I wanted to introduce you all today to a new AMAZING digital monthly magazine called Vegan Lifestyle Magazine.
Whether you are vegan, vegetarian, raw foodie or just looking to get healthy, Vegan Lifestyle Magazine will provide you with all the information you need to live a kind, gentle, healthy life.
This magazine is colorful and informative, providing amazing and beautiful raw and vegan recipes from the quick-and-easy to gourmet – videos, articles, news, vegan clothing and accessories, personal care, gardening, pet care and of course travel.
I’m excited to share that in the current issue of Vegan Lifestyle Magazine, my recipe for Portobello Wellington is featured on page 79. =)
As I recently felt utterly defeated in maintaining this blog, it was nice to get this thrown my way. Getting published is a great honor and I’m proud to share this great news with all of you. I figured out a way I can still host this website at a cheaper rate, so my recipes with still be available. Virtually Vegan Mama will be staying around and you can still expect a random recipe here when time permits. And thank you for all the wonderful emails and comments I received, you guys rock!!!!
You can subscribe to the magazine HERE
Monthly Subscription U.S $3.99
Single Issue Price U.S $4.99
By now most of you have heard about Vegan Cuts, and if you haven’t, I’m here to tell y’all about it. Vegan Cuts is a monthly subscription box full of vegan and natural food products and snacks. They offer two monthly boxes – The Vegan Snack Box and the Vegan Beauty Box. I was lucky enough to try out my sample for review and I absolutely love this concept. You get to sample many products that you normally might not find in your local supermarket. A lot of the products were unfamiliar to me, so I was really excited to try them out.
This is what I received in my Sample Snack Box:
Mostly every product that I received was new to me except The Good Bean and The Chia Drink. I immediately ate The Good Bean because even though I had seen this product before I hadn’t tried it. I love roasting my own chickpeas at home for a snack, but it’s nice to see these being packaged. I loved this product and look forward to ordering some to keep in my pantry. It’s a great snack to have on hand for the family!
I’ve seen a lot of Hemp Hearts out there, but hadn’t gotten around to buying them and was so excited that these were in my snack box. I sprinkled them over salad and loved this product. The gluten-free Mary’s Gone Crackers and the Bumble Bar were really tasty. The Salted Caramel Peanut Butter from The 3 Nuts was heavenly and dangerous – I’m glad there was only a small sample of this because who knows what might of happened. I spread it on some dark chocolate and oh boy! YUM! It was nice to get some Mighty Leaf tea samples because I always love to try new flavors. The Green Tea Tropical and Organic African Nectar teas were truly delicious. The Skratch Labs Hydration Drink the tastiest sports drink I have tried yet. However, I never drink these types of drinks, so it’s not something I will probably buy, but still good if you like sports drinks.
Lastly, the Mario Camacho Olive Snack Pack was SO GOOD. I am an olive addict and I am definitely going to have to order these to have with my salads everyday.
I really love that Vegan Cuts’ Snack Boxes are getting vegan products out to more people. There are so many wonderful companies popping up with great products and most of them are not available at stores yet. I love the idea of being introduced to healthy, quick and on-the-go treats that I haven’t had before. We all need more of those! The monthly subscription for Vegan Cuts is $19.95 which is a fair price when I think of all the times I’ve purchased a product that I didn’t like and had spent hard-earned money to just throw it away. With this you can sample a few products and figure out what you like for future purchases.
Have you tried Vegan Cuts before? If not, is it something you would try? I definitely want to sign up to receive a monthly snack box and I’m really interested in their Beauty Box too!
Vegan Slow Cooker for Beginners (Rockbridge Press) will take the time and frustration out of cooking vegan at home. This cookbook has 150 easy and delcious vegan slow cooker meals perfect for the busy vegan.
This is a great starter book for creating hearty vegan slow cooker meals. There are recipes for breakfast, snacks, sides, appetizers, soups, stews/chilies, beans/grains and vegetables.
Vegan crowd-pleasers, such as Black Bean Breakfast Burritos, Vegan Eggplant Parmesan, and Chocolate-Peanut Butter Cake – this cookbook has it all!
