restaurant - vegetarian recipes

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restaurant vegetarian recipes

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)

July 5 2020 Vegan Richa 

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Glutenfree option. Nutfree option. Jump to Recipe Malai Kofta! If you’re a fan of Indian cuisine and this isnt one of your top 5 Indian dishes you probably just have not tried it yet. What is Malai Kofta? Malai Kofta is a special occasion dish that has its origins in northern India. Kofta are meatballs, and there are variations of them – some from the Balkans and the Middle East, others coming from South Asia. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese. Malai simply means cream. So creamy meatballs. In this recipe, we make easy swaps for all non-vegan ingredients using potatoes and chickpeas as a base for the “meatballs”  or “vegan kofta”. The result is the most delicious, richest tasting, better-than-restaurant style vegan malai kofta. This vegan malai kofta will quickly shoot up to one of your favorite dishes. Malai (cream) gravy is super rich, so the best substitute for it is cashew cream. We also add some plant-based milk to the gravy but you can use water instead of the milk and it will still be quite creamy. The acidity in the tomatoes helps to balance the heat of the chili powder, ginger and cayenne. There are several variations of this recipe and you can make it with all the spices for a really elaborate process or shorten it like this one with a few spices and garam masala. This recipe is adapted from my cookbook version which is completely Nutfree in the book.Continue reading: Vegan Malai Kofta Recipe ( Baked or Pan-Fried)The post Vegan Malai Kofta Recipe ( Baked or Pan-Fried) appeared first on Vegan Richa.

Top 10 Black-Owned Vegan Restaurants in America

June 11 2020 Happy Cow veggie blog 

Within the HappyCow community, we have the choice not only to eat vegan, but also to choose who we support by visiting their businesses. Today we are highlighting the Top 10 Black-owned vegan restaurants in America, because we believe that they deserve more attention than they have previously gotten. Many of these establishments specialize in veganised Southern food classics, from fried chick’n to mac n cheeze,  Jambalaya to bread pudding, bringing the powerful flavours of the South to life for vegans. Some of them also serve up international cuisine, baked goods, or raw foods. As with all of our feature list articles, these rankings are based off of ratings and reviews from HappyCow users. We hope that by bringing attention to these beloved establishments within our community, we may increase positivity and awareness for their integral role in our food culture. Have you visited one on the list? Comment below, or tag us on social media @HappyCow. Let’s spread the love by sharing, and by supporting these and other Black-owned businesses within our communities and around the world. 10. Shandal’s Vegetarian Cafe – Bridgeport, Connecticut On the Menu: Cafeteria-style Jamaican cuisine: Rasta Pasta, stew, various other veggie options. Open: Tuesday – […] The post Top 10 Black-Owned Vegan Restaurants in America appeared first on HappyCow.

Modern Love Mac & Shews

June 4 2020 Isa Chandra Moskowitz 

Modern Love Mac & Shews Modern Love Community Cookzine! Photo by Isa Chandra. Art by Jason Meyer. Click image to buy! It’s our world famous Mac & Shews! With a few caveats. Firstly, this recipe has basically been on the internet for a while now. Also, this isn’t the EXACT recipe Modern Love uses. It’s simplified for home cooks. But it certainly gets the job done when you’re away from Brooklyn or Omaha and need your fix. And finally, this isn’t a regular blog post but, then again, these aren’t regular blog times. Now I don’t want to make this recipe intro too long because I know that twitter HATES that. But! I need to tell you about Modern Love Community Cookzine. Well, what happened was, my restaurant — Modern Love Brooklyn — closed at the beginning of the pandemic. We thought we would be done for good. It was heartbreaking, but I have my health and my cats, so ok. I have a lot to be grateful for. Then, after a few weeks, my business partner and I realized we have this empty restaurant. It’s still not safe enough to open. But, we thought, let’s get people their jobs back in as safe a way as possible, AND help the community on top of that. Let’s cook amazing, free (or dirt cheap) meals. Modern Love Community Meals was born. On top of feeding hundreds of people a week, we also decided, hey, let’s do a Community Cookbook, that seems to be the thing! Easy. No prob. So we started this CookZINE (zine, because I am punk) and gathered together some of the city’s best chefs to give us tips, stories and recipes. So now, here we are, and I’m asking you to please buy it. BUT WHY SHOULD I BUY IT?!!? Because it will help fund our Community Meals project. And it will help get the restaurant back open. And so we kinda need you to! BUT I DON’T WANT TO HELP YOU! Ok we know no one is actually saying that. But in addition to helping us you get all those amazing tips, stories and recipes we mentioned! What a deal. And you can spend anywhere from $5 to $50 to support us. In turn, we will continue to support the community. And be able to open our doors safely for pickup. STILL NOT CONVINCED? OR READY TO BUY NOW? Look at some of the gorgeous art! This is by Erica Rosey, for a section called Menuhoods, where a chef creates menus for the neighborhood they’re from. This is Greenpoint. (Also featured: Crown Heights and Sheepshead Bay.) Greenpoint, by Erica Rose Levine OK. That’s the pitch. Thanks for listening! I hope you enjoy the recipe and the zine and we can’t wait to feed you again! OH PS, here is the link to buy one. Recipes Notes ~ If you don’t have a high speed blender, do not despair. Just soak the cashews for at least 2 hours (preferably overnight) and proceed with your regular old blender. You can also boil them for 20 minutes if you are super short on time and didn’t plan ahead. ~ We use home roasted red pepper at the restaurant, but you can totally use one from a jar. But if you wanna’ try it, homemade is way better. I won’t write the directions here, just google it. Ingredients 1 pound macaroni 1 cup whole unroasted cashews 1 cup vegetable broth 1 roasted red pepper, chopped 1/­­4 cup nutritional yeast flakes 1/­­4 teaspoon turmeric 1 tablespoon fresh lemon juice 1 tablespoon chickpea miso 1 tablespoon onion powder 1/­­4 teaspoon salt Directions 1 – Bring 6 quarts of salted water to a boil in a large pot for the macaroni. 2 – While the water is coming to a boil, make the sauce. Place all sauce ingredients in a high-speed blender (see recipe note if you don’t have one) and blend until completely smooth. This can take anywhere from a minute to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula from time to time. 3 – Once water is boiling, cook pasta. Drain pasta in a large colander and add immediately back to the pot. It should still be piping hot and wet with pasta water. Do not rinse and do not wait. This part is important because you need the wet, hot pasta to get the sauce creamy and awesome and clinging to the pasta. 4 – Add the sauce to the pasta pot and use the rubber spatula to mix. Turn the heat on low and stir for about 2 minutes to get everything warmed through. Taste for salt and seasoning.

