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Sheet Pan Ratatouille with Polenta

March 17 2021 Vegan Richa 

Sheet Pan Ratatouille with PolentaThis bright and colorful Baked Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner. Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce. This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! Its so easy, its healthy and it’s versatile. You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast! Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you wont tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast. The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil,  herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible. Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it! MORE VEGGIE GOODNESS FROM THE BLOG, - Peanut Butter Roasted Cauliflower Bowl. GF - Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF - Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Chili Garlic Tofu Bowl with Vermicelli. GF Continue reading: Sheet Pan Ratatouille with PolentaThe post Sheet Pan Ratatouille with Polenta appeared first on Vegan Richa.

Vegan Spring Dinner Recipes

March 14 2021 Vegan Richa 

Vegan Spring Dinner RecipesAdd a healthy punch to your plate with these veggie-centric vegan spring dinner recipes! A recipe collection chock-full of lovely spring produce like leeks, spinach, asparagus or carrots! Make the most of spring’s abundance with these Vegan Spring Dinner Recipe Ideas! Let’s bring on spring produce! After a long winter, I simply cant wait to hit the farmer’s market and come home with a big wicker basket filled with spring’s best produce. Crisp green stalks of asparagus and bunches of fresh spinach, young potatoes, leeks, carrots – more than I can probably handle on my own, but I’m up for the challenge and I know my friends will love to try some of these spring dinner recipes, I already have on my to-make list! Want to join in? Let’s get our hands on those spring greens and get cooking! Here are some of my favorite veggie-tastic spring dinner recipes that are colorful, wholesome, and simply feel and taste like spring. Most of these are very easy to make and you will find both light spring cuisine as well as comforting recipes for those colder days. Artichokes Vegan Spinach Artichoke Pasta Bake You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! TRY THIS RECIPE Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe. These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings. TRY THIS RECIPE Vegan Spinach Artichoke Dip Recipe Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake TRY THIS RECIPE   Asparagus Vegan Lemon Asparagus Pasta Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein TRY THIS RECIPE Fettuccine with Tomato Cream Sauce and Asparagus Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. TRY THIS RECIPE Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe TRY THIS RECIPE Chickpea Tofu Asparagus Curry Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi TRY THIS RECIPE Bulgogi Roasted Spring Veggie Bowl Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe TRY THIS RECIPE   Carrots Carrot Zucchini Chickpea Fritters Vegan Recipe Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties TRY THIS RECIPE Vegetable Carrot Fried Rice - Carrot Pilaf Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal. TRY THIS RECIPE Peanut Butter Roasted Cauliflower and Carrot Salad Bowl Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   TRY THIS RECIPE   Radishes Fusilli with Broccoli and Basil pesto and Red radish Fusilli with Broccoli and Basil pesto is an easy and quick meat free meal, a great recipe after a long day at work TRY THIS RECIPE Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from http:/­­/­­www.amazon.com/­­gp/­­product/­­1941252095/­­vegric-20 Copyright (C) 2015 by Richa Hingle. TRY THIS RECIPE   Spring Cabbage Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes TRY THIS RECIPE Vegan Okonomiyaki - Cabbage Carrot Pancakes Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes TRY THIS RECIPE   Avocado Avocado Pasta with Smoky Pecans Avocado Pasta with Smoky Pecans. This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.  Vegan Soyfree Recipe. Can be nutfree.  TRY THIS RECIPE Mediterranean Quinoa Salad with Arugula, Avocado Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. TRY THIS RECIPE Spicy Avocado Chickpea Salad Sandwich Easy Smashed Avocado Chickpea Salad sandwich spiced with cumin and cayenne. Serve over soft fresh bread layered with greens and juicy tomatoes. TRY THIS RECIPE   Spinach Vegan Palak Tofu Paneer - Tofu in Spinach Sauce This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes! TRY THIS RECIPE Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite TRY THIS RECIPE Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak) Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe TRY THIS RECIPE   Potatoes Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. TRY THIS RECIPE Potato Pesto Pizza - Vegan Pesto Pizza Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe. TRY THIS RECIPE   I hope you found your favorite amongst my vegan spring dinner recipes! If you want to keep on browsing, here are more spring recipe round-ups that also include sweet treats: - Spring Recipes  - Vegan Easter Dinners - Mother’s Day Brunch Ideas    The post Vegan Spring Dinner Recipes appeared first on Vegan Richa.

Burn the Best: Beeswax Candles

March 5 2021 My New Roots 

Burn the Best: Beeswax Candles I was at a health food store with a friend the other day, cruising the aisles when he asked: Hey Sarah, why do beeswax candles cost so much more than regular candles? Well, I had to admit that he had me stumped there. I had heard that beeswax candles were better to burn than their paraffin counterparts, but I didnt know why exactly. Oohhh so exciting – I couldnt wait to get to the bottom of this one! With a little research I found some truly shocking information that was certainly blog-worthy… Before I explain why beeswax candles are so superior, first let me give you the low-down on the downsides of the alternatives. Paraffin origins Most candles we buy are made from paraffin wax. Paraffin is a petroleum by-product, left over after producing many of the other common petroleum products such as gas, oils, pavement, etc. This material is then bleached with 100% strength bleach creating toxic dioxins, before being refined into solid paraffin using various carcinogenic, solidifying chemicals. Candle companies purchase paraffin wax and then add various other texturizing chemicals, artificial dyes for colour, and synthetic fragrances. When synthetic fragrances are burned, they produce toxic fluoro-carbons and other polluting by-products. Inhaling these fluoro-carbons damages the receptors in our nasal passages that detect scent, and over an extending period of time diminishes the overall abilities of your olfactory senses by wearing them out. This is one of the reasons many people seem to require increasingly stronger-smelling candles (or synthetic air fresheners), etc., to experience any enjoyable aromas at all! Last, but certainly not least, is the indirect cost of burning a fuel like paraffin in your home, which emits black soot that coats your walls, household furnishings and curtains, and least desirably, your lungs and skin. It is a proven fact that paraffin, with its associated synthetic scents and other additives, causes headaches, allergic reactions and difficulties with sinuses and lungs. Anyone with respiratory problems should not burn paraffin candles, nor should those that want to prevent said problems. I hope this sheds some light (ha!) on the perils of paraffin to your health, home and environment. Now let me introduce you to beeswax and the incredible properties it has to offer. Beloved Beeswax Burning beeswax candles is better for you and the environment for so many reasons. First, burning beeswax produces negative ions, which benefit us and the air we breathe by attracting pollutants, in much the same way that a magnet attracts iron fillings. Negative ions attach to positively charged ions that hold onto dust, dander, molds and other air borne contaminants. Once attached, the positive ions are weighed down and this drops both the ions and the contaminants to the ground to be swept up or vacuumed away. Bottom line: burning beeswax will actually clean your air. Beeswax candles are the best choice for the environment since the material used is 100% renewable, and in its native, raw state does not require bleaching or hydrogenation. The production of paraffin (a non-renewable resource), and even soy and palm waxes, involves chemical intervention to modify the raw material into a wax form and then into a candle. This means that beeswax is a better choice for the environment, since its processing is minimal, does not require chemicals, and the end product is completely biodegradable. You can burn beeswax in an unventilated room without fear of pollution. In fact, many people report that burning a candle in the bedroom for 30 minutes or so before falling asleep produces a more restful sleep. Beeswax is hypo-allergenic, benefits those with environmental allergies, sensitivities, and even asthma. To keep your air as clean as possible, just remember to trim your wicks before each use, and extinguish the candle by submerging the wick in its own wax pool instead of blowing it out, as both these measures prevent smoke. Lastly, the quality of the golden light given off by beeswax candles is unsurpassed by its paraffin counterparts. Because of the high melting point of the wax, beeswax burns stronger and brighter than paraffin, in addition to emitting the same spectrum of light as the sun — how amazing is that! The Overall Cost So to answer my friends question: while the initial cost may seem higher than paraffin candles, beeswax burns for much longer – two to five times the burn time of other candles. Beeswax has a much higher melting point than paraffin – in fact, the highest melting point of any wax, so it burns far more slowly. Costing only pennies an hour to burn, beeswax is much more economical than paraffin over time. You can purchase beeswax candles at farmers markets, health food stores and of course online. The candles in this post are from The Beeswax Co., an American company committed to tradition and quality, they ship internationally, and I highly recommend them. Wherever you choose to purchase your candles, beware of imitations! Look for 100% pure cappings beeswax, which is the wax that comes from the seal around each cell in the honeycomb. Some companies will cut their beeswax with paraffin, palm or soy waxes and still call them beeswax candles, so read the labels. Also, make sure the wick is made of a natural fiber (like cotton or hemp) and that it doesnt contain a metal wire (which can sometimes contain lead), and that there arent any artificial scents or chemical colours added. Pure beeswax should smell like honey, and have a natural, golden hue. Burn, baby. Burn! The post Burn the Best: Beeswax Candles appeared first on My New Roots.

