vegan

  • Bean + Veggie Vegan Stir Fry (Gluten Free, Soy Free)

    Vegan Bean Stir Fry » From the Infinite Embers blog

    God, I’m drooling just thinking about this vegan stir fry.

    It is, if I’m being honest, a near-perfect recipe. And I can’t take the credit: this goes to my former husband Matt, who created this masterpiece (I’ve always told him he has a future as a vegan chef), and it’s honestly too good not to share with you all. If you remember, I’m definitely not the most skilled in the kitchen—but this is a recipe I pull out to impress. Now that we’re not together, I’ve had to re-learn how to take care of myself by cooking for one. I made this vegan stir fry for one of my best friends, Domonic (a meat eater), when she came down from LA to visit me, and she loved it. And she tells it like it is. So yeah—if I can make it, YOU can make this recipe, no sweat.

    As a vegan, I have to tell you, nothing makes me happier than impressing a non-vegan with an incredibly healthy and delicious meal I made myself.

    It’s a big pat-on-the-back moment for myself, so I hope you’ll try it and love it, too, because it will make me feel great. ha! But also mostly because this food will make YOU feel great. This is a meal Matt and I carefully put together to deliver maximum nutrition and flavor. Because life is too short for blah food.

    Here’s why I love this vegan stir fry:

    • It’s 100% plant-based and vegan. It feels good to help the environment and reduce animal cruelty, doesn’t it?
    • It’s also gluten-free, in case you have an allergy/Celiac. But in a low-key, natural way, with brown rice as a whole grain rather than some funky tapioca starch wheat substitute.
    • It’s also SOY-free! So basically it’s perfect for a party where everyone’s got an intolerance going on (sounds like a sexy party, doesn’t it? lol). This is a big one for me, because a LOT of vegan meals are centered around soy, because it’s a cheap, easy, wonderful protein substitute. BUT most of us we eat way too much soy (it sneaks its way into many foods), which can interfere with our bodies’ hormone production. Less is more.
    • The combination of beans + rice means this meal provides a complete protein. This is like getting the golden ticket of vegan meals, except instead of a trip to a Chocolate Factory you win the satisfaction of knowing that it really is possible to easily get all the protein you need through a plant-based diet! Eating legumes (beans) with rice provides your body with all the amino acids it needs to turn the food into muscle. Get strong.
    • It has allll the veggies. Look at that rainbow of color! You can literally use any vegetables you want, so feel free to play around and use what’s available in season at your local farmers’ market for the cheapest and freshest food. Go crazy, and try to incorporate as many colors as you can! A rainbow means you’ll be getting a wide variety of nutrients.
    • It’s fucking delicious. Need I say more?

    Vegan Bean Stir Fry » From the Infinite Embers blog

    So let’s cut to the recipe already!

    Note: The list of ingredients is long, but simple. And cheap. So don’t get intimidated. And as I mentioned above, all the vegetables listed are really suggestions—use whatever you have. Try veggies you normally don’t eat. Almost anything can be added! Like what the F is watercress but we tried it for the first time in this meal and it’s like a beautiful neutral-tasting green that I now love (but really only eat in this meal).

    Need help finding a Farmer’s Market near you? I gotchu: check out the full directory on the U.S. Department of Agriculture’s site. Plug in your zip code to find one in your area. Be sure to bring lots of bags with you when you go!

    Bean + Veggie Vegan Stir Fry

    Makes a LOT. Approx. 8 servings.

    Ingredients:

    Brown rice

    2 tbsp coconut oil

    1 tbsp peanut oil

    3 cloves garlic, minced

    1 Tbsp ginger minced or shredded

    Minced whites of 3 green onion stalks

    1-2 Tbsp red chili paste

    1-2 Tbsp Sriracha (my faaaaave)

    1/4 cup tamari sauce

    2 pinches red pepper flakes

    (optional) 1 Tbsp tahini paste

    1 can chickpeas

    1 can kidney beans

    1 green bell pepper, chopped

    1 red bell pepper, chopped

    1 head broccoli, chopped

    Handful of snap peas, chopped

    1 zucchini, chopped

    1 eggplant, chopped

    2 carrots, shaved

    1 onion chopped

    Greens of three stalks of green onion

    3-4 handfuls of spinach

    (optional) 2 handfuls watercress, any veggies of your choice

    Directions:

    Precook some brown rice. (BTW, I have a tendency to overcook rice, so I’m telling you, a rice cooker is a game changer. I’ve had mine for over 10 years, and I couldn’t live without it. It’s not made anymore but after doing some research I recommend you get this one. It’s near fail-proof.)

    In a large wok, heat up the oils on medium low.

    Throw in the garlic, ginger, and green onion whites. Let that cook for a minute or two, then add the chili paste, half the Sriracha, half the tamari, your red pepper flakes, and the tahini if you’re using it.

    Once it all liquefies (30 seconds to a minute), add the beans and all the rest of your veggies except the spinach and watercress. Stir all that up together for about 5-10 minutes.

    Add in the other half of your Sriracha and tamari, then the last of the greens. Stir it all up and pay attention to the aroma. Add more tamari or Sriracha as needed. (There should be a nice amount of liquid sauce in the wok)

    Once it’s all cooked up, plate atop of a bed of brown rice and enjoy!

    Vegan Bean Stir Fry » From the Infinite Embers blog

    Yeah, I really should not be writing this post at lunchtime.

