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Top 12 Easy, Vegan Recipes Celebrating life, family, and recipes without meat, eggs, and dairy

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  • Top 12 Easy, Vegan RecipesCelebrating life, family, and recipes without meat, eggs, and dairy

  • Contents

    Introduction 3

    Blueberry Lemon Pie Bars 4

    Crispy Orange Tofu 5

    Easy Vegan Loaded Nachos 6

    Vegan Beefless Stew 7

    Pesto Burger with Sun-Dried Tomato Aioli 8

    Easy Vegan Queso Dip 9

    Chocolate Chai Cake 10

    Fudgy Black Bean Brownies 11

    Vegan Cheesy Pull-Apart Bread 12

    Chocolate Peanut Butter Protein Smoothie 13

    Red Velvet Chocolate Chip Cookies 14

    Peanut Butter Chocolate Chip Energy Bites 15

    Vegan Product Guide 16

    More from Namely Marly 18

  • IntroductionDo you feel a certain predefined idea of a vegan diet? Let me take a guess

    at a few of the words that might come to your mind when you think of start-

    ing a vegan diet for yourself:

    • Difficult

    • Expensive

    • Boring

    • A little too “nuts and twiggy”

    That last one was me. That’s what I used to think of vegans before I decided

    to get a little crazy and do it myself. They seemed a little too granola for me.

    Maybe that’s because I live in Missouri, the heart of the midwest, aka beef

    country.

    When I went vegetarian, it was a blast! I loved how it made me feel like I was

    carving my own path. I was a people pleaser (and still am on some levels),

    so taking the leap to go vegetarian was a big deal.

    Over the years I encountered a lot of gut-oriented problems, including a di-

    agnosis with Irritable Bowel Syndrome. Sometimes my lower gut would hurt

    so bad I’d have a hard time even sitting down!

    Today, that kind of pain is a thing of the past. I still deal with minor flair-ups,

    but nothing like I used to go through. And the really beautiful thing is, I do

    this without taking any medicine!

    I’ve heard story after story from folks all around the country who’ve expe-

    rienced similar health problems that have been improved (if not entirely

    cured) by switching to a plant-based diet. And even if you don’t have a

    health crisis, just improving vitality and energy can be one of the best bene-

    fits of a plant-based diet!

    My hope is to change the dialog about a vegan diet to one that includes

    words like:

    • Easy

    • Affordable

    • Full of variety

    • Oh-so-tasty!

    If you’re thinking about transitioning to a vegan diet, I hope these 12 Easy

    Vegan Recipes from Namely Marly get you started on the right foot!

    As Lao Tzu said, “A journey of a thousand miles begins with one step.”

    Remember to be compassionate with yourself on this journey. You may run

    into some folks with a more rigid, dogmatic approach about the ways you

    should be eating. I think you should follow your own path; listen to your

    own gut. If you’d like to see more recipes like these, please head over to

    namelymarly.com where we share vegan recipes, lifestyle tips, and more!

    Health + Happiness,

    Marly

  • Recipe 1:

    Blueberry Lemon Pie Barsnamelymarly.com/blueberry-lemon-pie-bars

    You’re in for a special treat with these Blueberry Lemon Pie Bars, made with love and plenty of fresh, plant-based ingredients. A dessert for everyone!

    Prep Time: 10 minutes | Cook Time: 50 minutes | Yield: 9

    Ingredients

    Crumbly Crust/Topping

    1 cup all-purpose flour

    ½ Earth Balance vegan butter*

    ¼ cup powdered sugar

    ½ cup oatmeal

    Lemon Filling

    12 oz package of firm silken tofu, drained*

    ½ cup sugar

    2 teaspoons vanilla

    zest of one lemon

    juice of one lemon

    Blueberry Filling

    2 cups frozen blueberries (or fresh)

    ½ cup sugar

    2 tablespoons lemon juice

    1 tablespoon corn starch

    Directions

    1. Heat your oven to 350F. Line a square 8X8” pan with foil and spray vegetable spray.

    2. In a food processor combine the flour, margarine, powdered sugar, and oat-meal. Pulse until combined. Push down any ingredients on the sides of the con-tainer. Pulse again until smooth. Reserve one cup of this mixture in a bowl. Press the rest of it into your prepared pan, be-ing sure to distribute it evenly across the bottom.