Roasted Cauliflower Pasta with Raisins, Capers, and Chard

February 3 2021 Golubka Kitchen 

Roasted Cauliflower Pasta with Raisins, Capers, and Chard Chard is one of our favorite greens. It’s stunningly beautiful and abundant at our farmers market even in the winter. It’s also delicious and edible in its entirety, both stems and greens, which is always a treat. We have simple, garlic sautéed chard as a side dish pretty often, and lately we’ve been adding raisins and capers to it, for bigger flavor. One night recently, without a real plan in mind, I roasted a head of cauliflower and added it to pasta, along with the raisin and caper chard. We loved the interaction of the caramelized cauliflower with the sweetness of the raisins and saltiness of the capers, as well as the slightly bitter, garlicky chard. My favorite dishes often come out of off the cuff cooking like that, this pasta being no exception. Hope you’ll give it a go! Roasted Cauliflower Pasta with Raisins, Capers, and Chard   Print Serves: 4 Ingredients 1 large head cauliflower, cut into bite-sized florets olive oil sea salt freshly ground black pepper 1 large bunch chard, stemmed, stems thinly sliced, leaves torn 4 garlic cloves, sliced ⅓ cup raisins (golden or regular) 2 tablespoons capers, roughly chopped 10-12 oz pasta of choice Instructions Preheat the oven to 400° F (200° C). Prepare a large, parchment-lined baking sheet. Put the cauliflower on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper to taste, and stir to coat. Roast the cauliflower for 40 minutes, stirring halfway, until very soft and caramelized in parts. Heat a large skillet over medium heat and add enough olive oil to generously coat the bottom. Add the chard stems to the skillet, along with a pinch of salt, saute for 5 minutes, until the stems are just beginning to soften. Add the garlic, raisins, and capers, saute for another 5 minutes, or until the chard stems and garlic are soft and the raisins are plump. Add the chard leaves to the pan, along with another pinch of salt, and cook until wilted and soft, another 3-5 minutes. Add the roasted cauliflower to the pan, mix well with the rest of the ingredients. Meanwhile, cook the pasta in very well salted water until al dente, following the package instructions. Reserve about 1 cup of the starchy pasta water. Add the cooked pasta to the pan with the cauliflower and chard, along with a splash of the pasta water. Gently mix to coat, letting the pasta take on the flavors in the pan for about 1 more minute. Add another splash of the pasta water if needed. Serve the pasta right away, drizzled with more olive oil. Notes Though regular raisins are pictured here, golden raisins would be delicious in this pasta. 3.5.3226 The post Roasted Cauliflower Pasta with Raisins, Capers, and Chard appeared first on Golubka Kitchen.

The Ultimate Wellness Gift Guide for Everyone on Your List

December 1 2020 Vegetarian Times 

The Ultimate Wellness Gift Guide for Everyone on Your ListTis the season to update your naughty or nice lists and start holiday shopping. With health and wellness remaining center stage amidst a new surge of COVID-19 cases, everyone could use an extra dose of TLC throughout the holidays and into the new year. Weve curated a collection of 25 wellness gifts at a variety of price points that are sure to fill your lucky recipients with the warm fuzzies this season is all about. Broglie Box Curated Wellbeing Kits Help a loved one on your list keep his or her anxiety or stress in check with a BroglieBox. Co-founder Julia Broglie was inspired to create the company after experiencing her own mental health challenges as a young adult and losing her older brother, Justin, to suicide. She offers a wide variety of boxes -- such as Grief Relief, Stress Less and Focus Kit -- but were partial to the Alleviate Anxiety Deluxe Box, which comes with therapy dough, a massage rollerball, mindfulness cards, a workout band, hydration reminder, journal, medication reminders and a magazine full of articles from mental health experts. BroglieBox, $40 Nap Bar Better Sleep Box Good things come to those who nap, including reduced sleep deprivation and increased productivity. Houston residents adore pay-by-the-snooze facility Nap Bar, and you can now give the same luxurious napping experience to anyone on your nice list, no matter where they live. Nap Bars Better Sleep Box features everything you need for the perfect napping environment: an aromatic soy-based candle, a vegan aromatherapy pillow mist, a blackout sleep mask, and a downloadable theta brain wave audio file. Nap Bar Better Sleep Box, $69 Dazzle Dry Mini Kit Its not as easy to get a mani/­­pedi these days, so why not gift a quick-drying, non-toxic, humane, and long-lasting manicure system that brings gorgeous nails right to your recipients house? Developed by bio-organic chemist Dr. Vivian Valenty and backed by over 30 years of research, Dazzle Dry is a unique line of naturally advanced, high-performance nail care. Its award-winning four-step nail system is vegan, never tested on animals, and dries in just five minutes without UV light. DazzleDry, $75 Landia Skincare Mens Care Starter Set No doubt, theres a man in your life who could really use his own skincare products, and the Mens Care Starter Set from Landia Skincare is the perfect choice. The whole vegan skincare line is toxin-free, and made in Oregon from organic local ingredients that are responsibly sourced. This set includes a shave cream, face cream, and beard and hair oil in two scents -- and, best of all, it comes luxuriously packaged in a wooden box complete with a wooden button. Built Marketplace, $20 Lord Jameson Dog Treats Whether your pup celebrates Christmas or Hanukkah, Lord Jamesons got you covered. Choose from Holiday Cobbler (crisp green apples and oats), Gingerbread (peanut butter and oats), or Hanukkah Gelt (blueberries) -- the entire collection is vegan, cruelty-free, plant-based, allergy-friendly, and made without any preservatives, artificial colors, flavors, or GMO ingredients. Lord Jameson, $12.99 The Dry Challenge Book If 2021 is the year someone in your life has vowed to cut back on their alcohol consumption, help support their healthy lifestyle choice with a copy of, The Dry Challenge: How to Lose the Booze for Dry January, Sober October, and Any Other Alcohol-Free Month. The Dry Challenge is ideal for anyone who wants to complete a dry-month challenge, giving up all forms of alcohol for 31 days -- it walks you step-by-step through one drink-free month, from sharing the news with friends and family to getting back on track if you slip up and have a drink (or two). Amazon.com, $14.99 Puritize Home Sanitizing System Sanitize everything was 2020s slogan, and all signs are pointing to 2021 requiring the same vigilance with hygiene. Help protect your loved ones with a Puritize Home system, an ultraviolet light home sanitizing system that kills more than 99.9% of germs, bacteria and viruses -- in just 10 minutes. Put your cell phones, masks, glasses, keys, remote controls, headphones, toothbrushes, and electronic devices in and wait for it to work its magic. Puritize, $199.99 Vellabox Candle Subscription Do you know what really sets the mood this holiday season? Heavenly scented small-batch candles-- especially ones that are made by American artisans, are vegan and cruelty-free, use 100% natural wax with cotton wicks, and are phthalate- and paraben-free. Vellabox ticks all those boxes, with an expertly curated candle subscription box. With three sizes to choose from, your recipient will receive a candle and surprise gift each month all year long. Vellabox; starting at $10/­­month FINEX Cast Iron Skillet Set Theres no more prized culinary tool than a cast iron skillet -- you can pretty much cook anything in it, it lasts literally forever, and it even fortifies food with iron. FINEX is designed by a small team of Portland-based craftspeople who are grounded in the belief that cooking should be genuine. The Holiday Starter Set comes with a 10-inch skillet and lid (the most versatile pan youll ever own) perfect for cooking holiday meals, and a custom three-piece care kit to ensure the cookware is preserved and performs perfectly for generations to come. Finex, $229.00 Blissd Happiness Planner They say it takes 30 days to break a bad habit or create a healthy one. But what if it takes just a bit longer? Blissd