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7 Squash Recipes You Absolutely Need to Make This Fall

October 14 2019 Meatless Monday 

7 Squash Recipes You Absolutely Need to Make This FallSquash come in many different shapes and sizes, with each possessing their own unique composition, color, taste, and nutritional profile. Some are ideal for savory sides, salads, and appetizers (squash blossoms, chayote, pumpkin); others are destined for a long, slow roast in the oven (acorn, butternut, delicata), while a select few can even replace our favorite carbohydrate -- noodles (spaghetti squash, zucchini). But what these recipes all share in common is that they are the perfect accompaniment or star of your Meatless Monday menu. So whether youre a loyal Meatless Monday fan or a new adopter, weve compiled a list of some undeniably dynamite seasonal squash recipes that will have you running/­­driving/­­rollerblading to the nearest farmers market.     Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi Swapping spaghetti squash for ramen noodles adds extra veggies to this flavorful dish, which also features crispy pan-fried tofu, caramelized onions, broccoli, mushrooms and fresh ginger.     Pomegranate-Smashed Butternut Squash Need something festive for the changing of the seasons? Pairing the tart pop of pomegranate seeds with the inherent creaminess of butternut squash makes for a dish fit for any holiday table.     Butternut Squash and Apple Veggie Burgers Your grill may be closed for the season, but that doesnt mean you cant enjoy a delicious meatless burger! These baked burgers combine the sweet and savory flavors of autumn produce for a comforting seasonal dish.     Golden Pepper and Parmesan Zucchini Pasta No gluten is required to create this luscious bowl of pasta. Strips of zucchini replace traditional noodles, while diced golden peppers are used instead of the classic canned tomato. The result is a burst of light and bright flavors.     Roasted Delicata Squash Boats Delicata squash is just as its name suggests; its delicate exterior makes for a tender and creamy bite that is both rustic and decadent. These roasted delicata squash boats are the perfect vehicle for tender mushrooms and hearty stalks of kale.       Maple Date Pumpkin Porridge Coziness in a bowl. Hot cereal is simmered with cinnamon, dates, and maple syrup for a combination of flavors that just scream autumn. Pumpkins earthiness is a great match for the porridge grain farina. This breakfast will undoubtedly keep you full until lunch.     Butternut Squash Spinach Alfredo If you think youre looking at an ooey gooey cheese sauce, look again! That luscious coating is made from a combination of butternut squash, olive oil, onion, garlic, lemon juice, and a dash of dried sage. This one is truly an Alfredo fit for fall.     Invite your friends and family to try the flavors of fall with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 7 Squash Recipes You Absolutely Need to Make This Fall appeared first on Meatless Monday.

Bell Pepper Bisque with Giant Croutons

October 4 2019 My New Roots 

Bell Pepper Bisque with Giant Croutons Hey friends! Im coming in hot, to drop this stellar soup recipe on you, while the weather is still fine and early fall produce is at its peak. The bell peppers in my region are bountiful and beautiful, and because I am the biggest sucker for roasted pepper anything, I came up with this dish to celebrate a seasonal favourite. But first, can we take a moment and please talk about how I just invented giant croutons? I think it might be my personal opportunity to break the internet. How is this not a thing yet?! Sure, I guess you could look at the cheese toast on French onion soup and say that is a giant crouton, but in my opinion, its merely an open-faced grilled cheese sandwich. Pfff. Not even close to this. My crouton is a cube of sourdough (important shape-distinction), kissed with garlicky oil and seared to toasty, golden perfection. The outsides are caramelized and crisp, while the center is fluffy, creamy and studded with nooks and crannies for the soup to slide in to. Guh. Too good to be true! Honestly guys, Im pretty proud of this. But I also need you to know that this soup is darn good too, even without the crouton. The recipe is loosely based on the North African Sun-dried Tomato Soup in my second cookbook, except I left out many of the warming spices, which felt prematurely winter-y. Its still t-shirt weather here, so the ginger and cinnamon had to go. Plus, I doubled the pepper count, added a teeny splash of balsamic (to round out the flavor), and made it bisque-y without the cream. Guess what I used?! Lentils!! Mic drop. But instead of bulking it up and putting the soup on legume-overload, I was conservative in my approach and just used half a cup. This made the soup rich and creamy without the cream, but in a very hush, hush way, so that you literally have no idea that theyre there. But their presence can be felt, because this soup is the real meal deal, not just a bowl of blended up veggies that will leave you hungry again in 20 minutes. With the bonus lentils, youre getting way more protein and fiber that youd normally expect from a pepper soup, and they will fill you up, and keep you energized for hours. This suddenly feels very infomercial-y. Did I mention there is a giant crouton? Moving on! Lets talk about peppers because they are in the nightshade family and that is a hot topic, if I ever heard one. Nightshade vegetables are a part of the Solanaceae family, and include tomatoes, peppers (and chilies), eggplant /­­ aubergine, and all potatoes except for sweet potatoes and yams. Originally cultivated in South America, nightshade vegetables were brought to Europe and Asia by Spanish explorers. Their name supposedly comes from the fact that they grow at night (as opposed to mushrooms, which grow in the shade). You may have heard rumors that Nightshade vegetables are toxic, that they can cause inflammation or that theyre linked to autoimmune disorders. While it is true that edible nightshades contain high levels of glycoalkaloids, specifically solanine, which at very high levels is toxic, it only seems to trigger reactions in individuals who are sensitive to it. Those with pre-existing inflammatory conditions may experience worsening of their symptoms when they consume these foods, but an elimination diet would be the only way to determine if nightshades are in fact, causing the issues. For people who do not suffer from chronic inflammatory ailments, enjoying ratatouille, a pizza, or a baked potato is likely just fine, and certainly not going to cause you to get these conditions. As far as autoimmunity is concerned, alkaloids from edible nightshades have been shown to irritate the gut, since solanine is effectively natural insecticide produced by this plant family. Gut irritation can contribute to intestinal permeability, which can set off an autoimmune reaction when proteins that should remain in the digestive tract leak into the bloodstream. The level of irritation depends on the amount consumed, and how sensitive the individual is. The highest amounts of solanine are found in green potatoes, and sprouted potatoes, but we should avoid eating those anyway.   Lets review: if you have an autoimmune disorder, leaky gut, or you exhibit symptoms of discomfort (digestive or otherwise) after consuming nightshades, try eliminating them from your diet for at least 6 weeks and see if you notice a difference. Then, re-introduce them one at a time and be aware of how you feel within a 24-hour period after eating them. If you dont have these issues, dont worry about it! There is absolutely no reason to limit your intake of these highly nutritious vegetables if they seem to do your body good. Bell peppers contain an astounding amount of vitamin C, high levels of A, and B6, with very good levels of folate, fiber, and vitamin E. They also provide flavonoids, and carotenoids. Remember to buy bell peppers that have fully ripened - anything other than the greens ones, which are typically unripe red, orange, yellow, or purple peppers. Their nutrient profile will be at its peak, and the natural sugars will be fully developed, easing their digestion. Let’s get to the recipe! If youre really pressed for time, skip roasting the peppers in the oven, and just dice them up, and add them to the pot along with the garlic in step 3. The overall flavour will be less rich, but still incredibly delicious. When Im in a crunch, Ill pull this move and have dinner on the table in 30 minutes. If you want to change things up, try orange or yellow peppers instead of the red ones. As far as sun-dried tomatoes go, I like organic, dried ones, instead of the oil-packed ones, but either would work here. With the canned tomatoes, go for whole, since they tend to be of higher quality than the diced ones. Lets talk bread. If you have access to a bakery where they make the real thing (sourdough), please use that. If you dont, find an unsliced loaf at your supermarket; bonus points if its made with wholegrain flour, organic, yeast-free, or all of the above. The bread should be cut into cubes with the serving bowl size in mind (youll want to see some of the soup around it), but if you have a huge bowl, go crazy and make that crouton as gargantuan as you want! And dont throw the offcuts away - I put them in the toaster and slathered them with hummus for my son. He was stoked about the oddly-shaped chunks.       Print recipe     Bell Pepper Bisque with Giant Croutons Makes 8 cups /­­ 2 litres /­­ Serves 4 Ingredients: 2 Tbsp. coconut oil or ghee, divided 2 medium yellow onions, diced 1/­­2 tsp. fine sea salt 3 large garlic cloves, minced 2 tsp. ground cumin 2 tsp. ground coriander 1/­­2 – 1 tsp. hot smoked paprika (depending on how spicy you like it) 4 large red bell peppers (stems, seeds, and ribs removed) 5 - 7 cups /­­ 1 1/­­4 – 1 3/­­4 liters vegetable broth 1 14.5-oz. /­­ 400ml can whole tomatoes 1/­­2 cup /­­ 45g sun-dried tomatoes, roughly chopped 1/­­2 cup /­­ 100g dried red lentils, soaked for 1 – 8 hours, if possible 2 tsp. balsamic vinegar Directions: 1. If you have time, soak the lentils in water overnight, or for up to 8 hours. Drain and rinse very well. If youre starting from dried, that is okay too, just give them a very good wash and drain before using. 2. Preheat oven to 400°F /­­ 200°C. Prepare the peppers by cutting each of them in half, scooping out the seeds, and rubbing with a little coconut oil. Place peppers cut-side down on a parchment-lined baking sheet and place in the oven. Roast for 25-30 minutes until the skins are totally wrinkled and charred in places. 3. In a large stockpot, melt the remaining coconut oil over medium heat. Add the onions and salt and stir to coat. Cook, stirring occasionally, until the onions soften and begin to slightly caramelize, about 10 minutes. Add the garlic, cumin, coriander, and smoked paprika, and cook until fragrant, about 2 minutes. Add a little broth to the pot if the mixture becomes dry. 4. Add the whole tomatoes and their juices along with the sun-dried tomatoes, lentils, and the rest of the broth. Bring to a boil, reduce the heat to low, and break up the whole tomatoes with your spoon. Simmer, covered for 15 minutes. Stir once or twice during cooking to prevent sticking. 5. The peppers should be done by now, so take them out of the oven, transfer all of them to a bowl with a lid or plate over the opening, making sure there are no gaps (this technique steams the peppers so that the skins will just slip right off, without using plastic wrap). Once cool enough to handle, remove the skins from the peppers, and place the peeled peppers in a blender. 6. Remove the soup from the heat and take off the lid to let cool just for a minute. Transfer to the blender, and blend on high until completely smooth. Add balsamic vinegar, and broth or water to thin, until your desired consistency is reached. Season to taste. Transfer back to the pot and keep warm. 7. Make the croutons (recipe below). 8. To serve, ladle the soup into bowls, top with fresh herbs, edible flowers, a drizzle of good olive oil, and of course place one giant crouton in the middle of each bowl. Enjoy! Giant Croutons Make as many as you want! Ingredients: 1 loaf of good bread (wholegrain sourdough is preferred) 2 Tbsp. expeller-pressed coconut oil (the unscented kind - very important!) or ghee, divided 1 clove of garlic, finely minced flaky salt, to taste Directions: 1. Cut the bread into 2 1/­­2 (6cm) slices - mine weighed 1.25 oz /­­ 35g per piece. Cut off the edges and make a cube (save the off-cuts for snacks). 2. Spread a little coconut oil on each side. 3. Heat remaining coconut oil in a skillet over medium heat. Add the garlic and sauté for a few minutes, just until the garlic is starting to turn golden. 4. Lower the heat to medium-low, and add the bread cube. Rub each side in the oil to coat with some of the garlic and sprinkle lightly with salt. Let cook on each of the six sides for a couple of minutes until golden brown. Remove from heat and enjoy immediately. I hope that wherever you are on this earth, youre enjoying the seasons shifting and embracing the changes that come with that. When I started writing this post, it was a very hot day, and now, just 48 hours later, I can feel a significant shift in temperature and weather. Here we go, fall! Im happy youre here. Big thanks to my friends at Foragers Farms for letting me crash the greenhouse at the crack of dawn to get these pics. Love to all, happy fall! Sarah B The post Bell Pepper Bisque with Giant Croutons appeared first on My New Roots.

