lassi - vegetarian recipes

Try it! You will enjoy it!

Susla recipe | puffed rice upma | mandakki or churumuri susla | uggani

Spicy Vegan Fried “Chicken” Soy Curls

Ginger Roasted Leeks and Asparagus

Banana Bread Protein Pancakes










lassi vegetarian recipes

Panzanella

before yesterday Meatless Monday 

This classic Florentine salad of bread and tomatoes is ideal for a light summer meal. Until the twentieth century the salad was based on onions rather than tomatoes, but its evolution takes advantage of tomatoes when they’re at their best. This recipe come to us from The Meat Free Monday Cookbook by our friends at Meat Free Monday. Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books. Photography by Tara Fisher. 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 -  1/­­2 loaf ciabatta - 6 tablespoons extra virgin olive oil - 2 garlic cloves, 1 peeled, 1 crushed -  1/­­2 teaspoon dried oregano - 2 tablespoons good-quality red wine vinegar - 2 tablespoons freshly chopped flatleaf parsley - 1 tablespoon baby capers, drained - 6 plum tomatoes, roughly chopped - 1 small red onion, finely sliced -  1/­­2 cucumber, deseeded and cut into chunks - 2 celery stalks, finely sliced - 12 fresh basil leaves, ripped - 50g stoned black olives, halved - salt and freshly ground black   Cut the ciabatta in half and brush the cut sides with a little extra virgin olive oil. Heat a ridged grill pan or normal grill and toast the ciabatta until crisp and golden. Rub the peeled garlic clove over the cut sides of the bread, tear the bread into rough chunks and set aside. In a small bowl whisk together 5 tablespoons extra virgin olive oil, the crushed garlic clove and the red wine vinegar. Season well with salt and freshly ground black pepper and add the freshly chopped flatleaf parsley. In a large bowl, mix together the bread and baby capers, plum tomatoes, sliced onion, cucumber, sliced celery, basil leaves, and black olives, and toss with the dressing. Season to taste. The post Panzanella appeared first on Meatless Monday.

Veggie Scrambled Eggs

June 5 2019 Oh My Veggies 

Because there are so many ways to prepare eggs, there is always something for everyone! Scrambled eggs remain an indestructible classic--so simple to make and yet so easy to overlook. A minute of cooking too much, a fire a little too strong and that’s it; the scrambled eggs become dry and overcooked.

Lentil No-Meat Pie

May 29 2019 Oh My Veggies 

Here is a comforting veggie version of a hearty classic. This no-meat pie is perfect for lunches and busy evenings. The lentils in this pie provide a source of affordable and nutritious protein.

Three Great Summer Spreads

May 27 2019 Green Kitchen Stories 

We created these crisp bread topping recipes for a celebration last week and thought you might enjoy them too. A Swedish summer spread, a herby green pea hummus with a sting and the classic bell pepper and sunflower seed spread from our first book.

No Meat Macaroni

May 8 2019 Oh My Veggies 

Here is a simple and comforting recipe for macaroni. It’s perfect for lunch or dinner on the go. This no-meat macaroni is a classic that will never die!

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! 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 Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Meatless Brown Rice Jambalaya