Vegan Thai Pineapple Stir-Fried Rice

June 1 2020 VegKitchen 

Vegan Thai Pineapple Stir-Fried Rice Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, try this stir-fried rice recipe with the fresh fruit! Adapted from Vegan Express. The post Vegan Thai Pineapple Stir-Fried Rice appeared first on VegKitchen.

5 Simple Ways to Support Local Restaurants

May 11 2020 Happy Cow veggie blog 

As a restaurant guide and worldwide resource serving millions online, HappyCow considers businesses to be more than just listings on a map. They are the entire foundation of our community – the spirit of HappyCow and of what brings our members together worldwide. Amidst the restrictions and temporary shutdowns brought about by COVID-19, we’re on the forefront of the struggle for businesses  to survive through this time. We know how hard it’s been for many restaurants to make ends meet, and we’re here to try and offer support. Today we’re bringing you 5 ways to be an active advocate for restaurants you love in your community, including ways to help out without dishing out any cash. Do you have more ways to support local restaurants right now? We’d love to hear from you in the comments below or on social media.  1. Order Take-Out or Delivery This is the most obvious and easy win-win option; whether ordering directly from a particular restaurant, or through DoorDash, Deliveroo, or UberEats. Ordering take-out, delivery, or curb-side pick-up is a great way to safely buy a meal from your favourite business. Many restaurants on HappyCow are now marked with “Take-Out” and “Delivery” icons, making […] The post 5 Simple Ways to Support Local Restaurants appeared first on HappyCow.

Thai-Flavored Tossed Salad

April 24 2020 VegKitchen 

Thai-Flavored Tossed Salad Inspired by house salads served at Thai restaurants around the U.S., this is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai. The post Thai-Flavored Tossed Salad appeared first on VegKitchen.

Spaghetti LoMein

April 15 2020 Robin Robertson's Global Vegan Kitchen 

Spaghetti LoMein In our small town, the most vegan-friendly food available has been the local Chinese take-out restaurant.  Sadly, they closed down during this pandemic. To satisfy our cravings, I’ve included a few stir-fries in my menu rotation.  One of our favorites is Spaghetti Lo Mein.  (I make it with spaghetti because most traditional lo mein noodles contain egg and are therefore not vegan.) This recipe is quite versatile.  Use fresh veggies if you’ve got them, but frozen veggies work quite well too. The last time I made them I used frozen bell pepper strips and substituted sliced zucchini for the mushrooms.  Use what you’ve got! Here’s the recipe from my quarantine-friendly cookbook, Cook the Pantry: Spaghetti Lo-Mein If you are using leftover cooked pasta, steam the broccoli for 3 to 5 minutes. If you dont have fresh vegetables on hand for this recipe, substitute frozen stir-fry vegetables, cooked according to package directions. This recipe is from Cook the Pantry by Robin Robertson (C) 2015, published by Vegan Heritage Press. Photo by Annie Oliverio. -  8 ounces spaghetti noodles - 2 cups broccoli florets - 2 tablespoons tamari or other soy sauce - 3 tablespoons cup hoisin sauce - 1 teaspoon toasted sesame oil - 1 teaspoon sriracha (optional) - 1/­­4 cup water - 2 tablespoons dry sherry (optional) - 1 tablespoon neutral-tasting oil such as grapeseed oil - 3 cloves garlic, minced - 1 red bell pepper, cut into strips - 2 cups sliced mushrooms - 1 carrot, shredded - 1/­­3 cup sliced scallions - 2 teaspoons grated fresh ginger - 1 cup reconstituted Soy Curls  or diced extra-firm tofu or seitan (optional) Cook the spaghetti in a large pot of boiling salted water until just tender.  About 3 to 5 minutes before the pasta is done cooking, add the broccoli. Drain the pasta and broccoli and set aside. While the pasta is cooking, combine the tamari, hoisin, sesame oil, and sriracha, if using.  Add the water and sherry, if using. Mix well and set aside. Heat the oil in a large skillet or wok over medium-high heat. Add the garlic, bell pepper, mushrooms, carrot, scallions, and ginger. Cook, stirring frequently, until tender, about 3 minutes.  Add the Soy Curls, if using and stir to combine.  Stir in the reserved noodles and the sauce mixture, and gently toss to combine until heated through.  Taste and adjust the seasonings, if needed. Serve hot. Makes 4 servings The post Spaghetti LoMein appeared first on Robin Robertson.

