Intuitive Vegan Cooking with Emira Kowalska!
Emira says she believes “that the ethical and plant-based lifestyle is a way to address environmental issues and end animal suffering. It is not easy for many to convert to veganism. I aim to provide guidance and support to those who wish to become vegan by demonstrating easy to cook and affordable vegan recipes. Emirafoods is my social media brand where I promote a plant-based lifestyle, ethical consumption, animal welfare and empower people through entertainment and cooking recipes.”
Emira starts off with Morning Star Farms Chick’n Strips that are vegan! She also uses pesto, garlic butter, and nutritional yeast for flavor. Emira shopped at Trader Joe’s Grocery Store to get many of the specialty items that she bought. Jane chimes saying, “Trader Joes rocks,” and we agree! Emira sautés the chick’n, and then she adds the rest of the ingredients one by one into the pan. She says her style of cooking is called “intuitive cooking” because she doesn’t use a recipe but measures the ingredients by eye like her father used to when he was cooking while she was growing up. Emira also recommends not adding hot spices or peppers like cayenne powder until after you turn off the heat because they can burn your pan. Great tip!
Emira explains that she eats everything she ate before just veganized now. She still gets plenty of junk food and fat but she tries to balance it out by staying active and balancing the junk with juices and salads. You do not have to feel deprived eating a vegan diet. Just about anything you want to eat has a vegan version. You can have all the burgers, tacos, and sushi you want without the cruelty! Jane and Kenziah Rubens both broke their fasts to try Emira’s delicious dish, and they had trouble not eating all of it! Try making Emira’s vegan creation at home with the recipe below!
Emira’s “What I Eat” Vegan Recipe:
Morningstar chick’n strips
1 organic can of chickpeas (strained and rinsed)
I pack of broccolini
Handful of spinach
1 pack of sliced brown mushrooms
2 tsp Nutritional yeast
Two heaping spoonfuls of Garlic butter
Vegan pesto
Salt and cayenne to taste
Cut chickn strips to pieces and sauté with olive oil, toss around for a bit then add the broccolini and mushroom- sauté for a few minutes before adding the garlic butter and the pesto, lastly add the chickpeas, a handful of spinach, nutritional yeast and salt + cayenne to taste
Garnish with micro greens.
