love - vegetarian recipes

Try it! You will enjoy it!

Glazed Daikon Radish with Walnuts

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

Hot and sour soup recipe | hot n sour soup | hot sour soup recipe

London Vegan Restaurant Scene Evolution










love vegetarian recipes

Roasted Cauliflower Hummus

January 20 2020 Oh My Veggies 

You know what I hate? Suggested serving sizes. I love hummus. I don’t make usually make hummus myself (unless it’s Edamame Hummus) because it ends up being a disaster, so I buy the little tubs of hummus at the grocery store. And I totally want to eat half the tub in one sitting. But a serving size is almost always two tablespoons. Two tablespoons. Which is nothing! Who eats two tablespoons of hummus?! I am totally a volume eater. Hummus is a healthy food, but the calories really add up when you want to eat more than two tablespoons. So I thought I’d try replacing the chickpeas with roasted cauliflower. Oh sure, my hummus wouldn’t have as much protein, but I’d be able to eat a lot more of it, which is nice too, right? As usual, I thought I was being super innovative, but then I Googled it and about a gajillion recipes for paleo hummus made with cauliflower came up. Oh snap. Anyway, if you divide this Roasted Cauliflower Hummus into four HUGE SERVINGS (see, all caps means the servings are big), you end up saving about 90 calories per serving. I kind of wanted to have a […]

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

January 20 2020 Meatless Monday 

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?A properly-stocked pantry is essential for creating delicious plant-based dishes on the fly. But what does properly-stocked really mean? Sure, you need the basics -- olive oil, white flour, rice, pasta, etc., but there are some additional ingredients that you should consider adding to your collection. Alternative flours, exotic spices, seeds, nut butters, beans (butter beans will change your life), broths, and grains can all add extra levels of depth, dimension, and texture to any variety of plant-based dishes.   Youll likely be familiar with many of the items on this list, but there are also a few lesser known ingredients -- agar-agar, tahini, nutritional yeast, etc. -- which can be used to replace many traditional animal-based ingredients. So, grab a paper and pen, and make sure these items are on next weeks shopping list. Agar-Agar The perfect vegan gelatin replacement for your puddings, jellies, or gelées, agar-agar flakes are derived from seaweed and function similarly to animal-based gelatins. Alternative Flours Were not talking your run of the mill (went there) all-purpose, bleached white flour. Play around with some alternative flours like almond, chickpea, rice, or buckwheat. Many alternative flours are also gluten-free. Beans (canned) Explore the world of beans, and reap the benefits of a healthy, satisfying plant-based protein. Lentils, black beans, butter beans, kidney beans, chickpeas -- doesnt matter; theyre all easy to use, shelf-stable, healthy, and inexpensive. Broth A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Coconut Oil A shelf-stable saturated fat, coconut oil is a healthy alternative to other vegetable oils. In most cases it can be substituted 1:1 for other oils and butters. Its got a laundry list of benefits that range from weight loss to improved cognitive functioning. Chocolate All vegetables and no sweets make everyone hangry. A little bit of chocolate can go a long way in baking as well as a post-dinner night cap. If youre feeling adventurous try some exotic bars that contain a higher percentage of cacao. Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. Theyre every home cooks secret weapon. Tip: fire-roasted tomatoes add even more flavor to your meals. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some inexpensive nutrients and heft to your mid-week meals. Grains Theres an endless variety of grains available for your experimenting pleasure. Whole grains are best (think brown rice), but theres also a number of lesser-known grains that have their own unique texture and flavor profile. Try getting a bag of quinoa, amaranth, or farro and simply follow the cooking instructions on the back. Granola You can make your own or buy it for cheap at the store, but theres truly an endless combination of potential granola mixes. Bring it in a baggy as a post-lunch snack or use it to top your morning yogurt. Nut Butter High in protein and healthy fats, nut butters can add complexity to savory dishes and a nutty richness to sweets. Keep a range on hand -- almond, cashew, pistachio -- to add variety to baked goods, sandwiches, and sauces. Nutritional Yeast Just trust us with this one; we swear it tastes almost exactly like Parmesan cheese. Sprinkle on pasta, popcorn or use in macaroni and cheese if youre looking to cut out the dairy or need a boost of umami flavor. Olives Olives, especially the sliced green ones in a jar, add the perfect pop of brininess to pastas, rice bowls, and stews. Theyre a great value and can seriously elevate the flavor of ordinary dishes.  Pasta Thankfully, pasta has evolved to incorporate more alternative flours into its base. Now, you can get high-fiber, high-protein pasta made of anything from lentils to chickpeas to black beans. Pesto It is one of the most versatile condiments/­­sauces out there. A jar of pesto can last unopened in your pantry for months, and it can be your saving grace if you need to whip something up in a hurry. Add some to roasted vegetables or use it to top a tomato soup. Seaweed Snacks Low in calories and nutritionally-dense, seaweed is the ultimate snack food. Oh, and cats love it too. Spices Well, this one goes without saying, but having a pantry (or cupboard) thats properly stocked with all your necessary spices will make cooking (and eating) a whole lot more enjoyable. Some lesser known spices to add are aamchur (unripe mango), star anise, zaatar, or Aleppo pepper. Seeds Seeds are powerhouses of nutrition, texture, and flavor, and there are so many different varieties to choose from -- chia, flax, hemp, sesame, sunflower. Make chia pudding, a flax egg, or toss some hemp or sunflower seeds into your next salad or smoothie. Soy Sauce Umami in a bottle, soy sauce adds an earthy meatiness to dressings, sauces, and stir-fries. Some chefs even recommend adding a dash to tomato sauce for a boost of richness. Tahini You know it from every hummus youve ever eaten, but what might surprise you is that tahini paste is made entirely from pulverized sesame seeds. Combine a tablespoon of tahini with a dash of water, a sprinkle of cumin, and some salt for a quick and creamy dressing for salad or roasted vegetables.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry? appeared first on Meatless Monday.

Moroccan Split Pea Soup

January 20 2020 Meatless Monday 

This Moroccan versions of split pea soup, called Bissara, is hearty, filling delicious, and a breeze to make. The steaming split pea puree, earthy garlic and spices, and rich olive oil are the perfect combination for an enriching and warming winter meal. This recipe comes to us from Safa of Moroccan Zest . 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 - 1.5 cups dried split peas soaked for 2 hours (or more) and drained - 4 cups water - 2 medium-sized garlic cloves, peeled -  1/­­2 tsp salt adjust according to your taste -  1/­­2 tsp pepper powder - 2 tsp cumin powder - 2 tsp paprika powder - 1 pinch hot pepper powder optional - 3 tbsp olive oil extra virgin   Cook the split peas and garlic in water until tender (it should take approximately 8 minutes in a pressure cooker, 45 minutes in a saucepan and 8 hours in a slow cooker) Let the mixture (the split peas, garlic, and water) cool down, then pour in a blender. Add the spices. Blend until smooth. If the mixture is too thick, add more water and blend again. Pour the mixture back in the pan. Add the olive oil and heat for a few minutes. If the mixture is too liquid, cook until water evaporates and the soup has the right consistency for you. Serve hot with fresh bread and olives. Decorate with cumin and olive oil. The post Moroccan Split Pea Soup appeared first on Meatless Monday.

