Easy Vegan Lunch: Hummus Wrap

These hummus wraps are so simple easy to make and they surprisingly taste AMAZING! These are super convenient and perfect for traveling or just when you’re on the go. They take about 10 minutes to prepare and no need to turn on the stove or oven. Feel free to add your own additional toppings!

The original recipe can be found here:

http://www.onegreenplanet.org/foodandhealth/planning-an-eco-picnic/

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Quick & Easy Garbanzo Bean Vegan Tacos

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When pursuing a vegan lifestyle it is very easy to get caught up in the lavish, over the top meals that require way too much money, time, and patience. We can sometimes be a little hard on ourselves always making sure that we’re feeding out family the top of line foods. That’s absolutely great to be conscious of every food you eat. But is it really benefiting us to run  ourselves thin trying to perfect everything? My answer to that question is a loud NO. Sometimes we need to give ourselves a break and take it easy. This recipe is dedicated to all the mothers and busy vegans out there that need a break sometimes. This one of the quickest and tastiest meals you can make. 

The name of this meal is Spicy Garbanzo Tacos! It’s so super easy to make and your family will love it. I bring up my daughter in almost every post because I cook my meals around her. If she doesn’t like something then I don’t make it. If she loves it then I fix it over and over until she gets tired of it. I’m dealing with a picky eater here so I have to do what I can to make it work. She loves this recipe. So back to the tacos.. all you need is a taco dinner kit and about 3 cups of garbanzo beans (also known as chickpeas). To make this recipe SUPER easy you can use canned beans and it’ll take almost no time to make. The kit I use is the Garden of Eatin that  I purchased at my local Kroger (super convenient).
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HOW TO MAKE:

I’m not going to do a formal recipe write up for this meal because it’s so simple to make. All you need to do is take your garbanzo beans and add them to a skillet with a little water. If you’re using canned beans what you will need to do is empty both cans into the pot. One can can drained and the other undrained (add liquid to the pan). Take out your vegan seasoning packet and add it to the beans, turn the heat on medium low and heat everything until the beans and seasonings start to thicken. After about 7 minutes of cooking they should be all done!

 You’ll want to heat your taco shells up (by following the directions on the box of your kit), add your beans, and top with any toppings of your choice ( I just use lettuce and tomato).

 And there you go! Your SUPER easy vegan tacos! Not every meal has to be so time consuming and complicated. Many of use have a lot on our plates so it’s important to be kind and patient with yourself. Just think of all of the other horrible foods you could be eating instead, right? Hope you enjoy your vegan tacos :)

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AMAZINGLY Tasty Sweet Potato Vegan Pancakes

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These sweet potato pancakes will blow your mind! They are incredibly reminiscent of warm, spiced sweet potato pie. Since these breakfast treats are vegan and healthy, you won’t have to face any guilt after you devour these delicious little babies. I love to experiment with different fruits, spices, and other add ons when making vegan pancakes. There’s no need to be intimated either, you can swap out different flours and plant based milks to see how they alter the taste. Keep reading ahead to learn how to make these for yourself and your family!

I went on a search a while ago on how to make sweet potato pancakes after I learned my daughter loved SWEET POTATOES. She was only about a year old but she would devour a plate of steamed potatoes. She was also very picky so I struggled with what to make for breakfast (as I often do). I went on an internet search and found a recipe that sounded splendidly irresistible. I was limiting our wheat/ gluten intake so I decided to swap the whole what flour out with brown rice flour and it surprisingly came out amazing! My daughter was in love and I was astounded at how similar it tasted to actual sweet potato pie. I favorited the recipe and proceeded to make it several more times,  even raving to others about how delicious they were.

Life was great. I had found an amazing sweet potato vegan pancake recipe, my daughter loved it, and I even successfully converted it into a gluten free meal. Everything was great until the unexpected happened…. The website with the recipe disappeared from the internet world. I frantically went on a search to try and find it again, denying to myself that it was actually gone forever. The entire time I was kicking myself asking WHY DIDN’T I PRINT IT OUT? I probably looked over 30+ “Vegan Sweet Potato Pancake” recipes hoping that I could find one similar to the one I had fallen in love with. After much searching and feeling defeating.. I finally had to admit to myself that it was gone… forever. After quickly wiping a stray tear away, I glanced over to my daughter.  With a sullen look in my eyes and mouthed the words “I’m sorry”. I had let her down. Our beloved pancake recipe was gone.

