The blind vegan

Today on the blind vegan. I share a recipe that I found on Spain on the fork at youtube.com channel with everybody because I loved it that much. Here's the ingredients for tomato garlic basil pasta. 2 cups of noodles, 1/2 cup of white cooking wine, 1/4 cup Basil, 3 tablespoons of extra-virgin olive oil, one can of diced tomatoes or 20 chopped in half cherry tomatoes, five clothes of garlic chopped, 1 teaspoon of pink Himalayan salt, 1 teaspoon of oregano and 1/2 teaspoon of crushed black pepper. Please olive oil garlic tomato basil salt pepper and oregano into with 1/2 cup of white cooking wine cook until wine is dissolved into tomatoes boil noodles for 9 to 10 minutes until al dente rinse in colander in place into pot what is remaining ingredients incorporate all ingredients and let simmer on medium well for an extra 5 to 7 minutes before serving. This dish fits two people. If you enjoy this episode please follow, share and review it on all platforms wire podcast or download it

Today on the Blind vegan. I share a recipe that I found on the YouTube channel Spain on a fork at youtube.com I hope you guys enjoy this recipe as much as I enjoyed making it. Thank you to the constant creator for making this dish I can't wait to try it. The ingredients are Cohen 2 cups of plant-based noodles of your choice, 4 cups of water, 1 tablespoon of vegetable stock powder, 1 tablespoon of smoked paprika, 1/2 teaspoon of crushed black pepper 1 teaspoon of sea salt one whole chopped garlic bulb, 1/2 red onion chopped one handful of parsley flakes 115 ounce can of diced tomatoes, one peeled and chopped zucchini two small red mini bell pepper, one mini yellow bell pepper and one mini orange bell pepper chopped. Please extra-virgin olive oil, sea salt, black pepper, paprika, onions, chopped garlic and bell pepper into a pan sauté for 5 to 7 minutes add zucchini and diced tomatoes mix well until all ingredients are incorporated. Cook pasta in separate pan with 4 cups of water and 1 tablespoon of vegetable powder for 7 to 10 minutes until al dente poor vegetable stock and noodles into pan with remaining ingredients mix well add two strings of saffron or three squirts of saffron spray and Japan mix well cook on medium high for an additional 15 to 20 minutes before serving. This dish serves two people. Thank you so much for your support remember to follow, review and share the podcast episode with anyone that loves Spanish vegan food.

Today on the blinds. I talk about my seven month anniversary of becoming vegan and the different experiences that I had along the way as a first time vegan. Whether it was, going to a new vegan restaurant in town or out of town. Whether it was dealing with people within the community attacking me for being vegan or whether it was the new fruits and vegetables that I had the opportunity to eat for the first time as a new vegan. If you like the podcast please follow, share and review it with anyone who enjoys veganism or who wants to learn more about veganism. Thank you so much for your support everyone

Today on the blind vegan I share my vegan mayonnaise recipe that you can make three different ways: ingredients are: one cup of extra-virgin olive oil/cashews/cooked cauliflower, 1 tablespoon of apple cider vinegar, 1 teaspoon of garlic powder, 1 teaspoon onion powder, 1 teaspoon mustard, 1 teaspoon lemon juice and 1/2 cup of plant-based milk of your choice. Placed all ingredients into a blender blend well until smooth into your desired texture. You can use either the cauliflower, extra-virgin olive oil or the cashews to make this recipe please follow, share and review the podcast episode with anyone that wants to make vegan mayonnaise from scratch. Thank you so much for your support.

Today on the Blind Vigan. I share my chickpea black bean zucchini salad recipe along with my ginger tahini salad dressing recipe. The ingredients are: one zucchini chopped, one cup of chopped carrots, one handful of basil, one handful of parsley flakes, one canna black beans rinsed and drained, one can of chickpeas rinsed and drained, 2 tablespoons of garlic minced place all ingredients into bowl mix thoroughly set aside take out Neutra bullet blender place to measure all dates with no pits it's a blender, 1/4 cup water, 1 teaspoon lemon juice, 2 tablespoons tahini, 1 tablespoon gender ginger, 1/2 teaspoon salt, 1/2 teaspoon crushed black pepper 1 teaspoon vinegar mix all ingredients well until incorporating it pour into mason jar if salad dressing is too thick add water is needed to thin out to your consistency. This salad cheats to people. Please follow, share and review the podcast episode with anyone who likes chick pea black bean and zucchini salad with ginger tahini salad dressing. Thank you so much for your support

Today on the blind vegan. I have the distinct pleasure of talking to unchain TV producer in constant creator miss page Parsons are OHCH of plant based in the burbs. We also talk about pages journey from journalist to producer/constant creator onunchainedtv.com and how she came to become vegan/plant-based herself. If you would like to check out plant-based in the burbs please go to unchainedtv.com where you can download the app free of charge on either Google play store/Apple podcast or anywhere where podcast or download it. Please follow, share and review the podcast with anyone that wants to learn more about veganism/plant-based living/animal rights. Thank you so much for your support.