Mushroom Tempeh Stroganoff

January 18 2020 Golubka Kitchen 

Mushroom Tempeh Stroganoff I really love January. To me, this month has a bright and sparkling clean feel to it. And even though the start of a new year is purely symbolic, it can be such great time to set some concrete intentions and start making lasting changes or small steps in a new direction. This year, much like the past few years, I’m inspired to simplify, minimize, and really think about the things that I bring into my life, and my impact as a consumer. In the past few years, we’ve tackled food waste and figured out a way to compost food scraps that’s sustainable for us. We’ve also done away with a lot of store-bought household products like paper towels and most single-purpose cleaning products, but there is still a lot of work to do in that area. Of course I find that cooking at home is always a top priority when it comes to simplifying in a sane way. Being prepared, having tried and true recipes and techniques under my sleeve, and having some trusted meal components stocked in the fridge or pantry always leads to less stress, less waste, and more enjoyment throughout the week. This Mushroom Tempeh Stroganoff doesn’t have any particular ties to these January musings, beside the fact that it’s a cozy, wintery recipe that I’ll gladly plan to cook on any given week this winter. It’s a nostalgic flavor for us, since our family in Russia cooked it quite a bit, but we think that this plant-based version is even better than the original :) Below I’m sharing some of my plans, projects I’d like to tackle, and resources that I’ve found to be super inspiring when it comes to simplifying, minimizing my impact and beyond. Would love to hear yours! Goals: projects I’d like to tackle and a few (small but impactful) new habits I’d like to form this year – Stop buying single-purpose household cleaning products and make my own, super simple ones (key words: super simple). I already do this by making a 1 part vinegar, 1 part water all-purpose cleaner that I use on pretty much all surfaces. I sometimes infuse the vinegar with citrus peels for a week or add a few drops of essential oils for a more refreshing scent. That cleaner works really well for most things. But I’d like to make a few more site-specific mixes as well, since I sometimes panic and end up buying some shower cleaner I don’t actually need. Simply Living Well is an amazing resource for easy, home-care recipes. I’m going to make this shower spray, this floor cleaner, and this glass/­­window cleaner. All those recipes have really basic, interchangeable ingredients, which keeps them from being overwhelming. Please let me know if you have a favorite homemade laundry detergent recipe – still trying to figure that one out. – Repair things I have before buying new. I’ve always liked doing stuff with my hands, so for me this is an inherently relaxing activity that I’d like to make more time for. Right now, our linen duvet cover has decided to rip in many places at once, and instead of buying a new one, the plan is to mend it properly with tonal patches, which can look really cool. Julie O’Rourke has a super comprehensive darning and mending tutorial here in her IG stories (just flip through the doll-making part). Her whole account is super dreamy as well. – Make a pot of beans every single week. I’ve noticed that every time I make a big batch of beans, I end up thanking myself over and over again for all the easy meals I’ve made possible with that one step. I like to cook the beans with aromatics so that I also end up with a delicious broth that I can either eat with the beans or use later for soups, etc. Different kinds of beans yield such different flavor/­­cooking potential, so it’s easy to switch them up every week without getting bored. For example, I cook chickpeas with aromatics, then have them for dinner in their broth with greens and maybe other veggies wilted in. I freeze some of the broth to use later as veggie stock. I then eat the chickpeas as is in veggie bowls/­­salads, make hummus with them, marinate them, make crispy chickpeas, or make falafel/­­veggie burgers. You can of course do all of this with canned beans, but home-cooked ones are much tastier, more cost effective, less wasteful if you buy them in bulk, and the broth that you get from cooking them is super valuable! If I find that I can’t use up all of the beans, I just freeze them in their broth and again set my future self up for success. We have a lot of meal plans centered around whole pots of beans here. Inspiring Resources: – 75 Ways to Create a Low-Waste Home from Simply Living Well and Zero Waste, Plastic Free Alternatives Master List from Paris to Go are chock-full of ideas to slowly chip away at. – Jessie’s Produce Prep Ebook is such a wonderful guide to reducing food waste and enjoying the abundance of the plant food world. – Mama Eats Plants is the queen of low-waste living, vegan cooking, and a generally mindful lifestyle. – Live Planted is a great, short-format podcast about a practical approach to a low-waste lifestyle and much more. – This One Part Podcast interview with Kathryn Kellogg of Going Zero Waste is so full of positivity and details some actionable steps most of us can implement to decrease waste. Mushroom Tempeh Stroganoff   Print Serves: 4-6 Ingredients 1 8 oz package tempeh - crumbled 2 teaspoons tamari 1 teaspoon maple syrup ½ cup cashews - soaked to soften if no high-speed blender 1 tablespoon white or chickpea miso 1 tablespoon Dijon mustard 1 teaspoon apple cider vinegar 1 cup purified water sea salt black pepper avocado oil or other cooking oil of choice 1 yellow onion - diced 4 garlic cloves - minced 2 tablespoons chopped fresh rosemary 1 tablespoon tomato paste pinch of red pepper flakes (optional) 6 oz portobello mushroom caps (about 3 medium) - sliced into long strips ½ cup red wine 10-12 oz any pasta of choice fresh parsley - for serving (optional) Instructions Put the crumbled tempeh in a bowl. Pour the tamari and maple syrup over it, mix and let sit while making the cashew sauce. In an upright blender, combine the cashews, miso, mustard, apple cider vinegar, water, and salt and pepper to taste. Blend until very smooth. Taste for salt and pepper, adjust if needed. Set aside. Heat some oil in a large sauté pan over medium heat. Add the tempeh and stir once to coat with the oil, then let sit uninterrupted for 2-3 minutes, until the undersides are browned. Mix and let sit again for another 3-5 minutes, until browned. Push the tempeh to one side of the pan, if your pan is large enough, or transfer back to a bowl and set aside until later. Add more oil to the pan. Add the onions and a pinch of salt, and sauté for 7-8 minutes, until the onions are translucent. Add the garlic, rosemary, tomato paste, and red pepper flakes, if using. Stir until the garlic is fragrant, about 30 seconds. Add the mushrooms, along with another pinch of salt. Sauté until the mushrooms are browned and all the liquid that they release has evaporated, about 8-10 min. Mix the tempeh back in. Add the wine, bring it up to a simmer, and let reduce for about 3 minutes. Add the cashew sauce, stirring it and letting it warm through for a few minutes. Taste for salt and adjust if needed. Meanwhile, cook the pasta al dente in well-salted water, according to the directions on the package. Reserve about 1 cup of starchy pasta water for thinning out the sauce. Drain the cooked pasta and add it to the pan with the stroganoff. Start mixing the pasta with the sauce, adding splashes of the starchy pasta water to thin out the sauce and to get it to stick to the pasta, as needed. Enjoy right away, garnished with parsley, if using. 3.5.3226 The post Mushroom Tempeh Stroganoff appeared first on Golubka Kitchen.

Jamaican Jerk Tofu

January 13 2020 Meatless Monday 

Makes 6 servings This is the kind of miracle dish that can convert anyone to tofu. The Jamaican “jerk” seasoning is sure-to-please. It’s sort of like barbeque and sort of like curry, savory and sweet at the same time. Just make sure you allow plenty of time for the pressing and marinating. The drier the tofu gets before you put it in the marinade, the better. It will soak up more flavor and be nicely chewy. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! - 1 pound extra firm tofu, drained, sliced and pressed (see directions) - 1/­­2 large sweet onion, roughly chopped - 4 cloves garlic - 2 tablespoons fresh ginger, grated - Juice of 2 limes - Zest of 1 lime - 2 tablespoons soy sauce - 2 tablespoons olive oil - 3 tablespoons pure maple syrup - 1 tablespoon dried thyme - 2 teaspoons allspice - 1/­­2 teaspoon cayenne - 1 teaspoon nutmeg - 1/­­2 teaspoon cinnamon - 2 jalapeno peppers, seeded and chopped (you can cut back to one or omit entirely if you don’t like it spicy) Directions Slice the tofu into thick slabs then lay the slices on several layers of paper towels or on a clean dish towel and place a heavy plate or skillet on top. Let it sit for an hour or two. Pressing the tofu is a way to get the extra moisture out – and the drier you can get the tofu, the more of the flavorful marinade it can absorb. Puree all the rest of the ingredients in a blender or food processor to create the marinade. Place the tofu slices in a bowl, pour in the marinade, making sure to coat all the slices, and cover. Let it sit for an hour or two, flipping the slices about halfway through Heat a skillet with a small amount of olive oil over medium high heat. When the pan is hot, lay the tofu slices in a single layer and saute until crispy and browned. That will take 8-10 minutes on each side. (Photo credit: Vegan Style) The post Jamaican Jerk Tofu appeared first on Meatless Monday.

