season - vegetarian recipes

season vegetarian recipes

Restaurant Highlight – Rasoterra In Barcelona, Spain

September 17 2019 Happy Cow veggie blog 

No veggie burger, no pizza and no wraps? What do you offer then? Rasoterra isnt a typical vegetarian restaurant, this is precisely why it has deserved the title of best vegetarian restaurant in Barcelona. Dont expect to find veggie burgers, burritos or salad bowls. You will only get creativity and art in the form of healthy dishes. Surprising compositions made of the best local ingredients–that is their leitmotiv. They approach a plant-based cuisine with the eyes of a real gourmet and the skills of a master chef. As a gastronomic bistro, their mission is to reinvent the vegetarian and vegan cuisine and prove to the world that this cuisine is everything but boring. They want to be part of the local Slow Food chapter and that is why the kitchen uses organic, local and seasonal products with which they continuously reinvent their menu. Tucked away in the historical Gotico district of Barcelona, Rasoterra is a high end restaurant that provides a unique experience to its visitors. Decorated with taste, the relaxed light-filled dining room combines contemporary arts with natural materials and little details brought back from here or there that makes the atmosphere cozy and welcoming. Chiara, Daniele and Guillem […] The post Restaurant Highlight – Rasoterra In Barcelona, Spain appeared first on The Veggie Blog.

Sweet Corn, Sausage & Thyme Pizza

September 9 2019 Oh My Veggies 

It has come to my attention that other bloggers have already started posting pumpkin and apple recipes. Sorry guys, I’m not letting go of summer produce that easily. You’re going to have to drag me away from corn and zucchini the same way you have to drag your 3-year-old out of the toy department at Target–crying, kicking, and screaming, “I HATE YOU! YOU’RE THE WORST MOM IN THE WORLD!” So yeah, while everyone else gets a jump start on fall, I’m going to spend the next two weeks enjoying the last bit of summer. I like to cook seasonally and summer produce is still in season! I promise you it is! Sure, you could be eating apples and pumpkin right now, but you’ll have many months to eat apples and pumpkin. What about corn?! You’re going to miss fresh corn in a month when you can’t buy it anymore. You know what you should do? Make this Sweet Corn, Sausage & Thyme Pizza. I make my Fresh Corn, Poblano and Cheddar Pizza at the beginning and end of every summer, but I wanted to try something different, so I threw together this recipe last weekend. I love thyme and corn […]

Mushroom Tofu Scramble

September 9 2019 Meatless Monday 

Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge. This recipe comes to us from Amy of Mmmunch On This. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 tablespoon olive oil - 1 onion, chopped - 2 cups mushrooms, sliced - 2 pounds firm tofu, drained and crumbled - 1 teaspoon ground coriander - 1/­­2 teaspoon paprika - 1/­­2 teaspoon chili powder - 1 tablespoon ground cumin - 1 tablespoon ground turmeric - 1/­­4 teaspoon salt - black pepper, to taste - 1/­­2 of cup nutritional yeast* *optional. Found in health food stores. Heat the olive oil in a large sauté pan over medium heat. Add the onion and mushrooms to the pan and cook 5-7 minutes, or until softened. Add the crumbed tofu to the sauté pan. Season tofu mushroom mixture with coriander, paprika, chili powder, cumin, turmeric, salt and pepper to taste. Sauté for about 5 minutes, or until thoroughly combined. Sprinkle scramble with nutritional yeast, serve and enjoy! The post Mushroom Tofu Scramble appeared first on Meatless Monday.

verki puri recipe | how to make crispy varki puri | verki snack

September 6 2019 hebbar's kitchen 

verki puri recipe | how to make crispy varki puri | verki snackverki puri recipe | how to make crispy varki puri | verki snack with step by step photo and video recipe. festival season is around the corner and many would jump on making the sweets and desserts to it. at the same time, the savoury snacks plays a major role in it and also a sought after recipe. one such simple and popular snack recipe is the verki puri recipe from the popular cusine of western india. The post verki puri recipe | how to make crispy varki puri | verki snack appeared first on Hebbar's Kitchen.

No-Cook Marinara Sauce

August 21 2019 Golubka Kitchen 

No-Cook Marinara Sauce We became obsessed with this recipe back in our raw food days and have been making it every summer since. It’s the epitome of August cooking – effortless and completely reliant on the sun-fed brightness of peak season tomatoes. This marinara goes well with zucchini noodles for a totally raw meal, but if you’re over zoodles, it’s great tossed with real pasta as well. It also makes for an amazing cold pasta salad dressing. We hope you’re enjoying these toasty days of late summer. We’ll be posting a little less frequently until September, just to soak it all in. Sending you all the love and hugs! P.S. Click here for a bonus recipe for the easiest, most satisfying Summer Curry that we posted over on Instagram. No-Cook Marinara Sauce   Print Serves: 4-6 Ingredients 3 large heirloom or beefsteak tomatoes, or the equivalent in cherry tomatoes - cut in chunks 2-3 halves sun-dried tomatoes - soaked in hot water for a few min if not oil-packed 1-2 soft Medjool dates - pits removed 1-2 garlic cloves - roughly chopped 1 tablespoon freshly squeezed lemon juice ¼ cup olive oil 1 packed cup fresh basil leaves, plus more for garnish 1-2 leaves or 1 teaspoon of fresh oregano (optional) sea salt and freshly ground black pepper - to taste more halved cherry tomatoes - for serving (optional, we love using Sun Golds here) Instructions Combine the tomatoes, sun-dried tomatoes, dates, garlic, lemon juice, olive oil, basil, oregano (if using), sea salt, and black pepper in a food processor. Process in short pulses, so as to not whip too much air into the marinara, until smooth. Taste for salt and pepper and adjust if needed. Serve the marinara over pasta or noodles of choice, garnished with more basil and halved cherry tomatoes, if using. Keep refrigerated in an airtight container for up to 4 days. 3.5.3226 The post No-Cook Marinara Sauce appeared first on Golubka Kitchen.

