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The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep










expensive vegetarian recipes

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep

June 1 2020 Meatless Monday 

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better SleepSometimes its just impossible to fall asleep; and, sure, it could be due to excitement or stress, but many restless nights might be a result of the food we had for dinner (or dessert). What we eat plays an important role in how we sleep, because fruits, vegetables, legumes, and even spices contain a complex array of nutrients that all have different effects on our bodies. And while some ingredients can help quell restless nights, others may have the opposite effect, keeping you wired and jittery for hours. So, the next time youre planning your weekly dinner menu, be sure to keep your sleep schedule in mind. Check out our list of plant-based foods to eat (and avoid) before bed for a better sleep. What to Eat:   Almonds A welcomed addition to a strawberry kale salad , trail mix, or Asian noodle bowl , almonds are packed with all the nutrients necessary for healthy eating. But almonds also contain certain minerals that make them useful sleep aids , specifically high amounts of magnesium, which has been found to reduce inflammation and levels of cortisol, a stress-hormone attributed to disrupting sleep.   Bananas Universally beloved for its convenience and mellow flavor, the banana is also a good source of tryptophan, an amino acid associated with sleep. Have breakfast for dinner with a plate of banana buckwheat pancakes or a bowl of banana maple oatmeal , and set yourself up for a sound snooze. Chamomile Tea Its well known, and well documented, that herbal teas can help you relax, but chamomile tea is particularly capable of improving your sleep . Chamomile contains apigenin, an antioxidant that binds to certain receptors in the brain that may promote sleepiness and reduce insomnia.   Kiwi Who wouldve thought this odd, little, green fruit could be the answer to your restless nights? Okay, maybe thats an overstatement, but research does show that kiwis contain high of serotonin, a brain chemical that helps regulate the sleep cycle. Kiwis can be tricky to eat, so we recommend throwing them into the blender for a late-night kiwi-basil smoothie .   Oatmeal Complex carbohydrates, like oats, have the power to induce drowsiness before sleep. Oats -- one of our favorite inexpensive Meatless Monday pantry staples -- contain melatonin, making them a potentially useful sleep aid if consumed before bed.   What to Avoid:   Beans The humble legume is packed with a bounty of nutritional benefits -- protein, fiber, minerals -- but beans may not be the best things to eat right before bed. Eating a bowl of chili or rice and beans before sleep, although delicious, is asking for a night of indigestion and gas pains.   Broccoli Broccoli is a great addition to any diet, but it shouldnt be consumed close to bed time. Fibrous foods, like broccoli, take the body longer to digest, which may keep you awake at night.   Candy An evening full of candy or other sugary treats will have you tossing and turning in bed. Candy is typically composed straight sugar, which can cause wild swings in blood-sugar levels. The initial sugar crash may help you fall asleep, but afterward youll be stuck wide awake.   Cured Meats Preserved meats contain high concentrations of the amino acid tyramine, which signals the brain to release norepinephrine, a neurotransmitter that readies the body for action. Levels of norepinephrine are lowest during sleep and highest during dangerous or stressful situations. Not an ideal combination for night time. Thankfully, there are plenty of plant-based swaps to satisfy your cravings for salty, fatty foods. Spicy Food Finishing off a spicy bowl of curry or cauliflower Buffalo wings will awaken your taste buds, but it will also keep you awake. Chile peppers can be good for you, but eating them before bedtime can lead to indigestion, heart burn, and elevated body temperature -- physical qualities that impair sleep.   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 The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep appeared first on Meatless Monday.

Protect the Planet by Going Meatless this Monday

April 20 2020 Meatless Monday 

Protect the Planet by Going Meatless this MondayOur daily food choices have a direct impact on the health of the planet. And while its true that all foods need resources to produce, research shows that meat and dairy have the greatest impacts on the environment. This isnt too hard to picture; raising animals to feed billions of people requires huge inputs of land, feed, water, and energy to be processed, stored, and transported. While the environmental impacts of food production can seem daunting, thankfully there are easy and delicious ways to reduce our individual and collective foodprints through eating a more plant-based diet and reducing food waste . But you dont need to go vegan to make a difference; starting small, like going Meatless Monday, is meaningful and can also lead to eating more plant-based foods throughout the week. Meatless Monday Tips for Plant-based Eating Add more fruits and vegetables to your meals Make meals from the Meatless Monday recipe gallery Stock your pantry with plant-based staples for quick and easy meals Enjoy a wide variety of plant-based proteins Load up your spice cabinet for flavorful meatless meals Reduce food waste with inexpensive foods that wont go bad Get the whole family involved with The Kids Cook Monday meatless recipes Just how much of a difference does it make replacing animal products with plant-based foods? To help quantify the power of plant-based eating, weve collaborated with our academic partners at the Johns Hopkins Center for a Livable Future to gather the facts and figures behind plant-based foods and the environment. According to calculations from Johns Hopkins, if sixty percent of Americans ate plant-based just one day, it would save the equivalent of 104,000 Olympic swimming pools of water and the land area of the California Redwood Forests. Hungry for more reasons to go Meatless Monday? Check out the facts below to see the impact that livestock production as on the environment, and how you can help minimize those effects by reducing meat and adding more fruits, vegetables, legumes, and grains into your diet. Water Animal agriculture is responsible for about 70 percent of the worlds freshwater use. By 2050, water demand for livestock production is expected to leave half the worlds population living in water-stressed environments. Research shows that eating a more plant-based diet can decrease agricultural water use by 50 percent. Deforestation The meat industry is the most significant driver of deforestation, clearing approximately 50 million square miles of forest for agricultural purposes each year. Combining pasture and land used for feed crops, 80 percent of the worlds farmlands are used for livestock production. Soil Health Animal agriculture damages soil quality and compromises the health of the ecosystem. Industrial livestock production, through its intensive land management practices, reduces soil fertility and leaves previously fertile regions barren and more prone to natural disaster such as wildfires, flooding, and dust storms. Wide-scale shifts toward more plant-based diets would carry tremendous benefits for soil health and biodiversity. Biodiversity Livestock production has led to over 60% decline in species populations since 1970. Animal agriculture disrupts delicate eco-systems, making it one of the greatest human contributors to species decline. Global Emissions Meat and dairy production remain the most significant contributors of global greenhouse gas (GHG) emissions, and of these sources, livestock production is the largest, accounting for an estimated 14.5 percent of global GHG emissions from human activities, according to the United Nations. Interested in learning more about the connection between the food system and the health of the environment? Click here for more facts and figures from our academic partners at Johns Hopkins University. The post Protect the Planet by Going Meatless this Monday appeared first on Meatless Monday.

