dressing - vegetarian recipes

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dressing vegetarian recipes

Spicy Bbq Cauliflower Salad Bowl

September 12 2020 Vegan Richa 

Spicy Bbq Cauliflower Salad BowlThis Spicy BBQ Cauliflower Salad Bowl is a medley of exciting textures and bold flavors, and so fun to eat! Oven-roasted sweet, spicy and smokey cauliflower on a bed of iceberg, apples, pecans, drizzled with creamy Vegan Ranch. Vegan, gluten-free, soy-free recipe. Jump to Recipe Just in case you cannot decide what to make for lunch today, give this BBQ Cauliflower Salad Bowl a try. Its sweet, smoky, and spicy, a little creamy, a little crispy  – you will see it has got something for everyone! A delicious  vegan oven-roasted cauliflower bowl that makes for an easy, flavorful salad and that is filling enough to be served as a main!Continue reading: Spicy Bbq Cauliflower Salad BowlThe post Spicy Bbq Cauliflower Salad Bowl appeared first on Vegan Richa.

Marinated White Bean Salad

August 5 2020 Golubka Kitchen 

Marinated White Bean Salad We have a marinated zucchini recipe in the blog archives that’s a favorite to which we keep coming back to every year, and this white bean salad definitely has its roots there. Zucchini can be surprisingly delicious raw, especially when you show it a little love like we do here – salting it to rid it of excess liquid, so that it can fully take on the flavors of the marinade. The texture of raw marinated zucchini is also great – snappy but soft at the same time. In this salad, we combine the raw zucchini with white beans, tomato, and herbs, drenching everything in a very simple marinade. The result is so refreshing and delicious in its simplicity. I’ve been making some variation of it pretty much every week this summer. You can very easily customize this recipe to your needs: use other beans or lentils, add any number of fresh summer vegetables, swap out the basil for another herb, add spices to the marinade, etc. Hope you’ll give it a try! Marinated White Bean Salad   Print Serves: 4 Ingredients 2 medium zucchini (about 12 oz total) - mandolined or thinly sliced sea salt 1 small shallot - minced zest and juice from 1 lemon 2 tablespoons red wine vinegar pinch red pepper flakes freshly ground black pepper ⅓ cup olive oil 2½ cups cooked white beans (about 2 15 oz cans) 1 large or 2 medium tomatoes - cut into chunks or cubed a few handfuls of basil or other fresh herbs of choice - sliced or chopped Instructions Put the zucchini in a colander, sprinkle generously with salt, and mix well to coat. Place the colander over a bowl to catch the water released by the zucchini and set aside to drain for 30 minutes. Meanwhile, in the bottom of the bowl in which youll be mixing the salad, combine the shallot, lemon zest and juice, vinegar, red pepper flakes, salt and black pepper to taste, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and adjust if needed. Gently squeeze the zucchini by pressing on it in the colander, to wring out any remaining water. Rinse it well to wash off the salt. Put the zucchini on a clean kitchen towel and pat dry. Add the zucchini to the bowl with the dressing, along with the beans, tomato, herbs, and another pinch of salt, mix well. Taste for seasonings once again and adjust if needed. Place the salad in the refrigerator to marinate for a few hours or overnight before serving. Enjoy cold. Notes I used baby zucchini here, thats why they look like cucumbers! 3.5.3226 The post Marinated White Bean Salad appeared first on Golubka Kitchen.

Rainbow Salad with Lemon Chia Dressing

July 28 2020 Robin Robertson's Global Vegan Kitchen 

Rainbow Salad with Lemon Chia Dressing The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon. This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at plantproteinrev@quarto.com. Support for this book has been amazing, and Im especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine.  About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote: Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. More coming soon, along with some great tips for getting more protein from plants.  For now, though, let’s eat! Rainbow Salad with Lemon Chia Dressing This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon. Salad - 4 cups packed (120 g) baby spinach - 11/­­2 cups (338 g) diced roasted sweet potato - 2 cups (390 g) cooked brown rice or quinoa - 11/­­2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained - 1/­­2 cup (55 g) toasted slivered almonds or walnut pieces - 1 cup (150 g) shredded red cabbage - 1 large Gala or Fuji apple, cored and diced - 1 ripe Hass avocado, peeled, pitted, and diced Dressing - 2 tablespoons (32 g) almond butter - 2 tablespoons (30 ml) fresh lemon juice - 1 tablespoon (15 ml) rice vinegar - 1/­­3 cup (70 ml) water, plus more if needed - 2 teaspoons pure maple syrup - 2 teaspoons ground chia seeds - Sea salt and freshly ground black pepper Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado. Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time. To serve, drizzle the dressing on the salad and toss well to coat. Makes 4 servings The post Rainbow Salad with Lemon Chia Dressing appeared first on Robin Robertson.

Late Summer Fruit Salad with Agave-Mint Dressing

July 24 2020 VegKitchen 

Late Summer Fruit Salad with Agave-Mint Dressing Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors. This Late Summer Fruit Salad recipe adds an Agave-Mint Dressing to make the fruity flavors really pop! The post Late Summer Fruit Salad with Agave-Mint Dressing appeared first on VegKitchen.

Chickpea Lettuce and Tomato Wraps

July 21 2020 Robin Robertson's Global Vegan Kitchen 

Chickpea Lettuce and Tomato Wraps Chickpea salad sandwiches made in the manner of tuna salad sandwiches have been on menu at my house for years. My latest version is one of the bonus recipes you’ll get when you pre-order my new book, The Plant Protein Revolution Cookbook. Instead seasoning it to tastes like tuna, I’ve changed up the flavor a bit to give it a smoky nuance reminiscent of a BLT.  In addition to the chickpeas, other protein-rich ingredients in this recipe include cashews and hemp seeds. You can serve this on whole-grain bread if you prefer, but I love it in a wrap. Chickpea Lettuce and Tomato Wraps Makes 2 servings - 1/­­2 cup raw unsalted cashews, soaked in hot water for 1 hour, then drained - 1/­­4 cup water - 2 tablespoons fresh lemon juice - 1 tablespoon ground hemp seeds - 1 teaspoon yellow mustard - 1/­­4 teaspoon garlic powder - 1/­­4 teaspoon onion powder - Salt and ground black pepper - 1 (15-ounce) can chickpeas, drained and rinsed - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon Liquid Smoke - 1/­­4 cup minced celery - 2 tablespoons minced scallions - 2 large whole-grain tortillas - 4 large butter lettuce leaves - 1 ripe tomato, thinly sliced In a high-powered blender, combine the cashews, water, lemon juice, hemp seeds, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend until completely smooth, scraping down the sides of the blender as needed. The dressing will be thick. Set aside. In a large bowl, combine the chickpeas, smoked paprika, Liquid Smoke, and about half of the reserved dressing, mashing to break up the chickpeas. Add the celery, scallions, and as much of the remaining dressing as desired.  Season to taste with salt and pepper. Mix well. To assemble, arrange a tortilla on a flat work surface. Place the 2 lettuce leaves in the lower third of the tortillas and top with a row of tomato slices. Spoon half of the chickpea mixture on top of the tomatoes, spreading evenly. Use your hands to gently roll up the wrap.  Repeat with the remaining ingredients. Cut each wrap in half and serve. PRE-ORDER NOW:  If you order The Plant Protein Revolution Cookbook before August 11, 2020, youll receive this and other bonus recipes that you can start using right away! Just send your proof of purchase to the following email address plantproteinrev@quarto.com and my publisher will send you the bonus recipes. The post Chickpea Lettuce and Tomato Wraps appeared first on Robin Robertson.

Potato, Lentil, and Zucchini Salad

June 24 2020 Golubka Kitchen 

Potato, Lentil, and Zucchini Salad We make potato salads pretty much every week in the summer. To me, they are the perfect food – satisfying, packable for the beach or picnics, and the recipe is easy to change according to what we have on hand. Today’s recipe has been our favorite version as of late. I love adding French lentils to a potato salad to make it more satiating/­­into a complete meal if needed, plus their flavor and texture is great. Another thing I like to include is a green vegetable: asparagus, green beans, or zucchini like in this recipe. For the dressing, I think that a mustardy vinaigrette is always a great move for most potato dishes, and we make a simple one for this salad. Hope you’ll give this version a try this summer! Potato, Lentil, and Zucchini Salad   Print Serves: 4-6 Ingredients ½ cup French lentils sea salt 1½ lbs yellow baby potatoes or fingerling potatoes - halved or quartered 1 medium zucchini - sliced into half moons 1 shallot - minced 1½ tablespoons Dijon mustard (or half Dijon and half grainy mustard) zest and juice from 1 lemon 2 teaspoons red wine vinegar freshly ground black pepper 3 tablespoons olive oil a few large handfuls of dill and/­­or other herbs of choice - chopped Instructions Add the lentils to a medium saucepan, cover them with about 1 inch of water and salt well. Bring to a boil over high heat, reduce to a simmer and simmer for 15-20 minutes, or until tender but not mushy. Add the potatoes to a soup pot, cover with water, salt well, and bring to a boil over high heat. Boil the potatoes for 15-20 minutes, until tender. Add the zucchini to the pot with the potatoes at about the last 3 minutes of cooking, to quickly blanch it. Drain the lentils and potatoes/­­zucchini once cooked (you can drain everything into one colander). While the lentils and potatoes are cooking, prepare a big bowl for the potato salad. In the bottom of the bowl, combine the shallot, mustard, lemon zest and juice, vinegar, a generous pinch of salt, and plenty of black pepper, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and pepper and adjust if needed. Add the drained lentils, potatoes, and zucchini to the bowl with the dressing and mix to combine. Let cool for a few minutes, then mix in the herbs. Serve right away or refrigerate in an airtight container until ready to serve. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Potato, Lentil, and Zucchini Salad appeared first on Golubka Kitchen.