Tofu Almond Stir-Fry

January 6 2020 Meatless Monday 

Hoisin is a Cantonese dipping sauce made from sweet potatoes, vinegar, garlic and chili peppers; you can find it in the Asian ingredients section of most supermarkets. Here, it adds immense flavor to tofu, which gets a pre-soak in vegetable broth for even more flavor. This recipe was created by Trudy Slabosz, who writes the blog veggie.num.num. Serves 4 For the tofu: - 1 package (10.5 ounces) firm tofu, cubed - 1 1/­­2 cups vegetable broth - 1 egg white - 1 tablespoon cornstarch - 1 tablespoon hoisin sauce - 1 teaspoon salt For the sauce: - 1 tablespoon cornstarch - 1 tablespoon low-sodium soy sauce - 1 tablespoon hoisin sauce To complete the Tofu Almond Stir-Fry: - 2 tablespoons canola oil, divided - 5 shallots, sliced - 5 ounces button mushrooms, sliced - 1 can (15 ounces) baby corn, drained - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 garlic clove, minced - 2 1/­­2 ounces blanched almonds, toasted To prepare the tofu: In a medium bowl, soak the tofu cubes in vegetable broth for 30 minutes. Strain the tofu and reserve the broth. Drain tofu on a bed of paper towels. In a medium bowl, whisk together the egg white, corn starch, hoisin sauce and salt. Add the drained tofu and gently toss to coat well. To prepare the sauce: In a medium saucepot over high heat, bring the reserved broth, cornstarch, hoisin and soy sauce to a boil. Cook, stirring, 4 minutes, or until the sauce darkens and thickens slightly. To complete the Stir-Fry: Heat 1 tablespoon oil in a large skillet over medium heat. Add the tofu ; cook 10, turning occasionally, until crisp and golden on all sides. Transfer to a fresh bed of paper towels to drain. Add the remaining tablespoon oil to the same skillet. Add the shallots, mushrooms, baby corn, bell peppers and garlic. Cook, stirring occasionally, 4 minutes, or until the mushrooms are tender, but the bell peppers are still crisp. Add the tofu; cook 1 minute more, tossing gently, until the tofu is heated through. Pour the sauce over the stir-fry and toss to combine. Sprinkle with the almonds The post Tofu Almond Stir-Fry appeared first on Meatless Monday.

7 Snowy Escapes In The Swiss Alps

January 2 2020 Happy Cow veggie blog 

Whether you’re hitting the slopes or seeking a cozy retreat, we’ve got a list of the best getaways in the Swiss Alps this winter season! And we’ve included a (vegan) food guide to each location. Zermatt What To Do: Zermatt is the place to be in southern Switzerland for skiing, climbing, and hiking. Placed below the famous Matterhorn Peak, you’ll find shops and boutiques galore. Not a ski fan? Try your hand (or feet) at ice skating or curling, instead. A sweet spot for the adventurers and tourists alike, Zermatt’s got activities for all. Where To Eat: You can start with coffee and lovely views at Cup’s Italian Coffee House. A vegan pastry is usually available, along with non-dairy milks, smoothies, and yogurt. Stop skiing long enough for amazing Alps views and lunch at Trockener Steg. They offer a salad and pasta bar that’s sure to be navigated easily for vegan options. If you’re looking for a trendy place for dinner, try Geez – but be sure to ask for no fish sauce and to clarify that the vegetarian offerings be made vegan, if necessary. Bern What To Do: This highly populated Swiss city (over 1 million) is the capital […] The post 7 Snowy Escapes In The Swiss Alps appeared first on HappyCow.

Happy New Year Hoppin John

January 1 2020 Robin Robertson's Global Vegan Kitchen 

Happy New Year Hoppin John If it’s January 1st, it must be time for Hoppin’ John.  I love the tradition of making black-eyed peas with rice and collards so much!  I first discovered it when we moved to Charleston SC from Pennsylvania in 1983.  It’s been a New Year’s Day tradition ever since.  Most people serve the collards on the side, but I love to combine them. I sometimes add diced tomatoes just because. My favorite way to serve them is topped with vegan sour cream, Tabasco, sliced jalapenos, with cornbread on the side. I like to cook the collards and black-eyed peas a day in advance and then add them to the rice on New Year’s Day. Here is my basic recipe (and more photos of Hoppin’ John variations from previous years).  Happy New Year to all my friends. I wish you all the best in 2020! Hoppin John with Collards 1 tablespoon olive oil or 3 tablespoons water 1 sweet yellow onion, chopped 2 garlic cloves, minced 1 cup long-grain brown rice 2 cups  vegetable broth or water Salt 3 cups cooked or 2 (16-ounce) cans black-eyed peas, drained and rinsed 3 cups chopped cooked fresh or frozen collard greens, well drained 1 (14-ounce) can fire-roasted diced tomatoes, drained (optional) 1 teaspoon Liquid Smoke 1 teaspoon Tabasco sauce, plus more to serve 1/­­4 teaspoon freshly ground black pepper Vegan sour cream, to serve Sliced pickled jalapenos (optional)   Heat the oil or water in a large saucepan over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the rice and broth or water and bring to a boil. Add salt to taste (the amount of salt needed depends on the saltiness of your broth or if you use water). Reduce the heat to medium-low and cook, covered, until the rice is tender, about 30 minutes.  About 10 minutes before the rice is tender, stir in the cooked black-eyed peas, the cooked chopped collards, tomatoes (if using), Liquid Smoke, Tabasco, and black pepper. Add more salt, if needed. To serve, spoon into bowls and accompany with vegan sour cream, jalapenos (if using) and Tabasco at the table. Here are pics of two other favorites from my Hoppin’ John gallery: Made in a slow cooker with a cornbread topping…. and Hoppin’ John Collard Rolls…. (serve with Tabasco-Sour Cream)… The post Happy New Year Hoppin’ John appeared first on Robin Robertson.

The 10 Best Vegan Restaurants Worldwide

December 31 2019 Happy Cow veggie blog 

All these establishments are 100% pure vegan eateries which have at least seven or more five star dining reviews on HappyCow. From a list that’s updated daily based on reviews and ratings by HappyCow users worldwide, here are the top-rated restaurants around the globe! Shift Eatery – in Surry Hills, Australia (NSW) With house-made meats, cheeses, and sauces – all vegan – you’ll find all of your deli needs here. Additionally, you have your pick from coffee, smoothies, toasties, and more; so be sure to swing by Shift. Saido – in Tokyo, Japan Saido’s website states:  “Please enjoy the world of ‘junk’ vegan Japanese food based on the concept of gastronomic origin, which you will meet for the first time in Nanado.” With noodles, bowls, snacks and fried foods that you’re sure to love, it’s worth the trip in to Tokyo. Vegan Beat – in Athens, Greece How do you make a visit to Greece even better? Stop for lunch at a vegan restaurant! Vegan Beat offers wraps, burgers, salads, juices, among other items – so you can fill up but maintain a lightness necessary to continue your days of tourist traipesing. AtayaCaffe – in Berlin, Germany Blending traditional, bold Senegalese cuisine “with the depth and elegance of Italian gastronomy.” Ataya […] The post The 10 Best Vegan Restaurants Worldwide appeared first on HappyCow.

