delicious nibbles and snarky banter! Anyway, what you see here is a flavorful waffle drizzled with peanut butter anglaise and jam, topped with bananas and potato chips. It was fantastic!

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

Oooh, then there was the night my mama and I went to Seasons 52 for happy hour. I’ve written about the vegan menu at Seasons 52 before, but I have to tell you their bar is just gorgeous! And their drink list? So good! On the right was my Mango Jalapeno Crush (gin, mango, lemonade, jalapeno, cilantro, and cucumber), and my mom had the Hawaiian Pineapple Cosmopolitan (pineapple vodka and Patron).

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

I try to eat healthy at work, and this is one of the salads I like to bring… It’s just lettuce and variety of fresh veggies (bell peppers, cukes, onions, tomato) topped with my very own Agave-Sriracha baked tofu. I used salsa for my dressing because healthy!

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

These next two are from last month’s All You Can Eat Vegan Pizza Buffet- which I know sounds too good to be true, but I swear it’s a real thing! And it happens every month, and it’s only $10! My friends Chris and Patrick put it on at their family restaurant (Bonnie Brae Tavern) and the pizza is so delicious that I can’t even.

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

And this delicious meal… Oh no, wait, that’s just Sally! She may look like a burrito, but she’s definitely not food. Cute though, right? 

http://www.bonniebraetavern.com/

I found this Jamaican Style Vegetable Empanada at the Dollar Tree Store (while picking up some of my fave $1 veggie burgers!). It’s accidentally vegan and really quite flavorful. Plus it only took 2 minutes to cook, and was only $1. 

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

My mom and I were shopping when she was here, and stopped at Whole Foods for a quick Second Breakfast from their prepared food bar… I ended up with some steamed broccoli, “cowboy hashbrowns” topped with veggie green chile, and I can’t remember what the green cakes were. Something with chickpeas and a really green veggie (obvs). I love how so many things on their food bars are marked vegan, don’t you!?

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

Up next, from Native Foods… the Native Oklahoma Classic: Basically a bacon cheeseburger, except with shaved seitan in place of a burger. And, of course, vegan. 

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

And… their Avocado Kale Cheese Dip! It’s guac and their own cashew cheese and kale. My only thing is it would’ve been better warm, instead of cold. 

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

And finally – and I apologize for the terrible picture BUT I couldn’t pass up the opportunity to brag about a great vegan find at a steakhouse – I was in Glenwood Springs for work a couple weeks back and all my cohorts wanted to go to Juicy Lucy’s, a local steakhouse, for dinner. And look what I got- a really flavorful vegetable kabob AND onion rings! 

What I Eat When I'm Not Blogging Part 5 | www.thatwasvegan.com

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Thai Tempeh Tacos: Sweet n’ Spicy

Thai Tempeh Tacos - deliciously sweet n' spicy vegan tacos! www.thatwasvegan.com

I’ve sung the praises of Subculture before, and even created the Bangkok Salad in honor of my favorite sandwich – and now I’ve taken it one step farther… Tacos. Thai Tempeh Tacos. Flavorful tempeh, delicious homemade Thai chili sauce, crisp veggies, and pickles. PICKLES!

Thai Tempeh Tacos - deliciously sweet n' spicy vegan tacos! www.thatwasvegan.com

The salad version is amazing. The original sandwich is fantastic. But this version? Tacos FTW! “Everything is better in a tortilla” might end up on my gravestone if I’m not careful, but I can’t help it. I love me some tacos. Flour tortillas, corn, crispy, soft… it matters not. If they’re vegan and delicious, I’m eating them all.

Case in point:

Korean BBQ Chickpea Tacos

Agave-Green Chile Roasted Veggie Tacos

Grilled Avocado Tacos

Buffalo Ranch Sweet Potato Tacos

Crispy Potato Soft Tacos

Zucchini and Tofu Soft Tacos

Okay, I’ll stop now – I’ve made my point. I freaking ❤︎ tacos. If you do too, and want more taco nomnoms, check this out

Thai Tempeh Tacos - deliciously sweet n' spicy vegan tacos! www.thatwasvegan.com

 

Thai Tempeh Tacos - deliciously sweet n' spicy vegan tacos! www.thatwasvegan.com


 

