thai - vegetarian recipes

thai vegetarian recipes

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.

10 Best Vegan Donut Shops in the World

March 7 2020 Happy Cow veggie blog 

And now, ladies and gentlemen, the moment you’ve all been waiting for…. HappyCow’s list of the top 10 vegan donut shops in the world! 10. Donut Corp – Santiago, Chile This craft donut shop focuses on small batches of 24-hour brioche donuts, with seasonally changing flavors. The brioche style makes them taste extra buttery and fluffy, for the ultimate comforting treat. 9. Lovebirds Donuts – Kittery, USA Lovebirds specializes in slow-raised yeast donuts, giving that extra dimension of world-class flavour we all crave. But if cake donuts are your personal thing, they can be found here too – all in a full range of monthly flavors. Plus, if you love a coffee with yours, you can get a fair trade certified cuppa joe. 8. The Donut Cafe & Delivery – Chiang Mai, Thailand Set inside a beautiful, minimalist bakery space in Mueang Chiang Mai, this oasis serves glazed, iced, and filled donuts. And of course, delivery is available too! 7. The Cinnamon Snail – NYC, USA The world agrees that The Cinnamon Snail – food truck-turned-vendor inside The Pennsy Food Hall – is, indeed, deserving of the title “absurdly yummy”. Their effortlessly glazed donuts are equally oozing with deliciousness […] The post 10 Best Vegan Donut Shops in the World appeared first on HappyCow.

Aloo Matar – Easy Pea & Potato Curry (Vegan)

March 1 2020 Vegan Richa 

Aloo Matar – Easy Pea & Potato Curry (Vegan)This easy Indian Aloo Matar – Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free option included. Jump to Recipe Coming at you with a delicious Indian weeknight recipe that comes together quickly and needs very basic ingredients most of which you probably already have at home! One of those recipes that I can always make, even when I dont know what else to make because the fridge is almost empty! Aloo Matar! Bonus, it’s my mom’s recipe so obviously it’s the best and tested until perfect! What is Aloo Matar? Aloo translates to potato and matar to peas – potatoes and peas, that’s what we’re cooking today. But in the most delicious manner! This is a simple vegetarian Indian dish originating in the Punjab region of India. It is made of potatoes and peas in a spicy thick onion tomato gravy. The dish is made throughout the country in a few different versions. While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version which is a bit lighter and lower in calories. Potatoes are used in tons of Indian recipes. Often they are paired with other vegetables like cauliflower in aloo gobi or spinach or beans! I love cooking with potatoes as they are a.) available all year long, b) cheap, c) delicious and oh so comforting. Right in the end, I listed you all my favorite Indian potato recipes. This recipe has just potatoes, green peas, onion, garlic, ginger, green chili, tomatoes, and a few basic Indian spices. A very simple and beginner-friendly recipe that you just cannot go wrong with. Its lightly spiced, so absolutely doable even for kids and/­­or sensitive tummies. Ingredients needed for making this Indian Pea & Potato Curry: - Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty color. - Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a short-cut, or if you have leftovers to use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time. - Ground Spices: Cumin, coriander, turmeric, cayenne pepper, garam masala. Flavor central! - The holy trinity of ginger, onion, and garlic is added to the toasted spices to form the base of the gravy. - Fresh green chilie adds a bit of heat, but don’t worry – this dish is not spicy. Thai green chili pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out. - Fresh tomato puree is added for color, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or  half the amount of canned tomato puree as it is more concentrated. Tips and Substitutions for making Aloo Matar: - To make this recipe oil-free, skip the first step. Saute spices in broth or water. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top for additional flavor. How to make the best Aloo Matar: Heat oil in a skillet over medium heat. Add potatoes and cook them for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or using a food processor. Transfer the potatoes to a bowl. Heat a tsp of oil over medium heat. Add the crushed seeds and cook for half a minute. Now, add in the onion, garlic, ginger, chilies and cook for 3 mins or until translucent. Mix in the ground spices and stir in the tomato puree. Let everything cook for 3-4 mins to thicken it some more. Add the potatoes, salt and water, and cover and cook for 15 mins. Check for seasoning (add salt, if needed) and add more water if it has gotten too thick. Add the peas and half the cilantro and cover and cook until potatoes are fork-tender. Garnish your vegan Aloo Matar with more chopped cilantro and crushed pepper flakes. What shall I serve with Aloo Matar? I like serving this potato and pea curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. However, this pea potato curry also pairs extremely well with roti or any vegan flatbread of choice. More delicious Indian potato curry recipes from the blog: - Instant Pot Saag Aloo (Sweet Potato and Chard) - Potato Eggplant Curry - Chickpea Sweet Potato Spinach Curry - Aloo Gobi -Baked    Mums Aloo Matar This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free version included.   - 2 tsp oil (divided) - 3 medium potatoes cubed small. - 1/­­2 tsp cumin seeds - 1 tsp coriander seeds - 1/­­4 cup chopped onion - 4 cloves of garlic (finely chopped) - 1 inch ginger (finely chopped) - 1/­­2 hot green chile (finely chopped) - 1/­­2 tsp turmeric - 1/­­3 to 1/­­2 tsp cayenne - 2 medium to large tomatoes (pureed) - 1/­­2 tsp salt - 1 cup water - 1/­­2 cup peas - 1/­­2 cup chopped cilantro (loosely packed divided) - optional additions: sprinkle garam masala towards the end (1/­­2 tsp dried fenugreek leaves) - Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor. -  Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute. - Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent. - Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken. - Add the potatoes, salt and water and cover and cook for 15 mins. - Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference. -  Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes. - To make this recipe oil-free, skip the first step. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top. - The nutrition facts do not include rice or any sides.        The post Aloo Matar – Easy Pea & Potato Curry (Vegan) appeared first on Vegan Richa.