The Inexpensive Pantry Staple That Makes Everything Taste Better

March 23 2020 Meatless Monday 

The Inexpensive Pantry Staple That Makes Everything Taste BetterPeanut butter is everything: savory and sweet, fatty and salty, crunchy and creamy. Its uses are truly endless, serving as the basis of stews, sauces, chilis, chutneys, and, of course, desserts. Peanuts, also known as goobers, ground nuts, or monkey nuts, are nutritionally dense, rich in both healthy fats and plant-based protein. Peanuts and peanut butter have long shelf lives, are inexpensive, and can add a tasty new dimension to any number of recipes. Sure, you can eat peanuts by the handful (or spoonful), but then youd be missing out on the peanuts wildly diverse culinary applications. This Monday, branch out and do some experimenting by making any one of these novel peanut recipes. Overnight Apple Peanut Butter Oatmeal A dollop of peanut butter transforms a bowl of oatmeal from meh to mmmmm. This oatmeal is packed with protein and fiber, making it a perfect was to start your morning. For the Overnight Apple Peanut Butter Oatmeal, click here. Peanut Butter Chili with Pinto Beans The secret to this smooth, salty, dreamy chili is a cup of creamy peanut butter. Try it and taste the magic for yourself. For the Peanut Butter Chili with Pinto Beans recipe, click here. Peanut Butter and Jelly Pancakes The best of breakfast collides with a lunch box staple. A great meal for kids, adults, and adults who act like kids. For the Peanut Butter and Jelly Pancakes recipe, click here. Peanut Noodles Packed with plant protein, this flavorful noodle dish incorporates unique Southeast Asian ingredients like sambhal olek (Indoenisan chile sauce) and Sichuan peppercorns. Give it a try if you want to put your taste buds on an adventure. For the Peanut Noodles recipe, click here. Spicy Peanut Chutney Top soups, pastas, stews, or sandwiches with this delightful blend of roasted peanuts, garlic, sesame seeds, coconut, and chile flake. Its the perfect blend of sweet, nutty, and spicy. For the Spicy Peanut Chutney recipe, click here. Sweet Potato Peanut Stew Creamy and decadent, you can whip up this West African stew in under 30 minutes. This recipe is based on one from Iba Thiam, chef and owner of Cazamance restaurant in Austin, Texas, and it is one of the recipes in Oldways A Taste of African Heritage cooking program. For the Sweet Potato Peanut Stew recipe, click here. Thai Spring Rolls with Peanut Dipping Sauce Light and refreshing, serve these Thai spring rolls as an appetizer or in place of a salad. The peanut dipping sauce adds a tangy punch of flavor. For the Thai Spring Rolls with Peanut Dipping Sauce, click here. Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Inexpensive Pantry Staple That Makes Everything Taste Better appeared first on Meatless Monday.

Creamy Mushroom Spinach Pasta

March 8 2020 Vegan Richa 

Creamy Mushroom Spinach PastaA quick recipe for vegan mushroom and spinach pasta that is ready in under 30 minutes. Loaded up with sautéed balsamic mushrooms and fresh spinach, all tossed in a heavenly creamy cashew sauce. Jump to Recipe I have been on a major pasta spree lately. Having made this Vegan Spinach Artichoke Pasta Bake about 7 times last month, I felt it was time to throw another creamy vegan pasta dish into the mix. This creamy vegan mushroom spinach pasta! It rivals any fancy pasta dish you can find on an Italian restaurant menu. But without the cream, and with all the cozy and comforting flavors you crave in pasta. This recipe for spinach pasta is a quick and easy vegan weeknight dinner that is creamy, garlic-rich, and simply fun to slurp up with your family. The cooked pasta is coated in a creamy, slightly cheesy, velvety cashew sauce that can be made in a blender within minutes. To take this to the next level of pasta deliciousness, were adding sautéed balsamic mushrooms for a boost of umami and fresh spinach for a touch of color. Continue reading: Creamy Mushroom Spinach PastaThe post Creamy Mushroom Spinach Pasta appeared first on Vegan Richa.

The Growth of Vegan Restaurants in Europe

February 29 2020 Happy Cow veggie blog 

In a previous  article, the “London Vegan Restaurant Scene Evolution” we took a look at the exponential increase of vegan (and vegetarian) restaurants in the UK’s capital.  We found out that there were major changes to the vegan scene in this city in 2015 and 2017, and that the number of vegan restaurants seem to be catching up with the vegetarian ones. In this article we continue this analysis and try to answer the following questions: How is the trend in other European cities? Was 2015 a pivotal year for veganism in Europe in general? And, Similar to London, are vegan restaurants growing quicker than vegetarian ones in the rest of Europe? Well throw some light upon the results of Europe as a whole. Following, well discuss the evolution of vegan restaurants in the European cities with the most 100% vegan listings as of 2019; namely, Berlin, Paris, Prague and Warsaw. Keep reading to learn about the growth of vegan restaurants in Europe, with an emphasis on these four cities. Europe The first thing we can notice is that there were merely 85 vegan restaurants listed in the whole of Europe back in 2007. In other words, the number of […] The post The Growth of Vegan Restaurants in Europe appeared first on HappyCow.

10 Best Vegan Burger Restaurants in the World

February 22 2020 Happy Cow veggie blog 

Burgers, you might think, are something sorely missed by vegans worldwide… or not! The vegan burger scene has taken off, and brought with it everything from fried ‘chikn’  to double cheese and bacon. These are not burgers for the healthy among us. They are truly comforting, saucy stacks. So without further ado, here are the 10 best vegan burger restaurants in the world.  10. Spiral Diner – 3 Locations in Texas, USA First opened in 2002, this diner and bakery now has three branches in Texas (Forth Worth, Denton, Dallas) – a real testament to their success. With 8 different burgers to choose from, including a bacon ranch cheeseburger and a chipotle mayo burger, you’ll be spoilt for choice here. You can even decide between 4 different patties: classic, portobello, cashew-quinoa, or The Beyond Burger(R). 9. Biff’s Jack Shack – London, England The whole concept of this place is that instead of meat, they have perfected the art of crispy fried jackfruit, turning it into the ultimate burger experience! It’s unique, and judging by the reviews, it’s amazing. 8. Plant Power Fast Food – 5 Locations in California, USA This modern, entirely vegan fast food joint has California locations […] The post 10 Best Vegan Burger Restaurants in the World appeared first on HappyCow.

Top 10 Vegan Restaurants in London

February 15 2020 Happy Cow veggie blog 

London is known to be one of, if not the most vegan-friendly city in the world. With so much buzz lately on London, we figured we’d go ahead and give you a little more! To read about why London is so great for vegans, with some data to back it up, read our recent post on the rise of Vegan London. But on to the food – where are the top 10 best vegan restaurants in London?  Here are the ones you’ve got to try. Farmacy Everything on the menu is plant-based and free from dairy, refined sugars, additives and chemicals, and the best part? This vegan restaurant is putting the modern twist on the classics. Mediterranean fusion cuisine including pizza, pasta, and salads will keep you coming back. VeganE A place with something for everyone, stop in to VeganE. Big flavor and big portions thrown in with great service make it a must-visit in London. Try something with cheese – as their reviews rave about having the best cheesy dishes around! Purezza Purezza is the UKs first vegan Italian restaurant, who opened its London branch in March 2018. (The flagship outlet is in Brighton.) The menu features a wide […] The post Top 10 Vegan Restaurants in London appeared first on HappyCow.

