child - vegetarian recipes

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Tiramisu Chia Seed Pudding

Sev puri recipe | save puri | how to make sev batata poori chaat

Veg pakora recipe | mix veg pakoda | mixed vegetable pakora | mix pakora

20 Vegan Curry Recipes to Make Now!










child vegetarian recipes

Does Your Back-to-School List Include Meatless Monday?

August 26 2019 Meatless Monday 

Does Your Back-to-School List Include Meatless Monday?Its back to school time. For many students that means back to Meatless Monday time, because more and more schools are observing Meatless Monday. Students and schools around the country want to take action to fight climate change and address health issues. Meatless Monday is a simple and effective way for students, parents and administrators to develop long-term healthy eating habits that also address the environmental issues associated with meat consumption. Its What Students Want One of the largest foodservice companies in the country, Whitsons Culinary Group, launched a Meatless Monday initiative after being prompted by student surveys requesting more vegetarian and vegan menu options. They now offer meatless, plant-based options in all 95 school districts they service in the Northeast. New York City serves over 1.1 million Meatless Monday meals every week to students in all five boroughs. The program was initiated by student demand and proved by a successful pilot program in Brooklyn that quickly expanded to include all schools.   Bring Meatless Monday To Your School If your childs school doesnt take part in Meatless Monday, you can help them get started with free and easy to use resources from Meatless Monday. Check out our K-12 resource page for everything you need to begin the conversation with administrators and kick-off a successful Meatless Monday school program. Additional Meatless Monday K-12 Resources: 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 onsite or through social media o Downloadable K-12 cookbooks o Sign up for weekly newsletters with Meatless Monday recipes and news o Sign-up to become a Meatless Monday Ambassador for more K-12 tips and resources Do you lead a school or manage a school district? Schools looking to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future . Contact us  for additional information or to learn how to implement a program at your school. Already have a great Meatless Monday program going at your school? Keep us posted on all of your great work! Email us at: info@meatlessmonday.com 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 Does Your Back-to-School List Include Meatless Monday? appeared first on Meatless Monday.

Edamame Burgers with Grilled Pineapple & Crispy Green Onions

August 16 2019 Oh My Veggies 

A few years ago, I thought it was a good idea to go to school full-time while working full-time as a librarian and almost full-time doing contract work for a search engine. (In case you now think I live in an alternate universe with 36 hour days, you should know that both my classes and my second job were online.) I just wanted work experience! I was in a competitive field! Also, if you have two full-time jobs, if you lose one, guess what? YOU STILL HAVE A JOB! While the schedule was just a wee bit of a drag, the bonus was that having 3 full-time incomes in a household with no children and very few expenses meant that our fun money budget was huge. So when I checked airfares to Osaka on a whim one day and found a crazy good deal, we booked ourselves some tickets and went to Japan. Japan! Best trip ever! I have loved Japan for as long as I can remember. I think it’s because I love absurdity and the people of Japan have a deep appreciation for the absurd. Japan is a place where you can buy vegetable juice-flavored Kit Kats. It’s […]

Strawberry Rhubarb Hemp Breakfast Bites

August 15 2019 My New Roots 

Strawberry Rhubarb Hemp Breakfast Bites This post is a long time coming! And Im so excited to finally be sharing my bedroom with you all. Weve now been in our home for a year and a bit, and although its (still!) not complete, were enjoying working on the finishing details here and there. Honestly, I dont think we will ever be done, and that is okay. This entire experience has made me way more patient, realistic, and Ive learned to set my expectations super low on every project so that instead of being disappointed, Im often positively surprised! We moved with just boxes, zero furniture, and essentially had to start over in that department. That meant a new bed, a new mattress and all new linens, since we decided to make the jump from a queen size mattress to a king (literally one of the best life decisions, ever). My husband and I are both DIY-ers, and serious thrift store shoppers, and we knew that we wanted to build a bed ourselves, then find the rest of bedroom furniture second-hand. The one place where we knew we wanted to really take our time considering was a mattress and the bedding. If you read this blog, you probably care about your health to some degree. Like me, you may prioritize buying organic produce, splurge on environmentally-conscious clothing, and look to sustainable skincare and beauty products. But have you ever thought about your bedroom environment? We spend a third of our life in bed (at least we should), so its just as important to consider the things that we interact with in our homes, not just what goes in and on our bodies. In fact, the greatest exposure to chemicals you can have in a day, could be while youre sleeping. When I started looking into buying a mattress, I found the options were totally overwhelming. And with so many retailers moving to online platforms and selling directly to consumers, prices have been slashed considerably, and the deals are tempting. Mattresses are one of those things that seem pretty innocuous, and maybe even a place to save a few bucks. But dig a little deeper and youll see that the thing you spend so much time on, is not the thing you should spending less money on, as youll be paying for cheaper materials with your health. Modern, conventional mattresses are made with a laundry list of harmful substances that can be affecting you and your family. One of the most offensive ingredients found in conventional mattresses is memory foam made from polyurethane; a highly flammable, petroleum-based material. Polyurethane foam emits Volatile Organic Compounds (VOCs) that can cause eye, nose and throat irritation, headaches, nausea, and can also damage the liver, kidneys and central nervous system, according to the Environmental Protection Agency and the Occupational Health and Safety Administration. Un-ironically referred to as solid gasoline, polyurethane foam is typically wrapped in or treated with fire retardant chemicals to meet the Federal and State flammability standards in the US, otherwise it would be totally unsafe. Which brings me to the second thing to watch out for in mattresses, and that is chemical fire-retardants (CFRs). These are compounds added to the materials in a mattress to protect you, and they are an inexpensive way to meet safety standards. The issue is that CFRs do not fully bind to materials, and are released into the air through the mattress, then build up in the body causing some people lifelong health issues.   Formaldehyde, antimony, boric acid, and halogenated flame retardants are some of the most damaging CFRs found in modern mattresses, and the frustrating thing is that companies are not required to disclose which ones they are using. Unless a mattress company is explicitly eliminating these chemicals from their production and using a natural material alternative, they are likely using one of the harmful chemicals listed above. I looked at a number of organic /­­ natural mattress companies in my research, and the one that stood out to me was Naturepedic. They are made with certified organic cotton, wool, and latex. For heavy-duty support without any health or allergy concerns, Naturepedic only uses the highest quality innersprings available made from recycled steel.. , and steel, with Naturepedic ensured  the purity of every material used, along with fair labour practices. I reached out to Naturepedic, to see if they would be open to me trying a mattress out and blogging about it. They agreed, and sent me their EOS  (Ergonomic Organic Sleep) mattress that allows for fully customized layers for finding the exact right amount of firmness (you can even choose different support styles from your sleep partner, or swap out the layers down the line in case your preferences change). Id never heard of anything like that before, and though it was so brilliant! I went to the showroom in Toronto to try out the mattress in person, which was very helpful, but you can also just order online if you know what kind of consistency you like. The mattress components were delivered to my door, and it was easy to assemble, as everything gets zipped into a giant, certified organic cotton casing. After spending the last twelve months on this bed, I can confirm that its been the best year of sleep in my entire life (even post-child, haha!). Besides the fact that I love going to bed knowing that I am breathing completely clean air, and that the materials that went into the mattress were made with a deep commitment to protecting the environment, its simply the most supportive and comfortable mattress Ive ever tried. Period. I cannot recommend this mattress enough! The other thing to consider when outfitting your bedroom is the bedding itself. Because we come into direct, skin-to-product contact with these textiles, its essential to choose something non-toxic. Most bedding on the market is made with cotton, one of the most chemical-laden crops grown. According to Pesticide Action Network North America, Conventionally grown cotton uses more insecticides than any other single crop and epitomizes the worst effects of chemically dependent agriculture. Each year cotton producers around the world use nearly $2.6 billion worth of pesticides -- more than 10 per cent of the worlds pesticides and nearly 25 per cent of the worlds insecticides. If youre going to sleep in cotton, choose organic whenever you can. Linen is a great alternative material because it is a much lower impact material on the environment, and requires very little intervention to be grown. Coyuchi is a brand recommended to me by my dear friend Elenore, who has the highest standards I know of Coyuchis textile line is not only 100% organic, but also consciously processed, meaning that they use low-impact dyes for colour that is kind to the planet and our sensitive skin. Coyuchi offered to send me some bedding to try out and I was instantly obsessed. Their textiles are beyond delicious, super soft, and incredibly comfortable. For a duvet cover, I chose the Crystal Cove pattern in white. I loved this choice since its reversible - a textured weave that looks cozy in the winter, and a crinkled cotton underside, which I like to face up in the summer. I also love their Topanga Matelasse blanket, shown here in warm stripe, which is also reversible (super convenient if you want to change up the look of your bedding with a quick flip!). For winter, their Cloud Brushed flannel sheets are super luxurious, and especially enjoyable its very hard to find organic flannel! Words cannot describe the feeling of slipping into these on a chilly night. The giant back pillows in the bed are also from Coyuchi, and are perfect if you have an open-frame bed without a headboard. I like to sit up and read in bed, and these pillows are firm enough to act as a headboard itself. When youre shopping for any kind of textile (bedding, furniture, or clothing), the most important mark to look for is the Global Organic Textile Standard (GOTS) certification. GOTS is recognized as the world’s leading processing standard for textiles made from organic fibers. It defines high-level environmental criteria along the entire organic textiles supply chain and requires compliance with social criteria as well. Unlike most textile and mattress companies, both Coyuchi and Naturepedic are GOTS certified and adhere to their strict standards for agriculture and labour. Okay, lets get to the recipe! I experimented with these breakfast bites for a long time. At first, I was blending up cashews to make flour, but that got expensive, and ultimately I wanted the recipe to be allergen-free (so the nuts had to go!). As an alternative, I opted for hemp seeds, which worked beautifully. Its easy to make your own hemp flour in a food processor in a few seconds. Ive been using it baked goods lately and love how moist and tender the results are! I used strawberries and rhubarb for these nuggets of joy, but since were moving into stone fruit season, Ill soon be switching it up and using peaches, plums, pluots, apricots, and cherries in their place. Any fruit will work as long as its not super moist (like melons). Raspberries, blueberries, and blackberries would be lovely here too. Simply use 1 cup of chopped fresh fruit in any combination that tickles your fancy. To change up the flavour even more, add orange zest, warm spices like cinnamon and cardamom, or even some cacao powder for a chocolate version. Yum! I really wanted to make a successful vegan version of these, so I tried using banana in place of the egg. The results were decent, but a little too moist. If I made these again, I would use the banana plus a tablespoon of ground flax seeds. If any of you do that, please let me know in the comments!     Print recipe     Strawberry Rhubarb Hemp Breakfast Bites Makes 12 Ingredients: 1 1/­­2 cups /­­ 215g hemp seeds 1/­­4 cup /­­ 35g arrowroot 1/­­4 tsp. flaky salt, plus more for garnish, if desired 1 tsp. baking powder 1 egg (or 1 ripe banana, mashed) 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract (or 1/­­2 tsp. vanilla powder) 1/­­2 cup /­­ 85g chopped strawberries 1/­­2 cup /­­ 60g chopped rhubarb (2-3 slim stalks) expeller-pressed coconut oil for greasing (or use muffin liners Directions: 1. Lightly grease a 12-cup muffin tin with coconut oil. Preheat oven to 350°F /­­ 175°C. 2. Wash the strawberries and rhubarb well. Slice the rhubarb into small discs, and cut the strawberries into small chunks. Reserve 3 strawberries for topping the breakfast bites, if desired (remove greens, then slice them top to bottom). Set fruit aside.  3. In a food processor, blend hemp seeds until theyre a fine powder (dont go too far or youll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine. 4. In a medium bowl, whisk the egg or banana, maple syrup, and vanilla extract together. Add the hemp seed flour blend, and stir to combine. Fold in the rhubarb and strawberries. 5.  Spoon a heaping tablespoon of the batter into each prepared muffin tin. If desired, place a slice of strawberry on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden. 6. Remove from the oven and let cool completely. 7. Enjoy! Store leftovers in an airtight container in the fridge for five days. Aside from getting the chemicals out of your space, here are five other ways to improve the health of your bedroom, and your sleep! Add plants - having a couple of living things in your sleeping space keeps the air clean and fresh. Snake plants, areca palms, aloe vera and orchids are especially helpful, since they absorb CO2 at night, even when they are not photosynthesizing.  Consider airflow - keeping a window cracked at night is a good way to get some fresh air while you sleep. If its noisy outside, keep your window open during the day to ensure full air exchange, and close it right before bed. It’s very important to keep the air in your space fresh and moving. Salt rock lamps - these are said to purify the air by omitting negative ions. I cannot confirm this in any way, but I can confirm that the light they give off is incredibly soothing and helps me wind down at the end of the day. Overhead lighting is very stimulating (and let’s be honest, not overly sexy). Keep the devices out - dont work in bed, and avoid using your phone before snoozing. Blue light from screens inhibits our bodys ability to make melatonin, our sleep-wake hormone. If you choose to keep your phone in your room overnight, set it to airplane mode while you sleep so youre not exposing yourself to radiation from EMFs (Electromagnetic Field).  Beeswax candles - yes, its cozy to burn candles before bed, but paraffin candles pollute the air, full stop. Soy is a better alternative, but beeswax is my favourite since it actually helps purify the air by omitting negative ions, and removing dust and dander. Show me your Hemp Breakfast Bites on Instagram: #mnrbreakfastbites Special thanks to my dear friend Sara for taking these photos of me (and putting up with my awkwardness for at least two hours!). http:/­­/­­matandsara.com/­­ The post Strawberry Rhubarb Hemp Breakfast Bites appeared first on My New Roots.

