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Tofu au Vin

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mush vegetarian recipes

Tofu au Vin

before yesterday Meatless Monday 

This meatless take of the French classic Coq au Vin slowly simmers tofu with pearl onions, mushroom, red wine and vegetable broth. The veggie version cuts hours off the cooking time so you’ll be sitting down to dinner just a half hour after you’ve started cooking. This recipe comes to us from Donna of Apron Strings. Serves 6 - 3 tablespoons canola oil, divided - 2 cups frozen pearl onions, thawed - 3 medium carrots, peeled and diced - 3 cloves garlic, minced - 2 bay leaves - 3 cups red wine* - 3 cups low-sodium vegetable broth - 2 tablespoons low-sodium soy sauce - 1 tablespoon balsamic vinegar - 1 14 ounce package extra firm tofu, cut into 1/­­2 inch cubes - 4 tablespoons corn starch, divided - 12 ounces mushrooms, chopped - salt and pepper, to taste - 1/­­2 cup Italian parsley, diced as a garnish *3 cups vegetable broth mixed with 3 tablespoons red wine vinegar can be substituted for the red wine. Heat 1 tablespoon of the canola oil in a large pan over medium high heat. Add the onions, carrots and garlic. Saute for 3-5 minutes, or until lightly browned. Add in bay leaves, wine, broth and soy sauce to the pan. Reduce heat so that liquid is slowly simmering. Simmer for about 20 minutes, stirring frequently, until carrots and onions are soft and liquid has reduced by half. Once sauce is reduced season with salt and pepper to taste. Add 2 tablespoons of the cornstarch into 1/­­2 cup of water and mix until combined. Stir in the cornstarch mixture to the pan to thicken the sauce. Toss tofu cubes in the remaining 2 tablespoons cornstarch and a little salt and pepper until they are all evenly coated. Heat the 2 remaining tablespoons of olive oil over medium-high heat. Sauté coated tofu cubes, turning them occasionally with a spatula, for about 3 to 5 minutes, or until they are crispy browned on all the sides. Remove and set aside in a serving bowl. Add mushrooms to pan and sauté them 5-7 minutes, or until mushrooms are browned and softened. Add red wine sauce and mushrooms to tofu in the serving bowl. Sprinkle with parsley and enjoy!     The post Tofu au Vin appeared first on Meatless Monday.

Homemade Freezer Bouillon, Two Ways

January 26 2020 Golubka Kitchen 

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

Creamy Wild Mushroom Rice Soup

January 24 2020 Oh My Veggies 

And Soup Week continues! It also ends with this delicious creamy mushroom rice soup. I guess since I only post 2-3 recipes each week, theme weeks are not very epic around here, huh? Theme months would be way too much I think, but maybe I’ll start doing theme fortnights in the future. (Yes, I said fortnight. I’m fancy like that.) Having grown up in the midwest, I can tell you this: Midwesterners like their food creamy. We love cheesy casseroles, anything made with canned soup, and all kinds of concoctions made with sour cream, mayo, and/­­or cheese sauce (usually and, not or). Being sick last week, I was craving comfort food and to me, comfort food is creamy food. So I set out to make a vegetarian version of the classic Creamy Wild Rice & Chicken Soup. And then, because it’s the New Year and I’m trying to watch what I eat, I set out to make a lighter version. Behold, Creamy Wild Mushroom Rice Soup. The biggest obstacle was figuring out what to replace the chicken with. I’m always hesitant to cook with seitan on my blog because I don’t know if that’s readily available everywhere. And tofu in […]

