dessert - vegetarian recipes

Try it! You will enjoy it!

Soba Noodles with Green Beans and Almonds

Horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi

Roasted Cauliflower Hummus

Kanda bhaji pav recipe | onion bhaji pav | mumbai style kanda bajji pav










dessert vegetarian recipes

horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi

January 21 2020 hebbar's kitchen 

horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfihorlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi with step by step photo and video recipe. south indian sweets are known for its mouth melting flavour it has to offer. typically it is due to the combination of sugar and clarified butter used in its most of the traditional recipes. to these traditional sweets, there are some adulteation to make it even better, and horlicks mysore pak is one such easy dessert recipe. The post horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi appeared first on Hebbar's Kitchen.

Vegan Oz: 20 Top Restaurants in Australia’s Biggest Cities

January 12 2020 Happy Cow veggie blog 

Both Melbourne and Sydney topped the world’s 20 most vegan friendly cities last year.  With an abundance of top-notch restaurants around the country, we’re pleased to bring you a run-down of the BEST places to find vegan food down under.   Tell us in the comments where you’ve been!  Sydney Currently ranked No 1 in Sydney is deli-cafe Shift Eatery, serving iconic vegan items such as a big breakfast fry-up, tomato lox bagel, and chia waffles. Up next is Gigi Pizzeria in Newton, bringing you Neapolitan wood-fired pizza, antipasti, salads, and desserts. Ringing in third place comes Funky Pies, Bondi Beach, with from-scratch vegan chunky pies and baked goods. These locations are currently the highest rated. However, they’re followed-up closely by many more well-reviewed eateries. See all of Sydney’s options HERE. Melbourne A trip to Melbourne should start with Good Love, a hip vegan restaurant serving comfort food and cocktails. Stop by next at Smith & Deli for some New-York style bagels and pastries. For the insatiable sweet-tooth, Mister Nice Guy’s Bakeshop has got you covered from doughnuts to milkshakes. Two of the highest-rated in Melbourne happen to focus on baked-goods, but don’t be fooled. This city delivers well-rounded vegan dining […] The post Vegan Oz: 20 Top Restaurants in Australia’s Biggest Cities appeared first on HappyCow.

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

Coconut Noodle Soup Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re all ready for some deeply nourishing, veggie-heavy meals right about now. I recently made something similar to this noodle soup for dinner and shared it on IG Stories, and got so many inquiries about the recipe. So here it is but a little more intentional and less off the cuff (directly inspired by the Thai soup Tom Kha Gai). It’s seriously my favorite thing to eat right now – the balance of coziness from the noodles and coconut milk and the healthfulness from all the ginger, garlic, mushrooms, and veggies gets me every time. Don’t let the list of ingredients deter you, this soup is very easy to make. It’s all about building flavor in the broth, which starts with the power combo of onion, chili, garlic, and ginger. The broth gets finished off with a touch of coconut milk, which really rounds out its gingery and garlicky intensity and makes it perfectly creamy. It is SO GOOD – I could seriously drink it for every meal this January. We then cook some veggies and mushrooms directly in the broth and serve everything over noodles, garnished with tons of cilantro, scallions, squeezes of lime juice, and crushed nuts. We hope that you’ll give this a try, it’s a real winner! Coconut Noodle Soup   Print Serves: 4-6 Ingredients 1 tablespoon coconut oil or avocado oil 1 yellow onion - diced 1 small chili pepper - sliced and seeded if preferred sea salt 2 piece of ginger - minced or grated 6 garlic cloves - minced 4-5 kaffir lime leaves (optional but highly recommended) zest from 2 limes 4 cups (1 quart) low-sodium vegetable broth + 1 cup purified water (or 5 cups broth) 1 medium sweet potato or winter squash, or 2 medium carrots - cut in medium chunks 3.5 oz shiitake mushrooms - stemmed and sliced 1 teaspoon coconut sugar 1 13.5 oz can full-fat coconut milk juice from 1 lime, plus more lime slices for garnishing 8 oz vermicelli rice noodles or other noodles of choice green onion - sliced, for serving cilantro - for serving crushed cashews or peanuts - for serving (optional) chili flakes - for serving (optional) Instructions Heat the oil in a soup pot over medium heat. Add the onion, chili, and a pinch of salt, sauté for 8-10 minutes, until soft. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the kaffir lime leaves, if using, lemon zest, vegetable broth, and water. Cover and bring to a boil. Add the sweet potato/­­squash/­­carrots and shiitake mushrooms, bring back up to a simmer and simmer, covered, for 10-15 minutes, until the sweet potato/­­squash/­­carrots are cooked through. Add the sugar and coconut milk. Bring back up to a boil and turn off the heat. Stir in the lime juice. Discard the kaffir lime leaves, if using. Taste for salt and adjust if needed. Cook the noodles according to the instructions on the package. Distribute the noodles among bowls. Ladle the broth over the noodles, making sure to catch some vegetables and mushrooms when ladling. Garnish generously with green onion, cilantro, lime slices, crushed nuts and chili flakes, if using. Enjoy! Notes - If you are sensitive to spice, omit the chili pepper and flakes. - Kaffir lime leaves are a life-changingly delicious ingredient, and we really recommend seeking them out. Look for them at Asian/­­Indian markets - they are often sold frozen. You can also find them dried. - This recipe is highly customizable! You can add all kinds of veggies. Here are some ideas: -baby bok choy or spinach -zucchini -spiralized daikon radish -bell pepper -basil -other mushrooms like maitake or crimini, etc. 3.5.3226 Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Coconut Noodle Soup appeared first on Golubka Kitchen.