Summer Squash Caviar

July 18 2019 Golubka Kitchen 

Summer Squash Caviar Summer Squash Caviar is a lovely Russian vegetable side that offers the perfect way to utilize all the summer squash and zucchini that is so abundant at this point in the summer. I’ve been overwhelmed with the beauty and variety every time I’ve made it to the farmers market lately: regular zucchini, white or yellow zucchini, yellow summer squash, two-tone zephyr squash, pattypan, etc. etc. Most of the time, I like to slice them thin and simply sauté in olive oil with salt and pepper. But I also tend to buy way more squash than I need, since they’re all so pretty and I convince myself that I have to try every kind, and this ‘caviar’ is the perfect recipe for those situations. To us, the flavor of summer squash caviar is extremely nostalgic. Growing up in the Soviet Union and Russia, it was a spread that you could without fail expect to find jarred at the store, and you could always count on the flavor to be consistently delicious. Some people made it at home, and the home recipes usually vary a bit from family to family. Generally, it involves slowly stewing summer squash/­­zucchini, tomatoes, onions, carrot, and garlic in a pan, until all the vegetables melt together, caramelize, and develop an amazing savoriness and depth of flavor. The result is delicious warm, but even better cold. It’s mostly enjoyed spread on top of bread (or sometimes bread gets dipped in it), since something magical happens when the juices of the caramelized vegetables get sopped up by a piece of bread. Most modern recipes for summer squash caviar involve a blender, but we’ve found that it’s not really needed here. Once the vegetables stew for a while, they’re soft enough to gently mash with a potato masher. And even though the store-bought summer squash caviar of our childhoods was quite smooth, we really enjoy leaving the homemade version slightly chunky. This makes the whole recipe a one-pan affair, which is always a bonus. We hope you’ll give it a go! Summer Squash Caviar   Print Serves: 2-3 cups Ingredients 2 medium tomatoes 2 tablespoons olive oil 1 yellow onion - chopped 1 medium carrot - peeled and grated sea salt freshly ground black pepper 2 cloves garlic - minced pinch of red pepper flakes 1 teaspoon tomato paste 2.2 lbs (about 3 large) summer squash and/­­or zucchini - finely cubed 1 teaspoon coconut sugar or other sugar of choice Instructions Place the tomatoes in a medium pot of boiling water for about 30 seconds, this will make it easy to remove their skins. Remove the tomatoes from the pot, let cool a little, peel off the skins and discard. Slice the tomatoes in half, scoop out all of the seeds and discard them. Finely cube the tomatoes. Warm the oil in a large pan over medium heat. Add the onion, carrot, a pinch of salt and black pepper, and sauté for 7-10 minutes, until soft. Mix in the garlic and red pepper flakes. Turn the heat down to a medium low, cover the pan, and let the vegetables stew slowly for 10 minutes, stirring periodically. Mix in the chopped tomatoes and tomato paste, cover, and let stew for another 10 minutes. Add the summer squash/­­zucchini and another pinch of salt, cover, and let stew for 30 minutes, mixing periodically. The squash should release enough water, but if the pan gets too dry, add a small splash of water to get things going. Mash the vegetables with a potato masher right in the pan, until mostly smooth with some chunks throughout. Mix in the sugar. Cover and let stew for another 10 minutes. Remove the lid, turn the heat up to medium, and let any remaining water cook off, stirring periodically. This should take 10-20 minutes. Taste for salt and adjust if needed. Let cool, transfer the caviar to an air-tight container and keep refrigerated. 3.5.3226 The post Summer Squash Caviar appeared first on Golubka Kitchen.

Restaurant Highlight: Bio Solo Organico, Buenos Aires

May 28 2019 Happy Cow veggie blog 

Bio Solo Organico is not only the first organic vegetarian restaurant in Argentina, but also the whole of Latin America! Claudia Carrara is the pioneer that took the leap of opening her own vegetarian restaurant in Argentina’s charming capital of Buenos Aires. Everything started from the desire to bring her children up with the best possible nutrition. Soon enough, she began to sell natural dishes to her neighbours that she would create from the leftover vegetables she had in her kitchen. The success of her improvised cuisine led a friend to offer her a few tables where her clients could sit and enjoy healthy meals. One thing led to another and the idea of opening a restaurant was born. Originally, the main focuses of Claudias research were health, taste, and environmental sustainability. First with the humble intention to feed her kids in a conscious way, and after in the way she would develop her restaurant to have the best possible impact on her society. The name of her cuisine speaks for itself. At Bio Solo Organico, they only work with fresh, local and organic products and this is guaranteed since they were granted the Organic Certification by Food Safety. The […] The post Restaurant Highlight: Bio Solo Organico, Buenos Aires appeared first on The Veggie Blog.

Chana Masala

May 13 2019 Meatless Monday 

The chana bean, or chickpea, is a staple of the Maharashtrian diet, used in a variety of forms and variations. This Chana Masala is considered by many to be the most popular curry in India. In fact, this is one of the dishes that the women in the Masala Mamas collective make for the children in the Love2Learn school in Kalwa every week. The recipe is fairly straightforward to make, though you have to remember to soak the beans overnight. This recipe is full of aromatic Maharashtrian flavors and has a nice spicy kick. Serve with chapattis or over rice, the way the children love to eat it. This recipe is by Ranjana Ramchandra Gaiakwad and is from the cookbook Masala Mamas. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 Ingredients: - 1 1/­­4 cup/­­ 250 gr dry chickpeas, soaked overnight in a generous amount of water -  1/­­2 tsp/­­ 2.5 ml baking soda -  1/­­2 tsp/­­ 2.5 ml turmeric - 2 Tbsp. /­­ 30 ml neutral oil - 2 tsp/­­ 10 ml whole cumin seeds - 1 tsp/­­ 5 ml mustard seeds - 4 fresh green chili peppers, chopped - 2 tsp/­­ 10 ml fresh curry leaves - 1 tsp/­­ 5 ml asafoetida (hing) - 1 tsp/­­ 5 ml finely chopped ginger - 2 tsp/­­ 10 ml garam masala - 2 tsp/­­ 10 ml ground coriander - 1 tsp/­­ 5 ml turmeric - 1 tsp/­­ 5 ml cumin - 1 tsp/­­ 5 ml red chili powder - Salt to taste   Drain the soaked chickpeas and rinse well in a colander. Fill  a  medium  or  large  saucepan  with  6  cups  of  water,  along  with  baking  soda  and  and  turmeric.  Bring to a boil, and add the soaked chickpeas.  Cook  for  1  1/­­2   hours,  or  until  chickpeas  are  thoroughly  cooked. When the  chickpeas  are  done,  heat  oil  in  a  frying  pan  over  medium    Add cumin,  mustard,  chili  peppers,  curry  leaves,  hing,  and  ginger,  and  cook  until  fragrant,  around  3-4  minutes. Add the cooked chickpeas. Stir until the chickpeas are coated with spices.  Add  garam  masala,  coriander,  turmeric,  cumin  and  red  chili  powder  and  mix    Sauté  over  medium  heat  for  a  minute  and  add  salt  to  taste. Serve over rice or with chapattis. The post Chana Masala appeared first on Meatless Monday.

