My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Vegan

Follow Your Heart Vegan Cheesecake Kit Giveaway

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When we made the transition to a plant-based diet there were a few things I just assumed I’d never eat again, Cream Cheese, Sour Cream, Shredded Cheese were all at the top of the list because we normally ate those weekly.

I’ve adapted well to going without dairy; but every now and again it is really nice to have a vegan option that reminds me of the old days. One company that makes those family favorite recipes possible again is Follow Your Heart.

I love having dairy-free options to enjoy. My boys call the shreds “pretend cheese” and keep asking for pretend cheese toast. We’ve poured the Vegan Gourmet Sour Cream and the Vegan Gourmet Shreds into our Bean and Grain Bowl Salads and WOW!

I’m making recipes all week using Follow Your Heart ingredients.

Follow Your Heart Giveaway

Follow Your Heart has generously sponsored a giveaway for My Plant-Based Family readers. The winner will receive a Follow Your Heart Vegan Cheesecake Kit. The kit has everything needed to create a delicious gluten-free and vegan cheesecake.

The kit contains:
  – Mini Heart-shaped Springform Pan
  – Follow Your Heart® Vegan Gourmet® Cream Cheese
  – Follow Your Heart® Vegan Gourmet® Sour Cream
  – Vanilla Extract
  – Cheesecake Filling Bag: Sugar + Cornstarch (exact measure)
  – Margarine (non-hydrogenated & non-dairy)
  – Gluten-Free Crust Mix: Vegan & Gluten-Free Crumbs + Sugar (exact measure)
  – Spatula

 Truly this sound like the easiest cheesecake ever! 

a Rafflecopter giveaway

This giveaway begins December 11th and ends December 15th and is open to US residents only.

 

FTC Disclaimer: I received free products from Follow Your Heart to review. All opinions are my own.

Hearty Lentil & Barley Stew

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Baby it’s cold outside! Don’t worry, this Hearty Lentil & Barely Stew will warm you right up.

Lentil Barley Stew

This stew contains gluten but you can use rice or quinoa in its place for a gluten-free option. The potatoes, carrots and celery along with the lentils and barley will provide plenty of fuel for shoveling snow or chasing your kids.

Hearty Lentil & Barley Stew

Ingredients

  • 3 cups water
  • 2 stalks celery, chopped
  • 1/2 onion, chopped
  • 2 Tbsp Dry Veggie Broth Mix
  • 1 carrot, chopped
  • 2 small potatoes (with skin on), chopped
  • 1/4 cup dry (uncooked) barley
  • 3/4 cup cooked lentils (or 2/3 uncooked)

Do

  1. Add all of the ingredients to a pot and cook over medium heat.
  2. Cook until barley is soft, maybe up to 45 minutes. Add more water water if necessary.

Serve

This is delicious with crusty bread and a side salad.

What is your favorite winter stew?

Meal Plan Monday: Processed Food

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Meal Plan Monday

I prefer to eat food that is on the unprocessed side of the spectrum, you know me, rice and beans are my thing. Sometimes we lean on processed foods to get through the week. Since most of our diet is unprocessed I don’t mind deviating from normal, on occasion. This week we have a lot of time away from home, a Christmas party, company, plus your general chaos that we enjoy on a daily basis.

I feel I must offer a disclaimer that while we will be eating more processed food this week it wont be your Standard American Diet (SAD) processed food. Additionally if any of us were fighting disease we would steer clear of highly processed food when possible. The processed items we will enjoy are “sometimes” foods in our house and not typical fare and will be carefully screened for allergens and scary ingredients.

Meal Plan

Breakfast

My kids will be eating a lot of cereal this week. I wont feel guilty about it. They may have oatmeal and an oat-free/gluten-free hot cereal mix as well. Unfortunately I’ll probably survive on coffee, granola bars, EnergyBits, and anything else I can grab quickly. I know, that was inspirational right. I may grab toast and fruit too if that helps.

Lunch

Leftovers and sandwiches will be king this week.

  • Tostadas
  • Chickpea Salad Sandwiches
  • Veggie Sandwich with hummus, lettuce, tomatoes, carrots and anything else available
  • Baked Potatoes with leftover veggies or soup on top
  • Bean & Grain Bowl Salad , think beans, rice, lettuce, corn, tomatoes, and anything else available.

Dinners

We have a few dinners that are out of the house this week. I’m hoping to make the most of the days I can cook and make them delicious.

  • Gluten-Free Mushroom Stroganoff  (yes, vegan)
  • Gluten-Free Veggie Pizza
  • Cheezy Broccoli & Rice Bake, this can also be a side dish on another night
  • Veggie Burgers (straight from the freezer section) with Baked Potatoes or Potato Wedges

I’m also hoping to make some muffins or Brownies because we may have some drop in guests.