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day

October 4 2019 Golubka Kitchen 

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day Happy October! Today we’ve got the coziest recipe for ushering in the first full month of fall – a cauliflower bake from Amy Chaplin’s beautiful new cookbook, Whole Food Cooking Every Day. This recipe has everything we ever want in a comforting, fall dish: mushrooms, caramelized onions, chickpeas, and hearty greens, all covered by a fluffy, almost cheesy blanket of vegan cauliflower souffle. We’ve been so excited for the release of this cookbook, being huge fans of Amy’s work. Her first book is a true bible of whole food cooking, filled with kitchen wisdom and an incredible variety of plant-forward recipes. We learned so much from that volume, like the fact that it’s best to cook beans with a sheet of kombu for better digestion and that making a curry spice blend at home is very much worth it for the unbelievable flavor. Much like Amy’s first cookbook, Whole Food Cooking Every Day is monumental and thorough, with beautiful photography woven throughout. The book is organized in a brilliant way – each chapter presents a base recipe, which is then elaborated on with different ingredient variations. The Cauliflower Bake chapter that we worked from features a recipe for a fluffy cauliflower topping, which can go over a number of different fillings. Here are some examples of other base recipe chapters: Genius Whole-Grain Porridges, Gluten-Free Breads, Simple and Healing Soups, Baked Marinated Tempeh, Seeded Crackers, Easy Cakes. Don’t all of those sound amazing? If you’re ever in the market for a trusted resource on colorful, everyday whole food cooking, look no further. We hope you’ll enjoy the cozy bake Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day   Print recipe from Whole Food Cooking Every Day by Amy Chaplin Serves: 4-6 Ingredients for the cauliflower topping 1 large head (2½ lbs) cauliflower - cut into 1½ florets ½ cup raw pine nuts, cashews, or macadamia nuts 2 tablespoons extra-virgin olive oil 3 tablespoons nutritional yeast, plus more to taste ½ teaspoon fine sea salt, plus more to taste for the mushroom and onion filling 3 tablespoons extra-virgin coconut oil 1½ lbs shiitake mushrooms - stems removed and caps thinly sliced 2 tablespoons chopped fresh thyme 3 medium onions - quartered and thinly sliced lengthwise ½ teaspoon fine sea salt, plus more to taste 6 cups (6 oz) sliced Swiss chard - tough stems removed 1½ cups cooked chickpeas (1/­­4 cup cooking liquid reserved) or 1 15 oz can (drained) 1 tablespoon tamari 2 teaspoons balsamic vinegar ¼ cups filtered water if using canned chickpeas 2 teaspoons arrowroot powder 1 tablespoon filtered water freshly ground black pepper Instructions to make the cauliflower topping Set up a steamer pot with about 2 inches of filtered water in the bottom (the water shouldnt touch the bottom of the basket) and bring to a boil over high heat. Arrange the cauliflower florets in the steamer basket, cover, and steam for 10-12 minutes, until the cauliflower is cooked through but not falling apart. Remove from the heat and set aside. Put the nuts, olive oil, yeast, and salt in a high-powered blender and add the steamed cauliflower. Starting on low speed and using the tamper stick to help press the cauliflower down, blend, gradually increasing the speed to high, until completely smooth and thick; use the tamper stick to keep the mixture moving and to scrape down the sides as you go. This will take a couple of minutes. Season with more nutritional yeast and salt to taste and blend to combine. to make the mushroom and onion filling, and assemble Preheat the oven to 375°F (190° C). Warm a large skillet over medium-high heat and pour in 1 tablespoon of the oil. Add half the shiitakes and the thyme, stir to coat with oil, and cook for 10-12 minutes, stirring only every minute or two (to allow the mushrooms to brown), until the shiitakes are golden brown. Transfer to a bowl and set aside. Repeat with another tablespoon of oil and the remaining mushrooms. Wash and dry the skillet if there are blackened bits on the bottom. Add the remaining tablespoon oil to the pan, then add the onions and cook over medium heat for 8 minutes, or until beginning to brown. Cover the pan, reduce the heat to low, and cook for 10 minutes, or until the onions are soft and lightly browned. Remove the lid, add the salt, and cook uncovered for another 5 minutes, or until the onions are caramelized. Add the chard, cover, and allow to steam for 3 minutes, or until tender. Add the chickpeas, cooked mushrooms, tamari, balsamic vinegar, and chickpea cooking liquid or ¼ cup water, raise the heat, and bring to a simmer. Dissolve the arrowroot in 1 tablespoon water, stir, and drizzle into the simmering mixture, stirring constantly. When the mixture has returned to a simmer, remove from the heat and season to taste with pepper and more salt. Transfer the mixture to an 8-inch square or equivalent baking dish and smooth the surface. Spread the cauliflower topping evenly over the filling. Bake for 30 minutes, or until the filling is bubbling and the topping has begun to set. Turn on the broiler and broil the bake for 3 to 6 minutes, until the topping is golden and browning in parts. Remove from the oven and allow to sit for a few minutes before serving. Once cooled, leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat, put the bake in a baking dish, cover, and warm in a 400° F (200° C) oven until heated through. Notes Here are some modifications we made while making the recipe based on what we had on hand. It turned out delicious this way as well. - We used half shiitakes and half crimini mushrooms. Crimini take a little longer to brown but otherwise work well here. - We used sage instead of thyme and also topped the bake with some crispy fried sage. - We used coconut aminos instead of tamari - those two are pretty interchangeable. - When baking, the filling tends to bubble up and drip out of the dish, so its helpful to set the baking dish over a baking sheet, to catch the drippings and avoid a smoking oven. 3.5.3226 The post Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day appeared first on Golubka Kitchen.

