racy - vegetarian recipes

Try it! You will enjoy it!










racy vegetarian recipes

AtayaCaffe in Berlin, Germany

September 7 2017 Happy Cow veggie blog 

Tucked away in a quiet side street off Prenzlauer Allee, AtayaCaffe is bringing a combination of Sardinian sunshine and Senegalese flair to this corner of Prenzlauer Berg. Berlin HappyCow ambassadors J-Veg and Kyttiara went to check it out and enjoy a slow breakfast. Stepping into this cosy cafe decorated with Senegalese wall hangings, we immediately felt at home as we were welcomed with warm smiles. Our taste buds already began tingling as we saw food being brought out from the kitchen for other guests, and we decided to sit outside in the sunshine next to the mini garden on the pavement, where we were joined by owners Elisabetta and Bachir. Elisabetta told us how she had achieved success working under the guidance of a renowned Sardinian chef in Italy for 8 years, but had a dreamt of opening her own place where she could really give a free rein to her culinary creativity. Bachir is a musician and composer with a passion for great food, and together they decided to open their own cafe. Unfortunately the bureaucracy in Italy didnt allow them the freedom they wanted, and so they took the brave decision to make Berlin not only the home […] The post AtayaCaffe in Berlin, Germany appeared first on The Veggie Blog.

Vegan: The Cookbook — 450 Recipes to Savor on Meatless Monday

May 15 2017 Meatless Monday 

Vegan: The Cookbook — 450 Recipes to Savor on Meatless Monday   The global travels of Master Chef Jean-Christian Jury inspired him to write the ultimate kitchen companion on vegan cooking, Vegan: The Cookbook. It features 450 delicious recipes from more than 150 countries. But before Jean-Christian delved into the world of vegan cuisine, he received a startling wakeup call - a heart failure, twice. Years of running several restaurants at the same time, 16-hour work days and a poor diet had finally caught up with the French-born chef. After a few months of recovery, he visited a detox center that specialized in healthy food, fresh smoothies and juices. This enlightening experience transformed his diet and lifestyle. Interestingly, this is the same idea behind Meatless Monday - eating plant-based foods to improve your health. By choosing not to eat meat just one day a week, you reduce your risk of heart disease, diabetes, obesity and cancer.   Vegan: The Cookbook - for vegans, non-vegans and omnivores Jean-Christian promotes vegan foods, cooked with fresh ingredients, as a way to keep healthy, age gracefully and prevent many common diseases. His new cookbook offers recipes to satisfy all tastes, representing the cuisines of France, Greece, Italy, Vietnam, China and India. In addition, he explores less familiar fare, such as flavorful dishes from Timor and Papua New Guinea. There is no reason why vegan food cant be as delicious as non-plant-based cuisine. International Master Chef Jean-Christian Jury In 2007, Jean-Christian Jury opened his first vegan restaurant, La Mano Verde, in Berlin, Germany. He received an award for Best Vegan Restaurant on the Planet and was listed as one of Germanys 500 Best Restaurants (Der Feinschmecker 2015-2016).   Expert Guidance, Step by Step For his new cookbook, Jean-Christian specifically crafted his recipes for accuracy and ease of use. He intentionally selected ingredients that are readily available and provides simple step-by-step instructions as well as prep time and cooking time. To help you plan your meal, his book is neatly organized into chapters that cover Starters, Salads, Soups, Main Courses, Grains and Beans, Pasta and Noodles, and Desserts.   Get a Taste of Jean-Christian Jurys New Recipes To whet your appetite, heres a delectable sampler of five recipes found in the Vegan: The Cookbook. Go on and pick your favorite. At Meatless Monday, heres the one we cant wait to try.   Five-Spice Stir-Fried Soba Noodles The post Vegan: The Cookbook — 450 Recipes to Savor on Meatless Monday appeared first on Meatless Monday.

Roasted Rainbow Root Tangles

April 1 2017 Green Kitchen Stories 

Roasted Rainbow Root Tangles Apart from discussing important topics like if it’s worth climbing a mountain of bureaucracy to change baby Gabriel’s name (long story…), if we would be much happier running a smoothie bar on a small tropical island than living in a cold and dark Stockholm (obviously that is a yes), and how ALL of Elsa’s leggings suddenly have huge tears around the knees (she swears that she is innocent), we have also spent the past week playing around with this super simple recipe based on root shoestrings. It turns out that if you spiralize (check notes below if you don’t have a spiralizer) root vegetables, toss them in a little bit of oil and salt, arrange into tangled nests and roast for 25 minutes, you get something similar to rösti or hash browns. These little root tangles are quick, cheap and easy, they are crispy towards the edges and soft in the middle, contain a lot more nutrients than just potatoes and since they are baked instead of pan-fried, they don’t cause a smoke alarm situation in the kitchen. Not to mention how pretty they look with the different colors combined. Our kids devour them straight from the plate (they call them root fries) and we have been using these root tangles as a base for a bunch of meals lately. In this recipe we’ve topped them with yogurt and a herby chickpea salad, which is perfect as you get something creamy, a few greens and proteins along with the roots. But they also work well paired with avocado mash, hummus or with a poached egg, asparagus and spinach on top, for an Easter twist. Instead of trying to convince you with words, we did a little recipe video for our youtube channel that shows how it’s done. Press play! We always have so much fun making these videos, can’t believe it’s been seven months since we last did one - that needs to change. You can basically use any roots or hard vegetable of preference to make these - beetroot, potato, sweet potato, carrot, parsnip, turnip and even butternut squash. If you choose organic, you don’t have to bother peeling them. It actually tastes better with the peel left on, just like sweet potato fries. You can obviously flavor these root tangles in lots of ways. Try tossing them with cinnamon or sumac, or add vinegar for an acidic twist. If you prefer them crisp all the way through, you can spread them out on the trays instead of arranging them like nests. If you don’t have a spiralizer, you can use a julienne peeler or the coarse side of a box grater instead (you can place the grated roots in muffin tins if you like them to hold together better). Although a spiralizer is pretty fun tool to have at home. It doesn’t cost much and it’s great for making vegetable noodles and slices that can be used in pasta dishes, salads or thai noodle dishes. Roasted Root Tangles with Yogurt and Chickpea Salad Serves 4 1 1/­­2 lb /­­ 750 g mixed roots (we used 1 sweet potato, 3 beetroots, 1 parsnip) 2 tbsp olive oil 1 tsp salt Herby Chickpea Salad 2 cups mixed baby leaf lettuce 4 sprigs cilantro /­­ coriander 4 sprigs fresh mint 1 x 14 oz /­­ 400 g can chickpeas /­­ garbanzo beans 2 tbsp toasted sesame oil 1/­­2 lemon, juice To serve 1 cup Turkish yogurt or coconut yogurt 1 avocado 2 tbsp mixed sesame seeds sauerkraut (fermented cabbage), store-bought or homemade (we are sharing three varieties in our new book) Preheat the oven to 200°C /­­ 400°F and grease or place baking paper on two baking trays. Rinse the roots and scrub off any dirt. Trim off the edges, attach to a spiralizer and make noodles/­­ribbons/­­shoestrings (or use a julienne peeler or box grater). Drizzle with olive oil and salt and toss and mix so all root ribbons are combined. If you have very long ribbons, you can cut them with a scissor to make it easier to mix. Arrange the tangled ribbons into nests and place on the baking tray, make sure that there aren’t too many loose ribbons on the sheet or they will burn quicker. Roast for 25-30 minutes or until crispy on the outside but not yet burnt. While the roots are roasting, prepare the salad. Chop the herbs and mix with the lettuce. Rinse the chickpeas thoroughly and add them to the lettuce. Drizzle with toasted sesame oil, lemon juice and sea salt. Toss and mix. Divide the avocado into quarters, remove the stone and use a sharp knife to slice each quarter thinly. Remove the roots from the oven. Arrange 2-3 root tangles on each plate. Add a dollop of yogurt on each root tangle, top with salad, sliced avocado, sesame seeds and a spoonful of sauerkraut. Enjoy! *********** PS! Today Green Kitchen At Home is released in Australia! And in just three weeks it will launch in the UK and next month in the US. Exciting! Here are some links in case you would like to order or pre-order it: Amazon.co.uk (UK). Amazon.com (USA). Booktopia.com (Australia & NZ).

