Berry Crisp

All this talk about the Starbucks Pumpkin Spice Latte coming out in late August has me longing for the fall…cool breeze, falling leaves, Halloween, pumpkin patches, Thanksgiving.  Aside from the warm fuzzy feeling of settling into the holiday season, there’s nothing better than a good berry crisp or cobbler to soothe the soul.

Alt=”Berry Crisp”

Alt=”Berry Crisp”

Ingredients:

Crisp

  • 1 cup rolled oats
  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 pinch salt
  • ½ cup earth balance, softened
  • ¼ teaspoon cinnamon
  • teaspoon allspice

Berry Filling

  • 6 cups mixed berries, frozen
  • ¼ cup sugar
  • ¼ cup flour
  • ½ teaspoon cornstarch
  • 3 drops vanilla extract
  • ½ teaspoon cinnamon
  • zest of one lemon
  • zest of half an orange

Directions:

1. Preheat oven to 350 degrees.

2. Combine all the ingredients for the crisp in a medium bowl and combine well with your hands. When fully mixed, place the bowl in the refridgerator while preparing the fruit filling.

3. Place the frozen fruit in a medium bowl and microwave until thawed and somewhat warm. (You can use fresh fruit, but be sure to add 1/4th cup of water to help add moisture before adding the remaining ingredients.  I like to use frozen fruit so I can save the fresh fruit as snacks)  Add the remaining filling ingredients and mix well. Pour the fruit mixture into a 9 inch glass or ceramic pie pan and spread evenly. Remove the oat mixture from the refridgerator and sprinkle on top of the fruit, covering evenly.

4. Bake for 30-35 minutes or until the filling bubbles around the edges. Change the setting on the oven to a high broil and broil for 3-4 minutes until the top is brown and crisp. Let rest for 5 minutes then serve warm alone or with vegan ice cream or cool whip.

(Serves 6)

Berry Crisp Recipe Card

 

Alt=”Berry Crisp”

Alt=”Berry Crisp”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Stuffed Shells

Sometimes you just need a good hearty pasta dish…and sometimes you just need your kids to EAT SOME FREAKING VEGETABLES ALREADY!!!  Well, at least this fills both requirements; I got my yummy pasta and my kids unknowingly ate spinach, mushrooms, onions, beans, and tofu.  And everyone loved them, no questions asked.  Parenting win.

Alt=”Vegan Stuffed Shells”

Ingredients:

  • 26 large pasta shells
  • 2 tablespoons olive oil
  • 2 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • 2 cups mushrooms, chopped
  • 6 cups baby spinach, washed and chopped
  • 3 tablespoons fresh oregano, chopped
  • 1 can cannellini beans, drained and rinsed
  • 1 package extra firm tofu, 14 oz, drained
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • marinara sauce

Directions:

1. Preheat oven to 350 degrees.

2. Bring a large pot of water to a boil and add the shells. Boil until aldente, then drain and set aside.

3. In a high powered blender or Vitamix, blend beans, tofu, nutritional yeast, and salt on high until smooth. Pour into a large mixing bowl and set aside.

4. In a medium sauce pan, heat the olive oil over medium high heat. Add the onions and sauté for 5 minutes. Add the garlic and sauté another 3-4 minutes until both are soft. Add the mushrooms, baby spinach, and oregano. Sauté, stiring often, until the spinach is wilted. When fully cooked, add to the bean/tofu mixture and stir until fully combined.

5. Pour a thin layer of marinara evenly on the bottom of a casserole dish. Fill each shell with a generous spoonful of the filling mixture and place in the casserole dish. Repeat until all shells are full. Drizzle marinara sauce on top, as well as an extra drizzle of olive oil, if desired. Sprinkle with salt. Place the casserole dish in the oven and bake for 30-35 minutes. Serve hot.

(Serves 13)

Vegan Stuffed Shells Recipe Card

Alt=”Vegan Stuffed Shells”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Coconut Curried Quinoa

I have been ordering out ENTIRELY too much lately.  Mostly, I order curry, avocado rolls, and spring rolls from our local Thai place.  After balancing the budget this month and a small heart attack, I decided to go ahead and make may own curry this month.  This recipe is super easy, and it’s likely you already have most of the ingredients in your pantry.

There are three steps…three…sauté the vegetables, add the quinoa and liquid, then wait.  How much easier can that be?   Flavorful, yet subtle, this quinoa makes a fantastic main dish, but it is also great as a side to any grilled or roasted vegetables.  Enjoy!

