graham - vegetarian recipes

Try it! You will enjoy it!

Strawberry Mimosa Cupcakes

Maa ki dal recipe | kaali dal | maa ki daal | black gram dal

Mango cake recipe | eggless mango cake | mango sponge cake

Spiced Lentil Tacos

graham vegetarian recipes

Five Veggie Raw Pad Thai

March 18 2019 Meatless Monday 

This recipe comes to us from Dr. Robert Graham, co-founder of FRESH Med . Dr. Graham says: Pad thai is one of my favorite recipes. I wanted to create a version for you with easy, healthy raw vegan ingredients. We chose zucchini noddles to make all the ingredients easy to find. This raw pad thai is gluten free, nutrient dense and look at all those gorgeous plants youre going to eat! Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 1 medium zucchini, spiraled or julienned - 2 large carrots, julienned - 1 red pepper, thinly sliced - 1 cup thinly sliced red cabbage - 3/­­4 cup frozen edamame, thawed - 3 green onions, thinly sliced on bias - 1 teaspoon sesame seeds (toasted) - optional: 1 cup of rice vermicelli noodles   - For the dressing: - 1 garlic clove minced - 1/­­4 cup raw almond butter (can also use peanut butter) - 1 tablespoon fresh lime juice - 2 tablespoons low-sodium tamari - 2 tablespoons water (may need more for desired consistency) - 2 teaspoons pure maple syrup (or other sweetener) - 1/­­2 tablespoon toasted sesame oil - 1 teaspoon freshly grated ginger Directions: 1. Prep all the vegetables. Add the zucchini, carrots, pepper, and cabbage into one large bowl. Toss with hands to combine. 2. Prepare the dressing by processing all dressing ingredients in a food processor or vitamix. The dressing may seem a bit thin at first, but it thickens as it sits. 3. Top bowls with edamame, green onion, and sesame seeds. Pour on dressing and enjoy. The post Five Veggie Raw Pad Thai appeared first on Meatless Monday.

Doctor/Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice Show

March 18 2019 Meatless Monday 

Doctor/Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice ShowDoctor/­­Chef Robert Graham recently held a session at the International Restaurant and Foodservice Show on, FRESH Food Tips for a Sustainable and Healthy Lifestyle, One Meal at a Time. He is the co-founder of FRESH Medicine , whose mission is to improve health by addressing the five pillars of well-being: Food, Relaxation, Exercise, Sleep and Happiness. In his talk, he discussed how our food system and food trends have misshapen the way we eat and how to use food as medicine. Said simply, Eat more plants; eat less meat. Meatless Monday is a simple way to eat more plants. Dr. Graham has long been an advocate of Meatless Monday as an easy way to incorporate more plant-based foods into your diet. As the former Director of Integrative Health & Therapies at Lenox Hill Hospital in New York, Dr. Graham created the first edible rooftop garden at a hospital - giving patients and hospital workers access to more fresh produce. As a leader in the field of Integrative Medicine, Dr. Graham has prescribed food as medicine for over 10 years. He believes that food holds the key to health and recently became a chef, graduating from the Natural Gourmet Institute. Dr. Graham has taught over 500 healthcare workers, mostly doctors, how to cook whole food plant-based meals. Check out Dr. Grahams recipe for Five Veggie Raw Pad Thai , a perfect option for Meatless Monday. If you make this recipe, post a photo, tagging us @MeatlessMonday and using #MeatlessMonday. Join Dr. Graham, and the millions of people around the world who participate in Meatless Monday one day a week, for your health and the health of the planet. To find out more, find us on Facebook , Twitter , Pinterest , or Instagram ! To learn more about becoming a Meatless Monday ambassador, visit­­ambassador The post Doctor/­­Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice Show appeared first on Meatless Monday.

