Sugar Free Vegan

ABOUT ME:  I have been many things in this life. Among the highlights are: Mother, Daughter, Wife, Sister, Friend, Lover, Soul Mate, Graphic Designer, Artist, Animal Lover, Movie Buff, Bibliophile, Traveler, Homebody, Collector, and Food Aficionado. In my journey to become me, I have experienced a great deal of life lessons. I HAVE: lived, laughed, loved, lost, learned, lied, told the truth, danced and sang out loud (when no one was looking), traveled, been recluse, acted outgoing, been shy, become a wife, known hatred and resentment, been scared,  been divorced, been careless and selfish, found myself, existed, shown selflessness and compassion, been content, found my soul mate, learned true love, lived my life, mourned, found and kept true friends (let the others go bye bye), felt beautiful, felt truly and self-consciously fat, doubted and believed in myself, learned to be content again, felt proud of myself, been ambitious and lazy, and become a mother of the daughter I've dreamed of since I was young. I'm always on the look out for new life lessons, in hopes that I can take them on gracefully.

Throughout my life, food has been a constant companion — whether delicious and memorable, or bland and forgetful. The Sugar Free Vegan developed from a passion for good cuisine, a desire to be healthy and the necessity to cut out sugar. While I was at it, I thought, "why not cut out all animal products and gluten?" Follow my journey to great-tasting Sugar Free Gluten Free Vegan food. Cheers!

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Mar 04 2012

Vegan Scramble

I've never been and egg person per say, as I have always preferred a sweet breakfast. But, every once in a while I get a craving for a nice and savory morning meal. Recently I started drinking smoothies for breakfast pretty much every day, but on the weekends we try and do something more. My six year old daughter usually requests pancakes (she absolutely hates eggs), but I really wanted something non-sweet, so I tried these faux eggs instead.

Made of tofu and seasoned with spices and the veggies I had handy in my crisper, this Vegan Scramble was a hit for both me and my daughter. It took me a few minutes of convincing her, since they "looked like real eggs" to her, but once she took the first bite she cleaned her plate then asked for seconds — a definite first!  Since then, I've made this scramble a couple of times using whatever veggies I have on hand, to scramble it up a bit. 

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Raw Caesar Salad Dressing

I learned, rather late in my life, how great a Caesar salad is. Not that I'm old, really, but I was in my 30's when I was finally brave enough to try it. You see, sometime when I was young I heard that the dressing was made of raw eggs. Ew! And in my ignorance, never wanted to try it. To me, 30+ seems sort of late considering I had eaten thousands of salads and never once tried Caesar.  Then a few years ago, while dining with one of my dearest friends, we decided to split lunch as we often did. Her choice was a Caesar salad to go with our soup or sandwich.  Having become somewhat of a foodie a few years before, I decided that if my friend loved it, so would I.  Besides, our tastes in food are so similar, it seemed silly to me to NOT try it.  So try it, I did, and it was love at first bite — pardon the quip.

In my new sugar free gluten free vegan trek, I absolutely needed to find a Caesar substitute.  I knew I had to cut out the Parmesan cheese and crunchy croutons (oh man!), but I thought that if a dressing was good in flavor, I could handle it, and fill my Caesar void. I've tried both sweet and savory tasting dressings, and I like both.  This recipe is on the sweet side — and I needed to ad back in some of my "crunch" by adding carrots, cucumbers and radishes, but it was very tasty.  One of these days, I'll come up with a less-sweet version to post here.

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Vegan Lentil Chili

In my journey to become healthy, I pretty much forced my family into going Vegan with me. With equal parts of indifference and compassion I tried to create a dish that would satisfy my determination to become vegan, but would also fulfill my families' desire for "regular" food. In this mind-set, a Vegan Lentil Chili was cooked up.

I had purchased a bag of Tru Roots Sprouted Bean Trio and was dying to try the mix of lentils, adzuki and mung beans in a soup. And, since it was a particularly chilly this early spring day, I thought a nice and hearty chili was the answer. This vegan chili was a perfect warm-up, and completely filling — for the entire family.  I served it with sliced lime, diced onions and a side salad. Everyone needs an easy go-to recipe for cool days, especially in the snowy brisk winters of central Washington. This vegan chili could just be it.  It was fast, easy and best of all, delicious!

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