Recipe | Roasted Tofu with Tangerines & Olives

December 27 2019 Oh My Veggies 

I’m not a huge fan of tofu. Although many people dislike the texture, for me it’s more the taste. The main virtue of tofu, according to tofu lovers, is its lack of flavor. This lack of flavor gives tofu its versatility--you can use it in a variety of dishes, from soups to pastas to desserts. But for me, I definitely do taste tofu. Or, at least, I taste that stanky flavor of the water tofu sits in at the supermarket. Blech! So when I make anything involving tofu, it’s absolutely imperative that I get every last bit of stanky tofu water out. I’ve tried just about every method for doing this, but I’ve finally settled on using a tofu press. While it’s more expensive than the old cast-iron-frying-pan-and-soup-cans method, it’s much more effective. When you press all the tofu water out, the tofu can better absorb the flavors you add to it. And if you don’t get all the water out, the tofu is too saturated to absorb sauces and other ingredients. This recipe is adapted from Everyday Food’s Roasted Chicken with Tangerines and Olives. Although the tangerines and olives have strong flavors, the sauce is much more subtle, making […]

chocolate swiss roll recipe on pan | christmas swiss roll | choc swiss roll

December 19 2019 hebbar's kitchen 

chocolate swiss roll recipe on pan | christmas swiss roll | choc swiss rollchocolate swiss roll recipe on pan | christmas swiss roll | choc swiss roll with step by step photo and video recipe. christmas is widely celebrated across india and is not limited to any particular religion. it is widely celebrated by preparing and baking desserts like plum cakes, cup cakes and other baking dessert recipes. one such easy and simple pan and cooktop based dessert recipe is chocolate swiss roll recipe known for its moist and taste. The post chocolate swiss roll recipe on pan | christmas swiss roll | choc swiss roll appeared first on Hebbar's Kitchen.

tutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookies

December 18 2019 hebbar's kitchen 

tutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookiestutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookies with step by step photo and video recipe. cookies or biscuits are versatile snack or dessert recipe known for it myriad options and flavour it offers. generally it is made with plain flour base or dough with a desired flavour and toppings. one such simple and similar variation is the tutti frutti cookies recipe known for its colour and attractiveness. The post tutti frutti cookies recipe | tutti frutti biscuits | tooty fruity cookies appeared first on Hebbar's Kitchen.

14 Recipes that Will Wow Your Family and Friends this Holiday Season

December 9 2019 Meatless Monday 

14 Recipes that Will Wow Your Family and Friends this Holiday SeasonTis the season to incorporate more meatless dishes into your recipe collection. Weve made a list -- and weve checked it twice -- of some of our favorite holiday appetizers, mains, side, and desserts, almost all of which are plant-based! Craving chestnuts roasting on an open fire? Try our roasted chestnut soup. Jack Frost nipping at your nose? Nothing will keep you more snug than our warming carrot cauliflower stew. Grandma got ran over by a reindeer? Well, um, weve got a great recipe for honey-vanilla poached pears. Check out our Meatless Monday holiday menu below and see how you can wow your guests with some festive and flavorful meatless meals. Appetizers Set the proper tone for the meal with these seasonal holiday appetizers: Roasted Chestnut Soup Warming Carrot Cauliflower Stew Spicy Jalape?o Cashew Cheese Dip Sides On this holiday dinner table, let the side dishes take center stage: Maple Balsamic Roasted Brussels Sprouts Rosemarys Beets with Hazelnuts and Basil Roasted Potatoes with Orange Couscous Baked Polenta Basil Fries Mains Plant-based mains can be just as hardy and comforting as their animal-based counterparts: Meaty Mushroom Stew with Garlic Mashed Potatoes Italian White Beans with Kale Winter Harvest Citrus Pasta Chickpea Burgers with Spicy Harissa  Desserts End with something sweet (but not too sweet): Honey Vanilla Poached Pears Apple Cranberry Oatmeal Bread Baked Apple Donuts   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post 14 Recipes that Will Wow Your Family and Friends this Holiday Season appeared first on Meatless Monday.

hot chocolate recipe | homemade hot chocolate | hot cocoa mix recipe

December 4 2019 hebbar's kitchen 

hot chocolate recipe | homemade hot chocolate | hot cocoa mix recipehot chocolate recipe | homemade hot chocolate | hot cocoa mix recipe with step by step photo and video recipe. chocolate recipes are very common across india and are used for many myriad reasons. typically it is used to just make cake or different types of dessert recipes which adds a nice texture and taste to it. one such simple and easy beverage recipe is the homemade hot chocolate recipe known for its texture and taste. The post hot chocolate recipe | homemade hot chocolate | hot cocoa mix recipe appeared first on Hebbar's Kitchen.

Recipe | Baked Sriracha Butternut Squash Fries

December 2 2019 Oh My Veggies 

I am perpetually counting calories. Which is a whole lot of fun! Perhaps this is just my perception, but it sure seems like the food blogging world is full of the “Oh gosh, I just eat whatever I want and I never workout!” types who weigh 110 pounds and post six dessert recipes a week, usually involving Rolos and/­­or several heaping cups full of Nutella and I resent them and their amazing metabolism. I am not one of those bloggers. Nope. I have to watch every single thing I eat. So butternut squash fries make a frequent appearance on our dinner table. If I’m making veggie burgers or grilled cheese or something else that’s a little bit high in calories, butternut squash fries are a good low calorie counter-balance to that. And they’re filling! And delicious! And healthy! Butternut squash is high in fiber, beta carotene, potassium, and Vitamins C & B6. So in addition to having fewer calories than potato fries, they’re more nutritious too. Lower calories! More nutrition! Really, you can’t go wrong with butternut squash fries. Okay, there’s one slight downside. Butternut squash fries are not as crispy as regular fries. They’re just as versatile, though. I […]

Vegan Miso Kale Scalloped Potatoes

November 27 2019 Golubka Kitchen 

Vegan Miso Kale Scalloped Potatoes Before we get into these delicious potatoes, we want to thank you for your support on our new desserts ebook! It truly means the world to see you guys enjoying it. And in case you missed it, we just released an ebook, filled with our favorite vegan and gluten-free dessert recipes that are great for the holidays and beyond. You can learn more about it and buy yours here. And these potatoes! There’s no such thing as too many ideas for carby vegetable sides in our book, and this one is so tasty. We layer thinly mandolined potatoes with silky kale and bake them in a miso-pine nut sauce, until golden and crispy on top and soft and creamy inside. The result is pure coziness. Wishing all our American friends a great holiday and a great rest of the week to everyone else

