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Chef Nik Fields Has Some Genius Tips for Saving Money on Groceries

Vrat wale aloo recipe | upvas aloo sabzi | vrat wale aloo ki sabji | fasting curry

Vegan Whole Wheat Date Ladoo

Thai Pumpkin Curry Vegan










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Vegan Stovetop Meat Lasagna (Skillet Lasagna)

October 11 2021 Vegan Richa 

Vegan Stovetop Meat Lasagna (Skillet Lasagna)Vegan Meat Lasagna made in one skillet - a vegan spin on classic Italian Lasagna cooked on the stove! No baking required! An easy One Skillet pasta dinner your family will love! Gluten-free option included. Pasta lovers,  this easy Vegan One Skillet Meat Lasagna is going to be a new fave dinner for you. Im obsessed with one skillet dinners like this Stovetop Lasagna! Easy preparation and quick clean up – check and check. This vegan spin on classic lasagna bolognese makes the perfect weeknight meal. It is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes! Preparing Lasagna on the stovetop is a lot quicker than making a regular lasagna in the oven and there will be way fewer dishes to clean than with a traditional lasagna as we skip the bechamel part. This also means that there is no layering needed which cuts down on prep time dramatically. Those lasagna sheets just go in with all the other ingredients. All the other ingredients being simple pantry staples like marinara sauce, Italian herbs, onions and garlic. After the popular French onion skillet lasagna  and the spinach Alfredo skillet lasagna, this is your classic red sauce and meat skillet version! If vegan meat crumbles or veggie crumbles arent your thing, you can easily substitute with cooked lentils. I prefer the crumbles as they make the dish feel like totally authentic Italian comfort food, but both options work nicely. MORE VEGAN SKILLET LASAGNA OR PASTA RECIPES: - French onion skillet lasagna - Spinach Alfredo skillet lasagna - Butter Chicken lasagna bake or skillet  - Vegan Lemon Asparagus Pasta - Creamy Mushroom Spinach Pasta  Continue reading: Vegan Stovetop Meat Lasagna (Skillet Lasagna)The post Vegan Stovetop Meat Lasagna (Skillet Lasagna) appeared first on Vegan Richa.

Chef Nik Fields Has Some Genius Tips for Saving Money on Groceries

October 9 2021 Vegetarian Times 

Chef Nik Fields Has Some Genius Tips for Saving Money on Groceries What does listening to Beyoncé have to do with saving money at the supermarket? Let chef and food waste reduction activist Nik Fields explain. The post Chef Nik Fields Has Some Genius Tips for Saving Money on Groceries appeared first on Vegetarian Times.

10 Things Vegans Say About Being Vegan

October 8 2021 Happy Cow veggie blog 

Let’s play a game: try and describe your experience being vegan up until now in under five words. How would you sum up the challenge, connection, and fulfillment that’s part and parcel to the vegan lifestyle? Hundreds in our Instagram community responded, and here are the top 10 things vegans say about their identity. What’s yours? Let us know in the comments! 10 things vegans say 1. It changed my life Many of you said that veganism has had such a fundamental impact on your life, that it’s changed it forever. Whether it’s through an improvement in health, a re-alignment with personal values, or a community of like-minded individuals to connect with, there’s no doubt that it’s made us who we are. 2. It’s been the best choice Going vegan seems to be a decision that most of you count as one of your best. No regrets! 3. It’s lots of fun Veganism isn’t just about personal values and life-changing realizations. It’s also about food! Eating plants is simple good fun, both in your kitchen or out! 4. It’s challenging, but not hard Many of you commented that veganism is a challenge, but that it’s a worthwhile one that’s easier […] The post 10 Things Vegans Say About Being Vegan appeared first on HappyCow.

