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Top 5 mistakes New Vegans Make + New Year’s Party Pizza Recipe | Plants First Nutrition Guest Post

December 29, 2019 By julia

Roslyn Kent AKA Plants First Nutrition: love her.

She loves plants, she’s a holistic nutritionist, she loves to adventure in the mountains, and she’s passionate about the environment, animals, and helping people achieve their most balanced and healthy self in a super informative, fun, approachable way. I have loved connecting with her over the last few years, and am constantly inspired by her deep knowledge and unique way of educating her community.

Plus, she’s now a part of the inaugural Wyld Trybe of Stay Wyld Organics, sharing the benefits of our newly launched medicinal mushrooms! (MORE coming on that in the next post)

She graces us with her knowledge and recipe development skills today.

Enjoy the read and the eats, and don’t forget to give her a follow, share this, tag her (@plantsfirstnutrition) and I.

From the amount of value she puts out to the world, she deserves all the love back to her.

1) Not eating enough calories:

A whole food plant based diet is naturally lower in calories, but typically higher in antioxidants, fiber, vitamins and minerals. This usually means that you can eat much more on a plant based diet compared to a standard American diet. Picture a stomach filled to the brim with vegetables. Now picture instead a stomach with 3 oz of steak and 1 tbsp of oil. The calories may be similar, but the volume is much different. This is a prime example of why you might feel more hungry on a plant based diet, and why it’s so important to not only increase the volume of food you eat, but the variety of food too. While you’ll want most of your daily food intake to come from carbohydrates, including leafy greens, fruit, whole grains, and starchy vegetables, it’s important to add in whole food forms of fat too, including nuts, seeds, nut butters, avocados, etc. as well as plant based protein (legumes, seeds, etc.) These will work to keep you feeling satiated. But the bottom line here is, if you under eat on a plant based diet, as with any diet, you’ll feel fatigued, lethargic, drained, and generally like sh*t. And not surprisingly, I see this a lot among new vegans. The common trend is to replace animal foods with plants, but the quantity on a plate often doesn’t increase. I don’t recommend counting calories on any diet, and especially not on a vegan diet, simply because it’s hard to overdo it, and you should be eating to feel full. If you choose to work with me, we can work together to up your food intake in a way that doesn’t feel like you’re always eating. Or maybe, you do like to eat, and that’s okay with you. We can work out something that fits your lifestyle, but the key here is to ensure sufficiency without filling your diet with processed foods.

2) Cutting out major food groups (without an allergy or sensitivity):

It’s one thing to be vegan. It’s another thing to be vegan, gluten free, lectin free, night-shade free, and nut free. I am not referring to food allergies, but instead the decision to avoid certain foods based on fear mongering and fat diet trends. All whole food plants are healthy, and all whole food plants can be healthfully incorporated into an everyday diet. No, lectins aren’t bad for you. No, a little oil every once in a while won’t kill you. No, gluten isn’t the enemy unless you’re legitimately celiac or sensitive, and no, night shades aren’t an issue unless you have severe inflammation in the body. The emphasis here is on whole food plant based, including all plants (unless sensitivities or allergies are at play) but leaving room for indulgences, vegan meat/dairy alternatives, and treats the other 20% of the time to keep life interesting and your soul happy. A vegan diet is not restrictive, but if you make it so voluntarily, you may run into issues and miss out on a variety of nutrients your body needs to thrive!

3) Eating too much raw food

Despite what you might have been told, vegans don’t just live off of salads. In fact, some vegans might not even be able to properly digest salad, let alone rough raw vegetables such as kale, celery, and carrots. You are what you eat, but even more so, you are what you digest, and if you can’t digest raw food, then why try to eat an abundance of it? Would it not make more sense to eat a variety of whole plant foods that are cooked and easier to digest until you can build up your ability to digest raw foods? Rabbits might eat raw carrots and Gorillas might eat raw leaves, but that doesn’t mean you should eat mostly raw if that’s not something your stomach or your intestines can handle. This will only contribute to indigestion, bloating, gas, and abdominal discomfort in the long run. Work with me to address your initial digestive concerns and we can work you up to a salad eating machine!