Inexpensive Plant-Based Ingredients That Won’t Go Bad

March 30 2020 Meatless Monday 

Inexpensive Plant-Based Ingredients That Won’t Go BadEvery food item will eventually go bad, but there are many food staples that offer a terrific value, can be prepared in big batches, and have an incredibly long shelf-life. Some of these ingredients can serve as the centerpiece of a meal, like potatoes, beans, and pasta, while others act as supporting actors, providing quick bursts of flavor to ordinary dishes. Best of all, many of these foods are completely plant-based and rich in many of the essential vitamins and minerals necessary for a healthy body. Our list of plant-based ingredients all have a shelf life of over two months (when stored properly) and are relatively inexpensive. But most importantly, these pantry staples give you the opportunity to get in the kitchen and experiment with flavors and ingredients that you may have overlooked in the past. And Meatless Mondays are always a great opportunity to start a new healthy ritual. Beans Often sold for less than a dollar a can, beans are the ultimate plant-based protein. With so many different types to choose from -- kidney, black, pinto, cannellini, pigeon peas, butter beans -- the recipe possibilities are endless. Make a stew, vegetable chili , bean salad, or these black bean meatless balls with zucchini noodles . Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. At only a buck a can, diced tomatoes will become your new secret weapon in the kitchen. Try adding them to this boldly-seasoned spicy chickpea ragout. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some nutrients and heft to your mid-week meals. When stored properly, frozen fruits and vegetables will last years (but please dont make them wait that long). Some frozen vegetables -- spinach, collards, broccoli rabe -- should be thawed and drained before cooking, while others like broccoli, peas, and peppers can be thrown into a hot pan as-is and easily transformed into a garlic-ginger fried rice. Granola A bag of granola wont run you much more than $4.00, depending on the brand, but it will impart an invaluable crunch to yogurt and oatmeal. Many manufacturers sell granola with a shelf life of up to six months, but it should be good to eat it even past that point (although it might not retain its full crunch). Lentils (dry) At $1.50 per pound, a bag of dried lentils is one of the best bargains in the grocery store. Besides an almost indefinite shelf life, the lentil contains a laundry-list of essential minerals like iron, folate, and manganese, is packed with protein, and is a great source of fiber. If youve never before cooked with dried lentils, start with a simple stew or this easy French lentil salad with cherry tomatoes. Onions When stored in the refrigerator, onions can last for up to two months (sometimes longer). Theyre pretty cheap, too, costing only around $1.00 – $1.50 per pound. Sear on the stove top for a smoky, charred flavor or cook them low-and-slow to unlock their natural, caramel-like sweetness and sprinkle them over this sweet potato caramelized onion stew. Oatmeal Think of oatmeal as a blank canvas. Costing less than a quarter per serving, let your imagination run wild when it comes to cooking breakfast. Mix in everything from peanut butter, jam, nuts, seeds, or even savory spices. Dried oatmeal can last longer than a year when properly stored. Use oatmeal in this vanilla almond milk oatmeal or try using it to make dessert, like this apple cranberry oatmeal bread. Pasta Costing only $1.00 per box, your pantry should be loaded with pasta, but we recommend going beyond the standard semolina/­­durum wheat flour varieties and experiment with pastas made from whole grains, vegetables, lentils, and chickpeas. Try some unique flavor combinations to keep things interesting, like this recipe for green tea pesto pasta . Peanut Butter Whether you like it creamy or crunchy, peanut is the ideal pantry staple . A serving of peanut butter is packed with protein and healthy fats, both of which will keep you feeling nice and satiated. Peanut butter has a shelf life of more than a year (unopened), and many brands of sell for less than $2.00 a jar. Polenta (corn meal) Polenta is made by mixing cornmeal (dried, ground corn) with either water or milk. Inexpensive and versatile, polenta can serve as the foundation of any number of meals, pairing especially well with tomato sauce, like in this recipe for Italian white beans with kale and polenta.  Potatoes These starchy staples dont last forever, but when stored in a cool dark space they can last for between 2 - 3 months. At around .50 cents per pound, the potato is an excellent source of fiber, nutrients, and calories; they can add creaminess to soups or serve as a vessel for a delicious stuffed potatoes primavera . Rice Whether its white, brown, or wild, rice costs less than a quarter per serving. Rice can serve as an accompanying carbohydrate or act as the main meal. For a new take on everyones favorite grain, try this vegetarian biryani or meatless brown rice jambalaya . Salsa Jarred salsa is an excellent (and convenient) alternative to fresh varieties. Add a tablespoon to anything bean burritos and taco bowls to spicy puttanesca pasta and gallo pinto ; mash some together with a ripe avocado and youve got a quick-and-easy guacamole. Soy Sauce Drizzle soy sauce into your stir fry, salad, sautéed vegetable, or tomato sauce for a boost of salty umami flavor. You can also use it liberally in this yummy Asian noodle bowl with spicy almond sauce . Soy sauce can cost as little as $2.00 a bottle and can last nearly two years after opening when stored in the refrigerator. Sweet Potatoes The sweet potato is natures candy; slice it down the middle and heat in the microwave for five minutes and out comes tasting reminiscent of a sugary soufflé. If you want to try making a dish that requires a little more technique, cook up this spicy and aromatic sweet potato chana or a coconut milk sweet potato white bean soup . Vegetable Broth/­­ Bouillon A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Add some beans, frozen vegetables, and seasonings and you have a clean and simple dinner for around $1.00 per serving, or add some flour, nut-milk, and noodles for a creamy vegetable noodle soup . Curious about what other plant-based ingredients you should be storing in your pantry? Check out our list of 20 Essential Meatless Monday Ingredients . The post Inexpensive Plant-Based Ingredients That Won’t Go Bad appeared first on Meatless Monday.

The Inexpensive Pantry Staple That Makes Everything Taste Better

March 23 2020 Meatless Monday 

The Inexpensive Pantry Staple That Makes Everything Taste BetterPeanut butter is everything: savory and sweet, fatty and salty, crunchy and creamy. Its uses are truly endless, serving as the basis of stews, sauces, chilis, chutneys, and, of course, desserts. Peanuts, also known as goobers, ground nuts, or monkey nuts, are nutritionally dense, rich in both healthy fats and plant-based protein. Peanuts and peanut butter have long shelf lives, are inexpensive, and can add a tasty new dimension to any number of recipes. Sure, you can eat peanuts by the handful (or spoonful), but then youd be missing out on the peanuts wildly diverse culinary applications. This Monday, branch out and do some experimenting by making any one of these novel peanut recipes. Overnight Apple Peanut Butter Oatmeal A dollop of peanut butter transforms a bowl of oatmeal from meh to mmmmm. This oatmeal is packed with protein and fiber, making it a perfect was to start your morning. For the Overnight Apple Peanut Butter Oatmeal, click here. Peanut Butter Chili with Pinto Beans The secret to this smooth, salty, dreamy chili is a cup of creamy peanut butter. Try it and taste the magic for yourself. For the Peanut Butter Chili with Pinto Beans recipe, click here. Peanut Butter and Jelly Pancakes The best of breakfast collides with a lunch box staple. A great meal for kids, adults, and adults who act like kids. For the Peanut Butter and Jelly Pancakes recipe, click here. Peanut Noodles Packed with plant protein, this flavorful noodle dish incorporates unique Southeast Asian ingredients like sambhal olek (Indoenisan chile sauce) and Sichuan peppercorns. Give it a try if you want to put your taste buds on an adventure. For the Peanut Noodles recipe, click here. Spicy Peanut Chutney Top soups, pastas, stews, or sandwiches with this delightful blend of roasted peanuts, garlic, sesame seeds, coconut, and chile flake. Its the perfect blend of sweet, nutty, and spicy. For the Spicy Peanut Chutney recipe, click here. Sweet Potato Peanut Stew Creamy and decadent, you can whip up this West African stew in under 30 minutes. This recipe is based on one from Iba Thiam, chef and owner of Cazamance restaurant in Austin, Texas, and it is one of the recipes in Oldways A Taste of African Heritage cooking program. For the Sweet Potato Peanut Stew recipe, click here. Thai Spring Rolls with Peanut Dipping Sauce Light and refreshing, serve these Thai spring rolls as an appetizer or in place of a salad. The peanut dipping sauce adds a tangy punch of flavor. For the Thai Spring Rolls with Peanut Dipping Sauce, 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 The Inexpensive Pantry Staple That Makes Everything Taste Better 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.