Pulled Jackfruit Sandwiches

June 1 2020 Meatless Monday 

Craving barbecue? Try jackfruit, a plant with a similar texture to pulled meat. Seasoned with barbecue’s signature flavors and a crunchy, refreshing coleslaw, it’s a delicious way to indulge your barbecue cravings on Mondays! This recipe comes to us from Aimee of The Veg Life. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4-6 - For the pulled jackfruit: - 2 cans of jackfruit (packed in water, or brine if preferred) - 2 tbsp barbecue seasoning - 1/­­2 cup of barbecue sauce (plus more for serving, if desired) - For the slaw mix: (or use pre-bagged coleslaw mix) - 1 small green cabbage, finely shredded - 1/­­2 small red cabbage, finely shredded - 2 large carrots, finely shredded - For the dressing: - 2 tbsp vegan sour cream - 2/­­3 cup vegan mayonnaise - 1-2 tbsp white vinegar (to taste) - 1 tbsp grated onion (squeeze the liquid out) - 2 tbsp sugar - 1-2 tsp dry mustard - 1/­­2 tsp celery seed (optional) - Salt and pepper, to taste - For serving: - Rolls To prepare the coleslaw: Combine the shredded cabbages and carrots together (or you can just buy pre-bagged coleslaw mix). In a separate bowl, whisk together the dressing ingredients. Add to the cabbage mixture. Taste for seasoning, adding more salt if necessary. Allow to sit for at least 30 minutes prior to serving. To prepare the pulled jackfruit: Drain, rinse and dry the jackfruit with paper toweling and toss with the barbecue seasoning. Preheat a large pan over medium high heat, add 1 Tbl of oil and add the seasoned jackfruit. I cooked mine until it began to take on some color and then added the barbecue sauce. Reduce heat to a simmer and cook for about 15-20 minutes. I don’t like to cover it because I prefer a bit drier consistency. Covering it will create added moisture. If the jackfruit still has larger pieces after cooking, you can use two forks to shred it if you desire. I liked the chunky bits. While the jackfruit is cooking, combine all ingredients for the slaw and set aside to let the flavors meld. Slice the rolls in half and place the slaw on the bottom. Top with the jackfruit and serve with your favorite steak fries and of course, a side of pickles. The post Pulled Jackfruit Sandwiches appeared first on Meatless Monday.

Baked Falafel with Smoky Tahini Dressing

May 25 2020 VegKitchen 

Baked Falafel with Smoky Tahini Dressing Fried foods aren’t great for you, which is why this recipe for baked falafel is such a pleasure. Besides being healthier, its also much easier to make. Plus, frying is just messy. The post Baked Falafel with Smoky Tahini Dressing appeared first on VegKitchen.

The Plant Protein Revolution Cookbook

May 19 2020 Robin Robertson's Global Vegan Kitchen 

The Plant Protein Revolution Cookbook Im very happy to announce that my new cookbook, The Plant Protein Revolution Cookbook, launches in less than three months. And the timing couldn’t be better as more people than ever are moving away from eating animals. If you’re new to a plant-based diet (or even if you’re not) chances are you’ll be asked the same question I’ve been asked since going vegan over thirty years ago: Where do you get your protein? The short answer, of course, is From plants! A longer answer (along with 85 delicious protein-packed recipes) can be found in The Plant Protein Revolution Cookbook.  The recipes in this book provide maximum plant-based protein, along with all the other nutrients that plant foods contain. The book also contains lots of helpful information and charts along with stunning photos by Jackie Sobon. THere are recipes for everything from appetizers to desserts, including: - Two Bean Nachos - Rainbow Salad with Lemon Chia Dressing - Bean and Beet Burgers - Plant-Powered Club Sandwiches - Tacos with Creamy Sriracha-Lime Slaw - Tofu Ramen Bowls - Super Shepherds Pie - Pasta and White Beans with Spinach-Walnut Pesto - Chickpea Piccata with Mushrooms - Indonesian Noodles with Tempeh - Super Frittata - Everything Avocado Toast with White Beans and Roasted Tomatoes - Blueberry Chia Pudding - Chocolate-Kissed Peanut Butter Pie BONUS! The book is available not for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Soon, when someone asks how I get my protein, I can give them a copy of The Plant Protein Revolution Cookbook and say, I get my protein from plants. Dont you? The post The Plant Protein Revolution Cookbook appeared first on Robin Robertson.

Versatile Fennel Salad

May 6 2020 Golubka Kitchen 

Versatile Fennel Salad The first warm spring days always have me craving fresh, raw, crunchy produce that I tend to overlook when it’s cold outside. Fennel is probably my number one vegetable in that category, so we’ve been having a lot of fennel salads, which got me thinking about fennel’s practicality. It tends to be sturdier and last longer than delicate salad greens, so even if you don’t have greens, you can still make a bomb salad with a bulb of fennel. This version is incredibly delicious and so much greater than the sum of its parts, plus it can be customized endlessly. The bulk of this salad is made up of melt-in-your-mouth wisps of fennel (achieved easily with a mandoline) and white beans (making for a beautiful, monochrome plate). There is a ‘cheesy,’ peppery cashew dust that gets stirred throughout and sprinkled on top of the salad, bringing some subtle umami and fattiness that usually comes in the form of grated cheese. The dressing is simple – zesty and garlicky, made with ingredients you likely have in your pantry. To customize, you can use other kinds of beans, or add in delicate greens like arugula or herbs, and/­­or citrus segments. Rustic, homemade croutons would also be really good in this salad. You can experiment endlessly. Hope you’ll give it a try! Versatile Fennel Salad   Print Serves: 2 Ingredients 1 clove garlic - grated or minced 1 tablespoon red wine vinegar pinch red pepper flakes zest of 1 lemon juice of half a lemon 1 tablespoon olive oil sea salt scant ¼ cup cashews ½ teaspoon nutritional yeast freshly ground black pepper 1 large fennel bulb (or 2 small) - stems cut off, fronds reserved ½ cup cooked white beans Instructions Combine the garlic, vinegar, red pepper flakes, lemon zest, and lemon juice in the bottom of a salad bowl, whisk to combine. Stream in the olive oil while whisking, until emulsified. Add a generous pinch of salt to taste and adjust if needed. Set aside. Grind the cashews in a mortar and pestle until mostly fine. Add the nutritional yeast, a generous amount of both black pepper and salt right to the mortar bowl, and mix to combine. Place the fennel on a mandoline stem side down, root facing up (see photo) and slice very thinly right into the bowl with the dressing. Cut the fennel in half through the root if it doesnt fit on your mandoline and proceed to slicing. Avoid the tough core by rotating the fennel when slicing, at the end. Add the white beans, reserved fennel fronds, and about half of the cashew dust to the bowl, and mix to combine. Serve right away, finished with more cashew dust. Notes To customize this recipe, you can use other kinds of beans, or add in delicate greens like arugula or herbs, and/­­or citrus segments. Rustic, homemade croutons would also be really good here. 3.5.3226 The post Versatile Fennel Salad appeared first on Golubka Kitchen.

Thai-Flavored Tossed Salad

April 24 2020 VegKitchen 

Thai-Flavored Tossed Salad Inspired by house salads served at Thai restaurants around the U.S., this is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai. The post Thai-Flavored Tossed Salad appeared first on VegKitchen.