Thai Tempeh Tacos
Serves 4
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Ingredients
  1. 1 batch Thai sweet chili sauce (recipe here), with 1/4 cup set aside
  2. 1 package tempeh
  3. 4 tablespoons Vegenaise
  4. 1-2 teaspoons sambal oelek (Thai chili paste)
  5. 2 carrots, grated
  6. ~2 cups chopped lettuce (I like a hearty, romaine lettuce myself)
  7. ~15 pickle chips, chopped in quarters
  8. 8 corn tortillas
Instructions
  1. Chop the tempeh into bite-sized pieces. Combine with the chili sauce you already made in a small pan over low heat. Simmer uncovered for 10-15 minutes. When done, cover, remove from heat and set aside. You want the tempeh to stay warm!
  2. While the tempeh is cooking, mix the remaining sweet chili sauce with the Vegenaise and sambal oelek in a small bowl. Whisk with a fork to make sure it's completely combined. Start with 1 teaspoon of the chili paste, adding more to suit your tastes. Set aside.
  3. Build your tacos- about 1/8th of each ingredient on each taco, topped with the sauce you just made. YUM!
Notes
  1. This recipe makes 8 tacos... and who eats less than 2 tacos each?
That Was Vegan? http://www.thatwasvegan.com/

 

{ 4 comments }

Peanut Butter Coconut Dog Treats

Peanut Butter Coconut Dog Treats | www.thatwasvegan.com

Peanut Butter Coconut with… Crispy Millet! That’s right, these doggie biscuits are cute AND super healthy! Sally just couldn’t get enough of them. 

Speaking of my sweet little dogger, I found some pictures of her and Cooper a few weeks ago and just have to share. These are from a couple years ago, I’m not exactly sure when, but They were so happy. And man, do I miss Cooper!

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doggers1

 

doggers3

Cooper and Sally were surprisingly good at camping! I thought they’d be scared, but just look at them, little free-range cockers! They actually loved the great outdoors, the campfire treats, and all the new smells. Sally’s camping name was Smokestack because she would sit as close to the campfire as she could, and then end up smelling smoky. Very adorable! 

Peanut Butter Coconut Dog Treats | www.thatwasvegan.com

These dog treats are dedicated to them, but your dog will love them too. Peanut butter, whole wheat flour, coconut oil, and crispy millet. All the ingredients are human grade and healthy! Plus they’re pretty easy to mix up and bake, and soooo much better for your 4-legged friends than the crap you can buy at the grocery store. 

Peanut Butter Coconut Dog Treats | www.thatwasvegan.com


Peanut Butter Coconut Dog Treats
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 tablespoons coconut oil
  2. 1/2 cup uncooked millet
  3. 1/4 cup peanut butter
  4. 1 cup water
  5. 2 1/4 cups whole wheat flour
  6. 1/2 cup quick oats
Instructions
  1. Preheat oven to 350.
  2. Melt the oil over medium heat. Add the millet and "fry" until crispy (5-7 minutes), stirring occasionally. It'll start to turn golden brown and smell really nutty and delicious!
  3. Combine the millet and any oil that is remaining in the pan with peanut butter and water in a mixing bowl. Slowly mix in the flour and the oats.
  4. Roll the dough out to about 1/4" thick, and cut. Bake on ungreased cookie sheet for 25-30 minutes, depending on the size of your cookie cutters.
Notes
  1. Yields 2-4 dozen cookies, depending on size of cookie cutter you use. Treats will keep for about a week in the fridge, and nearly forever in the freezer!
Adapted from The Doggy Bone Cookbook
That Was Vegan? http://www.thatwasvegan.com/
{ 3 comments }

New So Delicious + Adorable Puppyface

New So Delicious + Puppyface

This is Brownie. He was my foster pup for about 2 weeks… isn’t he the cutest? That picture was taken when I first brought him home with me, where he was convalescing as he recovered from a case of dermadex. Then it was back to the Dumb Friends League to find his fur-ever home!

He was such a little snuggle bug! I miss him, and hope he ends up with a terrific family. 

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I was also lucky enough to receive a shipment of new So Delicious products to try! 

New So Delicious + Puppyface

Love, love, love their new line of almond milk and almond milk blends… even the packaging is really cool! They have four new flavors, all of which are vegan (duh!), non-gmo, and carrageenan free. 