    3. Using the same food processor bowl, add the lemon filling ingredients and pulse until combined. Pour over the crust.

    4. In a medium-sized bowl, sprinkle the sug-ar and corn starch over the blueberries. Add the lemon juice and gently stir. Spoon the blueberry mixture over the lemon filling.

    5. Sprinkle dollops of the reserved topping evenly over the top of the bars.

    6. Bake for 50-60 minutes, until the crust becomes a golden brown.

    7. When done, remove from the oven and allow to cool before slicing.. When you’re ready, simply pull the bars out of the pan by lifting both sides of the foil.

  • Recipe 2:

    Crispy Orange Tofunamelymarly.com/crispy-orange-tofu

    Enjoy this easy and delicious Crispy Orange Tofu with Sticky Orange Sauce rather than calling out for takeout. You’ll enjoy the food and how you feel too!

    Prep Time: 15 minutes | Cook Time: 20 minutes | Yield: 4

    Ingredients

    Ingredients

    14 oz extra firm tofu, drained and pressed*

    1 tablespoon flax seeds, ground

    ½ cup water

    1/3 cup corn starch

    1/3 cup all-purpose (or gluten-free) flour

    1 tablespoon sesame seed oil

    Orange Coating

    1 tablespoon sesame oil

    1 tablespoon olive oil

    2 teaspoons garlic powder

    ½ cup chopped green onions

    zest of 1 orange

    2 tablespoons soy sauce*

    1 tablespoon rice vinegar

    1 tablespoon agave (or maple syrup)

    Sticky Orange Sauce

    Juice of one orange

    1 tablespoon corn starch

    ½ cup water

    1 tablespoon agave (or maple syrup)

    2-3 tablespoons soy sauce*

    * Use tamari for gluten-free

    Directions

    1. Chop the tofu into small cubes.

    2. In a bowl combine the flax, water, corn starch, and flour. Stir to combine. Add the tofu and thoroughly coat each piece.

    3. Place a skillet over medium heat. Add 1 tablespoon of sesame oil.

    4. Use tongs to place half of the batter-coat-ed tofu in the pan.

    5. Cook the tofu on each side until browned. Place finished tofu on paper towels to dry.

    6. Add more oil to the pan and repeat with the remaining tofu.

    7. In a small bowl combine the Orange Coat-ing ingredients and give them a quick stir.

    8. When all the tofu is cooked, return it back to the pan. Add the Orange Coating. Cook over medium heat until thick.

    9. Prepare the Sticky Orange Sauce by combining all the ingredients in a micro-wave-safe bowl. Stir and heat in the mi-crowave in 30-second increments until thick.

    10. Serve the tofu over brown rice with chopped green onions, Sticky Orange Sauce, and sesame seeds.

  • Recipe 3:

    Easy Vegan Loaded Nachosnamelymarly.com/vegan-loaded-nachos

    How about these easy Vegan Loaded Nachos for your next snack or even mealtime! These nachos are topped with savory jackfruit, vegan cheese, and much more.

    Prep Time: 10 minutes | Cook Time: 10 minutes | Yield: 4

    Ingredients

    4-5 cups tortilla chips

    1½ cups vegan cheddar cheese shreds

    1-2 cups Bulgogi Jackfruit (sub veggie crumbles if needed)*

    ½ cup black beans (from a can, rinsed and drained)

    ½ cup corn (frozen or from a can, drained)

    1 avocado, peeled and sliced

    ½ cup cherry tomatoes, sliced

    ¼ cup sliced pickled jalapeño

    ½ cup tofutti vegan sour cream

    Optional: Cilantro for garnish

    Directions

    1. Heat your oven to 375F and lightly coat a pan with vegetable cooking spray.

    2. Spread tortilla chips on the pan. Top with cheese, Bulgogi Jackfruit, black beans, and corn.

    3. Place the pan in the oven and bake until the cheese has melted, around 10 min-utes.

    4. Remove from the oven and add sliced avocado, cherry tomato slices, pickled jalapeño, and vegan sour cream. For pre-sentation, adding a few sprigs of parsley or cilantro adds a nice finishing touch.

  • Recipe 4:

    Vegan Beefless Stewnamelymarly.com/vegan-beefless-stew

    You’ll love this savory, easy-to-prepare Vegan Beefless Stew for chilly fall and winter nights. Make up a pot and enjoy leftovers throughout the week!

