Tag Archives: Veganism

Sunflower Seed Milk from a new Series: Eating vegan on a budget

As an interlude to my new series regarding my European excursion, I have decided to start a new series, one which I hope will be very helpful to many. I call it: Eating vegan on a budget. The affordability and cheapness of vegan and vegetarian diets is more often than not praised among other reasons as to why one should go veg. I however, disagree. An average, healthy vegan diet may be cheaper than one including copious amounts of caviar, fancy cheeses, and high quality fish and steak for dinner every night. However, last time I checked, these weren’t the foods that made up the average carnivores diet, more like the diet of an unethical millionaire. To be more fair with the “vegan diets are just so affordable” argument, I think we need to compare it to the average American non-vegan diet. A day consisting of commercially produced sugary cereal with cows milk and oj from a frozen concentrate for breakfast, a pb&j sandwich made with reduced fat Skippy peanut butter and smuckers jelly with pretzels, a clementine, and a chocolate milk for lunch, and chicken stir-fry with white rice for dinner, unfortunately costs very little. My point being, to be “fed” on junk food may be the only way some people find it possible to pay their bills. Even the thought of purchasing five times the past amount of vegetables and fruit, along with a whole new world of beans, tofu, and temphe could cause fear that that much needed winter coat may have to wait. I know from experience that simply switching over to a vegetarian diet is costly, stocking the pantry does not come cheap with all kinds of new beans, grains, veggies and fruits, oh and don’t forget the greens that need purchasing. Now, I must intervene and clarify that a big reason I decided to go veg was the abundance of health benefits this lifestyle has to offer, therefore there was no way one could catch me eating meat-free pizza and potato chips for dinner, no-sir-y. Yes, that would fit into the category of vegetarian, however healthful and nourishing, no way Jose! My point is, to be able to be as healthy as you can be, a bit more than a green pepper and a bag of carrots are going to have to make up your weeks vegetable allotment, and big bags of brown rice and black beans, believe it or not, tend to cost more than the frozen chicken breasts and wonder bread many call their grain and protein. I realize that in many developing countries, those types of processed foods are simply not available and the poor do thrive off beans and whole grains, but at the moment, my argument is in regards to the U.S. Anyway, my aim of this new series is to offer tips of how to thrive off a vegan diet while not spending tons and tons on food. It may seem hard at points when there are row after row of health food brands of cereals, crackers, super-foods, nut milks, bars, ect. that all seem to come in eye pleasing packaging, not to mention, a hefty price tag, and the up-rise of veg restaurants makes it easier and more fun to eat out, but I assure you, non of these are necessary to eat vegan on a budget, and still be happy and healthy!

To start things out, I will provide you with instructions to make your very own sunflower seed milk. I started making my own almond milk after wishing to reduce even further the amount of processed foods I consume. However, the price tag of all the almonds I was using for my daily usage of non-dairy milk was not very wallet pleasing. Luckily, a light bulb went of in my head and I thought, hey, why don’t I try and make a milk from one of the cheapest ‘nuts’, well seeds, around, the sunflower seed. So I tried my idea out, and ended up being happily surprised with my results.

This seed milk definitely had a strong hint of sunflower seeds, but give it a few tries if you don’t enjoy it at first, the taste really grows on you. And if you are one to simply use non-dairy milks in baking and cooking, you won’t even notice the difference! Another warning, this milk separates a lot after sitting, a not very appealing look I might add. Just shake up your jar though, and ta-da! your sunflower seed milk is ready to drink again! Enjoy!

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Sunflower Seed Milk:

Ingredients:

-1 cup raw sunflower seeds, soaked

-4 cups water (plus more for soaking seeds)

Method:

-soak seeds in water over night

-add soaked seeds and 4 cups water to a high-speed blender

-blend for about a minute until completely smooth

-drain mixture in a nut milk bag over a large bowl to collect milk

-store milk in a large, sealed glass jar and refrigerate

*will last about a week in the fridge

*a high-speed blender works best with this recipe

*if desired, add flavorings such as vanilla, cinnamon, or dates

Enjoy!

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A Day Full of Cooking= a plate full of nourishment (for a week!)

