“Brown Vegan” Podcast Interview: “How to Turn Your Passion for Vegan Life Into a Business!” Featuring Plant-Based Vegan Vegetarian Chef Ifayomi Victory
I am so excited! With 27 days to go, we have a total of 14 backers for my “365 Days of Plant-Based Cooking, Eating & Living…Made Easy! Kickstarter Calendar Project (a BIG shout-out and THANK YOU to those who pledged)! If you haven’t made your pledge yet, you still have time! Your donation is greatly appreciated!
In addition, check out the Podcast interview with me and Brown Vegan Monique Koch….it’s good stuff!
Thanks again for your support and I look forward to catching up with you soon!
Peace, Love, Black-Eyed Peas & Dance,
With 36 Days to Go…Here’s Some of What You Can Expect From 365 Days of Plant-Based Cooking, Eating & Living…Made Easy! Calendar
Delicious, simple and easy once a month recipes that you can prepare for you and your family… with a grocery shopping list! A featured exercise tip and affirmation of the month! Ideas, suggestions and information that you can use daily to help assist in the transition to a plant-based vegan vegetarian diet and/or lifestyle.
This calendar was created with the passionate idea that with the right information, people will see the simplicity and understand the importance of eating a plant-based vegan vegetarian diet as a means of obtaining and/or maintaining optimal health. According to a recent “Vegetarian Times” Survey 53% of people who follow a plant-based vegan vegetarian diet do so to improve their overall health. Consequently, our goal is to utilize the calendar as a tool to help reach the remaining 47%.
Today’s recipe and meal suggestion:
Pinto Beans & Rice (a fav of mine since I was a child)
1 12 ounce bag of pre-soaked (4 hours or more) and washed red beans (or pinto beans)
1 medium sized onion, diced
2 cloves of garlic, minced
1/4 cup of okra, chopped
2 tablespoons of EVOO (Extra Virgin Olive Oil)
3 cups of low-sodium or homemade vegetable broth
1 cup of water
1 teaspoon of liquid smoke
2 bay leaves
2 tablespoons of 21 saute seasonings
1 tablespoon of sea salt (or to taste)
In a large stock pot over medium heat add EVOO and saute onion, garlic, okra, bay leaves, salt and 1 tablespoon of 21 saute seasonings. Stirring frequently, saute for 10 minutes or until okra has begun to breakdown. Stir in washed beans and liquid smoke, add vegetable broth, water, 1 tablespoon of 21 saute seasonings and bring to a boil.
Reduce heat, cover and while stirring occasionally, cook beans until they are done, about 90 minutes. By stirring the beans occasionally while they are cooking, you are assisting in breaking down the okra to the point where it becomes transparent, thus creating a rich, thick and tasty broth.
Serve over cooked brown rice or add to your favorite soup recipe.
The benefit of eating beans:
#365DaysofPlantBasedCalendar #plantbased #vegan #vegetarian #optimumhealth #nutrition #simplicity #fitness #fun #love #prosperity #vegankitchengoddess #chefifayomi #glamorouschef
Chef Ifayomi’s 365 Days of Plant-Based Cooking, Eating & Living…Made Easy! Kickstarter Calendar Project is LIVE!!
Finally…it’s here! My 365 Days of Plant-Based Cooking, Eating & Living…Made Easy! Kickstarter Calendar Project is live! In an attempt to create the momentum of successfully meeting my fundraising goal, as well as set myself up be chosen as one Kickstarter’s “staff picks,” I am asking you to commit to making a financial pledge today! In addition, I also ask that you please share this with your family and friends as well as use the hashtag #365DaysofPlantBasedCalendar when sharing, discussing or writing about this calendar project online.
I am grateful and humbled by this project and think it is a GREAT opportunity to be a part of something that is exciting, useful and fun. I “thank you” not only for the opportunity to serve you but also for your consideration and support! Please feel free to contact me if you have any questions.
Like Us on Facebook @https://www.facebook.com/365DaysofPlantBasedCalendar…
Thank you! Thank you! Thank you!
Meet Chef Ifayomi: https://www.youtube.com/watch?v=B9qTu0mEm6g
Peace, Love, Black-Eyed Peas & Dance,
A. Chef Ifayomi Victory – “Changing the World One Vegetarian Meal at a Time!”
Plant-Based Vegan & Vegetarian Chef/Consultant/Event Planner
“You Are What You Eat, Drink, Breathe, Think, Say & Do!” – Patricia Bragg
Kickstarter Campaign for “365 Days of Plant-Based Cooking, Eating & Living…Made Easy!” Calendar Project
In an attempt to stay true to both my personal and professional mission of “Changing the World One Vegetarian Meal at a Time!” coming soon is a exciting new project/product that I have been working to bring to you for over 2 years!
