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pita vegetarian recipes

Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant

December 4 2018 Vegan Richa 

Instant Pot Baingan Bharta Recipe – Spiced Mashed EggplantInstant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant. 1 Pot 30 Min. Serve as dip with flatbread or with curries or Dals. Add chickpeas to make a meal Vegan Glutenfree Nutfree Soyfree Recipe Stovetop option Jump to Recipe   Baingan Bharta translates to eggplant mash. The traditional bharta is a long process, Large eggplants are roasted over a flame or grill to char the skin. The skin is them removed and the partially cooked eggplant is mashed. Then added to a spiced onion tomato base and cooked to roast the eggplant with the spices and base.  In this instant pot version, cubed Eggplant gets pressure cooked with the onion tomato base, then mashed and cooked a bit to roast. Pressure cooking reduces the steps and also uses less bowls, vessels! I add some smoked paprika that adds a fresh smoked flavor that is  generally there in this dish if the eggplant was charred and cookes. Some liquid smoke will do that too, although I find that a bit too strong.  This spiced eggplant mash also makes a great dip with some hot pita bread. Add some chickpeas to make this into a meal or serve with a side of chickpea curry or dals.  This bharta is 1 Pot, needs just 15 mins active time, is Easy and Delicious!Continue reading: Instant Pot Baingan Bharta Recipe – Spiced Mashed EggplantThe post Instant Pot Baingan Bharta Recipe – Spiced Mashed Eggplant appeared first on Vegan Richa.

Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast Spread

November 12 2018 Meatless Monday 

Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast SpreadHendrix College , located just outside Little Rock, Arkansas, cooked up a hot plant-based breakfast idea worth sharing. Working with Meatless Monday, the dining hall served students a fully customizable and sumptuous oatmeal bar. To celebrate National Oatmeal Day on Monday, October 30th, Cindy Mosley, Associate Director and Dietitian of Dining Services, introduced the first-ever oatmeal bar on Meatless Monday, offering a medley of fresh and dried fruit, nuts, and other delicious toppings. Meatless Monday caught up with Cindy to discuss her decision to offer the oatmeal bar and hear the warm responses the dining hall staff received. What inspired Hendrix to hold a Meatless Monday Breakfast event? The last few years, our dining hall has been working with The Monday Campaigns to create events and ideas to encourage students to take a break from meat one day a week. The focus has been with lunch and dinner options - never for breakfast. I felt it was time to encourage some additional choices and find ways to encourage students to make whole grain choices. The observance of National Oatmeal day was the perfect time to stage it. I came up with the idea to implement a do-it-yourself oatmeal bar to provide a unique breakfast experience. Just by giving them one place to find all the toppings, students ended up eating three times the amount of oatmeal than normal. None of the items were new to our dining hall, but for one morning, they were all offered in one convenient location. What were the favorite toppings? Mixed berries, chocolate chips, and pecans! How did the students react? The response was positive! Students left comments like, Because of this bar, I like oatmeal now! and This is great! Can you do this everyday? After such an overwhelming response, whats ahead? In December, I plan to present a Gardein-inspired Meatless Monday during lunch to introduce new, plant-based dishes. Are you interested in introducing Meatless Monday to your organization, restaurants, K-12 school, university, hospital, local city government, or social media group? We can help to provide everything youll 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. You can also get in touch with us at info@meatlessmonday.com or contact us online here . Follow on Facebook , Twitter , and Instagram .   The post Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast Spread appeared first on Meatless Monday.

Freebirds World Burrito Launches Meatless Monday

November 5 2018 Meatless Monday 

Freebirds World Burrito Launches Meatless MondayFreebirds World Burrito, the hip fast-casual restaurant chain with customizable burritos, has jumped on the Meatless Monday bandwagon! To spur folks to cut back on meat for their health and for the environment, Freebirds started offering Beyond Meats Feisty Crumble, which has 13 grams of protein and Tex-Mex spices essential for their menu. Now diners can replace meat in their make-it-your-own style nachos, tacos, salads, and monster-sized burritos. To encourage diners to try meatless options, Freebirds is offering a buy three get the fourth free promotion on Beyond Meat entrees in November. Meatless Monday is thrilled to support Freebirds healthy and sustainable efforts and share the news with our loyal followers. Meatless Monday went in-depth to get more of the story with Freebirds VP of Marketing, Eric Coolbaugh, a seasoned restaurant marketing veteran. Why go Meatless on Monday? Most of us dont want to give up meat completely, so subbing out one meal a week with a plant-based option is an easy first step for folks looking to cut back on animal proteins and fats. How has offering Beyond Meat changed and improved your business and your bottom line? Adding Beyond Meat to the menu has been great for our bottom line so far. Weve more than doubled the sales from our previous vegetarian option. Tell us about your efforts to market Meatless Monday and Beyond Meat to your customers. When we launched Beyond Meat in July 2018, the real audience for us became meat eaters who are looking to dial back their animal-based protein consumption. Beyond Meat offers a very similar flavor and mouthfeel to real ground beef, making it a great plant-based substitute for people who are used to eating meat on a regular basis, but are looking to cut back. Because this is one of our core audiences, Meatless Monday was the perfect partner for us. What is your favorite Beyond Meat item offered at Freebirds to enjoy on Meatless Monday?  I cant get enough of those Beyond Meat covered nachos! Go try Beyond Meat covered nachos, and all the other meatless options, to support Meatless Monday in one of their 75 locations in Texas, Oklahoma, California, Utah, or Tennessee. If Freebirds is not available in your area, you can make your own burrito, nachos or salad using their recipe for Beyond Meat crumbles . 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. If youre as inspired by Freebirds as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online or find us on Facebook , Twitter , Pinterest , or Instagram ! The post Freebirds World Burrito Launches Meatless Monday appeared first on Meatless Monday.

Exciting New Partnership! Meatless Monday and the National Kidney Foundation

October 15 2018 Meatless Monday 

Exciting New Partnership! Meatless Monday and the National Kidney FoundationWere thrilled to announce Meatless Mondays new partnership with The National Kidney Foundation , the largest organization dedicated to the awareness, prevention, and treatment of kidney disease. The National Kidney Foundation and Meatless Monday are partnering to encourage people to make healthier changes to their diets. Studies suggest that incorporating meatless options into an overall balanced diet can help promote kidney health. Meatless Monday provides an easy way to make this first step towards a healthier lifestyle by cutting out meat just one day a week, and diversifying diets through meatless choices. Through the partnership, Meatless Monday hopes to support individuals who are at-risk or who are experiencing kidney disease in making an important dietary change. Meatless Monday also strives to help all people learn about the many benefits of reducing meat consumption. Reducing consumption of red and processed meat and eating more plant-based foods, such as fruits, vegetables, whole grains, nuts, and legumes, can help lead to: o Better kidney health o Better management of kidney disease o Lower blood pressure and cholesterol o Lower risk of diabetes o Healthy weight management Kidney disease is more common than you might think! According to the National Kidney Foundation , in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it.  1 in 3 American adults are at risk for chronic kidney disease. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. See Meatless Mondays kidney-friendly graphics and materials Theyre free for use by all – individuals, organizations, hospitals, city leaders, universities, and more,for use across social media, online, and print. Follow us on Facebook, Twitter, Pinterest, and Instagram for Meatless Monday recipes and news each week. The post Exciting New Partnership! Meatless Monday and the National Kidney Foundation appeared first on Meatless Monday.