Ten Flavorful Fall Recipes for Your Meatless Monday Autumn Menu

September 23 2019 Meatless Monday 

Ten Flavorful Fall Recipes for Your Meatless Monday Autumn MenuIt’s officially fall! And the perfect time for apple picking, visiting the pumpkin patch and exploring the local farmers markets for seasonal vegetables, like broccoli and eggplant. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. Weve gathered delicious plant-based recipes from our Meatless Monday bloggers  and influencers featuring fall produce . Enjoy the hearty tastes of fall! Vermont Maple Breakfast Muffins from The Healthy Voyager Grilled Sweet Potato & Herb Salad from Jackie Newgent Pumpkin Soup with Millet from Happy Kitchen Rocks  Broiled Persimmons with Greek Yogurt from The Domestic Dietitian Maple Roasted Acorn Squash from Eat Healthy Eat Happy Candied Yams from Yummy Plants Vegan Butternut Squash from Mango Tomato Vegan Pumpkin Is Pudding from Real Food For Life Coconut Wasabi Potatoes with Miso Gravy and Crisped Sage from Robin Asbell Harvest Apple Cake with Maple Glaze from The Kitchen Docs Invite your friends and family to try the flavors of fall with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Ten Flavorful Fall Recipes for Your Meatless Monday Autumn Menu appeared first on Meatless Monday.

Recipe | Spicy Cantaloupe Cucumber Salad

September 2 2019 Oh My Veggies 

I wasn’t going to post this recipe, but since it’s the end of the summer, it’s kind of our last opportunity to get locally grown cantaloupe and cucumbers. So why not stretch out summer a little bit longer and make fruit salad? I wasn’t sure how this recipe would turn out, to be honest. It sounded like a mishmash of flavors and I couldn’t imagine how it would taste. Since I have so many Hungarian black peppers and mint leaves to use, I thought I’d take a risk and try it anyway. I’m glad I did–it’s so different and it makes a refreshing, light side for a heavier meal. Of course, it helps that I managed to pick out the perfect cantaloupe to use in this–any recipe involving melon is only as good as the fruit you use! Last summer, a vendor at the farmers market taught me how to tell which melons were ripe and which ones weren’t and I’m getting good at it now. (The secret, in case you were wondering, is not thumping the side, but smelling the blossom-end. You might look like a crazy sniffing all the cantaloupes at the supermarket, but it works. Really!) Print […]