I had to offer up this wonderful chili recipe for the giveaway today. It is Superbowl weekend – if you didn’t know – and who isn’t looking for a chili recipe to serve at a party? I know I am!
This is a super easy chili to make, it took no time at all to throw all the ingredients into the slow cooker and hit the timer. It’s cooking now and it smells delicious! So, make it today for Superbowl because chili is ALWAYS better the next day.
Black Bean and Chipotle Pepper Chili
- 4 (15-ounce) cans black beans, rinsed and drained
- 1 (28-ounce) can diced tomatoes, undrained
- 3 cups vegetable stock
- ¾ cup uncooked quinoa, rinsed
- 1 large red onion, diced
- 1 large green bell pepper, seeded and chopped
- 1 large red bell pepper, seeded and chopped
- 3 garlic cloves, minced
- 1 or 2 chipotle peppers
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon
- Sea salt and cracked pepper to taste
- Chopped fresh cilantro, for garnish
- Diced avocado, optional
- Combine the beans, tomatoes with their juices, vegetable stock, quinoa, onion, green and red bell peppers, garlic, and chipotle peppers in the slow cooker.
- Stir in the chili powder, coriander, cinnamon, sea salt, and black pepper.
- Cover and cook on low for 6 to 8 hours or on high for 4 hours.
- Removed the chipotle peppers
- Ladle the stew into bowls, garnish with the fresh cilantro, and serve hot with diced avocado, if desired.
***** This Giveaway is now closed ******
And now for the GIVEAWAY and Good Luck!
To enter the contest, leave a comment sharing some of your favorite Superbowl recipe.
Don’t forget to leave your contact information so I can let you know if you win. =)
You MUST leave each entry as a SEPARATE comment or only one comment will count.
- Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
- Subscribe to Virtually Vegan Mama
- Follow Virtually Vegan Mama on Twitter
- Follow Virtually Vegan Mama on Pinterest
- Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Vegan Slow Cooker for Beginners! @virtveganmama”
- Share this giveaway on your Facebook Page and tell me that you did so in the comments section
- Pin it
All entries must be completed no later than Saturday, February 8, 2014, at 11:59 p.m. EST.
Winner will be announced on Sunday, February 9th, 2014, on my blog, and the winner will also be notified via the email address they provided in the comments section.
Giveaway open to U.S. and Canada residents only. =)
Can’t wait and you need this book now. Well, don’t fret, you can buy it here: Vegan Slow Cooker for Beginners
I was very excited when Neat Foods asked me if I wanted to sample/review their product. I had never heard of Neat before, but I loved the sound of it.
Neat is derived from nuts, beans, whole grain oats and other natural ingredients. This product is an easy-to-make, great tasting replacement for ground beef.It’s healthy, it’s quick to make, and it tastes awesome! It’s 100% VEGETARIAN — SOY FREE — GLUTEN FREE — GUILT FREE. I absolutely love this stuff and I’m so glad I was able to test it out and share it with you all. It’s definitely going to have a permanent home in my pantry.
Neat comes in three different flavors: Original, Italian and Mexican. We made these awesome stuffed cabbages below with the original mix.
We also enjoyed these perfect tacos with the Mexican mix – SO GOOD!
We made Neatballs with sauce with the Italian mix, but alas I didn’t get any pictures of that, but it was just as incredible as all the other recipes. I will however share with you our favorite recipe that my husband made for us. This was inspired by Food Network’s Diners and Drive-in’s and Dives that my hubby has been watching. He’s been loving this show lately and wanting to veganize everything he sees. Love that. =)
Enjoy this recipe and check out Neat Foods, you will not be disappointed with this product. YUM!
- 1 whole head cabbage
- 1 large onion, chopped
- 1 package Neat Original Mix
- 1½ cups cooked brown rice
- 1 clove garlic, chopped
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup vegetable stock
- ¼ cup raw cashews, soaked for 2-4 hours
- 1 (28) oz. can whole peeled tomatoes
- ¼ tsp salt
- ⅛ tsp black pepper
- Heat oven to 350 degrees.
- Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 15-20 minutes, or until softened enough to pull off individual leaves. You will need about 12 leaves.
