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Potato Wedges with Basil Sauce

Tempeh Cauliflower Potato Tamarind Curry

Pal payasam recipe | rice kheer recipe | paal payasam | rice payasam

Tempeh Buddha Bowl










life vegetarian recipes

Bakery Highlight: Celebrated In Providence, Rhode Island

before yesterday Happy Cow veggie blog 

  Each time we bite into a soft, fresh-from-the oven chocolate chip cookie, it should be a celebration of life. At least, this is what Becky Morris, the owner of Celebrated, believes. Celebrated is an award-wining vegan private dessert studio in Providence, Rhode Island that serves happy eaters throughout Rhode Island and Eastern Massachusetts. Celebrated creates plant-based, allergen-free desserts that are hand-crafted by a small team of workers. Decadent dessert tables, creatively-crafted wedding cakes, and impressive mini desserts are among the list of products available for custom order.   Celebrated has catered to a wide range of corporate events, banquets, and weddings. In Celebrateds portfolio of past events, customers can drool over a spread with cookie dough cupcakes and soft blue tinted macarons for a whale-themed Baby Shower; pumpkin spice and chocolate orange-flavored macarons to pair with an icing spiderweb-laced grandiose wedding cake for a Halloween-themed wedding; salted caramel and smores macarons to compliment a grand white wedding cake for a rustic fall wedding; and intricate frosting multi-flowered cakes for a succulent bridal shower.   Beckys creatively-flavored macarons appear at nearly every event that she caters. These signature macarons are the only vegan French macarons available in New England, and […] The post Bakery Highlight: Celebrated In Providence, Rhode Island appeared first on The Veggie Blog.

15 Gardein Recipes for the Most Delicious Earth Day

before yesterday Meatless Monday 

15 Gardein Recipes for the Most Delicious Earth DayHappy Earth Day! This 49-year-old holiday honors the planet and raises awareness around how we humans can better protect it, and were ready to celebrate. One of the easiest ways to do good by the environment is to eat less meat : Eating less meat decreases greenhouse gas emissions, water use and land use. And by the way...its also good for YOU. This Earth Day, weve teamed-up with our friends at Gardein to help you host a delicious Earth Day clean-up event at home with new, creative plant-based recipes. We challenged our talented influencer and blogger community to come up with marvelous, meatless recipes, that make going green easy and delish. Every time you swap a meat-based meal for a plant-based one, you can feel good about helping out the planet. Check out how your meatless meal makes an impact :   On this Meatless Monday, celebrate Earth Day with one of these earth-friendly Gardein dishes:   Meatless Meatball Chickpea Curry from WoonHeng One-Pot Chili Mac from JL Goes Vegan Vegetarian Loco Moco from Simply Healthyish Vegan Coconut Curry Chick’n Tenders Skillet from Jackie Newgent Spicy Indo Chinese Crispy Chick’n from Chef Priyanka ‘Chicken’ Scallopini Sandwich from Life Currents Crisp and Crunch Chick’n Salad from Kat Loves Kale Open-Face Bean Tacos with Beefless Ground Crumbles from Fit Fathers Curried Lentil Soup from I Crashed the Web Vegan Cottage Pie from Di Hickman Malai Kofta Meatless Meatballs from The Kitchen Docs Watercress Salad with Gardein Crabless Cakes from The Levantess Spaghetti with Gardein Meatless Meatball from Su’s Healthy Living Vegetarian Meatballs in Coconut Sauce from The Quotable Kitchen Mexicorn and Beefless Ground Burritos from Lydia’s Flexitarian Kitchen Did you make something extra special for Earth Day this year? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. If youre looking for other meatless recipe inspiration, be sure to check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook ,  Twitter ,  Pinterest , or  Instagram ! The post 15 Gardein Recipes for the Most Delicious Earth Day appeared first on Meatless Monday.

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.

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas

April 13 2019 Golubka Kitchen 

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases. I also really like how steaming imparts moisture onto ingredients, so they come out hydrated and silky smooth. Some people think steamed veg is boring because there’s no oil or seasoning, but you can liberally oil and salt your steamed goods after they are done. This little meal mostly comes together in the steamer. You steam the sweet potatoes until they are soft and custardy, throw in the broccoli and kale in the last few minutes of cooking the potatoes, and serve everything with a liberal slather of our cucumber tahini ranch and crispy chickpeas. We have a tahini tzatziki recipe in our cookbook, and this ranch is sort of reminiscent of that. It’s an addictive sauce that’s amazing on pretty much everything. We made this whole meal on our Instagram Stories if you’d like to see the process (look for it later today). Below you’ll find some links for things we’ve been into lately. Wishing you a great weekend :) Mama Eats Plants E-Cookbook – We love everything that Amanda does, and have been so excited for her ebook to come out. It’s everything we ever wanted and more: delicious, cozy plant-based recipes, low waste organization tips, beautiful writing and photos. Highly recommended if you’re in need of some inspiration in the kitchen and beyond. Green Kitchen Stories New Website – Everyone’s favorite vegetarian bloggers just launched their new website and it’s so beautiful. We love watching their stunning cooking videos over and over :) Bon Appetit Youtube Channel – Speaking of cooking videos, we love watching Bon Appetit’s test kitchen videos. The editing is perfect, the hosts are full of charm, and the videos are always packed with little tricks and tips that will most definitely improve your cooking. This one of Brad Leone and Samin Nosrat making focaccia is solid gold. How I Built This – We’ve been binge-listening to this entrepreneur-centred NPR podcast. It’s fun to hear how some now giant companies got started out of thin air. Some favorite episodes include: Alice Waters, Yvon Chouinard. Our Planet on Netflix – As heart-breaking as it is awe-inspiring, this is a nature documentary that really stops you in your tracks and gets you to reconsider your impact, beyond your day to day life. I definitely cried through the whole first episode. Asparagus Fries on YumUnviverse – Plant-based cooking goddess Heather made the asparagus fries from our cookbook and shot the most beautiful video of the process. Can’t wait to make these with the first of the asparagus soon. Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas   Print Serves: 2 as a main or 4 as a side Ingredients for the cucumber tahini ranch ¼ cup tahini zest from 1 large lemon, divided juice from 1 large lemon 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1-inch piece of cucumber - shredded 3-4 sprigs of dill - chopped 2 scallions - sliced sea salt and freshly ground black pepper - to taste apple cider vinegar and water - for thinning for the vegetables and chickpeas 2 medium sweet potatoes - halved olive oil 1 15 oz can chickpeas or 1½ cups cooked chickpeas sea salt 1 teaspoon nutritional yeast 1 teaspoon smoked paprika 2 stalks of broccoli - cut into florets 4-5 leaves Lacinato kale - stemmed and torn lemon zest (reserved from the ranch) red pepper flakes Instructions to make the cucumber tahini ranch In a medium bowl, combine the tahini, half of the lemon zest (reserve the rest for later), lemon juice, olive oil, maple syrup, mustard, nutritional yeast, and garlic powder, and mix until you have a smooth paste. Add the cucumber, dill, scallions, salt and black pepper to taste, mixing everything in. Your ranch will be pretty thick at this point, so thin it out with splashes of apple cider vinegar and water, until you have a glossy, creamy sauce. Taste for acidity, salt, and pepper, and adjust if needed. This ranch will last refrigerated in an air-tight container for 3-4 days. to make the vegetables and chickpeas Set a tiered bamboo steamer or steaming basked over a pot with boiling water. Place the sweet potatoes into the steamer, cover, and steam for 35-40 minutes, or until the potatoes are fork-tender and custardy. While the sweet potatoes are cooking, prepare the crispy chickpeas. Drain and dry off your chickpeas really well with a kitchen towel, lightly rubbing them to get as many as you can out of their skins. This will prevent the chickpeas from popping in the pan. Warm a generous pour of olive oil in a large pan over medium heat. Add the chickpeas and fry, stirring occasionally, for about 15 minutes, until golden and crispy. Transfer the chickpeas to a bowl and mix in some salt to taste, as well as the nutritional yeast and smoked paprika. Do not wash the pan, but wipe it off if theres any burnt bits. In the last 5 minutes of the sweet potato steaming time, add the broccoli and kale to the same steaming basket or add another tier to your bamboo steamer and add the green vegetables to that. Cover and steam for 5 minutes, until the broccoli is bright green and the kale is slightly softened. While the broccoli and kale are steaming, warm a bit more olive oil in the same pan you used for the chickpeas, over medium low heat. Add the reserved lemon zest (from the ranch recipe) and a pinch of red pepper flakes and let the oil infuse until the vegetables are done. Once the vegetables are done steaming, add the broccoli and kale to the pan with the infused oil, add a pinch of salt, and toss to coat. Serve the steamed sweet potatoes with a pinch of salt, a good slather of the ranch, topped with the green vegetables and chickpeas, and liberally drenched in more ranch. Enjoy! 3.5.3226 This post contains Amazon Affiliate links. The post Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas appeared first on Golubka Kitchen.

