health - vegetarian recipes

Try it! You will enjoy it!

Tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju

Restaurant Highlight: The 78 in Glasgow, Scotland

Pineapple Kulfi (Ice Cream)

Easy Vegan Waffles 1 Bowl










health vegetarian recipes

sprout salad recipe | how to make moong bean sprout salad – weight loss

July 16 2019 hebbar's kitchen 

sprout salad recipe | how to make moong bean sprout salad – weight losssprout salad recipe | moong bean sprout salad | mixed sprouts salad with step by step photo and video recipe. salad recipes are generally served for purpose which is either weight loss or with dietary requirements. obviously these recipes are not a popular choice and are consumed with an intention. however there are some salad recipes which are pure fun to consume and moong bean sprout salad recipe and is tasty and healthy. The post sprout salad recipe | how to make moong bean sprout salad – weight loss appeared first on Hebbar's Kitchen.

Open-Faced Peppers

July 15 2019 Meatless Monday 

A play on traditional stuffed peppers, these Open-Faced Peppers get a protein boost from beans and quinoa (instead of ground beef). Plus, theyre colorful on a plate and easy to complement with just about any side dish. Try them with a side of jicama salad! This recipe comes to us from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet , by Suzy Amis Cameron. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 4 large bell peppers, your choice of color  - 1 tablespoon olive oil - 1/­­2 red onion, chopped   - 2 celery ribs, chopped - 1 teaspoon ground cumin - 1/­­2 teaspoon chili powder - 1/­­2 teaspoon salt - 1 cup cooked pinto beans, rinsed and drained - 1 cup frozen corn kernels, drained - 1 cup cooked quinoa - 1/­­2 cup chopped fresh cilantro - 1 cup shredded vegan cheese 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 2. Arrange the bell peppers on the baking sheet and bake until they begin to so en, 20 minutes. Set aside to cool. 3. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion, celery, cumin, chili powder, and salt. Cook until the onion begins to so en, 3 to 4 minutes. Add the beans, corn, quinoa, and cilantro. Turn on the heat and stir the bean mixture until thoroughly combined. Set aside. 4. Remove the peppers from the oven and let sit until just cool enough to handle; keep the oven on. Slice the peppers in half lengthwise and carefully remove the stem and seeds. Return the pepper halves to the baking sheet, cut side up. Divide the quinoa filling evenly among them. Top evenly with the cheese, return the peppers to the oven, and bake until the cheese begins to brown, 15 minutes. The post Open-Faced Peppers appeared first on Meatless Monday.

Green Vegetable Pad Thai

July 10 2019 VegKitchen 

Green Vegetable Pad Thai Serve this healthy Pad Thai with a mix of green vegetables and edamame. Save Print Green Vegetable Pad Thai Serves: 2   Ingredients 7 oz rice noodles 1 tbsp olive oil 1 green bell pepper, chopped 1 onion, chopped 2 cups spinach 1/­­2 cup edamame Sauce 1/­­2 cup water 2 tbsp lemon juice 2 tbsp maple syrup 1 tsp hot sauce 3 tbsp tamari sauce 1 tsp garlic powder Instructions Chop the vegetables and bring a large pot of water to a boil for the rice noodles. The post Green Vegetable Pad Thai appeared first on VegKitchen.

Gluten Free Peach Crisp

July 8 2019 Meatless Monday 

This gluten free peach crisp is healthy enough to eat for breakfast, and delicious enough to enjoy for dessert! Youll love this easy peach crisp recipe with whole grain gluten free oats, omega-3 rich chia seeds, & ripe, juicy summer sweet peaches, plus a hint of ginger! This recipe comes to us courtesy of E.A. Stewart, the Spicy RD. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Ingredients: - 4 ripe peaches seed removed, and cut into cubes - 2 tablespoons chia seeds - 1 tablespoon tapioca flour* - 3 tablespoons + 2 teaspoons pure maple syrup divided - 1/­­2 teaspoon ground ginger - 1/­­4 teaspoon salt divided - 3/­­4 cup gluten free oats* - 1/­­4 cup sorghum flour or rice flour* - 2 tablespoons melted virgin coconut oil - 2 cups yogurt i.e. Greek, coconut, almond, soy~optional for serving Instructions: 1. Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish. 2. Combine peaches, chia seeds, tapioca flour, 1 tablespoon maple syrup, ground ginger, and 1/­­8 teaspoon salt in a mixing bowl. 3. Stir well to combine, and spoon mixture, divided equally, into ramekins/­­custard cups. 4. Rinse out and dry mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, and 1/­­8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches. 5. Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/­­2 cup yogurt if desired. Recipe Notes: - Feel free to omit tapioca flour from peach mixture if desired. It helps thicken the peaches a little, but is not essential. - May use regular oats if not following a gluten-free diet - May substitute sorghum flour with rice flour. Or, use all-purpose flour if desired for a non-gluten free version. The post Gluten Free Peach Crisp appeared first on Meatless Monday.

bonda recipe | urad dal bonda | ulundu bonda | urad dal vada

July 5 2019 hebbar's kitchen 

bonda recipe | urad dal bonda | ulundu bonda | urad dal vadabonda recipe | urad dal bonda | ulundu bonda | urad dal vada with step by step photo and video recipe. south indian cuisine is known for its healthy and tasty steamed breakfast recipes served with choice of chutney condiments. but there are other deep fried snacks recipes which are served for morning breakfast too. one such crisp and soft deep fried snack recipe is the urad dal bonda which is round ball in shape. The post bonda recipe | urad dal bonda | ulundu bonda | urad dal vada appeared first on Hebbar's Kitchen.