Gulab Jamun Cake

March 1 2020 Manjula's kitchen 

Gulab Jamun Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Gulab Jamun Cake Gulab Jamun is one of the most well-liked and popular desserts in India. Gulab Jamun has a special place in my heart as it was my very first video showcased on my YouTube channel. I never thought I would be able to parlay my passion into doing something like "Manjula's Kitchen". Gulab Jamun also happens to be a family favorite so it is always a go-to dessert I prepare. My daughter-in-law, who also loves Gulab Jamun, wanted me to try out a variation of the traditional recipe. She saw a recipe online for a Gulab Jamun cake and asked me to try making my version of this recipe. She suggested that I bake the Gulab Jamun instead of frying them, but to also try and preserve the original taste. I decided to stick with all the original ingredients for this recipe. However, I did have to experiment with the measurements of the ingredients to maintain the cake texture. Because of the delicious cardamom flavor, another name for this recipe can be "Cardamom Cake". After experimenting with this recipe for some time, I was finally satisfied with the results. I serve the Gulab Jamun cake, adding a layer of chocolate ganache and sliced nuts. You can really experiment with this recipe and make it into a version you love. The cake tastes best if you let it sit for a few hours after baking as the texture improves the longer it sits. It also has a long shelf life when kept at room temperature for several days. Enjoy this variation on a classic dessert! This recipe will serve 8. Course Dessert Cuisine Indian Keyword bake gulab jamun, Balushahi, cake, cardamom, cardamom cake, Cooking Video, delicacy, delicious, Dessert, diwali, easy cooking, Eggless, eggless cake, holi, Home Cooking, Home Made, indian donut, indian sweet, jalebi, Mithai, no frying, popular sweet, royal taste of india, saffron, Sweet, valentine Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 8 people Equipment9 1/­­2 by 5 1/­­2 loaf pan Ingredients2 cup milk powder 1/­­2 cup all-purpose flour – plain flour or maida 1/­­2 tsp baking soda 1/­­2 tsp baking powder 1/­­2 tsp cardamom powder 1 Tbsp sugar 8 Tbsp unsalted butter 3/­­4 cup whole milk syrup1 1/­­2 cup sugar 1 cup water 1/­­4 tsp cardamom powder 1/­­4 tsp saffron thread 1 tsp lemon juice For serving1 Tbsp pistachio sliced 1/­­4 cup chocolate gnash Also need9 1/­­2 by 5 1/­­2 loaf pan InstructionsTo make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder, all-purpose flour, baking soda, baking powder, sugar and cardamom powder. Mix it well In another bowl take butter, butter should be at room temperature not melted, whip the butter until it is fluffy. About 1 minute. Now add the dry ingredients with butter and mix it well. Slowly add the milk, milk should be at room temperature, mix it for about 2 minutes, batter consistency should be like cake mx. Grease the loaf pan. Pour the Gulab Jamun batter in the pan. Pre heated the oven at 300-degree Fahrenheit. Bake the cake for about 25-30 minutes, Cake should be light brown the Gulab Jamun color, from the top and when you insert the knife in the center of cake should pulls out clean. Keep the cake aside and now make the syrup add all the ingredients for syrup, sugar, water, lemon juice, cardamom, and saffron, in a saucepan. Bring it to a boil over medium-high heat. After syrup comes to boil lower the heat to medium and let it simmer for 2 about minutes. Remove the pot from the heat. Before poring the syrup over the cake, Poke holes in the cake with a fork, several places. Pour the syrup over the cake while it is still warm in the pan. Save about 1/­­2 cup of syrup. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a plate. You can garnish the Gulab Jamun Cake in a variety of different ways. I am garnishing with chocolate ganache I have done the chocolate Ganache recipe see the recipe for chocolate cake and sliced pistachios. This recipe has wonderful flavor and appeals to all ages. NotesIt also has a long shelf life and can be kept at room temperature for several days. Butter and milk should be at room temperature. Extra syrup you can use if you like to serve the cake as Gulab Jamun with the syrup. The post Gulab Jamun Cake appeared first on Manjula's Kitchen.

Top 20 Meatless Monday Recipes of All Time

January 13 2020 Meatless Monday 

Top 20 Meatless Monday Recipes of All TimeYes, you read that correctly. To celebrate the start of 2020, weve made a list of our 20 most popular recipes of all time. This collection represents YOUR favorite Meatless Monday meals, and its a must-read for anyone looking to incorporate more plant-based cooking into their daily diet. From Thai spring rolls and shawarma tofu to Vietnamese mango salad and Mediterranean vegetable noodle soup, weve got something for everyone. Best of all, these recipes are all super simple to make, with many of them taking less than 30 minutes to prepare. Here are our top 20 Meatless Monday recipes of all time: 20) Black Bean Meatless Balls and Zucchini Noodles For the Black Bean Meatless Balls and Zucchini Noodles, click here. 19) Vietnamese Mango Salad For the Vietnamese Mango Salad, click here. 18) Shawarma Tofu For the Shawarma Tofu, click here. 17) Farro and White Bean Veggie Burgers For the Farro and White Bean Veggie Burgers, click here. 16) Banana Date Smoothie For the Banana Date Smoothie, click here. 15) Freebirds Beyond Meat Crumbles For Freebirds Beyond Meat Crumbles, click here. 14) Easy Veggie Lo Mein For the Easy Veggie Lo Mein, click here. 13) Mediterranean Vegetable Noodle Soup For the Mediterranean Vegetable Noodle Soup, click here. 12) Grilled Avocado with Salsa For the Grilled Avocado with Salsa, click here. 11) Vanilla Almond Milk Oatmeal For the Vanilla Almond Milk Oatmeal, click here. 10) Grilled Vegetable Tacos For the Grilled Vegetable Tacos, click here. 9) The Meatball Shops Veggie Balls For the Meatball Shops Veggie Balls, click here. 8) Vegetable Pancit For the Vegetable Pancit, click here. 7) Zucchini Tomato Curry For the Zucchini Tomato Curry, click here. 6) Lemon Mint Quinoa Salad For the Lemon Mint Quinoa Salad, click here. 5) Casamiento (Black Beans and Rice) For the Casamiento (Black Beans and Rice), click here. 4) Italian White Beans and Kale For the Italian White Beans and Kale, click here. 3) Kale Potato and Carrot Curry For the Kale Potato and Carrot Curry, click here. 2) Thai Spring Rolls with Peanut Dipping Sauce For the Thai Spring Rolls with Peanut Dipping Sauce, click here. 1) Jamaican Jerk Tofu For the Jamaican Jerk Tofu, click here.   If you decide to make one of these delicious recipes, 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 Meatless Monday Recipes of All Time appeared first on Meatless Monday.

