Fresh Tortilla Soup {Vegan & GF}

I've been craving Tortilla Soup this week; and it hasn't help that it's rainy and dreary here. It is officially soup season! I love the flavor of the spanish spices mixed with creamy avocado slices, fresh cilantro and zesty lime juice. This soup is the perfect combination of fresh ingredients, bold spices and decadent toppings.

Freshest Ingredients 

Originally I had planned to cube up the tofu and add it to the broth but I decided to use the tofu to mimic a "cojita cheese" to top the soup with instead; feel free to use it however you prefer!  I also made my own "nacho" tortilla strips which added the perfect crunch texture. Fair warning this recipe makes plenty of soup; but no one here was complaining :)

Disclaimer: ALWAYS buy certified organic Soy products. Soy is the most genetically modified food in the United States and we don't know yet know how GMOs impact our health. Look for the USDA certified organic badge on your products; this is the only verifiable way to ensure you're buying organic soy. 'GMO OMG' is a great documentary on the topic.

Delicious Soup Toppings


Nacho Tortilla Strips:
{8} Corn Tortillas
{4 TBSP} Extra Virgin Olive Oil
{1 TSP} Chili Powder
{1/4 TSP} Onion Powder
{1/4 TSP} Garlic Powder
{1/4 TSP} Cayenne
{1/4 TSP} Salt

Tofu 'Cojita' Cheese:
{8 oz} Extra Firm Tofu
{2 TBSP} Nutritional Yeast
 {to Taste} Chili Powder
{to Taste} Salt

Tortilla Soup: 
{6 Cups} Vegetable Broth
{2 TBSP} Extra Virgin Olive Oil
{1} Sweet Onion
{4} Garlic Cloves
{2} Poblano Peppers
{1} Jalapeno
{1 TSP} Cumin
{1 TSP} Chili Powder
{2} Large Heirloom Tomatoes
{2 Cups} Corn
{1 Can} Black Beans




Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Slice the corn tortillas into 1/2 inch strips. Add them to a bowl with the rest of the ingredients and coat evenly. Place the strips on the baking sheet and bake until desired crispy-ness. I had mine in there for 15-20mins. Once done, set aside.

Press all the water out of the tofu using a tofu press, paper towel or cloth. Take the pressed tofu and place it in a bowl. Using a fork crumble the tofu. Add the rest of the ingredients to taste and set aside.

In a large pot heat the olive oil. Add diced the onions, garlic and peppers and saute together until the onions are translucent. Add the spices and saute a few minutes more; until the spices are fragrant. Add the corn, tomatoes and drained black beans with the vegetable broth. Cover and simmer for 45 mins on a low heat. This will be ready in 20 mins but I prefer to let all the flavors blend at a low heat for an extended period.

Once the soup is done, top it with fresh cilantro, lime juice, olive oil, avocado slices, Tofu 'cojita' cheese and nacho tortilla strips. Be sure to take a picture of your soup and tag me; I'd love to hear what you think!
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Vegan Leather & Faux Fur: Cold Weather Edition

I have to admit we are just barely coming into Fall in California but none the less I am yearning to pull out those cold weather clothes and boots! If you're like me; you cringe at the thought of wearing leather or fur for ethical reasons. Although I have some leather lurking around my closet from my pre-vegan days I have vowed to never purchase leather or fur again. This can make shopping for Fall/Winter a little challenging but fear not; I've found lots of chic cruelty-free options to share with you!

1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 

Pineapple, Brussel and Tempeh-Bacon Pizza {Vegan & GF}

Yeah, you read that right. A Vegan and Gluten-Free pizza with Pineapple, Brussel Sprouts and BACON. Well, it's tempeh-bacon...just as delicious and better for you! I dreamed up this recipe as I searched for something easy to throw together for dinner. Are you seeing a pattern here? I like easy; but I like delicious AND high nutritional value too. Never settle, you can have it all! :)

Tempeh is a favorite source of protein in our house. Like tofu; it's made of soy beans but the similarities stop there {let's call them distant cousins}. Tempeh is a fermented and less-processed soy product with double the protein and triple the fiber compared to tofu. Protein rich, fiber heavy and aids in digestive health; I am in!