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

January 20 2020 Meatless Monday 

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?A properly-stocked pantry is essential for creating delicious plant-based dishes on the fly. But what does properly-stocked really mean? Sure, you need the basics -- olive oil, white flour, rice, pasta, etc., but there are some additional ingredients that you should consider adding to your collection. Alternative flours, exotic spices, seeds, nut butters, beans (butter beans will change your life), broths, and grains can all add extra levels of depth, dimension, and texture to any variety of plant-based dishes.   Youll likely be familiar with many of the items on this list, but there are also a few lesser known ingredients -- agar-agar, tahini, nutritional yeast, etc. -- which can be used to replace many traditional animal-based ingredients. So, grab a paper and pen, and make sure these items are on next weeks shopping list. Agar-Agar The perfect vegan gelatin replacement for your puddings, jellies, or gelées, agar-agar flakes are derived from seaweed and function similarly to animal-based gelatins. Alternative Flours Were not talking your run of the mill (went there) all-purpose, bleached white flour. Play around with some alternative flours like almond, chickpea, rice, or buckwheat. Many alternative flours are also gluten-free. Beans (canned) Explore the world of beans, and reap the benefits of a healthy, satisfying plant-based protein. Lentils, black beans, butter beans, kidney beans, chickpeas -- doesnt matter; theyre all easy to use, shelf-stable, healthy, and inexpensive. Broth A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Coconut Oil A shelf-stable saturated fat, coconut oil is a healthy alternative to other vegetable oils. In most cases it can be substituted 1:1 for other oils and butters. Its got a laundry list of benefits that range from weight loss to improved cognitive functioning. Chocolate All vegetables and no sweets make everyone hangry. A little bit of chocolate can go a long way in baking as well as a post-dinner night cap. If youre feeling adventurous try some exotic bars that contain a higher percentage of cacao. Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. Theyre every home cooks secret weapon. Tip: fire-roasted tomatoes add even more flavor to your meals. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some inexpensive nutrients and heft to your mid-week meals. Grains Theres an endless variety of grains available for your experimenting pleasure. Whole grains are best (think brown rice), but theres also a number of lesser-known grains that have their own unique texture and flavor profile. Try getting a bag of quinoa, amaranth, or farro and simply follow the cooking instructions on the back. Granola You can make your own or buy it for cheap at the store, but theres truly an endless combination of potential granola mixes. Bring it in a baggy as a post-lunch snack or use it to top your morning yogurt. Nut Butter High in protein and healthy fats, nut butters can add complexity to savory dishes and a nutty richness to sweets. Keep a range on hand -- almond, cashew, pistachio -- to add variety to baked goods, sandwiches, and sauces. Nutritional Yeast Just trust us with this one; we swear it tastes almost exactly like Parmesan cheese. Sprinkle on pasta, popcorn or use in macaroni and cheese if youre looking to cut out the dairy or need a boost of umami flavor. Olives Olives, especially the sliced green ones in a jar, add the perfect pop of brininess to pastas, rice bowls, and stews. Theyre a great value and can seriously elevate the flavor of ordinary dishes.  Pasta Thankfully, pasta has evolved to incorporate more alternative flours into its base. Now, you can get high-fiber, high-protein pasta made of anything from lentils to chickpeas to black beans. Pesto It is one of the most versatile condiments/­­sauces out there. A jar of pesto can last unopened in your pantry for months, and it can be your saving grace if you need to whip something up in a hurry. Add some to roasted vegetables or use it to top a tomato soup. Seaweed Snacks Low in calories and nutritionally-dense, seaweed is the ultimate snack food. Oh, and cats love it too. Spices Well, this one goes without saying, but having a pantry (or cupboard) thats properly stocked with all your necessary spices will make cooking (and eating) a whole lot more enjoyable. Some lesser known spices to add are aamchur (unripe mango), star anise, zaatar, or Aleppo pepper. Seeds Seeds are powerhouses of nutrition, texture, and flavor, and there are so many different varieties to choose from -- chia, flax, hemp, sesame, sunflower. Make chia pudding, a flax egg, or toss some hemp or sunflower seeds into your next salad or smoothie. Soy Sauce Umami in a bottle, soy sauce adds an earthy meatiness to dressings, sauces, and stir-fries. Some chefs even recommend adding a dash to tomato sauce for a boost of richness. Tahini You know it from every hummus youve ever eaten, but what might surprise you is that tahini paste is made entirely from pulverized sesame seeds. Combine a tablespoon of tahini with a dash of water, a sprinkle of cumin, and some salt for a quick and creamy dressing for salad or roasted vegetables.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry? appeared first on Meatless Monday.

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 […]

Chipotle Black Bean Quinoa Burgers with Sweet Corn Relish

July 15 2019 Oh My Veggies 

The only reason I ever remember my wedding anniversary is because my Grandma sends Chris and me a card in the mail every year. (Thank you, Grandma!) And whenever someone asks me how long I’ve been married, I freak out a little bit and have to do some quick math in my head. Did we get married in 2005? Or was it 2006? (It was 2006.) What year is it now? What’s 13 minus 6? OH NO WHAT’S 13 MINUS 6??? I really should just throw out a random number because how would they know, right? Also, I really should buy some flashcards and practice basic math. So today is our anniversary! We used to use it as an excuse to get an expensive dinner, but now we don’t really do anything for it. And that’s okay! With both of us! I’m lucky to have married someone who is as into anniversaries and birthdays and holidays as I am. Which is to say, not at all. Anniversaries just seem kind of arbitrary to me. Like, hey, the Earth has rotated around the sun 7 times since we got married--here’s a box of chocolates! I’m not really into grand gestures, you […]

Legendary Layer Bean Dip - Vegan, Grain-free

April 26 2019 My New Roots 

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

Recipe | Broccoli Quinoa Quesadillas + A Cast Iron Cookware Primer

February 15 2019 Oh My Veggies 

Back when I first started cooking, I didn’t know that there was such a thing as non-non-stick cookware. (Stick cookware?) Non-stick cookware made for easy clean-up! It let you use less oil and butter in your cooking! It was pretty much the best invention ever, right? And then suddenly you started hearing bad things about non-stick cookware. Although they say it’s perfectly safe to use as long as it’s not scratched, my cookware was constantly scratching. It made me kind of uneasy, so I decided to switch out my non-stick pots and pans for cast iron. Since cast iron tends to be a little bit pricier, it’s been an ongoing process, one that began before I even started blogging. As my old pots and pans wore out, I replaced them with new cast iron versions, usually scouring discount stores and the Le Creuset outlet for good deals. I’ve finally replaced my last few pieces with cast iron and I’ve learned a few things along the way: Cast Iron Is Expensive (In the Short Term) The biggest hurdle for me in switching to cast iron was the cost. But if you’re replacing your non-stick cookware every few years like I was, […]

VegReady – Vegan Meal Subscription Service

December 18 2018 Happy Cow veggie blog 

When will we reach the tipping point of a global transition to veganism? This is the question Mark Perlmutter, Founder and CEO of the new startup VegReady.com, has been asking himself throughout his nearly 40 years as a vegan. I can see clearly that now is the time, said Perlmutter. VegReady has been designed for this very moment. His vegan meal subscription company was born from this idea: more and more people are becoming aware that a vegan diet can dramatically benefit their health and the fate of our planet, but making or maintaining the switch feels too difficult. To someone starting out, a vegan diet can seem inconvenient, expensive, and bland. Perlmutter has positioned VegReady to address this in a number of ways. For maximum convenience, the meal delivery is a subscription service. The food comes pre-cooked and ready to eat. Unlike other meal delivery services that have frozen foods that require refrigeration, VegReady meals have a 12-month shelf life without refrigeration. This means subscribers dont have to fuss with delivery schedule coordination or food waste. And once theyve received the meals, they can be stored in the cabinet or even in a desk at work - making it […] The post VegReady – Vegan Meal Subscription Service appeared first on The Veggie Blog.