Ok… I’m getting a little carried away there LOL. But yes, I was very disappointed that I had lost our recipe. I tried many recipes hoping they would live up to the one we’d fallen in love with but none of them could measure up. With all the times I had made the recipe you would think I would have it memorized, but nope. After a full year of searching (yes, a year) I FINALLY  found one that I was proud of. I had to veganize it and give it a few test runs before I could say it was good, but we got there. Now be prepared to make the best vegan pancakes of your life! 

 

Sweet Potato Vegan Pancakes
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Ingredients
  1. 1 sweet potato (Baked or steamed)
  2. 2 3/4 cup brown rice flour
  3. 1 teaspoon salt
  4. 3 tablespoons turbinado sugar
  5. 1/2 tablespoon baking soda
  6. 1 tablesppon baking powder
  7. 3 cups plant based milk + 2 tbsp apple cider vinegar (or lemon juice)
  8. 2 tbsp flaxseed meal + 4 tbsp water
  9. 2 tbsp earth balance
  10. 2 teaspoon cinamon
  11. 1/2 teaspoon nutmeg
Instructions
  1. 1. Mix sweet potato, sugar, milk/ vinegar mixture, flaxseed mixture and earth balance in a large bowl and stir until well combined.
  2. 2. Combine flour, salt, baking soda, baking powder, and spices in another bowl.
  3. 3. Add dry ingredients to the wet ingredients, mix together well, and allow to set for a few minutes.
  4. 4. Scoop out 1/4 cup at time onto a hot skillet and allow to cook until top side starts to form bubbles. Flip and cook on the other side.
  5. Note: It may take a 1-2 pancakes before you get the hang of it. Don't get discouraged if your first 2 don't turn out right.
Naki Aya http://nakiaya.com/
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Top 5 Vegan Protein Sources

Greetings! I’ve alas made my second Youtube video. I’m working on becoming more consistent with my posting but there’s just so much going on! I’m excited for some of the upcoming videos I have planned and the ideas I’m coming up with. This video right here is dedicated to everyone that’s ever asked me “Where you get your protein??” (Seriously though, let’s come up with a more original question… it’s getting old now)

I’ve done some research and complied a list of 5 amazing protein sources that you want be sure to incorporate into your meals. 

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Peach Oatmeal Smoothie Recipe

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I’m always looking for ways to change up my smoothies by adding different flavors and unique ingredients. The thought of having an oatmeal smoothie never occurred to me until I tried it at one of my favorite restaurants. There’s something about the taste of the oatmeal that just fits so perfectly into a smoothie of blended fruits and flavors. Also, because oats are so filling this could easily take the place of a breakfast meal. I love this particular recipe because it’s simple and it all blends together so perfectly! I poured my 2 year old daughter some in her little cup, added a top and a straw, and she literally would not put it down! She carried it around with her everywhere she went sipping nonstop. If my daughter approves of something, then that means it’s really good! Lol. 

 Peaches are great for your health because they are known to carry a significant amount of potassium. Potassium is essential for healthy heart, kidneys and organs. They also have a surplus of minerals that perform very important functions to the body. It’s so beautiful how mother nature has provided us with all the building materials we need in the foods that grow from the earth. That’ why smoothies are so amazing to add to your diet because it’s a sure and quick way to increase your intake of fiber, vitamins, and nutrients your body needs. It takes time to sit and chew fruits and vegetables but with smoothies you can just drink it down and be on the go. If you’re looking to optimize your health in these ways then the Peaches and Oatmeal Smoothie is just for you :). 

I’m planning on coming out with an e-book soon that will be packed with smoothie recipes and all kinds of tips and info.  You can have so much fun with this!

So now on to how I made my delicious Peach Oatmeal Smoothie… 

First I cut up 2 peaches and measured out 2/3 cup of rolled oats

 

 
Next, I added everything to the blender along with 1 and 1/3 cup of almond milk ( or any plant based milk of your choice), 2 large peaches, 1 teaspoon of vanilla, and about 8-12 ice cubes.

 

This will make you a very large cup of smoothie. Feel free to either double or cut the recipe in half as needed. Then you will have a delicious Peach Oatmeal Smoothie!

Peach Oatmeal Smoothie Vegan
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Ingredients
  1. 1 1/3 cup almond, rice, or soy milk
  2. 2 large peaches
  3. 2/3 cup rolled oats
  4. 1 teaspoon vanilla
  5. 1 tablespoon sweetener of your choice (optional)
  6. 8-12 ice cubes
Instructions
  1. Blend all ingredients together until smooth and creamy!
Naki Aya http://nakiaya.com/
 

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Sea Vegetables | Benefits & Uses

Sea vegetables contain lots of amazing benefits and uses for your body and ultimate health. One of the most important factors is it’s high content of essential vitamins and minerals. Some of those include copper, zinc, manganese, chromium, germanium, iridium, rubidium, vitamins A, B, C, D, E, and K  protein, fiber, calcium, and MORE. But the most important thing to make note of is it’s high amount of IODINE. Iodine is really important for thyroid health. A lot of table salt has added iodine to it, but it really is best to get your iodine from natural sources. Iodine isn’t really commonly found anywhere else in the diet because of the high amounts of processed foods that are consumed these days. So that’s why it’s great to add some sea vegetables to your diet. 