Best Vegan Restaurants - Austin

September 30 2018 VegKitchen 

Best Vegan Restaurants - Austin Texas doesn’t usually come to to mind first when mentioning quality vegan food, but, in reality, amazing new vegan joints are springing up all over the state. If youre in the Lone Star States capital and looking for good places to eat, here are some of the best vegan restaurants Austin currently has. 1. The Beer Plant The Beer Plant is the citys first vegan-style gastropub, as they like to put it. The pub serves a variety of quality craft beers, wines, and cocktails, along with a completely vegan food menu. This modern establishment is located on the Windsor Road and usually opens between 3pm and 5pm. Along with the regular selection of dinner and salad options, vegan sandwiches, and entrees, the menu also features a late night section (served Monday - Saturday from 10pm to midnight). Some of patrons favorites include mac and cheese, the Blacksmith Burger, and the Beer Plant Curry Plate. Without a doubt, The Beer Plant is among the best vegan restaurants Austin has to offer. 2. True Food Kitchen True Food Kitchen is not a fully vegan restaurant, but it offers a wide palette of vegan dishes. The restaurant is located on West Avenue, and […] The post Best Vegan Restaurants - Austin appeared first on VegKitchen.

Lebanese Lavash Bread

September 14 2018 VegKitchen 

Lebanese Lavash Bread Large, flexible Lebanese lavash bread is made from a strong, yeasted wheat dough. It’s used for scooping or wrapping up vegetables and dips. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesnt rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. Makes: 6 (12-inch) breads Preparation Time: About 1 1/­­2 hours to prepare and roll out the dough; 2 1/­­2 to 4 1/­­2 hours for rising; 30 to 40 seconds to bake each bread. 1/­­4 teaspoon active dry yeast 1/­­2 cup lukewarm spring water 1 1/­­4 to 1 1/­­2 cups whole wheat bread flour 1/­­2 teaspoon sea salt In a medium-sized mixing bowl, sprinkle the yeast over the warm water. Sprinkle in a teaspoon of flour, cover, and set in a draft-free spot for a few minutes to proof the yeast. Stir in one-half cup of the flour to form a batter. Cover and set it aside for about thirty minutes, until a […] The post Lebanese Lavash Bread appeared first on VegKitchen.

Red Lentil Soup with Cauliflower Rice

April 26 2018 FatFree Vegan Kitchen  

Red Lentil Soup with Cauliflower Rice This richly spiced but not spicy red lentil soup is made thicker and heartier by the addition of cauliflower rice.  It’s a complete vegan meal in a bowl, but serve it with a little naan or pita bread if you like. I take recipe inspiration wherever I can find it–meals in restaurants, descriptions in novels, even online menus for college cafeterias. But twice now I’ve gotten ideas from a friend of mine, Maureen, who didn’t realize at the time that she was contributing to this blog. (...) Read the rest of Red Lentil Soup with Cauliflower Rice (1,005 words) (C) svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 26 comments Post tags: Cauliflower Magic Tricks, Eat-to-Live, Gluten-free, Indian, Soy-free, Weight Watchers Points The post Red Lentil Soup with Cauliflower Rice appeared first on FatFree Vegan Kitchen.

