vegetarian recipes

Try it! You will enjoy it!

Coconut cookies recipe | coconut biscuits | eggless coconut cookie

Gur Para (Punjabi Sweet Snack)

Five Veggie Raw Pad Thai

Mojito Moctail (Non-Alcoholic Drink)










vegetarian recipes

Roasted Cauliflower and Mushroom Chowder

before yesterday Golubka Kitchen 

Roasted Cauliflower and Mushroom Chowder We’re very ready for spring and all of its tender, green produce, but unfortunately it’s still very much soup weather around here. I think that soups are such lifesavers for busy people. They’re simple to make, hard to mess up, and can be customized millions of ways. You can make a giant soup for the week and have warming, wholesome meals right at your fingertips when you don’t have the energy to cook. They’re easy to bring to go in a mason jar or thermos. It’s also great to freeze some soup, which will always be appreciated later, in the midst hangry emergencies. We had two goals for this chowder – we wanted it to be creamy, filling, and comforting, but also light and a bit different from the squash and root vegetable soups that are always around in the winter. Just a little nod to spring :) The creaminess in this chowder comes from blended roasted cauliflower, mushrooms, and chickpeas. There’s no cashews or any nut-based products, since we wanted to go for a lighter soup. I think that cauliflower works so well in creating both a chowder-like consistency and flavor here, while the roasted mushrooms bring an extra depth of flavor. There are also green peas for more springy vibes, along with a base of mirepoix (onion, carrot, celery), and smoked paprika. When it comes to creamy soups, we still love having some chunky texture present, so we leave some of the cauliflower, mushrooms, and chickpeas whole here. The chowder just tastes more like a meal this way, but it could definitely also serve as a side in smaller portions. We’ll be showing the step-by-step process for preparing this chowder on our Instagram Stories later today, and we’ll also save it in our Highlights. Hope you try this one and have a great weekend :) Roasted Cauliflower and Mushroom Chowder   Print Serves: 6 Ingredients olive oil toasted sesame oil (optional) 1 yellow onion - chopped 1 medium carrot - cubed 1 stick of celery - sliced sea salt 3 cloves of garlic - minced 1 teaspoon smoked paprika 1 teaspoon nutritional yeast (optional) ¾ cup dried chickpeas - soaked overnight or up to 24 hours 8 cups purified water 2 bay leaves 1 large head of cauliflower - cut into bite-sized florets 10 oz crimini mushrooms - cut into quarters or eighths for bigger mushrooms freshly ground black pepper 1 cup frozen peas juice from 1 lemon fresh herbs - for garnish Instructions Preheat oven to 400° F (200° C). Warm a soup pot over medium heat. Add a generous drizzle of olive oil and sesame oil, if using. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Cook the vegetables for about 10 minutes, until soft. Add the garlic, smoked paprika, and nutritional yeast, if using, and stir around for about 30 seconds to 1 minute, until fragrant. Drain and thoroughly rinse the chickpeas and add them to the pot, stirring to coat. Add the water and bay leaves, bring the liquid up to a simmer and cook, with the pot lid askew, for 30 minutes. Taste a few chickpeas after the 30 minutes, they should be cooked and creamy inside. If the chickpeas are not yet done, cook them longer. This process can take up to an hour or even longer with some older chickpeas. Generously salt the chickpea broth towards the end of the chickpea cooking time. While the chickpeas are cooking, prepare two rimmed, parchment paper-covered baking trays. Place the cauliflower on one of the trays and the mushrooms - on the other one. Drizzle both the cauliflower and mushrooms with olive oil (or other roasting oil of choice), sprinkle with salt and pepper, and stir. Place both trays in the preheated oven and roast for 30-40 minutes, stirring halfway, until the cauliflower is soft and caramelized. The mushrooms will release water while roasting, so thats why using a rimmed baking tray helps. Once the chickpeas are cooked and the vegetables are roasted, add the cauliflower and mushrooms to the pot with the chickpeas, stirring to combine. Add about half of the soup to an upright blender, making sure to catch plenty of chickpeas, cauliflower, and mushrooms for creaminess. Blend until smooth and return the blended liquid to the soup pot, mixing everything together. Bring the soup back up to a boil and simmer for 5 more minutes for the flavors to merge. Turn off the heat and stir in the peas, which will thaw immediately in the hot soup. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve the chowder, garnished with fresh herbs, a drizzle of sesame oil or olive oil, and with a side of toasted sourdough bread or croutons. Enjoy! Notes You can also make this soup with canned chickpeas! Just use one to two 15 ounce cans of chickpeas and less water (start with about 5-6 cups). Since the chickpeas are cooked, you dont have to simmer them for 30 minutes. Otherwise, proceed as written out in the recipe. 3.5.3226 You might also like... Berry Creamsicles with White Chocolate Drizzle - Ice Cream Sunday Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway Chocolate Chip Cookie Dough Bites Babamesco Dip .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Roasted Cauliflower and Mushroom Chowder appeared first on Golubka Kitchen.

