Yes! You can enjoy hot dogs and still be vegan!
Some of the brands on the market have gluten in them, so if you are strictly gluten-free, look for brands without.
Just like hamburgers, usually what we love about hotdogs are all the accoutrements: mustard, ketchup, relish, etc.
This recipe uses a wrap, instead of a bun but there are several gluten-free buns out there. I just personally prefer a wrap.
Whether you use a grill or pan, splitting the veggie dog down the middle, For more surface area, makes a big difference. I like to char both sides And then place on top of a gluten free wrap that I have lightly toasted, On both sides.
The accompaniments make all the difference…You need to find what you love.
I love chopped dill pickle (Bubbies are great…), chopped red onion and a little Bit of minced jalapeno. I also like to use yellow and Dijon mustard along with Ketchup…and then I wrap it all up like a burrito.
I’d love to hear about your favorite version!
One of the things I miss the most in a vegan diet is CHEESE! Knowing that it’s not great for me, I have explored all the faux cheeses out there and really love the Miyokos brand. (She also has some great cookbooks…)
I made this dish for the first time for Season 4 of Cook with Joy and must say I was pretty surprised at how good it was!! Even Deric loved it!.
The secret is to let the “cheese” marinate with the other ingredients. I like to have one bite of tomato with one bite of the “cheese” and a piece of torn basil and this is how I recommend preparing it.
I cut the tomatoes into bite-sized pieces but others like them larger. I cubed the “mozzarella” into pieces a little smaller and tore the fresh basil leaves into dime-sized pieces.
Play around with the proportions until you find what you like best and ENJOY! YUM!!!!
Tomatoes and basil are so full of antioxidants, you can’t go wrong with this dish as the epitome of freshness and health. Enjoy!
This recipe is a simple dish to bring to share at potlucks or parties and something that can usually be whipped up from ingredients on hand when unexpected guests come to call. Many of the ingredients can be canned or frozen and you could always substitute the fresh things for what you have in the fridge…spinach or kale instead of chard, carrots or any summer squash for the zucchini, etc.
Of course, if you have a vertical, aeroponic garden like WE do, you can have most of the fresh ingredients on hand and still living! (contact us for more info about growing this way yourself!)
Every single ingredient has health benefits AND it’s delicious!
This is a recipe I’ve been making for 28 years. It was recommended to me by a naturopathic physician from John Bastyr. I love so many things about it: Simple, easy to transport and completely full of everything good for you! I feel like if I start my day this way every day, I’ve got a leg up on my week. Give it a try!
We are very excited for this next season of Cook With Joy! Watch the trailer above to get a taste of what types of recipes we will be cooking as well as what healthy living tips we will be learning to create a healthier and happier lifestyle. Enjoy!
Over the years, I’ve learned how satisfying having a little treat is, both for me and for family and guests.
Kids love to have something delicious but I’m not always crazy about what’s available commercially so making my own treats has always been attractive to me. I love to have something sweet to serve after dinner or with tea, and this is a perfect solution!
Blending dates, oats and some kind of flavorings like lemon or peanut butter or cacao usually can’t go wrong and I have made lots of variations of these “balls” but I think this is my favorite!
I’ve posted about the benefits of oats, dates, AND lemon in the past…everything in this recipe has a benefit for you. You could make them without the vanilla JP Complete powder… just might want to play around with more oats to get the consistency right.
I like adding the powder as it adds tons more nutrition: spirulina, pomegranate and pumpkin powder, ancient grains, sprouts as well as a plant-based protein blend (and a lot more!) If you message me, I can tell you where you can get it!
Nutritional Spotlight: Cumin Passing on meat and dairy does not mean forgoing your body’s need for iron and calcium. The contrary. While it has become an American belief that iron comes from red meat and calcium comes from dairy, the truth is that most people are better able to digest and absorb the nutrients from iron and calcium when consuming plant-based foods like dark leafy greens, beans, and seeds. The cumin seed is a spice often praised for its taste but rarely acknowledged for its nutritional benefits, even though just one tablespoon contains over 46% (yes, nearly half!) of your daily need for iron and 12% of your daily need for calcium. Feeling ready to cook and replenish your body? Go grab some cumin – ground or whole seeds – from the bulk section and store in an airtight container in a cool, dry place. Use often!
The Tuscan White Beans provide a smooth, creamy texture in addition to creating layered flavors that are nutrient dense, especially for those on a plant-based or vegan diet. Legumes are full of plant-strong protein!