Mushroom Tempeh Stroganoff

January 18 2020 Golubka Kitchen 

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

Tofu Almond Stir-Fry

January 6 2020 Meatless Monday 

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

Mushroom and Bell Pepper Scrambled Tofu

December 27 2019 VegKitchen 

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

Anja Schwartz Rothe

December 15 2019 Golubka Kitchen 

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

Lisa O’Connor

December 8 2019 Golubka Kitchen 

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

Celebrity Chef Meatless Holiday Recipes

December 4 2019 Meatless Monday 

Celebrity Chef Meatless Holiday Recipes   Meatless Monday has created our dream-team celebrity chef meatless holiday menu, featuring a plant-based take on traditional recipes created by Bobby Flay, Gordon Ramsay, Giada de Laurentiis, Martha Stewart, Rachael Ray, Jamie Oliver, Nigella Lawson and Carla Hall. From our kitchen to yours, please click the links below to enjoy these delicious, decadent, jaw dropping, and, of course, festive plant-based holiday recipes.   Appetizers Artichoke Arancini Wild Mushroom & Pomegranate Salad Cannellini & Kale Soup Sides Lemon Smashed Potatoes Persimmons & Roasted Chicories  Grilled Brussels Sprouts & Hazelnut Vinaigrette Entrees Epic Veg Lasagne Beet Wellington Stuffed Squash  Desserts  Sumptuous Chocolate Cake Deconstructed Vegan Pecan Pie Vegan Apple Pie   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post Celebrity Chef Meatless Holiday Recipes appeared first on Meatless Monday.

Vegan Pumpkin Risotto Instant Pot

November 27 2019 Vegan Richa 

Vegan Pumpkin Risotto Instant PotVegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan.  Vegan Glutenfree soyfree Recipe, Oil-free option Jump to Recipe This easy risotto is comfort food with seasonal winter squash. There is squash in the risotto and and roasted squash mixed in to serve! Herbs such as sage and thyme add wonderful flavor. This risotto is cooked in an Instant pot, but you can easily cook in a saucepan as well, see recipe below for details. I use wild rice blend in this risotto for a hearty option. Use arborio for variation. Fresh sage and thyme with mushrooms and pumpkin or squash puree together add wonderful flavor to this risotto. Dont have pumpkin puree? roast the pumpkin or butternut squash,mash and use. Change up the herbs to preference, omit the mushrooms, add other veggies in this versatile Instant Pot Pumpkin/­­Butternut Squash risotto and serve garnished with some vegan parm!Continue reading: Vegan Pumpkin Risotto Instant PotThe post Vegan Pumpkin Risotto Instant Pot appeared first on Vegan Richa.

A Vegetarian Thanksgiving Menu

November 25 2019 Oh My Veggies 

I hope you’ve enjoyed the week of vegetarian Thanksgiving posts that I put together with Rikki! I’ve gotten so used to working on my own as a blogger that it’s nice to collaborate with someone else once in a while and see my food through another photographer’s eyes (or camera lens). And Rikki isn’t just an amazing photographer, but she’s also a great friend and mentor who totally gets my food, so I can’t imagine working with anyone else. I’m totally thrilled with how all of her photos turned out in these vegetarian recipes for a vegetarian thanksgiving main course! Here’s our complete menu with vegetarian recipes for thanksgiving main course: Quinoa-Stuffed Acorn Squash Rings /­­/­­ Roasted acorn squash rings stuffed with quinoa, apples, cranberries, sage, and cheddar. A main dish for vegetarians that also works as a side dish for everyone else! Whipped Sweet Potatoes /­­/­­ Vanilla-scented sweet potatoes lightly sweetened with maple syrup and topped with candied pecans. The perfect alternative to the typical marshmallow-topped sweet potato casserole. Rosemary Roasted Carrots /­­/­­ Heirloom carrots make this simple Thanksgiving side dish a showstopper. Green Beans & Caramelized Shallots /­­/­­ Tender roasted green beans are topped with caramelized shallots. Wild Mushroom Gravy […]

