plant - vegetarian recipes

Try it! You will enjoy it!

19 Irresistible Vegan Macaroni and Cheese Recipes

Pumpkin Cinnamon Oatmeal

Thai Banana in Coconut Milk

Fill Your Plate with Meatless Sides for Thanksgiving










plant vegetarian recipes

Fill Your Plate with Meatless Sides for Thanksgiving

06:01 Meatless Monday 

Fill Your Plate with Meatless Sides for ThanksgivingEven if youre not going meat-free for Thanksgiving, you can still keep your sides plant-based! Meatless Monday has several recipes for delicious side dishes that are rich with veggies and flavor. If youre tired of the sides you serve every year, put a new, vegetarian spin on some old classics! There are so many great meatless dishes that you can feel free to fill your plate with sides and skip the turkey. Cranberry Balsamic Brussels Sprouts Mushroom Pie Squash and Sunchoke Mac and Cheese Savory Soy-sage Stuffing Arugula Fig Almond Salad   Make sure to tune into Facebook today at 12:00 noon EST to watch Goyas Chef Fernando Desa make Quinoa and Brown Rice Stuffing and Coquito Coconut Eggnog in preparation for the Thanksgiving holiday! We’ll be streaming at https:/­­/­­www.facebook.com/­­GoyaFoods/­­. The post Fill Your Plate with Meatless Sides for Thanksgiving appeared first on Meatless Monday.

Ingredient Spotlight: Lotus Root

before yesterday Oh My Veggies 

The lotus plant is a beautiful sight with majestic blooms and unusual seedpods atop large leaves floating on ponds across Asia. Often depicted in paintings, the sacred plant has a symbolic significance in Hindu and Buddhist art and literature. The entire plant is edible, but the root that grows under the water is the most […]

Simply Sweet Elegance At Simply Raw Bakery

November 13 2017 Happy Cow veggie blog 

Simply Raw Bakery is simply a delight for anyone with a healthy sweet tooth and a taste for aesthetic splendor. Located on the winding cobbled streets at the heart of Viennas historic inner center, the restaurants stylish exterior blends in with the citys effortless old-style elegant appeal. On late summer days, youre sure to see locals happily sipping coffee over a leisurely lunch while basking in the sun. Yet upon closer examination, youll see that these lunch-goers have quite a different palate than the stereotypical Viennese meat-heavy tastes (think Wienerschnitzels and sausage-filled gulasch stews). Simply Raw brings full flavor to the table with the use of only vegan, gluten-free, organic, and raw wholesome ingredients. The bakery was born from a collaboration of a mother-daughter pair whose original expertise was in textile company management and graphic design, respectively. The artistic backbone of this family affair oozes from the pores of the restaurants interior. From the vintage cozy couches to the overhanging crystal chandelier to the modern piano jazz jams to the glamorous presentation of the plant-based charming creations on dainty china plates, Simply Raw feels like youve stepped into an alternate era of sweet elegance. Most importantly, the attention to artful […] The post Simply Sweet Elegance At Simply Raw Bakery appeared first on The Veggie Blog.

Hendrix College and William & Mary Celebrate “Meatless MonDaiya”

November 13 2017 Meatless Monday 

Hendrix College and William & Mary Celebrate “Meatless MonDaiya”Students and staff on two college campuses were treated to Meatless Monday last week featuring products by vegan brand Daiya! Both Hendrix College in Conway, Arkansas and William & Mary in Williamsburg, Virginia celebrated Meatless MonDaiya, a collaboration between Meatless Monday and Daiya that provided a variety of vegan food choices in the campus dining halls.     Among the menu offerings at Hendrix were a vegan enchilada salad, lasagna, and a caprese grilled cheese - made with Daiyas mozzarella-style cheese, tomato, and basil - that was so popular that the cooks could just barely keep up with the demand of so many enthusiastic diners.     William & Marys dining hall at the Sadler Building, which regularly hosts around 1,500 people at dinnertime, featured a global menu with chickpea curry, Caesar salad, and roasted sweet potato arepas with Daiyas jalapeno Havarti cheese and cilantro yogurt sauce. Both locations also featured vegan cheesecake bites as a sweet treat for dessert.     Julie Nance, Campus Dietitian at William & Mary said, Students who had never tasted vegan cheese often stated, I cant tell the difference between this and regular cheese! The initial plan was to only do tabling at one dining hall but because it was successful, the sustainability interns decided to set up a table to offer samples during the evening meal at the other dining hall. At Hendrix, All the stations received high volume and positive feedback from students.  Hendrix Students from the ECC (Environmental Concerns Committee) participated by handing out swag items to campus diners, said Cindy Mosley, Associate Director and Dietitian of Dining Services. As an added bonus for taking part in Meatless MonDaiya, Hendrix ran a hashtag giveaway for free Find Your Happy Plate t-shirts.     The events at Hendrix and William & Mary were great successes for both Daiya and Meatless Monday! The big turnout at both campuses was proof that offering a plant-based menu, even once a week, can still attract plenty of hungry students! If you want Meatless Monday at your campus, get in touch with us to hear how easy it is to make your dining hall a healthier place to eat! The post Hendrix College and William & Mary Celebrate “Meatless MonDaiya” appeared first on Meatless Monday.

Olive Oil Loaf with Hibiscus Beet Icing

November 9 2017 Golubka Kitchen 

Olive Oil Loaf with Hibiscus Beet Icing Checking in really quickly with this olive oil loaf that we haven’t been able to get out of our heads. We knew that we wanted it to be vegan and naturally sweetened, with a pink, plant-based icing, but the rest took a bit of debate. Should it be gluten-free or not? Should we aim to make it golden yellow like traditional olive oil cake? We finally decided on a simple, spelt version (maybe we’ll tackle a gf one later?), sweetened with coconut sugar, and thus darker in color than your average olive oil batter. It is still moist and hearty, and the icing is so easy and very special :) I love baking with spelt flour, especially sprouted spelt, which I used quite a bit for the baked goods in our new cookbook. The batter here is very simple, and yields a nice, crumbly yet moist dough, perfect for baking projects like this one. I would usually use coconut oil in this batter, but decided to go the traditional route and use olive oil. I love the subtle, earthy flavor that it brings to this loaf. I discovered that coconut butter makes an excellent base for vegan icing back in my raw food days. It melts well, but maintains shape, which makes it easy to work with. I love hibiscus tea for its color, pleasant, sour flavor, and myriad of health benefits. We used it here to offset the sweetness of the icing with some sour notes, as well as to color it pink. The beet came in because we wanted the icing a bit more electric in color, since hibiscus only colors the icing a dirty pink (which is pretty in its own way). You can completely omit the beet here, or use a fresh beet if you don’t have beet powder. Just grate about a half of a small beet and squeeze it through a cheesecloth to extract some juice. Then add the juice to the icing little by little until you have the color you like. Hope you’ll give this one a try! Olive Oil Loaf with Hibiscus Beet Icing   Print Serves: one 8½ loaf Ingredients for the olive oil loaf coconut oil for oiling the loaf pan 1½ cups (150 g) sprouted spelt flour or whole spelt flour 1/­­3 cup coconut sugar 1 teaspoon baking powder 1/­­2 teaspoon baking soda pinch of sea salt 5-7 cardamom pods - green shells removed, ground (optional) 1 teaspoon ground ginger (optional) 1 cup warm water or strong hibiscus tea 1/­­3 cup olive oil 1/­­2 tablespoon freshly squeezed lemon juice or apple cider vinegar 1 teaspoon vanilla extract for the hibiscus beet icing ¼ cup raw coconut butter (not oil) ¼ cup strong hibiscus tea ½ teaspoon beet powder (for color, optional) 2 tablespoons maple syrup a splash of vanilla extract Instructions to make the olive oil loaf Preheat oven to 350° F (180° F). Thoroughly oil an 8½ loaf pan with coconut oil and line the wide side with parchment paper. In a bowl, combine the flour, coconut sugar, baking powder, baking soda, salt, cardamom and ginger, if using. Mix well with a fork. Add the warm water, olive oil, lemon juice/­­acv, and vanilla extract. Mix to combine and pour the batter into the loaf pan. Carefully lift and drop the pan a couple of times to eliminate air bubbles. Bake for 50-55 minutes, or until a toothpick comes out clean. Let cool before icing. to make the hibiscus beet icing While the the loaf is baking, combine all the glaze ingredients in a small saucepan over low heat. Whisk until the coconut butter is melted, and the icing is smooth and creamy. Remove from heat and allow to cool, until thickened to an icing consistency. You can refrigerate the icing to speed up the thickening process, but be very mindful, as it might turn too thick very quickly when refrigerated. Once the icing has cooled to a good consistency, glaze the loaf, allowing some of the icing to drip down the sides. You might have a little bit of left-over icing - spread that on top of your loaf slices and enjoy :) 3.5.3226 You might also like... Ginger Marinated Tofu with Citrus Salsa Perfect Pressure Cooker Beans + Quick Marinated Beans Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Root Vegetabe Chickpea Flour Quiche .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 Olive Oil Loaf with Hibiscus Beet Icing appeared first on Golubka Kitchen.

