vegetarian - vegetarian recipes

Try it! You will enjoy it!

Meaty Mushroom Stew over Garlic Mashed Potatoes

Coconut milk pulao recipe | coconut rice pulao | coconut milk pulav

Peanut Butter Chocolate Chip Cookies

Vegan Creamed Spinach with Biscuit Topping










vegetarian vegetarian recipes

New Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

New Vegetable Kathi Roll - Frankie (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/­­2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/­­4 cup carrots shredded 1/­­2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/­­4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/­­2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post New Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.

Recipe | Savory Pumpkin Galette

November 8 2019 Oh My Veggies 

I know most of the people who read my blog aren’t vegetarians. You’re looking to cut down on meat or maybe you’re just looking for some good recipes to add bacon to. (Yeah, don’t think I don’t see your pins on Pinterest saying, “I would add bacon” because I do!) So you’re probably going to eat turkey on Thanksgiving. This post is for those of you who aren’t going to eat turkey. Are you tired of feeling like a weirdo on Thanksgiving? Tired of people making fun of you for eating some sad looking faux turkey? Here’s an idea: Bring your own main dish. But not just any main dish! Oh no! You need to bring something crazy impressive. So then instead of pointing and laughing while you eat your weird vegetarian food, they’ll be all, “Ooh, that looks really good!” Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.” Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it? The next two weeks on Oh My Veggies are going to be all about Thanksgiving. I’ve got a delicious main dish recipe and some awesome sides, and I’m going to […]

Rosemary Roasted Carrots

November 4 2019 Oh My Veggies 

Recipes by me, photos by Rikki Snyder. Even though I have a food blog, I have to confess that I get overwhelmed when cooking a few things at once. Does that happen to you too, or am I just especially weak and easily confused? It seems like the more I have going on in the kitchen, the more likely things are to end up charred and inedible. So when developing recipes for a vegetarian Thanksgiving, I wanted a good mix of dishes that were a little more involved and dishes that required very little time, effort, or thought. These Rosemary Roasted Carrots are one of the latter. I also decided to add some simple roasted vegetable recipes to our Thanksgiving line-up because I wanted to have some lighter, healthier options in the midst of the stuffing and dessert and mashed potatoes. And that brings me to the other topic of this post: World Diabetes Day. When Carolyn from All Day I Dream About Food asked me to be involved in her World Diabetes Day event, I didn’t hesitate to say yes. But then I had a moment of doubt--do I even know how to make a recipe that’s diabetic-friendly? Carolyn […]

Vegan Cauliflower and Leek Pie with Onion Crust

November 3 2019 Golubka Kitchen 

Vegan Cauliflower and Leek Pie with Onion Crust Way back in the day when I was first getting interested in vegetarian cooking, I came across Mollie Katzen’s recipe for a Cauliflower Cheese Pie, which completely blew my mind. Maybe you know the one I’m talking about? It’s such a classic. I even developed a little tribute recipe to that pie for our first cookbook. This vegan cauliflower and leek version is not as directly inspired by Katzen’s pie, but I still fondly kept it in mind while working on this recipe. Cooked cauliflower itself already tastes kind of cheesy to me, and when baked in a ‘cheesy’ but also totally plant-based sauce like in this recipe, it’s complete heaven. This pie also features caramelized leeks and an addictive, gluten-free onion-pecan crust that’s packed with flavor. It’s definitely a special enough savory pie for a holiday table, and we can’t wait to make it again for ours. Hope you’ll consider it as well! If you’ve been cooking plant-based for a while, you’ve probably heard that boiled potatoes and carrots make for a surprisingly cheesy sauce, when blended smooth with a bunch of aromatic pantry staples like nutritional yeast, garlic powder, and miso. In this recipe, we also add sun-dried tomatoes and smoked paprika to that kind of sauce, for an extra hint of umami and smokiness. We cut a whole head of cauliflower into florets and brown it, then cook it until soft on the stovetop, where we also caramelize some leeks. The cauliflower, leeks and the sauce then get cozied up into the quickly pre-baked onion pie crust and baked all together. The crust is just 5 ingredients, which is a true achievement for gluten-free baking :) This pie is delicious the day of baking, but the leftovers are also amazing (if not better), so you could definitely make it a day ahead and reheat. We will be making the whole thing on our instagram stories this afternoon, if you’d like to see the whole step-by-step process. Happy November! Wishing you all the warmth and coziness. Vegan Cauliflower and Leek Pie with Onion Crust   Print Serves: one 9-10 pie Ingredients for the crust neutral oil for oiling the pie dish 1¼ cup ground pecans (grinding directions in the recipe) ½ cup tapioca starch pinch sea salt 1 medium onion - roughly chopped 2 tablespoons ground flax seeds for the cheese sauce 1 large or 2 small white potatoes 1 medium carrot 2-3 sun dried tomato halves (soaked in hot water if not oil-packed/­­if very dry) or 1 tablespoon tomato paste ¼ cup non-dairy milk 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon miso 1 tablespoon nutritional yeast 1 tablespoon arrowroot powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika pinch of sea salt for the cauliflower and leeks avocado oil or olive oil 2 large leeks, white and light green parts only - thinly sliced sea salt red pepper flakes - to taste 1 large head of cauliflower - cut into florets Instructions to make the crust Preheat oven to 400° F (200° C). Prepare a 9-10 pie dish by oiling it well. Place a generous 1 cup of pecans in a food processor and grind into a flour, taking care not to over-grind. Measure out 1¼ cups of the ground pecans and transfer that amount to a large mixing bowl. Save the rest of the ground pecans for a future recipe, or see note. Add the tapioca starch and salt to the bowl, mix to combine. Add the onion to the food processor and puree it. Its okay to have some small onion chunks, but the puree should be pretty uniform. Transfer the onions to a medium bowl, add the ground flax and mix to combine. Let the mixture sit for 10 minutes, letting the flax bloom. Add the mixture to the bowl with the pecan flour and mix well to combine. Transfer the crust dough into the prepared pie dish and form an even pie crust, using a spoon and your hands. Place the crust in a freezer for 15 minutes to set. Cover the crust with parchment paper and baking beans, and blind bake for 15 minutes. Remove the cover and bake for an additional 5 minutes, until the base of the crust is dry to the touch. to make the cheese sauce Combine all the ingredients in a blender and blend until smooth. Take care not to over-blend, so that the starch in the potatoes doesnt give the sauce a gluey texture. Taste for salt and adjust if needed. to prepare the vegetables and bake the pie Preheat the oven to 350° F (175° C). Heat about 1 tablespoon of oil in a large skillet over medium heat. Add the leeks, a pinch of salt and red pepper flakes and cook the leeks for 8-10 minutes, until they begin to soften. Turn the heat down to low, cover the pan and cook the leeks for another 10 minutes. Remove the lid, turn the heat back up to medium and cook for another 5 minutes, until the leeks are very soft and somewhat caramelized. Transfer the leeks to a bowl and set aside. Wipe the pan clean and heat another tablespoon of oil over medium heat. Add the cauliflower florets along with a pinch of salt and mix to coat. Distribute the cauliflower in a single layer and let sear, undisturbed, for about 3 minutes, or until the undersides are nicely browned. Mix and keep cooking the cauliflower until soft throughout, for about 15 minutes. If your cauliflower is not softening, cover the pan with a lid and turn the heat down to medium-low, letting it steam until soft. Add the caramelized leeks and half of the cheese sauce to the pan and mix to combine. Transfer the cauliflower mixture to the pre-baked crust, carefully evening it out with a spoon. Add the rest of the sauce on top, evening it out. Cover the pie with parchment paper, foil, or a lid and bake for 30 minutes. Uncover and bake for another 5-10 minutes, until slightly browned on top. Let cool well before slicing. Notes If you have any leftover ground pecans, you can make a quick cheesy sprinkle by mixing them with nutritional yeast, sea salt, and black pepper to taste. Sprinkle over this pie, pasta dishes, avocado toast, etc. 3.5.3226 The post Vegan Cauliflower and Leek Pie with Onion Crust appeared first on Golubka Kitchen.