Alt=”Coconut Curried Quinoa”

 

Ingredients:

  • 2 tablespoons olive oil
  • 1 yellow onion, large, chopped
  • ½ red bell pepper, chopped
  • 2 cups quinoa, rinsed
  • 1 can of coconut creme, 14 ounces
  • 2 cups water
  • 2 cubes bouillon, (enough to yield 4 cups)
  • 1 ½ tablespoons curry
  • ½ teaspoon garam masala
  • 1 ounce raisins
  • 1 teaspoon salt
  • 1 ½ tablespoons maple syrup
  • ½ cup walnuts, chopped

Directions:

1. Heat a medium pot over medium high heat. Add the olive oil and onion and sauté for 5 minutes. Add the red bell pepper and sauté for another 5 minutes until both are soft. Add the quinoa, coconut creme, water, bouillon cubes, curry, garam masala, raisins, and salt. Bring to a boil and stir well to dissolve the bouillon then reduce heat to low, cover and simmer for 20-25 minutes or until quinoa is cooked through.

2. Remove from heat and let rest for 5 minutes. Add the maple syrup and walnuts and fluff with a fork until fully mixed. Serve hot.

(Serves 6)

Coconut Curried Quinoa Recipe Card

Alt=”Coconut Curried Quinoa”

Alt=”Coconut Curried Quinoa”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Broccoli Cheddar Soup

So, pre-vegan, I used to LOVE Panera Bread’s Broccoli Cheddar Bread Bowls…that thick, creamy, cheesy, broccoli goodness…yum.  Well, I found myself craving some the other day and decided to go ahead and take a crack at it.   This soup actually has no cheese…and no faux cheeses…which means no processed foods.  It has the same delicious taste of a traditional broccoli cheddar soup, but produced with all whole foods and plant based ingredients.

In good old Panera tradition, I like to eat mine with bread as my spoon, but feel free to do your own thing.  I hope you enjoy

Alt=”Vegan Broccoli Cheddar Soup”

Ingredients:

Broth

  • 6 cups vegetable broth  (I use Edward and Sons No-Chicken Broth)
  • 1 medium sweet potato, baked and skinned
  • 1 medium red potato, baked and skinned
  • 1 can great northern beans, 15 oz, drained and rinsed
  • 2 tablespoons nutritional yeast
  • 1 bay leaf
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon salt
  • ½ cup water
  • 4 tablespoons cornstarch

Vegetables

  • 2 tablespoons olive oil
  • 2 medium yellow onion, chopped
  • 6 cloves garlic, minced
  • ½ tablespoon thyme, fresh, chopped
  • ½ cup carrot, matchstick
  • 2 cups red potato, peeled and cut into 1/4 inch cubes
  • 8 cups broccoli, washed and trimmed into bite sized pieces

Directions:

1. To prepare the broth, put 6 cups of your favorite broth in a large pot and heat over medium high heat.

2. Place the baked sweet potato, baked red potato, northern beans, nutritional yeast, and salt in a blender or high powered mixer. Add 2 cups of the broth from the pot and mix on high until the puree is smooth. Add the mixture to the remaining pot of broth and stir well to combine. Add the red pepper flakes and bay leaf. Continue to heat over medium heat, bringing to a boil.

3. In a small bowl, combine 1/2 cup of cold water and the cornstarch and whisk thoroughly. Slowly pour the mixture into the broth and continue to boil on low, stirring occasionally.  This serves to thicken the soup.

4. Heat a medium pot over high heat. Add the olive oil and onions. Sauté for 4-5 minutes until the onions are soft and translucent. Add the garlic and sauté for another few minutes stirring often. Add the thyme, carrots, and potato and continue to sauté for another 2 minutes. Remove from heat and pour the mixture into the pot of broth. Add the broccoli. Reduce the head to medium/low and simmer, covered, until the vegetables are soft. Serve hot.

(Serves 6-8)

Broccoli Cheddar Soup Recipe Card

Alt=”Vegan Broccoli Cheddar Soup”

Alt=”Vegan Broccoli Cheddar Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Sesame Green Beans with Crispy Garlic

I’ve been craving veggies lately.  I even moved up my Sunday Roastday to Friday because I just couldn’t wait.  While these green beans are not roasted, it satisfied my need for some greens.  And throw in some delicious crispy garlic cloves…heaven.

