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Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo

March 4 2019 Meatless Monday 

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo Every year, people around the world celebrate Mardi Gras and Carnival, a festival of parades, music and eating decadent foods leading up to Lent. Millions of people observe Lent by fasting or foregoing treats and meats for 40 days. Fun fact, the term carnival is from carnelevare, or to remove meat. So thats what were doing, removing the meat, but keeping the delicious flavor of the popular Mardi Gras dish gumbo. This Creole stew from Southern Louisiana usually features strong-flavored stock, meat, or shellfish, but, with a few simple swaps, it’s a perfect vegetarian dish. Green Gumbo is a popular plant-based version that includes a variety of greens and herbs that give it an amazing color and rich flavors. Richard McCarthy, Member of the Executive Committee for Slow Food International and a Meatless Monday ambassador , shares his green gumbo recipe and great tips for making this plant-based dish taste authentic. Richards essentials for cooking green gumbo: Cook with what you have. Use collard greens, kale, mustard greens, turnip greens, spinach, and herbs like parsley, dill, etc. Green gumbo appears throughout the Lenten culinary calendar as meatless and on Holy Thursday in famous restaurants (like Dooky Chase) with meat stock. Begin by making a roux. Heat the pan with vegetable or olive oil, add flour, and mix with a wooden spoon until dark brown. The color of the gumbo will be determined by how dark you make the roux. The roux gives butter beans and lima beans a great base of flavor. Or, consider any medley of vegetables. Add Shiitake Bacon to get the traditional umami flavor. Umami is the savory flavor that many eaters say is missing in vegetarian recipes. One way to add umami to green gumbo is to make shiitake bacon, which provides the missing depth of flavor. Dont forget the rice. Rice is a traditional accompaniment to gumbo. While a saucepan is perfectly good for preparing rice, rice cookers are also an easy way to prepare perfect rice every time. Any grain or variety of rice can work, but long-grain rice is best since it provides the gumbo with more surface areas to cover with flavor.  McCarthy recommends a simplified version of the recipe crafted by Richard Stewart, the former chef of Gumbo Shop. Green Gumbo Serves 4 Ingredients: Gumbo: 1/­­4 cup of vegetable or olive oil 1/­­4 cup of flour 1 large onion, minced 4 stalks of celery, minced 1 bell pepper, minced 2 bunches of available greens (collard, mustard, kale, turnip, and/­­or spinach), chopped 1/­­4 cup of chopped parsley 2-4 cups of water (or enough to make a soup) 2 bay leaves Salt and pepper, to taste Cayenne pepper or hot sauce, to taste 1 cup of dried field peas (or Sea Island red peas, on the Slow Food Ark of Taste ) Vegetable stock, to taste (optional) Mushroom Bacon: 1 dozen fresh shiitake or button mushrooms 1 TBS of liquid smoke, smoked salt and/­­or smoked paprika 1/­­4 cup of vegetable or olive oil 1 TBS of salt or soy sauce (to taste) Rice: 1 cup of long-grained rice 2 cups of water Preparation: Field peas: Rinse, then boil field peas in salt water until soft. Drain peas of excess water and either store or immerse immediately into the gumbo. This step can be done in advance in order to cut down on preparation time on the day of serving. You can even prepare and freeze the peas days before, drop them into the hot soupy pot mid-way through the process. Make the gumbo: Heat a soup pot at a medium setting and make a roux (the soup base). Roux: add oil to the pot, once sizzling, add flour and mix with a wooden spoon. When the flour starts to smell delicious, it will then begin to turn a brownish color. Stir fairly vigorously to avoid burning. Once its a dark brown (5-10 minutes), add minced onions, celery and bell pepper. Stir the ingredients well to blend the flavors. Add salt, pepper, and more oil and/­­or water (or wine) to deglaze the pan. The roux will become bubbly and smell almost sweet. At this point, start adding water and turn down the heat a little. Add bay leaves, other seasonings, and the chopped greens and herbs. They will soon turn from bright green to dark green. Add field peas and any additional vegetables, like chopped carrots or turnips, whatever you have in the kitchen. Let simmer for at least 60 minutes. Once the gumbo is hot, tasty and ingredients cooked down into dark greens, and soft field peas, it is ready to serve. Tasting it at the end is important: Is it salty or spicy enough? If not, add more cayenne or hot sauce, black pepper, salt, etc. Mushroom bacon: Slice fresh mushrooms vertically in thirds, depending upon the size of the mushrooms. (Button mushrooms are fine and usually easily available, feel free to select shiitake or other exceptionally tasty varieties.) In a mixing bowl, add 1/­­4 cup of oil, 1 TBS of liquid smoke, salt or soy sauce. Mix the ingredients, and then add the fresh mushrooms and mix until they are coated. Spread sliced mushrooms across a baking sheet and bake for 20-30 minutes at 375 degrees F. Check after 15 minutes and turn over ones that are browned and crisp. Once crispy, turn off the oven and let cool slowly in oven. Rice: If you have a rice cooker, prepare as usual. If not, wash 1 cup of rice under running cold water to remove any excess dust, etc. Boil in 2 cups of water until soft (usually 25-30 min). Final Preparations: Place 1/­­4 cup of rice in the middle of a shallow soup bowl. Pour gumbo around the rice, making sure that there are equal amounts of greens and liquid. Take the dried, crispy mushroom bacon from the cooled oven and add a handful on top of the rice, and serve. Invite your friends and family to celebrate a plant-based Mardi Gras with this Green Gumbo recipe. If youre looking for other meatless recipe inspiration throughout the Lenten season, check out our recipe gallery . Happy Mardi Gras! 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 Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo appeared first on Meatless Monday.

Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover

February 27 2017 Meatless Monday 

Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover New Orleans, Louisiana is famous - and infamous - for good times, good music and good food. Revelers come from the four corners of the world to take part in the annual Mardi Gras celebration - a spectacular event with parades, street floats, lavish costumes and evening balls. Mardi Gras literally translates to Fat Tuesday. This takes place on the day before Ash Wednesday, which marks the beginning of Lent. Traditionally, Fat Tuesday meant feasting and finishing all the rich, fatty foods before the 40-day religious observance. Interestingly, the word carnival is derived from the Latin word carnelevarium, which means to take away or remove meat. This makes sense because many people choose to give up meat during Lent. Not surprisingly, were okay with that. In fact, many of the classic Cajun and Creole dishes can be made without meat, yet still deliver all the zesty, mouth-watering flavors of the Crescent City. From red beans and rice to gumbo to étouffée, spice up your Monday and strut your stuff with these meatless Mardi Gras recipes.   Easy Red Beans and Rice, from Watching What I Eat Vegetarian Gumbo Made in One Pan, from Healing Tomato Portabella Etouffee, from Apron Strings Creole Vegan Jambalaya, from Jackie Newgent Saffron Baked Beignets, from A Kitchen Hoor’s Adventures The post Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover appeared first on Meatless Monday.