    Prep Time: 10 minutes | Cook Time: 25 minutes | Yield: 10

    Ingredients

    2 tablespoons olive oil, divided

    1 medium onion, peeled and chopped

    2 cups baby carrots, chopped

    3 -4 medium red potatoes, scrubbed and chopped into ½” cubes

    34 oz vegetable broth

    15 oz can corn, drained

    15 oz can stewed tomatoes (with juice)

    1 bay leaf

    1 package Gardein Beefless Tips*

    Optional: 1 tablespoon red wine

    Directions

    1. Pour 1 tablespoon of the olive oil in a dutch oven and heat over medium heat. Add the chopped onions, carrots, and cubed potatoes and cook about 10 min-utes, until the vegetables are just starting to become tender.

    2. Add the vegetable broth, drained corn, the whole can (with juice) of stewed toma-toes, and a bay leaf. Bring to a simmer.

    3. Pour the second tablespoon of olive oil in a skillet over medium heat. Add the Gardein Beefless Tips and stir until each piece is coated with oil. Cook over medi-um heat until each side is browned, about 5 minutes.

    4. Add the browned beefless tips to the pot and continue simmering for another 15-20 minutes to allow the flavors to combine. Remove the bay leaf before serving.

    5. Optional: Add a tablespoon of red wine to the stew as it’s cooking. This adds a nice flavor to the finished stew.

    6. Notes: We buy Gardein Beefless tips at Target, the health food section of our local grocery store, and health food stores.

  • Recipe 5:

    Pesto Burger with Sun-Dried Tomato Aiolinamelymarly.com/pesto-veggie-burger-with-sun-dried-tomato-aioli

    With fresh basil, pine nuts, chickpeas and a colorful aioli, this burger is enough to make even the pickiest of eaters take notice.

    Prep Time: 10 minutes | Cook Time: 20 minutes | Yield: 6

    Ingredients

    15 oz can of chickpeas, rinsed and drained

    15 oz can of cannelloni beans, rinsed and drained

    ¼ cup pine nuts (or walnuts if pine nuts are not available)

    ¼ cup cornmeal

    ¼ cup brown rice flour (or flour of your choice)

    ½ cup leeks, chopped

    ¾ cup kale, de-stemmed and chopped

    ¼ cup nutritional yeast flakes

    ½ teaspoon sea salt

    ½ cup fresh basil, chopped

    1 flax egg (1 tbsp ground flax, 1 tbsp corn-starch, 3 tbsps water)

    1 clove garlic, chopped

    ¼ cup Go Veggie vegan parmesan

    Salt & Pepper to Taste

    Sun-Dried Tomato Aioli

    ¼ cup tender sun-dried tomatoes

    ½  cup vegan mayo (I used Just Mayo)*

    1 tablespoon garlic powder

    1 tablespoon olive oil

    Directions

    1. Rinse and drain both cans of beans. Re-serve ½ cup of the cannelloni beans. Place the rest of the beans and pine nuts in a food processor. Pulse until combined.

    2. Add the cornmeal, flour, leeks, kale, yeast flakes, salt, basil, flax egg, and garlic. Pulse until combined.

    3. Add the reserved cannelloni beans. Pulse until evenly disbursed.

    4. Heat your oven to 250F.

    5. Place a skillet over medium heat. Spray with vegetable spray. Make patties. Pour vegan parm on a plate. Dredge each patty through the parm. Place patties in heated skillet. Sprinkle the top of each patty with salt and pepper. Cook for 3-5 minutes, until the patties are brown on both sides.

    6. Once the patties are cooked, place in a baking dish. Cook for 10 minutes.

    7. Prepare the Sun-dried Tomato Aioli: Place the ingredients in a food processor. Pulse, then use a spatula to push the ingredi-ents down. Repeat until the tomatoes are pulverized and the aioli has a nice or-ange-red hue. Store in a lidded container.

  • Recipe 6:

    Easy Vegan Queso Dipnamelymarly.com/vegan-queso-dip-recipe

    Make this creamy Vegan Queso Dip in 10 minutes and share it with friends and family. Serve it as a dip or pour over nachos or your favorite bean burritos..

