All things Vegan: REcipe Edition
by Alicia Demello
LMT, Reflexology certified, Neuromuscular Therapy for Head and neck certified, professional foodie
See her Vegan Guide below!
Alicia shares recipes she tried when going vegan!
Corn and Potato Chowder
(makes 4-6 servings)
1 tablespoon olive oil
1 medium onion, chopped
1 celery rib, chopped
3 medium Yukon Gold potatoes, peeled and diced
4 cups vegetable broth or water
salt and freshly ground black pepper
3 cups fresh, frozen, or canned corn kernels
1 cup plain unsweetened soy milk
1 tablespoon minced green onions or chives, for garnish
Green Bean and Mushroom Stroganoff
(makes 4 servings)
1 pound green beans, trimmed and cut into 1-inch lengths
2 tablespoons olive oil
1 large onion, chopped
12 ounces white mushrooms, lightly rinsed, patted dry, and cut into 1/4-inch slices
1 tablespoon sweet Hungarian paprika
2 tablespoons all-purpose flour
1 tablespoon tomato paste
½ cup dry white wine
2 cups vegetable broth or water
salt and freshly ground pepper
½ cup vegan sour cream
Additional Vegan Recipes:
Matcha Cheesecake with Orea Crust
New York Cheesecake
Alicia's Vegan Guide!
Click Here to see Alicia's Intro to Veganism!
Click here see Alicia's local Vegan Restaurant Recommendations and Vegan Restaurant Finder App!
Click Here to see Alicia's Vegan Blog Recommendations!
Click Here to see Alicia's Vegan Brands She Trusts!
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