April 8 2019 Meatless Monday 

Here’s a vegan take on a southern classic. This brown rice jambalaya gets a Tex-Mex-inspired flavor from an assortment of spices, including paprika, cayenne and cumin. Black-eye peas and collard greens add both texture and nutrients to the dish that makes for a filling and dinner. Maybe best of all, this recipe serves six, which means it can make plenty of leftovers if you’re feeding a smaller group. This recipe is from Phoebe Lapine for Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 4 Tbsps Olive Oil, divided - 1 Bunch Collard greens, thick stems removed and thinly sliced - Sea Salt & Pepper - Small Yellow Onion - Red Bell Pepper, finely diced - 2 Celery Stalks, thinly sliced - Large Jalapeno, minced, seeds & ribs removed - 2 Cloves Garlic, minced - 1 Tsp Smoked Paprika - 1 Tsp Paprika - 1/­­2 Tsp Ground Cumin - 1/­­4 Tsp Cayenne - 2 Cups Chopped Tomatoes - 2 Bay Leaves - 4 Sprigs Fresh Thyme - 8 Cups Vegetable Stock - 2 Cups Dried Black-Eyed Peas, soaked overnight - 2 Cups U.S. Long Grain Brown Rice - 1 Bunch Scallions, thinly sliced - 2 Tbsps Chopped flat-leaf parsley   In a large pot over medium-high heat, add 2 tablespoons of the olive oil. Add the collard greens and stir-fry until wilted and tender, about 5 minutes. Season with salt and pepper and remove to a plate. Set aside. Add the remaining olive oil along with the onions, bell pepper, and celery, and sauté until soft, about 5 minutes. Stir in the jalapeno, garlic, smoked paprika, regular paprika, cumin, cayenne, and salt. Cook for 2 minutes more, until very fragrant, then add the tomatoes, bay leaves, and thyme. Bring to a simmer and allow the tomato mixture to thicken slightly. Pour in the stock, black-eyed peas, and brown rice. Bring to a boil, partially cover, and reduce the heat to medium-low. Simmer for 35 minutes, stirring occasionally, until the peas and rice have grown in size, but still have quite a bite to them. Cover the pot completely and continue cooking over low heat, undisturbed, until tender (but not mushy) and all of the liquid has been absorbed, another 20 minutes. Fold in the collard greens and half the scallions. Cover and cook until the rice has absorbed all the liquid and the veggies are tender, about 10 minutes longer. Remove from the heat. Season the vegetarian jambalaya with parsley, the remaining scallions, and serve warm. Note: If you dont have time to soak the peas in advance, you can a) cover them with boiling water for 10 minutes, or b) start with canned black-eyed peas. For the latter, simply cut the amount of stock in half, and add the rinsed beans to the pot when you fold in the collard greens in step 4. The post Meatless Brown Rice Jambalaya appeared first on Meatless Monday.

Extra Tasty Mashed Potatoes

March 25 2019 VegKitchen 

Extra Tasty Mashed Potatoes This terrific alternative to the classic mashed potatoes with peas on the side eliminates chasing peas around the plate. Leftovers, if there are any, are good in other recipes such as Potato Balls, Daves Stuffed Mushrooms, or they can be fried for breakfast. Excerpted from Dating Vegans: Continuing reading Extra Tasty Mashed Potatoes on VegKitchen

tomato soup recipe | creamy tomato soup recipe

February 22 2019 hebbar's kitchen 

tomato soup recipe | creamy tomato soup recipetomato soup recipe | creamy tomato soup recipe with step by step photo and video recipe. it is very easy to make rich, classic and creamy tomato soup. just make sure you have chosen well ripped, juicy red tomatoes and cook them well. also top up with generous amount of cream to make it delicious. The post tomato soup recipe | creamy tomato soup recipe appeared first on Hebbar's Kitchen.

Chocolate Bread Pudding

February 16 2019 Oh My Veggies 

To use leftover bread, I often make French toast or croutons. This week, I had a little more stale bread than usual, so I decided to make some bread pudding. Bread pudding is a fairly compact and moist dessert, made from leftover (or brioche) bread. The bread is mixed with eggs, sugar, butter, and milk, then baked. I decided to revisit my grandmother’s classic dish by replacing the traditional raisins with chocolate chips.

15 Healthy Desserts for Valentine’s Day

February 4 2019 Oh My Veggies 

Sure, Valentine’s Day is all about the splurging, especially when it comes to dessert. But if you don’t have to load up on saturated fat and empty calories, why do it? Think sultry dark chocolate, sparkling jeweled fruits, and luscious–but lighter–versions of classic favorites like chocolate cake and cheesecake. We’re smitten with these decadent healthy dessert recipes. Recipe Title: Pomegranate Cranberry Hearts Description: No-bake and no-guilt. Cranberries and pomegranates lend a gorgeous natural scarlet hue to these heart-shaped treats from Spabettie–but the real clincher is that sesame cashew crust. Get Recipe Now!

Italian Pasta and Bean Soup

January 11 2019 VegKitchen 

Italian Pasta and Bean Soup Like Minestrone, Italian Pasta and Bean Soup is a classic, sometimes referred to as pasta e fagiole. It’s a meal in a bowl that you can complete easily with fresh garlic bread and a big salad. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Continuing reading Italian Pasta and Bean Soup on VegKitchen

aloo paneer recipe | alu paneer masala | potato paneer curry

January 7 2019 hebbar's kitchen 

aloo paneer recipe | alu paneer masala | potato paneer curryaloo paneer recipe | alu paneer masala | potato paneer curry with step by step photo and video recipe. paneer or aloo based north indian gravies are very common across india. both aloo and paneer takes the center stage in their respective curries with other vegetables as supporting ingredients. but this recipe of aloo paneer recipe is unique where both takes the center stage making it a classic potato and cheese based curry. The post aloo paneer recipe | alu paneer masala | potato paneer curry appeared first on Hebbar's Kitchen.