Sweet Potato Toast, Two Ways

March 19 2017 Golubka Kitchen 

Sweet Potato Toast, Two Ways I finally got around to trying sweet potato toast this week, a concept that I’ve been seeing circulating around the internet. Our instagram post about it generated a lot of interest, so I thought I would go into more detail here today. Basically, the whole idea is replacing bread with thinly sliced, toasted sweet potato and topping it as you would any toast. I know, why mess with an already perfect concept like toast? For one, it’s great for those trying to take it easy on grains or gluten. It’s also perfect for sweet potato lovers just looking to change things up for breakfast, snack, etc. (me). It’s a fun way to eat a nutritious root vegetable, and I have a feeling that it could easily be made very kid-friendly. It is decidedly its own thing, not toast, but totally stands on its own as tasty and filling fare. As with any toast, there are infinite possibilities when it comes to the toppings, since sweet potato gives a pretty neutral base. I offer my favorite sweet and savory options below. In the sweet one, earthy and creamy tahini is studded with jammy, smashed raspberries (I use frozen and defrosted ones this time of year), drizzled with honey/­­maple syrup and sprinkled with cacao nibs and seeds, and that combination is incredibly lovely. The savory one is (surprise!) avocado toast, but made a bit more substantial with the addition of balsamic lentils, a dusting of nutritional yeast and seeds. On a technical note, the whole reason behind the sweet potato toast craze is that you can cook the sweet potato slices right in the toaster. The catch is that I don’t own a toaster, so what I like to do is cook the slices in the oven the night before and then re-heat them, either in the oven or in a pan on the stovetop whenever I’m ready to eat my ‘toast.’ You could even cook a bigger batch for the week ahead, since the roasted sweet potatoes hold up well in the refrigerator. But if you do have a toaster, by all means cook the potato slices in there. I offer directions for both methods in the recipes. There are some weekend links below, Sunday hugs to you :) What The Health – a new film from the creators of Cowspiracy, this time targeting health organizations. Really excited to watch it, it’s available to stream on their website now. Hugh Forte’s Food Photography – just learned that the photographer behind Sprouted Kitchen has a separate Instagram account for his dreamy food photos, I can stare at them for ages. How Millions of Kids Are Being Shaped by Know-It-All Voice Assistants Sweet Potato Sheet Pan Dinner Salad – looks perfect, and those photos are amazing. The Avocado Show – an Amsterdam cafe centered around everything avocado, look at that. What We Eat When We Eat Alone – recently discovered this gem by Deborah Madison. Raspberry-Tahini Sweet Potato Toast   Print Serves: 4-6 toasts Ingredients 1 medium sweet potato ½ tablespoon coconut oil - soft (if using the oven) 2-4 tablespoons sesame tahini ¼ cup raspberries (fresh or frozen and thawed) honey or maple syrup for drizzling mixed seeds for garnish (I used cacao nibs, hemp, pumpkin seeds) Instructions Peel and slice the sweet potato into even, ¼-thick slices. If you have an organic sweet potato, you can leave the skin on, but I prefer it peeled. If using an oven, preheat it to 400° F (200° C). Prepare a parchment paper-covered baking sheet and place the sweet potato slices on the sheet. Add the coconut oil and mix with your hands to coat. Put the baking sheet into the oven and cook for 15 minutes. Flip the slices and cook another 10-15 minutes until cooked through. Add toppings and enjoy right away or refrigerate in an air-tight container until ready to eat. Reheat in a 350° F (175° C) oven for about 5 minutes, then top. If using a toaster, place the sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges. Cooking time will vary slightly for different toasters. Spread tahini on each slice. Add raspberries, mashing them a bit with a fork. Drizzle each slice with the desired amount of honey/­­maple syrup and sprinkle with mixed seeds. Enjoy! 3.5.3226   Avocado-Lentil Sweet Potato Toast   Print Serves: 4-6 toasts Ingredients 1 medium sweet potato ½ tablespoon coconut oil - soft (if using the oven) ⅓ cup cooked black or French lentils 1 teaspoon olive oil ½ teaspoon balsamic vinegar, plus more for drizzling 1 small, ripe avocado juice of ½ small lemon sea salt - to taste freshly ground black pepper - to taste nutritional yeast for garnish mixed seeds for garnish (I used hemp, flax, pumpkin, and sunflower seeds) Instructions Peel and slice the sweet potato into even, ¼-thick slices. If you have an organic sweet potato, you can leave the skin on, but I prefer it peeled. If using an oven, preheat it to 400° F (200° C). Prepare a parchment paper-covered baking sheet and place the sweet potato slices on the sheet. Add the coconut oil and mix with your hands to coat. Put the baking sheet into the oven and cook for 15 minutes. Flip the slices and cook another 10-15 minutes until cooked through. Add toppings and enjoy right away or refrigerate in an air-tight container until ready to eat. Reheat in a 350° F (175° C) oven for about 5 minutes, then top. If using a toaster, place the sweet potato slices in the toaster and toast on high for about 5 minutes, until cooked through and toasty at the edges. Cooking time will vary slightly for different toasters. In a small bowl, combine lentils, olive oil, balsamic vinegar, half of the lemon juice, salt and pepper. In another small bowl, mash the avocado with the remaining lemon juice, salt and pepper. Spread mashed avocado onto each sweet potato slice, followed by the lentils and a sprinkle of nutritional yeast and mixed seeds. Drizzle with more balsamic vinegar and enjoy! 3.5.3226 You might also like... A Salad for the Weekdays Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday Versatile Mung Dal Stew with Healing Spices Superfood Cherry Garcia Pops with a Chocolate Core - Ice... .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 Sweet Potato Toast, Two Ways appeared first on Golubka Kitchen.

