Treena V's Vegan Chik'n Alfredo Pasta!

Hey Peeps! I've been wanting to post this recipe all week but time just got in the way! There's so many misconceptions about plant-based eating. When I told someone that I was on a plant-based diet, they immediately assumed that I eat "rabbit food" all day. Well honey let me tell you.....I beg to differ!!😂 That's my problem now.....stuffing my damn face all the time!😏 But ANYWHO...let's get this show on the road so y'all can be stuffing your face too! 👀😂

The Recipe
The recipe is easy!!! This is what you will need:

2 boxes of penne pasta (I use gluten-free or quinoa pasta but any kind will do)
1 box of Daiya Cheez Alfredo Sauce (it will have 3 packs of sauce in there). If you can't find any in the store, you can order it in bulk here. I purchased a pack of 3 in Wholefoods!
1 bag of Quorn Vegan chik'n tenders
1 bag of veggies you'd like to add (I used a bag of kale and portobello mushrooms)
4 tablespoons of grapeseed, sesame, or avocado oil

You will need the following seasonings:

• basil
• thyme
• sea salt
• cayenne pepper
• black pepper
• oregano

Note: Now let me just say UPFRONT...we don't do no measurin' round here, now! 😂😂😂 I grew up with heavy hands for seasoning food! So your best bet is season to your liking!

The Instructions- Vegan Chicken and Veggies

1. In a cast iron skillet, add 3 tablespoons of your preferred oil and brown the chicken per the instructions on the bag (I do it for approximately 6 minutes on medium heat).
2. Once the chicken is done/brown, add the kale and the portobello mushrooms. Stir/sautee on medium heat for another 5-6 minutes. Season the mixture to your liking. Then reduce heat and cover with lid. Cook for about another 5-6 minutes (uncover lid and stick a fork in the chik'n to ensure that it is done).

The Instructions- Penne Pasta

1.  In another pot, add about 4 quarts of spring water (I don't use tap water) . Also add a teaspon of grapeseed, sesame, or avocado oil (this is to make sure the noodles don't stick to the bottom of the pan).  Bring to a boil.
2. Add the penne pasta. Cook for about 9 minutes or until noodles are ready (don't overcook the noodles. You don't want them soggy!).
3. Strain the noddles with a strainer, and add noodles back to the pot.
4. Add the chicken, sauteed kale and portobello mushrooms to the pot with the penne pasta noodles. Stir for about 1-2 minutes.
5. Add 2 packs of the Daiya Cheeze Alfredo sauce.  Stir frequently so that the sauce is distributed evenly amongst the penne pasta.
6. Cover and simmer on low for another 5-10 minutes (add about 3 teaspoons of spring water to the bottom of the pan to prevent the noodles from drying out).
7. Voila! You have your vegan chik'n pasta!! 😋😋

If you decide to try this recipe, let me know what you think by leaving me a comment below! It's pretty damn fye 💪to me, if I do say so myself! 😂

Welp, that's it for me folks! Treena V. signing off. Stay healthy my friends! I love us for real!

-Treena V,

The Vegan World Traveler

Vegan Recipe: Agave Candied Walnuts...A Healthy, Tasty Treat!

I have always had a sweet tooth! And eating vegan did not change that! I'm a "snacker," so I'm like, "what can I snack on that's sweet and halfway healthy?" (Note: When you eat vegan, you become creative--trust me!!😂) And then I had my "aha moment." Candied Walnuts!

Simple Recipe...A lot of flavor!
This is probably one of the easiest recipes you will see on my blog! And it's quick to make! One thing I like about candied walnuts is that they are typically alkaline and high in monounsaturated and polyunsaturated fats (the heart-healthy fats). Monounsaturated and polyunsaturated fats can reduce the risk of developing cardiovascular disease. Sounds like a win-win situation to me! But don't go crazy trying to down a lot of walnuts--healthy fat is still fat. LOL. Eat in moderation!

Here's What You Need:

1 bag of walnuts
3-4 tbs Agave Nectar (or more, maybe less--I like to drown my walnuts in it!😂 Remember, we don't do no measuring 'round here!😂)
Dash of sea salt
1 tbs of grapeseed oil

And Now, to Bake!

1. Preheat the oven to 350 degrees
2. Coat the walnuts in agave nectar, grapeseed oil, and sea salt
3. Bake in the oven for 10-15 minutes
4. Allow to cool, and enjoy!