Today on the blind vegan. I'll share the name of my new guy dog. If you want to know more about guide dogs are how they help the visually impaired and blind you can go to guidedogsfortheblind.com to get more information. Please follow, share and review this podcast episode with anyone who loves Chidox. Thank you so much for your support

Today on the blind vegan. I share my delicious coconut strawberry mango smoothie recipe with anyone that loves coconut strawberry mango smoothies. The ingredients are: one can of coconut milk, 1/4 cup of coconut flakes, one handful of Mango, what handful of frozen strawberry, 1 tablespoon of vanilla protein powder, 1/2 teaspoon of ginger, 1/2 teaspoon of Matcha powder, 1 teaspoon of cacao powder, two measure dates without the pits blend all ingredients until finally incorporate it and drink to your hearts desire. This serves one person. Please follow, share and review the podcast episode with anyone who loves coconut strawberry mango smoothies. Thank you so much for your support

Today on the blind vegan. I share my vegan spinach vegetable black bean burger bowl recipe with anyone who enjoys making food bowls from scratch. The ingredients are: one chopped onion, 10 shots many carrots, three stocks of chopped celery, 3 tablespoons of minced garlic, one can of diced tomatoes, two cans of black beans, place all ingredients into pot with 1 tablespoon of extra-virgin olive oil place two cans of water inside pot and 1 tablespoon of vegetable paste. Add 1 teaspoon cumin, 1 teaspoon of small paprika, 1 teaspoon garlic powder, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1 teaspoon coriander, one handful of basil, one handful of cilantro mix well until all ingredients are Inc. electric on medium high for 20 to 25 minutes. Play second part of salt water on the stove at BU hi to Pollo take half a bag of spinach noodles in place and to boil in water let cook for 17 minutes until al dente. Afterwards, drain noodles and rinse with cold water. Placed noodles into sealed tight container. Take vegetable broth from pot and placing to mason jar to be used at a later date. Please flushable's inside a sealed container to be used later. Hummus Chickpeas 1/2 teaspoon black pepper 1/2 teaspoon sea salt 3 tablespoons of hummus balloon well until smoother place into mason jar with 1 teaspoon of vinegar, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of cumin 1 tablespoon of maple syrup for sweetness mix well until all ingredients are incorporated into hummus add water as needed to loosen up hummus place lid on top of mason jar tightly and shake until all ingredients are incorporated in place into refrigerator for at least an hour before using. This recipe serves for people. If you like this recipe please follow, share and review the episode on Spotify, Apple podcasts or anywhere where podcasts or listen to. Thank you so much for your support

Today on the blind vegan. I share my penne broccoli edamame stirfry with my cashew garlic soy sauce sauce. I hope that everyone enjoys this recipe as much as I enjoy making it and eating it this evening. The ingredients are: 2 cups of penne noodles, one half bag of frozen broccoli florettes, one half bag of frozen edamame, four chopped baby carrots, three baby stalks of bok choy chopped place edamame, broccoli, carrots and bok choy into a pan with 1 tablespoon of avocado oil 1 teaspoon salt and 1/2 teaspoon of crushed black pepper sauté for 5 to 7 minutes until tender. Cook penne pasta for 5 to 7 minutes until al dente. Take one cup of cashews place into food processor shop one red onion take one cup of soy sauce 2 tablespoons of maple syrup 1 teaspoon of pepper flakes 1 teaspoon smoked paprika 1 teaspoon of crushed white pepper 1 teaspoon of sea salt and 1 teaspoon of regular paprika along with 3 tablespoons of minced garlic place into pan and cook until thoroughly combined take 1 tablespoon of sesame oil and placement of pan let all ingredients combine into it and becomes liquidy and texture. Place penne noodles and sauce inside a vegetable pan mix well and serve. This recipe serves two people. Please follow, share and review the episode with anyone who loves making penne broccoli edamame stirfry. Thank you so much for your support