Wild Rice and Butternut Blessings

October 5 2021 My New Roots 

Wild Rice and Butternut Blessings Hello friend. Its been a while. I sincerely hope that these words find you getting by as best you can in this strange world we find ourselves in. Staying centered and grounded these days is no small feat, and Im grateful to find myself here again, with the energy and space to share.  This post is actually two years in the making. The experience Im about to tell you about deserves thought, healing, and humility, and though I made a delicious recipe, I needed ample time to learn from, and honour the situation. Almost like with rich decadent food, your body and mind needs time to digest emotion and experience, and over the past 20 months of intense turmoil, discovering and uncovering, and worldly change, there is no better occasion or cultural climate than this moment to share one of my lifes most potent experiences. I hope youll join me on the entirety of this journey and take the time to read and digest it for yourself too. I welcome conscious comments and will receive your words gracefully and with humility in regards to my personal history and ask kindly that the inevitable missteps, mistakes, and /­­ or insensitivities in my story shared below are highlighted with respect and with the intention of learning, inspiring community and healing, and are supportive of a better and more just future.   The People Ill begin by introducing the people of the story that span many generations, many places of origin, and many cultures: The Anishinaabeg – an Indigenous community made up of the Ojibwa, Odawa, Potawatami, Chippewa, Mississauga, Algonquin, and Delaware peoples who stewarded the Great Lakes Basin before and through the late 1600s. A man named James Whetung of the Black Duck clan, Anishinaabe who has called this land home for his lifetime and the many generations before him. My European ancestors who arrived in this same area (Upper Canada then, and what is now known as Southern Ontario) in the early-to-mid 1800s. A young man named Mossom Boyd, my great-, great-, great-grandfather, who landed in 1833. He purchased 100 acres of land and cleared it himself in the hopes of building a prosperous life. After farming for a few years, he wasnt making the income hed hoped for, and sought work at a local sawmill, eventually taking it over, on the site which is now Bobcaygeon, Ontario.   As Boyd continued to work the land, benefitting from the abundant natural resources, he experienced great success with his lumbering enterprise. He later went on to cut forests in great swathes across Ontario, then moved out west to Vancouver Island with his son, Martin Mossom Boyd, who eventually took over the business. Needless to say, the familys enterprise had an indelible impact on the Canadian landscape and the Indigenous peoples. Me, a white, privileged woman who benefits from this history in seen and unseen ways with a mission to inspire health to the people of this world through conscious choices. Heres one of my many stories...  My Family I spent my summers in the Kawartha Lakes, just 12 kilometers upstream from the reserve where James lived and lives. My grandparents lived on the canal at the mouth of Pigeon lake, on the Trent-Severn Waterway. My grandfather owned a substantial portion of the land there (how we understand owned in our modern world), and a 1085-acre island just off the shoreline.  I was a very lucky kid to have so much wild land to explore, play with, and learn from. To say I feel connected to nature, to the earth and water, to the elements there, would be an understatement. That forest and lake are inside of me, just as much as I am inside of it – I knew every rock, nook, cranny, and crevice. I knew the plants, the poison ivy, the lichen, the cedar; the shallow soil, dry and bare rocks, the limestone; I can evoke the alchemical aroma of it all in an instant. My hideaways along the shoreline in giant rock fractures were coated in moss and gnarled cedar roots, and there I would live in worlds of my imagination, connected to natures creations and its magnetic energy. The sensation of being there, on every level, is burned into my being. It is cellular memory.    Mossom Boyd 1814-1883 /­­ My father and I canoeing on Pigeon Lake /­­ Fishing on Pigeon Lake, 1990 There is a museum in town, named after my great-great-great grandfather Mossom, honouring his vision and entrepreneurial genius (as our culture recognizes). This history was one to celebrate, an empire that spanned the country, a legacy to be proud of. We would visit the museum almost every summer when I was growing up, so that I could better understand where I came from. These truths coexisted within me — nature and empire. As I began to see the complexities of this place that is deeply a part of me, I sought out a way to understand the same land, water, air, forest through the eyes, hands, and hearts of the people with a completely different history to the shared nature and to the empire of my lineage.  The Whetungs James family has been living with the land known as the Michi Saagig Anishinaabeg territory for approximately 4,000 years, dated by wild rice fossils found by geologists. This being the same land, that Mossom Boyd purchased 3,780 years later.  When I drove up to Curve Lake First Nations to experience a wild rice (known as manoomin) harvest two years ago, I met James Whetung and his family. The man whose name I had heard before, but was admittedly afraid to come face to face with, as I had some idea of how my lineage had impacted his. At least I thought I knew. When the group of us had all arrived and settled, James introduced himself, and told his story – the side that I had never heard before. They cut all the trees, floated them down river using the highways of my people. They needed clearer waterways, so they dredged the lakes and removed the rice beds that had provided our food. The First Nations peoples were forcefully moved to reserves, and confined there, needing written permission to leave, and only in order to work for local farmers at slave wages. You had to be Christian to live on the reserve, and Natives were not allowed to practice their own spirituality or pass it on to subsequent generations. The people were starving. Listening to James, and hearing first-hand what his ancestors had gone through because of my ancestors, was heartbreaking, and it filled me with bitter shame and confusion. What was once a celebrated history of my family, became tainted and disgraceful. When he was finished, I raised my hand to speak, compelled to admit that I came from the family he was talking about. The lineage and industry that changed the landscape of his ancestors’ home. That I was deeply remorseful. He responded graciously by inviting me to canoe out with him to harvest manoomin. He said that those on the reserves eventually were able to take the remaining rice seeds and plant them. By 1920, the yields were up but only until the 1950s when destructive colonial farming practices began using chemicals (many of which still are in use today), which created chemical run-off causing imbalances in the lakes, soil, air, and water, further affecting the aquatic grasses; the nutritious, traditional food source.   