Happy Recipe Friday!
Today we are featuring Linda and Alex, the family and brains behind Veganosity!
MEET THE DUO
Hi! We are a mother and daughter vegan duo who founded Veganosity after we made the leap to veganism. We’re foodies at heart, so chomping on raw carrots and hemp seeds just aren’t our thing. Not that there’s anything wrong with that. It’s just that we believe that eating a plant-based diet can, and should be, an exciting experience. We work hard trying to veganize our favorite dishes, and we also love experimenting and discovering new ways to use fresh, seasonal produce. We also owe our determination and motivation to make the best food ever to the men in our lives (who are not vegans, but might be someday), because they would revolt if they had to eat bad food.
We also love fashion and beauty products. We are the furthest thing from a hippie that you’ll ever find. Not that there’s anything wrong with being a hippie. They’re pretty cool, it’s just not our vibe. Alex is a personal trainer and a city girl, so she loves cool work out wear and awesome casual clothes. Linda, is a preppy mama, and enjoys a Lilly Pulitzer dress in the summer and Ralph Lauren in the winter. Fortunately, we haven’t had to trade in style for our vegan life, but, we have saved a lot of money on faux leather!
Of course, our favorite things in the world are animals. We love them all, especially our black Lab, Guinness, and our Jack Russell/Chihuahua, Gizmo. They light up our lives. Alex and her boyfriend are adopting a dog from a rescue soon, so we’re very excited to expand the family. And, we both want a pig and a cow, unfortunately, the cities we live in won’t allow that. Some day!
Our blog is all about eating fresh, healthy, and interesting vegan food, finding the best vegan fashion of the season, and staying fit so you can look amazing in all of those cute clothes. We welcome everyone, vegan or not, to visit us; we don’t believing in judging others. What we share with you is what we eat, what we wear, and how we exercise.
Monday is Kick-Start Monday. We feature a quick, easy, healthy meal to get you back on track from an indulgent weekend. Friday is Happy Hour, so look for a tantalizing appetizer and a cocktail to get your weekend started! Keeping it real is important to us, so once in a while we’ll post an awesome cupcake recipe. That may not be the healthiest thing, but once in a while, you just need to let go and eat a cupcake! We’re all about balance.
HOW WE #LiveOurHealth
We have always been athletic. Alex played Varsity tennis in high school and Linda plays adult team tennis. We also run competitively. 5Ks, 10Ks, Half-Marathons, tough mudders, whatever we can do. Next year we plan to run a full marathon together. Alex is a personal trainer and is a staunch believer in weight lifting and core strength to stay strong. Thanks to her, Linda is in better shape at age 50 than she’s ever been in her life. We believe that you should do something every day, even if it’s just taking a walk around the block.
We also believe in eating whole, unprocessed foods. It’s a rare event that we open up a box, or a carton of anything. Our diet consists of fresh vegetables, fruit, nuts, and whole grains, such as quinoa, oats, and barley. Water is another huge part of our daily lives. We drink it all day long because hydration is a crucial part of being healthy.
Thanks to our daily exercise routines and diet, we are both in amazing physical shape, both inside and out.
STUFFED ACORN SQUASH WITH QUINOA AND KALE
2 medium acorn squash – cut in half and remove the seeds
4 tablespoons of vegan butter
Salt and pepper
2 tablespoons of avocado oil
1 cup of quinoa – cook according to instructions on the package
1 medium red onion – chopped
1 red bell pepper – chopped
4 large kale leaves – stems removed and chopped
½ cup of pine nuts
2 cloves of garlic – minced
2 teaspoons of sea salt
Pepper to taste
1. Heat the oven to 375°
2. Put one tablespoon of butter in each half of the squash. Salt and pepper to taste and then wrap in a square of aluminum foil. Bake for one hour or until the squash gives when pinched.
3. Prepare the quinoa.
4. Heat the oil in a large skillet on medium-high heat and sauté the onions until they are caramelized. Add the bell pepper and the kale and cook until the pepper is easy to pierce with a fork. Add the pine nuts and garlic and cook until the pine nuts begin to turn golden brown. Add the sea salt and pepper to taste. Stir well.
5. Put the quinoa in the skillet and combine with the vegetables.
6. Remove the foil from the squash and fill with the vegetable and quinoa filling.
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