Self-Care Interview Series: Beth Kirby

January 7 2018 Golubka Kitchen 

Self-Care Interview Series: Beth Kirby Beth Kirby is a photographer, cookbook writer, entrepreneur, and the creator of Local Milk, her food, travel, and lifestyle blog. We are endlessly amazed by Beth’s ability to present her work with both authenticity and style, and we were completely blown away by each one of her thoughtful and inspiring answers in this interview. It’s a true gem. In this dialogue, Beth tells us about self-care as the foundation for happiness, having a schedule as a way to avoid stress, why she doesn’t believe in the idea of work-life balance, and how her routine has changed since becoming a mother, as well as her newfound love for weight training, the adaptogens and herbs she incorporates into her everyday potions, beauty, motivation, sustenance, and much more. There’s some amazing business advice here, too! Routine -- Is routine important to you or do you like things to be more open and free? Routine is so very important to me. Routines ensure that time is carved out for the important things in my days & life. Im super flexible with my routines so theres no such thing as failing, but the closer I adhere to the routine, the more impact I tend to make in my day. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I actually just wrote a little guide to a slow morning routine that details mine! I usually wake up when my baby wakes up, between 6:30-7:30 AM. The first thing I do every morning is make the bed because I feel this sets the tone for the rest of my day. My husband takes the baby to give me 10 minutes to meditate (I love the Headspace app) and do a few sun salutations to wake my body + mind connection up. After that I brew my morning elixir, a simple lemon, ginger, and turmeric tea, and then I do some journaling while I drink it. After that comes breakfast & a matcha potion, a shower & getting dressed for the day, a quick tidy of my space if I need it, and then Im down to work! I dont always do every single thing, but the more of them I hit, the better my morning! -- Do you have any bedtime rituals that help you sleep well? Im so exhausted at the end of the day, I dont usually need much help sleeping! I love making moon mylks with sleep promoting herbs as a little night time luxury. We keep the bedroom a sleep only zone with no television or computers, so its quite easy to pass out once Im in my own bed (or whatever bed I happen to be in!) -- How has your routine changed since you had your daughter? Its gotten a lot more flexible! If shes having a bad morning, things like preparing breakfast can take a lot longer or maybe I skip the shower (truth time!), but in a lot of ways, its made me more routine because if I dont have a plan and stick to it, the day can slip away a lot more easily when you have kids. I kinda floated through my days doing whatever I wanted whenever I wanted before she was born because I had all the time in the world. Now its make hay while the sun shines or forget having any hay! Haha. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast –  Miso Soup, 7 minute veggie & egg steam, and rice. After spending a fair amount of time in Japan, this has become my breakfast of choice. I keep dashi in the fridge for a quick miso soup so it takes literally minutes, and I steam a few veggies, whatever is on hand, in my steamer with an egg in its shell for 7 minutes. It all, including the egg, comes out perfectly! We cook rice in a rice cooker or donabe depending on where we are. I usually have a little miso dressing in the fridge to dip my veggies and eggs in and enjoy them alongside the rice & soup. Its so comforting and healthy, but its also really quick and easy as long as you throw the rice in a rice cooker and have dashi on hand. Lunch –  Smoothie! I usually hit my work stride during midday, and I dont like to take a massive amount of time (or make a big mess!) for lunch, so my favorite thing to do is whip up a super food adaptogen rich smoothie. I love pineapple and avocado as a base, and if its after a workout I make sure to throw some hemp & moringa in there for a plant based protein punch. Snack –  Ume plum onigiri. I almost always have leftover rice on hand, so I make rice balls with pickled plums in the center and wrap them with toasted nori for a quick snack. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Coffee makes me crazy, so I only have it on special occasions (like if Im near a really, really amazing café I might have a cappuccino), but when Im at home Ive started making a morning matcha potion.   -- Do you have a sweet tooth? I used to! But its lessened over the past couple of years as I cut back on candy & sweets. I love sugar, but I like to save it for feast days like holidays and celebrations instead of consume it as part of everyday life. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I incorporate adaptogens & tonic herbs--particularly rhodiola, ashwaghanda, he shou wu, astragalus, maca, and reishi--into a lot of my food like smoothies, mylks, and matchas. I also love Wooden Spoon Herbs tinctures, especially Anxiety Ally (anxious lady over here!) as well as her Green Protein Powder after workouts. Ive also recently discovered tocos and MCT oil, which I work into either my smoothie or matcha each day. -- Youve spent significant amounts of time in both Japan and France. How have those cultures influenced your cooking? For sundry reasons, Japan has definitely had a bigger impact on my cooking than France even though we live in Paris about half the year. I love to eat French food, but I find a lot of it is richer than I care to eat on a daily basis, and because I cook vegetarian at home 99.9% of the time, Japanese cuisine is, in my experience, much easier to adapt to that. And I just love Japanese flavors. I would say I cook Japanese inspired meals more than anything else (even when in Paris!) -- What is your approach to feeding your daughter? Weve done baby led weaning which simply means offering solids around 6 months and letting her decide what and how much shed like to eat of what we offer. We try to make sure shes offered a wide variety of whole food options, and dont worry about it after that. She eats what we eat, and at 16 months shes still breastfed, and thats fine by me. We are super, super laid back about it. She eats what and when we eat, and she can still have mom milk whenever she wants. That said, those organic baby food pouches are a lifesaver on the go because she can hold them! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I see a personal trainer for an hour a day, five days a week. On my days off I do one day of cardio and one day of rest. I do mainly resistance training with weights and bodyweight and a little cardio. I think a lot of women do a toooonnn of cardio and are afraid of weights because they think theyll bulk up when in reality getting big is incredibly difficult. Instead weights make you stronger, toned, healthy, and able to eat more…which I love! Before Eula I ate very few calories and did lots of cardio, and while I was thin, I never felt healthy. Now I eat as much healthy food as I want when Im hungry and lift weights. While Im not where I want to be post-baby yet, Im on the road! -- 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 freaking hate cardio. Especially running. I dont run. Unless something is on fire. I actually like weight lifting and resistance training. Its hard, but the time flies, and I can feel my body getting stronger. Having a trainer, while an investment, has been the trick for me. I need that accountability, and I needed to feel like someone who knew my goals for my body was guiding me towards them as opposed to me just randomly doing things. What motivates me is freedom from issues around food, being fit for the first time in my life, being a good example to my daughter, keeping up with my fit husband, and getting a toned butt! Haha! Beauty -- What is your idea of beauty – external, internal or both? This is probably cliché but confidence. When someone is confident in their own skin and in who they are as a person, confident about where they are in the journey whether theyre only beginning or years down the road, that is beautiful. When you love yourself inside and out, you glow. Easier said than done, I know, but when we work towards banishing self loathing we arent only more beautiful to ourselves, we are more beautiful to others as well.   -- What is your skincare approach – face and body? As for my face, I keep it super simple: I wash and exfoliate with Aesop, and then I tone with Thayers Rose Tonic and hydrate with Evan Healy moisturizer. I love her formula because its natural and it isnt greasy like so many. It goes on so light. I also get a HydraFacial every couple of months. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I drink tocos daily in my smoothie or matcha, as its amazing for skin. He Shou Wu is another herb I take for beauty, again usually stirred into tea or a smoothie since I have one of those two things almost every day. I also take an ultra collagen supplement by Reserveage.   -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Dont wash your hair everyday! This strips hair of its oils and can dry it out and make it brittle. I wash mine once every 3-4 days, and I use a dry shampoo by Oribe on the days in between as needed. And if nothing else, if I can throw on a bit of Benefit Porefessional, mascara, and do my brows, I feel done. But the truth is, I hardly ever do my make up unless I have an event or am going to be on camera. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Not taking on more than I can handle, delegating, saying no as often as needed, having a schedule, and planning help me avoid stress. As a very DIY spirited entrepreneur, I constantly have to fight the temptation to just do it myself, and as a person who really likes to do what I feel like doing when I feel like doing it, I have to fight the urge to float through my days working on whatever catches my eye. Instead, batching days and time blocking (i.e. Mondays are for marketing & meetings, Tuesdays are for client work, Wednesdays are for editing & writing, Thursdays for content creation, Fridays are for finance, Saturday is for family, and Sunday is for weekly food prep, etc...) helps keep me on track. -- If stress cannot be avoided, what are your ways of dealing with it? Meditation is my not-so-secret weapon. And exercise. And sleep. If Im meditating, sleeping at least 7 hours a night, and getting my work-outs in, I can field whatever stress comes my way with reasonable grace. And it does come. I also find the simple belief that everything happens for a good reason calms down the stresses of life, big and small. Whether Im stuck at a red light when Im running late, or I didnt get something I thought I wanted, this belief frames it as a blessing. I choose to believe the universe knows better than I do what should happen and when. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Garlic! I immediately start sucking on cloves of garlic. More than 50% of the time this knocks it out. It smells strong, but hey, it works! It has antibiotic properties (they called it Russian Penicillin during the war!), and it can kill bugs. I also start drinking a lot of herbal tea. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? This may sound strange to say, but I dont believe in work life balance. Balance implies everything has equal weight all the time. I believe in boundaries, but not balance. I dont believe anything great was ever created meting out time to it in a stingy way. Passion is going all in. Its long days and late nights. Its a pendulum swing. Whats important to me is not living these perfectly balanced days where everything gets equal weight, but rather in knowing when to swing back. You have to define your non-negotiables, and then the rest of your time is fair game. My non-negotiables are my weekly workouts, morning routine (though I shorten it as needed depending on the day), and an hour or so at the end of the day to cuddle and connect with my family. When Im in a season of intense work, say launching something new or writing a book, people know they will see less of me. I will spend less time on other things. And when I need a break or when its complete, I will just the same pour myself all into to rest and enjoying the people I love. Its about knowing your own limits, setting boundaries so that the priority gets to be the priority, pushing it to the boundary, and then stepping back when its time. Thats my approach. 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. When you truly, fully grasp that if you dont take care of yourself all the other things you want will forever remain out of your grasp, then it becomes really easy to stay motivated and prioritize yourself. We all have different goals and dreams, but what most people have in common is that they quite simply want to be happy. You can make seven figures and be perfectly miserable if you dont take care of yourself. Its the foundation the rest is built on. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Working out, specifically weight training. I have spent my entire life avoiding exercise. I always really hated it, and it felt like a waste of time when I could be working. Which was so silly! It gives me more energy, better focus, elevates my mood, and helps me make better food choices because when you make one good choice it becomes easier to make others. Also, full disclosure, it really helps with libido! As a woman who is crazy about her husband but definitely suffered from sloth like tendencies post baby, this has been awesome! Intimacy is such a priority for me, and working out has totally reenergized our relationship. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Ha! Story of my life. Honestly, I lean into it. What those periods mean, usually, is that Im burnt out or theres some big issue in my life or business that isnt working, and Im not dealing with it. In those periods, I let myself rest. And I take a look at whats not working, and I try to develop a solution. If Im simply burnt out, a good rest will leave me totally inspired. And if theres something that isnt working in my life or business, taking time to figure it out becomes the priority. Once the problem is solved, motivation and inspiration return. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Tools of Titans, The One Thing, and Essentialism are all books that deeply influenced my routines and my general philosophy on life. While largely geared towards entrepreneurs, I think their principles can apply to anyone. Knowledge -- Your home birth story was incredibly inspiring and touching. How did you come to the decision to have a natural home birth? Do you have any resources to recommend to future parents thinking of doing the same? Well, Id actually planned to give birth at the hospital for the majority of my pregnancy. I decided to have a home birth weeks before she was due! It was kind of crazy. In the process of writing my birth plan, I realized how against the grain I was going for a hospital birth by simply wanting no medication or unnecessary medical interventions. I didnt want to be swimming upstream while doing the hardest thing I would ever do. If someone is thinking about doing the same, I would say do a lot of research on the quality of midwifery care in your area. Not every area of the world is created equally when it comes to available care. The Farm Midwifery Center has lots of great resources for people considering the option! -- Do you have any tips for surviving or minimizing jetlag, and for dealing with a jetlagged baby? I actually have a whole blog post on traveling with baby! If you are traveling across many, many time zones and its at all possible, build a few extra days into your schedule to take it easy and recover from jetlag. When she was under one year old, we took turns getting up with her those first few nights, and tried to keep her awake as long as possible near bed time. And while I know a lot of people might not be comfortable with this, once she was over one year old we gave her a small, weight appropriate dose of benadryl the first two to three nights to help reset her clock. It was an amazing life saving discovery that our pediatrician approved, and we felt comfortable with after lots and lots of research. If you dont want to do that, you can try melatonin or herbal remedies like No Jet Lag. In the end whether you use anything or not, the baby adjusts much quicker than the adults in my experience! -- Youve masterfully created your own brand, and your photography style is instantly recognizable, yet weve read that you are completely self-taught. What was your path to building such a successful lifestyle brand? What advice would you give to someone who is just starting out? Oh man! I have WAY too much to say about this. Im writing e-courses for 2018 that deal with this very topic. So! My path was to embrace the public learning curve. I didnt wait until I had it all figured out to start. I just started, and I got better as I went along. The better I got, the more readers and opportunities I had. There was no overnight success. There was passion, hard work, and showing up everyday for years. I have ALWAYS focused on two things above all else: content and relationships. I dont deal in mediocre and always strive to produce the best content I possibly can, and I aim to treat everyone I come in contact with love and respect. Those are the foundations, in my estimation, of any successful enterprise. The advice I would give to someone starting out, the short version, is this: First, you need to figure out what youre passionate about and be super specific, start with one thing. For me, that was cooking. You can branch out into other niches later, but start with one. Then you need to figure out the core values of your brand. For instance beauty, mindfulness, and authenticity are some of the core values of Local Milk. This is going to set the tone for all that you do. The next thing, the most important thing, you need to figure out is who youre talking to. Who is you dream customer, client, audience? What do they love? What are their hopes, dreams, fears, struggles? How can you make their lives better? This is where youll get ideas for content, revenue streams, copywriting, and everything. Its so important. You cant skip it. You cant hit a target you arent aiming for, and you need to know what your target audience looks like (eg: is it magazine editors or stay at home moms? or both? why?) and responds to before you go on to create your brand. I could keep going! But Ill leave the nitty gritty details for the e-course! The biggest advice I can give is: Just start! There is ALWAYS room at the top, and NO ONE starts there. -- You are a true believer in the fact that a dream life and dream job is achievable for anyone, even those at their lowest point. Can you tell us a bit more about how you were able to come to this realization? Well, Im living proof, so its an easy thing for me to believe. I spent the first decade of my adult life in the throes of bipolar and drug addiction. Im a high school AND college drop out. I started this business when I was 29 on VERY little money. The only thing Id ever done before this was wait tables. I had to heal myself before I could start this journey, but once I did that, I didnt quit, and I didnt look down. Every small win felt like a huge win to me. I was grateful for the first $20 I was ever paid for a photo. And to be honest, it was probably only worth $20. I have the unshakeable belief that if you work hard at something youre truly passionate about, you cannot fail. But you have to work hard. And you have to be passionate, you have to love it. Before you can do any of it, however, you must take care of yourself spiritually and physically. That was the key to all of my success. Ten years of failure because I could not and would not take care of myself. Once I started, it all just flowed. Fun and Inspiration -- What do you do to unwind or treat yourself? In no particular order: sailing anywhere with clear blue water, Netflix and chill with my husband, and playing Warcraft. Haha! I try to make it to the sea at least once a year, and I love to hang out with my husband doing anything or nothing. When work is done for the day, I like to relax with a good series. And Warcraft is my secret pleasure. Especially when Im really burnt out, and I just need to get away”. I absolutely love video games, specifically WoW, and while I cant play full time anymore, whenever Im taking one of those breaks from work to rejuvenate, Ill get on there for a few days. Im hoping to find time soon to play! Its great because it has NOTHING to do with work. And when you have a lifestyle brand, EVERYTHING can be turned into work! But I think its safe to say the World of Warcraft remains and always will remain firmly off brand! -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Nabokovs Lolita (topic notwithstanding its some of the best writing in the world) Song/­­Album – Songs of Leonard Cohen Movie – The Empire Strikes Back (its my favorite movie, so you know...it sure feeds my soul!) Piece of Art – anything by Cy Twombly -- We are captivated by Joan Didion’s compact travel packing list. What are a few essential objects that would be in yours? This is actually labeled my minimalist packing list in my evernotes! camera laptop external hard drive phone earphones passport/­­visas wallet medicine dry shampoo brush Cosmetics aesop face wash + exfoliant thayers rose tonic deodorant toothbrush + paste underwear black boots blockshop scarf sunglasses 1 oversized necklace 1 pair earrings 1 hat 2 trousers 2 elizabeth suzann linen tunics 1 over sized sweater 1 silk shift dress 1 pair black tights lauren manoogian capote coat socks -- Is there anyone you would like to hear from next in this interview series? Heidi Swanson, Jenna Kutcher, Alison Wu, and Melyssa Griffin are my current woman crushes. Photos by Beth Kirby. You might also like... Self-Care Interview Series: Trinity Mouzon Wofford Self-Care Interview Series: Chi San Wan Self-Care Interview Series: Laura Wright Self-Care Interview Series: Lacy Phillips .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Beth Kirby appeared first on Golubka Kitchen.