Whipped Mashed Potatoes With White Bean Gravy

November 22 2019 Isa Chandra Moskowitz 

Whipped Mashed Potatoes With White Bean Gravy photo by Joshua Foo, styling by me Feeds about 10 Let’s face it. The most important thing at the holiday table is going to be mashed potatoes. Hot on its heels is going to be gravy. So why mess around with anything less than the creamiest, fluffiest, lushest most dreamy taters? The secret here is twofold: Fold 1) Ingredients. Lots of cashew cream and buttery coconut oil. And fold 2) Method: whipping it all to high heaven with a hand mixer. You incorporate air, plus remove all the clumps without overmixing. No one will be able to resist these! The gravy I’ve used here is akin to a white pepper gravy. Thick and creamy with a lil’ kick. It starts with a roux (that’s toasted flour and oil to you, bub) for a deep sultry flavor and velvety thickness. It’s a really nice customizable recipe in that if you want to make it a mushroom gravy you can certainly add sautéed mushrooms before or after blending. If you want to make it a sausage gravy chop up some sausages and add them at the end. And so on! These recipes are from Superfun Times. Ingredients For the potatoes: 5 pounds russet potatoes, peeled and cut into 1 1/­­2 inch chunks 3/­­4 cup cashews, soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary) 3/­­4 cups vegetable broth, at room temp 1/­­3 cup refined coconut oil, at room temp 1/­­3 cup olive oil 1 1/­­4 teaspoons salt Fresh black pepper Thinly sliced chives for garnish, if desired For the gravy: 2 tablespoons olive oil 1 medium yellow, roughly chopped 4 garlic cloves, chopped 2 teaspoons dried thyme 2 teaspoons dry rubbed sage Several dashes fresh black pepper 3 cups vegetable broth, plus additional for thinning 2/­­3 cup all purpose flour 3 cups cooked navy beans (2 15-oz can, rinsed and drained) 1/­­3 cup tamari or soy sauce Salt to taste For the gravy: Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil. In the meantime, drain cashews and place in a blender with vegetable broth and blend until completely smooth, scraping the sides with a spatula occasionally to make sure you get everything. If you have a high speed blender this will take about a minute. In a regular blender it will take around 5 so give your blender a break every now and again. Back to the potatoes, once boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of cashew mixture, coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left. Now comes the creamiest part. Add the remaining cashew mixture, mix it it, then use a hand blender on high speed to whip the ever loving life out of them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives and serve! Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved. If you have an immersion blender, then add the beans, broth mixture, and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens. Use broth to thin as necessary.  If you are using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken. Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/­­2 cup to 3/­­4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally, adding broth as necessary. Taste for salt. Keep gravy covered and warm until ready to serve.

Meaty Mushroom Stew over Garlic Mashed Potatoes

November 18 2019 Meatless Monday 

This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says: “This recipe reminds me a bit of pot roasts from my childhood. Of course, back then, it was beef, not mushrooms, but the flavor profiles are similar and both dishes are warm comfort food that make me want to curl up on the couch with a big bowl.” 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 - For the Garlic Mashed Potatoes: - 2 pounds (900 g) Yukon Gold potatoes, peeled and diced -  1/­­2 teaspoon salt, or to taste - 2 tablespoons (28 g) plant-based butter or (28 ml) extra-virgin olive oil -  1/­­2 cup (120 ml) lite coconut milk, plus more as needed -  1/­­2 teaspoon garlic powder, or to taste   - For the Meaty Mushroom Stew: - 2 tablespoons (28 ml) olive oil - 1 yellow onion, diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 10 ounces (280 g) sliced cremini mushrooms - 10 ounces (280 g) sliced shiitake mushrooms - 1 tablespoon (16 g) tomato paste - 2 tablespoons (28 ml) tamari, coconut aminos, or soy sauce (gluten-free, if desired) - 2 teaspoons dried thyme - 2 teaspoons dried sage - 1 1/­­2 teaspoons salt, or to taste -  1/­­4 teaspoon black pepper, or to taste - 1 1/­­2 cups (355 ml) low-sodium vegetable broth - 1 cup (130 g) frozen green peas   For the Mashed Potatoes: Add the potatoes to a large pot on the stove. Cover the potatoes with water by 2 to 3 inches (5 to 7.5 cm). Add 1/­­2 teaspoon of salt. Turn the heat to high and bring to a boil and then reduce the heat to low. Simmer for 15 to 20 minutes until the potatoes are tender and easily pierced with a knife. Drain and add the potatoes back to the pot. Add the butter and coconut milk. Using a potato masher, mash the potatoes until smooth. Add additional milk 1 tablespoon (15 ml) at a time if you like your mashed potatoes a thinner consistency. Add the garlic powder and additional salt to taste. Switch to a spatula or wooden spoon to stir and incorporate the seasonings well. Set aside.   For the Meaty Mushroom Stew: Meanwhile, heat the olive oil over medium heat in a large pan. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and carrots and sauté for 2 to 3 minutes. Add the mushrooms and sauté for 8 to 10 minutes, stirring occasionally. Add the tomato paste, tamari, thyme, sage, salt, pepper, and vegetable broth. Increase the heat to bring to a boil and then reduce the heat to low to simmer for 10 minutes. Add the green peas, stir to incorporate, and simmer for 1 to 2 minutes to heat through.   Serve the Meaty Mushroom Stew over the Garlic Mashed Potatoes. The post Meaty Mushroom Stew over Garlic Mashed Potatoes appeared first on Meatless Monday.