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide

November 23 2018 My New Roots 

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide You know the feeling: its twenty minutes after dinner. Youre full and seemingly suffonsified, when it hits you. I NEED A TREAT. Raisins will not help. Granola won’t cut it. Coconut chips? Pfff. That teeny square of dark chocolate you were keeping as a fallback has mysteriously gone missing (blame the kid!) and youre desperate for an indulgence without anything in sight...sound the alarm! Thats what happened to me recently, which lead me to frenetically probe the internet for something that could satisfy me in a hurry, which lead me to a 5-ingredient Almond Tahini cookie recipe from Cook Republic. The cookies looked really tasty, super simple to make, and I had everything I needed to get baking right away. Within 20 minutes I was eating said cookies, and I hadn’t even panicked. That much. This recipe turned out to be so brilliant that I made the cookies again a few nights later. Then about a week after that. Each time, adjusting and adding ingredients for more flavour and texture each time until they were perfect. And now, I really feel like these cookies are my go-to, since theyre grain-and-gluten-free, high in protein and good fats, naturally sweetened, and endlessly customizable! The best thing about these cookies however, is their dream texture: crispy outsides, and super chewy insides. And they are so satisfyingly dense that they really feel like food - not just a treat to curb a craving.  They are also deliciously not-too-sweet, especially with the flaky salt on top that comes at you like firework flavour sparks.     For this post, Ive made two variations for those who can’t decide on which festive flavours they love most: sweet and warming Orange-Spice to put us all in the holiday mood, and a rich and piquant Ginger-Molasses that is delightfully reminiscent of classic gingerbread. I used maple syrup to sweeten both cookies, but cut the amount in half for the Ginger-Molasses to make room for the blackstrap goodness! If youd like to keep this version even lower on the glycemic index, you can replace all the maple syrup with molasses, just know that they will be very intense, and for molasses-lovers only. If youd like to learn more about the health benefits of blackstrap molasses, how to purchase the right kind, and how to store it, check out my blog post here. Youll notice down below that I specify runny tahini in the recipe. This is because the tahini acts as part of the liquid component here, along with the maple syrup and molasses. If you only have thicker tahini, I suggest warming it together with the syrup(s) on the stove over low heat to achieve the runniness you need for the recipe to work. I got my tahini at a local grocery store that has a pretty decent ethnic food section. Its perfect for baking since its inexpensive, and because the flavour of it gets overwhelmed by the other ingredients anyway. Save your expensive tahini for toast!       Print recipe     Grain-free Orange-Spice Tahini Cookies Makes 20 cookies Ingredients: 2 cups /­­ 220g almond flour (not almond meal) 1 tsp. ground cinnamon 1/­­4 tsp. ground cardamom 1/­­4 tsp. ground star anise 1/­­2 tsp. flaky sea salt, plus more for garnish pinch black pepper, optional 3/­­4 cup /­­ 175ml tahini 1/­­2 cup /­­ 125ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange (preferably organic) 2 Tbsp. crushed cacao nibs to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, cinnamon, cardamom, star anise, black pepper and salt. Set aside. Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough. Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. Store in air tight containers at room temperature for up to a week. Grain-Free Ginger-Molasses Tahini Cookies Ingredients: 2 cups /­­ 225g almond flour (not almond meal) 1 Tbsp. ground ginger 1/­­2 Tbsp. ground cinnamon 1/­­4 tsp. ground cloves 1/­­4 tsp. freshly grated nutmeg 1/­­2 tsp. flakey sea salt, plus more for garnish 3/­­4 cup /­­ 175ml runny tahini 1/­­4 cup /­­ 60ml unsulphured blackstrap molasses 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract 2-3 Tbsp. chopped pistachios to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. - Whisk tahini, molasses, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. - Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with chopped pistachios and a pinch of flaky salt. Lightly press the toppings into the dough. - Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. - Store in air tight containers at room temperature for up to a week.   If cookies arent your thing (are you a robot?), then check out the list below for a bunch of edible presents from My New Roots that are the perfect make-ahead gift to bring to all of those holiday parties, family get-togethers, and work socials. Some are sweet, some are savoury, but they all can be made in large batches and have a long-ish shelf life. I will also mention that were taking holiday orders for the Life-Changing Loaf Subscription Box up until this Sunday, November 25th. That means if you order your box for yourself (or someone else to send as a gift!), it will arrive before the holidays. If you decide to order after November 25th, the box will come in the New Year. Remember that each box contains the ingredients for two loaves of Life-Changing Loaf! Thank you to everyone who has already ordered - your box is on the way!    My New Roots Homemade Edible Gifts   Drink mixes Big Batch Golden Milk Superfood Haute Chocolate Masala Chai Things in jars Infused Syrup Gift Jars Party Nut Butter Simple Gourmet Granola Chunky Chocolate Buckwheat Granola Maple Cinnamon Grain-Free Granola   Spice blends Zaatar Spice Blend  Everything Bagel Spice Blend Dukkah Spice Blend   The post Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide appeared first on My New Roots.

Matcha Butter Balls + Changes

October 15 2018 Golubka Kitchen 

Matcha Butter Balls + Changes Hey friends! It’s been a little while. We took a break from posting, while we were in Italy hosting our first Abruzzo retreat. It was a dream come true, and we’ll be sharing more about that very soon. Before we get into our favorite snack lately, we wanted to talk a little bit about growth and evolution as it relates to this space. We’ve been posting recipes here for close to nine years. It’s a practice that has almost unfailingly kept us inspired and excited about the daily ritual of cooking and nourishing ourselves and others. This whole blog is sort of a family album at this point, since we can pinpoint certain posts to the life events that were happening around us while cooking the dishes. It’s also surreal to be able to put something out there and know that a certain number of people will check out the recipe or even cook it in their own kitchens. It’s a special form of connection that we have with the world, and every time we hear from someone who has made and enjoyed one of the recipes is amazing. It never feels normal or old, truly. Throughout these years, our interests have expanded beyond but not away from cooking. There are so many things that have had a magical effect on our lives in the same way that healthy, plant-based food made with our own hands has. These things range from small daily practices or rituals, to life-changing books that we’ve read and dog-eared excessively. At this point, we feel compelled to share more about those things here, as well as about some of our struggles, and expand the type of things we talk about. The food is not going anywhere, though! We already do a little bit of that with the self-care interviews, which you seem to enjoy, but we now feel ready to share from our own perspectives as well. We toyed around with the idea of making a whole new website for this stuff, but in the end, Golubka Kitchen is where our hearts are, and it feels right to have it grow alongside us. Here are the things you can expect to see on here going forward. We hope you’ll follow along, but if some of this is not your cup of tea, that’s ok too. - Weekly plant-based recipes - Seasonal meal plans - Self-care interviews - Skin-care and home-care recipes - Rituals/­­practices that we find supportive to our wellbeing - Book Club (read along with us, our first book of the month is Renegade Beauty by Nadine Artemis) - More videos! Onto the matcha butter balls. Keeping nourishing snacks at arm’s reach is definitely a priority around here, since it helps prevent things like: snacking on handfuls of chocolate chips, impulse purchases of expensive and/­­or less than healthy snacks with wasteful packaging, hangriness, lightheadedness, etc. etc. I’m absolutely in love with cacao butter as an ingredient and use it in desserts and snacks (and even in homemade skincare products) all the time. This generally involves gently melting the cacao butter in order to incorporate it into the other ingredients. It was Elenore who recently turned me onto the idea of skipping the melting step for recipes that involve a food processor. For example, in this recipe, the chopped up cacao butter just gets thrown into a food processor with the rest of the ingredients for a few minutes, where it gets melted by the heat of the motor and makes a beautiful, quick snack ball batter. I love this shortcut. These balls are full of good stuff, like essential fatty acid-rich seeds and energy-boosting matcha powder. The texture is velvety thanks to the cacao butter, and the flavor is only slightly sweet and a bit grassy, thanks to the matcha. One to two of these balls usually work well as a mid-afternoon pick-me-up (be careful with the amounts if you are sensitive to caffeine), and they are kid-approved as well. I use this matcha. It’s definitely not the best ceremonial grade matcha out there, but it’s the best one I’ve found for the price, since good matcha can be very pricy. Hope you’ll give these a try! Matcha Butter Balls   Print Ingredients 1 cup raw pumpkin seeds ⅔ cup raw sunflower seeds ¼ cup hemp hearts ¼ cup flax seeds 1 cup chopped or shredded cacao butter 3 tablespoons maple syrup, or more to taste 2 tablespoons maca powder 2 teaspoons matcha powder 1 teaspoon ashwagandha powder (optional) Instructions Combine all the ingredients in a food processor and process for 3-4 minutes, or until the heat of the motor melts the cacao butter completely, and you have a nicely formed batter. Taste for sweetness and adjust if needed. Shape the batter into bite-sized balls or bars. Sprinkle with more matcha, if desired. Keep in an airtight container in a freezer or refrigerator. 3.5.3226 You might also like... Chunky Monkey Cookies, Vegan and Gluten-Free Roasted Potato and Split Pea Salad with Miso Vinaigrette Raw Rutabaga and Crispy Sage Pizza Herbal Mocha with Chicory and Maca .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Matcha Butter Balls + Changes appeared first on Golubka Kitchen.

