lunch - vegetarian recipes

Try it! You will enjoy it!

Recipe | Coconut-Lime Tofu Soup

Dal dhokla recipe | chana dal dhokla | vati dal khaman dhokla | lentil dhokla

Corn vada recipe | sweet corn vada | sweet corn garelu

Mango jelly recipe | mango halwa recipe | mango coconut jelly










lunch vegetarian recipes

Pithla (Besan Curry)

February 9 2020 Manjula's kitchen 

Pithla (Besan Curry) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pithla (Besan Curry) Pithla is a variation of Kadhi. Kadhi is made in many ways. In North India, Kadhi is made like a thick soup with pakoras dumplings. Another popular variation is Gujarati Kadhi, which is sweet and sour and made watery with a soup-like consistency. When first time I had gujrati Kadhi, I thought it was yogurt hot and spicy drink, and enjoyed very much, still my perception has not changed. Pithla, however, is thick in consistency. Sometimes I call this is Besan Ki Sabji. This is a quick and easy recipe to make. Pithla is made with few ingredients. It's also gluten-free and vegan. Traditionally Pithla is served garnished with hot ghee (clarified butter). Pithla is a complete and satisfying meal. I always thought that Pithla was a dish from the state of Bihar. Whenever we visited our grandparents in Bihar, we would make sure to enjoy this dish. However, I've heard from friends that Pithla is also a popular dish from the state of Maharashtra. Regardless of where this dish originates from, it is one of my favorites! My mom was from Bihar and my dad was from North India. We always lived in North India. My mom's cooking was a mix of traditional Bihari and North Indian food. For me, North Indian cooking tends to be more spicy while Bihari dishes are more simple. My mom tried to adopt elements from both Bihar and North India in her dishes. Her unique blending of the foods from these very different parts of India kept her and my dad both happy. I have fond memories of enjoying Pithla. Even today, when I visit my sisters in India, they will make sure they make the dishes we used to enjoy with our mom. Of course, Pithla was one of many dishes we enjoyed! We would gather around for lunch and reminisce about our old memories while enjoying delicious Pithla served with rice. It truly is comfort food at its best! This recipe will serve 2. Course Main Course Cuisine Indian Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Satvik Food, Swaminarayan, vegan, Veshno Cooking Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 2 people Ingredients1 cup besan Bengal gram flour 2 Tbsp oil 1 tsp cumin jeera 1/­­2 tsp mustard seeds rai 1/­­8 tsp asafetida hing 1/­­2 tsp turmeric haldi 1/­­2 tsp red chili powder 1 tsp salt 1 1/­­2 tsp mango powder aam choor 2 Tbsp cilantro finely chopped, hara dhania 4 cup water For Garnishing2 Tbsp ghee clarified butter, this is optional 1/­­4 tap red chili powder InstructionsIn a bowl add the 1-1/­­2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter). Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way. Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat. Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/­­2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes. Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency thats why sometimes I will call Pithla Besa ki Sabji. Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter. NotesServing suggestions: Serve Pithla with Rice, Roti, Kurkuri Bhindi. The post Pithla (Besan Curry) appeared first on Manjula's Kitchen.

Recipe | Coconut-Lime Tofu Soup

February 7 2020 Oh My Veggies 

In case you were wondering, I’m still doing Weight Watchers (and I’ve lost 10 pounds--yay me!). It just feels weird to write about it all the time here. Anyway! I typically find it easy to stick to the plan for breakfast and dinner, and I’m not much of a snacker, so that’s not a problem either. But lunch has been difficult. I don’t like frozen foods and I’m not a big salad eater. I did sandwiches for a while, but I burnt out on those. I like some canned soups, but I’m trying to avoid them because of the whole BPA thing. When lunchtime rolls around, it’s usually, “Oh, what I’m going to eat? I guess I’ll have some potato chips and a tangerine.” So I’m not so much over-eating when it comes to lunch--it’s mostly just that I’m eating odd things. Things that don’t really constitute a meal. Not having time to whip up something from scratch on a daily basis, I’ve found that a good solution has been to make a big batch of soup on Sundays to eat during the work week. Soup is easy to heat up and I can have it with some fruit and […]

Cool Refried Bean Wraps

February 7 2020 VegKitchen 

Cool Refried Bean Wraps Serve these easy refried bean wraps for lunch with with stone-ground natural tortilla chips and some fruit; or for dinner, with baked potatoes or sweet potatoes (tortilla chips and salsa are welcome, too). They’re also a good companion to soups. These go really well with Potato, Corn, and Green Chile Soup, for example. The post Cool Refried Bean Wraps appeared first on VegKitchen.