The One Ingredient You Should Be Adding to All Your Plant-Based Recipes

November 4 2019 Meatless Monday 

The One Ingredient You Should Be Adding to All Your Plant-Based RecipesWere all familiar with the four basic tastes -- sweet, salty, sour, and bitter -- but umami, the mysterious fifth taste, remains an enigma. Umami is responsible for giving foods their deep, savory flavor. When used properly, umami adds a pleasant richness to plant-based meals, balances the natural bitterness of nutrient-dense vegetables, and simplifies cooking by reducing the need for salt and other flavor-enhancing ingredients. Umami can be found in everything from corn, tomatoes, and mushrooms to aged cheeses, nori and soy sauce. While its easy to find foods that contain umami, its not always as simple to coax that savory flavor out of them, which is why umami remains an underutilized culinary tool in many home kitchens across America. Thats why the team at Meatless Monday was so thrilled to work with Yondu Vegetable Umami to develop a free, downloadable e-cookbook complete with umami-rich plant-based recipes. When scrolling through the recipes, youll see the breadth and versatility of this one simple ingredient. But tasting is believing. For starters, try this super simple 3-Minute Veggie Soup , which includes aromatic leeks, sugary snap peas, cool slices of fennel, and a couple of tablespoons of vegetable umami. At only 54 calories per serving, its a nice, light way to open a meal. Catering to a crowd? Pulse together a creamy Minted Pea and Walnut Dip in a matter of minutes. Have some leftover cauliflower? A spattering of chili flakes and lemons zest, along with a drizzle of olive oil and umami will transform this simple vegetable into a Quick Roasted Cauliflower worthy of any restaurant menu. To celebrate the cookbook release, Yondu is giving away 50 free bottles of their vegetable umami. All you have to do is click the link HERE and sign up, but move quick -- its first come first serve. And if you missed the giveaway, Yondu is also offering a coupon code for 50% off your order! Use code: 50umamimeals.   Download your free copy of the e-cookbook HERE and click over to Amazon to purchase a bottle of Yondu, $8.99 (lasts quite a while). Thanks to Yondus vegetable umami, you can effortlessly add a richness to any of your Monday meals. Need more inspiration? Check out Yondu.Us for more recipes. Tag @MeatlessMonday and @Yondu.USA in your umami food posts and share the e-cookbook link with friends and family to inspire easy Meatless Monday meal ideas. The post The One Ingredient You Should Be Adding to All Your Plant-Based Recipes appeared first on Meatless Monday.

Super Easy No-Knead Whole Wheat Sandwich Bread

January 10 2020 Oh My Veggies 

This is not a post meant to shame you into making your own whole wheat sandwich bread. Because I am not one of those bloggers. You know, the kind that make you feel like a terrible human being because you’re not making your own almond milk from almonds you grew yourself, maintaining your own bee hives in your backyard, trekking into the woods to harvest wild morel mushrooms every spring? Yeah, that’s not me. I mean, if you want to be an urban beekeeper, that’s totally cool. But I’m way too lazy for that sort of thing. Plus, bees make me nervous. They sting, yo. So please know that I’m not posting this because I think you should be making all your bread yourself. This was just a fun project that I wanted to do for a while and I thought I’d share it. If you read a lot of food blogs, perhaps you’ve seen me commenting on other people’s bread posts taking about how baking with yeast scares me. (So if you’re keeping track, I’m scared of bees and yeast. Someday I’ll tell you about how I’m scared of fishing poles. Someday…) My last attempt to use yeast was […]

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

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

Is Your Winter Meal-Plan Menu Seasonal Produce Friendly?