Mark Bittman Wants to Help You Cook Everything (Without Meat)

November 6 2017 Meatless Monday 

Mark Bittman Wants to Help You Cook Everything (Without Meat)Mark Bittmans original How to Cook Everything Vegetarian was such a hit the first time around that the award-winning food writer decided it was time for an update. On November 7, Bittman will release a new edition which includes new recipes and information about the benefits of reducing meat consumption. We spoke with Bittman about whats different in How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition and the many reasons why he felt it was time for a do-over. 1. What do you think has changed about plant-based eating since the first edition of your book was published? What compelled you to do a new edition? Everyone wants to eat healthier than they did 10 years ago, and most people know that that means eating less meat. (When I ask audiences whos eating less meat than they were 10 years ago, almost everyone raises their hand.) And there are so many resources available to vegetarians - and more importantly, semi-vegetarians or flexitarians - that it seemed worth an update. Plus, frankly, I was a little disappointed with aspects of my approach in the original, so I got to fix that. 2. Do you think that more people understand the benefits of eating less (or no) meat now? If so, what has contributed to that change? If not, why do you think people are resistant to that change? Most, but not everyone. That goes without saying. (And see above.) Why? Overwhelming evidence that overproduction of meat is harmful to the environment and overconsumption is harmful to individuals. Not to mention producing animals as if they were widgets. http:/­­/­­www.meatlessmonday.com/­­images/­­photos/­­2017/­­11/­­59d5122651a0c_­Smart_­Bites-_­How_­Meatless_­Monday_­Improves_­YOUR_­Health_­and_­the_­Health_­of-the_­Planet.mp4 Courtesy of HealthGuru.com 3. Do you believe its easier to cook vegetarian? Anyone who only cooks animal products is missing out on a universe of flavors and textures that cant be found elsewhere. Foods from the plant kingdom are generally easy to cook, but theyre also healthy, theyre inexpensive, they can be cooked in bulk, and they last for a long time. Thats not about cooking vegetarian - its about cooking. Period. 4. It says on your site that your mission is to make food understandable. What are people not understanding about food and how do you like to explain it to them? The sheer amount of information out there--much of which is misinformation--is overwhelming, to say the least. Im constantly reminding people that food can be delicious without being complicated; you can make something great with three ingredients. Once theyre on board with that mindset, its a good idea to get comfortable with substitutions and winging it. The goal of the recipe variations in the How to Cook Everything books is to get people to understand that they dont have to follow a recipe word for word. In fact, its better if they dont because whatever variation they use, whether its one of mine or something they come up with, will be tailored to their particular tastes. 5. Some people arent quite ready to change their entire diet or give up meat completely. What are some recipes that work for quick, weeknight Meatless Monday dinner? Heres the first line of HTCEV: Im not a vegetarian, nor am I invested in you becoming one. Many foods are naturally meat-free, and the point is that we need to be eating more of those than we do now. That doesnt mean not eating animal products - it means changing the focus. There are no sacrifices here. Consider recipes like Cream of Spinach Soup, Cauliflower Salad with Olives and Bread Crumbs, the infinite ways to make Beans and Greens (black beans with kale, cannellini with escarole, lentils with fennel, etc.), and the zillions of non-meat pasta dishes, like Pasta with Walnut Sauce and Pasta with Caramelized Onions. How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition is available on Amazon beginning November 7. The post Mark Bittman Wants to Help You Cook Everything (Without Meat) appeared first on Meatless Monday.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .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 Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

West African Vegetable Stew

October 31 2017 Robin Robertson's Global Vegan Kitchen 

West African Vegetable Stew This flavorful West African Vegetable Stew is especially good served over rice or couscous or with coarse whole grain bread. Like most stews, this one tastes even better the second day, so make it ahead. The crops of peanuts (or groundnuts), sweet potatoes (or yams), and okra can be found throughout western African countries, where stews such as this are often called groundnut stew. West African Vegetable Stew Brimming with vegetables, this flavorful stew is especially good served over rice or couscous or with coarse whole grain bread. - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 large yellow onion, chopped - 1 sweet potato, peeled and diced - 1 green bell pepper, chopped - 1 medium eggplant, diced - 1 cup sliced okra, fresh or frozen - 1 clove garlic, minced - 1 14.5-ounce can diced tomatoes, undrained - 1/­­2 cup peanut butter - 1 1/­­2 cups vegetable broth - 1/­­4 teaspoon cayenne, or to taste - 1/­­2 teaspoon salt - 1/­­8 teaspoon ground black pepper - Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. - In a small bowl, combine the peanut butter and broth, stirring until smooth. Stir the peanut butter mixture into the stew and season with cayenne, salt, and pepper. Simmer until the vegetables are tender, about 30 minutes. - For a thicker consistency, scoop out about 1 cup of the stew and puree it in a blender or food processor, then return it to the pot. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.   The post West African Vegetable Stew appeared first on Robin Robertson.

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.