    So I know what I’m cooking this weekend… how about you?

    » Song Vibes «

    (I had to lol)

    Let me know when you try out this recipe! I want to hear what you think in the Comments.

    xo,

    Amy

    This post is not sponsored, but there are affiliate links throughout this post, all for stuff I genuinely love and recommend!

  • Vegan + Gluten-Free Pasta Primavera Recipe

    Vegan, Gluten-Free Pasta Primavera Recipe » From the Infinite Embers blog
    Vegan, Gluten-Free Pasta Primavera Recipe » From the Infinite Embers blog

    Vegan, Gluten-Free Pasta Primavera Recipe » From the Infinite Embers blog

    You asked for more recipes, so I’m delivering with this one for Pasta Primavera!

    Thank you to everyone who commented on my Instagram a while back when I asked what you want to see more of on the blog. I’m stoked to bring you more recipes, and I know you’ll love this nutritional powerhouse! Oh, did I mention it’s vegan and happens to be gluten-free? AND it’s full of protein? AND it’s stupid easy to make? I mean, there’s a reason Matt and I eat this Pasta Primavera at least once a week. It’s one of those nothing’s-perfect-but-this-is-as-close-as-it-gets kind of meals.

    Like, find me a healthier one. I’ll wait.

    Here’s a little breakdown of why this recipe is a wellness VIP:

    • Vegan
    • Gluten-Free
    • Soy-Free
    • High in protein
    • High in fiber
    • Has a ton of vegetables (as much and as many different types as you’d like, in fact)

    And even though it’s packed with healthy goodness, this meal is actually delicious.

    The real star of the show with this Pasta Primavera is the pasta.

    Admittedly, I’ve never a huge pasta fan… because it’s always made me feel terrible. I’d always be bloated and sluggish after I ate it, and even though I liked the taste, it wasn’t good enough for me to suffer. I eventually discovered that I’m gluten-intolerant, and cutting out gluten made my digestion better almost instantly. But most gluten-free pasta replacements are pure crap, made with refined carbs that spike your blood sugar and don’t offer any nutritional value. So I went without pasta for far too long.

    And then I discovered lentil pasta.

    It’s made from one ingredient: lentils. But it tastes and cooks and looks like pasta.

    There are actually now a few different varieties of bean pasta available — I’m also a big fan of pasta made out of black beans (and only black beans — always read the ingredients, and be cautious of any kinds mixed with filler grains). I’ve loved every kind I’ve tried, and it’s becoming more and more popular. You can even find lentil pasta at Trader Joe’s now! But I especially like to buy this enormous bulk case of lentil pasta off Amazon, because it’s delicious and super cost-effective. Like I said, we eat meal this at least once a week, so it helps to stock up.

    Lentil pasta contains a whopping 19 grams of protein per serving, which is almost as much as a steak (3 oz of meat contains 22 grams of protein). This is one of the reasons this pasta is a must-have for anyone who’s vegan! It’s also high in fiber, with an impressive 8 grams per serving (anything over 5 grams is considered high-fiber, btw).

    As you may have guessed, this recipe was indeed created by my super-cook husband, not by me. But I do give him feedback and tell him what changes to make until his recipes are exactly how I want them, so I’ll totally take the credit. 😉

    It’s super easy to throw this Pasta Primavera together, and it’s customizable. Play with the spices, swap out whatever fresh vegetables you like/are in season, and get a little fiesty with it. Taste the food as you go, pair with a bottle of red wine, and prepare to satisfy even the pickiest of meat-eaters. This is one of those romantic meals that will impress the shit out of your S.O. but takes minimal effort (don’t worry, it’ll be our secret).

    Vegan, Gluten-Free Pasta Primavera Recipe » From the Infinite Embers blog

    Pasta Primavera Recipe

    Ingredients:

    Makes 4-6 servings

    • 3-4 Cups Red Lentil Pasta
    • 2 Tbsp Olive Oil
    • 1 Green Bell Pepper
    • 1 Red Bell Pepper
    • 1 Large Head of Broccoli
    • 2 Large Handfuls of Brussels Sprouts
    • 1 Bunch of Asparagus
    • 2 Medium Zucchini
    • 1 Large Yellow Onion, chopped
    • 3-4 Cloves Garlic, minced
    • 1/2 tsp Dried Oregano
    • 1/2 tsp Dried Parsley
    • 1/2 tsp Garlic Powder
    • 1/2 tsp Dried Thyme
    • 1/2 tsp Dried Rosemary
    • Ground Black Pepper to taste
    • Red Pepper Flakes to taste
    • Fresh Lemon Juice to taste
    • Your Choice of Marinara Sauce
    • Optional: Parmesan Nut Cheese

    Directions:

    Start by pre-heating your oven to 350 degrees. While it warms up, wash and chop up all of your veggies into roughly uniform size (about the size of a quarter).

    Throw all the veggies together in a large mixing bowl. Add the olive oil, minced garlic, and your spices. Stir it all together until the veggies are good and coated. (The amount of spices you use can be easily scaled to taste. We often don’t even bother measuring them out. Just sprinkle the amounts that feel right to you and adjust as needed. Be careful with the red pepper flakes if you’re sensitive to spicy food!)

    Now that the veggies are all flavored up, toss them on a baking sheet and into the oven for 30 minutes.

    Around now you can start preheating a large pot of water. The goal is to start boiling your lentil pasta at the perfect time so that it’s done just as the veggies come out of the oven. I’ve found getting the pasta in right around the 15 min mark is ideal. Make sure you don’t overcook it!