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

Coconut Noodle Soup Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re all ready for some deeply nourishing, veggie-heavy meals right about now. I recently made something similar to this noodle soup for dinner and shared it on IG Stories, and got so many inquiries about the recipe. So here it is but a little more intentional and less off the cuff (directly inspired by the Thai soup Tom Kha Gai). It’s seriously my favorite thing to eat right now – the balance of coziness from the noodles and coconut milk and the healthfulness from all the ginger, garlic, mushrooms, and veggies gets me every time. Don’t let the list of ingredients deter you, this soup is very easy to make. It’s all about building flavor in the broth, which starts with the power combo of onion, chili, garlic, and ginger. The broth gets finished off with a touch of coconut milk, which really rounds out its gingery and garlicky intensity and makes it perfectly creamy. It is SO GOOD – I could seriously drink it for every meal this January. We then cook some veggies and mushrooms directly in the broth and serve everything over noodles, garnished with tons of cilantro, scallions, squeezes of lime juice, and crushed nuts. We hope that you’ll give this a try, it’s a real winner! Coconut Noodle Soup   Print Serves: 4-6 Ingredients 1 tablespoon coconut oil or avocado oil 1 yellow onion - diced 1 small chili pepper - sliced and seeded if preferred sea salt 2 piece of ginger - minced or grated 6 garlic cloves - minced 4-5 kaffir lime leaves (optional but highly recommended) zest from 2 limes 4 cups (1 quart) low-sodium vegetable broth + 1 cup purified water (or 5 cups broth) 1 medium sweet potato or winter squash, or 2 medium carrots - cut in medium chunks 3.5 oz shiitake mushrooms - stemmed and sliced 1 teaspoon coconut sugar 1 13.5 oz can full-fat coconut milk juice from 1 lime, plus more lime slices for garnishing 8 oz vermicelli rice noodles or other noodles of choice green onion - sliced, for serving cilantro - for serving crushed cashews or peanuts - for serving (optional) chili flakes - for serving (optional) Instructions Heat the oil in a soup pot over medium heat. Add the onion, chili, and a pinch of salt, sauté for 8-10 minutes, until soft. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the kaffir lime leaves, if using, lemon zest, vegetable broth, and water. Cover and bring to a boil. Add the sweet potato/­­squash/­­carrots and shiitake mushrooms, bring back up to a simmer and simmer, covered, for 10-15 minutes, until the sweet potato/­­squash/­­carrots are cooked through. Add the sugar and coconut milk. Bring back up to a boil and turn off the heat. Stir in the lime juice. Discard the kaffir lime leaves, if using. Taste for salt and adjust if needed. Cook the noodles according to the instructions on the package. Distribute the noodles among bowls. Ladle the broth over the noodles, making sure to catch some vegetables and mushrooms when ladling. Garnish generously with green onion, cilantro, lime slices, crushed nuts and chili flakes, if using. Enjoy! Notes - If you are sensitive to spice, omit the chili pepper and flakes. - Kaffir lime leaves are a life-changingly delicious ingredient, and we really recommend seeking them out. Look for them at Asian/­­Indian markets - they are often sold frozen. You can also find them dried. - This recipe is highly customizable! You can add all kinds of veggies. Here are some ideas: -baby bok choy or spinach -zucchini -spiralized daikon radish -bell pepper -basil -other mushrooms like maitake or crimini, etc. 3.5.3226 Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Coconut Noodle Soup appeared first on Golubka Kitchen.

Baked Tofu with 3-2-1 Sauce

December 16 2019 Robin Robertson's Global Vegan Kitchen 

Baked Tofu with 3-2-1 Sauce Its no secret. I love tofu.  I use it all the time to make everything from lasagna to cheesecake. Tofu scrambles are a weekly ritual at my house. I even like to dice and bake it to serve it as an appetizer with a flavorful peanut sauce or a zesty sriracha-laced sauce that Ive come to refer to as my 3-2-1 Sauce. The sauce is named after the proportions of its three simple ingredients: 3 parts mayo, 2 parts chili sauce, 1 part sriracha:  3-2-1! If you happen to have some lime juice and cilantro on hand, a bit of each can only improve this flavorful sauce.  I like to serve the dipping sauce on the side, but you can also make extra sauce and toss the tofu in the sauce, then serve it over rice. The nice people at Nasoya were kind enough to send me coupons for their tofu. The tofu I use for this recipe is Nasoya Organic Super-Firm Tofu. Im thrilled that my supermarket now carries it because it saves so much time - no more tofu-pressing needed! Baked Tofu with 3-2-1 Sauce For the Tofu: 3 tablespoons cornstarch 1 teaspoon smoked paprika 1 teaspoon ground turmeric 1/­­2 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1 pound Nasoya Organic Super-Firm Tofu For the Sauce: 3 tablespoons vegan mayonnaise 2 tablespoons Thai Sweet Chili Sauce 1 tablespoon sriracha sauce Optional: squeeze of lime juice; minced fresh cilantro For the tofu: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. Set aside. Combine the cornstarch and spices in a large plastic zip lock food bag and shake to mix well. Cut the tofu into 1/­­2-inch cubes and add them to the bag with the seasonings.  Close the bag and shake to coat the tofu. Spread the coated tofu in a single layer on the prepared baking sheet, keeping the tofu pieces separate from each other.  Bake for about 20 minutes, turning once about halfway through. For the sauce: In a small bowl, combine the mayo, chili sauce, sriracha, and a squeeze of lime juice, if using.  Stir to mix well. Sprinkle with a little minced fresh cilantro, if desired. To serve: When the tofu is done baking, transfer it to a plate and serve with the sauce on the side for dipping. The post Baked Tofu with 3-2-1 Sauce appeared first on Robin Robertson.

Vegan Mac and Cheese Blog Tour

October 2 2019 Robin Robertson's Global Vegan Kitchen 

Vegan Mac and Cheese Blog TourTo celebrate the release of Vegan Mac and Cheese, I’m having a blog tour! Over the next few weeks, you can visit some fantastic blogs to check out some sample recipes, photos, and reviews of Vegan Mac and Cheese. You’ll also be able to enter giveaways for a chance to win a copy of the book. Heres a list of dates and locations of the blog tour, beginning with Spabettie, where youll find my recipe for Mom’s Baked Mac & Cheese. Check back here frequently for changes, updates, and direct links to the posts as they happen.  Thanks in advance to everyone participating in this blog tour to celebrate the publication of Vegan Mac and Cheese! Vegan Mac and Cheese Blog Tour: October 1 - Spabettie October 2 - Thyme & Love October 4 - Vegan Atlas October 4 - Vegan Street October 7 - The Real Vegan Housewife October 9 - V Nutrition October 10 - StephanieDreyer.com October 11 - My Pure Plants October 14 - Lisa’s Project Vegan October 15 - This Healthy Kitchen October 16 - Vegan Mos October 17  - Go Dairy Free October 21 - Chic Vegan October 23 - FranCostigan.com October 28 - Bad to the Bowl November 4 - Veggie Fun Kitchen November 1 - Kelli’s Vegan Kitchen The post Vegan Mac and Cheese Blog Tour appeared first on Robin Robertson.