14 Restaurant Chains Offering Meatless Monday Options

October 21 2019 Meatless Monday 

14 Restaurant Chains Offering Meatless Monday OptionsFast-food and quick-service restaurants all across the country have recognized that customers want to incorporate more plant-based foods into their diet. And were thrilled! Today, it is easier than ever to join the Meatless Monday movement. Last week, McDonalds announced their plan to test their own version of a meatless burger in collaboration with Beyond Meat. They join a growing list of chains offering some sort of plant-based alternative to their menu. And while plant-based burgers are getting all of the media attention, many national chain restaurants are serving a variety of meatless veg-forward options that deliver that same fast-food flavor using grains, legumes and fresh vegetables. For all of you looking to go meatless on Monday , weve compiled a list of the most popular national chain restaurants that are offering plant-based options on their menus.   Bareburger    View this post on Instagram   A post shared by Bareburger (@bareburger) on Oct 3, 2019 at 3:10pm PDT Bareburger  has your favorite, whether its the Beyond Burger, the Impossible Burger or a veggie packed black bean or sweet potato burger, they serve them all. The restaurant chain also serves plant-based eggs, tempeh bacon and the Beyond Bratwurst. Its pretty much plant-based heaven here.   Burger King   View this post on Instagram   A post shared by Burger King (@burgerking) on Aug 22, 2019 at 7:34am PDT When the news first dropped that Burger King  launched its very own Impossible-Burger-Based Whopper , it became the largest chain to embrace plant-based meat - over 7,000 locations nationwide. And, at least according to this video taste test , self-proclaimed carnivores are just as wild about the plant-based option. The Impossible Whopper is served with tomatoes, lettuce, mayo, ketchup, pickles, and onions on a sesame seed bun.   Cheesecake Factory   View this post on Instagram   A post shared by The Cheesecake Factory (@cheesecakefactory) on Jun 18, 2019 at 12:00pm PDT Who would have thought that the Cheesecake Factory would be a pioneer in meatless dining ? Well, the chain has quite the selection of non-meat alternatives -- vegan Cobb salad, avocado toast, roasted artichokes, falafel salad, super antioxidant salad, and their version of the Impossible Burger (note: this one is not vegan because of the cheese and brioche bun, the latter is typically made with egg and butter).   Chopt Creative Salad Co.   View this post on Instagram   A post shared by Chopt Creative Salad Co. (@choptsalad) on Mar 3, 2019 at 9:08am PST Although the chain is more-or-less confined to the East Coast, Chopt has wooed diners looking for a more diverse array of meatless options . They offer a long list of preconceived salad concepts, but they also give you the ability to customize your own. Choose from one of their classic salad and grain bowl combinations, or just let your inner chef guide lead the way.   Del Taco   View this post on Instagram   A post shared by Del Taco (@deltaco) on Sep 2, 2019 at 11:03am PDT An early adopter of Beyond Meats plant-based crumbles , Del Taco offers a comprehensive list of meatless options that includes burritos, tacos, bowls and even a crunchy tostada. Looking for something a little more traditional? Try a bean burrito or black bean bowl.   Dunkin   View this post on Instagram   A post shared by Dunkin (@dunkin) on Jul 24, 2019 at 11:21am PDT Besides their newly launched Beyond Meat breakfast sandwich , Dunkin’ offers a number of vegetarian options including a veggie egg white wrap and an egg and cheese sandwich on an English muffin.   Just Salad   View this post on Instagram   A post shared by Just Salad (@justsalad) on Sep 12, 2019 at 8:00am PDT In September, Just Salad announced a partnership with Beyond Meat that brings Beyond Beef Meatballs to the menus of all 40 of their locations. But Just Salad is taking their meatless commitment one step further by removing all forms of beef from their menu . For Meatless Monday, try their Keto Zoodle Bowl, which contains Beyond Beef Meatballs, zucchini noodles, grape tomatoes, and roasted balsamic mushrooms.   