4) Not supplementing with the right things

It’s easy to think that a vegan diet is the be all, end all. And while I do in fact believe that it is by far the most healthy, sustainable, and animal friendly ways to live and eat, I do understand that it falls short of a few key nutrients. This isn’t because the plant kingdom is lacking nutrients, but instead, because our toxic world changes the way we digest food and the ability to get certain nutrients from our food. For example, you’ve probably heard that a vegan diet is lacking B12. This is true in a way, but only because B12 is created by bacteria, and the conditions in which we grow food are now so sterile, there’s no opportunity for B12 to proliferate in vegetables. Our guts make a small amount, but not enough to be sufficient for a lifetime. Animal eaters can get B12 from eating animal flesh, but again, the amount has decreased due to antibiotic use and sterilization of the gut—even cows are given B12 shots today to up the concentration of B12 that ends up in the beef on your plate. 

I often hear of first time vegans feeling fantastic after one month of being vegan, but after 4-6 months, they feel fatigued and exhausted, all the time. This is usually due to one of a few things: inability to digest certain foods, food sensitivities, or not supplementing with the right nutrients. Book an appointment with me to determine exactly what nutrients you might need as a new vegan, as this can be a very individual thing! 

5) Eating the same style of meals they did before, but vegan.

You used to eat chicken, vegetables and white rice for dinner as an omnivore? Good luck trying to eat only plain vegetables and white rice instead each night. White bagels and cream cheese every morning for breakfast? Bagels and vegan cream cheese must be a good substitute, no? Or what about just salad with veg, without the chicken. Is that okay? The answer is a bit more complicated than a straight yes or no. The problem with adopting a plant based diet and not diversifying your diet is that you’ll feel, well, blah. The key to feeling energized and vibrant on a vegan diet is to increase the variety of foods you eat (in addition to the volume—see above). We’ve come a long way since meat and potatoes, so to take away meat and simply fail to replace that meat with a variety of plants might take you down the wrong path. The best way to diversify your diet (while still keeping things relatively simple) is to research vegan recipes. Try one new recipe a week, and before you know it you’ll have a laundry list of go-to recipes that you can make throughout the month without any effort. Try to buy at least 15 different vegetables every week at your local grocery store and google recipes that incorporate combinations of those plants. You might be surprised to find that an unexpected meal turns out to be your favourite!

ROSLYN’S SPICY CAULIFLOWER & AVOCADO RANCH PIZZA

SPICY CAULIFLOWER AND AVOCADO RANCH PIZZA
 
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Creamy, spicy, vegan pizza ready for the party people! The perfect finger food for any day.
Author: Roslyn (Plants First)
Recipe type: snack, new year party snack, appetizer
Serves: 8 slices
Ingredients
  • 2 cups all purpose flour (can swap for GF all purpose)
  • 1 package of instant yeast
  • ½ tsp salt
  • 1 tsp coconut or cane sugar
  • ½ tsp dried basil (optional)
  • ½ tsp dried oregano (optional)
  • 3 tbs olive olive
  • 1 cup hot water from the tap
  • ⅓ cup vegan mayo
  • 1 small ripe avocado
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried dill (can sub for 1-2 tbsp fresh)
  • ½ tsp dried parsley (can sub for 1-2 tbsp fresh)
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 head of cauliflower chopped into small florets
  • ⅓ cup franks hot sauce
  • ½ cup homemade or store bought pizza sauce
  • 3 stalks of green onion, sliced diagonally into thin pieces
Instructions
  1. Preheat the oven to 425 degrees F and place your pizza stone in the oven to heat up.
  2. To make the dough, mix the flour, yeast, salt, sugar, and spices in a large mixing bowl. Add the oil and water and stir with a wooden spoon to combine. When the dough starts to form, use your hands to combine until all the flour is absorbed. Set the bowl aside and cover with a tea towel.
  3. Add the cauliflower florets to a medium sized bowl and add Frank’s hot sauce. Toss to combine. Layer a cookie sheet with parchment paper or a silicon baking mat and add the cauliflower plus extra sauce, spacing it out. Bake at 425 F for 15-18 minutes or until almost cooked (the cauliflower will spend 10 more minutes in the oven later on!). Remove the cauliflower from the oven when finished and bring the heat up to 450 F.
  4. Combine all the avocado ranch sauce ingredients (mayo to syrup) in a high speed blender or food processor and blend until smooth.
  5. To assemble the pizza, place your dough ball on a clean, lightly floured counter space. Use your hands to stretch the dough out from the center. Pick it up and place your fists in the middle, rotating the dough in a circular motion slowly as you stretch it out until it reaches the desired width (approximately 12″).
  6. Carefully remove the pizza stone from the oven* and place onto hot plates on the counter. Lightly fold your dough in half and move it onto the stone, unfolding it once it’s positioned to your liking.
  7. Add the tomato sauce to the base of the pizza and spread around to the edges.
  8. Add the cauliflower pieces and ¾ of the green onion, spacing them out evenly.
  9. Place the pizza in the oven at 450 F and cook for 11-14 minutes or until the edges are browned and the underside is cooked through.
  10. Carefully remove the pizza from the oven and place it back on to the hot plates. Top with generous dollops of the vegan avocado ranch and sprinkle with remaining green onion.
  11. Slice into 8 even pieces and enjoy!
3.5.3226