Rhubarb, Ginger & Strawberry Soup

April 23 2018 Green Kitchen Stories 

Rhubarb, Ginger & Strawberry Soup My grandma had rhubarbs growing in her garden and would cook them into a sweet, tangy and unfortunately quite stringy soup with lots of little bits in it. I never liked that soup. She passed away while I was still young so I dont remember a lot about her. But I do still remember that soup. How annoying is that!? One of the few memories you have of a person is something they cooked for you that you didn’t like. Eight year old David preferred supermarket box carton soups and powder soups that you just added water to. That ungrateful little schmuck. Since then, I have of course come to my senses and learned to appreciate any food that someone cooks for me. Even tangy and stringy rhubarb soup. But since I don’t want to risk being remembered for a stringy soup, we give you a smooth one instead. It’s approved by eight year old David. And his children. We made this video for our youtube channel to show how easy it is. We like this soup because its so simple and fresh and comes together in just over 10 minutes. You only need a handful ingredients that you simmer, blend, (chill, if you like) and serve. It has a fruity and tangy flavour and a nice punch from fresh ginger. Its ideal as a weekday dessert, weekend breakfast or on a brunch table. The soup begs to be topped with something creamy. We used greek yogurt, but mascarpone, whipped cream, ice cream or any dairy free option would also work. All to your preference. I’m a licorice fan and was surprised by how well it matched the flavors when sprinkled on top of this soup. However if you don’t like licorice, cardamom or vanilla would also be great flavor additions. We also sprinkled some edible flower petals on top because it looked pretty but chopped pistachios will probably taste better and add some crunch ;) Rhubarb, Ginger & Strawberry Soup Serves 8 Don’t focus too much on the exact amounts. You can use more or less rhubarb, strawberries, dates, water etc. It all depends on how sweet or tart the different fruit is, how large the dates are and how sweet flavor you want. We usually add vanilla powder to this but it’s so expensive at the moment so we left it out. If you have some at home, add it together with the rhubarb in the sauce pan. 5 stalks rhubarb (1/­­2 kg /­­ 1 lb /­­ 2 cups chopped) 350 – 500 ml /­­ 1 1/­­2-2 cups cold filtered water 1 big chunk fresh ginger 1 lime, zest 250 g /­­ 1/­­2 lb strawberries 8-12 soft dates To serve Yogurt (or mascarpone, whipped cream or ice cream) Licorice powder  Edible flowers (or replaced with chopped nuts or seeds) Trim the rhubarb and chop into 1 inch bits. Add to a wide sauce pan along with 1 cup filtered water and freshly grated ginger and lime zest. Bring to a boil, turn down the heat and let simmer until the rhubarb is starting to dissolve, around 5-8 minutes. Pour over into a blender. Add strawberries, dates and a little more water. Mix until smooth. Taste and add more dates, strawberries, lime juice or ginger, if needed. And more water if you like it thinner. Place in the fridge too cool or serve it warm. Top with a dollop yogurt and sprinkle with licorice powder and some dried edible flower petals.

Granola Candy Bars

March 12 2020 My New Roots 

Granola Candy Bars When I was a kid, I always wanted to go to other peoples houses for playdates. Not because I didnt like my own home. Because of the snacks. ?? Although my childhood diet included a fair amount of donuts and microwaved hot dogs, my mother had very distinct ideas of what was okay to eat on the regular, and what was not. Honey Nut Cheerios, okay. Lucky Charms, not okay. Granola bars, sure. Granola bars covered in chocolate, nope. My friends pantries were stocked with these things, also known as Kudos, which are somehow legally sanctioned to be labelled granola bars and marketed as a healthy snack, but definitely wouldnt pass my moms test by a long shot. So, I had to get creative to have access to said saccharine granola bar slathered with oozy, sweetened peanut butter, covered in a thick coating of milk chocolate. My teeth hurt just thinking about them now, but holy heck were they transcendent to my seven-year-old self. I would put up with all kinds of games I didnt want to play, cartoons I didnt want to watch, even annoying little sisters, just to have access to the cupboard of Kudos bars after school. My version of this recipe came from a craving, as they often do. Maybe I was longing for a little nostalgia, or a connection to a simpler time when my only goal for the day was ingesting as much sugar as possible without my parents knowing. Good times, haha! Anyway, I have successfully re-created Kudos bars, with massively improved ingredients and adult upgrades. My version is naturally sweetened (duh), uses dark chocolate instead of milk chocolate, and I swapped out the peanut butter for hazelnut butter, because it is just way more delicious! I added figs to the granola bars, since they pair so well hazelnuts. And last but not least, I included a healthy amount of salt for balance. Under-salted desserts make me want to light my hair on fire. Altogether, these Granola Candy Bars are serious craving-crushers. Crunchy, crispy, creamy, oozy, sweet and salty, totally rich and mouth-wateringly delicious. Im almost through my second batch and already planning my next one. I feel like a stockpile of these in the fridge would get me through just about anything, even ??the fifth, mind-numbing round of Candyland with my son, who bless his heart, just wants to eat sugar as badly as I did. Candyland is as close as he gets.    Chocolate and Energy ?For those of you following along on Instagram you know that each month in 2020 has a theme, and March is Energy. I thought it would be appropriate to talk about chocolate and how it affects us on an energetic level. A lot of people think that chocolate contains caffeine, and it does have a little bit, but caffeine is not in fact the most stimulating compound that cacao contains. Its something else called theobromine. ?? Theobromine is an alkaloid that gives chocolate its distinctive bitterness. The darker the chocolate, the more bitter, and the more theobromine it contains. Theobromine and caffeine are almost identical at a molecular level, which makes them behave in similar, energizing ways. The difference is that theobromine has one less methyl group (one carbon with three hydrogen attached), which makes it a less powerful stimulant, since it does not cross the blood-brain barrier as easily as caffeine does. Translation: theobromine offers a more relaxed, longer-lasting energy than caffeine, instead of the classic spike-and-crash. Both compounds act on our central nervous system, but only caffeine can make us feel anxious and jittery. Bonus: theobromine is also non-addictive (although I cannot help you if you get addicted to these Granola Candy Bars ?A 1 1/­­2 ounce /­­ 43g serving of dark chocolate (70% cacao solids) will give you about 115mg of theobromine and 20mg of caffeine. By comparison, an 8 ounce /­­ 250ml cup of coffee contains about 95mg of caffeine and no theobromine. The maximum recommended daily intake for caffeine is around 400mg, while theobromine (thankfully) is higher at around 1000mg a day. ??We need to keep in mind however, that most chocolate contains sugar or other sweeteners and additives that are very stimulating. It is no wonder then, that for sensitive individuals, the theobromine in cacao combined with sugar and a little caffeine can give us a serious blast of energy and make chocolate feel like more than a cup of coffee! Be mindful of your chocolate intake during the later hours of the day, especially if you struggle to fall or stay asleep at night. ???  Lets get to the recipe! I use honey to sweeten the granola bars, and to help bind all the ingredients together, but a good, vegan alternative could be date paste. Just make sure it has a high viscosity (like, real sticky). ??This recipe is gluten-free, just make sure you buy gluten-free oats if you are sensitive.?? Hazelnuts may be hard to find and depending on where you are, can be expensive. If youre looking for an alternative, almonds or cashews would be the best! The almonds may need more time in the oven, up to 25 minutes, but keep a good eye on them, as they can burn quickly. ?? Of course you dont have to make your own hazelnut butter for this recipe, but I highly highly recommend that you do. Its really easy and a step that will fit into making the granola bars anyway. Just add 2 extra cups /­­ 270g of hazelnuts to the baking sheets and roast as you would with the other ingredients. Blend hazelnuts in a food processor, scraping down the sides every so often, and eventually, youll have hazelnut butter. It can take up to ten minutes, so be patient. Add a splash of olive oil to get it going, if absolutely necessary. This will make about 1 cup /­­ 250ml, which is exactly what you need for the recipe. Youre welcome! ?????         Print recipe     Fig and Hazelnut Granola Candy Bars Ingredients: ? 1 1/­­2 cups /­­ 150g rolled oats ?1 cup /­­ 135g raw hazelnuts (plus two more cups if making your own hazelnut butter, see headnote) ?2 Tbsp. coconut oil (I recommend flavour-neutral) ? 1/­­3 cup /­­ 80ml thick honey (creamed or white)? 1/­­3 cup /­­ 80ml tahini? 1 tsp. pure vanilla extract ?1/­­3 cup /­­ 60g chopped un-sulfured dried figs? 1 cup /­­ 20g puffed brown rice cereal? 1/­­4 tsp. flaky sea salt, plus more for garnish? 1 cup /­­ 250ml hazelnut butter ? 1 Tbsp. pure maple syrup? 1/­­2 tsp. fine sea salt? 200g dark chocolate (80% or higher), have more on-hand for drizzle and just in case! ?????   Directions: ? 1. Preheat the oven to 325°F /­­ 170°C. Place the oats and hazelnuts on a rimmed baking sheet, trying to keep them as separate as possible, and bake stirring once or twice, until the oats are golden and smell toasty, 12 to 15 minutes. Remove from the oven, let cool, and roughly chop the hazelnuts. ? 2. In a small saucepan, melt the coconut oil over low heat. Add the honey, tahini, and vanilla; whisk thoroughly until fully combined. ? 3. Roughly chop the dried figs and set aside.  4. In a large bowl, combine the cooled oats and chopped hazelnuts with the figs, puffed cereal, and salt. Pour the wet ingredients over the dry and stir quickly to mix.? 5. Line an 8×8 brownie pan with plastic wrap or parchment paper. Spoon the mixture in and using slightly damp hands, press it firmly into the pan, especially around the edges and corners. ? 6. Combine the hazelnut butter with the 1/­­2 teaspoon fine salt and maple syrup - it should transform from runny, into a more solid paste. Spread over the top of the granola bars. Set in the freezer to firm up for at least 4 hours. 7. When the bars are ready to coat in chocolate, remove them from the freezer and cut the base into 12 even pieces. 8. Set a double boiler up on the stove, over a low simmer. Chop the chocolate into chunks. Melt in a double-boiler over medium heat. Dip each piece in melted chocolate, then place on a piece of parchment to cool and set. Drizzle remaining chocolate over the top, then sprinkle with a little more flaky salt. Once cool, enjoy! Store bars in the fridge for up to one month, or the freezer for 6 months. I know that this recipe will land with the child inside you, who is just trying to convince her parents that the chocolate-covered granola bars are healthy. Because at least now, well, they actually are. All love and happy treat-making, Sarah B Show me your treats on Instagram: #mnrgranolacandybars   *   *   *   *   *   * Okay, one more thing before I go, just because I’m pretty stoked about it…I have a show! It’s called The Substitute Baker, and it’s going to be on Food Network Canada’s digital platform. The series premiers March 25th on Facebook Watch, so you can see it no matter where in the world you are! I’ll be dropping more details about it on Instagram and Facebook, so please stay tuned there. Thank you to everyone who has sent a supportive comment or email – it means so much to me, and this opportunity was possible because of YOU. So thank you!  The post Granola Candy Bars appeared first on My New Roots.