    A few minutes before the veggies are done roasting in the oven, start heating up your favorite marinara sauce in a small saucepan.

    When the veggies are done roasting, transfer them to a large mixing bowl, drain the pasta, then add it to the bowl as well. Toss it all together.

    Plate your pasta and add your warmed sauce. Top it off with anything else you’d like!

    Vegan, Gluten-Free Pasta Primavera Recipe » From the Infinite Embers blog

    Oh, and you’ll want to make some vegan Parmesan Nut Cheese to sprinkle on top:

    I LOVE this recipe from Minimalist Baker, who’s one of my favorite vegan/gluten-free bloggers. The vegan cheese takes less than 5 minutes to throw together (seriously, you just need a high-speed blender or food processor and DONE) and tastes better than any other vegan parmesan cheese I’ve ever tried (and I’ve tried a lot). It takes the Pasta Primavera to the next level.

    Enjoy!

    Let me know what you think of this Pasta Primavera recipe if you try it out! Share your feedback with me in the Comments below.

    xo,

    Amy

  • Vegan 101: How to Switch to a Plant Based Diet

    Vegan 101: How to Switch to a Plant Based Diet » From the Infinite Embers blog
    Vegan 101: How to Switch to a Plant Based Diet » From the Infinite Embers blog

    Vegan 101: How to Switch to a Plant Based Diet » From the Infinite Embers blog

    Curious about being vegan?

    You’ve probably noticed the discussion about the vegan diet picking up steam lately. I’ve been vegan for about five years now, so I am SO STOKED about this. Over time I’ve grown accustomed to being the Token Vegan Friend. The weird one in a group who has to pick where to go for dinner because no one’s ever quite sure what I can and cannot eat. So I’m happy to not be such a minority anymore!

    But I’ve also been honored to be the person my friends look to when they become curious about switching to a plant based diet. I’ve gotten so many emails about it over the years that I’ve developed a pretty comprehensive guide of all the best resources to help you become vegan, and I’m excited to share it with you all!

    Also, isn’t my bunny Lola so cute? Me and my husband rescued her and her sister Bugs (not pictured, I can only hold one at a time haha) after Lola ran across the street in front of my car one fateful afternoon in our old San Diego neighborhood. She’s a Lionhead rabbit, and her hair gets so out of control fluffy. Right now she’s currently sporting the latest bad haircut we’ve given her, but I still think she looks adorable. And since bunnies are frequently a common vegan symbol/the cruelty-free mascot, I figured it’d be a fun opportunity to show her off a little. She’s basically a little ball of poof.

    Vegan 101: How to Switch to a Plant Based Diet » From the Infinite Embers blog

    By the way: there is actually a difference between a plant based diet and being vegan!

    Which I think is good news! If you don’t want to be totally vegan, you can still live more healthfully by choosing a plant based diet.

    Basically, veganism is typically associated with a lifestyle that’s committed to avoiding any animal products, whether that’s in your food or on your skin or in the material of your shoes. That’s what I am. I’ve been a huge animal lover my entire life, as well as an environmental activist. So while I originally fell into veganism for its health benefits, I easily adopted the entire lifestyle out of a dedication to spreading compassion. I believe strongly in the yoga yama (part of the ethical, moral and societal guidelines for yogis) Ahisma, which means non-violence.

    A vegan diet isn’t automatically healthy, either. Did you know Oreos are technically vegan? Processed, fried, sugary vegan foods abound. So a vegan can actually still be pretty unhealthy.

    On the other hand, adopting a plant based diet means you eat with a focus on mostly plants. Whole foods. Unprocessed. Fresh. Healthy. A plant based diet might still occasionally incorporate animal foods, but the amount you consume is greatly minimized.

    So, a vegan might have a plant based diet, and a plant based dieter might be vegan, but not necessarily. Does that make sense?

    (I try to be the healthy plant based type of vegan.)

    I didn’t make this a specifically vegan blog because there are already tons of incredible resources out there. Vegan bloggers helped me transition to veganism and inspired me to create Infinite Embers! Also… I want to encourage everyone to live healthfully however they can, and I realize it’s just frankly unrealistic to expect everyone everywhere to give up meat. I know my vegan comrades can get upset by tolerance, but I feel like it’s our most promising approach. It would totally be the most idyllic of futures to have everyone be veg, but we are a FAR ways off from that ever happening.

    So I prefer a more realistic compromise. That said–

    I definitely believe a plant-based diet is the healthiest.

    But you gotta live your life, too. So balance (and tolerance) is key.

    Veganism is a HEFTY subject, and like I said, while I certainly have my own (strong) beliefs, I also think everyone needs to figure out what works best for YOU. So I welcome all you Occasional Vegans! We all have different allergies and sensitivities and beliefs and bodies. I’ve done my own research, and my intention with this post is to set you up to figure out how to be as healthy as you possibly can, whatever that means for you.

    But we all know that vegetables are good for us. And most people don’t even eat NEAR enough. And most of what you do eat is bad for you.

    I recommend living by the words of Michael Pollan, a brilliant author/investigative journalist/researcher (and whose book I recommend below):

    “Eat food. Not too much. Mostly plants.”

    And if you’re vegan and eat only plants? Even better! The more fresh, nutrient-rich plants we eat, the more the earth, the animals, and our bodies all get healthier and happier. Every time someone eats a veggie-filled meal, the universe throws a party. And you know the universe loves to get lit.