Chickpea Buddha Bowl

July 3 2019 VegKitchen 

Chickpea Buddha Bowl A Buddha Bowl is a healthy meal composed of various vegetables layered over a base of grains such as brown rice, quinoa, or barley.     Save Print Chickpea Buddha Bowl Serves: 2   Ingredients 1 red onion, sliced 1 pepper, sliced 1 cup canned chickpeas, rinsed and drained 6 mini bok choy 1 pinch cumin 1 pinch turmeric 1 pinch ground coriander seeds ⅔ cup cooked quinoa ½ cup sprouts 1 tsp parsley 1 tsp sesame oil 1 tbsp canola oil ½ tbsp rice vinegar salt and pepper Instructions Preheat the oven to 450°F. The post Chickpea Buddha Bowl appeared first on VegKitchen.

aate ki barfi recipe | sukhdi | wheat barfi | gur papdi | gol papdi

June 27 2019 hebbar's kitchen 

aate ki barfi recipe | sukhdi | wheat barfi | gur papdi | gol papdiaate ki barfi recipe | wheat barfi | gehu ke aate ki burfi with step by step photo and video recipe. indian recipes are full of traditional sweets which are made for various reasons and occasions. generally these sweets are considered as calories high and always scrutinized as unhealthy food. but then there are some healthy sweets too, made with wheat flour, jaggery and aate ki barfi recipe is one such healthy sweets recipe. The post aate ki barfi recipe | sukhdi | wheat barfi | gur papdi | gol papdi appeared first on Hebbar's Kitchen.

black chana chaat recipe | kala chana chaat | black chickpeas chaat

June 17 2019 hebbar's kitchen 

black chana chaat recipe | kala chana chaat | black chickpeas chaatblack chana chaat recipe | kala chana chaat | black chickpeas chaat with step by step photo and video recipe. chaat recipes are hugely popular across india and are made with wide variites of ingredients. generally it is made with combination of deep fried puris with a spicy peas sauce. but it can also be made with simple and healthy ingredients too. one such simple variation is black chana chaat recipe known for its simplicity and taste. The post black chana chaat recipe | kala chana chaat | black chickpeas chaat appeared first on Hebbar's Kitchen.

Meat Free Monday Celebrates Its 10th Anniversary with #MFMCountMeIn Campaign

June 17 2019 Meatless Monday 

Meat Free Monday , launched by Sir Paul, Mary and Stella McCartney in 2009, is celebrating its 10th anniversary this month. Meat Free Monday is a global Meatless Monday partner mutually aligned on our mission to raise awareness and action around the benefits of meat consumption reduction. Meat Free Monday partners with celebrities, schools, businesses, restaurants and country organizers to encourage people to help slow climate change, conserve precious natural resources and improve their health by having at least one meat free day each week. This month, Meat Free Monday is celebrating a decade of action and advocacy with a new campaign encouraging people to join the global meat reduction movement. They are launching #MFMCountMeIn anniversary campaign which aims to bring celebrities, businesses, not-for-profit groups, educational institutions and individual supporters together, to celebrate what people are doing on the meat free front and inspire even more people to get on board. Get in on the action: Join Meatless Monday and Meat Free Monday in promoting #MFMCountMeIn and #MeatlessMonday on your social media account. Post a photo or video showing your support and how easy it is to go meatless on Mondays. Think recipes, tips or shout out to the Meat Free Monday team. Dont forget to tag @MeatlessMonday and @MeatFreeMonday . We congratulate Meat Free Monday on their 10th Anniversary! We at Meatless Monday are thrilled to work with a great global partner in our joint mission to help reduce meat consumption around the world. With our combined strength, we can effectively raise awareness that cutting meat one day week can benefit personal health and the health of the planet. We look forward to the next decade of partnership and growth with Meat Free Monday. Sid Lerner, Founder & Chairman, Meatless Monday Q&A with Meat Free Monday Team How did Meat Free Monday first begin? The McCartney family has a long history of personal interest in sustainable food - from the Linda McCartney vegetarian food range to Pauls organic farm - but it was reading a 2006 report by the United Nations Food and Agriculture Organization (FAO), Livestocks Long Shadow, that crystallized in Paul, Mary and Stellas minds the global importance of making planet-friendly food choices. According to Livestocks Long Shadow, animal agriculture is one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global. On the basis of this alarming fact the family launched the Meat Free Monday campaign in June 2009. What is the goal of Meat Free Monday, who should participate, and why? Meat Free Monday aims to raise awareness of the detrimental environmental impact of animal agriculture and industrial fishing. The campaign encourages individuals, families, businesses, not-for-profit groups and educational institutions to help slow climate change, conserve precious natural resources and improve their health by having at least one plant-based day each week. What trends or changes have you seen in the past 10 years regarding awareness and interest in meat reduction? Shopping habits have changed dramatically in the last ten years, with consumer demand leading to many new plant-based products now being available in shops and restaurants. According to research company Kantar World panel, 150 million more meat free dinners were sold in January 2019 compared with the same month the previous year. 21% of UK households have cut down on their meat intake, a shift due in part to campaigns like Meat Free Monday. What programs and campaigns is Meat Free Monday working on locally or globally? Meat Free Mondays aim is to raise awareness and inspire people to make a change in their diets from an easily achievable starting point. Over 3,000 UK schools currently participate in Meat Free Monday, as do local education authorities such as Edinburgh and Trafford. A key project is working with young people and expanding the campaigns schools programme. Could you share Sir Paul McCartney’s favorite meat-free recipe? One of Pauls favorite recipes is Super Vegetable Salad, which is featured in The Meat Free Monday Cookbook. Please see recipe here . A quick history of Meatless Monday Meatless Monday is global movement active in over 40 countries and regions and continues to grow. Meatless Monday was founded in 2003 by Sid Lerner in association with the Johns Hopkins Bloomberg School of Public Health. In 2009, Ghent, Belgium, became the first non-U.S. city to go meatless. The same year, Paul McCartney introduced the U.K. to Meat Free Mondays, which has also continued to grow internationally.   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 Meat Free Monday Celebrates Its 10th Anniversary with #MFMCountMeIn Campaign appeared first on Meatless Monday.