shankarpali recipe | spicy tukkudi recipe | savory or tikhat shankarpali

August 14 2019 hebbar's kitchen 

shankarpali recipe | spicy tukkudi recipe | savory or tikhat shankarpalishankarpali recipe | spicy tukkudi recipe | tikhat or savory shankarpali with step by step photo and video recipe. during the festival season it is pretty much occupied by sweets and dessert recipes. having said that there are certain snacks are made and served with these desserts which would balance the taste and flavour. one such easy and tasty snack recipe is the spicy shankarpali recipe from the marathi and north karnataka cuisine. The post shankarpali recipe | spicy tukkudi recipe | savory or tikhat shankarpali appeared first on Hebbar's Kitchen.

Air Fried Artichoke Hearts Sandwiches with Coleslaw

August 8 2019 FatFree Vegan Kitchen  

Air Fried Artichoke Hearts Sandwiches with Coleslaw Breaded in seasoned panko and air-fried until crispy, these air fried artichoke hearts make a delicious sandwich with tangy vegan coleslaw and spicy mayo.(...) Read the rest of Air Fried Artichoke Hearts Sandwiches with Coleslaw (1,472 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | 3 comments Post tags: Air Fryer The post Air Fried Artichoke Hearts Sandwiches with Coleslaw appeared first on FatFree Vegan Kitchen.

Easy Chilled Beet Soup

August 2 2019 Golubka Kitchen 

Easy Chilled Beet Soup This soup tastes like you’re eating the garden in the best possible way. In Russia, we call it svekolnik, but similar recipes can be found in other Eastern European countries like Lithuania, Poland, etc. It tastes incredibly refreshing and life-giving, and the preparation couldn’t be simpler, with only 7 core ingredients. For beet skeptics, this chilled approach might be your key to enjoying beets, since their flavor is quite mild here. The mandatory dollop of yogurt or sour cream (we love coconut yogurt here) takes everything to the next level, so make sure not to skip it :) The cool thing about this soup is that it uses the entire beet, tops and greens included. You don’t have to have the tops to make it, but if your beets come with bushy tops, don’t throw them away. It’s no secret that beet tops are incredibly nutritious, so that contributes to the whole life-giving, garden feel of this dish. Typically, svekolnik recipes call for eggs, but since we keep things plant-based around here, we’ve come up with two delicious alternatives. I’ve been making this soup with white beans all summer long, and they fit in perfectly, so that’s one of them. And then recently, it occurred to me that silken tofu has a similar texture to egg whites and could be delicious in this recipe, like it usually is in Japanese cold tofu dishes. It worked – tofu is totally tasty and texturally perfect here, and, like the beans, it adds extra protein and makes the soup more satiating. We hope you’ll give this beet soup a try sometime this summer. Wishing you a beautiful weekend :) Easy Chilled Beet Soup   Print Serves: 4-6 Ingredients 5 medium beets, tops included if present sea salt freshly ground black pepper 16 oz silken tofu or white beans juice from 2 small lemons 1 tablespoon white wine vinegar 4-6 small cucumbers, like Persian - cubed dill/­­parsley/­­green onion - chopped yogurt or cashew sour cream/­­other sour cream of choice - for serving Instructions Separate the beets from their tops, if present. Wash and scrub the beets clean and place them in a soup pot. Separate the beet stems from the leaves, setting the leaves aside until ready to serve the soup. Finely chop the stems and place them in the soup pot. Cover the beets and stems with water by about 2. Season with salt and pepper - this water will become your broth. Bring up to a boil and boil for 20-25 minutes, until the beets are tender throughout. Carefully remove the beets from the broth with a slotted spoon or tongs, leaving the stems in the pot. Let the beets cool or run them under cold water, then peel off the skins. Grate the beets on a box grater or with the grater attachment of a food processor. Return the grated beets back to the pot with the broth. Add the tofu or beans to the pot, along with the lemon juice, vinegar, and another pinch of salt if needed. Put the pot in the refrigerator to chill completely for 2-4 hours or overnight. Once chilled, taste for salt, pepper, and vinegar, and adjust if needed. To serve, place about 1 small cubed cucumber in each bowl. Finely chop the beet greens and add a handful to each bowl. Pour the soup over the vegetables, making to sure to catch plenty of the grated beets and tofu/­­white beans. Garnish with lots of herbs and a mandatory dollop of yogurt or cashew sour cream. Enjoy! 3.5.3226 The post Easy Chilled Beet Soup appeared first on Golubka Kitchen.