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast

November 25 2019 Meatless Monday 

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving FeastThanksgiving is a time for family, giving, and gratitude. But its also the time for stuffing...and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts! But as we know from Thanksgivings past, the entire family doesnt always agree, especially when it comes to the food on the dining room table.  So, whether your guests prefer dark meat, white meat, or no meat, its important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste. Weve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone -- from the newly vegan to the traditional omnivore -- to enjoy the holiday feast, together. Mushroom Gravy from Trader Joes Sometimes your secret recipe is store bought. We wont tell. Trader Joes has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, its also gluten free. Roasted-Garlic Smashed Potatoes from Minimalist Baker The secret to incredibly light and fluffy dairy-free mashed potatoes isnt much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence.  Super Savory Vegan Stuffing from The Cheeky Chickpea A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings -- fennel, garlic, parsley, fresh rosemary -- make this stuffing simply irresistible. Cinnamon Sugar Sweet Potato Casserole from Eat With Clarity Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know youre our pre-dessert dessert...with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil. Roasted Root Vegetables with a White Balsamic Glaze from Healthy World Cuisine No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables. Curried Green Bean Casserole from Omnivore’s Cookbook A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more! No-Meat Loaf from Nora Cooks Turkey doesnt always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After its covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart. Cranberry Jam from Delish Theres something extraterrestrial-looking about the maroon cylinder of congealed cranberry sauce that you always find sitting menacingly next to the gravy boat. Its Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you. Chipotle Whole-Roasted Cauliflower with Caper Vinaigrette from Goya Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower steaks with a tart and briny caper vinaigrette for a perfect alternative to the big bird. Chocolate Fudge Brownie Pie from Sweet Vegan Sara Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isnt. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips. Creamy Coconut Pumpkin Pie from Loving It Vegan What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and youve got yourself the ultimate Thanksgiving dessert.   Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If youre looking for more meatless recipe inspiration, check out our recipe gallery. The post Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast appeared first on Meatless Monday.

New Ebook: Golubka Kitchen Sweets!

November 24 2019 Golubka Kitchen 

New Ebook: Golubka Kitchen Sweets!Our new ebook is here! Golubka Kitchen Sweets is a collection of our favorite, vegan and gluten-free dessert recipes in the world. This was one of the most purely joyful projects we’ve ever worked on, and we are so excited to venture into the world of self-publishing on this sweet note. We love the complete authorship and creative freedom that the ebook model allows, and the inspiration has truly been non-stop with this one. There’s a nice balance of traditional recipe interpretations and new, fun flavors in the form of pies, cookies, cakes, ice cream, bars, and more in this book. We are so proud of and in love with every recipe and hope that you’ll feel the same. You can check out a few sneak peek photos and the full recipe index below.  Click Here to Buy Recipe Index *all recipes are vegan and gluten-free Almond Tart/­­Pie Crust Flax and Nut Pie Crust Coconut Caramel Coconut Condensed Milk Sweet Dukkah Decadent Chocolate Hazelnut Spread Chocolate Chip Cookie Dough Chocolate Chip Oatmeal Cookies Caramelized Banana Cr?me Br?lée Apple Pie Pecan Pie Pumpkin Pie Lemon Meringue Pie Banana Cream Pie Avocado Lime Pie Cookies and Cream Pie - Salted Caramel Tart Dark Chocolate Tart Peanut Butter, Chocolate and Caramel Tart Wagon Wheels Chocolate-Covered Halva Protein Bars Banoffee Coffee Cake Upside Down Orange Polenta Cake Chocolate Zucchini Bread with Pine Nut Frosting Lemon Poppy Seed Scones with Cashew Butter Glaze No-Churn Dulce De Leche Ice Cream Click Here to Buy The post New Ebook: Golubka Kitchen Sweets! appeared first on Golubka Kitchen.

mathura peda recipe | mathura pede | mathura ka peda | mathura na penda

November 8 2019 hebbar's kitchen 

mathura peda recipe | mathura pede | mathura ka peda | mathura na pendamathura peda recipe | mathura pede | mathura ka peda | mathura na penda with step by step photo and video recipe. milk based desserts are very common across india and are made for different purpose. the most famous one comes from the bengali cuisine, but there are other cuisine which also make quality milk desserts. one such easy, simple and tasty milk sweet is the mathura peda knwon for its texture, taste and flavour. The post mathura peda recipe | mathura pede | mathura ka peda | mathura na penda appeared first on Hebbar's Kitchen.

ashoka halwa recipe | asoka halwa recipe | pasi paruppu halwa

November 1 2019 hebbar's kitchen 

ashoka halwa recipe | asoka halwa recipe | pasi paruppu halwaashoka halwa recipe | asoka halwa recipe | pasi paruppu halwa with step by step photo and video recipe. halwa recipes are universal dessert across india and are made for particular reasons. it is generally made with ingredients like flour or with ripe fruits. but it can also be made with cereals and lentils. one such easy and simple south indian halwa recipe is ashoka halwa recipe from the popular tamil cuisine. The post ashoka halwa recipe | asoka halwa recipe | pasi paruppu halwa appeared first on Hebbar's Kitchen.