Mellow Mushroom   View this post on Instagram   A post shared by Mellow Mushroom (@mellowmushroom) on Dec 10, 2018 at 9:20am PST It’s plant-based pie paradise at Mellow Mushroom . Their meatless pizza options include dairy-free cheese, Follow Your Heart brand, and plant-based proteins, such as tofu and tempeh… plus every veggie topping you could possibly imagine. DIY your pie or opt for one of their curated specialty pizzas.   McDonalds   View this post on Instagram   A post shared by McDonalds Canada (@mcdonaldscanada) on Sep 26, 2019 at 3:29am PDT We bet you never thought youd see McDonalds on this list, but the Golden Arches have finally decided to try their hand at plant-based meat. McDonalds recently announced that they would be testing a P.L.T (plant, lettuce and tomato) in 28 locations in and around London, Ontario starting this week and lasting through the end of the year. Beyond Meat will be supplying the burger, but the sesame seed bun, tomato, lettuce, pickles, onions, mayo-style sauce, ketchup, mustard, and a slice of processed cheddar cheese will be classic McDonalds. As the worlds largest chain and one of the largest buyers of beef globally, the P.L.T. addition has enormous potential to positively impact the environment.   Panera Bread   View this post on Instagram   A post shared by Panera Bread (@panerabread) on Oct 26, 2018 at 7:14am PDT Panera Bread has always been ahead of the pack when it comes to vegan and plant-based options, but theyve upped their game in recent years as the call for meatless options has gotten louder. Panera Bread has gone as far as launching an entire plant-based menu that lists a Greek Salad, a Modern Caprese Sandwich, a Mediterranean Veggie Sandwich, a Ten Vegetable Soup, and a variety of smoothies.   QDOBA   View this post on Instagram   A post shared by QDOBA (@qdoba) on May 28, 2019 at 9:07am PDT Following in the footsteps of other major quick-service chains, QDOBA has launched new vegan and fajita bowls in conjunction with Impossible Foods . But even without the plant-based beef, its easy to go meatless at Qdoba; try one of their tacos, burritos, or bowls with black or pinto beans, brown or cilantro-lime rice, and grilled veggies. And you can always add guac or salsa on the side.   Red Robin   View this post on Instagram   A post shared by Red Robin Gourmet Burgers (@redrobinburgers) on Oct 7, 2019 at 10:34am PDT Red Robin has two options for meatless burger seekers. Their veggie burger is a mixtape of culinary inspiration -- cool avocado, Swiss cheese, roasted garlic aioli, and tomato bruschetta sit atop an ancient-grain veggie patty. If youre looking for a more traditional burger experience, you can swap in the Impossible patty on to any traditional Red Robin burger.   Subway   View this post on Instagram   A post shared by Beyond Meat (@beyondmeat) on Sep 5, 2019 at 2:26pm PDT Until recently, Subways plant-based options were limited to a simple veggie sandwich and salad. But theyve seriously upped their veg game with the addition of the Beyond Meat Meatless-Meatball Marinara - which boasts 24g of protein for a 6 sub. Leave off the cheese and pack it with veggies for an even more substantial plant-based lunch or dinner.   TGI Fridays   View this post on Instagram   A post shared by TGI Fridays (@tgifridays) on Oct 1, 2018 at 10:00am PDT At participating TGI Fridays , the Beyond Burger comes grilled and topped with white cheddar, lettuce, tomato, red onion, pickles and Fridays sauce. Of course, you can also order it in place of other burgers. Check out Meatless Mondays visit to TGI Fridays  as they launched their Beyond Burger.   Are you looking for more meatless dining options? Check out our list of best plant-based burgers .   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 , 

veggie burger recipe | vegetarian burger | veg cheese burger

October 8 2019 hebbar's kitchen 

veggie burger recipe | vegetarian burger | veg cheese burgerveggie burger recipe | vegetarian burger | veg cheese burger with step by step photo and video recipe. burger or sandwich recipes have been ultra popular especially in urban indian cities. even though the burger and sandwich recipes are popularly served as snack by many fast food vendor, but also gaining popularity for breakfast and lunch. one such simple and healthy burger recipe is the veggie burger recipe made with veggie patties. The post veggie burger recipe | vegetarian burger | veg cheese burger appeared first on Hebbar's Kitchen.