Where do you sit on the processed/unprocessed fence? While I try to avoid processed foods most of the time I think they can have a place in a healthy diet. I typically view processed items as a “sometimes” or special occasion food. Personally, I can’t imagine life without Enjoy Life Brand products, they make shopping for my son (and all of his allergies/sensitivities) doable and delicious!

Speaking of delicious, I have to tell you about a great deal!

Sarah at Gazing In has a new ebook available at Amazon, Sweet Treats Done Naturally. Trust me, you need this book! She is also giving away FREE copies of 3 of her other ebooks this week.

December 9th get Naturally Fabulous Vegan Cupcakes

December 11th get The Natural Barista Latte Syrups and Drinks

December 13th get Oatmeal on the Go

I’ve read and love Oatmeal on the Go and The natural Barista and I just bought my copy of Naturally Fabulous Vegan Cupcakes. I can’t wait start reading it!

My Favorite Plant-Based Soups

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Yes, the weather outside is frightful! I’ve been seeing pictures of snow-covered yards and freezing temperatures. Thankfully Arizona isn’t too cold but since I’m spoiled with warm weather it is noticeably chilly. Besides staying indoors under a warm blanket, soups are my favorite way to warm up. Enjoy this collection of my favorite plant-based soups in no particular order.

Plant-Based Soups

Plant-Based  & Gluten-Free Soups

Chickpea Noodle Soup is the perfect replacement for old-fashioned Chicken Noodle Soup. It’s warm, comforting and delicious. The Dry Veggie Broth Mix is the key to richness of the soup.

Enchilada Soup is a remake of an old family favorite that was full of unhealthy ingredients. This version is full of beans, grains and veggies and my favorite Mexican spices. This recipe is a great way to impress friends with a warm, healthy soup.

Taco Soup is similar to Enchilada Soup but leaves out the grains and relies on pantry staples. It is easy and delicious. Both the Taco Soup and the Enchilada Soup are extremely versatile, simply remove ingredients you don’t have and add ingredients that are available.

Slow Cooker Potato Soup is the easiest soup I make. You basically wash and cut a few veggies, add water and spices then wait. You can add more veggies and more seasoning if desired. This recipe is intentionally mild in flavor, perfect to taking to a friend.

Green Chili, Cilantro & Lime Soup is a slightly spicy soup with a complex flavor. The green chilies, cilantro, lime along with the Dry Veggie Broth Mix, create a perfectly balanced flavor that the rice and black beans compliment. If you like a South of the Border inspired flavor that isn’t tomato based then this recipe is for you.

Minestrone Soup is a classic vegetable soup that really hits the spot. I’ve served this at events and everyone wants more. It is a little labor intensive if you use fresh veggies but definitely worth it. I used gluten-free noodles so it would be gluten-free. Even though this is one of my earlier recipes I still keep coming back to it.

Check out my Recipe Page for more warm, comforting recipes like Lentil Shepherd’s Pie, this incredible Gluten-Free, Vegan Lasagna or the Crock Pot version of my Mexican Casserole.

Meal Plan Monday plus Cyber Monday Deals

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I hope you all had a great weekend and an even better Thanksgiving holiday. I’m sure you noticed that I took a lot of time off so I could spend time with my family and cook lots of food. I’m back! In addition to today’s Meal Plan I want to share a few Cyber Monday Deals.

Many of you purchased my Plant-Based Thanksgiving Meal Plan last week, Thank You! I hope you enjoyed the recipes as much as we did!

Meal Plan Monday

Meal Plan

Breakfast

Lunch

Dinner

I’ll be adding side salads to many of the meals. I have a harder time eating cold salads in the winter but I enjoy mixing warm ingredients like beans and potatoes into salads.

Cyber Monday Deals

Plant-Based Thanksgiving Meal Plan

You can still get my Plant-Based Thanksgiving Day Meal Plan (don’t worry it’s suitable for Christmas too). Today use the code “CyberMonday” to get 50% off today only.

Vegan Cuts is having some great Cyber Monday deals too. Check out last month’s Beauty Box! It contains my favorite deodorant from North Coast Organics, Pacifica Coconut Kiss Lip Butter, Rainbow Honey’s holiday collection nail polish, Earth’s Enrichment’s Calming Seaweed Soap Bar and Medusa’s Makeup Body Shimmer and Brush!

November Beauty Box

I can hardly wait to see what they will have in this month’s box! Today they have an amazing sale too! Don’t miss it!

