The blind vegan

Today on the blind vegan. I sit down with chicago native Dr. James Thompson who has worked as a successful Doctor of the Breath for the last thirtyfive years helping peo[le who have breathing difficulties breathing due to alergy related issues. He also is a long time plant based vegan who encourages. His clients to. Try a plant based auturnative to help improve their health etc. if you want to know more information about Dr. Thompson you can go t to the following link provided below. [email protected] please follow, rate, review and share the episode with anyone who wants to learn more about Dr. James Thompson and his plant based vegan story. Thank you so much for your support.

Today on the blind vehi. I share my chocolate hummus recipe that is 100% vegan. The ingredients are: one can of chickpeas, 3 tablespoons of cacao nibs, 2 tablespoons of cacao powder, 2 tablespoons of agave, 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Place all ingredients into the food processor and blend until smooth. This batch of chocolate hummus can fit inside of a 16 ounce mason jar. If you like this recipe please follow, share and review the episode with everyone who likes eating and making chocolate hummus from scratch vegan style. Thank you so much for your support

Today on the blind vegan i sharemy different tips and tricks to nmaking some of the yummiest chia pudding around. So here are the ingrediences. 1. Cup of plant based milk of your choce, 1 tsp. Of vanilla exstract, 1.Tsp. Of maple cyrope. 1. Tsp of cinemin, 1. Tsp. Of tumeric, 2. Tsps. Of coa cow powder. 1. Bananna four to five strawbery's mash all ingrediences into a mason jar of your choice sitr with spoon and place lid on top of jar and sit inisde of the refridgerator until the folloqing morning. This feeds around one person. You can swap out the fruite for different kinds of fruite weather they are fresh fruites or frozen ones. Please follow, share, rate and review the podcast with anyone who lovs eating chia pudding. Thank you so much for your supporrt everyone.

Today on the blind vegan podcast, i have to chance to speak with angel of ayummyveganlifestyle.com who has written a series of books on veganism and how to go about taking the first steps on ones journey to becoming a vegan. Angel talks about her journey from spending twenty years as a vegetarian and ow she decided to take the plunge into the world of being a vegan and then going towards being a raw vegan. If you would like to know more about angel and her vegan jourjney you can go tho the following websites: ayummyveganlifestyle.com ayummyvegan

Today on the blind vegan. I share my vegan mexican taco bowl with everyone who loves eating vegan mexican food. Here are the ingreediences: 1. Cup brown rice, 1. Cup lentals, 1 can of black beans, 1. Can of dice tomatos, 1 onion, 1 clove of chopped garlic, 1. Cup of frozen corn, 1/2 cup of calauntro, 1 Tsp. Garlic powder, 1. Tsp. Peparika, 1. Tsp. Sea salt, 1. Tsp. Black pepper, 1. Tsp. Cummen, 1 pkg of sezon seasoning. Place, garlic and onion into a pan with two Tsp's of oliv oil on medium high and cook for five to seven minutes until onions and garlic are carmalized. Afterwrads, place, tomatos, black beans, salauntro, corn and two cups of vegetable stock into the pan to cook with onions and garlic. Mis well and after ten minutes or so. Place the borwn rice and lentantals into the pan to cook for an additional twentyfive minutes before serving. This recipe servies up to four people. Please follow, share and review the podcast episode with anyone who loves vegan mexican food. Thanks you so much for your support.

Today on the Blind vegin hi share mine I'll pepper tahini pasta salad recipe that's 100% vegan. The ingredients are: one cup of lentils cooked, one chopped yellow onion, five mini bell peppers chopped, three stocks of organic celery chopped, one handful of cilantro, one big handful of pasta of your choice cooked, 1/2 a cup extra-virgin olive oil, 1/4 of a cup tahini, 1 tablespoon garlic powder, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon crushed black pepper, 1 teaspoon sea salt 1 teaspoon paprika. Mix noodles, onion, celery, cilantro, bell pepper, noodles, celery with paprika garlic black pepper, cumin and sea salt in a bowl add and a separate more tahini, lemon juice, extra-virgin olive oil, black pepper, sea salt, cumin, garlic, paprika and lemon juice into a bowl mix well in place over pasta salad mix thoroughly place into refrigerator overnight. You can add vegan mayonnaise afterwards if you would like it to be more creamier it's an option this feeds to people. Please follow, review and share the episode with anyone that likes vegan pasta salad. Thank you so much for your support. Ed