Making this? Tag @plantsfirstnutrition and @hookedonplants 

Need a guide towards a plant-based lifestyle?  Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Appetizers, Dinner, Holidays, Recipes, Sauces/Dressings Tagged With: avocado pizza, cauliflower avocado pizza, cauliflower pizza, finger food, hooked on plants, pizza, stranger wings, vegan new year eve, vegan new years, vegan pizza, vegan snack

Halloween Goblin Green Dip | 4 Minutes | Protein-Packed

October 28, 2019 By julia

It’s all about dat’ dip!

…or sauce, or spread, or how ever you want to put this easy peasy goblin green dip to use.

I figured this one deserved it’s own post. It’s beautifully green, it’s super delish, and ridiculously nutrish (plus it happens to be the secret magical ingredient in the Wild Mushroom Green Lasagna last week).

Packed with protein from white cannelloni beans, kinda cheezy from the ‘nooch’ and ridiculously easy to whip up.

A great addition to the Halloween table!

This makes a big batch so you can keep it in the fridge to use on your next buddha bowl, tempeh burrito, or grilled cheeze sammy!

Easy Peasy Green Sauce | 4 Minutes
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Easy Peasy Green Sauce | 4 Minutes

Recipe by JulesCourse: Lunch, Dinner, SnacksDifficulty: Easy
Servings

8

servings
Prep time

4

minutes
Cooking timeminutes

Ingredients

  • 2 cups white beans, rinsed

  • 1 cup nutritional yeast

  • 2 cloves garlic

  • juice of 1 lemon

  • 1 tbsp onion powder

  • 3 cups spinach

  • 1/4 tsp salt

  • 1 tsp balsamic reduction like Nonna Pia‘s (or maple syrup)

  • 1/2 cup or more of water or unflavoured/unsweetened plant milk (depending on how thick or runny you want it)

Directions

  • Blend all ingredients until smooth (in your blender or food processor)
  • Dip with your fave crackers (we used Eve’s Crackers made in Whistler by our friends Eve and Sarah), spread, or thin it out a bit more with veggie stalk and use as a pasta sauce!

Filed Under: Appetizers, Gluten Free, halloween, Lunch, Oil Free, Recipes, Sauces/Dressings, Snacks, Uncategorized Tagged With: goblin dip, green dip, green sauce, green spread, halloween food, halloween recipe

Vegan Pulled NO-Pork Nachos

April 30, 2019 By julia

A plate of comfort-food deliciousness in the form of Vegan Pulled NO-Pork Nachos!

There’s a plethora of options for cheese in this nacho-libré momento… more proof that leaning towards vegan eating is actually an abundant move, not a restrictive one.

The more you explore the different options for your nostalgically yummy dishes, the wider your foodie mind will be opened!

Instead of dairy mozzarella, you can either choose from a ton of different vegan mozz alternatives (check out Vegan Supply and order online internationally), or make yourself one of these whole food cheeses: Cashew Cheese, Carrot Potato Cheese Sauce, Mind Blowing Multi-Purpose Cheese Sauce (nut-free), or even this Lentil Cheese Sauce.

There are so many different ways to cheese up your nachos!

And let’s not forget about jackfruit and the miracle that it is. If you’remissing that pulled texture of pork, jackfruit is your answer. Upton’s Naturals makes a great BBQ jackfruit, or the Jackfruit Company. Otherwise, buy it plain and sauté with some flava flave (as seen below).

No need to support the demand for this in this pulled pork situation.

Enjoy!

You nacho lover, you.