    Vegan 101: How to Switch to a Plant Based Diet » From the Infinite Embers blog

    » Necklace by crobinsondesign via Etsy «

    Okay, so now that we’ve cleared up what it means to be vegan vs plant based and all that, let’s get to the good stuff:

    Presenting my Vegan 101 Guide

    Congratulations! So you’ve decided to go vegan. Whether you’re only interested in Meatless Monday or are full-on ready to join your local vegan meet-up group, welcome! Get ready to feel your best by cleaning up your diet and spreading kindness to other living things.

    First things first: “diet” is a real misnomer here. It’s a weird word. A diet usually implies a way of eating that will end. And maybe that’s honestly your intention right now. But my hope is to really get you set up for success as you transition to veganism so that you feel your absolute best. I feel so strong and energetic and vibrant since becoming vegan, so I’m in it for the long haul.

    So just know that by “diet” I mean “way of eating” and not some quick way to lose weight or something. Although, to be honest, you just might lose weight. A 2013 study from the Journal of the Academy of Nutrition and Dietetics showed that vegetarians tend to have lower body masses than their meat-eating peers, despite eating the same amount of calories, so it could be helpful for those whose weight is a current health issue.

    A couple of vegan-y basics:

    But what about the protein?!

    Yeah, you knew this was coming. Everyone’s soooo worried that they won’t get enough protein on a vegan diet. This, my friends, is utter bullshit.

    Now, it is true that some vegans aren’t making sure they’re actually supplying their bodies with enough protein. But most meat eaters actually consume too much. You actually don’t need as much as you’d think, and plants are PACKED with protein. It’s an essential building block to all living things.

    The hard part is that animal meat is already a perfectly pre-packaged “complete” protein, which means it has all nine of the essential amino acids required for the human body to function. To get more specific, there are a total of 20 amino acids that can combine to form proteins, but those 9 essential ones are ones the human body can’t create on its own, which is why they are crucial to get through our food. However, your body is also perfectly fine putting together those nine amino acids if they come from multiple sources throughout the day to make the same protein. This is why variety is the key to getting enough protein on a vegan diet.

    The best vegan protein sources include: beans, lentils (tons of iron too!), tofu/tempeh (though soy needs to be eaten in moderation), peas, nuts, seeds, and grains. One overachieving standout of vegan protein is quinoa. Quinoa is actually a complete protein on its own, making it the reigning king of vegan protein sources! Check out this post for a delicious stir-fry quinoa bowl.

    Interestingly, protein is also found in all sorts of random hidden foods as well, including broccoli! This still blows my mind. Truly, if you eat a large variety of unprocessed foods you don’t have to think too much about getting enough amino acids or protein. So relax, okay? The biggest problems arise when vegans go to the grocery store and buy every pre-packaged food item on the shelf that’s vegan… There are tons of vegan junk foods, especially in the frozen section, that provide little nutritional value.

    But I’m an athlete! Can I still be vegan?

    Yes! I’m an athlete, too. You’ll be fine! In fact, I am in WAY better shape now than when I was a carnivore. My clients often ask me what I do to have so much energy, and I honestly think being vegan fuels my workouts that much.

    But of course there are also plenty of solid vegan protein powders that I turn to whenever I want to make extra sure I’ve gotten enough protein for the day, or to recover after a tough workout. Smoothies are great to make because you can throw some plant protein in there and not taste it! I love Garden of Life Raw Organic Protein in Vanilla. It’s soy-free, sugar-free, gluten-free, and has great ingredients, plus it doesn’t have a weird taste or texture!

    Vegan 101: How to Switch to a Plant Based Diet » From the Infinite Embers blog

    Won’t I be hungry all the time?

    Not if you’re eating healthfully. I mean, if you eat only lettuce all day long… um, yeah — you gonna be hungry. We still need to eat just like everyone else! If it wouldn’t keep you full as a carnivore, it won’t fill you up as a vegan.

    The key is to make sure you’re getting a solid serving of protein and healthy fat with every meal. I already talked about protein, but here are some examples of healthy vegan fats:

    • Avocados (my fave)
    • Nuts
    • Seeds
    • Coconut (+ oil)
    • Olives (+ oil)
    • Soy (again, in moderation)

    The main change that WILL likely notice is the addition of fiber in your diet. Plant based vegans have a very high-fiber diet, which is insanely good for you and the best diet for maintaining a healthy weight! That’s a whole other blog post, but just know Fiber = Awesome. A high-fiber diet usually means you eat a lot of plants, and seriously, plants are the key to health. But you need to adjust to adding more fiber into your diet slowly, since it does alter your digestive processes.

    Transition to veganism slowly — I don’t recommend cold turkey.

    You need to retrain your cravings, and suddenly restricting yourself from your favorite animal foods all at once is a recipe for failure. Like, if you tell me one day you’re chowing down on steak and ice cream and the next day you’re going vegan, I can tell you that you won’t be able to stick with it. You need to get used to the additional fiber, and you need to break your addictions (to dairy in particular) to the unhealthy fats in animal foods. They are addicting.

    I’ve been lactose intolerant my entire life, and yet I ate as much dairy as I could physically handle for a long time. It’s so good. I know that. But guess what? Vegan food is also delicious. And now? I have literally zero cravings for meat or dairy. I feel amazing — why would I want to mess that up?

