I have been trying my best to commit to being a Vegan. Last week, this one of of my ‘Vegan’ friendly dinners that I made. Easy, Delicious, Nutritious, and Super Filling. I have been having fun finding new recipes and experimenting with new brands/products that I have never tried before. I admit, it is a challenge to change your ways and thought process after 25 years, but I am doing my best and realizing in today’s day and age it is a lot easier than I thought it was going to be.
I used Dr. Praeger’s veggie burgers (rotating between California Veggie Burgers and Kale Veggie Burgers) in a lettuce wrap, Toffuti soy cheese (which melts like diary cheese and tastes just as good!), and then I made a side of bean salad as well as kale chips! Yum! Recipes for both below:
-1 small bag of organic frozen corn —> always buy frozen vegetables over canned; way more fresh and eliminates the chance of BPA from the cans!
-1 bag of organic edamame
-1 bell pepper, diced
-1/2 small red onion, diced
-2 TBSP olive oil
-3 cloves garlic, pressed with garlic press
-Juice from 1 lime
-Salt and Pepper to taste
-15 oz can organic black beans, drained and rinsed
-1/2 avocado, diced —> feel free to use the entire avocado!
- Combine the ingredients and chill
- Easy as can be!
-Kale —> get a small bag…I got a large bag and made wayyyy too much! I found out that Kale Chips do not keep well overnight
-2 TBSP Olive Oil
-Salt and Pepper
- Preheat oven to 275
- Fill large bowl with water and add Kale. Swish around to clean. Drain. Dry thoroughly using salad spinner or clean kitchen towel
- Tear Kale leaves into 1″ – 2″ pieces, discarding the ribs, and place in large bowl.
- Drizzle with olive oil and toss with hands until evenly coated
- Arrange the leaves in single layer (make sure there is no overlap!) on ungreased cookie sheet
- Sprinkle with salt and pepper
- Bake 18-20 minutes, or until crispy ***I definitely cooked them for 20 – 25 minutes…I like to make sure they are nice and crispy