Self-Care Interview Series: Ally Walsh

October 29 2017 Golubka Kitchen 

Self-Care Interview Series: Ally Walsh Ally Walsh is a model and co-founder of Los Angeles-based organic coffee company, Canyon Coffee. Though we’ve never met, we love Ally’s easy-going approach to wellness, her beautiful instagram, and what her and her partner are doing over at Canyon. It’s an all-around girl crush :) In this interview, Ally tells us about her transition from a vegetarian diet to a feel-good, intuitive diet, the tonic she always takes before bed, the books she’s found to be instrumental to her well-being, exercise, beauty, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I love routine, but that probably has a lot do to with the fact that my schedule is constantly changing! I really enjoy my morning routine, waking up early and making coffee at home. But its always nice to switch things up and come back to that. -- What do your mornings look like? If they differ from day to day, describe your ideal morning.  I definitely try to ease into my morning. I used to grab my phone first thing when I woke up--now I keep it out of the bedroom. Instead, the first thing I do when I wake up (on a good day!) is sit upright and do a 20 minute meditation. To me, theres no better way to start off the day. Meditation is always followed by some Canyon Coffee. At home, I typically make a pour-over, which is another little opportunity to be mindful as I start my day. On a day off its so nice to sit outside on the porch with some friends and read and have coffee together. We get the New York Times delivered to our house on Sunday mornings and I could spend the whole day reading and relaxing outside in the sun. Its honestly one of my favorites things to do. If I’m shooting though, or out of town for a job, most days start early and end late. The schedule for modeling is often last minute--I sometimes dont know my schedule until the day or night before. In contrast, its nice to have Canyon, where I make my own schedule. -- Do you have any bedtime rituals that help you sleep well? I make a glass of calm/­­magnesium before bed every night! I take that with me wherever I go--security always pull me aside at the airport to ask about what this white powder is ha :) Aside from magnesium, Ill sometimes make a warm tonic with some ashwaganda. And reading always helps me to fall asleep. I guess I wouldn’t call it a ritual, but I do love watching a show or movie before sleep, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast: I have a cup of black coffee and almond butter or avocado toast with gluten-free bread every morning. Im a creature of habit... I have my favorite go-tos, and Im happy eating them every day. If I have to work super early sometimes i like to make overnight chia seed oatmeal. Ill mix in some oats, chia seeds, almond milk, maca and flax seeds, and then in the morning top it off with some fruit and almond butter. Lunch:  Usually a salad with quinoa, avocado, kimchi, roasted seasonal vegetables, seeds, lemon and different oils like grapeseed, olive, and white wine vinegar. I would also be very happy with just roasted kabocha squash and pesto :) Snack: Cashews, pumpkin seeds, Dates and almond butter, green juice, avocado toast, and currently addicted to Honey Mamas Chocolate! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Well, it kind of comes with starting a coffee company ;) Some people are surprised to learn, though, that I only drink one cup of black coffee in the morning! Thats pretty much it. I cant do too much caffeine. Only on rare occasions, like when Im on vacation, will I have an afternoon espresso or cortado. I was in Copenhagen and Stockholm recently, and fell in love with oatmilk cortados! Definitely pushed my caffeine limit there! -- Do you have a sweet tooth? If so, how do you keep it in check? I honestly don’t! I love raw chocolate, but Im really sensitive to sugar! So Im kind of weird in that I really dont love sweets. -- 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? In addition to magnesium at night (for sleep), Ill take ashwaganda at any time of the day for my adrenals, and probiotics daily. I feel such a difference when I take b12, too. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Yes. Yoga has been such an important practice to me, for years. I usually go to a class a couple times a week. I intersperse that with hiking in the Santa Monica mountains and walks on the beach. -- 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 actually look forward to exercise. I dont really partake in any forms of exercise that arent enjoyable. For example, Ive never really gotten into spinning or boot camp-style workouts. I love getting out in nature for hikes, and I find an hour-and-a-half in the yoga studio to be very meditative. After a long work day, I really look forward to being able to do something nice for my body. Beauty -- What is your idea of beauty – external, internal or both? I really think the most beautiful people are those that feel confident in their skin and are who they want to be--not what society expects them to be. Someone thats naturally comfortable in any setting. As a model, so much emphasis is put on the external, and thats important for a photograph or video. But in person, beauty really does come from within. -- What is your skincare approach – face and body? I think the most important thing for healthy skin is to eat and drink clean. Especially drinking lots of water. As for products, I use the most natural that I can find. I love Earth tu Face, True Botanicals, Osea and Linne! I use oils for moisturizing and just use water to wash my face in the morning. I love using Bodha and CAP Beauty rose water spray, too. Ill try to do a face mask once a week from Wildcare while taking a bath! Its very relaxing :) -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water! I also think getting a good night of sleep is just as important! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Stay hydrated. My mom is 59 & has the most beautiful skin – not one wrinklel! And she swears by drinking lots of water! Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Im trying to get better at this, but acupuncture has been a life saver! Its a place to relax and reset. I see Maria at Elysia Life Care and she is life-changing! I think getting into a regular routine of acupuncture and meditation can help so much with stress. After having a consistent routine with both, you start to notice things that used to stress you or make you upset no longer have the same power or effect on you. You can laugh it off, or just observe it and not be affected by it. -- If stress cannot be avoided, what are your ways of dealing with it? Going on a walk always helps. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Lycopene vitamin C packets, lots of ginger and tea tree oil (usually just put it in my water!) -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? This has been a learning process for me, how to balance everything. Modeling, Canyon Coffee, relationship with my partner, my friends, and time for myself. Especially with starting a company with your partner, that start-up grind can be all-consuming because theres always more work you can do! So weve had to learn how to turn off- and make sure to make time for a date night! 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? My goal is to maintain a state of love (as opposed to state of stress, or lack, or anger, etc.). I was lucky to learn from a qi gong master named George Falcon for a couple years before he passed, and I feel like his teachings provided me with tools to help stay in this mindset throughout the stressors and obstacles of daily life. One of the big ones is to take responsibility for our actions and state of being. Its easy for us to blame, to say he, she, or it made me feel this way. But really its our decision. Of course, we sometimes fall out of that consciousness of love. When Im not feeling well, my first step is to take a break. To meditate, listen to a recorded guided meditation of George, go on a walk or a hike. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Ive made different changes throughout my life that have been substantial in terms of my wellness. I stopped eating meat when I was 19, then introduced fish (mainly salmon!) back in years later. Acupuncture has perhaps been the most substantial in helping me maintain balance and wellness. All of these changes or decisions are really informed by just listening to my body. You can get caught up in the mindset and identity of, say, Im vegan. But its important to check in with yourself and ask, Am I feeling good? Is this helping live a balanced and vibrant life? If not, then its important to make a change! -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So many books! If I had to pick two, Id say Anatomy of the Spirit by Caroline Myss and Big Magic by Elizabeth Gilbert. Anatomy really opened me to the power of our bodies to heal and self-nourishment. It helped me connect my mental and spiritual state to my health and well-being. Its a book you can go back to, re-read and continue to learn from over time. Big Magic was instrumental in motivating me to start Canyon Coffee. It made me feel like I had more to give, creatively, and pushed me to start something with a greater purpose. It brought clarity to the creative process for me, breaking it down in a way that makes it approachable and applicable to my own life. Its one of those books that really inspires you to follow your dreams, and what could be more important for self-nourishment? Knowlegde -- You run Canyon Coffee together with your boyfriend, Casey. What was your path to starting your own coffee company? Personally, I was feeling uninspired. I felt like I wasnt making the most of my creativity and talents. Ive always been grateful for my modeling career, but I had also always wanted to start something of my own, and I was feeling that itch. Casey and I had both fallen in love with coffee over the years... through making it at home together and visiting coffee shops in our travels and around LA. Casey actually started working in the coffee industry, and we became friends with a roaster, James. Eventually, our passion for it grew to the point that we had the thought: why not start our own company? It really was a natural culmination. The moment we decided we wanted to do it, we just never looked back. -- What is your process when choosing beans for Canyon Coffee? Are there certain growing practices, flavor profiles, or geographical locations that are important to you? The universal practice of tasting different beans is called cupping. It involves preparing small roasted samples of different beans exactly the same way and trying them at the same time. For Canyon, our parameters narrow down our options. We usually decide on a country first, and then see what organic, seasonal beans grown at high altitudes are available through the network of importers near us in California. Then we order samples, cup, and choose the bean that smells and tastes best to us. High altitude is important because the elevation makes the coffee plant grow slower and put more energy into producing cherries. The slow growth results in cherries (and coffee beans) that are much more flavorful and vibrant. To start Canyon, we focused on Latin American coffees and wanted to find amazing-tasting beans in the chocolatey /­­ caramel flavor profile. We went with beans from Guatemala and Colombia first, because theyre known for these flavor profiles and they have great infrastructure for small coffee producers to process and export their beans. Fun and Inspiration -- What do you do to unwind or treat yourself? I love going to the movies :) And a nice dinner out before or after. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit .. anything from Krishnamurti & Ram Dass Song/­­Album – Paul Simon – Graceland, Feist – Let it Die, Lord Huron – Lonesome Dreams Movie – Beginners Piece of Art – Robert Lango Men In the Cities, Alfred Stieglitz’ Portraits of Georgia OKeeffe -- What are your favorite places to eat in LA? Gjusta/­­ Gjelina, Honey Hi, Amara Kitchen, Pace, Botanica, Necco, Destroyer, Erewhon -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Im actually in the process of moving out of my house right now! Were taking advantage of the end of our lease to do some traveling and try out living in some new neighborhoods. As a result, Im having to put a lot of my stuff in storage. Its been really nice to get rid of a lot of things and simplify to the essentials. But as far as traveling goes, I always have with me.. – new book and magazines – headphones – Jesse Kamm pants – Nikes – journal – Bodha rose water spray – probiotics – magnesium and ashwaganda  – sparkling water – ursa major rings – eye mask – almond butter packets -- Is there anyone you would like to hear from next in this interview series? Emily LAmi of Bodha, and Lacy Phillips at Free & Native! Both these women are a constant inspiration! You might also like... Self-Care Interview Series: Amy Chaplin Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin .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: Ally Walsh appeared first on Golubka Kitchen.