Ay on the blind vegin podcast. I sit down with chef Ed Harris to talk about his vegin plant based story and how he got started in the world of learning how to cook plant based foods from around the world. While chsing his dreams of bringing veginism and plant based foods and lifestyle to the world. We also talk about his time as a participater on chopped season four, master chef international and beat bobby flaye. If you would like to know about chef ed harris you can connect with him at the following links below. [email protected]. [email protected]. [email protected]. And [email protected]. If you enjoy the podcast please follow, share, rate and review the podcast a all places where podcast are downloaded. Thank so much for your support.

Today I'm cooking with Chenelle the visually impaired way. I share my chickpea curry masala recipe with anyone that loves chickpea curry. Ingredients are: two cans of chickpeas, one can of diced tomatoes, one chopped onion, five clothes of chopped garlic, 2 tablespoons of extra-virgin olive oil, 1 tablespoon cumin, 1 tablespoon Masalo powder, 1 tablespoon paprika, 1 teaspoon cardamom, 1 teaspoon cinnamon, 1 teaspoon thyme, 1/2 teaspoon ground black pepper, 1 teaspoon sea salt, 1 teaspoon lemon zest, two handfuls of cilantro, two handfuls parsley flakes 1 cup of coconut milk and one cup of rice. Place coconut milk and diced tomatoes into blender until puréed place garlic onion and seasonings along with extra-virgin olive oil into pan 5 to 7 minutes for garlic and onions to cook until translucent and seasonings mix well add chickpeas along with 2 cups of vegetable stock or water to skillet along with purée blend salt rice for 15 minutes before rinsing three times. Afterwords add rice into skillet with remaining ingredients let cook on medium high for 15 minutes then reduced to low to let simmer for remaining five minutes and parsley flakes and cilantro into kill it mix well before serving. This recipe seats 4 to 6 people. Please follow, share, review the podcast on Apple podcast or anywhere where podcast or download it. Thank you so much for your support

Today on cooking with Chenelle the visually impaired way. I share my tofu garlic hot wing recipe with everyone who loves hot wings but in a tofu kind of way. The ingredients are: 6 tablespoons of cornstarch, 1 cup of plant-based milk, 1 teaspoon paprika, 1 teaspoon garlic powder, 3/4 cup breadcrumbs of your choice, one stick of plant paste butter or organic butter, 1 cup of hot sauce of your choice and 1 teaspoon of garlic powder. Set oven for 350°F set timer for 25 minutes take block of tofu cut in the strips play strips of tofu into liquid batter into breadcrumb mixture place into a greased pan and let cook for 25 minutes. Chip wings in two sauce and placed into airtight container this fits two people. Please follow, review and share the recipe with anyone who likes tofu garlic wings. Thank you so much for your support.

Today I'm cooking with Chenelle the visually impaired way. I share a recipe that I got off of YouTube and the young man vegan YouTube channel it's a Moroccan chickpea soup I hope everyone enjoys this recipe as much as I enjoy making it and eating it myself a couple weeks ago. The ingredients are: one can of chickpeas, one can of diced tomatoes, two bunches of kale or chopped spinach, 4 cups of water or vegetable stock one vegetable bouillon cube, 1 tablespoon of cumin, 1 teaspoon cinnamon, 1 teaspoon of sea salt, 1 teaspoon garlic powder, 1/2 teaspoon of black pepper and 1 teaspoon of paprika. One chopped up carrot, one chopped onion and three cloves of chopped garlic 2 tablespoons of extra-virgin olive oil. Place olive oil, onions carrots garlic into the pan and sauté for 5 to 7 minutes then add chickpeas tomatoes in all remaining ingredients into pan mix well cook on medium high for 30 to 40 minutes until all ingredients are tender this serves 4 to 5 people. Please follow, share and review the podcast with anyone who loves eating chickpea Moroccan soup. Thank you so much for your support