Miso-Marinated Grilled Summer Squash

August 5 2019 Oh My Veggies 

In general, I don’t try to recreate restaurant recipes. While there have been a few that turned out well (like my Thai pizza), most of the time they don’t seem to measure up. It’s easier to just go to the restaurant in question and have the real thing. Unfortunately, one of my favorite vegetable dishes was one we had in Japan, at a completely tourist-y ninja-themed restaurant. (Really, I don’t understand why there aren’t more restaurants with ninjas as waiters. Also, the ninjas did magic tricks.) It was so simple, only consisting of a miso-based sauce and steamed vegetables. But it was so good. My first few attempts at replicating the sauce resulted in salty, barely edible disasters. But this time I got it right! I realized that my version was missing the sweetness of the original and that I needed to add sugar. I used different vegetables than we had in Japan (summer squash, since it’s that time of year) and grilled them instead of steaming them. This grilled summer squash recipe couldn’t be easier, so it’s a perfect way to use fresh zucchini from the garden.

To Honor International Day of Friendship, Let’s Celebrate Those Coming Together to Reduce Meat Consumption

July 29 2019 Meatless Monday 

To Honor International Day of Friendship, Let’s Celebrate Those Coming Together to Reduce Meat ConsumptionJuly 30th is International Day of Friendship . To celebrate the occasion, were highlighting how our meatless friends, global partners and businesses around the world are working together to reduce the amount of meat we eat. From schools bringing millions of Meatless Monday meals to students to fast food restaurants launching plant-based items, people and business from all walks of life are making sustainable meatless options more mainstream. Please feel free to share any examples below with your friends and followers. Global Meatless Monday partners came together for the NYC Climate March Meatless Monday in Cities and Countries Cities are increasingly including meat reduction initiatives in their health and climate policies. The citizens and leaders of Ghent Belgium worked together to declare a weekly meatless day in 2009, and were seeing more and more cities get on board: Sacramento, CA: Sacramento adopted Meatless Monday in 2016. The citys Golden 1 Center (home court for the Sacramento Kings) joined the initiative and launched Meatless Monday in 2019. Taiwan: Green Monday founder David Yeung, along with Mary McCartney (Sir Paul McCartneys daughter), recently attended the launch of Green Monday in Taiwan . France: Thousands united to sign a petition called Lundi Vert , or Green Monday, which has unified 500 public figures and calls on consumers to avoid eating meat and fish every Monday. Israel: Israels Miki Haimovich, who launched Meatless Monday in her country in 2012 , recently became one of the 29 women to become a Knesset staff member .   Students celebrate the announcement that all NYC public schools will go Meatless Monday Meatless Monday in Schools Student activists, parents, city officials and school boards around the world are working together to launch Meatless Monday school programs. S?o Paulo, Brazil implemented Meatless Monday lunches for 1.1 million students. A school in Bulacan, Philippines has been a pioneer in promoting Meatless Monday for almost a decade. Meanwhile, in England, more than 100 primary schools introduced a Meat-Free Monday program and will offer meat-free meal options every day of the week. By the start of the 2019-2020 school year, all New York City public schools will serve Meatless Monday lunches, reaching 1.1 million students every week.   Quick service chain, Del Taco launched plant-based menu items using Beyond Meat(R) and markets to customers for Meatless Monday. Photo: Del Taco Businesses Joining the Plant-based Movement Meatless products are crowding both supermarket aisles and restaurant menus , and consumers are grateful. Beyond Meat recently went public, while mega meat company Tyson launched its own meatless “chicken” nuggets earlier this summer. Tesco, the largest supermarket chain in the United Kingdom, officially moved its vegan products to the meat aisle. Fast food chains are also doing their part: Burger King now offers a meatless Whopper. Red Robin added the Impossible Burger to its menu. Del Taco now serves meatless Beyond Meat options across all 580 of its stores. Qdoba announced that Impossible meat will be served at its restaurants nationwide. McDonalds is now selling a vegan burger in Germany.     This International Day of Friendship, recruit your friends and family to join you in cutting out meat one day a week to benefit their health and help the planet. Celebrate together with a friendly meatless meal, and check out our recipe gallery for new plant-based inspiration. The post To Honor International Day of Friendship, Let’s Celebrate Those Coming Together to Reduce Meat Consumption appeared first on Meatless Monday.

Green Tiger In Chiang Mai, Thailand

July 8 2019 Happy Cow veggie blog 

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

Basil-Infused Lychee Lime Ice Pops

July 1 2019 Oh My Veggies 

The first time I had lychee, I ordered it on a whim from a Thai restaurant. This was back when my husband and I were first dating–I had never had Thai food and I think I was trying to impress him by ordering something neither of us had heard of before. But wow, was I glad I ordered it–it was so sweet and fragrant, almost like candy. Lychee is now one of my favorite flavors, but unfortunately, it’s rare outside of Asian markets and restaurants. I had an extra lime from another recipe this week, so I used the juice from that in the popsicles too. And since my basil plants seem to be growing several inches a day, I made a basil-flavored syrup to mix in as well. These turned out exactly like I thought they would–a perfect mix of sweetness from the lychees and the tartness of lime juice, with a hint of fresh basil.