Eatin Good in Granada

November 7 2017 Happy Cow veggie blog 

Although I dont think it formally deserves this title, so far Spain feels like the meat capital of the world. However, Granada (in the south of Spain) has a booming vegan scene thats growing every year!  I didnt get to spend much time in Granada, but I did have the opportunity to work with an incredible little vegetarian restaurant that offered a heap of superb vegan dishes by the name of AlLaurel. This cozy veggie bistro is centrally located by the famous Catedral de Granada and welcomes you in with chic styling, a delicious menu del día, and local artisanal wines and cervezas. While there I got to sample a few of their famous dishes including a leek and ginger soup, seitan skewers (drooling), and traditional tomato and avocado salad. The cuisine was fantastically fresh, obviously organic, and perfectly plated by Ále (short for Alejandro), the restaurants lead chef. I left AlLaurel with a happy tummy and a newfound respect for seitan. The next day, while in search for some lunch in town, I stumbled upon a little vegan tapas bar called El Ojú. You heard me right, a vegan TAPAS bar. You know, where you buy a drink and you […] The post Eatin Good in Granada appeared first on The Veggie Blog.

Vegan Peanut Butter Sandies

October 22 2017 Vegan Thyme 

Vegan Peanut Butter Sandies This cookie isn't your typical peanut butter cookie--no fork tine and crosshatched business required. Which is good, because having to maneuver a fork over balls of dough poses challenges for me right now. Simple baking only. One handed baking and cooking only. It's okay. These peanut butter cookies surprised me. They have a light, crumbly texture--even with the addition of my natural chunky style peanut butter. By my own insistence that I get back to baking, I stumbled upon this recipe in the New York Times for cookie inspiration. Julia Moskin was on a mission to recreate this cookie from City Bakery in New York. There are seventy-five comments regarding the cookie making attempts. I read them all (because why not). To make vegan, I simply used flax egg--with so few ingredients, it's really a very easy cookie to make/­­adapt. (I will admit that though I love a peanut butter cookie, just the thought of the measuring cup after sort of makes me not pursue it as regularly as I'd like.) What an insane concern. As a fan of peanut butter of all stripes, these have been worth the effort. I made them using my small cookie baking scoop. You will thank yourself later when you can't resist having another one.   Took a little tumble a few weeks ago, and like THAT, I was in a cast. Broke my wrist, needed surgery, blah, blah, blah. The whole thing has been an awakening for me. My fifties so far have proven to be, well. . . I'm ready to skip into my sixties and forget this decade is all I'm saying. I'm not sugar-coating here nor do I need be reminded of how much worse it could have been. Were it not for my sister, my dear friends and my oh-so-patient husband, this ordeal may have been my undoing. We were on a hike, on a beautiful fall afternoon--the crispest, coolest Saturday we've had all year, then. . . DH saw me go down. Wrist was in a bit of a twisted and unnatural state at the end of my arm as I struggled to stand up, then came OMG! I broke my wrist! (and other choice words). Luckily I: 1) did not break my dominant hand 2) have an amazing orthopedic surgeon who saw to it that I was tended to per his direction in the ER and then subsequently operated on said fracture, and 3) had both a wonderful urgent care and hospital staff who utterly and completely took excellent care of me despite my cries, screams and moments of near passing out--and then made sure I was passed out to properly tend to the break: thank you!     Other knitters/­­crocheters and bakers and people in general have had similar wrist break experiences. I know because I have read about them ALL. My first thought was: WHAT ABOUT KNITTING AND CROCHET: OMG! By my second week, there were fewer tears and woe is me-ing, and I finally picked up my needles and held them in my hand for the first time.  Knitting Shoulder Cozy by Churchmouse Yarns. Using Lion Brand Shawl in a Ball. The Puppy. . .The Runt--a fitting term of endearment as we have realized: we definitely have a runt. She weighs in at under forty pounds and. . .we are past our six month mark. Her sister weighed almost sixty by this point. She is just adorable and smart and loves, loves, loves her very big sissy. Though I think there are times when she wonders: when will I get that big? Actually, she's perfect just the way she is. Vegan Peanut Butter Sandies *adapted from NYT /­­ Julia Moskin makes appx. 24 cookies with small 1" cookie scoop 1/­­2 cup vegan butter 1/­­4 cup plus 2 T. brown sugar 1/­­4 cup plus 2 T. granulated sugar 1/­­2 t. fines sea salt 1 cup chunky natural peanut butter (I used Smuckers) 2 T. ground flaxseed + 4 T. water + 1 T. olive oil whisked (to replace egg) 1 cup all purpose flour *extra sugar and salt for dusting Preheat oven to 350. Get your cookie sheet ready with parchment paper. In medium bowl, cream together the sugar and vegan butter--then add peanut butter and flax egg--mix well. Then add salt and flour and mix until just combined--don't over mix. Scoop out in small 1' cookie mounds. They won't spread so no worries on crowding. Then sift together 2 T. sugar and 1 t. sea salt or flake salt in a small bowl and lightly sprinkle over each cookie before baking. Bake for 15 minutes--you want them to brown a bit around edges.   

hummus recipe | hummus dip recipe | 2 ways easy hummus recipe

October 4 2017 hebbar's kitchen 

hummus recipe | hummus dip recipe | 2 ways easy hummus recipehummus recipe | 2 ways easy hummus dip recipe with step by step photo and video recipe. usually the hummus dip is served along falafel or grilled chicken or even grilled eggplant. but it can also be scooped as spread with flat bread or pita bread with choice of veggies garnishing. there are several flavored hummus recipe, and this post describes the basic and coriander jalape?o flavored hummus recipe. Continue reading hummus recipe | hummus dip recipe | 2 ways easy hummus recipe at Hebbar's Kitchen.

Meatless Monday Pittsburgh Hosts Vegan Night with the Pittsburgh Pirates

October 2 2017 Meatless Monday 

Meatless Monday Pittsburgh Hosts Vegan Night with the Pittsburgh PiratesLast Monday, September 26th, Meatless Monday Pittsburgh hosted the first ever Vegan Night with the Pittsburgh Pirates! The event was a great success with over 300 tickets sold. Each ticket included a corner box seat for the Pirates vs. Orioles game, as well as access to the exclusive vegan menu. Guests dined on delicious meatless fare including: - Pretzels, chips and dips (house chips with French onion dip, corn chips with smashed avocado salsa, pretzel sticks with local PA maple mustard) - Power chop salad (kale, cabbage, grilled vegetables, garbanzo beans, sunflower seeds, pepitas, citrus-dijon dressing) - Ultimate vegan burger (beefless beef patty, lettuce, tomato, dill pickles, vegan house sauce, sesame seed bun) - Buffalo cauliflower with vegan ranch dipping sauce - Sweet potato tacos (black beans, cilantro, salsa verde, tortilla threads, nondairy sour cream, flour tortilla) - Watermelon and berries for dessert     The delicious meat-free menu was enjoyed by vegetarians, vegans, and flexitarians alike. Everyone left the ballpark full and the Pirates bringing home a win was the cherry on top! The post Meatless Monday Pittsburgh Hosts Vegan Night with the Pittsburgh Pirates appeared first on Meatless Monday.

Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their Cafeteria

August 28 2017 Meatless Monday 

Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their CafeteriaThis week, Meatless Monday is putting the spotlight on a new addition to the meat-free campaign. Morrison Healthcare at Mayo Clinic in Phoenix, Arizona recently implemented Meatless Monday in their three cafeterias, serving vegetarian meals once a week to staff and visitors of the top hospital in the state. The campaign was well-received by everyone who took part and its successful launch may bring Meatless Monday to other Mayo Clinics in Rochester, Minnesota and Jacksonville, Florida. We spoke to Eric Schiellerd, Executive Chef at Morrison Healthcare, to see how Meatless Monday is going and what he has planned: Chef Eric Schiellerd  What was the impetus for starting Meatless Monday in your cafeterias? The Meatless Monday concept was first brought to me in 2015 at McLaren Hospital in Michigan. I was very excited to try something new and fresh for our operation. Unfortunately I didnt have a lot of support getting the program off the ground. After transferring to Mayo Clinic Phoenix I quickly learned of the strong push for great tasting vegetarian options in our cafes. I teamed up with our wellness coordinator Laura Dan and we have been building a great program for our client and guests. What kind of feedback have you received from customers since offering Meatless Monday options? The feedback has been wonderful with most of our customers. They love to have options and a plant-based entrée is what was missing from our menus. How do you think Mayo Clinic in Phoenix can serve as an example to other cafeterias in medical facilities? I think in every facility you have people telling you a meatless option wont work and is a waste of time, but you cant let them talk you out of a great program like this. With great marketing, food and menu choices it can work for just about any operation. Do you think that providing health-focused food choices in a hospital cafeteria encourages hospital staff to practice what they preach and take better care of themselves? I think all people in this type of environment want to be healthier. If they trust that the food will taste as good as it is good for them, they will buy in to it. Do you participate in Meatless Monday yourself? Share some thoughts on your philosophy on meatless eating. I do participate in one meatless meal every Monday. I think its tragic to see of all the plant-based food that is turned back into the soil because it isnt pretty enough for the supermarket. We need to get creative and make great tasting meals using these products. Programs like Meatless Monday let us do that very thing. Im proud to work in an organization that gives me the freedom to menu all types of food, including great plant based meals. If you want to bring Meatless Monday to your business or organization, or if you already participate in Meatless Monday - we want to know! Get in touch with us at info@meatlessmonday.com! The post Morrison Healthcare at Mayo Clinic Phoenix Brings Meatless Monday to Their Cafeteria appeared first on Meatless Monday.

Fattouche Salad

August 9 2017 VegKitchen 

Fattouche Salad Fattouche salad is a Middle Eastern classic that’s not as well known in western culture as is tabbouleh, though maybe it should be -- it’s just as delicious. It gets its characteristic touch from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. It’s good all year round, though especially […] The post Fattouche Salad appeared first on VegKitchen.

Check Out the 10 Best Vegan Restaurants - Denver

October 4 2018 VegKitchen 

Check Out the 10 Best Vegan Restaurants - Denver If you think that youll only find steakhouses in Denver, think again. The plant-based diet has a firm foothold with eateries in Denver dedicated to the vegan palate, despite historical stereotypes. Here are ten of the citys best vegan restaurants, from cozy cafes to fast dining options. Denver may not be known as a health food capital, but it’s sure on its way there. Check out these vegan restaurants the next time youre in town. Who knows? You may never pick up a steak knife again afterward! 1. Watercourse Foods Watercourse Foods gives you healthy comfort food all day long. This eatery has you covered, whether you want gluten-free waffles for dinner or youre craving cauliflower wings. Watercourse has been serving all-vegan fare to Denverites since 1998, and is very popular with the local vegan community. This favorite is a good example of some of the citys best vegan restaurants. Denver has a thriving vegan culture, but dont just take anyones word for it. Watercourse is open late all week long, so head on down the next time you get a craving for vegan comfort food. 2. WongWayVeg Okay, so technically this isnt a restaurant, but ask any Denver local and […] The post Check Out the 10 Best Vegan Restaurants - Denver appeared first on VegKitchen.

Get Meatless Monday Going in Your Community

September 24 2018 Meatless Monday 

Get Meatless Monday Going in Your CommunityThanks to loyal participants around the world, Meatless Monday is practiced by millions in over 40 countries. If you are passionate about Meatless Monday and want to extend its health and environmental benefits within your community, sign up today to become a Meatless Monday Ambassador. Make a difference for our health and the health of the planet! Its Easy. We provide everything youll 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. Its never been easier to introduce Meatless Monday to your organization, restaurants, K-12 school, university, hospital, local city government, or social media group. Get Exclusive Ambassador Benefits Sign up now and become part of the movement!  Meatless Monday Ambassadors receive exclusive benefits: o Be invited to join the invitation-only Meatless Monday Ambassador Facebook Group to connect with like-minded people. o Have the opportunity to be featured as the Meatless Monday Ambassador of the Week on our website. o Get invited to exclusive Meatless Monday Ambassador webinars and events. o Be the first to access new Meatless Monday materials, such as social media graphics, implementation guides, videos, and more. o Get a Meatless Monday Ambassador badge to feature on digital and social platforms. o Be the first to know about new programming, research, and trends from Meatless Monday. Become a Meatless Monday Ambassador today. Take credit for making a difference in your community with Meatless Monday. Join a worldwide movement committed to making change for our personal health and the health of the planet. Find us on Facebook, Twitter, Pinterest, or Instagram! The post Get Meatless Monday Going in Your Community appeared first on Meatless Monday.

Baked Eggplant Fries

September 11 2018 Robin Robertson's Global Vegan Kitchen 

Baked Eggplant FriesCrunchy and delicious, these Baked Eggplant Fries are a surefire way to make an eggplant lover out of just about anyone. And because theyre baked, not fried, theyre good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must. Baked Eggplant Fries Crunchy and delicious, these fries are a surefire way to make an eggplant lover out of just about anyone. And because theyre baked, not fried, theyre good for you too! Serve them as a side dish or enjoy them as a snack or appetizer. Dipping them in tzatziki sauce is a must. - One large eggplant, peeled and sliced vertically into 1/­­2-inch slices - 1/­­2 cup flour of choice ((all-purpose, rice, or chickpea are good choices)) - 1/­­2 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1/­­8 teaspoon cayenne - 1 cup plain unsweetened almond milk or other nondairy milk - 2 tablespoons ground flaxseed blended with 1/­­4 cup water in a blender until thick - 1 tablespoon freshly squeezed lemon juice - 1 cup dry bread crumbs - 3 tablespoons nutritional yeast - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1 teaspoon smoked paprika - Tzatziki Sauce, recipe follows, for serving - Cut the eggplant slices lengthwise into 1/­­2-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F. - In a shallow bowl, combine the flour, salt, pepper, and cayenne, and mix well. In a second shallow bowl, combine the almond milk and flaxseed mixture, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika. - Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the breadcrumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.     Vegan Tzatziki Sauce The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Serve it with the Baked Eggplant Fries. Its also good as a dip for warm pita bread or crunch pita chips, or as a spread for sandwiches. - 3 cloves garlic (crushed) - 1/­­2 small cucumber (peeled, seeded, and quartered) - 1/­­4 cup vegan yogurt - 1/­­4 cup vegan sour cream - 1 tablespoon freshly squeezed lemon juice - 2 tablespoons chopped fresh dill (mint, or parsley) - Salt and freshly ground black pepper - In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasoning if needed. Cover and refrigerate until needed. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Baked Eggplant Fries appeared first on Robin Robertson.