Our Top 10 Favorite Bean Recipes

April 6 2020 Meatless Monday 

Our Top 10 Favorite Bean Recipes Beans are the pillars of the pantry; theyre easy to prepare, packed with plant-based protein and a host of other vitamins and minerals, versatile, flavorful, and adaptable. We love adding them to stews, transforming them into burgers, or serving them cold and dressed for a bright and hearty salad. With so many varieties available, from pinto beans and black-eye peas to navy beans and chickpeas, your recipe options are truly endless. Depending on how you cook them, beans can be creamy and elegant or toothsome and refreshing, which is why its important to have a stock of both canned beans and dried beans in your pantry. This Monday, grab a can of beans and experiment with one of our top 10 favorite bean recipes. Hearty White Bean and Millet Soup All the flavors of your favorite Italian restaurant -- roasted garlic, crushed tomatoes, dry white wine -- packed into one hearty, comforting bowl of soup. For the Hearty White Bean and Millet Soup recipe, click here .     Tahini Quinoa Bean Salad Tahini is made from pulverized sesame seeds; its creamy nuttiness is magic when used as a dressing for this colorful quinoa bean salad. For the Tahini Quinoa Bean Salad recipe, click here .     Navy Bean Bruschetta  Sure, traditional bruschetta is made with diced fresh tomatoes, but this version boasts a bit more protein thanks to a base of navy beans. For the Navy Bean Bruschetta recipe, click here .     New Orleans Red Beans and Rice For authentic red beans and rice, youve got to start with dry beans. Soak overnight and boil with some aromatics for a bean dish that is unlike anything youve ever tasted before. For the New Orleans Red Beans and Rice recipe, click here .     Farro and White Bean Veggie Burger Although the recipe calls for a handful of ingredients, you can make the base of these burgers using just farro (a yummy, toothsome grain) and white beans. Add any other additional vegetables, seasonings, or bread crumbs to round out the flavor and texture. For the Farro and White Bean Veggie Burger recipe, click here .       Butternut Squash Black Bean Chili This chili is rich and smoky thanks to the liberal use of chipotle and ancho chili powder, cumin, and, of course, lots and lots of black beans. For the Butternut Squash Black Bean Chili recipe, click here .       Quick and Easy Hummus To make hummus requires four ingredients -- chickpeas, tahini, lemon juice, salt -- and a food processor. Yep, thats it. Enjoy. For the Quick and Easy Hummus recipe, click here .       Vegetarian Hoppin John Though traditionally made with ham or bacon, this vegetarian version of Hoppin John doesnt lack for flavor thanks to hot sauce, liquid smoke, and yummy black-eyed peas. For the Vegetarian Hoppin John recipe, click here .     Roasted Red Pepper and Red Bean Meatballs Meatless meatballs made with roasted red peppers and kidney beans mimic beautifully the meat versions. The flavor is all there, too, with onion and garlic, herbs, and non-dairy Parmesan cheese. For the Roasted Red Pepper and Red Bean Meatballs recipe, click here .   Pinto Bean Falafel Most falafel recipes call for chickpeas, but this version using pinto beans is creamier than traditional versions, but with all the same flavor. For the Pinto Bean Falafel recipe, click here .     Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.   The post Our Top 10 Favorite Bean Recipes appeared first on Meatless Monday.

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods

March 9 2020 Meatless Monday 

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort FoodsInexpensive, packed with protein, and easy to store, tofu is an indispensable wonder food that you simply must have in your refrigerator at all times. Tofu is sold in different levels of firmness, which can range from silken (pillowy and custard-like) to extra firm (spongy). The less-firm varieties have higher water content, making them better for cream and dairy replacements. Tofu can also be used to boost the nutritional quality of your favorite dishes; blend a block of silken tofu into your typical roux-based cheese sauce for a plant-based protein boost, and no one will notice the difference. This Monday, experiment with tofu by incorporating this versatile ingredient into some of your favorite classic comfort foods. Our top tofu tips and hacks: o Press your tofu to remove water before cooking or marinating o Freeze and thaw tofu to achieve a texture more similar to meat o Marinate tofu with your favorite sauces, avoid oil-based marinades o Press, cube and air-fry or bake tofu with your favorite seasonings for easy and delicious toss-ins for salads, stir fry, burritos and beyond Alfredo Sauce Traditional Alfredo sauce is heavy, rich, but oh so delicious. Try using tofu for a version thats light, creamy, lower in calories, and higher in protein. Whats the secret? Just blend together silken tofu, vegetable broth, Italian seasoning, vegan butter, and a healthy amount of nutritional yeast. Liberally coat some fettuccine and enjoy. Buffalo Wings When battered, breaded, and baked, tofu becomes crisp on the outside, just like your favorite chicken wings. To make tofu wings, simply dredge extra-firm tofu blocks in cornstarch, dip them in a plant-based milk, coat in bread crumbs, seasonings and bake or air-fry until brown. You can create your own Buffalo sauce by mixing together hot sauce (Franks RedHot is the classic), butter or non-dairy butter substitute, and granulated garlic. Drooling for more? Check out this Crispy Tofu Finger recipe. Caesar Dressing No eggs or anchovies required to make this plant-based Caesar dressing . Blend together silken tofu, lemon juice and zest, garlic cloves, capers, Dijon mustard and nutritional yeast. Pour over some grilled romaine lettuce, and your first course it ready to go. Chicken Fried Tofu Chicken fried steak is a southern staple, but the technique, which involves a thinly sliced protein thats been breaded and pan-fried, can be made with tofu to produce the same crispy, comforting outcome. The recipe is straightforward : Simply drain, slice, and press tofu to remove as much moisture as possible; dip slices into a batter (use plant-based milk, flour, and some vinegar or lemon juice); and, finally, cover in your breading. Put the finished steaks on a wire cooling rack and bake, air-fry or sauté until golden and crispy. Jalapeno Poppers Ideal for game days and gatherings, the jalapeno popper has achieved mythical status as one of the ultimate appetizers. For a plant-based version , swap out the cream cheese for a tofu cream cheese -- which you can buy or easily make on your own . To make these plant-based bites, seed the jalapenos, slice down the middle, stuff with your tofu cream cheese and whatever other goodies you have available -- non-dairy cheese, scallions, chile powder -- and give them a quick roast in the oven until nice and charred, and top with some crushed potato chips for a little texture. Jamaican Jerk Tofu This is the kind of miracle dish that can convert anyone to tofu. The Jamaican jerk seasoning is sure-to-please. Its sort of like barbeque and sort of like curry, savory and sweet at the same time. The recipe for Jamaican Jerk Tofu is super simple: Just press and slice the tofu, submerge in the jerk marinade, and cook in a hot skillet. Lasagna Food doesnt get more comforting than lasagna. Approach this dish as you would your favorite lasagna recipe , but instead of ricotta cheese, blend together pressed tofu, nutritional yeast, garlic powder, and salt and pepper. Tofu Parmigiana   Italian night has never been easier. Press, bread, and sauté slices of tofu until their golden brown; add some tomato sauce to the bottom of a baking dish, line it with the lightly-fried tofu, top with remaining sauce, top with traditional or non-dairy mozzarella, and pop into the oven. Check out one of our favorite recipes here .   Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods appeared first on Meatless Monday.

Chopped Power Salad with Baked Tofu and Almond-Miso Dressing

February 17 2020 Oh My Veggies 

Last year I linked to a Maple-Miso Tofu recipe in one of my What I Ate This Week posts and shortly afterwards, the recipe disappeared from the internet. I have no idea why it was taken down, but I get people asking me once in a while if I happen to have a copy of it myself; sadly, I do not. I get asked about it enough that I figured I’d try to make my own version and post it here. Then I decided that what would make that Maple-Miso Tofu even better was to serve it in a bowl full of noodles. A noodle salad! With chewy baked tofu and maybe an almond-lime sauce, like the one I made a few months ago to dip crispy baked zucchini in. I was all set to make that, until I decided what would be even better would be to make the Maple-Miso Tofu and then serve it in a regular, non-noodle salad with an almond-lime dressing. But right before I went to the kitchen to start cooking, I realized making two separate sauces would be a little bit of a pain, so I merged the two together and made an Almond-Miso […]

Summer Salads

July 24 2020 Manjula's kitchen 

Summer Salads It is officially summertime!  It’s gorgeous outside with bright blue sunny skies.  This year of course, is a little different.  I am really missing my weekly trips to the Farmer’s Market.  I miss people-watching with the bustling crowds, sampling tasty treats, and all the colorful fruits, vegetables, and flowers! During the summer, a lot of us feel like eating simple, light and refreshing food. Salads are perfect and make for great lunches! Why not try a bowl of salad to satisfy those fresh and healthy cravings? Salads are super simple to assemble. You can use whatever you have on hand paired with your favorite dressing. I prefer a salad with a light homemade dressing. Try some of my favorite salads listed here and let me know what you think:  Cucumber salad Arugula and Melon salad Spinach Couscous Salad Mango Salsa Quinoa Salad Carrot and Moong Dal Salad The post Summer Salads appeared first on Manjula's Kitchen.

Summer Garden Pasta Salad

July 15 2020 Golubka Kitchen 

Summer Garden Pasta Salad I put this salad together on a whim a few weeks ago following a craving, and we liked it so much that we’ve been making it a bunch ever since. It’s nothing fancy – just some sweet, roasted summer veg tossed with pasta, chickpeas, basil, olives, and a three ingredient dressing. This is about as much effort as I like to put into cooking in the summer, and the extra flavorful, sun-fed produce really allows for that. This salad packs up nicely, which makes it a great thing to bring to an outdoor gathering or the beach. It also gets better with time, as it has a chance to sit and marinate, so it’s a great make-ahead option for all your summer plans. Hope you’ll give it a try! Summer Garden Pasta Salad   Print Serves: 4-6 Ingredients 1 medium zucchini - sliced into half moons 1 medium summer squash - sliced into half moons 2 red, orange or yellow bell peppers - seeded and sliced into 1-inch chunks sea salt freshly ground black pepper ¼ cup olive oil, plus more for drizzling the vegetables zest and juice from 1 large lemon 1½ tablespoons Dijon mustard 10 oz pasta of choice 1 15 oz can chickpeas (or 1¾ cup cooked chickpeas) heaping ½ cup pitted Castelvetrano olives or other olives of choice a few large handfuls fresh basil - torn or sliced Instructions Preheat the oven to 400° F (200° C). Put the zucchini, squash, and bell peppers on a large, parchment-covered baking sheet. Sprinkle the vegetables with salt and pepper, and drizzle with olive oil, mixing well to coat. Roast for 20 minutes, then mix and roast for another 15-20 minutes, until soft. Meanwhile, prepare a large bowl for serving the pasta salad. In the bottom of the bowl, combine the lemon zest, juice, and mustard, whisking to combine. Stream in ¼ cup of olive oil while whisking, until emulsified. Add salt and pepper to taste, mix to combine. Boil a pot of well-salted water for the pasta. Cook the pasta according to the timing on the package. Drain and add the pasta to the bowl with the dressing, followed by the roasted vegetables, chickpeas, olives, and basil. Mix well to coat everything in the dressing. Let the salad cool at room temperature for a few minutes, then cover and transfer to the refrigerator. Chill the salad for at least 2 hours or preferably overnight. It will get even better with time. Enjoy the salad cold. 3.5.3226   New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Summer Garden Pasta Salad appeared first on Golubka Kitchen.