will give you 100 days of goal setting, self-reflection and inspirational quotes all wrapped up in its beautiful Happiness Planner. This planner uses the power of positive thinking, mindfulness, gratitude, and self-development to help you discover and create a life in alignment with who you truly are. Bliss’d, $29.00 Saltworks Gourmet Salt Gift Set Dont get salty this season; give salty! Any foodie will love the curated selection of six signature salt fusions from SaltWorks -- including Black Truffle Sea Salt, Wild Porcini Mushroom, Vintage Merlot, Espresso Brava, Lime Fresca and Spanish Rosemary. Its housed in a limited-edition recipe box, along with six different recipes. The bold flavors absolutely come through, since SaltWorks uses a proprietary process to bind natural ingredients to each sea salt crystal. Saltworks, $49.95 Green Chef Meal Delivery Know someone doing keto? Paleo? Living a plant-powered lifestyle? No matter their dietary preference, Green Chef delivers. Literally. All of the premium ingredients you need to cook a delicious meal for two or four comes pre-measured and prepped -- all you have to do is follow the step-by-step instructions to enjoy a gourmet meal. These days, skipping the grocery store is the best gift of all. Green Chef, starting at $11.99 per serving Mala Collective Mala Bead Necklace Long-time meditators and those wishing to start their practice will appreciate receiving mala beads from Mala Collective this holiday season. Whats a mala? A string of 108 beads (an auspicious number in Buddhism) used as a tool to help count mantras. It also acts as a tactile guide as you sit in silence in a meditation practice. Each necklace is made from different gemstones (each steeped in its own symbolism) and Rudraksha seeds (which provide inner calm and peace), and is hand-knotted and blessed in Bali. Mala Collective, $96.00 Mission Farms CBD Goat Milk Soaps Sure, soap can clean, but the right soap can also heal. Thats why Mission Farms crafts soaps made from more than 25% fresh goat milk (goats milk naturally contains specific enzymes to reduce dry skin and psoriasis, such as alpha-hydroxy acid and MCT oils), coconut oil, and olive oil -- and infuses it with full-spectrum CBD and other essential oils. The goats milk comes from a farm outside of Bend, Oregon, and theres a formulation for any need: Deepen Your Sleep (lavender blossom), Ease Your Comfort (spearmint eucalyptus), Cam Your Stress (honey grapefruit) and Enhance Your Well-Being (oatmeal and honey). Mission Farms CBD, $20.00 Dr. PAWPAW Skincare Balms Is it a lip balm? Color for your cheeks? Eyeshadow? The answer is yes! Dr.PAWPAWs Hello Gorgeous Gift Set is whatever you need it to be, including the perfect stocking stuffer. This set of vegan-approved, cruelty-free, ethically sourced multipurpose natural skincare balms jazz up and nourish lips, skin and hair. They harness the power of pawpaw or papaya and contain vitamins A, C, and E, plus iron, potassium and magnesium. Ulta, $12.99 Apollo Neuro Wearable Wellness Device Since stress is at an all-time high, it makes sense to fight it with technology never seen before. A team of physicians and neuroscientists at Apollo Neuro recently developed a wearable wellness device that uses gentle vibrations (low-frequency, inaudible sound waves you can feel but not hear) to help your body recover from stress. Apollos scientifically proven technology improves heart rate variability -- a key biometric of stress -- so you can feel more calm, balanced, and perform at your best. Apollo, $349.00 NAMAR Sustainable Cutlery Set Single-use plastic is ruining the environment, so why not give a gift that will help the future of our planet? This sustainable stocking stuffer is ideal for coworkers who bring their lunch to work, frequent travelers, picnickers, or anyone leery of germs on restaurant silverware. Made from 100% wheat straw, yet gluten-free, NAMAR is biodegradable, reusable and easy to clean -- and it doesnt get soggy in soups or salads. The set includes a fork, spoon and set of chopsticks placed inside a travel-friendly wheat straw case. Namar, $12.00 White Elm Vegan Leather Tote Bag For the woman who always has her hands full, give the perfect vegan carry-all: a White Elm Aquila vegan leather tote bag. Not only does it feel like high-quality leather, but the well-thought-out design is also a favorite among traveling mothers, nurses, teachers and working professionals. It was created by a busy mom who wanted to stay organized and look good, so the super spacious bag features an adjustable shoulder strap, carry handles, three exterior pockets, five interior pockets, and a secure zip closure. White Elm, $129.00 Slumber CBN Sleep Aid Youre probably familiar with CBD, but CBN is another compound found in the cannabis plant thats primarily used as a natural sleep aid. For anyone on your list whos struggling with getting enough shut-eye, CBN may be the most priceless gift of all. This THC-free formula is made in Colorado and derived from organically grown hemp, plus its vegan and GMO-free. Slumber, $44.95 Sanabul Womens Boxing Gloves Theres no such thing as punching like a girl, but that doesnt mean she needs to wear mens boxing gloves while doing so. Sanabuls Womens Easter Egg Boxing Gloves feature a narrower silhouette that contours the female hand for a comfortable fit. And dont let the feminine array of colors (mint, coral, ice blue, and lavender) fool you -- these gloves are made for performance and durability. Amazon, $49.99 AncestryHealth Genetics and Health Kit Wouldnt it be helpful to have a little crystal ball that provides insights into your risk for commonly inherited health conditions? Well, it exists -- but in the form of a DNA kit, not a crystal ball. Simply use the AncestryHealth kit to provide a saliva sample, and your recipient will learn his or her risk for some commonly inherited conditions (such as breast cancer). By knowing this risk, users are able to work with their healthcare provider to get the screenings they need for early detection and chart a healthier path forward. Plus, AncestryHealth also includes all of the features of AncestryDNA, which allows one to discover their origins and connect to living relatives. Amazon, $119.00 OLIKA Hydrating Hand Sanitizer Clip Ons Help your loved ones maintain clean hands on the go with OLIKA hydrating hand sanitizers. These thoughtful vegan and gluten-free stocking stuffers are refillable, recyclable and come in six essential oil-based fragrances (such as mint citrus and cucumber basil). Plus, theres aloe vera in the formula to help keep frequently sanitized hands moisturized. Clip one to your purse and another to your childs backpack. Olika, $29.99 Martha Stewart CBD Holiday Sampler Sick of the CBD gummies that taste like unsophisticated kids candy? Kick things up a notch for the CBD-lover on your list with Martha Stewarts new 15-flavor CBD gummy sampler. With this special gummy sampler gift box, I was inspired by flavors from my garden, said Stewart. So, she included raspberry, rhubarb, passionfruit, Persian lime, black raspberry, strawberry, grapefruit, calamondin, green apple, black currant, blood orange, kumquat, quince, Meyer lemon and huckleberry in this 60-count box with 10mg CBD per gummy. Shop Canopy, $64.99 Moodygirl Chocolate Bars Its easy to rationalize eating dark chocolate -- its full of antioxidants, heart-healthy flavanols, and even a little brain-stimulating caffeine. But what about a chocolate bar that boosts your mood, too? Moodygirl chocolate bars contain vitamins and adaptogens designed to help women through PMS symptoms, low libido and stress relief. Plus, they are organic, vegan, gluten-free and free of refined sugars. These are the most delicious and guilt-free stocking stuffers around. Moodygirl, $9.99 Hurom Easy Clean Slow Juicer Juicing is a great way to pack more fruits and vegetables into each day, but cleaning up can be such a chore. Enter the Hurom Easy Clean Slow Juicer, which eliminates the mess thanks to a larger pulp outlet and elongated strainer grooves that rinse clean -- no scrubbing required. Its slow squeeze technology mimics the motion of squeezing fruit by hand, and youll be left with bone-dry pulp. Bonus: it can also make smoothies, nut milk and ice cream. Hurom, $499.00 The post The Ultimate Wellness Gift Guide for Everyone on Your List appeared first on Vegetarian Times.

