Julie M. Tuttle's Blog, page 38

Chickpea and Parsley Patties

This dish is a light and healthy way to have your burger fix. The chickpeas have a great texture when blended and the fresh herbs really stand out in this dish. Serve with your favorite toppings on a roll, or as is with a salad and your favorite dressing. This mix is also great to […]

Mixed Berry Smoothie

This smoothie is sweet and refreshing and the touch of cinnamon compliments the berries so well. Grab your blender and you’ll have this one done in 5 minutes. I love using frozen fruit, especially in the winter when it may not be seasonal, you can still get all the nutrients and save money too. Yield: […]

Veganism for Beginners Part 1: Books and Documentaries

Being anew vegan myself, I wanted to create a post that other curious vegans could use as a reference for different sources of information and inspiration in their own journeys. If you’re new to veganism or just curious about it, I believe that educating yourself first is the most important step you can take. Learning […]

Going Vegan

     I’ve have been vegan for about ten months now and wanted to create a post that other curious vegans could use as a reference for different sources of information and inspiration in their own journeys. If you’re new to veganism or just curious about it, I believe that educating yourself first is the […]

Baked Portabella Mushrooms for Two

This simple recipe has less  than 10 ingredients and minimal prep time.  Mushrooms are a great meat substitute you can use in so many ways. This recipe is great as is, over wild rice, lentils, or even on top of a salad. Yield: 2 servings Ingredients: 2 portabella mushrooms 1 can dark red kidney beans […]

Simple Pea Soup

I love when the weather gets cooler and making comforting soups are the best. This soup has less than 10 ingredients and is quick to put together with minimal spices you probably already have in your pantry. This soup thickens up a lot once it cools, so if you want it thinner just add more […]

Vegan Take Out: Refried Black Bean Tostadas for Two

Tostadas are a quick meal you can make and top with your favorites! I love to have these for dinner after a busy day. Loaded with beans, avocado, salsa, dairy-free sour cream, spinach they are so crunchy, savory, and satisfying. I love to also make these with chopped mushrooms, sauteed veggies like squash and zucchini, […]

Pineapple and Parsley Smoothie

This smoothie is so refreshing! The combination of fresh parsley and pineapple juice is so cleansing, and cool. This has become a new favorite of mine to make in the mornings. For quick smoothies I… More

Mason Jar Salad: Spinach, grapes, dried apricots, pumpkin seeds, and chickpeas

I’ve been on a meal prep kick, and salads are so fast and easy to make. I always bring my lunch to work so these are great to make quickly and have a fresh and healthy lunch.

Yield: 1 salad

Ingredients:
1 1/2 cups fresh spinach
1/4 cup chickpeas
2 tbsp. Raw pumpkin seeds
1/2 cup red seedless grapes
5 dried apricots

Preparation:

Wash spinach and rinse chickpeas. Fill mason jar with spinach, chickpeas, grapes, apricots, pumpkin seeds.

Enjoy with your favorite dressing, or make a quick one use o...

Raw Meal Prep: Spiralized Carrots, Walnuts, Apples, and a Sesame Ginger Dressing

I live on meal prep. It saves me time during the week and makes packing my lunches up for work a breeze. This is an easy recipe perfect for a light meal with the sweet apples, the lovely crunch of the walnuts and carrots is a delight with the sesame ginger dressing.

Tip: When spiralizing it often leaves a ‘core’ piece of the vegetable from the middle. Save these pieces and toss in the freezer to use the next time you make a smoothie.

Yield: 2 meals

Ingredients:

1 lb. carrots, peeled

1/4 cup r...