Ginger Roasted Leeks and Asparagus

June 10 2019 Meatless Monday 

Leeks are sliced paper thin and marinated with lemon juice, soy sauce and freshly grated ginger. Roasted asparagus makes the perfect canvas for the salty sour leeks in a side dish which celebrates springs bounty. This recipe comes to us from JL Goes Vegan. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 bunch asparagus - 1 leek - juice of 1/­­2 a lemon - 1 tablespoon olive oil - 1 tablespoon coconut aminos* - or - 1 tablespoon low sodium soy sauce - 1 teaspoon ginger, grated *Coconut aminos is a soy sauce substitute with 65% less sodium. Found in health food stores. Low sodium soy sauce can be substituted if coconut aminos are unavailable. Snap the bottom ends off of each asparagus spear. Slice the leek in slices as thin as possible with a madoline or a knife. Rinse the leek slices thoroughly. Toss the asparagus and thinly sliced leeks in a shallow dish with the lemon juice, olive oil, grated ginger and the coconut aminos or soy sauce. Let marinate for 20 minutes. Preheat an oven to 400 degrees. Roast the asparagus and leeks in their marinade for 8-10 minutes, or until the asparagus is cooked to preference. Divide into 4 portions and enjoy on the side. The post Ginger Roasted Leeks and Asparagus appeared first on Meatless Monday.