No-Recipe Cozy Vegan Latte

October 22 2017 Golubka Kitchen 

No-Recipe Cozy Vegan Latte This happens to me pretty much every day at around 3 o’clock, providing that I’m working from home. I get up from my desk, put on the teapot, throw a bunch of things in the blender, whirl it all together, and end up with a cozy and satisfying latte-ish drink that gets me through to dinner time. I don’t drink caffeine anymore, because I’ve always been very sensitive to it, and found that avoiding it altogether really helps with even energy levels (I may have made a few exceptions in Italy :)). But this little ritual takes me back to the days when 3 o’clock meant a cup of really good tea or a matcha. There’s really nothing better. I end up making a different drink every time, based on my mood and the ingredients I have on hand, but the general formula is the same. There’s always something for creaminess, something for flavor, something for an energy boost… So I thought I’d give a ‘no-recipe’ recipe here, as well as a few of my favorite combinations. Midday super-latte making is a really fun routine to add to your day if you’re around a blender, and it’s good for your in a number of ways: it gets you out of the busyness of the day and nudges you to take a break, it’s creative, and the beverage you’ll end up with will likely be good-for-you, warming and tasty. Tahini Hot Chocolate This was one of our most popular recipes last winter. It’s an incredibly satisfying blender hot chocolate that comes together in seconds. Rosemary Hot White Chocolate Another hot chocolate, but this one is a white hot chocolate infused with rosemary. A great case for using cacao butter in drinks, which lends both its chocolatey flavor, as well as a richness and a froth. Spirulina Latte Another blender latte, but this time boosted with all the green benefits of spirulina, without the swampy taste. Chamomile Latte The most grounding and delicious latte to drink before bed. Herbal Mocha with Chicory and Maca Playing off New Orleans-style coffee, this herbal mocha is a great option for those trying to take a break from coffee and missing it dearly. Chicory brings a coffee-like richness, while maca and cacao boost energy. Honey Miso Latte This is basically a golden milk latte, but boosted with the flavor and health benefits of miso and raw honey. I like to drink this one before plane journeys, since miso might be helpful when it comes to countering the radiation we are exposed to on any given flight. Hibiscus Ginger Latte This latte gets is beautiful color and a pleasant sour note in the flavor from steeped hibiscus flowers. Pear Cranberry Chai Any modesty aside, this is the best chai I’ve ever had or made in my life. A great example for how creative you can get with your beverages, this one uses both fruit and a bunch of healing spices to achieve an otherworldly flavor. No-Recipe Vegan Cozy Latte Start With: This is your base liquid, which will determine what other ingredients you will add to your blender. Choose one or a couple. Hot water is a blank canvas, while herbal coffee and tea will give you a base flavor, which you can play off off with your other ingredients. - hot water - chicory coffee or Dandy Blend - tea – herbal, black, green, etc. - hot plant milk – coconut, almond, cashew, oat, etc. Creamy: Add one of these ingredients or a combination of a few of them for a rich, extra-creamy latte, especially important to include if you are just using hot water as the base. - coconut butter - tahini - almond butter/­­cashew butter/­­any other nut butter - tocos - cacao butter Frothy: This is optional if you already have a creamy element, but adding some extra fat to your latte contributes to the most beautiful froth. Also, if your base is something with caffeine like a black or green tea, this will help slow the absorption of caffeine for a more even boost of energy (like in Bulletproof coffee). - Coconut oil/­­MCT oil - Ghee Sweet: Add as much sweetness as you need, tasting as you go. - dates - raw honey - maple syrup - date syrup Flavor: Play off your drink base while adding some flavor. Both cacao powder and turmeric do well in creamy, milky drinks, while spices, herbs and vanilla can be used millions of ways (just see the drink round-up above). - cacao powder - cacao butter - turmeric - other spices like cinnamon, cardamom, nutmeg, ginger - vanilla - herbs - miso Extras & Boosts: My absolute favorite energy-boosting ingredient for drinks is maca powder – it instantly wakes me up and tastes so delicious. But there are a ton of other boosters you can add to your lattes, some ideas below. - maca powder - cacao butter - other adaptogens: chaga, reishi, lion’s mane, cordyceps, ashwagandha - more: pearl powder, tocos, mucura pruriens, spirulina, etc. etc. Blend all your components until frothy and enjoy :) You might also like... Berry Kombucha Float Peach and Zucchini Smoothie Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Honey Miso Latte .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 No-Recipe Cozy Vegan Latte appeared first on Golubka Kitchen.

