To
keep it vegan leave out the egg and top with some crunchy roasted chickpeas.
Not exact matches
Modifications were: - used traditional oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and
kept 1/4 cup unground for texture - omitted hemp seeds because I don't have those - unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not
vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I
left them to cool all day and cut them into 9 bars this evening.
I also used coconut oil instead of olive oil, and light coconut milk (about 1/2 cup) at the end instead of water (and
left out the butter) to get to the desired consistency while
keeping it clean and
vegan.
I used maple syrup to
keep this dressing
vegan, but you could use honey if you prefer, or
leave out the sweetener entirely for a more pungent dressing.
You could just
leave them out if you like, if you want to
keep the protein high, sub in a scoop of
vegan protein powder.
homemade veggie spread with hummus, Kite Hill
vegan cheese, and romesco sauce (far
left)
keeping it saucy
This
vegan butternut squash soup recipe will
leave you feeling satiated and extremely giddy for two reasons: 1) it's packed with healthy fats that will
keep you feeling full, longer and 2) you're loading up on all of the nutrients thanks to all of the butternut squash in this recipe!
My friend, who I will
leave unamed, just made the argument that wild game is healthier to eat than non-organic plants with all their pesticides, so it is healthier and more affordable for him to
keep eating wild meat and some organic vegetables than it would be for him to switch to a
vegan life style where he would have to consume more non-organics.
Easy enough to
keep it
vegan by just
leaving off the feta cheese.