20 Secret Ingredient Cauliflower Recipes

March 29 2019 Oh My Veggies 

You know the old saying… if life gives you cauliflower, make pizza crust. What, that’s not a saying?! Well, I propose right here and now that it should be. We all know cauliflower is a pretty great vegetable, sure. But do you know just how versatile it is? Did you know you can take a head of the stuff and make, yes, a pizza crust? Or a lightened-up version of mashed potatoes? How about hummus? Rice?! Popcorn! Buffalo wings!! This incredible cruciferous vegetable isn’t only low in carbohydrates (perfect for those eating lower-carb diets); it’s utterly packed with nutrients. So the fact that you can transform it into a myriad of other things--usually as as substitute for something that would have been far more calorie-dense--it’s a very good thing. Here are 20 brilliant cauliflower recipes from around the web that touch upon the infinite possibilities for this one remarkable vegetable. Recipe Title: Buffalo Cauliflower Bites Description: Spicy cauliflower “wings” dipped in cool ranch sauce? Yes, please. McKel at Nutrition Stripped shares this recipe for game day or any day. Get Recipe Now!

Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal Veggies

March 25 2019 Meatless Monday 

Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal VeggiesSpring has officially sprung, so its time to explore the local farmers markets and forage the grocery aisles for fresh seasonal vegetables. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. Weve gathered delicious plant-based recipes from our Meatless Monday bloggers  and influencers featuring spring produce such as asparagus, spinach, sweet peas and broccoli. Enjoy the tastes of spring! Scallion Pancakes from Bianca Patka Lemony Spring Risotto from Healthy Voyager Spring Green Shakshuka from Happy Kitchen Asparagus Avocado Tomato Salad from Blondelish   Sweet Potato Pizza from It’s a Healthy Lifestyle Asian Noodles with Gingery Prune Sauce from Jackie Newgent Spring Leek and Asparagus Soup from The Domestic Dietitian Penne Pasta with Arugula Pesto, Red Potatoes and Spring Vegetables from She’s Cookin Flageolets and Dandelion from Soulful Vegan Ravioli in Creamy Garlic and Spinach White Sauce from The Kitchen Docs   Invite your friends and family to join you in a celebration of spring with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal Veggies 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, visit MeatlessMonday.com/­­ambassador The post Doctor/­­Chef Robert Graham Discusses a Sustainable and Healthy Lifestyle at the International Restaurant and Foodservice Show appeared first on Meatless Monday.

Gur Para (Punjabi Sweet Snack)

March 17 2019 Manjula's kitchen 

Gur Para (Punjabi Sweet Snack) (adsbygoogle = window.adsbygoogle || []).push({}); Gur Para, Punjabi Sweet Snack Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.   For Dough - 1 cup all-purpose flour (plain flour, maida) - 2 Tbsp sooji fine (samolina) - 2 Tbsp oil - 1/­­3 cup water, use as needed For Syrup - 3/­­4 cup gur (jaggery) - 1 tsp oil - 1/­­4 cup water Making Para -  Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb.  Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes. - Knead the dough for another minute and divide in two equal parts. - Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers. - Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape. - Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly. - Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them. Making Sugar Syrup -  Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat. - Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together. - Allow them to cool. Gur paras can be stored for several weeks in airtight container. Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer. You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save   The post Gur Para (Punjabi Sweet Snack) appeared first on Manjula's Kitchen.

Sapiens, A Plant-Based Canteen In The City Of Santiago, Chile

March 12 2019 Happy Cow veggie blog 

Sapiens is a symbol of evolution–a restaurant born from an inspiring story. A few years ago, two young, yet passionate Chileans, Nicolas and Piero left their home to embark on an exciting journey across the great lands of Australia. This experience abroad, working to make a living while roaming freely, slowly merged into an awakening and life-changing adventure. Back in Chile, the two friends feel the urge to change their lifestyle. Those months of cultural challenges and adaptation have changed them in a way that couldnt have been expected. The people they have encountered on the way, the places they have worked at, the wisdom they have gained, lead them to question their place in the world. Incorporating the values they have cultivated on the road into their Chilean culture is now a duty–a purpose. Their mission is to adopt a more sustainable way of living both for their own health and for the good care of the planet they live in. Veganism is a clear step–but they also fight for more than just a plant-based diet. They want to promote their values and educate their community about the whole picture. How can one educate another? Lectures and debates sometimes […] The post Sapiens, A Plant-Based Canteen In The City Of Santiago, Chile appeared first on The Veggie Blog.

It’s National Kidney Month, Show Your Kidneys Some Love

March 10 2019 Meatless Monday 

It’s National Kidney Month, Show Your Kidneys Some LoveMarch is National Kidney Month and weve partnered with the National Kidney Foundation to urge all Americans to give their kidneys a second thought and a well-deserved checkup. World Kidney Day is on March 14 and the perfect time to give your hardworking kidneys some love. According to the National Kidney Foundation, in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it. 1 in 3 American adults are at risk for chronic kidney disease. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. Studies suggest that incorporating meatless options into an overall balanced diet can help promote kidney health. Meatless Monday provides an easy way to make this first step towards a healthier lifestyle by cutting out meat just one day a week, and diversifying diets through meatless choices. Spread the kidney health love and share these social graphics with your friends and family to encourage them to try #MeatlessMonday and get a kidney check-up. National Kidney Foundation (NKF) and National Kidney Month Activities: Free Health Checks: The NKF offers free health checks to those most at risk for kidney disease - anyone with diabetes, high blood pressure or a family history of kidney failure. Locations and information can be found on the calendar on their website .  Are You at Risk Kidney Quiz: Early detection can make a difference in preventing kidney disease so its important to know if youre at risk. Take the online kidney quiz ! Join the Conversation: Post photos or Meatless Monday kidney health infographics on social media platforms using #HeartYourKidneys or #NationalKidneyMonth to help raise awareness.   Invite your friends and family to celebrate National Kidney Month with a delicious Meatless Monday meal. Check out our recipe gallery for inspiration - breakfast, lunch, dinner and snack options available.   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 It’s National Kidney Month, Show Your Kidneys Some Love appeared first on Meatless Monday.

