veg - vegetarian recipes

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Grilled Vegetables and Halloumi Cheese Salad

Kollu rasam recipe | kollu soup recipe | south indian ulavalu rasam

Vegan Lemon Poppy Seed Donuts

Best Vegan Restaurants - San Jose










veg vegetarian recipes

Caribbean Greens and Beans Soup

October 16 2018 Robin Robertson's Global Vegan Kitchen 

Caribbean Greens and Beans SoupThis Caribbean Greens and Beans Soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalape?os, but you can omit them for a milder flavor or increase them if you want more heat. Caribbean Greens and Beans Soup This soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalape?os, but you can omit them for a milder flavor or increase them if you want more heat. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 medium-size red onion, chopped - 3 garlic cloves, chopped - 2 medium-size sweet potatoes, peeled and diced - 1 medium-size red bell pepper, seeded and chopped - 1 or 2 jalape?os or other hot chiles, seeded and minced - 1 can (14.5 ounces, or 410 g) of diced tomatoes, drained - 1 1/­­2 cups (266 g) cooked dark red kidney beans or 1 can (15.5 ounces, or 440 g) of dark red kidney beans, rinsed and drained - 4 cups (950 ml) vegetable broth - 2 teaspoons fresh thyme or 1 teaspoon dried thyme -  1/­­4 teaspoon ground allspice - Salt and freshly ground black pepper - 9 ounces (255 g) baby spinach - 1 can (13.5 ounces, or 380 ml) of unsweetened coconut milk - Heat the olive oil or water in a pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute longer. Add the sweet potatoes, bell pepper, jalape?o, tomatoes, and beans. Stir in the broth, thyme, and allspice and season to taste with salt and pepper. Bring to a boil and then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes. - Stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cook for 5 to 10 minutes longer to wilt the spinach and blend the flavors. Taste and adjust the seasonings if needed. Serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Caribbean Greens and Beans Soup appeared first on Robin Robertson.

Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or Bowl

October 16 2018 Vegan Richa 

Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or BowlSheet Pan Fajitas. Tacos with Fajita Veggies with Chipotle Fajita Sauce. 1 Pan Vegan Glutenfree Soyfree Nutfree Recipe  Jump to Recipe  I have been loving Sheet Pan Meals that get baked up in 1 Pan and that can be served in a bowl, as wraps or tacos. These Fajita Veggies are perfect to bake in one pan and serve in a bowl, tacos or wraps.  The spicy and delicious Chipotle pepper marinade is quick to put together, then toss in with the veggies, spread and bake. Add some of the marinade to beans and bake those with the veggies too.  Layer however you like in tacos or a bowl. Add some crunchy lettuce or greens, avocado and lime juice or salsa. Perfect! Lets make this Sheet Pan Fajita Dinner.Continue reading: Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or BowlThe post Vegan Sheet Pan fajitas Dinner with Chipotle Garlic Sauce – Tacos or Bowl appeared first on Vegan Richa.

Vegan Gingerbread Pear Bundt Cake

October 15 2018 Oh My Veggies 

I wanted to create a cake that embraced the season and its rich flavors. Bold gingerbread, sweet pears, a little caramel sauce swizzled over the top to bring it all together. Something that would work well as a mid-morning snack cake alongside a perfectly brewed cup of coffee, but would also be well-received by all as a special occasion dessert (Thanksgiving, anyone?) Initially, I thought of a few go-to vegan baking ingredients. Flax eggs. Almond milk. Coconut oil. But then my mind turned to one of my very favorite cakes, a cake I enjoyed often growing up, a cake I had no idea was vegan until a few years ago. It’s a rich, moist chocolate number called Wacky Cake, though growing up, we called it Crazy Cake – and we always enjoyed it with a dollop of whipped cream. So much for being vegan. Wacky Cake was reportedly created during the Great Depression, when staples such as eggs and milk were in short supply. Enterprising cooks dreamed up a cake that utilized vinegar and baking soda instead, creating bubbles that help the cake to rise. I thought I’d borrow that naturally vegan cake’s formula for this gingerbread version. Other than omitting the […]

