Sentences with phrase «of it being vegan too»

Dhal is such a brilliant vegetarian standby with the added bonus of it being vegan too.

These chocolates are all gluten - free and dairy - free — and some of them are vegan too.

Not exact matches

You'll absolutely keep your muscles too (think of Mike Tyson, he's a vegan!)

I feel like every time I go to the supermarket, apart from salads, the choice for ready meals for one person that are full of vegetables, without too many preservatives and chemicals and vegetarian / vegan that actually taste good is so limited!

All these remarks about the misunderstanding of vegans is enlightening, too.

Apart from buying one for myself, I'm thinking of giving it as a birthday gift to some of my non-vegan friends, so they can experience some vegan love and joy too (okay I confess, my motives would not be entirely altruistic...) Thank you for writing such wonderful cookbooks!

Relying too much on a food that contains so many phytoestrogens may not be great for you, and there are plenty of other complete proteins that are also vegan.

This looks brilliant — we have lots of middle eastern bakeries near us that do this sort of pizza and all I can have is the cheese or zaatar pizza but I would much prefer your vegan version of the meaty one — it would probably work quite well with home made or bought pita bread too.

These little sweet bites are a great example of the versatility of vegan treats — perfect swirled in ice creams, perfect on top of smoothies or chia puddings and just as perfect on their own, too.

Too much icing and its too rich for me, not the right distribution of ingredients in a vegan cake and the texture can be too wet or too drToo much icing and its too rich for me, not the right distribution of ingredients in a vegan cake and the texture can be too wet or too drtoo rich for me, not the right distribution of ingredients in a vegan cake and the texture can be too wet or too drtoo wet or too drtoo dry..

It can easily be made vegan, too, by adding extra olive oil to replace the butter, and serving dairy - free toppings in place of the cheddar cheese and sour cream, or skipping them entirely.

I'd heard nothing but good things about it from many of my vegan friends (especially from JL), but I've always been a little bit wary of bringing too many meat analogs into my diet.

There are a few gluten - free and vegan recipes in there too (Many of the recipes which aren't gluten free / vegan would be easily adaptable to suit your dietary needs).

This salad is almost too simple (yet delicious) to write up a real recipe for it but for MoFo sake: Strawberry Sunflower Sprout Salad 1 handful of fresh Spinach Greens 3 ripe Stawberries sliced 1 handful of fresh Sunflower Sprouts sliced Cucumber chopped red cabbage drizzle of agave nector drizzle of balsamic vinegar ground black pepper And people say that a Vegan diet is too boring?

The secret to my ultimate success is three-fold: two kinds of fat, both vegan butter for flavor and vegetable oil for moistness; molasses also for deep, flavorful moisture; and the combination of curdled soymilk and vegan sour cream for ever - so - slightly - tangy tenderness (though using all curdled soymilk will work nicely too).

But my boyfriend wasn't too fond of the fact I used vegan cheese (I actually used vegan everything, but that's our secret)-- he's a cheese man, I can't blame him.

A lot of the vegan sweets are also raw, and they have some vegan sandwiches usually too.

For the seasoned vegans, I know you are special and I thought of you too; there are plenty of brand new, naturally gluten - free recipes and glow tips.

I am vegan and tried to make these with a substitute for the egg whites, and it didn't quite work out as planned — the nuts either weren't sticky enough (lots of excess granola) or too gooey / soft even after baking.

What can definitely be said about it though is that it's high in protein and generally considered an excellent option for vegans on Pesach (and the rest of the year, too).

I have used melted butter in the filling but if you were to replace that with a slick of refined olive oil or melted vegan butter, you could make the rolls vegan too!

There are plenty of vegan recipes, too.

But if you're vegan or have recently ditched the meat, you're probably not too keen on the summer BBQ scene — if the smell of searing flesh doesn't put you off, nasty, pre-packaged, chemical ridden «vegan burgers» slapped on the grill will.

Always vegan and healthy too, of course, which is the best part!

That's why we'll enjoy a slice of this Vegan Pumpkin Caramel Cheesecake and then share it with friends so they can enjoy it too.

I've made quite a few of the recipes in the book, which include vegan and gluten free ones too; they have all been successful and delicious.