Meat Free Cottage Pie

July 29 2019 Meatless Monday 

A meat free twist on a British classic, this hearty cottage pie gets its meatiness from the fusion of brown lentils and shiitake mushrooms. This recipe comes to us from our friends at Meat Free Monday . See below for a video with step-by-step recipe instructions! Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves: 4 – 6 For the filling: - 1 medium onion, finely chopped - 2 medium carrots, diced - 2 cloves garlic, minced or finely chopped - 250g/­­9 oz/­­1 1/­­4 cups uncooked brown lentils, rinsed and drained - 900 ml/­­3 3/­­4 cups vegetable stock/­­bouillon - 2 tsp fresh thyme or 1 tsp dried thyme - Freshly ground black pepper, to taste - 2 tbsp red wine (optional) - 2 tbsp rapeseed or olive oil - 200g /­­7 oz/­­2 cups shiitake mushrooms, cleaned and quartered (other mushrooms will be OK if you cant get these, but shiitake mushrooms work particularly well) For the topping: - 1 kg/­­35 oz/­­5 3/­­4 cups potatoes, peeled and quartered - 1 tsp plant-based margarine or olive oil - 4-5 tbsp unsweetened plant-based milk - Salt and pepper, to taste Heat 1 tablespoon oil in a large saucepan and sauté the onions and garlic until lightly browned - approx. 5 minutes. Add the lentils, stock and thyme, then stir. Bring to the boil, then reduce heat to a simmer. Continue cooking until lentils are tender (approx. 45 minutes). In the last 20 minutes of cooking, add the chopped carrots, salt, pepper and wine (if using). Add extra water if needed, to ensure the lentils dont stick to the pan. Stir and cover to allow the flavours to blend. After you have started cooking the filling, get the potatoes going by placing them in a large pan and filling with water until they are just covered. Bring to a low boil on a high heat then reduce the heat to medium. Add salt, cover and cook for about 25 minutes or until they feel soft when prodded with a fork. Once the potatoes are cooked, drain away the water then add them back to the pan ready to mash. Use a masher or large fork to mash until smooth. Add the margarine or oil and milk, and season with salt to taste. Set aside until needed. While the lentils and potatoes are cooking, heat 1 tablespoon of oil in a small frying pan and add the mushrooms. Lower the heat and cook for approx. 5 minutes. Set aside. Once the lentil/­­carrot mixture is cooked, add the cooked mushrooms to this and then transfer the filling to a large lightly greased oven-proof dish. Put the mashed potato on top of the filling, in the centre, and smooth across with a fork so it covers the filling completely. Use the fork to create a criss-cross pattern. Cook the cottage pie in the oven at 180°C/­­350°F/­­gas mark 4 for 15-10 minutes, or until it gets brown on top. Allow to cool briefly before serving. Serve with steamed broccoli, peas or a green salad. Mmm, Meat Free Cottage Pie. Get Meat Free Monday’s recipe –> http:/­­/­­bit.ly/­­1QY46ke Posted by Meatless Monday on Monday, March 14, 2016 The post Meat Free Cottage Pie appeared first on Meatless Monday.

Frozen Mixed Berry Fizz

July 12 2019 VegKitchen 

Frozen Mixed Berry Fizz Off-season, you can use frozen berries, though this refreshing drink is best with fresh berries in season. A bit of carbonation gives this drink a nice sparkle. Serves: The post Frozen Mixed Berry Fizz appeared first on VegKitchen.

Super Green Gazpacho

July 3 2019 Golubka Kitchen 

Super Green Gazpacho Stopping by with another refreshing recipe today. The weather’s been extra balmy lately, and somehow, icy cold smoothies have become my main source of fuel over the past week or so. Gazpacho and/­­or other chilled and pureed summer soups are basically like savory smoothies, so they fit right in! This green gazpacho recipe is such a favorite. I make variations on it all season long, always with the intention of fitting all of the green summer goodness into the blender. The result is such feel-good food that offers the best relief from the heat. This gazpacho is packed with produce, which on its own would make for a lovely, light soup. Here, the produce is accompanied by pumpkin seeds to make the gazpacho more complete and satisfying. When whirled up in the blender, the pumpkin seeds turn into a pumpkin seed milk, which contributes to the fat content and overall creaminess of the soup. Hope you’ll give this a try one day this summer :) Super Green Gazpacho   Print Serves: 2-4 Ingredients ½ cup pumpkin seeds - soaked overnight 1 avocado - pitted and peeled 1 green bell pepper - seeded and roughly chopped 1 jalape?o or serrano pepper - seeded 1-2 cloves of garlic - roughly chopped ½ of a small white onion - roughly chopped 4 baby/­­Persian cucumbers - roughly chopped 1 packed cup basil and cilantro leaves, plus more for serving juice from 1 lime 2 tablespoons white wine vinegar ¼ teaspoon cayenne or chili pepper (optional) sea salt - to taste ½ cup purified water, plus more if needed dairy-free plain yogurt - for serving Instructions Drain and rinse the pumpkin seeds very well. Combine all the ingredients, except the yogurt, in a high-speed blender. Blend on high until very smooth. Add more water if the soup seems too thick, until you achieve your desired consistency. Taste for salt and adjust if needed. Optionally, strain the soup through a fine mesh strainer. This makes it a bit smoother, but its good either way. Transfer the soup to an airtight container and refrigerate for at least an hour, until its well chilled. Serve, garnished with basil and cilantro, and topped with dollops of yogurt. Notes If you dont have time to chill the gazpacho, you can serve it with a few ice cubes per bowl, which will cool it down right away. 3.5.3226 The post Super Green Gazpacho appeared first on Golubka Kitchen.