Vegan Pulled Pork Nachos | As simple as it gets
 
Save Print
Prep time
5 mins
Cook time
12 mins
Total time
17 mins
 
A big plate o' nachos to share with your buds! This jackfruit pulled pork brings the 'meatiness' to this vegan fun time. Make it easy by using store bought vegan cheese, or go for it and make your own like this nacho cheese sauce or
Author: Jules
Recipe type: nachos, party food
Serves: 4
Ingredients
  • 1 package of pre-marinated BBQ jackfruit(or, use plain and sauté it for 5 minutes with 2 tbsp tamari, 1 tbsp ketchup, 1 tsp molasses, 1 tsp garlic powder)
  • 1 package of vegan mozzarella, shredded (we used Daiya's new mozzarella shreds, but you could also use this Alfredo Sauce!)
  • OR make your own Nacho Cheese Sauce or this Carrot Potato Cheese Sauce, or this Multi-Purpose nut-free Cheese Sauce, or this Cashew Cheese Sauce
  • 2 green onions, chopped
  • 10 kalamata olives, sliced
  • Organic Corn Tortilla chips
  • Salsa, 1 cup
  • 2 Avocados
  • Juice of ½ lime
  • 1 clove garlic, minced
  • ⅛ of a red onion, diced
  • S + P
Instructions
  1. Pre-heat oven to 250F
  2. If your jackfruit is plain, follow the above ingredients and sauté jackfruit
  3. Spread a layer of chips, top with a generous sprinkle of cheese, a few onions, olives and pieces of jackfruit.
  4. Do it again! It's all about the layering.
  5. Once the top layer is done, and topped off with cheese, bake for 10 minutes.
  6. Then broil for 2 minutes on low.
  7. Meanwhile, make your guacamole: Smash avocado with lime juice, garlic, red onion and salt n' pepper to taste.
  8. Serve it up with salsa and guac on the side.
3.5.3226

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Need a guide towards a plant-based lifestyle, try the MostlyPlants program.

Try the #PlantsForAWeek challenge by grabbing my new E-Book

Filed Under: Appetizers, Dinner, Lunch, Uncategorized Tagged With: all the cheese, carrot cheese, cashew cheese, cheezy nachos, hooked on plants, lentil cheese, nachos, pulled jackfruit nachos, pulled no-pork nachos, vegan cheese, vegan jackfruit nachos, vegan nachos, vegan pork

Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Sauce

August 9, 2018 By julia

Hot summer days call for fresh, crisp, rainbow soba summer rolls… on a patio… with a side of white wine spritzer…and a super fresh seasonal corn on the cob.

This has got to be the best way to get in as many raw veggies as possible.

Soba noodles give you that tasty filler, smoked tofu provides the surprising twist of flavour, and any raw veggies you have kickin’ around the kitchen make these rolls so satisfyingly crunchy & fresh.

This recipe gives you A LOT of sauce. Which is definitely on purpose.


Making extra is key because the party this zesty orange sesame sauce is having doesn’t stop at these rolls. Don’t be afraid to use it on anything, everything and all the in betweens. Here’s what I’m thinkin’:

  • douse your veggie BBQ skewers 
  • smother your soba noodle salad in it
  • drizzle it on roasted veggies
  • spread it on a sanny
  • squirt it in a wrap
  • dunk your raw veggies in it
  • water it down and use it as a salad dressing!

Sauce is what makes the world go ’round.

Kids will love getting in the kitchen to help fill the rice papers, and having them create the rainbow, gets them excited to actually eat the rainbow 😉

I would have to say, since I love dipping and crunchy freshness, this is up there as one of my most favourite recipes. Ever.

We just made this on Hornby Island, at my parent’s place which is totally outdoor livin’. An airstream trailer, a deck attached, a teepee guest bedroom and a beautiful long picnic table to dine on while we watch the sunset. Simple. Perfect. Summer.

We threw in a side salad, packed with beets, green onion, heirloom tomatoes and butter lettuce, but you’ll be getting more than enough veggies without adding that in. Maybe put some of the lettuce in the wraps and call it a day of delish nutrish.