    Prep Time: 10 minutes | Cook Time: 5 minutes | Yield: 4-6

    Ingredients

    8 oz package Tofutti Vegan Cream Cheese*

    10 oz can of Mild Green Chile Enchilada Sauce

    3 tablespoons nutritional yeast flakes

    1 teaspoon garlic powder

    Salt and pepper to taste

    Serve as a dip with tortilla chips

    Directions

    1. Scoop the vegan cream cheese into a microwave save bowl and microwave for about 11 seconds. Remove and stir and repeat until the sauce is smooth and stirs easily.

    2. Pour the green chile enchilada sauce over the melted cream cheese. Stir to combine.

    3. Add the nutritional yeast flakes and garlic powder. Stir until everything is combined. Add salt and pepper to taste.

    4. Serve with tortilla chips as a dip or pour over chips (for nachos)..

  • Recipe 7:

    Chocolate Chai Cakenamelymarly.com/chocolate-chai-cake

    Enjoy this rich and decadant Chocolate Chai Cake made with cocoa, real chai tea and added spices for both flavor and health benefits.

    Prep Time: 10 minutes | Cook Time: 35 minutes | Yield: 16

    Ingredients

    2 cups all-purpose flour

    ½ cup whole wheat flour

    1½ cups granulated sugar

    ¾ cup cocoa

    2 teaspoons baking powder

    1 teaspoon baking soda

    ½ teaspoon salt

    ½ teaspoon ground cloves

    ½ teaspoon ground nutmeg

    2 cups plant-based milk (almond, soy, etc)

    1 cup chai tea (your favorite chai tea seeped in 1 cup of hot water)

    1 tablespoon ground flax seeds

    1 tablespoon corn starch

    1 teaspoon apple cider vinegar

    ½ cup oil

    Dark Chocolate Frosting

    ½ cup (1 stick) Earth Balance Vegan But-ter*

    ½ cup dark chocolate cocoa (or regular cocoa)

    2 cups powdered sugar

    1 teaspoon vanilla

    1-2 tablespoons plant-based milk

    Directions

    1. Heat your oven to 350F and spray a 9X13 cake pan with vegetable spray.

    2. In a large bowl combine the flours, sugar, cocoa, baking powder, baking soda, salt, cloves, and nutmeg. Stir until well com-bined.

    3. Create a well in the middle of the flour and pour in the plant-based milk, chai tea, ground flax seeds, corn starch, ap-ple cider vinegar, and oil. Stir to combine. Slowly incorporate the flour mixture into the milk mixture and continue stirring un-til well-combined.

    4. Pour the batter in the prepared pan. Bake for 35-40 minutes until a toothpick insert-ed in the middle comes out clean. When done, remove from the oven. Cool com-pletely.

    5. Prepare the frosting by combining the softened vegan butter, cocoa powder, and powdered sugar in a bowl. Stir to combine. Add the vanilla and one table-spoon of plant-based milk at a time until you reach a desired, spreadable consis-tency. Spread on top of the cooled cake

  • Recipe 8:

    Fudgy Black Bean Browniesnamelymarly.com/vegan-fudgy-black-bean-brownies

    You’ll be swooning for these Vegan Fudgy Black Bean Brownies, made with less than 10 ingredients. They’re easy, delicious, and even healthy too!

    Prep Time: 10 minutes | Cook Time: 35-40 minutes | Yield: 9

    Ingredients

    ½ cup coconut oil

    15 oz can black beans (do not drain the liquid)

    1½ cups granulated sugar

    ¾ cups dairy-free chocolate chips*

    ¼ cup cocoa powder

    ½ cup all-purpose flour (substitute glu-ten-free baking flour)

    1 tablespoon ground flax seeds

    1 tablespoon corn starch

    Directions

    1. Heat your oven to 350F. Spray a 8” square baking pan with vegetable cooking spray.

    2. Combine the coconut oil and can of black beans (including liquid) in a food proces-sor. Pulse until smooth.

    3. Add the sugar and chocolate chips to the food processor. It will be a bit bumpy, but pulse for a few seconds (up to 20 - 30 seconds) to break up the chocolate chips. You can always chop the chocolate chips into pieces on a cutting board if you prefer not to put your food processor to the test.

    4. Add in the cocoa powder, flour, ground flax, and cornstarch. Give the mixture one more pulse until the ingredients are com-bined.