Tex-Mex Sweet Potatoes

December 19 2018 Oh My Veggies 

To change up your classic potato dishes, why not dare to try sweet potatoes? These potatoes hold up to their name because of their beautiful orange color and sweet taste. Here, I have stuffed them with a delicious Tex Mex mixture.

Restaurant Review: Roots & Rolls, Barcelona

May 13 2019 Happy Cow veggie blog 

If you can easily find most of your favourite food transformed into a yummy vegan meal, sushi often remains the craving that devoted vegans suffer from. Already conceived as a healthy option, the plant-based chefs seem to focus less on the Japanese delicacies than on the myriad ways to revisit the classics. Burgers, wraps, pizzas are the main attractions of the plant-based culinary scene. Regretfully, vegan restaurants tend to neglect the many cuisines that make our planet such a beautiful place. Luckily, they are entrepreneurs that are innovative enough to challenge the status quo and invest in what hasnt been done yet instead of following the existing trends. May I present you Roots & Rolls, one of the most avant-garde plant-based concepts opened in Barcelona. Their cuisine is a fusion of Japanese/­­Asian heritage with a touch of international inspirations incorporating flavours and spices from all over the world. The environment itself merits attention, its design atmosphere and trendy look attract the fine bouche but also curious foodies in search of the newest concept in town. Its unique minimalistic design is influenced by the Nordic legacy of the owner, Sandra de Jong. The elegant and modern setting is embellished by plenty […] The post Restaurant Review: Roots & Rolls, Barcelona appeared first on The Veggie Blog.

Tofu Parmesan

April 20 2019 VegKitchen 

Tofu Parmesan Here is an Italian classic made vegan! This dish is perfect for a date night or family dinner. This tofu parmesan is quick and easy to prepare--and very tasty! Continuing reading Tofu Parmesan on VegKitchen

Black Bean Brownies

April 10 2019 Oh My Veggies 

Wondering how to incorporate legumes into a classic chocolate dessert? (of course you are) The answer is black bean brownies! The beans will go unnoticed and nobody will suspect your secret ingredient. You can enjoy these brownies for dessert, as a snack, or even after your workouts. Adding legumes improves the nutritional value of brownies by adding fiber and protein.  

