This blog is about sharing vegan recipes, traveling on a budget, plant-based dining, restaurants, food festivals, meals delivery option, My helpful kitchen gadgets and appliances, groceries, coupons, savings.
Pages
- About Me
- Plant-based Eatery in New England
- Looking for a licensed Esthetician?
- Looking for Licensed Realtors?
- Updates about Theveganlicious Blog
- Vegan In Home Meal Prep Service
- Favorite Online Shopping Sites
- For Business inquires
- Join Theveganlicious Facebook Group
- My Mini Cross Shoulder Bags
- Face-Mask Kits for Sale
- Artisan Clay Earrings
- My hobbies
- The Vegan In Me
- Support Your Local Farmers Market
- Preparing for disasters and emergencies at home
- Meet My Oldest Granddaughter!
- Theveganlicious Calendar
Saturday, August 15, 2015
Island Greens
2 tbsp olive oil
2 vidalia onions
(1) 15.oz can coconut milk
(1) 32.oz bag collard greens
6 cloves garlic chopped
Water
Salt to taste
1 tbps Garlic powder (optional)
1/2 cup nutritional yeast flakes
Pick through and rinse collard greens and chopped them into little pieces.
In a large imusa pot, add the olive oil and onions and fry them until they are light brown in color. Add chopped garlic, stir for a few seconds, add the finely chopped collard green. I find that the smaller you chopped the collard greens, the more tender they will become in a less amount of time. Add enough water to cover greens, place lid on the pot and let the greens steam or boil for 20 to 30 minutes on low heat.
After 30 minutes, add a can of coconut milk, garlic powder, salt, nutritional yeast flakes and water. Mix all ingredients. Place lid on the pot and let them cook for an hour more.
Enjoy!
Here where I purchased my imusa pots
Friday, August 14, 2015
Must have
Thinking about changing your diet to vegan and not sure what to buy? Take a look at my grocery hall.
Organic seasonings and spices. I find that they enhance the flavor of my recipes
Fresh Vegetables & Fruits
Try freezing bananas with the skin on. When you are ready to make a frozen smoothie, take one out of the freezer and peel them with a knife.
Nuts and dried fruits for quick snack. They are great for baking granola bars!
Whole grains = Protein
Betcha can't eat just one...
Once a month treat :)
I purchased these delicious Coconut Date Granola from a vegan bakery. (Wildflour Vegan Bakery, located in Providence, R.I)
frozen Jackfruit, a good substitute for mocked meat
Condiments
Subscribe to:
Posts (Atom)