    I transitioned very, very slowly. I became vegetarian first, and was solidly vegetarian for a couple years before finally going all-in. But even after I committed to veganism, I “relapsed” a few times and ate non-vegan cookies. I beat myself up for it, which is just silly — it’s a big change. Do your best. Go slowly. Remember it’s a gift to your body and your health and not about deprivation at all.

    What are unexpected animal sources I need to watch out for?

    The best advice I can give you is to start questioning everything. Animal sources are everywhere. Read all labels. Double-check ingredients with restaurants. While veganism is definitely becoming more popular, it’s still very uncommon in many places, so you’ll have to be your own best researcher.

    I am not kidding you — one of my favorite games is to find all the ways dairy in particular sneaks its way into prepackaged grocery foods. Like, I once bought some pre-made guacamole at Ralph’s only to notice at home that it had milk in it. Nothing is safe.

    It’s often useful to double check with restaurants prior to going to them which meals are vegan so you’re prepared in advance (I just hate bombarding a server with a billion questions, since I used to be a server and I hated it! haha). Mexican, Thai, and Indian cuisines are often very easily adapted to be vegan. But with Mexican — watch out for lard and beans cooked in meat, Thai — watch out for oyster or fish sauce, and Indian — watch out for ghee and dairy.

    PETA has an incredible comprehensive list of all animal-derived ingredients that you can use as a reference. All sorts of weird nasty shit comes from animals!

    The sneakiest thing to watch for is gelatin. In case you didn’t know, gelatin is a protein obtained by boiling skin, tendons, ligaments, and/or bones in water. YUMMY, right? It’s in a LOT of pills and supplements. And gummy bears. (I know, I’m sorry.)

    Do I need to take any supplements?

    YES, actually, I’m so glad you asked! B12 is the one supplement vegans HAVE to take, since unfortunately B12 is not in any foods in a vegan diet. Sprays absorb more readily than pills, so they’re a better option if you have one. Also, check pills if you buy them — Matt bought some by mistake once that had gelatin in them.

    This is the B12 vitamin spray I use — it tastes pretty good! I usually get my vitamin levels tested once a year and I’ve never been deficient in anything since I’ve been on a vegan diet, not even B12, since I use this spray every day.

    You may also need to take a vegan Omega 3 supplement, an Iron supplement, or more, depending on what you’re eating. I highly recommend getting an annual blood test when you see your doctor to see what your specific needs are, if you can.

    Vegan 101: How to Switch to a Plant Based Diet » From the Infinite Embers blog

    Speaking of which, let’s talk about my—

    Vegan Pantry Staples

    Here are the rest of the foods I suggest you keep stocked, as they’ll be used a lot in many vegan recipes! I get a lot of these through Amazon’s Subscribe & Save program to get them the cheapest, and they’re also all likely available at your local major grocery store. The links below are all the cheapest healthy items I could find on Amazon, and they’re all what I choose to use!

    • Literally any and all vegetables and fruits
    • Avocados
    • Quinoa, my shining star
    • Brown Rice
    • Coconut Oil
    • Kale Chips
    • Navitas Organics Cacao Goji Superfood Snacks
    • Almond Butter
      • Look for raw with almonds as the only ingredient, no added oil or sugar!
    • Lentil Pasta
      • They’re made from JUST LENTILS and they’re gluten-free! Some pasta is vegan, some are made with eggs, so you usually have to tread carefully, but this pasta is just awesome because it’s overall much healthier due to its super protein content. Plus it tastes just like regular pasta!
    • Almond Milk
      • The fewer ingredients, the better, and make sure it doesn’t have carrageenan, which is linked to some digestive and intestinal issues.
    • Hummus
      • Just the easiest snack ever.
    • Beyond Meat
      • This stuff is GOLD. It tastes seriously just like meat, or at least the closest vegan meat substitute I’ve ever had! I don’t typically recommend processed foods, but their foods are a great way to transition to veganism without missing meat. It’s super easy to sub this stuff in traditional meat-based recipes. If a salad calls for grilled chicken, just defrost the chicken strips and add them, or sauté their Fiesty Beyond Beef crumbles for tacos, etc. They’re made from peas and have tons of protein! I’ve seen them even at some Ralph’s and Von’s in the freezer section, and are definitely at Sprouts/Whole Foods.
    • Beans/Legumes (all varieties)
    • Nuts + Nut Butters (all varieties)
    • Seeds (all varieties)
      • Notable mentions: Hemp, Chia, and Flax — all packed with protein, Omega 3s, and fiber
    • Grains (all varieties, unless you have a gluten allergy/sensitivity of course)

    Amazing Vegan Cookbooks

    There are hundreds, but I’ve tried out these vegan cookbooks and they’re amazing!

    Favorite Vegan Blogs

    Also: Happy Cow is the best resource for finding vegan dishes at restaurants all over the world!

    Some Favorite Vegan Recipes

    And of course, you can find all of MY vegan recipes under the Body » Food section!

    Best Books About Veganism + The Food Industry

    It can be helpful to learn more about why it’s such a great choice to go vegan for your health and the health of the environment, especially when you feel tempted to go back to eating animal foods. Stay curious and never stop learning! These books helped influence me in my own journey to veganism.

    Do you have any vegan tips to share? I also want to hear how your vegan journey goes — Keep me posted and feel free to ask any and all questions by shooting me a Comment below or on social media!

    xo,

    Amy

    This post is not sponsored, but there are affiliate links throughout this post. I genuinely love these products and know you will, too. Thanks for supporting the blog!