Chocolate Ganache Toast

December 25 2019 Manjula's kitchen 

Chocolate Ganache Toast (adsbygoogle = window.adsbygoogle || []).push({}); Print Chocolate Ganache Toast Chocolate Ganache Toast is a delicious rich chocolate ganache spread over buttery toasted bread. The chocolate ganache is so simple to make with heavy cream and a hint of vanilla. This is a mouthwatering treat which can be served as a snack or even a dessert. You can even make this recipe with your children as it is so easy! You can make this treat in a variety of different ways, even with fresh fruit. This recipe has wonderful flavor combinations that appeals to all ages. Course Dessert, Snack Cuisine Fusion Keyword Chocolate Ganache Bites, Dessert, Easy Recipe, Home Made, Kids Friendly, Party Snack, Sophisticated, Teatime Snack, World Class Recipe Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 people IngredientsFor Toast8 thin slices of French bread 2 Tbsp melted butter For Chocolate Ganache 1/­­2 cup chocolate chips semi-sweet 1/­­3 cup heavy cream 1 tsp vanilla essence For Topping2 Tbsp sliced almonds 2 Tbsp coconut powder Few pieces thinly slice strawberries Few pieces thinly sliced banana 1 tsp sea salt InstructionsFor ToastLightly butter the bread from both sides and toast to make them crisp. For GanachePlace chocolate in a bowl and add the vanilla essence. Bring the heavy cream to boil and turn off the heat. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As ganache cool it will become little thick in consistency. For ServingSpread Chocolate Ganache generously over toasted bread and garnish with your choice of topping. Sprinkle a pinch of salt, this adds a sophisticated touch. Sample a few of these suggested ways to make chocolate toast and find your favorite. NotesYou will also enjoy some of these simple recipes, Homemade Hot Chocolate, Palak Puri, Baked vegetable Idli The post Chocolate Ganache Toast appeared first on Manjula's Kitchen.

One Pot Vegan Creamed Beans and Greens with Chili Oil

December 18 2019 Golubka Kitchen 

One Pot Vegan Creamed Beans and Greens with Chili Oil Every day, around 4pm, my husband and I start texting about dinner. If there aren’t any leftovers or a previously thought-through dinner plan, my most common proposition is ‘greens and beans?’ Those two are such staples and always leave us feeling really nourished. I have a million variations on the subject that I can throw together super quickly. Sometimes, for a quick and lazy lunch, I’ll just crisp up cooked chickpeas and kale in a pan with lots of salt and pepper and be totally satisfied. I always push off from there for our dinners, then add more vegetables, a sauce, a grain, crunchy toppings, etc. etc. I vary the kinds of greens and beans I use depending on season and mood, and what’s on hand. These one pot creamed beans and greens are my cozy, wintery version of our staple meal, and they definitely hit the spot every single time. The beans of choice here are white beans, since they are extra creamy in texture and go so well with lemon and pepper – both key ingredients. The green of choice is chard. I kind of think chard doesn’t get enough love? I love it because it wilts quickly, usually costs less than kale, and the stems are totally edible. The secret with the stems is cooking them first until they soften. Usually they’ll end up melting into a dish and become almost indistinguishable, but will still contribute some substance and extra plant power. If you use rainbow chard, the stems will give some of their color to whatever you’re cooking, so that’s fun as well. Chili oil is the component that takes this meal to that extra special place. I don’t recommend skipping it. We just quickly crisp up some red pepper flakes in olive oil and let it infuse while making the meal. A generous drizzle of that will really make everything sing. Hope you’re enjoying this sometimes crazy pre-holiday time! Let’s all remember to be nice to ourselves and stay warm and nourished. Sending you lots of love. One Pot Creamed Beans and Greens with Chili Oil   Print Serves: 4 Ingredients for the chili oil ¼ cup olive oil 1 teaspoon red pepper flakes pinch of sea salt for the creamed beans and greens avocado oil or olive oil 1 yellow onion - diced 1 medium-large bunch of chard - stems thinly sliced, leaves chopped sea salt freshly ground black pepper 5 cloves of garlic - minced a few 1 strips of lemon zest (from 1 lemon) 2 15 oz cans or 3½ cups cooked white beans 2 cups vegetable broth 2 bay leaves (optional) 1¼ cup oat milk or cashew milk juice from 1 lemon Instructions to make the chili oil Combine the oil and red pepper flakes in a saucepan over medium heat, cook, swirling, for 3-4 minutes until the pepper flakes are crispy. Add a pinch of salt. Set aside to infuse while making the beans and greens. to make the creamed beans and greens Heat oil over medium heat in a soup pot. Add the onion and chard stems, along with a pinch of salt and plenty of black pepper, and sauté for 10 minutes, or until the chard stems are very soft. Add the garlic and lemon zest, and stir until fragrant, about 30 seconds. Add the beans, vegetable broth, bay leaves, if using, and another pinch of salt. Bring to a boil, establish a simmer and let simmer and reduce, uncovered, for 10 minutes. Remove the bay leaves and lemon zest strips (this should be easy, since they should float up to the top). Add the chard leaves and cover the pot for a few minutes for the leaves to wilt. Remove the lid and stir in the wilted leaves. Add the milk and bring everything back up to a boil, then turn off the heat. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve warm, drizzled with the chili oil (recipe above). Notes We prefer to use original Oatly oat milk or homemade cashew milk (1 cup cashews, 3 cups water) in this recipe, it does best with something really creamy and rich. 3.5.3226   Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post One Pot Vegan Creamed Beans and Greens with Chili Oil appeared first on Golubka Kitchen.

Microwave Milk Cake

December 18 2019 Manjula's kitchen 

Microwave Milk Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Milk cake Milk cake is a sweet delicacy. Despite having posted this recipe before, I decided to do this recipe again, because it was just too good! its nice to have quick and easy recipes that taste delicious. I make this version of milk cake in the microwave instead. How much easier can it get? It only requires 4 ingredients, one microwave-safe pan and makes absolutely no mess! It took me about 10 minutes tops. This recipe is a must-try and the perfect dessert for the holidays! This recipe will serve 8. Course Dessert Cuisine Indian Keyword Dessert, Gluten Free, Microwave Cooking, Mithai, Party Food, Quick And Easy, Ricotta Burfi, Vaishno Cooking Prep Time 5 minutes Cook Time 10 minutes Servings 8 people Ingredients1 cup ricotta cheese use whole milk ricotta 1 cup milk powder 1/­­2 cup sugar 1/­­4 tsp cardamom powder 1 Tbsp butter InstructionsI am using 5×7 Pyrex pan. Grease the Pyrex pan with butter and mix all the ingredients. Clean the sides and cook for 3 minutes in microwave. Stir it and cook again for 2 minutes. Stir it and cook again for another 2 minutes. If cake is soft cook again for 1 more minute without stirring. It took me 8 minutes to make it. Let it cool of and cut into squares and enjoy. NotesYou will also enjoy these quick dessert recipes, Rava Kesari, Chocolate Fudge, Rava ladoo The post Microwave Milk Cake appeared first on Manjula's Kitchen.