Recipe | Roasted Tofu with Tangerines & Olives

December 27 2019 Oh My Veggies 

I’m not a huge fan of tofu. Although many people dislike the texture, for me it’s more the taste. The main virtue of tofu, according to tofu lovers, is its lack of flavor. This lack of flavor gives tofu its versatility--you can use it in a variety of dishes, from soups to pastas to desserts. But for me, I definitely do taste tofu. Or, at least, I taste that stanky flavor of the water tofu sits in at the supermarket. Blech! So when I make anything involving tofu, it’s absolutely imperative that I get every last bit of stanky tofu water out. I’ve tried just about every method for doing this, but I’ve finally settled on using a tofu press. While it’s more expensive than the old cast-iron-frying-pan-and-soup-cans method, it’s much more effective. When you press all the tofu water out, the tofu can better absorb the flavors you add to it. And if you don’t get all the water out, the tofu is too saturated to absorb sauces and other ingredients. This recipe is adapted from Everyday Food’s Roasted Chicken with Tangerines and Olives. Although the tangerines and olives have strong flavors, the sauce is much more subtle, making […]

Vegan Gingerbread Baked Oatmeal (No Oil)

December 19 2019 Vegan Richa 

Vegan Gingerbread Baked Oatmeal (No Oil)Easy Vegan Gingerbread Baked Oatmeal. Oats tossed with gingerbread spices, molasses, candied ginger and non dairy milk and baked to make moist gingerbread oat bars. Gluten-free Soy-free Recipe, can be nut-free. Jump to Recipe These past few months can be labelled as he baked oatmeal months on the blog. Since I started making baled oatmeal, I’ve fallen in love with the texture and love to play around with the flavor options. Be it PB&J baked oatmeal, Pumpkin Baked Oatmeal or Banana Bread Baked Oatmeal. Just a few everyday ingredients, No added Oil, no added refined sugar(omit candied ginger) and takes just 10 minutes to put together. Bake, slice and serve warm or cold! No gummy Oatmeal! Its fluffy and just the right amount of soft. Top the oatmeal with nuts or spices, and serve with maple syrup or whipped coconut cream.Continue reading: Vegan Gingerbread Baked Oatmeal (No Oil)The post Vegan Gingerbread Baked Oatmeal (No Oil) appeared first on Vegan Richa.

Baked Tofu with 3-2-1 Sauce

December 16 2019 Robin Robertson's Global Vegan Kitchen 

Baked Tofu with 3-2-1 Sauce Its no secret. I love tofu.  I use it all the time to make everything from lasagna to cheesecake. Tofu scrambles are a weekly ritual at my house. I even like to dice and bake it to serve it as an appetizer with a flavorful peanut sauce or a zesty sriracha-laced sauce that Ive come to refer to as my 3-2-1 Sauce. The sauce is named after the proportions of its three simple ingredients: 3 parts mayo, 2 parts chili sauce, 1 part sriracha:  3-2-1! If you happen to have some lime juice and cilantro on hand, a bit of each can only improve this flavorful sauce.  I like to serve the dipping sauce on the side, but you can also make extra sauce and toss the tofu in the sauce, then serve it over rice. The nice people at Nasoya were kind enough to send me coupons for their tofu. The tofu I use for this recipe is Nasoya Organic Super-Firm Tofu. Im thrilled that my supermarket now carries it because it saves so much time - no more tofu-pressing needed! Baked Tofu with 3-2-1 Sauce For the Tofu: 3 tablespoons cornstarch 1 teaspoon smoked paprika 1 teaspoon ground turmeric 1/­­2 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1 pound Nasoya Organic Super-Firm Tofu For the Sauce: 3 tablespoons vegan mayonnaise 2 tablespoons Thai Sweet Chili Sauce 1 tablespoon sriracha sauce Optional: squeeze of lime juice; minced fresh cilantro For the tofu: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. Set aside. Combine the cornstarch and spices in a large plastic zip lock food bag and shake to mix well. Cut the tofu into 1/­­2-inch cubes and add them to the bag with the seasonings.  Close the bag and shake to coat the tofu. Spread the coated tofu in a single layer on the prepared baking sheet, keeping the tofu pieces separate from each other.  Bake for about 20 minutes, turning once about halfway through. For the sauce: In a small bowl, combine the mayo, chili sauce, sriracha, and a squeeze of lime juice, if using.  Stir to mix well. Sprinkle with a little minced fresh cilantro, if desired. To serve: When the tofu is done baking, transfer it to a plate and serve with the sauce on the side for dipping. The post Baked Tofu with 3-2-1 Sauce appeared first on Robin Robertson.

