Author Archives: morgan.hammond1@gmail.com

About morgan.hammond1@gmail.com

Welcome to my blog! I’m just an average vegan girl who loves to eat, travel, cook and write. I live with my boyfriend Carter and our amazing dog Ellie. I’ll be sharing recipes, stories and other stuff here! Thanks for stopping by.
– She Eats Plants & Sweets

50 things to get rid of this weekend (dabbling in minimalism)

I have started to dabble in minimalism for about a month now. Carter and I are planning a big move this year, and it is time for us to get rid of some of our “junk”. We all have junk. Stuff we don’t use. Books we never read. Clothes that don’t fit or are out of “style”. We have gotten rid of SO MUCH stuff this past month and honestly it feels amazing! Our house is more organized and easier to keep clean. Bonus- I’ve been able to sell quite a few items!

So into the list! Use this list on a rainy or snowy weekend or just when you feel overcome with stuff.

I would also recommend to sort items into “trash”, “donate” or “sell” as you go to make it easier when you are ready to get that junk out of your house!

  1. Broken Computers
  2. Old Cell Phones
  3. Clothes with holes
  4. Used candles (why did I have so many of these?!)
  5. Expired spices
  6. Expired freezer items
  7. Shoes with holes (I’m still hanging on to a few- I have a shoe problem)
  8. Books that you will never read again
  9. Games/cards with missing items
  10. Multiples of kitchen utensils (I had 4 colanders…)
  11. Expired lotions
  12. Lotions you don’t like
  13. Old gift wrap
  14. Broken/unused game systems
  15. Movies you don’t watch (or are on Netflix)
  16. Socks without matches
  17. Clothes that do not fit
  18. Old dog leases
  19. Old dog toys
  20. Throw pillows
  21. School papers from last semester
  22. Expired make up
  23. Make up you don’t use
  24. Prom Dress/Wedding Dress
  25. Excessive mugs or cups
  26. Chipped dishes
  27. Tangled Jewelry
  28. Broken headphones
  29. Gift Cards you will never use
  30. Receipts
  31. Cook books you don’t like/use
  32. Stained/warped Tupperware
  33.  Toxic cleaning products
  34. Microwaves
  35. Non-sentimental memorabilia
  36. Old movie/ event tickets
  37. Outgrown kids clothes
  38. Video games you don’t play
  39. Half-finished DIY projects
  40. “Gross” kitchen towels
  41. Multiples of tools/ don’t use
  42. Plastic grocery bags
  43. Sports equipment
  44. Flashlights
  45. Dingy camping equipment
  46. Expired tea
  47. Magazines
  48. Key chains
  49. Toxic bug spray/ sun screen
  50. Old glasses

Well that is everything! I hope this list helps for any of you are trying to de-clutter or live a more minimalist lifestyle! I would love to do more post like these in the future. Comment what type of minimalist post you would like 🙂 I am working on a post about a capsule work wardrobe!

 

Thanks for reading! Have a great day!

Morgan

I Went Fully Raw Vegan for 7 Days – What I Ate w/ Recipes

Going fully raw has been quite the learning experience so far, especially since it is about 30 degrees outside today. I have seen quite a few benefits so far, but I will go over those in my conclusion post. Here I am going to share with you what I have been eating and some of the recipes I have really enjoyed so far!

New year, new me? Right? Well not really. While I do have a list of New Years resolutions this is something I have been planning for a while now. I was waiting until after Christmas because I bought Carter a juicer. (I swear he uses it too!)

Going fully raw has been quite the learning experience so far, especially since it is about 30 degrees outside today. I have seen quite a few benefits so far, but I will go over those in my conclusion post. Here I am going to share with you what I have been eating and some of the recipes I have really enjoyed so far! Please note that I do work full time, so the weekday meals might seem a little rushed.. that’s because they are! I tried not to repeat many meals, but it did happen a few times! I also ate no oil and very very little salt for detox reasons!