Sea vegetables are very versatile and can be consumed in many different ways. They come in the form of power that you can sprinkle on your food for added nutrients. I’ve also had kelp noodles before which are great because it doesn’t have a strong taste and can take the place of starchy noodles. You can saute them with with squash or other vegetables, can be added to smoothies (I’ve have amazing smoothies with Irish Moss),  some can also be roasted with a little oil and consumed like chips. 

Another added point I wanted to make about why it’s good to consume sea vegetables is soil depletion. Because some soil has been used so much that the content of minerals in nutrients is very low. These minerals need to be added  and replenished back into the soil which isn’t commonly done in commercial, high producing farms. With sea vegetables you don’t have to worry about this problem because the sea has so many living organism that it does this job itself. 

Here’s a recipe for kelp salad

kelp-seaweed-salad-recipe

Ingredients

3 cups soaked kelp Chung Jung One Dried Kelp 5.3 oz (150 g) (Pack of 2) 

OR Kelp Noodles Gold Mine Kelp Noodles, 16-Ounce (Pack of 6)

1/4 cup sesame seeds

2 tbsp sesame oil

2 tbsp vinegar

Bragg liquid aminos- to taste

Directions

1. Drain kelp and mix 1/4 cup sesame seeds to a bowl

2.  Add rest of ingredients and allow to sit for an hour before serving

Seaweed Products for ultimate health:

Kelp

Irish Moss

Dulse

Spirulina

Chlorella

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How to Make Chia Seed Pudding | Vegan & Raw

So I finally got around to creating my first Youtube video! My Chia Seed Pudding :). This video was originally supposed to go up a while ago. I had it all edited and saved to my computer and then that computer crashed and I lost everything. Luckily, I still had the unedited video clips on my camera so I was able to upload to it to my other camera and the re-edit and upload it! It was a lot more work than I originally thought. With all of the filming, making sure everything looked right, editing, recording the voice over but I’m pretty pleased with the outcome. 

This recipe is soooo simple easy to make too. It literally only takes 10-15 minutes to prepare and requires 3 ingredients. You can also dress it up however you’d like with so many different kinds of sauces, fruits, nuts and seeds. Chia seeds are really good for you too! They are most known for their very high content of omega 3 fatty acids (I’ve heard they contain more than fish). Some people also use them as an egg replacer since they congeal once soaked in water. You can also add them to salads, smoothies, yogurts, and cereals. They are a true super food!

So let me know if you decide to give this recipe a try! It’s a great breakfast meal since it’s easy and of curse delicious. If you start getting tired of cereal why not give this recipe a go? Also, please subscribe to my Youtube channel if you get a chance! I will be posting lots more videos to come weekly. 

Thanks for stopping by!

 

 

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Parmesan Walnut Kale Chips| Vegan & Raw


Kale chips are one my favorite snack foods. I love the store bought Alive & Radiant chips but they are soo expensive. It’ll cost you 6 or 7 bucks for a little bag that is mostly crumbs. So that’s why I prefer to make mine at home versus buying them from the health food store. You’ll get a whole lot more for your money and you can dress them up however you’d like. You can even choose to fix some plain ones with some oil and sea salt. The recipe that I’m about to share with you is very easy and simple but delicious nonetheless. 

These chips are a great healthy alternative to potato chips. They’re crispy, crunchy, and flavorful. Kale is high in vitamin A, vitamin K, vitamin C, iron, calcium, copper, potassium, manganese, phosphorus, antioxidants, and fiber. So you can pretty much say they are a power pack nutrient filled food! I consumed lots and lots of kale during my pregnancy which I believe contributed greatly to my fast healing and healthy baby.

I used a dehydrator to prepare these, but you can use the oven on a low temperature if you prefer. You do run a high risk of burning them so just be very watchful if cooking in the oven. I much rather prepare in the dehydrator because they come out a lot better in my opinion. If you do not currently have a dehydrator I would highly suggest looking into getting one. You can make sooo many interesting foods with it. 