Behind the Scenes with Facebook HQ’s Plant-Based Chef, Anthony Moraes

September 30 2019 Meatless Monday 

Behind the Scenes with Facebook HQ’s Plant-Based Chef, Anthony MoraesFacebook has always been a pioneer in the world of technology, but thanks to Anthony Moraes, Head Wellness Chef at Facebooks headquarters in New York City, the company is now a shining example of how plant-based eating can be integrated into corporate dining services. Meatless Monday had the opportunity to speak with Chef Moraes about Facebooks fully plant-based café, Ceci et Cela, and how people simply cant stop talking, tweeting, and Instagramming about the innovative meatless meals he and his team are cooking up. What was the motivation behind having an entirely plant-based cafe in Facebooks HQ? Do other cafes at Facebook also serve vegetarian options? The motivation for having an entirely plant-based café came from our desire to provide interesting and innovative plant-based concepts that complement our mainstream cafes.  We always have our finger on the pulse of what is happening in the world of food and drink, and as more people switch to alternative diets, we wanted to accommodate those preferences by creating a place that offers food that is healthy, cutting edge, and suitable for all eating lifestyles. Our daily menus incorporate vegan, vegetarian, Meatless Monday, keto, paleo, juicing, and healthy-living options. How have employees reacted to Ceci et Cela?  Ceci et Cela opened up to rave reviews from our employees, and it continues to receive amazing feedback after nearly two years in operation. How do you entice employees to choose a plant-base option over a meat-centric dish? We post some mouthwatering pictures of the food on our internal Facebook page, and these photos tend to draw in both plant-based diners and meat eaters, but most of the time its word-of-mouth that gets the line started. Whats the most popular dish at Ceci et Cela? Its hard to say, since our menu changes weekly and we try to never repeat a dish. But I guess if we had to pick, there is one salad that I created for our opening menu that is so immensely popular that someone created a Fan Page for it; its called All Hail The Kale.  Lol... It has many followers. So funny... Plant-based has become more popular, what plant-based cuisine trends or insights can you share from your success with Cecis? Have you seen more traffic on Mondays? Running a plant-based café allows us to be creative, but it also enables us to see which types of plant-based foods outshine the others. Currently, theres a trend towards trying different varieties of nut milks. We make all of our own nut milks in-house, and Ive noticed a growing interest in other plant-based milks beyond the common almond and soy. Oat milk has grown in popularity, but we also experiment with walnuts, macadamia nuts, various dried legumes, and seeds.   I also see that more people are concerned with their gut health. We offer kombucha on tap as well as house-made probiotic foods and drinks. As for a traffic boost on Mondays, we do have a healthy Monday service due to our steady flow of plant-based eaters and our committed Meatless Monday diners. Ironically, we see an even bigger spike on Tuesdays, as all of our Monday guests go back and tell their friends and co-workers about their incredible meal at Ceci et Cela. A third trend that started off as more of a feeling is the correlation between clean nutrition and beauty (I believe theyve coined a word for it now, Nutraceuticals). So, I put together a Beauty Bar within our café that is set up like a makeup station complete with a lighted mirror, compact cases, perfume bottles, blush brushes, etc. But instead of makeup, I filled all of these cases and jars with superfood additives like, acai powder, maca, chlorella, camu-camu, pine oil, and matcha so that guests can come up to the bar and add an extra boost of super foods to their food or drink. At the Beauty Bar, Ive also included a nicely-framed legend explaining what additives are good for your hair, your nails, your skin, eyes, etc... It has become immensely popular and is a very Instagram-able station. Have employees started eating more plant-based meals as a result of trying new foods at Cecis? Any stories you can share? There are so many stories of employees coming to us and thanking us for re-introducing them to the delicious potential of vegetables. Our team does such an incredible job at making all of our offerings attractive and appealing to everyone, not just the vegans and vegetarians. I am grateful for the many stories and accolades we receive each week. One employee came to me and said that he has strictly only eaten at Ceci et Cela for the past 6 months and lost 30 pounds. A few employees have brought in their personal trainers and nutritionists to see everything we do. Another employee said that Ceci et Cela was an official part of her wedding plan this summer! Follow the Facebook plant-based food trends via Chef Anthony Moraes on Instagram . Keep us posted on your #MeatlessMonday meals by posting your favorite plant-based dishes and tagging @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 Behind the Scenes with Facebook HQ’s Plant-Based Chef, Anthony Moraes appeared first on Meatless Monday.

Cozy Pantry Stew

September 29 2019 Golubka Kitchen 

Cozy Pantry Stew Hello friends! We’re back from a little hiatus having to do with my wedding. I married my love of many years under the September full moon in upstate NY, and it was such a fun party. The wedding took all of our time and energy, since we did everything we could ourselves together with friends and family. That’s why it’s been extra quiet around here. I’m sharing a few wedding photos at the bottom of this post, but otherwise it’s back to regular programming around here! We’re excited to cook with all the fall produce popping up right now and have a few digital cookbook projects in the works for the coming months. We missed this space and YOU. On to this life saver of a stew. I don’t know if this is the case for you, but in our house, when we say we have nothing to eat, most of the time it’s not really true. That type of talk usually comes from laziness or not being in the mood for whatever ingredients we do have on hand. Both my husband and I are avid home cooks and generally obsessed with good food, so we have a well-stocked pantry. This year, we’ve been trying to be more mindful of those ‘nothing-to-eat moments’ and have been cooking more from the pantry. The results always save us money and end up tasting more nourishing than any takeout ever would. This stew is something that we make all the time, using pantry staples and odds and ends from the fridge. It’s flavorful, soul-warming, and so easy. Scrapping together meals out of seemingly nothing is one of my favorite ways to cook – I love anything having to do with economy in the kitchen. (Tamar Adler’s An Everlasting Meal is one of my favorite books). It’s like a game and so endlessly satisfying when that meal appears out of ‘thin air.’ I know everyone’s pantries are vastly different, but if you’re a vegan/­­vegetarian-inclined cook, I have a hunch that you’ll have at least some of these ingredients on hand. I love keeping red lentils around because they cook almost instantly and taste great – these make up the base of our stew. Then come the aromatics. Dig up those unused carrots and celery out of the crisper (soak them in cold water for a few hours if they’re really limp) and find an onion (or an unused half of one!), shallots, or leeks. That classic trio of onion, celery, and carrots help build great flavor for soup like nothing else does. Then, see if you have some leftover white wine in the fridge and grab a few cloves of garlic. Wine gives this stew that extra something and truly takes it to the next level. If you don’t have an open bottle, you could also open one to cook with and enjoy with dinner. Any other extras are up to you and your pantry/­­fridge. When it comes to spices, dried herbs are great, as well as turmeric, but you could also add coriander, cumin, or even curry. The stew pictured here has cherry tomatoes and sweet potato. Tomatoes add umami and I wouldn’t skip them, but if you don’t have fresh ones, you could add a little bit of canned tomatoes or even tomato paste. Sweet potato is totally optional, but use it here if you have one, or a regular potato, squash, or even cauliflower. At the end, wilt in some greens and finish the stew off with lemon juice for brightness. Add any garnish you like or have, like yogurt, herbs, or pan-fried mushrooms (as pictured), and you’re done! The description is long because I wanted to lay out our logic, but the stew itself comes together very quickly. Hope you’ll give this one a try