Matcha Butter Balls + Changes

October 15 2018 Golubka Kitchen 

Matcha Butter Balls + Changes Hey friends! It’s been a little while. We took a break from posting, while we were in Italy hosting our first Abruzzo retreat. It was a dream come true, and we’ll be sharing more about that very soon. Before we get into our favorite snack lately, we wanted to talk a little bit about growth and evolution as it relates to this space. We’ve been posting recipes here for close to nine years. It’s a practice that has almost unfailingly kept us inspired and excited about the daily ritual of cooking and nourishing ourselves and others. This whole blog is sort of a family album at this point, since we can pinpoint certain posts to the life events that were happening around us while cooking the dishes. It’s also surreal to be able to put something out there and know that a certain number of people will check out the recipe or even cook it in their own kitchens. It’s a special form of connection that we have with the world, and every time we hear from someone who has made and enjoyed one of the recipes is amazing. It never feels normal or old, truly. Throughout these years, our interests have expanded beyond but not away from cooking. There are so many things that have had a magical effect on our lives in the same way that healthy, plant-based food made with our own hands has. These things range from small daily practices or rituals, to life-changing books that we’ve read and dog-eared excessively. At this point, we feel compelled to share more about those things here, as well as about some of our struggles, and expand the type of things we talk about. The food is not going anywhere, though! We already do a little bit of that with the self-care interviews, which you seem to enjoy, but we now feel ready to share from our own perspectives as well. We toyed around with the idea of making a whole new website for this stuff, but in the end, Golubka Kitchen is where our hearts are, and it feels right to have it grow alongside us. Here are the things you can expect to see on here going forward. We hope you’ll follow along, but if some of this is not your cup of tea, that’s ok too. - Weekly plant-based recipes - Seasonal meal plans - Self-care interviews - Skin-care and home-care recipes - Rituals/­­practices that we find supportive to our wellbeing - Book Club (read along with us, our first book of the month is Renegade Beauty by Nadine Artemis) - More videos! Onto the matcha butter balls. Keeping nourishing snacks at arm’s reach is definitely a priority around here, since it helps prevent things like: snacking on handfuls of chocolate chips, impulse purchases of expensive and/­­or less than healthy snacks with wasteful packaging, hangriness, lightheadedness, etc. etc. I’m absolutely in love with cacao butter as an ingredient and use it in desserts and snacks (and even in homemade skincare products) all the time. This generally involves gently melting the cacao butter in order to incorporate it into the other ingredients. It was Elenore who recently turned me onto the idea of skipping the melting step for recipes that involve a food processor. For example, in this recipe, the chopped up cacao butter just gets thrown into a food processor with the rest of the ingredients for a few minutes, where it gets melted by the heat of the motor and makes a beautiful, quick snack ball batter. I love this shortcut. These balls are full of good stuff, like essential fatty acid-rich seeds and energy-boosting matcha powder. The texture is velvety thanks to the cacao butter, and the flavor is only slightly sweet and a bit grassy, thanks to the matcha. One to two of these balls usually work well as a mid-afternoon pick-me-up (be careful with the amounts if you are sensitive to caffeine), and they are kid-approved as well. I use this matcha. It’s definitely not the best ceremonial grade matcha out there, but it’s the best one I’ve found for the price, since good matcha can be very pricy. Hope you’ll give these a try! Matcha Butter Balls   Print Ingredients 1 cup raw pumpkin seeds ⅔ cup raw sunflower seeds ¼ cup hemp hearts ¼ cup flax seeds 1 cup chopped or shredded cacao butter 3 tablespoons maple syrup, or more to taste 2 tablespoons maca powder 2 teaspoons matcha powder 1 teaspoon ashwagandha powder (optional) Instructions Combine all the ingredients in a food processor and process for 3-4 minutes, or until the heat of the motor melts the cacao butter completely, and you have a nicely formed batter. Taste for sweetness and adjust if needed. Shape the batter into bite-sized balls or bars. Sprinkle with more matcha, if desired. Keep in an airtight container in a freezer or refrigerator. 3.5.3226 You might also like... Chunky Monkey Cookies, Vegan and Gluten-Free Roasted Potato and Split Pea Salad with Miso Vinaigrette Raw Rutabaga and Crispy Sage Pizza Herbal Mocha with Chicory and Maca .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Matcha Butter Balls + Changes appeared first on Golubka Kitchen.