Peachy Rainbow Soba Summer Rolls + Zesty Orange Sesame Dipping Sauce
 
Save Print
Cook time
5 mins
Total time
5 mins
 
A fun recipe that packs the nutrition into the most delicious handful you could ask for. Crunchy, fresh and perfect for a summery eve.
Author: Jules
Recipe type: dinner, lunch, summer,
Cuisine: Vietnamese
Serves: 2-4
Ingredients

  • Wraps:
  • Rice paper wraps (we made 15)
  • 1 avocado
  • 1 cup purple cabbage
  • 1 peach
  • 1 cube smoked tofu
  • 1 large cucumber
  • 2 carrots
  • 1-2 bell peppers
  • 2 cups sprouts of choice (sunflower seed sprouts are crunchy and delish)
  • 1 package soba noodles (this will make more than you need, but they're great leftover with the sauce)

  • Zesty Orange Sesame Sauce:
  • 1-2 tsp zest of orange
  • Juice of 1 orange (medium navel)
  • ½ cup almond butter
  • ½ cup tahini
  • 3 tbsp braggs liquid aminos OR tamari
  • 2 tbsp apple cider vinegar
  • 1 cm fresh ginger
  • 1 clove garlic
  • ½ cup water
Instructions
  1. Cook soba noodles according to directions, then strain, let cool for 10 minutes
  2. Slice all veggies and the tofu thinly & vertically
  3. Make your sauce by blending all sauce ingredients in a food processor until smooth
  4. Set up your rolling station: fill a wide plate with water (for rice paper), have your bowl of noodles, have your veggies/tofu laid out on a plate, have a cutting board to roll on, have an empty platter ready for your finished rolls
  5. Make your rolls: soak a rice paper in water for 2 seconds, then place on the cutting board. Fill the paper with all the fixin's, then roll the rice paper like a burrito (fold two sides towards each other to cover the ends of the veggies, then roll the opposite ends until the paper is closed)
  6. Serve them up on a platter with individual dipping bowls and a plate!
Notes
If the rice paper is breaking, double them up and use 2 per roll!
3.5.3226

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week was all about the Good Food Institute and the future of clean meat and plant-based proteins.

Filed Under: Appetizers, Dinner, Gluten Free, Lunch, Oil Free, Raw, Recipes, Sauces/Dressings, Snacks, Spring, Summer, Uncategorized Tagged With: dipping sauce, hooked on plants, orange sesame sauce, rainbow roll recipe, rainbow rolls, ready in 15, rice paper rolls, soba noodle recipe, soba rolls, summer recipe, summer rolls, vegan dinner, vegan rolls, vegan snack, vietnamese rolls

Fresh Vegan Bruschetta with Cashew Parmesan | Oil-Free

August 2, 2018 By julia

When in doubt, vegan bruschetta it out….

Too corny? Nah… Ooo, but corn would be an amazing addition to these little toasts…

Anyway, this is a perfect snack, appy, lunch, or even a super simple dinner alongside a mega salad!

Bruschetta is always a go-to at a restaurant with no vegan options. Minus the cheese ontop and butter below. You really can’t go wrong with tomatoes and toast, ya hear me?

Making this at home allows you to experiment a little, and it’s an easy, delicious way to get that fresh Italiano feel in the heat of the summer.

It’s not your typical brusch though (yes, brusch is now a word…), balsamic reduction gives it a deep sweetness, a little lime juice brings the tartness, and a sprinkle of cashew parm achieves that cheezy, salty flava flave.

If you can get your hands on some heirloom tomatoes, then cudos points to you, because your brusch will then blow the summery flip flops off of your guests tanned feet.

And the bread? Try to find yourself a rye sourdough baguette, that’s my fave.

Crunch away, my friends!

Benefits:

  • Tomatoes are one of nature’s magical fruits. They’re packed with vitamin K to help your bones, potassium for your heart, vitamin C for your immunity, and vitamin A for bones and your vision.
  • Basil is a powerful herb, packed with antioxidant, anti-aging and anti-inflammatory properties. This guy will help prevent stress and anxiety, plus improve your digestion and liver function!
  • Shallots are amazing for lowering your blood pressure and increasing your blood flow. They’re sulfur-containing morsels, which makes them a star when it comes improving collagen levels and growing healthy hair.