Strawberry Rhubarb Hemp Breakfast Bites

August 15 2019 My New Roots 

Strawberry Rhubarb Hemp Breakfast Bites This post is a long time coming! And Im so excited to finally be sharing my bedroom with you all. Weve now been in our home for a year and a bit, and although its (still!) not complete, were enjoying working on the finishing details here and there. Honestly, I dont think we will ever be done, and that is okay. This entire experience has made me way more patient, realistic, and Ive learned to set my expectations super low on every project so that instead of being disappointed, Im often positively surprised! We moved with just boxes, zero furniture, and essentially had to start over in that department. That meant a new bed, a new mattress and all new linens, since we decided to make the jump from a queen size mattress to a king (literally one of the best life decisions, ever). My husband and I are both DIY-ers, and serious thrift store shoppers, and we knew that we wanted to build a bed ourselves, then find the rest of bedroom furniture second-hand. The one place where we knew we wanted to really take our time considering was a mattress and the bedding. If you read this blog, you probably care about your health to some degree. Like me, you may prioritize buying organic produce, splurge on environmentally-conscious clothing, and look to sustainable skincare and beauty products. But have you ever thought about your bedroom environment? We spend a third of our life in bed (at least we should), so its just as important to consider the things that we interact with in our homes, not just what goes in and on our bodies. In fact, the greatest exposure to chemicals you can have in a day, could be while youre sleeping. When I started looking into buying a mattress, I found the options were totally overwhelming. And with so many retailers moving to online platforms and selling directly to consumers, prices have been slashed considerably, and the deals are tempting. Mattresses are one of those things that seem pretty innocuous, and maybe even a place to save a few bucks. But dig a little deeper and youll see that the thing you spend so much time on, is not the thing you should spending less money on, as youll be paying for cheaper materials with your health. Modern, conventional mattresses are made with a laundry list of harmful substances that can be affecting you and your family. One of the most offensive ingredients found in conventional mattresses is memory foam made from polyurethane; a highly flammable, petroleum-based material. Polyurethane foam emits Volatile Organic Compounds (VOCs) that can cause eye, nose and throat irritation, headaches, nausea, and can also damage the liver, kidneys and central nervous system, according to the Environmental Protection Agency and the Occupational Health and Safety Administration. Un-ironically referred to as solid gasoline, polyurethane foam is typically wrapped in or treated with fire retardant chemicals to meet the Federal and State flammability standards in the US, otherwise it would be totally unsafe. Which brings me to the second thing to watch out for in mattresses, and that is chemical fire-retardants (CFRs). These are compounds added to the materials in a mattress to protect you, and they are an inexpensive way to meet safety standards. The issue is that CFRs do not fully bind to materials, and are released into the air through the mattress, then build up in the body causing some people lifelong health issues.   Formaldehyde, antimony, boric acid, and halogenated flame retardants are some of the most damaging CFRs found in modern mattresses, and the frustrating thing is that companies are not required to disclose which ones they are using. Unless a mattress company is explicitly eliminating these chemicals from their production and using a natural material alternative, they are likely using one of the harmful chemicals listed above. I looked at a number of organic /­­ natural mattress companies in my research, and the one that stood out to me was Naturepedic. They are made with certified organic cotton, wool, and latex. For heavy-duty support without any health or allergy concerns, Naturepedic only uses the highest quality innersprings available made from recycled steel.. , and steel, with Naturepedic ensured  the purity of every material used, along with fair labour practices. I reached out to Naturepedic, to see if they would be open to me trying a mattress out and blogging about it. They agreed, and sent me their EOS  (Ergonomic Organic Sleep) mattress that allows for fully customized layers for finding the exact right amount of firmness (you can even choose different support styles from your sleep partner, or swap out the layers down the line in case your preferences change). Id never heard of anything like that before, and though it was so brilliant! I went to the showroom in Toronto to try out the mattress in person, which was very helpful, but you can also just order online if you know what kind of consistency you like. The mattress components were delivered to my door, and it was easy to assemble, as everything gets zipped into a giant, certified organic cotton casing. After spending the last twelve months on this bed, I can confirm that its been the best year of sleep in my entire life (even post-child, haha!). Besides the fact that I love going to bed knowing that I am breathing completely clean air, and that the materials that went into the mattress were made with a deep commitment to protecting the environment, its simply the most supportive and comfortable mattress Ive ever tried. Period. I cannot recommend this mattress enough! The other thing to consider when outfitting your bedroom is the bedding itself. Because we come into direct, skin-to-product contact with these textiles, its essential to choose something non-toxic. Most bedding on the market is made with cotton, one of the most chemical-laden crops grown. According to Pesticide Action Network North America, Conventionally grown cotton uses more insecticides than any other single crop and epitomizes the worst effects of chemically dependent agriculture. Each year cotton producers around the world use nearly $2.6 billion worth of pesticides -- more than 10 per cent of the worlds pesticides and nearly 25 per cent of the worlds insecticides. If youre going to sleep in cotton, choose organic whenever you can. Linen is a great alternative material because it is a much lower impact material on the environment, and requires very little intervention to be grown. Coyuchi is a brand recommended to me by my dear friend Elenore, who has the highest standards I know of Coyuchis textile line is not only 100% organic, but also consciously processed, meaning that they use low-impact dyes for colour that is kind to the planet and our sensitive skin. Coyuchi offered to send me some bedding to try out and I was instantly obsessed. Their textiles are beyond delicious, super soft, and incredibly comfortable. For a duvet cover, I chose the Crystal Cove pattern in white. I loved this choice since its reversible - a textured weave that looks cozy in the winter, and a crinkled cotton underside, which I like to face up in the summer. I also love their Topanga Matelasse blanket, shown here in warm stripe, which is also reversible (super convenient if you want to change up the look of your bedding with a quick flip!). For winter, their Cloud Brushed flannel sheets are super luxurious, and especially enjoyable its very hard to find organic flannel! Words cannot describe the feeling of slipping into these on a chilly night. The giant back pillows in the bed are also from Coyuchi, and are perfect if you have an open-frame bed without a headboard. I like to sit up and read in bed, and these pillows are firm enough to act as a headboard itself. When youre shopping for any kind of textile (bedding, furniture, or clothing), the most important mark to look for is the Global Organic Textile Standard (GOTS) certification. GOTS is recognized as the world’s leading processing standard for textiles made from organic fibers. It defines high-level environmental criteria along the entire organic textiles supply chain and requires compliance with social criteria as well. Unlike most textile and mattress companies, both Coyuchi and Naturepedic are GOTS certified and adhere to their strict standards for agriculture and labour. Okay, lets get to the recipe! I experimented with these breakfast bites for a long time. At first, I was blending up cashews to make flour, but that got expensive, and ultimately I wanted the recipe to be allergen-free (so the nuts had to go!). As an alternative, I opted for hemp seeds, which worked beautifully. Its easy to make your own hemp flour in a food processor in a few seconds. Ive been using it baked goods lately and love how moist and tender the results are! I used strawberries and rhubarb for these nuggets of joy, but since were moving into stone fruit season, Ill soon be switching it up and using peaches, plums, pluots, apricots, and cherries in their place. Any fruit will work as long as its not super moist (like melons). Raspberries, blueberries, and blackberries would be lovely here too. Simply use 1 cup of chopped fresh fruit in any combination that tickles your fancy. To change up the flavour even more, add orange zest, warm spices like cinnamon and cardamom, or even some cacao powder for a chocolate version. Yum! I really wanted to make a successful vegan version of these, so I tried using banana in place of the egg. The results were decent, but a little too moist. If I made these again, I would use the banana plus a tablespoon of ground flax seeds. If any of you do that, please let me know in the comments!     Print recipe     Strawberry Rhubarb Hemp Breakfast Bites Makes 12 Ingredients: 1 1/­­2 cups /­­ 215g hemp seeds 1/­­4 cup /­­ 35g arrowroot 1/­­4 tsp. flaky salt, plus more for garnish, if desired 1 tsp. baking powder 1 egg (or 1 ripe banana, mashed) 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract (or 1/­­2 tsp. vanilla powder) 1/­­2 cup /­­ 85g chopped strawberries 1/­­2 cup /­­ 60g chopped rhubarb (2-3 slim stalks) expeller-pressed coconut oil for greasing (or use muffin liners Directions: 1. Lightly grease a 12-cup muffin tin with coconut oil. Preheat oven to 350°F /­­ 175°C. 2. Wash the strawberries and rhubarb well. Slice the rhubarb into small discs, and cut the strawberries into small chunks. Reserve 3 strawberries for topping the breakfast bites, if desired (remove greens, then slice them top to bottom). Set fruit aside.  3. In a food processor, blend hemp seeds until theyre a fine powder (dont go too far or youll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine. 4. In a medium bowl, whisk the egg or banana, maple syrup, and vanilla extract together. Add the hemp seed flour blend, and stir to combine. Fold in the rhubarb and strawberries. 5.  Spoon a heaping tablespoon of the batter into each prepared muffin tin. If desired, place a slice of strawberry on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden. 6. Remove from the oven and let cool completely. 7. Enjoy! Store leftovers in an airtight container in the fridge for five days. Aside from getting the chemicals out of your space, here are five other ways to improve the health of your bedroom, and your sleep! Add plants - having a couple of living things in your sleeping space keeps the air clean and fresh. Snake plants, areca palms, aloe vera and orchids are especially helpful, since they absorb CO2 at night, even when they are not photosynthesizing.  Consider airflow - keeping a window cracked at night is a good way to get some fresh air while you sleep. If its noisy outside, keep your window open during the day to ensure full air exchange, and close it right before bed. It’s very important to keep the air in your space fresh and moving. Salt rock lamps - these are said to purify the air by omitting negative ions. I cannot confirm this in any way, but I can confirm that the light they give off is incredibly soothing and helps me wind down at the end of the day. Overhead lighting is very stimulating (and let’s be honest, not overly sexy). Keep the devices out - dont work in bed, and avoid using your phone before snoozing. Blue light from screens inhibits our bodys ability to make melatonin, our sleep-wake hormone. If you choose to keep your phone in your room overnight, set it to airplane mode while you sleep so youre not exposing yourself to radiation from EMFs (Electromagnetic Field).  Beeswax candles - yes, its cozy to burn candles before bed, but paraffin candles pollute the air, full stop. Soy is a better alternative, but beeswax is my favourite since it actually helps purify the air by omitting negative ions, and removing dust and dander. Show me your Hemp Breakfast Bites on Instagram: #mnrbreakfastbites Special thanks to my dear friend Sara for taking these photos of me (and putting up with my awkwardness for at least two hours!). http:/­­/­­matandsara.com/­­ The post Strawberry Rhubarb Hemp Breakfast Bites appeared first on My New Roots.

Recipe | Green Beans with Lemon-Almond Pesto

July 29 2019 Oh My Veggies 

I don’t know what’s up with my green beans this summer. The plants themselves are looking nice and lush (despite a few brown leaves here and there), but they’re not producing many beans. This has been my harvest so far: Sad, right? Whenever I attempt to grow beans, I end up having to buy more beans to supplement what I grow. Because dinner with 5 beans to split between my husband and me as a side dish? That’s just not going to work. So when I made this Green Beans with Lemon-Almond Pesto recipe, I used my 5 beautiful, perfect, delicious heirloom beans and then bought the rest from the farmers market. The beans from the farmers market were delicious, but they definitely weren’t as pretty. Green beans and almonds are a classic combination, so I thought I’d try making a pesto with almonds to put my own twist on Green Bean Almondine. Green Bean Almondine is one of those dishes that I find myself loving sometimes and loathing others. When it’s done right, it’s so good! When it’s done wrong, those soggy little slivers of almonds bring absolutely nothing to the table. Unlike the soggy buffet version of Green […]

Recipe | Caramelized Onion & Eggplant Puff Pastry Tart

July 22 2019 Oh My Veggies 

There are a few ingredients that improve just about any dish you add them to: Truffle Oil Caramelized Onions Olives Roasted Red Peppers Basil Unfortunately, this Caramelized Onion & Eggplant Puff Pastry Tart does not have truffle oil. (Although I suppose if you really wanted to, you could add some. I mean, it’s a free country, right? Do what you want!) But! It does have caramelized onions, olives, roasted red peppers, and basil. It’s a veritable quadrifecta of deliciousness. After I made this Leek & Olive Tart from Rikki Snyder’s food photography blog, I had a leftover puff pastry sheet sitting in the freezer, just begging to be made into something awesome. My little finger eggplants have been producing like crazy, so I roasted two of those, along with a small rosa blanca eggplant from the farmers market, as a topping. Everything else was simply what I had in the refrigerator that needed to be used. With a thrown-together recipe like this, there’s usually a high failure rate (at least in my kitchen, there is), so I piled on the toppings and crossed my fingers. I try hard to make most of my recipes really easy, but this one does […]