And that's a wrap, my friends! See how easy and quick that was? And trust me, they will be tasty! Great substitute for candy or other snacks that contain refined sugars! Welp, that's it for me, y'all. If you try this recipe, I want to hear from you! Stay healthy, my friends! I love us for real!😎

-The Vegan World Traveler

Vegan Dish of the Week: Roasted Asparagus w/Garlic Mashed Potatoes and Vegan Sausage with Peppers!

What's up, what's up, y'all! I promised that I would post more vegan dishes on the blog to give you guys who are transitioning to vegan (or just want to eat more plant-based meals) more ideas as to what in the world to eat besides salads! LOL. A friend of mine sent this dish over to me and it looked so yummy, I decided to post it on my blog this week and provide a general recipe ('cause remember, we don't do no measuring!😂😂).

What you will need:

1. Asparagus (Duhh)😂
2. 3 or 4 Potatoes
3. Vegan Sausage (Any flavor will do. I typically get the Field Roast Grain Sausage. They have them in Publix! Click here to see what they look like or to purchase a case!
4. 2 Red peppers or Green Bell peppers
5. Himalayan Pink Salt (If you ain't got that, get you some! It has minerals in it that your body needs, also has iron in it, and it is much healthier than Morton's salt!)
6. Black Pepper
7. Garlic
8. Smart Balance Vegan Butter (make sure it says "Vegan" on the front!)
9. Grapeseed oil
10. Any other seasonings you like to season your food with!

Here we go:

The Potatoes

1. Peel the potatoes with a knife until all of the skin is off. In a saucepan, add about 4 or 5 cups of water and bring to a boil. Add the potatoes with a pinch of the Himalayan pink salt. Boil potatoes for 20 minutes or until soft (if you stick a fork into the potato and it goes all the way through with no problem, they should be ready!)
2. Once the potatoes are done, drain the water, but leave a little bit of water in the saucepan (this keeps the boiled potatoes from drying out)
3. Whip the potatoes with a large spoon until potatoes are mashed and smooth
4. Add salt, pepper, garlic, and 2 tablespoons of the Smart Balance Vegan Butter

The Asparagus

1. In a baking pan, coat the pan with 1 tablespoon of grapeseed oil. (please y'all, leave aluminum  pans alone!! Consistent exposure to aluminum every day causes long term health problems, including dementia, Alzheimer's and cancer. Use glassware, cast iron or stainless steel)! Sorry for my rant! 😂😂
2. Add the asparagus and season to your liking
3. Turn the stove on "roast" and cook for 20 minutes

The Vegan Sausage and Peppers

1. Slice up 2 or 3 sausage links evenly into pieces. Dice up the red or green peppers.
2. In a frying pan, add 1 tablespoon of grapeseed oil on medium heat (remember, olive oil is not ideal for cooking or frying. Actually, cooking olive oil at high temperatures is toxic to the body.  Just use grapeseed oil, sesame oil, or avocado oil).
3. Sautee' the sliced vegan sausage and peppers for 5-10 minutes.
4. Season to your liking!

And that's pretty much it!! It may take 30 minutes or less to cook this simple vegan meal! If you have a tasty vegan dish that you have prepared, and would like to show off your skills, send it over to me via Facebook or via email (theveganworldtraveler@gmail.com). I will feature your dish on my blog. Don't be scurrrrred!!😂😂 This is helpful experience for all vegans and to those who are transitioning. Give us some ideas!! 

Welp, that's it for me. Treena V. is signing off. Stay healthy, my friends! I  love us for real!

-The Vegan World Traveler

Dandelion Root Frappuccino...the Recipe!

What's up guys! It's been a while since I posted a vegan recipe, so I wanted to share this quick, tasty treat that I saw on Instagram (courtesy of  IG: vintage_vegan).  This recipe is how to make a dandelion root frappuccino! Yum!! Dandelion root is very healthy and highly recognized as a great liver detox. It's high in iron and zinc and is often used as a treatement for anemia. Dandelion root also aids in digestion, lowers cholesterol, and is filled with vitamins A, C, D and B complex. Click here to purchase dandelion root! You can also purchase dandelion root tea  bags here.