10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet

November 19 2020 Vegetarian Times 

With the new year just weeks away, the media is honing in on the top nutrition trends we can expect to see in 2021, and to no surprise increasing plant-protein remains at the top. Whether youre eating more plant-based for sustainability, health, or just because, rest assured there are a variety of whole food options you can choose from to meet your protein needs. But, before you head straight into the freezer department at your local grocer to pick up the latest faux meat product, lets take a look at 10 whole food sources of plant-based protein you may just want to toss into your cart instead! Reader beware, you may end up saving a few bucks once you realize how convenient and affordable many of these options are. Lentils Just one cup of cooked lentils provides nearly 18 grams of plant-protein and 16 grams of fiber for just 225 calories. Lentils also contain many important nutrients, like iron, potassium, zinc and choline (a nutrient that 90% of Americans arent getting enough of!) Plus, theyre budget-friendly with a 16-ounce bag of dried lentils coming in at just $2.99.  Registered Dietitian Kim Rose of www.kimrosedietitian.com recommends making a pot of seasoned lentils on the weekends. Divide them into individual 1 cup servings, and then add them to different meals throughout the week!  Youll find me turning lentils into meatballs, or for a really quick fix, adding a little bar-b-que sauce to them to make tasty, vegan sloppy joes. Hummus This plant-based spread can be made from a variety of beans and legumes, not just the traditional garbanzo bean you may think! Depending on the bean used, the protein content will vary slightly, but a standard 1/­­4 cup serving (or about 70 grams by weight) has roughly 6 grams of protein for just 180 calories. Plus, it often packs heart-healthy unsaturated fatty acids that help keep you fuller for longer too! Brynn McDowell, Registered Dietitian and cookbook author of The Mediterranean Diet Made Easy recommends using hummus in place of mayo on sandwiches or spreading it on bagels or toast! She suggests thinning it out and using it as a creamy salad dressing to add more plant-based protein to meals. Pistachios Pistachios are a good source of plant-based protein with a 1-ounce serving of the nut (shelled) providing 6 grams of it! Plus, they pack dietary fiber, potassium, and antioxidants that help keep your body in tip-top shape. While the shelled variety tends to be a tad pricier, you can still pick up a 10-ounce in-shell bag for about $5.49 at most markets. Lauren Manaker, Registered Dietitian, and author of Fueling Male Fertility, recommends to use shelled pistachios as a salad topped in place of grilled chicken or shrimp. The plant-based protein boost that also gives you fiber and healthy fats for staying power. You can also toss pistachios in trail mixes and in oatmeal as a topping for added nutrition and crunch! Related: Healthy Late-Night Snacks Chickpeas One of the most common forms of plant-based protein on the market is the good ole chickpea (aka, the garbanzo bean!) With nearly 7.5 grams of protein, 6.5 grams of fiber, and 3.7 mg of iron in just 1/­­2 cup serving of cooked chickpeas, its a great way to increase the total nutrient density of your diet. The best part: a pound of chickpeas (dried) often comes in at less than $3.00! NYC-based Registered Dietitian, Natalie Rizzo, MS, RD, is a big fan of adding chickpeas to both meals and snacks! From grain bowls to veggie burgers, or roasted as a protein-filled snack, chickpeas offer a convenient and affordable plant-based protein to nearly every diet. Edamame (Soybeans) Edamame is the immature form of the soybean that is often eaten from the shell (or shelled) alongside traditional Asian dishes. Regardless of the form of soybean you eat, they can easily be incorporated into a balanced diet with two servings being a reasonable goal for adults. A half-cup of shelled edamame packs nearly 9.5 grams of plant-based protein and 4 grams of fiber, as well as iron, potassium, folate, and choline! Sarah Koszyk, Sports Nutritionist and author of 25 Anti-Aging Smoothies for Revitalizing, Glowing Skin, recommends pureeing edamame in a hummus, dip, or pesto. Spread the edamame purees on a sandwich or wrap, add it to a burrito, or toss it with a salad, pasta, or rice dish. If youre looking to venture into the other forms of soybeans (like tofu), Registered Dietitian Sylvia Klinger of Hispanic Food Communications suggests blending silken tofu with oil, spices and herbs makes for a delicious high protein dressing, or adding a soy-based curd to pancakes to boost the protein there as well! Tempeh Tempeh is a fermented product made from soybeans in addition to some whole grains, seasonings and other flavorings. A 4-ounce serving of this soy-based protein packs nearly 20 grams of protein, in addition to a host of nutrition benefits. For starters, tempeh is filled with nutrients like manganese, magnesium, phosphorus and B vitamins in addition to its role as a probiotic. Jenna Braddock, Florida based at MakeHealthyEasy.com recommends spending a little bit of time prepping it to make the perfect dish! Braddock suggests crumbling the tempeh, then marinating it and finishing with a sear in a hot pan to add instant protein to salads, wraps, bowls and tacos. Pill Nuts Pronounced peel-y, this nut is native to the pili tree often found in Northern Australia and the Philippines. While lower in protein comparatively speaking per serving size (a 1/­­4 cup serving provides 3 grams in comparison to some of the other nuts), it packs a nutritional punch in that it contains essential amino acids the human body needs. This nut is harder to find at local markets, and you will need to likely shop online and be willing to spend about $16.99 for a one-pound bag. Maya Feller, nationally recognized nutrition expert and author of The Southern Comfort Food Diabetes Cookbook, recommends enjoying this mildly flavored nut in yogurt form (yes, brands are now popping up incorporating this nut into their yogurts!) smothered over a stack of pancakes or in their raw form as a crunchy snack. Hemp Seeds Three tablespoons of hulled hemp seeds provide nearly 10 grams of plant-based protein to your meal for just 170 calories. Plus, theyre full of iron and unsaturated fats while offering a great nut-free alternative for crunch. While a bit more pricey than other seeds (a 12-ounce bag is roughly $12.99), theyre an easy addition to boost plant-protein on simple foods. Plant-based sports dietitian, Kelly Jones of kellyjonesnutrition.com recommends adding them to oatmeal, sprinkling them onto pancakes, using as a topper for soups and salads, and incorporating into homemade energy bites! Lupini Beans Lupini beans are a staple of the Mediterranean diet and making a name for themselves in the US due to their high protein content. In just a 1/­­2 cup cooked serving of the bean it packs nearly 13 grams of plant-based protein. But, where it packs in protein it lacks in fiber, with that same 1/­­2 cup serving providing only 2 grams. Found traditionally in the jarred food section of the market, there are a few ways you can cook with them! Amy Gorin, a plant-based registered dietitian and owner of Plant-Based Eats recommends draining and rinsing the beans as you would do with any other canned beans. Then, use them in your favorite dishes, like her delicious plant-based lupini salad! Quinoa One of the only whole grains that is a complete source of protein (containing all 9 essential amino acids), this is an excellent (and affordable) gluten-free, plant-based protein addition to nearly any diet! One cup of cooked quinoa contains nearly 8 grams of protein for just 220 calories (plus nearly 5 grams of fiber.) Quinoa also contains many important B vitamins as well as potassium and antioxidants. Registered Dietitian Tamara Hoffman of Unbeetable Nutrition and Wellness recommends adding quinoa to your taco Tuesday menus with a spicy Mexican seasoning or sauteing it into your stir-fry dishes with a soy sauce. The post 10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet appeared first on Vegetarian Times.

The Sticky Debate About Honey

November 2 2020 Vegetarian Times 

If theres one hot-button issue among vegans, its honey. While some vegans will eat it and use it, others wont, which can cause some heated debates among this group. So why not just get right to the point: Is honey vegan? The basic buzz on honey Honey bees collect nectar from flowering plants, which they regurgitate into honeycomb cells. With a little fanning from their wings to remove excess moisture, the end result is honey. The amazing fact? Making one pound of honey requires 556 worker bees, and the average worker bee will only make one-twelfth of a teaspoon of honey in its lifetime, according to the Ontario Beekeepers Association. Because honey is so high in sugar, it then becomes an energy source for the bees, helping fuel the roughly 12,000 beats their wings take every minute. Of course, bees have been making honey ever since their existence, and its said theyve been around for about 30 million years. How long humans have been eating honey isnt entirely clear, but honey has certainly found its way into the human food system, showing up on breakfast tables, getting baked into breads and muffins, and being mixed into granolas. Honeys also a popular medicinal cure. The case against honey being vegan The first argument against honey not being vegan (though it certainly is vegetarian) is the obvious one: Honey comes from an animal, and vegans eschew any animal-based products. Animals arent ours to use, steal from or manipulate as we see fit, says Amber Canavan, senior campaigner and spokesperson for PETA in Portland, Ore. And while you might not equate bees with farmed animals like chickens, pigs and cows, there is cruelty in the raising of bees. Theyre killed and harmed in the process, Canavan says. She points to commercially bred honey bees who are kept crammed in file-cabinet type hives. When hives are ready for harvesting, its nearly impossible to open the hive and get honey out without crushing numerous bees who are trying to protect the hive, she adds. Now move to queen bees, who are often treated like female cows in the dairy industry, being artificially inseminated by force, Canavan says. Beekeepers might even clip the wings of queen bees so they cant escape and move the hive. And speaking of moving, bees are often trucked around the country, especially in the commercial industry, to pollinate plants in a given destination. Because honey bees arent native to this country, moving them around like this could introduce issues for local pollinators, she adds. Related: How to Choose Sugar Substitutes Finally, taking honey from the bees may threaten the bees health, according to The Vegan Society. Not only is their honey supply then decreased, many commercial beekeepers will take the honey off and feed them high-fructose corn syrup, which isnt good for their health, says Paul Cronshaw, co-founder and director of operations for the Santa Barbara Beekeepers Association in California, vegan and hive keeper whose hives are cruelty- and chemical-free. Putting honey on the table In spite of the above arguments, there are vegans who do consume and use honey, Cronshaw being one of them. My philosophy is that the bees are using honey as a survival food in a house that Im providing, and I take only a minimal amount for rent, he says, adding that this was the first year hes taken from them in years because of the now-ended drought in California. As a result, the bees produced more honey this year and were able to pay more rent. Whats his rationale for using honey? I use honey for medicine and other reasons, he says. Those reasons include helping with sore throat, improving oral health, and aiding with wound healing. Case in point: He was bitten on the hand by a dog recently and used Manuka honey to heal while honey helped him survive a foot injury on a nine-day backpacking trip in the Sierras a few years ago. And while nobodys advocating supporting commercial beekeepers, supporting local ones can help the bee population survive. Numerous studies, after all, point to the collapse of bees who help pollinate numerous food crops. Although honey bees arent in danger of extinction, they are in decline, albeit a big slower because humans are their shepherds or keepers, he adds. If you do decide to use honey, Cronshaw recommends connecting with local beekeepers to find out how they practice beekeeping. Most local beekeepers arent trucking their hives around the country, arent using harmful fillers after taking the bees honey and are working hard not to kill bees. You can raise bees without killing them, he says. The good news is that you dont have to eat or use honey if you dont want to. There are so many alternatives on the market now, Canavan says. Not only can you choose from things like maple syrup, stevia, blackstrap molasses and agave syrup, theres even vegan honey. You can also help local pollinators by planting plants they like and creating a pollinator-friendly yard.   The post The Sticky Debate About Honey appeared first on Vegetarian Times.

Better-Than-Trader-Joe’s Edamame Hummus

September 18 2020 Oh My Veggies 

Better-Than-Trader-Joe’s Edamame Hummus I started working on this knock-off Trader Joe’s edamame hummus recipe two weeks ago. And then on Sunday, my husband and I decided on a whim to stop by Trader Joe’s on the way home from the farmers market. Guess what?