4.0 from 1 reviews
Fresh Vegan Bruschetta with Cashew Parmesan
 
Save Print
Cook time
5 mins
Total time
5 mins
 
A fresh summer dish for everyone to devour. Heirloom tomatoes make this recipe next level!!
Author: Jules
Recipe type: Vegan Bruschetta with a twist
Cuisine: snack, lunch, appetizer
Serves: 2 people
Ingredients
  • 15-20 cherry tomatoes, diced
  • ½ shallot, minced
  • 2 cloves garlic, minced
  • large handful basil, chopped
  • 2 tbsp balsamic reduction (I used Nonna Pia'scabernet merlot)
  • ⅛ tsp himalayan salt
  • ⅛ tsp pepper
  • ¼ lime wedge
  • ¼ cup cashew parmesan
  • 5-6 thin slices of baguette (rye sourdough is my favourite)
Instructions
  1. Mix tomatoes, shallot, garlic, spices, balsamic and basil together in a bowl.
  2. Toast bread.
  3. Pile the tomato mixture on the toasted slices, and top with a squeeze of lime and sprinkle with cashew parmesan.
3.5.3226

Want more?

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

This week’s email was all about a myth busting and a holistic doctor you just gotta know about…Dr. Kahn.

Filed Under: Appetizers, Gluten Free, Lunch, Oil Free, Recipes, Snacks, Uncategorized Tagged With: bruschetta, hooked on plants, light bruschetta, nonna pia's, oil-free bruschetta, plant-based snack, ready in 10 minutes, summer snack, sweet bruschetta, vegan appetizer, vegan appy, vegan bruschetta, vegan potluck recipe, vegan snack

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WELCOME

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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🌱 Olympian | Chill Vegan | RHN & Chef
🏠 Whistler Realtor @jules.eliz.murray @living.in.whistler
☀️ Retreats

Pro tip: Stay consistent. You’ve got this 🐾 Pro tip: Stay consistent. You’ve got this 🐾

P.S. Wondering what all the cuteness is about?

Only for the bestest dog food ever: @virchewdogs
🇨🇦 Woman-founded
🚚 Delivered to our door
🌱 Plant-powered
🧴 Perfect for sensitive skin (just ask Zak)

Use code hookedonplants for a discount — link in bio or just message us ‘DOG FOOD’ & we’ll send more info. 

~ With love, Zak & Tez 🐶💛
Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today 🏆 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

#whistlerveganguide #whistlervegan #veganwhistler #plantbasedfinds #plantbasedwhistler #vegantravel
15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sauté 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ‘hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. 👌 

📌 Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
Ok, I’m biased… but this mama has to be the mo Ok, I’m biased… but this mama has to be the most inspiring plant-based athlete out there.

@stephaniejdsloan always supporting, motivating, moving, adventuring (in braids), and top-cheffing it up with the goodness of whole plant foods.

Happy Mother’s Day to all the amazing mama’s out there. 💕 

#momsrule  #nomeatathlete
#plantbasedathlete #veganmom #mothersday
This isn’t just any tofu scramble… it’s next This isn’t just any tofu scramble… it’s next-level creamy and eggy thanks to 2 secret weapons:

🥄 Hummus for texture 
🧂 Black salt (kala namak) for that eggy flava flave

Serve it up with avo, tomato, and a drizzle of hot sauce for the ultimate #MothersDayBrunch moment 🥑🔥

🌱 Tofu Scramble Recipe - from the #hookedonplantsarchives 

Ingredients:
	•	½ large yellow onion, diced
	•	2 cloves garlic
	•	6 white mushrooms, sliced
	•	1 red pepper, diced
	•	1 tsp each: garlic powder, onion powder, paprika
	•	½ tsp turmeric
	•	1 tsp cumin
	•	½ tsp black salt (kala namak)
	•	¼–½ cup nutritional yeast
	•	½ cup hummus (use your fave — or try my Roasted Garlic one!)
	•	1 block medium or soft tofu (~350g)

Directions:
	1.	Sauté onion in a hot pan (no oil needed). Let it brown, then splash with water to deglaze as needed.
	2.	Add mushrooms, garlic, and red pepper. Cook for a few minutes.
	3.	Stir in spices + ¼ cup water.
	4.	Add hummus and mix until incorporated.
	5.	Crumble tofu into the pan with your hands (tiny crumbles = perfect texture).
	6.	Stir everything together and cook for a few more minutes until golden and hot.

Top with avo, tomato slices, hot sauce… or wrap it up in a tortilla 🌯

💌 Save this for your next brunch or breakfast for dinner (the best) and tag @hookedonplants if you make it!