Vegan Overtakes Vegetarian as Doctors, Midwives, Dietitians and Nutritionists Urged to Seek Facts

September 27 2015 World Vegetarian And Vegan News 

Vegan Overtakes Vegetarian as Doctors, Midwives, Dietitians and Nutritionists Urged to Seek FactsInterest in vegan diets has finally overtaken vegetarian in the UK as a combined effort from public events such as VegfestUK, the work of the UK Vegan Society and documentaries such as Cowspiracy, Forks Over knives and Earthlings has swayed public opinion. Vegan Overtakes Vegetarian in UK. Doctors & Dietitians Urged to Seek FactsDespite the mounting evidence that a balanced vegan diet is much healthier than average a worrying stubborn hard-core of Doctors, midwives, dietitians and nutritionists continue to discourage patients from continuing on a vegan diet or even from breastfeeding. This contravenes all health professional guidance on due diligence and best practice. Governing bodies of health professionals are urged to ensure that their members are aware of all the latest evidence based facts on vegan diets including the availability of nutritional tools such as vegan Vitamin D3 from Lichen and Omega 3 EPA and DHA from algae. Presently only one professional body, The British Dietetic Association, has publicly undertaken to work with the UK Vegan Society to ensure it's members are fully up to date with the facts on vegan diets rather than the urban myths that abound. Vegfest UK at London Olympia on 10th October and Glasgow SECC on 5th December will be hosting a health summit, bringing together leading dietetic and nutrition experts to help health professionals bring their knowledge up to date with the facts and evidence based research on vegan diets. Details on the Health Summits can be found http:/­­/­­www.vegfest.co.uk More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Half Price: Digital Copy of Cowspiracy The Movie that inspired thousands of people to go vegan

August 6 2015 World Vegetarian And Vegan News 

Half Price: Digital Copy of Cowspiracy The Movie that inspired thousands of people to go veganToday, The Movie that inspired 1,000s of people to go vegan all over the world is now available for half price. Only $4.95 if you go here https:/­­/­­cowspiracy.vhx.tv/­­buy# and use the code VIP2015 Cowspiracy - the ultimate sustainability moviePlease share this movie with your friends and family More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Orange Blueberry Banana Pancakes

June 22 2015 Meatless Monday 

Pancakes are stacked with banana and brown sugar in between. Orange slices, blueberries, dollops of yogurt and fresh mint leaves top these fruit flapjacks. This recipe comes to us from Tracy of veggie.num.num. Serves 6 For the pancakes: - 2 cups self-rising flour* -  1/­­2 cup wholemeal or stone ground plain flour - 2 tablespoons sugar - 2 1/­­2 cups nonfat milk - 3 ounces butter, melted and cooled - or - 3 ounces non-dairy butter substitute, melted and cooled - 1 egg, lightly whisked - a little extra butter or non-stick cooking spray, for the skillet To complete the Orange Blueberry Banana Pancakes: - 16 ounces Greek yogurt - a little lemon juice, for preparing the bananas - 3 bananas, sliced diagonally - 4 teaspoons brown sugar** - 1 orange, sliced into rounds - 1 basket blueberries - maple syrup**, for drizzling - 12 fresh mint leaves, for garnish *Self-rising flour can be found in the baking section of most grocery stores, but its quick and easy to make your own from all-purpose flour. **optional To make the pancakes: In a large bowl sift the self-rising flour together with the stone ground flour. Add the sugar and stir to combine. Make a well in the center and add the milk, melted butter and whisked egg. Mix until all ingredients are combined and the batter is smooth. Prepare a skillet very lightly with a little extra butter or cooking spray and put over medium heat. When skillet is heated, add 2 tablespoons of batter to the pan. Cook for about 2 minutes, or until bubbled begin to appear. Carefully flip pancakes over with spatula and cook for another minute. Transfer finished pancake to a warmed plate and cover with a towel. Repeat process until youre out of batter. Makes 10-12 pancakes. To complete the Orange Blueberry Banana Pancakes: Spread each pancake with a little Greek yogurt. Squeeze a little lemon juice over the sliced bananas. Stack the pancakes in 2s with banana slices and brown sugar in between the pancakes in each stack. Top each stack with 2 slices of orange and a good dollop of Greek yogurt. Drizzle with maple syrup if using and finish with blueberries and fresh mint leaves. The post Orange Blueberry Banana Pancakes appeared first on Meatless Monday.

Supreme Crispy Quinoa Vegetable Burgers

May 25 2015 Meatless Monday 

Featuring quinoa and beans for both flavor and protein, these veggie burgers are just as supremely satisfying as their meaty counterparts. This recipe comes to us from Corky, Lori, Dana and Tracy Pollan, authors of The Pollan Family Table and appears in the book’s Meatless Monday chapter. Serves 4 - 1/­­4 cup quinoa, rinsed and drained - 1/­­2 cup low-sodium vegetable broth - 1 cup organic canned black beans, rinsed and drained - 1 tablespoon finely chopped scallions - 1/­­2 cup peeled and finely chopped carrots - 1/­­4 cup plain breadcrumbs - 1 large clove garlic, minced - Kosher salt - Freshly ground black pepper - 1 large egg - 2 tablespoons extra virgin olive oil - 4 multigrain hamburger buns - 1 ripe avocado, thinly sliced (optional) - Your favorite burger toppings for serving Combine the quinoa and vegetable broth in a small saucepan and bring to a boil. Reduce to a simmer, cover, and cook until all the liquid is absorbed, about 10 minutes. Remove from the heat, set aside and let cool slightly. Meanwhile, in a large mixing bowl, mash the beans with a potato masher, making sure to leave a few chunks. Add the scallions, carrots, breadcrumbs, garlic, 1/­­2 teaspoon of salt, and 1/­­8 teaspoon of pepper and mix well. Add the cooked quinoa and the egg and combine. Using your hands, form the mixture into four individual patties and place on a platter. Heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Reduce the heat to medium, place the patties in the pan, and cook until golden brown, about 5 minutes. Carefully flip and brown the other sides, about 5 minutes more. Assemble the burgers and buns on a platter. Top with slices of avocado, if desired, and serve with your favorite toppings.     The post Supreme Crispy Quinoa Vegetable Burgers appeared first on Meatless Monday.