  • Unsweetened Almondmilk: 0 grams of sugar and just 30 calories per serving! This one is great for everything, but especially for recipes where you don’t want any added sweetness or vanilla flavor.
  • Coconut Almondmilk blend: My personal favorite! 50 calories and 5 grams of sugar, but that’s still really low! I use this in cereal, and even in cooking.
  • Vanilla Almondmilk: Perfect for smoothies, cereal, and dessert recipes! 45 calories, 3 grams of sugar. 
  • Walnut Almondmilk blend: This one is the game-changer! Just when we thought we had seen all the nut milk options, here comes So Delicious with some walnuts. YUM! 45 calories, 5 grams of sugar.

As you can see, they also sent their new yogurts… 

New So Delicious + Puppyface

So creamy and flavorful, I ate them all within just a few days. They have strawberry, blueberry, vanilla, chocolate, plain, strawberry banana (totes my fave!), and passionate mango! 

New So Delicious + Puppyface

Sally thinks you should go out and get some immediately!

 

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Beet Hummus: Lemony, Garlicky & Oil Free!

Beet Hummus: Lemony, Garlicky & Oil-Free! | www.thatwasvegan.com

I’m not an oil-free vegan by any stretch of the imagination. But. Sometimes I like to cook oil-free, mainly so that I can eat more with fewer calories. Or in dishes where I don’t really feel like the oil brings that much to the table, so to speak. Hummus is one of those dishes for me. You can make it just as thick and creamy and smooth by using the liquid in the can of beans, so that’s what I did with this fantastic Beet Hummus. It’s pink! It’s delicious! It’s pink!

I made this on Galentines Day when my friend Denise came over to help me with a little DIY project. That day may have been created by Hallmark, but that’s no reason not to celebrate with a little something pink, right? 

Beet Hummus: Lemony, Garlicky & Oil-Free! | www.thatwasvegan.com

It’s quick n’ easy, the most time consuming parts are roasting the beets (which doesn’t count because the oven is the one doing all the work), and chopping up the veg for dipping.  And the end result is SO GOOD! I tried Trader Joe’s beet hummus a couple weeks ago, and it was tasty but… too sweet. I don’t think hummus should be sweet, even if it is full of beets. 

So I added plenty of lemon and garlic to mine to keep it from being too sweet. 

Isn’t it just the prettiest hummus you’ve ever seen?

Beet Hummus: Lemony, Garlicky & Oil-Free! | www.thatwasvegan.com


 

Beet Hummus
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Ingredients
  1. 2 small beets, roasted and chopped
  2. 1 15oz can chickpeas, including all the liquid
  3. 1 clove garlic, chopped
  4. Zest and juice of 1 small lemon
  5. 2 teaspoons tahini
  6. 2-3 pinches of salt
Instructions
  1. Place one beet and garlic in your food processor, and pulse 3-4 times. Add the remaining ingredients (except the zest), and blend until completely smooth.
  2. Top with the zest and the remaining beet, and serve chilled.
That Was Vegan? http://www.thatwasvegan.com/
{ 5 comments }

44 Vegan Breakfasts You'll Be Happy to Wake Up For | www.thatwasvegan.com

Ahhhh breakfast. The most important meal of the day, and for many, the most challenging as well. Eating out at breakfast can certainly be tricky for vegans, but eating at home never has to be – not with delicious recipes like these. 

Some are mine, some are not… but all are vegan and will (hopefully!) make you bound out of bed in the morning! Oh, and if you’re still questioning how to make breakfast work for you, check out my other post on easy vegan breakfast solutions

In no particular order…

#1 Breakfast Chimichangas! Guaranteed to fill you up AND make you smile… and as an added bonus you can make them ahead of time!

Breakfast Chimichangas | www.thatwasvegan.com

#2 Breakfast Lasagna! It’s hearty and filling… and fun! It would be great for a special morning, perhaps a holiday or before a big hike. Plus, you get to eat pasta for breakfast, and who doesn’t like that? 

Breakfast Lasagna | www.thatwasvegan.com

#3 Banh Mi Tofu Scramble! Yes, there will be a few examples of our beloved tofu scrambz on this list. But! This will be the only one modeled after the everyone’s favorite spicy Vietnamese sandwich!

Bahn Mi Tofu Scramble | www.thatwasvegan.com

#4 Nut & Seed Hummus Toast! Not all breakfast recipes need to be big and involved. They can be simple yet healthy and still totally delicious. It’s true! This breakfast toast creation from Bianca at Vegan Crunk proves it. 

#5 Blueberry Cinnamon Sourdough Waffles! When you follow a blog called Sunday Morning Banana Pancakes you kind of expect to see a lot of breakfast recipes. Believe me when I tell you Heather does not disappoint, and these waffles look mindblowingly delicious!