  • Super Easy DIY Peppermint Sugar Scrub — The Ideal Last-Minute Gift

    Peppermint Body Sugar Scrub » From the Infinite Embers blog

    Peppermint Body Sugar Scrub » From the Infinite Embers blog

    This DIY Peppermint Sugar Scrub is the easiest last-minute gift ever to make — and everyone will LOVE it.

    Can you believe it? There are only a few days left till Christmas! Matt and I are keeping it pretty light for the holidays this year. We’re trying to back off on spending, and it’s my first Christmas out here in Hawaii, so we don’t have any family or close friends to celebrate with. Plus, you know, it’s a little trickier to get into the Christmas spirit when it’s 80 degrees out and we’re at the beach (not that I’m complaining)! But that isn’t stopping us from having a very Mele Kalikimaka (literally on repeat 24/7 out here). After all, Christmas is all about the intention, the meaning, that you put into it, so we’re keeping it joyful. You guys are going to love this peppermint sugar scrub — it puts you right into that festive holiday mood, snow or not!

    This 3-ingredient, 3-step sugar scrub is perfect for friends, clients, your hairdresser, the mailman… basically anyone and everyone you want to share some holiday cheer with!

    I truly feel that the most meaningful gifts are handmade. Sure, expensive stuff is nice, but gifts should ideally convey a sense of being loved — and having someone take the time to make you a thoughtful present does that way more effectively than dropping a lot of cash. Time is worth more than money.

    But… it’s even more of a win-win if the gift doesn’t actually take that much time (or money) to make. Yes, we all want to spoil our loved ones, but we’re also all stressed out of our minds and short on time, right? I know many of you are so busy right now that Christmas can definitely start to become overwhelming as the day approaches.

    That’s why this sugar scrub is the ideal gift. It’s ridiculously easy, takes a few minutes to make, and still is a really chic and luxurious present. You’re basically giving the gift of permission to take some self-love time. A moment to pause in the shower and care for your body. I really adore it.

    Here’s why I love this sugar scrub:

    • It’s homemade
    • It only requires 3 ingredients (bet you can guess at least 2 of them by now)
    • And only takes 3 steps
    • The ingredients and supplies are super cheap
    • It takes zero time to make
    • It’s vegan and cruelty-free (sadly not true of many big-brand body and beauty products)
    • There’s no junk: it’s all-natural, free of toxins, and easily made organic. I mean, you could eat it! (but maybe don’t?)
    • The presentation looks super cute
    • It smells incredible
    • It feels luxurious
    • Anyone and everyone can use and love it

    I actually first fell in love with this body scrub many years ago when my best friend gave me a jar for Christmas. I was so stoked to get this as a gift — I love sugar scrubs! So naturally I got the recipe from him and have been making it ever since. The peppermint essential oils are what makes it amazing, because the smell is really uplifting and energizing. It puts you right into a good mood.

    Using a scrub every couple of days also helps keep skin smooth, soft, and healthy. According to the American Academy of Dermatology, exfoliation makes skin look brighter, reduces the effects of sun damage, can improve noninflammatory acne (i.e. blackheads + whiteheads), and increases the effectiveness of topical skin treatments, which are able to penetrate deeper after the top layer of skin is removed. Exfoliation can even increase collagen production, which reduces the effects of aging and results in younger-looking skin!

    To make the Peppermint Sugar Body Scrub you’ll need:

    Peppermint Body Sugar Scrub » From the Infinite Embers blog

    It’s a very simple formula to make the scrub:

    • 1/4 cup Coconut Oil
    • 1 cup Sugar
    • 10-15 drops Peppermint Essential Oil

    This makes enough to fill one 8-ounce jar. If you want to make more, you’ll have to double the recipe, or triple it, etc. It’s a 1:4 ratio of coconut oil to sugar, so increase the proportions as needed. (Don’t you love it when I talk math to you?) Of course, you can also adjust the recipe to your liking — feel free to add more coconut oil or use different essential oils!

    Step 1: Get your ingredients

    Step 2: Combine all 3 in a bowl, and stir until evenly mixed.

    Step 3: Scoop into your mason jars and decorate as much (or as little!) as you want

    and—

    BOOM — Christmas, done!

    Peppermint Body Sugar Scrub » From the Infinite Embers blog

    It literally takes like 5 minutes to make, but no one needs to know that.

    You should use this sugar scrub in the shower after you use soap or body wash. The coconut oil will moisturize and hydrate the skin while the sugar gently exfoliates off all the old dead skin.

    I just want to note that this is a body scrub, so it should only be used on the neck down — it’s a little much for the face, and coconut oil isn’t so great for acne, so avoid any areas where you tend to break out.

    And you always want to scrub gently, especially on your chest, in little upward circular motions. Rub starting at your feet and go up towards your heart with each sweep of your hand. This flushes out your lymphatic system, another healthy bonus of using a scrub!

    You also want to be sure to avoid any areas where you have burns/breakouts/rashes/cuts/etc. The goal is to soothe your skin, not irritate it.

    If you wanted to be extra cute, you could tie a little tag around the jar explaining how to use the scrub!

    I know what I’m giving everyone for Christmas this year…

    » Song Vibes «

    I made you the perfect Christmas playlist to set the mood and help you get in the spirit while you make these fast DIY gifts.