Summer Squash Caviar

July 18 2019 Golubka Kitchen 

Summer Squash Caviar Summer Squash Caviar is a lovely Russian vegetable side that offers the perfect way to utilize all the summer squash and zucchini that is so abundant at this point in the summer. I’ve been overwhelmed with the beauty and variety every time I’ve made it to the farmers market lately: regular zucchini, white or yellow zucchini, yellow summer squash, two-tone zephyr squash, pattypan, etc. etc. Most of the time, I like to slice them thin and simply sauté in olive oil with salt and pepper. But I also tend to buy way more squash than I need, since they’re all so pretty and I convince myself that I have to try every kind, and this ‘caviar’ is the perfect recipe for those situations. To us, the flavor of summer squash caviar is extremely nostalgic. Growing up in the Soviet Union and Russia, it was a spread that you could without fail expect to find jarred at the store, and you could always count on the flavor to be consistently delicious. Some people made it at home, and the home recipes usually vary a bit from family to family. Generally, it involves slowly stewing summer squash/­­zucchini, tomatoes, onions, carrot, and garlic in a pan, until all the vegetables melt together, caramelize, and develop an amazing savoriness and depth of flavor. The result is delicious warm, but even better cold. It’s mostly enjoyed spread on top of bread (or sometimes bread gets dipped in it), since something magical happens when the juices of the caramelized vegetables get sopped up by a piece of bread. Most modern recipes for summer squash caviar involve a blender, but we’ve found that it’s not really needed here. Once the vegetables stew for a while, they’re soft enough to gently mash with a potato masher. And even though the store-bought summer squash caviar of our childhoods was quite smooth, we really enjoy leaving the homemade version slightly chunky. This makes the whole recipe a one-pan affair, which is always a bonus. We hope you’ll give it a go! Summer Squash Caviar   Print Serves: 2-3 cups Ingredients 2 medium tomatoes 2 tablespoons olive oil 1 yellow onion - chopped 1 medium carrot - peeled and grated sea salt freshly ground black pepper 2 cloves garlic - minced pinch of red pepper flakes 1 teaspoon tomato paste 2.2 lbs (about 3 large) summer squash and/­­or zucchini - finely cubed 1 teaspoon coconut sugar or other sugar of choice Instructions Place the tomatoes in a medium pot of boiling water for about 30 seconds, this will make it easy to remove their skins. Remove the tomatoes from the pot, let cool a little, peel off the skins and discard. Slice the tomatoes in half, scoop out all of the seeds and discard them. Finely cube the tomatoes. Warm the oil in a large pan over medium heat. Add the onion, carrot, a pinch of salt and black pepper, and sauté for 7-10 minutes, until soft. Mix in the garlic and red pepper flakes. Turn the heat down to a medium low, cover the pan, and let the vegetables stew slowly for 10 minutes, stirring periodically. Mix in the chopped tomatoes and tomato paste, cover, and let stew for another 10 minutes. Add the summer squash/­­zucchini and another pinch of salt, cover, and let stew for 30 minutes, mixing periodically. The squash should release enough water, but if the pan gets too dry, add a small splash of water to get things going. Mash the vegetables with a potato masher right in the pan, until mostly smooth with some chunks throughout. Mix in the sugar. Cover and let stew for another 10 minutes. Remove the lid, turn the heat up to medium, and let any remaining water cook off, stirring periodically. This should take 10-20 minutes. Taste for salt and adjust if needed. Let cool, transfer the caviar to an air-tight container and keep refrigerated. 3.5.3226 The post Summer Squash Caviar appeared first on Golubka Kitchen.

4 Simple Watermelon Side Dish Ideas

July 5 2019 Oh My Veggies 

It’s almost the end of summer. Watermelon is cheap and at its peak of deliciousness, so when you see a ginormous watermelon at the farmers market for $4, you buy it. And then you realize that you have a LOT of watermelon on your hands. What are you going to do with it? (Oh, and by you, I mean me. That was me that bought the ginormous watermelon.) Well, here’s your answer: 4 simple watermelon side dish ideas. They’re healthy and easy too! Kalamata Olives & Basil Okay, I know most people would be inclined to add feta to this. Well, I don’t like feta! Toss some cubed watermelon with fresh basil leaves and some halved kalamata olives. If you’re a fan of sweet-and-salty, you will love this salad. Mint & Lime Juice Squeeze fresh lime juice over watermelon slices and sprinkle with coarsely chopped mint leaves and a few pinches of sea salt. Watermelon slices never tasted so good! Cilantro & Jalapeno The perfect side dish for taco night! Seed and mince a jalapeno and chop some cilantro, then toss it with cubed watermelon and a drizzle of extra virgin olive oil. Sprinkle with a dash of salt (I […]

Summer Seasonal Recipes Perfect for Meatless Monday

June 24 2019 Meatless Monday 

Summer Seasonal Recipes Perfect for Meatless MondaySummer is finally here. And so is a new crop of fruits and veggies. So, whether you are hitting the beach, going on a family vacation, enjoying a staycation or camping out with friends, you will be able to find fresh summer produce across the country. The changing of the seasons is always a great time to check-out local farmers markets or to cruise through the produce aisles for freshly picked fruits and vegetables. Arugula, broccoli, snap peas, rhubarb, strawberries and zucchini are just a few of the many delicious options ready for your summer table. See whats local in your state with the FoodPrint seasonal produce guide . To help you kick-off the season, weve selected a few of our favorite summer recipes - perfect for Meatless Monday or any day of the week. Summer Harvest Ratatouille from FormerChef Corn-Stuffed Zucchini from the National Kidney Foundation Strawberry Shortcake Oatmeal Pancakes from Tina Muir and Earthbound Farm Spinach Blackberry Pistachio Salad from Sophisticated Pie Red, White & Blueberry Quinoa Salad from Apron Strings Split Pea Pesto Spread from USA Pulses Hungry for more? Head over to the Meatless Monday Pinterest Board , where youll find plenty of tasty, plant-based summer recipe ideas. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Summer Seasonal Recipes Perfect for Meatless Monday appeared first on Meatless Monday.