This makes a great side dish for a barbecue or party, but lets be honest, we all know I can take down the entire thing on my own in one sitting.  However you choose to serve…I hope you enjoy!

Alt=”Sesame Green Beans with Crispy Garlic”

Ingredients:

  • 24 oz green beans, timmed and washed
  • 1 shallot, minced
  • 1 green onion, minced
  • 25 cloves garlic
  • 6 tablespoons sesame oil
  • ¼ cup soy sauce
  • cup rice vinegar
  • cup water
  • 1 ½ teaspoons brown sugar
  • 2 pinches salt
  • juice of 1/2 lemon
  • olive oil
  • sesame seeds

Directions:

1. Preheat oven to 400 degrees. In a small cupcake pan, place two cloves of garlic in each cup, reserving one for the marinade. Drizzle each cup holding the garlic cloves with olive oil. When the oven is heated, bake the garlic until they are golden brown and crispy, approximately 10 – 15 minutes. Set aside.

2. Steam the washed and trimmed green beans until tender.

3. To make the marinade, mince the shallot, green onion, and the reserved clove of garlic. In a medium mixing bowl, add the sesame oil, soy sauce, rice vinegar, water, shallot, green onion, garlic, brown sugar, salt, and lemon juice. Whisk until mixed thoroughly.

4. Add the green beans to the bowl and toss to coat.  It’s best to mix the green beans and marinade for a few hours before serving to soak in the flavor.  Add the crispy garlic and  garnish by sprinkling white and black sesame seeds on top. Enjoy!

Sesame Green Beans with Crispy Garlic Recipe Card

 

Alt=”Sesame Green Beans with Crispy Garlic”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Spinach Artichoke Dip

Inspiration strikes at the most random of times.  For me, it is usually in the produce section…go figure…it’s always about food.  I saw the most beautiful artichokes the other day and just had to have them, probably like how most women feel about a new pair of shoes.  So there I stood in the check out line, in a six year old pair of plastic white (now grey) flip flops that are being held together by a safety pin, clutching my beloved artichokes.  And I couldn’t have been happier.  Although, I’m pretty sure I do need to suck it up and buy some new shoes sometime soon.

Normally, I just boil my artichokes and eat them plain or with a bit of lemon butter, but I felt like getting a little fancy so I decided to make some spinach artichoke dip to have with it.  I am so happy with how it turned out, especially since it is made with actual real food ingredients, as opposed to using a vegan based cream cheese or other processed replacements.  The base of the dip is a combination of cauliflower, beans, cashews, and artichoke hearts and is flavored with nutritional yeast, salt, and sautéed onions, leeks, and garlic.  This recipe can easily be made oil-free by sautéing the onions, leeks, garlic, and spinach in water or broth.  Did I mentioned each serving has 6 grams of protein, 4 grams of fiber, and less than 1 gram of saturated fat?  Guilt-free comfort food.  Yes, please.

Alt=”Vegan Spinach Artichoke Dip”

Alt=”Vegan Spinach Artichoke Dip”

You can serve this dip pretty much however you want.  My favorite is either on a french baguette or inside the artichoke itself using the outer leaves to scoop.  The latter is fairly easy and makes for a beautiful presentation.  All you need to do is trim an artichoke, boil until soft (a butter knife can easily pass through the bottom stem), drain, then hollow out the center.  Click here to learn how to prepare an artichoke for boiling if you are new to working with them.

Ingredients:

  • 1 medium caulflower, chopped and boiled
  • 1 cup cannellini beans
  • 1 cup cashews, raw, soaked
  • 1 medium yellow onion, chopped
  • 1 medium leek, approximately 5 inches of white end, washed and chopped
  • 5 cloves garlic, minced
  • 4 tablespoons olive oil
  • 2 tablespoons nutritional yeast
  • ¾ cup non dairy milk
  • 2 teaspoons salt
  • 2 cans artichoke hearts, quartered in brine, drained and chopped
  • 8 cups fresh spinach

Directions:

1. Place cashews in a bowl of water and allow to soak during your prep work. Trim, wash, and chop a medium cauliflower. Bring a pot of water to boil and boil cauliflower until soft.

2. While the cauliflower is boiling, chop the onion, wash and chop the leek, and mince the garlic. Heat a large frying pan over medium high heat. Add 2 tablespoons of olive oil, the onion, leeks, and garlic and sauté until soft, approximately 5 minutes. Set aside.