Wild Rice on Pigeon Lake Canadian cottage culture took off in the area around this time as well, motor boat traffic increased destroying the rice beds, and leaked oil and gas into the water. Septic beds were added for sewage treatment, but none were regulated and leaching into lakes was a regular occurrence. In the years between 1950 and 1980, the Trent Severn Waterway underwent a weed eradication program using agent orange (a highly toxic herbicide) to make swimming more enjoyable for the cottagers. Shortly after, James started planting seeds to feed his family and community despite the many cultural and environmental concerns out of his control. Wild rice as a traditional food source is highly nutritious and is known to help prevent diabetes — a huge problem within Indigenous peoples due to a forced disconnection from their traditional practices and nourishment sources. James started sowing seeds on Pigeon lake, where his grandfather had seeded and harvested for many generations. He was healing his people, and as demand increased, he started to invent technologies to make his work easier and faster. The increased production meant that he could not only feed his community, but start selling his wild rice at local farmers markets.  Unfortunately, not everyone is as enthusiastic about the wild rice increase in Pigeon and surrounding lakes. Since 2007, a group of cottagers have been fighting against Whetungs seeding of wild rice, claiming that the shoreline is their property and that the rice beds impede recreational boating. Theyve gone so far as to form a protest group, called Save Pigeon Lake, which asks James to harvest without the use of a motorboat (he did this to increase efficiency) and to stop seeding the rice.  Canada and Curve Lake First Nation are both signatories to the United Nations Declaration on the Rights of Indigenous Peoples. This Declaration states that Indigenous peoples have the right to maintain and develop their political, economic and social systems or institutions, to be secure in the enjoyment of their own means of subsistence and development, and to engage freely in all their traditional and other economic activities (Article 20). And further, that Indigenous peoples have the right to maintain, control, protect and develop their cultural heritage, traditional knowledge, and traditional cultural expressions, as well as the manifestations of the sciences, technologies and cultures, including human and genetic resources, seeds, medicines, knowledge of the properties of fauna and flora... (Article 31). The rice beds run along the TSW in the tri-lakes area, which includes Buckhorn, Chemong and Pigeon lakes. Despite the concerns of waterfront property owners, Whetung says the land falls under Treaty 20 and is therefore not under the jurisdiction of the TSW, which is operated by Parks Canada.  About James Im going to keep doing what I am doing. Why would I stop? Our people have starved for thousands of years. This is food; this is a livelihood, says Whetung. And personally, as an advocate for healthy food access for all, for a thriving world, and supported communities, I whole-heartedly agree. For more about James and his community’s work, please visit the Black Duck Wild Rice website. I am deeply grateful for James time, energy, heart, perseverance, and spirit. This is a forever healing journey and one I intend to continue with the peoples intrinsically linked to my own familys history here in Canada. Wild Rice Harvesting and Preparation Let’s talk about this beautiful offering, manoomin, or wild rice. Having always been drawn to this remarkable plant, I knew that when I moved back to Ontario, Canada, I had to learn more about it firsthand, and perhaps even how to harvest and process it. That is what led me to James and Black Duck Wild Rice. Every year around the September full moon, the manoomin harvest takes place, and he and his community welcome those who want to join and learn. Harvesting James taught us the traditional way, in canoes, all by hand. With two people per boat, one navigates and steers, while the other uses two long, thin sticks (bawa’iganaakoog); one to bend the rice into the canoe and the other to beat the grasses until the rice seeds fall into the hull of the canoe. Once you get the hang of it, it’s rhythmic and meditative, but still a physical and time-consuming ritual that requires community. As with most traditional food cultivation practices its a closed loop cycle, for whatever rice that doesnt fall into the canoe to be processed falls into the water, planting next years crop at the same time! Curing Once on shore, the canoes are emptied by hand onto large sheets which are transferred to a cool dark place so the rice can cure. Two or three times a day for a week or so, the rice is turned and aerated, left to dry.  Toasting /­­ Parching The rice was traditionally toasted in a cast-iron cauldron over an open fire. James showed me how to use an old canoe paddle to turn the rice constantly so as not to scorch it — its texture and scent slowly transformed. This takes about an hour of constant stirring with a keen eye on the fire so it remains at the perfect temperature for toasting. If you stop for even a second, the rice will burn. James could tell from the smell, and how the rice felt between his fingers when it was ready the mark of a true artisan, energetically connected to his craft. Nowadays, James uses a machine that he designed and built himself, that stirs the rice automatically over open flames and gets the rice toasty faster and with less manual labour. Toasting the rice increases the flavour, and helps preserve it. If properly toasted and dry, wild rice can last in storage for five years or more (a necessity to help balance the yearly ebbs and flows of the harvest).  Dancing /­­ Jigging This was my favourite part of the process because it involved several people working together, and having the pleasure and honour of wearing beautiful, specially-designed moccasins just for this process. The toasted rice is put into another large cauldron (or sometimes a hole in the ground lined with leather cloth or a tarp) while three people sit around it, with our feet in the center. Once we had our soft shoes laced all the way up, we vigorously twisted and swooshed our feet around on the rice to loosen some of the chaff from the rice kernels — this was extremely hard work! We rotated through the group as people got tired, and eventually we were ready for the last step. Winnowing The danced rice is then turned out onto a large fabric sheet, with everyone holding the edge with both hands. Count to three and up the rice goes into the air, the breeze blowing the chaff away. This needs to be repeated countless times to separate the rice from the chaff completely. This is unbelievably time-consuming work and experiencing it first hand made me appreciate every grain so much more! At the end of a grounding day of traditional work, you are gifted a few cups of cleaned wild rice. The appreciation I felt to see the yield of the countless hours by many people, not to mention the effort and contribution of this Earth truly became overwhelming. The experience solidified how food has the unparalleled ability to bring people together — requiring many enthusiastic, hard-working hands (and feet!) to get the job done, start to finish. At the end of the journey, everyone is rewarded with delicious food, straight from the Earth, her waters, her people. It is so simple, and so powerful. Wildly Nutritious Wild rice is not related to true rice nor is a grain at all in fact, but the seed of aquatic grass that grows along the shores of freshwater lakes in Canada and the Northern US. Its a little more expensive than other varieties, as it is often harvested by hand.  