Join Meatless Monday at the Healthy Food Expo New York

February 24 2019 Meatless Monday 

Join Meatless Monday at the Healthy Food Expo New York Meatless Monday will be at Healthy Food Expo in NYC, March 3-5, and we’d love to see you there! Visit us at Exhibit Booth 638 in the Healthy Food Expo Area to learn about the health and environmental benefits of going Meatless Monday and how you can leverage our research and resources as part of a restaurant/­­foodservice marketing strategy or just to encourage healthy, sustainable eating in your community! We’re also thrilled to be hosting two special events at the expo on Meatless Monday, March 4:   From 10:30 AM – 11:30 AM at the Education Hub (Booth 739), Chef Robert E. Graham, MD, Meatless Monday Ambassador and co-founder of FRESH Medicine, will discuss how our food system and food trends have misshapen the way we eat and how to use food as medicine in his session: FRESH Food Tips for a Sustainable and Healthy Lifestyle, One Meal at a Time. Find out more about Dr. Graham’s session.       From 3:30 PM to 5:00 PM at the Center Stage, three chefs will compete in the International Restaurant Food Service Show’s Rapid Fire Challenge: Meatless Monday Edition to see who can cook a winning plant-based in just 20 minutes. Find out more about the Rapid Fire Challenge and meet the competitors and judges. The post Join Meatless Monday at the Healthy Food Expo New York appeared first on Meatless Monday.