From my Cookbook: Raw Vegan Eggnog

December 5 2014 My New Roots 

From my Cookbook: Raw Vegan Eggnog   I always know that Christmas is right around the corner when eggnog suddenly appears in my parents fridge. My father just loves the stuff and hell guzzle through umpteen vintage-deckled cartons over the course of the holidays, especially if guests pop by. Me? Im not so much into it. Although I can totally dig on the warming spicy scent that wafts from the punch bowl, knowing what it’s made of, kind of makes my tummy flip. Once I realized that it was the sweetness and smell of freshly grated nutmeg that was charming me, I set out to make a raw vegan version that would satisfy even my dads discriminating eggnog palette (well, in theory anyway). Its super rich, so thick and creamy - an amazing breakfast in fact - but decadent enough for dessert. The secret is in the sesame seeds: an unusual addition to a blended drink, but give them a try! They add tons of protein, fiber, healthy fats, calcium and help make this smoothie a veritable meal. I am also excited to post this recipe because it is the first one I am sharing from the cookbook! Its a simple one, but a sure favourite. Plus, it seems like the time of year when many of you will be dusting off your reindeer-shaped eggnog cups, so I thought it appropriate to swoop in and present you with a possible alternative.   Smooth Move, Sesame Seeds If youve been reading My New Roots for a while, you are already well aware of my sesame seed obsession. I love their versatility, nutty flavour, nourishing minerals and healthy fats. I love how inexpensive and readily available they are, and how long they stay fresh (storing them in the fridge is always best!). I buy them in bulk and use them for so many things, from dressing up salads to throwing them in my smoothies. Thats right! You can drink sesame seeds. For real. I first discovered this upon running out of protein powder, and searching the cupboards for an alternative, my curiosity fell upon the holy seed. I soaked them overnight, and the next morning whirred them up with some fruit and greens to reveal a most satisfying meal-in-a-glass. Since then, I havent looked back! Now I often add sesame seeds to my smoothies, and even blended soups, as I find they add incredible body and richness to just about anything. If you are the kind of person that loves drinking smoothies, but finds that you are hungry an hour later (me), sesame seeds will really help with the stick-to-your-ribs satiety factor. It may surprise to find out that sesame seeds are an excellent source of essential minerals. Calcium for the prevention of osteoporosis and migraines, magnesium for supporting our vascular system, zinc for bone health, selenium for antioxidant protection, and copper for reducing inflammation are just a handful of the incredibly important roles these minerals play for us. The biggest surprise of all? By weight, sesame seeds have a higher iron content than liver!   If you have a high-powered blender the sesame seeds will blend up very quickly. If you have a regular blender, remember that it make take a little longer to achieve a perfectly smooth consistency. Just keep the motor running and be patient. The level of spiciness in this drink, I leave up to you. I like mine super nutmeg-y, but thats not everyones taste, so start with just a little, blend, and add more if youd like. The same goes for the figs: I usually make my milkshake with just one, but others might enjoy it a little sweeter. If you find that your figs are very dry, soak them the night before beside the sesame seeds, and use the soak water in the eggnog. The turmeric is really just to add a slightly creamy yellow, so its optional.       Print recipe     Raw Vegan Eggnog Milkshake Serves 1 Ingredients: 1 frozen banana 1-2 dried figs (depending on how sweet you like it) 3 Tbsp. sesame seeds, soaked for 8 hours, or overnight 2 Tbsp. hemp seeds 1 cup milk of choice or water 1/­­2 tsp. ground cinnamon pinch of freshly grated nutmeg pinch of ground clove pinch of turmeric (for colour) a little squeeze of lemon juice Directions: 1. Place sesame seeds in a glass with 1/­­2 tsp. of sea salt, cover with water and soak up to 8 hours. Drain and rinse well. 2. Place all ingredients in a blender and blend on high until completely smooth. Spice to taste. Enjoy. If you are looking for Christmas gifts this year, dont forget that a pre-ordered My New Roots cookbook is probably on everyones list, amiright? Not only that, but it comes with the added bonus of arriving in spring, when most people have long forgotten about the holidays and are in serious need of presents! Wow, didnt I time that perfectly? I am always thinking ahead here, friends. You can preorder the My New Roots cookbook on Amazon, Barnes & Noble, Indiebound and Indigo. In all seriousness, I have been so overwhelmed with the outpouring of love and support from all of you about the book. I know that you are just as excited as I am to hold this collection of from-the-heart recipes in your hands. Only a few more months to go now! And most thrilling of all, is that my cookbook is going to be published translated into Danish and Dutch! The UK and Australia are publishing it too. Here are the release dates: US: March 31, 2015 Canada: March 31, 2015 UK: April 9, 2015 Australia: April 9, 2015 Netherlands: June, 2015 Denmark: pending In the meantime, have a look at the gorgeous quotes below from my friends and peers who have been fortunate enough to have a sneak peak of the book. Thank you to all of them for being so incredibly generous and encouraging with their words.   My New Roots is beautiful proof that eating with nutrition in mind need not be a compromise. This is an unabashedly enthusiastic riff on the food-as-medicine approach to cooking and eating. Sarahs playful and encouraging voice is infectious; you get the sense that she is waiting on the other side of each recipe to give you a high five. --Heidi Swanson, author of Super Natural Every Day My New Roots is filled with good ideas for fresh new ways of using plant foods. Sarah Britton shows that truly alive ingredients can result in more interesting and better-tasting recipes and are always worth seeking out. --Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking for Everyone Sarah is a veggie-lovin culinary goddess! Her unique and seasonal plant-based creations will inspire you to fall head over heels in love with vegetables. There are so many beautiful recipes I cant wait to make! --Angela Liddon, author of The Oh She Glows Cookbook I have been waiting for this book since I first started reading Sarahs blog years ago. She has a gift for writing truly wonderful recipes, vibrant with produce, and has the knowledge to explain why these plant-based foods are good for us. Her sweet spirit shines through every page. So thrilled to have this keeper in my kitchen! --Sara Forte, author of The Sprouted Kitchen Sarahs creativity always inspires. With its vibrant recipes, evocative visuals, witty combinations, and approachable ways to live better, this book is a must for anyone interested in optimal, delicious health. --Laura Wright, thefirstmess.com Sarah always treads the beautiful line between making whole foods practical and also appealing, leading the way in this new real food movement. --Sarah Wilson, author of I Quit Sugar Being healthy and happy is so easy when youre cooking with Sarah. Her gentle approach, love and passion for whole foods, and flair for pairing mind-blowing flavors create fabulous and fresh food that looks stunning and is bursting with personality and life-affirming goodness. With unbelievable tastes and textures, My New Roots takes you on an exquisite journey that seduces you with every lift of the fork, leaving you voracious for vegetables. --Tess Masters, author of The Blender Girl Its a rare book that delivers inspiration through its every page, yet each one of Sarahs recipes sings with flavor and originality. The entire collection is a seductive introduction to a more wholesome way of eating and an irresistible call to the kitchen. --Clotilde Dusoulier, author of The French Market Cookbook and Edible French  

Forbidden Rice Spring Rolls

September 20 2014 VegKitchen 

Colorful carrots, black ramen noodles, sliced avocado and garden fresh herbs makes for a beautiful and satisfying appetizer. Serve with peanut sauce for a special gluten-free, vegan lunch for two. Recipe contributed by Leslie Cerier; photo by Tracy Eller. Serves 2 for lunch; or 6 as an appetizer - Two 2.8 ounce packages forbidden rice ramen noodles (use equivalent amount of brown or white rice noodles if black noodles are unavailable) - 1 cup grated carrots - 1 thinly sliced avocado - 1/­­2 cup fresh cilantro leaves - 1/­­3 cup fresh mint leaves - Eight 8-inch, spring roll rice paper wrappers - Peanut Sauce and/­­or tamari for serving Cook ramen noodles according to package. Drain and rinse ramen in cold water. Leave ramen to drain in a fine mesh drainer until you roll the spring rolls. To roll the spring rolls: Immerse the rice paper in a shallow bowl of warm water, one at a time, to soften. Flip the rice paper in the bowl of water after a few seconds and then when it is soft and firm on both sides, spread it out gently on a dry dish towel. In the middle of the rice paper, arrange some carrots leaving about an inch on the right and left sides. Sprinkle on the herbs, a few slices of avocado, and then some noodles. Tuck in the right and left sides to wrap around the noodles. Then roll up the spring rolls (away from you). Repeat with the rest of the carrots, noodles, herbs and avocado. Serve immediately with peanut sauce and/­­or tamari. - Here are more  tasty vegan appetizers.

Homemade Chocolate Almond Milk

August 25 2014 VegKitchen 

Homemade Chocolate Almond MilkThis homemade chocolate almond milk is easy and delicious. Try using all organic ingredients, if you can. Recipe contributed by Leslie Cerier. Photos by Tracy Eller. Makes about 2 1/­­2 cups  -  1/­­2 cup almonds (optional: soaked over night for a creamier almond milk) - 2 cups water -  1/­­4 cup cocoa powder -   1/­­4 cup maple syrup - 2 teaspoons  vanilla extract If you soak the almonds overnight, rinse them in a fine mesh strainer. Put the almonds and water in a blender. Cover and blend till the almonds become a very fine meal and the water becomes white and opaque. Pour ground almonds and water through a fine mesh strainer into a large bowl or 1-quart measuring cup. Before discarding the almond meal, press it against the strainer with the back of a spoon to get every last drop of almond milk. Discard almond meal or use for another purpose. Pour the almond milk back into the blender. Add the cocoa powder, syrup, and vanilla. Blend all the ingredients together. Taste and adjust the sweetness, if desired. - Explore VegKitchens  vegan breakfast recipes. - Find more  Raw and Almost-Raw Entrees   on VegKitchen.