Top 20 Plant-Based Proteins

January 27 2020 Meatless Monday 

Top 20 Plant-Based ProteinsWill I get enough protein? is one of the most common questions asked by people looking to add more plant-based foods to their diet. The short (and long) answer is -- YES. Check out our Plant Protein Power Kit for downloadable social media graphics, plant-protein GIFs and printable posters. According to the United States Department of Agriculture (USDA), the recommended dietary allowance for individual daily protein intake is 0.8 grams per of protein per every 2 pounds of body weight. Although this is an approximate calculation -- other factors such as age, sex, body type, and lifestyle must be considered for a precise nutrient recommendation -- it provides a reliable benchmark to measure your daily protein requirements.  This amounts to around 56 grams of protein per day for the average sedentary man and 46 grams per day for the average sedentary woman. So, how do you reach that daily number eating only plant-based foods? Easy, check out our guide below and discover which seeds, nuts, legumes, vegetables, and plant-based products pack the biggest protein punch. Still have questions? Learn more about plant-based protein from the nutritional experts at Johns Hopkins University. Broccoli One of the most popular vegetables is also one of the most protein dense, with one cup of cooked broccoli containing 6 grams of protein. Roast it, sauté it, or steam it for a quick and nutritious side dish. Chia Seeds Small but mighty, 1 ounce of chia seeds packs nearly 5 grams protein. Drop a spoonful into a smoothie or combine with a liquid like juice or nut milk to make a fun-textured chia pudding. Chickpeas Cooked chickpeas are the main ingredient in hummus and boast nearly 15 grams of protein per cup. And remember, when using canned chickpeas, save the liquid -- also known as aquafaba -- for a terrific, plant-based egg white replacement. Edamame Popular in Japan and other areas of East Asia, edamame is as close you can get to a perfect food: One cup of cooked edamame contains 8 grams of fiber, 17 grams of protein, and is only 189 calories. Farro One of the lesser known ancient grains, farro needs to be on your radar. A quarter cup of uncooked farro contains 6 grams of protein. Its toothsome texture adds a pleasant chew to grain bowls and salads. Frozen Veggie Burgers There are tons of different types of pre-made frozen veggie burgers varying in ingredients, texture, and flavorful, and although their nutritional profiles differ, you can generally expect between 10 - 15 grams of protein per patty. Try a range of brands and see which one(s) fit your palate. Hemp Seed Heralded as a superfood, hemp seeds have a subtle, nutty flavor similar to pine nuts. In baking, hemp seeds can be used as a nut replacement, but it can also be added to smoothies, with 2 tablespoons containing over 6 grams of protein. Jackfruit Jackfruit is often marketed as a plant-based alternative to pulled pork, with a meaty, stringy texture fit for faux barbecue platters and sandwiches. Jackfruit is rarely sold whole, but there are a handful of brands selling products made with jackfruit in the refrigerated section of supermarkets. Jack fruit is not the most protein-dense item on this list, but it still contains 3 grams per cup. Kidney Beans These hefty beans are dense, nourishing, and nutrient-packed. One cup of cooked kidney beans contains roughly 13 grams of protein (as well as 13 grams of fiber). Lentils With tons of fiber and almost no saturated fat, look to use lentils as the foundation of multiple meals throughout the week. A cup of cooked lentils contains 18 grams of protein and more than half your recommended daily value of fiber. Mung Beans Mainly cultivated in East and Southeast Asia, the mung bean is often used as the foundation of stews, vegetable patties, or dal. One cup of cooked mung beans contains 14 grams of protein. Note: mung beans are easier to find dry rather than cooked and canned. Nut Butters Although not all nut butters are considered equal when it comes to protein content (or flavor), they generally contain around 4 grams of protein per tablespoon. Oatmeal A cup of cooked oatmeal contains 6 grams of protein; pair it with a scoop of peanut butter and a sprinkling of hemp or chia seeds for a protein-packed breakfast. Plant-Based Meat Thanks to plant-based meat, sources of vegan protein are all the rage. A typical plant-based burger patty contains 20 grams of protein. Many quick-service restaurant chains now offer versions of their classic menu items featuring some variety of plant-based meat. Quinoa The trendiest of grains (well, its technically a seed), quinoa is a splendid source of protein that can serve as the foundation of any meatless meal. A cup of cooked quinoa boasts around 8 grams of protein. Seitan The original plant-based meat replacement, seitan -- which is made from wheat gluten -- is packed with protein and can be quite tasty when properly prepared. A 3-ounce serving of seitan includes between 15 - 20 grams of protein, a number that is comparable to most animal proteins. Soy Milk The market for non-dairy nut milks has exploded in recent years, but soy milk remains the most nutritious option. One cup of soy milk has 8 grams of protein, which makes it a nice base for smoothies and shakes. Sprouted Bread Sprouted bread is a certain category of bread made from grains that have been allowed to germinate (aka sprout) before being milled into flour. Ezekiel Bread -- a common brand of sprouted bread -- contains 4 grams of protein and only 80 calories per slice. Sunflower Seeds Who wouldve thought that the innocent little sunflower seed could pack such a protein punch? A half-cup of sunflower seeds has 15 grams of proteins. Bring some in a little baggy and keep with you for a quick and nutritious snack. Tofu There are imitators and then there are originators. Tofu -- made from soy beans -- is sold in a variety of textures and forms, but no matter the type, youre guaranteed to get a solid dose of plant-based protein, with a half-cup offering around 10 grams. Our recipe for Jamaican Jerk Tofu (the most popular recipe on our website) will make you a lifelong tofu loyalist.   Below, weve curated a sample a menu to demonstrate how easy it is to hit your daily protein target eating only plant-based foods. Breakfast: Overnight Pumpkin Pie Oats (17 grams of protein) Lunch: Garlicky White Bean Avocado Toast (13 grams of protein) Dinner: Veggie Meatballs (27 grams of protein) No time to cook? No problem. Meatless Monday On-the-Go is easier than ever. Creating a plant-based Meatless Monday masterpiece? Let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post Top 20 Plant-Based Proteins appeared first on Meatless Monday.