Italian Style Quinoa Salad

May 1 2019 VegKitchen 

Italian Style Quinoa Salad This salad can be serve cold or warm, and children love it! Its super important to rinse the quinoa before cooking. Then cook it in water or broth, not forgetting the bay leaf. The post Italian Style Quinoa Salad appeared first on VegKitchen.

Restaurant Review: Wave in London

April 1 2019 Happy Cow veggie blog 

We Are Vegan Everything The creators of WAVE wanted to create a place where people could eat tasty, home cooked food away from the hustle of London stress and feel right at home. They are so inspired by home cooking. Every time they make something or eat something amazing they cant wait to tell each other, trying to recreate childhood meals too, into a modernized vegan version. WAVE strives for food that gives you more than a full belly. It’s about the colours, the smells and the textures. They have given themselves a project: everything they create needs to feel like there’s nothing missing. They want to show people that vegan food doesn’t mean that something is missing from the meal. Offerings include a bircher bowl, pancakes, sandwiches, toasties, freakshakes, smoothies, smoothies bowls, juices, cupcakes, brownies and more. WAVE Feels The owners have lovingly created WAVE, a little hideaway down an alley way off of busy Mare Street in Hackney where people can step into their world. They dream big and have created their very own dream come true–from the look and feel of the venue, to the staff they have serving clientele. They’re all friends, and all passionate about food […] The post Restaurant Review: Wave in London appeared first on The Veggie Blog.

Cauliflower Soup

February 20 2019 Oh My Veggies 

This delicious cream of cauliflower soup will delight the taste buds of even your pickiest child. Eating cauliflower contributes a significant amount of fiber to your diet and is a great food for dieters because it causes a feeling of satiety.

Self-Care Interview Series: Cortney Herrera

January 27 2019 Golubka Kitchen 

Self-Care Interview Series: Cortney Herrera Cortney Herrera is the artisan distiller and founder of the holistic skincare company Wildcare, located in the Pacific Northwest. We’ve been crushing hard on Cortney’s creations, like her expertly distilled hydrosols and face masks full of the most unique, glow-promoting ingredients, and we’re so excited to share this wisdom-packed interview. Routine -- Is routine important to you or do you like things to be more open and free? Structure of certain things like eating & sleeping times has always made me feel the most supported. I am a triple virgo so by nature I crave a solid routine around the everyday basics. With that said, its freeing to just rehash it all and recreate a functional flow if I feel like Im too caught up in our pattern. Now that I have a baby (hes 1!) as much as I want things to be regimented for us all to thrive,  its necessary to play with flexibility for the unexpected too, so Ive shifted a bit more towards that direction. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. We sleep with our curtains open so that each morning we wake up to natural light. We just moved back to Oregon from sunny CA, so this is especially crucial for me here in the Pacific Northwest to feel more stable during the darker winter months. Our baby almost always wakes us up around 7am and usually starts babbling, so well take him out of his crib and have a little cuddle time. If hes not out on a job, my husband Alex will get him ready for the day and then Ill make us a morning beverage (usually tea with mushroom powder and coconut manna, and honey) and either one of us will cook a simple breakfast for the family (tortilla with an egg, handful of parsley or cilantro and a fermented veggie). We both work from home so we each hop on our computers shortly after while switching off with who is playing with baby Oso. One thing I am firm on is giving myself a facial massage for 5-10 minutes after I wash up. My skin loves it, but more importantly its a nice form of meditation to have that little moment of space to zen out a bit. -- Do you have any bedtime rituals that help you sleep well? I opt for a magnesium bath, face mask (I like our creamy Soft Focus Mask at night), sometimes a chocolate and always a cup of tea – lately its a blend of lemon balm, chamomile, oatstraw and raspberry leaf. If time gets the best of me, Ill have a mug of hot water with magnesium powder to relax before bed. Im also really big on lists (virgo) so I usually write a new one before bed every night for all different things like shopping lists, distillation lists, who I need to email back more urgently, recipes I want to make.... everything thats been floating around in my mind that day so Im more freed up before bed. I watch a little Netflix and laugh, and then get in bed around 11. I like the Headspace app as a guided 5-10 minute meditation to center my breathing when I lay down. -- Do you have any kind of mindfulness practice?  Outdoor explorations! We aim to weave one day trip into each week, usually within an hour of home, and drive to a mountain, forest, or river to breathe clean air & explore without much of a plan or direction in mind. Having this free-flowing space contrary to our routines during the week creates lots of room for spontaneity…and sometimes we hit a dead-end, but thats all part of the fun of experimenting and not having a plan! Balance is key. If we dont have time to physically drive to a big open landscape that weekend because of work, well take walks in the neighborhood or a smaller visit to a nearby park (there are parks everywhere in Portland!). I like to be present and check in with myself as I move…how does the sun or mist feel on my skin, what scents are in the air, what does this leaf feel like in my hand.... All of these little check-ins help me feel more grounded and connected. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I stopped drinking coffee and caffeinated tea about 8 or so years ago to curb my anxiety – its helped tremendously! My favorite go-to drinks for energy & focus are roasted dandelion tea, fresh juice we make at home (the greener, the better), or chocolate milk with walnut milk and raw cacao! For the most part good quality chocolate has always mellowed me out actually – I think its the magnesium. -- Do you have a sweet tooth and do you take any measures to keep it in check? I like to opt for something that will satisfy a sweet tooth without the crash or sugar spike like incorporating dates, honey or maple with healthy fats that sustain my energy. Lately Ive been making these very simple almond butter cookies. The recipe is: 1 cup almond butter (any nut butter will do!), 1 egg, 1/­­2 Tbs of virgin coconut oil, a couple spoons of coconut sugar, a pinch of himalayan salt and any spices that appeal (cinnamon, nutmeg, vanilla bean etc). Roll into balls, smoosh with a fork and bake for 10 minutes! -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? My sister Ash (Black Sage Botanicals) makes delicious oxymels – vinegar based tinctures with infused organic and foraged herbs and honey. Im in love with her Tulsi Oxymel made with rose and pomegranate vinegar. It feels heart-opening and nurturing! Im pretty regimented on taking Vitamin D, a DHA fish oil, and iron with nettles along with various flower essences dependent on what my emotional state is calling for. Water is the main tool for me I need to remember, all day every day!!!!! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I aim to get out at least a couple times a week on an adventure and walk, usually finding a new forest to explore here in the northwest. Its been the single best thing for me in releasing any anxiety or stress from the week. I also am just getting back into yoga, focusing on the balance between movement + stillness. Beauty -- What is your idea of beauty – external, internal or both? I see beauty in nourishing and embracing every facet of our unique selves so much that the joy and loving energy we hold for our own bodies and spirit inherently radiates to those around us. I think when we allow ourselves to really connect with others, be vulnerable, be authentic, be blissful, be curious, beauty is an energy thats more magnetic than visually stimulating. I find a lot of rocks beautiful because I take time to notice their expressive nature. -- What is your skincare approach – face and body? My approach is all about balance supported by nature and ancient rituals. Cold-pressed oils, raw honey, herb infusions, powdered herbs....focusing on the balance between humans and the natural world – how we care for botanicals and how they may care for us. I like to look at skincare the same way I look at the food I eat; when I feel happy about the ingredients I apply on my skin, my skin feels happy too. Its all about respecting and caring for ingredients so we create more harmony as we utilize them. My favorite tools are oil + water, in the form of our face oil and hydrosols. It may sound counterintuitive for those two to go hand in hand yet its what our skin is essentially made of and vital for nourished skin + optimal function. After cleansing, Ill mist a hydrosol (during winter I choose Empress Cypress or Rosemary Bay) and follow with SunRoot Solar Serum. Ill take about 5-10 minutes for a facial massage and then follow with another generous mist of Hydrosol. My skin glows!! -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water mainly. Eating lots of healthy fats like coconut oil/­­manna, ghee, avocado. The fish oil and vitamin d every day along with eating a lot of fermented foods and drinking the roasted dandelion tea I mentioned earlier (hormone balancing = skin balancing). The more we can do to support the gut and liver especially, the happier our skin is! I love incorporating raw honey and bee pollen in my rituals. Our Bee Rosy Mask actually has ground bee pollen in it and makes my skin feel like a spring flower. As for my hair, I like to use our skin soother Rosemary Bay Hydrosol to keep my scalp healthy. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? As a mama & business owner, there is always stress – good stress and real earth-shaking stress. The beauty/­­wellness business is pretty idealized – its HARD work and creating boundaries to minimize stress and prioritize your own personal wellness can be easily misplaced. Some things that usually help me release are talking it out with my sisters, breathing deep with a tall glass of water, embracing quietness, saying no when I need to, saying yes when I want to, putting my hands in dirt to work in the garden, and going on a walk. The past year I also started writing more regularly. Oddly enough a lot of it started flowing on my instagram which has led me to a beautiful community of friends that Ill message with on and off. On some more wild days, my husband and I will just run to the living room, turn up the music and just go crazy dancing for 10 minutes and then go back to work. This often helps the most with little stressors, especially seeing baby Oso laughing at us. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I make elderberry syrup every winter and take a spoon everyday when Im run down. Magnesium baths, herbal steams, foot soaks, rest, water, raw honey, and garlic. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Something that always helps me is doing something for myself first thing in the morning, so I dont end up too busy and putting it off later. That usually takes shape as a face massage. At the end of the day when Im laying in bed, I almost always do a self-check in and think of one nice thing I did for myself that day. If I forgot to physically do something, Ill say a few affirmations to myself. Im also quite excited to be starting therapy again and EMDR this month. I honestly am really eager to get back into it and work through some heavy triggers and blockages. I think thats one of the nicest things I could do for myself right now. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Allowing myself space to slow down & connect. Wildcare has been buzzing since conception. We were featured in Vogue the first month we opened, and from there it just became an everyday hustle to stay caught up – a challenge Im incredibly grateful for. Last year I had my first baby, and he arrived to our surprise 2 months early via an emergency cesarean. He remained in the NICU for a month while my husband and I went home as baby and I each had to separately heal. I felt broken, and at first, I jumped right back into work as soon as I had more movement to distract from much of the emotional pain I had experienced. A few months later when he was home, business was great but there was this moment I knew I needed to stop everything, reflect and be present with what I was feeling and with our baby. I closed the shop for a few weeks, and decided to stop taking on new retail partners for pretty much the remainder of 2018. Being transparent and open with those around me – even our customers about what I was going through, has been the biggest change Ive made. Slowing down, bridging that connection of my voice + products, being present and prioritizing the same amount of care for myself that I give others has allowed me to feel more honest with myself. Still a huge work in progress yet this practice continues to reveal a community of supporters that wouldnt have been there unless I was vulnerable. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I feel like inspiration finds me within the energy of the landscapes I’m immersed in. Right now its walking on the soft mossy forest floor in Oregon, hypnotized by rushing rivers and gazing up at towering Fir trees and dancing leaves. I really trust in the natural relationship of quiet down time vs the times Im energized with new ideas, and think its important to allow things to reveal themselves naturally as a connection is made. These visuals, scent memories, and feelings from nature always wind their way into my dreams even years later and lead me to formulas and product names so its best for me to just to go with the flow. Knowledge -- What was your path to becoming a distiller and starting Wildcare? My sisters and I grew up strongly influenced with our moms skin care rituals who worked as a makeup artist for film & tv, amongst other things. As kids, we would concoct foot soaks using pine needles and flowers we would collect on afternoon walks, and hair masks with eggs and mayonnaise! These DIY projects have always stayed with me. My formal schooling was both in Culinary and Herbal disciplines – a foundation that propelled my special focus on care – internal & external. There was an afternoon in particular where I had focused all my energy on exploring a better remedy to comfort my eczema flare-ups. When I noticed all the Rosemary that was growing in our yard near a little Bay tree I intuitively crafted my first Wildcare product, The Skin Soother Rosemary + Bay Hydrosol using a makeshift distillation system out of kitchen pots & pans. I remember I actually cried at the moment I saw the first hydrosol emerge…I really felt lucky to be in the presence of such an ancient form of alchemy. After obsessively spraying this camphorous green-smelling mist for a few weeks & seeing my skins improved health, this artful practice of distilling was something I fully got behind. I spent a year doing playful and careful experimentations, making hydrosols for family and friends. There was one night I even dreamt about filling a table full of tiny amber bottles with aromatic liquid and then a month or so later, I sprung up from a dream and shouted Wildcare! to my husband. Wildcare was born shortly after that in the end of 2015. -- At Wildcare, you make your own hydrosols and advocate their healing properties. Can you tell us a little bit about what they are and why they are so effective? Hydrosols are the subtly aromatic waters from distilled plant material. A copper still is placed over fire, holding spring water (we hand-collect from a local Oregon spring!) & fresh plant material. Inside the still, steam rises & passes through the plant in the form of vapor, carrying vital nutrients, plant acids & suspended particles of the plants essential oils. As the vapor cools, it condenses back into a liquid state and emerges in the form of aromatic water (now a Hydrosol) along with its essential oil counterpart. Our distillations have about an 8 hour duration depending on the plant utilized, a very slow & thoughtful process that requires a focused presence from the distiller. The majority of the essential oil will rise to the top, leaving the Hydrosol with about 0.1% micro-particles of essential oil, making it a very gentle mist without the same safety concerns that essential oils carry. When you purchase a pure Hydrosol, note that it will read as 100% distillate or floral water – without the addition of other ingredients or essential oils. More on the distillation process here. -- What are some of your best-sellers? 100% SunRoot Solar Serum, but more on that below! Our best selling Hydrosols of the season have been the skin soother Rosemary Bay, awakening Palo Santo, and Empress Cypress (a personal favorite!). From our face and body line, Soft Focus Mask has been flying off the shelves. Its a gentle and creamy clay based mask with brightening pearl powder, soothing organic coconut milk, and pineapple extract to even out lackluster skin. Fun and Inspiration -- What is something you are particularly excited about at the moment? SunRoot Solar Serum is a product Ive worked on for 2+ years and was just released! After working so long on this formula, its been the most rewarding experience to see so many glowing reviews pour in. Im overwhelmed in the best possible way. It features a 4-week infusion of organic artichoke leaf in this incredibly beautiful Jojoba oil that Im sourcing directly from a farmer here in the US. He is self-taught and does all his cold-pressing by hand! Artichoke leaf is a powerhouse in healing sun damage, scarring and repairing tissue. Its combined with warming turmeric root, and juicy fruit oils like Sea buckthorn, Rose hip and Raspberry Seed. To extend even more beauty and peace of mind, its a 90+% certified organic formula! I am also in the middle of a complete rebrand, designed by artist Morgan Ritter (my younger sister!), with SunRoot as the first look of Wildcares new visual identity. The bottles are entirely covered with my actual tiny handwriting thats been screen-printed, echoing my commitment to being a maker – literally being a conduit, like water. Its a bold gesture to avoid a standardized typeface and is unlike what is commonly seen in the market, as we intend for this design to be a personal, embodied approach to commerce. -- What do you do to unwind or treat yourself? Its been a challenge as a nurturer however Ive been practicing treating myself more, creating stronger boundaries around my own personal time so that I can give more too. My affirmations since going through what I did last year have been The nurturer deserves to be nourished. I am deserving of nourishment. I am deserving of my own care. Simple pleasures like tinkering around in the kitchen and baking something experimental, even a chiropractic care visit from my favorite Luna Wellness practitioner, Megan makes me feel extra supported. Every so often Ive been treating myself to a facial from any one of a few dear friends here in Portland too. Allowing myself this space has been crucial to be able to lovingly care for child and have peace of mind. -- Standout book/­­song/­­movie/­­piece of art: Book - Aromatic Medicine by Patrice de Bonneval & Cathy Skipper Song/­­Album -Papa Celestin ragtime music, bought it at Mississippi Records :-) Movie - Stargate (I just saw Hackers for the 1st time and that was cool, ha ha ha) Piece of Art - STOOL WITH WHEELS (ALL THE WORLD’S PAIN, YET THERE ARE MOVEMENTS) by Morgan Ritter from her show The Cat House Settlements -- Is there anyone you would like to hear from next in this interview series? Dena Nakhle Birch – She is my friend/­­angel/­­naturopathic doctor based out of Santa Barbara, CA. A brilliant healer with one of the biggest hearts I know. Erica Chidi Cohen – her friendship and book Nurture was incredibly supportive to me after my birthing experience. Neva Osterloh – the sweetest woman offering loving forms of care through her Portland skincare studio. You might also like... Self-Care Interview Series: Gabrielle Russomagno Self-Care Interview Series: Rocio Graves Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Lauren Haynes .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 Self-Care Interview Series: Cortney Herrera appeared first on Golubka Kitchen.

