walnut - vegetarian recipes

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30 Easy Vegan Recipes for Quarantine Using Pantry Staples



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walnut vegetarian recipes

Mad Mocha Marbled Mousse Pie

March 16 2020 Robin Robertson's Global Vegan Kitchen 

Mad Mocha Marbled Mousse Pie Chocolate mousse pie has long been a stalwart of vegan desserts, but leave it to Laura Theodore (PBS’s Jazzy Vegetarian) to jazz up this favorite with a few new (and delicious!) twists that are right in the recipe title: in this recipe chocolate teams up with coffee giving it a wonderful mocha flavor.  And then, it gets all fancy with a beautiful marbled effect, making it off-the-charts gorgeous.  Another thing to love about this pie is a crust made with dates, nuts, and coconut to add even more flavor and texture. You can find this recipe and more in Lauras latest book, Vegan for Everyone.  In addition to many all-new recipes, the book features updated versions of 60 fan-favorite recipes from her earlier books.  Check it out, but first, check out this pie.....   Mad Mocha Marbled Mousse Pie MAKES 10 SERVINGS This pie is gorgeous to look at, delicious to eat and a delight to serve! Your family and guests will think you slaved for hours creating the fancy marbled effect, but its actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence! CRUST 1 tablespoon extra-virgin olive oil, plus more to coat pan 11 Medjool dates, pitted and chopped 2/­­3 cup chopped pecans 1/­­2 cup chopped walnuts 1/­­2 cup unsweetened shredded dried coconut FILLING 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled 5 1/­­2 tablespoons vegan cane sugar 1/­­2 cup cold, strong brewed coffee 1 1/­­2 cups vegan dark chocolate chips (55% to 70% cacao) 1/­­2 cup unsweetened or sweetened nondairy milk Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling. To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/­­3 cup of the tofu/­­coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container). Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonfuls of the reserved tofu/­­coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/­­coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve! Chefs note: If you are cooking gluten free, make certain to purchase certified gluten-free tofu, available in most supermarkets. Chefs note: If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.   Photo Credit: Laura Theodore Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, (C)2020. Reprinted by permission. The post Mad Mocha Marbled Mousse Pie appeared first on Robin Robertson.

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this)

March 12 2020 Vegan Thyme 

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this) I threw these blondies together as I prepped a big batch of black bean burgers to freeze for later. (Yes, I am food prepping.) Probably made over a dozen batches of these cookies over the past few months. As usual, I took a break from sugary carb-craving in February. Things are much different now. Even though the grass is beginning to green up and my daffodils are blooming, the urge to bake and soothe my soul with comfort foods normally reserved for dark, winter months has returned with a vengeance.  (As a news-obsessed individual, I'm sure you can guess why.) My cookbooks lining the kitchen walls are more precious to me than ever right now. I've collected hundreds over the decades. I drop into flea markets looking for Pyrex and instead find myself with a two-dollar cookbook I'd wanted years ago. One more for the collection. Call me crazy, but in my Marie Kondo cleaning frenzy last spring--very few cookbooks left this house. Very. Few. One of my old stand-by cookbooks, an Alice Medrich classic, stands the test of time.   Published in 2010, my dog-eared, taped-page and post-it noted guides indicate the cookbook's utility.  Here's my vegan version blondie--and don't bake these in an 8" square pan. Use instead a rectangle if you can. Mine is 10 x 6" pan I purchased for eight bucks at the grocery store. Once you add the batter to the pan, you may look at it and think: this cannot be right--there's barely enough batter to cover the bottom of the pan. Trust the recipe, they bake up beautifully. And after a night in the fridge, even better.  Vegan Blondies (adapted) 3/­­4 cup unbleached AP flour 1/­­4 cup whole wheat flour 1/­­2 t. baking powder 1/­­4 t. fine sea salt 1 stick vegan butter 3/­­4 cup light brown sugar 1 t. vanilla extract 2 T. ground flax, plus 3 T. water, 1 t. olive oil (vegan egg) 2/­­3 cup walnuts or pecans 1/­­2 cup chocolate chunks Preheat oven to 350. Line pan with parchment paper, lightly spray. Mix dry ingredients together, set aside. Place small saucepan over low heat, add butter and sugar and stir until butter melts and sugar is mostly dissolved. Remove from heat. Add vanilla extract and flax egg. Mix well. Add dry ingredients to butter mixture. Mix just until flour is mostly incorporated. Add half nuts and half chocolate. Spread batter in pan, then sprinkle remaining nuts and chocolate over. Bake for about 20 minutes or just until the sides begin to turn golden. Let cool completely, then cut into squares and store in fridge. With all the bleak AF stuff out in the world lately, my own version of self-care includes a nice vitamin rich juice first thing in the morning. I've had my juicer for a dozen or so years now. It's come in very handy lately (even though it sat literally unused for about eight of these). If you think, "Hey, nice blondie recipe, but then juicing...how's that work?" Um, resistance is futile. I will always have chocolate in my life in one form or another. This is my favorite juicing recipe: 1 beet 1 carrot 1 celery stick 1 knob ginger 1 granny smith apple juice of half a lemon When I can, I make enough for two small pints (one before I eat oatmeal for breakfast, another to drink later in the day--you know, around three in the afternoon when I'd rather scarf down a whole package of M&Ms). I've been a believer in juicing for ages...has it helped? I have no damned idea. It makes me feel good. So yes. It "helps". Also been intermittent fasting. So basically the day goes like this: Eat between nine and five. Stop.  Went to my local WM on Tuesday, just as a precaution, trying to get my hands on bleach cleaner. Wow. I happened to turn the corner and spotted an out of place single bottle left. I was like: "Thank you retail-eagle-eye for helping me spot the thing that wasn't like the other things."