Veggies On Fire – The Hague

October 17 2017 Happy Cow veggie blog 

The Hague is one of my favorite cities in the Netherlands. The Hague is the city of peace and law, located on the coast of the North Sea with wide sandy beaches. It is a city of new styles and old masters, with shops, palaces, green parks and beautiful museums like the Mauritshuis. And above all, it is a city where you can eat great vegan food. John and Carin Galstaun run Veggies on Fire. They offer purely vegetable dishes and beverages. All ingredients they use are, whenever possible, of biological origin and locally grown. To give a dish a little kick they use some exotic products here and there. For example, their Chipotle Burger contains smoked chipotle peppers imported from Mexico. They state on their website: By eating vegetables, you contribute to the environment, your health, and enhance animal welfare. There is a better economical use of water and other natural resources, and the choice of pure plant nutrition eventually leads to a much more efficient global food distribution. We will bring you good food and harmony in the broadest sense of the word, in our restaurant on the Beeklaan 385 in The Hague. So, of course we had to check […] The post Veggies On Fire – The Hague appeared first on The Veggie Blog.

Vegetarian Meal Plan | Eggplant Curry, Sweet Potato Pizza & Sage Polenta Bowls

October 13 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: eggplant lentil curry, sweet potato pizza, and sage falafel bowls with Brussels sprouts & wild mushrooms.

Pumpkin Spice Chia Pudding

October 6 2017 Happy Cow veggie blog 

Here’s a quick and healthy recipe from Plant-Based Cooking that is just in time for fall! Why? Because it contains everyone’s favorite fall flavor — pumpkin spice. Chia pudding is great for a grab-and-go breakfast, or a light snack. It’s made with chia seeds, which are packed with fiber, omegas, potassium, zinc and magnesium. A superfood that is great for boosting energy and so much more! You can get super creative with what ingredients you put in your chia pudding, which is one of the reasons we love it so much. So for anyone looking for a pumpkin spice version of chia pudding, this recipe will do the trick! Here’s how to make it: Read the full recipe here. The post Pumpkin Spice Chia Pudding appeared first on The Veggie Blog.

The How Not to Die Cookbook

November 10 2017 Robin Robertson's Global Vegan Kitchen 

The How Not to Die Cookbook It gives me great pleasure to announce the upcoming release of The How Not to Die Cookbook by Michael Greger with Gene Stone — especially because the recipes are by yours truly.  The book comes out of December 5th, but you can pre-order now. The recipes in the book are based on Dr. Greger’s best-selling book, How Not To Die, and feature a variety of whole foods plant-based recipes, including Whole Roasted Cauliflower with Lemon Tahini Sauce: Roasted Vegetable Lasagna: Black Bean Burgers: and Super Salad with Garlic Caesar Dressing: If you’ve been wondering how to incorporate more of Dr. Greger’s “Daily Dozen” into your diet, then The How Not to Die Cookbook is the cookbook for you. The post The How Not to Die Cookbook appeared first on Robin Robertson.

COP23 Kicks Off in Bonn, Germany and Sir Paul McCartney Raises His Voice for Food Security

November 6 2017 Meatless Monday 

Today marks the beginning of COP23, the annual United Nations Climate Change Conference which puts the spotlight on better environmental practices and global food security. This year, extra focus was put on upholding the Paris Climate Change Agreement which seeks to hold the global average temperature rise to under 2 degrees Celsius. By bringing together a global coalition, COP23 hopes to put forth an agenda that will help reduce greenhouse gas emissions around the world. The gathering of 23 countries is taking place in Bonn, Germany and was preceded by a video announcement by Sir Paul McCartney of Meat-Free Monday in the UK. The video which also features Emma Stone, Woody Harrelson, and McCartneys daughters Stella and Mary, Sir Paul explains how going meat-free one day a week can regulate the environmental damage caused by mass animal agriculture: Theres a simple but significant way to help protect the planet and all its inhabitants, and it starts with just one day a week.  One day without eating animal products can have a huge impact in helping maintain that delicate balance that sustains us all. Meatless Monday shares the same mission and invites people to follow a meatless diet on Mondays, setting a healthy example for the start of every week. In addition to having great benefits for the environment, following a plant-based diet is also a great way to improve physical health and prevent chronic diseases. You can watch the video here: The post COP23 Kicks Off in Bonn, Germany and Sir Paul McCartney Raises His Voice for Food Security appeared first on Meatless Monday.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Fall Meal Plan, complete with cozy dinner and dessert recipes for the week. There are stellar homemade veggie burgers, a nourishing stew, and beautifully simple roasted plums for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you’ll find this entire thing useful, and we’d love to hear any feedback you have, as always :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week.  - Make the Brussels Sprout Tomato Stew.   Recipes 1. These veggie burgers utilize the lentils, brown rice, squash, and kale that you already cooked during prep day. They are nourishing, satisfying, and cooked in the oven, which means that you won’t have to spend any time frying them on the pan. The flavors are earthy and warming, and the burgers develop really nice, crispy edges as they bake. Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad. Make sure to try them with the Lentil and Squash Hummus from Part 1 as well. Brown Rice, Lentil, Kale and Squash Veggie Burgers   Print Serves: 9 veggie burgers Ingredients 1 tablespoon coconut oil 1 large yellow onion - chopped ½ teaspoon red pepper flakes about 2 tablespoons chopped sage, rosemary and thyme (optional) 4 garlic cloves - minced blanched kale (from part 1) - chopped roughly sea salt freshly ground black pepper 1 tablespoon tomato paste 1 cup toasted pumpkin seeds 1½ cups cooked brown rice (from part 1) 1½ cups cooked lentils (from part 1) remaining ½ cup roasted butternut squash (from part 1) 1 tablespoon balsamic vinegar or apple cider vinegar Instructions Preheat oven to 400° F (200° C). Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well. 3.5.3226   2. A pot of good stew is such a great solution to the weekday dinner problem, especially during the colder months. It doesn’t take too long to make and lasts a while in the fridge, only getting better with time. This one is made with so many star ingredients of warming fall fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. There’s smoked paprika, too, which ensures a bit of piquancy and depth of flavor. Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers. Brussels Sprout Tomato Stew   Print Ingredients 1 tablespoon coconut oil 1 teaspoon whole cumin seeds 1 large yellow onion - chopped sea salt 1 lb crimini mushrooms - sliced freshly ground black pepper 6 garlic cloves - sliced 1 jalape?o - seeded and chopped 2 medium carrots - sliced 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones) 1 teaspoon smoked paprika kale cooking water from part 1, veggie broth or purified water 2-3 bay leaves (optional) remaining cooked lentils from part 1 - about 1½ cups 28 oz box or can crushed tomatoes 4 cups baby spinach Instructions Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid thats released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that youll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread. 3.5.3226   3. Roasting up a sizable batch of fruit is a great way to ensure that you’ll have beautiful, healthy dessert for the week. Add a little dollop of ice cream or yogurt (have you tried this coconut one?!), and you’re in business. These plums are roasted with coconut sugar, which brings out their sweetness, and rosemary, which contributes its piney, earthy notes. Besides ice cream/­­yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs. Another idea: try topping the millet porridge from Part 1 with some of the roasted plums for one of your breakfasts. If you can’t find plums, try a similar roasting technique with apples or pears (and include cinnamon in your sprinkle). Rosemary-Roasted Plums with a Cardamom Sprinkle   Print Ingredients 8 ripe plums - sliced in half and pitted 2 tablespoons coconut sugar 2 tablespoons chopped rosemary ¼ cup toasted pumpkin seeds - roughly chopped 2-3 cardamom pods - shells discarded, ground in a mortar and pestle 1 tablespoon cacao nibs (optional) vanilla ice cream or plain yogurt - for serving Instructions Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl. Serve the plums with ice cream/­­yogurt, sprinkled with the pumpkin seed cardamom mixture. 3.5.3226   < < .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 Plant-Based Fall Meal Plan, Part 2 appeared first on Golubka Kitchen.