#TofuScramble #VeganBrunch #EasyVeganMeals #HookedOnPlants #MothersDay #HummusHack #TofuScramble #BreakfastforDinner #PlantBasedProtein #VeganComfortFood #WeekendEats
… vegan for a decade and she’s still kickin’ … vegan for a decade and she’s still kickin’ 👌 

Plants have all the protein 🌱 💥 Who here is early in their plant-based journey? Need some tips? 

🐾 PS: These rescue dogs are thriving on plants too. Check the link in bio for info 🐾 

#vegan #veganolympian #plantbased #plantbasedtips #vegannutrition @virchewdogs
@alohaanimalsanctuary needs support right now. ➡ @alohaanimalsanctuary needs support right now.
➡️The GoFundMe page is linked in @alohaanimalsanctuary bio.

A few years ago, I had the beautiful experience of volunteering with Aloha Animal Sanctuary, and supporting their team with @complement products to help the volunteers and founders thrive—so they could give their best selves to the animals.

It’s a dream of mine to spend more time physically supporting farm sanctuaries. 
And to have my own one day… 💫 
… to rescue animals like the lucky ones you see here, living out their best lives.
Just putting that out there 🌱✨

💪🏽 The work, love and energy the founders have poured into Aloha is incredibly inspiring, but it comes with its challenges… Funding expenses being the main one. 

If you’ve got even $5 to spare, it could make a huge difference in helping save Aloha.

Since I don’t have my own sanctuary (yet!), the least I can do is share, volunteer, and spread the word.

& look back on the cute animal pics from my few days there. 

🐾 Hug a dog today. 
🐾Reconnect with the magic animals bring into this world.
🐾Donate if you can. 
🐾Visit a sanctuary. 
🐾Support the people doing this heart-led work.

🩵🐖🐓🐐
Need a serotonin boost? Hug a dog today. 10/10 re Need a serotonin boost? Hug a dog today. 
10/10 recommend.

PS: dogs can thrive on plant-based diet and it may actually extend their life 🎉 If you have sensitive pups, or don’t feel like feeding other animals to your family animals or want to try a more sustainable dog food for 🌍 try feeding them a vegan option. Check out the studies on @virchewdogs site, and try their starter pack (link in bio). Developed with vegetarians. Feel free to use ‘hookedonplants’ for a discount. 

Zak & Tez just love it. 
Tez actually vibrates with excitement every time. 😆 

#vegandogs #plantbaseddogs #dogfood #vegandogfood#adoptdontshop #rescuedogs #rescuedogsrule
🥞💛 Vegan 3 Ingredient Blender Pancakes—so 🥞💛 Vegan 3 Ingredient Blender Pancakes—so easy, super delish, and protein-packed.✨ 
Just blend, pour, flip, and devour.

3 main ingredients plus a few powders / spices 👌 

👨‍🍳 Ingredients:
✔️ 3 ripe bananas 🍌
✔️ 3 cups oats (GF if needed)
✔️ 1-1.5 cups plant milk (oat, almond, soy… whatever floats your nut milk boat)
✔️ 1 tsp baking powder
✔️ 1 tsp baking soda 
✔️ 1/2 tsp cinnamon
✔️ 1 tsp vanilla extract
✔️ Pinch of salt
Optional:
@complement Daily Greens
@complement Chocolate Protein 
@staywyldorganics Mushroom powders 🍄‍🟫 
Vegan chocolate chips?!

Use ‘hookedonplants’ for a discount on all. 

… beer powder makes these babies nice & pink…! 

🔥 Directions:
1.  Add oats, powders to the blender, and blend to a flour
2. Add milk and bananas, blend until smooth (add a little extra milk if needed & use a tamper to help blend. 
3. Heat a non-stick pan over medium and lightly grease with coconut oil or vegan butter.
4. Pour the batter into the pan (small pancakes work best), cook for ~3 mins until bubbles form.
5. Flip, cook another 2 mins, then stack ‘em high!
✔️ TOP IT with maple syrup, nut butter, warm berries, coconut chips, chocolate drizzle… whatever makes your heart happy! 🍓

Save this for your next cozy brunch and tag me if you try it. 
Who’s flippin’ pancakes this weekend?! 💛

👌Freeze & pop in the toaster for a quick Breaki. 
** Can also be used in the waffle iron 🧇 

Are you in team waffle or team pancake?? 
👇Do tell. 

#HookedOnPlantsArchives 
#VeganPancakes #BananaOatPancakes #HealthyBreakfast #PlantBasedEats #WeekendBrunch #EasyVeganRecipes
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