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!)

March 3 2019 Vegan Thyme 

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!) Dear Soup, Thank you for always reminding me there are better days ahead. Soups are mainstays around here, especially with snow on the ground and temps hovering in low twenties to single digits tonight, plus more cold on the horizon this week. And poison ivy. (Yup.) I've probably made six batches of this already this winter. It involves a food processor and a soup pot. That's it. Comes together in approximately five minutes and is satisfying, warm and delicious. Here's my take on this soup, which was originally inspired by this. Here's how I made my Vegan Pasta e Fagioli: 4 carrots 1 leek 6 cloves garlic 1 celery stalk 1/­­2 onion sliced thin 2 bay leaves 1/­­2 head of cabbage 1 can of cannellini beans (drained, rinsed) 1 can diced tomatoes 1/­­3 cup ditalini pasta (cooked in separate pot, then added to soup just before serving) 2 T. nutritional yeast 1 qt. veggie stock olive oil thyme oregano red pepper flakes salt & pepper to taste Add chopped veggies--carrots, leeks, garlic to food processor, pulse about ten times. Prep the soup pot with the olive oil over medium heat, add chopped veg. Cook till just tender. Add remaining ingredients and broth and seasonings, salt and pepper. Cover and let simmer two hours over low heat. Serve with a side of your best homemade bread. (Mine is Jim Lahey's --I made the ciabatta version). After a visit with the folks at Urgent Care yesterday for a infernal outbreak of poison ivy, I am now awaiting an agonizing three weeks for this painful mess to clear up. Or longer. Why does Mother Earth require such an evil, toxic plant? What purpose does it serve? I've been struck by this havoc on only a handful of times in my life because I am so gawdawful afraid. Sounds impossible. But trust me when I tell you: only to me, the Master Gardener, and in winter no less. And above is the culprit.  Our home is undergoing a transformation of sorts in a few weeks which will finally rid us of these old railroad timbers and be replaced with a more substantial wall of stone. (That will hopefully outlive us and beyond.)  So I found myself outside on a warm-ish day earlier last week in a bit of a snit over the demise of some cherished plants I couldn't bear to loose. I've spent fifteen years tending and planting, so obviously there are plants I want to keep. Out with the shovel and buckets and pots. Everything's dormant, ground was soft, sun was out: perfect. Until later that night when I woke with what I imagined to be some sort of bug bite. Then to the next afternoon when my arm reached up to scratch my wrist (pulling the long sleeve back and discovering to my horror what really had happened). OMG. WTH? Could this be? . . . is this? Noooooo!  And then began the seven stages of grief: shock, denial, guilt, anger and bargaining, depression and loneliness to reconstruction (the UC visit) and finally acceptance. Yes, I accept that I have the rash of the spring and summertime, of gardeners, campers, hikers and landscapers, the poisonous fury of: Leaves of Three Let it Be! Ah, but what about the roots?  I had come in contact with said dormant plant--through the roots. I had oh-so carefully lifted plants and divided, setting each clump aside. Gloves and long sleeves. I have replayed this moment back through my mind a hundred times: as I reached under one of my plants, I must have accidentally, on an exposed part of my wrist, come in contact with the worst plant root on the planet, unbeknownst to me.  I am more allergic than most and so, this lovely little visitor and its prescribed remedy dosed out (the horrid steroid treatment) is, well. It's hell. The rash has traveled from my left wrist, up my right arm, to my abdomen, and leg. There's a perfect dot-to-dot landscape you can follow if you wanted. I can see the entry at every point. It's like an incredibly cruel irony and one I will face with tears, determination, agitation and regret. As for the remainder of the plants. They'll be destined for demolition. 

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.

Salted Caramel Granola Bars

February 11 2019 Oh My Veggies 

After I finished grad school and had to start repaying my student loans, I decided to set up a deferred payment plan where I’d pay a smaller monthly payment for a few years, and then the payments balloon later. Obviously by then, I’d be rolling in cash from my swanky library job and I’d have a dollar sign shaped pool in my backyard and wash my hair with Fiji water, so this sounded like a good idea to me at the time. However, now that I’m a month away from the increased payments, it sounds like a terrible idea and it threw me into another I’m-paying-for-a-degree-I-don’t-use-wah-wah pity party. Because as much as I want to be one of those people who gives the finger to the past and goes through life with a t-shirt emblazoned with the words NO REGRETZ, I am a person with regretz and that degree has been one of them. (Sidenote: If I ever start a clothing line, I’m definitely calling it NO REGRETZ. In addition to t-shirts, I will sell bandanas with eagles on them.) Usually these pity parties end when I realize that practically no one uses their degrees and it’s okay! But this […]

Winter Harvest Citrus Pasta

February 11 2019 Meatless Monday 

Cinnamon, citrus, maple, mushroom, chickpea, almond, garlic and rosemary sing in this creamy, yet hearty-textured pasta. With all the light citrus and cinnamon flavors this pasta can be easily served for brunch, lunch or dinner. This recipe comes to us from Kathy of Healthy. Happy. Life. Serves 8 For the butternut squash sauce: - 2 cups frozen butternut squash cubes, frozen - 1 teaspoon dried rosemary, crushed - 1 teaspoon garlic powder - 1 tablespoons maple syrup - 2 tablespoons extra virgin olive oil - dash of salt - 1/­­2 teaspoon black pepper - 1/­­4 cup nutritional yeast* For the chickpeas: - 1 tablespoon extra virgin olive oil, to coat the skillet - 1/­­2 small white onion, diced - 1 15 ounce can chickpeas, drained - 1 large portobello mushroom, diced - 1/­­8 teaspoon cinnamon - 1 tablespoon lemon juice - 1 cup roasted, unsalted almonds, slivered To complete the Winter Harvest Citrus Pasta: - 1 pound orecchiette pasta, cooked - additional nutritional yeast, for tossing the cooked pasta* - a little extra olive oil, for tossing the cooked pasta - 1 orange, sliced into segments - 1 teaspoon orange zest *optional. Found in health food stores of the health food section of some grocery stores. To make the Butternut Squash Sauce: Place the frozen, cubed butternut squash in a skillet over medium high heat. Season with the rosemary, garlic powder, maple syrup, olive oil, salt, pepper, nutritional yeast, orange juice and orange zest. Cook for 3-5 minutes, working the seasonings into the squash with a fork, until the squash has softened into a lightly mashed mixture. Bring a large pot of water to a boil over high heat and begin cooking the orecchiette according the package directions. To make the chickpeas: Place the olive oil and chopped onion in a skillet over medium-high heat. Cook the onions for 4-5 minutes, or until they become translucent. Add the chickpeas and diced Portobello mushroom to the pan and season with the cinnamon and lemon juice. Cook for another 4-5 minutes, or until the chickpeas begin to brown and the Portobellos begin to become tender. Add the almonds and sauté for just 1 minute more. To complete the Winter Harvest Citrus Pasta: Drain the orecchiette when it has completed cooking. Toss the cooked pasta with a few dashes extra virgin olive oil and nutritional yeast, if using. Toss the pasta with the butternut squash sauce until fully coated. Fold in the chickpeas. Serve in a bowl with fresh orange slices and a dash of orange zest on top. The post Winter Harvest Citrus Pasta appeared first on Meatless Monday.