How to Roast Summer Vegetables

June 17 2019 Oh My Veggies 

We’ve listed the most common summer veggies here along with instructions for preparation and approximate cooking times. You can season these vegetables with salt and pepper alone, or use our suggested additions to fancy things up a little. All of these veggies should be roasted on rimmed baking sheets. We like to coat them with non-stick cooking spray or olive oil from a mister too because sometimes vegetables have a tendency to stick even after being tossed in olive oil. Most additions can be added either before or after the vegetables are done roasting, although garlic is usually best when added before, while tapenades, basil, cilantro, parsley and marinara sauce are best added after. Summer Squash (Zucchini, Crookneck Squash, etc.) Start by: Trimming ends, cutting into thick slices and tossing with olive oil, salt, and pepper. Cook at: 400 degrees for 25 minutes, stirring halfway through cooking time. Try adding: Pesto and pine nuts, fresh herbs, garlic, balsamic vinegar, sun-dried tomato tapenade. Tomatoes Start by: Cutting into 1-inch pieces and tossing with olive oil, salt, and pepper. Cook at: 375 degrees for 30 minutes, stirring halfway through cooking time. Try adding: A few pinches of brown sugar, garlic, capers, kalamata olives, […]

Panzanella

June 17 2019 Meatless Monday 

This classic Florentine salad of bread and tomatoes is ideal for a light summer meal. Until the twentieth century the salad was based on onions rather than tomatoes, but its evolution takes advantage of tomatoes when they’re at their best. This recipe come to us from The Meat Free Monday Cookbook by our friends at Meat Free Monday. Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books. Photography by Tara Fisher. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Serves 4 -  1/­­2 loaf ciabatta - 6 tablespoons extra virgin olive oil - 2 garlic cloves, 1 peeled, 1 crushed -  1/­­2 teaspoon dried oregano - 2 tablespoons good-quality red wine vinegar - 2 tablespoons freshly chopped flatleaf parsley - 1 tablespoon baby capers, drained - 6 plum tomatoes, roughly chopped - 1 small red onion, finely sliced -  1/­­2 cucumber, deseeded and cut into chunks - 2 celery stalks, finely sliced - 12 fresh basil leaves, ripped - 50g stoned black olives, halved - salt and freshly ground black   Cut the ciabatta in half and brush the cut sides with a little extra virgin olive oil. Heat a ridged grill pan or normal grill and toast the ciabatta until crisp and golden. Rub the peeled garlic clove over the cut sides of the bread, tear the bread into rough chunks and set aside. In a small bowl whisk together 5 tablespoons extra virgin olive oil, the crushed garlic clove and the red wine vinegar. Season well with salt and freshly ground black pepper and add the freshly chopped flatleaf parsley. In a large bowl, mix together the bread and baby capers, plum tomatoes, sliced onion, cucumber, sliced celery, basil leaves, and black olives, and toss with the dressing. Season to taste. The post Panzanella appeared first on Meatless Monday.

mango burfi recipe | mango barfi | mango coconut burfi recipe

June 11 2019 hebbar's kitchen 

mango burfi recipe | mango barfi | mango coconut burfi recipemango burfi recipe | mango barfi | mango coconut burfi recipe with step by step photo and video recipe. summer season india is very colorful and is full of tropical fruits. these fruits are not just relished by itself and is used heavily in indian cuisine to make beverages and desserts. one such popular indian sweet recipe is the mango coconut barfi known for its combination of mango and coconut flavor. The post mango burfi recipe | mango barfi | mango coconut burfi recipe appeared first on Hebbar's Kitchen.

fried modak recipe | talniche modak | maida modak | fry modak

August 30 2019 hebbar's kitchen 

fried modak recipe | talniche modak | maida modak | fry modakfried modak recipe | talniche modak | maida modak | fry modak with step by step photo and video recipe. modak recipes are a must recipe during the festival season of ganesh chaturthi. there are many different ways the modak can be made which generally differs with the outer layer and/­­or with the stuffing. one such unique modak recipe is the deep fried modak recipe made with plain flour as compared to the rice flour. The post fried modak recipe | talniche modak | maida modak | fry modak appeared first on Hebbar's Kitchen.