In Case of Quarantine: Cook the Pantry

March 10 2020 Robin Robertson's Global Vegan Kitchen 

In Case of Quarantine: Cook the Pantry With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case.  But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine. I’ve been using the tips and recipes in my book, Cook the Pantry, to dictate my grocery list and keep my pantry full if the situation worsens.  The quick and easy recipes in Cook the Pantry use mostly items from your pantry and freezer (along with some optional fresh produce, if you have it on hand). One of my favorite recipes from the book is the Artichoke Muffaleta Po Boys.  It’s the best of two popular New Orleans culinary icons joining forces to create the ultimate sandwich made with artichokes and a piquant olive relish. Here’s the recipe: Artichoke Muffaleta Po Boys Makes 2 servings Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. - 3 scallions, chopped - 1 garlic clove, crushed - 1/­­3 cup pickled vegetables, well-drained - 1/­­3 cup pimiento-stuffed green olives, well-drained - 1 tablespoon olive oil - 1 (14-ounce) can artichoke hearts, well-drained and halved - 1/­­2 teaspoon Cajun spice blend - 3 tablespoons Creole mustard - 3 tablespoons vegan mayonnaise - 2 small sub rolls - 1 cup shredded lettuce - 1 large tomato, thinly sliced - Pickled sliced jalape?os - Tabasco or other hot sauce, to serve 1. In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside. 2. Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side. 3. To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalape?os, and the artichokes. Serve at once with Tabasco. In case you don’t already own Cook the Pantry, below is a list of the 100 recipes in the book. Check it out — you don’t need to be quarantined to enjoy these easy and delicious recipes. Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less Soup, Stew, Chili Tortilla Soup Chipotle Corn Chowder White Beans and Greens Soup Hot and Sour Noodle Soup Black Bean Soup with a Whisper of Sherry Shiitake Happens Mushroom Soup Pretty Good Gumbo Minestrone Soup Curry-Spiced Pumpkin Bisque Creamy Peanut Soup Pantry Plus Gazpacho Vegetable Bricolage Everyones Favorite Black Bean Chili Red Bean Chili Moroccan-Spiced Vegetable Stew Chana Masala Bowls Salad Savvy Five-Minute Couscous Salad Amazing Technicolor Chickpea Salad Moroccan Couscous Salad Tabbouleh Salad Pantry Pasta Salad Hearts of Palm Ceviche Composed Marinated Vegetable Salad Pinto, Corn, and Red Pepper Salad Threes a Crowd Bean Salad White Bean Niçoise Salad Taco Salad with Corn and Black Bean Salsa Southwest Salmagundi Asian Noodle Salad with Peanut Dressing Zucchini Pasta Salad Suddenly Sushi Salad Asian Noodle Slaw Avocado Goddess Salad Three-Tomato Pasta Salad Sesame Soba Salad Sandwiches, Burgers, and Pizza Crab-Free Sandwiches Bean and Spinach Burritos Artichoke Muffaleta Po Boys BBQ Jack Sandwiches Homestyle Hash Burgers Black Bean and Walnut Burgers Samosadillas Artichoke Tartines Black Bean and Spinach Quesadillas Chunky Chickpea Sandwiches