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

before yesterday Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Vegan Richa.

Vol-au-Vents

before yesterday Oh My Veggies 

For this vol-au-vent sauce, I chose carrots, corn, and green peas as vegetables, but there are so many possible variations: mushroom, zucchini, celery, squash… To complete it all, you can serve the vol au-vent with a salad!

Chickpea and Sweet Potato Burger

before yesterday VegKitchen 

Chickpea and Sweet Potato Burger This chickpea and sweet potato burger is perfect for those times when you want to try stray from the traditional recipes you’re used to. For a quick meal, you can prepare the patties in advance and warm them up when you need them. Save Print Chickpea and Sweet Potato Burger Serves: Continuing reading Chickpea and Sweet Potato Burger on VegKitchen

Mojito Moctail (Non-Alcoholic Drink)

March 22 2019 Manjula's kitchen 

Mojito Moctail (Non-Alcoholic Drink)  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber (peeled deseeded and cubed) - 2 Tbsp mint leaves (chopped, just the leaves) - 4 Tbsp simple syrup - 4 Tbsp lime juice - 1/­­2 tsp ginger paste For Garnishing - cucumber slices - lime wedges - mint leaves for garnish Also need - ice cubes - soda water -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail (Non-Alcoholic Drink) appeared first on Manjula's Kitchen.

30 Instant Pot Vegan Indian Recipes

March 21 2019 Vegan Richa 

30 Instant Pot Vegan Indian Recipes30 Instant Pot Vegan Indian Recipes! Dals, Beans, Tikka Masala, Butter Sauce, Chana Masala, Saag, Korma, Aloo Gobi, Kitchari, Gajar Halwa and more. Indian Vegetarian Recipes. Glutenfree Soyfree Nutfree options.  I’ve been posting a lot of Instant Pot Recipes and converting old recipes to Instant pot too! So here’s a running set of recipes that are Indian and Vegan and made in an Instant Pot Pressure Cooker. Everyday favorites like tikka masala sauce, butter chikin, korma and regional Indian fare like kohlapuri veggies, black eyed pea pulao, masala eggplant and more! Pressure cookers have been used in Indian cooking for many decades, way before Instant Pot. So there are stove top pressure cooker instructions on many of my old recipes and in my cookbook. The same process steps apply to the instant pot. Just add a few mins more to the cooking times for beans and chickpeas based recipes, as stove top pressure cookers cook under higher pressure and hence will cook the food just slightly faster than an Instant Pot.  What are your favorites! I’ll be adding more to the blog too, so send me your requests in the comments! Continue reading: 30 Instant Pot Vegan Indian RecipesThe post 30 Instant Pot Vegan Indian Recipes appeared first on Vegan Richa.

Restaurant Review: Piante Pizzeria In Breckenridge

March 20 2019 Happy Cow veggie blog 

Piante Pizzeria is your pizza haven in the Rockies. Situated on the Main Street of Breckenridge, Colorado at the base of an incredible ski resort, Piante is Summit Countys only 100% vegan restaurant featuring delicious appetizers, fresh salads, wood-fire pizzas, and delectable desserts. Their ingredients are organic, non-GMO, and locally sourced when possible. Piantes Mission Peace, love and plants are abundant at Piante! Their staff strive to provide all guests with a fun, cozy, and welcoming experience from the minute you walk through the doors. They make food that not only is good for people, but food thats good for the planet too! Sustainability is one of Piantes biggest priorities. Piante Pizzeria is part of Summit Countys Resource Wise businesses, meaning they have reached optimal standards for recycling, energy conservation, and eco-awareness as a business in their loved community. The Piante Story Piante Pizzeria was found by owner Jason Goldstein and his family on January 26th, 2017. After completing culinary school in New York City, Jason created the Piante dream. A delicious menu, cozy home-like dining room, and a staff that works hard as much as they like to have fun, are some of the things that help make Piante […] The post Restaurant Review: Piante Pizzeria In Breckenridge appeared first on The Veggie Blog.