Cheesy Vegetables Bagels

January 12 2019 Oh My Veggies 

Many parents find it hard to prepare nutritious lunches for their little ones and dont know where to turn. This quick recipe is the solution! It will easily fill a place in your child’s lunchbox. Fresh and light, this must-have recipe can be easily adapted to your needs! You can choose whether to make it sweet or salty; your imagination is the only limit! For a sweet version: remove the vegetables and mix the cream cheese with a mix of fruits like strawberries, blueberries, apples, etc.

Roasted Caramelized Makhana

December 31 2018 Manjula's kitchen 

Roasted Caramelized Makhana (adsbygoogle = window.adsbygoogle || []).push({}); Roasted Caramelize Makhana Snack Caramelized Makhana is the perfect snack for all ages, especially kids. My grandchildren absolutely love this recipe and my youngest even calls it kettle corn. This is not just quick and easy to make, but it is a healthy snack because it is high in protein and has many nutritional values. This recipe is the perfect tea time munchie and will be a hit with everyone who enjoys a sweet and crunchy snack. - 4 cup makhana (fox nuts, lotus seeds) - 3 Tbsp oil - 1 tsp salt - 6 Tbsp sugar - 2 Tbsp almonds (sliced) -  Use a larger frying pan then you think you need, because it makes it easy to roast otherwise when you are roasting makhana will be dropping all over. Use heavy frying pan. - In a frying pan take the makhana and drizzle with the oil, (save 2 teaspoons of oil and set this oil aside we will use later) and sprinkle the salt. Using your fingers mix it well until makhanas are coated well with oil and salt. - Open the heat to medium low keep stirring till they are very light gold this should take about 6-8 minutes, try one makhana to make sure they are crispy. As they cool of, they will become crunchier. - Remove them from frying pan, you will notice most of the salt will remain in the frying pan, wipe the frying pan, we will use it again. - Use the same pan, heat over low medium heat. Put the oil we have saved in the frying pan, and sprinkle all the sugar, wait till you see sugar has start melting, now stir the sugar and keep stirring till the sugar has melted turn off the heat quick otherwise sugar will burn. - Add almonds and roasted makhana, keep stirring till all the makhanas are coated with caramelize sugar and almonds. Spread it over non-stick surface and with spatula keep separating or separate with your fingers. Carnalized Makhanas are ready. Notes: keep them air tight container they will stay good for month or more. I make them for holiday season, because they also make good homemade gift. The post Roasted Caramelized Makhana appeared first on Manjula's Kitchen.