Texas Caviar Wraps Artichoke-Spinach Pizza Pizza Nicoise Black and White Pizza BBQ Chickpea Pizza Cheeseburger Pizza Jalapeno-Hummus Pizza Pinto Bean Nacho Pie Stovetop Suppers Hoppin John and Collards Paella from the Pantry Cheesy Grits and Greens with Smoky Mushrooms Polenta Fiesta Quick Quinoa Pilaf Asian-Style Vegetable Pancakes with Dipping Sauce Dinnertime Scramble Tofu and Broccoli Stir-Fry Layered Tortilla Skillet Lemongrass Jasmine Rice Greek Freekeh and Spinach with White Beans Pantry Bulgur Pilaf Tuscan Chickpea Fritatta Red Beans and Quinoa with Chipotle Queso Chickpea-Artichoke Cakes with Dill Aioli Black Bean Picadillo Jerk Tempeh with Coconut Quinoa Top Shelf Couscous Pilaf Pantry Pasta Plus Giardiniera Mac and Cheese Capellini with Palm-Heart Scampi Sauce Penne and Broccoli with Red Bell Pepper-Walnut Sauce Kitchen-Sink Capellini Ramen Fagiole Pasta Marinara Puttanesca in a Pinch Rotini with Creamy Pumpkin Sauce Penne with White Beans and Olivada Speedy Lasagna Rice Noodles with Spicy Peanut Sauce Spaghetti Lo-Mein Artichoke-Cannelini Pasta Manchurian Black Bean Noodles Sweet Treats Rawklava Easy as Chocolate Pie Peanutty Energy Balls Almond-Cranberry Haystacks Coconut Lime Drops No-Bake Oatmeal Cookies Bananas Foster Dessert Nachos No-Fuss Chocolate Fondue Stovetop Peach-Blueberry Crumble Ginger-Walnut Rum Balls Chocolate-Almond Truffles Pecan Pie Squares Mangos with Pistachios and Cranberries Fudgy Brownie Mug Pastry-Wrapped Chocolate and Walnut-Stuffed Dates The post In Case of Quarantine: Cook the Pantry appeared first on Robin Robertson.

Pineapple Carrot Muffins

March 2 2020 Meatless Monday 

These delectable muffins are naturally sweetened with pineapple and agave nectar. They’re freezer friendly too, so make a batch and munch on one every morning for the next two weeks. This recipe comes to us from Catherine of Weelicious. Serves 14 - 1 1/­­4 cup all purpose flour - 3/­­4 cup wheat flour - 2 teaspoons baking powder - 1/­­2 teaspoons baking soda - 1/­­2 teaspoon salt - 1/­­2 cup butter, melted - 1/­­2 cup agave nectar* - 2 eggs - 1 teaspoon vanilla extract - 1/­­2 cup pineapple, chopped fine and drained well - or - 1 8 ounce can crushed pineapple, drained well - 1 cup carrot, shredded - 1/­­2 cup walnuts** * Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. **optional Preheat oven to 350 degrees. Prepare muffin tins with paper muffin cups. In a large bowl combine the flours, baking powder, baking soda and salt. In a separate bowl combine the butter and agave using a whisk or an electric beater to combine. Add the eggs to the butter agave mixture and whisk to combine. Add the vanilla, pineapple, carrots and walnuts to the butter mixture and stir until incorporated. Stir the dry ingredients into the wet ingredients and mix until just combined, making sure not to over mix. Pour the batter into regular size, paper lined muffin cups. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and enjoy! The post Pineapple Carrot Muffins appeared first on Meatless Monday.

Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday Menu

February 24 2020 Meatless Monday 

Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday MenuThis week, in honor of Mardi Gras, were celebrating Healthy-Fat Tuesday with a list of foods and ingredients rich in healthy fats. Fats are complex and often misunderstood nutrients. Despite their often-misleading name, fats play an important role in healthy balanced diets and their consumption doesnt necessarily lead to weight gain. Saturated and unsaturated are the two major categories of dietary fats. Saturated fats are typically solid at room temperature and are predominately found in red and processed meats, whole milk and whole-milk dairy products, cheese, and baked goods. Although fine in moderation, the USDA Dietary Guidelines recommend limiting saturated fat to under 10 percent of your daily caloric intake. Unsaturated fats come from vegetables, nuts, seeds, and fish, and are labeled as good fats because their consumption is associated with lower rates of cardiovascular disease and all-cause mortality. Try incorporating these foods and ingredients into your weekly Meatless Monday menu. Avocado With 77 percent of calories from fat, this pretty green fruit is actually one of the fattiest plant foods on Earth. Avocado is rich in oleic acid, a monounsaturated fatty acid associated with reduced inflammation. Easily add some to your diet with this recipe for Garlicky White Bean Avocado Toast. Canola Oil Derived from the rapeseed, canola oil has a similar nutritional profile to olive oil but contains a slightly lower percentage of saturated fat. Its one of the most versatile cooking oils, which makes it excellent for frying and medium-heat cooking. It can also be used as the base for salad dressings, sauces, and marinades. Flaxseeds Flaxseeds are high in fiber and protein, but theyre also one of the richest sources of plant-based omega-3 fatty acids -- polyunsaturated fats that are associated with benefits for heart health. Hemp Seeds While technically categorized as a nut, the hemp seed is nutrient-dense and a terrific source of both omega-6 and omega-3 essential fatty acids. Try adding a scoop to smoothies, muffins, or chia pudding. Olive Oil Although it contains small levels of saturated fat, olive oil is predominately composed of a monounsaturated fat called oleic acid. Studies link oleic acid to lower levels of inflammation, but the health benefits of olive oil range from a reduced risk of stroke and heart disease to weight loss. Peanuts An easy and accessible snack, a little pouch of peanuts can instantly cure your hunger pangs. Peanuts are so satiating because of their high-fat content. Classified as an oilseed rather than a nut, the peanut is nearly 50 percent fat, most of which is mono- and polyunsaturated. Try adding some to this hot and spicy Peanut Noodle. Tahini Made from pulverized sesame seeds, tahini -- along with chickpeas -- is one of the main ingredients in hummus. Sesame seeds are made up of 80 percent mono- and polyunsaturated fats, which research shows can help lower cholesterol levels. Tahini makes the perfect dressing for roasted vegetables or this Curry Carrot Salad. Walnuts Like most nuts, walnuts contain good fats, but they are also an important vegetarian source of omega-3 fatty acids. Research shows that omega-3 plays a critical role in reducing oxidative stress in the brain and can even help with the development and function of the central nervous system. Eat them roasted or blend them up with lentils to make the perfect plant-based meatball.   Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday Menu appeared first on Meatless Monday.