10 Restaurant Chains that Will Satisfy Your (Meatless) Burger Cravings

June 3 2019 Meatless Monday 

10 Restaurant Chains that Will Satisfy Your (Meatless) Burger CravingsJune 5th is National Veggie Burger Day! Whether youre celebrating or always on the lookout for a quick and easy way to satisfy your burger craving, there are plenty of places to do so across the U.S. Below, weve rounded up some of our favorite fast food joints that are serving plant-based goodness. Bareburger  Bareburger has your favorite, whether its the Beyond Burger, the Impossible Burger or a veggie packed black bean or sweet potato burger, they serve them all. The restaurant chain also serves plant-based eggs, tempeh bacon and the Beyond Bratwurst. Its pretty much plant-based heaven here.   Burger King When the news first dropped that Burger King launched its very own Impossible-Burger-Based Whopper , it became the largest chain to embrace plant-based meat. And, at least according to this video taste test , self-proclaimed carnivores are just as wild as the plant-based option. The Impossible Whopper is served with tomatoes, lettuce, mayo, ketchup, pickles, and onions on a sesame seed bun.   Red Robin At Red Robin , you can order the Impossible Burger patty in place of any beef patty on the menu - itll cost you an extra $3.50, which, when you think about all of the promising benefits of the plant-based option, could very well be worth. Red Robin also makes its own custom veggie burger that is quinoa-based, with both vegan and vegetarian options available.   White Castle If you want an Impossible Burger in slider form, White Castles your spot. White Castle is an OG plant-based supporter, as it was the first fast food chain to feature the Impossible Burger on its menu.     Carls Jr. The Beyond Burger has a home at Carls Jr. in the form of whats called the Beyond Famous Star. Their signature Beyond Burger comes with cheese, but you can also substitute the patty in for any of Carls Jr. beef burgers for an extra $2.     TGI Fridays At participating TGI Fridays , the Beyond Burger comes grilled and topped with white cheddar, lettuce, tomato, red onion, pickles and Fridays sauce. Of course, you can also order it in place of other burgers. Check out Meatless Mondays visit to TGI Fridays to help launch their Beyond Burger.     Wahlburgers Get yourself the Impossible Burger at Wahlburgers . Here, its a 4oz patty topped with smoked cheddar, lettuce, caramelized onions, chili spiced tomatoes and Wahl sauce. Paul Wahlburger said that its the best vegetarian burger out there.     BurgerFi BurgerFi was the first national burger-chain in the U.S. to put the Beyond Burger on its menu, so make sure to give credit where credits due. Here, you can order it in two ways: a traditional style, with onions, pickles, lettuce, tomatoes and cheese, or 100% vegan, which you can get wrapped in lettuce or served atop a vegan bun. They also serve a Vegefi Burger made from crispy quinoa, veggies and cheese.   Fatburger Its now possible to get the Impossible Burger at this chain. You can dress it up however you like, whether thats with cheese and 1,000 island sauce or bun-less, packing tomatoes, onions and relish. Fatburger also serves a Boca veggie burger, so youve got options, including the recent addition of plant-based Daiya cheese being tested in their LA market.   McDonalds (International) In the U.S., Mickey Ds has been slow to hop on the plant-based bandwagon. It does serve the McVegan in Finland and Sweden, which is a soy-based patty served with vegan toppings. Fingers crossed that it drops by our country sooner than later.     Get in on the action. On June 5th post your favorite veggie burger using #VeggieBurgerDay. Want more veggie burger inspiration? Weve got tons of plant-based burger recipes on our site. Check them out here . Head over to the Meatless Monday Summer Cookout Pinterest Board , where youll find plenty of tasty, plant-based BBQ ideas. 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 10 Restaurant Chains that Will Satisfy Your (Meatless) Burger Cravings appeared first on Meatless Monday.

Restaurant Highlight: Bio Solo Organico, Buenos Aires

May 28 2019 Happy Cow veggie blog 

Bio Solo Organico is not only the first organic vegetarian restaurant in Argentina, but also the whole of Latin America! Claudia Carrara is the pioneer that took the leap of opening her own vegetarian restaurant in Argentina’s charming capital of Buenos Aires. Everything started from the desire to bring her children up with the best possible nutrition. Soon enough, she began to sell natural dishes to her neighbours that she would create from the leftover vegetables she had in her kitchen. The success of her improvised cuisine led a friend to offer her a few tables where her clients could sit and enjoy healthy meals. One thing led to another and the idea of opening a restaurant was born. Originally, the main focuses of Claudias research were health, taste, and environmental sustainability. First with the humble intention to feed her kids in a conscious way, and after in the way she would develop her restaurant to have the best possible impact on her society. The name of her cuisine speaks for itself. At Bio Solo Organico, they only work with fresh, local and organic products and this is guaranteed since they were granted the Organic Certification by Food Safety. The […] The post Restaurant Highlight: Bio Solo Organico, Buenos Aires appeared first on The Veggie Blog.

Grill Up these 7 Plant-Based Recipes for a Meatless Memorial Day

May 27 2019 Meatless Monday 

Grill Up these 7 Plant-Based Recipes for a Meatless Memorial DayGrilling season is officially here, and while many may associate hot dogs and hamburgers with outdoor cooking, there are endless ways to satisfy your hungry guests with meatless ingredients. You might decide to skewer a mélange of veggies on a kebab, give new life to an avocado or stick a few ears of corn on the grill. The limit is your imagination. As an added bonus, meatless recipes tend to cost less and be better for both the planets and your health compared to their meaty counterparts. This Memorial Day is the perfect opportunity to host a meatless BBQ ; if your group is craving something sandwiched between a bun, consider one of these mouthwatering meatless burgers . For recipes more out of the box, check out these unexpected fruits and veggies , including grapes and romaine lettuce, that truly shine when grilled. And of course, take a look at some of our favorites below to get your Meatless Monday ideas cooking! Grilled Tofu Steaks With Spicy Strawberry-Ginger Glaze from Jackie Newgent, RDN Grilled Mushroom Cobb Salad from The Mushroom Council Grilled Vegetable Flatbread Pizza from Craving Something Healthy Grilled Avocado with Salsa from Circle B Kitchen Grilled Artichokes from Sharon Palmer, the Plant-Powered Dietitian Pineapple Ginger Tofu over Edamame from The Pink Apron Grilled Vegetable Tacos from Homemade Nutrition Hungry for more? Head over to the Meatless Monday Summer Cookout Pinterest Board , where youll find plenty of tasty, plant-based BBQ ideas. 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 Grill Up these 7 Plant-Based Recipes for a Meatless Memorial Day appeared first on Meatless Monday.