Dates and Nuts Bar

January 26 2020 Manjula's kitchen 

Dates and Nuts Bar (adsbygoogle = window.adsbygoogle || []).push({}); Print Dates and Nuts Energy Bar, Healthy Bar, All-Natural Nutritional Bar 2020 is the start of a new decade and like most people Im sure you have thought about eating clean and healthy. My next recipe is for any new year resolutions and is called Dates and Nuts Bar. This healthy gluten-free energy bar is also vegan and sugar-free. The bars have a great nutty texture that tastes so delicious. This yummy treat is so satisfying for any sweet cravings! Because we all live busy lives, these bars make great snacks because they are so easy to take on the go. You can even give them to your kids as an after -school snack. Because dates are so sweet, they provide the perfect natural alternative to added sugars. They are sure to be a hit with friends who are avoiding sugar but still crave something sweet. Try these bars as a healthy alternative to cookies and other sweet treats. You will feel amazing. Course Snack Keyword All Natural, Almonds, Badam Burfi, Besan ki barfi, Candy, Cocoa Powder, Coconut, coconut Ladoo, Cooking Video, Dates Bar, Delightful, Diabetic, Flax Seed Burfi, Flax Seeds, Gluten Free, Gourmet food, Home Made, Jain Food, Kids Friendly, Lunch Box, Natural Alternative, Nutritional Bar, Nutty, Quick And Easy, Sattvic Food, Snack, Sugar Free, Swaminarayan, Sweet, vegan, Walnuts Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 16 pieces Ingredients1 1/­­2 cup pitted dates cut into small pieces 2 Tbsp cocoa powder 1/­­3 cup coconut powder 1/­­3 cup flax seed meal 1/­­8 tsp sea salt 1/­­2 cup roasted Walnuts roughly chopped 1/­­2 cup roasted Almond roughly chopped 1/­­2 cup roasted Cashews roughly chopped 2 tsp sesame seeds 2 tsp pumpkin seeds InstructionsSoften the chopped dates in microwave for 30 seconds, doing this makes dates soft and easy to work. Blend the dates in the food processor until they become to the paste, this should take about 15 seconds. Add flex seed meal, and cocoa powder and salt to the food processor and blend it until all the ingredients incorporated. This should take about 15 second. Add the roasted and chopped nuts walnuts, almonds, and cashew nuts. Blended it until all the ingredients incorporated, but nuts should be still chunky this should take about 20 seconds of blending. Remove the mix from food processor, and make it into 2 balls, roll it into about 1/­­4-inch-thick, sprinkle the sesame seeds and pumpkin seeds to the rolled bar and lightly press the seeds, so they stay into the bars. Cut them into your desire shape. I decided to cut them in bars. NotesThese are some more healthy choice you would like to know Quinoa salad, Stuffed karela, Lentil Vegetable soup, Mango panna cotta The post Dates and Nuts Bar appeared first on Manjula's Kitchen.

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.

rasam powder recipe | udupi saaru pudi | rasam podi

January 2 2020 hebbar's kitchen 

rasam powder recipe | udupi saaru pudi | rasam podirasam powder recipe | udupi saaru pudi | rasam podi with step by step photo and video recipe. rasam or saaru recipes are one of the south indian staple dishes and are made on daily basis. it could be simple lunch or dinner, or it could be a celebration feast, rasam plays important role in every meal. particularly in karnataka, the udupi saaru is known for its flavour and taste, and the main contribution comes from the rasam powder. The post rasam powder recipe | udupi saaru pudi | rasam podi appeared first on Hebbar's Kitchen.