Do a search for biscuits and cookies to find vegan biscuits and cookies on our Trademark search: http://www.vegansociety.com/search/products Lots of common biscuits are vegan - friendly too like Jammie Dodgers, Fox's dark chocolate chunkie cookies, lots of ginger nuts / chocolate bourbons, Aldi's dark chocolate digestives, etc..

Her recipes are vegan, but that almost seems like an afterthought when you're too busy enjoying the subtle nuances of flavor in her food.

This Vegan PB + J Spread only has 2 ingredients, is made of 100 percent real foods, and has no sugar, gluten, oil and it's low - fat too!

I've come to think it's just one step in the direction of showing people that vegan food is delicious too!!

P.S. — I have edited the recipe to say «1/2 -1 cup almond milk, or other dairy - free milk» (of course, you can use regular cows milk, too, but since the recipe is vegan it isn't listed).

I drizzled on some vegan yogurt for a bit of tang in contrast to all the warm spices going on, but I feel like almond butter would be great too.

And in the description of my fake restaurant's menu, I'd be sure to mention that it's vegan, too.

:) and if u do want a myriad other ways to cook greens which take less than 40 minutes, keep well and yet taste like you have spent half the day in the kitchen (i do nt know about kale, but spinach and chard definitely, we can write to each other 1:1) as a bonus, most of the recipes are vegan too!

Chef Jason of the Vegan Culinary Experience was kind enough to share his basic dairy - free pesto recipe with us here (see below), but once you have it down, take a look at the VCE February issue (which is free to view and download) for his Power Pesto, Sun - Dried Tomato Pesto, and Walnut Pesto recipe variations, oh yes, and the Pizza with Pesto and Tofu Ricotta too.

But it's not just your health that will benefit, but the planet's, too — going vegan sparks significant change in terms of helping to combat climate change, and the simple act of going vegan could reduce your carbon imprint by a whopping 50 %.

The West coast of the United States is a basically vegetarian heaven... Or vegan heaven for that matter, because it's so easy to get vegan options too!

This vegan version is pretty close to the sandwiches of my childhood, and thank goodness, there's now organic ketchup to garnish them with, too!

These are raw, vegan pumpkin - spice «cheesecakes» and they will convert even the most annoying of carnivores (ya, I said it, you people can be annoying too).

What we have here with these delightful raw vegan tiramisu bites is a dessert that carries the most important tiramisu flavours and textures: there's the slight bitterness of coffee and the earthy, velvety tones of chocolate and the sweetness of vanilla; and the absolutely crucial creaminess is there too.

This is actually one of my basic rules of life, but it applies to being vegan in Italy too.

These cookies are a tweaked version of Lindsey's brilliant recipe I fell for last year (which you should totally enjoy too, a flax egg and coconut sugar makes these babes vegan and naturally sweetened in a pinch!).

I made too many batches of swedish Lussekatter with my sourdough starter and, as I'm Italian, working at a completely spelt based + maple sweetened vegan panettone (made it today and the dough was so perfect I was almost crying, now it's rising and I seriously can't wait to bake it!!).

I have yet to make a good vegan lasagna either (although I haven't been trying too hard ha) but just the thought of mushrooms mixed into all those saucy layers and this one is sounding totally amazing!

Another popular cafe serving brunch a la Copenhagen and a vegan one too; meaning that you will be served a plate of various savoury and sweet foods to enjoy in good company.

I created this classic pizza by special request from my foodie pal Anne who felt that the combination of pear and caramelized onions in renditions she had tasted was too sweet, never mind the little challenge of vegan blue «cheez.»

I'm only 16 and my friends are my age too (duh) and to have a 16 year old boy serve himself 3 slices of VEGAN pumpkin pie really means something!

Nothing in this Paleo - friendly, vegan bar will distract your tastebuds from the pure chocolatey goodness — it's made solely using organic, fair trade cacao and cocoa butter, unrefined organic coconut sugar, and just an accent of caramel for a pure taste that's neither too bitter nor too sweet.

There's no need to restrict protein certainly - I eat plenty of beans and lentils which are high protein and low - fat (allowed on the Whole Approach), I use chickpea flour a lot too which is also a great source of protein and do use vegan protein powders from time to time, especially after a workout.

Some of these might not have been officially part of Vegan MoFo... but were too good to pass up!