5 April Fools’ Recipes that Will Make Them Think They’re Eating the Real Thing

April 1 2019 Meatless Monday 

5 April Fools’ Recipes that Will Make Them Think They’re Eating the Real ThingBacon, wings and meatballs are all on the menu this Meatless Monday, but the recipes all have one very important thing in common: theyre meatless, of course! In honor of April Fools’ Day, consider cooking up a dish that poses as meat. Its up to you whether youll let your diners know theyre eating meatless versions of their dinner favorites. From mushroom-based meat balls to succulent sandwiches that swap in jackfruit for pork, this April Fools’ Day is guaranteed to be a tasty one. Pulled Jackfruit Sandwiches from the Veg Life Cauliflower Buffalo Wing Bites from the Saucy Southerner Potato Salad with Coconut “Bacon” from Migraine Relief Recipes Black Bean Meatless Balls and Zucchini Noodles from the Happy Health Freak Eggplant and Shiitake Meatballs from Sarcastic Cooking Did you fool anyone? Let us know how it all went down by commenting on our Facebook page. If youre looking for other meatless recipe inspiration, check out our recipe gallery. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 5 April Fools’ Recipes that Will Make Them Think They’re Eating the Real Thing appeared first on Meatless Monday.

Restaurant Review: Mundo Elefante In Pucon, Chile

March 28 2019 Happy Cow veggie blog 

Pucón is a charming wooden village at the feet of the Villarrica volcano and its beautiful lake. In its bucolic scenery, a charming wooden cabin is standing out. This little house appears to be a vegan cafe and yoga studio, enriched by an inspiring story... Mundo Elefante is the successful final chapter of an audacious adventure María Lia went on a few years ago. Originally settled as a graphic designer in Chile, María turned her life upside down when she decided to put an end to her career and embark on an awakening journey. Learning about yoga, well-being, and nutrition as well as following her inner voice led her to leave her comfort zone and seek her true vocation. She left Chile with the ambition to discover the world and encounter new experiences away from her strong Chilean heritage. From the new world of Australia, she traveled to the ancient lands of India, yogas birthplace. Yoga, Ayurveda, the autochthones strong spirituality, it was all fascinating. Clarity came from her bravery–her purpose was to educate herself about the essence of a balanced and enriching lifestyle, and more importantly, to bring this knowledge back to her home country. She planned her travels […] The post Restaurant Review: Mundo Elefante In Pucon, Chile appeared first on The Veggie Blog.

Roasted Cauliflower and Mushroom Chowder

March 23 2019 Golubka Kitchen 

Roasted Cauliflower and Mushroom Chowder We’re very ready for spring and all of its tender, green produce, but unfortunately it’s still very much soup weather around here. I think that soups are such lifesavers for busy people. They’re simple to make, hard to mess up, and can be customized millions of ways. You can make a giant soup for the week and have warming, wholesome meals right at your fingertips when you don’t have the energy to cook. They’re easy to bring to go in a mason jar or thermos. It’s also great to freeze some soup, which will always be appreciated later, in the midst hangry emergencies. We had two goals for this chowder – we wanted it to be creamy, filling, and comforting, but also light and a bit different from the squash and root vegetable soups that are always around in the winter. Just a little nod to spring :) The creaminess in this chowder comes from blended roasted cauliflower, mushrooms, and chickpeas. There’s no cashews or any nut-based products, since we wanted to go for a lighter soup. I think that cauliflower works so well in creating both a chowder-like consistency and flavor here, while the roasted mushrooms bring an extra depth of flavor. There are also green peas for more springy vibes, along with a base of mirepoix (onion, carrot, celery), and smoked paprika. When it comes to creamy soups, we still love having some chunky texture present, so we leave some of the cauliflower, mushrooms, and chickpeas whole here. The chowder just tastes more like a meal this way, but it could definitely also serve as a side in smaller portions. We’ll be showing the step-by-step process for preparing this chowder on our Instagram Stories later today, and we’ll also save it in our Highlights. Hope you try this one and have a great weekend :) Roasted Cauliflower and Mushroom Chowder   Print Serves: 6 Ingredients olive oil toasted sesame oil (optional) 1 yellow onion - chopped 1 medium carrot - cubed 1 stick of celery - sliced sea salt 3 cloves of garlic - minced 1 teaspoon smoked paprika 1 teaspoon nutritional yeast (optional) ¾ cup dried chickpeas - soaked overnight or up to 24 hours 8 cups purified water 2 bay leaves 1 large head of cauliflower - cut into bite-sized florets 10 oz crimini mushrooms - cut into quarters or eighths for bigger mushrooms freshly ground black pepper 1 cup frozen peas juice from 1 lemon fresh herbs - for garnish Instructions Preheat oven to 400° F (200° C). Warm a soup pot over medium heat. Add a generous drizzle of olive oil and sesame oil, if using. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Cook the vegetables for about 10 minutes, until soft. Add the garlic, smoked paprika, and nutritional yeast, if using, and stir around for about 30 seconds to 1 minute, until fragrant. Drain and thoroughly rinse the chickpeas and add them to the pot, stirring to coat. Add the water and bay leaves, bring the liquid up to a simmer and cook, with the pot lid askew, for 30 minutes. Taste a few chickpeas after the 30 minutes, they should be cooked and creamy inside. If the chickpeas are not yet done, cook them longer. This process can take up to an hour or even longer with some older chickpeas. Generously salt the chickpea broth towards the end of the chickpea cooking time. While the chickpeas are cooking, prepare two rimmed, parchment paper-covered baking trays. Place the cauliflower on one of the trays and the mushrooms - on the other one. Drizzle both the cauliflower and mushrooms with olive oil (or other roasting oil of choice), sprinkle with salt and pepper, and stir. Place both trays in the preheated oven and roast for 30-40 minutes, stirring halfway, until the cauliflower is soft and caramelized. The mushrooms will release water while roasting, so thats why using a rimmed baking tray helps. Once the chickpeas are cooked and the vegetables are roasted, add the cauliflower and mushrooms to the pot with the chickpeas, stirring to combine. Add about half of the soup to an upright blender, making sure to catch plenty of chickpeas, cauliflower, and mushrooms for creaminess. Blend until smooth and return the blended liquid to the soup pot, mixing everything together. Bring the soup back up to a boil and simmer for 5 more minutes for the flavors to merge. Turn off the heat and stir in the peas, which will thaw immediately in the hot soup. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve the chowder, garnished with fresh herbs, a drizzle of sesame oil or olive oil, and with a side of toasted sourdough bread or croutons. Enjoy! Notes You can also make this soup with canned chickpeas! Just use one to two 15 ounce cans of chickpeas and less water (start with about 5-6 cups). Since the chickpeas are cooked, you dont have to simmer them for 30 minutes. Otherwise, proceed as written out in the recipe. 3.5.3226 You might also like... 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Vegan Blueberry Muffins (during a mandatory evacuation: crochet a mandala, knit a sweater)

