Cruelty-free week: a day of vegan meals

Welcome back! After Monday’s cruelty-free work outfit, I thought it would be time to share a few recipes of plant-based, vegan meals. Like I said in yesterday’s introduction, I am not vegan – and not even vegetarian. Although I find myself most often going for the meat-free options when going out, it isn’t always so easy to come up with good recipes to cook from home. So I turned myself into your personal food-taster, rolled up my sleeves, and spent the day in the kitchen, and spent the day in the kitchen cooking a storm for an entire day of vegan meals.



If you’re anything like me, you love to cook but suck at baking – LOL! I cannot for the life of me make acceptable cupcakes (really the only baking good I can make is a lemon pie), so it was a big of a challenge when I decided I wanted to make vegan lemon and blueberry muffins. Turns out, they are dang delicious and I have eaten 3 out of 6 in a matter of hours. Good thing they are healthy 🙂

Here’s the recipe I used (I cut everything in half to only make 6 muffins, so if you follow the measurements you’ll end up with 12).

1 cup of almond milk
1 teaspoon of apple cider vinegar
2 cups of gluten-free flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of Stevia 0 calorie sugar
1/4 cup of coconut oil
1 teaspoon of vanilla extract
Juice of one lemon
2 cups of blueberries

Preheat the oven at 375 F. 
In one bowl, combine milk and apple cider vinegar. Set aside.
In a second bowl, combine flour, baking powder, and salt. Set aside.
In a third bowl, combine sugar, coconut oil, vanilla, and lemon. Add in the milk/vinegar mixture. Add in the dry ingredients. Fold in the blueberries.
Place baking cups on a muffin tin, spoon the finished mixture about half way full, and bake for 25 minutes.
Easy peasy!



In full honesty, I eat avocado toasts almost every day and I am not tired of them. I ate this long before I decided to do a vegan food post, and will continue to eat this even if I have to grow the avocados myself! The only difference between the toasts I ate before and the ones I eat now is the bread. I bought this gluten-free sourdough bread and I cannot believe I ever allowed myself to eat those cheap “toast breads” before. Seriously, do yourself a favor and get some … bread the next time you’re out grocery shopping. You’re welcome.
Lunch is usually rushed for me, so I like to stick to quick and easy aka hummus with half an avocado and some sliced tomatoes. Salt and lemon to season, and you are done!



Dinner, AKA the best part of the day. I love Italian food, anything that is related to pasta, spaghetti, pizza,… you say the word and you get me. So it only made sense I wanted to find a recipe that would satisfy my carb-loving self: risotto.
If I do say so myself, I surprised my taste buds and found this so creamy and tasty I know I will add the recipe to my list of quick and easy meals when I need inspiration. Here’s how you make this mouth-watering dish:

1 tablespoon of olive oil
1/2 a white onion
3 garlic cloves
1 cup of button mushrooms
1/2 cup of risotto rice (or Arborio rice)
2 cups of vegetable broth
Salt and pepper

Heat the olive oil in a pan, add in the onion and garlic. Cook until softened.
Add the thinly chopped mushrooms and cook another minute.
Stir in the risotto rice and pour in the vegetable broth. Bring to a boil then reduce to a simmer. Cook for 30 minutes or until all liquid is absorbed. (I added a bit of water to make the rice more tender).