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reform vegetarian recipes

Green Tiger In Chiang Mai, Thailand

July 8 2019 Happy Cow veggie blog 

There are so many wonderful things about Thailand, and even more so in the northern city of Chiang Mai. One of those things is a Green Tiger. Tucked in a quiet alley inside the quaint Old City of Chiang Mai, the Green Tiger House, and its plant-based Reform Kafé, is a peaceful oasis that awaits you, where you can enter a delightful world. Many hotels have various free amenities, and even a pool, but Green Tiger goes further with solar-heated water, energy-saving LED lights, natural body care products, and an area for used books and magazines. And there is outstandingly friendly service, who is ready to help you with whatever you need -- and even some things you didnt yet know you needed! Green Tiger House isnt just remarkable because its a fully plant-based hotel. Green Tiger House and Reform Kafé stand on their own merits as truly excellent places to stay and eat at, regardless of your diet. Reform Kafé serves both Thai and Western food, including khao soi, Chiang Mais delectable signature dish, as well as scrumptious curries, stir fries, pad thai, and soups, in addition to sandwiches, veggie burgers, and pasta, plus salads, smoothies, fruit and vegetable […] The post Green Tiger In Chiang Mai, Thailand appeared first on The Veggie Blog.

Black Bean Truffles

November 30 2017 Veganpassion 

Black Bean Truffles The best gift you can give someone is something home-made. With this black bean truffles you are going to please everyone the health freak just as the sweets lover. Making truffles from black beans might not be the first thing that pops in mind when thinking about a delicious treat but trust me they're worth a try! Makes 25 truffles Ingredients: 1 can /­­ 4 cups (250g) cooked black beans 2 tbsp (25g) oats 4 tbsp (40g) cocoa 4 tbsp coconut blossom sugar 2 tbsp (60g) coconut oil Cocao powder for coating Rinse the black beans. Grind oats, cocoa and coconut blossom sugar in your mixer. Add in melted coconut oil and beans and mix until it forms into a smooth batter. Form 25 truffles, toss them in cocoa powder and store in an airtight container to prevent from getting dry.

Grilled Mushroom Caesar Salad

May 30 2017 Vegan Dad 

Grilled Mushroom Caesar Salad This is a recipe I developed over two years ago that never saw the light of day. With BBQ season now upon us I thought would dust it off. There is perhaps nothing I love more that a marinated, grilled oyster mushroom. And certainly e veryone will think youre a fun guy when you make this traditional side salad as the main meal--all done on the barbecue! INGREDIENTS Dressing: ?      1/­­2 cup (125 mL) soy milk (more as needed) ?      1/­­2 cup (125 mL) vegan mayonnaise ?      2 tsp (10 mL) freshly squeezed lemon juice ?      2 small cloves garlic, minced ?      1 tbsp minced capers ?      1/­­2 tsp each light soy sauce, brown sugar ?      1/­­4 tsp each apple cider vinegar, mustard powder, onion powder ?      1 tsp miso ?      pinch ground ginger ?      salt and pepper to taste Salad: ?      2 small hearts of romaine lettuce ?      1/­­4 cup (60 mL) freshly squeezed lemon juice ?      2 tbsp (30 mL) olive oil ?      seasoned salt ?      16 large shitake mushrooms, stems removed ?      3/­­4 lb (375 g) oyster mushrooms, stems on ?      1/­­2 cup (125 mL) croutons METHOD Oil grill and preheat barbecue to med-high  Dressing:  1. In a medium bowl, whisk together dressing ingredients. Season to taste with salt and pepper and thin with more soy milk to get desired consistency.  Salad:  1. Slice romaine in half lengthwise, leaving core intact.  2. In a medium bowl, whisk together lemon juice, oil, salt and cayenne. Lightly brush over cut side of romaine. Set romaine aside on a tray.  3. Place mushrooms (cut oyster mushrooms into smaller pieces if needed) in remaining lemon juice mixture in a baking tray. Toss to coat. Season with seasoned salt. Let marinate for 15 mins  4. Place romaine cut-side down on grill. Place mushrooms on grill. Barbecue romaine for about 3 mins on the oiled side, and mushrooms, about 3-5 mins per side.  5. Set each romaine half on a plate. Divide shitake mushrooms evenly among the plates. Remove stems from oyster mushrooms and divide among the plates. Scatter with croutons. Drizzle with dressing. Serve.