Healthyish Salted Caramel Turtles

December 18 2018 My New Roots 

Healthyish Salted Caramel Turtles   Everyone has strong food memories around holidays or special occasions in their life. I can completely recall the distinct taste of boxed cake from my childhood birthdays. Summer vacations were steeped in melting grape juice popsicles made by my grandmother. And one of my favourite treats during Christmas, was undoubtedly Turtle chocolates. The iconic striped box was always within arms reach during the holidays, so as soon as the tree went up, it was like a Pavlovian response…the Turtle cravings began! If you live outside of North America, you may not be familiar with these pecan-chocolate-caramels (and for this, I feel very sad for you), but today, rejoice! Im posting my own version, which is a healthier spin on this classic candy that you can whip up yourself with just six simple ingredients. The original Turtle candies are relatively basic: pecans, caramel, and chocolate, but seemingly so much more than the sum of these parts. There is a magical synergy in this trinity, each ingredient complimenting and highlighting the others in perfect union. There isnt much to improve upon, so my mission was clearly to health-ify the caramel and find some high-quality chocolate to steer us all away from refined sugar, modified milk ingredients, and emulsifiers. Blech. I started off on my journey by looking online and found that healthyish Turtle recipes exist, but they all use dates and I didnt want that to be the predominant flavour. Plus, I knew that the caramel needed some serious creaminess, so I started by blending up cashew butter with vanilla as the base, then added brown rice syrup to achieve that distinctive gooey-ness that makes Turtles so crave-able. The results were sooooo right on the money, confirmed by several of my closest, discerning friends, lined up to taste test.     Pecans are one of my favourite nuts because they are tender-crisp and so naturally sweet. I love them in baked goods like pecan pie, on top of waffles or pancakes, or in candies like these babies! Pecans are native to North America, and grow in tough, wood-like shells on large, sprawling trees, some of which can live up to 200 years. The name pecan is a Native American word used to describe nuts that require a stone to crack - but you can easily open them by crushing two of their hard shells together. Along with macadamias, pecans contain the lowest amount of protein (5-10%) and the highest amount of fat (80-95%) of all the nuts. The fat that they do contain however, is mostly monounsaturated, with some polyunsaturated fat as well. Pecans are high in minerals, like manganese, copper, and zinc. They also contain a good amount of fiber and protein. There are a wide variety of pecans, but if you live outside North America, you may only have access to one type. Thats okay! The thing to look for is shelled pecans that are uniform in size and colour. Check the date on the package or bulk bin, and smell the nuts beforehand if youre able to - they should be sweet, and well, nutty. If youre shopping in bulk, visit a shop that has a high turnover to ensure that the nuts are fresh. Once you get them home, store shelled pecans in an airtight container at room temperature for up to six months (although try to eat them sooner) and in the freezer for up to a year. Pecans are highly susceptible to absorbing other smells, so keep them locked up tight in glass to prevent them from tasting like garlic, onions, or last nights casserole.     I had hesitations about using brown rice syrup in this recipe, since I know its one of those harder-to-find ingredients, but its just SO perfect in this context that I had to! If you cannot find brown rice syrup, try whipped or creamed honey in its place. I recognize that this isnt an alternative for vegans, but I think it is the only sweetener that would work due to how thick and viscous it is. If the caramel is too runny, if will be impossible to work with. Trust. Its best to store your Turtles in the freezer, and take them out about 10-15 minutes before serving. Theyre also fine at room temperature, but will keep better cold. I actually dig them a little on the frozen side - the caramel is extra thick and chewy at subzero temperatures!         Print recipe     Healthyish Salted Caramel Turtles Makes 30 candies Ingredients: 1 cup /­­ 100g raw pecans 400g dark chocolate, 75% or higher (chose organic and fair-trade, if possible) 1/­­3 cup /­­ 80ml cashew butter (raw or roasted) 1/­­3 cup /­­ 80ml brown rice syrup 2 tsp. pure vanilla extract 1/­­2 tsp. flaky sea salt (I used Maldon), plus a little more for garnish Directions: 1. Find a baking sheet or tray that will fit in your freezer, then line it with parchment paper. 2. In a medium sized bowl, stir together the cashew butter, rice syrup, vanilla and flaky salt until thoroughly combined. Taste (yum), and adjust the saltiness and vanilla levels to your liking. 3. Scoop a teaspoon of the caramel onto the lined baking sheet, using another spoon to help remove it - this stuff is seriously sticky! 4. Press a whole pecan on one side of the caramel blob, allowing the nut to peek over the edge just a bit, then add two halves to the sides, peeking over the edge just a bit too. Repeat until youve used all the caramel. Place in the freezer for at least one hour, up to 24 hours. 5. Once the caramels have chilled, prepare the chocolate. Heat a few inches /­­ centimetres of water in a small pot and heat on high. Roughly chop the chocolate bar into small chunks and place it in a heatproof bowl. Lower the heat to simmer, then set the bowl over the pot of so that it is sitting well above the water itself. Stir occasionally until the chocolate has completely melted. 6. Remove the caramels from the freezer. One at a time, drop each caramel into the melted chocolate pecan side-down, flip and ensure that the top is entirely coated. Remove from the chocolate with a fork, and drag the bottom along the edge of the bowl to remove any excess chocolate. Place back on the lined baking sheet and sprinkle with a couple flakes of salt. Repeat until youve coated all the turtles in chocolate. Place them inside the freezer until set, then transfer them to an airtight container and store in the freezer or fridge until ready to serve. If you want to see some of the pecans, drop the caramels on their bottom side first, then remove and place on the lined baking sheet. Drizzle enough chocolate over the top to fully cover the caramel (if you dont coat it completely, it may spill out at room temperature), but allowing a few parts of the pecans to show through. This will be my last post before the New Year, my friends! Im off to Bali in a mere 10 days (!!!) and words cannot describe how excited I am for the Wild Heart High Spirit Retreat, and meeting women from all across the world. If youd like to know more about my retreats, visit the Golden Circle Retreats website. Were planning another round for 2019, so sign up to mailing our list to be the first notified when we announce the dates. We are also taking orders for the Life-Changing Loaf of Bread Subscription Box! What better way to start off the new year than with a delicious monthly gift of health to yourself? If you want to learn more, or place your order, visit the shop page here. All love from Canada, and happiest of holidays to you and yours! xo, Sarah B The post Healthyish Salted Caramel Turtles appeared first on My New Roots.

Give the Gift of Meatless Monday with these 8 Inspiring Books

December 17 2018 Meatless Monday 

Give the Gift of Meatless Monday with these 8 Inspiring BooksHappy holidays from Meatless Monday! As the year closes, we have a lot to be thankful for and youre a big part of that. Meatless Monday is practiced in communities all around the world, from school children to nurses and doctors in hospitals, from Israel to India, in huge cities like Singapore and in small rural towns all over America. Youre a part of our big global network unified by one simple idea: refraining from meat one day a week for our health and the health of the planet. In this spirit of unity and giving, were sharing our year-end short list for our favorite books of 2018. Any of them will make a great gift for your friends and family to support healthy eating with original plant-based recipes. They all look so good - you may want to add them to your own wish list! Here is our list for 2018, in no particular order:     Plant-Powered for Life - Sharon Palmer, RD We love this because Sharon gives you a handbook approach to Meatless Monday. This is a cookbook-slash-handbook to help anybody make plant-powered eating a habit and enjoy lasting, vibrant health--the fun way! Sharon urges readers to set a personal goal and take one step closer to it every week.           Fit Men Cook - by Kevin Curry We love this book by Kevin Curry and its the perfect gift for the man in your life. Curry shares everything you need to live a healthy life--from grocery lists to common dieting pitfalls to his ten commandments of meal prep--as well as his personal story of overcoming depression and weight gain to start a successful business and fitness movement.         Read It Before You Eat It - by Bonnie Taub-Dix, RDN Give this informative and fun book to the grocery shopper in the house. A dietitian nutritionist, Taub-Dix shares what organic, grass-fed, all natural, cage-free, and more means for young and old eaters alike. She explains how to read, decipher, and learn what labels mean for you, your health, and the planet.             OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet - by Suzi Amis Cameron This is a great gift for parents who are thinking about ways to get their kids to not only enjoy Meatless Monday but also understand why Meatless Monday. This mom of five is the founder of the MUSE School in California, where they practice Meatless Monday. Here, she presents a way to improve your health and shrink your carbon footprint by eating a plant-based diet.           The Reducetarian Cookbook - by Brian Kateman Why do we love this book? Because the recipes are simple yet creative. Brian Kateman says that by eliminating at least 10% of the meat from our diets, we will reap wonderful personal health benefits and contribute to a healthier planet. That sounds awfully familiar!           Food is the Solution - by Matthew Prescott This book would be great for everyone, but especially for the person who already has everything! Prescott is a thought leader and Senior Food Policy Director for the Humane Society. With lavish photos and simple yet delicious recipes, Prescott goes deep into the medical, scientific, and environmental benefits of refraining from eating meat. Hes gotten some great reviews from folks like Paul McCartney, David Chang, and Moby.         Eat for the Planet - by Nil Zacharias & Gene Stone Share this book because it explains why Meatless Monday works. Sharing research, infographics and compelling arguments, this book is a clear affirmation of how anyone can have a positive impact on changing the world.           Sabores De Cuba - by Chef Ronaldo Linares Does your mom love Latin food? She can dance with this cookbook while she whips up a Cuban feast! Linares, an executive chef at the popular Martinos Cuban Restaurant in Somerville, New Jersey, knows Cuban cuisine backward and forward. His latest book features nearly 100 recipes, all of which will wow your taste buds and meet the strict nutrition guidelines of the American Diabetes Association. An added benefit, the book is bilingual.   Excellent taste in books always makes a good impression! Its the season for sharing and Meatless Monday is proud to share these ideas for your gift-giving, to keep it simple and focus on what truly matters. Find us on Facebook, Twitter, Pinterest, or Instagram! The post Give the Gift of Meatless Monday with these 8 Inspiring Books appeared first on Meatless Monday.

Cauliflowers Patties

June 26 2019 Oh My Veggies 

These cauliflowers patties are as pretty as they are good, and easy to make! Your children will feast and love to eat their vegetables! You can make patties of different sizes to serve them as an appetizer or as an main course.    

Restaurant Higlight: Solo Bio Organico, Buenos Aires

May 28 2019 Happy Cow veggie blog 

Solo Bio Organico is not only the first organic vegetarian restaurant in Argentina, but also the whole of Latin America! Claudia Carrara is the pioneer that took the leap of opening her own vegetarian restaurant in Argentina’s charming capital of Buenos Aires. Everything started from the desire to bring her children up with the best possible nutrition. Soon enough, she began to sell natural dishes to her neighbours that she would create from the leftover vegetables she had in her kitchen. The success of her improvised cuisine led a friend to offer her a few tables where her clients could sit and enjoy healthy meals. One thing led to another and the idea of opening a restaurant was born. Originally, the main focuses of Claudias research were health, taste, and environmental sustainability. First with the humble intention to feed her kids in a conscious way, and after in the way she would develop her restaurant to have the best possible impact on her society. The name of her cuisine speaks for itself. At Solo Bio Organico, they only work with fresh, local and organic products and this is guaranteed since they were granted the Organic Certification by Food Safety. The […] The post Restaurant Higlight: Solo Bio Organico, Buenos Aires appeared first on The Veggie Blog.