Grilled Vegan Banh Mi Sandwiches

August 10 2020 Oh My Veggies 

Grilled Vegan Banh Mi Sandwiches Most vegan banh mi sandwich recipes use tofu, but this one is different! It’s a Grilled Veggie Banh Mi, made with marinated summer vegetables. Farmer’s Market Veggies This weekend I went to check on my garden and all the squash plants were limp, brown, and crispy.

Whats in season? Summer Produce Guide & Vegan Summer Recipes

July 12 2020 Vegan Richa 

Whats in season? Summer Produce Guide & Vegan Summer RecipesIn this summer produce guide, you will learn which vegetables and fruit are in season in summer and get some new preparation ideas and many vegan summer recipes! Now hit the farmers market and get cooking! Summer is in full swing right now and flying by far too quickly. Let’s take advantage of the season’s bounty! Eating seasonally is a wonderful way to guarantee freshness while maximizing nutrition and affordability! Summer is one of the best seasons for seasonal eating since so much fresh produce is available at your local farmer’s market. Ive compiled my favorite fresh summer produce and included a list of my favorite sweet and savory vegan summer recipes to get you inspired and motivated to get cooking!Continue reading: Whats in season? Summer Produce Guide & Vegan Summer RecipesThe post Whats in season? Summer Produce Guide & Vegan Summer Recipes appeared first on Vegan Richa.

Shawarma Tofu

May 11 2020 Meatless Monday 

You may be familiar with Shawarma, a traditional mix of spit-roasted meats served in a pita, so youll love this meatless spin on a classic Levantine dish. To your health, or L’Chaim! Recipe by Adi Shapira, from Cooking Meatless Monday Israel (in Hebrew). 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 - 2 and half cups of hard tofu, cut into thin strips with a carrot peeler - 4 tablespoons olive oil - 2 large onions, peeled and thinly sliced half rings - 1 carrot, peeled and cut into thin strips with a carrot peeler   - Spices: - 1 teaspoon turmeric - 1 tablespoon cumin - 1 tablespoon shawarma spice - 1 tablespoon sweet paprika - Optional: - Chili pepper - Salt - 1 teaspoon garlic powder   - Serving suggestion: chopped parsley, tahini salad   Preparation: Place in a bowl: the strips of tofu, a tablespoon of olive oil, and all the spices. Stir. Heat the remaining olive oil in a frying pan. Add the onion and fry for about 7 minutes, until golden. Add the carrots and fry while occasionally stirring another 2 minutes. Add the seasoned tofu and stir well. Stir until the tofu is golden at the edges. Transfer to a serving dish or place in a pita bread pocket, finish with chopped parsley and tahini salad. Serve! The post Shawarma Tofu appeared first on Meatless Monday.

Pesto-Roasted Veggie Sandwiches

May 1 2020 Oh My Veggies 

I never need an excuse to go to  bakery. I might go there to get something for a meal, but I won’t leave without a tarte tatin or eclair. In seeking new and different ways to use pesto, I wanted to do something sandwichy. Yes, it’s a word! Sandwichy! For this recipe, I bought a crusty loaf of sourdough bread from our local French bakery, and then yellow squash, zucchini, and portabella mushrooms from the grocery store. I had pesto, Parmesan cheese, and an onion on hand. Because roasting is pretty much my default way of preparing vegetables, I thought I’d marinate the veggies in a pesto and olive oil mixture and then throw them in the oven until they got all caramelized and delicious. If you prefer grilling your vegetables, that would work too, of course--I mean, basically the idea is to cook the vegetables before putting them on the sandwich, you know? These sandwiches are bound to become a weekend staple in our household. Most Saturdays, we swing by the farmers market to pick up fresh veggies and the bakery is on the way home. And on Saturdays, we’re usually so busy, the last thing we want to […]

Mad Mocha Marbled Mousse Pie

March 16 2020 Robin Robertson's Global Vegan Kitchen 

Mad Mocha Marbled Mousse Pie Chocolate mousse pie has long been a stalwart of vegan desserts, but leave it to Laura Theodore (PBS’s Jazzy Vegetarian) to jazz up this favorite with a few new (and delicious!) twists that are right in the recipe title: in this recipe chocolate teams up with coffee giving it a wonderful mocha flavor.  And then, it gets all fancy with a beautiful marbled effect, making it off-the-charts gorgeous.  Another thing to love about this pie is a crust made with dates, nuts, and coconut to add even more flavor and texture. You can find this recipe and more in Lauras latest book, Vegan for Everyone.  In addition to many all-new recipes, the book features updated versions of 60 fan-favorite recipes from her earlier books.  Check it out, but first, check out this pie.....   Mad Mocha Marbled Mousse Pie MAKES 10 SERVINGS This pie is gorgeous to look at, delicious to eat and a delight to serve! Your family and guests will think you slaved for hours creating the fancy marbled effect, but its actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence! CRUST 1 tablespoon extra-virgin olive oil, plus more to coat pan 11 Medjool dates, pitted and chopped 2/­­3 cup chopped pecans 1/­­2 cup chopped walnuts 1/­­2 cup unsweetened shredded dried coconut FILLING 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled 5 1/­­2 tablespoons vegan cane sugar 1/­­2 cup cold, strong brewed coffee 1 1/­­2 cups vegan dark chocolate chips (55% to 70% cacao) 1/­­2 cup unsweetened or sweetened nondairy milk Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling. To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/­­3 cup of the tofu/­­coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container). Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonfuls of the reserved tofu/­­coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/­­coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve! Chefs note: If you are cooking gluten free, make certain to purchase certified gluten-free tofu, available in most supermarkets. Chefs note: If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.   Photo Credit: Laura Theodore Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, (C)2020. Reprinted by permission. The post Mad Mocha Marbled Mousse Pie appeared first on Robin Robertson.