Vegan Pesto Pizza Rolls Recipe

February 6 2020 Vegan Richa 

Vegan Pesto Pizza Rolls RecipeThis Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. Jump to Recipe Vegan Pesto Pizza Rolls – the perfect recipe for entertaining! These Vegan Pesto Pizza Rolls are a great appetizer or fun alternative to regular pizza if you want to change things up and surprise your guests with something special yet familiar. You can eat them as-is or dip them into some homemade marinara or pizza sauce. Either way, theyre like a mini-trip to Italy! Super flavorful, packed with Mediterranean flavor and soft and pillowy on the inside. INGREDIENTS USED IN THESE VEGAN PIZZA ROLLS RECIPE AND SUBSTITUTIONS - The dough for the pizza rolls uses active dry yeast, water, flour and semolina as the main ingredients. - As a short-cut, you can use any plain pre-made pizza dough here too. - The filling is a flavorful combination of homemade vegan pesto and sauteed mushrooms, flavored with onion, garlic, and oregano.  I like to add some crushed red pepper,  for a bit of heat. The thick mixture tastes amazing and is not very chunky, making it easy to roll the dough up and slice it like cinnamon rolls. You can also some vegan cheese for that pizza feel. Optional but 100 % recommended. - As a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins. How to make this Vegan Pizza Rolls Recipe – Step by Step: Start with the pizza dough: 1. Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. 2. Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. 3. Cover the bowl and let it sit to rise for 30 mins. Make the fillings while the dough is resting: 4. Meanwhile, heat a skillet over medium heat. Add oil, onion, and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic, and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. 5. Make the vegan pesto if you haven’t made it already using this recipe.  6. Uncover the dough. Add oil and a tbsp of flour and punch the dough down and make a flat disc. Use flour to roll it out to 15 by 10 inches. 7. Spread the pesto all over the rolled out dough. 8. Sprinkle the dough with the mushroom mixture. Top with some red pepper flakes for a bit of heat and sprinkle with vegan shredded mozzarella, if you like your rolls cheesy. 9. Roll the dough up into a roll, like when making cinnamon rolls, and seal the ends. Slice the dough roll into pizza rolls using a sharp kitchen knife and place them in a greased baking dish. 10. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins.  Tip: Check the center of one of the middle rolls, and if the middle does not still feel soft and doughy, then remove the pan from the oven. 11. Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and fresh basil if needed. Serve warm with olive oil or pizza sauce What goes well with Pesto Pizza Rolls? But what can you serve alongside that delicious pizza that plays the perfect supporting role? What about some roasted greens – like green beans, caramelized brussels sprouts, asparagus or a light and a bright side salad? Can I make these Vegan Pizza Rolls ahead of time? Yes, these vegan pesto pizza rolls can be made ahead. Once sliced and placed in a baking dish, you can keep the rolls refrigerated overnight. Cover tightly and store. Remove from the fridge and let sit on the counter for an hour to warm and rise. Then bake and serve. To store them, place in the fridge for up to 5 days or freeze them in the back of your freezer for up to a month.   More vegan bread and rolls recipe from the blog: - Vegan Pizza Rolls - Sweet Potato dinner rolls - Pumpkin Cornbread - Pull-Apart Pizza Bread - Pumpkin Sage Biscuits - 100% Whole Grain Dinner Rolls - Gluten-free Jalapeno Pepperjack Biscuits GF - Gluten-free Garlic Dinner Rolls GF Vegan Pesto Pizza Rolls This Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. - 3/­­4 cup warm water - 2 tsp active dry or instant yeast - 1 tbsp flour - 2 tbsp semolina flour - 1/­­2 tsp salt - 2 cups flour - 1 Tbsp olive oil (divided) Mushroom Mixture: - 1 tsp oil - 1/­­2 cup sliced onion - 7 oz sliced mushroom - 1/­­4 tsp salt - 1/­­2 tsp dried oregano - 1/­­2 tsp garlic powder Other Toppings - 4 tbsps vegan pesto (see notes ) Optional - fresh basil - vegan mozzarella (shredded) - red pepper flakes -  For the rolls: -  Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. -  Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. -  Cover and let the dough sit to rise for 30 mins. Make the fillings: - Meanwhile, heat a skillet over medium heat. Add oil, onion and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. -  Make the pesto using this recipe if you haven't prepared it already. Assemble: -  Uncover the risen dough. Add oil and a tbsp of flour and punch the dough down and shape it into a flat disc. Use flour to roll it out to 15 by 10 inches thick. -   Spread the vegan pesto all over the rolled out dough. -  Sprinkle the dough with the sauteed mushroom mixture. Add some red pepper flakes and vegan shredded mozzarella, if you want. -  Roll it all up and seal the ends. Slice the dough roll into pizza rolls and place them in a greased baking dish. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins. Check the center of one of the middle rolls, and if its not doughy, then remove the pan from the oven. -  Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and some fresh basil if you like. Serve warm with olive oil or pizza sauce - As a short-cut, you can use any plain pre-made pizza dough here too. - For a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins.     The post Vegan Pesto Pizza Rolls Recipe appeared first on Vegan Richa.