Zuckerguss Zine -- Free Vegan Holiday Baking Ebook

December 4 2014 seitan is my motor 

Zuckerguss Zine -- Free Vegan Holiday Baking Ebook  For us Christmas season starts two or three days before Christmas. Before that we dont bother with Christmas at all. We know were going to be welcomed in perfectly decorated houses and we just have to fall into line with our families schedules. We know whats going to happen and when. Theres not much to be done for us. Except for baking. My family doesnt bake much and even though my father makes vegan meals during the holidays he leaves the vegan baking to me. Our other relatives also dont do much vegan baking. So every year before we travel all over Germany I spend the last few days in the kitchen. Its messy and chaotic and I usually do five things at a time. But in the end I can leave with a suitcase full of homemade treats to share with family and friends. I am thankful for the fact that the people I care about love my food. I know vegans who have a hard time during the holidays and its sad to hear that someone refuses your cookie just because you didnt use butter. I have made those experiences too, but most of the time people go out of their way to whip up a vegan treat for me. And if they cant they ask about recipes and baking tips. Its a great way to break the ice and start a conversation about veganism. I try to do the best I can when baking and I try to give out samples to as many people as possible. I know its only a little start but I think its great when I can convince someone that baking without eggs and butter is not rocket science and that vegan cookies taste as good as every other cookie. This year I thought Id hand out some recipes with my treats. Of course everything got a little out of hand and as a result I am exited to share my first ebook with you. Zuckerguss means sugar glaze. Its what makes every cookie even sweeter and more beautiful. For me, its the best part about Christmas baking. It makes me happy like maintaining this blog makes me happy. So this book is not only for people who ask me about recipes, its also a big Thank you! for everyone who reads my blog, takes the time to comment on my entries, and tries out my recipes. I really do appreciate the time you spend here and it always makes me happy to hear back from people from all over Europe, Northern and even South America. The ebook contains 15 baking recipes plus 4 basic recipes for spice blends, a chocolate hazelnut spread, and my favourite spice cookie recipe (spekulatius). I know its probably not necessary if youre a regular reader of this blog but Im still gonna warn you: Almost all of the recipes do contain white wheat flour, white sugar and soy. Many of the recipes also call for nuts. I mostly use refined coconut oil for baking which is a very cheap staple here and (with some adjustments) a great alternative to margarine made with palm oil. Like everything on this website this ebook is free. I would be very happy if you would spread the word and please feel free to share the link to the Zuckerguss Zine with your family and friends and on social media or your blog. Developing the recipes, taking the pictures, and assembling the contents was great fun but also much work and it took a lot of time. Please do not republish the contents of this ebook without my permission. If you have any questions, suggestions, or problems, please dont hesitate to leave a comment or contact me through email or on facebook. Let me know what you think, I hope you enjoy! Let me know what youve made! Download    Contents: 1. Spekulatius Nutella Bars | Almond Lebkuchen Pull-apart Bread | Peanut Crescents 2. Stollen Waffles | Cashew Fudge | Almond Cinnamon Cookies 3. Spekulatius Tiramisú | Lebkuchen (Pepperkaker) | Elisenlebkuchen 4. Marzipan Jam Cookies | Blackforest Cheesecake | Coconut Spice Mini Cakes 5. Chocolate Almond Pillows | Almond Pistachio Cookies | Mini Apple Cranberry Pies with Walnuts {plus: spekulatius spice blend | lebkuchen spice blend | spekulatius recipe | holiday chocolate hazelnut spread} Zuckerguss Zine -- Free Vegan Holiday Baking Ebook is a post from: seitan is my motor