Strawberry Rhubarb Hemp Breakfast Bites

August 15 2019 My New Roots 

Strawberry Rhubarb Hemp Breakfast Bites This post is a long time coming! And Im so excited to finally be sharing my bedroom with you all. Weve now been in our home for a year and a bit, and although its (still!) not complete, were enjoying working on the finishing details here and there. Honestly, I dont think we will ever be done, and that is okay. This entire experience has made me way more patient, realistic, and Ive learned to set my expectations super low on every project so that instead of being disappointed, Im often positively surprised! We moved with just boxes, zero furniture, and essentially had to start over in that department. That meant a new bed, a new mattress and all new linens, since we decided to make the jump from a queen size mattress to a king (literally one of the best life decisions, ever). My husband and I are both DIY-ers, and serious thrift store shoppers, and we knew that we wanted to build a bed ourselves, then find the rest of bedroom furniture second-hand. The one place where we knew we wanted to really take our time considering was a mattress and the bedding. If you read this blog, you probably care about your health to some degree. Like me, you may prioritize buying organic produce, splurge on environmentally-conscious clothing, and look to sustainable skincare and beauty products. But have you ever thought about your bedroom environment? We spend a third of our life in bed (at least we should), so its just as important to consider the things that we interact with in our homes, not just what goes in and on our bodies. In fact, the greatest exposure to chemicals you can have in a day, could be while youre sleeping. When I started looking into buying a mattress, I found the options were totally overwhelming. And with so many retailers moving to online platforms and selling directly to consumers, prices have been slashed considerably, and the deals are tempting. Mattresses are one of those things that seem pretty innocuous, and maybe even a place to save a few bucks. But dig a little deeper and youll see that the thing you spend so much time on, is not the thing you should spending less money on, as youll be paying for cheaper materials with your health. Modern, conventional mattresses are made with a laundry list of harmful substances that can be affecting you and your family. One of the most offensive ingredients found in conventional mattresses is memory foam made from polyurethane; a highly flammable, petroleum-based material. Polyurethane foam emits Volatile Organic Compounds (VOCs) that can cause eye, nose and throat irritation, headaches, nausea, and can also damage the liver, kidneys and central nervous system, according to the Environmental Protection Agency and the Occupational Health and Safety Administration. Un-ironically referred to as solid gasoline, polyurethane foam is typically wrapped in or treated with fire retardant chemicals to meet the Federal and State flammability standards in the US, otherwise it would be totally unsafe. Which brings me to the second thing to watch out for in mattresses, and that is chemical fire-retardants (CFRs). These are compounds added to the materials in a mattress to protect you, and they are an inexpensive way to meet safety standards. The issue is that CFRs do not fully bind to materials, and are released into the air through the mattress, then build up in the body causing some people lifelong health issues.   Formaldehyde, antimony, boric acid, and halogenated flame retardants are some of the most damaging CFRs found in modern mattresses, and the frustrating thing is that companies are not required to disclose which ones they are using. Unless a mattress company is explicitly eliminating these chemicals from their production and using a natural material alternative, they are likely using one of the harmful chemicals listed above. I looked at a number of organic /­­ natural mattress companies in my research, and the one that stood out to me was Naturepedic. They are made with certified organic cotton, wool, and latex. For heavy-duty support without any health or allergy concerns, Naturepedic only uses the highest quality innersprings available made from recycled steel.. , and steel, with Naturepedic ensured  the purity of every material used, along with fair labour practices. I reached out to Naturepedic, to see if they would be open to me trying a mattress out and blogging about it. They agreed, and sent me their EOS  (Ergonomic Organic Sleep) mattress that allows for fully customized layers for finding the exact right amount of firmness (you can even choose different support styles from your sleep partner, or swap out the layers down the line in case your preferences change). Id never heard of anything like that before, and though it was so brilliant! I went to the showroom in Toronto to try out the mattress in person, which was very helpful, but you can also just order online if you know what kind of consistency you like. The mattress components were delivered to my door, and it was easy to assemble, as everything gets zipped into a giant, certified organic cotton casing. After spending the last twelve months on this bed, I can confirm that its been the best year of sleep in my entire life (even post-child, haha!). Besides the fact that I love going to bed knowing that I am breathing completely clean air, and that the materials that went into the mattress were made with a deep commitment to protecting the environment, its simply the most supportive and comfortable mattress Ive ever tried. Period. I cannot recommend this mattress enough! The other thing to consider when outfitting your bedroom is the bedding itself. Because we come into direct, skin-to-product contact with these textiles, its essential to choose something non-toxic. Most bedding on the market is made with cotton, one of the most chemical-laden crops grown. According to Pesticide Action Network North America, Conventionally grown cotton uses more insecticides than any other single crop and epitomizes the worst effects of chemically dependent agriculture. Each year cotton producers around the world use nearly $2.6 billion worth of pesticides -- more than 10 per cent of the worlds pesticides and nearly 25 per cent of the worlds insecticides. If youre going to sleep in cotton, choose organic whenever you can. Linen is a great alternative material because it is a much lower impact material on the environment, and requires very little intervention to be grown. Coyuchi