10 Restaurant Chains that Will Satisfy Your (Meatless) Burger Cravings

June 3 2019 Meatless Monday 

10 Restaurant Chains that Will Satisfy Your (Meatless) Burger CravingsJune 5th is National Veggie Burger Day! Whether youre celebrating or always on the lookout for a quick and easy way to satisfy your burger craving, there are plenty of places to do so across the U.S. Below, weve rounded up some of our favorite fast food joints that are serving plant-based goodness. Bareburger  Bareburger has your favorite, whether its the Beyond Burger, the Impossible Burger or a veggie packed black bean or sweet potato burger, they serve them all. The restaurant chain also serves plant-based eggs, tempeh bacon and the Beyond Bratwurst. Its pretty much plant-based heaven here.   Burger King When the news first dropped that Burger King launched its very own Impossible-Burger-Based Whopper , it became the largest chain to embrace plant-based meat. And, at least according to this video taste test , self-proclaimed carnivores are just as wild as the plant-based option. The Impossible Whopper is served with tomatoes, lettuce, mayo, ketchup, pickles, and onions on a sesame seed bun.   Red Robin At Red Robin , you can order the Impossible Burger patty in place of any beef patty on the menu - itll cost you an extra $3.50, which, when you think about all of the promising benefits of the plant-based option, could very well be worth. Red Robin also makes its own custom veggie burger that is quinoa-based, with both vegan and vegetarian options available.   White Castle If you want an Impossible Burger in slider form, White Castles your spot. White Castle is an OG plant-based supporter, as it was the first fast food chain to feature the Impossible Burger on its menu.     Carls Jr. The Beyond Burger has a home at Carls Jr. in the form of whats called the Beyond Famous Star. Their signature Beyond Burger comes with cheese, but you can also substitute the patty in for any of Carls Jr. beef burgers for an extra $2.     TGI Fridays At participating TGI Fridays , the Beyond Burger comes grilled and topped with white cheddar, lettuce, tomato, red onion, pickles and Fridays sauce. Of course, you can also order it in place of other burgers. Check out Meatless Mondays visit to TGI Fridays to help launch their Beyond Burger.     Wahlburgers Get yourself the Impossible Burger at Wahlburgers . Here, its a 4oz patty topped with smoked cheddar, lettuce, caramelized onions, chili spiced tomatoes and Wahl sauce. Paul Wahlburger said that its the best vegetarian burger out there.     BurgerFi BurgerFi was the first national burger-chain in the U.S. to put the Beyond Burger on its menu, so make sure to give credit where credits due. Here, you can order it in two ways: a traditional style, with onions, pickles, lettuce, tomatoes and cheese, or 100% vegan, which you can get wrapped in lettuce or served atop a vegan bun. They also serve a Vegefi Burger made from crispy quinoa, veggies and cheese.   Fatburger Its now possible to get the Impossible Burger at this chain. You can dress it up however you like, whether thats with cheese and 1,000 island sauce or bun-less, packing tomatoes, onions and relish. Fatburger also serves a Boca veggie burger, so youve got options, including the recent addition of plant-based Daiya cheese being tested in their LA market.   McDonalds (International) In the U.S., Mickey Ds has been slow to hop on the plant-based bandwagon. It does serve the McVegan in Finland and Sweden, which is a soy-based patty served with vegan toppings. Fingers crossed that it drops by our country sooner than later.     Get in on the action. On June 5th post your favorite veggie burger using #VeggieBurgerDay. Want more veggie burger inspiration? Weve got tons of plant-based burger recipes on our site. Check them out here . Head over to the Meatless Monday Summer Cookout Pinterest Board , where youll find plenty of tasty, plant-based BBQ ideas. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post 10 Restaurant Chains that Will Satisfy Your (Meatless) Burger Cravings appeared first on Meatless Monday.

9 Plant-Based Recipes to Enjoy this Spring

April 30 2019 FatFree Vegan Kitchen  

9 Plant-Based Recipes to Enjoy this Spring Spring is here, and along with it a plethora of fresh produce. After a winter of root vegetables and soups, I always look forward to enjoying some vegan recipes that are a little lighter, a little cooler, a little crisper. So I turn to recipes like these nine plant-based dishes to bring on the freshness of spring.(...) Read the rest of 9 Plant-Based Recipes to Enjoy this Spring (246 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | No comment Post tags: Asparagus The post 9 Plant-Based Recipes to Enjoy this Spring appeared first on FatFree Vegan Kitchen.

Dumpling Ramen Bowls

March 29 2019 Robin Robertson's Global Vegan Kitchen 

Dumpling Ramen Bowls In our house, were crazy about ramen bowls.  Theyre one-dish meals that are healthful, versatile, and easy-to-make. What’s not to love? The cheapest and easiest noodles to use in ramen bowls are the eponymous ramen noodle bricks that you can find in any grocery store for about 20 cents each. (Just be sure to throw away the seasoning packet — nasty stuff in there!) When I have rice noodles on hand, I use them instead of the ramen noodles, and Ive also been known to use leftover linguine or angel hair pasta. For the broth, you can go with adding a regular vegetable soup base (I like Better than Bouillon brand) or even miso paste to water.  Were tom yum soup fanatics, so more often I will season my broth with a great tom yum soup base I found that contains no animal products. The vegetables and other ingredients you add to your bowls are only limited by your imagination (or, more accurately, whats in your fridge).  Usually I add some diced extra-firm tofu (sautéed when I have the time, or just simmered with everything else when Im in a hurry).  Ive also been known to add pieces of vegan sausage (as I did here) as well as meatballs when I have them on hand. I add whatever veggies I have on hand, whether fresh or frozen. These bowls are also a great way to use up small amounts of leftover vegetables. One of my favorite additions to ramen bowls are Asian dumplings.  I live in a rural area, so until recently, if I wanted Asian dumplings, Id have to take a road trip to a city with an Asian market. But the nice people at Nasoya sent me samples of their organic Nasoya Vegan Dumplings to try for this post. I’m also happy to report that my local Food Lion now carries these dumplings (they’re in the fresh produce section next to the tofu), so I can now enjoy organic vegan dumplings anytime!  Click here for coupons to give them a try — they’re available in two flavors - Tofu Vegetable and Thai Basil Vegetable. Below is my recipe for Dumpling Ramen Bowls.   They can be made super-quickly if you use the simmer-everything-together method, or you can take a few extra minutes to saute some of the ingredients separately (such as the dumplings) and add more flavor to the final result. I especially like to use my electric wok when I make these bowls because I find that it makes it easier, whichever method I use.   Heres a recipe using my preferred method in which I saute a few of the components first:  Dumpling Ramen Bowls 2 teaspoons neutral vegetable oil 1 package Nasoya Vegan Dumplings 1 1/­­2 cups sliced shiitake mushrooms 2 tablespoons low-sodium soy sauce 3 cups water 2 teaspoons vegetable soup base or tom yum soup base 2 packages ramen noodles or rice noodles 1/­­2 cup shredded carrots 2 cups fresh baby spinach or baby bok choy 1 cup cooked broccoli florets (or other cooked vegetable, optional 2 diced vegan sausage links or 1 cup diced extra-firm tofu, optional Sriracha, to taste, optional Thai basil leaves or cilantro, optional garnish Black sesame seeds, optional garnish Heat the oil in a wok or large skillet over medium-high heat. Add the dumplings and stir-fry until nicely browned on both sides, about 2 minutes per side.  Add a splash of water, if needed to keep the dumplings from sticking. Remove the dumplings from the wok, and set aside. Reheat the wok or skillet over medium-high heat.  Add the mushrooms and a splash of soy sauce and stir-fry for 1 to 2 minutes to brown nicely and soften.  Remove the mushrooms from the wok and set aside.  Bring the the water to a boil in the wok or medium saucepan. Stir in the soup base until blended. Add the ramen noodles, carrot, and remaining soy sauce and reduce the heat to a simmer. Cook until the noodles are tender, about 2 minutes. Add the spinach and stir gently until the spinach is wilted. Divide the noodle mixture into large soup bowls, arranging the carrots and spinach on top of the noodles.  Return the dumplings and mushrooms to the wok and heat until hot.  Arrange the dumplings and mushrooms on top of the noodles, next to the spinach and carrots.  Add the cooked broccoli and vegan sausage and stir-fry for a minute to heat through.  To serve, drizzle each bowl with sriracha, if using.  Taste and adjust the seasonings, if needed. Garnish with basil or cilantro and a sprinkle of sesame seeds, if using. Makes 2 to 4 servings   NOTE: For the quick, no-oil, Simmer-Everything-Together Method, use the above ingredients (except the oil) and proceed as follows: Heat the water in a large saucepan.  Add the soy sauce and vegetable soup base or tom yum soup base and bring to a boil.  Add the Nasoya Vegan Dumplings and return the water to a boil for 2 to 3 minutes. Add the ramen noodles, mushrooms, and reduce the heat to a simmer. Cook until the noodles and dumplings are tender, about 2 minutes. Add the carrots, and spinach and stir gently until the spinach is wilted. Taste and adjust the seasonings, if needed. Stir in any additional cooked veggies, tofu, or other ingredients, as desired. Divide the soup into bowls, arranging a few of the dumplings on top of each serving.  Drizzle with a little sriracha, if desired. Garnish with a few Thai basil or cilantro leaves and a sprinkle of sesame seeds, if using. The post Dumpling Ramen Bowls appeared first on Robin Robertson.