Mango Lassi Chia Pudding + Giveaway

March 27 2019 Golubka Kitchen 

Mango Lassi Chia Pudding + Giveaway We have such an exciting giveaway for you today! We recently interviewed Sana Javeri Kadri, founder of single origin spice collective Diaspora Co. on our self-care series and fell in love with Sana and her mission. We were also lucky to get to try their organically farmed, heirloom turmeric and can safely say that it’s next level in every way. It looks like dusted gold and tastes incredibly potent, like the freshest powdered spice we’ve ever tried. We’re so happy to host a giveaway for a Diaspora Co. turmeric subscription here today. Yes, not just a one time thing but a whole subscription, with a turmeric delivery every 3 months! We also had so much fun coming up with a recipe using the turmeric. This Mango Lassi Chia Pudding is such a decadent and nourishing breakfast. It’s based on toasted coconut-cashew milk and is full of warming spices, as well as sunny notes of fresh, sweet mango. Read on for the giveaway details and the recipe. Chia pudding is so fun to make because it’s infinitely customizable. We love making an extra creamy nut milk for chia pudding and spicing it up with different fruit, sweeteners, and/­­or powders. For this recipe, we make a toasted coconut and cashew milk, blended with turmeric, cinnamon, and cardamom, as well as fresh mangoes (in season right now and so sweet!) and dates. It then gets mixed with the chia and that’s it – you’re all set with an exciting breakfast for the next couple of days (or maybe even the whole week, this recipe makes quite a bit). We’ll be doing a little Instagram Stories demonstration for how to make this pudding later today, too. Hope you’ll give it a try :) G i v e a w a y :  To enter to win one subscription to Diaspora Co. turmeric (turmeric delivered to you every 3 months), leave a comment here telling us what kind of content you find most useful from us – savory recipes, sweet recipes, meal plans, interviews, natural self-care recipes, etc. or just your favorite way to enjoy turmeric if you’re new, until April 3rd, 2019. We love hearing your feedback! Giveaway is open to USA, Canada, Australia, and the UK.  Mango Lassi Chia Pudding   Print Serves: 4-6 Ingredients ½ cup desiccated coconut ½ cup untoasted cashews - soaked in water for 30 min-1 hour 5-6 dates - pitted 1 tablespoon vanilla extract ¼ teaspoon cinnamon ½ teaspoon turmeric seeds from 4-5 cardamom pods pinch of sea salt black pepper 2 ripe Champagne (Ataulfo) mangoes - peeled and pitted 3½ cups purified water ¾ cup chia seeds Instructions Head a medium pan over medium heat. Add the coconut and toast, stirring constantly, until the coconut turns a caramel color. Remove from heat right away. In an upright blender, combine the toasted coconut, cashews, dates, vanilla, cinnamon, turmeric, cardamom, a pinch of sea salt, a few grinds of black pepper, mangoes, and water. Blend on high until very smooth. Add the chia seeds to a large bowl and pour the blended mixture over. Whisk the chia seeds in for a good minute, you should see the pudding start to thicken right away. Keep whisking the pudding every 10 minutes or so, until all the chia seeds bloom and the mixture turns a good pudding consistency - about 30 minutes. Distribute the pudding among jars and store in the refrigerator or serve right away. The pudding tastes really good garnished with plant yogurt, coconut flakes, and/­­or more mango slices. 3.5.3226 You might also like... Olive Oil Loaf with Hibiscus Beet Icing Peach and Avocado Overnight Oats with Moringa Powder Red Cabbage and Sweet Potato Smoothie Chocolate-Blueberry Pudding by Scandi Foodie .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Mango Lassi Chia Pudding + Giveaway appeared first on Golubka Kitchen.

Less Waste: Broccoli Stem ‘Tartare’

February 27 2019 Golubka Kitchen 

Less Waste: Broccoli Stem ‘Tartare’ It seems like a lot of people still see broccoli stems a scraps to be thrown away, but the truth is that broccoli is delicious in its entirety. The stems make up the bulk of the weight for a reason – they are totally edible, incredibly tender inside, and very versatile. To prep them, all you have to do is peel away the tough outer skin, and you’ll be left with a velvety ‘heart,’ which kind of reminds us of an artichoke heart. It can be utilized in so many ways – in fried rice, soups, salads, gratin, latkes, and even apps. This ‘tartare’ is an unexpected little number to serve on a snack platter, but we think that it will pleasantly surprise any guests. It comes together with the help of staple pantry ingredients, and tastes indulgent…but in reality you’re eating a bunch of broccoli. Win-win all around. We came up with the idea for this recipe because broccoli stems get incredibly tender when steamed, and they take on flavor really well, like little sponges. We’ve seen various plant-based ‘tartare’ done before, like carrot tartare and avocado tartare, so we had the idea to try out something similar with broccoli stems. We marinated the stems with classic tartare ingredients like mustard, capers, and red onion (or shallot), and were so pleased with the result. Give broccoli stems a chance! And enjoy :) Broccoli Stem Tartare   Print Serves: 3 cups Ingredients 4 broccoli stems (or 5-6 if theyre particularly thin) ⅛ of 1 red onion - finely chopped 2 teaspoons capers - minced 4 teaspoons mustard (mix of Dijon and grainy or just 1 type) 4 teaspoons apple cider vinegar 2 teaspoons tamari sea salt black pepper red pepper flakes 5 tablespoons olive oil any herbs of choice - for garnish (optional) Instructions Prepare a steamer or steaming basket and boil water for steaming the broccoli stems. Peel the broccoli stems with a vegetable peeler, making sure to peel away all the tough outer skin, until youre left with the tender inner stem. Roughly chop the stems into about ½ thick rounds and place in the steamer basket. Steam for 10 minutes, or until very tender but not mushy. Once ready, chop the broccoli stems into finer pieces. You can chop them finely for a smoother tartare or leave them chunky for one with more bite. Meanwhile, in a large mixing bowl, combine the onion, capers, mustard, apple cider vinegar, tamari, salt, black pepper, and red pepper flakes to taste, and mix. Pour in the olive oil, whisking it in to emulsify. Add the broccoli stems and mix to coat in the dressing. Transfer the tartare to an airtight container and ideally refrigerate for 30 min to an hour before serving, to allow the broccoli stems to marinate, and also for the olive oil to thicken, which will make the tartare easier to spread. Serve with your favorite crackers or toasted bread, garnished with any herbs of choice. 3.5.3226 You might also like... Fruit Leather Puzzle Tofu Saag Paneer, Spring Style Raw Onion Bread Pink Soup with Roasted Onions and Broccoli .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Less Waste: Broccoli Stem ‘Tartare’ appeared first on Golubka Kitchen.