Granola Candy Bars

March 12 2020 My New Roots 

Granola Candy Bars When I was a kid, I always wanted to go to other peoples houses for playdates. Not because I didnt like my own home. Because of the snacks. ?? Although my childhood diet included a fair amount of donuts and microwaved hot dogs, my mother had very distinct ideas of what was okay to eat on the regular, and what was not. Honey Nut Cheerios, okay. Lucky Charms, not okay. Granola bars, sure. Granola bars covered in chocolate, nope. My friends pantries were stocked with these things, also known as Kudos, which are somehow legally sanctioned to be labelled granola bars and marketed as a healthy snack, but definitely wouldnt pass my moms test by a long shot. So, I had to get creative to have access to said saccharine granola bar slathered with oozy, sweetened peanut butter, covered in a thick coating of milk chocolate. My teeth hurt just thinking about them now, but holy heck were they transcendent to my seven-year-old self. I would put up with all kinds of games I didnt want to play, cartoons I didnt want to watch, even annoying little sisters, just to have access to the cupboard of Kudos bars after school. My version of this recipe came from a craving, as they often do. Maybe I was longing for a little nostalgia, or a connection to a simpler time when my only goal for the day was ingesting as much sugar as possible without my parents knowing. Good times, haha! Anyway, I have successfully re-created Kudos bars, with massively improved ingredients and adult upgrades. My version is naturally sweetened (duh), uses dark chocolate instead of milk chocolate, and I swapped out the peanut butter for hazelnut butter, because it is just way more delicious! I added figs to the granola bars, since they pair so well hazelnuts. And last but not least, I included a healthy amount of salt for balance. Under-salted desserts make me want to light my hair on fire. Altogether, these Granola Candy Bars are serious craving-crushers. Crunchy, crispy, creamy, oozy, sweet and salty, totally rich and mouth-wateringly delicious. Im almost through my second batch and already planning my next one. I feel like a stockpile of these in the fridge would get me through just about anything, even ??the fifth, mind-numbing round of Candyland with my son, who bless his heart, just wants to eat sugar as badly as I did. Candyland is as close as he gets.    Chocolate and Energy ?For those of you following along on Instagram you know that each month in 2020 has a theme, and March is Energy. I thought it would be appropriate to talk about chocolate and how it affects us on an energetic level. A lot of people think that chocolate contains caffeine, and it does have a little bit, but caffeine is not in fact the most stimulating compound that cacao contains. Its something else called theobromine. ?? Theobromine is an alkaloid that gives chocolate its distinctive bitterness. The darker the chocolate, the more bitter, and the more theobromine it contains. Theobromine and caffeine are almost identical at a molecular level, which makes them behave in similar, energizing ways. The difference is that theobromine has one less methyl group (one carbon with three hydrogen attached), which makes it a less powerful stimulant, since it does not cross the blood-brain barrier as easily as caffeine does. Translation: theobromine offers a more relaxed, longer-lasting energy than caffeine, instead of the classic spike-and-crash. Both compounds act on our central nervous system, but only caffeine can make us feel anxious and jittery. Bonus: theobromine is also non-addictive (although I cannot help you if you get addicted to these Granola Candy Bars ?A 1 1/­­2 ounce /­­ 43g serving of dark chocolate (70% cacao solids) will give you about 115mg of theobromine and 20mg of caffeine. By comparison, an 8 ounce /­­ 250ml cup of coffee contains about 95mg of caffeine and no theobromine. The maximum recommended daily intake for caffeine is around 400mg, while theobromine (thankfully) is higher at around 1000mg a day. ??We need to keep in mind however, that most chocolate contains sugar or other sweeteners and additives that are very stimulating. It is no wonder then, that for sensitive individuals, the theobromine in cacao combined with sugar and a little caffeine can give us a serious blast of energy and make chocolate feel like more than a cup of coffee! Be mindful of your chocolate intake during the later hours of the day, especially if you struggle to fall or stay asleep at night. ???  Lets get to the recipe! I use honey to sweeten the granola bars, and to help bind all the ingredients together, but a good, vegan alternative could be date paste. Just make sure it has a high viscosity (like, real sticky). ??This recipe is gluten-free, just make sure you buy gluten-free oats if you are sensitive.?? Hazelnuts may be hard to find and depending on where you are, can be expensive. If youre looking for an alternative, almonds or cashews would be the best! The almonds may need more time in the oven, up to 25 minutes, but keep a good eye on them, as they can burn quickly. ?? Of course you dont have to make your own hazelnut butter for this recipe, but I highly highly recommend that you do. Its really easy and a step that will fit into making the granola bars anyway. Just add 2 extra cups /­­ 270g of hazelnuts to the baking sheets and roast as you would with the other ingredients. Blend hazelnuts in a food processor, scraping down the sides every so often, and eventually, youll have hazelnut butter. It can take up to ten minutes, so be patient. Add a splash of olive oil to get it going, if absolutely necessary. This will make about 1 cup /­­ 250ml, which is exactly what you need for the recipe. Youre welcome! ?????         Print recipe     Fig and Hazelnut Granola Candy Bars Ingredients: ? 1 1/­­2 cups /­­ 150g rolled oats ?1 cup /­­ 135g raw hazelnuts (plus two more cups if making your own hazelnut butter, see headnote) ?2 Tbsp. coconut oil (I recommend flavour-neutral) ? 1/­­3 cup /­­ 80ml thick honey (creamed or white)? 1/­­3 cup /­­ 80ml tahini? 1 tsp. pure vanilla extract ?1/­­3 cup /­­ 60g chopped un-sulfured dried figs? 1 cup /­­ 20g puffed brown rice cereal? 1/­­4 tsp. flaky sea salt, plus more for garnish? 1 cup /­­ 250ml hazelnut butter ? 1 Tbsp. pure maple syrup? 1/­­2 tsp. fine sea salt? 200g dark chocolate (80% or higher), have more on-hand for drizzle and just in case! ?????   Directions: ? 1. Preheat the oven to 325°F /­­ 170°C. Place the oats and hazelnuts on a rimmed baking sheet, trying to keep them as separate as possible, and bake stirring once or twice, until the oats are golden and smell toasty, 12 to 15 minutes. Remove from the oven, let cool, and roughly chop the hazelnuts. ? 2. In a small saucepan, melt the coconut oil over low heat. Add the honey, tahini, and vanilla; whisk thoroughly until fully combined. ? 3. Roughly chop the dried figs and set aside.  4. In a large bowl, combine the cooled oats and chopped hazelnuts with the figs, puffed cereal, and salt. Pour the wet ingredients over the dry and stir quickly to mix.? 5. Line an 8×8 brownie pan with plastic wrap or parchment paper. Spoon the mixture in and using slightly damp hands, press it firmly into the pan, especially around the edges and corners. ? 6. Combine the hazelnut butter with the 1/­­2 teaspoon fine salt and maple syrup - it should transform from runny, into a more solid paste. Spread over the top of the granola bars. Set in the freezer to firm up for at least 4 hours. 7. When the bars are ready to coat in chocolate, remove them from the freezer and cut the base into 12 even pieces. 8. Set a double boiler up on the stove, over a low simmer. Chop the chocolate into chunks. Melt in a double-boiler over medium heat. Dip each piece in melted chocolate, then place on a piece of parchment to cool and set. Drizzle remaining chocolate over the top, then sprinkle with a little more flaky salt. Once cool, enjoy! Store bars in the fridge for up to one month, or the freezer for 6 months. I know that this recipe will land with the child inside you, who is just trying to convince her parents that the chocolate-covered granola bars are healthy. Because at least now, well, they actually are. All love and happy treat-making, Sarah B Show me your treats on Instagram: #mnrgranolacandybars   *   *   *   *   *   * Okay, one more thing before I go, just because I’m pretty stoked about it…I have a show! It’s called The Substitute Baker, and it’s going to be on Food Network Canada’s digital platform. The series premiers March 25th on Facebook Watch, so you can see it no matter where in the world you are! I’ll be dropping more details about it on Instagram and Facebook, so please stay tuned there. Thank you to everyone who has sent a supportive comment or email – it means so much to me, and this opportunity was possible because of YOU. So thank you!  The post Granola Candy Bars appeared first on My New Roots.

Protein from Plants?

December 22 2020 Vegetarian Times 

Protein from Plants? Scientific research has unequivocally proven that daily protein supplementation builds muscle, increases strength and supports fat loss. For decades, we have heard about the pros and cons of egg, whey and casein protein supplements, and it is apparent that milk proteins (whey and casein) monopolize the protein-powder market. As anyone who supplements with protein powder … Continued The post Protein from Plants? appeared first on Vegetarian Times.

5 Vegetarian Swaps to Boost Nutrition in Sweet Treats

November 23 2020 Vegetarian Times 

Choose Whole Grains Theres a reason the Dietary Guidelines for Americans recommend to make at least 50% of your grains whole: theyre packed with essential vitamins and minerals that keep your body running at its peak! When gearing up to bake that family favorite sugar cookie or bread loaf, consider swapping half of the all-purpose flour for a whole-wheat flour until you can make the full switch (this Healthy Chocolate Chunk Pumpkin Loaf is a great recipe to start with!) Traditionally, when you start small like this its an easy way to slowly get your pallet to adjust to the change while boosting the fiber of the entire slice (or cookie) too! If youre gluten-free, consider using a recipe that calls for gluten-free oat flour or almond flour (like these Healthy Pumpkin Muffins) so you also reap the benefits of the fiber. Amp Up Those Omegas with Walnuts Pumpkin, pecan, or apple pie calling your name this season? Consider swapping out that white flour and butter crust for a delicious (and nutritious) walnut-based crust. Walnuts pack 2.5 grams of the plant-based version of the omega-3 fatty acid known as alpha-linoleic acid (ALA), in addition to 4 grams of protein and 2 grams of fiber in a one-ounce portion. While many name brands have begun selling their own walnut crusts in the baking section at your local market, they often contain flour and butter in small amounts to help hold the crust together. Not a deal-breaker if youre tight on time, but defeats the purpose of the swap if youre trying to keep this treat gluten-free and vegan. Consider making your own (check out a simple recipe idea here) by pulsing walnuts with a date paste or syrup in your food processor, then shaping into a pie crust and freezing until ready to bake. Related: 7 Tips for Shaking Sugar Think natural When It Comes to Sugar Its no secret most people eat WAY more added sugar than recommended (for reference, on average Americans eat about 17 teaspoons of added sugar a day when the recommendation is closer to 12 teaspoons or below for a 2000 calorie diet!) And friends, beware, coconut sugar, maple syrup, honey, and good ole cane sugar are ALL just different types of added sugars (one isnt better than the other.) To help satisfy that sweet tooth, consider using the natural sugars found in sweet fruits and vegetables, like apples, dates, and sweet potatoes, in your baked goods. Depending on the type of recipe youre making, you should be able to reduce the added sugar by at least a third when you sub in unsweetened applesauce (like these Chocolate Chip Cookie Dough Bars do!) Note you will also need to modify the fat amount (like the oil or butter used) so the texture continues to be the same. Boost Fiber with Beans Chocolate is abundant this season and for good reason: its delicious and its packed with flavonoids. But what if you took that decadent chocolate and brought it up a notch to boost the fiber and create a decadent dark chocolate dip to serve alongside graham crackers, gingerbread, or fresh fruit? Youd be the hostess with the most-ess for sure! Begin by pureeing a cup of beans alongside melted dark chocolate or dark cocoa powder, dates for natural sweetness, and your favorite nut or seed butter of choice. Blend until its a smooth, hummus-like consistency and enjoy! (Use this Sweet Hummus Recipe as your guide.) Power Up with Protein Cream pies and bundt cakes are certainly popular around the holiday season, but that doesnt mean you cant do over the dairy! Swapping in a portion of reduced-fat Greek or skyr yogurt for sour cream helps to boost the protein while minimizing the saturated fat of your treat. If youre still not a big fan of Greek yogurt, then ease into it by starting small with the swap, with roughly a third used in place of the sour cream. In no time youll be adjusted and making the full swap, pinky promise! (Try this Butterscotch Cheesecake Pie for a nice addition to your menu this year!) The post 5 Vegetarian Swaps to Boost Nutrition in Sweet Treats appeared first on Vegetarian Times.