Is Agave Vegetarian? The Truth about the Popular Sugar Substitute

October 14 2018 Oh My Veggies 

Most vegetarians with a sweet tooth constantly search for the next vegetarian-friendly sweetener to add to their diet. Different sugar substitutes are perfectly suitable for vegetarian consumption, and agave syrup is among the most popular ones. It has found its way into a lot of vegetarian and vegan recipes, but some might still ask the question is agave vegetarian? Simply put, agave is vegetarian and its syrup is an excellent sugar substitute for vegetarians and vegans alike. However, there might be more to it than meets the eye, so it’s worth it to get a better understanding of agave. How to Define Vegetarian According to the Vegetarian Society, a vegetarian is a person whose diet consists of grains, legumes, fruits, vegetables, and other plant-based products. Some vegetarians might include dairy products or even eggs, but meat is--of course--out of the question. Following the same plant-friendly line, it should be easy to connect the dots. Agave is a plant and the juice that is extracted from it cant be an animal-based product. Therefore, if anybody asks you, “Is agave vegetarian?” your answer should be simple and straightforward--yes it is. Beyond this simple answer, it pays to delve a little deeper and […]

Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot

October 13 2018 Vegan Richa 

Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant PotVegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Vegan Gluten-free Nut-free Recipe, can be Soy-free      One, This is how one should be introduced to mushrooms(so smooth, so delicious!). Two, for some reason I mess up the spelling of bourguignon. Twice I thought I had misplaced the photos and the written recipe post, as search wouldn’t work. Well it didn’t because it was not the correct spelling! Anywho, this Vegan Bourguignon uses mushrooms and veggies, loads of flavor addition, and 1 Pot. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking. It saves time and pots. Mash the steamed veggies, add herbs of choice, some non dairy milk for creamyness and serve. You can cook the potatoes/­­cauliflower separately if you like and also make this on the stove top. See recipe notes below for Stovetop instructions and times. Lets get cooking!Continue reading: Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant PotThe post Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot appeared first on Vegan Richa.

Vegan Aubergine Polpette - Three Ways

October 12 2018 Green Kitchen Stories 

Vegan Aubergine Polpette - Three Ways Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. They are good on their own - tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad. Vegan Aubergine Polpette Makes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g /­­ 1 cup almond flour 120 g /­­ 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C  /­­ 400°F. Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but dont pulse too much or youll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them. Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad 1 batch vegan aubergine polpette (see recipe above) 1 batch Hummus, see this recipe or store-bought hummus Spicy tomato sauce Serves 4 1 tbsp olive oil 1 red onion 1 garlic clove 1 tsp cumin 1 tsp harissa paste (or 1 red chili) 2 x 400 g tins tomatoes 1/­­2 tsp sea salt, to taste Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge. Cucumber salad 1/­­2 cucumber 2 tsp olive oil 1/­­2 lemon, juice + zest 1 pinch sea salt 1 small handful fresh dill Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine. Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad. Vegan Wrap with Polpette, Ajvar and Krauts Serves 4 4 wrap breads /­­ tortilla breads, gluten free or whole grain 4 lettuce leaves 4 cavalo nero or kale, stems removed 1 cup cooked white quinoa 4 tbsp ajvar dressing 1/­­2 cucumber, cut into sticks 4 tbsp sauerkraut (see recipe here) 1 batch aubergine polpette (see recipe above) Place one lettuce leave and one kale leave on each tortilla bread, then place 2-3 tbsp quinoa in the middle, a dollop ajvar, cucumber slices, sauerkraut and top with a couple of aubergine polpette. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together. Vegan Ceasar Salad with Polpette Serves 4 1 head Cosmopolitan lettuce 1 batch aubergine polpette (see recipe above) 2 avocados, stone/­­peel removed and sliced 2 small apples, cored and sliced 2 tbsp sunflower seeds, toasted Dressing 1/­­2 cup /­­ 125 ml cold pressed neutral oil (organic rapeseed) 1/­­2 cup /­­ 125 ml soy milk, unsweetened 2-3 tsp lemon juice 1 tsp dijon mustard 1 tbsp pickled capers, drained 1 large pinch salt Add all dressing ingredients to a tall glas or blender cup. Mix with a stick blender on high speed for about 15 seconds or until you have a creamy white dressing. Taste and adjust the flavours to your preference. Add more oil and blend again if you like it thicker. Tear the lettuce into bite size pieces and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cover. Then transfer to a serving platter and arrange avocado slices, apple slices and aubergine polpette and last, scatter over toasted sunflower seeds.