Wagon Wheel Cake

April 12 2018 Vegan Dad 

Wagon Wheel Cake This cake is insane. Its massive, probably too sweet, has 5 separate elements, and is totally awesome!  Of course, my health conscious mother never bought us Wagon Wheels when my brothers and I were young, and oh, how we jealously pined for them when other kids brought them to school for lunch! When Vegan Mom and I were dating (and not yet vegan) in university, we used to keep ourselves motivated to study through the positive reinforcement of Viva Puffs. This cake evokes all of those memories, and is simply a lot of fun to make and eat.  INGREDIENTS - about 1 1/­­2 cups raspberry jelly Cake INGREDIENTS - 227g all purpose flour - 65g cocoa - 1 1/­­2 tsp baking soda - 3/­­4 tsp baking powder - 1/­­2 tsp salt - 1 1/­­4 cup soy milk - 1 tbsp apple cider vinegar - 1/­­4 cup water - 1 cup sugar - 1/­­2 cup canola oil - 1 tbsp vanilla METHOD Preheat oven to 350 degrees 1. Grease two 10 inch round cake pans.  Cut out two circles of parchment paper to fit in the bottom of the pans.  Put the parchment papers in the bottom of the pans and grease it.  Flour both pans. 2. Sift flour, cocoa, baking powder, baking soda, and salt into a bowl.  In a separate bowl, whisk chocolate soy milk and vinegar together.  Add remaining ingredients and whisk well to blend. 3. Add dry ingredients and gently whisk until blended.  Dont overdo it. 4. Divide batter evenly between the two pans. 5. Bake for 22-24 mins, or until a toothpick comes out clean. 6. Cool on wire racks for 10 mins, then flip the pans over the remove the cake.  Remove the parchment paper.  Let them fully cool. Graham Cookie Layer INGREDIENTS - 3/­­4 cup all purpose flour - 3/­­4 cup whole wheat flour - 2 tbsp dark brown sugar - 1/­­8 tsp salt - 1/­­2 tsp cinnamon - 1/­­2 tsp baking powder - 1/­­4 cup vegetable shortening - 1/­­4 cup maple syrup - 2 tbsp soy milk METHOD 1. Mix together dry ingredients. Cut in vegetable shortening with a pastry cutter to the size of small peas.  2. Add syrup and soy milk and bring together into a ball. Add a tiny splash more soy milk if needed. 3. Divide dough into two equal pieces. Roll and trim each into a 10 circle on a piece of parchment paper, using the cake pan as a guide. Dont worry, you can trim it more after it is baked.  4. Place each piece of parchment/­­dough circle on a baking sheet. Place in the fridge to cool for 30 mins. 5. Heat the oven to 350 degrees. Bake one the middle and upper rack for 10 mins, rotating and switching the racks after 5 mins. Cookies should dry on the top and only very, very lightly brown. Do not over bake. 6. Remove from pans (parchment and all) to a cooling rack. When cooled, trim as needed with a small sharp knife using the cake pan as a guide.  Marshmallow (from Plantified) INGREDIENTS - 3/­­4 cup salt free aquafaba - 1/­­2 tsp xanthan gum - 1 tbsp vanilla extract - 1 1/­­2 cups sugar - 2 tsp agar powder - 2 tbsp glucose syrup - 1/­­3 cup water METHOD 1. In a large bowl, whisk aquafaba and xanthan gum to stiff peaks with a hand mixer. Whisk in vanilla. Set aside. 2. Bring the sugar, agar, glucose, and water to boiling in a small saucepan over medium heat. Bring to 250 F, stirring regularly/­­constantly to keep the mixture from sticking to the bottom of the pan. Be patient. The sugar will quickly jump in temperature, plateau, then rise again. Resist cranking the heat to hurry the process along. 3. Slowly stream the hot sugar mixture into the aquafaba, constantly whipping it in with the hand mixer. When the sugar mixture is fully incorporated, keep whipping the mixture until it returns to room temperature (more or less--the bottom of the bowl should not feel warm). You can do all this with a stand mixer, but I find that the sugar mixture likes to get caught up around the top of the beater, so using a hand mixer is better).  Ganache INGREDIENTS - 1/­­2 cup light coconut milk - 200g bittersweet vegan chocolate chips - 2 tbsp margarine METHOD 1. Heat coconut milk to bubbling in a small saucepan over medium heat.  2. Remove from heat and add chocolate chips and margarine.  Stir until everything is melted and smooth.  Set aside to cool completely.  TO MAKE THE CAKE! 1. Bake and cool the cake. Level the top of the cake, if necessary (i.e. make sure it is flat and not domed).  2. Bake and cool the graham cookie layer. Trim to fit on top of the cake (you can do this while the cookie is still slightly warm if you want).  3. Place one of the cake layers on a serving platter. Spread 3/­­4 cup of raspberry jelly on top. Place one of the graham cookies on top of the jam.  4. Repeat step 3 with the remaining cake, jelly, and graham cookie, and set aside. 5. Make the marshmallow. The marshmallow will set fairly quickly, so be prepared. Spread 7/­­8 of the marshmallow on top of the cake/­­jam/­­cookie layer in your serving platter. Put the second cake/­­jam/­­cookie layer on top of the marshmallow (making sure the cookie side is down and the cake layer on top). Gently press down and use an icing spatula to smooth the sides. Use the remaining 1/­­8 of the marshmallow to aid in this endeavour.  6. Let the marshmallow fully set. I like to put the cake in a cool place for this step because it makes the ganache step easier. 7. Make the ganache and let cool to room temperature. 8. Spread a thin layer of ganache over the entire cake, like you would a crumb coat of butter cream. Set aside in a cool place (the fridge) to set. 9. Use the remaining ganache to cover the cake. Set aside in a cool place to set.

Vegan Pumpkin Cheesecake Soy-free GF option

December 7 2017 Vegan Richa 

Vegan Pumpkin Cheesecake Soy-free GF optionVegan Pumpkin Cheesecake with graham cracker style crust. Easy Creamy Pumpkin Cheesecake to please everyone. Gluten-free with gluten free crust. Soy-free Recipe. I made this cheesecake over Thanksgiving and I think I have found my favorite holiday dessert. It is creamy, lightly tangy, pumpkiny, spicy and all things holiday, fall and dessert. Its lighter, creamier and spicier than a pumpkin pie and oh so good. This has just the right amount of pumpkin and the cheesecake flavor balance which I like much more.  Its a simple recipe. Blend the pumpkin with soaked cashews, non dairy yogurt sweetener and pumpkin pie spice. Bake to set, then chill  until ready to serve. Serve with whipped coconut cream, or vanilla ice cream or califlornia cabin (its a fabulous flavor from local Seattle vegan ice cream shop frankie and Jos). Make this cheesecake for a party or for yourself as you might not want to share! Continue reading: Vegan Pumpkin Cheesecake Soy-free GF optionThe post Vegan Pumpkin Cheesecake Soy-free GF option appeared first on Vegan Richa.