I tried my hardest to eat EVERYTHING fully raw, but a few condiments may not be 100% RAW. Feel free to call me out 🙂

Let’s get into it!

Day 1- Saturday

Breakfast- Banana Ice Cream with cherries and chocolate

Recipe- Blend 2-3 frozen bananas + 1 cup frozen cherries until smooth. Top with cacao nibs, coconut and more cherries

Lunch- Zucchini Noodles with an avocado sauce and strawberries

Snack- Carrot and orange juice!

Dinner- Raw Taco Salad and “Tacos”

Recipe-

Raw Taco Meat (serves 2)

  • 1 cup raw walnuts, pecans or another nut (walnuts work best, but if you have an allergy feel free to try other nuts!)
  • 1/2 cup sun dried tomatoes NOT in oil – soaked for 1 hour
  • 2-3 tablespoons water
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1-2 teaspoons liquid aminos, tamari or soy sauce

Blend walnuts in a food processor to roughly chop. Add drained sun dried tomatoes, liquid aminos and spices. Blend into a course mixture adding a little water at a time until you get the desired texture. It will look like taco meat and the liquid aminos should give it a light brown color.

Raw Cashew Cheese Sauce (4 servings)

  • 1/2 cup raw cashews
  • 1/2-1 cup water
  • 1/2 jalapeno
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 cup chopped tomatoes
  • Juice from 1/2 a lemon
  • 1/4 teaspoon sea salt

Blend all ingredients until smooth. Add water until desired consistency is reached.

Fill lettuce boats with “meat” and “cheese” or make into a taco salad with tomatoes and guacamole. I had both!

Day 2- Sunday

Breakfast- Mango & Banana Smoothie with Chia Seeds

Lunch- Failed sushi rolls and lettuce wraps with ginger cashew sauce

Snack- Raw Vegan Brownies a

  • 1 cup dates (soaked if not soft)
  • 3/4 cup raw walnuts or almonds
  • 1/4 cup cacao or cocoa powder
  • pinch of sea salt
  • shredded coconut (optional)

In a food processor- blend walnuts into a flour like substance. Add dates and blend. The mixture should be very sticky. Add cacao and sea salt and blend until well combined. Press into a brownie pan and top with coconut. Best served chilled.

Snack 2- Apples and Grapes

Dinner- Taco Salad (with no cheese and add guacamole) and Broccoli

No Picture! Only one I have missed so far 🙂

Day 3- Monday

Breakfast- Fruit Bowl with “banana milk”

  • 1 apple
  • 3 dates
  • 1 banana
  • chia seeds
  • coconut
  • raw pumpkin seed

I didn’t really like the banana milk (bananas, water, dates, vanilla) but you can try it if you want! This would be much better with a raw nut milk!

Lunch- Fruit Platter and Raw Pumpkin Seeds

Dinner- Zoodles with some kind of nut sauce. Didn’t like it enough to write it down…

Snack- Raw Vegan Chocolate Pudding

Working on a recipe for this! Needs adjustments

Day 4- Tuesday

Breakfast- Smoothie (same as Sunday!)

Lunch- Salad with pumpkin seeds and hemp seeds

Dressing (bomb.com)

  • 2 tablespoons raw tahini
  • 1 tablespoon stone ground mustard
  • few dashed of liquid aminos
  • 1 tablespoon lemon juice
  • water to thin it out

nomnomnom TRY THIS! Helped with my hummus addiction.

Snack- Raw Brownie and Green Juice (kiwi, apple, spinach)

Dinner- TACO SALAD! (seeing a trend?)

Day 5- Wednesday

Breakfast- Green Juice & Grapes

Lunch- Same Salad as yesterday! Blah I am becoming redundant.