10 Plant-Based Cookbooks to Inspire Your Next Meatless Monday

May 13 2019 Meatless Monday 

10 Plant-Based Cookbooks to Inspire Your Next Meatless MondayWant to add new tastes and techniques to your Meatless Monday repertoire? Weve compiled some of our favorite, meatless cookbooks to offer a little inspiration. In the list, youll find endless ways to liven up your meals: Whether youre an Instant Pot fanatic or want to finally put your extensive spice collection to use, youre bound to find something that sparks joy below.   The Complete Vegan Cookbook: Over 150 Whole-Foods, Plant-Based Recipes and Techniques The Natural Gourmet Center compiled pages upon pages of satiating recipes that can help you up your plant-based cooking game using whole foods and local ingredients. The book is teeming with techniques that explain how to transform animal-free foods into divine dinners like a pro, along with seasonal-driven recipes thatll have even the most skeptical diner forget about the meat. Find it on Amazon .     Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family The Pollan Family -- Tracy, Dana, Lori, and Corky -- have been producing inspiring recipes for years that follow Michael Pollan’s famous food advice -- Eat food, not too much, mostly plants. In Mostly Plants, their new, flexitarian-focused cookbook, the Pollan Family shows how vegetables can shine when theyre at the center of the meal rather than a side. Most of the recipes in these pages can be cooked up in 35 minutes or less, and many can be easily modified for any dietary need. Find it on Amazon .     Veg: Easy and Delicious Meals for Everyone Chef Jamie Olivers newest cookbook, which will be released on August 22, 2019, celebrates tasty and simple food that, as Oliver puts it, just happens to be meatless. Beyond its very viable recipes, the book shares cooking hacks and tricks thatll help any level chef become more comfortable in the kitchen. Find in on Amazon .       Dinner for Everyone: 100 Iconic Dishes Made 3 Ways -- Easy, Vegan, or Perfect for Company Mark Bittman shares 100 straightforward recipes in his new cookbook that can feed a group filled with all types of dietary needs. Every recipe can be modified to appease the palate of any guest, making this cookbook an essential manual for anyone tasked with the challenge of feeding a vegan and a carnivore at the same time. Find it on Amazon .     Vegan Instant Pot Cookbook: 500 Simple Plant-Based Recipes to Feel Better. Ultimate Pressure Cooker Vegan Cookbook for Beginners and Pros Healthful eating doesnt have to be hard or time-consuming. The Instant Pot has gained a cult following for its quick, dump-and-bake technique. Mary Goodrich proves through her recipes that plant-based food works just as nicely with the convenient cooking gadget. Whether youve been obsessed with your Instant Pot forever or you want to see what all the buzz is about, this extensive recipe book will serve you well. Find it on Amazon .       Food Is the Solution: What to Eat to Save the World--80+ Recipes for a Greener Planet and a Healthier You The easiest thing a person can do to combat climate change is to eat less meat. Matthew Prescott, the senior food policy director of the Humane Society, incorporated this philosophy into his first cookbook, which is equal parts educational and drool-inducing. Let this book guide you in changing the way you feed yourself and the way you think about food. Find it on Amazon .     The Indian Vegetarian Cookbook Indian food is a staple for many plant-based eaters because there are so many flavorful, meatless recipes integral to Indian cooking. Pushpesh Pant makes Indian cooking accessible to western readers while maintaining the integrity of whats so good about Indian food in the first place. Vegetables are anything but boring, but if you needed convincing, this book should do it. Find it on Amazon .       OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet Suzy Amis Cameron is a mom of five, so she understands how important it is for meals to be effortless and kid-friendly. The author is the founder of the MUSE School in California, where Meatless Monday is implemented. This book will help any parent make meatless meals that their children will love, and also offers great wisdom around why eating meatless is so crucial in the first place. Find it on Amazon .       Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women Without immigrants, thered be nothing good to eat. Anna Francese Gass, who migrated to the U.S. from Italy as a young girl, recognizes the importance of immigrant women cooks through her own experience growing up in the U.S. Her new cookbook serves as a record of history; in it she collects and preserves her Italian mothers recipes so that they can be enjoyed by generations to come. And they are simply timeless. Find it on Amazon .       Masala Mamas: Recipes and Stories from Indian Women Changing Their Communities Through Food and Love This incredible story is peppered with recipes from the Masala Mamas -- 16 women who live in the Kalwa slum in India whove dedicated their lives to cooking up hot and nutritious meals for school children who often cant afford much to eat. All proceeds from this cookbook support the Masala Mamas in their mission. Find it on Amazon .     Have a favorite cookbook that deserves to be on the list? Let us know about it on our Facebook page . And for even more recipe inspiration, check out our recipe gallery . The post 10 Plant-Based Cookbooks to Inspire Your Next Meatless Monday appeared first on Meatless Monday.

Legendary Layer Bean Dip - Vegan, Grain-free

April 26 2019 My New Roots 

Legendary Layer Bean Dip - Vegan, Grain-free     Dips are my favourite food group. Yes, food group. If I ever got a tattoo, it would probably say something like: pass the hummus. I was recently hosting a party-for-no-reason, and like most of my get togethers they involve a lot of food. But I didnt feel like making a fallback dip, like tzatziki, or baba ganoush. No. I felt like leveling up and creating something I hadnt tried to before. Something with BIG DIP ENERGY – a chunky, spicy, creamy, and above all impressive layer dip. Id cooked pinto beans the night before, had a little tin of chipotle chilies kicking around the pantry, and I knew that if I cut a couple corners, this thing would come together so Id still have time to tizz myself up before the guests arrived. My childhood memories of layer dip involve many cans and jars of processed food being dumped into a large bowl, but the current-reality-holistic-nutritionist version definitely involves making every single one of those things from scratch. Mama dont have time for that! So I simplified things by cutting out the guacamole (dont yell at me like that - add it if you want to!), and using jarred salsa. Everything else was homemade, but came together quickly and easily.       First, I sautéed the pre-cooked pinto beans with onions, garlic, spices, and the chipotle peppers. While that was on the stove, I whipped up the hemp seed queso (no soaking required!). And the salsa got an upgrade with some fresh, chopped cherry tomatoes. This is such an easy hack btw, since it makes the salsa taste more alive and juicy, while giving it a lot more texture, which I personally dig. All it takes after that is mushing the beans up a bit in the pan, which you can do with a bean masher, or an immersion blender, if you dont want to haul out yet another large piece of equipment. Then layer away! All in all, this took me about 20 minutes, start to finish, and the party people hung around this bowl like it was the last dip on planet earth. The delicious, creamy cheese sauce is a riff off my cashew queso, but in the interest of keeping this allergen-free, I used hemp seeds instead. I love this change-up, since its less expensive, and contains way more omega-3 fats and protein. You can dial up the heat here if you like, but because both the salsa and the bean layer have quite a kick to them, I kept the queso pretty mild. Did I mention that this is delicious on its own next to a platter of veggie sticks?! Or chips. Lets be honest.          Pinto Bean Dreams Just look at those beautiful beans! Dont they look gorgeous in all of their tone-on-tone mottled-ness? Pinto actually means painted in Spanish, and when you take a close look at pinto beans you can clearly see how theyve earned their moniker. Their speckles fade when cooking, and turn a lovely pale pink colour. They also gain a super creamy interior that is perfect in soups and stews, but also dips. Pintos, like all beans, are a mixture of protein and complex carbohydrates, making them incredibly filling, but wont spike blood sugar levels. Pinto beans are low in calories and fat, but contain the highest amount of fiber out of all the legumes (wow!). Key nutrients in pinto beans include potassium to maintain normal blood pressure, calcium for supporting muscle and nerve function, iron to enhance oxygen transport, and zinc for skin health.  Like all beans, pintos can cause an increase in intestinal gas (burps! farts! abdominal discomfort!), due to the oligosaccharides in the beans fermenting in the lower intestine. Because these starchy molecules live in the skin of the beans, a simple soak in water overnight usually does the trick. The soaking process will help leach out many of these fermenting properties, which is why it is so important to discard the soaking water and then boil them in fresh water. Adding a strip of kombu seaweed to the pot will further help to reduce the gas-producing potential of pinto beans (and all legumes), acting like a sponge to absorb those raffinose sugar toot culprits. Try these two tricks to reduce your toilet tunes, and stay social!          I used a clear glass bowl to serve the dip in so that they layers are visible, and it was not until after pouring in two layers did I have the idea to put cilantro stems up on the sides of it. Doh! But knowing it would be #worthit, I painstakingly scooped out the beans and salsa trying to keep everything separate, cleaned the bowl, and started over. I lightly brushed the tiniest amount of olive oil on the leaves to act as glue, then pressed them to the walls of bowl. This is completely unnecessary, but it makes the dip look less monotone and more enticing in my opinion – green always does it! This step takes an extra two minutes and adds a decorative touch, but its your call. Maybe you need those two minutes to tizz yourself up?  If you want to change up the recipe, try using black beans or kidney beans in place of the pintos. If you want to add another layer to this already boss situation, go on and add the guac! I was just trying to keep things a little easier for yall.  And if youd like to make your own salsa, I have a stellar raw recipe right here. Lastly, I want to add that my bowl for this was roughly 1 1/­­2 quarts /­­ litres capacity, and everything it fit perfectly. I would only suggest sizing up if you don’t have this exact container size.         Print recipe     Legendary Layer Bean Dip Serves 8-10 Ingredients: 1 Tbsp. coconut oil (or ghee) 1 medium yellow onion, diced 1/­­2 tsp. fine sea salt 1 clove garlic, minced 2 tsp. ground cumin 1 tsp. dried Mexican oregano (substitute with regular oregano) 1/­­2 tsp. ground sweet paprika 3 cups /­­ 500g cooked pinto beans (about 2 cans) 1/­­2 can chipotle peppers in adobo sauce (use more or less to suit your taste) water as needed 1 small bunch cilantro, washed and dried 1 pint /­­ 280g cherry tomatoes, divided 1 green onion, sliced (white and green part) 1 small jar (15.5 oz. /­­ 415ml) store bought salsa, mild medium or hot, depending on your tastes 1 cup /­­ 145g hulled hemp seeds 1 medium red bell pepper, seeds removed and roughly chopped 1/­­2 tsp. fine sea salt 3 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric, chopped (substitute with 1/­­2 tsp. dried) ground cayenne, to taste 3 Tbsp. water, if needed Directions: 1. Melt oil in a large saucepan over medium heat. Add onions, salt, and stir to combine. Cook until lightly caramelized (about 10 minutes), then add the garlic and cook for a couple minutes until fragrant. Stir in cumin, oregano and paprika, cook for 2 minutes, then add the beans and chipotles in adobo (use as much or as little as you like). Cover and cook on low heat while you make the queso. If the pot becomes dry, add a little water and stir. 2. To make the queso, put all ingredients, except water, in a high-speed blender or food processor and blend until smooth and creamy. If needed, add water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!). 3. Slice the cherry tomatoes into quarters. Add half of them to the salsa and stir to combine. Save the other half for later. 4. Smash the beans with a bean masher, potato masher, immersion blender, or put them into your high-speed blender (remove the queso first, but dont worry about cleaning it). The goal is to get the beans creamy, but not perfectly smooth. Add water if necessary, and season to taste.  5. Pick out a few stems of the most attractive cilantro, brush them with a little olive oil and stick them to the inside wall of the bowl (this step is optional). Chop the remaining cilantro and set aside. 6. Combine the remaining cherry tomatoes and combine them with the sliced spring onion. Sprinkle with a little salt, and fold to combine.  7. To assemble the dip, Spread the bean layer in the bottom first, followed by the salsa and finally the hemp queso. Top with the chopped cilantro, and finally the fresh tomato mix. Serve with whatever you like to dip! Party on!      Hope you’re all doing well out there. If you are experiencing any semblance of Spring weather where you are, please send some my way. K thanks. Happy dipping! xo, Sarah B The post Legendary Layer Bean Dip – Vegan, Grain-free appeared first on My New Roots.