Lauki Vadi Ki Sabji

May 25 2019 Manjula's kitchen 

Lauki Vadi Ki Sabji (adsbygoogle = window.adsbygoogle || []).push({}); Lauki Vadi Ki Sabji Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis. - 4 cup laucki (bottle gourd, peeled and cut into byte size cubes) - 1/­­3 cup moong dal vadi (broken into small pieces) - 3/­­4 cup tomato puree - 1 tsp ginger paste - 2 tbsp oil - 1 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1 tbsp coriander powder (dhania) - 1/­­4 tsp turmeric (haldi) - 1/­­2 tsp red chili powder - 1 tsp salt - 1/­­4 tsp garam masala - 1/­­2 cup water -  I am using instant pot; I am using the instant pot instead of pressure-cooker. Not for saving time but ease of use. -  Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1 minute. take out the vadies from instant pot. -  Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil. -  Add bottle gourd, vadies and 1/­­2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.) -  Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala. I like to serve this with roti or rice. This makes a very satisfying meal. Enjoy! Thank you The post Lauki Vadi Ki Sabji appeared first on Manjula's Kitchen.

Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie Recipes

July 8 2019 Meatless Monday 

Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie RecipesDont sweat your Meatless Monday breakfast. Cool off and energize your Monday routine with a delicious and nutritious vitamin-packed smoothie. Its a refreshing way to eat more fruits and vegetables on a hot summer Monday, or any day of the week. These smoothie recipes feature health and wellness all-star ingredients. Bananas are filled with potassium, an essential mineral to replenish electrolytes. Low-glycemic berries are packed with anti-aging phytonutrients. Green, leafy vegetables contain antioxidants, which fight cancer and reduce inflammation. The sour kiwifruit is full of vitamin C. Cocoa powder not only makes your smoothie chocolaty, it also has protein and is rich with fiber. Here are a few of our favorites: Kiwi Basil Smoothies from Healthy, Happy Life Chocolate Avocado Smoothie from Pepperoni Is Not a Vegetable Ultimate Green Smoothie from the New Baguette   Orange Dreamsicle Smoothie from The Happy Health Freak Blueberry Pomegranate Slushie from the Verdant Life Chocolate Banana Smoothie from Lauren Grogan Blueberry Brainiac Smoothie from To Cheese or Not to Cheese? Dr. Funk, a board-certified breast surgeon and co-founder of the Pink Lotus Breast Center in Los Angeles, visited Meatless Monday and showed us how to make her famous antioxidant and health-boosting super smoothie. Watch and enjoy! (Video starts at 00:50) 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, or Instagram. The post Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie Recipes appeared first on Meatless Monday.

4 Simple Watermelon Side Dish Ideas

July 5 2019 Oh My Veggies 

It’s almost the end of summer. Watermelon is cheap and at its peak of deliciousness, so when you see a ginormous watermelon at the farmers market for $4, you buy it. And then you realize that you have a LOT of watermelon on your hands. What are you going to do with it? (Oh, and by you, I mean me. That was me that bought the ginormous watermelon.) Well, here’s your answer: 4 simple watermelon side dish ideas. They’re healthy and easy too! Kalamata Olives & Basil Okay, I know most people would be inclined to add feta to this. Well, I don’t like feta! Toss some cubed watermelon with fresh basil leaves and some halved kalamata olives. If you’re a fan of sweet-and-salty, you will love this salad. Mint & Lime Juice Squeeze fresh lime juice over watermelon slices and sprinkle with coarsely chopped mint leaves and a few pinches of sea salt. Watermelon slices never tasted so good! Cilantro & Jalapeno The perfect side dish for taco night! Seed and mince a jalapeno and chop some cilantro, then toss it with cubed watermelon and a drizzle of extra virgin olive oil. Sprinkle with a dash of salt (I […]

Dahi Puri Chaat (Street Food)

July 1 2019 Manjula's kitchen 

Dahi Puri Chaat (Street Food) (adsbygoogle = window.adsbygoogle || []).push({});     Dahi Puri, Chaat, Street Food Dahi Puri is a very commonly found Indian street food! I have been wanting to do this recipe for my channel for quite some time, but I wanted to put my own twist on it. After experimenting with different fillings, I was finally able to come up with a combination that my family approved of – a healthy and delicious salad style filling. - 16 crispy puffed puries golgpa (available in India grocery store) Filling -  1/­­2 cup yellow moong dal -  1/­­2 cup potatoes (boiled peeled and cut into small pieces) -  1/­­2 cup tomatoes (chopped in small pieces) -  1/­­2 cup cucumber (chopped in small pieces) - 1 tbsp green chili (finely chopped) - 1 tsp ginger (finely chopped) -  1/­­2 tsp salt -  1/­­2 tsp roasted cumin seed powder - 1 tsp lemon juice For Garnishing - 1 cup yogurt (whipped) -  1/­­4 cup tamarind chutney (find the recipe on web site) - 1 tbsp soy sauce -  1/­­4 cup boondi - 1 tbsp green chili (finely chopped) -  1/­­4 tsp red chili powder -  Spread the puries on microwave safe plate and microwave for about 20 seconds, this will make the puries crispier and give the freshness. Set aside. -  Wash moong dal changing water 3-4 times and boil it in 2 cups of water over low medium heat until dal is very soft and tender but not mushy. -  After dal is at room temperature mix all the filling ingredients together, dal, potatoes, tomatoes, cucumber, green chili, ginger, salt, cumin powder, lemon juice Assemble Dahi Puri -  Whip the yogurt and add the water as needed to make it consistency of thick batter. -  Mix tamarind sauce and soy sauce together. -  First make a hole with you thumb center of the golgapa, fill with 1 tablespoon of filling. drizzle with yogurt tamarind chutney, few pieces of green chili, and few boondi, red chili powder and drizzle some more tamarind chutney. Assemble Dahi Puries just before serving. You can have every thing ready day before. Filling also can be served as salad. Dahi Puri with salad like filling is very light and refreshing.  I have done the recipe for Tamarind Chutney Before. you will also like to see some other easy chaat recipes, like Bread Dahi Vada, Aloo Chana Chaat, Sabudana Bhel.   The post Dahi Puri Chaat (Street Food) appeared first on Manjula's Kitchen.