Biggest most influencial #WorldVeganDay #WorldVeganMonth set to Rock the World

October 31 2017 World Vegetarian And Vegan News 

Biggest most influencial #WorldVeganDay #WorldVeganMonth set to Rock the WorldYour help is need to reach over a million new potential vegans during #WorldVeganMonth which is kick-starting on #worldveganday 1st November. Please click on the link below to the one time vegan thunderclap 2017 has been a phenomenal year for the worldwide vegan community, google trends show interest in vegan in the UK has quadrupled since early 2015 Vegan interest quadrupled since Jan 2015 In 2015 there were around 30 Vegan Fairs, this year in 2017 there were 150 vegan fairs and festivals and yet despite this VegfestUK London was bigger than ever before with 280 exhibitors, hoards of caterers and a new vegan trade show tacked on. Vegan fairs and festivals more than quadrupled since 2015 I worked hard last year and the beginning of this year to encourage retailers to make sure they followed Pret's lead and stocked a vegan sandwich. I think everyone now sells a vegan sandwich or wrap apart from Asda who say they are "working on it". Marks and Spencers renowned for putting dairy in everything whether it needed it or not (even the Sushi!) now have a great vegan range. Asda now only supermarket with no vegan sandwich/­­wrap I've now turned my attention to pubs whose accessibility for vegans has been made a lot more accommodating by Guinness taking the fish fining out of their world famous stout (Yes Draught Guinness is now Vegan). Luckily BidFood (formerly Bidvest 3663) one of the biggest wholesale  distributors to the catering trade has introduced some vegan desserts, vegan cheese and some vegan savoury items which has left no excuses for the On trade/­­Pub trade. Brewers Fayre  - No Vegan Christmas OptionOther new vegan products this include new palm oil free vegan margarine by Flora , Ben and Jerrys vegan ice creams, new vegan dairy free cheeses by Tescos, Sainsburys and in Waitrose, a range of new vegan products by Quorn meat alternatives as well as a universal move to remove the egg from supermarket vegetarian products that would otherwise be vegan. Vegan pizzas are not just being sold in Pizza Express, Zizzis and Ask but also beginning to appear in supermarkets too starting with Sainsbury's. Independent vegan cafes and restaurants have had to work hard to keep up with the new level of quality and choice now available on the high street. The coconut craze has meant a whole new generation of ice creams, milks, yogurt and desserts that has left consumers with no excuses but to ditch dairy. Oat products from Oatly such as the new Creme fraiche and the barista milk has further eaten into  dairy sales making the dairy industry less and less viable every week. The advertising standards authority finding that the slogan "There's no such thing as Humane Milk" was indeed legitimate was a massive blow to Dairy Farmers who faced with Brexit and loss of subsidies are literally at the end of their tether. Smart dairy farmers in  Canada and the USA have moved on to Pea Milk which has more protein than other plant milks and more calcium than cow's milk. Look out for new brands in 2018. Omega 3 rich flax milk is also a thing now. Please help keep the momentum going and encourage all your non vegan friends to try going vegan for #WorldVeganMonth. 2-3 clicks is all it takes via facebook or twitter or just cut and paste the link More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

brinjal fry recipe | brinjal rava fry | baingan rava fry | fried eggplant

October 30 2017 hebbar's kitchen 

brinjal fry recipe | brinjal rava fry | baingan rava fry | fried eggplantbrinjal fry recipe | brinjal rava fry | baingan rava fry | fried eggplant with step by step photo and video recipe. rava fry vegetables are quite popular recipe in south india and eggplant rava fry is one such recipe. it is also one of the popular side dish among the konkani community from south canara. and it is mainly served after the rasam rice combination Continue reading brinjal fry recipe | brinjal rava fry | baingan rava fry | fried eggplant at Hebbar's Kitchen.

Simple Black Bean Burger

October 29 2017 FatFree Vegan Kitchen  

Simple Black Bean Burger Lets face it: When you follow a plant-based whole foods diet, there are some things you miss. Im not talking about rich desserts and fried snacks. What I sometimes miss is convenience of packaged foods, especially the ease of pulling a veggie burger out of the freezer and cooking it in the microwave in under two minutes. Thats why I decided to create a faster, easier black bean burger.(...) Read the rest of Simple Black Bean Burger (791 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 122 comments Post tags: Air Fryer, Burgers, Gluten-free, Ridiculously Easy The post Simple Black Bean Burger appeared first on FatFree Vegan Kitchen.

These Athletes Stay Tough with Plants

October 23 2017 Meatless Monday 

These Athletes Stay Tough with PlantsMore and more professional athletes are shattering the myth that only animal proteins can fuel performance. Even if youre a weekend warrior, here are a few pros who have gone vegan or vegetarian and seen great results on Game Day! Damian Lillard (NBA Point Guard, Portland Trail Blazers) The Portland Trail Blazers point guard went vegan this year, saying that he wanted to eat cleaner and play lighter this year. After about a month of eating vegan, Lillard says he feels much better and that making the transition was easy for him. He said that following a plant-based diet will help with his joints and the aging process. Venus Williams (Olympic Gold Medalist/­­Professional Tennis Player) The tennis champ and Silk spokeswoman first started following a plant-based diet to deal with an autoimmune disease. But after the results made her feel better overall, Williams stuck to the diet and continues to stay mostly vegan. While she says her diet is strict, she emphasizes that its important to enjoy the food you eat and finds ways to satisfy cravings with healthier food options. David Carter (former NFL defensive tackle) Carter made a name for himself as a defensive lineman on several NFL teams, a position that calls for a lot of strength and bulk. After developing high blood pressure and tendonitis, he switched to a plant-based diet after learning that it can alleviate inflammation symptoms. Now retired, Carter promotes a vegan diet around the country. Iris Mak (Hong Kong marathon runner) Mak was a marathon runner before becoming a raw vegan. But after she started working with vegan chefs and learning more about raw diets, she decided to take her own diet to a new level. She currently follows a 90 percent raw, 10 percent cooked diet which she says helped her cope with the sensitivity to medications and cooked foods while on eating with friends. Kyrie Irving (NBA Point Guard, Boston Celtics) When asked about his weight this season, the Boston Celtics point guard said that he had switched to a more plant-based diet to get in shape. Irving says that the change has had a positive effect on his energy level  and that his body feels amazing. The post These Athletes Stay Tough with Plants appeared first on Meatless Monday.