Recipe | Lemony Wheat Berries with Roasted Brussels Sprouts (+ Everything You Ever Wanted to Know About Wheat Berries!)

January 31 2020 Oh My Veggies 

Did you make any food-related resolutions this year? I don’t have resolutions--I have goals. (I like to pretend there’s a difference and that somehow, goals are much more achievable.) I want to eat less sugar. I’m trying to eat more fruit--I’ve always liked veggies more than fruit, and sometimes it’s a struggle to get myself to eat it. (Unless it’s in pie form. But I’m cutting down on sugar, remember?) And I want to eat more grains. Yes, grains! Delicious, nutritious whole grains. So you might see some more grains around here this year. And if you don’t see more grains around here, it means that I’m a big failure. I guess grains aren’t the most exciting thing to see on a food blog, are they? I mean, if I told you that you’d be seeing more Rolos on Oh My Veggies this year, you’d probably be pretty jazzed. But instead, I’m telling you to be on the lookout for... bulgur! Barley! Wheat Berries! Ooooh. Okay, so what are wheat berries? I discovered wheat berries by accident last year. I needed farro for a recipe and it was crazy expensive. Sitting next to the farro were bags of wheat berries--much […]

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!

January 6 2020 Meatless Monday 

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!Theres no better time to commit to healthier habits than the New Year. But making a resolution is easy; keeping it, now thats the hard part. We believe going meatless on Monday should be as simple and delicious as possible. Thats why were offering up our top 20 tips for incorporating more plant-based foods into your diet. Armed with this toolbelt of tricks, techniques, pantry staples, swaps, gadgets, and apps, youll be able to approach every Meatless Monday with the confidence and culinary gusto of a seasoned gourmand. And remember, you can sign up for our Meatless Monday newsletter to receive weekly recipes, tips, articles, and food-industry updates that will help keep you focused, full, and on track.   1. Always keep an avocado on hand. Add to sandwiches instead of cheese, top your toast or bulk up a smoothie. 2. Learn to love your oven; it has a magical effect on vegetables - roast, bake or crisp! 3. Use condiments (pesto, salsa, hummus, harissa, tapenade) LIBERALLY! 4. Stock your freezer with frozen fruits, vegetables, and plant-based burgers. 5. Try different legumes (black beans, lentils, chickpeas, pigeon peas, butter beans, cannellini beans). Tip: dried legumes are very inexpensive and go a long way. 6. Go with whole grains like brown and wild rice, farro, quinoa, and bulgur. 7. Fortify your cupboard with plant-based snacks like popcorn, nuts, roasted chickpeas, dried fruit, granola, and dark chocolate. 8. Get familiar with tofu. When prepared properly (press it before cooking), its an excellent source of plant-based protein. You can also blend it into smoothies or batters. 9. Experiment with plant-based meats and burgers. Its usually pretty hard to tell the difference vs beef burgers. 10. Find a favorite nut-milk and try using it in your coffee, cereal, and recipes. There are plenty to choose from. 11. Keep coconut oil close by and use it as an alternative to butter. 12. Stock-up your spice rack. Spices from different regions of the world will add flavor and complexity to ordinary recipes and ingredients. 13. Working out? Invest in some plant-based protein powders. 14. Find fast-food and quick-service restaurants that offer up a variety of plant-based options. 15. Expand your culinary scope: Many global cuisines put greater emphasis on plant-based dishes. Look at some Indian, Thai, Mediterranean, Chinese, or Japanese cookbooks for inspiration. 16. Pump up pasta with a mix of vegetables and legumes. 17. Keep a bag of corn meal in the cupboard and use for sweet polenta, polenta fries, cornbread, and griddle cakes. 18. Invest in gadgets: Tofu press, immersion blender, juicer, spiralizer, and mandolin can add some flare to traditional vegetables. 19. Download apps for meatless eating. Happy Cow, Fork Over Knives, Vanilla Bean, and Food Monster are all great ways to find meatless options and get some recipe inspiration. 20. Catch a meatless movie like The Game Changers, What the Health, Cowspiracy, or Food Inc to learn more about the food system and plant-based eating.   Want more of tips, hacks and recipes? Follow us at @MeatlessMonday on Instagram, Facebook and Twitter! Find great plant-based recipes in our recipe gallery!   The post Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday! appeared first on Meatless Monday.