4 Veg-Centric Books at the James Beard Awards

May 6 2014 Vegetarian Times 

  Didn’t catch last night’s 2014 James Beard Awards? No worries. We whipped up a handy-dandy cheat sheet to the veg-tastic books nominated in the Focus on Health and Vegetable Focused and Vegetarian categories. While Deborah Madison’s Vegetable Literacy was the only one of the four to take home an award, they’re all winners in our book.   Feast, by Sarah Copeland Why we love it: Simple yet inventive flavor combinations (Artichoke Enchiladas! Savory Oats with Peas and Aged Gouda!) that make us totally want to cook up a feast. Bonus: gorgeous food photography by VT contributor Yunhee Kim. How many: More than 140 recipes, almost all veg. Who’s it for: Anyone who likes their veggies with an occasional comfort food dose of cheese, eggs, or butter. What to make right away: Pea Mash with Burrata and Mint; Kale and Kimchi Salad; Asparagus with Miso Butter; Orecchiette with Ricotta and Chard   River Cottage Veg, by Hugh Fearnley-Whittingstall Why we love it: The author of The River Cottage Meat Book does right by veggies with boldly flavored, globally inspired dishes that’d outshine any steak on the table. The idea is not to replace meat but to ignore it. How many: More than 200 vegetarian recipes, about a third of them vegan. Who’s it for: Vegetarians looking beyond tofu cutlets and veggie patties; omnivores cutting back on meat. What to make right away: Baby Beet Tarte Tatin; Sweet Potato and Peanut Gratin; Herby, Peanutty, Noodly Salad; Vegetable Biryani   VB6: Eat Vegan Before 6:00, by Mark Bittman Why we love it: Keep vegan until 6 p.m., then eat whatever you like. That’s the diet New York Times columnist Mark Bittman followed to lose weight--and keep it off--and he makes a convincing case for everyone else to join him. How many: 45 vegan recipes for breakfast, lunch, and snacks, plus a handful of non-vegan dinner ideas. Who’s it for: Flexitarians who want to eat healthier but aren’t quite ready to give up hot dogs and ice cream. What to make right away: Eggplant Un-Parmesan; Chickpea Ratatouille; Now-or-Later Vegan Burgers; Greens and Beans Soup (Psst: you can find a few of these recipes in our April/­­May 2013 issue!)   Vegetable Literacy, by Deborah Madison Why we love it: As much a reference guide as a cookbook, this enormous goodie goes deep into the botany of every vegetable, herb, grain, and legume at the farmers’ market, with drool-worthy pictures to match. How many: More than 300 recipes organized by plant family, plus countless shopping, cooking, and pairing tips. Who’s it for: Curious cooks, CSA newbies, and avid home gardeners eager to expand their vegetable education. What to make right away: Peas with Baked Ricotta and Bread Crumbs; Black Quinoa Salad with Lemon, Avocado, and Pistachios; Smoky Kale and Potato Cakes; Open-Faced Sandwich of Spinach, Caramelized Onions, and Roasted Peppers  

Roasted Garlic and Parsnip Hummus

January 15 2017 Golubka Kitchen 

Roasted Garlic and Parsnip Hummus If you ever do meal prep on the weekends for the week ahead, hummus is a great thing to consider including in your repertoire of preparations. It’s easy to make, keeps pretty well, and is a very useful thing to have on hand, since so many meals can be centered around it. Plop a generous dollop into your salads and grain bowls, spread onto sandwiches and flatbreads, use as a dipping component for snacks (roasted winter roots dipped in hummus is a recent favorite) – any way you use it, it’s a great, fast way to make your meal more filling and nourishing. Plus, homemade hummus tastes so much better than store-bought! I don’t think I’ve ever made the same hummus recipe twice. It always differs based on my mood and what I have on hand, but I tend to include a bit more than just garlic when it comes to the veggies (pack them in whenever you can!). Roasted cauliflower, red pepper, sweet potato and beets have all made their way into my hummus throughout the years, and it’s tasted good pretty much every time – hummus has a very forgiving and highly customizable recipe. Have you ever made a smoothie by packing your blender full of not only fruit but also a ton of greens, superfood powders, seeds, nuts and who knows what else? Did you then proceed to marvel at the result, which came out tasting nice and fruity, despite looking like swampy slush? It’s sort of the same deal with hummus – anything goes. Or most things do, anyway. This past week, I added roasted garlic, parsnips and red onion into a batch of hummus and it turned out exceptionally delicious. All the vegetables are roasted together until soft and caramelized, then thrown into a blender/­­food processor together with the chickpeas and the rest of the ingredients. The process is quick, and the veggies bring all kinds of additional nourishment to the hummus, along with sweet and earthy notes. The recipe is very alteration-friendly, too – add sweet potato instead of parsnips, regular onion instead of red, a few small cloves of raw garlic instead of the whole head of roasted garlic, it will all taste great in its own way. And you will be prepared for success with your meals and snacks for the next week or so. Last Sunday, we hosted a Moon Juice cookbook giveaway in our newsletter. In order to enter, we asked you to share one inspiring book, article, film or podcast that’s made an impression on you throughout the years. We were so moved by all your amazing suggestions and inspiring, personal notes, that we were truly wishing we had a cookbook to give away to each and every one of you. We feel so lucky to be connected with you guys, even in this tiny way. This Sunday’s links feature a selection of the suggestions and inspirations we received during the giveaway. We wish we could share them all because every one was amazing, but the list would be much too long, so there’s just a snippet below. So much good stuff there! Enjoy your Sunday :) Books - The Book of Joy: Lasting Happiness in a Changing World (by the Dalai Lama) – from Angelina - Radical Beauty: How to Transforms Yourself from the Inside Out – from Danae - A People’s History of the United States – Kendal says, ‘it’s inspired me to think about our history in the Big Picture, and even helps a little with not getting too bogged down by all the bad news that’s out there. The main thing I think we need to do in these times is take care of ourselves and each other.’ - You Are a Badass: How to Stop Doubting Your Greatness and Start Living an Awesome Life – from Susan - Consolations: The Solace, Nourishment and Underlying Meaning of Everyday Words  – from Dina - Anam Cara: Spiritual Wisdom from the Celtic World – from Elizabeth Cookbooks, Nutrition, Food - Nutrition Stripped: 100 Whole-Food Recipes Made Deliciously Simple – from Joana - The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out – from Isa - Kitchen Literacy: How We Lost Knowledge of Where Food Comes from and Why We Need to Get It Back – from Rebekah - Healing With Whole Foods: Asian Traditions and Modern Nutrition – from Deb Podcasts - WANT Podcast – stands for ‘women against negative talk.’ Guests include Sarah Britton of My New Roots, Jessica Murnane of One Part Plant, Adina Grigore of S.W. basics and many, many more – from Lea - The Dinner Party Download, especially this episode – from Ariela - Radio Cherry Bombe, especially this episode – from Maia - The Rich Roll Podcast, especially The Best of 2016 – from Abigail Videos, Movies - World Peace and Other 4th Grade Achievements, the Ted Talk – from Robin - Minimalism: A Documentary About the Important Things – from Valentina - Why Some of Us Don’t Have One True Calling, Ted Talk – from Elizabeth Roasted Garlic and Parsnip Hummus   Print Serves: 3-4 cups Ingredients 3 medium parsnips - peeled and cut into strips 1 red onion - sliced into 8 wedges olive oil or neutral coconut oil sea salt freshly ground black pepper 1 head garlic - about ¼ cut off the top of the garlic head, some of the outer skin peeled off 1 15oz can chickpeas or 1¾ cup cooked chickpeas ½ cup tahini 2 tablespoons olive oil, plus more for garnish 2 tablespoons lemon juice 1 teaspoon toasted whole cumin seeds - ground 1 teaspoon smoked paprika ½ teaspoon sea salt or more to taste 1 cup water olives - for garnish (optional) Instructions Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place parsnips and red onion onto the baking sheet, drizzle with oil, sprinkle with salt and pepper, and mix well with your hands. Drizzle the top of the garlic head with oil, salt and pepper. Make a parchment paper packet or tin foil packet and place the garlic inside. Place packet onto the tray with the vegetables. Garlic must remain covered when roasting. Put the tray with the vegetables into the oven and roast for 15 minutes. Remove from the oven, mix the parsnips and onion, trying to flip over each piece, then roast for another 15 minutes, until soft throughout and caramelized at the edges. Check the garlic, it should be soft and cooked through after the 30 minutes. If not, roast it for another 5 minutes or so until nice and soft. Let the garlic cool down a bit and slip all the garlic cloves out of their skins. Combine all the roasted vegetables, chickpeas, tahini, olive oil, lemon juice, cumin, paprika, ½ teaspoon sea salt and water in a high-speed blender or food processor until smooth and creamy. Taste for salt and adjust if needed. Serve the hummus garnished with more olive oil and olives, if using. Keep refrigerated in an air-tight container. 3.5.3226 You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Miso Caramel Popcorn Garlic Onion Veggie Dip from Food Loves Writing Celeriac Parsnip Mash with Crispy Sage .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 Roasted Garlic and Parsnip Hummus appeared first on Golubka Kitchen.