Impossible Burger Hits Grocery Shelves

September 22 2019 Happy Cow veggie blog 

From restaurant menus to store shelves, the world is seeing plant-based meat substitutes explode. Impossible Burger is a top contender in the meatless industry, and is finally available for the at-home chef to enjoy. Since the Impossible Burger debut in restaurants in 2016, fans have been inquiring when they can expect to prepare the burger at home – with plenty of hints from Impossible Foods that they heard fans, loud and clear. Gelson’s Market will carry the 12-ounce product package in 27 locations throughout California (retail value: $8.99). Gelson’s is also putting a limit on individual purchases at ten per customer, rightfully curbing us all from another potential shortage. Get ready, East Coast: Impossible Foods says they’re coming for your stores later this month. The company aims to be available in stores nation-wide by mid-2020. You will find the Impossible ground “meat” packages available in the frozen section, next to the beef. The Impossible Burger is currently available at 17,000 restaurants, according to the company, including Burger King and White Castle. The post Impossible Burger Hits Grocery Shelves appeared first on HappyCow.

Does Your Back-to-School List Include Meatless Monday?

August 26 2019 Meatless Monday 

Does Your Back-to-School List Include Meatless Monday?Its back to school time. For many students that means back to Meatless Monday time, because more and more schools are observing Meatless Monday. Students and schools around the country want to take action to fight climate change and address health issues. Meatless Monday is a simple and effective way for students, parents and administrators to develop long-term healthy eating habits that also address the environmental issues associated with meat consumption. Its What Students Want One of the largest foodservice companies in the country, Whitsons Culinary Group, launched a Meatless Monday initiative after being prompted by student surveys requesting more vegetarian and vegan menu options. They now offer meatless, plant-based options in all 95 school districts they service in the Northeast. New York City serves over 1.1 million Meatless Monday meals every week to students in all five boroughs. The program was initiated by student demand and proved by a successful pilot program in Brooklyn that quickly expanded to include all schools.   Bring Meatless Monday To Your School If your childs school doesnt take part in Meatless Monday, you can help them get started with free and easy to use resources from Meatless Monday. Check out our K-12 resource page for everything you need to begin the conversation with administrators and kick-off a successful Meatless Monday school program. Additional Meatless Monday K-12 Resources: o Research on the health and environmental benefits of choosing plant-based foods instead of meat o Implementation guides for starting Meatless Monday in school cafeterias o Marketing materials that can be used to promote Meatless Monday onsite or through social media o Downloadable K-12 cookbooks o Sign up for weekly newsletters with Meatless Monday recipes and news o Sign-up to become a Meatless Monday Ambassador for more K-12 tips and resources Do you lead a school or manage a school district? Schools looking to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future . Contact us  for additional information or to learn how to implement a program at your school. Already have a great Meatless Monday program going at your school? Keep us posted on all of your great work! Email us at: info@meatlessmonday.com Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram . The post Does Your Back-to-School List Include Meatless Monday? appeared first on Meatless Monday.

Hendrix College Throws a “Gardein Party”

August 12 2019 Meatless Monday 

Hendrix College Throws a “Gardein Party”Gardein , a product line of meat-free foods, wanted to highlight their new products within a college setting so they reached out to the Meatless Monday team for help. Meatless Monday instantly connected them to Hendrix College in Conway, Arkansas. The schools award-winning dining hall already offers vegan and vegetarian food choices on a daily basis and encourages students to join in meat-free dining on Meatless Monday. Hendrix also works with local farmers and implements recycling programs to keep their menu local and sustainable. A Hendrix chef shows off the Gardein burger The three parties came up with the concept of a Meatless Monday Gardein Party, a day the school cafeteria would set aside to sample new plant-based Gardein burgers, meatballs and crumbles. One of the schools chefs, Marshall Hines, helped create the menu. The party was a huge hit for both the staff and student body. Cindy Mosley, R.D., Hendrix College Associate Director of Dining Services, said, We highlighted the event when we submitted an entry to the Loyal E. Horton Dining Awards. This award considers the dining facility as a whole by rating menu, merchandising and presentation, marketing, nutrition and wellness, and sustainability. When members of the staff attended the award ceremony at the National Association of College & University Food Services (NACUFS) National Conference they received great news. Hendrix College and the Gardein Party promotion was awarded 2nd place in the category of Residential Dining Facility. Congratulations Hendrix, well done! If youre interested in introducing Meatless Monday to your K-12 school, college or university, we provide everything you need to get started. Our free downloadable guides include simple steps to get going, engaging graphics, proven keys to success, and science-backed research from our partner, The Johns Hopkins Center for a Livable Future. The post Hendrix College Throws a “Gardein Party” appeared first on Meatless Monday.

To Honor International Day of Friendship, Let’s Celebrate Those Coming Together to Reduce Meat Consumption

July 29 2019 Meatless Monday 

To Honor International Day of Friendship, Let’s Celebrate Those Coming Together to Reduce Meat ConsumptionJuly 30th is International Day of Friendship . To celebrate the occasion, were highlighting how our meatless friends, global partners and businesses around the world are working together to reduce the amount of meat we eat. From schools bringing millions of Meatless Monday meals to students to fast food restaurants launching plant-based items, people and business from all walks of life are making sustainable meatless options more mainstream. Please feel free to share any examples below with your friends and followers. Global Meatless Monday partners came together for the NYC Climate March Meatless Monday in Cities and Countries Cities are increasingly including meat reduction initiatives in their health and climate policies. The citizens and leaders of Ghent Belgium worked together to declare a weekly meatless day in 2009, and were seeing more and more cities get on board: Sacramento, CA: Sacramento adopted Meatless Monday in 2016. The citys Golden 1 Center (home court for the Sacramento Kings) joined the initiative and launched Meatless Monday in 2019. Taiwan: Green Monday founder David Yeung, along with Mary McCartney (Sir Paul McCartneys daughter), recently attended the launch of Green Monday in Taiwan . France: Thousands united to sign a petition called Lundi Vert , or Green Monday, which has unified 500 public figures and calls on consumers to avoid eating meat and fish every Monday. Israel: Israels Miki Haimovich, who launched Meatless Monday in her country in 2012 , recently became one of the 29 women to become a Knesset staff member .   Students celebrate the announcement that all NYC public schools will go Meatless Monday Meatless Monday in Schools Student activists, parents, city officials and school boards around the world are working together to launch Meatless Monday school programs. S?o Paulo, Brazil implemented Meatless Monday lunches for 1.1 million students. A school in Bulacan, Philippines has been a pioneer in promoting Meatless Monday for almost a decade. Meanwhile, in England, more than 100 primary schools introduced a Meat-Free Monday program and will offer meat-free meal options every day of the week. By the start of the 2019-2020 school year, all New York City public schools will serve Meatless Monday lunches, reaching 1.1 million students every week.   Quick service chain, Del Taco launched plant-based menu items using Beyond Meat(R) and markets to customers for Meatless Monday. Photo: Del Taco Businesses Joining the Plant-based Movement Meatless products are crowding both supermarket aisles and restaurant menus , and consumers are grateful. Beyond Meat recently went public, while mega meat company Tyson launched its own meatless “chicken” nuggets earlier this summer. Tesco, the largest supermarket chain in the United Kingdom, officially moved its vegan products to the meat aisle. Fast food chains are also doing their part: Burger King now offers a meatless Whopper. Red Robin added the Impossible Burger to its menu. Del Taco now serves meatless Beyond Meat options across all 580 of its stores. Qdoba announced that Impossible meat will be served at its restaurants nationwide. McDonalds is now selling a vegan burger in Germany.     This International Day of Friendship, recruit your friends and family to join you in cutting out meat one day a week to benefit their health and help the planet. Celebrate together with a friendly meatless meal, and check out our recipe gallery for new plant-based inspiration. The post To Honor International Day of Friendship, Let’s Celebrate Those Coming Together to Reduce Meat Consumption appeared first on Meatless Monday.

rice cutlet recipe | leftover rice cutlets | chawal ke cutlet | chawal ki tikki

July 19 2019 hebbar's kitchen 

rice cutlet recipe | leftover rice cutlets | chawal ke cutlet | chawal ki tikkirice cutlet recipe | leftover rice cutlets | chawal ke cutlet | chawal ki tikki with step by step photo and video recipe. cutlet recipes are generally made with mixed veggies or with any choice meat. it is either served as street food snack by itself or as filler in sandwich or burger recipe. one such popular cutlet which had arrived lately in the market is the rice cutlet recipe made with leftover rice and choice of veggies. The post rice cutlet recipe | leftover rice cutlets | chawal ke cutlet | chawal ki tikki appeared first on Hebbar's Kitchen.