March 17 2019 Vegan Thyme 

Vegan Blueberry Muffins (during a mandatory evacuation: crochet a mandala, knit a sweater) I began baking like a fiend this week. Remarkably, everything I've cooked/­­baked or attempted to do in lieu of checking myself into some place for a "respite" has turned out to be exactly what I needed to function just one minute longer, one hour longer, then an afternoon and finally an evening longer. Because that's how I'm operating here: in moments--with really good food. I stumbled across this recipe for blueberry muffins in a mad search for a morning treat for the workers in the yard and DH and me (because who doesn't love blueberry muffins?). I have dozens of amazing blueberry muffin recipes throughout my collection. But the need to seek and find just the right recipe was urgent and a nice Google distraction. Trusty King Arthur Flour was the answer to my prayers. I landed on the Famous Department Store Blueberry Muffin recipe. If you've got five minutes, cupcake liners and blueberries (frozen are fine), I highly recommend you give these a shot. Mine were made with a flax egg and vegan butter--that's all the substitution needed to re-create the recipe. I know I'll be making these again, possibly adding lemon zest next time, and subbing some whole wheat flour in the mix as well--making a gluten free version would work well, too. It's quite a forgiving recipe: so simple, plain and lovely. If you'd like a taller muffin, you can always up the baking powder by a 1/­­8-1/­­4 teaspoon. My kitchen once again became my sanctuary.  Vegan Blueberry Muffins  *Adapted from Famous Department Store Blueberry Muffin Recipe by King Arthur  2 cups all-purpose flour 2 1/­­4 t. baking power 1/­­4 t. salt (I adjusted down the amt. with salted vegan butter) 1/­­2 cup vegan butter 1 cup sugar 4 t. ground flax seed with 4 T. water and 2 t. EVOO (flax egg subbing for 2 eggs) 1 t. vanilla extract 1/­­2 cup almond milk 2 cups frozen blueberries  *a little sugar for sprinkling on top of muffins before baking Preheat oven to 375. Prepare muffin tin lined with cupcake wrappers, spray wrappers with nonstick spray. Measure out flour, salt and baking soda in bowl and sift together. Set aside. In medium bowl, mix butter for about two minutes. Add sugar, mixing until light and fluffy--about a minute longer. Add vanilla and flax egg, then mix a bit more. Then add flour and milk alternately mixing lightly after each addition--just until the dry flour is mixed in. Then fold in the blueberries. Fill cupcake liners about 3/­­4 full with batter, then sprinkle about a 1/­­2 teaspoon of sugar on top. Bake for 30-40 minutes. *I found baking for a little longer yielded a nice golden brown top. I used a toothpick to test if batter was baked through.   So why all this baking urgency, kitchen therapy? Well, last week this happened: continued treatment for winter poison ivy outbreak, major demolition of yard, my sister scheduled for surgery in a week...oh and there was the mandatory evacuation of our home IMMEDIATELY owing to our gas line being hit during yard excavation--(not owing to our crew, rather something to do with "marking" of line). With barely enough time to spare to grab my purse, phone and two Great Pyrenees--knocking on neighbor's doors to warn them of potential doom--again with TWO seventy pound white Thunder Wolves on my wrists--it's a miracle I've made it to Sunday. ALL this while DH went about calmly managing the entire surreal afternoon as the fire department, gas, water and line inspectors arrived. (Wonder how I held up? Picture exactly what I've described here, sprinkle in screaming, crying, blaming and more crying. Okay, so I'm not exactly Mother Teresa during a crisis.) It's all I could do to keep my heart from simply stopping in my chest. Alas, the crisis was averted, things repaired and life returned to somewhat normal conditions. Above--as the demolition began. Below, the calm after the "evacuate" storm: Dr. Thyme checking on the progress with the workers. I was inside at this point--rocking back in forth in a chair chanting some illegible crap about "There's no place like home...there's no place like home." So yes, there be baking happening. All through this, I'm trying to remain calm. Lending positive affirmations to my sister who is about to face a really tough trial (as if she hasn't faced enough already).  It's been one thing after another.  Luckily I have friends (dear, dear friends) who've received texts with probably too-long-while-also-trying-not-to-be-overly-dramatic explanations of all that's transpired. Then there's been two- and three-hour phone conversations with these women and my sister as well. Truthfully, everyone I know has A LOT happening, but I don't know what I'd do without them. I guess we've hit the age in life where the proverbial sh*t hits the fan fairly regularly. But honestly, enough already. "Pass the muffins, please!" Helping along the way are my needlework projects--working with my hands while my mind tries to make order out of chaos.  Projects I've found incredibly blissful. The Sunny Spread blanket. Using my stash yarn for this. It's a mandala with a square finish. Such a calm one-mandala-at-a-time escape. I'll need to make about 25 of these to create a nice throw.  Oh boy do I have a long way to go, but my Great Love Cardigan will be SO lovely when it's finished. I can't wait. I've been working on this while listening to an audiobook: Where the Crawdads Sing by Delia Owens.  This is the Adirondack Wrap crochet project. It's very relaxing to work on. Three triangles sewn together for final assembly. I just love it in my Mandala yarn. 

Bali Butter

March 12 2019 My New Roots 

Bali Butter I miss Bali. Or maybe I just miss the warmth, the sun, the vibrancy, the life bursting forth from every nook and cranny. I miss living outside, I miss my eyes being assaulted by colours, and layers upon layers of wild sounds, but hey, its March in Ontario and this is a familiar feeling. Are you feeling it too? A couple weeks ago when I was in the depths of yet another snowstorm, feeling like spring may never come, I came up with this recipe to remedy my winter woes. Its called Bali Butter - and its the most delicious thing to cross my lips since I could see grass outside my window. A rich combination of cashews, coconut, and cacao, blended together with coconut sugar and salt, its like the nut butter of DREAMS in all of its salty-sweet-crunchy-chocolatey glory. And I am really excited to share this one with you, wherever you and no matter what season youre experiencing. What does one do with Bali Butter, you ask? Let me tell you, it goes on all. the. things. Pancakes, waffles, smoothie bowls, toast, rice cakes, ice cream, fruit salad, porridge, yogurt, and fingers! You can stuff dates with Bali Butter, stick them in the fridge and have something delicious on hand to satisfy those salty-sweet-fat cravings too. Slice a banana lengthwise, slather Bali Butter in the middle and sandwich it together again. I even like it with carrot sticks. No joke. I chose to use coconut sugar in my Bali Butter because its one of the main sweeteners used on the island and you can easily find it everywhere. Some of you may be curious about using liquid sweetener as an alternative, but the problem with using something like maple syrup or honey, is that it causes the nut butter to seize up. Fat is hydrophobic (translation: its afraid of water) and will stiffen when it comes into contact with anything that contains it. Using a solid sweetener, like coconut sugar, avoids this problem and keeps the finished product relaxed and runny. If you dont want to use coconut sugar and you dont mind a less-spreadable version of Bali Butter, sweeten it with whatever you have on hand. I think Ive talked about all of these ingredients respectively, but for the heck of it, lets recap why theyre awesome! Coconut - Once a maligned food for its saturated fat content, coconut has taken center stage in the wellness world, as scientific research has confirmed that the type of fat in coconut integrates differently in the body, compared to other saturated fats. MCTs (medium-chain-triglycerides) are a type of fat that can be broken down quickly and used as fuel, instead of being stored, so its prefect for people who enjoy an active lifestyle. Coconut also contains a surprising amount of protein, about 14% by weight, and impressive amounts of manganese.   Cashews - Contrary to popular belief, cashews have a lower fat content than most nuts. And 66% of their fats are heart-healthy, monounsaturated fats, like those found in olive oil. Cashews are an excellent source of copper, and a good source of magnesium, phosphorus, and zinc. They also contain good amounts of fiber, so that they keep you feeling full for longer.  Cacao - One of the best sources of magnesium found in nature, in addition to containing high amounts calcium, zinc, iron, copper, sulfur, and potassium, cacao is a nutritional powerhouse. It also contains many chemical compounds that enhance physical and mental well-being, including alkaloids, proteins, magnesium, beta-carotene, leucine, linoleic acid, lipase, lysine, and some neurotransmitters such as dopamine and anandamide - which explains why eating chocolate makes you feel so darn good! Coconut sugar - Sometimes called coconut palm sugar, this incredibly delicious sweetener is high in minerals, such as potassium, magnesium, zinc and iron. It is happily low glycemic, ranking 35 on the GI scale, compared to agave at 42, honey at 55, cane sugar at 68. This is due to coconut sugars composition of long-chain saccharides, which are absorbed by the body at a slower rate than something like refined white sugar. Coconut sugar also contains amino acids, which are thought to slow down the rate at which the sugar is absorbed into the bloodstream, acting as a buffer of sorts.  Some notes on the recipe. Its very important that you make coconut butter to start, as it creates the liquid base to help the get the cashews going in the food processor. Once youve made the coconut-cashew butter, feel free to stop there (it tastes incredible on its own), or go all the way as I have and add the cacao, coconut sugar and salt. I like to leave my Bali Butter out of the fridge, since it remains liquid and spreadable at room temperature. If you refrigerate it, Bali Butter with harden completely. You can roll it into balls and make yourself some pretty delicious little energy bites when its in this state, but its impossible to drizzle when chilled.   If youre into smooth nut butters, simply leave the cacao nibs out of the equation. They arent necessary for any other purpose than crunch, which I personally feel is essential, but I wont judge anyone for skipping them. Even though youre obviously crazy     Print recipe     Bali Butter  Makes 3 cups /­­ 750ml Ingredients: 3 cups /­­ 375g raw cashews 3 cups /­­ 240g unsweetened desiccated coconut   3/­­4 tsp. large flake sea salt (I used Maldon) 1/­­4 cup /­­ 23g raw cacao powder 3 Tbsp. coconut sugar 3 Tbsp. cacao nibs seeds from 1 vanilla bean Directions: 1. Preheat oven to 325°F /­­ 160°C. Spread cashews out evenly on a rimmed baking sheet and place in the preheated oven. Toast for about 10 minutes, keeping an eye on them so that they dont burn! Remove from oven and let cool. 2. While the cashews are in the oven, toast the coconut in a dry skillet over medium heat, stirring often, until slightly golden. Remove from heat and set aside. Depending on the size of your skillet, you may want to work in batches. 3. Place the coconut in a food processor. Blend on high, scraping down the sides every so often, until the coconut is creamy and smooth (this make take up to 10 minutes, depending on the strength of your food processor - be patient!). 4. Add the cashews to the food processor and blend on high until creamy and smooth. Add the remaining ingredients and blend on high. Taste and adjust saltiness /­­ sweetness /­­ chocolate levels to suit your taste. 5. Store Bali Butter in an airtight glass container at room temperature (out of the fridge) for one month. The post Bali Butter appeared first on My New Roots.

