Megan Unbounded

So, soups are definitely my main dishes that I make during the cool months. To change it up, I like this tomato based minestrone and that fills you up with veggies and pasta! Plus, it is a good soup that can help clean out the fridge of left over veggies. Sometimes I like to add either some spinach, kale, or zucchini! vegan minestrone soup Prep time 15 mins Cook time 1 hour 15 minutes Total time 1 hour 30 mins An easy stew that is great for the winter or spring! Also, if no spinach or kale is added, enjoy them as a side salad with this yummy and fulfilling soup! Author:  Megan Rudnik Cuisine: Italian,  Vegan Serves: 3-4 INGREDIENTS 1/4 lb. of kidney beans, soaked for 5 hours 1/4 lb. of great northern or white beans, soaked 5 hours 4 cups of water (or vegetable broth)  1 Tbsp extra virgin olive oil 1 cup of kale, chopped 1 small onion, diced 1 medium tomato, chopped 4-5 cloves of gar...

What do you do when you have travel burnout?! The first thing to do is to distinguish between symptoms of culture shock or burn out from traveling. It is possibly that you are experiencing culture shock because there are similar symptoms like homesickness and others that are common for both. Before buying that ticket home, take some time to focus on what is going on within. A few symptoms of travel burnout are: Homesickness. Traveling feels like a chore. You feel exhausted mentally and physically. No interest in site seeing. Unable to cope with your new surroundings. Anti-social and have no desire to take advantage of this great opportunity to meet new people, learn the language, and culture! Okay, so you are feeling like a spoiled brat right now and that you should be enjoying this chance to travel that most in the world do not have. I remember my first sign of travel burnout was when I went to Beijing, China. I was able to get through it and it was an awesome trip! H...

This is one of my favorite recipes to make and easily interchangeable with different beans! I have used lentils, kidney beans, and garbanzo beans in place of black beans but still flavor them with the same seasoning combination. The spiciness is perfect for cooler months and a favorite during the summer when my family likes to barbecue. Due to different dietary preferences, I still have managed to find a vegan burger recipe that my family and friends love to eat. In addition to this burger, I really enjoy the fresh guacamole that works well as a substitute for ketchup and adds some extra protein. Spicy black bean burger Prep time 20 mins Cook time 10 minutes Total time 35 mins A spicy dish that will satisfy any hungry stomach and perfect for those moments when its time to barbecue and gather with family and friends.   Author:  Megan Rudnik Cuisine:  Vegan, gluten-free Serves:  8 Ingredients ...

This is one of my favorite go to recipes, especially during the cooler months, just because it is so easy to make! This is a vegan turned recipe from my mom's beef stew recipe and still brings back memories of great family times during the harsh winters in Minnesota. Hearty LENTIL stew Prep time 15 mins Cook time 1 hour 15 minutes Total time 1 hour 30 mins An easy stew to make and best served with vegan cornbread! Author:  Megan Rudnik Cuisine:  Vegan, Gluten-Free Serves: 4 INGREDIENTS 1/2 lb. of lentils 4 cups of water (or vegetable broth)  1 Tbsp extra virgin olive oil 2 medium sized Yukon potatoes, chopped 1 onion, diced 4-5 cloves of garlic, minced 1 cup of carrots, chopped 3/4 cup of celery, diced 2 tsp garlic and onion powder  salt & pepper pinch of parsley Instructions Cook lentils for 35 minutes in 4 cups of water or vegetable broth, salt and pepper, and 1...

On my college graduation, my friends bought a vegan carrot cake as a surprise to my celebration and ever since, I have wanted to learn how to make it on my own! It was so good ^.^ I remember the one I ate had raisins and nuts but with this recipe, I have omitted the raisins (you can definitely add them in!) In addition, I have added in ginger for extra flavor and spice. One of my favorite parts about this carrot cake is the whipped frosting, which is dairy-free. It tastes just like cream cheese to me and is made from coconut cream with lemon. I have made dairy-free cream cheese before using cashews or you could use separated coconut milk too for a lighter frosting. Just be sure you use an electric whip rather than the hand whisk! VEGAN CARROT CAKE MINIS + Frosting Prep time 45 mins Cook time 25 minutes Total time 1 hour 20 mins The perfect dessert for any occasion with ginger to add some spice.  Author: ...