Why Veganism Is Outpacing Meat-Eating For The First Time In History

January 10 2018 Happy Cow veggie blog 

A few weeks ago, I ended up racing a friend of mine who thought he could beat me in a footrace. Yes, it was as ridiculous and childish as it sounds, but bear with me a second. During the race, I remember hearing my other friend, who was umpiring the race, yell vegan for the win! as I crossed the finished line. We all laughed, of course, but that proclamation got my mind going. I started doing research and was as surprised as I was happy to find out that veganism, per capita, was outpacing meat-eating - and it wasnt even close. These are the reasons I discovered as to why. Global Awareness I remember hearing that a crew of Danish politicians at VeganerUdfordringen had decided to go vegan to raise awareness for the health and environmental purposes of a plant-based diet. Around that same time, a group of 24 European parliament members signed a letter advising Europe to make the move to a plant-based diet for health and long-term sustainability. All over the world people are awakening to the reality that consumption of animal products and health and environment are all innately linked. Meaning, the world is inching closer and closer to the plant-based revolution […] The post Why Veganism Is Outpacing Meat-Eating For The First Time In History appeared first on The Veggie Blog.

On-Point Vegan Eats At Green Point Restaurant In Cusco, Peru

January 2 2018 Happy Cow veggie blog 

If Cusco hasnt yet been named the vegan capital of South America, I would like to be the first to suggest that title. This bustling city, known for being the travel hub to get to Machu Picchu, is a fantastic place to see and while youre there, youll be blessed with some of the best vegan food known to mankind. It didnt take me long to find out about Green Point. Vegans and non-vegans alike flock to this place by the hundreds (seriously, its PACKED all-day, every day) to get some greens in before taking on the long trek to Machu Picchu. They offer an incredibly affordable and delicious daily lunch menu that will fill you up right and wont break the bank. Oh, and everything is 100% vegan, too. I met with the owners and they were gracious enough to have my come to the restaurant over 10 times during my week-long stay in Cusco to shoot their various menu items and taste all that they have to offer. Not only do they have two amazing locations in Cusco, Green Point and Green Point Patio, but they also run a vegan shop next to their main restaurant location where […] The post On-Point Vegan Eats At Green Point Restaurant In Cusco, Peru appeared first on The Veggie Blog.

New York City Mayor Announces Meatless Monday School Program to Tackle Climate Change and Obesity

October 30 2017 Meatless Monday 

This week, New York City Mayor Bill de Blasio announced that 15 public schools will offer Meatless Monday as part of a pilot program, with the potential to expand throughout the school system. Every Monday, students in the pilot will enjoy breakfast and lunch menus featuring meatless meals. De Blasio also added a personal commitment to start the practice at Gracie Mansion, his official residence ...we are now going to be instituting Meatless Mondays as well...Were starting a new habit and Im looking forward to it. New York joins a growing group of cities that are reducing meat consumption, with recent Meatless Monday proclamations issued in Pittsburgh, Sacramento, and Vancouver, B.C. Global leaders, including Argentinian President Mauricio Macri and Israeli Prime Minister Benjamin Netanyahu, have also committed to practicing Meatless Monday. Cutting back a little on meat will help make our city healthier and our planet stronger for generations to come, said de Blasio. He added that both the obesity and climate change crises can be meaningfully addressed by adopting a more plant-based diet. According to research from the Johns Hopkins Center for a Livable Future, scientific adviser to the Meatless Monday campaign, livestock production is a major driver of climate change, contributing to nearly 15 percent of global greenhouse gas emissions. Based on predictions, if upward trends of meat and dairy consumption continue, global mean temperature rise will more than likely exceed 2 degrees Celsius, the level that scientists agree we must stay below to avoid the most catastrophic climate change scenarios. In addition to reducing climate impact, diets that favor plant-based instead of animal protein can lower the risk of chronic preventable diseases like cancer, heart disease, type 2 diabetes and obesity. Sid Lerner, founder of The Monday Campaigns and the Meatless Monday movement, said, Were thrilled that NYC schools will participate in Meatless Monday to introduce kids to delicious plant-based options that can create healthy eating habits for life. Congratulations to the mayor for his leadership in taking Meatless Monday into the future, for our health and the health of the planet. The Meatless Monday movement has been integrated into schools, restaurants, hospitals, college campuses, corporations, and communities. Free resources to start Meatless Monday are at www.meatlessmonday.com/­­start-a-campaign. Want to get involved? Contact us today! The post New York City Mayor Announces Meatless Monday School Program to Tackle Climate Change and Obesity appeared first on Meatless Monday.

Chef Fabio Viviani Does Meatless Monday Italian-Style

October 16 2017 Meatless Monday 

Chef Fabio Viviani Does Meatless Monday Italian-StyleMany people were introduced to Chef Fabio Viviani when he was a contestant on the Emmy-winning Bravo competition series Top Chef. His career began years before he became a Fan Favorite and has only flourished in the years since. This spring, Viviani released his latest cookbook, Fabios 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes. As a friend and supporter of Meatless Monday he includes many meat-free recipes that are simple enough to make for the first dinner of the week. Anyone familiar with Viviani knows that he isnt merely a chef. Since gaining popularity on Top Chef, he has capitalized on his entrepreneurial spirit and sense of humor to bring his cuisine to as many people as possible, especially home cooks. While cultivating a successful career as a businessman, frequent television guest, and author, he has always focused on recipes that are attainable for anyone aspiring to cook at home (but perhaps a little intimidated by complicated recipes). In February, he launched his YouTube cooking show, Fabios Kitchen, which features several meat-free recipes that are designed to be easy to make in little time. He says: When my wife and I had our son Gage, our lives became really busy. I needed to learn how to make delicious food at home in a shorter amount of time. I wrote this cookbook to teach others how they can make meals in under 30 minutes. As a chef, I like cooking with meat but I also really like cooking with vegetables - its all about how you season the ingredients! The dishes were using for Meatless Monday are packed with flavor - and best of all theyre meat free! Meatless Monday is happy to bring some of Vivianis delicious vegetarian recipes from Fabios 30-Minute Italian to your table. Here are a few of them: Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes Oven-Roasted Pea Soup with Mint and Mascarpone Dressing Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa Fabios 30-Minute Italian is available to purchase on Amazon. The post Chef Fabio Viviani Does Meatless Monday Italian-Style appeared first on Meatless Monday.