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge

March 11 2019 Meatless Monday 

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire ChallengeOn Monday, March 4, three finalists competed to be crowned the New York Restaurant Show Meatless Monday Rapid Fire Champion . Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. For the first time since Rapid Fire challenged chefs in 2016, three female chefs went head-to-head to prove that they had the best Meatless Monday dish. The competition was judged by a panel of experts including Maria Loi , Chef, Cookbook Author and Healthy Lifestyle Expert, Peggy Neu , President, The Monday Campaigns, Gennaro Pecchia , Partner, @aosbysosa /­­ Co-host @rolandsfoodcourt @siriusxm and Fabio Viviani , Chef, Culinary Personality, Restaurateur, Cookbook Author. The three finalists were: o Lisa Sereda, Executive Chef, Wine Time o Heidi Liv Tompkins, Co-Founder, CFO, Product Development Manager, Heidi’s Health Kitchen o Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, Gentry Park Orlando . Chefs had 20 minutes to prepare their dishes, discussing the ingredients, flavors, and health benefits. Chef Heidi took home the victory with her Mock Tuna Salad in Lettuce Wrap, drizzled with Yum-Yum Ginger Sauce. This dish, like all dishes at Heidis Health Kitchen is both raw and plant-based. The tuna taste comes from two types of seaweed and a vegan fysh sauce. Remarkably, both the taste and texture resembled tuna so closely that some of the judges couldnt believe it. Chef Heidi Tompkins is the Lead Product Developer, CFO, and Co-Founder of Heidis Health Kitchen . Ivan J. Raj, her Partner and Co-Founder, served as her sous-chef at the competition. Heidi has years of sales and marketing experience, coupled with a personal passion for wellness through the development of healthful foods.  She wrote her first cookbook when she was just eight years old! For the last four and a half years, through Heidis Health Kitchen, Heidi and Ivan have offered free monthly cooking classes in NYC, as well as a monthly pop-up restaurant serving raw plant-based foods. Heidis goal is to incorporate the highest form of nutrition, along with taste and texture for everyone who goes Meatless Monday! Try Heidis Raw Mock Tuna recipe, as well as the other two finalists recipes, below. Chef Heidi’s Raw Mock Tuna Lettuce Wrap Chef Patricia’s Impossible Meatless Kefta with Tamarind Chutney Chef Lisa’s Walnut Meat Stuffed Pepper   Interested in starting a Meatless Monday program? Learn how to bring Meatless Monday to your restaurant here or to your foodservice establishment here . 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 Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge appeared first on Meatless Monday.

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired

March 7 2019 Golubka Kitchen 

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired We’re continuing with our series of Abruzzo-inspired, plant-based meals today (all our previous recipes are linked below). We love this style of cooking, because it’s focused on an elegant kind of simplicity that really lets every single ingredient shine. Italians tend to take the integrity of their ingredients really seriously, which we experienced first-hand everywhere we ate and cooked in Abruzzo. That obsession with quality ingredients really comes through in the amazing flavor of seemingly very basic dishes. This golden, warming stew was inspired by a seriously unforgettable cabbage and potato stew we tried in Abruzzo. We added our own spin to it – white beans and mushrooms – but the core stayed the same. It’s got just the type of soul-warming energy that we want in our kitchens and on our stoves during a decidedly un-spring like, snowy March. There are still spots open for our retreat in Abruzzo this coming October! You can read all about our past retreat here, complete with photos and testimonials. This time around, we will be focusing on re-centering and relaxation, together with exploring beautiful Abruzzo. We are super excited to have an on-site yoga/­­meditation instructor and an on-site acupuncture physician, both offering daily services. We’ll be hosting a bunch of fun workshops like medicinal jams, vegan cheese, meal planning, and homemade skincare (wink wink Magic Moisturizer). Also: visits to an olive grove, winery, and a family truffle plantation. You can see our whole sample itinerary here, and book here! Click Here to book our Abruzzo Retreat! This stew is all about the combination of the fragrant, golden broth and the rustic, chunky pieces of variously textured veg. There’s tender, silky cabbage, carby goodness from the potatoes, and meatiness from the mushrooms and white beans. Onion, carrots and garlic establish a solid flavor base, and the addition of nutritional yeast, mustard, red pepper flakes, and lemon brings even more depth and a kick of zing and spice. We are crazy about this recipe. You can also watch us making this stew step-by-step later today on our Instagram Stories (it will be saved to our highlights as well). Hope you give it a try! For more of our Abruzzo-inspired recipes, check these out: Pasta e Ceci, The Simplest Lentil Soup, Ciabotta, Rhubarb Jam Cookies. And all scenery photos in this post are from our past retreat in Abruzzo this fall. Click Here to book our Abruzzo Retreat! Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience! - Rachel, Alabama I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special! - Claudia, Massachusetts It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group...I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with. - Helen, Michigan Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting. - Maudia, Michigan Ive been to Italy before but never like this! We visited magical places that Id never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family homes basement... Every single one was a unique, unforgettable experience. Thank you! - Katya, Sochi Golden Potato, Cabbage, and White Bean Stew   Print Serves: 4-6 Ingredients olive oil 1 medium onion - diced 2 large carrots - finely cubed sea salt 2 tablespoons nutritional yeast generous pinch of red pepper flakes 3 cloves of garlic - minced 4 oz shiitake mushrooms - stems removed, sliced 1 lb any starchy potatoes of choice - cut into 1 chunks freshly ground black pepper 1½ tablespoons Dijon or grainy mustard 2 bay leaves 7 cups water or veggie broth/­­broth from cooking the white beans 1 small Nappa or white cabbage - cored and cut into 1 chunks 2½-3 cups cooked white beans juice from 1 lemon handful of parsley - chopped, for serving Instructions Heat up a soup pot over medium heat and add some olive oil for sautéing. Add the onion and carrots, along with some salt and pepper, and sauté for about 8-10 minutes, until the onion and carrots are soft. Add the nutritional yeast, red pepper flakes, garlic, shiitake, and another pinch of salt. Stir and cook for another 8 minutes, or until the mushrooms are cooked through and any liquid that they release is evaporated. Add the potatoes, black pepper, mustard, and another pinch of salt, and give everything a stir. Add the bay leaves and water/­­broth and bring up to a simmer. Be mindful to use less salt if you are using a salted broth or more salt if using water. Using a wooden spoon or spatula, deglaze any brown bits from the bottom of the pan. Simmer, partially covered, for 20-25 minutes, until the potatoes are tender. Add the cabbage and white beans, and bring the stew back up to a simmer. Simmer, partially covered, for another 15 minutes, until the cabbage is silky and tender. Turn off the heat. Add the lemon juice and stir it in. Taste for salt and pepper and adjust if needed. Serve the stew, garnished with parsley and a drizzle of olive oil. Enjoy! 3.5.3226 You might also like... Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn Black Sesame and Ginger Ice Cream Roasted Pepper Lasagna Simple Mango Gazpacho .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 Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired appeared first on Golubka Kitchen.