The Ingredients
Let's get to it! Here's what you will need:

1. 2 Burro Bananas
2. Agave Nectar
3. Coconut Milk
4. A dash of clove
5. Ice Cubes

The Recipe

1. Brew the dandelion root tea (you want it to be concentrated so add more herbs than water)
2. Let the tea cool and add to the blender
3. Add the burro bananas, clove, agave, coconut milk, and ice cubes in addition to the tea
4. Blend until frothy and enjoy!

And that's it! Quick and easy. If you try this recipe, leave a comment below and let me know what you think! Welp, I'm Audi 5000....(HA)! Stay healthy, my friends! I love us for real!

Signed,

The Vegan World Traveler

Treena V's Spinach, Mushroom, and Mozzarella Patty Melt recipe...the Vegan Way!

Growing up, I was never a big breakfast eater. My mom would try to make me eat grits, Roger Wood sausages, and eggs....ilk....I think I'm the only person from South Carolina that did not look forward to eating that stuff!😂 But as I grew older, so did my hunger in the mornings! LOL. I've got a quick, easy, and delicious recipe you can try for breakfast when you're on the go!


What you will need:
1 tablespoon of grapeseed, sesame, or avocado oil
2 tablespoons of Smart Balance plant-based butter (vegan)
1 cup of white or portobello mushrooms
2 cups of spinach
1/2 cup of Daiya mozzarella cheese (vegan)
1 teaspoon of organic black pepper
2 teaspoons of pink Himalayan sea salt
2 slices of wheat bread


Aww, hell...who am I kidding?? I never measure my servings! LOL. It sounded good though!😂 Like I said in my previous recipe posts, I measure with my eyes, and I season to taste. That said, tweak it how you want it! But this is a good start!

Directions


The Veggies

1. Heat grapeseed, avocado, or sesame oil in frying pan on medium heat
2. Add the mushrooms and spinach (stir consistently) for about 5 minutes (season the vegetables in the pan with sea salt and black pepper)
3. Remove the sautéed spinach and mushrooms from the pan. Add the spinach, mushrooms and vegan mozzarella to the wheat bread
4. Place the other slice of wheat bread on top the spinach, mushroom and cheese (making it in to a sandwich)
5. Put the sandwich aside (for now)

Making the Patty Melt

1. Heat the Smart Balance plant-based butter in a small frying pan on medium heat
2. Place the sandwich inside the frying pan (at this time, mash down on the sandwich with a spatula) Cook about 2 minutes on each side (browning the bread on both sides)
3. Cover for about 3 minutes (this helps melt the vegan mozzarella cheese faster)

Sautéed spinach, mushroom, and vegan mozzarella on wheat bread

Making the patty melt!

Cover for 3 minutes (it helps melt the vegan cheese)!

And you're done! Voila!! It takes no more than 10 minutes to make this yummy patty melt! Have you cooked this before? If so, please comment below and tell me what you think!! Well, that's it for me, Treena V is signing off. Later, Vegans and Veganistas! Enjoy your day!

Sincerely,


The Vegan World Traveler

Treena's Beefless Spaghetti...the recipe!

I had a friend stop by my house while I was cooking spaghetti...she said, "Hmmm, whatcha cooking? It smells like spaghetti!" I said, "It is spaghetti. It's almost done....do you want a plate?" "Oh nah...I don't want none of that vegan stuff you be eating." 😂😂 Why it gotta be like that?? Suit yourself. I was planning to eat the whole pot all by myself anyway! LOL. In college, that was one of my favorite meals to eat (I had graduated from the flavored ramen noodles), and if you cooked enough of it, it could last you for 2 or 3 days! Side note: I ain't knockin' those ramen noodles though....I was the model, broke USC college student and that's what got me through hard times!😂

What you need:

Like I said, whenever possible, I only use organic, non-GMO or all-natural products. (I know I can't avoid all chemicals/pesticides that we eat, but I at least try).  You don't have to though:

1/2 bell pepper

1/2 carton of portobello or white mushrooms

1/2 small white onion

3 tbsp. of sesame, grapeseed, or avocado oil (plant-based oil)

1 box of whole wheat angel hair pasta

1 bottle of marinara sauce (I use the portobello mushroom pasta sauce)

1 pack of Beyond Meat beefless crumbles (they're vegan, non-GMO, soy-free, and no cholesterol!)