Lisa O’Connor

December 8 2019 Golubka Kitchen 

Lisa O’Connor Lisa O’Connor is a Toronto-based Holistic Nutritionist, Healing Alchemist, and host of the Glow Deep Podcast. We interviewed Lisa about her daily routines and practices, approach to food, exercise, skincare, healing and much more. Routine -- Is routine important to you or do you like things to be more open and free? Both! Im a naturally disciplined soul, so I have no problems at all committing to something. I thrive off of routine, but Ive been learning to be way more in flow these past few years. Especially with creating my own schedule and building my business /­­ practice, and now with the arrival of our puppy. My schedule got shifted around quite a bit, as he needs A LOT of attention and training at this moment! Im learning to find my own rhythm between routine, and free flow. Which I believe is always a dance for us as we transition through different seasons, and times of our lives. -- What do your mornings look like? Now with a puppy things have shifted! -We are morning people – getting up anywhere between 5-6am -A liter of water first thing -A walk in nature with the pup -A little play time with him & then putting him in his crate for a nap, so I can have me time -Kundalini -Meditation -Matcha latte -Reading – I commit to 30-45 min daily reading in the morning -Smoothie or whatever else Im feeling -- Do you have any bedtime rituals that help you sleep well? To be honest, I dont have a lot of bedtime rituals, as I dont really have a problem with sleep. Whats important for me is turning my phone on airplane mode a good 45min- 1 hour before sleep, having a shower to shift my energy, magnesium cream, and reading a book in bed with my husband, or sometimes we watch a little something on Netflix to just switch completely off! -- Do you have any kind of mindfulness practice?  -Meditation -Walking in nature and being present -Kundalini -Im not a massive journal writer, but when it calls I listen! Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Smoothie & homemade matcha latte (I have the matcha first, and probably wait an hour or so and then have the smoothie!) Lunch – Honestly on client days I often keep it light and just snack – green juice here, smoothie there, some veggies, coconut water! And some days I just have liquids (juices, smoothies, water until dinner) on other days it could be a light salad, or a lunch out with a friend at a local healthy restaurant Snack – Im not too much of a snack person! But I would say nuts /­­ seeds, green juice, maybe a piece of fruit in the summer Dinner - Green salad, roasted veggies, curries, soups, brown rice -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do :) I drink matcha during the week, and on the weekend when I can savour a beautiful organic Americano when Im at a cafe with my husband, its just that much more special. -- What is your grocery shopping routine like? Are there things that always make it in your cart? We do our big haul on Saturdays at a place here called Organic Garage. Everything is organic, and is so reasonable in price. In the summer I also add in local markets, and farmers markets. That being said, I feel like Im always grocery shopping on the daily, as Im always picking up fresh greens, or picking up supplemental things for dinner that we didnt get during our big shop on Saturday morning. Things that we always include: -Variety of leafy greens -Olives -Bananas -Apples -Mushrooms -Celery -Lemons -Frozen berries -Avocados -Brown Rice -Fresh herbs -Variety of proteins -Cucumbers -ACV -Pumpkin seed butter -Zucchinis -White & Sweet potatoes -Garlic -Ginger -Dates -Variety nuts & seeds -Seasonal vegetables -Hemp seeds +++ More but those are always staples!  -- Do you have a sweet tooth? I know people wont like this answer, but I actually dont! I can eat 95-100% chocolate, and feel super satisfied. If Im sweetening anything I use dates, bananas, and/­­or a touch of raw honey. -- Are there any particular foods that you find to be helpful with your energy levels and general wellness? Greens!!! I am a greens monster, and feel so deeply connected to them. I love to consume their liquid sunshine properties. Potatoes are also a huge staple for me, as they are easily digested, high in fiber, and the natural sugars are burned as energy for me. Berries – I love wild blueberries and raspberries Spices /­­ herbs – Ginger, garlic, cayenne, nettle, turmeric Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I dont have anything particular right now! My favourite form of exercise is walking! Its highly underrated in my opinion. I live in a big city, without a car, so my mode of transport is Me. I find it meditative, calming, and great exercise. I also practice Kundalini yoga, and will sometimes do some resistance work (P.Volve). -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I find it to be an extension of me, and I dont ever have to force it. I trust my body and flow with what it wants and feels in the season of life that Im in. At the moment Ive been the least active Ive ever been, but its what feels best for me, and my body is welcoming it, and responding beautifully to it. In other seasons of my life Ive done intense and hard workouts at least 4 -5 x per week, and other times Ive done daily exercise. If there is anything Ive learnt along the way, is that nothing good comes from force. When we practice, and learn to tune- in, we will always be guided to what our body needs. In 2020 I want to get back into doing Ballet Beautiful though, as I did it for over two years and felt so graceful, feminine, yet toned. Beauty -- What is your idea of beauty, both internal and external? My idea of beauty will always be that is stems from within. And not just the foods that we eat, or supplements we take, but the thoughts we think, our mood, mental state, stress levels, how kind we are...etc. I struggled with really bad acne for years, and addressing all of the above, with nutrition + curated herbs /­­ supplements, actually brought my skin back better than before! Beauty in my eyes is always a projection, and energetic force with regards to whats going on inside. When things are aligned within, I feel beauty just radiates regardless of how we *think* we look. This beautiful energetic force truly knows no bounds. I do still enjoy to take care of my external skin, and body, but I would say its only about 10% of my regime. Everything else stems from internal work! -- What is your skincare approach – face and body? MINIMAL. People are so surprised how little I do, as I really do practice what I preach. When we focus on the internal, the external will always reflect that. I use all natural products – Face wash, rose spray, and oil (I rotate a few of my favourite brands – including Living Libations, F. Miller & Marie Veronique) In the summer I mask more (May Lindstrom or just the Aztec Clay mask) I find them too harsh for the winter, so I love a good Manuka honey mask during the winter. -- Do you have any beauty tricks you’ve found to be especially useful throughout the years? Less is more. When I was healing my skin I tried EVERYTHING. I used too many products, stripped my skin, and it all just made it worse. I find my skin is the best the less that I do. Sweating is key, so are hot /­­ cold (contrast showers), kundalini (breathwork) and again coming back to nurturing and feeding (Physical & Mental) your Internal Self, which then shows up Externally. The key is to get things moving & flowing. Digestion, lymph, liver, as this ultimately shows up on the skin. No flow, no glow. Stress, Etc. -- Do you practice any consistent routines for managing stress?  -Meditation (nothing fancy, or prescriptive, just sitting with myself) -Dog walks in nature -Kundalini Yoga -Reading -Nutrition -Seeing loved ones -Spending time with my husband, and puppy -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? -REST /­­ SLEEP – seriously the simplest thing one can do, I just believe we feel as a society that we cant just Be, or cant just take a break -Green juicing -Hot /­­ cold showers to stimulate lymph flow and detoxification -Ginger tea -Broths /­­ soups 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? Im quite simple, easy-going, yet Ive always been disciplined, and my husband might say stubborn (my Ukrainian genes :) ). I dont find it that difficult to honour my body, mind, and soul. Ive also been on a deep healing journey since 2006 (got diagnosed with Lyme Disease in 2012), so truly these arent even actions or steps I take, they are just Me. I dont force anything, and allow for flow, ease, while still knowing, and honouring when I need to heal something deeper, take a new direction, and take care of my inner child. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Hmmmm I dont think there is just one thing, as I see things very holistically, and connected. I would say mind work. Focusing on mental strength, vitality, and honouring my subconscious mind, as this is where all of our habits, programs, and deep belief systems live. Our mind is everything, as the body is the unconscious mind.  -- How do you deal with periods characterized by a lack of inspiration or procrastination? Take a break! It could be an afternoon, a day or even a few. I have a tendency to force things, and when I do nothing flows. Ive learned this the hard way many times over, so I create space to go within. On the other hand, I can get inspired easily via images, nature, people, environments, so its always there for me. Its cheesy, but inspiration can hit at any moment, so I stay open. But when Im stuck, I take a step back or I schedule a brainstorming session with my husband. Just so I can talk things through, get a different perspective ( hes very smart, yet practical). In my business its just me, myself, and I, so it can get pretty insular. Although my goal for 2020 is to hire my first employee!  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. To be honest, nothing outside of myself influenced this or my view. It was losing my health, and healing on a deep level that has brought me to where I am with self-care. Its never been anything to do, if anything its how I practice Being. Ive come to see, and know deeply that our relationship to Self – On a body, mind, and soul level is everything. If we dont show up for ourselves, than we cant for others. But if I were to pick anything in terms of external energy, I would say the book Magdalen Manuscript, its a channeled script of Mary Magdalen. It speaks about Ka energy (life force), and the power of energy that courses through all of Us. The only way to channel this energy, is to nourish ourselves from the inside out. Knowledge -- What was your path to becoming a holistic nutritionist? When I started to become ill in 2006, it set me on my path. At first it started with my own experiments, lifestyle changes, and reading /­­ self-knowledge for close to six years. Then from there, I took it further to get certified, and study formally. While Im a HN, Ive expanded my view of my work, as I go *much* deeper than just food. My story is WILD, so I wont go into all the details, but when you experience something so deep, intense, and beautiful on your own, you want to help others heal via your journey, knowledge, and gifts (which I believe we all have! Its just up to us to cultivate them). I dont believe I chose this profession, as Ive never felt more called to something. Knowing how crazy, and wild it is to lose one’s health, its my mission to help others tap themselves into their own innate healer. -- What is your healing philosophy? How do you approach working with clients? Ive come to see healing as alchemy. As a society weve been taught that we should just focus on one body part, one thing, one pill, and weve become so singular in our view point and scope of healing /­­ practice. I.E. if we are having back pain, focus on the back. Where as I see everything, and I mean everything holistically. I see the alchemy, and connection between it all – Body, Mind, and Spirit. While we might be having physical pain some place (i.e. back), yes we must look and take care of the cellular body (which I do), but we also have to look at our emotions, trauma, history, and deeper work into the soul, and subconscious. While this isnt the easy work, to me its the only way I know! So when taking on a client, this is where we go. I look at each soul as a unique and individual being. No one is alike, so there isnt a pill or protocol that fits just because someone has been diagnosed with X, and so has their friend. Those two people are so different, have been raised uniquely, have most likely experienced trauma in their own way, and are navigating different life pathways, and stressors. We navigate the deeper parts, so we can heal holistically, sustainably, and in connection with our whole Self. We arent just a body, we are so much more. When we focus on just the body, I dont believe we do ourselves any favours. This is whats often missing in chronic care of  humans and why so many people are just living and coping with pain and dis-ease. We are seeking greater depth, purpose, and fulfilment, yet were left confused, hopeless, and overwhelmed. If I can just bring someone to see that they DO have the power to heal, than man oh man, it just means everything to me! Fun and Inspiration -- What is something you are particularly excited about at the moment? Our new puppy Rumi! Hes a Rhodesian Ridgeback, so he will grow to be a big boy, but we are soaking up all the puppy cuddles right now. Also ending off a decade, ushering in a new one , and entering into the year 2020. There is a lot of potent energy coming forth, and Im feeling really charged, clear, and ready for it all. -- What do you do to unwind or treat yourself? Nothing really special, I love just the simple things in life. A hot shower, getting into my robe or a grey sweat suit, eating a nourishing dinner, and cuddling with my husband & puppy! Sometimes I will treat myself to a facial, and when I can infrared sauna sessions.  -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit and Course in Miracles Song/­­Album –   Anything by Bon Iver or Ben Howard or White Sun Movie –   Dirty Dancing (forever & always my favourite) Piece of Art –  I adore a lot of art  /­­ creative work, but some of my favourites include: Renaissance art, Matisse, Unconditional Magazine, Picasso, Christiane Spangsberg. This post contains Amazon Affiliate Links Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Lisa O’Connor appeared first on Golubka Kitchen.