#6 Maple Sweet Tofu Scramble! Yep, more tofu scrambz. If you love maple syrup like I love maple syrup, this is the scramble for you. The sweet potatoes and kale help the nutritional value keep up with the flavor. 

Maple Sweet Tofu Scramble | www.thatwasvegan.com

#7 Jelly Filled Muffins! OMG yes, these really are a thing! 

#8 Stacked Strawberry Shortcake Pancakes! Yes, these are also a vegan thing. Oh She Glows is a treasure trove of delicious recipes, but you already knew that!

#9 Lemon Coconut Muffins (GF)! I’m not great at baking, but that doesn’t stop me from drooling over Starr’s amazing photos over at The Misfit Baker. You really need to check it out too!

#10 Vegan Icelandic Coffee Wreath! Yes, partially because I just got back from Iceland, but also because it’s coffee cake. In a ring. I always enjoy Kelly’s recipes, but even more so I love her posts. She’s one of those bloggers who truly shares the thoughts and feelings running through her life. I’ve never met her, but I feel like I know her!

#11 and #12 Savory Sweet Potato Breakfast Biscuit Sandwiches (or just the biscuits because OMG they’re good)! You wont be sorry if you bake the biscuits and just eat them by themselves, but I really do have slip in this PSA for the sandwiches… You can make them as simple or complex as you want, and they’re better than anything you can get at a fast food joint!

Savory Sweet Potato Breakfast Biscuit Sandwiches | www.thatwasvegan.com

#13 Maple Bacon Morning Millet! Ever since I realized I had a free millet source, I’ve been including it in so many of my meals, especially breakfast! This one is sweet and savory, with vegan bacon and fresh fruit. Filling and healthy!

Maple Bacon Morning Millet Porridge | www.thatwasvegan.com

#14 Cranberry Orange Pumpkin Muffins! They’re from Forks Over Knives so you just know they’re healthy… and with only 20 minutes of prep time to make a dozen, they could be the secret ingredient to perfecting your (rushed) morning routine. 

#15 Baked Avocado Donuts! Nikki is not longer blogging at The Tolerant Vegan but all her recipes are still up, including these beauties! Her donuts are amazing, and they’re all baked which makes them healthier. I think?

#16 Denver Omelette Quesadilla! Yes, I love it because it’s called Denver, but I also love it because it’s awesome and delicious and not too difficult to make. The fact that Cadry photographed it using the same plates as my grandma use to have doesn’t hurt either, haha!

#17 Bean & Hash Brown Tacos! I love Mexican food, especially for breakfast (and lunch, and dinner), so these tacos from Epicurean Vegan really speak to me. Any excuse for potatoes and avocado at breakfast, amirite?

#18 Breakfast Stuffed Sweet Potatoes! Did someone say “potatoes and avocado at breakfast“? Bake a sweet potato, stuff with tofu scramble and veggies and maybe some vegan sausage, top with cheese and avocado, eat. And repeat. 

Vegan Breakfast Stuffed Sweet Potatoes

#19 Vegan Eggs Benedict with Hollandaise! I don’t think I ever had eggs benedict before going vegan, but I’m dying to try this vegan version from The Edgy Veg! Fried tofu, crispy vegan bacon, the creamy sauce… Sure it’s still a lot of work, but I would absolutely get up early to make this for someone special…

#20 Tofu Benedict with “Caullandaise”! That’s right, a hollandaise sauce made from cauliflower! The fabulous Cadry over at Cadry’s Kitchen created this one, and it looks amazing. Tofu, english muffin, and a thick rich hollandaise that is 100% guilt-free!

#21 Eggy Tofu & Toast: 5 Minute Vegan Breakfast! On the other end of the effort spectrum, here’s a quick n’ easy breakfast from our pal Cadry. This one uses black salt to give the tofu that egg-like flavor.

#22 Sweet Corn Pancakes! My daddy used to make these when I was a little girl, and they’ve been a favorite ever since.  Basically just pancakes with sweet corn mixed into the batter, but they’re SO GOOD!

Sweet Corn Pancakes

#23 Carrot Cake Donuts with Coconut Cream Cheese Frosting! Another delicious donut creation from The Tolerant Vegan, and who doesn’t love a breakfast that sounds like a dessert?