“MeatLess” — Kristie Middleton’s New Book Shows How to Eat Less Meat and Enjoy Food More

March 6 2017 Meatless Monday 

“MeatLess” — Kristie Middleton’s New Book Shows How to Eat Less Meat and Enjoy Food More Photo by Michelle Cehn Kristie Middleton is always in motion. As the Senior Food Policy Director for the Humane Society of the United States , shes a sought-after speaker on how to reform our global food system. Her work has been covered by The New York Times, Los Angeles Times, Politico and CNN, to name a few. Even with her busy schedule, Kristie found time to write a new book, MeatLess: Transform the Way You Eat and Live - One Meal at a Time . Its available starting tomorrow and its perfectly timed for National Nutrition Month in March. In the book, Kristie details how you can begin eating less meat and dairy - without giving them up completely. If you think that sounds a lot like Meatless Monday, youre right. Turns out Kristie is a big fan of Meatless Monday, as youll see in this interview . After all, the health benefits of choosing a more plant-based diet are inarguable. And its an added bonus that plant-based food is also much healthier for the planet.   Photo by Michelle Cehn Kristie also shares inspirational stories from people who have lost weight and reached their health goals through plant-based eating. She includes deliciously satisfying recipes that anyone can make, plus offers tips and tricks on easy food swaps, where to dine out, and how to set and meet your health goals. Get a taste of what Kristie has in mind with this Noodles with Peanut Sauce recipe. The post “MeatLess” — Kristie Middleton’s New Book Shows How to Eat Less Meat and Enjoy Food More appeared first on Meatless Monday.

Starbucks to go 100% Vegan says Vegan Chef

March 31 2016 World Vegetarian And Vegan News 

Starbucks to go 100% Vegan says Vegan Chef Starbucks To Go Vegan By The End Of The YearLondon, Friday April 1st 1am BST Reacting to news that the UK Government is now considering extending the ban on smoking in cars with passengers under 18 (to include processed meat products for Stoptober 2016), Starbucks have revealed their intention to be 100% vegan by the end of the 2016. This also supports NHS efforts to encourage people to eat at least 5 a day portions of fruit and vegetables following revision of The Eatwell Plate and Dietitians recommendations on cutting back on meat to no more than twice a week.  Interest in 'Vegan' now double that of 'Vegetarian' reveals Google Trends   Crest of a Vegan Wave UK Vegan guru and health food consultant chef Tony Bishop-Weston from Foods for Life Health and Nutrition Consultancy says Starbucks are not alone. Ben & Jerrys Ice Cream, Guinness, Quorn, Zizzi Restaurants, Pizza Express, Linda McCartney, Tescos, Asda, Waitrose, Morrisons, Costa Coffee and Loving Hut had all added new vegan products recently. Tesco have a wide range of dairy free vegan cheeses. Grocery retailers were awash with vegan chocolate Easter eggs this Easter.  Fear of Litigation Starbucks UK is apparently nervous that if the meat free Stoptober plans go ahead one of their customers could be prosecuted for consuming a Starbucks processed meat product in their car just because they like carcinogenic food and they have a child passenger. This would be a PR nightmare and these days with all the mobile phones and in-car videos its only a matter of time before someone is captured risking their life and a huge fine by eating a processed meat product with Starbucks branding.  Bishop-Weston announced that Starbucks UK vice president Jess Star called early Friday and said Weve taken the bold step to go completely vegan!. Commercially and logistically it makes sense said Bishop Weston if Starbucks offer is suitable for vegans, then by default its suitable for vegetarians, those following the 5 a day diet, Jewish or Muslim patrons (who dont eat pork) and vegetarian Hindus (who dont eat egg) thus suitable for everyone, even Veggans sometimes called Conveniegans but are actually vegetarians who eat eggs but not cheese  Starbucks New All Day Vegan Breakfast Muffin - 1st April 2016 New Starbucks Vegan All Day Breakfast Muffin We have struggled, not to find vegan alternatives, but to find vegan products at the very low prices that Starbucks need to make a profit in such a competitive market. admits Bishop-Weston. The solution was for Starbucks to make some of the new vegan products themselves using Aquafaba (a versatile bean juice froth discovered by Goose Wohlt in the USA) and 5 portions of fruit and vegetables. We have managed to make delicious egg free fried egg, soysages, dairy free cheese and meat free bacon all from Aquafaba and put them all together into an all-day vegan full English breakfast muffin which will be Starbucks UK new flagship vegan product Boaty McBoatface Vegan Iceberg Fruitcake Other new products could include a dessert tribute to the Boaty McBoatface  National Environment Research Council (NERC)  ?200 million polar research vessel with a meringue iceberg made with Aquafaba and a berry fruit cake boat cracking through it. Also planned is a dark chocolate Dunkin Doughnuts style vegan chocolate mars bar fruitcake  See Vegan Recipes at Flavour Photos More Vegan and Vegetarian News at Vegan News - Health, Diet and Nutrition News

Almond-Pomegranate Scones

January 6 2015 Vegetarian Times 

1. Preheat oven to 400°F. Line baking sheet with parchment paper or silicone baking mat. 2. To make Scones: Stir together flours, sugar, baking powder, baking soda, and salt in medium bowl. Stir together almond milk and pomegranate juice in separate bowl. 3. Mix cold margarine into dry ingredients with pastry blender or fingers until crumbly. Stir in almond milk mixture until just combined, adding 1 to 2 Tbs. more almond milk (if necessary) for dough to come together. Mix in pomegranate seeds. (Dough will be sticky.) 4. Turn dough out onto well-floured work surface, and pat into 1-inch-thick rectangle. Cut Scones using floured 2-inch heart-shaped or round cutter, reforming scraps to make more Scones. Transfer to prepared baking sheet. 5. Brush Scones with almond milk, and sprinkle with sugar. Bake 12 to 15 minutes, or until golden brown, rotating tray halfway through. Cool 10 minutes. 6. To make Topping: Stir together confectioners sugar and pomegranate juice in small bowl. Drizzle glaze over Scones, and sprinkle with almonds.