Chocolate Pudding Pie with Seed Crust

June 9 2017 VegKitchen 

Chocolate Pudding Pie with Seed Crust I dont know if you remember this, but many years ago, Im talking the 70s, I think every mom in America was required to make her children chocolate pudding pie in a graham cracker crust and slather it with whipped cream. This was actually something I really loved to eat. Of course, I had to […] The post Chocolate Pudding Pie with Seed Crust appeared first on VegKitchen.

Green Thai Curry

December 23 2016 Veganpassion 

Green Thai Curry As a vegan green is one of my favourite colors. Even though it looks mild and harmless, I thought I'd make this a spicy curry. Have lots of fun with cooking this dish and have a wonderful day. Makes 4 portions. Ingredients: 200 g rice 500 ml vegetable broth (or lightly salted water) 1/­­2 leek 3 tbsp. coconut oil Each 1 tsp. graham masala, ginger powder, cumin, cilantro, curcuma 1/­­2-1 chili salt, pepper lemon grass 1 small piece celeriac 250 ml vegetable broth 1 broccoli 1 zucchini 400 ml coconut milk 200 g spinach 1 can chickpeas At first prepare the rice and then head over to the curry. Cook the rice in the vegetable broth with closed lid like the package label says. Mostly it takes aprox. 40 minutes. For the curry cut leek into fine rings and roast them in a pan with some coconut oil. Reduce the heat and add the spices. Be careful, don't let the spices burn. Cut celeriac into small cubes and add it to the pan. Deglaze with vegetable broth. Cut off the broccoli florets and cut them in quaters. Also cut the stem into 1 cm small cubes and use it as well. Cut zucchini into slices and halve them. Add broccoli and zucchini to the pan. Pour coconut milk on it and let it cook for 10 minutes. Then add spinach and chickpeas. Serve curry with rice. If you like top with cashews.

Strawberry Ice Cream Cake

February 16 2016 Vegetarian Times 

1 Line 9-inch springform pan with parchment paper, and set aside. 2 Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl. 3 Pulse waffle cones in food processor until crumbly. Transfer to separate bowl. 4 Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely. 5 Stir together yogurt and honey. Set aside. 6 Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.

Is China Ready for Meatless Monday?

August 11 2014 Meatless Monday 

Is China Ready for Meatless Monday?Meat production has been pointed to as one of the biggest sources of the pollution that is disrupting the global climate. As a country, China consumes about two times more meat than the U.S. And meat consumption in China has been increasing steadily over the last half century. Its more than doubled since 1985. This is in part attributable to the prevailing view in Chinese culture that eating meat is a symbol of wealth. So as Chinas wealth increases--they now have more millionaires than any other country other than the U.S.--theyve got the means to eat more meat. And so they have been. And yet, while there has been a rise in meat consumption, there is also a counter movement forming, or a new breed of Chinese vegetarianism as Graham Land puts it. This [...] is mainly due to a recent rise in environmental awareness among Chinas young and educated. “Many Chinese, while not embracing a vegetarian or vegan diet, are becoming more conscious of how much meat they eat and where it comes from; for instance, whether it is organic or sustainably farmed. And maybe calling it a counter culture is not enough. Even the Chinese ex-Premier Wen Jiaobao campaigned for one day vegetarian every week. Others, who have attained a certain level of celebrity, have also embraced this ecologically aware eating movement. Director Jian Yi, recently released a documentary called, Whats for Dinner? Which focuses on more environmentally conscious eating. And pop music singer, Long Kuan, adds to the conversation by releasing a song titled, LOHAS Queen, LOHAS is an acronym for lifestyles of health and sustainability. This is a counter current. It hasnt yet turned the tide, but lets hope it does, because as Janet Larsen, the Director of Research at the Earth Policy Institute says, If everyone on the planet were to eat like Americans, we have the capacity to feed 2 billion people. Chinas population right now is at 1.35 billion and they are steadily eating more and more like the western world. The post Is China Ready for Meatless Monday? appeared first on Meatless Monday.