    Do you have any other good last-minute gift ideas? Share them with me in the Comments below!

    xo,

    Amy

    This post is not sponsored, but it does contain affiliate links. I truly love these products and know you will, too. Thanks for supporting the blog!

  • Vegan, Gluten-Free Healthy Stir-Fried Veggies + Quinoa Recipe

    Vegan Gluten-Free Stir Fry Quinoa Recipe » From the Infinite Embers blog

    Vegan Gluten-Free Stir Fry Quinoa Recipe » From the Infinite Embers blog

    This delicious and healthy stir-fried quinoa recipe is a staple in our house.

    It’s SO GOOD. If you’re looking for a healthy, satisfying, super easy dinner to throw together quickly during the week (you know, when you’ve been going non-stop with work and have no time), this quinoa recipe is for you.

    It’s also really freaking good for you.

    Just how healthy is it? Let’s break it down:

    • It’s vegan! Yup, I’m vegan. I have been for about 5 years now, and I’m never going back. I absolutely believe that a plant-based diet is the healthiest — but I also respect that we’re all different and it’s not my place to tell anyone else how to eat. However, I have to say, my energy levels are off the charts now that I eat only plants and I feel so much better. I mean, we all know we should eat more veggies, right? So an all-plant-based meal now and then is a great way to start to add more nutrition into your diet. Oh, but what about protein? I swear I might explode if I hear this question one more time. Here’s the answer:
    • This has SO MUCH PROTEIN. Did you know broccoli has 4.2 g of protein per serving? Yes, plants have protein, too! And the real star of this recipe is the quinoa.
    • Quinoa (pronounced keen-wah) is actually a seed that can be cooked (and tastes like) a grain. 1 cup of it has 8 grams, more than an egg. The best part? Quinoa is a COMPLETE protein, meaning it has all the essential amino acids our bodies need to get from food because they cannot produce it on their own. Meat is also a complete protein, and meat eaters like to use this as an argument against veganism. Many vegetables on their own are not complete, but you just have to be smart and eat a balanced diet. For example, beans and rice individually are not complete proteins, but if you eat them together they contain all the amino acids you need and so combined are a complete protein. Quinoa is just awesome because it’s one shot-one kill, giving you all the amino acids in one go.
    • This recipe is also Gluten-Free. I’m not Celiac, but I choose to eat gluten-free because I have digestive issues if I eat gluten and, you know, I prefer to not be bloated. This quinoa recipe is great for anyone gluten-sensitive.
    •  It has alllll the vegetables. As many as you want, in fact!

    Now, today’s post is extra special, because I’m bringing on board a guest blogger: Matt, otherwise known as my husband.

    Why? Well… I need to be honest with you guys. I love healthy food and am passionate about nutrition… but I’m just the worst cook. I’m sure Matt has a folder somewhere of all the screenshots he’s saved of text-message exchanges with me where I’m panicking over some idiotic kitchen crisis. I’ve been known to overcook frozen french fries, turn a stew inedible, and burn just about everything I make to the bottom of the pan.

    Matt, on the other hand, is actually an incredible cook, and has far more patience than I, so it’s for both our sanity’s sake that he’s taken over the cooking duties in our house. I’m so grateful. And I gotta tell you guys — he feeds me like a queen. I’m completely spoiled at this point — like my dogs, who now immediately sit behind you when you make a smoothie because Matt always lets them lick the almond butter spoon.

    At least we’re all well-fed.

    Vegan Gluten-Free Stir Fry Quinoa Recipe » From the Infinite Embers blog

    Matt created this quinoa recipe, so I wanted him to be the one to tell you how to make it.

    I can also attest that this quinoa recipe is actually something I can successfully make. It’s super easy. Trust me, if I can cook this, you can, too. So it’s just ideal.

    Anyway, I’m going to let him take over now. Enjoy guys!

    Hi everyone! I’m Matt, Amy’s husband/head cook of the house, and today we’re gonna learn how to make some bomb-ass quinoa.

    If I were a food blogger, this is where I would tell a long and rambling four page story (constantly interrupted by pop-up ads), replete with enormous photos that take more time to load than the food takes to cook. Before I ever got around to telling you what you were cooking, you’d endure a Gilgamesh-length saga about how my semester abroad a decade earlier found me sweltering in the Mediterranean, nostalgic for the Fall, and reminiscing about quiet days on Lake Woebegone with my Grandpappy and coming home to Grandmama’s Tuscan Squash Medley.

    Yeah, no.

    I’m going to be giving you directions on how to make a Veggie Quinoa Stir-Fry.

    So no story. And I’ll get to the ingredients and directions in a heartbeat. But I will offer a few guidelines about cooking and preparation first, mostly to convey that you can and should adapt this recipe to suit your tastes.

    To me the mark of any really great recipe is its adaptability. Recipes that let you wildly adjust the flavor profile, heat index, hell even the ingredients you use… they’re more than just fun — they’re useful. In the real world our cravings and what we have available in the fridge can and do change from day to day. My wife is a spice fiend… except on those random days where she’s not. Bell peppers are my favorite veggie to throw in just about anything, but sometimes I also want to just clear out the produce drawer in the fridge and get everything we have cooked and on a plate.

    Really great cooking is freewheeling and experimental art — it isn’t chemistry or a complicated math problem. If those are your jam, try baking. But if you’re a fan of improvisation then the stovetop is your stage to rock out on.