Spices:

Let me reiterate, I typically don't measure my food or spices when I cook. 😂 I measure with my eyes, and I season to taste! LOL. Here are the spices I use for my spaghetti:

Pink Himalayan sea salt

Cayenne Pepper

Black Pepper

Oregano

The veggies:

Diced white mushroom, white onions, and bell peppers

1. Dice up the white or portobello mushrooms, bell peppers, and onions
2. In a small frying pan, heat 1 tbsp. of oil (medium heat), then add veggies (I season the veggies with Himalayan salt, black pepper, oregano, and cayenne pepper once I add them in the heated oil)
3. Stir fry the veggies for about 5-7 minutes
4. Set veggies aside (for now)

The Noodles:

1. Boil 4 quarts of water in a sauce pan
2. Add the noodles and 1 tbsp of oil, stirring gently until water boils again
3. Cook noodles for 7-8 minutes
4. Drain and rinse with cold water in a spaghetti strainer.

The Beefless Crumbles:

1. Heat oil in a cast iron skillet (or regular frying pan) on medium heat
2. Add the beefless crumbles
3. Stir the beefless crumbles consistently for about 5-6 minutes (I season the crumbles once I add them in the pan.)
4. Add the onions, bell peppers, and mushroom...stir for 1 minute
5. Turn heat on low and add the marinara sauce
6. Cover and let simmer for 8-10 minutes
7. In a large pot, mix the noodles along with the marinara sauce, veggies, and beefless crumbles--and enjoy!

Beefless crumbs and veggies (cooked)

Marinara sauce, beefless crumbs, and veggies

Voila! The finished product!

Ohhhh-You know the friend that came by my house that day while I was cooking this spaghetti?? Yeah, her.  She ate two plates of it!😂😂 Enough said! Well that's it for me. Check you later! Please leave a comment and let me know what you think! Thanks!

-The Vegan World Traveler



Suarez Bakery's Vegan Treats--knocking down misconceptions with every bite!

Suarez Bakery's Vegan Original Glazed Doughnuts

I'm currently assigned to a project for work in Indian Land, SC. It's about 20 miles outside of Charlotte. Cute little town--not many vegan options. Let me rephrase that...hardly any. I'm the only vegan on my team, and I typically get made fun of from time to time. I recently went with my team to lunch. Where did they want to go?? Jim and Nick's Barbecue. What the ?? LOL! No worries...I watched them devour their brisket sandwiches and cheese biscuits while I ate my garden salad with no meat and cheese, with balsamic vinaigrette dressing. Meh...Such is life...


Fast forward to last Thursday...it's our "Friday" and we were wrapping up the week to travel back home. Our manager was generous enough to bring in two dozen doughnuts as a token of his appreciation. Krispy Kreme doughnuts!! Are you kidding me?? As the whole team patiently waited in a line to gobble down buttery, warm, original glazed doughnuts (YES- the hot light was on!), I didn't flinch. "You're not gonna get one, Treena??" they said..."Come on y'all, you know I can't eat those!" My manager tried to encourage me to "eat just one," and "one wouldn't hurt ya!" But nah..."I'm good." They literally rubbed it in my face, y'all!! But I got the last laugh though! LOL!


Before we left on Thursday, I told the team, "I'm going to bring y'all some vegan doughnuts on Monday, so I can shut you guys up!" My co-worker Carl frowned, giving me the "Eeeww!" look. I told them that they won't be frowning once they taste these doughnuts!!




Suarez Bakery's vegan glazed doughnuts and vegan donut holes!

Monday-the Moment of Truth
Monday is a travel day, so most of my co-workers stroll in at various times (depending on what state they're traveling from). I bought a dozen original glazed doughnuts and a dozen doughnut holes from Suarez Bakery! Their vegan pastries are DELISH!!! I walk in, and there's Katina, Devin, and Derrick. "Look y'all! As promised, I brought some vegan doughnuts for you to try!" But they wanted to wait until they got back from lunch. Fair enough. But--Katina decided she wanted to "stick her toe in the water" and try the doughnut hole first.
"Hmmmm, hmmmp!!" "This is GOOD, guys!"
"Mmmm-hmmm...told ya!" HA!
An hour goes by and my other co-workers are strolling in from lunch and line up to get their doughnut...correction--doughnut(sssss)! HA!