Mom’s Magical Vegan Blueberry Pancakes

June 16 2014 Fatfree Vegan Recipes  

Mom’s Magical Vegan Blueberry Pancakes Recipe by Ellen Naor, photos by Jacob Naor. More details and complete nutritional information can be found at­­vegan-blueberry-pancakes/­­ My mom has been cooking low fat vegan for years, and she’s an amazing cook. This is one of her signature creations. She wanted to call these “Dad’s Favorite Pancakes”, which they are. But while he does help her cook, the recipe is all hers. So I convinced her to let me call them “Mom’s Magical Vegan Blueberry Pancakes”! You might ask what makes my moms pancakes magical? Because they magically disappear! Not only are these delicious, but theyre low fat and super healthy too. Besides being vegan, part of the reason these are so good for you is that no oil is used in the recipe. You can eat a big stack of them, guilt free! Ingredients: 1/­­2 cup graham flour 1/­­4 cup whole-wheat flour 1/­­4 cup whole-wheat pastry flour 2 tablespoons wheat germ 2 teaspoons baking powder (aluminum free) 1 teaspoon vanilla 1 cup almond milk or other plant-based milk (+ additional tablespoons as needed) 1/­­2 cup frozen bluberries (optional – no need to thaw) Instructions: 1. Mix the flours, wheat germ, and baking powder in a medium sized bowl. 2. Add the almond milk and vanilla. 3. Combine with a wire whisk or a fork. Add additional milk a tablespoon at a time to achieve proper consistency. Batter should be fairly thick, but thin enough to drip from the whisk. 4. Add blueberries, and gently mix them in with a large spoon. 5. Preheat non-stick frying pan for 2-3 minutes, at medium temperature. 6. Spoon batter into frying pan, making pancakes about 3 wide. 7. Turn down the heat a bit if necessary, to avoid burning the outside before the inside is cooked. Use your finger to test done-ness: the pancakes spring back when pressed. 8. The batter tends to thicken as it stands. Add additional almond milk or water to remaining batter, one tablespoon at a time, to maintain the right consistency. 9. Time to eat! Makes 10-12 small vegan blueberry pancakes, to serve two happy people. If you have any leftovers, you can always freeze them. They toast up nicely for a quick, easy breakfast anytime. You can also make up a double batch just to have some extras around! (C) ayalnaor for Fatfree Vegan Recipes, 2014. | Permalink | 3 comments | Add to Post tags: McDougall

Meatless Monday Attends the Food as Medicine Summit in NYC

December 11 2017 Meatless Monday 

Meatless Monday Attends the Food as Medicine Summit in NYCOn Thursday, November 30, Meatless Monday participated in the Food as Medicine Summit held at the Hunter College New York City Food Policy Center. The summit featured expert speakers who discussed how problematic food habits have caused the number and prevalence of chronic diseases to rise. Therefore, food must also be the solution, according to the summits mission. Meatless Monday founder Sid Lerner (second from left) with (from left) Stephen Ritz, Dr. Robert Graham, and Michel Nischan. Photo by Charles Platkin. The summit kicked off with a welcome from Brooklyn Borough President Eric Adams, who has been outspoken in his support for Meatless Monday and healthy eating habits in NYC schools. The former police officer was diagnosed with type 2 diabetes in 2016 but was able to put the disease into remission by switching to a healthier lifestyle that included more plant-based foods. He has been a strong proponent of bringing Meatless Monday to several schools in Brooklyn. The opening keynote address was delivered by Dr. Robert Graham, a co-founder of FRESH Med NYC who promotes the idea of food as medicine, saying there should not be just a pill for every ill. Graham discussed how the top 10 causes of death are related to food and diet. His mission stands by food as a remedy and uses dietary changes as the first approach in managing illness at FRESH Med NYC. Other speakers included Michel Nischan, chef and CEO of Wholesome Wave, and Stephen Ritz, CEO of Green Bronx Machine. Their panel discussed the impact of healthy food on children and its availability in schools. Nischans son was diagnosed with diabetes at age five; Ritz pointed out the difficulty in getting good produce in his South Bronx neighborhood. An emphasis was placed on not only getting kids interested in healthy eating at a young age but also making it fun for them to learn about it. Meatless Monday President Peggy Neu spoke to the significance of meeting education with action and putting good ideas into practice. The healthcare industry is the front line in the battle to better inform and direct people towards more healthy lifestyles and diets. Rather than using band-aid remedies for chronic illnesses, Neu said, these diseases can and should be prevented with better eating habits. Neus takeaway on the discussion of food as medicine: we need new heroes and better food choices need to be made culturally relevant. The bottom line of the Food as Medicine Summit was keeping people interested, keeping food exciting, and - most importantly - keeping people educated. The post Meatless Monday Attends the Food as Medicine Summit in NYC appeared first on Meatless Monday.