Top 10 Healthy Vegan Restaurants in LA

January 29 2020 Happy Cow veggie blog 

January’s nearing an end – with all of the indulgent food over the holidays and into the New Year, you may be seeking some lighter fare. Luckily, the HappyCow app is here to help! Haven’t tried it before? Let’s have a mini-tutorial with one of the world’s most vegan-friendly cities: Los Angeles. Keep reading for a run-down of the top healthy vegan restaurants in LA.  Firstly, if you’re a regular HappyCow user and you don’t have the HappyCow app… what are you waiting for? (Visit this link to learn more about the download.) Second, using the app is easy. Simply open it up, select “Vegan”, “Vegetarian”, or “Veg-Options”, and then click on “Filters”. From here, you can search for a business by name, scan your radius, or sort options by distance, rating, alphabetical, price, or most reviewed. There are even options such as who has outdoor seating, who needs reservations, wheelchair accessibility, who accepts credit cards, and who has WiFi. Among selecting various cuisines and searching for store types (bakeries, hotels, food truck, etc.) you can scroll down to “Categories”. As you can see above, for this search we’ve selected gluten-free, organic, juice bar, macrobiotic, raw food, and salad bar. […] The post Top 10 Healthy Vegan Restaurants in LA appeared first on HappyCow.

Top 20 Plant-Based Proteins

January 27 2020 Meatless Monday 

Top 20 Plant-Based ProteinsWill I get enough protein? is one of the most common questions asked by people looking to add more plant-based foods to their diet. The short (and long) answer is -- YES. Check out our Plant Protein Power Kit for downloadable social media graphics, plant-protein GIFs and printable posters. According to the United States Department of Agriculture (USDA), the recommended dietary allowance for individual daily protein intake is 0.8 grams per of protein per every 2 pounds of body weight. Although this is an approximate calculation -- other factors such as age, sex, body type, and lifestyle must be considered for a precise nutrient recommendation -- it provides a reliable benchmark to measure your daily protein requirements.  This amounts to around 56 grams of protein per day for the average sedentary man and 46 grams per day for the average sedentary woman. So, how do you reach that daily number eating only plant-based foods? Easy, check out our guide below and discover which seeds, nuts, legumes, vegetables, and plant-based products pack the biggest protein punch. Still have questions? Learn more about plant-based protein from the nutritional experts at Johns Hopkins University. Broccoli One of the most popular vegetables is also one of the most protein dense, with one cup of cooked broccoli containing 6 grams of protein. Roast it, sauté it, or steam it for a quick and nutritious side dish. Chia Seeds Small but mighty, 1 ounce of chia seeds packs nearly 5 grams protein. Drop a spoonful into a smoothie or combine with a liquid like juice or nut milk to make a fun-textured chia pudding. Chickpeas Cooked chickpeas are the main ingredient in hummus and boast nearly 15 grams of protein per cup. And remember, when using canned chickpeas, save the liquid -- also known as aquafaba -- for a terrific, plant-based egg white replacement. Edamame Popular in Japan and other areas of East Asia, edamame is as close you can get to a perfect food: One cup of cooked edamame contains 8 grams of fiber, 17 grams of protein, and is only 189 calories. Farro One of the lesser known ancient grains, farro needs to be on your radar. A quarter cup of uncooked farro contains 6 grams of protein. Its toothsome texture adds a pleasant chew to grain bowls and salads. Frozen Veggie Burgers There are tons of different types of pre-made frozen veggie burgers varying in ingredients, texture, and flavorful, and although their nutritional profiles differ, you can generally expect between 10 - 15 grams of protein per patty. Try a range of brands and see which one(s) fit your palate. Hemp Seed Heralded as a superfood, hemp seeds have a subtle, nutty flavor similar to pine nuts. In baking, hemp seeds can be used as a nut replacement, but it can also be added to smoothies, with 2 tablespoons containing over 6 grams of protein. Jackfruit Jackfruit is often marketed as a plant-based alternative to pulled pork, with a meaty, stringy texture fit for faux barbecue platters and sandwiches. Jackfruit is rarely sold whole, but there are a handful of brands selling products made with jackfruit in the refrigerated section of supermarkets. Jack fruit is not the most protein-dense item on this list, but it still contains 3 grams per cup. Kidney Beans These hefty beans are dense, nourishing, and nutrient-packed. One cup of cooked kidney beans contains roughly 13 grams of protein (as well as 13 grams of fiber). Lentils With tons of fiber and almost no saturated fat, look to use lentils as the foundation of multiple meals throughout the week. A cup of cooked lentils contains 18 grams of protein and more than half your recommended daily value of fiber. Mung Beans Mainly cultivated in East and Southeast Asia, the mung bean is often used as the foundation of stews, vegetable patties, or dal. One cup of cooked mung beans contains 14 grams of protein. Note: mung beans are easier to find dry rather than cooked and canned. Nut Butters Although not all nut butters are considered equal when it comes to protein content (or flavor), they generally contain around 4 grams of protein per tablespoon. Oatmeal A cup of cooked oatmeal contains 6 grams of protein; pair it with a scoop of peanut butter and a sprinkling of hemp or chia seeds for a protein-packed breakfast. Plant-Based Meat Thanks to plant-based meat, sources of vegan protein are all the rage. A typical plant-based burger patty contains 20 grams of protein. Many quick-service restaurant chains now offer versions of their classic menu items featuring some variety of plant-based meat. Quinoa The trendiest of grains (well, its technically a seed), quinoa is a splendid source of protein that can serve as the foundation of any meatless meal. A cup of cooked quinoa boasts around 8 grams of protein. Seitan The original plant-based meat replacement, seitan -- which is made from wheat gluten -- is packed with protein and can be quite tasty when properly prepared. A 3-ounce serving of seitan includes between 15 - 20 grams of protein, a number that is comparable to most animal proteins. Soy Milk The market for non-dairy nut milks has exploded in recent years, but soy milk remains the most nutritious option. One cup of soy milk has 8 grams of protein, which makes it a nice base for smoothies and shakes. Sprouted Bread Sprouted bread is a certain category of bread made from grains that have been allowed to germinate (aka sprout) before being milled into flour. Ezekiel Bread -- a common brand of sprouted bread -- contains 4 grams of protein and only 80 calories per slice. Sunflower Seeds Who wouldve thought that the innocent little sunflower seed could pack such a protein punch? A half-cup of sunflower seeds has 15 grams of proteins. Bring some in a little baggy and keep with you for a quick and nutritious snack. Tofu There are imitators and then there are originators. Tofu -- made from soy beans -- is sold in a variety of textures and forms, but no matter the type, youre guaranteed to get a solid dose of plant-based protein, with a half-cup offering around 10 grams. Our recipe for Jamaican Jerk Tofu (the most popular recipe on our website) will make you a lifelong tofu loyalist.   Below, weve curated a sample a menu to demonstrate how easy it is to hit your daily protein target eating only plant-based foods. Breakfast: Overnight Pumpkin Pie Oats (17 grams of protein) Lunch: Garlicky White Bean Avocado Toast (13 grams of protein) Dinner: Veggie Meatballs (27 grams of protein) No time to cook? No problem. Meatless Monday On-the-Go is easier than ever. Creating a plant-based Meatless Monday masterpiece? Let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post Top 20 Plant-Based Proteins appeared first on Meatless Monday.