Glazed Daikon Radish with Walnuts

January 20 2020 Meatless Monday 

The Daikon radish is an underused treasure of the veggie world. The Daikons strong, spicy flavor is mellowed as its sautéed in coconut oil, then contrasted beautifully against walnuts and agave nectar. This recipe comes to us from Danica of Soundly Vegan. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 8 - 2 teaspoons coconut oil - 4 cups Daikon radish*, cut into bite-sized pieces - 1 tablespoon light miso* - 1 tablespoon agave nectar** - 1/­­3 cup raw walnuts - Daikon radish tops, chopped *Found in the Asian markets or the Asian or vegetable section of most grocery stores.   **Found in health food stores or the sweetener section of most grocery stores. Place the coconut oil in a frying pan over medium-high heat. Sauté the radish slices in the pan, stirring occasionally, for 4-6 minutes, or until they are slightly softened. Place the miso and the agave nectar together in a large bowl and stir until well combined. Add the sautéed radishes and walnuts. Toss well to coat. Spread the radish tops around the pan evenly and cover. Take the pan off the stove and set aside for 3-5 minutes, or until the Daikons greens wilt. Remove the frying pans lid and pour any condescended steam on the lid back into the pan. Pour the radish tops and any liquid that has accumulated into the bowl with the radishes and walnuts. Mix until all ingredients are well combined and the veggies are coated in agave glaze. Divide into servings and enjoy. The post Glazed Daikon Radish with Walnuts appeared first on Meatless Monday.

Brussels Sprout and Apple Tart with Walnut Pesto

November 22 2019 Oh My Veggies 

Thanksgiving is next week. Did I just blow your mind? Fine, maybe not. Maybe you are a person who has things together, who plans everything in advance, and for that, I commend you. I used to be that person too. But then I turned into a person says “Have a good weekend!” on Tuesdays and who does all her Christmas shopping the day before Christmas. I have no sense of time and no have-it-togetherness. Evidenced by my use of the word “have-it-togetherness.” The thought of hosting a Thanksgiving gathering makes me a little bit woozy, in fact. There is so much planning involved! It’s kind of like Tetris, except instead of fitting together colorful shapes, you’re figuring out when to put the gratin in the oven when the breadsticks need to be cooked at the same time, but at a different temperature or how you’re going to cook 5 different things on the stovetop when you only have 4 burners. Also, there’s no Russian-y Tetris music playing while you figure this stuff out, which makes it much less fun. Well, this is the kind of main dish that makes things a little bit easier. Here’s the game plan: you make […]

Cranberry Spice Oatmeal Cookies

November 22 2019 Isa Chandra Moskowitz 

Cranberry Spice Oatmeal Cookies Picture by VK Rees Makes 2 dozen Oatmeal cookies just remind you of home. If you come from a home that deprived you of chocolate chip cookies. Just kidding! These are gorgeous little clusters of oats studded with ruby cranberries. Crispy on the edges, chewy inside with a hint of spice.  Just the perfect thing for the holidays if you can forget about the war on Christmas and enjoy a cookie for a minute. This recipe is from Superfun Times. Notes ~ If you dont have pumpkin pie spice, 3/­­4 teaspoon ground ginger, 3/­­4 teaspoon ground cinnamon and a pinch of cloves oughta do it! Ingredients 1/­­3 cup refined coconut oil, softened at room temp 1/­­3 cup packed brown sugar 1/­­3 cup granulated sugar 3 tablespoons unsweetened almond milk or your fave non-dairy milk 1 tablespoon organic cornstarch 2 teaspoons pure vanilla extract 1/­­2 cup all-purpose flour 1/­­2 teaspoon baking soda 1 1/­­2 teaspoons pumpkin pie spice 1/­­2 teaspoon salt 1 1/­­2 cups rolled oats 1/­­2 cup dried sweetened cranberries 1/­­2 cup chopped walnuts Directions Preheat oven to 350 F. Lightly grease 2 large baking sheets.  In a large mixing bowl, use a handmixer or strong fork to cream together oil and sugars. Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved.  Sift in the flour, baking soda, spices and salt and mix to combine. Add the oats, cranberries and nuts, and use your hands to form a stiff dough. Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie. Place about 2 inches apart. Flatten a little with your hand. Bake for 10 to 12 minutes, until edges are lightly browned. Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.

