Welcome to My Blog
Here you'll find diet and food related articles
Homemade Bagels, your new weekend go-to breakfast
Homemade bagles...you'll never go backThere's nothing quite like a freshly baked bagel. Crispy on the outside, chewy on the inside, and perfect for holding all your favorite spreads and toppings. But if you've never made bagels before, the process can seem a little...
No Fuss Vegan Waffles
No Fuss No Muss Vegan Traditional Waffles
Ingredients
- 3 1/2 cups all purpose flour (I prefer cake flour myself)
- 3 tablespoons sugar
- 4 teaspoons baking powder (1 generous tablespoon)
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/2 cups of milk (I use oat milk but any plant milk will totally work)
- 4 tablespoons apple cider vinegar
- 1 tablespoon vanilla
Instructions
- Combine the wet ingredients and leave in a bowl while you do the rest.
- Plug in your waffle iron and get it hot.
- Combine all the dry ingredients and stir them well.
- Stir the wet ingredients into the dry and stir.
- Pour your batter on to the griddle. Everyone's waffle iron is different so the volume to pour in is up to you. I use 1 ladle per waffle.
- Enjoy!
Vegan WFPBNO Instant Pot Split Pea Soup
Warm and filling InstantPot vegan split pea soup with navy beans, potato, and carrot that is kid tested and approved
Traditional Southern Cream Gravy That’s Vegan
A vegan version of the traditional Southern cream gravy with sausage that satisfies meat eaters
Legumes: A Love Story
Legume or also called as pulse or bean is a vegetable class which includes lentils, peas and most kinds of beans, even the much beloved and feared peanut. Legumes come in various shapes, sizes, and even colors. It is packed with essential nutrients and is a really...
Healthy Easter Advice
It's Easter! Ahhhh crap… Ah it is indeed Easter time again. Warm Spring breezes carrying lovely pollen are blowing. Bluebonnets are in full bloom. Birds are chirping. Bees are buzzing. And the last of the New Year's Resolutions are dying a chocolate egg and jelly bean...
Oil Free Vegan Pupusas
I was lucky to have the good fortune of growing up in an area of Texas that was equally populated by Salvadorenos as much as Mexicans. So, pupusas were a real thing for me growing up, as much as tacos. Though, I always preferred pupusas on nearly every time I was...
Vegan Sloppy Joes
So, these are simply the best sloppy joes I've ever had. Really. They're even vegan and the type of vegan that even meat eaters really enjoy. Easy to make and almost totally fat-free. They follow a whole food plant based diet which means they're all natural and...
Kick-Ass Vegan Pancakes
One of the meals that my kids and I are always down for is pancakes. Kick-ass vegan pancakes aren't actually all that hard to make. Seriously, step by step instructions are below for some easy and really kick-ass flapjacks. Pancakes, we've all had them a million times...
Working Out & Eating Right
I finally broke down and hired a trainer and nutrition coach. Yup, the cheapest guy in the world (at least that is what anyone that meets me says) hired someone. After doing a fair amount of looking, I hired Paul Kerton, better known as the...
Vegan Downhome Crumbly Cornbread
Vegan Downhome Crumbly Cornbread goes great on its own as a traditional Southern side dish. I personally make a double batch and serve it under my Authentic Texas Red Chili.
Ingredients
- 1 cup Cornmeal
- 1 cup Whole Wheat Flour
- 1 Tbs Baking Powder
- 1 cup Almond Milk (Using oat milk totally works but is slightly less rich but still tastes great)
- 2 tsp Apple Cider Vinegar
- 1/4 cup Unsweetened Applesauce
- 2 Tbs Maple Syrup
- 2 Cups of Corn
Instructions
- Whisk the milk and vinegar together. Set it aside and walk away. This creates a vegan buttermilk. Really.
- Turn your oven on to 350 degrees.
- Stir all the dry ingredients together. Do not sift them. Since we're using cornmeal, it really won't sift. Also, you really want texture that unsifted gives you.
- Fold in the applesauce, syrup, and corn. Don't overmix it, just make sure it's lightly stirred and things have had a chance to mix.
- Stir in the milk mixture. Again, go very lightly on the stirring. Just enough to mix it in.
- Put it in a pan of some sort
- Put the pan in an oven for 30 minutes.
- You can check it by putting a knife in it. If it comes out dry, you're good to go.