Disclaimer: ALWAYS buy certified organic Soy products. Soy is the most genetically modified food in the United States and we don't know yet know how GMOs impact our health. Look for the USDA certified organic badge on your products; this is the only verifiable way to ensure you're buying organic soy. 'GMO OMG' is a great documentary on the topic.

This pizza takes under 30 minutes to make, it's good for you and it's downright delicious; what more can you ask for?

Serves 2 Pizzas

Pizza Ingredients:

(2) GF Corn Pizza Crusts {I used Vicolo}

15oz Can Pizza Sauce {Organic}

Toppings:

{1 Cup Sliced Thin} Brussel Sprouts {Organic}

{4 oz} Tempeh Bacon {see ingredients below}
{1/2 Cup} Pineapple Cubes

{1} Roasted Shallot {Organic}

{2} Roasted Garlic Cloves {Organic}

{1/2} Bell Pepper {Organic}

Tempeh-Bacon:

{4oz} Tempeh {Organic}

{2 TBSP} Tamari {GF & Organic}

{2 TBSP} Apple Cider Vinegar 

{1 TBSP} Smoked Salt

{1 TBSP} Brown Sugar

{1/2 TSP} Garlic Powder

{Dash} Smoked Paprika

{To Taste} Ground Black Pepper

Preheat the oven to 425 degrees.

To prep the toppings; roast and then dice the Shallot and Garlic cloves. Toss the brussel sprouts in some olive oil, pepper and garlic powder. Then place the diced pineapple in the excess marinade and cut the bell pepper into long thin strips.

Slice the Tempeh thinly, as thin as possible while maintaining it's shape. Combine the rest of the Tempeh Bacon ingredients in a shallow bowl and allow to marinate for 10 minutes {or as long as you'd like}. Once marinated; heat up the skillet and pour the Tempeh, as well as the marinade into the skillet. I started with a lid on the skillet to really let the flavors lock in for 5 minutes before removing it. Allow the Tempeh and marinade to cook on low/medium flame until Tempeh is crisp on the outside and most the marinade is cooked down. Remove and separate the Tempeh and excess marinade from skillet.

Take the pizza crusts out of their package and place a generous amount of the pizza sauce on each crust. Layer with the roasted and diced garlic, shallot. Then add the bell peppers, sliced brussel sprouts, marinated pineapple slices and Tempeh-Bacon. Place the pizzas in the oven for 12-15 minutes, you want the crust to be right in the middle of soft and crisp. After 12-15 minutes pull the pizzas out and allow to cool for 2 minutes then slice and serve!

Shoe Game: Summer Sandal Addition

We're in the swing of Summer and I can't even look at a boot or a close-toed shoe. I've been living in chic and work-appropriate sandals. 

I love a good sandal that can be dressed up or down but what I love more is a stylish sandal that's cruelty-free! Sacrifice the animal products not the style {I think I have a new tag line there} My recommendation to starting a vegan closet is NOT to throw everything non-vegan out. That is wasteful and expensive :) I think it's very admirable to just do the best you can to purchase vegan clothing items moving forward. No judgement here, even the smallest contributions matter. 

I've compiled a list of the most stylish Vegan sandals {and some are on sale!} for your summer wearing pleasure!

1. Tie Up Sandal 2. Chambray Stripe Sandal 3. Carvela Kurt Geiger 4. ASOS FRECKLE Embellished Flat Sandals 5. Tadpole Sandal 6. Colette Sandal

Mama Pip's Protein Breakfast Bowl

This breakfast recipe is inspired by a request from my very own Mother, who we all call Mama Pip. My Mom is ageless and exceptionally fit, I've always loved her zest for eating healthy without restricting or obsessing. She is always listening to her body and eats accordingly. Over the past few years she has incorporated more plant-based recipes into her home as my Dad and I have gone crazy vegan. I was talking to her the other night and she mentioned how after a grueling workout {intense kick boxing classes that I infamously could not leave my bed the next day after} she wants more than a smoothie with protein powder; you know like satisfying and satiating comfort breakfast that also refuels the body. 