3. When the cauliflower is soft, drain and place in a high powered blender or food processor. Add the sautéed onions, leeks, and garlic along with the beans, drained cashews, nutritional yeast, 1 can of the artichoke hearts (drained), non dairy milk, and salt. Blend on high until the mixture is smooth. Pour into a large mixing bowl and set aside.

4. Reheat the frying pan over medium high heat. Add the remaining 2 tablespoons of olive oil, spinach and two pinches of salt. Sauté the spinach until wilted, approximately 5 minutes. Place the spinach on a cutting board and chop well. Add the spinach to the mixing bowl.

5. Open and drain the remaining can of artichoke hearts. Place on the cutting board and roughly chop. Add the chopped artichoke hearts to the mixing bowl.

6. Stir all ingredients until well mixed. Serve warm. Great with veggies, chips, bread, or artichoke leaves.

(Party size recipe – Serves 20 – approximately 6-8 cups)

Vegan Spinach Artichoke Dip Recipe Card

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Alt=”Vegan Spinach Artichoke Dip”

Garlic Roasted Brussels Sprouts

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted Brussels Sprouts would be bad in my opinion.  I also did the same with the cauliflower today and made the correlating recipe found here.

Alt=”Garlic Roasted Brussels Sprouts”

Ingredients:

  • 20 ounces Brussels Sprouts, washed, trimmed, and halved
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste

Directions:

1. Preheat oven to 375 degrees.

2. Place Brussels Sprouts and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread Brussels Sprouts in one layer on a large baking sheet and bake for 20 minutes. After 20 minutes, remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 to 15 minutes or until tender. Remove from oven, sprinkle another pinch of salt and toss.

(Serves one if you’re me, but yields approximately four cups/servings)

Garlic Roasted Brussels Sprouts Recipe Card

Alt=”Garlic Roasted Brussels Sprouts”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Oil Free Asparagus Soup

Lately I have become a bit lazy with my eating habits.  I was on work travel, then came home with a killer ear infection, which led to a loss of hearing, ringing, and some pain.  Then hubby was gone on work travel for a week.  Between juggling two kids and doctors appointments to try to figure out this whole ear thing, and working full time, I turned to frozen Amy’s meals, processed snack foods, and pretty much all the vegan junk food that was easy and fast.  Not really the best idea when you are trying to heal your body.

I had an ENT appointment that eased some of the ear trouble and decided I really needed to get back on track.  My body was craving fruits and vegetables.  I could almost hear it screaming, “What the heck are you doing to me,” every time I popped something in the microwave.  In the grand scheme of things, my life is not that hard…my problems miniscule in comparison with what others deal with, but I did know I needed to get back on track.

I wanted something clean and pure, so when I passed a display of perfect asparagus at the market, it clicked.  If you follow my Facebook, you may remember I made this once and forgot to clean the asparagus first and ended up with dirt soup.  Don’t make that mistake.  Clean your veggies!  Hauled back to the store to get another bunch and started over.  I didn’t want to add any more than I had to to this soup so I opted for an oil-free recipe.  The onions and garlic are sautéed in water.  I also used an oil-free vegetable broth.  If you can’t find one, no worries, just use your favorite brand.  After just one bowl, my body felt energized and happy.  It is so easy to make, it may just be a staple in my fridge.  I haven’t experimented with freezing and re-thawing yet, but I’ll update if I do.

Alt=”Asparagus Soup”

Ingredients:

  • 1 yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 3-4 tablespoons water
  • 1 bunch asparagus, washed, trimmed, and cut into 2 inch pieces, yields approximately 4 cups
  • 2 cups oil free vegetable broth
  • salt, to taste

Directions:

1. In a medium non-stick pan, add 3-4 tablespoons of water and the chopped onion.  When the onion begins to soften, add the garlic.  Continue to sauté until fragrant and soft. Add another tablespoon of water if the pan becomes dry.  Do not let onions brown.

2. Add the asparagus and broth to the pan, stir and cover for approximately 5-10 minutes, until asparagus are cooked through.  Stir occasionally.

3. Remove pan from heat and place contents into a high powered blender or Vitamix, reserving one or two pieces of asparagus for garnish if desired.  Blend on high until soup is smooth and creamy.  Salt to taste.