California State Capitol Goes Meatless Monday — Q&A with Assembly Speaker Anthony Rendon

February 18 2019 Meatless Monday 

California State Capitol Goes Meatless Monday — Q&A with Assembly Speaker Anthony RendonTo celebrate Presidents Day, Meatless Monday is thrilled to share a recent interview with Speaker Anthony Rendon , who represents the 63rd Assembly District in the California State Assembly. Californias state capital, Sacramento, is known for its Farm to Fork Festival and its support of sustainable food policy, including a Meatless Monday resolution passed in 2016. Keeping with this tradition, the capitol cafeterias -- managed by Statehouse Restaurant -- recently launched Meatless Monday for the employees of the California State Capitol. If youre like Anthony Rendon and interested in bringing Meatless Monday to your community or government office, join the growing list of communities and city leaders who support Meatless Monday as a simple change that can reduce greenhouse gas emissions and lessen the risk of chronic preventable diseases. See our Community Guide with simple steps to get it going now. We asked Speaker Rendon to share his thoughts and enthusiasm for Meatless Monday with us. Sacramento has a great history of sustainability, including passing a Meatless Monday resolution in 2016 - how has this benefited the community? The thing I like best about Meatless Monday is that it reminds us to think about what we eat and to make choices that are good for our health and good for our environment. Meat production is extremely costly to our environment. In general, it uses more water and has greater environmental costs, including production of gases that accelerate climate change. I think we can make California a better place for all of its residents if we can give people healthy, tasty, plant-based food options wherever they go. This should include going into communities that have been underserved, like some in my district, and making sure they have access to healthy foods that are also affordable. Why are you supportive of Meatless Monday in the Capitol?  There are a lot of things about Meatless Monday that are worth supporting. In a classic essay titled, The Pleasures of Eating, Wendell Berry wrote, Eating is an agricultural act. Most of us who have time-consuming jobs buy a lot of our food ready to eat, and forget how it gets to the table. Everything we eat starts out on a farm or ranch somewhere. Meatless Monday is a good way for all of us to be reminded of the work it takes to grow and prepare our meals. What recommendations do you have for other communities and politicians who want to include Meatless Monday as part of their sustainability strategy? There are very small things we can all do. For instance, Ive added a reminder to my calendar, so when I check my schedule on my phone every Monday morning, Im reminded that its Meatless Monday! It helps me plan out my meals for the day. Are there plans to expand Meatless Monday to other areas of your community and Capitol? Statehouse Restaurant, the cafeteria located in the Capitol, has rolled out a Meatless Monday menu that they will make available every Monday. Included on that menu are vegan and vegetarian pizzas that I had the opportunity to try  - theyre quite delicious! Whats your favorite meatless meal?   I love all types of Indian food. I’m lucky to live close to the Little India neighborhood in Artesia, California - the largest Indian-American enclave in Southern California, so my wife and I often find ourselves at restaurants there.   Use Mondays to make positive change that will do a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet.   Join us on Facebook, Twitter, Pinterest, or Instagram! The post California State Capitol Goes Meatless Monday — Q&A with Assembly Speaker Anthony Rendon appeared first on Meatless Monday.

chenna poda recipe | chhena poda | how to make oriya chhena poda

February 15 2019 hebbar's kitchen 

chenna poda recipe | chhena poda | how to make oriya chhena podachenna poda recipe | chhena poda | how to make oriya chhena poda with step by step photo and video recipe. bengali or odissa recipes are known for for their extensive use of milk and chenna in their dessert recipes. typically the chenna is shaped and boiled in sugar water or milk to make a classic dessert. but this dish is unique where sweetened chenna is baked and burnt to have a unique combination of taste. The post chenna poda recipe | chhena poda | how to make oriya chhena poda appeared first on Hebbar's Kitchen.

