I’m not sure where you live, but I live in Texas. It is getting rather warm here, actually it’s hot here. The high today will be 82 degrees. You may be wondering why I am posting a chili recipe if it’s so hot here. Well, in Texas, chili can be eaten anytime, whether it’s snowing in North Texas, or blazing down here in the south. This recipe was made right before I went to a family gathering. I don’t remember what it was for, but I do remember that they loved the chili. This chili was made on a whim, meaning I had never made it before, nor did I know what I was doing or how it was going to turn out. I have to say, I put my foot in that chili, figuratively of course. Here’s the recipe and directions: Benefits of Tea I am an avid tea drinker, drinking tea every single day. I have never been a coffee person, mainly because coffee makes your breath stink and because caffeine has the …
Today we have guest chef Lou with your meatless Monday recipe. I also make this recipe with pumpkin or potatoes instead of carrots, but with less or no ginger. You can also use bacon crumbs or the fake (soy) bacon crumbs at serving time. Ginger is good for you, so use as much as you can handle! Lou Enjoy!! @lou_suarez
I have many people tell me that they don’t eat breakfast, mainly because they don’t have time. Normally, I call them on it but today, I won’t to help those out who have this same excuse. This recipe is actually made the night before, so you can just grab it and a spoon, and head out the door. Make this recipe tonight for in the morning. Now you have no excuse to not eat breakfast. Literally, this recipe takes less than 5 min. to prepare. Happy meatless eating! Simply Moniqua
Recently the Young Naturists of America had a post about eco-friendly naturism That post and the International Naturist Federation definition of naturism got me thinking about the connection between naturism and eating a plant-based diet. “Naturism is a way of life in harmony with nature, characterized by the practice of communal nudity, with the intention of encouraging respect for oneself, respect for others and for the environment.” • International Naturist Federation In 2015 the World Health Organization recently announced that much of the meat we consume particularly processed and red meat may be a major cancer causing agent. I had already reduced my red meat intake. I thought about being a vegetarian or vegan many times but never really followed through except for a couple of brief forays into meat less diets. But last summer when I had the opportunity to cook vegan while camping for close to a week. I decided it was definitely doable. If I was able to eat well and prepare plant-based diet while dealing with the limitations of camp cooking …
Thanks to our guest chef the Naked Vegan Runner for our clothes free kitchen recipe of the week Guest chef :Naked Vegan Runner
One of my favorite new breakfast items of the office is potatoes. They are quite low in cost, and I can bring them to work and simply cook them in the microwave there. Any potato can come to the office. In this recipe, I used a red potato.
Originally posted on The Black Vegan Author:
??? I love pasta but gluten does not love me. I know there are gluten free pastas but I’m not a big fan of them. So now, I use rice noodles, the same noodles used in Pad Thai and other oriental cuisine dishes. I absolutely love these noodles and they’re so light. I use them in all pasta dishes. Ingredients: Half a box of rice noodles? 1 can of black eyed peas, rinsed of all its juices and water 6 organic baby portabello mushrooms chopped 3-6 handfuls of spinach, kale and swisschard mix Favorite spaghetti sauce? Boil 8 c of water. Take off burner and add rice noodles. Let sit for about 5 minutes. Sauté mushrooms and beans first, then add greens towards the end, pour spaghetti sauce on top. Get a bowl, put in rice noodles and then spaghetti mix on top. Enjoy! xoxo,? Simply Moniqua
One of the greatest challenges for me has been how to eat well economically. If asked to put a label to it (ugh), I play vegan. As much as I enjoy it, there is the issue of cost. A lot of vegan “alternatives” or vegan recipes are elaborate and pricey. In addition, there is the question of portability. How can I take this lifestyle with me to work or around the city, especially since I walk everywhere, and how can I match it with the activities of the day? Recent cooking conversations with one of my best friends have helped me explore “recipes” that are simple, delicious and satisfying. So, as part of the clothes free kitchen endeavors, I will offer up some of the things I discover that are inexpensive, simple and satisfying. I will also share some health benefits / information I find about these foods, because this is also an important learning process for me. Today, I share something very, very simple: fried plantain. The recipe is quite simple, and the cook …
Hope you enjoy the easy to prepare meal from the clothes free kitchen.