Wild rice is also, of course, wildly nutritious and is no surprise that Indigenous peoples made a point to cultivate this true super food. Containing high levels of protein, fiber, iron, and calcium, wild rice is also gluten-free. It is extremely high in folic acid, an essential B-complex vitamin lacking in many peoples diets. Just half a cup of cooked wild rice yields 21.3 mcg of folic acid – necessary for cardiovascular support, red blood cell production, brain and nervous system health, and of particular importance during pregnancy – where brown rice by comparison offers only 3.9 mcg. The niacin content of wild rice is also notably high with l.06 mg for every 1/­­2 cup cooked rice. Potassium packs an 83 mg punch, and zinc, which is usually available in trace amounts, registers 1.1 mg. Wild rice is a wonderful alternative to any grain that you would use in either hot or cold dishes. My favourite is to enjoy it in veggie bowls, soups and stews, as well as hearty salads. Its rich, nutty flavour pairs well with other earthy-sweet foods like beets, sweet potato, pumpkins and squash, making it the perfect ingredient to add to your fall recipes, already full of abundance and gratitude. It lasts for about a week after cooking, so making a large batch at the beginning of the week will give you the honour to grace your meals with a serious boost of nutrition and spirit with every grain! Wild Rice & Butternut Blessings This recipe was born from the desire to combine the elements that James and I had a hand in growing: wild rice from his lake, and butternut squash from my garden, coming together for one beautiful meal. Stacking the squash rounds makes for a grand, dramatic, and eye-catching presentation where the simple ingredients are made into something very special. This would be the most stunning main dish for a harvest celebration meal, or even into the winter holidays. It has the perfect balance of flavours, textures, and nutrition, so youll feel satisfied on every level. Try to find a butternut squash with a long and hefty neck. Since we are after nice big rounds, the longer your neck, the more rounds youll have! And try to source your wild rice from a local reserve or farmers market, if possible. There are several components to this recipe, but Ive written it in a way that you can juggle all the elements with seamless management of your time.    Print Wild Rice and Butternut Blessings with Mushrooms, Toasted Walnut Garlic Sauce, and Sumac Author Sarah Britton Ingredients4 lb. /­­ 2kg butternut squash about 1 large, try to find one with a long neck! 1 cup /­­ 175g wild rice soaked for at least 12 hours 9 oz. /­­ 250g mixed wild mushrooms or any mushroom of your choice 3 cloves garlic minced a couple sprigs fresh thyme and rosemary 1/­­2 cup /­­ 13g chopped flat-leaf parsley 1 batch Toasted Walnut Sauce recipe follows 1 Tbsp. sumac divided freshly cracked black pepper handful of walnuts for garnish if desired Toasted Walnut Garlic Sauce1 cup /­­ 125g raw walnuts 1 garlic clove 2 Tbsp. cold-pressed olive oil 4 tsp. apple cider vinegar 2 tsp. pure maple syrup 2 generous pinches of fine sea salt plus more as needed InstructionsStart by cooking the wild rice: drain and rinse the soaked rice well, place in a pot. Add 3 cups /­­ 750ml of fresh water, a couple pinches of sea salt, then bring to a boil, and reduce to simmer. Cook until rice is chewy-tender - about 45 minutes. While the rice is cooking, preheat the oven to 350°F /­­ 180°C. Spread the walnuts in a single layer on a rimmed baking sheet. Toast for 7 to 10 minutes, watching them carefully so they do not burn, until they are golden and fragrant. Remove from the oven and let cool slightly. Turn the oven heat up to 400°F /­­ 200°C. Give the butternut squash a good scrub, making sure to remove any dust or dirt. Leaving the skin on, slice the squash neck into rounds about 1 /­­ 2.5cm thick. Place on a baking sheet, sprinkle with a little salt, and roast in the oven for 20-30 minutes, flipping once halfway through cooking, until the squash is fork tender. Remove from the oven and drizzle with olive oil and a little more salt, if desired.  While the squash is roasting, make the Toasted Walnut Sauce. Place the toasted walnuts, garlic, olive oil, apple cider vinegar, and maple syrup in a blender. Blend on high, adding up to 1 cup /­­ 250ml of water to thin the dressing as needed--you are looking for the consistency of melted ice cream. Season with salt. Store in an airtight glass container in the fridge for up to 5 days. Lastly, prepare the mushrooms. Clean and cut the mushrooms as desired (I used king oyster mushrooms, sliced in half lengthwise and scored diagonally). Add a knob of your favourite cooking fat to a large skillet, and once melted add the mushrooms and a couple pinches of salt. Cook the mushrooms without crowding them, and do not move them about in the pan too much. Youre looking for a nice sear and that comes after the mushrooms have been in constant, direct contact with high heat. Once golden on one side, flip, and continue cooking until golden on the other. In a large bowl, combine the wild rice and parsley. Drizzle a touch of the sauce and about 1/­­2 Tbsp. of the sumac, a few grinds of black pepper, and fold to incorporate. To assemble, drizzle or puddle some sauce on the bottom of your serving plate. Add a round of butternut squash, followed by the wild rice mixture, a couple mushrooms, then repeat the layers of squash, rice, mushrooms. Drizzle remaining sauce over top, sprinkle with additional sumac and black pepper, and a handful of walnuts. Say thank you and enjoy each bite, each grain. NotesServes 4 Makes approximately 1 cup /­­ 270ml of Sauce In Closing I would love to hear your thoughts about how we can better respect and heal our pasts culturally, together. I wanted to open up the conversation here, not try to offer some kind of solution. This is a complicated, complex, deeply layered issue that has deep roots, well beyond us here today. I feel really lucky to have had the opportunity to be in a canoe with James himself, to witness how to harvest with intention and gratitude. It felt deeply meaningful to be there with him, the place our two family lines have crossed in many ways for many years, finally converging in a peaceful, cooperative, and hopefully reciprocal way. This extends far beyond James and I, and takes many more hands and hearts. The first step of many, I am forever grateful to James for sharing the story of his family and community as it has been silenced for too long. Thank you for taking the time to read this today. Id also like to add for those who havent seen Canadian news over the past few months, that there has been uncovering of more extreme darkness in this country in relation to the Indigneous people of this land. The residential school system removed children from their Indigenous culture, communities, families, and ways of being. These Anglo-Saxon, Christian boarding schools are sites of mass unmarked graves where thousands of children’s bodies were found, taken from their families. There are many agencies working towards healing, remediation, and reconciliation in response to these unfathomable atrocities in our history. One of them is the Downie Wenjack Foundation, which aims to to aid our collective reconciliation journey through a combination of awareness, education, and action. This link will take you to their page about Reconcili-ACTION, and a list of ways to catalyze important conversations and meaningful change, recognizing that change starts with every one of us and each person can make an impact. The post Wild Rice and Butternut Blessings appeared first on My New Roots.