Label Lingo: Plant-Based Diet vs. Vegan Diet

November 6 2020 Vegetarian Times 

Plant-based products have never been hotter. From grocery store aisles to restaurant menus, the term plant-based is everywhere these days. Meanwhile, vegan has become so mainstream that it seems like every day, you hear about another celebrity or athlete going vegan. So does plant-based mean vegan and vice versa? Its hard enough reading labels on food products let alone figuring out the difference between these terms, especially when you throw whole food in front of plant-based. While they do have things in common, there are differences between these labels. Experts untangle them below. Related: 5 Plant-Based Subscription Meal Kits Guaranteed to Make Your Taste Buds Happy Plant-Based Versus Vegan As the name implies, plant-based dieters are focused on increasing the amount of plant-based food sources in their meals. This means more fruits, vegetables, legumes, tubers, nuts, seeds, legumes and grains. Although a person on a plant-based diet may still consume foods with animal products and/­­or byproducts, the ratio of plant-based sources increases while foods from animal and seafood sources are minimized, says Dan Nguyen, R.D.N., registered dietitian and nutritionist at HelloFresh. Of course, the based part of plant-based can be confusing, namely because it has wide-ranging meanings. For some, it could indicate that theyre eating 51 percent of their diet from plants while others might be closer to 90 or 95 percent. They can both be called plant-based eaters, but only if youre eating 100 percent plants can you say that youre a whole-food, plant-based eater, says Susan Levin, M.S., R.D., C.S.S.D., director of nutrition education for the Physicians Committee for Responsible Medicine. Vegan, on the other hand, means that this person eats zero animal products. That translates into no meat, poultry, dairy, seafood, or any animal byproducts. Yet vegan extends beyond the diet, as it also affects what people wear and what purchases they make. According to the Vegan Society, vegan is defined as a philosophy and way of living which seeks to exclude--as far as is possible and practicable--all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment. In dietary terms, it denotes the practice of dispensing with all products derived wholly or partly from animals. Related: Tofu: The Unsung Hero of Coronavirus-Related Meat Shortages Why Plant-Based and Vegan Labels Arent a Health Halo Eating more plants is the key to better health and even longer life, according to numerous studies. Plants are a powerhouse of fiber, vitamins, minerals, antioxidants and phytonutrients, Nguyen says. By eating more plants and fewer animals, youll get more of these valuable nutrients. As a result, you might experience lower blood sugar, LDL (or bad) cholesterol, and blood pressure, to name a few beneficial side effects. Plus, eating fewer animal foods and seafood will help decrease your carbon footprint, which is a win for the planet. Yet dont get duped into thinking that foods labeled plant-based or vegan are automatically healthy. The surprise? Many of these foods are still highly processed. Foods marketed as plant-based may not necessarily be healthy or contain many whole plant foods, Nguyen says. These foods can be high in fat, sugar and/­­or sodium and could still make you sick, putting you at greater risk for chronic conditions like heart disease and diabetes. Thats true even if youre a junk food vegan who primarily eats processed vegan food. Just taking animal products out of your diet doesnt guarantee that youll be healthier, as you may not be getting the fiber and nutrients you need, Levin says. Related: Less Meat, Less Problems How to eat healthy, no matter whether youre plant-based or vegan While going plant-based, more so vegan because youre eliminating all animal products, is an admirable first step, it shouldnt be your end step if youre prioritizing health, Levin says. Instead, think about moving as close as you can to a 100 percent whole-food diet. To get there, Levin suggests reading food labels and keying in on fiber. Fiber is often a good indicator of how processed the product is, she says. If you dont see much fiber in a food, chances are its on the low end of the healthy food scale. Then check the added sugar and the ingredient list in general. If you see ingredients you dont know how to pronounce, you should probably avoid putting that food in your cart, Levin says. The post Label Lingo: Plant-Based Diet vs. Vegan Diet appeared first on Vegetarian Times.

My Thoughts for Air Fryer

October 7 2020 Manjula's kitchen 

After giving it much thought, I finally decided to get an air fryer. I checked out many of them and eventually decided to get the Air Fryer Convection Toaster Oven: it includes a toaster, oven, and air fryer all in one. Another reason I decided to buy this one is to save kitchen countertop space. I replaced the toaster oven with this air fryer. So far, I am enjoying it. As a toaster oven, it does a better job than any toaster or toaster oven I have used. I am very happy with the oven feature: it is big enough to bake a cake, small batches of cookies, and a medium size pizza. I dont do much baking, but I have started baking more because the air fryer is easy to use and needs less time to bake it preheats in 2-3 minutes easily. It is also easy to clean. When using it as an air fryer (the reason I purchased this new gadget), it so far has not produced very satisfactory results except in grilling vegetables, tofu, paneer, and roasting nuts. I also use this to dry roast poha (flat rice) and makhana (fox nuts) half the way and then finish roasting in a frying pan, which saves some time but more importantly because for both things you need constant stirring which becomes too much for my shoulder. I do make both items very often. I have tried making French fries, pakora, samosa, katchori, and salteen crackers. If you eat these items as soon as they come out from the air fryer, they taste just okay, in my opinion. Also, using the air fryer did not save any time and the items lost the flavor. One of my friends suggested she liked heating the frozen snacks like samosas, katchories. I decided to try this; I got frozen samosa and katchories from the grocery store, and yes they came out good when I heated them. The question is why I needed the Air Fryer for that since I could have done the same in the toaster oven or in a conventional oven.  I am looking for help and suggestions. If you have any vegetarian recipe you were happy with, I will try and do the recipe.  I will like you to share your suggestions. Thanks! The post My Thoughts for Air Fryer appeared first on Manjula's Kitchen.

Favorite Basic Pizza Dough

August 14 2020 VegKitchen 

Favorite Basic Pizza Dough I admit that Im usually too lazy to make crust from scratch, especially now that there are several really good, natural brands on the market. But it’s really not that difficult, and fun to do once in a while. Heres my Favorite Basic Pizza Dough recipe, which harks back to my very first book, Vegetariana. The post Favorite Basic Pizza Dough appeared first on VegKitchen.

Summer Salads

July 24 2020 Manjula's kitchen 

Summer Salads It is officially summertime!  It’s gorgeous outside with bright blue sunny skies.  This year of course, is a little different.  I am really missing my weekly trips to the Farmer’s Market.  I miss people-watching with the bustling crowds, sampling tasty treats, and all the colorful fruits, vegetables, and flowers! During the summer, a lot of us feel like eating simple, light and refreshing food. Salads are perfect and make for great lunches! Why not try a bowl of salad to satisfy those fresh and healthy cravings? Salads are super simple to assemble. You can use whatever you have on hand paired with your favorite dressing. I prefer a salad with a light homemade dressing. Try some of my favorite salads listed here and let me know what you think:  Cucumber salad Arugula and Melon salad Spinach Couscous Salad Mango Salsa Quinoa Salad Carrot and Moong Dal Salad The post Summer Salads appeared first on Manjula's Kitchen.

Zucchini and Herb Hummus

June 17 2020 Golubka Kitchen 

Zucchini and Herb Hummus There is a stand at the local St. Petersburg farmer’s market that sells the most delicious hummus. I got to talking with the owner one day, and she pointed out that the hummus is made without chickpeas, which I myself didn’t notice when trying a sample. She makes it this way is because of a legume intolerance and uses zucchini in place of chickpeas. The zucchini gives the dip that creamy texture and fairly neutral flavor that usually comes from the chickpeas. With the addition of tahini and lemon juice, the ingredient swap is almost unnoticeable. I thought it would be fun to try making a version of that hummus at home, and to share the recipe here. This dip is so fresh. It’s packed with herbs, and the zucchini makes it light and fluffy. Hope you’ll give it a try this summer. Also, if you’re looking for an easy recipe for crackers to go with this hummus, this one is great. P.S. Thank you so much for your support on our new weeknight recipe ebook! In case you missed it, you can check it out/­­purchase here. Zucchini and Herb Hummus   Print Serves: about 3 cups Ingredients 3 medium-large zucchini - halved lengthwise 2 teaspoons olive oil, plus more for drizzling the zucchini sea salt freshly ground black pepper ¼ cup tahini zest and juice from 1 large lemon 3 cloves garlic - roughly chopped a few large handfuls fresh herbs (dill, parsley, basil, etc.) Instructions Preheat the oven to 400° F (200° C). Put the zucchini on a parchment-covered baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the zucchini for 30-35 minutes, until knife-tender. Let cool for at least 15 minutes. In a food processor, combine the roasted zucchini, olive oil, tahini, lemon zest and juice, garlic, herbs, sea salt, and black pepper to taste. Process until smooth. Taste for salt and pepper and adjust if needed. Transfer the hummus to a sealable container and let cool in the refrigerator for at least an hour before enjoying. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Zucchini and Herb Hummus appeared first on Golubka Kitchen.

“Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives

May 11 2020 Meatless Monday 

“Stress Bake” Your Worries Away Using These Plant-based Egg AlternativesAs most bakers will tell you, baking makes you feel good. It can even be a meditative activity that helps to reduce stress and brings us positive feelings of doing something for others; in this case, creating delicious baked goods for the ones we love. When whipping up plant-based desserts and baked goods, using the right substitute for eggs is critical as it is a key ingredient that gives structure to cakes, color to cookies, and thickness to sauces and custards. Dont panic. Some clever cooks have come up with easy to use animal-free alternatives; flax and chia seeds, apple sauce, and aquafaba can all be used in some capacity to replace eggs. But remember that not every egg alternative is equal: aquafaba is used for egg whites, chia seeds are better for browning and color, and silken tofu adds texture and protein. Below is a list of our favorite egg alternatives complete with drool-worthy recipes from a few of our favorite plant-based bloggers. So start experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker , and try making her recipe for easy macaroons . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. If youre a fan of banana, try these heavenly peanut butter banana brownies from Bucket List Tummy . Please note that the recipe also calls for a flax egg (see recipe for flax egg below). Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5-10 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies, but they can also add a nice texture to this sweet chia cornbread from The Simple Veganista . Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5-10 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Try using them to make these vegan coffee cake streusel muffins by Choosing Chia . Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Silken tofu is best for baking with recipes that already have a leavening agent, like baking powder or baking soda, but its also wonderfully decadent in this vegan strawberry cheesecake by Exceedingly Vegan . Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST (theyve got a great recipe for crispy waffles). Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs. Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some more #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery .   The post “Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives appeared first on Meatless Monday.

Singapore Mei Fun

April 1 2020 Robin Robertson's Global Vegan Kitchen 

Singapore Mei FunQuarantine cooking can be fun — as in mei fun!  Mei fun noodles are very thin Chinese rice noodles (also called rice vermicelli). It is a popular street food in Singapore. Basic mei fun can be somewhat bland, usually stir-fried with shiitake mushrooms, soy sauce, and a few other ingredients, with additional condiments served on the side. Singapore mei fun, on the other hand, is distinctive for its addition of curry powder. It usually features a number of vegetables, and some type of protein food — my version calls for tofu, but you can substitute seitan, tempeh, or soy curls. If rice vermicelli noodles are unavailable, you can make this with angel hair pasta instead (cooked al dente before adding to the skillet). Also feel free to change up the vegetables used (zucchini instead of broccoli, or green peas instead of snow peas, for example). The seasoning can also be adjusted to your taste, add more red pepper flakes (or a drizzle of Sriracha) for more heat, or use more or less curry powder. Here is the recipe for Singapore Mei Fun.  Since I.m limiting my trips to the supermarket, I was out of bell pepper, snow peas, broccoli, and cilantro, so I just used cabbage, carrots, and frozen green peas - and it was still super-delicious.  Use what you got!  This is what my quarantine version looked like last night: This recipe is from my most beautiful cookbook, Vegan Without Borders.  If you don’t have this book, now is a great time to get it — it’s like taking a culinary tour around the world, right in your own home! Singapore Mei Fun - 8 ounces rice vermicelli (mei fun noodles) - 4 teaspoons vegetable oil, divided - 8 ounces extra-firm tofu, drained, pressed, and cut into 1/­­2-inch dice - 1/­­4 cup soy sauce, divided - 1 to 2 tablespoons good-quality Madras curry powder (I used 2 tablespoons  S&B curry powder blended with water) - 1 medium-size yellow onion, halved lengthwise and thinly sliced - 1 red bell pepper, seeded and cut into thin matchstick strips (or shredded cabbage) - 1 carrot, coarsely shredded - 2 ounces snow peas, trimmed and cut into 1-inch pieces (or frozen green pea) - 1 teaspoon sugar - 1/­­2 teaspoon salt - 1/­­4 to 1/­­2 teaspoon red pepper flakes (omit if you dont want it spicy) - 1 cup vegetable broth - 2 cups small broccoli florets, lightly steamed (or steamed green beans cut into 1-inch pieces) - 2 tablespoons chopped fresh cilantro (optional) Soak the rice noodles according to the package directions until softened. Drain well and set aside. Heat 2 teaspoons of the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until nicely browned, adding 2 tablespoons of the soy sauce and a sprinkling of curry powder while cooking. Remove from the skillet and set aside on a plate. Reheat the skillet with the remaining 2 teaspoons of oil. Add the onion, bell pepper, carrot, and snow peas, and stir-fry 2 to 3 minutes to soften. Stir in the remaining curry powder and stir-fry 10 seconds, or until fragrant. Add the remaining 2 tablespoons of soy sauce, along with the sugar, salt, and red pepper flakes, stirring to mix well. Stir in the broth and bring to a boil over high heat. Add the drained rice noodles and return to a boil, stirring to coat the noodles in the sauce. Add the steamed broccoli and reserved tofu, and cook, stirring, 1 to 2 minutes, or until the liquid has been absorbed by the noodles. Taste and adjust the seasonings, if needed. Serve hot sprinkled with cilantro. Serves 4 Recipe is from Vegan Without Borders (c) 2014 by Robin Robertson The post Singapore Mei Fun appeared first on Robin Robertson.

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this)

March 12 2020 Vegan Thyme 

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this) I threw these blondies together as I prepped a big batch of black bean burgers to freeze for later. (Yes, I am food prepping.) Probably made over a dozen batches of these cookies over the past few months. As usual, I took a break from sugary carb-craving in February. Things are much different now. Even though the grass is beginning to green up and my daffodils are blooming, the urge to bake and soothe my soul with comfort foods normally reserved for dark, winter months has returned with a vengeance.  (As a news-obsessed individual, I'm sure you can guess why.) My cookbooks lining the kitchen walls are more precious to me than ever right now. I've collected hundreds over the decades. I drop into flea markets looking for Pyrex and instead find myself with a two-dollar cookbook I'd wanted years ago. One more for the collection. Call me crazy, but in my Marie Kondo cleaning frenzy last spring--very few cookbooks left this house. Very. Few. One of my old stand-by cookbooks, an Alice Medrich classic, stands the test of time.   Published in 2010, my dog-eared, taped-page and post-it noted guides indicate the cookbook's utility.  Here's my vegan version blondie--and don't bake these in an 8" square pan. Use instead a rectangle if you can. Mine is 10 x 6" pan I purchased for eight bucks at the grocery store. Once you add the batter to the pan, you may look at it and think: this cannot be right--there's barely enough batter to cover the bottom of the pan. Trust the recipe, they bake up beautifully. And after a night in the fridge, even better.  Vegan Blondies (adapted) 3/­­4 cup unbleached AP flour 1/­­4 cup whole wheat flour 1/­­2 t. baking powder 1/­­4 t. fine sea salt 1 stick vegan butter 3/­­4 cup light brown sugar 1 t. vanilla extract 2 T. ground flax, plus 3 T. water, 1 t. olive oil (vegan egg) 2/­­3 cup walnuts or pecans 1/­­2 cup chocolate chunks Preheat oven to 350. Line pan with parchment paper, lightly spray. Mix dry ingredients together, set aside. Place small saucepan over low heat, add butter and sugar and stir until butter melts and sugar is mostly dissolved. Remove from heat. Add vanilla extract and flax egg. Mix well. Add dry ingredients to butter mixture. Mix just until flour is mostly incorporated. Add half nuts and half chocolate. Spread batter in pan, then sprinkle remaining nuts and chocolate over. Bake for about 20 minutes or just until the sides begin to turn golden. Let cool completely, then cut into squares and store in fridge. With all the bleak AF stuff out in the world lately, my own version of self-care includes a nice vitamin rich juice first thing in the morning. I've had my juicer for a dozen or so years now. It's come in very handy lately (even though it sat literally unused for about eight of these). If you think, "Hey, nice blondie recipe, but then juicing...how's that work?" Um, resistance is futile. I will always have chocolate in my life in one form or another. This is my favorite juicing recipe: 1 beet 1 carrot 1 celery stick 1 knob ginger 1 granny smith apple juice of half a lemon When I can, I make enough for two small pints (one before I eat oatmeal for breakfast, another to drink later in the day--you know, around three in the afternoon when I'd rather scarf down a whole package of M&Ms). I've been a believer in juicing for ages...has it helped? I have no damned idea. It makes me feel good. So yes. It "helps". Also been intermittent fasting. So basically the day goes like this: Eat between nine and five. Stop.  Went to my local WM on Tuesday, just as a precaution, trying to get my hands on bleach cleaner. Wow. I happened to turn the corner and spotted an out of place single bottle left. I was like: "Thank you retail-eagle-eye for helping me spot the thing that wasn't like the other things."

The Best Plant-Based Egg Replacers for Baking

March 1 2020 Meatless Monday 

The Best Plant-Based Egg Replacers for BakingEggs play a crucial role in many of our favorite baked goods, giving structure to cakes, color to cookies, and thickness to sauces and custards. But like other forms of intensive livestock farming, egg production also takes a toll on the health of the environment, contributing to greenhouse gas emissions, ozone depletion, and contamination of soil and water. Plant-based egg replacers are designed to give us all that we love about eggs without the environmental baggage. But, please remember that every plant-based egg alternative wont work in every application, so look for plant-based baking recipes or do some experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies. Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Best for baking with recipes that already have a leavening agent, like baking powder or baking soda. Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST . Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs.   Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery . The post The Best Plant-Based Egg Replacers for Baking appeared first on Meatless Monday.


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