Quick Mixed Beans and Corn Stew

October 12 2018 VegKitchen 

Quick Mixed Beans and Corn Stew Kind of a simplified chili, heres a hearty stew featuring beans and corn. If your beans are cooked, or youre using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Serves: 6 1 tablespoon olive oil 1 large onion, chopped 1 large carrot, peeled and chopped 2 to 3 cloves garlic, minced 1/­­2 medium zucchini, diced 15- to 16-ounce can red or pinto beans, drained and rinsed 15- to 16-ounce can chickpeas or black beans, drained and rinsed 2 cups cooked fresh or frozen corn kernels, thawed 15- to 16-ounce can fire-roasted or Mexican-style stewed tomatoes, chopped, with liquid 1 to 2 jalape?o peppers, seeded and minced, or one 4- to 7-ounce can mild green chilies 2 to 3 teaspoons good-quality chili powder 1 teaspoon ground cumin Salt and freshly ground pepper to taste Chopped fresh cilantro as desired, optional Heat the oil in a small soup pot. Add the onion and carrot, and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden. Add the remaining ingredients […] The post Quick Mixed Beans and Corn Stew appeared first on VegKitchen.

poha pakoda recipe | poha pakora recipe | easy & crisp veg snack

October 11 2018 hebbar's kitchen 

poha pakoda recipe | poha pakora recipe | easy & crisp veg snackpoha pakoda recipe | poha pakora recipe | easy & crisp veg snack with step by step photo and video recipe. pakoda recipes are a common and easy snack recipe made with myriad ingredients. these are generally deep fried snack which gives it the taste, flavour and also the crisp texture. one such simple and unique recipe is poha pakoda recipe, made with thin flattened rice mixed with boiled and mashed aloo. The post poha pakoda recipe | poha pakora recipe | easy & crisp veg snack appeared first on Hebbar's Kitchen.

Grilled Vegetables and Halloumi Cheese Salad

October 10 2018 Oh My Veggies 

I dont know if you have ever tasted it, but grilled halloumi is absolutely delicious. The flavor remains fresh and delicate with crispy edge. Even alone its great! When added to another dish, like in this recipe, the dish is completely changed--and it only takes a few minutes! Halloumi is an off-white cheese, generally in a rectangular shape and is characterized by a fold in the center. Originally from Cyprus, halloumi has a firm texture, even in cooking--the opposite of mozzarella--and made from sheep’s milk or cow’s milk. It is very unique. Prep time: 10 minutes Cook time: 10 minutes Servings: 2 Ingredients 2 cups salad of your choice 3 tablespoons of olive oil 1 onion 1 red pepper 1 cup of white mushroom 3 cloves of garlic Herbs of Provence 250gr of halloumi 2 tablespoons of balsamic vinegar Preparation Cut the onion and pepper into thin slices and sauté them in a skillet in olive oil. Chop the garlic and add them to the onion. Season with herbs of Provence. Cut the Halloumi block into 5 slices to obtain small scallops. Cook in a non-stick skillet until you obtain a smooth and soft texture. Add the salad to a plate, […]

Tofu and Vegetable Stew

October 10 2018 VegKitchen 

Tofu and Vegetable Stew My kitchen is a laboratory of vegetarian meals. These days, I’m still experimenting with new ingredients, new meal ideas, and revisiting classic dishes to make vegetarian versions. Last week, I wanted a comforting hot meal, and nothing is better than a good stew to get better! This stew is so consistent and comforting that it has even been gobbled up by my family members who aren’t vegetarian. The taste is amazing, the texture is interesting, and it has great nutritional value. Because of the tofu in the recipe, this stew provides plant-based protein to the body. Tofu is the traditional meat substitute that comes to mind when considering vegetarianism or a meatless diet. Despite its neutral taste and soy composition, the tofu quickly absorbs the flavor of the food with which it is prepared! Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 to 6 Ingredients 400 gr firm Tofu 3 Potatoes 3 Carrots 3 celery 1/­­2 cup puree of tomatoes 2 tablespoons olive oil 1 onion 1 clove garlic 1 teaspoon of dry oregano and basil 3 tablespoons of fresh coriander Salt pepper Instructions Over medium eat brown cook the onion and garlic in a little olive oil for 3 […] The post Tofu and Vegetable Stew appeared first on VegKitchen.