Strawberry Rhubarb Hemp Breakfast Bites

August 15 2019 My New Roots 

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

Tomato Egg Noodle

June 15 2019 Oh My Veggies 

These tomato egg noodles are an inexpensive meal that will please the whole family!

Rice is Nice, for so Many Reasons

April 8 2019 Meatless Monday 

Rice is Nice, for so Many ReasonsWe all love rice, and there are good reasons why! This naturally gluten-free grain is inexpensive, wildly versatile and can contribute to a nutrient-rich, meatless meal. When rice is paired with beans, for example, the dish becomes a complete protein . Pairing complementary foods, like rice and beans, is a great way to meet your plant-based nutritional needs (and, of course, satisfy your taste buds). This Monday, try a meatless meal with rice, whether you choose brown, white, long grain, medium grain, short grain, sushi rice, sweet rice, Arborio, Jasmine or Basmati. A little-known rice fact? About 85% of all rice consumed in the U.S. is grown on American farmland, according to our friends at USA Rice . For you trivia folks out there: Arkansas is the no. 1 rice producing state, followed by California. Buying U.S.-grown rice supports American farmers, which is always a good thing! Black Sesame Coconut Rice Pudding with Matcha Cream Were featuring something sweet for this weeks Meatless Monday recipe. This Black Sesame Coconut Rice Pudding with Matcha Cream uses U.S.-grown black japonica rice, which becomes almost chewy in this Japanese-inspired dessert pudding. Thanks to the FeedFeed and Phoebe Lapine of Feed Me Phoebe for sharing! More Recipes with Rice Rice is truly a jack-of-all-trades. Whether you want something sweet or something savory for breakfast, lunch or dinner this ingredient is an overachiever. Check out some other fantastic recipes from Think Rice below for some Meatless Monday inspiration. Banana Sticky Rice Spicy Vegan Burrito Bowls Japonica Rice Salad   Meatless Brown Rice Jambalaya   Have a favorite meatless recipe that uses rice? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. If youre looking for other meatless recipe inspiration, be sure to check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Rice is Nice, for so Many Reasons appeared first on Meatless Monday.

Recipe | Chewy Chocolate Strawberry Cookies

December 31 2018 Oh My Veggies 

Does your grocery store put out samples? The ones I go to do and, really, it’s pretty ingenious on their part because I always end up buying things I wouldn’t have otherwise. I am just that impressionable. And this is how I ended up getting dried strawberries. I tried them and they were so yummy and chewy and strawberry-y that I had to get them. Even though they were $7 and look like rabbit poop. I usually don’t buy a lot of dried fruit because, although it’s healthy, it’s pretty dense when it comes to calories. A serving size is usually a quarter cup, which is meager. Meager! So what do I do with dried fruit? I bake with it. I really wouldn’t have bought these super expensive rabbit-poop looking dried strawberries if I hadn’t had the idea to use them in cookies. And not just any cookies–chewy chocolate strawberry cookies! (Yes, if you read my blog regularly, you might recognize most of this recipe from my Chewy Chocolate Candy Cane Cookies–hush! It’s not plagiarism if you’re stealing from yourself!) With the chocolate chips and strawberries, these are kind of reminiscent of chocolate covered strawberries. If you can’t find chewy […]

Leftover Cranberry Sauce Bread

November 30 2018 Oh My Veggies 

Back in the day, when I was all anti-establishment and down with the man, I would have never found myself partaking in Black Friday madness. But this year, I’m counting down the days to Black Friday because we need a new couch. Couches are expensive! Sales on couches are good! Do you know what four cats can do to a cheap couch in three years? Terrible things. Oh, the horror. (Cats: This is why we can’t have nice things.) So yes, I’m doing the Black Friday thing this year. 20-year-old me would want to kick 32-year-old me in the shin. One thing I won’t be doing the day after Thanksgiving is eating leftovers because, since it’s just the two of us for Thanksgiving this year, I decided not to make a big dinner. Sad, right?! Now that we live several states away, it seems silly to go home for Thanksgiving and then go back a month later for Christmas, so we’re opting for Christmas this year. But if you do happen to have Thanksgiving dinner leftovers, save some cranberry sauce to make this Leftover Cranberry Sauce Bread. Yes! You put the sauce in the bread! It has to be the […]

Easy Homemade Cashew-Oat Yogurt

October 24 2018 Golubka Kitchen 

Easy Homemade Cashew-Oat Yogurt This is a recipe that we’ve been excited to share for a while! The number of plant-based yogurt options has been growing like crazy on health food store shelves, which is amazing, and I always love seeing how companies innovate in this field. Still, I rarely buy yogurt. There are a few things that I find less than ideal about it: the single-use (mostly plastic) packaging, the presence of weird ingredients or additives (gums, etc.), and/­­or the price, which can often be quite steep. Knowing that I can easily make really good vegan yogurt at home is another huge reason. This recipe takes care of a few common problems that I’ve personally noticed when it comes to homemade, plant-based yogurt making: it’s not at all finicky (unlike coconut yogurt), and it’s not overly bland (looking at you, 100% cashew yogurt). Coconut yogurt is notoriously tricky to make at home. The ingredients couldn’t be simpler (just coconut milk + probiotic), but achieving the right texture is not easy. It’s common for coconut yogurt to refuse to thicken and remain the texture of milk, albeit a probiotic one. This is when you start getting into the nuances of which brand coconut milk works and which doesn’t, and what probiotic capsules to use. Not very universal. There are some incredible coconut yogurt brands out on the market (like Anita’s and Coconut Cult), but they are very expensive, hard to find, and honestly so incredibly rich that I can only handle one spoonful at a time. On the other hand, perfectly creamy cashew yogurt is very easy to make at home, but I find it to be pretty bland. It can also end up being fairly pricey to put together, since you are only using cashews, water, and probiotic, and you need quite a bit of cashews to bulk it up. Enter this cashew-oat yogurt recipe! It’s foolproof in my experience, always comes out luxuriously creamy, and has an interesting yogurt-y savoriness from the addition of oats. You don’t have to use as many cashews, which cuts down on price, and it seems to work with many probiotic brands. Here are a few more things to expect from this yogurt: - This yogurt does not taste like dairy yogurt, but it does have a satisfyingly creamy, fatty body, which goes well with fresh fruit, much like regular yogurt. - The texture of this yogurt is unique. It’s not fluffy like well-made coconut yogurt and not pudding-like, like store-bought yogurt that contains gums. It’s thick but pourable. - The flavor is unique, too. The cashews contribute fattiness and richness. The oats, once fermented with a probiotic, acquire a pleasantly sour, almost cheesy/­­yogurt-y type of flavor that I personally find delicious. We hope you’ll give it a try :) Easy Homemade Cashew-Oat Yogurt   Print Serves: 4-6 Ingredients 1 cup raw cashews or cashew pieces - soaked in purified water for 4 hours or overnight ⅓ cup gluten-free, old-fashioned rolled oats - soaked in ½ cup purified water overnight ¾ cup purified water 2 probiotic capsules (I use this one) Instructions Drain and rinse the cashews. Combine them with the soaked oats (the oats should absorb the water by now, so no need to drain) and water in an upright, high-speed blender and blend until smooth. Pour into a glass container, leaving some room at the top for the yogurt to expand. Open the probiotic capsules and pour the powder into the yogurt mixture. Stir with a wooden (or any non-metal) spoon to incorporate thoroughly. Cover the container with a piece of cheesecloth or breathable fabric, fixing it in place with a rubber band (or I use my nut milk bags here) and let culture in a dark place (no direct sunlight), at room temperature for 24 hours. Taste the yogurt. If it tastes good and yogurt-like enough to you, its ready. If not, leave it to culture more, for up to 48 hours total. The timing will depend on the temperature in your house and the probiotic you use. Once ready, keep refrigerated in an air-tight container. Notes When you are ready to make the next batch of this yogurt, you can save a few tablespoons of yogurt and use it as a starter for your new batch. 3.5.3226 You might also like... Banana Toffee Tart Cauliflower Pesto Pasta Yellow Split Pea Chowder from Power Plates Asian Flavoured Veggie Burgers with Asparagus Fries .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Easy Homemade Cashew-Oat Yogurt appeared first on Golubka Kitchen.