Philadelphia SchoolsGoing Lean, Greenand Meatless

June 9 2014 Meatless Monday 

Philadelphia SchoolsGoing Lean, Greenand MeatlessLast fall, the Philadelphia City Council passed a Meatless Monday resolution. This spring, the citys schools took that resolution and acted on it. As announced at a School Reform Commission Action Meeting on May 29th, starting next fall, Philadelphia Public Schools, which serve 85,000 meals daily, will feature and promote meatless options every Monday. The program, titled Lean & Green Days, is a springboard to educate students on the benefits of good nutrition, while introducing delicious new plant-based meals in school cafeterias. The School District of Philadelphia’s decision to adopt Lean & Green meals is exactly the kind of positive change we had in mind when we passed the Meatless Monday resolution, City Council member Cindy Bass tells the University City Review. “It’s worth celebrating — a major win for children’s health, the environment, and animals. From Los Angeles to Long Island, the Philadelphia schools now join other cities and school districts across the country who are trying to start more conversations with students about nutrition, food, and, once a week, trying delicious vegetarian options. We wholeheartedly support Meatless Mondays in our schools, says Leah Jordan, a Philadelphia parent, on the Humane Leagues website. Going meat-free for one day each week in schools will benefit public health, the environment and animal welfare. Families will learn about healthy eating and discover alternatives to foods that lead to chronic conditions such as obesity and diabetes while at the same time reducing greenhouse gasses. If you are interested in starting a campaign in your local school district, more information is available here. The post Philadelphia Schools Going Lean, Green and Meatless appeared first on Meatless Monday.

Reformationsbrötchen (Reformation Rolls)

October 29 2016 seitan is my motor 

I have to admit that I don’t know much about Halloween. It has become very popular in Germany lately, mostly because companies and shops have been pushing it. When I grew up I only knew Halloween from US-American pop culture and I don’t think it would ever have occurred to us to celebrate it inRead more The post Reformationsbrötchen (Reformation Rolls) appeared first on seitan is my motor.

10 Reformers Debating In 1917

March 26 2015 Happy Cow veggie blog 

Ernest Bell Library item – p107 of the book - Mountain Meditations and some subjects of the day and the war.  By Louise “Lizzy” Lind-af-Hageby Published 1917 –  read the book […]

Dr. Bob LawrenceAnnounces His Plans for the Future

October 20 2014 Meatless Monday 

Dr. Bob LawrenceAnnounces His Plans for the Future  Dr. Bob Lawrence This month, Dr. Bob Lawrence, director of the Johns Hopkins Center for a Livable Future (CLF) and an early champion of Meatless Monday, was honored at a symposium at the Bloomberg School of Public Health. He will be stepping down as CLF director after more than 18 years. As an emeritus faculty member, he will continue to teach, advise students, and work on food system problems. Dr. Lawrence founded CLF in April 1996, with a mission to promote research and education about industrial food animal production or factory farming. CLF communicates information about diet, food production, the environment, and human health. As director, Dr. Lawrence ensured that CLF was not a mere think tank or an ivory tower, but a scientific resource for advocates seeking to reform the food system. CLF works with various communities, from policymakers at all levels, to urban and rural farmers, to low-income food shoppers. CLF provides technical assistance to and serves as the scientific advisor to the Meatless Monday campaign. To me, said Dr. Lawrence, a livable future is when the resources available to support a healthy ecosystem are in balance with the resources needed by current and future generations. Im driven by the concept of intergenerational equity-that our grandchildren and their grandchildren will have an opportunity for a decent life. Thats going to mean dealing with everything from population pressure to climate change, inequitable income distributions, and alternatives to nonrenewable resources. Thats a tall order and a very lofty mountain that were all trying to climb, but the other options are really unthinkable. Throughout Dr. Lawrences distinguished career, he has served as a physician, an officer with the Epidemic Intelligence Service at the Centers for Disease Control and Prevention, an associate dean at the Johns Hopkins Bloomberg School of Public Health, and a co-founder of Physicians for Human Rights, which shared the 1997 Nobel Peace Prize for its work to ban landmines. The Monday Campaigns will continue to work with CLF to promote initiatives that aim to create awareness around public health. Much of the research that supports our work comes from the Johns Hopkins Center for a Livable Future. So, from all of us here at the Monday Campaigns to our colleague and friend, thank you and best of luck as you start this new chapter.     The post Dr. Bob Lawrence Announces His Plans for the Future appeared first on Meatless Monday.

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)

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