Tag Archives: Vegan

These Black-Owned Restaurants Are Plant-Based Perfection | PETA

This mother and son run one of the coolest vegan restaurants in NYC. Check out this article to find out about them and many other Black-owned vegan eateries around the country. Check them out and let them know that The OrganicBabyDaddy put you down.

It’s quite possible that one of these 29 Black-owned meat-free restaurants could be around the corner from you. Check them out!

Source: These Black-Owned Restaurants Are Plant-Based Perfection | PETA

 

Easy Vegetable Fritters ‹ Hello Healthy

Crunch into wholesome vegetable goodness when you make these carrot-zucchini fritters instead of greasy ol’ hash browns. Using carrots and zucchini instead of plain potato ups the fiber while lower…

Check out this great recipe for some healthy, crunchy snacks that you can make quickly. Sounds like a great little snack that you can have around when you need.

 

Source: Easy Vegetable Fritters ‹ Hello Healthy

Double Tomato Soup

Did you know that lower-sodium tomato or vegetable juice makes a convenient soup base? This creamy soup uses a ready-to-drink beverage plus diced fresh tomatoes for a double dose of flavor.

This soup makes a great, quick, light evening meal or something to fill a thermos and take to work on a chilly day for a warm lunch. Either way, it is easy to make, great to the taste and good for diabetics and non-diabetics alike.

Tomato Soup
Double Tomato Soup

 

 

 

 

 

 

 

Homemade Double Tomato Soup

  • Serves: 4
  • Serving Size: 1 cup
  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes

Ingredients

  • 2 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 ½ Tbsp all-purpose flour
  • 2 cups lower-sodium tomato juice (V-8 or other brand)
  • 1 cup seeded, diced fresh tomatoes
  • 2 Tbsp minced fresh oregano
  • ¼ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 cup low-fat evaporated milk (optional)
  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1 minute. Add the flour; stir and cook for 1 minute.
  2. Add the tomato juice and mix well, whisking if necessary to make sure that flour is dissolved. Add the tomatoes, basil, oregano, salt, and black pepper. Bring to boiling, lower the heat, and simmer for 5 minutes.
  3. (Optional) Add the evaporated milk; stir and cook for 1 minute. Do not boil.
  4. Serve immediately.

Per Serving: Calories 170, Total Fat 8 g (Sat. Fat 1.7 g),
Cholesterol 5 mg, Sodium 205 mg, Potassium 660 mg, Total Carbohydrate 20 g (Fiber 2 g, Sugars 14 g), Protein 7 g,
Phosphorous 175 mg
Choices: Fat-free Milk 0.5, Nonstarchy Vegetable 2, Fat 1.5

10 Recipes to Show Off Fall Vegetables | Food52

It’s no shocker that amidst our modern world of packaged foods and convenient lifestyles, the culinary movement has been steadily shifting towards a more local, farm-to-table approach to cooking and eating.

This is a great article that provides some great recipies that will help you to add some fall flavors, colors and great veggies to your recipe box. Check it out, try a couple and let us know how it works

#orgbabydad #organicbabydaddy

Source: 10 Recipes to Show Off Fall Vegetables | Food52

10 Tasty Ways to Tempt Your Family to Eat More Vegetables

Looking for a way to convince those picky eater in your house to eat more veggies? Check out this article on 10 ways to help you get them over the hump.Ideas and recipes for getting your family to eat more vegetables, including oven fries, roasts, purees, kale chips, cheese-y sauce, muffins, dips, and more.

Source: 10 Tasty Ways to Tempt Your Family to Eat More Vegetables

Weekly Plant-Based Dinner Plan, September 14 – 18, 2015

Check out the weekly plant-based menu from my favorite recipe site: Vegkitchen.comA week’s worth of plant-based (vegan) dinner ideas, including potato and corn soup, easy bean burritos, hearty lentil and spinach pasta, quinoa casserole, and

Source: Weekly Plant-Based Dinner Plan, September 14 – 18, 2015

Canned Versus Fresh Produce: Which Should You Use When Cooking? – Clean Eating

There are many factors to consider: availability of fresh produce, time on hand, and the quality of the canned produce in the market, among others. Here’s how to make the right choice.

Source: Canned Versus Fresh Produce: Which Should You Use When Cooking? – Clean Eating

12 High-Protein Vegan Main Dishes Featuring Tempeh

I have had some great dishes made with tempeh. It can be a great substitute for fish in your vegan/vegetarian dishes, My wife makes an incredible fried fish meal with tempeh that will have you thinking that you are eating a piece of real fish.

Click the link below and explore some great recipes that use tempeh.  Tempeh is a fermented soyfood,and like its culinary cousin tofu is quite versatile, but has a more distinct flavor as well as a dense, chewy texture.

Source: 12 High-Protein Vegan Main Dishes Featuring Tempeh

Top Protein Sources for the Plant-Based Diet

The question always comes up on “Where does the protein come from in a vegan/vegetarian diet?” Check out this great article to get the answer to that burning question.

Click the source link below.

Best protein sources for the plant-based (vegan) diet, including legumes, whole grains, nuts, soy foods, and more.

Source: Top Protein Sources for the Plant-Based Diet

Weekly Plant-Based Dinner Plan, August 24 – 28, 2015

Check out this week of meals planned and laid out by one of my favorite websites. Hoping to bring you great meals and recipes on a regular basis.

Click the link below for all of the information.

 

A week’s worth of plant-based (vegan) dinner ideas featuring soft tacos, tofu skillet, quinoa salad, basil and tomato pasta, and basil and tomato pizza.

Source: Weekly Plant-Based Dinner Plan, August 24 – 28, 2015