Pumpkin Energy Balls – Pumpkin Snack Bites

October 1 2021 Vegan Richa 

Pumpkin Energy Balls – Pumpkin Snack BitesPumpkin Energy Balls are a fun vegan snack perfect for the cozy season. These snack bites are naturally sweetened, gluten-free, soy-free and the perfect healthy treat both kids and adults will love. Its getting to be that cozy time of year where candy, desserts and all the comfort food start showing up. I can pass on most store-bought candy, but a piece of my pumpkin pie or vegan pumpkin bread are things I look forward to all year and cannot say no to. This is the time of year I also start stocking the fridge and freezer with healthy fall-tastic snacks and mini treats that taste like the fall desserts I so love. These Pumpkin Pie Energy Balls or Snack Bites are the perfect replacement for when I’m craving a slice of pie but really just one bite – not the whole slice. These vegan pumpkin energy balls are packed with cozy pumpkin spice, pumpkin puree, and healthy nuts and seeds. So as you can imagine theyre also great as a pre or post-workout snack. These should be stored in the fridge until you are ready to eat them. Keep them no longer than 3 hours at room temperature. You could, however, coat these in melted, tempered dark chocolate to make them less sticky to handle.   More Vegan Snacks - Blueberry Muffin Energy Bites - When you want a blueberry muffin without baking. - Carrot Cake Bites - They taste like Carrot Cake! - Peanut Butter Chocolate Balls with Rice Krispies- Cannot get any better than pb and choc - Seedy Chocolate Snack Bars - no dates! - Golden Sesame Balls - Because turmeric - Mojito Energy Balls - so fresh and zesty! Continue reading: Pumpkin Energy Balls – Pumpkin Snack BitesThe post Pumpkin Energy Balls – Pumpkin Snack Bites appeared first on Vegan Richa.

