For dinner tonight, I had a vegan version of what you might find at a 50’s style diner. A burger, a side, and a chocolate shake. The burger was “Amy’s” brand. Very tasty and only requires a quick zap in the microwave. Can’t beat that. But the other two parts were my own creation-I’m proud of these!
“Buttery” Garlic Brussels Sprouts
- Heat up 1 tsp vegan butter substitute (I use Earth Balance) and 1 tsp grapeseed oil on medium-high heat
- Slice the brussels sprouts in half. Do not cut the tough end off at the end or else the leaves will all fall off.
- Place the sliced brussels sprouts, cut side down, in the oil and butter.
- Chop up about 2 tbsp onion and add to pan.
- Add 1 tsp chopped garlic, or two cloves chopped to the pan.
- Once the onion starts to brown, add a tablespoon of soy sauce (maybe slightly more?) and let some of the liquid cook out.
- Toss everything together and munch!
- Put all ingredients listed in a blender: 2 frozen and chopped bananas, 2 tbsp unsweetened cocoa powder, 2 tbsp agave syrup, 1/2 cup almond milk, 1/2 cup soy milk.
- Blend and enjoy 🙂
- P.S. Total guesstimation on the amount of soy and almond milk. Basically add enough until you like the consistency. If you have a better blender than my family has, I would recommend only adding half a cup liquid and you’ll achieve an ice cream like consistency. This was phenomenal, I must say.
- If you make half the shake recipe, add a handful of spinach that you surely will not taste, and 1/4 cup cooked oatmeal, and you have a healthy chocolate shake breakfast!
- For the protein fiend/peanut butter addict, substitute the 2 tbsp agave for 1 tbsp peanut butter and add some truvia.
- Vegan butter substitutes have MORE calories than butter does. True fact. The difference is that they have no hydrogenated oils, trans-fats or saturated fats. They also have omega-3 fatty acids and obviously are casein free. Woot! Still, if you’re trying to lose weight, just remember that they are still high in calories and should be treated as a bit of an indulgence.