Gluten Free Vegan Black Bean Mushroom Burgers
Great base recipe for anything you'd normally use ground beef for But I'd totally miss hamburgers if I went vegan... I've talked about growing up in Texas. Meat in general and hamburgers especially were a staple of what I ate growing up. Honestly, nothing beats a...
Authentic Texas Red – Oil Free Vegan Legit Chili
EDIT: It turns out, the meat alternative I highly recommend (Beef Not! from Dixie Diners Club) is indeed oil free. Thanks for the heads up Mike.
Authentic Texas Red – Oil Free Vegan Legit Chili
Notes
Adding the beef strips or soy curls does add in oil potentially. So if you are oil free, just omit them. You can add in a cup of kasha or lentils to give it some "meatiness" but it's not really needed. I add the strips because it makes the chili much more authentic.
Also, once you get the base recipe down, you can also add in spices like cinnamon or tamarind to give it a kick of flavor.
Ingredients
- 1/4 cup Chili Powder (1/4 cup is indeed correct. Texas chili is about spice. You can swap ratios with the Chipotle powder for a different flavor)
- 1 tbsp Chipotle Chili Powder
- 2 tsp Ground Cumin
- 1/2 tsp Black or White Pepper
- 4-6 Cloves Garlic
- 1 tsp Paprika
- 1 tsp Oregano (use fresh if possible. It really does make a difference)
- 1 Yellow or White Onion (do not use red for anything but a garnish)
- 2 Large Bell Peppers (the more colorful the better)
- 3 Cups Of Vegetable Broth
- 2-4 Cups Your Choice of Meat Substitutes (Dixie Diner Strip Beef Not! is best)
- 1 Can Tomato Sauce (8oz)
- 1 Can RoTel or Fire Roasted Tomatoes
- 1 can Kidney Beans
- 1/2 can Refried Beans (regular or black. make sure they are vegan)
- 1 can Pinto Beans
- 0-8 Tbs Pickled Jalapeños (with juice) (If you can name 4 Alamo defenders or have a favorite Vicente Fernandez movie choose 8. If you find Taco Bell exotic, choose 0.)
- 2-6 Tbs Masa Harina (if necessary to thicken)(it's usually sporting a tamale on the bag)
Instructions
- Combine all the spices together in a small bowl. Set that aside.
- Put a 1/2 cup of veggie stock into your rice cooker/InstantPot.
- Mince the onions and peppers into your rice cooker and set it to Saute/Simmer.
- Saute until they are clear. [pro tip: stir them occasionally so they don't dry out and burn. If they do burn a little, no problem. Just add more stock]
- Mince the garlic and add it to the saute. Stir. Stir for a minute or two until you get that amazing garlic smell releasing.
- Stir in your beef stips or soy curls and make sure they are well mixed in.
- Add tomatoes, tomato sauce, and 2 cups of broth and stir to make sure it is well mixed. (You may use any remaining stock later)
- Now you pour in that dish of red spices and stir. The chili should start looking really red.
- Rinse the pinto beans and pour in pot. Pour the kindey beans in along with all the bean juice. Scoop out and add about half a can of refried beans. Toss in any jalapenos you are using. Stir the chili in well.
- At this point, it is looking more like bean soupish so sprinkle in some masa harina and stir it in. Start with 2 tbsps of masa. Stir in the masa and WALK AWAY[pro tip: blue corn masa will give the chili a much darker look but still get the undertone of tamales.]
- Chances are, the mix is boiling. Seal the rice/slow cooker or InstantPot and walk away. Come back in 30 minutes to stir making sure to scrape the bottom of the bowl. Wooden spoons are best for this. If you are really hungry, it's ok to eat now. However, if you really want an authentic Texas Red flavor, switch your device over to slow cooker low mode and walk away. 3-6 hours is optimal for me but that is all up to you.
- [pro tip: if you come back and the chili is soupy, add in more masa a couple tablespoons at a time and stir. Give the masa a chance to thicken so check again in 30 minutes. I perssonally enjoy a THICK chili, but that is up to you.
Gros gars sur un vélo
Scott is the founder of the FatGuyOnABike.org empire. He is the son of Royal Tennenbaum who died tragically rescuing his family from the wreckage of a destroyed sinking battleship. He is single but off the market and looks forward to being the best dad and husband in the world.