No Bake Cheesecake

July 6 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); No Bake Cheesecake This  Cheese cake recipe requires absolutely no cooking or baking. This is a delicious and perfect dessert for hot summer days. I like to use the fresh seasonal fruits over cheese cake. This is an amazing recipe and everyone will enjoy. - 1 cup graham crackers (fine crumbs, I used 12 gram crackers) - 4 Tbsp unsalted butter (at room temperature) - 8 oz cream cheese (at room temperature) - 1/­­3 cup sugar - 1/­­2 cup heavy cream (chilled) - 1 tsp lemon juice - Few slices of fresh fruit of your choice (I am using, mango, kiwi, strawberry, and few black berry) - First line 4×7 inch pan with wax paper or parchment paper. - Mix cookie crumbs and butter well to combine. - Transfer the mix to prepared pan and press evenly to make it very firm. Refrigerate for at least 30 minutes. - Using the electric mixer beat the cream cheese and sugar in a large bowl on medium high speed until smooth. Reduce the mixer speed and gradually add the cream, and lemon juice increase the speed to medium high until stiff peak forms. - Spread the cream cheese evenly over crust, refrigerate for at least 4 hours or up to 3 days. - Just before serving top with fruits. Finishing time 15 minutes not including refrigeration time. The post No Bake Cheesecake appeared first on Manjula's Kitchen.

Vegan Almond Butter Mousse Strawberry Parfaits

May 11 2017 Vegan Richa 

Vegan Almond Butter Mousse Strawberry ParfaitsVegan Almond Butter Mousse Strawberry Parfaits. Almond or peanut butter thickened into a mousse and layered with strawberries. 6 Ingredient PB & J parfaits. Vegan Peanut Butter Mousse, Gluten-free, Grain-free Coconut-free Recipe.   Right in time for Mothers Day! These parfaits are like peanut butter and jelly mousse cups. I use smooth almond butter to make a 5 ingredient mousse and layer it fresh strawberries and some graham cracker crumbs. Serve these with a drizzle of melted chocolate or a caramel sauce. So Good! You can also use some strawberry or other berry compote in combination with the fresh berries. The mousse is lightly sweet, so use ripe fruits or add a drizzle of vegan caramel. I was planning to make a peanut butter mousse pie and was wondering about how to reduce the fat in the mousse. To get that rich and creamy consistency, the options would be to blend good amount of soaked cashews or coconut cream with the nut butter or blend it with silken tofu. I accidentally heated up my test cup of nut butter mixed with almond milk instead of the chai cup and it thickened into this thick creamy and still a bit light mixture. So that is what makes the mousse layer in these parfaits. The mixture of nut butter and nondairy milk thickens on heating and sets beautifully when chilled.  These parfaits are perfect served layered or made into a bowl with chia seeds, other fruits and a chocolate or caramel drizzle. Make these your own. Easy, Delicious and Summery.Continue reading: Vegan Almond Butter Mousse Strawberry ParfaitsThe post Vegan Almond Butter Mousse Strawberry Parfaits appeared first on Vegan Richa.