The One Ingredient You Should Be Adding to All Your Plant-Based Recipes

November 4 2019 Meatless Monday 

The One Ingredient You Should Be Adding to All Your Plant-Based RecipesWere all familiar with the four basic tastes -- sweet, salty, sour, and bitter -- but umami, the mysterious fifth taste, remains an enigma. Umami is responsible for giving foods their deep, savory flavor. When used properly, umami adds a pleasant richness to plant-based meals, balances the natural bitterness of nutrient-dense vegetables, and simplifies cooking by reducing the need for salt and other flavor-enhancing ingredients. Umami can be found in everything from corn, tomatoes, and mushrooms to aged cheeses, nori and soy sauce. While its easy to find foods that contain umami, its not always as simple to coax that savory flavor out of them, which is why umami remains an underutilized culinary tool in many home kitchens across America. Thats why the team at Meatless Monday was so thrilled to work with Yondu Vegetable Umami to develop a free, downloadable e-cookbook complete with umami-rich plant-based recipes. When scrolling through the recipes, youll see the breadth and versatility of this one simple ingredient. But tasting is believing. For starters, try this super simple 3-Minute Veggie Soup , which includes aromatic leeks, sugary snap peas, cool slices of fennel, and a couple of tablespoons of vegetable umami. At only 54 calories per serving, its a nice, light way to open a meal. Catering to a crowd? Pulse together a creamy Minted Pea and Walnut Dip in a matter of minutes. Have some leftover cauliflower? A spattering of chili flakes and lemons zest, along with a drizzle of olive oil and umami will transform this simple vegetable into a Quick Roasted Cauliflower worthy of any restaurant menu. To celebrate the cookbook release, Yondu is giving away 50 free bottles of their vegetable umami. All you have to do is click the link HERE and sign up, but move quick -- its first come first serve. And if you missed the giveaway, Yondu is also offering a coupon code for 50% off your order! Use code: 50umamimeals.   Download your free copy of the e-cookbook HERE and click over to Amazon to purchase a bottle of Yondu, $8.99 (lasts quite a while). Thanks to Yondus vegetable umami, you can effortlessly add a richness to any of your Monday meals. Need more inspiration? Check out Yondu.Us for more recipes. Tag @MeatlessMonday and @Yondu.USA in your umami food posts and share the e-cookbook link with friends and family to inspire easy Meatless Monday meal ideas. The post The One Ingredient You Should Be Adding to All Your Plant-Based Recipes appeared first on Meatless Monday.

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.

Chocolate Nut Cookies

October 11 2019 VegKitchen 

These nutty chocolate cookies have a nice crackle top highlighted by the use of powdered sugar. If you need a nice big batch of easy little cookies, these are a good choice. Makes about 4 dozen 1/­­2 cup Earth Balance or other vegan buttery spread 1/­­2 cup dry unsweetened cocoa powder 1 cup light brown sugar, firmly packed 1/­­2 cup plain or vanilla nondairy milk 2 cups whole wheat pastry flour 1 1/­­2 tsp baking powder 1/­­4 tsp salt 2 tsp cinnamon 1/­­2 tsp ground nutmeg or allspice 1/­­2 cup walnuts, very finely chopped 1 cup semisweet chocolate chips powdered sugar for topping Preheat the oven to 350°F. The post Chocolate Nut Cookies appeared first on VegKitchen.

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.