Recipe | Thai Tofu and Noodle Salad

May 13 2019 Oh My Veggies 

Last weekend I went to the mall in attempt to find some jeans that are not skinny jeans and I realized that OH MY GOSH it’s pretty much summer. (Side note: can they please start making jeans that are not skinny jeans again? Because some of us have chunky calves. Thanks.) The air was thick and humid and it was hot out. Not hot hot, because it gets way hotter here, but hot enough that I knew that all the alternating warm-and-cold days of spring were over and now it’s just going to get hotter and hotter until it finally starts to cool down again in the fall. So now that it’s feeling like summer, I think it’s time to start putting some summer recipes on the blog. I decided last summer that cold noodle salads were my most favorite summertime food. Then I remembered: oh, corn. Corn is my favorite summertime food. Duh. But cold noodle salads are a close second! The veggies make them feel light, but the noodles make them more substantive than a regular salad. And they’re cold, which is always welcome on a hot day. This is one of those fun salads where you can […]

Dumpling Ramen Bowls

March 29 2019 Robin Robertson's Global Vegan Kitchen 

Dumpling Ramen Bowls In our house, were crazy about ramen bowls.  Theyre one-dish meals that are healthful, versatile, and easy-to-make. What’s not to love? The cheapest and easiest noodles to use in ramen bowls are the eponymous ramen noodle bricks that you can find in any grocery store for about 20 cents each. (Just be sure to throw away the seasoning packet — nasty stuff in there!) When I have rice noodles on hand, I use them instead of the ramen noodles, and Ive also been known to use leftover linguine or angel hair pasta. For the broth, you can go with adding a regular vegetable soup base (I like Better than Bouillon brand) or even miso paste to water.  Were tom yum soup fanatics, so more often I will season my broth with a great tom yum soup base I found that contains no animal products. The vegetables and other ingredients you add to your bowls are only limited by your imagination (or, more accurately, whats in your fridge).  Usually I add some diced extra-firm tofu (sautéed when I have the time, or just simmered with everything else when Im in a hurry).  Ive also been known to add pieces of vegan sausage (as I did here) as well as meatballs when I have them on hand. I add whatever veggies I have on hand, whether fresh or frozen. These bowls are also a great way to use up small amounts of leftover vegetables. One of my favorite additions to ramen bowls are Asian dumplings.  I live in a rural area, so until recently, if I wanted Asian dumplings, Id have to take a road trip to a city with an Asian market. But the nice people at Nasoya sent me samples of their organic Nasoya Vegan Dumplings to try for this post. I’m also happy to report that my local Food Lion now carries these dumplings (they’re in the fresh produce section next to the tofu), so I can now enjoy organic vegan dumplings anytime!  Click here for coupons to give them a try — they’re available in two flavors - Tofu Vegetable and Thai Basil Vegetable. Below is my recipe for Dumpling Ramen Bowls.   They can be made super-quickly if you use the simmer-everything-together method, or you can take a few extra minutes to saute some of the ingredients separately (such as the dumplings) and add more flavor to the final result. I especially like to use my electric wok when I make these bowls because I find that it makes it easier, whichever method I use.   Heres a recipe using my preferred method in which I saute a few of the components first:  Dumpling Ramen Bowls 2 teaspoons neutral vegetable oil 1 package Nasoya Vegan Dumplings 1 1/­­2 cups sliced shiitake mushrooms 2 tablespoons low-sodium soy sauce 3 cups water 2 teaspoons vegetable soup base or tom yum soup base 2 packages ramen noodles or rice noodles 1/­­2 cup shredded carrots 2 cups fresh baby spinach or baby bok choy 1 cup cooked broccoli florets (or other cooked vegetable, optional 2 diced vegan sausage links or 1 cup diced extra-firm tofu, optional Sriracha, to taste, optional Thai basil leaves or cilantro, optional garnish Black sesame seeds, optional garnish Heat the oil in a wok or large skillet over medium-high heat. Add the dumplings and stir-fry until nicely browned on both sides, about 2 minutes per side.  Add a splash of water, if needed to keep the dumplings from sticking. Remove the dumplings from the wok, and set aside. Reheat the wok or skillet over medium-high heat.  Add the mushrooms and a splash of soy sauce and stir-fry for 1 to 2 minutes to brown nicely and soften.  Remove the mushrooms from the wok and set aside.  Bring the the water to a boil in the wok or medium saucepan. Stir in the soup base until blended. Add the ramen noodles, carrot, and remaining soy sauce and reduce the heat to a simmer. Cook until the noodles are tender, about 2 minutes. Add the spinach and stir gently until the spinach is wilted. Divide the noodle mixture into large soup bowls, arranging the carrots and spinach on top of the noodles.  Return the dumplings and mushrooms to the wok and heat until hot.  Arrange the dumplings and mushrooms on top of the noodles, next to the spinach and carrots.  Add the cooked broccoli and vegan sausage and stir-fry for a minute to heat through.  To serve, drizzle each bowl with sriracha, if using.  Taste and adjust the seasonings, if needed. Garnish with basil or cilantro and a sprinkle of sesame seeds, if using. Makes 2 to 4 servings   NOTE: For the quick, no-oil, Simmer-Everything-Together Method, use the above ingredients (except the oil) and proceed as follows: Heat the water in a large saucepan.  Add the soy sauce and vegetable soup base or tom yum soup base and bring to a boil.  Add the Nasoya Vegan Dumplings and return the water to a boil for 2 to 3 minutes. Add the ramen noodles, mushrooms, and reduce the heat to a simmer. Cook until the noodles and dumplings are tender, about 2 minutes. Add the carrots, and spinach and stir gently until the spinach is wilted. Taste and adjust the seasonings, if needed. Stir in any additional cooked veggies, tofu, or other ingredients, as desired. Divide the soup into bowls, arranging a few of the dumplings on top of each serving.  Drizzle with a little sriracha, if desired. Garnish with a few Thai basil or cilantro leaves and a sprinkle of sesame seeds, if using. The post Dumpling Ramen Bowls appeared first on Robin Robertson.