is a brand recommended to me by my dear friend Elenore, who has the highest standards I know of Coyuchis textile line is not only 100% organic, but also consciously processed, meaning that they use low-impact dyes for colour that is kind to the planet and our sensitive skin. Coyuchi offered to send me some bedding to try out and I was instantly obsessed. Their textiles are beyond delicious, super soft, and incredibly comfortable. For a duvet cover, I chose the Crystal Cove pattern in white. I loved this choice since its reversible - a textured weave that looks cozy in the winter, and a crinkled cotton underside, which I like to face up in the summer. I also love their Topanga Matelasse blanket, shown here in warm stripe, which is also reversible (super convenient if you want to change up the look of your bedding with a quick flip!). For winter, their Cloud Brushed flannel sheets are super luxurious, and especially enjoyable its very hard to find organic flannel! Words cannot describe the feeling of slipping into these on a chilly night. The giant back pillows in the bed are also from Coyuchi, and are perfect if you have an open-frame bed without a headboard. I like to sit up and read in bed, and these pillows are firm enough to act as a headboard itself. When youre shopping for any kind of textile (bedding, furniture, or clothing), the most important mark to look for is the Global Organic Textile Standard (GOTS) certification. GOTS is recognized as the world’s leading processing standard for textiles made from organic fibers. It defines high-level environmental criteria along the entire organic textiles supply chain and requires compliance with social criteria as well. Unlike most textile and mattress companies, both Coyuchi and Naturepedic are GOTS certified and adhere to their strict standards for agriculture and labour. Okay, lets get to the recipe! I experimented with these breakfast bites for a long time. At first, I was blending up cashews to make flour, but that got expensive, and ultimately I wanted the recipe to be allergen-free (so the nuts had to go!). As an alternative, I opted for hemp seeds, which worked beautifully. Its easy to make your own hemp flour in a food processor in a few seconds. Ive been using it baked goods lately and love how moist and tender the results are! I used strawberries and rhubarb for these nuggets of joy, but since were moving into stone fruit season, Ill soon be switching it up and using peaches, plums, pluots, apricots, and cherries in their place. Any fruit will work as long as its not super moist (like melons). Raspberries, blueberries, and blackberries would be lovely here too. Simply use 1 cup of chopped fresh fruit in any combination that tickles your fancy. To change up the flavour even more, add orange zest, warm spices like cinnamon and cardamom, or even some cacao powder for a chocolate version. Yum! I really wanted to make a successful vegan version of these, so I tried using banana in place of the egg. The results were decent, but a little too moist. If I made these again, I would use the banana plus a tablespoon of ground flax seeds. If any of you do that, please let me know in the comments!     Print recipe     Strawberry Rhubarb Hemp Breakfast Bites Makes 12 Ingredients: 1 1/­­2 cups /­­ 215g hemp seeds 1/­­4 cup /­­ 35g arrowroot 1/­­4 tsp. flaky salt, plus more for garnish, if desired 1 tsp. baking powder 1 egg (or 1 ripe banana, mashed) 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract (or 1/­­2 tsp. vanilla powder) 1/­­2 cup /­­ 85g chopped strawberries 1/­­2 cup /­­ 60g chopped rhubarb (2-3 slim stalks) expeller-pressed coconut oil for greasing (or use muffin liners Directions: 1. Lightly grease a 12-cup muffin tin with coconut oil. Preheat oven to 350°F /­­ 175°C. 2. Wash the strawberries and rhubarb well. Slice the rhubarb into small discs, and cut the strawberries into small chunks. Reserve 3 strawberries for topping the breakfast bites, if desired (remove greens, then slice them top to bottom). Set fruit aside.  3. In a food processor, blend hemp seeds until theyre a fine powder (dont go too far or youll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine. 4. In a medium bowl, whisk the egg or banana, maple syrup, and vanilla extract together. Add the hemp seed flour blend, and stir to combine. Fold in the rhubarb and strawberries. 5.  Spoon a heaping tablespoon of the batter into each prepared muffin tin. If desired, place a slice of strawberry on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden. 6. Remove from the oven and let cool completely. 7. Enjoy! Store leftovers in an airtight container in the fridge for five days. Aside from getting the chemicals out of your space, here are five other ways to improve the health of your bedroom, and your sleep! Add plants - having a couple of living things in your sleeping space keeps the air clean and fresh. Snake plants, areca palms, aloe vera and orchids are especially helpful, since they absorb CO2 at night, even when they are not photosynthesizing.  Consider airflow - keeping a window cracked at night is a good way to get some fresh air while you sleep. If its noisy outside, keep your window open during the day to ensure full air exchange, and close it right before bed. It’s very important to keep the air in your space fresh and moving. Salt rock lamps - these are said to purify the air by omitting negative ions. I cannot confirm this in any way, but I can confirm that the light they give off is incredibly soothing and helps me wind down at the end of the day. Overhead lighting is very stimulating (and let’s be honest, not overly sexy). Keep the devices out - dont work in bed, and avoid using your phone before snoozing. Blue light from screens inhibits our bodys ability to make melatonin, our sleep-wake hormone. If you choose to keep your phone in your room overnight, set it to airplane mode while you sleep so youre not exposing yourself to radiation from EMFs (Electromagnetic Field).  Beeswax candles - yes, its cozy to burn candles before bed, but paraffin candles pollute the air, full stop. Soy is a better alternative, but beeswax is my favourite since it actually helps purify the air by omitting negative ions, and removing dust and dander. Show me your Hemp Breakfast Bites on Instagram: #mnrbreakfastbites Special thanks to my dear friend Sara for taking these photos of me (and putting up with my awkwardness for at least two hours!). http:/­­/­­matandsara.com/­­ The post Strawberry Rhubarb Hemp Breakfast Bites appeared first on My New Roots.

Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing

August 11 2019 Vegan Richa 

Roasted Broccoli Cauliflower Salad with Sun dried Tomato DressingRoasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing. Creamy Sun-dried tomato dressing with roasted veggies, spring greens, apples and pepitas. Vegan, gluten-free, soy-free Recipe. Easily made nut-free  Jump to Recipe Its time for roasting some abundant veggies and piling them over seasonal greens with seasonal fruits and dressing with a creamy sun dried tomato dressing! The sun dried tomato dressing is just a few ingredients and works amazingly over roasted cauliflower and broccoli. It also works great in sandwiches, wraps and bowls. The veggies are roasted with fresh herbs, salt and pepper and served over a bed of greens, apples and pepitas. Change up the veggies, hrebs, toppings and fruit for variation! Lets make this Easy Salad. Continue reading: Roasted Broccoli Cauliflower Salad with Sun dried Tomato DressingThe post Roasted Broccoli Cauliflower Salad with Sun dried Tomato Dressing appeared first on Vegan Richa.

Vegan Strawberry Galette No Oil

August 8 2019 Vegan Richa 

Vegan Strawberry Galette No OilEasy Vegan Strawberry Galette with a crisp crust, lime zest and topped with whipped coconut cream! Just 10 Ingredients! No Oil. Vegan Soyfree Recipe, can be made nut-free, gluten-free   Jump to Recipe A Simple Crust, seasonal berries, baked and served with whipped coconut cream. Enough said! This Slice of summer comes together quickly with a few ingredients. Mix up the flour with salt, sugar, baking soda, then add coconut cream to make crumbs. Then bring it together using some coconut milk and roll it out. Ripe plump strawberries are thinly sliced and added to the crust. add some lime zest, fold and bake. The strawberries roast and get jammy because of their liquid during baking and the crust holds all that juicyness in. This tart is easy and so delicious! For gluten-free option see, recipe notes. Lets make it!Continue reading: Vegan Strawberry Galette No OilThe post Vegan Strawberry Galette No Oil appeared first on Vegan Richa.

Green Bean Salad

July 31 2019 VegKitchen 

Green Bean Salad This simple Green Bean Salad showcases fresh seasonal vegetables and is perfect as a side dish on a BBQ night.   Save Print Green Bean Salad Serves: 8   Ingredients 1 lb green beans 25 cherry tomatoes, cut in half 1 bell pepper 3 French shallots, finely chopped 50 mL olive oil 25 mL balsamic vinegar 1 tsp Dijon mustard 1 tsp honey 1/­­4 cup fresh parsley salt and pepper Instructions Strain the beans and steam for about 6 minutes. The post Green Bean Salad appeared first on VegKitchen.

Vegetarian Biryani

July 29 2019 Meatless Monday 

This recipe comes to us from or global partners at Meatless Monday India . Their founder, Advika Gupta, says Biryani is a traditional dish usually made with chicken or lamb. However, vegetarian biryani is absolutely delicious and really wholesome! Most ingredients can be substituted depending on local availability. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4   - Ingredients: - Rice (white or basmati) - 1 cup - Oil - 2 tsp - Water - 2 cups -  - For the Paste: - Please note, these ingredients can be substituted depending on local alternatives available. - Tomato - 1, chopped - Ginger - 1, grated - Garlic - 7 pods - Green chili pepper - 1 - Onions - 1, chopped - Cinnamon - 1 stick -  - Sautéed Vegetables: - Please note, these veggies can be substituted for any local and seasonal veggies easily available in your area. - Onion - 1, chopped - Cauliflower - 1/­­3rd, chopped - Peas - 1/­­4th cup - Potato - 1, chopped - String beans - 10, chopped -  - Spices: - Cloves - 4 - Bay leaf - 1 - Coriander powder - 1/­­2 tsp -  - Garnish (optional): - Coriander leaves - 1/­­4th bunch   Directions: - Grind the paste ingredients together. - Heat the oil in a wok. Add in the cloves and sauté the onion in the wok. - Add the ground paste into the wok and fry for 5 minutes. - Add the rest of the spices and vegetables, and fry for 10 minutes. - Add the water and rice into the wok. - Let the rice and vegetables cook through. - Serve the hot biryani, garnished with coriander leaves! The post Vegetarian Biryani appeared first on Meatless Monday.

Chili Lime Roasted Veggies & Jackfruit with Jalapeno Cream Sauce

July 11 2019 Vegan Richa 

Chili Lime Roasted Veggies & Jackfruit with Jalapeno Cream SauceThis Chili Lime Roasted Veggie & Jackfruit Bowl with Jalapeno Cream Sauce has so much flavor! The veggies and jackfruit are roasted in 1 sheet pan and dressed with creamy jalapeno sauce. Add the veggies & Chili Lime Jackfruit to tacos or burritos! Vegan Gluten-free Soyfree Recipe. Nutfree option.  Jump to Recipe Its Bowl Season! Today’s bowl is a mix of textures and flavors and is hearty, spicy and delicious! Veggies are tossed in homemade taco seasoning and lime zest. Jackfruit is coated tomato paste and taco spice. Peppers and are seasoned with lime, salt and pepper and everything is spread in one pan to roast. The veggies and jackfruit are super flavorful and can be served as a bowl, over salad, or in tacos and wraps. Wait there’s more. The easy creamy tangy jalapeno cream sauce! Dress these Taco seasoned veggies in my from scratch jalapeno cream sauce, to take them to the next level. Don’t be discouraged by the list of ingredients. Many are repeated spices, taco spice, salt and lime. The cream sauce can be made ahead. Once all the veggies are prepped, just mix them with the spices, spread and bake. Jackfruit with the crispy edges, Cauliflower which we all already know works so well with taco spice, peppers add fajita flavor. Lets get to it!Continue reading: Chili Lime Roasted Veggies & Jackfruit with Jalapeno Cream SauceThe post Chili Lime Roasted Veggies & Jackfruit with Jalapeno Cream Sauce appeared first on Vegan Richa.