Celebrity Chef Meatless Holiday Recipes

December 4 2019 Meatless Monday 

Celebrity Chef Meatless Holiday Recipes   Meatless Monday has created our dream-team celebrity chef meatless holiday menu, featuring a plant-based take on traditional recipes created by Bobby Flay, Gordon Ramsay, Giada de Laurentiis, Martha Stewart, Rachael Ray, Jamie Oliver, Nigella Lawson and Carla Hall. From our kitchen to yours, please click the links below to enjoy these delicious, decadent, jaw dropping, and, of course, festive plant-based holiday recipes.   Appetizers Artichoke Arancini Wild Mushroom & Pomegranate Salad Cannellini & Kale Soup Sides Lemon Smashed Potatoes Persimmons & Roasted Chicories  Grilled Brussels Sprouts & Hazelnut Vinaigrette Entrees Epic Veg Lasagne Beet Wellington Stuffed Squash  Desserts  Sumptuous Chocolate Cake Deconstructed Vegan Pecan Pie Vegan Apple Pie   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post Celebrity Chef Meatless Holiday Recipes appeared first on Meatless Monday.

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List

December 2 2019 Meatless Monday 

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your ListThe holiday season is here, so the team at Meatless Monday has assembled a snazzy gourmet gift-guide that includes everything you need to make plant-based eating -- or any type of eating for that matter -- easier, healthier, and more tantalizing to the taste buds. Whether youve been naughty or nice, weve got something for everybody: A self-sustaining indoor herb garden for your apartment-bound offspring, a molecular gastronomy starter pack for your Chopped-obsessed sister-in-law, and, of course, a hazard-proof mandoline for mom. But no matter the tool, cooking gadget, or condiment, all of the gifts listed below will make someones Meatless Monday a whole lot more delicious. Indoor Smart Herb Garden Tell us if this sounds familiar: Your recipe calls for 2 tablespoons of fresh basil, but the quantities sold in the grocery store would last you a month. Thankfully your thoughtful friend purchased you this easy-to-use, self-sustaining smart herb garden. It works just like a capsule coffee machine: Insert the biodegradable smart-soil capsule, add water to the tank (good for up to 3 week), and plug it in! Bring on the basil. For the Indoor Smart Herb Garden, click here.   Hot Sauce Flavors from Around the World The ideal gift for any hot-sauce junkie, this set of hot sauce flavors from around the world will add some searing flavor to any plant-based meal. Add some BAM! to your seitan and experiment with some spicy sauces from Costa Rica, New Orleans, Argentina, and 27 other states and countries. For the Hot Sauce Flavors from Around the World, click here. Embossed Rolling Pin Theres nothing more comforting than the aroma of freshly baked cookies. Let your baked goods look as good as they smell with one of these ornately embossed rolling pins; theyll transform any sheet of cookie dough or pie crust into an edible art piece. For the Embossed Rolling Pins, click here.  Food Dehydrator A must-have for any individual looking to easily incorporate more plant-based foods into their diet, a food dehydrator can turn any fresh fruit or vegetable into the perfect plant-based snack. Use it to dry herbs or make your own fruit leather or mushroom jerky. For the Food Dehydrator, click here. Hazard-Proof Mandoline Slicer and Spiralizer Its sharp blade and high potential for kitchen mishaps has earned the mandoline a villainous reputation, but its still a very useful kitchen tool that can quickly transform any number of fruits and vegetables into perfectly bake-able, fry-able, salad-able slices. This hazard proof mandoline is foolproof, safe, and comes with its own handy spiralizer, perfect for turning oblong shaped vegetables into flowing strands of carb-free noodles. For the Hazard Proof Mandoline Slicer and Spiralizer, click here. Super-Cute Kids Cookware Introducing children to the magic of cooking is one of the most valuable lessons you can bestow upon them. An appreciation for gastronomy starts in the kitchen, and theres no easier way to get the young ones cooking than with a set of super-cute kids cookware, which features an adorable set of vegetable-themed spoons, measuring cups, and whisks. For the Super-Cute Kids Cookware, click here. Molecular Gastronomy Starter Pack  Bring out your inner Top Chef with this incredibly cool molecular gastronomy starter pack. Use food-friendly additives to create jells, powders, beads, and caviars that will have your guests marveling at your gastronomic chops. For the Molecular Gastronomy Starter Pack, click here.    Fermentation Kit (Jars Not Included) The list of health benefits associated with fermented vegetables (kimchi, sauerkraut, pickles) is lengthy, but these foods can be a little pricey when purchased from the supermarket. A fun and cost-effective way to bring more fermented foods into your diet is to make them yourself. This fermentation kit comes with all the tools you need to pickle, culture, and preserve all of your favorite veggies. For the Fermentation Kit, click here. DIY Mochi Kit Mochi is the dessert that melts in your mouth, not in your hands. Everyone -- and I mean everyone -- has fallen head-over-heels in love with this Japanese frozen dessert. This DIY mochi kit is perfect for plant-based food lovers because it allows you to swap in any one of your favorite non-dairy ice creams. For the DIY Mochi Kit, click here.   Foodie Baby Gear We know that your baby niece, cousin, or newborn couldnt be any cuter, but what if they were wearing a little dim-sum or tater-tot onesie? This collection of adorable baby gear comes complete with all the food puns that any food-loving parent could ever dream of. For the Foodie Baby Gear, click here. Tofu Press Water is the element that prevents your perfect cubes of tofu from absorbing flavor and crisping up in the sauté pan. So just say no to soggy tofu! Exorcise those dampening demons in 15 minutes with this EZ Tofu Press: Simply set the press on a dish to catch water, place tofu on press base, turn both knobs for resistance, and continue to tighten the knobs every few minutes until your desired texture is achieved. For the Tofu Press, click here.   Meatless Monday Family Cookbook The Meatless Monday Family Cookbook, by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). Its an awesome gift for anyone looking to expand their repertoire of plant-based recipes. For the Meatless Monday Family Cookbook, click here.   For more Meatless Monday inspiration, tips, and recipes, click here The post Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List appeared first on Meatless Monday.