How Can You Eat Raw Corn? Simple Tips and Tricks

October 9 2018 Oh My Veggies 

Corn, also known as maize, is one of the main staples of any diet--vegan, vegetarian, or omnivore. This ubiquitous cereal also comes with more than a few nutritional benefits. It is rich in potassium, iron, and contains 3,27g of protein per 100g. On top of that, corn is an excellent source of energy because 100g of kernels have about 86 calories. These characteristics make it an excellent choice for a vegan or vegetarian diet. There are many different ways to consume corn. It can be cooked, grilled, or ground into tasty tortilla flour. However, if youre wondering if you can eat raw corn, here are some things you should know. Can You Eat Raw Corn? The Simple Answer If you grew up in the city, eating raw corn might not have been something you enjoyed as a kid. Yet those who grew up on a farm, especially in the Midwest, know well how tasty corn straight from the cob can be. However, you dont just go out and munch down on any corn that you can find. There are two varieties of corn and one is perfectly suitable for eating raw while the other isnt. Sweet corn is the variety […]

Vegan Roasted Cauliflower Macaroni and Cheese

October 8 2018 FatFree Vegan Kitchen  

Vegan Roasted Cauliflower Macaroni and Cheese Last Monday morning, I was checking my blog comments, as I always do, when I found a new comment on my Easy Vegan Macaroni and Cheese: I was so surprised I nearly choked on my coffee. Not only had my darling daughter made my recipe, but she’d taken the time to leave a comment. And she’d correctly used a comma! This seemingly small thing meant  a lot to me as a mother, a food blogger, and a former English teacher.(...) Read the rest of Vegan Roasted Cauliflower Macaroni and Cheese (1,073 words) (C) svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 9 comments Post tags: Casseroles, Cauliflower Magic Tricks, Pasta, Weight Watchers Points The post Vegan Roasted Cauliflower Macaroni and Cheese appeared first on FatFree Vegan Kitchen.

Friends of the Earth Report Highlights Meatless Monday in Climate-Friendly School Food Study

October 8 2018 Meatless Monday 

Friends of the Earth Report Highlights Meatless Monday in Climate-Friendly School Food StudyMeatless Monday is thrilled to be part of the solution for a healthier school lunch and a healthier planet. Meatless Monday is thrilled to be part of the solution for a healthier school lunch and a healthier planet. Friends of the Earth (FOE), a U.S. based international network of environmental organizations, recently published an extensive food and agriculture report on refining Americas school lunch program, Scaling Up Healthy, Climate-Friendly School Food. The FOE report makes it clear, the foods we eat make a difference. The report cited adoption of Meatless Monday as a high-impact practice for K-12 schools to implement climate-friendly foodservice. FOE gives a snapshot of how one school district in California saved money and helped the environment by implementing a meat-reduction school lunch program. Over a two-year period, Oakland Unified School District*: o Saved $42,000 o Saved 42 million gallons of water or enough water to fill 63 Olympic-sized pools o Made a 14% reduction in the carbon footprint of its entire purchases, the equivalence of 15,000 trees or 1.5 million fewer miles driven Get Meatless Monday Going in Your Community If reading about the success of Meatless Monday has you wondering how to get involved, consider becoming a Meatless Monday Ambassador in your school, organization, or community. We have everything you need to get Meatless Monday started in your K-12 school . Join a worldwide movement committed to making a huge impact on school lunches for student health and the health of the planet. Find us on Facebook, Twitter, Pinterest, or Instagram! *Hamerschlag, K., Dalton, J., and Kraus-Polk, J. 2018. Scaling up Healthy, Climate-Friendly School Food. Page 9 and Page 8. Friends of the Earth. https:/­­/­­1bps6437gg8c169i0y1drtgz-wpengine.netdna-ssl.com/­­wp-content/­­uploads/­­2018/­­09/­­Climate-Friendly-Food_­Full-Report.pdf The post Friends of the Earth Report Highlights Meatless Monday in Climate-Friendly School Food Study appeared first on Meatless Monday.