Sweet and Sour Tofu

March 20 2019 VegKitchen 

Sweet and Sour Tofu There are other tofu marinades besides Asian? Oh yes! This tofu is soaked within a delicious mustard and maple syrup marinade. Continuing reading Sweet and Sour Tofu on VegKitchen

Creamy Vegan Mushroom Lasagna

March 19 2019 Vegan Richa 

Creamy Vegan Mushroom LasagnaEasy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms, creamy garlic sauce, spinach and lasagna sheets layered to make a hearty portobello lasagna. Vegan Recipe, Can be Gluten-free Nut-free Jump to Recipe Its been a while since I changed up my lasagna. You all love the Baked Portabella mushrooms with garlic sauce, so I put them in a lasagna! Mushrooms are marinated in a garlic, balsamic, soy marinade then baked, Meanwhile blend the garlic sauce and keep ready. Assemble the rest of the ingredients. Then start layering! Garlic white sauce, noodles, mushrooms, sauce, noodles, a layer of spinach and tofu ricotta, noodles and repeat. Top with vegan parmesan or vegan cheese and bake. Once baked, drizzle olive oil on top and add fresh herbs, slice and serve.  For a quick meal, you can bake the portobello mushrooms until done, heat the garlic sauce to thicken then toss cooked pasta (fettuccine or penne) and fold in half of the sliced mushrooms and serve the rest on the side. Fold in some baby spinach when the sauce is simmering. Continue reading: Creamy Vegan Mushroom LasagnaThe post Creamy Vegan Mushroom Lasagna appeared first on Vegan Richa.

tomato dosa recipe | instant thakkali dosai | tomato dosai

March 18 2019 hebbar's kitchen 

tomato dosa recipe | instant thakkali dosai | tomato dosaitomato dosa recipe | instant thakkali dosai | tomato dosai with step by step photo and video recipe. dosa has been a staple of many south indians if not for most of the indians. it is versatile and can be made with different ingredients or with combination of lentils and vegetables. one such popular combination of dosa recipe is tomato dosa recipe made similar to any instant dosa without the dosa batter fermentation. The post tomato dosa recipe | instant thakkali dosai | tomato dosai appeared first on Hebbar's Kitchen.

Five Veggie Raw Pad Thai

March 18 2019 Meatless Monday 

This recipe comes to us from Dr. Robert Graham, co-founder of FRESH Med . Dr. Graham says: Pad thai is one of my favorite recipes. I wanted to create a version for you with easy, healthy raw vegan ingredients. We chose zucchini noddles to make all the ingredients easy to find. This raw pad thai is gluten free, nutrient dense and look at all those gorgeous plants youre going to eat! Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 1 medium zucchini, spiraled or julienned - 2 large carrots, julienned - 1 red pepper, thinly sliced - 1 cup thinly sliced red cabbage - 3/­­4 cup frozen edamame, thawed - 3 green onions, thinly sliced on bias - 1 teaspoon sesame seeds (toasted) - optional: 1 cup of rice vermicelli noodles   - For the dressing: - 1 garlic clove minced - 1/­­4 cup raw almond butter (can also use peanut butter) - 1 tablespoon fresh lime juice - 2 tablespoons low-sodium tamari - 2 tablespoons water (may need more for desired consistency) - 2 teaspoons pure maple syrup (or other sweetener) - 1/­­2 tablespoon toasted sesame oil - 1 teaspoon freshly grated ginger Directions: 1. Prep all the vegetables. Add the zucchini, carrots, pepper, and cabbage into one large bowl. Toss with hands to combine. 2. Prepare the dressing by processing all dressing ingredients in a food processor or vitamix. The dressing may seem a bit thin at first, but it thickens as it sits. 3. Top bowls with edamame, green onion, and sesame seeds. Pour on dressing and enjoy. The post Five Veggie Raw Pad Thai appeared first on Meatless Monday.