(Yields approximately four cups.  Two large servings, or four small servings)

Asparagus Soup Recipe Card

Alt=”Asparagus Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Cauliflower Tabouleh

So, if you know me at all, you know cauliflower is one of my favorite foods.  I can hardly go a day without it, sad, right?  And don’t get me wrong, I like the traditional tabouleh, but this version made from cauliflower is so good, not to mention it cuts down on most of the the carbs.  It is a very easy recipe to make and takes almost no time at all!  It makes a great side dish to almost every outing…barbecues, birthdays, and holidays, but I make it every few weeks just to pack in my lunch.  I hope you enjoy!

Ingredients:

  • 2 medium cauliflower, pulsed in a blender, yields approximately 6 cups
  • 6 cloves garlic, minced
  • 14 grape tomatoes, chopped
  • ½ cucumber, chopped
  • 3 green onions, chopped
  • 2 lemons, juice from. Yields approximately 1/4 cup
  • 3 tablespoons olive oil
  • 3 tablespoons parsley, chopped
  • ½ teaspoon salt
  • pepper, to taste

Directions:

1. Clean and core cauliflower. Chop to medium sized pieces. Place in a blender or food processor and pulse until chopped to a consistency close to rice. Set aside in a medium sized bowl.

2. Add chopped garlic, tomatoes, cucumbers, green onions, lemon juice, olive oil, salt, pepper, and parsley. Stir to mix well. Adjust salt, olive oil, and lemon juice to your taste.

3. You may serve right away, but I prefer to let the flavors meld for a few hours in the fridge before serving.

Cauliflower Tabouleh Recipe Card

Alt=”Cauliflower Tabouleh”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

DIY Cellulite Battling Coffee Body Scrub

 

Although there are plenty of products that promise to get rid of cellulite, I simply don’t believe it is possible to get rid of it all.  A healthy diet and exercise are the number one ways to battle the unsightly dimply annoyance, however that doesn’t always work.  The fact it…a person is either genetically prone to having cellulite, or they’re not.  I happen to be one that is.  Awesome.

Cellulite consists of fibrous bands that go from the top of your skin to the fat layer, pulling it down.  These bands need to be severed to make cellulite go away.  Unfortunately for those who seek to make cellulite disappear, coffee grounds can’t achieve this indefinitely.  Going into trying to ‘treat’ cellulite with this mindset, I do believe there are things that we can do to help reduce the appearance without going through any drastic procedures.

Again…the most recommended approaches are mentioned above…proper diet and consistent exercise.  Then we turn to beauty products.  This DIY scrub is so easy to make, requiring only five ingredients.  I use it a few times a week on my problem areas.  Caffeine from the coffee stimulates dilation while the scrubbing motion increases circulation, plumping up the skin and making cellulite look less obvious.  Additionally, coffee grounds contain antioxidants, so they can increase collagen production.  Brown sugar assists with exfoliation of dead skin.  Coconut oil and jojoba oil are both natural skin conditioners that work to hydrate and leave the skin smooth.  Vitamin E is absolutely amazing for your skin.  It is a natural anti-aging agent that works to heal scars and gets rid of dull dry skin, along with many other benefits.

I’ve been making my own skin care products for awhile now.   Like so many others, for years I would blindly buy products promising to give dramatic results and didn’t give any thought about what was in it or how it was tested if there was a chance that there was a miracle cure for whatever real or made-up flaw I had.  After I became vegan, I began doing some research on beauty products for the sole purpose of separating the vegan and cruelty free companies from the others.  This was a great start, but then led me to further research the ingredients. (This post isn’t about animal cruelty, although I do implore you to do a google search on animal testing in beauty products)

Vegan product or not, there are some disgusting things in beauty products, many that you probably don’t know are there. Other than vowing to never buy products that have been tested on animals again, I also decided that I wanted to stay away from unnecessary chemicals and preservatives.  After all, your skin is your largest organ and it really does matter what you expose it to.  Just another reason to make your own concoctions…aside from how easy it is and how much cheaper to make.

Alt=”Coffee Body Scrub”

Coffee Body Scrub

  • 1 and 1/2 cups coffee grounds
  •  3 tablespoons of brown sugar, packed
  • 1/2 cup cold pressed unrefined coconut oil, room temperature
  • 1 tablespoon of jojoba oil
  • 20 drops of vitamin E oil

Directions:

1. Place all ingredients in a bowl and mix until fully combined using either a fork or your hands.  Store in an air-tight glass jar at room temperature.

2. To use, wet skin with warm water.  Scrub and massage area well and rinse with warm water.

 

Did you try this?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!