Exciting New Partnership! Meatless Monday and the National Kidney Foundation

October 15 2018 Meatless Monday 

Exciting New Partnership! Meatless Monday and the National Kidney FoundationWere thrilled to announce Meatless Mondays new partnership with The National Kidney Foundation , the largest organization dedicated to the awareness, prevention, and treatment of kidney disease. The National Kidney Foundation and Meatless Monday are partnering to encourage people to make healthier changes to their diets. Studies suggest that incorporating meatless options into an overall balanced diet can help promote kidney health. Meatless Monday provides an easy way to make this first step towards a healthier lifestyle by cutting out meat just one day a week, and diversifying diets through meatless choices. Through the partnership, Meatless Monday hopes to support individuals who are at-risk or who are experiencing kidney disease in making an important dietary change. Meatless Monday also strives to help all people learn about the many benefits of reducing meat consumption. Reducing consumption of red and processed meat and eating more plant-based foods, such as fruits, vegetables, whole grains, nuts, and legumes, can help lead to: o Better kidney health o Better management of kidney disease o Lower blood pressure and cholesterol o Lower risk of diabetes o Healthy weight management Kidney disease is more common than you might think! According to the National Kidney Foundation , in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it.  1 in 3 American adults are at risk for chronic kidney disease. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. See Meatless Mondays kidney-friendly graphics and materials Theyre free for use by all – individuals, organizations, hospitals, city leaders, universities, and more,for use across social media, online, and print. Follow us on Facebook, Twitter, Pinterest, and Instagram for Meatless Monday recipes and news each week. The post Exciting New Partnership! Meatless Monday and the National Kidney Foundation appeared first on Meatless Monday.

Apples and Carrot Soup

October 13 2018 Oh My Veggies 

Now that the weather is getting cooler, you can warm up with this excellent apples and carrot soup recipe. A good soup with deep and comforting flavors is easy and quick to prepare. Use some vegetables left in the bottom of your refrigerator to make this hot soup. That’s how this apples and carrot soup came to be! This soup has a quite thick consistency. If it is too thick for your taste, extend it with vegetable broth.

Full of Veggies Minestrone Soup

October 13 2018 VegKitchen 

Full of Veggies Minestrone Soup Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables--you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. Its a thick soup with seasonal vegetables and pasta, but--if you prefer--you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option. Servings: 6  Ingredients 1 big zucchini 1 yellow squash 2 carrots 2 potatoes 1/­­2 cup frozen peas 1 cup edamame 1 can of diced tomatoes 1 onion 1 clove of garlic 1/­­4 cup fresh basil leaves 1 bay leaf salt and pepper olive oil 7 cups of vegetable broth 100 g pasta (broken fehttuchini or vermicelli) Preparation Peel and dice the zucchini, squash, carrots, & potato. Chop the onion and the garlic. In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes. Add the diced tomatoes and cook for about 5 minutes. Add […] The post Full of Veggies Minestrone Soup appeared first on VegKitchen.

Best Vegan Restaurants – Seattle

October 12 2018 VegKitchen 

Best Vegan Restaurants – Seattle Are you getting ready for a night on the town or just looking for a quick bite to eat? If youre vegan, it isnt as simple as walking into your nearest eatery. Fortunately, restaurants that cater to vegans are on the rise, and theres no better place to indulge than the hip city of Seattle. Seattle may have made its mark with coffee, but the citys vegan cuisine is nothing to scoff at, either. Check out some of the citys best vegan restaurants. 1. Plum Bistro For a sophisticated vegan take on comfort food favorites, locals love going to Plum Bistro. Handmade pizzas, gourmet burgers, and tempting entrees make this mouth-watering eatery a must visit when in the Seattle area. Dont miss out on the BBQ glazed plant loaf. This probably isn’t your mothers meatloaf, but it tastes just like home. Plum Bistro may not be one of the absolute best vegan restaurants Seattle has to offer, but it is a strong contender due to their numerous comfort food options. 2. Kati Vegan Thai If youre craving a little southeast Asian cuisine, you may want to head down to Kati Vegan Thai. The masterminds at Kati blend traditional Thai cooking methods […] The post Best Vegan Restaurants – Seattle appeared first on VegKitchen.

