Another example of how one can get enough of everything on a vegan raw diet and win the US Open 🙂

Serena Williams practices a raw foods vegan diet and she won the U.S. Open this month.

It would have been really amazing to have had her be a keynote speaker for the Sistah Vegan Web Conference and speak about being a top athlete on a vegan diet. I mostly only see pieces about male athletes on vegan diets, but I rarely get to hear about women– black women!– who are top athletes eating vegan.

Wow, with her strong bones and healthy muscle tone, How DOES she get protein and calcium!!!? (You know, the same tired old questions directed towards folk who don’t eat animals or animal products). 🙂

1-2 T Thai red curry paste
1 1/2 T vegetable oil
1-2 large yellow onions, chopped
2 medium potatoes, cut into 1-inch pieces
3-5 garlic cloves, crushed/minced
1 14-oz can coconut milk (lite or regular)
1 T soy sauce
1 15-oz can chickpeas, drained (or 1 2/3 cups if not using canned beans)
1 cup loosely packed Thai or regular basil, chopped (or 2-3 T basil pesto from jar)
1 medium tomato, chopped
1-2 T sugar (to taste)

Optional: add spinach, bell peppers, carrots, peas, other vegetables

1. Over medium heat, saute the curry paste in oil for about 2 minutes, breaking it up. Add the onion and garlic and saute until onions are translucent.
2. Stir in coconut milk and soy sauce. Add potatoes. Bring to a boil and then reduce heat and simmer for about 15 minutes (until potatoes are tender), stirring occasionally.
3. Stir in chickpeas, basil…

This meal is so easy and quick to make!

Sandwich:

• Vegan bread (I make my own)
• Veggie Burger
• Tomato slice
• half an avocado, mashed
• basil leaves
• nutritional yeast

Tomato Soup:

• canned soup
• dried basil
• dried oregano
• almond milk

I put vegan butter (Earth Balance is the brand I use) on each side of my bread and heat in a skillet until golden. I place the veggie burger in a skillet with a bit of olive oil until it gets crispy. (if you buy prepackaged veggie burgers, check the ingredients to ensure they are Vegan; no egg or dairy). I then heat my tomato in the skillet and sprinkle some nutritional yeast on top of it. Before putting your sandwich together spread mashed avocado on one slice of bread and then layer basil leaves on top of the avocado.

For the soup just heat it up on the stove, I prefer…

Raised Carrot Cake Waffles

By Kelli Roberts, Vegan Chef.

Since discovering raised (yeasted) waffles, I’ve thought about so many different variations for them ~ and carrot cake was always in mind. These are so much better than regular waffles. Not too hard or crusty, these are crunchy on the outside and chewy on the inside, with a lovely yeasty-bread smell.

Ingredients:
2 cups warm non-dairy milk
1 packet (2 teaspoons) dry active yeast
1/4 cup sugar
1/4 cup oil
1 teaspoon vanilla extract
2 cups whole-grain flour
1/4-1/2 cup warm water

Pout the milk into a large bowl (not metal, as that will react with the yeast). Sprinkle the yeast on top and gently stir it in, and let sit for about 10 minutes.

Add the sugar, oil, vanilla, and flour, and stir until combined. Add the water, and stir into a smooth batter. cover with a towel and place…

So this is my first vegan chocolate Cake attempt. NEVER in my whole life have I thought that this tastes better than anything else I’ve eaten before. And this Cake is totally vegan for real! Still can’t believe it!
I felt so much better the day I changed my eating habits and tried to eat more vegan. My stomach seems to like it. And if vegan brings out things like this Chocolate Pudding Cake I am all for it!

I found and adapted the recipe from the wonderful Spinach Revolution

Ingredients

Cake

3 cups all-purpose flour

2 cups sugar

½ cup cacao powder

2 teaspoons baking soda

1 tablespoon instant coffee (optional)

1 teaspoon salt

1 ¾ cups of plant based milk

1 cup apple sauce

¼ cup apple cider or white vinegar

1 tablespoon vanilla extract

Sauce

¾ tin coconut milk (or if you want it to be…