Farewell to Copenhagen Carrot Cake

October 21 2017 My New Roots 

Farewell to Copenhagen Carrot Cake Boil the kettle and make a cup of tea folks, this is going to be a big one! First of all, I have to begin this post by saying THANK YOU. My New Roots is officially 10 years old and I couldnt have done it without your support, enthusiasm, and full-on LOVE for this little blog. And especially after the last couple of posts when I really opened up about my recent struggles, I felt so supported, and saw that so many of you did as well. It reminded me of the strong community that this has become, and the power of people when they come together with a common goal of true wellness. If you had told me an entire decade ago that my deeply passionate, unabashedly nerdy, and nearly ignored internet musings would end up turning into a full-on career, brand, cookbooks, online classes, app, poster shop and retreat company I never, ever would have believed you. But reading my first post again, it’s just as relevant today as ever, eerily almost as if I had written it last week. I guess I had a strong vision in mind and just kept trucking, kept trusting, that it would resonate with someone. But here we are, a third of my life later, and it’s not just someone, but so many of you. And all of my dreams continue to be born and manifest because of you. That offhanded suggestion from an old boyfriend who thought I could use an outlet for all that health talk I kept spewing, was really onto something. Thanks, dude. Secondly...and this is really big news...I am moving back to Canada! Yes, after nine years of delicious life in Copenhagen, my old roots are pulling me home and I am so very ready. This whole thing has been in the works for a few months now, but I didnt really feel like putting it out there until it was real. Well lemme tell ya, when putting my familys life in 50 boxes and shoving them into a shipping container, shiz got real, real fast. What a crazy feeling it is, and totally overwhelming with all the emotions that relocating your entire life is. So, if things have been (and continue to be) quiet around here, its because Ive been sorting through all the details that an international move entails. I send my gratitude for your patience. The next chapter of my life will be completely different from the last, that is for sure. To change things up dramatically, my family and I will be living out of the city in fact, near-ish to Toronto, where I am originally from. I knew that I would end up living in the country at some point, but not so soon! It was more a when I retire kind of thing. But funny what happens when you have kids and they need s-p-a-c-e, your priorities seem to shift to accommodate the little ones. Plus, I feel the need to be on the ground again (Ive been living in a fourth-floor apartment for nine years now!), so we bought a house to get closer to earth in every sense, plant a garden, lay in the grass - our own grass - and enjoy the quiet and safety of a little community. Im really excited for everything that is to come, and feeling so grateful for the divine unfolding. But will I miss Copenhagen? Obvi. This city, and my home here, is where I have spent my entire adult life. The walls of my beloved kitchen that my husband and I built ourselves, have held space for two cookbooks, online classes, countless dinner parties, bleary-eyed breakfasts, and even the birth of our son for crying out loud! And although My New Roots began in Toronto, it flourished here and truly became something on Danish ground. The Scandinavian culture has had a profound influence on me, my aesthetic, and how I see the world now. Having Europe at my doorstep with all its history, architecture, fine arts, culture, and attitude has been an enormous privilege and deeply inspiring. And can we talk about the light? Oh the light! How my camera and I will miss the very special way the sun slants here. Its unlike anything Ive seen before. Anyway, I promise to keep you all posted as we leave one fabulous country for the next. I wont have a working kitchen for some months, but Ill stay as active as I can on Instagram so you can keep up with my kitchen renovations...I know youll want to see all that house porn. Tee hee. Okay, now for the main event. I MADE A CARROT CAKE. Successfully. It is delicious. I feel like I have finally achieved one of my biggest culinary goals ever, and its so appropriate that we celebrate ten years of this blog with a recipe that has challenged me for nearly as long. If you remember back to when I used to post giant layer cakes for my birthday, I ran into trouble in 2013, when I attempted three different versions, which all failed, and ended up making nut butter sandwiches instead. Since then, the headcount has continued to rise, yet some ridiculously stubborn part of me wont give up. In the past Ive almost always used spelt flour for baking, and if any of you have tried one of my famous layer cakes, youll know this has worked well. I was after the same crumb that you can achieve with wholegrain spelt, but wanted the cake to be gluten-free, so I started by using an all-purpose gluten-free flour. It was a total disaster. The cake turned out gummy and inedible, and the frosting, which I tried to make with cooked quinoa (dont ask) was just weird. The next route I tried was with almond flour, since Ive been eating a more low-grain diet for the past few months and I wanted the cake to reflect that. Before testing it out, I assumed that almond flour would make things really dense and heavy, but lo and behold it creates a crumb that is so fluffy, and really gives this feeling of deep satisfaction. Im obsessed. The only thing that I dont like about almond flour is the high price, and the fact that almonds are a very water-intensive crop to grow. But, this is a cake after all, therefore a special treat, therefore not something you have all the time. The initial carrot cake experiments with almond flour were good, but borderline too rich. Plus, since Id ditched the quinoa frosting idea and knew Id be taking the cashew road, I felt like a nut frosting on top of a nut cake was just, well, too nutty. To reconcile my relationship with coconut flour, I cut the dry ingredients with a tad to see what would happen. Not only was the cake just as good, but the texture was better and I liked the flavor the coconut flour provided. We are friends again. The Cashew Coconut frosting for this cake is what Canadians would affectionately call a twofer. Bahahaha! (I really do amuse myself). For everyone else out there, in long form, this refers to a two-for-one deal. You can make this recipe once, but have the frosting come out two ways depending on its temperature. Pretty groovy, eh? If you use the frosting right after making it, it will be loose and glossy, almost glaze-like. If you prefer a traditional-style frosting that is thicker and stiffer, all you need to do is put the mixture in the fridge overnight to achieve this consistency. I chose to go with the room temperature version since I hadnt really worked with it like that before. It provided a more even layer, but its also a little harder to control. Either way its delicious, so dont worry about making the wrong choice...there isnt one! The flavour is major: Im talking soooo cream cheese-like that even I was confused. If youre not feeling the chunky carrot cake vibes, please look away now, because the cake of my dreams is loaded with pineapple, walnuts, and bursting with warm spice and citrus zest. I went to town! Instead of using questionably-edible canned pineapple, I used the dried, unsweetened version from the health food store. This stuff ain’t cheap, but again, cake splurge. If you cant find pineapple like this, dates, raisins, dried figs or apricots would also be good, but Id skip the soaking step. Instead of walnuts you could use pecans, macadamias, or even pumpkin seeds. Altogether this carrot cake is moist, decadent, and satisfying with so many layers of flavour and texture that just wont quit. Ive learned a lot in the past decade, and this cake is an expression of that. Its something to be proud of, and something to share. Thanks for sticking by me while I worked out the kinks…now its time to celebrate all the things!     Print recipe     Farewell to Copenhagen Carrot Cake Serves 10-12 Ingredients: 2/­­3 cup /­­ 60g dried, unsweetened pineapple, plus more for garnish if desired 1 1/­­2 cups /­­ 200g lightly packed grated carrots (about 3 medium) 1 cup /­­ 100g walnuts, plus more for garnish if desired 3 cups /­­ 300g almond flour (not almond meal) 2/­­3 cup /­­ 100g coconut flour 1 1/­­2 tsp. baking soda 1/­­2 tsp. fine sea salt 1 Tbsp. ground cinnamon 2 tsp. ground ginger 1 tsp. ground cardamom 1/­­2 tsp. ground nutmeg 1 cup /­­ 250ml eggs, at room temperature (about 4-5 large eggs) 1/­­2 cup /­­ 125ml odourless coconut oil, melted 1 cup /­­ 250ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange and 1 lemon (try to find organic, if possible) Cashew Coconut Frosting: 1 1/­­2 cups /­­ 200g raw cashews, soaked for 4 hours 3 Tbsp. freshly squeezed lemon juice 3/­­4 cup /­­ 175ml coconut cream from the top of a can of coconut milk 1 Tbsp. coconut oil 2 Tbsp. pure maple syrup 1/­­4 tsp. fine sea salt Directions: 1. Pour just-boiled water over the dried pineapple (do not soak the pineapple youre using for garnish). Preheat the oven to 325°F/­­160°C. Lightly grease two 7 /­­ 18cm spring form cake pans with coconut oil. 2. Wash carrots well and grate them on a box grater. Set aside. Roughly chop the walnuts. 3. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt cinnamon, ginger, cardamom and nutmeg. 4. In a medium mixing bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract. 5. Drain the soaked pineapple and squeeze with your hands to remove excess liquid. Roughly chop. 6. Pour the wet ingredients over the dry ingredients and stir to combine. Zest the orange and lemon into the bowl. Add the carrots, soaked pineapple, and chopped walnuts and fold to incorporate. 7. Spoon roughly half of the batter into one of the prepared cake pans, then add the remaining batter to the second one. Place in the oven in the middle rack and set the timer for 40 minutes. Cakes are ready when they are golden brown and pass the toothpick test (bake for longer if necessary, up to one hour - cover cake with aluminum foil if you need to bake for longer so that the top doesnt burn). Remove cakes from the oven and let cool completely. 8. While the cakes are baking, make the frosting. Drain and rinse the cashews. Add them to a high-speed blender along with the other ingredients (you can use a normal blender or food processor, but the frosting wont be as smooth). If the frosting is too thick, add more coconut cream or a teeny bit of water and blend again. Chill in the fridge (frosting can be made one day ahead if you want it to be thicker). 9. To frost and decorate, spread a generous amount of frosting over one half of the cake. Carefully lay the second half on top, and spread remaining frosting over the top and on the sides. Decorate with remaining dried pineapple and walnuts, if desired. Serve and enjoy! Cake will keep for 5 days, covered in the fridge. Who knows what the future holds - the world seems so crazy these days - but I do know that I still have steam in me to keep going with this heart project, if youre all still up for reading and cooking from it. Words cannot describe my gratitude for you, allowing me to pursue my biggest dreams and expose my shadowy bits as well. I hope you know how much I love you. I truly do. Here’s to another ten years… xo, Sarah B *   *   *   *   *   * Okay friends, there are still a couple spaces left for the next Wild Heart High Spirit retreat in Portugal! Its this November 5-11, hosted at the ridiculously beautiful Sublime Comporta hotel (guys, Ive been there and this place is NEXT LEVEL). I will be teaching cooking classes outside in the organic garden (pictured above!) and giving nutrition seminars daily, with yoga and movement classes twice a day with my dear friend and deeply talented friend, Mikkala Marilyn Kissi of Living Yolates. The kitchen is exclusively making My New Roots recipes for the week, so we can all enjoy these meals without having to lift a finger. Enjoy your private pool, open spa, horseback riding on the beach, bonfire nights and dancing under the stars. Come and get inspired to live your best life! Well show you how. Click here for more info, and see you in magical Portugal! The post Farewell to Copenhagen Carrot Cake appeared first on My New Roots.