Doctor/Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice Show

March 18 2019 Meatless Monday 

Doctor/Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice ShowDoctor/­­Chef Robert Graham recently held a session at the International Restaurant and Foodservice Show on, FRESH Food Tips for a Sustainable and Healthy Lifestyle, One Meal at a Time. He is the co-founder of FRESH Medicine , whose mission is to improve health by addressing the five pillars of well-being: Food, Relaxation, Exercise, Sleep and Happiness. In his talk, he discussed how our food system and food trends have misshapen the way we eat and how to use food as medicine. Said simply, Eat more plants; eat less meat. Meatless Monday is a simple way to eat more plants. Dr. Graham has long been an advocate of Meatless Monday as an easy way to incorporate more plant-based foods into your diet. As the former Director of Integrative Health & Therapies at Lenox Hill Hospital in New York, Dr. Graham created the first edible rooftop garden at a hospital - giving patients and hospital workers access to more fresh produce. As a leader in the field of Integrative Medicine, Dr. Graham has prescribed food as medicine for over 10 years. He believes that food holds the key to health and recently became a chef, graduating from the Natural Gourmet Institute. Dr. Graham has taught over 500 healthcare workers, mostly doctors, how to cook whole food plant-based meals. Check out Dr. Grahams recipe for Five Veggie Raw Pad Thai , a perfect option for Meatless Monday. If you make this recipe, post a photo, tagging us @MeatlessMonday and using #MeatlessMonday. Join Dr. Graham, and the millions of people around the world who participate in Meatless Monday one day a week, for your health and the health of the planet. To find out more, find us on Facebook , Twitter , Pinterest , or Instagram ! To learn more about becoming a Meatless Monday ambassador, visit MeatlessMonday.com/­­ambassador The post Doctor/­­Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice Show appeared first on Meatless Monday.

coconut cookies recipe | coconut biscuits | eggless coconut cookie

March 17 2019 hebbar's kitchen 

coconut cookies recipe | coconut biscuits | eggless coconut cookiecoconut cookies recipe | coconut biscuits | eggless coconut cookie with step by step photo and video recipe. cookie recipes are not native to indian cuisine and has been imported from overseas. but since the introduction of the cookie recipes in india, it has become a huge hit and has been adopted with many flavours. one such hugely popular cookie recipe is coconut cookies recipe or biscuit recipe ideal for all the occasions. The post coconut cookies recipe | coconut biscuits | eggless coconut cookie appeared first on Hebbar's Kitchen.

paneer momos recipe | paneer momo | veg paneer momos

March 15 2019 hebbar's kitchen 

paneer momos recipe | paneer momo | veg paneer momospaneer momos recipe | paneer momo | veg paneer momos | paneer ke momos with step by step photo and video recipe. momos are the traditional delicacy snack from the nepali cuisine. generally it is made with finely chopped freshly harvested vegetables with an option of minced meat. but then there is an indian version of momos made with grated paneer and veggies knwon as paneer momos or cheese momos recipe. The post paneer momos recipe | paneer momo | veg paneer momos appeared first on Hebbar's Kitchen.

schezwan noodles recipe | szechuan noodles | veg schezwan noodles

March 22 2019 hebbar's kitchen 

schezwan noodles recipe | szechuan noodles | veg schezwan noodlesschezwan noodles recipe | szechuan noodles | veg schezwan noodles with step by step photo and video recipe. noodles recipes are common across india and are made with many flavoured sauces. particularly the chilli and curry sauce noodles are the most popular ones and are made as street food across india. but there is one more flavour getting a lot of attention lately and that is schezwan noodles recipe. The post schezwan noodles recipe | szechuan noodles | veg schezwan noodles appeared first on Hebbar's Kitchen.