Here are some suggestions:

Presto 06300 Dehydro Electric Food Dehydrator- $47

Nesco Snackmaster Pro Food Hydrator- $74

Excalibur 2400 4- Tray Economy Dehydrator- $130

Metalware/Nesco FD 1040 Digital Dehydrator, 1000 w- $109

Excalibur 9 Tray Deluxe Dehydrator- $202

Dehydrators are great because you can create so many things with them. They’re great for preparing raw food, dishes, and more.  Because the temperature is so low, the nutrients and enzymes in your foods will still be intact. You can dehydrate all kinds of veggies  thereby turning them into “chips”. You also use fruit for yummy little treats. If you have too many bananas, for instance, you can slice and dehydrate them to prevent waste and create a handy snack. I’ve made countless things with my dehydrator and I’m so glad I purchased it!

I would say kale chips are probably one of my favorite things I’ve made with my dehydrator. The only issue is trying not to allow myself to eat them all within 5 minutes of taking them out of the dehydrator. 

Parmesan Walnut Kale Chips
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Ingredients
  1. 1/4 Cup Walnuts
  2. 1/4 Cup Nutritional Yeast
  3. 1/4 Teaspoon Sea Salt
  4. 1 Bunch Kale
  5. 2 Tablespoons Olive Oil
Instructions
  1. 1. Pulse walnuts, nutritional yeast, and sea salt in a food processor until it turns to a powder
  2. 2. Wash kale and remove stems.
  3. 3. Dry the kale thoroughly by patting with paper towel
  4. 4. Coat kale with olive and and sprinkle the walnut mixture on top
  5. 5. Dehydrate at 110 degrees for 2-4 hours Remove Paraflex sheet and dehydrate for another 4-6 hours
Naki Aya http://nakiaya.com/
 
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Vegan BBQ Cauliflower Pieces w/ Cheezy Macaroni


Here is a very interesting recipe that I came across. I originally started thinking along the lines of BBQ Cauliflower after eating at Soul Vegetarian here in Atlanta. Soul Vegetarian is a vegan soul food restaurant that has locations all over the world. I love ordering the BBQ Cauliflower off of their menu because it’s one of the few items that doesn’t contain soy or seitan (to my knowledge of course :P).

That was when one day I was having trouble coming up with what to eat for dinner. I had a taste for Soul Vegetarian but didn’t want to drive the distance or pay the money for it. So I went on an internet search and came up with these! They are soo easy to make and you will be surprised with how good they taste. It seems a little strange to batter up some cauliflower and coat it with BBQ sauce but I promise you it is soo good! My daughter even likes it too, which is a HUGE bonus for me because she’s very picky. 

Now I tried fixing this once with store bought sauce. I used the Organicville Original BBQ Sauce that I found at Whole Foods (pictured below). It doesn’t have any crazy ingredients in it and seems relatively healthy. The only questionable thing is the use of Agave but I know a lot people love it.

 The second time I made it I made a homemade BBQ sauce. I didn’t have all the ingredients I needed so I subbed a few things, and I honestly wasn’t all that impressed. The next time I make it I will definitely use the store bought. That will also cut down on the prep time needed, making it even easier to make.
 photo organicville-bbq-sauce_zps33cfa063.jpg(Can be purchased here on Amazon)

 

 

 Now for the cheezy macaroni pasta, I just boiled some macaroni and added my vegan cheese sauce to it. The only variation I used was to I added about 2 tablespoons of white miso. I think this helped it compliment the BBQ a little bit better. 

Vegan BBQ Cauliflower Pieces
Print
Ingredients
  1. 1/2 Head Cauliflower
  2. 1 Cup of Flour (I used a Gluten free blend which I think worked great)
  3. 1 Cup Nut or Seed Milk
  4. 1/2 Teaspoon Liquid Smoke (optional)
  5. Salt To Taste
  6. 1 Cup BBQ Sauce
Instructions
  1. Preheat over to 450 degrees Fahrenheit
  2. 1. Rinse and cut cauliflower into 1/2" wide pieces
  3. 2. Mix flour, nut milk, seasonings, and liquid smoke in a bowl
  4. 3. Dip entire cauliflower pieces into the flour mixture
  5. 4. Place on a baking sheet and cook for 15 minutes
  6. 5. In the meantime, prepare BBQ sauce by heating in a pan
  7. 6. Remove cauliflower from oven and brush generously with BBQ Sauce
  8. 7. Place back in the oven for about 5 minutes (keep an eye on it to make sure it doesn't burn/ dry out too much)
  9. Serve and enjoy!
Naki Aya http://nakiaya.com/
Give this a try and let me know what you think!

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