    5. Pour the brownie batter into your pre-pared pan, using a spatula to get it all. Bake for 35-40 minutes, until a toothpick (or piece of spaghetti) inserted in the mid-dle comes out clean.

    6. Once the brownies are done, remove them from the oven and set aside to cool before serving. Serve warm (or not - they’re delicious either way).

  • Recipe 9:

    Vegan Cheesy Pull-Apart Breadnamelymarly.com/vegan-cheesy-pull-apart-bread

    This Vegan Cheesy Pull-Apart Bread takes only a few ingredients and a few minutes to make. Take it to your next party and wait for the oohs and ahhhs!

    Prep Time: 5 minutes | Cook Time: 25 minutes | Yield: 8-10

    Ingredients

    1 round loaf store-bought bread

    ½ cup vegan margarine

    2 cloves garlic, peeled and finely chopped

    ½ teaspoon salt

    12 ounces Daiya Vegan Jack Cheese, sliced thinly*

    ½ cup green onions, chopped

    Directions

    1. Heat oven to 350F. Prepare baking sheet by covering it with aluminum foil.

    2. Do vertical and horizontal cuts on bread (using a serrated knife works best), cutting just to the bottom of the crust (but not through the crust).

    3. In a bowl place the margarine, garlic and salt. Stir to combine. Coat a butter knife and run it through each slice, both hori-zontally and vertically to coat each piece.

    4. Insert cheese pieces throughout the bread slices, leaving some around the top for a melted cheese look when your loaf is done. Sprinkle the top with onion slices.

    5. Place the loaf on prepared pan. Cover the bread with another piece of foil, sealing it to the piece of foil on the pan. Place the pan in the oven and bake for 15 minutes.

    6. Take the loaf out of the oven and carefully remove the top piece of foil. Return the pan to the oven and bake for 10 minutes, until the cheese has melted..

  • Recipe 10:

    Chocolate Peanut Butter Protein Smoothienamelymarly.com/chocolate-peanut-butter-protein-smoothie

    Start your day right with this Chocolate Peanut Butter Protein Smoothie, made with less than 10 ingredients. You’ll be on your way quickly with loads of energy!

    Prep Time: 5 minutes | Cook Time: 5 minutes | Yield: 1

    Ingredients

    1 large banana, peeled and sliced

    2 teaspoons cocoa powder (unsweetened)

    ¾ cup plant-based milk (soy, almond, etc)

    1 scoop plant-based chocolate protein pow-der (optional)*

    1 tablespoon peanut butter (optional, but recommended)

    1 cup ice

    Directions

    1. Combine the banana, cocoa powder, plant-based milk, and protein powder in a blender. Pulse until smooth.

    2. Add the peanut butter and pulse again until smooth.

    3. Add the ice and pulse until the ice is crushed and incorporated into the smoothie.

    4. Pour into a glass and enjoy..

  • Recipe 11:

    Red Velvet Chocolate Chip Cookiesnamelymarly.com/red-velvet-chocolate-chip-cookies

    These Red Velvet Chocolate Chip Cookies are a perfect treat for your sweetheart. With only a few ingredients, they’re so easy to prepare too!

    Prep Time: 30 minutes | Cook Time: 10 minutes | Yield: 3 dozen, depending on size

    Ingredients

    1 box Duncan Hines Red Velvet Cake Mix*

    ½ cup Earth Balance vegan butter*

    2 flax eggs (2 tbsp ground flax, 2 tbsp corn starch, ½ cup water)

    1½ cups dairy-free chocolate chips

    1 cup powdered sugar

    Directions

    1. Pour the red velvet cake mix in a mixing bowl and add the softened margarine. Stir to combine. It will be a very course mixture at this point. Create a well in the center and add the 2 flax eggs. Stir to in-corporate the flax eggs into the rest of the batter. Add the chocolate chips and give it one last stir. Cover and refrigerate for about 20 minutes.

    2. When you’re ready to begin baking, heat your oven to 350F. Use a cookie dough scoop to create cookie dough balls. Roll the cookie dough balls in the powdered sugar and place on an ungreased cook-ie sheet, about 1½ inches apart. Bake for 9-10 minutes.