Potato And Cauliflower Gnocchi

January 21 2019 Manjula's kitchen 

Potato And Cauliflower Gnocchi (adsbygoogle = window.adsbygoogle || []).push({}); Potato and Cauliflower Gnocchi Gnocchi (pronounced No-chee) is a classic Italian dish. This vegan and gluten free Gnocchi is made with potato and Cauliflower. I have topped it off with a pear sauce to add my own twist to the recipe. This is Crispy on the outside and fluffy on the inside, this recipe is absolutely mouth-watering. This dish was a request from my granddaughter and Im so glad I gave it a try. For Gnocchi - 2 cup cauliflower florets (approximately) - 1 cup potatoes (boiled, peeled and shredded ) - 2 Tbsp corn starch (arrow root) - 2 Tbsp rice flour - 1/­­2 tsp ginger paste - 1/­­2 tsp salt - 1/­­8 tsp black pepper - 2 Tbsp oil For Pear Sauce - 1 pear (peeled and sliced) - 1/­­4 cup sugar - 1 Tbsp olive oil - 1/­­8 tsp black paper - 1/­­4 tsp salt - 1 Tbsp lemon juice - 1 tsp ginger paste To make the Pear Sauce -  Heat the pan on low medium heat, I prefer nonstick pan, cook all the sauce ingredients together, olive oil, pear, sugar, black pepper, salt, lemon juice, ginger, mix it well and cook over medium high heat. - Keep stirring until sugar is melted and start caramelizing while stirring keep scraping the sides. This should take about 3-4 minutes. - Caramelize sugar has nice aroma and gives sauce a good golden color. Transfer to small bowl and mash it.  To make Gnocchi (NOK-EE) -  Make sure remove the stems, boiled them till they are tender, drain the water squeeze the cauliflower to remove the access water, and pat dry. - In a bowl add the cauliflower and potatoes and mash it well, add corn starch, rice flour, salt, black pepper, and ginger paste, mix it well, and knead to make a smooth dough. - Divide the dough in 2 equal parts and roll them in one-inch calendar shape, if it is sticking to surface sprinkle some rice flour this will help rolling. - Take the sharp knife and slice them about half inch thick - Heat the non-stick flat frying pan over medium heat and oil it generously. Spread the Gnocchi do not overcrowd them it will be hard to flip, wait for about two minutes and turn them over, they should be light golden brown, and cook from other side same, Gnocchi should be golden brown both sides. - Serve them pear sauce,  It is important to pat dry the cauliflower or air dry. The post Potato And Cauliflower Gnocchi appeared first on Manjula's Kitchen.

15 Basic Recipes Every Vegetarian Should Master

January 7 2019 Oh My Veggies 

As a long-time vegetarian, there are some recipes that I find myself going back to again and again. I love making new things, but there’s something to be said for those tried-and-true meal ideas too. Because it’s January and a lot of people are cutting down on (or giving up!) meat for the New Year, I’ve decided to compile these dishes here. These are 15 basic recipes that I think every vegetarian should master; you don’t have to master these exact recipes, but if you have a go-to burrito or veggie burger recipe under your belt, your life (well, at least your life at dinnertime) will be a lot easier! Recipe Title: Grilled Cheese Description: I stopped eating meat when I was 12, so there were a lot of grilled cheese lunches back then. While it’s hard to go wrong with the classic version, adding greens or veggies ups the nutrition a little bit, like in this Kale, Grilled Garlic, and Cheddar Panini from Panini Happy. Get Recipe Now!