With a fruit, vegetable, grain, bean, herb/spice, nut, seed, recipe (with grocery shopping list), exercise tip and affirmation of the month, 365 Days of Plant-Based Cooking, Eating & Living…Made Easy! Calendar is deigned to give quick, simple and easy tips, meal ideas, suggestions, recipes and plenty of information that people can use daily to assist in the transition to a plant-based vegan/vegetarian diet and/or lifestyle.
However, to cover the cost associated with creating and completing this AWESOME project, on Monday, June 1, 2015 I am launching a Kickstarter fund-raising campaign and I ask for your financial support.
Stay turned for more information about the Kickstarter campaign for this exciting new project. In the meantime, please spread the word, tell all your family, friends and like us on Facebook at:
Thank you in advance for your consideration and support! I look forward to serving you!
Peace, Love, Black-Eyed Peas & Dance,
Chef Ifayomi Victory
“Changing the World One Vegetarian Meal at a Time!”
#365DaysofPlantBasedCalendar #waitforit #plantbased #vegan #vegetarian #optimumhealth #fitness #fun #love #prosperity #chefifayomi #vegankitchengoddess #glamorouschef
Meet Chef Ifayomi:
“Peace, Love, Black-Eyed Peas and Dance Y’all!” 🙂 Happy Meatless Monday!
#365DaysofPlantBasedCalendar #waitforit #plantbased #vegan #vegetarian #optimumhealth #fun #fitness #delicious #simple #blackeyedpeas #meatlessmonday #love #prosperity #chefifayomi #vegankitchengoddess #glamorouschef
Happy Meatless Monday!
Today’s blog post is about an incredible (free) app and website that I have discovered. “SPECIALTY PRODUCE” is an app and website that hosts ALL fruits, vegetables, edible flowers, herbs and spices…and the different varieties of them. In addition to offering a plethora of the different varieties of produce, the app also breaks them down into different categories such as, “Spotted Produce,” “Foraged,” “Asian Specialties,” “Latin Specialties,” “Japanese Specialties” and “Seasonal Produce” (it also lists them individually); which makes for easy access when you are looking for a specific ingredient for your themed dinner party menu. I think that is so cool!
Once you choose an item, a picture is uploaded (in case you didn’t know what a “Adarak” looked like…LOL) as well as a description, the availability, interesting facts (about it), nutritional value, applications (how to use it), a little geography and history about the item and some recipes. In my obsession with the “SPECIALTY PRODUCE” app, I also learned that “SPECIALTY PRODUCE” is a huge supplier – so the website lists, among other cool and useful things, who the grower/supplier is as well as which restaurants purchase the product for ingredients in their menu (s).
As a Plant-Based Vegan and Vegetarian Chef, discovering this app and website was like hitting the produce lottery! 🙂 I don’t remember how I found or came across this app and website, but boy I am sure glad I did! Whether you are a chef, foodie or a novice in the kitchen the easy to use “SPECIALTY PRODUCE” app, in my opinion, is a must have. It is definitely going to be a major point of reference for the “365 Days of Plant-Based Cooking, Eating & Living…Made Easy! Calendar Project that I am working on!
When you have a moment, check them out. Their website is http://www.specailtyproduce.com and the (free) app is now available in the Android Market and in iTunes (not sure if it is free in iTunes). Trust me you won’t be disappointed!
Peace, Love, Black-Eyed Peas and Dance,
Chef Ifayomi Victory
In the absence of my missed “Meatless Monday” blog post yesterday and in the spirit and celebration of Mardi Gras, I decided to make today a Meatless “Fat Tuesday” blog post.
Over the weekend I had the pleasure of sharing and instructing my client on how to make a delicious vegan gumbo. It was interesting because when she first asked if I could show her how to make gumbo the first thing she said was, “but I don’t like okra!” Which I lovingly replied, “how are you going to cook/eat gumbo with no okra? Because as you know okra is a staple ingredient in gumbo?” “Yes” she replied but I just don’t like it.
However, I knew that she, like most people really don’t like the texture of okra and how it looks after it’s cooked; rather than just NOT liking okra (I use to be one of those people). So, I asked her, “If I can show you how to add and cook the okra into the gumbo in a way that makes it transparent, would you be open to cooking and eating it in your gumbo? And she said, “yes…you can do that?”