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.

rava rotti recipe | sajjige rotti | sooji roti | semolina roti

December 23 2019 hebbar's kitchen 

rava rotti recipe | sajjige rotti | sooji roti | semolina rotirava rotti recipe | sajjige rotti | sooji roti | semolina roti with step by step photo and video recipe. rotti recipes are very popular in north karnataka cuisine and are served primarily for breakfast and lunch. it is typically made with rice, jowar and ragi flour but can also be made with other ingredients for various purpose. one such simple and easy rotti recipe is rava rotti or semolina rotti made for morning breakfast recipes. The post rava rotti recipe | sajjige rotti | sooji roti | semolina roti appeared first on Hebbar's Kitchen.

Restaurant Highlight: Fourchette ? Bicyclette – Brussels

December 18 2019 Happy Cow veggie blog 

BRUSSELS, BELGIUM Tucked away in a calm little street, ideally located next to Place Saint Boniface, Fourchette ? Bicyclette is a unique place. This very tiny restaurant is owned by Alexandra Roshardt, a French expat who invites us into her kitchen to discover how healthy cuisine can be both exciting and nourishing. Alexandra has a real passion for culinary art. Her restaurant is where she gives free rein to her imagination, to create original dishes that make gourmet mouths water. Her cuisine is familial but sophisticated, she transforms simple ingredients or day to day recipes into elegant and almost gastronomic preparations. Her cuisine isnt exclusively for vegans, it is suited for anyone that enjoys eating healthy without compromising on flavour or quality. Quality is one of her strong values; she works with organic products sourced locally for the most part, and prepares everything herself in her open kitchen. She has dedicated her work to creating great lunch and brunch, and never opens at night. I guess she believes in the adage that says that breakfast is the most important meal of the day, but Alexandra extends it to lunch and brunch! My advice for you is to go there for […] The post Restaurant Highlight: Fourchette ? Bicyclette – Brussels appeared first on HappyCow.

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.