Dinner- Smoothie (banana, cherry, strawberry) & Brownie Bites

Day 6- Thursday

Breakfast- RAWNOLA (no oats.. Pinterest.. oats are NOT raw!.. rant over) & Apples & Homemade Pecan Mylk

Lunch- 3 Kiwis and Pumpkin Seeds (it was a rough day)

Snack- Brownie Bites & Orange/Carrot Juice

Dinner- Zoodles and Carrots with “Peanut” Sauce (again people peanut butter is NOT raw)

“Peanut” Sauce

  • 2 tablespoons raw tahini
  • 1 teaspoon liquid aminos
  • 1 tablespoon chili sauce (not sweet chili sauce)
  • 1/2 teaspoon garlic powder or minced garlic

This sauce was really good! It is something I make a lot to use as a dip for spring/summer rolls 🙂

Day 7- Friday

Breakfast- Rawnola, pecan mylk and apples

Lunch- My work catered Jasons Deli- I had a salad with nuts and the dressing recipe above

Snacks- Kiwi

Dinner- Cherries, coconut and pecan mylk

Well that is everything I ate in a week of being fully raw! I really enjoyed this experience. I was planning on going for 2 weeks, but I am going back to eating some cooked food now. I would love to try this again at a time when more fruits are in season and it isn’t freezing outside!

Trying out different recipes was so fun and that taco “meat” is amazing! Try it!

I did notice more energy without coffee and my skin did clear up! I still plan to eat mostly raw with some cooked foods and very little/ no oil!

Thank you for reading! Have a great weekend!

 

 

 

 

 

 

Raw Vegan Caesar Salad Dressing!

Anyone else in a major post-holiday food coma? Candies, cookies, mashed potatoes with TONS of vegan butter.. I cannot complain.
The holidays are a time to enjoy family and the life that we have been gifted by God. I also tend to over do it during the holidays. I will say this year has been my healthiest holiday season yet, but I still feel like I could use a reset. Especially my skin.. EEK.. way to much oil was consumed and my skin now hates me.

So, I will be eating fully raw for 14 days! (starting Friday.. I have left overs to eat) I will be testing tons of RAW Vegan recipes these next few weeks and I will be sharing some of them with you!

This first recipe is creamy, dreamy, tangy, cheesy.. you will not believe it is raw let along vegan. I will be sharing a raw vegan Caesar salad dressing with you that will blow your mind! So easy, no prep and all you need is a blender! Lets get started..

Soooo Creamy

Raw Vegan Caesar Salad Dressing

Makes 2 cups- Keep in an airtight container for up to 10 days.

What you’ll need: 

  • 1 cup raw cashews
  • 1-2 cups water (depending on desired thickness)
  • 1 pitted date (soaked in water for 5-10 minutes)
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon black pepper
  • 1 raw garlic clove
  • the juice from 1/2 a lemon
  • a few dashed of liquid/coconut aminos or tamari (optional)
  • fresh vegetables- romaine, spinach, carrots, zucchini, cucumber, ect

How to:

Add cashews, 1 cup water, date, nutritional yeast, garlic, lemon juice, black pepper and aminos to the blender. Blend on high until very smooth, you may have to scrape down the sides to get it blended fully. Add additional water if needed. This dressing will thicken in the fridge and i prefer mine to be thinner for salads but thicker if being used for a dip. Taste and add additional black pepper as needed. Store in a mason jar and toss on salads, zucchini noodles, or other vegetables. This also makes a great dip for buffalo cauliflower and vegetable sticks.

 

I hope you enjoy this recipe! Please let me know if you try it out. Make sure to check back for more RAW vegan recipes these next few weeks!

Happy Holidays,

She Eats Plants & Sweets  

 

Roasted Butternut Squash with Vegan Mushroom Sausage and Lentils

   Hello fellow recipe lovers! If you are reading this you are probably searching for vegan or vegetarian recipes to serve during the holidays.. well you have come to the right place!

I have been vegetarian for many holidays but last year was my first holiday season as a full vegan. While most side typical dishes are vegetarian (watch out for chicken stock, jello and other animal by- products) being vegan is a whole different story. It seems that almost EVERY

 

Thanksgiving and Christmas side dish contains

milk, butter, eggs, cheese or a combination of all.. ICK.