lunch thali recipe | mess wali thali recipe | thali meals under 30 mins

September 24 2021 hebbar's kitchen 

lunch thali recipe | mess wali thali recipe | thali meals under 30 minslunch thali recipe | mess wali thali recipe | thali meals under 30 mins with step by step photo and video recipe. every state and region of indian has its own way of preparing a portion of food and serving it on a platter. even though the platter is assembled with myriad types of dishes, it is still termed as thali due to its presentation. one such way of assembling and serving the thali recipe is known as mess wali thali or popularly known as the lunch combo thali recipe. The post lunch thali recipe | mess wali thali recipe | thali meals under 30 mins appeared first on Hebbar's Kitchen.

Ultra-Endurance Athlete Robbie Balenger Goes the Distance with a Vegan Diet

September 14 2021 Vegetarian Times 

Ultra-Endurance Athlete Robbie Balenger Goes the Distance with a Vegan Diet Robbie Balenger went from not running whatsoever to setting new records with his long, intense feats in a few short years - and says his plant-based diet makes it possible The post Ultra-Endurance Athlete Robbie Balenger Goes the Distance with a Vegan Diet appeared first on Vegetarian Times.

Animal Agriculture Might Be Even Worse for the Environment Than Previously Thought

September 14 2021 Vegetarian Times 

Animal Agriculture Might Be Even Worse for the Environment Than Previously Thought Of all greenhouse gas emissions linked to food production, a new scientific study attributes nearly 60 percent of emissions to animal-based foods The post Animal Agriculture Might Be Even Worse for the Environment Than Previously Thought appeared first on Vegetarian Times.

masala sandwich recipe | mumbai masala toast sandwich

September 13 2021 hebbar's kitchen 

masala sandwich recipe | mumbai masala toast sandwichmasala sandwich recipe | mumbai masala toast sandwich | aloo masala cheese toast with step by step photo and video recipe. sandwich recipes are not native to indian cuisine and were recently introduced to it. even though it started as a breakfast meal, but has been explored with many other options with street food snacks as one popular choice. these are generally loaded with stuffing and condiments and masala sandwich recipe is one such popular recipe from mumbai streets. The post masala sandwich recipe | mumbai masala toast sandwich appeared first on Hebbar's Kitchen.

Vegan Food Vendors Drop Out of Chicago’s Vegandale Festival Over COVID Vaccine Policy

September 11 2021 Vegetarian Times 

Vegan Food Vendors Drop Out of Chicago’s Vegandale Festival Over COVID Vaccine Policy Festival organizers say they will not be demanding any proof of vaccination or negative test results to enter the event The post Vegan Food Vendors Drop Out of Chicago’s Vegandale Festival Over COVID Vaccine Policy appeared first on Vegetarian Times.

The CDC Would Really Like You to Cook Your Sprouts

September 4 2021 Vegetarian Times 

The CDC Would Really Like You to Cook Your Sprouts Alfalfa, bean, and other small sprouts might be tasty - but the CDC warns they can carry a heightened risk of foodborne illness The post The CDC Would Really Like You to Cook Your Sprouts appeared first on Vegetarian Times.

Baked Tofu Curry (Easy Tofu Makhani)

September 1 2021 Vegan Richa 

Baked Tofu Curry (Easy Tofu Makhani)The easiest, simplified and hands-off version of tofu makhani (butter tofu) curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of everything for a fabulous silky Baked Tofu curry! Serve with rice for a delicious vegan dinner. Glutenfree Nutfree. Soyfree option. If you are adding ONE more tofu curry recipe to your collection of easy dinner recipes, let it be this vegan baked tofu curry. Why? Because it is the easiest, simplified and most hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of all of these steps for us. Even better, we get all of this done within the same casserole dish. Fewer dishes = more time to relax. This Indian tofu curry is vegan and baked version of tofu makhani. Tofu/­­paneer makhani and tofu butter masala are often used interchangeably. Though very similar sauces, makhani is silkier and smoother than butter masala. This version uses canned tomato purée and coconut milk to get that creamy silky sauce! You can add other proteins such as veggies and chicken, soycurls or chickpeas to the sauce. The gravy is rich and creamy thanks to coconut milk and it is flavored with aromatic warming spices. Your home will be filled with a tantalizing aroma while your curry is baking. Yes, I repeat, this curry is baked in the oven. All in all, this vegan dinner took less than 45 to make, and trust me, you will be going back for seconds when you sit down to enjoy this delicious meal. Maximum flavor with minimal effort. Serve this curry with rice and mop up all that delicious gravy with some hit roti or naan until the last drop is cleaned off your plate. MORE INDIAN COMFORT FOOD - Baked Madras curry Tofu - Baked Balti Veggies - Veggie curry casserole  - Butter Tofu- GF - IP Tikka Masala Simmer Sauce GF - Tofu in Spinach Curry - Saag Tofu - Vegetable Jalfrezi Continue reading: Baked Tofu Curry (Easy Tofu Makhani)The post Baked Tofu Curry (Easy Tofu Makhani) appeared first on Vegan Richa.