Mojito Moctail, Non-Alcoholic

March 22 2019 Manjula's kitchen 

  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber peeled deseeded and cubed - 2 tbsp mint leaves chopped, just the leaves - 4 tbsp simple syrup - 4 tbsp lime juice - 1/­­2 tsp ginger paste Also need, Ice cubes and Club Soda For Garnishing - Cucumber slices, lime wedges, mint leaves for garnish -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail, Non-Alcoholic appeared first on Manjula's Kitchen.

rice pakora recipe | chawal ke pakode | basi chawal ke pakode

March 21 2019 hebbar's kitchen 

rice pakora recipe | chawal ke pakode | basi chawal ke pakoderice pakora recipe | chawal ke pakode | basi chawal ke pakode with step by step photo and video recipe. pakoda recipe is very common across india and is generally made with sliced veggies. however, lately, there has been new ways of making pakoda with leftover or with unconventional ingredients. one such unique recipe is rice pakoda recipe made with mashed cooker rice and choice of spiced vegetables. The post rice pakora recipe | chawal ke pakode | basi chawal ke pakode appeared first on Hebbar's Kitchen.

moong dal pitha recipe | mug daler bhaja pithe | bengali muger puli

March 20 2019 hebbar's kitchen 

moong dal pitha recipe | mug daler bhaja pithe | bengali muger pulimoong dal pitha recipe | mug daler bhaja pithe | bengali muger puli with step by step photo and video recipe. bengali cuisine is known for its desserts or sweets it has to offer. predominantly, the sweets are derived from milk and or chenna based sweet dipped in sugar syrup and dry nuts. but this recipe is a unique and made from moong dal or mug daler and is known as moong dal pitha recipe. The post moong dal pitha recipe | mug daler bhaja pithe | bengali muger puli appeared first on Hebbar's Kitchen.

sweet corn soup recipe | sweet corn veg soup | chinese sweet corn soup

March 19 2019 hebbar's kitchen 

sweet corn soup recipe | sweet corn veg soup | chinese sweet corn soupsweet corn soup recipe | sweet corn veg soup | chinese sweet corn soup with step by step photo and video recipe. soup recipes are a non-native dish to the indian cuisine. it was introduced later and has gathered a lot of interests and appreciations with many indian house holds. particularly the indo chinese soup recipes have become default starters for any meal. one such soup recipe is sweet corn soup recipe made with corn kernels. The post sweet corn soup recipe | sweet corn veg soup | chinese sweet corn soup appeared first on Hebbar's Kitchen.

Curried Baked Carrot Chips

March 18 2019 Oh My Veggies 

Last weekend, I harvested carrots. Lots of carrots. Tiny carrots. I always have problems with vanishing seedlings when I try seeding directly in my raised beds, so last fall I thought I’d be smart and sow a ton of carrot seeds and then pull the extra seedlings out when I was sure they were big enough to survive any attacks from small animals or insects. But then it got cold and I got busy and I never thinned out the seedlings. So when I was preparing my raised beds for spring last weekend, I pulled out about 50 bitty carrots. They might be small and okay, they’re a little bit pale too. But I grew them! And they were perfect small carrots. I was kind of excited about my wee carrots, but Chris made fun of them and thought I should throw them in with the compost, to which I responded: “I’m going to blog about this!” (That’s my new response anytime he says or does something I don’t like, by the way.) My carrots may have been too small to use for much, but after I harvested them, I started coming up with ideas for carrot recipes and I […]

Black Rice with Black-Eyed Peas and Greens

March 18 2019 VegKitchen 

Black Rice with Black-Eyed Peas and Greens An invigorating melange of flavors, textures and colors, this is an attractive dish to serve hot or at room temperature. I just love the way the corn, black-eyed peas, and greens look against the dark rice, but if brown rice is what youve got on hand, that will work, too. Adapted from Wild About Greens by Nava Atlas. Continuing reading Black Rice with Black-Eyed Peas and Greens on VegKitchen

Inspired by New York City Schools Going Meatless Monday? Here’s How Your School Can Join the Movement