December 23 2019 Meatless Monday 

Is Your Winter Meal-Plan Menu Seasonal Produce Friendly?Despite the frigid temperatures and seemingly barren landscapes all around, the winter months can be surprisingly abundant. In fact, much of our most popular produce is actually in-season during this chilly time of year. Thats right, apples, beets, broccoli, cabbage, broccoli rabe, Brussels sprouts, carrots, cauliflower, celery, citrus fruits, fennel, garlic, leeks, mushrooms, onions, parsnips, pears, pomegranates, sweet potatoes, turnips, rutabagas, and radishes all fair pretty well in colder temperatures. But we dont. Thats why weve compiled a list of our warmest, most comforting meatless recipes -- all of which use seasonal winter produce -- to help you and your family stay toasty through the frosty months. Make them this Monday for a cozy start to the week. Carrot Soup with Parsnip Chips   Cauliflower and Chickpea Curry   Cranberry Balsamic Brussels Sprouts   Creamy Vegetable Noodle Soup Meaty Mushroom Stew over Garlic Mashed Potatoes Red Onion Soup with Shiitake Broth Roasted Fennel with Tofu and Oranges Roasted Garlic Parsnip Spinach Shepherds Pie Vegetable Fritters with Green-Chile Coconut Chutney   Interested in adding more Meatless Monday recipes to your cooking repertoire? Click here to access our recipe archives full of easy-to-make meatless and plant-based dishes.   The post Is Your Winter Meal-Plan Menu Seasonal Produce Friendly? appeared first on Meatless Monday.

14 Recipes that Will Wow Your Family and Friends this Holiday Season

December 9 2019 Meatless Monday 

14 Recipes that Will Wow Your Family and Friends this Holiday SeasonTis the season to incorporate more meatless dishes into your recipe collection. Weve made a list -- and weve checked it twice -- of some of our favorite holiday appetizers, mains, side, and desserts, almost all of which are plant-based! Craving chestnuts roasting on an open fire? Try our roasted chestnut soup. Jack Frost nipping at your nose? Nothing will keep you more snug than our warming carrot cauliflower stew. Grandma got ran over by a reindeer? Well, um, weve got a great recipe for honey-vanilla poached pears. Check out our Meatless Monday holiday menu below and see how you can wow your guests with some festive and flavorful meatless meals. Appetizers Set the proper tone for the meal with these seasonal holiday appetizers: Roasted Chestnut Soup Warming Carrot Cauliflower Stew Spicy Jalape?o Cashew Cheese Dip Sides On this holiday dinner table, let the side dishes take center stage: Maple Balsamic Roasted Brussels Sprouts Rosemarys Beets with Hazelnuts and Basil Roasted Potatoes with Orange Couscous Baked Polenta Basil Fries Mains Plant-based mains can be just as hardy and comforting as their animal-based counterparts: Meaty Mushroom Stew with Garlic Mashed Potatoes Italian White Beans with Kale Winter Harvest Citrus Pasta Chickpea Burgers with Spicy Harissa  Desserts End with something sweet (but not too sweet): Honey Vanilla Poached Pears Apple Cranberry Oatmeal Bread Baked Apple Donuts   Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post 14 Recipes that Will Wow Your Family and Friends this Holiday Season appeared first on Meatless Monday.

Vegan Mushroom Sauce – No Oil Option

December 7 2019 Vegan Richa 

Vegan Mushroom Sauce – No Oil OptionCreamy Vegan Mushroom Sauce. This Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies and more. Vegan Gluten-free Soy-free Recipe. Nut-free option.  Jump to Recipe A flavorful sauce as a side elevates comfort dishes to a new level. This Creamy Mushroom sauce with caramelized mushrooms, herbs, wine, and creamy base is versatile and delicious! Serve the sauce over cauliflower steaks, with pasta, roasted veggies, over mashed veggies, veggie meatloafs or burgers, grilled portobello mushroom, bowls and more. Change up the herbs, add more wine and less non dairy cream, adjust away to your preference!Continue reading: Vegan Mushroom Sauce – No Oil OptionThe post Vegan Mushroom Sauce – No Oil Option appeared first on Vegan Richa.