My undeniably busy schedule as a second semester senior in high school leaves my weekdays with little time to cook. Being the only vegetarian in my family, and the only one who truly appreciates the wonders that whole vegan foods can bring to each and everyone’s body, I spend my weekends cooking, cooking, cooking in order that I have food to last me throughout the week until I can begin my next “batch” of cooking! This pasDSC00213t Sunday (actually it’s been like 3 Sundays since I made this, oh well!) I picked out numerous things of which I would whip up, then I hit the store for the ingredients, and then my kitchen! The first thing I whipped up was the Chickpea Za’atar Salad from Green Kitchen Stories. But first one thing, I’m not an expert at would be writing, also ironic regarding my newly obtained blogging adventure, so simply don’t be surprised if one finds grammatical errors or such in my posts. Anyway, I’ll learn soon, but in the meantime, about my kitchen adventures. At every meal I incorporate a protein, a whole grain, and lots of veggies, as well as including dark leafy greens(fruit instead of veggies at breakfast, besides the occasional breakfast greens or veggie packed smoothies I also love to blend up), I also have found that my body is much happier when I try incorporating more added fats throughout the day so that too is something I try to do. So therefore most cooking patterns usually revolve around what I would normally eat. But really, why would I cook something I wouldn’t like, what I like is what I eat. Sometimes, well actually a lot of times, people are confused as to why exactly I eat so healthfully. Besides the fact that eating 98% vegan is better for one’s health, the planet, and the well being of animals, all of which I could (and someday will) go on and on about, the foods I eat are simply the foods I love. My analogy that I like to use for people starts with my question of: what’s your favorite food? I usually expect a response such as ice cream. So therefore I ask, what if ice cream had incredible health benefits, made you feel vibrant and lively, and by eating it you were helping the world be a better? Would you eat it as much as possible, whenever you were hungry, everyday??? Well yeah, of course you would. I love love love me my raw veggies, can I hear you say carrots!!!!????, kale, tomatoes, cucumbers, I could name every single vegetable cause I love them all (except raw celery, i’m weird) Then I could go on and name every single bean that I love, and then nut, and fruit, and whole grain. Seriously, these are the foods I love, so these are the foods I eat. Carrots are my ice cream, I can eat them everyday while helping myself, the Earth, and animals, so therefore I do, who could blame me?

Okay, so as you can probably see, I get off topic quite a lot, so back I am to the nourishing meal I cooked. It consisted of, as I mentioned above, a Chickpea Za’atar Salad, Braised Fennel with Saffron and Tomato, and the Vegan Caesar Salad, the first two items from greenkitchenstories.com and the last from one of my most beloved cookbooks: The Ayurvedic Vegan Kitchen by: Talya Lutzker. All three of these things proved pleasantly delicious. However, I must say that I much preferred the taste of the fennel dish and the chickpea salad the following days. In all truths, I feel like many recipes are like this and the outcasts are the ones that only taste great the day you make it. Funny how things work, ya gotta let the flavors meld baby!!! And this technique, (if you can even call it a technique because it’s really not), is especially handy when you make a bunch of stuff and store it in the fridge to munch on throughout the week! As for the vegan caesar salad, I am in love!! The dressing made with a base of cashews is delectable and I have been drizzling it on everything from steamed asparagus to roasted sweet potatoes.

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Welcome to Voyaging Vegan!!!

Hi everybody and welcome to my new blog Voyaging Vegan!!! My name is Anna, I am vegan and I aspire to live in a place where the organic/green juice/hippie/vegan/yoga/vibrant community of people is the norm, not the weird and strange exception.

I have two main passions, that of which I hope to show the world through my blog, them being: the vibrant vegan lifestyle consisting of vegan food and the attitudes that correspond with this way of living, and also my love for other cultures and traveling, hence the title of my blog, Voyaging Vegan!!!! This summer I further cultured myself while on a trip to France, Spain, and Italy. I am currently studying four languages, Spanish, Italian, French, and German, and the moment I complete four exhilarating years at St. Olaf College in Northfield, Minnesota I am off to live permanently in Europe, where in Europe I have yet to decide. (After my trip I am thinking Vernazza, Italy!) I aspire to travel the world and experience every great thing there is to each and every culture, especially concerning the food culture!

I will add more bits and pieces about myself through this blog, but for now I am off to Whole Foods to buy an assortment of veggies and super-foods so I can cook a boatload of nourishing dishes of which I will munch on throughout the week! More from me latter!

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