Vegan is not a diet, its a lifestyle.....

Therefore I am not vegan....At All.
However, I have been using some vegan recipes. This is an effort CJ and I have been making to eat healthier.

 This was the start of a creamy veggie bean soup, I used organic tomato soup and carrot juice at the base. Added in some broccoli and spinach

and 4 cans of white beans, well rinsed 

Here is where the "creamy" creamy comes in. I took about 1/4 of the soup and added raw cashews in a separate bowl. I took my handy dandy hand blender to it to blend it all up. I know it may look a little gross but it really was Delish! I mixed it back into the soup and it added a "creamy" texture without using any dairy.

                                    Finished product, I added a salad and we had this for dinner.

 This my breakfast shake every morning, 1 1/2 cups of almond milk. 1/4 frozen spinach, a banana and your done. Yes its green but you don't taste the spinach. I love these!

                                           Prep items for last nights dinner, I was making Spicy Tempeh Burgers

 This is the finished product, I made the burgers from veggie tempeh, whole wheat flour and lots a random spices (basically what ever I had on hand) and instead of olive oil I used water. We are trying to limit our oil intake. I topped it off with a little salsa and filling I used from the enchiladas that I made the night before. ( green pepper, onion, black bean, corn)

Added some chopped raw veggies as a side with a red pepper dip I got from the whole foods website. Although I suggest that you add a bit more seasoning to this to give it a bit more kick. That can be done once the Red Pepper Cream in complete.

Celery Bites with Roasted Red Pepper Cream

2 green onions, chopped

4 ounces extra-firm silken tofu, such as Mori Nu brand


1 roasted red pepper (water packed), drained and chopped

1 cup cooked no-salt-added white beans, rinsed and drained

2 teaspoons Dijon mustard

4 ribs celery, cut into 24 2-inch pieces

6 pimiento-stuffed green olives, each cut into 4 slices

Method

Purée tofu, green onions, red pepper, beans and mustard in a food processor until smooth; cover and chill for one hour. Spoon red pepper cream onto each piece of celery, garnish with a slice of olive and serve. You can make the red pepper cream a day or two in advance; stir well and assemble just before serving.