Anja Schwartz Rothe

December 15 2019 Golubka Kitchen 

Anja Schwartz Rothe Anja Schwartz Rothe is an herbalist, gardener, medicine maker, and writer, based in New Yorks Hudson Valley. Anja is the alchemist behind Fat of the Land, a small batch herbal apothecary with a focus on cultivating connection to self, environment, and the cycles by which we live. We interviewed Anja about her daily routines and practices, approach to food, exercise, skincare, her work and much more. Routine -- Is routine important to you or do you like things to be more open and free? A nice balance of both! I need to exist inside a structured, but flexible container. A little bit of routine allows me to make the most of my time, while feeling free and inspired. -- Do your routines change with the seasons? Definitely, it is one of the biggest factors that informs the way I live – acknowledging the seasonal shifts within and without and using that information to alter how I show up to take care of myself. -- What do your mornings look like? I dont like alarms, so I usually wake up naturally, somewhere between 6:30 and 8, depending on the time of year. Then I drink a bunch of water, sometimes with lemon and sometimes not. I try to get out in nature almost immediately. I live right next to a bird sanctuary on the Hudson River, so I bring a hot bevvie and do a long walk there. I always leave my phone at the house so I have a chance to really check in with myself, do some breathing, and connect before the day starts. After that, its breakfast and usually emails. -- Do you have any bedtime rituals that help you sleep well? I usually wash my face and do some facial gua sha. Its so relaxing and helps me unwind. Then, I have little ritual of turning down the house, where I close the curtains, turn off the lights, and say goodnight to everything. It sounds like a small detail, but its a gesture I really like, acknowledging the animacy of the home energies, thanking them, and setting it all to rest for the day. In my bedroom, I try to keep good sleep hygiene, which for me means low technology and minimal artificial lighting. -- Do you have any kind of mindfulness practice? Honestly, I think my whole life is a mindfulness practice. Isnt that what mindfulness is all about, practicing showing up in the mundane of the day-to-day in the fullest capacity? Sustenance -- Describe your typical or favorite meal for each of these: Breakfast – Usually some combination of eggs and ferments. In the summer, hard-boiled with smoked salmon and sauerkraut. Right now, Im on a scallion and ginger congee kick – a simple Chinese rice porridge served with a soft boiled egg and miso. Its so good. Lunch – Sometimes an open-face sandwich or leftovers from the night before. Lately, Ive been working through lunch and having an early dinner. Snack – Fruit and chocolate. Its apples, pears, and citrus right now. Dinner – Currently: soup and sourdough bread with lots of ghee. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I make myself a matcha latte with oat milk and a couple droppers of our brain tincture almost every day. On weekends, I might have a cup of coffee and I sometimes do a mushroom tea/­­dandy blend/­­cacao mixture as an afternoon pick me up. I really try not to have too much caffeine though, it makes me a bit of a mess and dehydrates me way too much, always trying to find that balance. -- What is your grocery shopping routine like? Are there things that always make it in your basket? Its pretty broken up between farmers markets, the local food shop, and the co-op in the next city over. In the summer, primarily farmers markets for that good good fruit and veg. Right now, my staples are eggs, potatoes, citrus, oatly, broccoli, and cauliflower. -- Do you have a sweet tooth? Definitely. I like to keep my kitchen stocked with what I call hippie treats and lots of fruit. I dont buy a lot of packaged food, which means if I want to have sweets in the house I have to prepare them myself. I love baking, and will usually make a treat at least once a week – recently, its been sticky apple ginger date cake and berry crisps from a stocked freezer of gleaned summer berries. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do, but with much variability. In the past, I’ve been really into running, yoga, and rock climbing — and these things come back in waves. In the summer, I’m cycling a lot, and right now I’m getting back into my ephemeral winter gym flow. Sometimes, my exercise is just doing squats in the kitchen while waiting for the kettle to boil. Thats actually my favorite kind. Beauty -- What is your skincare approach – face and body? I definitely subscribe to the less is more skincare model. I wash with just warm water, am very liberal with hydrosols, and then use a serum and/­­or balm. I make all my own hydrosols in my garden during the summer and offer some of them in the apothecary. Im currently really loving Dragon Balm by Apis Apotheca, a farm and skincare line run by my friend Aviva, who really knows her shit. Most days I also do a quick little gua sha facial massage afterwards – I always see instant results and it feels too good. -- Do you have any beauty tricks that you’ve found to be especially useful? Drinking lots of water and herbal infusions. My present go-to is nettle, raspberry leaf, goji berry, and fresh ginger root. Stress, etc. -- Do you practice any consistent routines for managing stress? Big Calm tincture in every pocket, purse, and drawer. I lean heavily on nervines and deep breathing. Getting outside is also really important — and socializing! -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? To be honest, I havent gotten so much as a cold in more than ten years! I owe this mostly to a naturally strong constitution, but also a pretty large emphasis on tonic, preventative medicine and lifestyle. Cooking with medicines, like infused vinegars, dank broths, and elderberry syrup, are big, but getting enough rest is the biggest. Im constantly doing micro check-ins throughout the day to see how I can best give myself what I need to prevent burnout, fatigue, and illness. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Theyre so fluid in my life. I enjoy the hell out of the work I do, and I’d probably be doing most of it even if it wasnt my job, but Im also pretty good at allowing myself to turn off when I’m tired and not place undue expectations on myself all the time. I find allowing myself to take frequent mini vacations is the most helpful — getting out of my environment is the only thing that really turns off my work brain, plus it brings in a fresh influx of new inspiration and perspective. Knowledge -- What was your path to becoming an herbalist? My first job in high school was at the local health food store. There were a couple older women who worked there and would walk me through the vitamin and bulk aisles, teaching me all about the different herbs and supplements. This was a sort of epiphany for me, viewing plants in this way. I then studied anthropology in university, focusing mostly on traditional sustenance and healing practices. After finishing school, I knew I needed to immerse myself in plant medicine, so I enrolled in an herbal medicine program in Appalachia. -- How do you approach foraging the ingredients for your apothecary and seasonal wellness boxes? Do you have a plan in mind for each season or is it more about going with the flow? I definitely have a plan in mind, but I usually have to surrender it while remaining open to new inspiration. It can be a challenge to have expectations for a season, nature doesnt really work that way, and thats been both a constant source of inspiration for me, as well as a lesson in boundaries and respect. I could be inspired to make one thing, but if its not a particularly fecund year for a certain plant, I have to cede to that. Making things from intuition and by listening to the seasons and cycles is probably not the best business model, but its the only way I want to work with plant medicine. -- What are some offerings youre working on currently? Im getting ready to re-release a little book I wrote last year, Always Coming Home: a guide to seasonal wellness, with some edits and new content. Im also refining the 2020 Seasonal Wellness Box subscription that will soon be available. -- How were you able to grow a business with your interests and loves in mind? Its been a very slow chipping away for me to remain really clear on the things that matter and the things that dont in growing my business. It turns out, remaining true to creating medicine that is intimate, small batch, and well cared for is much more important than being able to mass produce things or being on every shelf in the country. I want my values to be foremost and my business to be second. Fun and Inspiration -- What is something you are particularly excited about at the moment? Going full hibernation this January. -- What do you do to unwind or treat yourself? Put my legs up the wall, get a massage, go hiking with a friend, sweat, travel, in the summer I go swimming multiple times of day in various bodies of running water, thats my favorite. -- We love the Catskills so much. What are some of your favorite places to visit in the area? Montgomery Place farm stand for all your fruit and veg needs, there are so many great trails in the mountains, Colgate Lake for a swim, Talbott and Arding picnic at the Saugerties lighthouse for lunch and Lil Debs Oasis for dinner. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Im reading The Overstory by Richard Powers right now, and it is SO GOOD. A vignette of short stories written about trees and so much more. Song/­­Album – Hildegard von Bingen forever. Movie – Fantastic Fungi! Just saw and highly recommend, mushrooms will save the world. Piece of Art – All things Andrew Wyeth. Photos by Jenn Morse, Gabrielle Greenberg and Anja herself. The post Anja Schwartz Rothe appeared first on Golubka Kitchen.

Vegetable Curry

December 12 2019 Robin Robertson's Global Vegan Kitchen 

Vegetable Curry If this cold weather makes you want to cozy up to a curry, but you dont have a lot of time to spend in the kitchen, this curry is for you. This fabulous looking curry is from a new book called Truly Healthy Vegan Cookbook by Dianne Wenz. As a vegan lifestyle coach, Dianne is adept at showing how to prepare well-balanced meals that taste great. The opening chapter of the book is loaded with great tools and tips for eating a healthy vegan diet.  Enticing recipes such as Carrot Cake Oatmeal, Cauliflower Banh Mi, Chickpea Pot Pie, and Key Lime Bars, insure that your menus will be as flavorful and fun to eat as they are good for you. Truly Healthy Vegan Cookbook is ideal for the new vegan trying to navigate their way through unfamiliar territory.  Its also great for anyone looking to fine-tune their eating habits by eliminating processed ingredients and getting back to basics - including eating more vegetables. This cookbook features easy to find ingredients that are used to make simple and delicious recipes such as this Vegetable Curry. About this recipe, Dianne says, Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the fridge, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety. Vegetable Curry Serves 6 /­­ Prep time: 10 minutes /­­ Cook time: 20 minutes 1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water 1 medium-sized yellow onion, diced 3 garlic cloves, minced 1 tablespoon grated or minced fresh ginger 1 (14-ounce) can light coconut milk 1 cup vegetable stock 3 tablespoons red curry paste 4 cups chopped cauliflower florets 1/­­2 pound green beans, trimmed and cut into 1-inch pieces 2 carrots, chopped 1 (15-ounce) can chickpeas, drained and rinsed 2 cups spinach Sea salt Black pepper Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes. Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened. Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste. From Truly Healthy Vegan Cookbook, by Dianne Wenz, published by Rockridge Press. Copyright (C) 2019 by Callisto Media. All rights reserved. The post Vegetable Curry appeared first on Robin Robertson.

12 Tips To Help You Stay Vegan in 2020

January 14 2020 Happy Cow veggie blog 

Of all the people I know whove gone vegan, Ive noticed that there is always a powerful, soul arising urge to embrace a more conscious lifestyle. Sometimes its for health reasons, sometimes its because we feel compassion for sentient life, sometimes its because we love the planet, and often, it’s a combination of all of those. We see the total rightness in it, we lunge forward enthusiastically with a passion that feels as if it might even set the world on fire... For some, it may seem challenging, especially when surrounded by others who dont quite get our heartfelt choices. Yet, it neednt be so difficult if we see things from an open-hearted perspective and prepare ourselves ahead of time. Scroll down for my 12 Tips – and please do watch my video here for a more condensed version with lots of inspiration for your vegan journey... When I first started out it was so lonely When I embraced a vegan lifestyle some 21 years ago I felt incredibly alone. That loneliness, however, soon unraveled itself opening up a whole new world of possibilities. One of the first things I did was subscribe to a vegan magazine, reading each issue […] The post 12 Tips To Help You Stay Vegan in 2020 appeared first on HappyCow.