Restaurant Highlight – Rasoterra In Barcelona, Spain

September 17 2019 Happy Cow veggie blog 

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

Tofu 65 – Vegan Paneer 65

September 8 2019 Vegan Richa 

Tofu 65 – Vegan Paneer 65Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it with rice or as is. Vegan Nut-free Recipe. Gluten-free, Soy-free Options Jump to Recipe Don’t ask me why this dish is called tofu 65. There are several theories on why the sauce combination, initially used with chikin was called chicken 65. From there vegetarian versions picked up the flavors for paneer 65 and cauliflower 65(gobi 65 is in Indian Kitchen book). The flavors have influence from Chinese sweet and sour profile and southern Indian flavors for this delectable thick sauce that is spicy, savory, sweet, with hints of flavors from curry leaves and chilies. It all works! You have to try it #trustindianflavors ! Tofu is battered in a spiced curry leaf and soy sauce batter, then baked. The sauce has large slices of onion and bell pepper with ginger, garlic, soy sauce and sriracha. A bit of sweet to balance it out. Don’t like Tofu? Use Cauliflower or soy curls! Lots of substitute options in the recipe notes.Continue reading: Tofu 65 – Vegan Paneer 65The post Tofu 65 – Vegan Paneer 65 appeared first on Vegan Richa.

Does Your Back-to-School List Include Meatless Monday?

August 26 2019 Meatless Monday 

Does Your Back-to-School List Include Meatless Monday?Its back to school time. For many students that means back to Meatless Monday time, because more and more schools are observing Meatless Monday. Students and schools around the country want to take action to fight climate change and address health issues. Meatless Monday is a simple and effective way for students, parents and administrators to develop long-term healthy eating habits that also address the environmental issues associated with meat consumption. Its What Students Want One of the largest foodservice companies in the country, Whitsons Culinary Group, launched a Meatless Monday initiative after being prompted by student surveys requesting more vegetarian and vegan menu options. They now offer meatless, plant-based options in all 95 school districts they service in the Northeast. New York City serves over 1.1 million Meatless Monday meals every week to students in all five boroughs. The program was initiated by student demand and proved by a successful pilot program in Brooklyn that quickly expanded to include all schools.   Bring Meatless Monday To Your School If your childs school doesnt take part in Meatless Monday, you can help them get started with free and easy to use resources from Meatless Monday. Check out our K-12 resource page for everything you need to begin the conversation with administrators and kick-off a successful Meatless Monday school program. Additional Meatless Monday K-12 Resources: o Research on the health and environmental benefits of choosing plant-based foods instead of meat o Implementation guides for starting Meatless Monday in school cafeterias o Marketing materials that can be used to promote Meatless Monday onsite or through social media o Downloadable K-12 cookbooks o Sign up for weekly newsletters with Meatless Monday recipes and news o Sign-up to become a Meatless Monday Ambassador for more K-12 tips and resources Do you lead a school or manage a school district? Schools looking to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future . Contact us  for additional information or to learn how to implement a program at your school. Already have a great Meatless Monday program going at your school? Keep us posted on all of your great work! Email us at: info@meatlessmonday.com 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 Does Your Back-to-School List Include Meatless Monday? appeared first on Meatless Monday.

Custard Toast Bites

August 12 2019 Manjula's kitchen 

Custard Toast Bites (adsbygoogle = window.adsbygoogle || []).push({}); Print Custard Toast Bites Custard Toast Bites is custard flavored with saffron and cardamom and served over toasted bread. This recipe is definitely un-traditional but nonetheless a delicious approach. This is super easy to make and you can call this Custard Bruschetta. Custard Toast Bites can be served as a dessert or tea time snack. Course Appetizer Keyword Bruschetta, Custard, Dessert, Eggless, Homemade, Quick And Easy, Saffron Custard, Snack, Vegetarian Servings 4 people Ingredients12 thin slices of French bread bruschetta or use the regular size bread and cut them to size you will like 2 Tbsp melted butter 1 1/­­4 cup milk 1/­­4 cup heavy cream 1/­­4 cup sugar 1 1/­­2 Tbsp corn starch Pinch saffron 1/­­8 tsp cardamom powder 1 Tbsp sliced almond for garnishing 1 Tbsp sliced pistachios for garnishing US Customary – Metric InstructionsIn a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps. Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps. Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready. Lightly butter the bread from both sides and toast to make them crisp. NotesFor Serving Spread custard generously over toasted bread and garnish with pistachios. The post Custard Toast Bites appeared first on Manjula's Kitchen.

Basic Herbed Cheese (Raw and Vegan)

August 2 2019 VegKitchen 

Basic Herbed Cheese (Raw and Vegan) Some vegetarians find it difficult to give up cheese even though some know its not the best food to consume. Cheese is very high in calories and fat. To that, add sodium and cholesterol. The post Basic Herbed Cheese (Raw and Vegan) appeared first on VegKitchen.