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List

December 2 2019 Meatless Monday 

Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your ListThe holiday season is here, so the team at Meatless Monday has assembled a snazzy gourmet gift-guide that includes everything you need to make plant-based eating -- or any type of eating for that matter -- easier, healthier, and more tantalizing to the taste buds. Whether youve been naughty or nice, weve got something for everybody: A self-sustaining indoor herb garden for your apartment-bound offspring, a molecular gastronomy starter pack for your Chopped-obsessed sister-in-law, and, of course, a hazard-proof mandoline for mom. But no matter the tool, cooking gadget, or condiment, all of the gifts listed below will make someones Meatless Monday a whole lot more delicious. Indoor Smart Herb Garden Tell us if this sounds familiar: Your recipe calls for 2 tablespoons of fresh basil, but the quantities sold in the grocery store would last you a month. Thankfully your thoughtful friend purchased you this easy-to-use, self-sustaining smart herb garden. It works just like a capsule coffee machine: Insert the biodegradable smart-soil capsule, add water to the tank (good for up to 3 week), and plug it in! Bring on the basil. For the Indoor Smart Herb Garden, click here.   Hot Sauce Flavors from Around the World The ideal gift for any hot-sauce junkie, this set of hot sauce flavors from around the world will add some searing flavor to any plant-based meal. Add some BAM! to your seitan and experiment with some spicy sauces from Costa Rica, New Orleans, Argentina, and 27 other states and countries. For the Hot Sauce Flavors from Around the World, click here. Embossed Rolling Pin Theres nothing more comforting than the aroma of freshly baked cookies. Let your baked goods look as good as they smell with one of these ornately embossed rolling pins; theyll transform any sheet of cookie dough or pie crust into an edible art piece. For the Embossed Rolling Pins, click here.  Food Dehydrator A must-have for any individual looking to easily incorporate more plant-based foods into their diet, a food dehydrator can turn any fresh fruit or vegetable into the perfect plant-based snack. Use it to dry herbs or make your own fruit leather or mushroom jerky. For the Food Dehydrator, click here. Hazard-Proof Mandoline Slicer and Spiralizer Its sharp blade and high potential for kitchen mishaps has earned the mandoline a villainous reputation, but its still a very useful kitchen tool that can quickly transform any number of fruits and vegetables into perfectly bake-able, fry-able, salad-able slices. This hazard proof mandoline is foolproof, safe, and comes with its own handy spiralizer, perfect for turning oblong shaped vegetables into flowing strands of carb-free noodles. For the Hazard Proof Mandoline Slicer and Spiralizer, click here. Super-Cute Kids Cookware Introducing children to the magic of cooking is one of the most valuable lessons you can bestow upon them. An appreciation for gastronomy starts in the kitchen, and theres no easier way to get the young ones cooking than with a set of super-cute kids cookware, which features an adorable set of vegetable-themed spoons, measuring cups, and whisks. For the Super-Cute Kids Cookware, click here. Molecular Gastronomy Starter Pack  Bring out your inner Top Chef with this incredibly cool molecular gastronomy starter pack. Use food-friendly additives to create jells, powders, beads, and caviars that will have your guests marveling at your gastronomic chops. For the Molecular Gastronomy Starter Pack, click here.    Fermentation Kit (Jars Not Included) The list of health benefits associated with fermented vegetables (kimchi, sauerkraut, pickles) is lengthy, but these foods can be a little pricey when purchased from the supermarket. A fun and cost-effective way to bring more fermented foods into your diet is to make them yourself. This fermentation kit comes with all the tools you need to pickle, culture, and preserve all of your favorite veggies. For the Fermentation Kit, click here. DIY Mochi Kit Mochi is the dessert that melts in your mouth, not in your hands. Everyone -- and I mean everyone -- has fallen head-over-heels in love with this Japanese frozen dessert. This DIY mochi kit is perfect for plant-based food lovers because it allows you to swap in any one of your favorite non-dairy ice creams. For the DIY Mochi Kit, click here.   Foodie Baby Gear We know that your baby niece, cousin, or newborn couldnt be any cuter, but what if they were wearing a little dim-sum or tater-tot onesie? This collection of adorable baby gear comes complete with all the food puns that any food-loving parent could ever dream of. For the Foodie Baby Gear, click here. Tofu Press Water is the element that prevents your perfect cubes of tofu from absorbing flavor and crisping up in the sauté pan. So just say no to soggy tofu! Exorcise those dampening demons in 15 minutes with this EZ Tofu Press: Simply set the press on a dish to catch water, place tofu on press base, turn both knobs for resistance, and continue to tighten the knobs every few minutes until your desired texture is achieved. For the Tofu Press, click here.   Meatless Monday Family Cookbook The Meatless Monday Family Cookbook, by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). Its an awesome gift for anyone looking to expand their repertoire of plant-based recipes. For the Meatless Monday Family Cookbook, click here.   For more Meatless Monday inspiration, tips, and recipes, click here The post Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List appeared first on Meatless Monday.