Vegan Oz: 20 Top Restaurants in Australia’s Biggest Cities

January 12 2020 Happy Cow veggie blog 

Both Melbourne and Sydney topped the world’s 20 most vegan friendly cities last year.  With an abundance of top-notch restaurants around the country, we’re pleased to bring you a run-down of the BEST places to find vegan food down under.   Tell us in the comments where you’ve been!  Sydney Currently ranked No 1 in Sydney is deli-cafe Shift Eatery, serving iconic vegan items such as a big breakfast fry-up, tomato lox bagel, and chia waffles. Up next is Gigi Pizzeria in Newton, bringing you Neapolitan wood-fired pizza, antipasti, salads, and desserts. Ringing in third place comes Funky Pies, Bondi Beach, with from-scratch vegan chunky pies and baked goods. These locations are currently the highest rated. However, they’re followed-up closely by many more well-reviewed eateries. See all of Sydney’s options HERE. Melbourne A trip to Melbourne should start with Good Love, a hip vegan restaurant serving comfort food and cocktails. Stop by next at Smith & Deli for some New-York style bagels and pastries. For the insatiable sweet-tooth, Mister Nice Guy’s Bakeshop has got you covered from doughnuts to milkshakes. Two of the highest-rated in Melbourne happen to focus on baked-goods, but don’t be fooled. This city delivers well-rounded vegan dining […] The post Vegan Oz: 20 Top Restaurants in Australia’s Biggest Cities appeared first on HappyCow.

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!

January 6 2020 Meatless Monday 

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!Theres no better time to commit to healthier habits than the New Year. But making a resolution is easy; keeping it, now thats the hard part. We believe going meatless on Monday should be as simple and delicious as possible. Thats why were offering up our top 20 tips for incorporating more plant-based foods into your diet. Armed with this toolbelt of tricks, techniques, pantry staples, swaps, gadgets, and apps, youll be able to approach every Meatless Monday with the confidence and culinary gusto of a seasoned gourmand. And remember, you can sign up for our Meatless Monday newsletter to receive weekly recipes, tips, articles, and food-industry updates that will help keep you focused, full, and on track.   1. Always keep an avocado on hand. Add to sandwiches instead of cheese, top your toast or bulk up a smoothie. 2. Learn to love your oven; it has a magical effect on vegetables - roast, bake or crisp! 3. Use condiments (pesto, salsa, hummus, harissa, tapenade) LIBERALLY! 4. Stock your freezer with frozen fruits, vegetables, and plant-based burgers. 5. Try different legumes (black beans, lentils, chickpeas, pigeon peas, butter beans, cannellini beans). Tip: dried legumes are very inexpensive and go a long way. 6. Go with whole grains like brown and wild rice, farro, quinoa, and bulgur. 7. Fortify your cupboard with plant-based snacks like popcorn, nuts, roasted chickpeas, dried fruit, granola, and dark chocolate. 8. Get familiar with tofu. When prepared properly (press it before cooking), its an excellent source of plant-based protein. You can also blend it into smoothies or batters. 9. Experiment with plant-based meats and burgers. Its usually pretty hard to tell the difference vs beef burgers. 10. Find a favorite nut-milk and try using it in your coffee, cereal, and recipes. There are plenty to choose from. 11. Keep coconut oil close by and use it as an alternative to butter. 12. Stock-up your spice rack. Spices from different regions of the world will add flavor and complexity to ordinary recipes and ingredients. 13. Working out? Invest in some plant-based protein powders. 14. Find fast-food and quick-service restaurants that offer up a variety of plant-based options. 15. Expand your culinary scope: Many global cuisines put greater emphasis on plant-based dishes. Look at some Indian, Thai, Mediterranean, Chinese, or Japanese cookbooks for inspiration. 16. Pump up pasta with a mix of vegetables and legumes. 17. Keep a bag of corn meal in the cupboard and use for sweet polenta, polenta fries, cornbread, and griddle cakes. 18. Invest in gadgets: Tofu press, immersion blender, juicer, spiralizer, and mandolin can add some flare to traditional vegetables. 19. Download apps for meatless eating. Happy Cow, Fork Over Knives, Vanilla Bean, and Food Monster are all great ways to find meatless options and get some recipe inspiration. 20. Catch a meatless movie like The Game Changers, What the Health, Cowspiracy, or Food Inc to learn more about the food system and plant-based eating.   Want more of tips, hacks and recipes? Follow us at @MeatlessMonday on Instagram, Facebook and Twitter! Find great plant-based recipes in our recipe gallery!   The post Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday! appeared first on Meatless Monday.

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

Coconut Noodle Soup Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re all ready for some deeply nourishing, veggie-heavy meals right about now. I recently made something similar to this noodle soup for dinner and shared it on IG Stories, and got so many inquiries about the recipe. So here it is but a little more intentional and less off the cuff (directly inspired by the Thai soup Tom Kha Gai). It’s seriously my favorite thing to eat right now – the balance of coziness from the noodles and coconut milk and the healthfulness from all the ginger, garlic, mushrooms, and veggies gets me every time. Don’t let the list of ingredients deter you, this soup is very easy to make. It’s all about building flavor in the broth, which starts with the power combo of onion, chili, garlic, and ginger. The broth gets finished off with a touch of coconut milk, which really rounds out its gingery and garlicky intensity and makes it perfectly creamy. It is SO GOOD – I could seriously drink it for every meal this January. We then cook some veggies and mushrooms directly in the broth and serve everything over noodles, garnished with tons of cilantro, scallions, squeezes of lime juice, and crushed nuts. We hope that you’ll give this a try, it’s a real winner! Coconut Noodle Soup   Print Serves: 4-6 Ingredients 1 tablespoon coconut oil or avocado oil 1 yellow onion - diced 1 small chili pepper - sliced and seeded if preferred sea salt 2 piece of ginger - minced or grated 6 garlic cloves - minced 4-5 kaffir lime leaves (optional but highly recommended) zest from 2 limes 4 cups (1 quart) low-sodium vegetable broth + 1 cup purified water (or 5 cups broth) 1 medium sweet potato or winter squash, or 2 medium carrots - cut in medium chunks 3.5 oz shiitake mushrooms - stemmed and sliced 1 teaspoon coconut sugar 1 13.5 oz can full-fat coconut milk juice from 1 lime, plus more lime slices for garnishing 8 oz vermicelli rice noodles or other noodles of choice green onion - sliced, for serving cilantro - for serving crushed cashews or peanuts - for serving (optional) chili flakes - for serving (optional) Instructions Heat the oil in a soup pot over medium heat. Add the onion, chili, and a pinch of salt, sauté for 8-10 minutes, until soft. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the kaffir lime leaves, if using, lemon zest, vegetable broth, and water. Cover and bring to a boil. Add the sweet potato/­­squash/­­carrots and shiitake mushrooms, bring back up to a simmer and simmer, covered, for 10-15 minutes, until the sweet potato/­­squash/­­carrots are cooked through. Add the sugar and coconut milk. Bring back up to a boil and turn off the heat. Stir in the lime juice. Discard the kaffir lime leaves, if using. Taste for salt and adjust if needed. Cook the noodles according to the instructions on the package. Distribute the noodles among bowls. Ladle the broth over the noodles, making sure to catch some vegetables and mushrooms when ladling. Garnish generously with green onion, cilantro, lime slices, crushed nuts and chili flakes, if using. Enjoy! Notes - If you are sensitive to spice, omit the chili pepper and flakes. - Kaffir lime leaves are a life-changingly delicious ingredient, and we really recommend seeking them out. Look for them at Asian/­­Indian markets - they are often sold frozen. You can also find them dried. - This recipe is highly customizable! You can add all kinds of veggies. Here are some ideas: -baby bok choy or spinach -zucchini -spiralized daikon radish -bell pepper -basil -other mushrooms like maitake or crimini, etc. 3.5.3226 Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Coconut Noodle Soup appeared first on Golubka Kitchen.