- While cabbage is cooking, prepare tomato sauce. Combine cashews, whole peeled tomatoes, salt and pepper in a blender and puree until smooth. Transfer sauce to medium-sized sauce pot and heat on medium until it simmers.
- When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
- Chop the remaining cabbage and place it in the bottom of a casserole dish.
- Add the chopped onion to a non-stick skillet. When onions start to stick, add 1 tbsp of vegetable stock or water and stir. Saute onions until translucent, adding small amounts of vegetable stock or water if onions start to stick. While onions are cooking, prepare Neat according to package directions. Add Neat Original Mix to a non-stick skillet and brown on medium, breaking it up as you would meat, for seven minutes or until browned.
- Mix onions with Neat, cooked brown rice, garlic, salt and black pepper until well combined.
- Place about ½ cup of filling on each cabbage leaf. Roll away from you to encase the filling. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
- Place the cabbage rolls on top of the chopped cabbage in the casserole dish. Pour vegetable stock over rolls, ladle tomato sauce on top and cover. Place in oven and bake for 45 minutes.
- Serve cabbage rolls with pan juices and tomato sauce.
1. Prepare EnerG according to the box to replace 2 eggs: 3 teaspoons EnerG,
4 T warm water
2. Prepare neat according to package: 2T water & Prepared EnerG
3. Then for the vegan prep only, add an additional 3-4T water so the mix becomes moist
4. Cook according to neat instructions: 7 min in a non stick skillet, breaking it up as you cook, as you would ground beef.
Adapted from Polish Golabki Recipe About.com – there are some nice step-by-step instructions there if you need some.
This decision was a long time coming. I originally started Virtually Vegan Mama as a place I could post recipes I created to build a family cook book and keep me motivated to stay healthy and fit. I was up and running with this little blog hard. I loved it and I loved the creative outlet it gave me. I am an Elementary School Teacher who is now a Stay-home Mom. My husband and I made a joint decision for me to stay home to raise our kids. This blog gave me the ability to create and feel like I was accomplishing something outside of just being a “Mom”. It really made me feel great every time I hit that “publish” button. =)
I enjoyed the community aspect of blogging too, it was fun connecting with like-minded people. I loved being inspired by other bloggers and I always gave credit where credit was due. I have seen a major decline in the blogging community and the social media aspect is not worth me wasting my time anymore. People can be very cruel and/or unethical and I don’t need to subject myself to that kind of backlash or aggravation anymore. Don’t get me wrong, there are more “good” peeps out there than “bad”, but I just don’t have it in me anymore to continue blogging. There are also so many wonderful cook book authors and blogs I love with wonderful recipes, I can just cook my way through that and be perfectly happy. =) I know I will still create my family cook book, but it will be shared in my home, with my family and friends.
I appreciate all the wonderful support of everyone that has come by to visit or to tell me how much they loved one of my recipes. I will keep Virtually Vegan Mama up for some time so go ahead and print out your favorite recipes before I shut it down. Some of my recipes can be found at One Green Plantet and Vegkitchen so you can find them there. I will try to find a website where I can transfer my recipes so they can stay there permanently so people can still enjoy them. If anyone knows of a good place, please let me know. I’m not going to pay to host the site if I’m not going to use it.
I have a couple of products that need to be reviewed and a book giveaway, so I will be posting those in the next few weeks. Plus one more amazing recipe my husband and I have dreamed of making to share with you all. It will be an amazing send-off!
Once again, thanks to all my readers for all your support, but it’s time for me to move on. =)
Jen a.k.a The Virtually Vegan Mama =)
Welcome to Virtually Vegan Mama! My name is Jennifer and I am a super busy stay at home mama of three and wife to a loving husband. I'm here to create simple, healthy, plant-based meals to serve my whole family. This is our growing family cookbook and we are sharing it with you.
- Jennifer on Vegan Lifestyle Magazine and the Winner of Vegan Slow Cooker for Beginners Cook Book
- BitoftheGoodStuff Ⓥ (@GoodStuffSharon) on Vegan Lifestyle Magazine and the Winner of Vegan Slow Cooker for Beginners Cook Book
- Jennifer on Portobello Wellington
- kristinamarieyoga on Portobello Wellington
- kristinamarieyoga on Portobello Wellington