Celebrate World Food Day by Going Meatless Monday and Eating Local

October 16 2017 Meatless Monday 

Celebrate World Food Day by Going Meatless Monday and Eating LocalToday is World Food Day and one of the best ways to celebrate is to eat local. It seems like the opposite would be true, but supporting local markets is a great way to put money back in the pockets of farmers around the world. Its also a great opportunity to make a great plant-based meal this Meatless Monday! We didnt plan for World Food Day to fall on Meatless Monday, but why not go with it? There are so many reasons to support local farmers on World Food Day. Here are some of the most important ones: o Local farmers are more likely to grow a variety of foods, representing biodiversity and reviving plants that are endangered. That means more flavors and a bigger menu of fruits and vegetables! o Eating local is a great economic choice for local farmers who follow best environmental practices. Buying their products is great for the local economy and healthier for everyone. o Buying food that is available locally means less shipping. That means less fossil fuels used to produce and transport food. In case you needed more incentive to eat locally on World Food Day, Slow Food is giving you another: Beginning today, you can enter the Eat Local Challenge to win a trip to Turin, Italy! Consider it a bonus for doing something great for the worlds farmers. Visit Slow Food to enter to win and accept the Eat Local Challenge! The post Celebrate World Food Day by Going Meatless Monday and Eating Local appeared first on Meatless Monday.

Meatless Monday Catches Up With Veestro and Its Newest Menu Items

October 9 2017 Meatless Monday 

Meatless Monday Catches Up With Veestro and Its Newest Menu ItemsHome delivery meals are becoming more and more diverse for a growing audience of consumers. Meatless Monday has been following one such service, Veestro, which offers plant-based meals. Customers can choose from a la carte, meal packs, weight loss programs, or juice cleanses. They even offer a Meatless Monday package for people who are dabbling in meat-free eating but might not be ready to take a full-time plunge. We spoke with Co-Founders Monica Klausner, and her brother Mark Fachler, to discuss the success of Veestro, and what we can look forward to this holiday season. While Veestro is a big hit with vegans and vegetarians - they are past winners of VegNews magazines Favorite Vegan Meal Delivery Service - the company actively courts people who still eat meat, making them an ideal delivery service for Meatless Monday. KIausner shared an email they received from a very satisfied customer who described herself as a self-proclaimed meat eater. She said she was so surprised at the great taste and quality of the food and didnt feel deprived of meat. Klausner explained that, when coming up with new dishes, its all about taste but the best way to introduce newcomers to plant-based eating is with recipes that are familiar. Some of these recognizable gateway meals include Country Fried Chickn (using a meatless stand-in for chicken), Veggie Lasagna, Spinach Pie, and a new Mac n Cheese made with butternut squash, potatoes, peas, panko crust, and chipotle. Long-time vegans and vegetarians seek out more sophisticated offerings like the Quinoa Bake, Beluga Lentil Braise, and Red Curry with Tofu. We try to have enough variety so we can reach a big, wide part of the population, Klausner told us. We want more omnivores and carnivores to eat more plants. If their regular menu wasnt delicious enough, Veestros holiday menu is arriving the first week of November! It will feature new recipes (that are being kept under wraps, but one of them is said to be gluten-free) but regular customers will be thrilled to hear that the incredibly popular Herb Turkey with sides will be coming back. To celebrate Veestros ongoing success and upcoming new items, Meatless Monday is offering our readers a special discount code to use at Veestro. Use the code MONDAY20 at checkout to get 20% a la cart items. Remember to follow us on social media and subscribe to our newsletter to get the inside scoop on even more promotions with Veestro! The post Meatless Monday Catches Up With Veestro and Its Newest Menu Items appeared first on Meatless Monday.

Easy Vegan Pumpkin Chili

October 5 2017 Happy Cow veggie blog 

This vegan recipe from The Edgy Veg has got it all - its cozy, hearty, full of pumpkin goodness, and best of all, its plant-based! Behold, easy vegan pumpkin chili! Make a big batch, top it with some vegan sour cream, and youll be set for days. We love recipes that you can make in one pot, especially when you can get leftovers from them! Everyone loves a good chili recipe, and with the added pumpkin ingredient, this one is sure to be a crowd pleaser too. Heres out its made:   Read the full recipe here. The post Easy Vegan Pumpkin Chili appeared first on The Veggie Blog.


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