Mango Lentil Salad with Cilantro-Lime Dressing

June 15 2020 VegKitchen 

Mango Lentil Salad with Cilantro-Lime Dressing This refreshing Mango Lentil Salad recipe is unique, blending Indian flavors from the cumin and coriander with the Mexican flavors of mango and lime. One of the best things about salad is you can combine ingredients that you wouldnt normally pair up, and it usually works wonderfully. French lentils, also known as du Puy lentils, are the best type of lentil to use in salads. The post Mango Lentil Salad with Cilantro-Lime Dressing appeared first on VegKitchen.

Enlightened Miso Power Bowl

May 29 2020 VegKitchen 

Enlightened Miso Power Bowl This Enlightened Miso Power Bowl is a fun recipe that will keep your energy high for hours. Miso is a fermented food that aids in digestion and adds a wonderful umami flavor to foods. If you are new to miso, Orange-Maple Miso Dressing is a great way to incorporate it into your diet. The post Enlightened Miso Power Bowl appeared first on VegKitchen.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

High-Vibe Condiment Classics Summer is fast-approaching (at last!) and I dont know about you, but to me this means grilling, eating outside, and enjoying all of the classic, warm-weather treats. But wait! Did you know that there are all kinds of funky ingredients hiding in the most innocuous places, like your ketchup, mustard and relish?! We shouldnt have to forgo these truly classic condiments just because were walking on the whole foods path. No way! So I decided to do a high-vibe makeover all of the condiments that youd find at a barbecue, picnic, or baseball game: ketchup, mustard, honey mustard, Dijon, relish, mayo and secret sauce, without any refined ingredients, colours, or preservatives. They are entirely vegan (except for the honey mustard), and taste absolutely incredible.  Making your own condiments from scratch is empowering, and you too will see that by whisking up your very own mustard, or blending your very own ketchup that you are incredibly capable in the kitchen! Its a serious delight to realize that youre not only qualified to make things you thought you needed to buy, but that youre also doing yourself a giant favour in cutting questionable ingredients out of your life. When I was a kid, I loved hotdogs with mustard and relish (not ketchup, that was for burgers). The vinegary tang of the yellow mustard with the sweetness of pickle relish perfectly offset the salty squishiness of a microwaved wiener. This was a typical Saturday lunch, with doughnuts for dessert, all washed down with a giant glass of milk. I wanted to recreate that nostalgia, minus pretty much everything else. The flavours bring me back to simple times and simple food. But simple food is not always so simple. Have you read the ingredients on a squeeze bottle of relish lately? Its a complicated collection of chemicals that I certainly wouldnt want in my body. High-fructose corn syrup, natural flavour, and food colouring are just a few of the ingredients that plague most tasty toppings. Food additives are everywhere, especially in shelf-stable products. If youre not going to refrigerate something or preserve it properly, it has to have things in it to prevent it from spoiling. It also has to look appealing and taste good, even after months (or years!) on a grocery store shelf. That is why it is so important to read labels and be discerning about what you choose to buy. This is not to say that these additives are inherently harmful, but they are far from natural, and Im a believer in eating as close to the earth as possible! Luckily my condiments are not only based on whole foods, but they taste amazing and are actually good for you.    Here is a small list of the food additives to watch out for and avoid, if possible. Remember to check the packages of your other summer favourites, like chips, salad dressings, sparkling beverages, soda and juice, ice cream, popsicles, and frozen yogurt.  High Fructose Corn Syrup Sometimes labeled HFCS, this highly-refined artificial sweetener has become the number one source of calories in North America. It is found in almost all processed foods, since it is cheap to make, shelf-stable, super sweet, and highly addictive. Excessive consumption has been linked to obesity, and type 2 diabetes. Watch out for it in condiments, salad dressing, bread, candy, soda, yogurt, breakfast cereals, even canned vegetables and fruit.  Natural Flavours This is a sneaky term meant to throw you off. When you see these words on an ingredient list, they refer to a naturally-derived flavouring agent that has to be extracted from plant or animal sources, designed to enhance the taste of food. Conversely, artificial flavours are synthetically created, with their original sources being manmade chemicals. Natural flavours however, are still made in laboratories by food chemists who can add any numbers of chemicals, including preservatives, solvents and other substances, which are defined as incidental additives, to what they are creating. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources, and as long as the original flavouring comes from plant or animal material, they can be classified as natural. The point is, natural flavours dont appear to be any healthier than artificial flavours, and they can still contain ingredients that may cause reactions in sensitive individuals, especially children. To avoid them, cut back on packaged products and stick to the real-deal whole foods!  Food Dyes /­­ Colours To make food look bright, fresh, and especially appealing to children, food manufacturers add dyes to obvious things like candy, sports drinks and baked goods, but also not-so-obvious things like condiments (!), pickles, cereals, salad dressing, yogurt, and chocolate milk. Some of these dyes are approved for use in certain countries, while others have banned them, making it challenging for consumers to navigate. The safety of food dyes is controversial, especially in regards to children. Studies have linked them to hyperactivity in sensitive kids, and they may cause allergic reactions in some people. Because most food dyes are found in unhealthy processed foods, its easy to avoid them if youre sticking to a more natural diet.  Hydrogenated /­­ Partially Hydrogenated Oils You know when the World Health Organization plans on eliminating these fats from the global food supply, they must be pretty problematic. Created by forcing hydrogen gas into vegetable fats under extremely high pressure to turn liquid into solid, hydrogenation creates trans fats, which increases the amount of LDL cholesterol, lowers HDL cholesterol, therefore significantly increasing the risk of coronary heart disease. Whats more is that these fats are pro-inflammatory. Although their use has been banned in several countries, trans fats still lurk in many processed foods.  As long as there is less than .5% per serving, it isnt required in to be listed in the ingredients or nutritional information. The best way to avoid them is by cutting out processed foods, especially margarine, coffee creamer, chips and crackers, frozen pizza, fast foods, baked goods, and microwave popcorn.   Health Claims – these are put on the front of the box to lure you in, and can include buzz words like natural, whole grain, low-fat, no added sugar, organic, light, low calorie, gluten-free, and enriched. Terms like these should be a red flag for you, so read the entire label, including the ingredient list, the serving size, the amount and types of sweetener and fat used. Think critically and be selective – if it sounds too good to be true, it probably is.  The bottom line?! Stick to whole, or minimally-processed foods and ingredients as often as possible. Its better for you, and your family to make your own from scratch whenever possible. Not to mention, its fun to brag to everyone that youre a condiment master, a yogurt wizard, or a salad dressing whisperer.  I had so much FUN with these recipes! It was a blast to brainstorm which condiments I would attempt to health-ify, experiment with, and eventually master to make them all easy-to-make and delicious. My condiments wont last years in the fridge, but all of them passed the two-week mark with flying colours (all of them natural, of course). As long as youre using clean utensils to scoop out your servings, you shouldnt have a problem keeping these toppings around for a few weeks – ya know, if you can ration them for that long!  Yellow Mustard This was in fact my first attempt at making yellow mustard and it proved to be ridiculously easy! I think Id built it up in my head to be some complicated project, but wow was I mistaken. Just a few simple ingredients, and a little stovetop whisking will get you the brightest, tangiest, most beautiful ballpark mustard of your dreams! I must warn you, from one condiment-master to another, that the bubbling mixture gets darn hot and tends to splatter when its cooking. To avoid scalding yourself, use the pot lid as s shield (insert laughing emoji here).      Print recipe     Yellow Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients:  1 cup /­­ 250ml cold water 3/­­4 cup dry mustard powder 3/­­4 tsp. fine sea salt 1/­­2 tsp. ground turmeric 1/­­2 tsp. garlic powder 1/­­8 tsp. ground paprika 1/­­2 cup /­­ 125ml apple cider vinegar Directions: 1. In a small saucepan, whisk together water, dry mustard, salt, turmeric, garlic, and paprika until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. 2. Whisk the apple cider vinegar into the mustard mixture and continue to cook until its thickened to the desired consistency – this can take between 5 and 15 minutes depending on how thick you like it.  3. Let the mustard cool to room temperature. Transfer the mustard to an airtight glass jar or container, and refrigerate for up to 3 months.  Honey Mustard Depending on how sweet you like your honey mustard, its just the above yellow mustard recipe with as much honey stirred in as you like! I added two tablespoons and it was perfect for me, but if you want even more, got for it. I recommend avoiding very runny honey, since this will loosen the mustard. Instead, opt for something on the thicker side to maintain the consistency. If youre vegan, brown rice or date syrup would be the best choices, since they are more viscous than maple syrup, for example. I love this on sandwiches with lots of fresh veggies and sprouts!     Print recipe     Honey Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients: 1 1/­­4 cups /­­ 300ml yellow mustard (recipe above) 2 Tbsp. raw honey Directions: 1. Combine the mustard and the honey. Taste and add more honey if desired. Store in an airtight container in the fridge for up to 3 months.  