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds

February 17 2020 Meatless Monday 

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste BudsUnder-seasoned food tastes of...disappointment, but you can effortlessly breathe new life into your meals with the addition of a few key seasonings and spice blends. Spices instantly elevate the subtle flavors of vegetables, legumes, whole grains, and plant-based proteins without piling on extra calories (or dirty dishes in the sink). From sea salt to shichimi togarashi, weve got the 10 spices that you need to add to your spice rack. Adobo (all-purpose seasoning) Adobo is the ultimate all-purpose seasoning, and, although its traditionally used with animal proteins, its salty-garlicy flavor can give that same savoriness to any number of plant-based dishes -- from crispy tofu to vegetarian stews. Adobo seasonings vary in their composition, but they generally include a blend of granulated garlic, salt, oregano, black pepper, and turmeric. Ancho Chile Ancho chile, known as a poblano when fresh, has a deep, smoky, slightly sweet flavor comparable to a spicy chocolate-covered raisin. Its mild-to-medium heat makes it an appropriate addition to moles, enchilada sauce, soup, traditional chili, or even pasta. Black Peppercorns (in pepper mill) Pre-ground black pepper tastes vapid and boring compared to the fresh stuff; thankfully, many spice brands offer miniature grinders complete with whole peppercorns ready to be crushed. A couple rotations of the pepper mill adds a sharp, citrusy flavor, floral-like aroma, and crunchy texture to the tops of salads, soups, pastas, and these delicious tempeh fajitas.  Cumin The fragrant seed is a member of the parsley family, but its often sold as a powder rather than in its whole form. Cumin is aromatic and complex and can add a powerful smoky flavor to black bean burgers, curried potatoes, vegetarian chili, and lentil soups. Just remember to use this strong spice sparingly. Curry Powder Curry Powder is a mixture of different seasonings that differs slightly based on what brand you buy. That being said, many contain some combination of coriander, mustard, cumin, fenugreek, cayenne, cardamom, cinnamon, cloves, and turmeric, which gives curry powder its iconic yellow-orange color. Add some to roasted vegetables, blend into hummus, sprinkle on popcorn, or use as the base of this Thai tofu pumpkin curry. Everything Bagel Available at Trader Joes and a spattering of other retailers, the Everything Bagel spice blend is the ultimate compliment to any roasted potato or sautéed vegetable. Add some to a tahini dressing or sprinkle some on an avocado half with a squeeze of lemon and a squirt of sriracha. The spice mixture is a combination of all the wonderful bits youd find on the outside of an everything bagel: sesame seeds, sea salt, dried minced garlic, onion, and poppy seeds.  Red Pepper Flake Although it probably already exists somewhere on your spice rack, the raw, uncalibrated heat of red pepper flake brings a brutish pop to roasted cruciferous vegetables and elegant pastas. Sea Salt Dont roll your eyes just yet. In terms of utility in a dish, sea salt offers the same taste-enhancing qualities as traditional table salt, but when it comes to look, flavor, and texture, sea salt is in an ocean of its own. Its slightly richer flavor and crunch make it a natural fit for both savory entrees and desserts. Shichimi Togarashi Adorning the table of many ramen soup shops, shichimi togarashi is a complex spice blend that includes a combination of red chile pepper, orange peel, sesame seeds, Japanese pepper, ginger, and seaweed. Sprinkle this on literally anything -- noodles, fried rice, stir-fried tofu, soups, marinades, rubs, dressings, tempuras, roasted vegetables, etc. -- to instantly add a flurry diverse flavors and tastes. Star Anise Star anise is often sold in its ornamental whole form, but its much easier to incorporate into dishes as a powder. Its flavor is somewhere between licorice, cinnamon, and clove. Try adding it to broths, chutneys, mulled wine, or desserts, like this warm cranberry poached pear.  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 Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds appeared first on Meatless Monday.

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!

January 6 2020 Meatless Monday 

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!Theres no better time to commit to healthier habits than the New Year. But making a resolution is easy; keeping it, now thats the hard part. We believe going meatless on Monday should be as simple and delicious as possible. Thats why were offering up our top 20 tips for incorporating more plant-based foods into your diet. Armed with this toolbelt of tricks, techniques, pantry staples, swaps, gadgets, and apps, youll be able to approach every Meatless Monday with the confidence and culinary gusto of a seasoned gourmand. And remember, you can sign up for our Meatless Monday newsletter to receive weekly recipes, tips, articles, and food-industry updates that will help keep you focused, full, and on track.   1. Always keep an avocado on hand. Add to sandwiches instead of cheese, top your toast or bulk up a smoothie. 2. Learn to love your oven; it has a magical effect on vegetables - roast, bake or crisp! 3. Use condiments (pesto, salsa, hummus, harissa, tapenade) LIBERALLY! 4. Stock your freezer with frozen fruits, vegetables, and plant-based burgers. 5. Try different legumes (black beans, lentils, chickpeas, pigeon peas, butter beans, cannellini beans). Tip: dried legumes are very inexpensive and go a long way. 6. Go with whole grains like brown and wild rice, farro, quinoa, and bulgur. 7. Fortify your cupboard with plant-based snacks like popcorn, nuts, roasted chickpeas, dried fruit, granola, and dark chocolate. 8. Get familiar with tofu. When prepared properly (press it before cooking), its an excellent source of plant-based protein. You can also blend it into smoothies or batters. 9. Experiment with plant-based meats and burgers. Its usually pretty hard to tell the difference vs beef burgers. 10. Find a favorite nut-milk and try using it in your coffee, cereal, and recipes. There are plenty to choose from. 11. Keep coconut oil close by and use it as an alternative to butter. 12. Stock-up your spice rack. Spices from different regions of the world will add flavor and complexity to ordinary recipes and ingredients. 13. Working out? Invest in some plant-based protein powders. 14. Find fast-food and quick-service restaurants that offer up a variety of plant-based options. 15. Expand your culinary scope: Many global cuisines put greater emphasis on plant-based dishes. Look at some Indian, Thai, Mediterranean, Chinese, or Japanese cookbooks for inspiration. 16. Pump up pasta with a mix of vegetables and legumes. 17. Keep a bag of corn meal in the cupboard and use for sweet polenta, polenta fries, cornbread, and griddle cakes. 18. Invest in gadgets: Tofu press, immersion blender, juicer, spiralizer, and mandolin can add some flare to traditional vegetables. 19. Download apps for meatless eating. Happy Cow, Fork Over Knives, Vanilla Bean, and Food Monster are all great ways to find meatless options and get some recipe inspiration. 20. Catch a meatless movie like The Game Changers, What the Health, Cowspiracy, or Food Inc to learn more about the food system and plant-based eating.   Want more of tips, hacks and recipes? Follow us at @MeatlessMonday on Instagram, Facebook and Twitter! Find great plant-based recipes in our recipe gallery!   The post Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday! appeared first on Meatless Monday.