NYC Expands Meatless Monday to All Schools — Reaching 1.1 Million Students Every Week

March 11 2019 Meatless Monday 

NYC Expands Meatless Monday to All Schools — Reaching 1.1 Million Students Every WeekNYC Mayor Bill de Blasio, Schools Chancellor Richard A. Carranza, and Brooklyn Borough President Eric Adams announced that Meatless Monday will be expanded to all New York City public schools beginning in the 2019-2020 school year. Meatless Monday is a global movement encouraging everyone to cut out meat one day a week, for personal and environmental health. In Spring 2018, 15 schools in Brooklyn piloted Meatless Monday; in the Fall, the test program was then expanded to include additional City schools. As a result of the success of the broader pilot program, Meatless Monday will now cover all NYC schools and will provide 1.1 million students with healthy, all-vegetarian breakfast and lunch menus every Monday. See the press release here . The announcement that Mayor de Blasio has expanded Meatless Monday to all New York City public schools marks a major milestone. Through this united effort, New York Citys schools take a leadership role in getting our children on a healthier track, as well as making a positive impact on our environment. Sid Lerner, Founder, Meatless Monday Movement The Meatless Monday pilot expansion evaluated student feedback on a broad scale. Results of the test showed that participation in meals on Mondays remained stable and the DOE decided to officially bring Meatless Mondays citywide for 2019-20. The Meatless Monday program is cost-neutral and the DOEs Office of Food and Nutrition Services will meet with students to get feedback on the menu before its finalized. Cutting back on meat a little will improve New Yorkers’ health and reduce greenhouse gas emissions, said Mayor Bill de Blasio. We’re expanding Meatless Mondays to all public schools to keep our lunch and planet green for generations to come. Meatless Mondays are good for our students, communities, and the environment, said Schools Chancellor Richard A. Carranza. Our 1.1 million students are taking the next step towards healthier, more sustainable lives, and we should all follow suit. Im looking forward to joining our schools in the Meatless Mondays movement next year! I am grateful to Mayor de Blasio and Chancellor Carranza, as well as our incredible parent and student advocates who have made this a reality, said Brooklyn Borough President Eric Adams. I could not be more energized by our progress and more ready to take on the work ahead. Reducing our appetite for meat is one of the single biggest ways individuals can reduce their environmental impact on our planet, said Mark Chambers, Director of the NYC Mayors Office of Sustainability. Meatless Mondays will introduce hundreds of thousands of young New Yorkers to the idea that small changes in their diet can create larger changes for their health and the health of our planet. The announcement was made at PS 130 The Parkside, one of 15 schools that participated in the pilot program in Brooklyn. On Mondays, the school serves a variety of all-vegetarian meals including vegetarian tacos, grilled cheese, and a salad bar. Meatless Monday builds on the Citys efforts to provide free, healthy meals to all students. This initiative will also be part of New York Citys Free School Lunch for All, which launched in the 2017-18 school year and provides free healthy breakfast and lunch to all participating New York City schools. In the 2017-18 school year, more than 150 million breakfasts and lunches were served free of charge. Join the Movement - Meatless Monday Offers Free Resources and Expertise to K-12 Schools 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 NYC Expands Meatless Monday to All Schools — Reaching 1.1 Million Students Every Week appeared first on Meatless Monday.

Mac and Cheese

February 9 2019 Oh My Veggies 

This isn’t a recipe for your typical Kraft dinner; this Mac and Cheese is an appetizing, melting-in-your-mouth dish with a crispy topping--a good little dish to wake up the child in you!

Pasta e Ceci – The Coziest Pasta and Chickpea Soup from Abruzzo

January 24 2019 Golubka Kitchen 

Pasta e Ceci – The Coziest Pasta and Chickpea Soup from Abruzzo We had the most transcendent experience eating this simple, Italian peasant soup during our retreat in Abruzzo this past fall. We had just returned to our b&b from a beautiful mountain hike, where we foraged rosehips and mint, and everyone was very ready for lunch after that good dose of exercise and fresh air. Our hosts at the bed and breakfast served a homemade pasta e ceci (pasta and chickpea soup), and it really hit the spot with its coziness and simplicity. There are still spots open for our retreat in Abruzzo this coming October! You can read all about our past retreat here, complete with photos and testimonials. This time around, we will be focusing on re-centering and relaxation, together with exploring beautiful Abruzzo. We are super excited to have an on-site yoga/­­meditation instructor and an on-site acupuncture physician, both offering daily services. There will be lots of fun and useful cooking workshops with us, as well as visits to an olive grove, winery, and a family truffle plantation. You can see our whole sample itinerary below, and book here! Click Here to book a spot at the retreat! Abruzzo 2019 Retreat Sample Itinerary *details are subject to change /­­ all meals are vegan with a vegetarian option DAY 1 – Pick up in Rome at 1:30 PM, Piazza Bologna – Drive to Abruzzo – Unpack and relax – Aperitif and dinner prepared by the Golubka Kitchen team DAY 2 – Morning yoga and meditation with our on-site certified yoga instructor – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration (different recipe every day) – Diagnostic consultations, facial and/­­or body gua sha massage, and acupressure with our on-site Acupuncture Physician (1 individual appointment included in the cost of the retreat, additional charge for all follow-up appointments) – Lunch prepared by the Golubka Kitchen team – Time to relax, forest bathe, and hike the grounds after gua sha/­­acupressure appointments – Dinner at a local restaurant – Optional evening meditation DAY 3 – Morning yoga and singing bowl meditation – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Diagnostic consultations, facial and/­­or body gua sha massage, and acupressure with our on-site Acupuncture Physician (1 individual appointment included in the cost of the retreat, additional charge for all follow-up appointments) – Lunch prepared by the Golubka Kitchen team – Foraging walk to gather herbs + medicinal jam and herbal tea workshop with the Golubka Kitchen team – Dinner prepared by the Golubka Kitchen team – Optional evening meditation DAY 4 – Morning yoga + sun gazing/­­A.M. sun therapy – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Visit to an olive grove with 600 year old trees + meditation and grounding in the orchard – Sample olive oil made with the olives from the grove + light picnic-style lunch – Plant-based cooking & meal planning workshop with the Golubka Kitchen team – Dinner – Optional evening meditation * Option to bypass any of the P.M. activities for an additional gua sha massage/­­acupressure appointment with our on-site Acupuncture Physician (at additional cost). DAY 5 – Morning yoga and singing bowl meditation – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Truffle hunting in Villa Santa Lucia – Truffle lunch in a locals home – Pasta-making workshop with an Abruzzo local + vegan cheese workshop with Golubka Kitchen – Pasta and vegan cheese dinner – Optional evening meditation * Option to bypass any of the P.M. activities for an additional gua sha massage/­­acupressure appointment with our on-site Acupuncture Physician (at additional cost). DAY 6 – Morning yoga and meditation – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Visit a 200-year-old family-run winery + wine tasting and light lunch – Magic Moisturizer + homemade skincare workshop with the Golubka Kitchen team – Goodbye dinner at a local restaurant – Optional evening meditation * Option to bypass any of the P.M. activities for an additional gua sha massage/­­acupressure appointment with our on-site Acupuncture Physician (at additional cost). DAY 7 – Breakfast – Head back to Piazza Bologna in Rome (12:30 PM drop-off) Click Here to book a spot at the retreat! Let’s talk more about the soup! Pasta e Ceci is not a strictly Abruzzese dish, it’s made all over Italy, in slightly different variations. This recipe is inspired by the Abruzzo version. This soup completely blew us away with its ratio of simplicity to flavor. All the ingredients are very, very modest. You start out by making a good broth, with chickpeas and some aromatics. Then while the broth simmers, you make a very rustic, eggless pasta dough, which is then cut into short, flat noodles, called sagne pasta. The pasta then gets cooked right in the chickpea broth, and everything is served as a chunky soup, with plenty of olive oil and some spicy red pepper on top. There’s also an ingenious, crispy element that helps switch up the textures in the soup. Some of the fresh pasta gets toasted on a dry skillet, until it turns into crispy strips, that are then used to garnish every plate. It is so good. This is a great time to say that you can totally use store-bought pasta here! The eggless sagne pasta is easy to make, but it’s still much more of a project than just opening up a package and being ready to go (just skip the crispy pasta element). If you’re ever craving something resembling chicken soup from your childhood, this is a great, vegan version that still hits all of those comfort notes. Enjoy! Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo   Print Serves: 4-6 Ingredients for the soup 1 cup chickpeas - soaked overnight in purified water, with a splash of apple cider vinegar 2 ribs celery - sliced in half 1 yellow onion - quartered, skin on 2 cloves garlic - smashed 2 bay leaves 10 cups water sea salt black pepper 2 medium carrots - grated red pepper flakes - to taste handful chopped parsley - for garnish olive oil - for garnish fresh sagne pasta (recipe below) or about 12 oz dried store-bought pasta for the sagne pasta 1½ cups spelt, whole wheat, or sprouted spelt/­­wheat flour ½ teaspoon sea salt 1 tablespoon olive oil ½ cup purified warm water, plus more as needed Instructions to make the soup Drain and rinse the chickpeas. In a large soup pot, combine the chickpeas, celery, onion, garlic, bay leaves, and water. Bring up to a boil over high heat. Turn down the heat and simmer, covered, or until the chickpeas are cooked and tender (this might take up to an hour or even longer for older chickpeas). Make the pasta while the broth is cooking. Salt the broth well at the end. Remove the aromatics (celery, onion, garlic, bay leaves) with a slotted spoon and discard. Add black pepper to taste to the broth, along with the carrots and red pepper flakes. Bring everything up to a boil, then simmer for 10 more minutes, or until the carrots are cooked through. Meanwhile, heat a dry pan over medium-high heat. Add ¼ of the amount of the pasta to the pan and toast, stirring often, until the pasta becomes crispy. Use the crispy pasta to garnish the soup. Bring the soup back up to a boil, add in the rest of the pasta (recipe below) and cook for 30 seconds to 2 minutes, until al dente. Taste for salt and adjust if needed. Serve the soup, topped with crispy sagne pasta, parsley, and a drizzle of olive oil. If using dried store-bought pasta, cook it into the soup until al dente, and skip the crispy pasta step. to make the sagne pasta Mix the flour and salt together in a large bowl with a fork. Make a well in the center and pour in the oil and water. Begin to mix with a fork, slowly incorporating the flour into the well of oil and water. When all the flour is mixed in, transfer the dough to a floured surface and knead it for 10 minutes, until smooth and elastic. All flour takes on water differently, so add more water, 1 tablespoon at a time, if your dough seems dry. It should feel smooth, but not too wet, with no cracking. Form a ball with the dough and tightly wrap it in plastic wrap, or cover with a damp kitchen towel in the bowl. Let the dough rest for 30 minutes at room temperature. Place the dough back on the well-floured work surface and knead it for another 10 minutes, until even more springy. Cut the dough in half and keep one half covered with a damp kitchen towel while you roll out the pasta. Keep your working surface well-floured. Roll one piece of dough at a time into a paper-thin sheet. Cut the rolled-out dough into the sagne pasta shape, about 1½ x ¼, using a pizza cutter or a knife. Transfer the pasta to a parchment-covered tray, sprinkled with plenty of flour to prevent sticking. Continue rolling out and cutting the rest of the dough. 3.5.3226 You might also like... Colourful Veggie Falafel with Pickled Turnips Lemongrass Mung Beans over Spaghetti Squash Tomato Dahl with Gluten-Free Naan Roasted Garlic and Parsnip Hummus .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 Pasta e Ceci – The Coziest Pasta and Chickpea Soup from Abruzzo appeared first on Golubka Kitchen.