Plant-based “Secret” Recipes Released by Restaurants and Celebrities

May 29 2020 Meatless Monday 

Plant-based “Secret” Recipes Released by Restaurants and CelebritiesGood news is always welcome during difficult times. And weve happily discovered a silver lining to COVID lockdown; secret plant-based recipes from well-known restaurants and celebrities are popping up everywhere.  Disney and Pret revealed their coveted vegan cookie recipes, The Cheesecake Factory pulled back the curtains on their Korean Fried Cauliflower and celebs Emily Blunt and Lizzo shared their favorite stay-at-home plant-based creations.  If youre in need of a treat to get you through the day, this list will keep you satisfied until the next #MeatlessMonday.   Emily Blunts Smashed Potatoes Source: Ina Garten Prets Vegan Chocolate Cookies  Source: Pret PizzaExpress Dough Balls  Use dairy-free butter to make this recipe plant-based. Source: Pizza Express The Cheesecake Factorys Korean Fried Cauliflower Source: The Cheesecake Factory Disneys Chocolate Chip Cookie Fries  Source: Disney Parks Lizzos Vegan McChicken Sandwich AND Jamaican Spicy Beef Patties Source: Delish Did you make any of these amazing creations? Tag us on Instagram @MeatlessMonday and be sure to use #MeatlessMonday on all of your plant-based food posts. The post Plant-based “Secret” Recipes Released by Restaurants and Celebrities appeared first on Meatless Monday.

5 Easy Ways to Support Restaurants During This Time

May 11 2020 Happy Cow veggie blog 

As a restaurant guide and worldwide resource serving millions online, HappyCow considers businesses to be more than just listings on a map. They are the entire foundation of our community – the spirit of HappyCow and of what brings our members together worldwide. Amidst the restrictions and temporary shutdowns brought about by COVID-19, we’re on the forefront of the struggle for businesses  to survive through this time. We know how hard it’s been for many restaurants to make ends meet, and we’re here to try and offer support. Today we’re bringing you 5 ways to be an active advocate for restaurants you love in your community, including ways to help out without dishing out any cash. Do you have any more easy ways to support restaurants during this time? We’d love to hear from you in the comments below or on social media.  1. Order Take-Out or Delivery This is the most obvious and easy win-win option; whether ordering directly from a particular restaurant, or through DoorDash, Deliveroo, or UberEats. Ordering take-out, delivery, or curb-side pick-up is a great way to safely buy a meal from your favourite business. Many restaurants on HappyCow are now marked with “Take-Out” and “Delivery” […] The post 5 Easy Ways to Support Restaurants During This Time appeared first on HappyCow.