Microwave Milk Cake

December 18 2019 Manjula's kitchen 

Microwave Milk Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Milk cake Milk cake is a sweet delicacy. Despite having posted this recipe before, I decided to do this recipe again, because it was just too good! its nice to have quick and easy recipes that taste delicious. I make this version of milk cake in the microwave instead. How much easier can it get? It only requires 4 ingredients, one microwave-safe pan and makes absolutely no mess! It took me about 10 minutes tops. This recipe is a must-try and the perfect dessert for the holidays! This recipe will serve 8. Course Dessert Cuisine Indian Keyword Dessert, Gluten Free, Microwave Cooking, Mithai, Party Food, Quick And Easy, Ricotta Burfi, Vaishno Cooking Prep Time 5 minutes Cook Time 10 minutes Servings 8 people Ingredients1 cup ricotta cheese use whole milk ricotta 1 cup milk powder 1/­­2 cup sugar 1/­­4 tsp cardamom powder 1 Tbsp butter InstructionsI am using 5×7 Pyrex pan. Grease the Pyrex pan with butter and mix all the ingredients. Clean the sides and cook for 3 minutes in microwave. Stir it and cook again for 2 minutes. Stir it and cook again for another 2 minutes. If cake is soft cook again for 1 more minute without stirring. It took me 8 minutes to make it. Let it cool of and cut into squares and enjoy. NotesYou will also enjoy these quick dessert recipes, Rava Kesari, Chocolate Fudge, Rava ladoo The post Microwave Milk Cake appeared first on Manjula's Kitchen.

Vegetable Curry

December 12 2019 Robin Robertson's Global Vegan Kitchen 

Vegetable Curry If this cold weather makes you want to cozy up to a curry, but you dont have a lot of time to spend in the kitchen, this curry is for you. This fabulous looking curry is from a new book called Truly Healthy Vegan Cookbook by Dianne Wenz. As a vegan lifestyle coach, Dianne is adept at showing how to prepare well-balanced meals that taste great. The opening chapter of the book is loaded with great tools and tips for eating a healthy vegan diet.  Enticing recipes such as Carrot Cake Oatmeal, Cauliflower Banh Mi, Chickpea Pot Pie, and Key Lime Bars, insure that your menus will be as flavorful and fun to eat as they are good for you. Truly Healthy Vegan Cookbook is ideal for the new vegan trying to navigate their way through unfamiliar territory.  Its also great for anyone looking to fine-tune their eating habits by eliminating processed ingredients and getting back to basics - including eating more vegetables. This cookbook features easy to find ingredients that are used to make simple and delicious recipes such as this Vegetable Curry. About this recipe, Dianne says, Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the fridge, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety. Vegetable Curry Serves 6 /­­ Prep time: 10 minutes /­­ Cook time: 20 minutes 1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water 1 medium-sized yellow onion, diced 3 garlic cloves, minced 1 tablespoon grated or minced fresh ginger 1 (14-ounce) can light coconut milk 1 cup vegetable stock 3 tablespoons red curry paste 4 cups chopped cauliflower florets 1/­­2 pound green beans, trimmed and cut into 1-inch pieces 2 carrots, chopped 1 (15-ounce) can chickpeas, drained and rinsed 2 cups spinach Sea salt Black pepper Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes. Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened. Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste. From Truly Healthy Vegan Cookbook, by Dianne Wenz, published by Rockridge Press. Copyright (C) 2019 by Callisto Media. All rights reserved. The post Vegetable Curry appeared first on Robin Robertson.

6 Tasty Ways to Celebrate National Potato Day and Meatless Monday

August 19 2019 Meatless Monday 

6 Tasty Ways to Celebrate National Potato Day and Meatless MondayAugust 19th, is National Potato Day and this year it falls on a Monday, which gives you the perfect opportunity to start your week off with a meatless meal. Many people think the only way to eat potatoes are sliced, fried and stuffed into a foil bag. If youre one of these people, youre missing out on wonderful potatoes recipes that are much healthier and tastier. This week, to celebrate National Potato Day, we are featuring our favorite potato recipes which are simple to make and extremely tasty. Potato, Beet and Lentil Salad from Triad to Wellness Sweet Potato and Lentil Mason Jar Salad from USA Pulses Potato and Spinach Tacos from Mexican Made Meatless Thai Potato Ginger Curry from Vegan Miss Adventures in the Kitchen Roasted Potatoes with Orange Couscous from Veggie Num Num Stuffed Potatoes Primavera from The Healthy Cooking Blog   Want more recipe inspiration? Weve got tons of plant-based recipes to keep you cooking all summer long. Check them out here. Let us know which recipes are your favorites by tagging @MeatlessMonday in your plant-based cooking posts! #MeatlessMonday 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 6 Tasty Ways to Celebrate National Potato Day and Meatless Monday appeared first on Meatless Monday.