chutney sandwich recipe 2 ways | chutney cheese sandwich & chutney club sandwich

August 30 2021 hebbar's kitchen 

chutney sandwich recipe 2 ways | chutney cheese sandwich & chutney club sandwichchutney sandwich recipe 2 ways | chutney cheese sandwich & chutney club sandwich with step by step photo and video recipe. sandwich recipes are not native to indian cuisine but have become one of the popular recipes. particularly in the breakfast and street food categories, it has exploded with a wide range of recipe options. one such easy and simple sandwich variation is the chutney sandwich recipe which is a simple, tasty and healthy meal option. The post chutney sandwich recipe 2 ways | chutney cheese sandwich & chutney club sandwich appeared first on Hebbar's Kitchen.

50+ Kid-Friendly Vegetarian Recipes

August 25 2021 Oh My Veggies 

Kids can be some of the harshest critics out there when it come to food. Ive had my fair share of challenges trying to get my kids to eat healthy--and be happy about it! From breakfast to dinner, we have you covered with this list of 50+ kid-friendly vegetarian recipes. This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 50+ Kid-Friendly Vegetarian Recipes.

What a Food Writer Buys at the Burlington Farmers Market in Vermont

October 1 2021 Vegetarian Times 

What a Food Writer Buys at the Burlington Farmers Market in Vermont Stop by these local artisans and farmers to get your leaf-peeping provisions The post What a Food Writer Buys at the Burlington Farmers Market in Vermont appeared first on Vegetarian Times.

Research Finds Parents Are Feeding Kids Fast Food More Often Amid the Pandemic

September 27 2021 Vegetarian Times 

Research Finds Parents Are Feeding Kids Fast Food More Often Amid the Pandemic Healthy and plant-based options at fast food chains remain limited The post Research Finds Parents Are Feeding Kids Fast Food More Often Amid the Pandemic appeared first on Vegetarian Times.

bread dahi vada recipe | bread ke dahi bade | bread dahi bhalla recipe

September 17 2021 hebbar's kitchen 

bread dahi vada recipe | bread ke dahi bade | bread dahi bhalla recipebread dahi vada recipe | bread ke dahi bade | bread dahi bhalla recipe with step by step photo and video recipe. street food or chaat recipes are one of the popular and sought after snack recipes. even though these street food recipes are fairly new to indian cuisine, yet there are myriad variations to those. one such easy and simple variant to the traditional street food recipe is bread dahi vada recipe known for its simplicity and ease of preparation. The post bread dahi vada recipe | bread ke dahi bade | bread dahi bhalla recipe appeared first on Hebbar's Kitchen.

Hot Cheeto Salad Is the TikTok Trend Food Du Jour

September 14 2021 Vegetarian Times 

Hot Cheeto Salad Is the TikTok Trend Food Du Jour The spicy, crunchy salad(?) is the platforms latest viral recipe The post Hot Cheeto Salad Is the TikTok Trend Food Du Jour appeared first on Vegetarian Times.

Make Dishes from Tonight’s Plant-Based Met Gala Chefs

September 13 2021 Vegetarian Times 

Make Dishes from Tonight’s Plant-Based Met Gala Chefs We want to be the future of American food, of plant-based food. That conversation is happening now, says Chef Marcus Samuelson The post Make Dishes from Tonight’s Plant-Based Met Gala Chefs appeared first on Vegetarian Times.

Baked Buffalo Cauliflower Bites

September 11 2021 Oh My Veggies 

These Baked Buffalo Cauliflower Bites make for a fun and tasty appetizer or weeknight dinner--or even lunch! In this recipe, battered cauliflower is baked, dipped in buffalo sauce mixture, then cooked a bit longer to create a sticky glaze. This cauliflower recipe is crispy, easy to make, and delicious as a party food or stuffed... Read More This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Baked Buffalo Cauliflower Bites.

25+ Vegan Tailgate Food

September 4 2021 VegKitchen 

Its that time of year again--time for tailgate parties! But you dont have to miss out because youre vegan. Put together an entire vegan feast with this list of 25+ vegan tailgate food ideas. From dips to desserts, youll find everything you need! The post 25+ Vegan Tailgate Food appeared first on VegKitchen.