The Spring Supper Salad

April 23 2020 My New Roots 

The Spring Supper Salad Greetings, friends! For fun I am resurrecting one of the blog posts I wrote back in 2010 – a warm butter bean salad bowl, garlic-roasted carrots and wild rice. Why I am re-publishing a decade-old recipe? Well, for one I thought that there are a bunch of new followers around here who have never even seen this delight (hello, by the way)! Second, most of you who have been here since the beginning may have forgotten about it. Third, its the ideal pantry staple recipe. And lastly, because its very, very delicious. Creamy butter beans, golden garlic-y carrots coins, chewy wild rice, crisp and bright pickled onions, silky kale, and refreshing dill, all coming together with a lick-your-lips mustardy dressing that is divine on just about everything – this salad and beyond. I’ve also re-named it the Spring Supper Salad because it’s the perfect seasonal transition meal (yea baby, it’s definitely a meal) incorporating both winter and spring produce and flavours, as we make our way into the light of the upswing! Hooray! This recipe brings back so many memories for me. It was around this time that I had been working in restaurants in Copenhagen for about 3 years. I loved my job, and could hardly believe that someone actually paid me to spend all day in a hot, cramped kitchen, cooking a dozen new dishes every day without a menu or recipes – definitely still in the honeymoon phase. I felt confident in the food I was making, applying my deep understanding of nutrition to recipe development, and I used every day to push myself creatively, keenly aware of how fast I was learning and growing. I was certainly in the vortex, and it was a very exciting time of my life.  I started my shift around 8 am, and the majority of my dishes needed to be ready at 12 noon when we opened the doors for lunch. This is a relatively short window of time to pump out 200 servings of anything, but after some years, I developed short cuts that would deliver a lot of flavour in a hurry. One of these short cuts, was garlic oil – the first thing I would make after tying my apron strings, that would act as a marinade, a roasting medium, and a base for soups, stews, dressings and sauces for the entire day. In fact, I dont think that there were many dishes coming off of my station that didnt have garlic in them back then (such an easy way to make things taste good!). This oil sat on my bench and it got tossed into all the things, and all the people kept coming back for more.  One thing I loved using the garlic oil on, was winter veggies. I could toss them in said liquid gold, crank up the oven, and in half an hour, Id have a blistered, glistening pile of roasted rainbow roots to serve, only needing a squeeze of lemon juice and a smattering of fresh herbs to make it presentable. Who wouldnt want to dive into that?! Plus, it was cheap. Like most restaurants, we were always looking at the bottom line and how we could make even the most humble foods taste exquisite. Garlic oil was the ticket.  At the restaurant, my signature move was combining veggies, grains, and beans in exciting ways (which was very novel at the time!) so this dish emerged from a commercial ovens worth of garlic-roasted carrots needing a home. With some tender and creamy butter beans coming off the stove, and some day-old, steamed wild rice calling out to me from the fridge, this combination came together very organically, taking the varied textures, colours, and flavours into consideration.  The secret to this dish is the consistency of the garlic in the oil. Different from mincing garlic and adding it to oil, here you must must must grate it or blend it up together so it becomes almost paste-like. This way, the garlic goes everywhere the oil does, and evenly caramelizes into the most divine, delectable gold, thats mellow and sweet and roast-y. You will not hate it. Stop! Fiber time. Fiber is probably the least sexy and alluring of all the nutrients we hear about. Its all about Protein! Fat! And if you hear about carbohydrates, its probably something ignorant and unfair (I really hate jerks picking on macronutrients, back off!). Fiber seems pretty boring and something only your grandmother cares about, so why do you need to?   One reason that plant-rich diets are so health-sustaining, is not only due to their high fiber content, but their potential for fiber diversity. In the past, fiber has been broken down into two main categories: soluble and insoluble. Whats new and exciting in this field of research, is that we can see that fiber can be broken down into several more categories (viscous, non-viscous, non-starch polysaccharides, resistant starches etc.) each one bringing forth the potential for diversified food sources for our gut bacteria. In short, the greater the diversity of plants we eat, the greater the diversity of our microbiome.  Why does this matter? Because our gut is the foundation for our overall health. If weve got a wide range of troops on the front lines of our immune system, the better our chances are for not just surviving, but thriving. The fiber we eat also feeds our good bacteria, and specific types of fiber feed specific types of bacteria. Enjoy eating the widest variety of plants you can, to ensure that youre supporting the widest variety of good guys in your digestive system. They will repay you in spades Im tellin ya!  The foods with the highest amounts of fiber are beans and lentils, vegetables, fruits, grains, and nuts and seeds (remember that there is no fiber in animal-based foods). Different proportions of soluble, insoluble fiber, as well as viscous /­­ non-viscous fiber, and fermentable fiber can be found in all of these food groups, it is highly recommended that you eat from each of them. And instead of focusing on grams (the minimum daily recommended intake is a measly 25g, not that were talking about that…), we need to focus on diversity. Enjoy as many plant-based foods as you can, and experience the terrain of your body slowly begin to change. Everything comes back to the gut, and not just what you are eating, but what your gut-bacteria are eating too. With this dish, youll be feeding those good guys with fiber from six different plants! Talk about a solid mix. Beans, whole grains, 3 different veggies, plus herbs, add up to serious fiber diversity. Good, good, good fiberations! The fun thing about revisiting this recipe, was seeing if there was anything I would change this time around. I have learned so much and grown incredibly as a cook in the past ten years, so I was surprised that I didnt have many tweaks to make. The only two things I felt this salad needed was a dark leafy green and a pickle – classic Sarah B moves at this point! Since we still dont have any spring greens happening yet, I decided kale was the winner, and obviously it needed to be massaged! I turned the red onions in the original recipe into a quick pickle, as this is another indispensable kitchen technique that Ive learned since posting the first time around. This salad-meal has everything you need and crave from a single bowl: its super flavourful and filling, with all of the textures in the mix to satisfy your noshing desires. The elements can all be made separately, even on separate days, if it seems like too many things to cook at once for a single dish. If you go the rollover route, boil the beans and rice a day or so before (and make extra while youre at it, because meal prep is for winners), and pickle the onions up to a week ahead. The kale can be prepped /­­ massaged a day or so in advance, but the carrots should be roasted right before serving.  If you dont have butter beans, any white bean would work (navy, cannellini, Great Northern, or baby lima beans are some varieties) and if you want to switch up the grain, any kind of rice would work – even millet or quinoa would be delicious! Instead of carrots, use any root veg you have kicking around your crisper: beets, sweet potato, turnip, or winter squash would taste great in the garlic oil. And if dill isnt the herb of your dreams, try substituting it with flat-leaf parsley, cilantro, basil, or tarragon.      Print recipe     Butter Bean, Wild Rice, and Garlic-Roasted Carrot Salad Serves 6-8 Ingredients: 1/­­2 cup wild rice 1 cup dried butter beans 4-5 medium carrots 4 cloves garlic 2 Tbsp. extra virgin olive oil 1 bunch fresh dill sea salt freshly ground black pepper a handful of quick-pickled red onion (recipe follows) 1 batch massaged kale (recipe follows) Dressing: 1 Tbsp. Dijon mustard 1 Tbsp. maple syrup 2 Tbsp. raw apple cider vinegar 3 Tbsp. extra virgin olive oil pinch of sea salt Directions: 1. Soak beans for 8 hours or overnight. Drain, rinse well and cover with fresh water. Add a teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans are soft - about 45 minutes. 2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot. Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to a boil, and reduce to simmer. Cook until rice is chewy-tender - about 45 minutes. You will know the rice is done when the grains open up to reveal their purple-gray inner portion. 3. Preheat the oven to 400F. While the rice is cooking, wash the carrots and slice them on the diagonal into coins, place on a baking sheet. Grate the garlic with a microplane and combine it with the oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and roast, turning them a few times over the course of 15-20 minutes. The carrots should be cooked but not mushy - al dente! 4. Make the dressing by combining all ingredients together, shake well. 5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in the massaged kale, as many pickled onions as you fancy, and an explosion of dill. Cracked black pepper too, if it’s calling to you. 6. Serve immediately and enjoy. Quick-Pickled Red Onion Ingredients: 3/­­4 cup /­­ 175ml raw apple cider vinegar 1/­­2 cup /­­ 125ml water 2 tsp. fine sea salt 3 Tbsp. pure maple syrup 1 medium red onion, thinly sliced Directions: 1. Combine the vinegar, water, salt, and maple syrup in a large jar. Stir to dissolve the salt and syrup. Add the onions to the jar and put them in the fridge. Enjoy after at least 30 minutes, keeps for up to two weeks.  Massaged Kale Ingredients: 3 cups /­­ 90g shredded curly or dino kale Juice of 1/­­2 lemon 2 tsp. extra virgin olive oil 2 pinches of fine sea salt, plus more as needed Directions: 1. In a large bowl, combine the shredded kale, lemon juice, olive oil, and salt. Using your hands, rub and squeeze the kale together as if you are giving it a massage, until the kale leaves are dark green and tender, about 2 minutes. Enjoy immediately in the salad, or store leftovers in an airtight container in the fridge for up to five days.  I really hope you enjoy this delicious and satisfying meal soon. These days are asking so much of us, and I continue to come back to the kitchen for grounding, clarity, and connection. There are no answers, just presence. And in that presence I find myself over a cutting board, being grateful for just what is front of me, slicing a carrot, then another, saying thank you for simple things. Love to you all. Stay well and safe out there. xo, Sarah B The post The Spring Supper Salad appeared first on My New Roots.