10 Meatless Monday Recipes Inspired by our Facebook Fans

August 24 2015 Vegetarian Times 

10 Meatless Monday Recipes Inspired by our Facebook FansLooking for inspiration on what to make for Meatless Monday? We asked our Facebook followers what they were making for their Meatfree Monday. We loved their answers so much, we found similar, delicious recipes from Vegetarian Times. Check out what they’re eating and what we’re suggesting:   Michelle Smith: Curried chickpeas over rice! Yum! Try: Vegan Potato & Chickpea Curry with Rice   Linda Tisi Hager Gill: Garlic pasta with Gardein crumbles Try: Pasta with Fresh Tomatoes, Basil, and Roasted Garlic   Patricia Stratulak: Simple pad thai with ying ying tofu (made in Toronto) Try: Pad Thai (that takes less than 30 min.)   Sarah Walworth: Yellow split pea and potato chowder Try: Potato Cheddar Chowder  Emily Rena Elliott: I’m making spinach enchiladas with homemade salsa verde (that I canned Saturday), and vegan refried beans. I’m certainly looking forward to it! Try: Roasted Enchiladas with Tomatillo Sauce   Margaret Hennessy: Pasta Marinara! Try: 30 Minute Marinara Sauce Nature’s Whisper School of Yoga~Hot Mama Yoga~Jolie Cash: We might keep it simple with a quinoa, corn, black bean salad with some coconut oil and garlic. Try: Refreshing Quinoa Salad   Zoë Morris: Vegan Cashew Cream Tikka Masala over cauliflower rice — so delicious Try: Tempeh Tikka Masala with Buttermilk Raita   Tracy Jenkins: BBQ Tempeh Sliders for us tonight Try: Barbecued Tempeh with Bell Peppers    Martha Stephens Goodwin: I just have chunks of baked tofu, water melon, kiwi, and cucumber for lunch. On the run and no time to “make” anything. Try: Watermelon, Grape, and Tomato Salad     What are you making this Meatless Monday? Follow us on Facebook to help us celebrate Meatless Monday! 

A traditional (and healthy) High Tea…

July 17 2015 Vegie Head 

High Teas are gaining popularity all over the World; think little sandwiches, delicate sweets, perhaps scones with jam and cream, and porcelain tea cups… tea poured with grace and accuracy. I, want to flip this on it’s head, and show you my idea of a High Tea. I’m thinking, outdoor...