Between the Quinoa, Chia Seeds and Walnuts one serving of this breakfast is about 18g of protein! Quinoa is the base of this meal; your probably quite used to having it with dinner or lunch but I assure you; it's great for breakfast too. Quinoa is rare in the fact that it is a complete protein and not animal based; meaning it has all 9 of the essential amino acids.  Other notable reasons to enjoy your Quinoa:

-Twice as much fiber as other grains

-Contains Iron

-Rich in Magnesium

-Great source of B2 for energy production

-High in Manganese which helps prevent damage to cells

So here we have it, a vegan complete protein breakfast bowl for those mornings your body wants a little more. 

1 Serving

Almond Milk & Vanilla Extract Quinoa

1/4 cup of Quinoa {I used tri-color, any type will work}

1/2 cup Almond Milk

1 tsp Vanilla Extract

Toppings

Toasted Coconut Flakes {to taste}

Toasted Walnuts {1/4 cup}

Chia Seeds {2 tbsp}

Maple Syrup {to taste}

Blueberries

Apricots

Vigorously rinse the quinoa in a fine mesh strainer; this is an important step or Quinoa will have a bitter taste. Once rinsed, empty into a deep sauce pan with the almond milk and vanilla extract. Bring to bowl then cover and simmer until all liquid is absorbed.

Plate the quinoa and top with coconut flakes, chia seeds, walnuts, maple syrup and seasonal fruit. I suggest topping to taste but to keep this protein rich I recommend 1/4 cup of walnuts and 2tbsp of Chia seeds.

I'd love to see your Mama Pip's Protein Bowl so tag me on Instagram @veggafied or on Facebook 

Blueberry, Coconut & Lavender Popsicles

We've been getting into the 100s here in Sacramento and a cold snack on the patio is my own slice of heaven. I've dreamed up this recipe for an indulgent summer snack wanting something free from additives and added sugar while remaining high in flavor. Treats feel a little less guilty when they include some health benefits so, I've harnessed the natural sweetness of ripe blueberries and included chia seeds which among many other things; regulate your blood sugar. Chia seeds control the speed at which sugar enters your blood stream; creating a barrier in your stomach and keeping insulin levels from spiking. Here are some other reasons to love Chia Seeds:

-High in Fiber

    -Rich in Protein {14% by weight}

    -Vegan source of Omega-3 Fatty Acids

     -Packed full of Vitamins and Antioxidants

 -Great source of Calcium

I chose to layer the coconut yogurt and chia seeds and the blueberry, lavender, coconut milk infusion. Feel free to combine everything together if you prefer. 

Coconut/Chia Seed Yogurt

{3/4 cup} plain unsweetened coconut yogurt

{2 tbsp} organic chia seeds

Blueberry and Lavender Infusion

{1/2 cup} blueberries

{1/4 cup} filtered water

{1-1/2 tbsp} maple syrup

{1/4 tbsp} lavender 

Blueberry, Lavender & Coconut Milk Blend

{1/2 cup} blueberries

Blueberry and Lavender Infusion

{1/2 cup} full-fat coconut milk

Combine the chia seeds and coconut yogurt and set aside for 5 minutes.

In a small pot add the blueberries, water, maple syrup and lavender and bring to a boil. Once boiling, reduce to a simmer for 20 minutes. While the Blueberry Lavender Infusion boils; add the coconut chia seed yogurt to the Popsicle molds and pop in the freezer {skip this step if you're combining everything}.

Once the Blueberry and Lavender Infusion is done simmering, pour the through a mesh strainer so that you have only the liquid reserved. I went ahead and used a spoon to push through the mixture and get as much liquid as possible. Discard the solid and add the liquid to the blender, with fresh blueberries and coconut milk. I gave it a very quick, low speed blend so that blueberry pieces were not purified. Blend to your liking.