Last year my mom, sister and I created a fully vegan Thanksgiving feast! Let me tell you.. it was probably one of the best meals of my life. I am a strong believer that ANYTHING can be made vegan.. with a little bit of love and A LOT of vegan butter!

So lets talk food!

 


I am here to share an AMAZING vegan dish that will ROCK your Thanksgiving or Christmas table.

Today I am sharing a wonderful, fall inspired recipe. This recipe is perfect for a vegan or vegetarian side and main dish. It is quite labor intensive, but it is totally worth every last bite! This will impress your vegan and non-vegan family members and friends.

The sweetness from the oven roasted maple butternut squash mingles perfectly with the savory mushroom sausage and the tart cranberry topping. The lentils create a smooth flow between the squash and sausage and add some protein (because you are obviously protein deficient) .

Hope you enjoy!

Fair warning this recipe does have a lot of steps, but it is totally worth it in the end! This dish will impress vegans and non- vegans alike! Note- The sausage can be made a day or 2 ahead of time to save time.  

 



4 servings as a main or 8 servings as a side dish

Ingredients-

For the sausage

  • 1/2 a medium yellow onion
  • 1 cup baby bella mushrooms
  • 2 tablespoons olive oil
  • 2 teaspoons sage
  • 1 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili
  • 1/2 teaspoon sea salt
  • 3 inch stock of fresh rosemary-  de stemmed
  • 1/2 cup + 1 tablespoon vital wheat gluten (found in the organic baking section, I use Bobs Red Mill)
  • 1/2- 3/4 cups vegetable stock

For the squash

  • 2 small-medium butternut squashed
  • 1 tablespoon coconut oil
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon chili
  • 1/2 teaspoon sea salt

For the drizzle

  • 1 tablespoon tahini
  • 1 tablespoon maple syrup
  • 1/2 tablespoon whole seed mustard

For the filling

  • 1 cup cooked lentils (I cooked mine in vegetable stock for extra flavor)
  • 1/2 cup red wine or red cooking wine
  • 1/2 medium yellow onion- diced
  • 2 cloves garlic
  • 1 tablespoon olive oil

How to-

  1. Pre- heat oven to 400F. Cut squashed {vegan} hotdog length and scoop out the seeds.
  2.  Line a baking dish with parchment (this is important because the maple syrup will burn onto a baking try!) and place the squash halves cut side up. Poke a few holes in the squash with a fork.
  3.  In a small bowl mix the coconut oil, maple syrup, cinnamon, chili and sea salt. Use a brush or spoon to spread the mixture onto the squash.
  4. Bake uncovered for 45-50 minutes.
  5. While the squash is baking chop the vegetables for the sausage. They do not need to be diced, as they will be blended later. Heat pan to medium and add oil and onion. Add the mushrooms once the onions are clear and beginning to turn golden. Once the mushrooms are well cooked add all the herbs and incorporate well.
  6. Add the vegetables to a food processor and pulse until they are finely chopped. Add the vegetable stock and blend until very few chucks remain.. it will look like brown soup.
  7. Add 1/2 cup of the vital wheat gluten and blend again. Add the extra tablespoon if needed. The mixture will be elastic, but still rather wet. You want to be able to form a ball with it, but too much wheat gluten will make it too gummy, so be careful!
  8. Line a baking tray with parchment paper. Divide the sausage into 5-6 balls and place them on the baking tray. Then cover the sausages with another piece of parchment and press down each sausage with the palm of your hand. Note- these can also be made into links, but I find the patties easier to cut into for this recipe
  9. Bake for 15 minutes on each side.
  10. Once the squash and sausage is completed cooking it is time to begin the sauté for the filling- heat a skillet with a tablespoon of coconut oil and add the other half of the onion used for the sausage.
  11. While the onion is cooking cut the (cooled) squash into cubes -see picture – and scoop out with a spoon. Get as much as the squash out without breaking the skin of the squash.
  12. Once the onion is clear add the minced garlic and squash cubes. Cook for 5 minutes turning once or twice. Cut the sausage into bite sized pieces.
  13. Add the sausage and lentils and 1/2 cup of wine.
  14. Cover and let the wine “burn off”
  15. Once all the wine in gone scoop the mixture back into the squashes and bake for 20 minutes at 350F
  16. Mix the maple syrup, tahini and mustard in a small bowl
  17. Remove squash from oven and drizzle with sauce. Add dried cranberries and pumpkin seeds for extra holiday flavor