Rhubarb is the New Strawberry {Rhubarb Ice Cream}

June 9 2015 seitan is my motor 

Rhubarb is the New Strawberry {Rhubarb Ice Cream} Last year, when my father visited us in Dresden, he brought a box of strawberries from a grocery store around the corner. “Those aren’t good. You should not buy them,” I said. He tasted a berry and replied that they weren’t too bad. “But they are terrible compared to those we can get at home in our village!” I guess ten kilograms of childhood memories came out with that sentence. When we were children my dad would buy fresh strawberries on Sundays. Sometimes we helped him wash and slice them, sometimes he would even let us whip the cream. Nothing was better than those fresh strawberries. We ate them straight from the plant if we got the chance. For example during our bike rides, when we picked some at the edge of a field. Or when we emptied the patches in our neighbour’s garden. All these memories came back when I told my father that the strawberries here in the city weren’t good. He disagreed. He told me that the fruits back home weren’t that much better anymore. He even thought they were worse. I didn’t believe a word of what he said. That simply couldn’t be true. During this years Pentecost vacation F and I made a trip to my parents’ place. My father picked us up from the main station in Bremen. On our car ride to my parents’ village, we drove by several strawberry fields. I got exited and mentioned something about eating them for breakfast every day. My father said I should probably find something else to eat. They had changed the breed a couple of years ago, he elaborated. Those berries weren’t worth the trouble anymore. Yes, they kept well but most of the flavour was gone. Why would he say that? Some weird berry conspiracy theory? Did he not remember how we all loved to eat strawberries together? That he always would pick them up for us? The next day F and I prepared lunch. Suddenly my father stepped into the kitchen with a box of strawberries in his hand. I smiled. I told F that this would make such a wonderful dessert. Then I looked at the strawberries. They looked vary pale. I  asked my father, “Why did you bring these? Were the good ones sold out?” “No,” he replied. “They do all look like that now. I thought that if you tasted them you would finally believe me.” I was still in denial. I gave one to my daughter. “Taste it! The best strawberries you can get.” She tasted and then looked at me disgusted. I said: “But those are good.” It wasn’t true. I didn’t believe what I just said. I think I just wanted to share an important childhood memory with my daughter. But there was nothing to share. I was disappointed and those strawberries were just pale, sour, and watery. Okay, okay. Maybe this is all in my head. Maybe I am turning into one of these “everything was better in the old days” person now. Or maybe it was just the beginning of the season and I need to give those strawberries some more time to grow. There are other childhood memories to share or to improve. Like my relationship with rhubarb. This vegetable/­­fruit was something I mostly ignored when I was a kid. At least when it came to baked goods.  Our neighbours made tons of rhubarb cakes and many grown ups tried to trick me into liking it. They pretended it was great in desserts. They pretended it was sweet. But it wasn’t. There was never enough sugar in those cakes and a kilogram of whipped cream could not change that. Back then I thought those neighours wanted us to give up our sweet tooth. But that wasn’t true. Nobody tricked us. Rhubarb was something we did not appreciate very much.  We spent our afternoons stuffing our face with strawberries instead. Now that those strawberries are disenchanted I can finally appreciate the tartness of rhubarb. It’s now my daughter who refuses to eat it. But you can make very sugary things from rhubarb, too. Sugar can be used as a preservative, for example in jams. Or syrups.They are very simple to make and they can be kept in the fridge for 1 or 2 weeks. I made a batch for my ice cream recipe, but it’s also a base for refreshing lemonade. (Simply dillute it with (sparkling) water.) If you want something tarter, rhubarb compote is a great choice, depending on how much sugar you add. For my ice cream I didn’t use too much sugar, but if you want to pair the compote with oatmeal or grießpudding, you can double the amount of sugar used. Just adjust it to your taste. There are a couple of wonderful methods to make vegan ice cream, but I like to try something new from time to time. I admit it’s definitely not the easiest and fastest method to make ice cream. But I’ll also talk about a couple of  shortcuts in a minute. This version calls for whipped chickpea brine (called aquafaba), which improves the texture a lot and makes the ice cream light and easy to scoop. In fact, even after over a week in the freezer, this batch still had a consistency similar to soft serve. Since we’re  without an ice cream machine rightn now, I used my blender method for this recipe. That is a bit involved, but it will produce similar results to ice cream from a machine. If you thing this all sounds to complicated, I have a couple of ideas for you: You can leave out the aquafaba and make this into a “regular” coconut based ice cream. You can also use an ice cream machine, if you have one. If you wanto to use a machine and include the whipped aquafaba, churn the coconut milk and syrup mixture  and fold in the whipped chickpea liquid once the machine is done. Then proceed to freeze it, add the compote, and freeze until solid. If you don’t have an ice cream machine or a blender, make a simple semifreddo by combining the coconut milk and syrup mixture and the compote. Pour it into a container and freeze it until solid. Instead of scooping it out, you can slice it for serving. Another tip is to split up the workload and prepare both the syrup and the compote a day in advance. Print Rhubarb Ice Cream Ingredientsrhubarb syrup recipe only very slightly adapted from this recipe - For the syrup 500 g (4 cups) sliced rhubarb 240 ml (2 cups) water 250 g (1 1/­­4 cups) sugar juice from 1/­­2 lemon vanilla seeds scraped from 1 bean For the compote 200 g (1 2/­­3 cups) sliced rhubarb 100 g (1/­­2 cup) sugar For the ice cream 1 400 ml can full-fat coconut milk 2 tablespoons melted coconut oil or canola oil 50 g (1/­­4 cup) sugar 240 ml (1 cup) rhubarb syrup (see above) 60 ml (1/­­4 cup) brine from a can of chickpeas 50 g (1/­­4 cup) sugar a splash of lemon juice 1/­­2 a batch of rhubarb compote (see above) InstructionsTo make the syrup, combine sliced rhubarb and water in a small pot. Bring to a boil and cook until the rhubarb falls apart, about 5-10 minutes. Strain the liquid through a fine sieve and pour back into the (cleaned!) pot. (Discard the rhubarb pulp left in the sieve.) Add sugar, lemon juice, and vanilla. Boil for 10 minutes and make sure the mixture doesnt boil over. Let cool and pour into a sterilized jar. (Store leftovers in the fridge for up to two weeks.) To make the compote, combine rhubarb and sugar in a small pot and bring to a boil. Cook until the rhubarb falls apart. Set aside and let cool completely. To make the ice cream, combine coconut milk, oil, and sugar in a bowl and whisk. Add syrup and whisk again. Transfer to a shallow container such as a brownie pan and place in the freezer. Freeze for 2-3 hours, or until mostly solid. Once the coconut milk mixture is frozen, combine the chickpea brine and the remaining sugar. Whip the mixture with a hand held mixer or in a stand mixer until very stiff. This may take up to 10 minutes. You can add a splash of lemon juice to speed up the process. Cut the frozen coconut milk mixture into smaller pieces and transfer to a high speed blender. Blend until it has the consistency of soft serve. Pour into the chickpea fluff and fold the fluff into the coconut mixture until everything is smooth. Make sure to do this slowly and carefully. You dont want the chickpea foam to collapse too much. Pour into a container and freeze for another 2-3 hours. Fold in the rhubarb compote and freeze until solid. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­06/­­vegan-rhubarb-ice-cream/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com Rhubarb is the New Strawberry {Rhubarb Ice Cream} is a post from: seitan is my motor

Movie on a Mission: Black Ice

February 4 2015 Vegetarian Times 

Movie on a Mission: Black IcePhoto: Greenpeace/­­Denis Sinyakov When you think piracy, Greenpeace doesnt immediately come to mind. Yet that was the charge, along with hooliganism, leveled against 30 of the environmental non-profits activists in 2013 by the Russian government--after Russian special forces seized the team from the Greenpeace ship Arctic Sunrise during its protest at the site of the first-ever oil drilling operation in Arctic waters. Skillfully capturing the suspense of the event, the film Black Ice documents the ordeal of whats come to be known as the Arctic 30. When asked about the current status of the Russian energy company Gazproms oil-drilling rig in the Arctic, Greenpeace International Head of Arctic Oil Campaign Ben Ayliffe says: The rusting platform continues to pose a threat to the Arctic environment in the Pechora Sea on a daily basis. It remains a question of when an accident will happen there rather than if. Here, Ayliffe responds to additional questions. Whats the evidence that, as Greenpeace campaigner Dima Litvinov says in the film, the incident involving him and his fellow activists helped raise public awareness of the problem of the melting Arctic? The fate of the Arctic 30 captivated millions of people. Tens of thousands took to the streets of cities the world over to call for their release, whilst over a million new people joined the Greenpeace Save the Arctic campaign as a result of seeing the fate that Dima and his colleagues faced once our ship was illegally seized in the Russian Arctic. The reckless charge into the icy far north that oil companies like Gazprom are now involved in became front-page news from Mumbai to Minneapolis, and a powerful spotlight was shone on the creeping industrialization of this unique and fragile region, which otherwise may have gone unnoticed. Greenpeace are now building on the exposure the story of the Arctic 30 gave to this special place to ensure that their struggles, and the efforts of ordinary people around the world, result in the sort of lasting protection the Arctic urgently requires. How would you gauge the threats to wildlife from Arctic drilling? The prospect of an Arctic oil spill would be a nightmare scenario for this remote and fragile area. There is simply no way to clean up oil spilled in ice, and an accident here would have a devastating impact on what is a delicate and little-understood ecosystem. The Arctic is home to unique animal species like narwhal, polar bears, and walrus: all of these would directly impacted by a spill that we simply wouldnt be able to clean up. How has the current drop in oil prices affected the push toward offshore drilling in the Arctic?  The current fall in oil prices has certainly started to make more people, including investors, question the sense of such expensive and risky projects as Arctic oil. In Gazproms case, this is compounded by the low-grade oil produced by Prirazlomnaya [the companys oil platform in the Arctic], as theres currently a glut of that around. Why spend such huge amounts for a product thats available elsewhere? It makes very little sense. However, its worth considering that oil prices are volatile. We dont know what a barrel of crude will cost next week, let alone next year, so the price at the pumps today isnt perhaps the most significant factor the likes of Gazprom or Shell will consider when deciding to go farther into the Arctic, as such projects wont be commercially viable--even if they manage to find oil, a big if--for decades. Has there been any progress--as advocated in the film and patterned after the agreement over the Antarctic--toward declaring the Arctic a global sanctuary, free of economic and military development?  Were making real progress toward an Arctic Sanctuary. Finland has already backed its creation, as have the European Parliament, whilst senior politicians from places as far apart as Kiribati and Germany want to see it happen too. Additionally, over 6 million people have signed up to our campaign to Save the Arctic. A movement has been born, and we wont stop until the top of the world is protected for everyone.