Zuckerguss Zine – Free Vegan Holiday Baking Ebook

December 4 2014 seitan is my motor 

Zuckerguss Zine – Free Vegan Holiday Baking Ebook  For us Christmas season starts two or three days before Christmas. Before that we don’t bother with Christmas at all. We know we’re going to be welcomed in perfectly decorated houses and we just have to fall into line with our families’ schedules. We know what’s going to happen and when. There’s not much to be done for us. Except for baking. My family doesn’t bake much and even though my father makes vegan meals during the holidays he leaves the vegan baking to me. Our other relatives also don’t do much vegan baking. So every year before we travel all over Germany I spend the last few days in the kitchen. It’s messy and chaotic and I usually do five things at a time. But in the end I can leave with a suitcase full of homemade treats to share with family and friends. I am thankful for the fact that the people I care about love my food. I know vegans who have a hard time during the holidays and it’s sad to hear that someone refuses your cookie just because you didn’t use butter. I have made those experiences too, but most of the time people go out of their way to whip up a vegan treat for me. And if they can’t they ask about recipes and baking tips. It’s a great way to break the ice and start a conversation about veganism. I try to do the best I can when baking and I try to give out samples to as many people as possible. I know it’s only a little start but I think it’s great when I can convince someone that baking without eggs and butter is not rocket science and that vegan cookies taste as good as every other cookie. This year I thought I’d hand out some recipes with my treats. Of course everything got a little out of hand and as a result I am exited to share my first ebook with you. Zuckerguss means sugar glaze. It’s what makes every cookie even sweeter and more beautiful. For me, it’s the best part about Christmas baking. It makes me happy like maintaining this blog makes me happy. So this book is not only for people who ask me about recipes, it’s also a big “Thank you!” for everyone who reads my blog, takes the time to comment on my entries, and tries out my recipes. I really do appreciate the time you spend here and it always makes me happy to hear back from people from all over Europe, Northern and even South America. The ebook contains 15 baking recipes plus 4 basic recipes for spice blends, a chocolate hazelnut spread, and my favourite spice cookie recipe (spekulatius). I know it’s probably not necessary if you’re a regular reader of this blog but I’m still gonna warn you: Almost all of the recipes do contain white wheat flour, white sugar and soy. Many of the recipes also call for nuts. I mostly use refined coconut oil for baking which is a very cheap staple here and (with some adjustments) a great alternative to margarine made with palm oil. Like everything on this website this ebook is free. I would be very happy if you would spread the word and please feel free to share the link to the Zuckerguss Zine with your family and friends and on social media or your blog. Developing the recipes, taking the pictures, and assembling the contents was great fun but also much work and it took a lot of time. Please do not republish the contents of this ebook without my permission. If you have any questions, suggestions, or problems, please don’t hesitate to leave a comment or contact me through email or on facebook. Let me know what you think, I hope you enjoy! Let me know what you’ve made! Download    Contents: 1. Spekulatius Nutella Bars | Almond Lebkuchen Pull-apart Bread | Peanut Crescents 2. Stollen Waffles | Cashew Fudge | Almond Cinnamon Cookies 3. Spekulatius Tiramisú | Lebkuchen (Pepperkaker) | Elisenlebkuchen 4. Marzipan Jam Cookies | Blackforest Cheesecake | Coconut Spice Mini Cakes 5. Chocolate Almond Pillows | Almond Pistachio Cookies | Mini Apple Cranberry Pies with Walnuts {plus: spekulatius spice blend | lebkuchen spice blend | spekulatius recipe | holiday chocolate hazelnut spread} Zuckerguss Zine – Free Vegan Holiday Baking Ebook is a post from: seitan is my motor