#24 Vegan Sawmill Gravy & Biscuits with TVP-Shitake Hash! Erin and Jeff over at Olives For Dinner have a flair for the tasty, and this one is no exception. She based the gravy on the very-much-not-vegan dishes of her youth, which gives this hearty and savory breakfast its wonderfully authentic flavor!

#25 Buckwheat Crepes & Chocolate Sauce! These crepes filled with fruit and smothered in chocolate sauce would be perfect for that fancy schmancy brunch you’ve been planning… 

#26 Breakfast Pizza! Tofu scramble, vegan bacon, veggies, and gobs of gooey, melted vegan mozzarella. For breakfast!

Vegan Breakfast Pizza

#27 Easy, Vegan Cinnamon Rolls! What breakfast roundup would be complete without cinnamon rolls? None, that’s what. These ones, from Epicurean Vegan, are easy and look so good I can’t believe I haven’t made them yet. 

#28 Breakfast Quinoa with Toasted Coconut and Pistachios! Also from Olives for Dinner, this recipe is guaranteed to make you wonder why you’ve only been eating quinoa for dinner. I am a HUGE fan of all things coconut and all things pistachio, and am actually drooling right now.

#30 Cherry Beet Smoothies! When I make smoothies, I like to whip up at least 2 servings. I store them in airtight containers in the fridge, and then throw them in the freezer for 30-45 minutes before enjoying them for breakfast. These are one of my favorites because I ❤︎ beets, and I ❤︎ the color pink, so there you go!

Vegan Cherry Beet Smoothies | www.thatwasvegan.com

#31 Maple Pear French Toast! Decadent. Rich, sweet, fresh, mapley, and decadent. 

#32 Mexican Chocolate Waffles! I’ve been a fan of Annie’s since she first started her blog An Unrefined Vegan. She has TONS of great recipes (all with mouth-watering pictures to go with), and these waffles are no exception. They’re also oil and sugar-free, if you can believe that!

#33 Pumpkin Spice Latte Waffles! Sticking with waffles for a minute, let me tell you about the vegan genius that is  the Minimalist Baker blog. So good. Few ingredients. Yummy. And while I realize PSL season has passed, some of us enjoy pumpkin year ’round, and there’s no shame in that.

#34 Chickpea Omelet! Go ahead and click through right now… the picture of that omelet will have you trying to eat your computer screen in no time flat.  Lots of veggies and flavorful spices and avocados (again with the avocados, right?), this dish looks just about perfect to me. 

#35 Green Chile Chick’n Mini Quiche! I have a few recipes for mini quiche on the blog, but this one is my absolute fave. If you’re a fan of green chile too, you absolutely must try these. They’re great to make ahead of time for snacks as well. 

Green Chile Chick'n Mini Quiche | www.thatwasvegan.com

#36 Hawaiian Waffles with Tropical Rum & Maple Syrup! Ummm yah. The name says it all. The Shannons are the best!

#37 Whole Grain Oat Spelt Pancakes with Plum Spiced Compote! Sophie and her Foodie Files are forever surprising me with her yummy creations. Not all of her recipes are vegan, but many are!

#38 Sparkling Blackberry Smoothies! These purple beauties are just one of the many delicious recipes from Sunny Vegan, and they look perfect for the spring weather that (I assume?) is coming soon… 

#39 Easy Vegan Breakfast Sandwiches! True, you do have to bake the biscuits… but the rest is easy, I promise!

Easy Vegan Breakfast Sandwiches | www.thatwasvegan.com

#40 Steel Cut Oats with Cinnamon and Vanilla! We all know steel cut oats are better and more nutritious for us than the rolled or instant variety, and Angela from The Veracious Vegan takes it one step further… by making them sound like you absolutely must have them for breakfast tomorrow!

#41 Savory Oats Hash – Indian Oats Poha Upma! I’ve been reading Vegan Richa since before she changed the name, and I am impressed with each and every recipe she posts- from the fresh ingredients to the awesome photography, each one is a winner!

#42 Apple Millet & Oat Porridge! We’ve already established that I’m a big fan of millet, and I’m also a big fan of the pressure cooker and all the amazing recipes JL makes using one. Easy AND quick!

#43 Vegan Aebleskivers! Somer over at Vedged Out veganized these puffy little Danish pancakes, and they look wonderful, especially covered in jam and powdered sugar!

#44 Blueberry Pancakes! The quintessential breakfast, perfect to wrap up this list! They’re timeless and perfect for any breakfast or brunch!

Blueberry Pancakes and Sausage | www.thatwasvegan.com

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