The 10 Best Vegan Restaurants Worldwide – January 2020

December 31 2019 Happy Cow veggie blog 

All these establishments are 100% pure vegan eateries which have at least seven or more five star dining reviews on HappyCow. From a list that’s updated daily based on reviews and ratings by HappyCow users worldwide, here are the top-rated restaurants around the globe! Shift Eatery – in Surry Hills, Australia (NSW) With house-made meats, cheeses, and sauces – all vegan – you’ll find all of your deli needs here. Additionally, you have your pick from coffee, smoothies, toasties, and more; so be sure to swing by Shift. Saido – in Tokyo, Japan Saido’s website states:  “Please enjoy the world of ‘junk’ vegan Japanese food based on the concept of gastronomic origin, which you will meet for the first time in Nanado.” With noodles, bowls, snacks and fried foods that you’re sure to love, it’s worth the trip in to Tokyo. Vegan Beat – in Athens, Greece How do you make a visit to Greece even better? Stop for lunch at a vegan restaurant! Vegan Beat offers wraps, burgers, salads, juices, among other items – so you can fill up but maintain a lightness necessary to continue your days of tourist traipesing. AtayaCaffe – in Berlin, Germany Blending traditional, bold Senegalese cuisine “with the depth and elegance of Italian gastronomy.” Ataya […] The post The 10 Best Vegan Restaurants Worldwide – January 2020 appeared first on HappyCow.

Best Vegan Recipes 2019 from Vegan Richa

December 30 2019 Vegan Richa 

Best Vegan Recipes 2019 from Vegan RichaTop Vegan Recipes of 2019 from VeganRicha.com, Sticky sesame cauliflower, Tofu Amritsari Masala, Chickpea brownies and more… This year has been a year of ups and downs. I made a ton of videos, learnt so much, hired people to help with the editing. wrote a book proposal for an Instant Pot cookbook, streamlined some of the blog process, but there’s still lot there to be done. Back to the good stuff. There were many new recipes that resonated a lot with you all, and many that I really loved. And amazingly, there were many recipes that I loved, that ended up in the top recipes! I usually like the more complex flavor or more creative recipes, which don’t always get the interest as much as the popular and easy recipes. So here are top 19 posts from 2019!Continue reading: Best Vegan Recipes 2019 from Vegan RichaThe post Best Vegan Recipes 2019 from Vegan Richa appeared first on Vegan Richa.

Bell Pepper Tempeh Fajitas

December 23 2019 Meatless Monday 

Tempeh is marinated in lime juice, soy sauce, cumin, oregano and cayenne pepper. The tempeh is grilled and accompanied by bell peppers and red onions in this Tex-Mex treat, perfect for a quick weeknight meal. This recipe comes to us from Allison of Nourish Network. Serves 5 - 1/­­3 cup and 1 tablespoon olive oil, divided - 3 tablespoons fresh squeezed lime juice - 2 tablespoons low-sodium soy sauce - 1/­­2 teaspoon ground cumin - 1/­­2 teaspoon dried oregano - 1/­­8 teaspoon cayenne - 2 garlic cloves, grated - 2 8-ounce packages soy tempeh - 1 medium red onion, cut into 1/­­4-inch slices - 1 large red bell pepper, cut into 1/­­4-inch slices - salt and black pepper, to taste - 8 6-inch corn tortillas   Cut the tempeh into 1/­­4 inch by 2 inch strips. Place 1/­­3 cup of the olive oil with the lime juice and soy sauce in an 8 inch dish. Season with the cumin, oregno, cayenne pepper and garlic. Combine 1/­­3 cup oil, juice, soy sauce, cumin, oregano, cayenne and garlic in an 8-inch dish. Add tempeh, tossing to coat thoroughly. Cover and refrigerate for 2-12 hours, stirring occasionally. Heat a large cast-iron grill pan over medium-high heat. Brush pan with oil. Add half of tempeh to pan. Cook for 5 minutes, flip and cook 5 minutes more. Place in a warm bowl and repeat with the remaining tempeh. Place the onion and bell pepper with remaining 1 tablespoon oil. Season with salt and black pepper to taste. Add the bell pepper and onion to pan used to cook the tempeh. Cook for 3-5 minutes, stirring occasionally, or until the bell pepper and onion is tender and fragrant. Heat the tortillas directly over the flame of a gas stove or in a dry nonstick pan. Place 2 tortillas on each plate. Top evenly with tempeh and bell pepper mixture and enjoy. The post Bell Pepper Tempeh Fajitas appeared first on Meatless Monday.

One Pot Vegan Creamed Beans and Greens with Chili Oil

December 18 2019 Golubka Kitchen 

One Pot Vegan Creamed Beans and Greens with Chili Oil Every day, around 4pm, my husband and I start texting about dinner. If there aren’t any leftovers or a previously thought-through dinner plan, my most common proposition is ‘greens and beans?’ Those two are such staples and always leave us feeling really nourished. I have a million variations on the subject that I can throw together super quickly. Sometimes, for a quick and lazy lunch, I’ll just crisp up cooked chickpeas and kale in a pan with lots of salt and pepper and be totally satisfied. I always push off from there for our dinners, then add more vegetables, a sauce, a grain, crunchy toppings, etc. etc. I vary the kinds of greens and beans I use depending on season and mood, and what’s on hand. These one pot creamed beans and greens are my cozy, wintery version of our staple meal, and they definitely hit the spot every single time. The beans of choice here are white beans, since they are extra creamy in texture and go so well with lemon and pepper – both key ingredients. The green of choice is chard. I kind of think chard doesn’t get enough love? I love it because it wilts quickly, usually costs less than kale, and the stems are totally edible. The secret with the stems is cooking them first until they soften. Usually they’ll end up melting into a dish and become almost indistinguishable, but will still contribute some substance and extra plant power. If you use rainbow chard, the stems will give some of their color to whatever you’re cooking, so that’s fun as well. Chili oil is the component that takes this meal to that extra special place. I don’t recommend skipping it. We just quickly crisp up some red pepper flakes in olive oil and let it infuse while making the meal. A generous drizzle of that will really make everything sing. Hope you’re enjoying this sometimes crazy pre-holiday time! Let’s all remember to be nice to ourselves and stay warm and nourished. Sending you lots of love. One Pot Creamed Beans and Greens with Chili Oil   Print Serves: 4 Ingredients for the chili oil ¼ cup olive oil 1 teaspoon red pepper flakes pinch of sea salt for the creamed beans and greens avocado oil or olive oil 1 yellow onion - diced 1 medium-large bunch of chard - stems thinly sliced, leaves chopped sea salt freshly ground black pepper 5 cloves of garlic - minced a few 1 strips of lemon zest (from 1 lemon) 2 15 oz cans or 3½ cups cooked white beans 2 cups vegetable broth 2 bay leaves (optional) 1¼ cup oat milk or cashew milk juice from 1 lemon Instructions to make the chili oil Combine the oil and red pepper flakes in a saucepan over medium heat, cook, swirling, for 3-4 minutes until the pepper flakes are crispy. Add a pinch of salt. Set aside to infuse while making the beans and greens. to make the creamed beans and greens Heat oil over medium heat in a soup pot. Add the onion and chard stems, along with a pinch of salt and plenty of black pepper, and sauté for 10 minutes, or until the chard stems are very soft. Add the garlic and lemon zest, and stir until fragrant, about 30 seconds. Add the beans, vegetable broth, bay leaves, if using, and another pinch of salt. Bring to a boil, establish a simmer and let simmer and reduce, uncovered, for 10 minutes. Remove the bay leaves and lemon zest strips (this should be easy, since they should float up to the top). Add the chard leaves and cover the pot for a few minutes for the leaves to wilt. Remove the lid and stir in the wilted leaves. Add the milk and bring everything back up to a boil, then turn off the heat. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve warm, drizzled with the chili oil (recipe above). Notes We prefer to use original Oatly oat milk or homemade cashew milk (1 cup cashews, 3 cups water) in this recipe, it does best with something really creamy and rich. 3.5.3226   Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post One Pot Vegan Creamed Beans and Greens with Chili Oil appeared first on Golubka Kitchen.