Cashew Butter vs Peanut Butter – Is There a Winner to This Battle?

October 11 2018 Oh My Veggies 

Vegans and vegetarians simply love their nut butter, and they have been debating long and hard about which nut butter is the healthiest and most nutritious. The central debate usually revolves around cashew butter vs peanut butter--though almond butter sometimes pops up in the debate as well. It might be disappointing to realize that there is no actual winner of the cashew butter vs peanut butter battle. Each tasty spread comes with its fair share of unique benefits and nutritional properties. The choice ultimately boils down to your own personal preference. Peanut Butter For most Americans--vegan and non-vegan--peanut butter is much more than just a tasty spread to put on their sandwich. Since Dr. Kellogg introduced the first batch more than a century ago, peanut butter has risen to the status of a cultural food icon. On top of that, the National Peanut Board helps ensure that there is plenty of healthy, allergy-free peanut butter for future generations. Peanut Butter Nutrition Unfortunately, the popularity of peanut butter has little to do with its nutritional benefits. Still, it is worth stressing that peanut butter can be very beneficial for your plant-based eating habits. Peanut butter mostly consists of healthy unsaturated fats […]

Best Vegan Restaurants - San Jose

October 11 2018 VegKitchen 

Best Vegan Restaurants - San Jose The San Francisco Bay Area is one of the best places in the US to be a vegan. The variety of vegan restaurants, cafes, bakeries, and eateries is stunning. Many non-vegan places also have vegan options on their menus. Where are the best vegan restaurants? San Jose has some of them. 1. Happiness Cafe Happiness Cafe is one fine eatery that ranks among the best vegan restaurants San Jose has to offer. It is located on Hostetter Road and is open every day of the week. This place is exclusively vegan and offers a wide range of delicious dishes. The drinks on the menu include a wide range of smoothies, freshly pressed juices, cold drinks, coffees, teas, and more. The food menu is made up of vegan sandwiches, snacks, rice and noodle meals, pasta, and salads. House specials include the waffle nugget and Phish and Fries--a vegan take on the classic fish and chips recipe. 2. Curry Up Now If youre up for Indian and Mexican street food, be sure to drop by Curry Up Now. The place is located on Zanker Road and opens up at 11:30 AM. They also take catering and online orders. Though primarily vegan/­­vegetarian, Curry […] The post Best Vegan Restaurants - San Jose appeared first on VegKitchen.

Vegan Lemon Poppy Seed Donuts

October 10 2018 Vegan Richa 

Vegan Lemon Poppy Seed DonutsVegan Lemon Poppy seed Donuts. Easy Baked Lemon Doughnuts ready in 30 mins. Vegan Soyfree Nutfree Recipe. Gluten-free option.   Jump to Recipe These donuts are soft, zesty, lemony! and beautiful with a sprinkling of poppy seeds! The batter needs just 1 Bowl, 15 Mins active time, then a wait to bake and cool, Make a double batch and freeze for quick snacking. Use chia seeds for variation.  The batter is similar to my lemon cake batter with poppy seeds mixed in. Pour into donut pan or lined mini muffin pan. Bake until golden. Dress with simple lemon sugar icing or vegan cream cheese frosting or just toss in some sugar and done. So Delicious!Continue reading: Vegan Lemon Poppy Seed DonutsThe post Vegan Lemon Poppy Seed Donuts appeared first on Vegan Richa.

Smoky Chickpea Salad with Mango and Avocado

October 9 2018 Robin Robertson's Global Vegan Kitchen 

Smoky Chickpea Salad with Mango and AvocadoToday is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book. Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpea Salad with Mango and Avocado Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpeas: - 1 tablespoon (15 ml) pure maple syrup - 1 tablespoon (15 ml) wheat-free tamari - 2 teaspoons liquid smoke - 2 teaspoons olive oil - 1 teaspoon nutritional yeast - 1 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­4 teaspoon freshly ground - black pepper -  1/­­4 teaspoon salt - 1 1/­­2 cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained Dressing: - 1 small mango pitted, peeled, and chopped - 3 tablespoons (45 ml) freshly squeezed lime juice - 1 to 2 tablespoons pure maple syrup - 2 teaspoons Dijon mustard or 1/­­2 teaspoon sriracha sauce -  1/­­2 teaspoon liquid smoke - Salt and freshly ground black pepper Salad: - 8 ounces (225 g) spinach or watercress (or a combination), thick stems removed - 1 ripe mango - 1 ripe Hass avocado - For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray. - Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days. - For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed. - For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission   The post Smoky Chickpea Salad with Mango and Avocado appeared first on Robin Robertson.