Bourbon Mango Pulled Summer Squash Sandwiches

July 19 2019 Oh My Veggies 

Most of my worst ideas come to me in the middle of the night. The cats will wake me up or something else will startle me out of my sleep, and suddenly I’m thinking that I should really just quit my job and sell macaroons for a living. Or that it would be a good idea to pepper my thesis with hair metal lyrics just to see if my advisor notices. (Yes, these are real ideas that I had--and in the hours between midnight and 7am, somehow those ideas seemed really good.) The idea for this recipe popped into my head during one of these times--vegetarian pulled pork sandwiches! When I woke up the next morning, I had to figure out a way to execute this idea. I thought that seitan would be a good substitute for pork, but I realized that they don’t sell it at our local grocery store and it hardly seemed worth it to drive to Raleigh just for that. So somehow the seitan became julienned summer squash. I found a recipe for Bourbon-Mango Pulled Pork that piqued my interest, so I adapted that using yellow squash and zucchini instead of pork to make Bourbon Mango […]

The Best Vegan Tacos In Austin, TX

October 26 2019 Happy Cow veggie blog 

Source Austin may be famous for its barbeque, but this cosmopolitan Texas capital has a huge variety of menus and cuisines. There’s no shortage of restaurants, cafes, and food trucks that cater to vegan and vegetarian tastes. Being deep in the heart of Texas, Mexican and Tex-Mex food is a must. If you get the urge for a vegan taco - youre in luck in Austin! The challenge is choosing the best vegan tacos in Austin. Let’s start with the places that have vegan or vegetarian-only menus: Arlos Food Truck, 900 Red River St., 1700 E. 6th St., or 2908 Fruth St. Specializing in comfort food, Arlos is one of the most well known vegan spots in Austin and so it is often first on everyones checklist. Try their street or Chikn tacos have house-made or seitan crumbles with grilled pico de gallo, lettuce and chipotle sauce. The trucks are located near popular bars and gathering spots in Austin, perfect for a case of the munchies! Source Counter Culture, 2337 East Cesar Chavez St. Counter Culture offers a full menu of anything a vegan could want, from breakfast food to pizzas and sandwiches and a chocolate brownie to die for. […] The post The Best Vegan Tacos In Austin, TX appeared first on HappyCow.

Humane Society of the United States holds plant-based culinary training for MBJ Cafeteria Corp at John Jay College

October 21 2019 Meatless Monday 

Humane Society of the United States holds plant-based culinary training for MBJ Cafeteria Corp at John Jay CollegeMBJ staff with HSUS Forward Food chefs With the growing popularity of plant-based foods, colleges and universities are adding more vegan and vegetarian dishes to their culinary repertoire. Plant-based menus are especially popular with younger Americans. Its estimated that 63% of millennials and 65% of Gen Z Americans are trying to incorporate more plant-forward foods into their diets. Concerns for their personal health and the health of planet Earth are key drivers. To meet this demand, foodservice companies are adding a tempting variety of vegetarian and vegan dishes to their menus, and chefs and staff are learning about new ingredients and techniques to create palate-pleasing, plant-based dishes. HSUS Forward Food Jenn with MBJ kitchen staff member This is where the Humane Society of the United States (HSUS) plant-based training initiative comes in. Since 2015, the HSUS has provided plant-based training to more than 10,000 dining directors and chefs at major food service institutions across the country. The HSUSs team of professional chefs and registered dietitians design menus, train chefs, lead plant-based leadership summits and partner with hundreds of individual institutions on creating plant-based food initiatives. In turn, those trained provide more plant-based menu items to millions of patrons. The team at MBJ Cafeteria Corp in New York City is ramping up its plant-based menu. The MBJ staff participated in a free plant-based culinary training event at John Jay College to become educated on plant-based techniques and meals in order to increase their offerings at John Jay College and their other City University of New York (CUNY) contracts. Some of the delicious dishes they learned how to prepare for students included buffalo cauliflower wings, fire roasted corn chowder, chickpea and walnut pesto with penne pasta, and garbanzo bean sliders. MBJ kitchen staff consult HSUS Forward Food Chef Amy (second from right) MBJ is taking a deep dive into plant-based fare and HSUS is excited to help train their staff on plant-based meals and techniques, says Stefanie Heath, manager of food and nutrition for the HSUS. After the two-day HSUS training, Aldana Vasques Williams, Vice President, MBJ Cafeteria Corp, said, The hands-on training event motivated our team to imagine new ways to create delicious plant-based meals that are cost-effective and sustainable. Were excited to apply our learnings in developing a plant-based menu that well launch in January in conjunction with Meatless Monday. Display of plant-based dishes MBJ staff created with HSUS Forward Food chefs The post Humane Society of the United States holds plant-based culinary training for MBJ Cafeteria Corp at John Jay College appeared first on Meatless Monday.

kurkuri bhindi recipe | crispy bhindi | bhindi kurkuri | karari bhindi

October 1 2019 hebbar's kitchen 

kurkuri bhindi recipe | crispy bhindi | bhindi kurkuri | karari bhindikurkuri bhindi recipe | crispy bhindi | bhindi kurkuri | karari bhindi with step by step photo and video recipe. bhindi or okra is one of the popular vegetables when it comes vegetarian dishes or curries. there are many outstanding recipes out of the okras which you can serve either for lunch, dinner or as snack. but then the recipe of kurkuri bhindi recipe is a combination of both and can be served as sides or snack. The post kurkuri bhindi recipe | crispy bhindi | bhindi kurkuri | karari bhindi appeared first on Hebbar's Kitchen.

Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge in Orlando, Florida

September 30 2019 Meatless Monday 

Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge in Orlando, FloridaOn Monday, September 16, three finalists competed to be crowned the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Champion. Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. The competition was judged by a panel of experts including (from left to right) Hari Pulapaka, Ph.D., C.E.C., Executive Chef & Co-Owner, Cress Restaurant; Kristine Palkowetz, Chief Wellness Officer, Joyful Goodness; Kendra Lott, Publisher, Edible Orlando; and Dana Smith, Campaign Director, Meatless Monday. The three competing finalists were: Carly Paige, Founder, FitLiving Eats ; Author, “Simply Swapped Everyday” Chris Dancesia, Owner/­­Chef, Nick’s Bistro Anne Hernandez, Founder, Our Urban Homestead Chefs had 20 minutes to prepare their dishes while discussing the ingredients, flavors, and health benefits. Each chef prepared their favorite meatless dish for the panel of judges. Carly Paige kicked off the competition by preparing her Lentil Walnut Tacos , which she said she knows are good because even her meat and potato loving brother enjoys them. Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa Anne Hernandez then prepared her Vegan Shephards Pie , a recipe that isnt giving up anything by going plant-based, as it allows you to enjoy a lighter version of a traditional comfort food. Vegan Shepherds Pie Finally, Chef Chris Dancesia prepared Summer Squash and Rice Noodles with Caribbean Gremolata and Coconut Oil , a favorite vegetarian dish at his restaurant. Rice Stick Noodle with Caribbean Gremolata Although a tough decision, the judges awarded Chef Chris as the winner of the Meatless Monday Rapid Fire Challenge. Judges enjoyed the variety of flavors in his dish, as well as the presentation. Growing up in a Slovak Ukrainian family, Chris learned how to cook from a young age. Starting at age 15 as a dishwasher, Chris has spent his career working in restaurants, learning all aspects - from bar back to waiting tables to eventually moving into the kitchen. From 2008 to 2012, Chris worked in a restaurant in Belize before returning to Florida. Earlier this year, his lifelong dream came true as he and a business partner opened Nicks Bistro. Congratulations to Chef Chris! Try all the chefs’ recipes this Meatless Monday and let us know how they came out on Facebook , Instagram , and Twitter . The post Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge in Orlando, Florida appeared first on Meatless Monday.

Grilled Sweet Potato & Herb Salad

September 23 2019 Meatless Monday 

Serve this plateful of goodness with a bowl of vegetarian chili or black bean soup. Its a delightfully hearty meal thats ideal for fall. This recipe comes to us from Jackie Newgent .   Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 1 - 1 (8- to 9-oz) sweet potato, unpeeled, cut into 1/­­2-thick rounds - 2 teaspoons avocado oil or high-oleic sunflower oil - 1/­­8 teaspoon sea salt - 1/­­8 teaspoon freshly ground black pepper - 3 tablespoons spicy avocado dressing (see below) - 1 scallion, thinly sliced - 1/­­4 cup loosely-packed fresh herb leaves, such as small basil leaves and cilantro leaves - 1 tablespoon pan-toasted pine nuts or roasted pumpkin seeds   Directions: Add the sweet potato rounds to a saucepan and cover with cold water. (Hint: Salt the water for extra taste.) Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until nearly tender, about 8 minutes. Drain the sweet potato rounds well. Brush both sides of the sweet potato rounds with the oil. Grill or pan-grill the rounds over medium-high heat until rich grill marks form on both sides, about 8 minutes total. Sprinkle with the salt and pepper. Set aside to cool. Arrange the grilled sweet potato rounds* on a plate. Drizzle with the spicy avocado dressing. Sprinkle with the scallion, herb leaves, and pine nuts. Adjust seasoning and serve.   If you’d like to make the spicy avocado dressing that goes with the salad the recipe is: 1/­­4 of a large avocado 1/­­4 cup chilled unsweetened (jasmine) green tea 1 tablespoon lime juice 1 teaspoon cider vinegar 1/­­8 teaspoon each sea salt ground cayenne pepper Blend all ingredients together. Adjust seasoning. Makes 2 servings, about 3 tablespoons each.     The post Grilled Sweet Potato & Herb Salad appeared first on Meatless Monday.

Ram Ladoo (Delhi Street Food)

September 11 2019 Manjula's kitchen 

Ram Ladoo (Delhi Street Food) (adsbygoogle = window.adsbygoogle || []).push({}); Print Ram Ladoo (Delhi Street Food) Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat. Course Appetizer Cuisine Indian Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik, Snack, Tea Time Snack, vegan, Vegetarian Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 people Ingredients 1/­­2 cup washed moong dal 1/­­4 cup chana dal Bengal gram 1/­­8 tsp asafetida hing 1/­­2 tsp cumin seeds jeera 1 tsp salt 1 Tbsp green chili chopped 1 Tbsp ginger grated 2 Tbsp cilantro chopped, green coriander Oil for deep frying For Garnish 1/­­3 cup grated radish 1/­­3 cup hari cilantro chutney Please out the link for hari cilantro chutney 1 Tbsp chaat masala InstructionsWash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume. Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy. Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be. Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy. Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around. Ram Ladoo should be crispy from outside and should be soft inside. Take them out over paper towel, this absorb the access oil. Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again. NotesPreparation time does not include soaking time. The post Ram Ladoo (Delhi Street Food) appeared first on Manjula's Kitchen.

Sauteed Cauliflower

September 1 2019 Manjula's kitchen 

Sauteed Cauliflower (adsbygoogle = window.adsbygoogle || []).push({}); Print Sautéed Cauliflower Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious. Course Side Dish Cuisine Indian Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvic, Side Dish, Vegetarian Servings 3 people Ingredients4 cup Cauliflower cut into florets 1 1/­­2 Tbsp Oil 1/­­2 tsp Cumin seeds 3 Tbsp Yogurt 1 tsp Salt 1/­­8 tsp Black pepper 1/­­2 tsp Sugar 1 tsp Ginger juice 1 Tbsp Green chili finely chopped 1 Tbsp Cilantro finely chopped For Garnishing1 Tbsp sliced almonds few thin slices red bell pepper InstructionsIn a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside. Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well. In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color. Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving. Sprinkle with almonds and sliced red bell pepper The post Sauteed Cauliflower appeared first on Manjula's Kitchen.