It was an awesome experience! We chopped, talked, drank wine, sauteed, laughed, boiled and cooked gumbo and my southern styled ‘cheezy’ corn grits! In the end, she said, “that was some of the best tasting gumbo and non ‘cheezy’ grits she had ever had!” AND she texted me the next day to let me know it was even better the second day!
“Changing the World One Vegetarian Meal at a Time!” is both my personal and professional mission and goal. Each time I walk away from a happy and fulfilled client or event, let’s me know that I am that much closer to achieving my goal and fulfilling my mission…and that inspires me to share even more.
Recreated from an original family recipe, this vegan version of gumbo has been created and recreated several times by me to get it just right for my taste. Feel free to experiment with it and remember the rule: when you change adjust 3 or more ingredients in a recipe it then becomes “your” recipe.
Happy Meatless “Fat Tuesday!” Enjoy! 🙂
Ifayomi’s Vegan Gumbo
Prep Time: 35 Minutes
Cook Time: 30 Minutes
16oz. Tofurky Sausage Links, cut links into half and lightly fry in 2 Tbs of oil until browned on both
sides, cool and cut into1 inch pieces. Set aside.
1 package of vegan shrimp, thawed
1 package of beyond meat chik strips, browned
2 Tbsp all-purpose flour
2 Tbsp extra virgin olive oil
1 Tbsp extra virgin olive oil
1 cup frozen or fresh cut okra (to make okra more transparent in the gumbo, place in a food processor
and liquefy before cooking – if using frozen okra allow it to thaw before putting it in the food
1 large onion, chopped
1 large green pepper, chopped
1 red pepper, chopped
2 cloves fresh garlic, minced
½ tsp dried thyme
¼ tsp ground red pepper flakes
1 16 ounce can diced tomatoes
1 cup celery, chopped
5 cups of vegetable stock
2 cups cooked brown rice
1 stalk of scallions, diced (optional garnish)
2 ½ Tbsp 21 seasonings blend
salt and Tabasco to taste
After lightly frying the sausage links and chik strips, set to the side. Under medium heat add 1 Tbsp extra virgin olive oil. Sautee okra, onion peppers, garlic, thyme, red pepper flakes and 21 seasonings blend until slightly browned. Set aside.
Under medium/high heat, heat the 2Tbsp of extra virgin olive oil, add flour and stir constantly until desired thickness and browning (making adjustments as needed). Once browned, stir in sautéed okra, onion, peppers, garlic, thyme and red pepper flakes. Cook for 1 minute on medium heat, stirring frequently.
Stir in veggie sausage, shrimp, chik strips, tomatoes, celery, vegetable stock and cook for 20 minutes or until thoroughly heated, stirring frequently. Add salt and Tabasco sauce if desired. Serve over rice. Garnish with diced Scallions.
Yields: 6 to 8 Servings
Chef’s Tip: This is a recreation…of a recreation…of a recreation of an old family recipe that I have adapted into a scrumptious comfort food favorite…without the guilt. 🙂 Add a vegan cornbread muffin and enjoy!
Chef’s Tip II: You can substitute the faux sausage, chik and shrimp with your favorite veggies.
Ifayomi’s Southern Style Corn Grits
Prep Time: 10 minutes
Cook Time: 10 minutes
1 Cup Organic Yellow Corn Grits (Polenta)
2 Cups Veggie Broth
1 ½ Cups of Water
2 Tbsp of 21 Seasoning Blend
1 Tsp Organic Earth Balance Buttery Spread
2 Tbsp of Daiya Vegan Cheez Shreds
½ Tsp of Sea Salt or to Taste (Optional)
1 Tbsp Scallions, Diced
In a medium sauce pan bring veggie broth, water and 21 seasoning blend to a boil. Reduce heat and while stirring pour slowly pour in yellow corn grits (making sure not to create lumps). Continue to stir for 5 to 8 minutes or until desired thickness.
In a bowl add the Daiya Vegan Cheez Shreds. Pour grits over Cheez Shred. Add Earth Balance Buttery Spread,
Sea Salt and sprinkle with Cayenne Pepper and garnish with diced Scallions.
Stir from the bottom to combine all the ingredients together before eating.
Yields 6 Servings
Chef’s Tip: For thicker grits allow grits to cook longer. For a thinner more running consistency add more