Summer Seasonal Recipes Perfect for Meatless Monday

June 24 2019 Meatless Monday 

Summer Seasonal Recipes Perfect for Meatless MondaySummer is finally here. And so is a new crop of fruits and veggies. So, whether you are hitting the beach, going on a family vacation, enjoying a staycation or camping out with friends, you will be able to find fresh summer produce across the country. The changing of the seasons is always a great time to check-out local farmers markets or to cruise through the produce aisles for freshly picked fruits and vegetables. Arugula, broccoli, snap peas, rhubarb, strawberries and zucchini are just a few of the many delicious options ready for your summer table. See whats local in your state with the FoodPrint seasonal produce guide . To help you kick-off the season, weve selected a few of our favorite summer recipes - perfect for Meatless Monday or any day of the week. Summer Harvest Ratatouille from FormerChef Corn-Stuffed Zucchini from the National Kidney Foundation Strawberry Shortcake Oatmeal Pancakes from Tina Muir and Earthbound Farm Spinach Blackberry Pistachio Salad from Sophisticated Pie Red, White & Blueberry Quinoa Salad from Apron Strings Split Pea Pesto Spread from USA Pulses Hungry for more? Head over to the Meatless Monday Pinterest Board , where youll find plenty of tasty, plant-based summer recipe ideas. 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 Summer Seasonal Recipes Perfect for Meatless Monday appeared first on Meatless Monday.

Banana Bread Protein Pancakes

June 17 2019 Meatless Monday 

The comforting flavors of cinnamon spiced banana bread are reinvented for morning in these fruit flapjacks. Strawberries, blueberries and raspberries are given a touch of extra sweetness when glazed in agave nectar to top these hearty pancakes. This recipe comes to us from Lindsay of Naturally Lindsay. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 For the Banana Bread Protein Pancakes: - 2 bananas, mashed - 1 1/­­4 cups unsweetened almond milk - or - 1 1/­­4 cups nonfat milk - 1 teaspoon vanilla - 1 tablespoon canola oil - 1/­­2 cup whole-wheat flour - 1/­­2 cup all purpose flour - 2 tablespoons hemp protein powder* - 1 teaspoon cinnamon - 2 tablespoons baking powder - 1 teaspoon baking soda - pinch of salt For the Agave Glazed Fruit Topping: - 1/­­2 cup strawberries, sliced - 1/­­2 cup blueberries - 1/­­2 cup raspberries - 3 tablespoons agave nectar *found in health food stores or the health section of most grocery stores.   To make the Banana Bread Protein Pancakes: Preheat a griddle or frying pan over medium high heat. Blend the mashed bananas, milk, vanilla and canola oil together in a small bowl until only a few chunks of banana remain. Whisk the whole-wheat flour, all purpose flour, protein powder, cinnamon, baking powder, baking soda and salt together in a large bowl. Create a well in the middle of the dry ingredients. Pour the banana milk mixture into that well and stir together. Add a little more milk if you prefer your pancakes thin. Prepare the preheated griddle or frying pan with a light coating of nonstick cooking spray or oil. Drop 1/­­4 cup of batter per pancake onto the griddle. Cook 3-5 minutes on the first side, or until bubbles start to form. Flip and cook 1-2 minutes on the other side, or until the pancake is cooked through. To make the Agave Glazed Fruit Topping: Place the sliced strawberries, blueberries and raspberries together in a medium bowl. Toss with the agave nectar until all the fruit is thoroughly coated. To complete the Banana Bread Protein Pancakes: Top each pancake stack with a generous portion Agave Glazed Fruit and enjoy. The post Banana Bread Protein Pancakes appeared first on Meatless Monday.