Rosh Hashana Apple Rugelach

September 6 2014 VegKitchen 

Apples and honey are the traditional treat to celebrate the Rosh Hashana, in hopes that it will be a sweet New Year. Apples and agave or maple syrup have always provided this same sentiment just fine, but now I have something even better to kick off a new 365 days with. Rolling up a mixture of walnuts, apples, agave, and just a tiny touch of orange blossom water for that floral hint youd find in honey, the standard buttery rugelach dough becomes a whole lot more special. This dough is unique, because there’s absolutely no sugar in it. This helps to temper the sweetness of the filling, and it also prevents the cookies from browning much. It comes together very easily too. Cover the finished cookies in powdered sugar to serve, and you can feel confident that there will definitely be another sweet year in store! Recipe adapted from the original Rosh Hashanah Rugelah in Vegan Desserts: Sumptuous Sweets for Every Season by Hannah Kaminsky, photo and recipe reprinted with permission. Makes about 2 dozen Rugelach Dough: - 1/­­2 cup vegan cream cheese - 1/­­2 cup vegan buttery spread such as Earth Balance - 1 1/­­4 cups all-purpose unbleached flour - 1/­­4 teaspoon baking powder - Pinch of salt Apple Filling: - 1 cup dried apples, roughly chopped - 1 cup apple cider - 1/­­2 teaspoon orange blossom water (or plain water) - 1/­­4 cup agave nectar - 1/­­4 cup walnuts, finely chopped Combine the cream cheese and buttery spread in a mixing bowl and cream together until smooth. Add in the remaining dough ingredients. Mix until it comes together in a cohesive dough, being careful not to overwork it. Divide it into two pieces and wrap each up in plastic. Let chill for at least two hours. Although it may seem like a long time, trust me, you don’t want to pull this dough out early. The large proportion of fat to flour makes it extremely finicky when it warms up, so just be patient! Meanwhile, combine the dried apples, apple cider, and orange blossom water (or water) in a medium sauce pan. Allow this mixture to simmer for about 10 to 15 minutes, stirring occasionally, until the liquid has been absorbed. Let cool, and transfer it into your food processor or blender, and puree. Add in the agave and pulse to combine. Stir in the nuts by hand so that you don’t completely pulverize them in the machine. When the dough is almost ready to come out of the fridge, preheat your oven to 350? F and line two baking sheets with parchment paper or silpats. Take out one portion of the dough and turn it out onto a generously floured surface. Roll it out to between 1/­­8 and 1/­­4-inch in thickness, and try to keep it the shape of a long rectangle. Cut out long triangles, and spread a thin layer of the apple filling on each. Starting with the widest end, roll the triangles up, and then pinch them into a slightly rounded crescent shape. Place each finished cookie on your prepared sheets, and repeat with the remaining dough. Bake for 20 to 30 minutes, until lightly browned. Allow to cool completely before serving or storing. - Here are more Vegan Jewish New Year Recipes. - Indulge your sweet tooth with more Vegan Cookies and Bars.

Vegan Mummy Dogs

October 30 2014 Vegan.com Recipes 

Vegan Mummy DogsIf you’ve spent any time browsing Pinterest over the past month, you’ve probably come across mummy dogs--the latest fad in Halloween eats. What you may not have realized is just how easy these are to veganize! Here’s how. Ingredients: - Original Pillsbury(R) Crescents (these happen to be vegan!) - Vegan hot dogs of your choice (package of 8) - Yellow mustard (for the eyes) - Earth Balance butter or oil (to grease the baking sheet) You’ll also need a baking sheet, a knife, and a plastic bag for piping the eyes. Instructions: - Preheat the oven to 375° Fahrenheit. - Unroll the Pillsbury(R) crescent dough and slice all of the dough into 1/­­4 inch strips (starting along the longest edge of each triangle). - Remove the vegan hot dogs and begin wrapping them with the strips of the dough. You’ll need 2-4 strips for each dog. Attach the end of the strip to the backside of the hotdog, and wrap around haphazardly to create the mummy look. On one end, scoot the dough up or down to create space for the eyes. - Place on a lightly greased baking sheet and bake according to the crescent roll directions, approximately 15 minutes or until golden brown. - Remove from oven and allow to cool. - Add the mustard eyes! Scoop a dollop of mustard into the corner of a small plastic bag and snip a very tiny hole in the corner. Use this to gently pipe eyes onto each of your mummy dogs.

Vegan Pigs in a Blanket

May 26 2014 Vegan.com Recipes 

Pigs are intelligent, curious and playful animals much like your dog. Just one look at Esther the Wonder Pig, and you’ll never want to eat pigs again. Lucky for you (and pigs), no pigs have to die to make these delicious pigs in a blanket snacks! This delicious two-ingredient recipe is insanely easy to make and takes just 15 minutes. It’s a perfect party food, pot luck staple and game day snack. Enjoy! Ingredients: - Pillsbury(R) Original Crescents - Lightlife Smart Dogs (or your vegan hot dog of choice) Instructions: - Preheat oven to 375 degrees and oil a cookie sheet. - Open the package of Pillsbury(R) Original Crescents, tear into triangles along the serrated edges, and place on your cookie sheet. - Slice vegan hot dogs in half, and place one half in each triangle of pastry dough. Roll up as demonstrated in the video below. - Bake in the oven for 15 minutes or until golden brown. - Allow to cool and serve with a side of catsup and mustard.


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