All About Vegan Mac & Cheese

August 1 2019 Robin Robertson's Global Vegan Kitchen 

All About Vegan Mac & Cheese In just over 6 weeks, my new book, Vegan Mac & Cheese will be published and I couldnt be more excited.  This was a fun book to write and the response Ive been getting about it has been tremendous. My virtual switchboard has been lighting up with questions about what kind of recipes are in the book , if any of the recipes are gluten-free or soy-free, and what is used to make the cheese component vegan. Im happy to report that there are a guide variety of ingredients used to make the recipes, so if you avoid soy, nuts, or gluten, you will be able to enjoy most of the recipes in the book, often by making a simple substitution.  For example, if you use gluten-free pasta instead of wheat pasta or using one of the vegetable-based sauces instead of one made with cashews or soy. The creamy goodness of the cheesy sauces are made in several different ways. Some are classic roux-based sauces, others are made with cashew cream, a few are made with silken tofu, and many of them are made with blended cooked vegetables. Whether you prefer your mac and cheese saucy or firm, stovetop or baked, youll find lots to love in this book, including an entire chapter devoted to “fun with mac and cheese” filled with recipes for using up leftovers (if you have any!) For a sneak peek inside the book, heres a list of the contents with recipe titles.  You can pre-order Vegan Mac & Cheese on Amazon right now and youll get it as soon as it comes out.  As a bonus, send my publisher an email with your proof of purchase and theyll send you some bonus recipes! Vegan Mac & Cheese More Than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food  Introduction: Thinking Outside the Box Chapter 1: Basic Vegan Mac & Cheese Soy-Good Mac and Cheese Free Mac Cashew Cheesy Mac Moms Baked Mac UnCheese Classy Mac and Cheese One-Pot Cheesy Mac Easy-Cheesy Pantry Mac Better-than-Boxed Mac UnCheese Chapter 2: Global Cheesy Macs Mac and Thai Käsespätzle Greek Spinach Orzo Bake Blushing Baked Ziti Italian Macaroni Pie Salsa Mac and Queso Creamy Curry Mac Noodle Kugel Bajan Macaroni Pie Berbere-Spiced Mac and Cheese Pastitsio Mac and Creole Chapter 3: Mac and Veggies Roasted Butternut Mac UnCheese Cheesy Spaghetti Squash Mac Spinach-Artichoke Mac and Cheese Rutabaga Mac and Greens Cheesy Broccoli Mac Buffalo Cauliflower Mac Arugula Pesto Mac UnCheese Asparagus Mac and Hollandaise Smoky Mac and Peas with Mushroom Bacon Brussels and Bacon Cheesy Mac Cheesy Primavera Mac Roasted Vegetable Cheesy Mac Mac and Giardiniera Roasted Garlic Mac and Cheese Bills Artichoke Mac and Chips Chapter 4: Meaty Macs Chili Mac Crabby Mac UnCheese BBQ Jack and Mac Philly Cheesesteak Mac Kids Stuff Mac n Cheese Shepherds Mac Lobster Mushroom Mac UnCheese Brat & Kraut Mac & Cheese Jerk Tempeh Mac Tetrazzini Mac Mac and Stroganoff Chapter 5: Fun with Mac & Cheese Cheesy Mac Mug Mac UnCheese Omelet Waffled Mac and Cheese Cheesy Broccoli Mac Soup Mac and Cheese Balls Cheesy Mac Muffins Mac n Cheese Pizza Mac UnCheese Quesadillas Indian Vermicelli Pudding Sweet Noodle Kugel Preorder now! The post All About Vegan Mac & Cheese appeared first on Robin Robertson.

Green Vegetable Pad Thai

July 10 2019 VegKitchen 

Green Vegetable Pad Thai Serve this healthy Pad Thai with a mix of green vegetables and edamame. Save Print Green Vegetable Pad Thai Serves: 2   Ingredients 7 oz rice noodles 1 tbsp olive oil 1 green bell pepper, chopped 1 onion, chopped 2 cups spinach 1/­­2 cup edamame Sauce 1/­­2 cup water 2 tbsp lemon juice 2 tbsp maple syrup 1 tsp hot sauce 3 tbsp tamari sauce 1 tsp garlic powder Instructions Chop the vegetables and bring a large pot of water to a boil for the rice noodles. The post Green Vegetable Pad Thai appeared first on VegKitchen.

Thai-Flavored Tofu and Broccoli

July 8 2019 VegKitchen 

Thai-Flavored Tofu and Broccoli Serve this easy dish of tofu and broccoli in a prepared Thai peanut satay sauce over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, strips of red bell pepper, and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories.  Serves: The post Thai-Flavored Tofu and Broccoli appeared first on VegKitchen.

Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos

July 1 2019 Meatless Monday 

With temperatures rising, the last thing you want to do is cook at a hot stove. Now, with Meatless Mondays no-cook summer recipe videos you dont have to. Using fresh ingredients, you can make delicious easy-to-prepare meals. No sweat! Ingredients like tofu, chickpeas, and loads of fresh veggies make these recipes smart and nutritious.   Chickpea Salad Niçoise Sandwich - our meatless reinvention of the traditional Niçoise. Our version combines spicy chickpea mash and sliced boiled eggs, nestled in a hollowed-out country bread lathered with tapenade.   Pad Thai Zoodle Salad - a tangy, meatless iteration with zucchini noodles, this recipe combines cubed tofu, bean sprouts, red peppers, and other fresh veggies in a salty yet sweet marinade.   Artichoke Panzanella - our spin on the traditional Italian bread and tomato salad. Let the flavors of basil and olive oil mix with artichoke and tomatoes for a truly meatless, no-cook experience.   Vegan Ceviche Lettuce Cups - using tofu instead of fish, let the lime and seaweed tastes surprise you in this appetizing dish. Have a favorite meatless, no cook recipe, one thats just too good to keep to yourself? Wed love to hear about it. Post it via Instagram, Facebook, or Twitter with the hashtags #MeatlessMonday and #NoCookSummer.   The post Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos appeared first on Meatless Monday.

Thai Red Curry with Asparagus and Tofu

April 5 2019 Oh My Veggies 

This Thai Red Curry with asparagus and tofu is simply amazing and is so easy to make. Better still, you can serve it with rice noodles or over rice. It’s terrific with both white rice (we recommend a nice jasmine rice for this dish) or brown rice. You really can’t go wrong.

Five Veggie Raw Pad Thai

March 18 2019 Meatless Monday 

This recipe comes to us from Dr. Robert Graham, co-founder of FRESH Med . Dr. Graham says: Pad thai is one of my favorite recipes. I wanted to create a version for you with easy, healthy raw vegan ingredients. We chose zucchini noddles to make all the ingredients easy to find. This raw pad thai is gluten free, nutrient dense and look at all those gorgeous plants youre going to eat! 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 - 1 medium zucchini, spiraled or julienned - 2 large carrots, julienned - 1 red pepper, thinly sliced - 1 cup thinly sliced red cabbage - 3/­­4 cup frozen edamame, thawed - 3 green onions, thinly sliced on bias - 1 teaspoon sesame seeds (toasted) - optional: 1 cup of rice vermicelli noodles   - For the dressing: - 1 garlic clove minced - 1/­­4 cup raw almond butter (can also use peanut butter) - 1 tablespoon fresh lime juice - 2 tablespoons low-sodium tamari - 2 tablespoons water (may need more for desired consistency) - 2 teaspoons pure maple syrup (or other sweetener) - 1/­­2 tablespoon toasted sesame oil - 1 teaspoon freshly grated ginger Directions: 1. Prep all the vegetables. Add the zucchini, carrots, pepper, and cabbage into one large bowl. Toss with hands to combine. 2. Prepare the dressing by processing all dressing ingredients in a food processor or vitamix. The dressing may seem a bit thin at first, but it thickens as it sits. 3. Top bowls with edamame, green onion, and sesame seeds. Pour on dressing and enjoy. The post Five Veggie Raw Pad Thai appeared first on Meatless Monday.


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