12 Athletes Who Get Their Fuel From Plants

June 10 2019 Meatless Monday 

12 Athletes Who Get Their Fuel From PlantsProfessional athletes use their bodies in incredible ways. Whether serving as a human bulldozer or striking a ball with colossal force, their bodies require loads of fuel in order to function as powerfully and efficiently as possible. And as the athletes prove below, fuel can come in many forms, and plant-based fuel has helped many achieve great things. Read on to see what this diverse bunch has to say about running on plants.   Lewis Hamilton, Formula 1 Champion I have plenty of protein in my diet and Ive gained muscle, and Im healthier and happier than Ive ever been. Wish I did it sooner. Five-time Formula 1 world champion Lewis Hamilton, via Instagram , discussing the benefits of adopting a plant-based diet. According to Forbes, Hamilton was the world’s 12th highest-paid athlete in 2018 and is the highest-paid Formula 1 driver. Hamilton sites his concerns for the environment around climate change and animal welfare as his motivations for switching to a plant-based diet. He is vocal across his social media platforms about the benefits of plant-based eating and encourages his fans to also reduce meat in their diets.     Venus Williams, professional tennis player “I was diagnosed with an autoimmune disease, and I wanted to maintain my performance on the court. Once I started, I fell in love with the concept of fueling your body in the best way possible [through raw, vegan food], she told Health . “Not only does it help me on the court, but I feel like I’m doing the right thing for me.”       Derrick Morgan, American professional football player “Overcoming the preconceived notions is the biggest part. I was a part of it. I used to believe athletes had to eat meat to maintain play, then I educated myself,” Derrick Morgan, NFL football player to ESPN . Morgan is a 100 percent plant-based athlete who has encouraged many of his Tennessee Titans teammates to join him in eating plant-based. He and many of the Titans players have also attributed improved energy, reduced inflammation and better performance to switching to a meatless diet.     Kyrie Irving, professional basketball player for the NBAs Boston Celtics I’ve been on more of a plant-based diet, getting away from all the animals [products], Irving told ESPNs Chauncey Billups . Irving also credits plant-based eating with giving him more energy and endurance, which helps him sustain a high performance level throughout games. So my energy is up, my body feels amazing.       Hannah Teter, American Olympian snowboarder “I feel stronger than I’ve ever been, mentally, physically, and emotionally, Teter told HuffPost . My plant-based diet has opened up more doors to being an athlete. It’s a whole other level that I’m elevating to. I stopped eating animals about a year ago, and it’s a new life. I feel like a new person, a new athlete.”       Scott Jurek, American Ultramarathoner I grew up hating vegetables, eating meat and potatoes, he told GQ . When I was in college I started reading more about different diets and the vegetarian and vegan diets really came up quite a bit. As I worked in hospitals through physical therapy school it became clear to me that I needed to change my diet to avoid the health problems I was seeing. It was definitely a long-term decision rather than one made for short-term performance gains.       Jermain Defoe, English professional footballer I think Ive managed [to adopt veganism] successfully, he told the Guardian . I dont find anything hard to give up, as such, because I know the feeling scoring goals gives me. So, while getting in an ice bath isnt nice, I just think: You know what? Im going to do this and be rewarded. Its hard but in another way its easy because all I want to do is play well and score goals.       Tia Blanco, Puerto Rican professional surfer “I feel really great eating a plant-based diet and love the way it makes me feel physically and mentally, she said in an interview with Teen Vogue . Many of us know the effects of diet on one’s health, but fail to realize that diet plays a huge role in more than just your personal well-being.”         Austin Aries, American professional wrestler Im usually concerned with keeping my calories up to maintain my size, though I adjust my calories depending on if I need to bulk up or cut weight, he told Mens Journal . I try to limit my intake of things like soy, gluten, and overly processed foods. The easiest way to do this is by making sure Im eating a variety of different foods every day. This also ensures I am consuming all different types of plant-based protein to cover the full amino acid profile as well as my vitamins and nutrients.     JJ Redick, American professional basketball player for the Philadelphia 76ers During the season, my main focus is staying healthy and feeling strong, he said in an interview with Mens Journal .  Ive always had a leaner frame, so balancing my intake of protein, fat, and carbs is an important focus that guides my food choices. Ive found that incorporating plant-based protein items like Beyond Meat into my diet can deliver just as much protein, if not more, than some traditional meat items, while making me feel healthy, fit, and agile.       David Carter, American professional football player Football is a machismo sport, which is great, but everything can’t be machismo. On the field and at practice, yes, you can be machismo, but when it comes to diet, you need to have compassion for your body, he told NFL.com in an interview.         Barny du Plessis, British professional body builder and Mr. Universe winner I am the best Ive ever been. I feel fantastic, no aches, pains or niggles. No delayed onset muscle soreness (DOMs) after heavy sessions, du Plessis said in an interview with the Thinking Vegan . All my workouts are on fire; endurance and energy are awesome, strength and power are as good as I want them to be. I feel really healthy, fit, and buzzing with energy. I feel lighter, and not bloated, but Im still as heavy as I was when eating meat and animal products. Being leaner on more calories - thats always a good thing!     FREE ORGANIC GOYA FOR A YEAR Dont miss your chance to win ONE YEAR of FREE ORGANIC GOYA PRODUCTS! Meatless Monday has teamed up with Goya to promote their Dont Panic, Its Organic giveaway. Check out Goyas organic products and enter to win Goya goodness for a year . 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 12 Athletes Who Get Their Fuel From Plants appeared first on Meatless Monday.