Authentic Gaspacho Soup

September 22 2018 VegKitchen 

Authentic Gaspacho Soup An authentic gazpacho, prepared according to the Spanish method--perfect on hot summer days! This typical dish is nothing less than a cold soup made from tomatoes and peppers. It is spicy and seasoned with sea salt. Its a simple recipe, refreshing, nutritious and not expensive to make. The recipe is basic and open to any addition or removal of ingredients according to your preferences. Prep Time: 20 minutes Servings: 8 Ingredients cold water as needed 50 ml of extra virgin olive oil 25 ml of red wine vinegar salt to taste 1 kg of tomatoes 1 garlic clove, peeled 1 onion, chopped, 2 cucumbers in sections, 2 chopped green peppers, Preparation Dip the tomatoes in a pot of boiling water for 30 seconds. Remove and steep into a bowl of ice water to stop cooking. Let stand for a minute, then peel the tomatoes. Remove the hard part of the core. In the blender bowl, combine tomatoes, chopped onion, chopped cucumber, chopped pepper, clove garlic, olive oil, red wine vinegar, and a little salt; reserve a little of the chopped cucumber, chopped pepper and chopped onion for presentation. Reduce to a smooth puree. Use the amount of water needed to […] The post Authentic Gaspacho Soup appeared first on VegKitchen.

Sweet Potato Sandwiches

February 9 2018 My New Roots 

Sweet Potato Sandwiches Necessity is the mother of invention, and when youre missing all of your kitchen equipment, you get creative. Weve been living out of a single suitcase for some months now, and although I have found a couple of major necessities in the mountain of unpacked moving boxes, I havent been able to locate my silicon loaf pan. As someone who makes the Life Changing Loaf of Bread on the reg, its been a challenge living without, but a stellar opportunity to come up with bread alternatives that dont involve a lot of ingredients or special equipment. As I was chopping up some sweet potato for a soup a couple of weeks ago, it dawned on me: what if I cut the sweet potato the other way and turned it into a slice of bread?! It was just crazy enough to work. And it did. Ever since then, Ive been roasting sweet potato slices once a week, keeping them in my fridge and having a sandwich-like-thing when the mood strikes. Its delicious! Not to mention wildly satisfying and so easy to make. Ive experimented with different herbs and spices on the sweet potatoes, using special salts, and even drizzling with flavoured oils once theyre out of the oven. So far, Im digging smoked salt and garlic powder, but the cinnamon, ginger, and cardamom combo was a close second at breakfast, smeared with chunky hazelnut butter.    The spread Ive come up with as a pairing to this sandwich sitch, is a horseradish and beetroot schmear. Partly because I like saying the word schmear, but mostly because its incredible in combination with the sweet potatoes. Its earthy, spicy, and complex - a great counterpoint to the sweetness of the spuds. I also like the texture difference: the sweet potatoes are so smooth and creamy, while the beet schmear is chunky and toothsome. If youve never had fresh horseradish before, be prepared to be blown away! This stuff is so, so special and delicious, I have no idea why its such an under-utilized root veggie. A part of the Brassicaceae family, horseradish shares ties with mustard, broccoli, cabbage, and wasabi. In fact, most commercially-available wasabi is made of horseradish (along with mustard, starch, and green food dye) since wasabi is challenging to grow and therefore much more expensive. But that familiar and addictive rush of sinus-clearing pleasure-pain? Thats the action of isothiocyanate, the compound found in wasabi, horseradish, and strong mustard that gives off heat when crushed, grated, or chewed. This stuff tends to mellow out once it hits the air, which is why horseradish snobs (they exist!) insist on grating it fresh. In the case of my schmear here, it will still taste delish a day or two after youve made it, but you may want to grate a little fresh over the top for a boost. Its the best way to clear out those nasal cavities this side of a neti pot! Horseradish has been used as powerful winter medicine for hundreds of years. Widely recognized for its expectorant capabilities, it is incredibly effective at removing mucus, and aiding with bronchial and lung disorders. Horseradish is a good source of vitamin C and zinc, two key players in immune system support, so consuming it in the colder months will help ward off the seasonal bugs flying around. For sore throats and coughs, combine one tablespoon of freshly grated horseradish with one teaspoon of raw honey, and one teaspoon of ground clove to some warm water. Sip the brew slowly, or use it as a gargle. This is more of a concept than a recipe, and a chance to try out sweet potatoes in a new way. Cut them as thick or as thin as you like. Mine are around 1cm, but that is just my personal preference. Remember that the slices will definitely shrink a bit during cooking, so slice them a tad thicker than you would want the finished roasted slice to be. You can even make shapes with a cookie cutter – great for kids lunches! Let your imagine run with this one, and keep me posted on which spreads and seasonings youre vibing on.     Print recipe     Sweet Potato Sandwiches Makes 6-8 sandwiches 2-3 fat, stubby sweet potatoes (organic if possible) coconut oil for rubbing (optional) salt and pepper + other spices or herbs 1 batch Horseradish Beet Schmear (recipe below) sliced fresh veggies: bell peppers, cucumber, avocado, sprouts, grated carrot etc. Directions: 1. Preheat oven to 375°F /­­ 190°C. 2. Wash and scrub sweet potatoes well, then slice lengthwise into 1 cm-thick slabs (approximately .4 inches). Place on a baking sheet and rub with coconut oil if using, and sprinkle with salt and pepper, plus any other spices or herbs youd like. 3. Place in the oven and bake until tender, about 20-25 minutes. Remove from oven and use immediately or store leftovers in an airtight container in the fridge for up to five days. 4. To assemble, spread one slice of sweet potato with the Horseradish Beet Schmear. Top with your favourite sliced veggies, sprouts, salt and pepper and another slice of sweet potato. You can also add mustard, vegan mayo, or any other condiment that you like. Enjoy! Horseradish Beet Schmear Makes 2 cups /­­ 500ml Ingredients: 1 lb. /­­ 500g beets (about 4-5 small) coconut oil for rubbing 1 small clove garlic 3 Tbsp. freshly grated horseradish, or more to taste 3 Tbsp. tahini 3 Tbsp. freshly squeezed lemon juice 1 Tbsp. cold-pressed olive oil 1/­­2 tsp. fine sea salt, to taste 1/­­4 tsp. freshly cracked black pepper Directions: 1. Preheat oven to 400°F /­­ 200°C. Rub beets with a little coconut oil, set on a baking try, and place in the oven. Roast for 20-30 minutes until you can easily pierce the beets with a sharp knife tip. 2. Remove baking tray and let cool until you can handle them. Slide off the skins, or use a vegetable peeler. Roughly chop the beets and set aside. 3. In a food processor, pulse garlic until minced. Add horseradish, tahini, lemon juice, olive oil, salt and pepper, then blend on high to combine. Add the chopped beets and pulse to chop. Blend as much or as little as you like – I like my spread a bit chunky. Taste and adjust seasoning as necessary. Some may like more horseradish - go for it! Remember that the bite will mellow out when its mixed with everything in the sandwich. 4. Use immediately, and store any leftovers in a tightly sealed container in the fridge for up to five days. Although the past few months of life limbo have been pretty frustrating, there are so many exciting things on the horizon that I cannot wait to share with you! First, my family and I are getting closer and closer to our new move-in date (you can watch house renovation updates on my Instagram Stories). Second, Im heading to Palm Springs for an EPIC bloggers retreat organized by my friend Sasha Swerdloff at the end of this month. And Im finishing up details on a sweet collaboration with one of my favourite juice bars in Toronto, that we will launch with a free public event! Stay tuned for more details on all the things. Love you guys. Now go have a sandwich, Sarah B   The post Sweet Potato Sandwiches appeared first on My New Roots.


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