Chickpea Spinach Pie with Berbere Spice

October 3 2017 Vegan Richa 

Chickpea Spinach Pie with Berbere SpiceChickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe.  I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cooked chickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!  The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almond ricotta for variation.  Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip! Continue reading: Chickpea Spinach Pie with Berbere SpiceThe post Chickpea Spinach Pie with Berbere Spice appeared first on Vegan Richa.

Piri Piri Pit-Za from Bold Flavored Vegan Cooking

September 11 2017 Oh My Veggies 

This easy vegan pizza is made with a pita bread crust thats topped with creamy cashew spread and spicy piri piri sauce.

Watermelon & Halloumi Salad with Magic Sauce

August 9 2017 Green Kitchen Stories 

Watermelon & Halloumi Salad with Magic Sauce Hello! This is David & Luise. Remember us? During our almost eight years of blogging we have never left it silent for two months before. We’re going to do what we always do in these situations and blame the kids. Wether we miss a dentist appointment, forget to answer a text message, get a parking ticket or are two months late with a blog post, it’s always our kid’s fault. In this case however it’s actually somewhat true. We simply underestimated how much time and attention three kids on summer holiday takes. They have sooo much energy. I (David) have been thinking of ways to connect them (and with them I mean Isac) to the power grid so that they (he) could replace a nuclear power plant or two. And I could perhaps cash in a Nobel price for saving the world. Anyway, after a couple of weeks of feeling bad about not having a single second over to blog new recipes, we instead decided to give ourselves a summer break from it all. So we have been trying to keep up with our children’s pace (obviously impossible) and play on their rules (also impossible because they ignore rules) this summer. It’s been fun and much needed. But we are here now with plenty of new recipe ideas and projects. Lots of other things have happened during the summer. We almost bought ourselves a tiny smoothie bar in a park, we burnt pancakes from Green Kitchen at Home inside a jam-packed little book store in Bath and we have planned the release of the European languages next month, but we’ll find time to talk more about all that. For now, let’s just talk food. Before the summer and watermelon season is all over. This recipe has been going on repeat all summer. It’s actually a combination of two recipes which we recently realized work brilliantly together. A simple watermelon and halloumi salad and our Magic Green Sauce. We first got the idea to combine watermelon with halloumi from a recipe photo in a supermarket pamflett and from that combo, we’ve added some chickpeas, cherry toms and pumpkin seeds to make it less of a side and more of a meal. It’s a really nice combination. Rich and chewy halloumi, sweet and fresh watermelon, crunchy pumpkin seeds and a tangy, flavorful and slightly spicy sauce. If I wasn’t such a humble guy, I would say that it’s probably one of the best watermelon salads you’ll try this summer. Luckily, I’m super humble and will just say that it’s pretty good. A simple vegan option would be to replace the halloumi with marinated tofu. Just make sure to squeeze out the liquid before marinating it, so it soaks up all the flavor. Quinoa, black lentils or rice could also be a great addition if you want to make this salad more substantial. Here is a little salad assembling action by Luise. Technically, the Magic Green Sauce is just our take on Chimichuri with a more hippie name. We use lime juice instead of vinegar and have added a little avocado to give it the right balance between creamy and chunky and also a few drips maple syrup to round off the sharpness from the other flavors. The magic lies in its ability to transfer any simple dish into something flavorful. Apart from this salad, we also use it on scrambled eggs, as a dip for raw crudités, inside rye sandwiches and on top of shakshuka. We have made it with a number of different herb combinations and found that anything goes (but parsley, cilantro/­­coriander and mint is still a fav). Watermelon & Halloumi Salad with Magic Green Sauce Serves 4 Watermelon & Halloumi Salad 1 kg /­­ 2 lb watermelon 200 g /­­ 7 oz halloumi 150 g /­­ 1 cup good quality cherry tomatoes  1 can /­­ 200 g /­­ 1 cup cooked chickpeas  60 g /­­ 1/­­2 cup pumpkin seeds /­­ pepitas 2 large handfuls Mâche lettuce (or any tender lettuce) 2 tbsp olive oil 1 lime Salt Magic Green Sauce 1 large handful (30 g /­­ 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/­­2 cup /­­ 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/­­2 avocado 1/­­2 tsp sea salt flakes Start by preparing the sauce. Add all sauce ingredients to a food processor and pulse a few times until coarsely mixed, check the flavor and consistency and add more salt, herbs or oil if needed. If you don’t have a food processor, finely chops herbs, capers, garlic and chili, mash the avocado and mix everything in a bowl together with olive oil, lime juice and maple syrup. Add salt to taste. Then set aside. Dice the watermelon and halloumi, quarter the tomatoes and rinse the chickpeas. Toast the pumpkin seeds on medium heat in a dry pan with a little salt until they begin to pop, then transfer them to a chopping board and chop coarsely. Add a little oil to the pan and fry the halloumi for a couple of minutes until golden on all sides. Arrange the lettuce in a bowl or on a serving platter. Add chickpeas, tomatoes, watermelon and halloumi. Squeeze over a little lime juice and drizzle with oil and toss until mixed. Top with pumpkin seeds and Magic Green Sauce, with extra in the side. Enjoy! ***************** PS! We are off to Rome now to celebrate that it was 10 years ago that my drunk feet tried to seduce dance Luise on a club by the Tiber while simultaneously using ALL my Italian pick up lines on her (took me approx 1 hour before I realized that she was Danish and not Italian!). We’re bringing all the kids this time and we’d really appreciate a comment if you know any good places to eat, fun playgrounds, outdoor pools or your favorite gelato bars. Grazie!

Cajun Spiced Smoky Vegan Sloppy Joes

July 30 2017 Vegan Richa 

Cajun Spiced Smoky Vegan Sloppy JoesSmoky Vegan Sloppy Joes with Cajun Spices. Easy Red Lentil Carrot Zucchini Sloppy mix. Serve between soft buns, dinner rolls, pita pockets or tacos. Vegan Nut-free Recipe. Soy free option. Easily Gluten-free.  Jump to Recipe      Print Recipe These sloppy joes are 1 Pot, easy and amazingly delislous. They are also versatile. Use them to make taquitos, tacos, wraps, fill up pita pockets or grilled quesadillas or sandwiches. I use Red lentils in this recipe as they are less earthy than whole brown lentils and also cook faster. If you cook them in parallel the meal is ready within 30 minutes!   For texture I use shredded zucchini and carrots that add volume and texture to the mix. You can also use some shredded sweet potato or other vegetables. Shredded veggies make a great filling for tacos or wraps, exhibit 1 (pulled Butternut tacos, I had forgotten how these were), shredded sweet potato or carrot bbq sandwiches. Flavors from paprika, loads of it, herbs and spices, tomato paste and sauces make this a deeply flavorful meal! The sandwiches get pretty sloppy, so I often serve these as wraps with fresh salsa or shredded cabbage or greens. The mix is great both warm and cold. The mix can also be served as a stew. Add some more water of broth and simmer. For a heartier meal, add in some crumbled tempeh with the lentils. Continue reading: Cajun Spiced Smoky Vegan Sloppy JoesThe post Cajun Spiced Smoky Vegan Sloppy Joes appeared first on Vegan Richa.


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