Roasted Chia Cauliflower

June 3 2019 Oh My Veggies 

In case you haven’t noticed, I’ve been on a little bit of a chia kick lately. I put those crazy little seeds on and in just about everything. Did you know that Aztec warriors ate chia seeds before battle? If they can fuel warriors in battle, surely they can fuel me while I stand around in the kitchen doing the robot while waiting for onions to caramelize. (Onions take a long time to caramelize!) My favorite way to use chia seeds is to throw them in a smoothie or juice, but you can do so many other things with them too. Use them as an egg substitute! Put them in homemade granola bars! Make chia pudding! Stir them into oatmeal for breakfast! And they also make a nice crunchy topping to this Roasted Chia Cauliflower. I make roasted cauliflower all the time, so when I saw this recipe from Health Warrior, I knew it was kismet. Chia and cauliflower? Together? This recipe was made for me. Cauliflower is healthy, but chia seeds add an extra boost of nutrition. As a vegetarian, I don’t eat fish, so I have to get my Omega-3 fatty acids from non-fishy sources; I used to […]

Date and Apple Muffins

June 1 2019 Oh My Veggies 

I love the delicious combination of apple and dates! These date and apple muffins are very nourishing--both healthy and tender.

Restaurant Higlight: Solo Bio Organico, Buenos Aires

May 28 2019 Happy Cow veggie blog 

Solo Bio Organico is not only the first organic vegetarian restaurant in Argentina, but also the whole of Latin America! Claudia Carrara is the pioneer that took the leap of opening her own vegetarian restaurant in Argentina’s charming capital of Buenos Aires. Everything started from the desire to bring her children up with the best possible nutrition. Soon enough, she began to sell natural dishes to her neighbours that she would create from the leftover vegetables she had in her kitchen. The success of her improvised cuisine led a friend to offer her a few tables where her clients could sit and enjoy healthy meals. One thing led to another and the idea of opening a restaurant was born. Originally, the main focuses of Claudias research were health, taste, and environmental sustainability. First with the humble intention to feed her kids in a conscious way, and after in the way she would develop her restaurant to have the best possible impact on her society. The name of her cuisine speaks for itself. At Solo Bio Organico, they only work with fresh, local and organic products and this is guaranteed since they were granted the Organic Certification by Food Safety. The […] The post Restaurant Higlight: Solo Bio Organico, Buenos Aires appeared first on The Veggie Blog.

Kiwi Basil Smoothies

May 27 2019 Meatless Monday 

The complexly flavored kiwi pairs beautifully with sweet banana, tart grapefruit juice and the unexpected herbal basil finish. This tropical smoothie can serve as a light dessert or a breakfast to refresh you as you begin your day. This recipe comes to us from Kathy of Healthy, Happy Life. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 6 kiwis, cut into cubes and frozen - 2 bananas - juice from 2 pink grapefruits - 2 tablespoon agave nectar* - 1/­­2 cup fresh basil - handful of ice cubes *Found in health food stores or the health food or sweetener section of most grocery stores.   Place the kiwis, banana, grapefruit juice, agave nectar, basil and ice cubes together in a blender. Puree, pour into 2 glasses and enjoy! The post Kiwi Basil Smoothies appeared first on Meatless Monday.

Party Party: Vegan Diamond Jubilee 75 Years of Veganism

May 21 2019 World Vegetarian And Vegan News 

Party Party: Vegan Diamond Jubilee 75 Years of VeganismThe whole world has been caught up in a whirlwind of veganism with delicious vegan food literally on every street corner, even seemingly "Carry on vegans, nothing to see here" traditional Dingly Dongly ice cream vans. In fact the other day I asked for the vegan option (jokingly) and he asked "Which one?" 2019 is year of the vegan, a Diamond Jubilee Vegan year. It's 75 years since the word vegan was first officially used and The Vegan Society was founded. If that doesn't call for a party, or should I say parties  - all over the world, then I really don't know what you are all waiting for. 75 years since Vegan was born - Diamond Jubilee 2019 For the first time since I can remember National Vegetarian Week just completely managed to pass me by unnoticed this year. There just doesn't seem much point anymore. Just going vegetarian doesn't stop animal cruelty, doesn't sort climate change and doesn't hugely impact on health if you just swap meat with cheese. No wonder the Vegetarian Society Approved quality assurance and labelling scheme now offers a vegan version. Although my vegan sandwich, finalist in the British Sandwich Awards , wasn't the overall winner, Marks & Spencers, Greggs the bakers and Crussh all won awards for their new vegan products. and many others got a mention. I feel my job there is done, I can't think of anywhere there is no vegan sandwich option now, even our local gym. Nearly everywhere has at least a fallafel/­­hummus/­­chick pea offer and most have something more exciting leaving all the Pret vegan hallabaloo as all very last year. A Star is Bun, Vegan Christmas Dinner Star Bun - FinalistAnyway, get organising, have a party, organise an event, vote for your favourite new vegan things, let's celebrate 75 years of veganism, especially the last few years More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News


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