Meatless Monday Travel Tips for Plant-Based Eating On-The-Go

December 16 2019 Meatless Monday 

Meatless Monday Travel Tips for Plant-Based Eating On-The-GoThis holiday season, having options is the best defense against unknown dining circumstances. When your choices are limited to bacon-wrapped scallops, prosciutto-wrapped asparagus, Swedish meatballs, and those loveable mini hot dogs -- youll be wishing you had a spoonful of almond butter or some plant-based snacks tucked away in your back pocket. But with a little bit of planning and foresight, you can maintain your Meatless Monday routine in any setting. Whether youre on the road, in the air, trapped at your in-laws house, or just hungry, our Meatless Monday travel guide can help you navigate any potential dining debacle. Photo Source: ATW80   Here are our 8 Meatless Monday travel tips for plant-based eating on-the-go: Theres an App for That Happy Cow and Vanilla Bean are two great apps that can help you find meatless meals all around the world. Use these apps to locate nearby restaurants and grocery stores with plant-based options, with referrals by other plant-based travelers, just like you. Just Add Water Water is life, especially when youre a road-weary traveler looking for something to eat. A bottle of water will quench your thirst, but it can also be combined with protein powder for a more complete meal. Prepare Pre-Boarding Getting on a plane? Dont have anxiety over the lack of meatless airline food. Bring some light snacks or protein-packed foods that are easy to carry like trail mix, hummus, or single-serve nut butters. You can also bring a dehydrated soup, oatmeal, or rice and ask the flight attendant for a cup of hot water for mixing. And for your in-flight meal, many airlines offer a meatless option, just make sure to preorder it beforehand. Know Your Restaurant Options When youre on the highway heading to your next holiday destination, you will get hungry. That means, if you forget to pack a lunch, youll likely be dining at the next rest stop. This isnt the worst thing in the world. Weve compiled a list of meatless and plant-based options available at the most popular national fast-food and quick-service restaurant chains. Check out our list of 14 chains offering Meatless Monday options. Pack More Snacks Than You Need Sustenance, sustenance, sustenance. When the hunger pangs hit, you need to have something in your bag, purse, coat pocket, or glove compartment. Nuts, seeds, dried fruit, veggies, or even healthy crunchies like chips or puffs will allow you to make it to your next meal without being overcome with hanger. Eat Breakfast! Is breakfast the most important meal of the day? When youre traveling a hearty helping of oatmeal, fresh fruit, granola, or cereal can set you up for eating success later in the day. Meatless breakfast options are plentiful, but if you need some inspiration, weve got them here! Explore New Cuisines Dont just stick to the standard roadside fare (although we do love a good diner). When youre traveling, whether to a different country or your cousins house, consider sitting down to an unfamiliar cuisine. Chinese, Indian, Mediterranean and other Southeast Asian countries specialize in a variety of plant-based and vegetarian dishes. Whip out your smart phone and start looking up menus. Find a Supermarket Nearby If youve got an extended stay at a hotel, its wise (and cost effective) to visit a nearby supermarket at least once. You can stock up on plant-based snacks and ready-to-eat meals. Many hotel rooms offer a microwave or a kitchenette where you can heat something up.   Interested in learning more tips and tricks to enhance your Meatless Monday experience? Click here to access our full Meatless Monday recipe collection. The post Meatless Monday Travel Tips for Plant-Based Eating On-The-Go appeared first on Meatless Monday.

Fried Tofu Eggs

December 14 2019 Isa Chandra Moskowitz 

Fried Tofu Eggs Makes 24 eggs photo by Kate Lewis Sometimes an egg just completes the look. But jeez are chicken eggs a cruel business (don’t worry, I’m not gonna’ describe it, but google if you’re curious). And please don’t with “not all eggs…” Ok, speech is finished, now let’s get down to business and honor some chickens by leaving them alone and making delicious eggs out of tofu! These have been out in the world for awhile via my Instagram and it looks like youse love them as much as I do! They do take a little finesse and practice, so if yours look more like a hashtag Pinterest fail than a golden centered morsel of deliciousness, dont worry, it will still taste yummy, just keep practicing kids! The recipe was inspired by two things that I love to cook: my tofu omelet recipe and bánh x?o, the Vietnamese rice flour pancake. I have made it with and without the agar powder and it works both ways but the agar gives it a little more of the slickness you might be looking for in an egg. The yolk isnt runny, it has more of a medium cooked yolkiness to it. But it definitely sets itself apart from the rest of the egg in a convincing way. I hope you love it and put it on everything from avocado toast to ramen to pasta to a brekkie sandwich! And I have a pasta recipe coming up this week that is calling out for this egg so watch for it. Oh, also, there’s a video buried in my Instagram of my friend Abou (ok employee, I have no friends) making eggs. See if it helps you get the idea! Recipes Notes ~Please make the recipe as stated or if you want to experiment go off and do that and let us know the results! I cant tell you what will happen if you replace the tofu with carrots or whatever so youre on your own there, dont ask me. ~I think they taste best if you make all the eggs, then let them rest for 10 minutes or so. Gently reheat in the pan on low for a minute or so. You can make these a day ahead, if you like! ~You may need to thin the batter once its sitting. Dont add a lot of water, just a tablespoon at a time if needed to make it pourable. The more water you add the more fragile it becomes. Ingredients For the egg white: 2 14 oz package extra firm silken tofu (vacuum packed Mori Nu brand) 2 tablespoons melted refined coconut oil 1 cup rice flour 2 tablespoon cornstarch 1 teaspoon kala namak 1 cup cold water 1/­­8 teaspoon agar powder For the yolk: 1 cup of the egg white mix 1/­­4 cup nutritional yeast 1/­­2 teaspoon turmeric 1/­­4 teaspoon paprika 3/­­4 teaspoons kala namak 1 tablespoon melted refined coconut oil 2 teaspoons tomato paste Directions In a blender, combine all of the egg white ingredients and blend until smooth. Transfer to a mixing bowl using a rubber spatula to scrape the sides. Now on to the yolk. Take one cup of egg white mix and add it back to the blender. Add in nutritional yeast, turmeric, paprika, the additional kala namak, additional tablespoon of coconut oil and the tomato paste. Blend until smooth. Transfer mixture to a smaller mixing bowl. Preheat a well seasoned cast iron over medium heat. Spray with a little cooking spray (I like coconut). Do a tablespoon test of the egg white. It should cook in about 2 minutes and be matte on top, golden underneath. If it burns, lower the heat, if it takes too long, raise it a little. Ok now make the eggs. Spray the pan with cooking spray. Use a 1/­­4 cup measuring cup filled about 3/­­4 of the way and pour into the pan in a circle, leaving a hole in the middle. Fill the hole with about a tablespoon of yolk. Depending on the side of the pan you can do 3 to 5 eggs per round. Let it cook for 2 to 3 minutes, until matte on top. Spray with more cooking spray, use a thin metal spatula to flip and cook on the other side for 30 seconds to a minute. Transfer to parchment as you continue with the others.

Chai Spice Tahini Cookies Nut free Oil-free Grain-free

December 10 2019 Vegan Richa 

Chai Spice Tahini Cookies Nut free Oil-free Grain-freeChai Spice Tahini Cookies Nut free Oil-free Grain-free. These Chewy and fudgy Tahini Cookies have tahini, sweetener, chai spice and coconut flour. They are vegan gluten-free grain-free nut-free soy-free and oil-free! Jump to Recipe This year I have been experimenting a lot with tahini and grain-free baking! So here’s another tahini cookie which is mostly just tahini. The key to liking tahini is getting a good brand that is not too bitter. I love cookies which are scoop and bake, no hand messyness! These cookies bake into fat soft cookies. You can lave them like that or flatten with a spoon and continue to bake for crispy chewy cookies. For these cookies, get a good brand of tahini such as Soom or Whole foods brand, add a lot more spice to mask some of the bitterness, adjust baking time for the kind of texture you prefer, a few mins longer for crispier and and get to a cookie you love! Don’t like tahini, just use smooth nut butter or sunbutter. WHAT IS TAHINI? Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/­­processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of.Continue reading: Chai Spice Tahini Cookies Nut free Oil-free Grain-freeThe post Chai Spice Tahini Cookies Nut free Oil-free Grain-free appeared first on Vegan Richa.


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!