Cyber Monday Snack Box & Beauty Box Sale
3 Months Gift Subscription $59 (reg. $70)
6 Months Gift Subscription $99 (reg. $115)

Also check out Vegan Cuts Marketplace. Today the Relogy Clean Skin Starter Kit is only $29.95! You should be stocking up at that price!

Lastly, my pal Brandi from The Vegan 8 has a Cyber Monday giveaway going on at The Vegan 8 Facebook Page, check it out for your chance to win a $25 Bed Bath & Beyond Gift Card.

Tell me about your Thanksgiving? I’d love to hear what you ate! We didn’t brave Black Friday Shopping but I’m excited about these Cyber Monday Deals. Don’t forget to follow My Plant-Based Family on Facebook and Twitter and I’ll continue to share great deals I run across.

FTC Disclaimer: Some of these links are affiliate links, that means I may earn a small percentage (at not additional cost to you) if you use the link to make a purchase.

Plant-Based Thanksgiving Recipes with Julieanna Hever

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Veria Living_What Would Julieanna Do

One of the first plant-based books I bought was The Complete Idiot’s Guide to Plant-Based Nutrition by written by Julieanna Hever. It answered all of my questions and became my go to reference guide as a waded through the plant-based waters.

Now Julieanna has her own show called  “What Would Julieanna Do?” which airs on Veria Living TV. If you haven’t seen it yet be sure to check it out.

I’m honored to be able to feature 3 of Julieanna’s Plant-Based Thanksgiving recipes today. The first is Kale Salad with Maple Mustard Dressing, this was inspired by Chef AJs House Dressing. You can watch a video of Julianna making this salad at Viera Living TV. I’m also sharing recipes for Julieanna’s Fall Harvest Chowder and Stuffed Acorn Squash

Kale Salad with Maple Mustard Dressing

Zest and juice of 2 lemons
1 [15-oz.] can cannellini beans, rinsed
1/4 cup tahini
1/4 cup stone-ground mustard
3 TB. Braggs Amino Acids (or wheat-free tamari or low-sodium soy sauce)
2 TB. 100% pure maple syrup
1/4 cup nutritional yeast flakes
1/2 cup water
 
1. Place all ingredients into blender and blend until smooth.
2. Serve over kale salad or any salad, vegetables, baked potatoes, steamed veggies, etc.
Serves 4
 

Fall Harvest Chowder 

6 cups vegetable broth or water
1 small yellow onion, diced
3 celery stalks, diced
1 large carrot, peeled and diced
2 small zucchini, diced
1 (16-oz.) package frozen corn
2 small garnet yams, peeled and diced
4 bay leaves
2 tsp. dried thyme
4 cups fresh baby spinach leaves
 
1. Over medium-high heat, sauté onion, carrot, and celery in [1/2] cup vegetable broth until slightly browned, approximately 5-10 minutes.
2. Add remaining vegetables, broth or water, bay leaves, and thyme. Bring to a boil and reduce heat to medium-low. Simmer until vegetables are tender, about 30-40 minutes.
3. Remove bay leaves from soup and blend with immersion blender until mostly pureed. Add spinach leaves and turn off heat. Serve hot.
Serves 8
 

Stuffed Acorn Squash

4 medium-sized acorn squash, halved and seeded
1 medium yellow onion, diced
4 medium celery stalks, diced
4 medium carrots, diced
1/4 cup plus 3 3/4 water or vegetable broth
3/4 cup wild rice, cooked
3/4 cup brown rice, cooked
1 cup mushrooms, sliced
1 tsp. poultry seasoning
1/2 tsp. dried sage
Ground black pepper to taste
1/2 cup fresh parsley, minced
1 cup raw walnuts or pecans, chopped (optional)
 
1.  Preheat oven to 375°F.
2. Place squash halves, cut side down, on 1 or 2 deep baking sheets filled with an inch of water. Place in oven and bake for 30 minutes. When done, remove from oven, remove the water, and flip the squash so it is cut-side- up.
3. In a medium pot, sauté onions, carrots, and celery in 1/4 cup water or vegetable broth until slightly browned, approximately 5 minutes. Add wild rice, brown rice, mushrooms, poultry seasoning, sage, black pepper, and remaining water or vegetable broth. Bring to a boil on medium-high heat and then simmer on medium-low heat for 30-40 minutes or until all liquid is absorbed. Add parsley and walnuts and cook for 2 more minutes. Remove from heat.
4. Spoon rice mixture into each squash. Cover in foil and return to oven. Bake
for 20-25 additional minutes, or until squash is tender. Serve warm.
Serves 4
 

If you are planning a Thanksgiving Dinner I hope you consider Julieanna’s Plant-Based Thanksgiving recipes but leave some room, I’ll be sharing more Thanksgiving recipes and tips this week.