All-You-Can-Eat Vegan Buffets Around the World

November 26 2019 Happy Cow veggie blog 

– 7 restaurants in 6 countries where you can fill your plate with vegan dishes. As vegans, it’s a celebration to find entirely vegan restaurants. But entirely vegan buffets? That’s a tricky one!  The truth is: it just takes a little searching - and occasionally traveling – to find one. From east to west around the world, here are some of our favourite vegan buffets. The Poya Day Vegan Buffet - Mount Lavinia, Sri Lanka If you were to plan your Sri Lanka trip around this buffet, you wouldn’t be the first! Located near the pool and beach,  it features both a salad and dessert bar all its own. Considering it’s open only once a month (on Poya Day, a public holiday correlating with the full moon), you’ll definitely want to add this to your must-visit list. SuTao Cafe - Malvern, PA, U.S.A. The Chinese buffet at SuTao Cafe is available for lunch, dinner, and a buffet-to-go. Cold and hot items, soups, and desserts are offered - including home-made vegan sushi. All of their veggie meat and seafood dishes are made with soy protein, seitan, or konjac. With plenty of these faux meats, you’re sure to keep your omnivorous friends […] The post All-You-Can-Eat Vegan Buffets Around the World appeared first on HappyCow.

55 Vegan Gluten free Thanksgiving Recipes

November 25 2019 Vegan Richa 

55 Vegan Gluten free Thanksgiving Recipes55 Vegan & Gluten free Thanksgiving Recipes. Main Dishes, Sides, Desserts and other options for a vegan gluten-free Thanksgiving menu. Veggie Loafs, Stuffing, Casseroles, Pies and more. Planning a feast this holiday season? Here are some vegan and gluten-free options to add to the menu! Most of these recipes are by default Gluten-free or have easy gluten-free options mentioned on the post. Have a wonderful festive season! Soy-free (SF) options and Nut-free NF Options and Oil-free OF options are marked as well.Continue reading: 55 Vegan Gluten free Thanksgiving RecipesThe post 55 Vegan Gluten free Thanksgiving Recipes appeared first on Vegan Richa.

Vegan Thanksgiving Recipes

November 12 2019 Robin Robertson's Global Vegan Kitchen 

Vegan Thanksgiving Recipes  It’s that time of year again when we decide what to make for Thanksgiving dinner.  Most of the dishes I make have been part of our vegan holiday traditions for more than 30 years.  So at the risk of repeating myself or trying to reinvent the wheel, I’m sharing some of my favorite Thanksgiving Recipe Round-up posts from over the years to give you lots of choices. You can find some great recipes in my Vegan Holiday Hotline Or check out some holiday favorites is the Thanksgiving Dinner Menu I developed for Vegan.com (has it been 10 years ago already?)   If you’re still looking for more ideas, how about this Tricked-Out Tofurky There’s always my Butternut Mac and Cheese which is great as a main dish or a side:   And for dessert, lots of variations on my all-time favorite Thanksgiving dessert in this Pumpkin Cheesecake Round-Up I hope you all have a wonderful and compassionate Thanksgiving! The post Vegan Thanksgiving Recipes appeared first on Robin Robertson.

Rosemary Roasted Carrots

November 4 2019 Oh My Veggies 

Recipes by me, photos by Rikki Snyder. Even though I have a food blog, I have to confess that I get overwhelmed when cooking a few things at once. Does that happen to you too, or am I just especially weak and easily confused? It seems like the more I have going on in the kitchen, the more likely things are to end up charred and inedible. So when developing recipes for a vegetarian Thanksgiving, I wanted a good mix of dishes that were a little more involved and dishes that required very little time, effort, or thought. These Rosemary Roasted Carrots are one of the latter. I also decided to add some simple roasted vegetable recipes to our Thanksgiving line-up because I wanted to have some lighter, healthier options in the midst of the stuffing and dessert and mashed potatoes. And that brings me to the other topic of this post: World Diabetes Day. When Carolyn from All Day I Dream About Food asked me to be involved in her World Diabetes Day event, I didn’t hesitate to say yes. But then I had a moment of doubt--do I even know how to make a recipe that’s diabetic-friendly? Carolyn […]

Restaurant Highlight: The Judgy Vegan In Brussels:

October 27 2019 Happy Cow veggie blog 

Do you feel that veganism isnt about eating salads or being on a diet? Do you love a big burger overloaded with sauce, and feel that dessert is part of your everyday routine? Then you should definitely visit the Judgy Vegan in Brussels. Located in the center of the city, on a cute little street of the Marolles district, the Judgy Vegan is the very first restaurant to exclusively serve vegan food in Brussels. Julie, Nastasia and Céline are three friends that decided to create this project a few years ago. They met in a university group for animal rights, and from that friendship was born the idea of creating a vegan cafe–a cozy place where people could meet, talk, unwind and enjoy plant-based comfort food. Today, it is only Julie that runs the establishment. She based her menu on her favorite food that she ingeniously transformed into vegan recipes. She wants to prove that vegan food can be tasty, heart-warming and a not so complicated diet to follow. Her products are sourced locally and are fair-trade. She even has a small counter where she sells a selection of organic products carefully chosen to support her values and ecological engagement. […] The post Restaurant Highlight: The Judgy Vegan In Brussels: appeared first on HappyCow.


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