Grainy Dijon Mustard This style of Dijon is a whole-seed one, which is my favourite because of the great texture and colour variations. Its spicy and complex, and will only get better with time. Keep in mind that this recipe is in two stages, the first one requiring you to soak your mustard seeds the night before you plan on blending.      Print recipe     Grainy Dijon Mustard Makes 1 cup /­­ 250ml  Ingredients: 1/­­4 cup /­­ 40g yellow mustard seeds 1/­­4 cup /­­ 40g black mustard seeds 1/­­2 Tbsp. ground mustard 1/­­3 cup /­­ 75ml white wine vinegar 1/­­3 cup /­­ 75ml apple cider vinegar 2 tsp. maple syrup 1/­­2 tsp. sea salt Directions: 1. Combine all ingredients and refrigerate overnight (for 12-24 hours) to allow the mustard seeds to soften and absorb the flavours. 2. Place mixture in blender and mix on high for a minute or two, until the seeds have broken and the mustard thickens. 3. Transfer contents to a clean jar and enjoy! Dijon will keep for about one month in the refrigerator. Sweet Pickle Relish This was the most anticipated condiment to try and make myself, since its one of my favourites, but also one of the worst offenders for additives. I successfully recreated that gorgeous tang, and succulent texture of commercial relish that I loved so much as a kid. The taste of this one is off the charts! My recipe uses coconut sugar instead of refined sugar and syrups, so the colour is a little darker and browner than the conventional types, but I dont think youll notice – and you certainly wont miss the food colouring!     Print recipe     Sweet Pickle Relish Makes 2 cups /­­ 500ml Ingredients: 2 cups /­­ 340g finely diced cucumber 1/­­2 cup /­­ 85g finely diced yellow onion 1 tsp. salt, divided  1/­­2 cup /­­ 125ml apple cider vinegar  1/­­4 cup /­­ 40g coconut sugar 1/­­4 tsp. garlic powder 1 tsp. yellow mustard seeds 1 tsp. dried dill 1/­­4 tsp. turmeric 1/­­4 red bell pepper, finely diced 1 tsp. arrowroot, dissolved in 2 tsp. water Directions: 1. Toss the cucumber and onion with 3/­­4 teaspoon of salt in a sieve set over a bowl, and let drain for about 3 hours. Next, press the ingredients against side of sieve to release as much liquid as possible, then discard liquid from bowl.  2. Bring the vinegar, coconut sugar, and remaining 1/­­4 teaspoon of salt to a boil in a small saucepan, stirring until sugar has dissolved, then simmer until reduced to about a 1/­­2 cup /­­ 125ml (just eyeball it), about 3 to 4 minutes. Add the garlic, mustard, dill, and turmeric, stir until fragrant, about 1-2 minutes. 3. Add the drained cucumber and onion mixture, plus diced red bell pepper, and simmer, stirring for about 2 minutes. Make the arrowroot slurry, then whisk it into the relish. Simmer, stirring, 2-3 minutes until noticeably thickened. Turn off the heat and transfer relish to a glass jar or storage container and leave uncovered until it cools to room temperature, then put in the fridge. The relish will keep for up to a month in the fridge.  Tomato Ketchup This ketchup was an old blog post that I revisited and revised. I used to make this recipe in the oven, but my new method eliminates the need to crank up the heat when its probably the last thing you want to do. Instead, the whole thing is made on the stove, then blitzed up in the blender. Its deeply spiced and complex, so much more interesting than store-bought ketchup. The first time I made the new version, I used a good portion of it for a soup base, then added more to a dip – both were delicious, so if you have leftovers, put it to use in an unexpected place. Its tasty with everything!      Print recipe     Tomato Ketchup Makes 2 cups /­­ 500ml Ingredients: 1 Tbsp. coconut oil (expeller-pressed, flavour neutral)  3 star whole anise (make sure they are whole to remove easily!) 3 bay leaves 1 tsp. ground coriander pinch of chili flakes  1 large onion, chopped  3/­­4 tsp. sea salt  1/­­4 tsp. freshly ground black pepper 3 cloves garlic, minced 2.2 lbs. /­­ 1 kg tomatoes  2 Tbsp. balsamic vinegar 1 Tbsp. maple syrup  Directions: 1. Melt the coconut oil in a medium stockpot, then add the star anise, bay leaves, coriander, and chili flakes. Cook until fragrant about 2 minutes, then add the onions, salt and pepper, and cook until slightly browned, about 10 mins. Next add the add garlic, cook for 1-2 minutes, then add balsamic vinegar, scraping any stuck bits off the bottom of the pot. Add tomatoes and their juices, then bring to a simmer.  2. Cook on low heat for about 60 mins or until reduced and starting to caramelize on the bottom of the pot.  3. Turn off heat and remove bay and anise, add maple syrup. Let cool slightly and transfer to a blender, blend until smooth. Taste, and adjust seasoning to suit your taste.  4. Let cool to room temperature, then transfer to an airtight glass container and store in the fridge. Keeps for about one month.   Aquafaba Mayonnaise This was the most exciting discovery to make: vegan mayo using aquafaba! Aqua faba translates to bean water and its the cooking liquid from chickpeas. Although any can of chickpeas will have this, I make my own, since there are no additives or chemicals that have leached from the can itself. If you cook your own chickpeas from dried, you have aquafaba. Although I wouldnt normally consume large amounts of aquafaba, in this case its used in such a small amount that I think its fine. Plus, did I mention it makes vegan mayo?! The results are so unbelievably shocking and delightful that Im a convert, even though I eat eggs! I highly suggest using the most neutral-tasting olive oil you can find for this recipe. Since it makes up the majority of the flavour of the mayonnaise, a strong-tasting olive oil will overpower the delicate nature of this condiment. I used the one from Pineapple Collaborative, which works perfectly. I also tried avocado oil, grapeseed, and sunflower, but didnt like the results as much as mild olive oil. Its up to you! You can really use whatever you have on hand, just keep in mind that it will really dictate the taste of the final result.      Print recipe     Aquafaba Mayonnaise Makes about 1 cup /­­ 250ml Ingredients: 3 Tbsp. aquafaba 1/­­4 tsp. Dijon mustard 1/­­4 tsp. fine salt 1 1/­­2 tsp. freshly squeezed lemon juice 1 tsp. apple cider vinegar 3/­­4 cup /­­ 175ml mild olive oil (or other light-tasting oil) Directions: 1. Place the aquafaba in the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, vinegar, and the olive oil. Allow a minute for the oil to separate into a distinct layer. 2. Insert an immersion blender all the way to the bottom of the jar. (Note: this will not work with an upright blender) Start the blending process on medium speed and do not lift the blender until the mixture has thickened and turned white at the bottom of the jar. Only then, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once cooled in the fridge. Smoky Secret Sauce This is the creamy, tangy, and perfectly seasoned sauce that most famously adorns the Big Mac burger from McDonalds. Whats best about my version is that it has zero secrets...nothing weird to hide here! I had the most fun with this recipe, since it required a number of the condiments that Id already made as ingredients. I did deviate a tad from the original and added smoked paprika, since I love the added dimension of smoke flavour to anything thats going on grilled food, but Ive also found this to be a stellar salad dressing, especially for chop-style salads that have chunky, less delicate ingredients. I hope you find some fun things to slather it on this summer. Its lip-smakingly tasty!      Print recipe     Smoky Secret Sauce Makes 1 cup /­­ 250ml Ingredients: 3/­­4 cup /­­ 175ml aquafaba mayonnaise (recipe above) 1 tablespoon yellow mustard (recipe above) 2 tablespoons sweet pickle relish (recipe above) 1 tsp. maple syrup 1/­­2 teaspoon white wine vinegar 1/­­2 teaspoon paprika 1/­­4 tsp. smoked paprika (not traditional, but delicious!) 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions: 1. Fold all ingredients together in a small bowl or jar. Enjoy immediately, and store leftovers in an airtight container in the fridge for 2-3 weeks.    As a bonus, Ive included this stellar recipe for carrot hot dogs – since youll need a high-vibe wiener to put your condiments on! Hahaaa! I realize that carrot hot dogs are pretty 2018, but Id never tried them before and it was a very amusing undertaking. I looked at a number of recipes online and my version is a mash-up of the ones that sounded the most delicious. My method is also much easier and faster than other versions Ive seen, since its just a braise on the stove and a quick grill (no marinating, steaming, roasting, etc).  The important thing to keep in mind for this recipe, is that the amount of time you braise the carrots for,Im  will be dictated by the girth of the carrots. Mine were more sausage-sized (approx 1.5 or 3.5-3.75 cm) than a typical hot dog wiener, and a 20-minute simmer was the perfect amount. If your carrots are smaller, Id go down to 15 minutes. Insert a sharp knife to check on the doneness after 10 minutes or so, and take them out when they are tender, but way before they get mushy. Remember that youre also going to be grilling them for 10 minutes so they will cook even more, and you dont want them too soft. The final result should be tender all the way through, but shouldnt fall apart in your mouth.     Print recipe     Carrot Hot Dogs Serves 8 Ingredients: 8 large hot dog-sized carrots 8 hot dog buns 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml apple cider vinegar  1 cup /­­ 250ml vegetable broth or 1 tsp. vegetable bullion powder + 1 cup water 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (preferably expeller-pressed, flavour neutral) 1 Tbsp. liquid smoke 2 tsp. yellow mustard 1 tsp. garlic powder 1 tsp. paprika 1/­­2 tsp. onion powder 1/­­2 tsp. ground black pepperWash and peel carrots. Round the edges of the carrot to look more like wieners, if desired.  Direcitons: 1. Whisk all marinade ingredients together in a large stockpot with a lid. Add the peeled carrots and bring to a boil, reduce to a gentle simmer, and cook with the lid on for about 20 minutes (less if your carrots are on the thin side, see headnote). Remove from heat and turn on the grill.  2. Grill the carrots over medium-high, turning every couple of minutes, basting them with the remaining braising liquid if desired. Cook until slightly charred and fragrant, 10 minutes total. Grill or toast the buns. Place a carrot on each bun and enjoy with all of the condiments! I wish you all an incredible summer ahead! I recognize that this season is going to look very different from years past, but as long as were all healthy and the sun is shining, weve got it pretty good. Stay safe out there, and keep fuelling your body with the whole foods it needs to thrive and feel alive!  All love and happy condiment-making, Sarah B The post High-Vibe Condiment Classics appeared first on My New Roots.