An Indonesian Dream In Gothenburg

August 16 2019 Happy Cow veggie blog 

Sweden is a good country to be vegan in, even though traditionally thoughts of meatballs and pickled herrings come to mind when thinking of the land of Vikings and IKEA. Gothenburg is situated on the west coast and is Sweden’s second biggest city. It is full of vegan and vegetarian restaurants ranging from brunch and fika (coffee and cake) to plant based gastronomy places. One of my favourite vegan restaurants in Gothenburg is Sayur and even though it has only been open a few months, the food is unbelievably good. The couple who own this plant based Indonesian warung (Indonesian for restaurant) used to have one in Bali and have come to Sweden to introduce great Indonesian food. They believe that eating plant based helps not only the planet but also gives you more energy and keeps you feeling young. They want to show how good plant based vegan food can taste and they truly succeed.   Sayur is situated in the trendy area of Linnegatan, down a quiet side street. The food is Indonesian-based and full of homemade tempeh and tofu with plenty of flavour. Sayur has a very simple three dish menu and all items are vegan. The […] The post An Indonesian Dream In Gothenburg appeared first on The Veggie Blog.

Hendrix College Throws a “Gardein Party”

August 12 2019 Meatless Monday 

Hendrix College Throws a “Gardein Party”Gardein , a product line of meat-free foods, wanted to highlight their new products within a college setting so they reached out to the Meatless Monday team for help. Meatless Monday instantly connected them to Hendrix College in Conway, Arkansas. The schools award-winning dining hall already offers vegan and vegetarian food choices on a daily basis and encourages students to join in meat-free dining on Meatless Monday. Hendrix also works with local farmers and implements recycling programs to keep their menu local and sustainable. A Hendrix chef shows off the Gardein burger The three parties came up with the concept of a Meatless Monday Gardein Party, a day the school cafeteria would set aside to sample new plant-based Gardein burgers, meatballs and crumbles. One of the schools chefs, Marshall Hines, helped create the menu. The party was a huge hit for both the staff and student body. Cindy Mosley, R.D., Hendrix College Associate Director of Dining Services, said, We highlighted the event when we submitted an entry to the Loyal E. Horton Dining Awards. This award considers the dining facility as a whole by rating menu, merchandising and presentation, marketing, nutrition and wellness, and sustainability. When members of the staff attended the award ceremony at the National Association of College & University Food Services (NACUFS) National Conference they received great news. Hendrix College and the Gardein Party promotion was awarded 2nd place in the category of Residential Dining Facility. Congratulations Hendrix, well done! If youre interested in introducing Meatless Monday to your K-12 school, college or university, we provide everything you need to get started. Our free downloadable guides include simple steps to get going, engaging graphics, proven keys to success, and science-backed research from our partner, The Johns Hopkins Center for a Livable Future. The post Hendrix College Throws a “Gardein Party” appeared first on Meatless Monday.

Vegetarian Biryani

July 29 2019 Meatless Monday 

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

Veg Out for National Hot Dog Day with 5 Great Veggie Dogs

July 15 2019 Meatless Monday 

Veg Out for National Hot Dog Day with 5 Great Veggie DogsJuly 17th is National Hot Dog Day and the perfect time to try a delicious plant-based version of Americas classic summertime food. There are plenty of tasty meatless hot dog options available. Weve rounded up some of the most popular options, all of which are packed with tons of plant-based protein and taste.   Photo: Field Roast   Field Roast - (21 grams of protein) These hot dogs go by frankfurters and get their flavor from fresh garlic, fresh onions and Field Roasts own traditional blend of spices. Reviewers acclaim these fancy hot dogs have a texture that feels like a real meat hot dog and doesnt taste like fake meat. Do a taste test with your friends and family to see if they can tell the difference.       Photo: Tofurky     Tofurky - (17 grams of protein) Made with organic tofu and lots of flavor, this long-time veggie dog favorite has been described as having nearly the same texture as meat hot dogs but with a bit more spice. Who says tofu is bland?         Photo: Beyond Meat   Beyond Meat - (16 grams of protein) OK, a bit of a cheat. These are technically plant-based sausages, but hey, they fit on a hot dog bun. Beyond Meat is getting its fair share of press lately, and for good reason. They are popping up in global fast food chains, have tons of adoring fans and have been dominating the stock market with their recent IPO.       Photo: Lightlife     Lightlife - (7 grams of protein) Another plant-based hot dog on the list that has been around awhile. Which means people like them. And with only 50 calories per serving, they will fill you up, without weighing you down.             Photo: Morningstar Farms   Morningstar Farms - (7 grams of protein) Morningstar Farms products have been vegetarian staples for years. So theyve perfected the art of meatless cuisine. The texture for these veggie dogs is great, appealing to both vegetarians and carnivores alike. Insider tip, the hot dogs are a bit small for standard buns, so you might want to double the veggie dog fun to fill up the bun.     Let us know your fave. On June 17th post your favorite veggie hot dog using #NationalHotDogDay #MeatlessMonday and @MeatlessMonday Want more veggie inspiration? Weve got tons of plant-based recipes on our site. Check them out here. Head over to the Meatless Monday Summer Cookout Pinterest Board, where youll find plenty of tasty, plant-based BBQ ideas. The post Veg Out for National Hot Dog Day with 5 Great Veggie Dogs appeared first on Meatless Monday.


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