Best Vegan Restaurants - San Francisco

October 9 2018 VegKitchen 

Best Vegan Restaurants - San Francisco The San Francisco Bay Area is among the most vegan-friendly places in the US. Whether you like Chinese, Japanese, or Thai food, San Franciscos got it. Mexican, classic BBQ, healthy smoothies, and delicious vegan cookies--whatever you think of, youll likely find it here If youre looking for cafes and restaurants with excellent plant-based menus, heres a short list of some of the best vegan restaurants in San Francisco. 1. Golden Era Vegan With an immense reputation and exceptional food and service quality, Golden Era Vegan Restaurant qualifies as one of the best vegan restaurants San Francisco has to offer. The restaurant is located on Golden Gate Avenue and is open daily from 10:30AM to 8:30PM. The substantial menu is completely meat-free and covers breakfast, lunch, and dinner options. Some of the most popular dishes include the Shrimp Delight, the garden vermicelli, the spicy noodle soup, and the curry beef. When it comes to desserts, the mocha cake and the Oreo cake are the crowd favorites. 2. Shizen Vegan Sushi Bar & Izakaya Shizen Vegan Sushi Bar & Izakaya offers a mix of traditional Japanese izakaya foods and modern American restaurant aesthetics. This fancy eatery is located on 14th Street and […] The post Best Vegan Restaurants - San Francisco appeared first on VegKitchen.

Chilled Berry Soup

October 8 2018 VegKitchen 

Chilled Berry Soup This chilled berry soup is a fruit-filled way to celebrate mid-summer berry season, with blueberries, strawberries, and raspberries. Substitute other berries, like blackberries, if you’d like. This may be used as an appetizer, or as a refreshing finish to a summer meal. Serves: 6 1 pint blueberries 1 pint strawberries, hulled and coarsely chopped 1 cup raspberries 2 medium peaches or nectarines, chopped 4 cups raspberry or cranberry juice 1/­­3 cup dry red or white wine Juice of 1/­­2 lemon Good pinch of cinnamon 1/­­4 teaspoon each: ground allspice, nutmeg Maple syrup or agave nectar, optional, if needed Sliced strawberries for garnish Vegan Sour Cream or Cashew Cream for garnish, optional Combine all the ingredients except the last three in a large soup pot. Bring to a rapid simmer. Lower the heat, then cover and simmer gently for 10 to 15 minutes, or until the fruit is tender. Taste to see whether a bit more sweetness is needed, and add maple syrup or agave accordingly--depending on the sweetness of the fruit and the fruit juice, you may not wish to add additional sweetness, or very little. Allow the soup to cool, then chill thoroughly. Garnish each serving with a few slices […] The post Chilled Berry Soup appeared first on VegKitchen.

Everything You Should Know About Building Muscle While Eating Vegetarian

October 7 2018 Oh My Veggies 

Contrary to popular belief, it is actually possible to gain muscle while on a vegetarian diet. Many people still think that the supposed lack of protein in a vegetarian diet does not allow for sufficient results in the gym. However, this is nowhere near the truth. Whether youre eating meat or not, building muscle involves a strict dietary regimen designed to optimize the quantities of the nutrients your body requires. Your diet should include minerals, fiber, vitamins, and of course protein to ensure you get the desired results. Similar to non-vegetarian fitness enthusiasts, vegetarian gym goers need to follow a prescribed dietary regime and have a good understanding of their body. If you optimize your diet, you shouldnt have any problems building muscle while eating vegetarian. Types of Vegetarians There are four different vegetarian categories and each involves different dietary habits. It is important to have a clear understanding of which category you belong to because it can largely determine your gym diet. All vegetarians can generally be classified into the following four categories: Pescetarians, who eat fish Lacto-ovo vegetarians, who eat dairy and eggs Lacto-vegetarians, who eat dairy products Vegans, who are solely on a plant-based diet There is […]


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