Lisa O’Connor

December 8 2019 Golubka Kitchen 

Lisa O’Connor Lisa O’Connor is a Toronto-based Holistic Nutritionist, Healing Alchemist, and host of the Glow Deep Podcast. We interviewed Lisa about her daily routines and practices, approach to food, exercise, skincare, healing and much more. Routine -- Is routine important to you or do you like things to be more open and free? Both! Im a naturally disciplined soul, so I have no problems at all committing to something. I thrive off of routine, but Ive been learning to be way more in flow these past few years. Especially with creating my own schedule and building my business /­­ practice, and now with the arrival of our puppy. My schedule got shifted around quite a bit, as he needs A LOT of attention and training at this moment! Im learning to find my own rhythm between routine, and free flow. Which I believe is always a dance for us as we transition through different seasons, and times of our lives. -- What do your mornings look like? Now with a puppy things have shifted! -We are morning people – getting up anywhere between 5-6am -A liter of water first thing -A walk in nature with the pup -A little play time with him & then putting him in his crate for a nap, so I can have me time -Kundalini -Meditation -Matcha latte -Reading – I commit to 30-45 min daily reading in the morning -Smoothie or whatever else Im feeling -- Do you have any bedtime rituals that help you sleep well? To be honest, I dont have a lot of bedtime rituals, as I dont really have a problem with sleep. Whats important for me is turning my phone on airplane mode a good 45min- 1 hour before sleep, having a shower to shift my energy, magnesium cream, and reading a book in bed with my husband, or sometimes we watch a little something on Netflix to just switch completely off! -- Do you have any kind of mindfulness practice?  -Meditation -Walking in nature and being present -Kundalini -Im not a massive journal writer, but when it calls I listen! Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Smoothie & homemade matcha latte (I have the matcha first, and probably wait an hour or so and then have the smoothie!) Lunch – Honestly on client days I often keep it light and just snack – green juice here, smoothie there, some veggies, coconut water! And some days I just have liquids (juices, smoothies, water until dinner) on other days it could be a light salad, or a lunch out with a friend at a local healthy restaurant Snack – Im not too much of a snack person! But I would say nuts /­­ seeds, green juice, maybe a piece of fruit in the summer Dinner - Green salad, roasted veggies, curries, soups, brown rice -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do :) I drink matcha during the week, and on the weekend when I can savour a beautiful organic Americano when Im at a cafe with my husband, its just that much more special. -- What is your grocery shopping routine like? Are there things that always make it in your cart? We do our big haul on Saturdays at a place here called Organic Garage. Everything is organic, and is so reasonable in price. In the summer I also add in local markets, and farmers markets. That being said, I feel like Im always grocery shopping on the daily, as Im always picking up fresh greens, or picking up supplemental things for dinner that we didnt get during our big shop on Saturday morning. Things that we always include: -Variety of leafy greens -Olives -Bananas -Apples -Mushrooms -Celery -Lemons -Frozen berries -Avocados -Brown Rice -Fresh herbs -Variety of proteins -Cucumbers -ACV -Pumpkin seed butter -Zucchinis -White & Sweet potatoes -Garlic -Ginger -Dates -Variety nuts & seeds -Seasonal vegetables -Hemp seeds +++ More but those are always staples!  -- Do you have a sweet tooth? I know people wont like this answer, but I actually dont! I can eat 95-100% chocolate, and feel super satisfied. If Im sweetening anything I use dates, bananas, and/­­or a touch of raw honey. -- Are there any particular foods that you find to be helpful with your energy levels and general wellness? Greens!!! I am a greens monster, and feel so deeply connected to them. I love to consume their liquid sunshine properties. Potatoes are also a huge staple for me, as they are easily digested, high in fiber, and the natural sugars are burned as energy for me. Berries – I love wild blueberries and raspberries Spices /­­ herbs – Ginger, garlic, cayenne, nettle, turmeric Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I dont have anything particular right now! My favourite form of exercise is walking! Its highly underrated in my opinion. I live in a big city, without a car, so my mode of transport is Me. I find it meditative, calming, and great exercise. I also practice Kundalini yoga, and will sometimes do some resistance work (P.Volve). -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I find it to be an extension of me, and I dont ever have to force it. I trust my body and flow with what it wants and feels in the season of life that Im in. At the moment Ive been the least active Ive ever been, but its what feels best for me, and my body is welcoming it, and responding beautifully to it. In other seasons of my life Ive done intense and hard workouts at least 4 -5 x per week, and other times Ive done daily exercise. If there is anything Ive learnt along the way, is that nothing good comes from force. When we practice, and learn to tune- in, we will always be guided to what our body needs. In 2020 I want to get back into doing Ballet Beautiful though, as I did it for over two years and felt so graceful, feminine, yet toned. Beauty -- What is your idea of beauty, both internal and external? My idea of beauty will always be that is stems from within. And not just the foods that we eat, or supplements we take, but the thoughts we think, our mood, mental state, stress levels, how kind we are...etc. I struggled with really bad acne for years, and addressing all of the above, with nutrition + curated herbs /­­ supplements, actually brought my skin back better than before! Beauty in my eyes is always a projection, and energetic force with regards to whats going on inside. When things are aligned within, I feel beauty just radiates regardless of how we *think* we look. This beautiful energetic force truly knows no bounds. I do still enjoy to take care of my external skin, and body, but I would say its only about 10% of my regime. Everything else stems from internal work! -- What is your skincare approach – face and body? MINIMAL. People are so surprised how little I do, as I really do practice what I preach. When we focus on the internal, the external will always reflect that. I use all natural products – Face wash, rose spray, and oil (I rotate a few of my favourite brands – including Living Libations, F. Miller & Marie Veronique) In the summer I mask more (May Lindstrom or just the Aztec Clay mask) I find them too harsh for the winter, so I love a good Manuka honey mask during the winter. -- Do you have any beauty tricks you’ve found to be especially useful throughout the years? Less is more. When I was healing my skin I tried EVERYTHING. I used too many products, stripped my skin, and it all just made it worse. I find my skin is the best the less that I do. Sweating is key, so are hot /­­ cold (contrast showers), kundalini (breathwork) and again coming back to nurturing and feeding (Physical & Mental) your Internal Self, which then shows up Externally. The key is to get things moving & flowing. Digestion, lymph, liver, as this ultimately shows up on the skin. No flow, no glow. Stress, Etc. -- Do you practice any consistent routines for managing stress?  -Meditation (nothing fancy, or prescriptive, just sitting with myself) -Dog walks in nature -Kundalini Yoga -Reading -Nutrition -Seeing loved ones -Spending time with my husband, and puppy -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? -REST /­­ SLEEP – seriously the simplest thing one can do, I just believe we feel as a society that we cant just Be, or cant just take a break -Green juicing -Hot /­­ cold showers to stimulate lymph flow and detoxification -Ginger tea -Broths /­­ soups Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Im quite simple, easy-going, yet Ive always been disciplined, and my husband might say stubborn (my Ukrainian genes :) ). I dont find it that difficult to honour my body, mind, and soul. Ive also been on a deep healing journey since 2006 (got diagnosed with Lyme Disease in 2012), so truly these arent even actions or steps I take, they are just Me. I dont force anything, and allow for flow, ease, while still knowing, and honouring when I need to heal something deeper, take a new direction, and take care of my inner child. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Hmmmm I dont think there is just one thing, as I see things very holistically, and connected. I would say mind work. Focusing on mental strength, vitality, and honouring my subconscious mind, as this is where all of our habits, programs, and deep belief systems live. Our mind is everything, as the body is the unconscious mind.  -- How do you deal with periods characterized by a lack of inspiration or procrastination? Take a break! It could be an afternoon, a day or even a few. I have a tendency to force things, and when I do nothing flows. Ive learned this the hard way many times over, so I create space to go within. On the other hand, I can get inspired easily via images, nature, people, environments, so its always there for me. Its cheesy, but inspiration can hit at any moment, so I stay open. But when Im stuck, I take a step back or I schedule a brainstorming session with my husband. Just so I can talk things through, get a different perspective ( hes very smart, yet practical). In my business its just me, myself, and I, so it can get pretty insular. Although my goal for 2020 is to hire my first employee!  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. To be honest, nothing outside of myself influenced this or my view. It was losing my health, and healing on a deep level that has brought me to where I am with self-care. Its never been anything to do, if anything its how I practice Being. Ive come to see, and know deeply that our relationship to Self – On a body, mind, and soul level is everything. If we dont show up for ourselves, than we cant for others. But if I were to pick anything in terms of external energy, I would say the book Magdalen Manuscript, its a channeled script of Mary Magdalen. It speaks about Ka energy (life force), and the power of energy that courses through all of Us. The only way to channel this energy, is to nourish ourselves from the inside out. Knowledge -- What was your path to becoming a holistic nutritionist? When I started to become ill in 2006, it set me on my path. At first it started with my own experiments, lifestyle changes, and reading /­­ self-knowledge for close to six years. Then from there, I took it further to get certified, and study formally. While Im a HN, Ive expanded my view of my work, as I go *much* deeper than just food. My story is WILD, so I wont go into all the details, but when you experience something so deep, intense, and beautiful on your own, you want to help others heal via your journey, knowledge, and gifts (which I believe we all have! Its just up to us to cultivate them). I dont believe I chose this profession, as Ive never felt more called to something. Knowing how crazy, and wild it is to lose one’s health, its my mission to help others tap themselves into their own innate healer. -- What is your healing philosophy? How do you approach working with clients? Ive come to see healing as alchemy. As a society weve been taught that we should just focus on one body part, one thing, one pill, and weve become so singular in our view point and scope of healing /­­ practice. I.E. if we are having back pain, focus on the back. Where as I see everything, and I mean everything holistically. I see the alchemy, and connection between it all – Body, Mind, and Spirit. While we might be having physical pain some place (i.e. back), yes we must look and take care of the cellular body (which I do), but we also have to look at our emotions, trauma, history, and deeper work into the soul, and subconscious. While this isnt the easy work, to me its the only way I know! So when taking on a client, this is where we go. I look at each soul as a unique and individual being. No one is alike, so there isnt a pill or protocol that fits just because someone has been diagnosed with X, and so has their friend. Those two people are so different, have been raised uniquely, have most likely experienced trauma in their own way, and are navigating different life pathways, and stressors. We navigate the deeper parts, so we can heal holistically, sustainably, and in connection with our whole Self. We arent just a body, we are so much more. When we focus on just the body, I dont believe we do ourselves any favours. This is whats often missing in chronic care of  humans and why so many people are just living and coping with pain and dis-ease. We are seeking greater depth, purpose, and fulfilment, yet were left confused, hopeless, and overwhelmed. If I can just bring someone to see that they DO have the power to heal, than man oh man, it just means everything to me! Fun and Inspiration -- What is something you are particularly excited about at the moment? Our new puppy Rumi! Hes a Rhodesian Ridgeback, so he will grow to be a big boy, but we are soaking up all the puppy cuddles right now. Also ending off a decade, ushering in a new one , and entering into the year 2020. There is a lot of potent energy coming forth, and Im feeling really charged, clear, and ready for it all. -- What do you do to unwind or treat yourself? Nothing really special, I love just the simple things in life. A hot shower, getting into my robe or a grey sweat suit, eating a nourishing dinner, and cuddling with my husband & puppy! Sometimes I will treat myself to a facial, and when I can infrared sauna sessions.  -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit and Course in Miracles Song/­­Album –   Anything by Bon Iver or Ben Howard or White Sun Movie –   Dirty Dancing (forever & always my favourite) Piece of Art –  I adore a lot of art  /­­ creative work, but some of my favourites include: Renaissance art, Matisse, Unconditional Magazine, Picasso, Christiane Spangsberg. This post contains Amazon Affiliate Links Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Lisa O’Connor appeared first on Golubka Kitchen.