Chana Masala Kale Bowl

May 11 2020 Meatless Monday 

The seasoned chickpea dish chana masala, while traditionally meatless, gets a new twist in this recipe. Served over a kale alongside shredded beets and sunflower seeds, it’s part salad, part curry and totally delicious. This recipe comes to us from Alexandra of The New Baguette. 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. For the chana masala: - 1 tablespoon organic canola oil - 2 medium onions, diced - 2 teaspoons grated ginger - 1 clove garlic, grated - 1 hot green chili pepper, minced - 1 tablespoon ground coriander - 2 teaspoons ground cumin - 2 teaspoons cumin seeds, toasted - 2 teaspoons paprika - 1 teaspoon ground turmeric - 1 teaspoon garam masala - 1/­­4 teaspoon cayenne pepper - 1 15-ounce can whole tomatoes with their juices, finely diced - 2/­­3 cup water - 4 cups cooked chickpeas OR 2 15-ounce cans chickpeas, drained and rinsed - 1/­­2 teaspoon salt - Juice of 1 lemon (about 2 tablespoons) For the bowl: - 1 teaspoon grated ginger - 1 garlic clove, grated - 2 teaspoons lemon juice - 1 tablespoon sunflower OR extra virgin olive oil - 1/­­2 teaspoon sea salt - 3/­­4 large bunch curly kale, stemmed, and torn into bite-size pieces - 1 large beet, peeled, and shredded/­­spiralized - 1/­­4 cup hulled sunflower seeds, toasted To make the chana masala: Heat oil in a large skillet over medium heat. Add onion, garlic, ginger and pepper and sauté until browned, about 5 minutes. Turn heat down to medium-low and add the spices. Cook for 1 minute. Then add tomatoes with their juices, scraping up any bits that have stuck to the bottom of the skillet. Add water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice. To make bowls and assemble: In a small bowl, whisk together ginger, garlic, lemon juice, oil and salt. In a large bowl, massage kale with ginger dressing for 1 minute, until kale has softened and wilted a little. To serve, divide kale among 4 bowls, top with shredded beets, chana masala and sunflower seeds. Do ahead: The chana masala, dressing and vegetables may be prepared separately and kept in the fridge for up to 4 days. The post Chana Masala Kale Bowl appeared first on Meatless Monday.

Kale Caesar With Brussel Sprout Croutons

May 5 2020 Isa Chandra Moskowitz 

Kale Caesar With Brussel Sprout Croutons Serves 4 Caesar is the mother of all salads, vegan or not. But especially vegan! Who can deny a briny, lemony, creamy, garlicky dressing? I think the reason that Kale Caesars in particular are so popular (besides the fact that it sounds like hail, Caesar I suppose), is that the acidic dressing really breaks down the kales mask of toughness, revealing its true, velvetty nature. It still retains its crunch and heartiness but after the massage its, well, relaxed a bit! This dressing uses nori as a seasoning, adding that ocean flavor to the mix. I love roasted Brussels instead as croutons, for their toasty crunch. If youd like to add protein, toss in some chickpeas or top with tempeh or tofu, a chickpea cutlet or even some storebought fake chickn sliced up. Avocado, of course, never hurts either.  This is originally from I Can Cook Vegan. If you buy that book I promise to do only good things with the money. Recipes Notes ~ Lacinato kale is my fave for salads because its at once crunchy and a little more delicate than other kale varieties. But use what you got! ~ And yeah you can totally just use this dressing on romaine, too. Like, duh, why not. Just skip the massaging part ~ If you dont have a highspeed blender like viamix or blendtec, you can make this using a regular blender. Soak cashews them overnight first, or, if you dont have that kind of time, boil in water for 30 min and drain. You will have to scrape down the sides with a rubber spatula and give your blender a rest from time to time, and it could take like 5 minutes to get it totally smooth. Just be patient. Ingredients For the brussels: 1 lb brussels, quartered 2 to 3 tablespoons olive oil 1/­­2 teaspoon salt For the dressing: 3 cloves garlic 1 cup whole unroasted cashews 1/­­2 sheet nori, torn to pieces 1/­­4 cup tablespoons nutritional yeast 3/­­4 cup water 1/­­4 cup fresh lemon juice 1 tsp whole grain dijon mustard 3/­­4 teaspoon salt Several dashes fresh black pepper For the salad: 1 lb lacinato kale, rough stems removed, torn into 2 inch pieces or so Optional: Roasted pepitas or sunflower kernels for garnish Sliced lemon for squeezing Directions 1 – Preheat the oven to 425 F for the brussels. Line a large baking sheet with parchment paper and set aside.  2 – Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 15 minutes, until lightly browned. No need to flip them, just let em roast. 3 – Make the dressing. Place garlic in a high-speed blender and pulse to chop up. Add remaining ingredients and blend until completely smooth, about a minute, scraping down the sides with a rubber spatula every now and again.  4 – Pour about 3/­­4 of the dressing into a large mixing bowl. Add the kale and massage it into the dressing for about a minute. Dont be afraid to really get in there like youre kneading dough.  5 – Top with roasted brussels and drizzle on more dressing. Finish with seeds, a little extra black pepper and serve with a lemon!