Our Top 10 Favorite Bean Recipes

April 6 2020 Meatless Monday 

Our Top 10 Favorite Bean Recipes Beans are the pillars of the pantry; theyre easy to prepare, packed with plant-based protein and a host of other vitamins and minerals, versatile, flavorful, and adaptable. We love adding them to stews, transforming them into burgers, or serving them cold and dressed for a bright and hearty salad. With so many varieties available, from pinto beans and black-eye peas to navy beans and chickpeas, your recipe options are truly endless. Depending on how you cook them, beans can be creamy and elegant or toothsome and refreshing, which is why its important to have a stock of both canned beans and dried beans in your pantry. This Monday, grab a can of beans and experiment with one of our top 10 favorite bean recipes. Hearty White Bean and Millet Soup All the flavors of your favorite Italian restaurant -- roasted garlic, crushed tomatoes, dry white wine -- packed into one hearty, comforting bowl of soup. For the Hearty White Bean and Millet Soup recipe, click here .     Tahini Quinoa Bean Salad Tahini is made from pulverized sesame seeds; its creamy nuttiness is magic when used as a dressing for this colorful quinoa bean salad. For the Tahini Quinoa Bean Salad recipe, click here .     Navy Bean Bruschetta  Sure, traditional bruschetta is made with diced fresh tomatoes, but this version boasts a bit more protein thanks to a base of navy beans. For the Navy Bean Bruschetta recipe, click here .     New Orleans Red Beans and Rice For authentic red beans and rice, youve got to start with dry beans. Soak overnight and boil with some aromatics for a bean dish that is unlike anything youve ever tasted before. For the New Orleans Red Beans and Rice recipe, click here .     Farro and White Bean Veggie Burger Although the recipe calls for a handful of ingredients, you can make the base of these burgers using just farro (a yummy, toothsome grain) and white beans. Add any other additional vegetables, seasonings, or bread crumbs to round out the flavor and texture. For the Farro and White Bean Veggie Burger recipe, click here .       Butternut Squash Black Bean Chili This chili is rich and smoky thanks to the liberal use of chipotle and ancho chili powder, cumin, and, of course, lots and lots of black beans. For the Butternut Squash Black Bean Chili recipe, click here .       Quick and Easy Hummus To make hummus requires four ingredients -- chickpeas, tahini, lemon juice, salt -- and a food processor. Yep, thats it. Enjoy. For the Quick and Easy Hummus recipe, click here .       Vegetarian Hoppin John Though traditionally made with ham or bacon, this vegetarian version of Hoppin John doesnt lack for flavor thanks to hot sauce, liquid smoke, and yummy black-eyed peas. For the Vegetarian Hoppin John recipe, click here .     Roasted Red Pepper and Red Bean Meatballs Meatless meatballs made with roasted red peppers and kidney beans mimic beautifully the meat versions. The flavor is all there, too, with onion and garlic, herbs, and non-dairy Parmesan cheese. For the Roasted Red Pepper and Red Bean Meatballs recipe, click here .   Pinto Bean Falafel Most falafel recipes call for chickpeas, but this version using pinto beans is creamier than traditional versions, but with all the same flavor. For the Pinto Bean Falafel recipe, click here .     Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.   The post Our Top 10 Favorite Bean Recipes appeared first on Meatless Monday.

10 Best Gluten-Free Vegan Restaurants in the World

March 15 2020 Happy Cow veggie blog 

Some of us have an extra search when trying to choose a restaurant: where can we find gluten-free food? We know it can be a challenge, so we’re here to help you! With HappyCow it’s easy to find the best gluten-free vegan restaurants in the world. We’re known for helping travellers find plant-based options on-the-go. But, did you know we also have a search function for other dietary needs, including gluten-free? Yup! When you’re looking for a restaurant, simply click on “Filters,” scroll down to “Categories,” and select “Gluten-Free.” Below you’ll find the top 10 gluten-free vegan restaurants in the world, as reviewed by HappyCow users. Click on any restaurant title to go straight to its page on HappyCow, where you can find additional information such as location, hours, and reviews.* Let us know in the comments where your favorite GF eatery is! 10. Corarima – Wakefield, England Abyssinian cuisine comes from the ancient empire of Ethiopia. It features wonderful spices, vegetables, and the injera flat-bread, which is made from naturally gluten-free teff flour. Corarima is a highly-rated restaurant specializing in this authentic food.  Visitors love the unique dining experience, warm hospitality, and robust flavour of the dishes. 9. The […] The post 10 Best Gluten-Free Vegan Restaurants in the World appeared first on HappyCow.