Veg Out for National Hot Dog Day with 5 Great Veggie Dogs

July 15 2019 Meatless Monday 

Veg Out for National Hot Dog Day with 5 Great Veggie DogsJuly 17th is National Hot Dog Day and the perfect time to try a delicious plant-based version of Americas classic summertime food. There are plenty of tasty meatless hot dog options available. Weve rounded up some of the most popular options, all of which are packed with tons of plant-based protein and taste.   Photo: Field Roast   Field Roast - (21 grams of protein) These hot dogs go by frankfurters and get their flavor from fresh garlic, fresh onions and Field Roasts own traditional blend of spices. Reviewers acclaim these fancy hot dogs have a texture that feels like a real meat hot dog and doesnt taste like fake meat. Do a taste test with your friends and family to see if they can tell the difference.       Photo: Tofurky     Tofurky - (17 grams of protein) Made with organic tofu and lots of flavor, this long-time veggie dog favorite has been described as having nearly the same texture as meat hot dogs but with a bit more spice. Who says tofu is bland?         Photo: Beyond Meat   Beyond Meat - (16 grams of protein) OK, a bit of a cheat. These are technically plant-based sausages, but hey, they fit on a hot dog bun. Beyond Meat is getting its fair share of press lately, and for good reason. They are popping up in global fast food chains, have tons of adoring fans and have been dominating the stock market with their recent IPO.       Photo: Lightlife     Lightlife - (7 grams of protein) Another plant-based hot dog on the list that has been around awhile. Which means people like them. And with only 50 calories per serving, they will fill you up, without weighing you down.             Photo: Morningstar Farms   Morningstar Farms - (7 grams of protein) Morningstar Farms products have been vegetarian staples for years. So theyve perfected the art of meatless cuisine. The texture for these veggie dogs is great, appealing to both vegetarians and carnivores alike. Insider tip, the hot dogs are a bit small for standard buns, so you might want to double the veggie dog fun to fill up the bun.     Let us know your fave. On June 17th post your favorite veggie hot dog using #NationalHotDogDay #MeatlessMonday and @MeatlessMonday Want more veggie inspiration? Weve got tons of plant-based recipes on our site. Check them out here. Head over to the Meatless Monday Summer Cookout Pinterest Board, where youll find plenty of tasty, plant-based BBQ ideas. The post Veg Out for National Hot Dog Day with 5 Great Veggie Dogs appeared first on Meatless Monday.

Basil-Infused Lychee Lime Ice Pops

July 1 2019 Oh My Veggies 

The first time I had lychee, I ordered it on a whim from a Thai restaurant. This was back when my husband and I were first dating–I had never had Thai food and I think I was trying to impress him by ordering something neither of us had heard of before. But wow, was I glad I ordered it–it was so sweet and fragrant, almost like candy. Lychee is now one of my favorite flavors, but unfortunately, it’s rare outside of Asian markets and restaurants. I had an extra lime from another recipe this week, so I used the juice from that in the popsicles too. And since my basil plants seem to be growing several inches a day, I made a basil-flavored syrup to mix in as well. These turned out exactly like I thought they would–a perfect mix of sweetness from the lychees and the tartness of lime juice, with a hint of fresh basil.

potato bites recipe | aloo bites recipe | chilli garlic potato bite

June 14 2019 hebbar's kitchen 

potato bites recipe | aloo bites recipe | chilli garlic potato bitepotato bites recipe | aloo bites recipe | chilli garlic potato bite with step by step photo and video recipe. potato based snacks are very common across india and are prepared for various purposes. having said that these are typically traditional age old recipes. but recently the market has been flooded with fusion snacks made from potatoes. potato bites recipe is one such snack served in the urban fast food joints. The post potato bites recipe | aloo bites recipe | chilli garlic potato bite appeared first on Hebbar's Kitchen.

Artichoke-Spinach Dip

May 30 2019 Robin Robertson's Global Vegan Kitchen 

Artichoke-Spinach Dip Artichoke-Spinach Dip I love anything with artichokes: grilled fresh baby artichokes are the beyond compare.  When I can’t get fresh artichokes, I satisfy my craving with frozen, jarred, or canned.  I like to put marinated artichoke hearts in salads and that the creamy and delicious artichoke-spinach dip is a longtime favorite.  In fact, Im such a fan of that dip that Ive developed a few other ways to use it such as a pasta sauce, or as a tasty filling for palmiers. First, the dip itself.  Sometimes I make it with a homemade cashew cream cheese (see Veganize It!), but more often than not, I opt for saving time and use a commercial vegan cream cheese.  The dip is quick and easy to make and can be made ahead of when you need it.  You can pop it in the oven just before serving time or do what I usually do:  heat it in a small slow cooker. Artichoke-Spinach Dip 1 (10-ounce) bag baby spinach, lightly steamed, then squeezed dry 1 cup vegan cream cheese 1 tablespoon fresh lemon juice 1/­­4 cup nutritional yeast 3/­­4 teaspoon onion powder 1/­­2 teaspoon garlic powder 3/­­4 teaspoon salt 1/­­4 teaspoon ground black pepper 2 (12 -ounce) jars marinated artichoke hearts, well drained and blotted dry Preheat the oven to 400 degrees °F. Lightly steam or microwave the spinach for 1 minute or until wilted.  Allow to cool. Combine the cream cheese, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and pepper in a food processor. Blend until very smooth. When the spinach is cool enough to handle, squeeze any liquid from it and add it to the mixture in the food processor.  Add the artichokes and pulse to combine, leaving some texture. Do not over-process. Transfer to an ovenproof baking dish, and bake uncovered for 15 minutes, or until hot. Remove from the oven and let cool slightly. Serve with toasted French bread slices or your favorite crackers. Makes about 3 cups Slow Cooker Variation:  Instead of baking in the oven, transfer the dip to a small (1 quart) slow cooker and cook on High for about 2 hours, or until hot.  As a pasta sauce: To transform this dip into a great pasta sauce, simply thin it out with your favorite unsweetened plant milk until its the perfect consistency.  Then, add a little more onion powder, maybe some more nutritional yeast, and a little extra salt and pepper.  Heat until warm and toss with freshly cooked pasta.  Palmier filling: Another favorite way to enjoy the creamy goodness of artichoke-spinach dip is to use it as a filling for these light and flaky palmiers, made with vegan puff pastry, available in the freezer case of most supermarkets.  Best of all, these palmiers freeze well, so if you only need enough for a few people, you can freeze the second roll (unsliced) and thaw when needed. Artichoke-Spinach Palmiers  1 recipe Spinach-Artichoke Dip (see above) 1 package frozen puff pastry, thawed (Pepperidge Farm brand is vegan) Unfold one sheet of puff pastry onto a flat work surface. Spread half of the artichoke-spinach mixture onto the pastry sheet, spreading to within 1/­­2 inch of the edges. Roll up one long side of the dough to the middle of the dough, then roll up the other side of the dough so the two rolls meet in the center. Repeat with the remaining dough sheet and filling mixture. Refrigerate for 45 minutes. Preheat the oven to 400°F. Using a serrated knife, cut each roll into slices, slightly less than 1/­­2-inch thick. Place each slice, cut-side down, on parchment-lined baking sheets, allowing about 1-inch of space in between each slice.  Use a metal spatula to flatten the palmiers to 1/­­4-inch thickness.  Bake for 20 minutes or until golden brown. Serve warm.   The post Artichoke-Spinach Dip appeared first on Robin Robertson.

Fried Tofu with Lemongrass

April 5 2019 VegKitchen 

Fried Tofu with Lemongrass When you have little time, a vegetarian restaurant seems so far away, and the dollars in your pocket are running out, this recipe will make for a quick meal. Ready-fried tofu is available in Asian markets. All you need to do is heat the tofu by refrying or baking it to get back its crunchiness. Continuing reading Fried Tofu with Lemongrass on VegKitchen

Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal Veggies

March 25 2019 Meatless Monday 

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


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