Creepy Bats and Cats Chocolate Graham Crackers

October 24 2016 VegKitchen 

Creepy Bats and Cats Chocolate Graham Crackers If youre looking for a healthier treat for Halloween, Kathy Hester has got you covered with these easy, devilishly creepy bats and cats chocolate graham crackers. They’re vegan and better for your kids (and you!) than all the sugary candies.

Doc Takes Residentsto Cooking School forMeatless Monday

October 27 2014 Meatless Monday 

Doc Takes Residentsto Cooking School forMeatless MondayDr. Robert Graham featured in the New York Post Dr. Robert Graham, Director of Integrative Health & Therapies at Lenox Hill Hospital in New York, brought a fresh crop of medical residents to the Natural Gourmet Institute to teach them the fine art of  cooking healthy, delicious--and meatless--meals. Its a form of preventative medicine that can only be administered in the kitchen. Dr. Robert Graham wants to ignite the next generation of doctors to eat healthy and live healthy. And to help, Chef Instructor Elliott Prag--who is a regular contributor to Vegetarian Times--was there.   Its part of a program called FareWellness, which is an initiative developed by Dr. Graham and Julie Graham, his wife. The program encourages not only healthy eating but also physical exercise and mental wellbeing through activities like yoga and meditation. Dr. Graham with his wife and Anthony Fassio, CEO of the Natural Gourmet Institute The hope is that through the FareWellness Program, not only will hospital doctors and staff reap the benefits of maintaining a healthy lifestyle but they will also inspire their patients to taking steps toward bettering their own health through paying more attention to diet and exercise. Since its start in 1977, NGI has been inspiring people to realize good health through delicious food. This partnership with Lenox Hill Hospital brings their expertise to the medical community by giving doctors the tools to bring healthful cooking to their patients. We are honored to continue our partnership with Dr. Graham and Lenox Hill Hospital, says Anthony Fassio, CEO Natural Gourmet Institute. With each class a new group of doctors is empowered to teach their patients about how a health-supportive diet can contribute to optimum health. The post Doc Takes Residents to Cooking School for Meatless Monday appeared first on Meatless Monday.

Creamy Peanut Butter Pie

July 25 2014 VegKitchen 

Creamy Peanut Butter PieYou wont believe that this light and luscious pie--kissed with the dynamic duo of peanut butter and dark chocolate--is made with tofu and only a touch of agave nectar for sweetness. In fact, this is a nutrient-rich dessert you can really feel good about indulging in! Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, (C) 2014, Sharon Palmer. Reprinted with permission from The Experiment.  Serves: 8 (one-eighth pie each) Graham Cracker Crust: - 22 graham cracker halves (whole wheat or gluten-free, if desired) -  1/­­2 teaspoon cinnamon - 2 tablespoons wheat germ or ground flaxseeds -  1/­­4 cup melted soft dairy-free margarine  Filling: - One 12.3-ounce package extra firm silken tofu - 1 cup unsalted creamy peanut butter - 1 1/­­2 teaspoons vanilla extract - 5 tablespoons agave nectar - 2 tablespoons unsweetened plain plant-based milk  Garnish: - 1/­­3 cup dairy-free dark chocolate chips - 2 tablespoons chopped peanuts Preheat the oven to 375°F.  Add the graham crackers to a blender in batches and pulse into crumbs, or crush into crumbs using a rolling pin. Mix the graham cracker crumbs, cinnamon, and wheat germ in a medium bowl. Stir in the melted margarine. Press the crumb mixture into a 9-inch pie pan. Bake for 10 to 12 minutes. Remove the crust from the oven and set it aside to cool.  Meanwhile, place the tofu, peanut butter, vanilla, agave, and plant-based milk in a large mixing bowl. Beat with an electric mixer until smooth, fluffy, and creamy, scraping down the sides of the bowl as needed. Place the dark chocolate chips into a small, microwave-proof dish and microwave on high for 2 minutes. Stir the chocolate with a spoon until smooth. Pour the tofu filling evenly into the cooled graham cracker crust. Drizzle the chocolate over the top of the pie. Sprinkle with the chopped peanuts. Chill for 2 hours before slicing. Notes: Choose a dairy-free margarine that comes in a tub, not in sticks. Earth Balance is one good option, but there are other brands that also have a good low saturated fat profile. You may also use chopped dairy-free dark chocolate instead of chocolate chips.  Variation: Stir one sliced banana into the filling before step 7 to make Peanut Butter Banana Pie.  Nutritional Information: Per Serving: 374 calories, 12 g protein, 25 g carbohydrate, 27 g fat, 6 g saturated fat, 4 g fiber, 11 g sugar, 134 mg sodium Sweet tooth still craving? Here are more Vegan Baking and Sweets . Explore more of VegKitchens Easy Vegan Cakes and Pies . *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Chefs, Supporters MarkMM’s 10th Anniversaryat James Beard House