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast

November 25 2019 Meatless Monday 

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving FeastThanksgiving is a time for family, giving, and gratitude. But its also the time for stuffing...and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts! But as we know from Thanksgivings past, the entire family doesnt always agree, especially when it comes to the food on the dining room table.  So, whether your guests prefer dark meat, white meat, or no meat, its important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste. Weve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone -- from the newly vegan to the traditional omnivore -- to enjoy the holiday feast, together. Mushroom Gravy from Trader Joes Sometimes your secret recipe is store bought. We wont tell. Trader Joes has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, its also gluten free. Roasted-Garlic Smashed Potatoes from Minimalist Baker The secret to incredibly light and fluffy dairy-free mashed potatoes isnt much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence.  Super Savory Vegan Stuffing from The Cheeky Chickpea A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings -- fennel, garlic, parsley, fresh rosemary -- make this stuffing simply irresistible. Cinnamon Sugar Sweet Potato Casserole from Eat With Clarity Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know youre our pre-dessert dessert...with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil. Roasted Root Vegetables with a White Balsamic Glaze from Healthy World Cuisine No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables. Curried Green Bean Casserole from Omnivore’s Cookbook A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more! No-Meat Loaf from Nora Cooks Turkey doesnt always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After its covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart. Cranberry Jam from Delish Theres something extraterrestrial-looking about the maroon cylinder of congealed cranberry sauce that you always find sitting menacingly next to the gravy boat. Its Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you. Chipotle Whole-Roasted Cauliflower with Caper Vinaigrette from Goya Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower steaks with a tart and briny caper vinaigrette for a perfect alternative to the big bird. Chocolate Fudge Brownie Pie from Sweet Vegan Sara Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isnt. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips. Creamy Coconut Pumpkin Pie from Loving It Vegan What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and youve got yourself the ultimate Thanksgiving dessert.   Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If youre looking for more meatless recipe inspiration, check out our recipe gallery. The post Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast appeared first on Meatless Monday.

Thanksgiving Torte

November 25 2019 VegKitchen 

Thanksgiving Torte This torte stands as the ideal vegan Thanksgiving dish. It combines all your favorite Thanksgiving varieties of classic textures and savory flavors which come from its combination of wild rice, mushrooms, nuts, and sage. This Thanksgiving Torte makes a hearty main dish when served with a robust Mushroom Sauce and goes well with all the typical Thanksgiving side dishes like cranberry sauce, sweet potatoes, chestnut stuffing, and veggie combinations. The post Thanksgiving Torte appeared first on VegKitchen.

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies

November 18 2019 Meatless Monday 

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their VeggiesLooking for some culinary inspiration for your next round of Meatless Monday meals? Well, we have some EXCITING news: The first Meatless Monday cookbook is finally here, and with over 100 delicious, better-for-you plant-based recipes youll be able to whip up a meat-free meal for any type of eater -- from experimental flexitarians to new vegans to the staunchest of carnivores. The Meatless Monday Family Cookbook , by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). The book, whose foreword is written by Sid Lerner, founder of the global Meatless Monday initiative and The Monday Campaigns, is based on the Meatless Monday philosophy of cutting out meat one day a week for your health and the health of the planet. And as its title suggest, The Meatless Monday Family Cookbook is designed for the whole family, because when kids are involved in the prepping and cooking process, they develop a greater appreciation, understanding, and respect for the food in front of them. The cookbook officially goes on sale November 19, but weve included a few recipe highlights to share with you. And with Thanksgiving right around the corner, these plant-based recipes might just be what you need to round out the holiday dinner table.     Garlicky White Bean Avocado Toast with BBQ Drizzle This recipe marries the best traits of avocado toast with the enticing aroma and flavor of cannellini beans slowly sautéed with fresh garlic and olive oil. The mixture is spooned on to the avocado-smeared toast and drizzled with a sweet and tangy homemade barbecue sauce. Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables With butternut squash, carrots, parsnips, and Brussels sprouts, youre getting all the best that autumn has to offer. The subtle maple glaze adds a surprisingly subtle sweetness that pairs nicely with the fall vegetables. Meaty Mushroom Stew over Garlic Mashed Potatoes Theres nothing cozier than a hearty stew and some mashed potatoes. This recipe, which uses cremini and shitake mushrooms and a healthy dose of tamari, is an homage to umami. Ladle it over a scoop of mashed potatoes for some pure plant-based bliss. Creamy Vegetable Noodle Soup Its like a chicken potpie -- minus the chicken and the pie. No animal products are necessary for this smooth and sultry creamy vegetable noodle soup. Vegetable broth, almond milk, nutritional yeast, and a whole lot of seasonings and aromatics make this soup satisfying and delicious. Very Berry Quinoa Salad with Cinnamon Toasted Pecans This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level. Rice and Bean Pan Grilled Burritos A burrito is engineered to include an entire meals worth of goodies wrapped in one, warm, fluffy package. Chocked full of smoky pinto beans, cilantro rice, lettuce, and an avocado green chile sauce, be prepared for requests for seconds. BBQ Chickpea Veggie Bowls Channeling the hot smoke of the barbecue pit, this BBQ chickpea veggie bowl is charred, sweet, and tangy with a satisfying crunch. The recipe calls for roasted broccoli, red peppers, onions, and chickpeas, but you can top your brown rice bowl with any variety of vegetables. Just dont forget to drizzle over some homemade sweet-and-spicy barbecue sauce. Sweet-and-Spicy BBQ Sauce The proper blend of sweet and heat, this BBQ sauce uses smoky chipotles, tart apple-cider vinegar, maple syrup, and a blend of spices. Squeeze a little bit any meatless Monday meal to take it to the next level. About the author: Jenn Sebestyen is the creator of VeggieInspired.com. She was inspired to write The Meatless Monday Family Cookbook to help moms and dads get both picky kids and die-hard carnivores to eat more veggies. She offers tips and tricks that have worked for getting her kids on board with a veggie-heavy Meatless Monday plan.   Interested in learning more about Meatless Monday? Click here for more recipes, cooking tips, and ways that you can spread the Meatless Monday message to your community. For a chance to be featured in our next recipe roundup, make sure to tag @MeatlessMonday or use the hashtag #meatlessmonday the next time you post a meatless or plant-based recipe. The post New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies appeared first on Meatless Monday.