    3. Remove from the oven and allow to sit on the pan for a minute or two before trans-ferring to a rack to cool..

  • Recipe 12:

    Peanut Butter Chocolate Chip Energy Bitesnamelymarly.com/peanut-butter-chocolate-chip-energy-bites

    Less than 10 ingredients and 10 minutes later you’ll be enjoying these Peanut Butter Chocolate Chip Energy Bites.

    Prep Time: 10 minutes | Cook Time: 15 minutes | Yield: 2 dozen, depending on size

    Ingredients

    ½ cup peanut butter

    ¼ cup agave, maple syrup, or honey

    ½ teaspoon vanilla

    1 cup oatmeal, uncooked

    ½ cup coconut flakes

    ½ cup golden flax seeds, ground

    ¼ cup Ghirardelli mini semi-sweet chocolate chips*

    Directions

    1. Place everything except the chocolate chips in a food processor. Pulse for a few seconds and push down the ingredients and pulse again until the ingredients are combined.

    2. Add the chocolate chips and give it one more very quick pulse to combine. I like to reserve a few chocolate chips to roll the finished energy bites to make them look irresistible.

    3. Roll the dough into bite-size balls, roll in extra chocolate chips if you’d like (and who doesn’t?), and then store in the fridge. Allow the energy bites some time to chill in the fridge for about 5-10 minutes be-fore serving to allow them to firm up or eat them in their ooey gooey room tem-perature state..

  • Vegan Product GuideThere were several products mentioned in the recipes above. Some of

    these are easily found and understood. You know, like vanilla. No brainer.

    But some of the ingredients I’ve marked with * so I can share with you some

    additional information about them. They’re either a specific vegan product

    or they’re a readily available product that is what I like to refer to as “acci-

    dentally vegan”. So, here’s more information about both.

    For each of the products below, I’ve indicated where I’ve been able to pur-

    chase it. I’ve placed the icon of the store below each product description.

    Key:

    Walmart Target Your Local Grocery Health food store

    Silken Tofu. Silken tofu is softer than regular

    tofu which makes it perfect for sauces and

    custards. It has a very mild flavor and works

    well in vegan baked goods. It’s sometimes

    packaged differently than regular tofu. That

    means you may find it in the refrigerated

    sections of your grocery store (usually near

    the produce) or it can be in non-refrigerated

    shelves (usually in the health food section).

    You can buy silken tofu in soft, medium, firm, and extra firm. I usually recom-

    mend extra firm silken tofu.

    Vegan Butter. Earth Balance is the number one choice of vegans for dairy-

    free butter. The good news is you can find Earth Balance almost everywhere

    these days. I can buy it at my local grocery store (in the health food section

    and near the butter) and, of course, at health food stores. I also will use

    Fleischmann’s unsalted margarine because it’s dairy-free as well.

    Extra Firm Tofu. This is regular tofu and is very firm. It’s perfect for stir

    fries or any dish where you want tofu with a little shape to it. You can

    find it in the refrigerated produce section of most grocery stores (includ-

    ing Target and Walmart), most grocery stores, and health food stores. I

    usually drain the liquid from the tofu and press it between towels to re-

    move excess liquid. Refer to my handy tofu guide for more information:

    namelymarly.com/tofu-buying-guide

    Jackfruit. Jackfruit is a fruit product that you can buy

    in cans or frozen. It’s not as easily available as some

    products, but you can find it at Asian grocery stores

    and health food stores. Our Natural Grocers store

    carries the cans and frozen variety. When I’m buy-

    ing jackfruit, I buy the canned green jackfruit in brine.

    Follow my instructions on making bulgogi jackfruit:

    namelymarly.com/bulgogi-jackfruit

    Veggie Crumbles. If you can’t find jackfruit, you can substitute veggie crum-

    bles. Typically these are soy-based products that you can use in place of

    hamburger in most recipes. There are lots of great variety to try. Some of

    our favorites are Lightlife Smart Ground Meatless Crumbles, Bocca Natural

    Ground Crumbles and Gardein Ultimate Beefless Ground Crumbles.

    Dairy-free Sour Cream and Cream Cheese. Yes, you can have your dairy-

    free sour cream and dairy-free cream cheese…and eat it too! There are sev-

    eral great products out there including Daiya sour cream and cream cheese,

    Go Veggie, and Tofutti. To date, Tofutti is my favorite both for the taste and

    consistency. However, these brands are consistently changing their recipes

    so it never hurts to try them to see which one works best for you.