Once combined and if layering; add the blueberry, lavender and coconut blend on top of the frozen coconut chia seed yogurt layer. Pop back in the freezer till frozen solid.

Enjoy under the warm sun with a smile :)

Mushroom Lentil Hash w/Ginger Cauliflower Steaks

I posted a quick dinner I made last week on my Instagram and got a lot of people asking where I got the recipe. I was inspired by my good friend Natalie who thought up this great combination and used what ingredients I had on hand.

Lentils are a wonderful source of protein {not to mention cholesterol lowering fiber} for us plant-based eaters and they can be easily flavored with herbs and spices. Lentils cook quickly which is why they're my go-to for late work-nights when there isn't a lot of time to make an elaborate meal. Here are some quick facts to encourage you to add lentils into your weekly meals:

• Rich in dietary fiber {both soluble and insoluble} 
• Contains a significant amount of both folate and magnesium {ie very heart healthy}
• Stabilizes blood sugar
• Boosts iron stores in the body, like red meat but without the fat and high caloric intake

Serves 2-4 in my house ;)

Mushroom Lentil Hash

• (1) Sweet Onion Chopped
• (2 cups) Mushrooms {I used shiitake} rough chop
• (1 cup) Dry Lentils {I used brown}
• (1 tbsp) Apple Cider Vinegar

Cauliflower Steaks

• (1 head) Cauliflower
• (1 tbsp) Soy Sauce
• (1/2 tbsp) Fresh Grated Ginger
• (1 tbsp) Toasted Sesame Oil

Herb Sauce

• (3) Garlic cloves minced
• (2 tbsp) White Miso 
• (1 tbsp) Soy Sauce
• (1 cup) Fresh Basil Leaves
• (1 cup) Fresh Italian Parsley
• Juice from a Lemon
• (3 tbsp) Olive Oil

Begin by preheating the oven to 400 degrees and slicing the Cauliflower head lengthwise {about 3/4 inch in width} and brushing with olive oil. Trim the stalk as needed but keep the steak intact. Bake for 20-25 mins flipping halfway through.

Rinse Lentils in a fine mesh strainer and place in a pot to boil with 3 cups of water.  Once the lentils and water begin to boil, place the top on the pot and return to a simmer for about 15mins. Lentils should be al dente much like pasta. Drain excess water from lentils in the fine mesh strainer and set aside.

Pulse all the ingredients of the Herb Sauce together in a high speed blender or food processor and set aside. 

Whisk the rest of the Cauliflower ingredients {soy sauce, grated ginger and toasted sesame oil}. Set aside.

You'll use both sauces to finish up the meal when plating.

Place chopped onion in an oiled skillet for about 5mins until onions are translucent. Add mushrooms and salt to taste. Do not add extra oil until mushrooms start to cook down and release liquid. Add oil as needed while mushrooms cook down {another 5 mins}. Add Apple cider vinegar to lose the good bits in the pan and give it a good toss. Add lentils to warm through.

To plate, add a healthy scope of lentil mushroom hash and top with Herb Miso sauce. Place Cauliflower steak on top and brush with the soy sauce, ginger and sesame oil and serve!

Tropical Summer Prints

There is no denying that 2014 is the year of bold prints! I surely have the summer-print bug and I am guessing you do too. Anything tropical, bright and light needs to make it's way into my closet ASAP. Being vegan does not mean you have to sacrifice style; there are plenty of chic, cruelty free options available. Below are my recommendations to stay stylish and ethical this Summer in and out of the gym!