Summer Seasonal Recipes Perfect for Meatless Monday

June 24 2019 Meatless Monday 

Summer Seasonal Recipes Perfect for Meatless MondaySummer is finally here. And so is a new crop of fruits and veggies. So, whether you are hitting the beach, going on a family vacation, enjoying a staycation or camping out with friends, you will be able to find fresh summer produce across the country. The changing of the seasons is always a great time to check-out local farmers markets or to cruise through the produce aisles for freshly picked fruits and vegetables. Arugula, broccoli, snap peas, rhubarb, strawberries and zucchini are just a few of the many delicious options ready for your summer table. See whats local in your state with the FoodPrint seasonal produce guide . To help you kick-off the season, weve selected a few of our favorite summer recipes - perfect for Meatless Monday or any day of the week. Summer Harvest Ratatouille from FormerChef Corn-Stuffed Zucchini from the National Kidney Foundation Strawberry Shortcake Oatmeal Pancakes from Tina Muir and Earthbound Farm Spinach Blackberry Pistachio Salad from Sophisticated Pie Red, White & Blueberry Quinoa Salad from Apron Strings Split Pea Pesto Spread from USA Pulses Hungry for more? Head over to the Meatless Monday Pinterest Board , where youll find plenty of tasty, plant-based summer recipe ideas. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Summer Seasonal Recipes Perfect for Meatless Monday appeared first on Meatless Monday.

Paul McCartney’s Super Vegetable Salad

June 17 2019 Meatless Monday 

This is a fantastic salad that can accompany whatever you fancy -- here it’s served with tofu, but you could just as easily serve it with veggie burger or vegetarian sausages, as well as chips and new or mashed potatoes. You can also vary the steamed vegetables according to whats in season. This recipe comes to us from Sir Paul McCartney and our friends at Meat Free Monday . It’s featured in The Meat Free Monday Cookbook . Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books. Photography by Tara Fisher. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 28 cherry tomatoes - 1 head of broccoli - 12 green beans, cut into 2cm lengths - 2 carrots, peeled and sliced into 2cm pieces - 1 head of lettuce -- I like Romaine - 3 spring onions, finely chopped - 100g polenta - a handful of chopped herbs of your choice - 250g tofu, cut into slices - olive oil for frying   - FOR THE DRESSING - 2 tablespoons olive oil - 1 tablespoon red wine vinegar - 1 teaspoon Dijon mustard (optional) - 1 teaspoon maple syrup (if you like a bit of sweetness)   Preheat the oven to 200°C (400°F) and roast the cherry tomatoes for 10 minutes. Cover the bottom of a pan with cold water and place a steamer above it. Put the broccoli, green beans and carrots in the steamer, turn the heat on quite high and steam for about 15 minutes, occasionally prodding the carrots with a fork to see if they are done. Some people like them slightly crunchy, others prefer them a little softer. While the vegetables are steaming, make a salad with the leaves and spring onions. Combine the polenta and herbs in a bowl. Heat some olive oil in a frying pan. Dip the tofu in the polenta mixture, then fry until golden. Whisk together the ingredients for the dressing, but only pour over at the last minute. Assemble your meal by first putting the salad on the plate, then the warm vegetables and finally the tofu. Pour over the dressing then add a little seasoning sauce such as Braggs or a sauce of your choice. The post Paul McCartney’s Super Vegetable Salad appeared first on Meatless Monday.

Carrot Hummus Crunch

June 17 2019 Meatless Monday 

Add a satisfying crunch and a little bite to hummus with this simple recipe. Make it vegan by omitting the Greek yogurt. This recipe was created by Nick Sandler and can be found in the Meat Free Monday cookbook. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 2 carrots, coarsely grated - 1/­­2 red chile, chopped - 1 teaspoon caraway seeds - 4 slices sourdough bread - hummus, to taste - 2 tablespoon Greek yogurt - cilantro, for garnish - freshly cracked black pepper, to taste   Fry 2 coarsely grated large carrots in a pan with 1 tablespoon olive oil, 2 chopped garlic cloves, 1/­­2 chopped red chile, and 1 teaspoon caraway seeds over moderate heat for 5-8 minutes, stirring frequently. Cool before using in the sandwich. Cut 4 slices of sourdough bread or slice 2 sourdough baguettes with a serrated knife along the middle so they are still connected at the back. Spread some hummus onto the baguettes, followed by the carrot mixture. Add 2 tablespoons Greek yogurt to the baguette in dollops, followed by a generous handful roughly chopped cilantro. Season with freshly ground black pepper. The post Carrot Hummus Crunch appeared first on Meatless Monday.

masala makhana recipe | phool makhana masala | roasted lotus seed

June 10 2019 hebbar's kitchen 

masala makhana recipe | phool makhana masala | roasted lotus seedmasala makhana recipe | phool makhana masala | roasted lotus seed snack with step by step photo and video recipe. indian snacks are made with myriad ingredients and are made for different purpose. particularly there several snacks made during the fasting seasons for the obvious reason of nutrients. one such unique and simple snack made from lotus seeds are phool masala makhana recipe known for its simplicity and taste. The post masala makhana recipe | phool makhana masala | roasted lotus seed appeared first on Hebbar's Kitchen.


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