Suarez Bakery's vegan cinnamon twist

Tell the truth and shame the devil!
Maaaaan, I just have one word to describe the fate of those vegan doughnuts.  DEAD. ASSASSINATED. SLAUGHTERED. My co-workers ate the hell out of those doughnuts! Devin and Derrick came back for seconds, thirds, and so on! LOL. My greatest victory was taking a picture of the non-vegan that talked the most trash about vegan food--Carl! He was gobbling down his second doughnut, raving about how delicious it was and how "it tastes like a 'real' doughnut!" Well, it IS a real doughnut, Sir!  Hey Carl--I told you I'd put you on blast! **evil laugh**

Carl, the non-vegan devouring a vegan glazed doughnut!

"Don't believe the hype"- Flavor Flav
 There are so many misconceptions on vegan food and desserts--how we only eat "rabbit food," how the food is not tasty. To the contrary, we enjoy delicious food just like everyone else!! If you're ever in Charlotte, NC, swing by Suarez Bakery to try their vegan sweets!! Their banana bread, original glazed doughnuts, doughnut holes, apple fritters, cinnamon twists, and pretzel twists are all vegan! I promise you, you won't be disappointed!! Check out their menu here for tasty pastries! I think I proved my point today. Don't knock anything until you try it!  Well, that's all for now.  Y'all be easy! Have a "doughpe" day!

Treena V., The Vegan World Traveler

"Migos" Vegan Chik'n Stir Fry with Brown Rice (Recipe)

"Pockets Blue Cheese, I'm in that Kitchen"- Migos
Alright, alright, alriiiight (**Kevin Hart voice**)! 😂 A lot of people that are trying to go vegan (or trying to eat more plant-based meals) have been asking me, "What do I eat?" "What do I cook?" etc., etc...Contrary to popular belief, vegans don't eat "rabbit food" all the time! Where do people get their information from? HA! I throw down on some food, and it ain't always veggies! So I wanted to share a signature, "Migos-inspired" vegan dish that is quick, filling, and most importantly, TASTY. Oh yeah, I've attached their song for your entertainment! 😂 (I do not own rights to this music)!


The Recipe
Look here, now--where I'm from, we don't do no measuring! I measure with my eyes!😂😂😂 But I tried to come up with a reasonable serving amount for you to cook this dish. Tweak it how you want to, now! LOL.  Typically, I only buy organic, non-GMO, or all-natural food products (but you don't have to).  Here's what you need:


1 cup of uncooked brown rice
1 large bell pepper (diced)
2 tbsp. of grapeseed, avocado, or sesame oil (you can use any kind of oil, I use plant-based oil)
1 pound of asparagus (diced)
1/2 of a small onion (thinly sliced)
Half a bag of soy-free Quorn Vegan Chik'n tenders
1 1/2 cup of white or Portobello mushrooms

The following are the spices I use for this dish. Season to your liking (don't follow me up, I'm heavy on the spices)!
Pink Himalayan Sea Salt (or regular sea salt). You can purchase the one I use here:
Oregano
Basil
Thyme
Cayenne Pepper
Black Pepper

"In the kitchen, wrist twistin' like it's stir fry..."- Migos

The Rice...

1. In a medium sauce pan, add 2 cups of water and one cup of uncooked brown rice. Bring to a boil.
2. Cover and cook on low for 45 minutes (some brands of brown rice make take long/shorter. I suggest you look on the back of the bag for cooking instructions).

The Veggies and Chik'n

1. Heat oil in a large skillet (I use a cast iron skillet or copper frying pan) over medium heat. Add the onion, asparagus, diced bell pepper, chik'n, and mushrooms.
2. Stir consistently for about 5 minutes (During this time, I season the veggies/chik'n to taste once I add them in the skillet)
3. Cover and cook on low for an additional 8-10 minutes (this will make a little broth).
4. Serve over brown rice and enjoy!!

Side Note: If you want to add sauce (i.e., teriyaki, sweet and sour sauce, etc.), you can by adding the sauce, then stir-fry for one additional minute. I usually don't add sauce though!  And voila!!! Total cooking time is under an hour. The mushrooms and the chik'n have a meaty texture, so this is a good "transition" dish. Let me know what you think! Leave a comment below! Well, that's for me...Treena V is signing off. I'll holla!


-The Vegan World Traveler