The Spring Supper Salad

April 23 2020 My New Roots 

The Spring Supper Salad Greetings, friends! For fun I am resurrecting one of the blog posts I wrote back in 2010 – a warm butter bean salad bowl, garlic-roasted carrots and wild rice. Why I am re-publishing a decade-old recipe? Well, for one I thought that there are a bunch of new followers around here who have never even seen this delight (hello, by the way)! Second, most of you who have been here since the beginning may have forgotten about it. Third, its the ideal pantry staple recipe. And lastly, because its very, very delicious. Creamy butter beans, golden garlic-y carrots coins, chewy wild rice, crisp and bright pickled onions, silky kale, and refreshing dill, all coming together with a lick-your-lips mustardy dressing that is divine on just about everything – this salad and beyond. I’ve also re-named it the Spring Supper Salad because it’s the perfect seasonal transition meal (yea baby, it’s definitely a meal) incorporating both winter and spring produce and flavours, as we make our way into the light of the upswing! Hooray! This recipe brings back so many memories for me. It was around this time that I had been working in restaurants in Copenhagen for about 3 years. I loved my job, and could hardly believe that someone actually paid me to spend all day in a hot, cramped kitchen, cooking a dozen new dishes every day without a menu or recipes – definitely still in the honeymoon phase. I felt confident in the food I was making, applying my deep understanding of nutrition to recipe development, and I used every day to push myself creatively, keenly aware of how fast I was learning and growing. I was certainly in the vortex, and it was a very exciting time of my life.  I started my shift around 8 am, and the majority of my dishes needed to be ready at 12 noon when we opened the doors for lunch. This is a relatively short window of time to pump out 200 servings of anything, but after some years, I developed short cuts that would deliver a lot of flavour in a hurry. One of these short cuts, was garlic oil – the first thing I would make after tying my apron strings, that would act as a marinade, a roasting medium, and a base for soups, stews, dressings and sauces for the entire day. In fact, I dont think that there were many dishes coming off of my station that didnt have garlic in them back then (such an easy way to make things taste good!). This oil sat on my bench and it got tossed into all the things, and all the people kept coming back for more.  One thing I loved using the garlic oil on, was winter veggies. I could toss them in said liquid gold, crank up the oven, and in half an hour, Id have a blistered, glistening pile of roasted rainbow roots to serve, only needing a squeeze of lemon juice and a smattering of fresh herbs to make it presentable. Who wouldnt want to dive into that?! Plus, it was cheap. Like most restaurants, we were always looking at the bottom line and how we could make even the most humble foods taste exquisite. Garlic oil was the ticket.  At the restaurant, my signature move was combining veggies, grains, and beans in exciting ways (which was very novel at the time!) so this dish emerged from a commercial ovens worth of garlic-roasted carrots needing a home. With some tender and creamy butter beans coming off the stove, and some day-old, steamed wild rice calling out to me from the fridge, this combination came together very organically, taking the varied textures, colours, and flavours into consideration.  The secret to this dish is the consistency of the garlic in the oil. Different from mincing garlic and adding it to oil, here you must must must grate it or blend it up together so it becomes almost paste-like. This way, the garlic goes everywhere the oil does, and evenly caramelizes into the most divine, delectable gold, thats mellow and sweet and roast-y. You will not hate it. Stop! Fiber time. Fiber is probably the least sexy and alluring of all the nutrients we hear about. Its all about Protein! Fat! And if you hear about carbohydrates, its probably something ignorant and unfair (I really hate jerks picking on macronutrients, back off!). Fiber seems pretty boring and something only your grandmother cares about, so why do you need to?   One reason that plant-rich diets are so health-sustaining, is not only due to their high fiber content, but their potential for fiber diversity. In the past, fiber has been broken down into two main categories: soluble and insoluble. Whats new and exciting in this field of research, is that we can see that fiber can be broken down into several more categories (viscous, non-viscous, non-starch polysaccharides, resistant starches etc.) each one bringing forth the potential for diversified food sources for our gut bacteria. In short, the greater the diversity of plants we eat, the greater the diversity of our microbiome.  Why does this matter? Because our gut is the foundation for our overall health. If weve got a wide range of troops on the front lines of our immune system, the better our chances are for not just surviving, but thriving. The fiber we eat also feeds our good bacteria, and specific types of fiber feed specific types of bacteria. Enjoy eating the widest variety of plants you can, to ensure that youre supporting the widest variety of good guys in your digestive system. They will repay you in spades Im tellin ya!  The foods with the highest amounts of fiber are beans and lentils, vegetables, fruits, grains, and nuts and seeds (remember that there is no fiber in animal-based foods). Different proportions of soluble, insoluble fiber, as well as viscous /­­ non-viscous fiber, and fermentable fiber can be found in all of these food groups, it is highly recommended that you eat from each of them. And instead of focusing on grams (the minimum daily recommended intake is a measly 25g, not that were talking about that…), we need to focus on diversity. Enjoy as many plant-based foods as you can, and experience the terrain of your body slowly begin to change. Everything comes back to the gut, and not just what you are eating, but what your gut-bacteria are eating too. With this dish, youll be feeding those good guys with fiber from six different plants! Talk about a solid mix. Beans, whole grains, 3 different veggies, plus herbs, add up to serious fiber diversity. Good, good, good fiberations! The fun thing about revisiting this recipe, was seeing if there was anything I would change this time around. I have learned so much and grown incredibly as a cook in the past ten years, so I was surprised that I didnt have many tweaks to make. The only two things I felt this salad needed was a dark leafy green and a pickle – classic Sarah B moves at this point! Since we still dont have any spring greens happening yet, I decided kale was the winner, and obviously it needed to be massaged! I turned the red onions in the original recipe into a quick pickle, as this is another indispensable kitchen technique that Ive learned since posting the first time around. This salad-meal has everything you need and crave from a single bowl: its super flavourful and filling, with all of the textures in the mix to satisfy your noshing desires. The elements can all be made separately, even on separate days, if it seems like too many things to cook at once for a single dish. If you go the rollover route, boil the beans and rice a day or so before (and make extra while youre at it, because meal prep is for winners), and pickle the onions up to a week ahead. The kale can be prepped /­­ massaged a day or so in advance, but the carrots should be roasted right before serving.  If you dont have butter beans, any white bean would work (navy, cannellini, Great Northern, or baby lima beans are some varieties) and if you want to switch up the grain, any kind of rice would work – even millet or quinoa would be delicious! Instead of carrots, use any root veg you have kicking around your crisper: beets, sweet potato, turnip, or winter squash would taste great in the garlic oil. And if dill isnt the herb of your dreams, try substituting it with flat-leaf parsley, cilantro, basil, or tarragon.      Print recipe     Butter Bean, Wild Rice, and Garlic-Roasted Carrot Salad Serves 6-8 Ingredients: 1/­­2 cup wild rice 1 cup dried butter beans 4-5 medium carrots 4 cloves garlic 2 Tbsp. extra virgin olive oil 1 bunch fresh dill sea salt freshly ground black pepper a handful of quick-pickled red onion (recipe follows) 1 batch massaged kale (recipe follows) Dressing: 1 Tbsp. Dijon mustard 1 Tbsp. maple syrup 2 Tbsp. raw apple cider vinegar 3 Tbsp. extra virgin olive oil pinch of sea salt Directions: 1. Soak beans for 8 hours or overnight. Drain, rinse well and cover with fresh water. Add a teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans are soft - about 45 minutes. 2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot. Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to a boil, and reduce to simmer. Cook until rice is chewy-tender - about 45 minutes. You will know the rice is done when the grains open up to reveal their purple-gray inner portion. 3. Preheat the oven to 400F. While the rice is cooking, wash the carrots and slice them on the diagonal into coins, place on a baking sheet. Grate the garlic with a microplane and combine it with the oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and roast, turning them a few times over the course of 15-20 minutes. The carrots should be cooked but not mushy - al dente! 4. Make the dressing by combining all ingredients together, shake well. 5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in the massaged kale, as many pickled onions as you fancy, and an explosion of dill. Cracked black pepper too, if it’s calling to you. 6. Serve immediately and enjoy. Quick-Pickled Red Onion Ingredients: 3/­­4 cup /­­ 175ml raw apple cider vinegar 1/­­2 cup /­­ 125ml water 2 tsp. fine sea salt 3 Tbsp. pure maple syrup 1 medium red onion, thinly sliced Directions: 1. Combine the vinegar, water, salt, and maple syrup in a large jar. Stir to dissolve the salt and syrup. Add the onions to the jar and put them in the fridge. Enjoy after at least 30 minutes, keeps for up to two weeks.  Massaged Kale Ingredients: 3 cups /­­ 90g shredded curly or dino kale Juice of 1/­­2 lemon 2 tsp. extra virgin olive oil 2 pinches of fine sea salt, plus more as needed Directions: 1. In a large bowl, combine the shredded kale, lemon juice, olive oil, and salt. Using your hands, rub and squeeze the kale together as if you are giving it a massage, until the kale leaves are dark green and tender, about 2 minutes. Enjoy immediately in the salad, or store leftovers in an airtight container in the fridge for up to five days.  I really hope you enjoy this delicious and satisfying meal soon. These days are asking so much of us, and I continue to come back to the kitchen for grounding, clarity, and connection. There are no answers, just presence. And in that presence I find myself over a cutting board, being grateful for just what is front of me, slicing a carrot, then another, saying thank you for simple things. Love to you all. Stay well and safe out there. xo, Sarah B The post The Spring Supper Salad appeared first on My New Roots.

In Case of Quarantine: Cook the Pantry

March 10 2020 Robin Robertson's Global Vegan Kitchen 

In Case of Quarantine: Cook the Pantry With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case.  But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine. I’ve been using the tips and recipes in my book, Cook the Pantry, to dictate my grocery list and keep my pantry full if the situation worsens.  The quick and easy recipes in Cook the Pantry use mostly items from your pantry and freezer (along with some optional fresh produce, if you have it on hand). One of my favorite recipes from the book is the Artichoke Muffaleta Po Boys.  It’s the best of two popular New Orleans culinary icons joining forces to create the ultimate sandwich made with artichokes and a piquant olive relish. Here’s the recipe: Artichoke Muffaleta Po Boys Makes 2 servings Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. - 3 scallions, chopped - 1 garlic clove, crushed - 1/­­3 cup pickled vegetables, well-drained - 1/­­3 cup pimiento-stuffed green olives, well-drained - 1 tablespoon olive oil - 1 (14-ounce) can artichoke hearts, well-drained and halved - 1/­­2 teaspoon Cajun spice blend - 3 tablespoons Creole mustard - 3 tablespoons vegan mayonnaise - 2 small sub rolls - 1 cup shredded lettuce - 1 large tomato, thinly sliced - Pickled sliced jalape?os - Tabasco or other hot sauce, to serve 1. In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside. 2. Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side. 3. To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalape?os, and the artichokes. Serve at once with Tabasco. In case you don’t already own Cook the Pantry, below is a list of the 100 recipes in the book. Check it out — you don’t need to be quarantined to enjoy these easy and delicious recipes. Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less Soup, Stew, Chili Tortilla Soup Chipotle Corn Chowder White Beans and Greens Soup Hot and Sour Noodle Soup Black Bean Soup with a Whisper of Sherry Shiitake Happens Mushroom Soup Pretty Good Gumbo Minestrone Soup Curry-Spiced Pumpkin Bisque Creamy Peanut Soup Pantry Plus Gazpacho Vegetable Bricolage Everyones Favorite Black Bean Chili Red Bean Chili Moroccan-Spiced Vegetable Stew Chana Masala Bowls Salad Savvy Five-Minute Couscous Salad Amazing Technicolor Chickpea Salad Moroccan Couscous Salad Tabbouleh Salad Pantry Pasta Salad Hearts of Palm Ceviche Composed Marinated Vegetable Salad Pinto, Corn, and Red Pepper Salad Threes a Crowd Bean Salad White Bean Niçoise Salad Taco Salad with Corn and Black Bean Salsa Southwest Salmagundi Asian Noodle Salad with Peanut Dressing Zucchini Pasta Salad Suddenly Sushi Salad Asian Noodle Slaw Avocado Goddess Salad Three-Tomato Pasta Salad Sesame Soba Salad Sandwiches, Burgers, and Pizza Crab-Free Sandwiches Bean and Spinach Burritos Artichoke Muffaleta Po Boys BBQ Jack Sandwiches Homestyle Hash Burgers Black Bean and Walnut Burgers Samosadillas Artichoke Tartines Black Bean and Spinach Quesadillas Chunky Chickpea Sandwiches Texas Caviar Wraps Artichoke-Spinach Pizza Pizza Nicoise Black and White Pizza BBQ Chickpea Pizza Cheeseburger Pizza Jalapeno-Hummus Pizza Pinto Bean Nacho Pie Stovetop Suppers Hoppin John and Collards Paella from the Pantry Cheesy Grits and Greens with Smoky Mushrooms Polenta Fiesta Quick Quinoa Pilaf Asian-Style Vegetable Pancakes with Dipping Sauce Dinnertime Scramble Tofu and Broccoli Stir-Fry Layered Tortilla Skillet Lemongrass Jasmine Rice Greek Freekeh and Spinach with White Beans Pantry Bulgur Pilaf Tuscan Chickpea Fritatta Red Beans and Quinoa with Chipotle Queso Chickpea-Artichoke Cakes with Dill Aioli Black Bean Picadillo Jerk Tempeh with Coconut Quinoa Top Shelf Couscous Pilaf Pantry Pasta Plus Giardiniera Mac and Cheese Capellini with Palm-Heart Scampi Sauce Penne and Broccoli with Red Bell Pepper-Walnut Sauce Kitchen-Sink Capellini Ramen Fagiole Pasta Marinara Puttanesca in a Pinch Rotini with Creamy Pumpkin Sauce Penne with White Beans and Olivada Speedy Lasagna Rice Noodles with Spicy Peanut Sauce Spaghetti Lo-Mein Artichoke-Cannelini Pasta Manchurian Black Bean Noodles Sweet Treats Rawklava Easy as Chocolate Pie Peanutty Energy Balls Almond-Cranberry Haystacks Coconut Lime Drops No-Bake Oatmeal Cookies Bananas Foster Dessert Nachos No-Fuss Chocolate Fondue Stovetop Peach-Blueberry Crumble Ginger-Walnut Rum Balls Chocolate-Almond Truffles Pecan Pie Squares Mangos with Pistachios and Cranberries Fudgy Brownie Mug Pastry-Wrapped Chocolate and Walnut-Stuffed Dates The post In Case of Quarantine: Cook the Pantry appeared first on Robin Robertson.

Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday Menu

February 24 2020 Meatless Monday 

Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday MenuThis week, in honor of Mardi Gras, were celebrating Healthy-Fat Tuesday with a list of foods and ingredients rich in healthy fats. Fats are complex and often misunderstood nutrients. Despite their often-misleading name, fats play an important role in healthy balanced diets and their consumption doesnt necessarily lead to weight gain. Saturated and unsaturated are the two major categories of dietary fats. Saturated fats are typically solid at room temperature and are predominately found in red and processed meats, whole milk and whole-milk dairy products, cheese, and baked goods. Although fine in moderation, the USDA Dietary Guidelines recommend limiting saturated fat to under 10 percent of your daily caloric intake. Unsaturated fats come from vegetables, nuts, seeds, and fish, and are labeled as good fats because their consumption is associated with lower rates of cardiovascular disease and all-cause mortality. Try incorporating these foods and ingredients into your weekly Meatless Monday menu. Avocado With 77 percent of calories from fat, this pretty green fruit is actually one of the fattiest plant foods on Earth. Avocado is rich in oleic acid, a monounsaturated fatty acid associated with reduced inflammation. Easily add some to your diet with this recipe for Garlicky White Bean Avocado Toast. Canola Oil Derived from the rapeseed, canola oil has a similar nutritional profile to olive oil but contains a slightly lower percentage of saturated fat. Its one of the most versatile cooking oils, which makes it excellent for frying and medium-heat cooking. It can also be used as the base for salad dressings, sauces, and marinades. Flaxseeds Flaxseeds are high in fiber and protein, but theyre also one of the richest sources of plant-based omega-3 fatty acids -- polyunsaturated fats that are associated with benefits for heart health. Hemp Seeds While technically categorized as a nut, the hemp seed is nutrient-dense and a terrific source of both omega-6 and omega-3 essential fatty acids. Try adding a scoop to smoothies, muffins, or chia pudding. Olive Oil Although it contains small levels of saturated fat, olive oil is predominately composed of a monounsaturated fat called oleic acid. Studies link oleic acid to lower levels of inflammation, but the health benefits of olive oil range from a reduced risk of stroke and heart disease to weight loss. Peanuts An easy and accessible snack, a little pouch of peanuts can instantly cure your hunger pangs. Peanuts are so satiating because of their high-fat content. Classified as an oilseed rather than a nut, the peanut is nearly 50 percent fat, most of which is mono- and polyunsaturated. Try adding some to this hot and spicy Peanut Noodle. Tahini Made from pulverized sesame seeds, tahini -- along with chickpeas -- is one of the main ingredients in hummus. Sesame seeds are made up of 80 percent mono- and polyunsaturated fats, which research shows can help lower cholesterol levels. Tahini makes the perfect dressing for roasted vegetables or this Curry Carrot Salad. Walnuts Like most nuts, walnuts contain good fats, but they are also an important vegetarian source of omega-3 fatty acids. Research shows that omega-3 plays a critical role in reducing oxidative stress in the brain and can even help with the development and function of the central nervous system. Eat them roasted or blend them up with lentils to make the perfect plant-based meatball.   Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday Menu appeared first on Meatless Monday.

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds

February 17 2020 Meatless Monday 

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste BudsUnder-seasoned food tastes of...disappointment, but you can effortlessly breathe new life into your meals with the addition of a few key seasonings and spice blends. Spices instantly elevate the subtle flavors of vegetables, legumes, whole grains, and plant-based proteins without piling on extra calories (or dirty dishes in the sink). From sea salt to shichimi togarashi, weve got the 10 spices that you need to add to your spice rack. Adobo (all-purpose seasoning) Adobo is the ultimate all-purpose seasoning, and, although its traditionally used with animal proteins, its salty-garlicy flavor can give that same savoriness to any number of plant-based dishes -- from crispy tofu to vegetarian stews. Adobo seasonings vary in their composition, but they generally include a blend of granulated garlic, salt, oregano, black pepper, and turmeric. Ancho Chile Ancho chile, known as a poblano when fresh, has a deep, smoky, slightly sweet flavor comparable to a spicy chocolate-covered raisin. Its mild-to-medium heat makes it an appropriate addition to moles, enchilada sauce, soup, traditional chili, or even pasta. Black Peppercorns (in pepper mill) Pre-ground black pepper tastes vapid and boring compared to the fresh stuff; thankfully, many spice brands offer miniature grinders complete with whole peppercorns ready to be crushed. A couple rotations of the pepper mill adds a sharp, citrusy flavor, floral-like aroma, and crunchy texture to the tops of salads, soups, pastas, and these delicious tempeh fajitas.  Cumin The fragrant seed is a member of the parsley family, but its often sold as a powder rather than in its whole form. Cumin is aromatic and complex and can add a powerful smoky flavor to black bean burgers, curried potatoes, vegetarian chili, and lentil soups. Just remember to use this strong spice sparingly. Curry Powder Curry Powder is a mixture of different seasonings that differs slightly based on what brand you buy. That being said, many contain some combination of coriander, mustard, cumin, fenugreek, cayenne, cardamom, cinnamon, cloves, and turmeric, which gives curry powder its iconic yellow-orange color. Add some to roasted vegetables, blend into hummus, sprinkle on popcorn, or use as the base of this Thai tofu pumpkin curry. Everything Bagel Available at Trader Joes and a spattering of other retailers, the Everything Bagel spice blend is the ultimate compliment to any roasted potato or sautéed vegetable. Add some to a tahini dressing or sprinkle some on an avocado half with a squeeze of lemon and a squirt of sriracha. The spice mixture is a combination of all the wonderful bits youd find on the outside of an everything bagel: sesame seeds, sea salt, dried minced garlic, onion, and poppy seeds.  Red Pepper Flake Although it probably already exists somewhere on your spice rack, the raw, uncalibrated heat of red pepper flake brings a brutish pop to roasted cruciferous vegetables and elegant pastas. Sea Salt Dont roll your eyes just yet. In terms of utility in a dish, sea salt offers the same taste-enhancing qualities as traditional table salt, but when it comes to look, flavor, and texture, sea salt is in an ocean of its own. Its slightly richer flavor and crunch make it a natural fit for both savory entrees and desserts. Shichimi Togarashi Adorning the table of many ramen soup shops, shichimi togarashi is a complex spice blend that includes a combination of red chile pepper, orange peel, sesame seeds, Japanese pepper, ginger, and seaweed. Sprinkle this on literally anything -- noodles, fried rice, stir-fried tofu, soups, marinades, rubs, dressings, tempuras, roasted vegetables, etc. -- to instantly add a flurry diverse flavors and tastes. Star Anise Star anise is often sold in its ornamental whole form, but its much easier to incorporate into dishes as a powder. Its flavor is somewhere between licorice, cinnamon, and clove. Try adding it to broths, chutneys, mulled wine, or desserts, like this warm cranberry poached pear.  Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds appeared first on Meatless Monday.


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