1. Waikiki Print One Piece
2. Palm Springs Tee
3. Floral Print Maxi
4. Blurred Romper
5. Tropical Print Romper
6. Flonce Bikini Crop Top
7. Multi-Colored Fringe Clutch
8. Palm Tree Tank

1. Incredible VS Sports Bra
2. Nike Core 3" Zig Zag
3. PINK Tumbler
4. Lululemon Tote
5. VS Knock Out Capri
6. Lululemon Runsie
7. Wunder Under Floral Crop
8. Nike Free Cross Bionic
9. bang buster headband
10. Striped Racer Back

The Rocky Balboa Workout

That's right, you're gonna feel like this after doing a High Intensity Interval Training {HIIT} workout utilizing your local stairs. It's officially summer which means bikinis, longer days and plenty of sunshine! I am a big fan of changing up workouts and an even bigger fan of a quick and effective routines that I don't have to go to the gym for.

HIIT workouts are comprised of heart pumping cardio and toning routines. The end goal is to use the cardio to get your heart rate up and the toning moves to bring your heart rate down. Not only is this a satisfying workout but it's been proven to be a great way to blast away fat and keep you heart healthy. HIITs can be done with running, biking, swimming or jumping roping but my personal favorite is the stairs.

You can use the bleachers at a local school, the stairs of your capitol {hello Nashville, those capitol stairs could kill ya!} or a parking garage {don't pick a sketchy one and/or take a friend}. It's easy to make up your own routine and target whatever areas you want to work that day {I like to do arms and ab exercises}, just find at least 50 stairs {I aim for 100} and run them as fast as you can and pick {5} exercises to do between stair sprints. Make sure you're doing at least 12 reps of your toning moves between stair runs and when you're finished, do it all over again! Aim to do this 2x through {2 rounds}, that's a total of 7 stair runs {start with stairs and end with stairs} and 5 toning moves {at least 12 reps each} for each round. If this sounds like too much time/work for you I have a trusty go-to stair routine from the beauties at ToneItUp.com you can you find HERE {or below}.

So get out there and HIIT those stairs!*

*I am not an expert; just a girl with some fun workout ideas. Please consult your doctor before starting an exercise routine. Proper hydration, warming up and cooling down are imperative to fitness success.

Latest Obsessions

Here are my latest must haves {left to right and top to bottom}

1. Lemon & Herb Hummus from Sprouted Kitchen Cookbook {Also check out her blog here} is to die for. I really cannot stop making it and eating it all.
2. Just started the 8-week I Quit Sugar detox in an effort to clean up my sugar intake, wish me luck!
3. I must admit I am a Vega Protein lover but this Orgain Protein has my attention with all organic and plant-based ingredients
4. If you haven't bought the Oh She Glows cookbook yet; I strongly urge you to. This Tropical Green smoothie is my go-to breakfast {Check out her blog here}
5. A co-worker gave away these baby organic Zucchini Squash plants {and it made my day}; here is to hoping I'm an Urban Farmer and can keep them alive. Instructions here.
6. Beets, sprouts, avocado and quinoa with a carrot miso spread? Yes, please! Another Sprouted Kitchen Cookbook lunch for the win.
7. Probiotics; I finally broke down and accepted that probiotics through food {ex. kimchi, sauerkraut and yogurt} was not cutting it for me. After a bit of research googling I landed on these two probiotics for optimal gut health; Bacillus Coagulans Vege Caps and Udo's Choice Super Bifido Plus Probiotic
8. High Intensity Interval Training {HIIT} has been a regular weekly workout for me. My sweet boyfriend bought me Nike Cross Bionic Training Shoes specifically for HIIT routines. They're so comfortable and light. Nothing motivates like new workout gear!

Welcome & Hello!

This is my very first blog post at Veggafied! I've always toyed with the idea of starting a plant-based blog but who has time for that?? I guess I do.

I am just an average woman who enjoys making a cruelty-free lifestyle a bit more glamorous! I like all things wine, animals, fashion, cooking, reading, exercising and laughing {heavy on the laughter}. I am often asked "how did you make this?", "where did you get that from?", "what workouts are you doing?" and "how much protein do you get!?". I have to say the protein question, makes me cringe every time. So here I am; to the share how, where, what and why {I might even talk about a high-protein vegan diet}. 

I promise to have personally tested and tried everything I blog about; partly out of my curious nature and mostly because I like to share. Come along with me!