How to Save The Chutney

February 28 2019 Manjula's kitchen 

How to Save The Chutney Chutney are a big part of the condiments that I serve and I always like to keep them handy since they have long shelf life. These chutneys are used as an extra source of flavor with many appetizers, snacks, and chaat (whether it be sweet, sour,spicy, etc.). They are great to have readily available, because it makes life so easy when preparing a large menu, especially when you are in mood to have something spicy or when you make a sudden plan to entertain family or friend for afternoon tea. You can easily take any kind of dry snacks that you have on hand, even boiled potatoes, chickpeas, or crackers and turn them into a mouth-watering treat. These two chutneys, in my opinion, are a staple to every household preparing Indian food. I have their recipes on my website. Tamarind Chutney This chutney can be refrigerated for months. I like to make it thick in texture so that I can adjust the thickness of the chutney depending on what I am using it for. This exotic, sweet and sour chutney and can be called the ketchup of the east! This is delicious as a dipping sauce for French fries, as a spread over crackers, or even as a zesty addition to a rice dish. You really can never go wrong with it. Cilantro Chutney I prefer to prepare this in a large quantity in advance and freeze it in ice cube trays. You can store the frozen cubes in a zip-lock plastic bag. When you ready to serve, defrost as many cubes of chutney as needed. And after so many years, I have finally learned how to keep the vibrant green color of chutney. When blending the chutney, use crushed ice to blend instead of room temperature water; I was amazed by the difference it makes. Keep looking out for my blogs because I will continue sharing the tips I have learned over the years. It might just solve the one problem you could not figure out. The post How to Save The Chutney appeared first on Manjula's Kitchen.

The Chocolate Chip Cookie I Can't Stop Baking (it's been around awhile, sorta like this blog)

February 17 2019 Vegan Thyme 

The Chocolate Chip Cookie I Can't Stop Baking (it's been around awhile, sorta like this blog) This is the chocolate chip cookie for which no other chocolate chip cookie can be measured. It's Alison Roman's chocolate chip cookie recipe. Yes, this is 'that' cookie--the Instagram darling from ages ago. I'm late to the party again. But I've made over a hundred of these by now. During the holidays, I'd gone off them for a bit--baking the Greatest Hits from the archive which appear every December. Then three weeks ago, during cookie craving mania, the recipe appeared on the top of my pile of recipes and here we are, on our third batch. I halve the recipe (which is very easy to do) because I take great joy in re-making this cookie. Takes five minutes to mix, roll into a log, then chill. I prep in the morning usually because it requires a two hour chill. The halved recipe makes for a perfect 12-16 or so cookie batch. That's enough cookies to last us a week. A shortbread texture, chocolate chunks and a pinch of salt. Before slicing, Alison't recipe indicates a roll of cookie log in egg and then sugar. I brush mine with soy milk and then roll in sugar and bake. Seemed to work fine.  I've spent ten years sharing food and life stuff here. During these last few years, a little less so. I told someone recently I "had" a blog as we discussed recipes. I said it had gone dormant, almost with a sense of shame. But truthfully, I'm not ashamed at all. Life moves on, new voices arise and new stories are told.  I've simplified, pared down. This is a hard thing to do in a that-was-news-five-minutes-ago world. I think it's why I felt compelled to share this cookie even though its five minutes of fame was last year.   If you've read this far, I might as well add a few highlights/­­accomplishments/­­humble-brag moments of life--just so we're all caught up. Things haven't changed much. There's the knitting. My steady companion for over fifteen years now.  Ramblin' Woman by Caitlin Hunter. Here's mine on Ravelry here. The Weekender by Andrea Mowry pullover. Here's mine on Ravelry here.  The 1898 Hat by Kristine Byrnes. Here's mine on Ravelry here. (Btw, DH loves this hat. I was so thrilled!) Us. My steady companion for over twenty-two years. The furbabies. Always. My sister and her Dear Husband: the newlyweds as of last summer! 

Show Your Heart Some Love for Valentine’s Day

February 11 2019 Meatless Monday 

Show Your Heart Some Love for Valentine’s DayThis week is Valentines Day, a good time to express your love for your heart and all it does for you. Celebrate by cooking up a heart-friendly meal for Meatless Monday. By choosing not to eat or serve meat just one day a week, you are giving a valentine to your loved ones every Monday, or 52 times a year. This simple gesture of adding more plant-based foods to your diet can have profound health benefits for your heart. Research has found meals rich in fruits, vegetables, and legumes contain natural antioxidants that actually benefit cardio-health. Add some wow factor to Valentines Day, and every Monday, with plant-based dishes for the people you love. To everyone around the world, Happy Valentines Day! My Heart Beets Salad by Apron Strings Winter Harvest Citrus Pasta by Healthy. Happy. Life. Quinoa Kale Risotto with Pistachios by Sharon Palmer, the Plant-Powered Dietitian   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 Show Your Heart Some Love for Valentine’s Day appeared first on Meatless Monday.