Serve with holiday sides!

This would also be AMAZING topped with cranberry sauce.

I hope you enjoy this recipe! Please let me know in the comments if you tried it out! What is your favorite vegan holiday food?

Thank you for reading and Happy Thanksgiving!

-She Eats Plants & Sweets

 

 

Roasted Tofu Buddah Bowl – Protein Packed – Vegan – GF

buddah-bowl
Hey Friends!
Is it just me or does it still feel like summer? The high is 78 degrees today. ITS NOVEMBER! I should be wearing leggings, boots and sweaters. I wore sandels yesterday…
Not that I am complaining, it’s just odd.
I have a feeling that winter is going to smack us on the head pretty soon.
Since the weather has been so warm, I have not felt like cooking the usual warming foods for this time of year. I have been enjoying lighter, cold meals with LOTS of greens!
I made this Protein Packed Macro Bowl last night for dinner! I really like this “macro bowl” thing. mostly because they look so beautiful, but also because they are a great way to really see your portion size.
This macro bowl is packed with foods full of protein-
Quinoa -8.1g per 1 cup cooked
Broccoli- approx. 4g per cup (raw)
Tofu-  9.4 g per 1/4 block/ 1 serving
This is a great vegan post- work out meal.
And the best part is that you can make extra and “meal prep” for lunch the next day! Now to the recipe

 Roasted Tofu Buddha Bowl
Serves 4
For the tofu
1 block extra firm tofu
1-2 tablespoons olive or coconut oil
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon sea salt
For the veggies
1 small or 1/2 medium sweet onion
2 cloves garlic- minced
1 medium zucchini
1 cup chopped carrots
2 cups chopped broccoli
(NOTE- feel free to add or remove any vegetables you like or dislike! This is just my favorite combo!)
1 tablespoon olive or coconut oil
2 tablespoons tamari or coconut amino
2 tablespoons chili sauce- add photo
2-3 handfuls of spinach
For the quinoa
1.5 cups quinoa- rinsed and drained
3 cups vegetable stock- low sodium
How to-
Tofu- Preheat oven to 400F. Drain and press the tofu with a clean towel or paper towel. Get as much of the water out as possible.
Cut the tofu into desired size cubes. In a medium sized bowl add the oil, spices and salt. Mix well and add tofu. Gently toss the tofu in the spice mixture and add to lined baking sheet. Bake for 30-35 minutes turning once or twice.
Vegetables- dice vegetables into desired size (I use a large cut for this meal).
Heat pan to medium heat and add oil and onion. Once onion is clear and golden add garlic and zucchini. Let cook for about 5 minutes and add carrots and broccoli. Cook for 10 minutes turning only once or twice. Mix chili sauce and tamari in a small bowl and pour over vegetables once they are fully cooked. Let simmer for about 5 minutes- or until all the liquid is gone. If you enjoy cooked spinach you can add it here, but i prefer mine raw! Remove from heat
Quinoa- Rinse and cook according to package directions. I like to cook mine in vegetable stock for extra flavor, but salted water will work well too 🙂
Assembly- Pick out your favorite (and largest bowl) later quiona, vegetables, spinach and tofu. Top with generous amounts of sriracha. Enjoy!
This is a great meal to make in bulk and take for lunches throughout the week!
Let me know if there are any recipes you would like me to try out. Have a wonderful week 🙂
-She Eats Plants & Sweets