Delicious Three-Cheeses Stuffed Shells

January 9 2019 Oh My Veggies 

This recipe may seem a little elaborate, but you can easily double the recipe and make another dish that you can freeze for future use. You can also make the cheese preparation ahead of time, reserve it in the fridge, and use it to stuff shells in the future. The shells are easier to serve than lasagna (since they come apart) making this recipe ideal for a shared supper or buffet. Both children and adults will love these three-cheeses stuffed shells!

Our Most Popular Recipes of 2018

December 27 2018 Golubka Kitchen 

Our Most Popular Recipes of 2018 It’s always fun to do a little year in review, go through our website analytics, and see which recipes resonated with you the most. This helps us plan for the year to come and get inspired to cook in 2019. This year, easy weeknight dinners, meal plans, and decadent but healthyish, plant-based desserts seemed to take the lead. All our favorite things that we can’t wait to make more of next year. We would love to hear which dishes you’ve been most excited about and what type of things you’d like to see from us next year. Seeing our recipes make their way to your kitchens is the most amazing part of our job :) Vegan Lentil Moussaka (v, gf) This was by far the most popular recipe of 2018! And for good reason. The layers of silky eggplant, tomatoey lentils, and fluffy mashed potatoes in this moussaka make it impossible to resist. It takes some work to put together initially, but makes a nicely sized portion that will sustain you way beyond one dinner. Plant-Based Winter Meal Plan (v, gf) This meal plan and all meal plans have been very popular this year. We have a ton of fun making them, and we’re so happy to see them bringing some ease into your everyday cooking. We have big plans to continue the meal plan series in 2019, so stay tuned :) Miso ‘Butter’ Ramen (v, gfo) Inspired by a transcendent meal we had at V Street in Philadelphia, this umami bomb of a dish is incredibly savory and satisfying. The recipe also teaches you how to make quick-pickled radishes, which is a delicious component to pretty much everything. Our Favorite Weeknight Curry (v, gf) This curry is truly weeknight-friendly, packed with veggies, and highly customizable. We make it at least once a month. Vegan Herb Frittata /­­ Kuku Sabzi (v, gf) This vegan ‘frittata’ is inspired by Persian leek and herb fritatta or Kuku Sabzi. It’s great for frittata lovers, but would also please any socca lover, since it’s like a thicker, more substantial, herb-packed socca. Tofu Saag Paneer, Spring Style (v, gf) Saag Paneer is our favorite Indian takeout, and we were so happy with this version, made with tofu paneer and a ton of spring vegetables. This isn’t strictly a spring dish, though – you can omit the asparagus and use frozen peas, etc. The Simplest Lentil Soup from Abruzzo (v, gf) This year, we hosted our first ever retreat in Abruzzo, Italy and had the most amazing time. You can read all about it and sign up for our upcoming retreats in the spring of 2019 here. In preparation for the retreat, we familiarized ourselves with a bunch of staple Abruzzo meals, including this lentil soup. It’s incredibly simple and 100% perfect that way. Cold Almond Butter Noodles, Our Weeknight Go To (v, gfo) This weeknight staple is surprisingly flavorful, thanks to a universal, slightly spicy almond butter sauce that the cold noodles get slathered in. This dish is super kid-friendly and, really, everyone-friendly. Chunky Monkey Cookies (v, gf) These cookies are what we imagine a love child of chocolate chip cookies, oatmeal cookies, and banana bread would look and taste like. Enough said :) Coconut Beet Overnight Oats (v, gf) This breakfast is not only popular because of its looks, we promise. It’s as much overnight oats as it is chia pudding, and made with the most decadent, homemade walnut-coconut-beet milk. Super Decadent Vegan Chocolate Walnut Spread (v, gf) This is chocolate-nut spread taken to the next level of decadence, thanks to a secret and very special ingredient. We heard from so many people that made it, and everyone agreed that it’s the most addictive spread ever. You might also like... Favorite New Year Reset Recipes Couscous Collard Rolls in Coconut Curry Sauce + Simply Vibrant News Favorite Plant-Based Holiday Recipes Favorite Spring Cleaning Recipes .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 Our Most Popular Recipes of 2018 appeared first on Golubka Kitchen.

99 DIY Food Gifts for the Holidays

December 17 2018 Oh My Veggies 

I think it is safe to say we have officially entered last minute territory when it comes to Christmas gifts. If you still have shopping to do, you better do it soon! And oh, it will be awful. There will be lines. Screaming children. The things you need to buy will be sold out. But there is another way! You can make your own gifts. Everyone loves a homemade gift! (Well, maybe kids don’t. If you give your kids jars of Meyer lemon marmalade for Christmas, it will probably be something they tell their therapist about 20 years from now. Don’t give your kids homemade marmalade for Christmas.) And guess what? I have 100 DIY food gifts for the holidays in this post. One hundred! Starting with my own food gift idea, a Whole Wheat Chocolate Chip Pancake Mix in a jar. This mix is easy to make, reasonably healthy, and the addition of mini chocolate chips makes it a crowd pleaser too. Pack it in mason jars, print out the labels below, and package it up with a bottle of maple syrup. And then instead of going to the mall, you can chill out at home in your pajamas […]

Crispy Treats

December 17 2018 Vegan Dad 

Crispy Treats Im pretty pleased with myself for perfecting this recipe. Turns out, its a lot harder making the classic Rice Krispie treat than youd think. Previous versions were too wet and thus sogged the cereal, or the sugar re-crystallized and the whole thing fell apart. But these! These have the perfect blend of crispness, sweetness, and chewiness that defines this childhood classic. These freeze and thaw very well should you need to make them ahead for a holiday party.   INGREDIENTS Marshmallow - 3/­­4 cup salt-free chickpea aquafaba - 1/­­2 tsp xanthan gum - 1 tbsp vanilla extract - 1 cup sugar - 1/­­4 cup water - 1/­­2 cup light corn syrup - 1 tsp agar powder Crispy Squares - 1/­­3 cup margarine - marshmallow from above - 1 tsp vanilla extract - 8 cups crisp rice cereal METHOD Make the Marshmallow: Line a baking sheet with parchment paper and lightly grease it. 1. Place the aquafaba in a small saucepan and bring to a boil. Reduce the heat and simmer until reduced to 1/­­2 cup. Pour into a mixing bowl (of a stand mixer if you have one) and let cool to room temperature. Place the bowl in the fridge to speed this up if youd like. 2. When aquafaba is cooled, sprinkle in the xanthan gum. Whisk to stiff peaks with a hand mixer or stand mixer. Whisk in vanilla extract until incorporated. 3. Add sugar, water, corn syrup, and agar powder to a small sauce pan. Bring to bubbling over med/­­med lo heat, stirring constantly to keep the mixture from sticking to the bottom of the pan. Bring the mixture to firm ball temperature: 245 to 250 F (use a candy thermometer). Be patient. The temperature will rise, then plateau, then rise again. Resist the urge to crank the temperature up. 4. Once the sugar mixture has reached firm ball, whisk it into the aquafaba by drizzling it down the side of the bowl with the mixer running (I like to use a hand mixer for this part for greater control). Once all of the sugar had been incorporated, keep whisking until the bottom of the bowl is no longer hot (I like the stand mixer for this part). 5. Transfer the marshmallow to the prepared baking sheet and spread to about 1/­­2 depth. Let fully cool. 6. Once fully cool, lightly grease the top of the marshmallow. Cut into 2x2 squares and transfer to a cooling rack. Let dry at room temperature for at least 12 hours. Make the Treats: Lightly grease an 8x14 pan 1. Melt the margarine in a large pot over lo/­­med lo heat. Once melted, add the marshmallow pieces. Once again, be patient. Stir with a wooden spoon until all melted and smooth, then stir in the vanilla. Remove from heat, add in the cereal, and mix well. 2. Press the cereal mixture into the prepared pan with a silicon spatula. Allow to fully cool, then cut into squares. Enjoy!


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