In Minneapolis, Tabota Seyon’s InfusedLife Is Offering Plant-Based Food and a Sense of Community

September 2 2021 Vegetarian Times 

In Minneapolis, Tabota Seyon’s InfusedLife Is Offering Plant-Based Food and a Sense of Community At her vegan cafe and wellness boutique InfusedLife, Tabota Seyon is building a space for her neighbors to eat - and to heal The post In Minneapolis, Tabota Seyon’s InfusedLife Is Offering Plant-Based Food and a Sense of Community appeared first on Vegetarian Times.

Baked Tofu Curry

September 1 2021 Vegan Richa 

Baked Tofu CurryThe easiest, simplified and hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of everything for a fabulous silky Baked Tofu curry! Serve with rice for a delicious vegan dinner. Glutenfree Nutfree. Soyfree option. If you are adding ONE more tofu curry recipe to your collection of easy dinner recipes, let it be this vegan baked tofu curry. Why? Because it is the easiest, simplified and most hands-off version of butter tofu curry! No tempering spices, no sauteeing onions, no frying tofu. The oven takes care of all of these steps for us. Even better, we get all of this done within the same casserole dish. Fewer dishes = more time to relax. This Indian tofu curry is vegan and baked version of tofu makhani. Tofu/­­paneer makhani and tofu butter masala are often used interchangeably. Though very similar sauces, makhani is silkier and smoother than butter masala. This version uses canned tomato purée and coconut milk to get that creamy silky sauce! You can add other proteins such as veggies and chicken, soycurls or chickpeas to the sauce. The gravy is rich and creamy thanks to coconut milk and it is flavored with aromatic warming spices. Your home will be filled with a tantalizing aroma while your curry is baking. Yes, I repeat, this curry is baked in the oven. All in all, this vegan dinner took less than 45 to make, and trust me, you will be going back for seconds when you sit down to enjoy this delicious meal. Maximum flavor with minimal effort. Serve this curry with rice and mop up all that delicious gravy with some hit roti or naan until the last drop is cleaned off your plate. MORE INDIAN COMFORT FOOD - Baked Madras curry Tofu - Baked Balti Veggies - Veggie curry casserole  - Butter Tofu- GF - IP Tikka Masala Simmer Sauce GF - Tofu in Spinach Curry - Saag Tofu - Vegetable Jalfrezi Continue reading: Baked Tofu CurryThe post Baked Tofu Curry appeared first on Vegan Richa.

Roasted Vegetable Sandwich with Sun-Dried Tomato Basil Spread

August 25 2021 Vegan Richa 

Roasted Vegetable Sandwich with Sun-Dried Tomato Basil SpreadThis ultimate vegan roasted vegetable sandwich is packed with delicious charred veggies and features a quick homemade sun-dried tomato basil spread! This easy veggie sandwich bursts with goodness at every layer.  Make it for lunch or bring to a picnic. Nutfree and Soyfree! Get ready for the ultimate Roasted Vegetable Sandwich – one that rivals anything you can get at the deli counter. Smoky, sweet, and tender grilled veggies with the perfect amount of charr sandwiched in toasted slices of bread with a little sun-dried tomato pesto spread! Everything is made from scratch here! YES, we take this grilled vegetable sandwich to the next level, by adding a homemade sundried tomato spread that comes together in the food processor in minutes. There’s plenty of room for experimentation in this vegan roasted vegetable sandwich recipe. I used grilled eggplant, zucchini, red onion, and bell peppers. If you want, add fennel, endive, or mushrooms. All of those would make fine vegetable substitutes. Hummus,  cashew cream, green vegan pesto, or white-bean puree can replace the sun-dried tomato spread. You can skip the spread altogether and top the veggie sandwich with vegan cheese or just add a bunch of fresh basil or mint leaves. However, I do love the spread in this and I think so will you.   MORE SANDWICHES TO TRY - Pulled Jackfruit BBQ Sandwiches - Chickpea Avocado Salad Sandwich - Tofu Egg Salad Sandwich - General Tsos Tofu Sandwich - Cauliflower Cheddar Pesto Sandwich Continue reading: Roasted Vegetable Sandwich with Sun-Dried Tomato Basil SpreadThe post Roasted Vegetable Sandwich with Sun-Dried Tomato Basil Spread appeared first on Vegan Richa.

How to Store Fruits and Vegetables Better, Save Money, and Reduce Your Food Waste

August 22 2021 Vegetarian Times 

How to Store Fruits and Vegetables Better, Save Money, and Reduce Your Food Waste The average American shows away 219 pounds of food each here. Heres how to shrink your number - and get more out of your groceries. The post How to Store Fruits and Vegetables Better, Save Money, and Reduce Your Food Waste appeared first on Vegetarian Times.


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