Tag: Prove

8 Vegan Brunches That Prove the Meal Isn’t All About Eggs

Brunch may be synonymous with eggs, bacon, and buttery hollandaise sauce, but sometimes it’s nice to enjoy a brunch

entrée that doesn’t make you want to lie down afterward. These vegan brunch options are lighter twists on classic brunch dishes, but still make your Saturday meal feel pretty indulgent.

Let’s be honest. You can’t go to any brunch spot without seeing some kind of avocado toast on the menu. And vegans and meat eaters love it equally. This version stands out because it’s topped with three simple ingredients: crunchy radishes, lime juice, and poppy seeds. 

Gluten-free? Check. Dairy-free? Check. Egg-free? Check. Good-looking, great-tasting doughnuts? Check. Now all vegans can have their doughnuts… and eat them too.

Here’s a little secret: You can eat quinoa for breakfast. And another secret: Caramelized fruit tastes like candy without all of the added sugar. This recipe combines already sweet peaches with some maple syrup, cinnamon, and a touch of lemon juice. After eating this vegan breakfast bowl, you’ll never want boring old oatmeal again.

Most vegans swear that tempeh bacon tastes just like the real thing. Made by marinating and cooking thinly sliced tempeh strips in maple syrup, smoked paprika, chipotle powder, and cumin, tempeh bacon already sounds so delicious that you probably won’t even care if it tastes like bacon. Thrown on sweet potato hash, this is the heartiest vegan brunch option on the menu.

Sometimes brunch happens at 2 p.m., and your taste for breakfast has long passed. Welcome, vegan cauliflower tacos! This recipe takes gluten-free and vegan cauliflower rice and subs it for ground meat in a delicious vegan taco made for your weekend brunch.

Brunch really isn’t complete without some form of pancakes, but a traditional short stack is made with milk and eggs. Luckily, it’s pretty easy to make vegan pancakes with soy milk and chia seeds. Plus, this recipe is topped with two of the all-time best vegan ingredients—a mixture of maple syrup and peanut butter. 

No vegan brunch would be complete without some form of chia pudding. Not only are they a nutritional powerhouse, but when combined with nondairy milk, chia seeds quickly expand and form a pudding-like consistency. You can top your chia seed pudding with almost any combo of fruit and nuts, and you can get really crazy and try making it with different flavored milks.

Crumbled tofu has the same look and texture of scrambled eggs, but the taste isn’t always the same. This recipe rectifies that problem with the addition of black salt, which has a sulfuric eggy smell and taste. We know, mind blown. Add it to the same pan as veggies and spices, and you have a traditional savory scramble, made vegan.

 

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9 Recipes That Prove Zoodles Aren’t Going Anywhere

Ever since zoodles hit the scene, we’ve been obsessed. Not only do they let us eat all our favorite pasta dishes in a healthier way, zucchini noodles add an extra dose of veggies in our life and we’re always down for that. At this point, though, we’ve done all the basic stuff. It’s time to step up our zoodle game, and these recipes are helping us do just that. Whether you’re spiralizing, julienning, or just slicing your zucchini reeaaally carefully, here are nine of our favorite ways to serve zoodles.

Pistachio Kale Pesto With Zucchini Noodles and Cherries

Talk about a tasty way to get those greens. Made with homemade pesto, antioxidant-rich cherries, lemon zest, and raw zoodles, this simple dish brings summer flavors to your mouth any time of year. Tip: Use dried cherries in place of fresh if the fruit isn’t in season.

Thai Peanut Zucchini Noodles

Instead of turning to takeout, try this simple recipe. With the best of Thai flavors (peanut butter, cashews, chili, and cashews) and a refreshing touch of basil, mint, and cilantro, you might just break up with delivery for good. Though the dish is awesome as is, it also tastes great with an added protein like chicken or tofu.

Healthy Zucchini Pasta Carbonara
The recipe creator isn’t kidding when she says the flavor will “make your heart swoon.” Though it’s full of all the amazing ingredients that make carbonara decadent (and delicious), this zoodle version is a perfect way to lighten up the rich classic. To make it even healthier, try turkey bacon or chicken sausage in place of the pancetta.

Zucchini Noodles With Fig, Arugula, and Pancetta
Though this recipe is relatively low carb, it’s as filling and satisfying as a dish with actual pasta. Made with fresh figs, arugula, basil, pancetta, and pecorino Romano cheese, it’ll be hard not to demolish the entire bowl. (But hey—it’s totally fine if you do.)

Zucchini Noodles With Pesto

This recipe will be one of the easiest meal you’ll ever make, even if you’re making pesto from scratch. If you opt for a store-bought variety instead, the prep time will be cut down to less than five minutes. Top with cherry tomatoes, Parmesan cheese, and a dash of salt and pepper.

Ginger Zucchini Noodle Egg Drop Soup
Any time we feel slightly sick or sneezy, few things sound better than a hot bowl of noodle soup. Now instead of turning to a can or takeout, we whip up our own batch. It’s easy, inexpensive, and perfect for leftovers, so this zoodle-y twist on a classic egg drop soup is one of our all-time faves.

Avocado-Basil Zucchini Noodles With Chile-Lime Shrimp and Corn

Light, healthy, and a good source of lean protein, this zoodle dish is an easy lunch or dinner option. Though avocado and corn are best during summer months, it’s easy to swap them out for whatever is in season (or whatever is left over in your fridge).

Kung Pao Chicken Zoodles for Two

There’s kung pao chicken, and there’s kung pao chicken zoodles. This recipe is made with the same amazing flavors of the Chinese favorite (like peanuts, scallions, and ginger), and it adds a veggie base and sticks to the homemade sauce to keep things healthier. It’s a good reminder that cooking is way more fun than dialing for takeout.

Zucchini Spaghetti With Lentil Marinara

Marinara sauce is delicious, but it can also get boring. Homemade lentil marinara is a  delicious alternate that packs in extra protein and fiber. Spaghetti will never be the same (in a good way).

Originally published November 2014. Updated March 2017.

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These Side-by-Side Photos Prove You Don’t Know What Healthy Looks Like

You're familiar with the concept of before-and-after photos, right? Right. We are too. But "after-after" photos are new to us, and a body-positive Instagrammer named Michelle Elman is showing us what two seemingly similar post-weight loss photos can teach us about being healthy and how to get there.

On top of everything else, Elman's story is a critical reminder that we're almost never going to be in a place to make assumptions about someone else's health. We can't tell which photo is her healthy one just by comparing them, and that's exactly the point. We'll let her explain why:

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