May 19 2014 Meatless Monday 

Chefs, Supporters MarkMM’s 10th Anniversaryat James Beard HouseA Great Day for Meatless Monday: The chefs behind the 10th Anniversary Celebration at James Beard House On Monday May 12th, the James Beard Foundation hosted the Meatless Monday 10th Anniversary Celebration, a three-hour, four-course celebration that featured six of the Meatless Monday’s most passionate chefs, including Matteo Bergamini, SD26, NYC; Scott Uehlein, Canyon Ranch, Tucson, AZ; Alicia Walter, Eataly, NYC; and Jason Weiner, David Belknap and Geoffrey Kornberg of Almond, Bridgehampton, NY, and NYC, and L&W Oyster Co, NYC. Peggy Neu and Sid Lerner with Susan Ungaro, President, James Beard Foundation Ten years ago, Sid Lerner, Founder and Chairman, The Monday Campaigns, launched Meatless Monday to encourage people to cut out meat one day a week. Now, the campaign is a household name and to mark the occasion, supporters from Lenox Hill Hospital, Columbia University, Natural Gourmet Institute and Slow Food USA–just to drop a few names--were on hand to celebrate. The meal started with hors d’oeuvres in the outdoor garden. Chef Uehlein and Chef Weiner teamed up to offer Gazpacho Mary Shooters, Warm Shell Beans with Smoked Goats Milk Feta, and Crispy Baby Artichokes. Once the 75 guests took their seats in the venerable second floor dining room, Lerner and Peggy Neu, President, The Monday Campaigns, welcomed the guests with short remarks. Crispy Baby Artichokes with Black Garlic Aioli What followed was proof of how extraordinary and elevated an all-vegetarian menu can be. First, there was Chef Belknaps Carrot Terrine with Pickled Spring Vegetables. The second course was Chef Kornbergs Mushroom Dashi with Truffled Matzoh Ball, followed by SD26s renowned Uovo in Raviolo, expertly prepared by Chef Bergamini. Eatalys Chef Walter was next, presenting a greenmarket bounty of Sfumature di Primavera, a selection of spring vegetables on polenta. Chef Uehlein closed the meal with a Canyon Ranch Superfruit Sampler, featuring a Blueberry Tart, Cherry-Chocolate Ganache and Crispy Orange with Dark Chocolate and Pepper-Macerate Strawberries. Guests even got to test their culinary skills, enhancing a homemade Limoncello with an eye-dropper of infused spirits. Anthony Fassio, Natural Gourmet Institute, and Dr. Robert Graham, Lenox Hill Hospital Meatless Monday is now in 35 countries and is spoken in 23 languages, but on this Monday night, the movement was centered on 12th Street in Greenwich Village. As Marisa May, co-owner of SD26, NYC, commented, ”The dinner at the James Beard House was the perfect way to celebrate and honor the Meatless Monday anniversary and all of their global accomplishments. The evening brought together an amazing collection of culinary talents sharing a beautiful meal of meatless specialties with the honored guests. Meatless dishes never tasted so delicious – it was a beautiful New York City evening.” The post Chefs, Supporters Mark MM’s 10th Anniversary at James Beard House appeared first on Meatless Monday.

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