paneer pav bhaji recipe | pav bhaji paneer | paneer pav recipe

November 22 2019 hebbar's kitchen 

paneer pav bhaji recipe | pav bhaji paneer | paneer pav recipepaneer pav bhaji recipe | pav bhaji paneer | paneer pav recipe with step by step photo and video recipe. street food recipes are an essential part of indian menu. it is not only served and consumed as savoury snack, but also as a complete meal by itself for lunch and dinner. obviously due to the myriad options and to cater different taste, there different types to the typical one and paneer pav bhaji recipe is one such option. The post paneer pav bhaji recipe | pav bhaji paneer | paneer pav recipe appeared first on Hebbar's Kitchen.

New Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

New Vegetable Kathi Roll - Frankie (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/­­2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/­­4 cup carrots shredded 1/­­2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/­­4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/­­2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post New Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.

Homemade Freezer Bouillon, Two Ways

January 26 2020 Golubka Kitchen 

Homemade Freezer Bouillon, Two Ways Here’s something fun that you can make to set yourself up for endless future wins in the kitchen. This freezer bouillon is a great thing to have on hand for those times when you don’t have veggie stock or just don’t want to buy any. Add a few teaspoons to your soup or sauce, and you’ll end up with a rich flavor base with very minimal effort. Inspired by both curry paste and a brilliant ‘Souper Mix’ recipe from The River Cottage Preserves Handbook, this freezer bouillon is essentially just a combination of different, whole food aromatics that you’d typically find at the base of any soup or broth, plus salt. The beautiful thing about this recipe is that there are no strange preservatives or weird ingredients that you might find in store-bought bouillon – just good old veggies and a few other, non-sketchy flavor enhancers. Today we’ve got two variations on the theme: a ‘classic’ freezer bouillon, based on the mirepoix trio of onion, celery, and carrot, and a ‘fiery’ variation, kind of like curry paste but without all the spices, starring, ginger, shallots, garlic and more. To make both of the bouillon variations, you just pulse up veggies and salt into a fine, pesto-like paste in the food processor. Distribute the bouillon among containers, label, and keep in the freezer. Because of the fair amount of salt in the recipe, the paste doesn’t completely freeze in the freezer and is easily scoopable. The salt also helps it keep for a really long time – pretty much indefinitely in my experience. This is a concentrated product and a little is meant to go a long way, so if you taste it as is, it will taste very salty and strong. I like to use the ‘classic’ bouillon variation in all kinds of legume-based soups like lentil soup and minestrone, and in rich sauces like mushroom bolognese. The ‘fiery’ version is really lovely in all kinds of curries and healing soups, meant to help clear the sinuses. But really, there are no rules for how and where you can use this bouillon, it’s really fun to experiment with. Just the other day, I cooked up a pot of plain chickpeas (just chickpeas and salt) and wanted to make a quick, single serving of chickpea soup for lunch. I heated up some olive oil in a small pot, added about a teaspoon of the classic bouillon, and let it get fragrant for about a minute. I then added the chickpeas to the pot with about 2 cups of their cooking water, brought everything up to a simmer for a few minutes, and wilted in some spinach at the end. I ended up with the coziest bowl of soup and a very flavorful, warming broth in just a few minutes. Hope you’ll give this a try this year! Classic Freezer Bouillon   Print Serves: about 4½ cups Ingredients 1 yellow onion - peeled, roughly chopped 1 leek - white and light green part only, roughly chopped 2 medium carrots - roughly chopped 3 celery ribs - roughly chopped 1 head garlic - cloves peeled 1 bunch parsley - stems included, roughly chopped 1 tablespoon tomato paste (optional) 1 tablespoon olive oil ¼ cup sea salt Instructions Combine all the vegetables in a food processor in batches, roughly pulsing them and adding more as you go. Periodically scrape down the sides of the food processor to get everything nicely incorporated. Add the tomato paste, if using, oil, and salt, and finish processing into a pesto-like paste. Add another tablespoon of oil if your food processor is having a hard time getting going. Let the paste cool down to room temperature if it got warm while processing. Distribute the bouillon paste among sealable containers, leaving about 1 of space at the top (the paste will expand when frozen). Close and label the containers and place in the freezer. The bouillon should keep frozen indefinitely - it will not freeze solid because of the salt in the recipe. To use: use about 1 teaspoon of the bouillon per 1½ - 2 cups of water. Either add the paste directly to boiling water or sauté it up in oil for a few minutes before adding water. 3.5.3226 Fiery Freezer Bouillon   Print Serves: about 3 cups Ingredients 2 shallots - peeled, roughly chopped 6-8 total of ginger pieces - peeled if not organic, roughly chopped 1 head garlic - cloves peeled 2 medium carrots - roughly chopped 1 jalape?o or serrano pepper - seeded, roughly chopped (optional, include for more heat) 1 bunch cilantro - stems included, roughly chopped 1 tablespoon white miso (optional) 1 teaspoon turmeric powder (optional) 1 tablespoon avocado oil or olive oil ¼ cup sea salt Instructions Combine all the vegetables in a food processor in batches, roughly pulsing them and adding more as you go. Periodically scrape down the sides of the food processor to get everything nicely incorporated. Add the miso and turmeric, if using, oil, and salt, and finish processing into a pesto-like paste. Add another tablespoon of oil if your food processor is having a hard time getting going. Let the paste cool down to room temperature if it got warm while processing. Distribute the bouillon paste among sealable containers, leaving about 1 of space at the top (the paste will expand when frozen). Close and label the containers, and place in the freezer. The bouillon should keep frozen indefinitely - it will not freeze solid because of the salt in the recipe. To use: use about 1 teaspoon of the bouillon per 1½ - 2 cups of water. Either add the paste directly to boiling water or sauté it up in oil for a few minutes before adding water. 3.5.3226 The post Homemade Freezer Bouillon, Two Ways appeared first on Golubka Kitchen.