    For the quinoa recipe template I’m about to give you, remember that it’s just that: a template.

    If you have a low spice tolerance, consider omitting the red pepper flakes, or add them later on instead of sauteing them into the oils. Big fan of ginger? Double the amount you use. Hate asparagus? Cool, throw some snow peas in instead. There are very few wrong ways to cook a meal like this. (Like say, overheating the oils and burning the garlic/ginger; then serving that to the people you love to your eternal shame. That is most definitely the wrong way. Amy’s Note: This is me.)

    Go over it once, think about the tastes you tend to like, and plan out your tweaks in advance. For this quinoa recipe in particular I find it’s a lot of fun to make this on a day I’m going to the farmers’ market in the morning and wing it based on the fresh veggies I can pick up. Have fun, and bear in mind this can make a healthy amount of leftovers.

    Vegan Gluten-Free Stir Fry Quinoa Recipe » From the Infinite Embers blog

    Ingredients:

    Makes at least 4-6 servings

    • 3 Cups Quinoa
    • 3 Cups Water or Low-Sodium Veggie Broth (Broth gives the quinoa a more savory flavor, water keeps the flavor more neutral and brings the nutty flavor of the quinoa forward.)
    • 1 Tbsp Refined Coconut Oil
    • 1 Tbsp Peanut Oil
    • 1 Tbsp Sesame Oil (You can play with the proportions of the oils to suit your tastes. I personally like reducing the Sesame in favor of a little more coconut oil at times.)
    • 3 Cloves Garlic, minced
    • 1 Tbsp Grated Ginger
    • 1 Bunch Green Onions (Separate green from white. Mince the onion whites and chop the greens.)
    • 3 Large Carrots, shaved into 2-3 inch strips
    • 1 Bunch Asparagus, snapped/cut into 2 inch stems
    • 1 Medium Head of Broccoli, chopped into nickel-sized pieces
    • 2 Bell Peppers, any color (I recommend 1 Green and 1 Red) chopped into nickel or quarter-sized pieces
    • 1/3 cup Tamari Sauce
    • 1 tsp Crushed Red Pepper
    • Optional Veggies: Cauliflower, Brussels Sprouts, Snow Peas, Mung Bean Sprouts, Diced Radishes, Sliced Cucumber…go nuts! Add whatever you want! (Crisp and firm veggies tend to work best — squash like zucchini can produce mixed results.)

    Before you get started, always take a breath and plan out the sequence of events in your mind. Then get ready to go to attack this noise.

    Begin by pouring your dry quinoa onto a large frying pan and cranking up the heat till the shells start cracking. (Did you know you’re supposed to do this with quinoa? YEAH. Makes a difference.)  Don’t be a punk and burn it. Once the majority of the quinoa has popped and there’s a nice aroma in your kitchen, pour the quinoa into a strainer and rinse with water.

    Once you’re done with this, put the quinoa and the water/veggie broth into a medium saucepan. Bring to a slow boil, then turn the heat down to medium-low and cover for about 15-20 min.

    You’re going to chop up your veggies now while the quinoa soaks up the liquid, but check in on it and stir it periodically.  The goal is to have all the fluid absorbed, but not burn the quinoa. If you’re still prepping vegatables when the quinoa finishes, just remove it from the heat and let it sit in the pot.

    Okay superstar, you’re chopping and dicing like righteous Iron Chef. I’m proud of you. Things are going to move fast from here, so don’t commit to starting the next phase until you’ve got everything at hand and prepped.

    (It’s helpful to have a small bowl with the ginger, onion whites, garlic and red pepper flakes all together. In another larger bowl you can have all your other veggies together to make it easy on yourself, but I’m not here to tell you how to live your life.)

    When all your ingredients are ready to go, whip out a large wok and slam it onto your stove top. Throw your oils into in and heat them up on medium.

    Once your oils are heated, toss in the small bowl with the garlic/onion/ginger/red pepper flakes. Your kitchen should immediately start smelling amazing. Don’t waste any time before you start stirring, or you might burn the garlic/onions. As you’re stirring try to also spread the oil around the wok as much as possible so your other ingredients are less likely to stick later on. After a minute or two your oils should be saturated with flavor.

    Grab that large bowl of veggies and drop them into the wok. Keep stirring. The goal is to have all your veggies heated through — they should be well-coated in the oil, but not over-cooked to the point they’ve gone limp or the oils have been burnt up.

    Once you get to that point it’s time to bring the quinoa back around and stir it in. (You’ll likely want to turn the heat down to low/medium-low. Quinoa can also be an annoying escape artist. Pay attention as you’re spooning it into the wok or you’ll wind up with little seeds all over your counter and stove top.)

    Mix together all your veggies and quinoa.

    Once they’re well integrated the coup de grace is to pour in the tamari sauce and stir in.

    That’s it! You’re done. Spoon into serving bowls, grab some forks and chow down. Use Siracha, lime wedges, or Tamari to adjust the flavor to your liking.

    The leftovers for this work just as well cold as they do warm and will last several days in the fridge. Try it, play with it, and find ways to make it your own.

    Let us know if you try out this recipe! Share your thoughts (and any links to your own vegan/gluten-free recipes if you have them!) with us in the Comments.

    xo,

    Amy + Matt

    There are affiliate links in this post, all for stuff we both genuinely love and recommend, to help you get your grocery shopping done for this recipe so all you have to worry about are finding fresh veggies!