Sweet Potato Peanut Stew

March 2 2020 Meatless Monday 

Sweet potato peanut stew, or groundnut stew, is called Mafe in West Africa. The stew uses a savory sauce made from peanut butter and tomatoes and is common throughout West and Central Africa. This recipe is based on one from Iba Thiam, chef and owner of Cazamance restaurant in Austin, Texas, and it is one of the recipes in Oldways A Taste of African Heritage cooking program. The sweet potato, a much-loved African heritage food, is a featured ingredient. Serves 4 - 2 teaspoons extra-virgin olive oil - 1 medium-size yellow onion, diced - 2 garlic cloves, minced - 1 large sweet potato, chopped into medium-size cubes - 2 large carrots, cut into thin rounds - 2 green zucchini, cut into thin half-rounds - 1 small can (15oz) of diced tomatoes, no salt added - 2 cups low sodium vegetable broth - 1 tablespoon curry power - 1/­­4 cup natural peanut butter - 3 sprigs of fresh thyme, minced, or 1 teaspoon dried thyme - Sea salt to taste   Heat the oil in one of the soup pots on medium heat and sauté the onion and garlic until translucent (3-4 minutes). While the onions and garlic cook, chop up the sweet potato, carrots, and zucchini. Add sweet potato and vegetables to the pot; saute for 3-4 minutes. Add the diced tomatoes, vegetable broth, and curry powder, and bring to a boil. Cover and simmer for 10 minutes. After 10 minutes, add the peanut butter and the thyme to the stew. Let it cook, covered, for another 3-5 minutes. Salt to taste, serve and enjoy!   Active time: 20 minutes Total time: 30 minutes The post Sweet Potato Peanut Stew appeared first on Meatless Monday.

Recipe | Sweet Potato & Kale Wraps

February 28 2020 Oh My Veggies 

Originally these were going to be burritos. Having never wrapped burritos before, they turned out a little flat. I was hoping no one would notice, but as soon as I gave my husband his, he was all, “This doesn’t look like a burrito at all! Burritos are round!” So I decided rather than making them again, I’d just call them Sweet Potato & Kale Wraps. I’m lazy like that. These wraps were inspired by a recipe for Portuguese Burritos by MomFoodie. She had mentioned that she felt they were lacking something, so I decided to add a crapload of stuff to the burritos to add flavor. I didn’t want to add cheese, but I needed something to help bind the burrito together, hence the mashed sweet potatoes. I added black beans too and to replicate that smoky flavor the beans have at Mexican restaurants, I added a little smoked Spanish paprika to them. Caramelized onions clearly make everything better, so those went in too. I guess I kind of used a “throw enough things at the wall and eventually something will stick” approach to these burritos wraps. Luckily everything did stick, and although they might sound a little bit weird, […]

Vegan Spinach Artichoke Pasta Bake Recipe

February 16 2020 Vegan Richa 

Vegan Spinach Artichoke Pasta Bake RecipeYou will love this delicious creamy Vegan Spinach and Artichoke Pasta Bake recipe. It’s like having spinach and artichoke dip, but for dinner! Dairy-free, plant-based & so easy to make. Jump to Recipe Just when I thought pasta could not get more comforting, creamy and delicious, than my Fettucine Alfredo, I used my Spinach Artichoke dip for inspiration for this Creamy Vegan Spinach Artichoke Pasta, topped with breadcrumbs. Its fresh yet oh so creamy, fancy yet very easy to make any day of the week, and as tasty as can be. It’s basically the same concept as a restaurant-style spinach & artichoke dip but served as a pasta bake. I use tofu for the creamy base in this one. To make it without soy, just use my nut based spinach artichoke dip. Thin it a bit with non dairy milk, mix in the pasta and done.Continue reading: Vegan Spinach Artichoke Pasta Bake RecipeThe post Vegan Spinach Artichoke Pasta Bake Recipe appeared first on Vegan Richa.

chilli paneer recipe | restaurant style paneer chilli dry | cheese chilli dry

January 30 2020 hebbar's kitchen 

chilli paneer recipe | restaurant style paneer chilli dry | cheese chilli drychilli paneer recipe | paneer chilli dry | how to make cheese chilli with step by step photo and video recipe. chilli based recipes are very common starters from the indo chinese cuisine. particularly the chilli chicken has a huge fan following because of its tender chicken pieces in chilli sauce. the same recipe has extended to vegetarian option with paneer cubes and paneer chilli dry is one such popular option. The post chilli paneer recipe | restaurant style paneer chilli dry | cheese chilli dry appeared first on Hebbar's Kitchen.

Recipe | Vegetable Baked Ziti

January 27 2020 Oh My Veggies 

This January marks the eighth year that I’ve been doing Weight Watchers. While my weight has fluctuated since reaching my goal and I’m now actively trying to lose weight again, I really feel like it was joining Weight Watchers that prompted me to learn how to cook and get creative in the kitchen. Because before Weight Watchers? Our meals were pretty much take out, stir fry, or pasta. Pasta showed up on the menu at least once a week. I’d make a whole box (!!!) and my husband and I would split it. He’d put lots of sauce on his, while I’d put a little bit of sauce and a mountain of grated Parmesan on mine. I was under the impression that a ginormous bowl of pasta was a typical serving–after all, that’s what most restaurants serve, right? It was a shock to find out that those big boxes of pasta that my husband and I were eating by ourselves are meant to serve eight people. Oops. One of the first changes I made when I joined Weight Watchers was downsizing those pasta portions. But clearly, two ounces of pasta alone just wasn’t going to cut it. So I started […]

London Vegan Restaurant Scene Evolution

January 18 2020 Happy Cow veggie blog 

London ranked No. 1 in the world on HappyCow’s Top 10 Vegan Friendly Cities List 2019.  This doesnt come as a surprise, many of us having already heard, or had the chance to experience first-hand, how wonderful the city’s vegan food scene truly is. The Top 10 Cities List was published in December of 2019, and after letting the results sink in, I couldnt help but wonder: (1) When was it that London became so great for vegans? (2) Are the number of vegan restaurants catching up to that of vegetarian ones? Keep reading to find out. I was given access to a slice of HappyCows Database (as of December 2019), containing the essentials for my analysis: restaurant types (vegan /­­ vegetarian), location (London), and opening/­­closing dates. After some sorting-through of the raw data, I was able to generate the results below – which hopefully speak for themselves. Note: HappyCow has been in existence online since 1999 – slightly more than 20 years. However, the current system of data recording has been in effect only since 2007. This means that we do not have additional data from prior to 2007. However, since veganism was in its infancy at this time, […] The post London Vegan Restaurant Scene Evolution appeared first on HappyCow.


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