FDA Mandates CalorieCounts Nationwide

December 1 2014 Meatless Monday 

FDA Mandates CalorieCounts NationwideThe FDA has just released its final rules mandating that chain restaurants, movie theaters, amusement parks, convenience stores, and prepared food departments in grocery stores will all have to post calorie counts on their menus. The mandate is part of the 2010 Affordable Care Act. After years of delays and strong pushback from restaurants and retailers, the policy will take effect in most locations in one year. Public health experts say the new requirements will help combat the countrys obesity epidemic by showing Americans just how many calories exist in their favorite foods. This is one of the most important public health nutrition policies ever to be passed nationally, said Margo Wootan, director of nutrition policy at the Center for Science in the Public Interest. Right now, you are totally guessing at what you are getting. This rule will change that. In addition to calorie counts for food items, postings must also include the general guideline of 2000 calories a day for adults.  This is a crucial piece of information according to a new study from the Johns Hopkins Bloomberg School of Public Health. Published online in Health Promotion Practice, the study surveyed 246 participants dining in the Johns Hopkins Hospital cafeteria to assess their initial knowledge of the 2,000-calorie guideline. The cafeteria included calorie labels for food choices but no information on the daily context. Fifty-eight percent of participants could not correctly identify the 2,000-calorie value, even those with college or graduate degrees. Given the low level of calorie literacy, simply posting calorie counts on menu boards is not sufficient, says study leader Lawrence J. Cheskin, MD.  In order to help educate the public about the 2000-calorie guideline, The Monday Campaigns will soon launch a new initiative called Monday 2000. When people know their calorie budget for the day, says Dr. Cheskin, they have context for making healthier meal and snack choices. Weekly reminders on Mondays could be the key to helping establish that context. The post FDA Mandates Calorie Counts Nationwide appeared first on Meatless Monday.

Movie on a Mission: Cowspiracy

September 12 2014 Vegetarian Times 

Movie on a Mission: Cowspiracy An inconvenient truth for environmental organization s, according to the documentary film  Cowspiracy, is animal agriculture’s role in despoiling the planet. It is their job to know these things and inform us, says filmmaker Kip Anderson about the silence from green groups, such the Sierra Club and Greenpeace, in the face of all the evidence that our diet has a huge impact on the ecosystem. In addition to co-directing the film, Anderson serves as our onscreen guide investigating animal agriculture’s incompatibility with sustainable living. Here, Anderson and co-director Keegan Kuhn answer questions about the issue that so many donation-dependent nonprofits are avoiding.   Whats the evidence for the claim the film makes that the switch to a plant-based diet can benefit the environment quicker than a change to renewable energy? KUHN: The switch to renewable energy sources is absolutely essential, there is no denying that. But that switch will require trillions of dollars of infrastructure changes and decades to accomplish. Even if we could afford these changes on the timeline were on, which we cant, CO2 has a lifespan of roughly 100 years, meaning it will continue to warm the atmosphere for a century after we stop producing it. Whereas methane produced from livestock, which is 87 times more powerful than CO2 as a greenhouse gas, has a lifespan of roughly 25 years. Switching to a plant-based diet requires no massive infrastructure changes; we can start today. A global adoption to a vegan diet could buy us time to make the necessary energy infrastructure changes.   Can you explain what author and attorney David Robinson Simon means by meatonomics? KUHN: Simon, who is featured in the film discussing the economic stronghold that animal agriculture has on our economy, points out that without their massive federal subsidies, or with their being held financially liable for all the damage they cause to the environment, the meat and dairy industries wouldnt be able to function in the capacity they do today. He estimates that if the industry was to be held financial responsible, a $4 Big Mac would actually cost $11.   Do you see consumer awareness as advancing or in retreat? Why? ANDERSEN: There is definitely growing consumer awareness about animal products in the United States. Animal consumption continues to drop virtually every year, and the industry has taken note of it. They recognize that the investigations conducted by animal protection groups like Mercy For Animals and PETA are helping to create more informed consumers, and those consumers dont want anything to do with animal abuse. They are so afraid of the truth getting out about the horrors committed against animals and the environment that they have pressured the government to push through legislation--which has passed in a number of states--making it illegal to document farms without permission from the owners, even if you are on public property or if its from the air. The industry knows that when people are truly informed about how they do business, the majority of the population will no longer support them. I think that even with these “Ag-Gag“ laws, awareness of how destructive this industry is will continue to grow.   What makes you optimistic about a mass-scale move away from eating meat? KUHN: Doing research for Cowspiracy was very disheartening because the environmental impact of animal agriculture was worse than I could imagine. The destruction and ecological peril we are facing are truly catastrophic. Its tough to remain optimistic, but the truth is that we as a species will change, because we dont have any other options. We are in the largest mass extinction the planet has ever faced. More species are going extinct at a faster rate now than when all of the dinosaurs died off. If we care about the planet, animals, or humanity, we will change.            

Movie on a Mission: Fed Up

May 7 2014 Vegetarian Times 

Movie on a Mission: Fed Up A scene from Fed Up (courtesy of RADIUS-TWC)   As if being a teenager isnt crazy-making enough, consider the extra stress of being a teenager whos obese. Listening to overweight teens in the documentary Fed Up talk about how the issues raised in the film affect them day to demoralizing day, I felt every maternal instinct in me rev into overdrive, and Im not even a parent! Executive producer and narrator Katie Couric traces her involvement in the film to frustration that during decades of covering news on childhood obesity, she found that no one was taking a comprehensive look at the problem. Regarding her research for Fed Up, producer and director Stephanie Soechtig, whos veg, says, I could see government policy, marketing, and industry-funded science actually playing out in these kids lives. Here, more from Soechtig.   Director Stephanie Soechtig (courtesy of RADIUS-TWC)    What did you learn that surprised you most while making the film? One of the most eye-opening things about the documentary is how the conventional wisdom--that a calorie is just a calorie, that diet and exercise will solve everything--is more of a marketing claim than a scientific one.   ??How has it happened that simple, basic food like fresh fruits and vegetables and whole grains have gotten the reputation for being elitist? ?Im not sure Id say they have a reputation for being elitist as much as for being more expensive and less convenient than processed or fast foods. That misconception is the result of some very clever and deliberate marketing that started after World War II with frozen dinners, and has become such a pervasive message that weve come to accept it as fact. You can serve homemade black bean chili along with a simple salad and milk and feed a family of four for about $14. A fast food meal for a family of four--two big macs, a cheeseburger, and chicken nuggets with fries and sodas--would cost closer to $27.   ?Why do you think major food companies declined to be interviewed for the film? ?I think they are afraid to have an honest conversation, because the truth about what they are doing--marketing to kids, lobbying against school lunch guidelines, etc.--doesnt paint a pretty picture. Its much easier for them to release a statement or try to discredit us after the film is in theaters than it is for them to sit down and talk about these issues.   ?With recent Supreme Court decisions overturning limits to corporate spending in politics, how can the food industrys influence on public health policy be seriously challenged? ?When there are more votes than dollars, we will see dramatic and swift change. If we unite and demand change, we could be more powerful than any corporation. But it requires all of us to hold our politicians accountable and to realize that we vote every day with our forks and our wallets. If we stop buying the things we object to, the industry will respond and reformulate. Democracy is a participatory sport, and we all need to get involved.   A scene from FED UP (courtesy of RADIUS-TWC)


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!