Mushroom Scallops in a Warm Pesto Pool

February 9 2019 My New Roots 

Mushroom Scallops in a Warm Pesto Pool   When we committed to going to the ocean, I immediately felt the thrilling sensation that washes over me when I stand at the intersection of land meeting water. I smelled brine and dampness. I saw certain patterns and colours; light sand against dark water, wet stones, seaweed, driftwood, and feathers. This was the second recipe I created for the dreamy on-location photoshoot with Christiann Koepke back in October (you can see the first one here). The inspiration for this dish came first in fact, fast and furiously. Just thinking about the seaside brought this recipe to me in a wave of total inspiration. I wanted the ingredients to reflect the elements in this environment, and for the final result to be a visual meeting of land and sea. Now Im not super into “fake meat”, but there is something undeniably satisfying about tricking someone into thinking a vegetable is flesh. Tee hee. Plus, Rene Redzepi does it all the time, so maybe it puts me in the cool cooking club too? Yes? Anyway, I knew something on the plate had to look like seafood, and I had my sights set on scallops. In my first cookbook, I made “scallops” out of leeks, and wanted to try something different, so going through the rolodex of tube-shaped white veggies in my mind, I fell upon king oyster mushroom stems. Naturally. Browned in ghee and well-seasoned, I knew that these morsels would look exactly like mollusks, and taste deceptively meaty. A pool of herbaceous, vibrant green pesto, would be the land, and the perfect resting place for my mushroom medallions. I combined flat-leaf parsley and spinach to create a bright yet balanced sauce that complimented - rather than overwhelmed - the rest of the dish. But with all this creaminess, I knew that I also needed to include something for textural contrast, so toasted hazelnuts became the beach stones, along with fried capers, which added a bite of seaside brine. This dish is surprisingly easy to make, and it is the prefect main to serve for family and friends that you want to spoil a little. It looks impressive, but its a cinch to get on the table without gluing you to the stove. The pesto can be made a week in advance (although the fresher, the better), so that the only thing you need to do before serving is cook the mushroom and capers, and warm the pesto a little. I love cooking the capers and mushrooms in ghee (recipe here) because its just so darn delicious, but the pesto is vegan and if you want the entire meal to be so, simply swap out the ghee for expeller-pressed coconut oil, which is refined for high heat cooking and has no tropical aroma. Beta-glucan Goodness Edible mushrooms are both medical and nutritional dynamos. Collectively, they not only provide us with plant-based protein, vitamin D, and a whole host of minerals, but most excitingly a group of polysaccharides called beta-glucans. These complex, hemicellulose sugar molecules enhance the functioning of the immune system by activating immune cell response and stimulating the production of white blood cells. These compounds also effectively mobilize immune stem cells in your bone marrow, and exhibit anti-tumor properties, so theyre often used supplementally in cancer treatment protocols. Beta-glucans help to lower cholesterol, as this type of fiber forms a viscous gel during digestion, which grabs a hold of excess dietary cholesterol, prevents absorption by moving it through your digestive tract, and eliminates it. Through your poop! This same gel also slows down your digestion, which in turn stabilizes blood sugar, and minimizes the release of insulin. King oyster mushrooms are of course a good source of beta-glucans, but you can get them in other places too: barley, oats, sorghum, mushrooms like shiitake, reishi and maitake, as well as seaweed, algae, and dates.   I wouldn’t put king oyster mushrooms in the “specialty” category of fungi, but I also know that theyre not available at every grocery store, so if you cant find them, substitute with any other kind of mushroom you like and forgo the whole scallop charade. The dish will still turn out delicious, I promise. If you want to change up the herb in the pesto, try basil instead of flat-leaf parsley. Cilantro could also be delicious, but potentially overwhelming, so use more spinach in that case. And instead of hazelnuts in the pesto and garnish, try almonds, pecans or walnuts. Yummm. I like to serve this with a big hunk of crusty bread on the side to mop up any leftover pesto in the bowl. It also helps to have some good olive oil and flaky salt around for this situation, just sayin. If youd prefer the grain route, steamed brown rice, quinoa, or millet could be a decent accompaniment too. And if you want to go completely grain-free, roasted sweet potato, winter squash, or pumpkin would be totally lovely.     Print recipe     King Oyster Mushroom Scallops in a Warm Pesto Pool Serves 4 Ingredients: 1 lb. /­­ 500g king oyster mushrooms (choose ones with fat stems) a generous amount of ghee (or expeller-pressed coconut oil) fine + flaky salt 1 jar brined capers (about 1/­­3 cup /­­ 55g) a handful of toasted hazelnuts, roughly chopped, for garnish 1 batch Parsley-Spinach Pesto (recipe follows) cold-pressed olive oil, for garnish a few leaves of parsley, for garnish Directions: 1. Remove any dirt or debris from the mushrooms with your hands, or small soft brush. (do not use water!). Slice the stems into enough rounds so that each person has 5 or 6. Keep the caps for another dish. 2. Drain the capers and pat them dry with a clean tea towel or paper towel. Heat about a tablespoon of ghee (or coconut oil) in a large skillet over medium-high heat. Add the capers and fry until split and crisp - about 2-3 minutes. Remove from pan and set aside. 3. Add more ghee (or coconut oil) to the same skillet over medium-high heat. When hot, add the sliced mushroom stems, a sprinkle of flaky salt, and cook on one side until golden, about 5-7 minutes. Then flip and cook on the other side until golden. Work in batches or use separate skillets - if you crowd the mushrooms they will steam each other and get soggy. That is not what were after! 4. While youre cooking the mushrooms, place the pesto in a small saucepan, add a touch of water to thin, if desired, and warm over low-medium heat. Do not boil! 5. To serve, place about 1/­­4 cup /­­ 60ml of the warm pesto in the bottom of a dish, spreading it out to make an indent in the center. Place 5 or 6 mushroom stems in the pesto, then top with the fried capers and toasted hazelnuts. Drizzle with olive oil and a few grinds of black pepper. Garnish with parsley and serve immediately. Parsley-Spinach Pesto Makes about 2 1/­­4 cups Ingredients: 1 cup /­­ 150g hazelnuts 1 fat clove garlic 2 cups /­­ 35g flat-leaf parsley, lightly packed (tender stems only) 2 cups /­­ 65g baby spinach, lightly packed zest of 1 organic lemon 1/­­3 cup/­­ 80ml freshly squeezed lemon juice (about 2 lemons) 1/­­4 cup /­­ 60ml cold-pressed olive oil 1/­­2 cup /­­ 35g nutritional yeast 1/­­2 tsp. fine sea salt 1/­­2 cup /­­ 125ml water, more if needed Directions: 1. Preheat oven to 350 degrees. Place hazelnuts on baking sheet. Toast in oven for 12-15 minutes or until fragrant and lightly toasted. Remove and set aside. Once cool, remove skins by rubbing the hazelnuts together in your hands. Set aside. 2. Remove any tough stems from the parsley. Roughly chop the leaves and tender stems (this prevents the parsley from bruising in the food processor). 3. Place garlic in the food processor and pulse to mince. Add the hazelnuts, parsley, spinach, lemon zest and juice, olive oil, nutritional yeast, and salt. Pulse for 30 seconds, then add the water and pulse again until its thick, but spreadable. Remove lid and scrape. Repeat until reaches desired consistency (I like mine a little chunky, but its up to you!). Store leftovers in an airtight glass container in the fridge for up to one week. We’re home from Bali now, settling back into life in the cold Canadian winter. It feels good to be here, especially after a satisfying few weeks in the sunshine, hosting two glorious retreats. Now it’s time to ground and focus on the year ahead. I’m very excited for 2019 – so many exciting things to share with you, just on the horizon. I hope you’re all well out there, and enjoying a vibrant start to the new year. Sending love and gratitude out to you all, always. xo, Sarah B The post Mushroom “Scallops” in a Warm Pesto Pool appeared first on My New Roots.


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