The Ten Most Popular Meatless Monday Recipes of 2018

December 31 2018 Meatless Monday 

The Ten Most Popular Meatless Monday Recipes of 2018Happy New Year from Meatless Monday! Thanks to you, Meatless Monday is celebrated every Monday all over the world. And, if 2018 is any indication, the message of Meatless Monday will continue to spread far and wide in 2019. We predict plant-based recipes will continue to rise in popularity and more noteworthy cookbooks with why-didnt-I-think-of-that recipes will appear in your kitchen. Folks around the globe agree, cutting out meat one day a week is a decision thats good for your health and the health of the planet. It can benefit your heart, kidneys, and so much more . And swapping out meat for fruits and veggies each week can help fight climate change . Plus, get on board because eating a plant-based diet is also super trendy and here to stay. Drum Roll Please! Were proud to present the top ten most-viewed Meatless Monday recipes from 2018!   #1: Jamaican Jerk Tofu This recipe is number one for the second year in a row! Read more below about this signature dish from Meatless Monday Jamaica and Jacqui Juicy Chef Sinclair. #2: Zucchini Tomato Curry A sweet and spicy second place. #3: Thai Fresh Spring Rolls with Peanut Dipping Sauce A fun wrap with a group of friends is new to the Top Ten list! #4: Banana Date Smoothie Sweet! This delicious smoothie is coming back for a second year. #5: Black Bean Meatless Balls and Zucchini Noodles Zoodles are so popular! They’re back for another year. #6: Kale, Potato and Carrot Curry Fragrant and easy, this curry is new to the list. #7: Lemon Mint Quinoa Salad A refreshing and simple salad squeaks in at number seven! #8: Casamiento (Black Beans and Rice) A delicious classic recipe from the Meatless Monday community in Honduras. #9: Cherry Tomato Pesto Penne Back for another year, a quick and easy dish for everyone to enjoy. #10: Breakfast Lentils This recipe proves lentils are delicious any time of day.   For the second year in a row, the number one spot on our Top Ten list has been occupied by Jamaican Jerk Tofu. This is a savory mix of herbs and spices that can convert anyone to tofu. We reached out to Jacqui Juicy Chef Sinclair, who leads the Meatless Monday efforts in Jamaica , to share her thoughts on jerk and why its so popular. Jacqui explains, Jerk is both a style of grilling and special type of marinade. With the rise in popularity of vegetarianism for health and climate change, the jerk technique has transcended beyond meat. And for those of you trying this recipe at home, Jacqui shares some suggestions, Plant-based foods such as tofu, eggplant, zucchini, mushrooms, cauliflower, and other hardy vegetables that lend themselves to grilling are great choices for jerk. These vegetables can easily soak up the addictive and distinct taste of Jamaica. Were excited to hear your thoughts on the 2018 Top Ten list! Share your reactions with us on Facebook, Twitter, Pinterest, or Instagram! Meatless Monday is celebrated around the world. Join us and find out what its all about when you make the decision to cut out the meat on Mondays. The post The Ten Most Popular Meatless Monday Recipes of 2018 appeared first on Meatless Monday.