March 18 2019 Meatless Monday 

Inspired by New York City Schools Going Meatless Monday? Here’s How Your School Can Join the MovementNew York City schools, the largest public school system in the world, will launch Meatless Monday for all 1.1 million students beginning this fall. Students will have access to an all-vegetarian breakfast and lunch every Monday. The citywide Meatless Monday program is an expansion of a pilot program that began with 15 schools in Brooklyn in 2018. Positive student feedback from the pilot encouraged city officials to make Meatless Monday an official program for all schools. The Meatless Monday menu will include kid-friendly menu items such as veggie tacos, meatless chili and grilled cheese. Students will also have the opportunity to weigh-in on the menu before its finalized. The program was announced by NYC Mayor Bill de Blasio, plant-based advocate and Brooklyn Borough President, Eric Adams and School Chancellor Richard Carranza at a press conference attended by the Meatless Monday team. Click here for more photos, press and TV coverage . Bring Meatless Monday to Your School - Free Resources and Expertise to K-12 Schools Students and schools around the country are taking action to address climate change and health issues. Meatless Monday is a simple and effective program that helps students, parents and administrators develop long-term healthy eating habits that also address environmental issues. Schools looking to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future .  Free resources include: o Research on the health and environmental benefits of choosing plant-based foods instead of meat o Implementation guides for starting Meatless Monday in school cafeterias o Marketing materials that can be used to promote Meatless Monday on site or through digital and social media o Downloadable cookbooks and weekly newsletters  with Meatless Monday recipes o Sign-up to become a Meatless Monday Ambassador Questions? Contact us now  for additional information or to learn how to implement a program at your school. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Inspired by New York City Schools Going Meatless Monday? Here’s How Your School Can Join the Movement appeared first on Meatless Monday.

Vegan Blueberry Muffins (during a mandatory evacuation: crochet a mandala, knit a sweater)

March 17 2019 Vegan Thyme 

Vegan Blueberry Muffins (during a mandatory evacuation: crochet a mandala, knit a sweater) I began baking like a fiend this week. Remarkably, everything I've cooked/­­baked or attempted to do in lieu of checking myself into some place for a "respite" has turned out to be exactly what I needed to function just one minute longer, one hour longer, then an afternoon and finally an evening longer. Because that's how I'm operating here: in moments--with really good food. I stumbled across this recipe for blueberry muffins in a mad search for a morning treat for the workers in the yard and DH and me (because who doesn't love blueberry muffins?). I have dozens of amazing blueberry muffin recipes throughout my collection. But the need to seek and find just the right recipe was urgent and a nice Google distraction. Trusty King Arthur Flour was the answer to my prayers. I landed on the Famous Department Store Blueberry Muffin recipe. If you've got five minutes, cupcake liners and blueberries (frozen are fine), I highly recommend you give these a shot. Mine were made with a flax egg and vegan butter--that's all the substitution needed to re-create the recipe. I know I'll be making these again, possibly adding lemon zest next time, and subbing some whole wheat flour in the mix as well--making a gluten free version would work well, too. It's quite a forgiving recipe: so simple, plain and lovely. If you'd like a taller muffin, you can always up the baking powder by a 1/­­8-1/­­4 teaspoon. My kitchen once again became my sanctuary.  Vegan Blueberry Muffins  *Adapted from Famous Department Store Blueberry Muffin Recipe by King Arthur  2 cups all-purpose flour 2 1/­­4 t. baking power 1/­­4 t. salt (I adjusted down the amt. with salted vegan butter) 1/­­2 cup vegan butter 1 cup sugar 4 t. ground flax seed with 4 T. water and 2 t. EVOO (flax egg subbing for 2 eggs) 1 t. vanilla extract 1/­­2 cup almond milk 2 cups frozen blueberries  *a little sugar for sprinkling on top of muffins before baking Preheat oven to 375. Prepare muffin tin lined with cupcake wrappers, spray wrappers with nonstick spray. Measure out flour, salt and baking soda in bowl and sift together. Set aside. In medium bowl, mix butter for about two minutes. Add sugar, mixing until light and fluffy--about a minute longer. Add vanilla and flax egg, then mix a bit more. Then add flour and milk alternately mixing lightly after each addition--just until the dry flour is mixed in. Then fold in the blueberries. Fill cupcake liners about 3/­­4 full with batter, then sprinkle about a 1/­­2 teaspoon of sugar on top. Bake for 30-40 minutes. *I found baking for a little longer yielded a nice golden brown top. I used a toothpick to test if batter was baked through.   So why all this baking urgency, kitchen therapy? Well, last week this happened: continued treatment for winter poison ivy outbreak, major demolition of yard, my sister scheduled for surgery in a week...oh and there was the mandatory evacuation of our home IMMEDIATELY owing to our gas line being hit during yard excavation--(not owing to our crew, rather something to do with "marking" of line). With barely enough time to spare to grab my purse, phone and two Great Pyrenees--knocking on neighbor's doors to warn them of potential doom--again with TWO seventy pound white Thunder Wolves on my wrists--it's a miracle I've made it to Sunday. ALL this while DH went about calmly managing the entire surreal afternoon as the fire department, gas, water and line inspectors arrived. (Wonder how I held up? Picture exactly what I've described here, sprinkle in screaming, crying, blaming and more crying. Okay, so I'm not exactly Mother Teresa during a crisis.) It's all I could do to keep my heart from simply stopping in my chest. Alas, the crisis was averted, things repaired and life returned to somewhat normal conditions. Above--as the demolition began. Below, the calm after the "evacuate" storm: Dr. Thyme checking on the progress with the workers. I was inside at this point--rocking back in forth in a chair chanting some illegible crap about "There's no place like home...there's no place like home." So yes, there be baking happening. All through this, I'm trying to remain calm. Lending positive affirmations to my sister who is about to face a really tough trial (as if she hasn't faced enough already).  It's been one thing after another.  Luckily I have friends (dear, dear friends) who've received texts with probably too-long-while-also-trying-not-to-be-overly-dramatic explanations of all that's transpired. Then there's been two- and three-hour phone conversations with these women and my sister as well. Truthfully, everyone I know has A LOT happening, but I don't know what I'd do without them. I guess we've hit the age in life where the proverbial sh*t hits the fan fairly regularly. But honestly, enough already. "Pass the muffins, please!" Helping along the way are my needlework projects--working with my hands while my mind tries to make order out of chaos.  Projects I've found incredibly blissful. The Sunny Spread blanket. Using my stash yarn for this. It's a mandala with a square finish. Such a calm one-mandala-at-a-time escape. I'll need to make about 25 of these to create a nice throw.  Oh boy do I have a long way to go, but my Great Love Cardigan will be SO lovely when it's finished. I can't wait. I've been working on this while listening to an audiobook: Where the Crawdads Sing by Delia Owens.  This is the Adirondack Wrap crochet project. It's very relaxing to work on. Three triangles sewn together for final assembly. I just love it in my Mandala yarn. 