  • Gardein Beefless Tips. Everyone we’ve tried these

    with has loved them. We’ve shared our Vegan Beefless

    Stew with foodie focused meat eaters and they said

    they loved it. So, we can’t recommend it enough. I can

    find Beefless tips at Target, the health food section of

    our local grocery store and health food stores.

    Go Veggie Vegan Parmesan. If you like a little parmesan sprinkled over

    your pizza or garlic bread, you don’t have to give that up once you go vegan.

    Go Veggie has a delicious vegan parmesan that we almost always have on

    hand in our fridge. I can buy this in the health food section of our local gro-

    cery store or at the health food store in our area.

    Vegan Mayo. It used to be there was only one variety of

    dairy-free mayo, and I can’t say that I loved it. It had a

    funky, zesty taste to it that flavored my recipes in a way

    that I wasn’t fond of. But today you have lots of great choic-

    es. Just Mayo is an eggless mayo available at Target and

    Walmart. Earth Balance also has vegan mayo that you can

    find at the health food sections of most grocery stores and

    at health food stores.

    Dairy-Free Chocolate Chips. You may have never put much thought into

    chocolate chips before. It’s ok. I’ve put into enough time thinking about them

    to equal a whole colony. I’ve searched and researched through chocolate

    chips to find the ones that are dairy-free, delicious, affordable, and accessi-

    ble. Because really, all of those things are important. My go-to favorite dairy-

    free chocolate chips are Costco’s Kirkland Semi-Sweet Chocolate Chips. A

    close second is Ghirardelli’s 60% Chocolate Chips, Bittersweet Chips, and

    their mini chocolate chips. They’re all dairy-free. Baker’s chocolate chunks

    are also dairy-free. I’ve written a guide on Dairy-free Chocolate chips. You

    can get that guide on my site at namelymarly.com.

    Duncan Hines Red Velvet Cake Mix. I imagine that was a bit of a surprise,

    eh? You may not have been expecting to see Duncan Hines listed in a veg-

    an cookbook. Well, it happens that some of the Duncan Hines cake mixes

    do not include dairy products. The Red Velvet Cake Mix is one of those. So

    is the Yellow Cake mix. I’ve talked with lots of folks who are interested in

    incorporating more vegan recipes into their lives and do you know what the

    number one reason for NOT including more animal-free dishes is? Conve-

    nience. We eat a really healthy day-to-day vegan diet. We have low cho-

    lesterol and we’re fairly healthy overall. And every now and then we have a

    cake made with a Duncan Hines Cake Mix. It’s ok.

    For more information on vegan and accidentally vegan products, go to

    namelymarly.com

  • More from Namely MarlyDo you have your own food blog? Or have you thought about starting a

    food blog?

    Come join The Chopped Bloggers to learn more about how you can start

    and grow your food blog.

    Listen in on the Chopped Podcast for regular inspi-

    ration and tips for managing everything from food

    photography to post production planning, to Search

    Engine Optimization, and even finding your authentic

    voice. We cover it all!

    Also, plan to attend the Chopped Conference where

    you can meet other food bloggers and feel inspired!

    Head over to choppedcon.com today and sign up for the list so you can

    stay in the know about everything going on at Chopped!

    Come talk Chopped with us!

    “My blog has had a 291% increase in traffic! Shout

    out to ChoppedCon and all of the wonderful food

    bloggers and experts I’ve met there who have en-

    couraged and inspired me!”

    — Alexis Abel of LexiBites

  • Acknowledgements

    Go to the links provided for each recipe for additional tips and resources for

    making these recipes.

    This e-book is provided to you in response to joining the Namely Marly

    newsletter list. We’ll be providing more resources and recipes for living the

    easy vegan life soon!

    All recipes in this book are created by Marly McMillen. All photos in this

    book were styled and taken by Marly and her husband Shawn Beelman. In

    addition, Shawn designed the book, including the layout.

    Thanks to all the products mentioned in this book for providing more an-

    imal-free products to help make everyday vegan living more accessible.

    Also, thanks to Target, Walmart, local grocery store chains, and health food

    stores for providing vegan products that continue to have an impact in mak-

    ing vegan living more accessible.