Healthyish Salted Caramel Turtles

December 18 2018 My New Roots 

Healthyish Salted Caramel Turtles   Everyone has strong food memories around holidays or special occasions in their life. I can completely recall the distinct taste of boxed cake from my childhood birthdays. Summer vacations were steeped in melting grape juice popsicles made by my grandmother. And one of my favourite treats during Christmas, was undoubtedly Turtle chocolates. The iconic striped box was always within arms reach during the holidays, so as soon as the tree went up, it was like a Pavlovian response…the Turtle cravings began! If you live outside of North America, you may not be familiar with these pecan-chocolate-caramels (and for this, I feel very sad for you), but today, rejoice! Im posting my own version, which is a healthier spin on this classic candy that you can whip up yourself with just six simple ingredients. The original Turtle candies are relatively basic: pecans, caramel, and chocolate, but seemingly so much more than the sum of these parts. There is a magical synergy in this trinity, each ingredient complimenting and highlighting the others in perfect union. There isnt much to improve upon, so my mission was clearly to health-ify the caramel and find some high-quality chocolate to steer us all away from refined sugar, modified milk ingredients, and emulsifiers. Blech. I started off on my journey by looking online and found that healthyish Turtle recipes exist, but they all use dates and I didnt want that to be the predominant flavour. Plus, I knew that the caramel needed some serious creaminess, so I started by blending up cashew butter with vanilla as the base, then added brown rice syrup to achieve that distinctive gooey-ness that makes Turtles so crave-able. The results were sooooo right on the money, confirmed by several of my closest, discerning friends, lined up to taste test.     Pecans are one of my favourite nuts because they are tender-crisp and so naturally sweet. I love them in baked goods like pecan pie, on top of waffles or pancakes, or in candies like these babies! Pecans are native to North America, and grow in tough, wood-like shells on large, sprawling trees, some of which can live up to 200 years. The name pecan is a Native American word used to describe nuts that require a stone to crack - but you can easily open them by crushing two of their hard shells together. Along with macadamias, pecans contain the lowest amount of protein (5-10%) and the highest amount of fat (80-95%) of all the nuts. The fat that they do contain however, is mostly monounsaturated, with some polyunsaturated fat as well. Pecans are high in minerals, like manganese, copper, and zinc. They also contain a good amount of fiber and protein. There are a wide variety of pecans, but if you live outside North America, you may only have access to one type. Thats okay! The thing to look for is shelled pecans that are uniform in size and colour. Check the date on the package or bulk bin, and smell the nuts beforehand if youre able to - they should be sweet, and well, nutty. If youre shopping in bulk, visit a shop that has a high turnover to ensure that the nuts are fresh. Once you get them home, store shelled pecans in an airtight container at room temperature for up to six months (although try to eat them sooner) and in the freezer for up to a year. Pecans are highly susceptible to absorbing other smells, so keep them locked up tight in glass to prevent them from tasting like garlic, onions, or last nights casserole.     I had hesitations about using brown rice syrup in this recipe, since I know its one of those harder-to-find ingredients, but its just SO perfect in this context that I had to! If you cannot find brown rice syrup, try whipped or creamed honey in its place. I recognize that this isnt an alternative for vegans, but I think it is the only sweetener that would work due to how thick and viscous it is. If the caramel is too runny, if will be impossible to work with. Trust. Its best to store your Turtles in the freezer, and take them out about 10-15 minutes before serving. Theyre also fine at room temperature, but will keep better cold. I actually dig them a little on the frozen side - the caramel is extra thick and chewy at subzero temperatures!         Print recipe     Healthyish Salted Caramel Turtles Makes 30 candies Ingredients: 1 cup /­­ 100g raw pecans 400g dark chocolate, 75% or higher (chose organic and fair-trade, if possible) 1/­­3 cup /­­ 80ml cashew butter (raw or roasted) 1/­­3 cup /­­ 80ml brown rice syrup 2 tsp. pure vanilla extract 1/­­2 tsp. flaky sea salt (I used Maldon), plus a little more for garnish Directions: 1. Find a baking sheet or tray that will fit in your freezer, then line it with parchment paper. 2. In a medium sized bowl, stir together the cashew butter, rice syrup, vanilla and flaky salt until thoroughly combined. Taste (yum), and adjust the saltiness and vanilla levels to your liking. 3. Scoop a teaspoon of the caramel onto the lined baking sheet, using another spoon to help remove it - this stuff is seriously sticky! 4. Press a whole pecan on one side of the caramel blob, allowing the nut to peek over the edge just a bit, then add two halves to the sides, peeking over the edge just a bit too. Repeat until youve used all the caramel. Place in the freezer for at least one hour, up to 24 hours. 5. Once the caramels have chilled, prepare the chocolate. Heat a few inches /­­ centimetres of water in a small pot and heat on high. Roughly chop the chocolate bar into small chunks and place it in a heatproof bowl. Lower the heat to simmer, then set the bowl over the pot of so that it is sitting well above the water itself. Stir occasionally until the chocolate has completely melted. 6. Remove the caramels from the freezer. One at a time, drop each caramel into the melted chocolate pecan side-down, flip and ensure that the top is entirely coated. Remove from the chocolate with a fork, and drag the bottom along the edge of the bowl to remove any excess chocolate. Place back on the lined baking sheet and sprinkle with a couple flakes of salt. Repeat until youve coated all the turtles in chocolate. Place them inside the freezer until set, then transfer them to an airtight container and store in the freezer or fridge until ready to serve. If you want to see some of the pecans, drop the caramels on their bottom side first, then remove and place on the lined baking sheet. Drizzle enough chocolate over the top to fully cover the caramel (if you dont coat it completely, it may spill out at room temperature), but allowing a few parts of the pecans to show through. This will be my last post before the New Year, my friends! Im off to Bali in a mere 10 days (!!!) and words cannot describe how excited I am for the Wild Heart High Spirit Retreat, and meeting women from all across the world. If youd like to know more about my retreats, visit the Golden Circle Retreats website. Were planning another round for 2019, so sign up to mailing our list to be the first notified when we announce the dates. We are also taking orders for the Life-Changing Loaf of Bread Subscription Box! What better way to start off the new year than with a delicious monthly gift of health to yourself? If you want to learn more, or place your order, visit the shop page here. All love from Canada, and happiest of holidays to you and yours! xo, Sarah B The post Healthyish Salted Caramel Turtles appeared first on My New Roots.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!