lemon rice recipe | chitranna recipe | chitrannam recipe

January 23 2020 hebbar's kitchen 

lemon rice recipe | chitranna recipe | chitrannam recipelemon rice recipe | chitranna recipe | chitrannam recipe with step by step photo and video recipe. south indian recipes are synonyms to the flavoured and spicy rice options it has to offer. these are typically served for lunch and dinner, which can also be extended as the morning breakfast recipe. one such easy, simple and quick rice recipe is lemon rice recipe or chitranna recipe from karnataka. The post lemon rice recipe | chitranna recipe | chitrannam recipe appeared first on Hebbar's Kitchen.

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.

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.

Mushroom and Bell Pepper Scrambled Tofu

December 27 2019 VegKitchen 

Mushroom and Bell Pepper Scrambled Tofu Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges or other seasonal fresh fruit. Photos by Evan Atlas. The post Mushroom and Bell Pepper Scrambled Tofu appeared first on VegKitchen.

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.

spring onion paratha recipe | hare pyaz ka paratha | green onion paratha

December 17 2019 hebbar's kitchen 

spring onion paratha recipe | hare pyaz ka paratha | green onion parathaspring onion paratha recipe | hare pyaz ka paratha | green onion paratha with step by step photo and video recipe. paratha or flat bread recipes are very common across all indian regions. it is generally made and served with a hint of raita and pickle for lunch and dinner, but also can be served as a snack. one such multipurpose snack paratha recipe is spring onion paratha recipe, known for its simplicity and flavour. The post spring onion paratha recipe | hare pyaz ka paratha | green onion paratha appeared first on Hebbar's Kitchen.

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.

All-You-Can-Eat Vegan Buffets Around the World

November 26 2019 Happy Cow veggie blog 

– 7 restaurants in 6 countries where you can fill your plate with vegan dishes. As vegans, it’s a celebration to find entirely vegan restaurants. But entirely vegan buffets? That’s a tricky one!  The truth is: it just takes a little searching - and occasionally traveling – to find one. From east to west around the world, here are some of our favourite vegan buffets. The Poya Day Vegan Buffet - Mount Lavinia, Sri Lanka If you were to plan your Sri Lanka trip around this buffet, you wouldn’t be the first! Located near the pool and beach,  it features both a salad and dessert bar all its own. Considering it’s open only once a month (on Poya Day, a public holiday correlating with the full moon), you’ll definitely want to add this to your must-visit list. SuTao Cafe - Malvern, PA, U.S.A. The Chinese buffet at SuTao Cafe is available for lunch, dinner, and a buffet-to-go. Cold and hot items, soups, and desserts are offered - including home-made vegan sushi. All of their veggie meat and seafood dishes are made with soy protein, seitan, or konjac. With plenty of these faux meats, you’re sure to keep your omnivorous friends […] The post All-You-Can-Eat Vegan Buffets Around the World appeared first on HappyCow.

Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

Vegetable Kathi Roll - Frankie (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/­­2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/­­4 cup carrots shredded 1/­­2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/­­4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/­­2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.

Garlicky White Bean Avocado Toast with BBQ Drizzle

November 18 2019 Meatless Monday 

If you didnt think avocado toast could get any better, it just did! This savory breakfast recipe is easy to scale down (or up) for a quick lunch or dinner. With such a short ingredient list, youll be amazed at how delicious this is! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. 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 tablespoon (15 ml) olive oil - 3 cloves garlic, minced - 1 can (15 ounces, or 425 g) cannellini beans (white kidney beans), drained and rinsed (or 1 1/­­2 cups [269 g] cooked beans) -  1/­­2 teaspoon dried oregano -  1/­­2 teaspoon salt, or to taste - Pinch of black pepper, or to taste - 2 avocados, peeled and pits removed - 4 slices hearty whole-grain bread, toasted (gluten-free, if desired) - Sweet-and-Spicy BBQ Sauce  or store-bought BBQ sauce - Hemp seeds, for garnish   Heat the olive oil over medium heat in a small skillet. Add the garlic. Sauté for 1 to 2 minutes; watch it carefully so it doesnt burn and turn down the heat a bit if necessary. Add the cannellini beans, oregano, salt, and pepper and sauté for 4 to 5 minutes until hot. To serve: Mash 1/­­2 of an avocado on each slice of toast. Spoon one-quarter of the bean mixture over the mashed avocado on each slice. Drizzle with BBQ sauce and sprinkle with hemp seeds. SERVING SUGGESTION: We like this with a side of fresh fruit to offset the richness of the avocado and beans. The post Garlicky White Bean Avocado Toast with BBQ Drizzle appeared first on Meatless Monday.


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