Gur Para (Punjabi Sweet Snack)

March 17 2019 Manjula's kitchen 

Gur Para (Punjabi Sweet Snack) (adsbygoogle = window.adsbygoogle || []).push({}); Gur Para, Punjabi Sweet Snack Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.   For Dough - 1 cup all-purpose flour (plain flour, maida) - 2 Tbsp sooji fine (samolina) - 2 Tbsp oil - 1/­­3 cup water, use as needed For Syrup - 3/­­4 cup gur (jaggery) - 1 tsp oil - 1/­­4 cup water Making Para -  Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb.  Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes. - Knead the dough for another minute and divide in two equal parts. - Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers. - Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape. - Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly. - Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them. Making Sugar Syrup -  Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat. - Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together. - Allow them to cool. Gur paras can be stored for several weeks in airtight container. Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer. You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save   The post Gur Para (Punjabi Sweet Snack) appeared first on Manjula's Kitchen.

Vegan Carrot Cake Bites Recipe

March 15 2019 Vegan Richa 

Vegan Carrot Cake Bites RecipeEasy Vegan Carrot Cake Bites Recipe! These Spiced Carrot Cake Balls Need just 8 ingredients and 15 minutes. No refined sugar or oil. Roll in coconut or dress with vegan cream cheese glaze. Vegan Glutenfree Grainfree Soyfree Raw option Jump to Recipe  I can’t wait for some sunny Springy days! Meanwhile, I am making batches of these refreshing and quick Carrot Cake Bliss Balls! I made this carrot cake ice cream with roasted carrots and walnuts way back when and loved the roasted carrot flavor in it. The carrots in these balls are roasted for a bit to enhance the flavor, the get sweet and add a baked cake like profile. The carrots then get processed with the rest of the ingredients to make a dough that is shaped into balls or bars. Even with the baking, it takes just 15 mins of active time! Walnuts, spices, dates and coconut flour make these a fudgy spiced delicious treat. These would be no bake if you use raw carrots.  These Carrot Cake Energy Bites are Easy, taste like carrot cake, are grainfree, oilfree, are naturally sweetened and are ready within minutes! Lets make some.Continue reading: Vegan Carrot Cake Bites RecipeThe post Vegan Carrot Cake Bites Recipe appeared first on Vegan Richa.

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