Top 10 New Vegan Restaurants (U.S.)

November 13 2019 Happy Cow veggie blog 

As vegans, there’s no denying it: we’ve got our favorite spots to which we stick. However, with more omnivorous establishments expanding their menus and some even turning plant-based, entirely, it seems there’s new places to try daily. What’s a humble vegan to do? Don’t worry; We’ve narrowed down the newest hot spots to add to your list – and they’re 100% vegan.                       Somebody People - Denver, CO [opened September 2019] With much anticipation from the Denver community, co-owners of the former catering pop-up Scam Likely (Tricia & Samuel Maher) opened the doors to their brick & mortar this year. Somebody People, a coined name from David Bowie lyrics, boasts Mediterranean-influenced, plant-based wining & dining – and has a zero-waste initiative, to boot. The restaurant offers brunch and dinner services with dishes such as “mushies on toast” (local bread with house made almond ricotta, sage, and hazelnuts) to “funghetto” (house made pasta served with Somebody People’s carrot bolognese.) Be sure to stop in for the chef’s choice, family-style Sunday Supper. (website)   Nic’s on Beverly - Los Angeles, CA [opened June 2019] Namesake Nic Adler is a co-founder of the […] The post Top 10 New Vegan Restaurants (U.S.) appeared first on HappyCow.

Vegan Mushroom Pot Pie with Sweet Potato Crust

October 29 2019 Vegan Richa 

Vegan Mushroom Pot Pie with Sweet Potato CrustVegan Mushroom Pot Pie with Sweet Potato Crust. Easy Mushroom Gravy Pot pie with mushrooms, cannellini or white beans, chard, topped with sliced sweet potato. Vegan Nut-free Recipe. Can be made gluten-free, Soy-free and oil-free Jump to Recipe  This pot pie brings together all my favorite flavors. Caramelized onion and mushroom, earthy balsamic vinegar, herbs, and a crisp sweet potato topping! I like to make individual portions, but you can easily make one large dish. The pot pie can be made without gluten or grain and can be made without oil as well. Use other greens of choice and change up the topping for variation. Top with vegan puff pastry for a decadent pie. Or just make the filling and serve over mashed potatoes or veggies. The mushroom bean filling is a mix of savory mushroom gravy and beans and works amazingly with mashed veggies as well.Continue reading: Vegan Mushroom Pot Pie with Sweet Potato CrustThe post Vegan Mushroom Pot Pie with Sweet Potato Crust appeared first on Vegan Richa.


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