Broiled Persimmons with Greek Yogurt

September 23 2019 Meatless Monday 

Broiled to perfection, these persimmons are then topped with creamy greek yogurt and toasted walnuts. Perfect for breakfast or dessert. This recipe comes to us from The Domestic Dietitian . 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 - 2 persimmons, sliced into rounds - 1-2 tsp sugar (or honey) - 1/­­3 cup plain, greek yogurt - 1/­­4 cup walnuts, chopped   Preheat the oven to 375 degrees F. Spread the walnuts out on a sheet pan, in a single layer and roast in the oven for about 5-8 minutes, until lightly toasted. Remove and set aside to cool Set the oven to the broil feature Lay a sheet of foil on a baking sheet and spray with non-stick cooking spray Lay the sliced persimmons on the sheet pan, in a single layer Sprinkle lightly with sugar (or honey if you prefer) Broil in the oven for about 4-5 minutes, until tops are golden brown Remove from oven and set aside to cool slightly Place about 2 tbsp greek yogurt on each plate, add 2 slices of broiled persimmons and top with toasted walnuts The post Broiled Persimmons with Greek Yogurt appeared first on Meatless Monday.

Festive Kale with Fennel, Cranberries, and Walnuts

February 24 2020 VegKitchen 

Festive Kale with Fennel, Cranberries, and Walnuts This colorful kale dish featuring fennel and walnuts makes a lovely Thanksgiving side dish, but you need not wait for a special occasion to enjoy it. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky. The post Festive Kale with Fennel, Cranberries, and Walnuts appeared first on VegKitchen.

Cinnamon-Walnut Crumble Coffee Cake

February 21 2020 VegKitchen 

Cinnamon-Walnut Crumble Coffee Cake I love a good cinnamon-walnut coffee cake to serve as a snack or for breakfast, and when I need a vegan version, this recipe is the one I turn to.  Makes one 9-inch cake; about 12 servings 2 cups whole wheat pastry flour 1 tbsp baking powder 1 1/­­4 tsp cinnamon, or more to taste 1/­­4 tsp salt 1/­­3 cup safflower oil 1/­­3 cup maple syrup 1 cup apple juice Walnut Crumble Topping 1/­­2 cup walnuts 1 tsp cinnamon, or more to taste 1/­­4 tsp vanilla extract, or more to taste Preheat the oven to 350°F. Lightly oil a 9-inch square or round baking pan or a 9 x 5 x 3-inch loaf pan. The post Cinnamon-Walnut Crumble Coffee Cake appeared first on VegKitchen.

Dates and Nuts Bar

January 26 2020 Manjula's kitchen 

Dates and Nuts Bar (adsbygoogle = window.adsbygoogle || []).push({}); Print Dates and Nuts Energy Bar, Healthy Bar, All-Natural Nutritional Bar 2020 is the start of a new decade and like most people Im sure you have thought about eating clean and healthy. My next recipe is for any new year resolutions and is called Dates and Nuts Bar. This healthy gluten-free energy bar is also vegan and sugar-free. The bars have a great nutty texture that tastes so delicious. This yummy treat is so satisfying for any sweet cravings! Because we all live busy lives, these bars make great snacks because they are so easy to take on the go. You can even give them to your kids as an after -school snack. Because dates are so sweet, they provide the perfect natural alternative to added sugars. They are sure to be a hit with friends who are avoiding sugar but still crave something sweet. Try these bars as a healthy alternative to cookies and other sweet treats. You will feel amazing. Course Snack Keyword All Natural, Almonds, Badam Burfi, Besan ki barfi, Candy, Cocoa Powder, Coconut, coconut Ladoo, Cooking Video, Dates Bar, Delightful, Diabetic, Flax Seed Burfi, Flax Seeds, Gluten Free, Gourmet food, Home Made, Jain Food, Kids Friendly, Lunch Box, Natural Alternative, Nutritional Bar, Nutty, Quick And Easy, Sattvic Food, Snack, Sugar Free, Swaminarayan, Sweet, vegan, Walnuts Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 16 pieces Ingredients1 1/­­2 cup pitted dates cut into small pieces 2 Tbsp cocoa powder 1/­­3 cup coconut powder 1/­­3 cup flax seed meal 1/­­8 tsp sea salt 1/­­2 cup roasted Walnuts roughly chopped 1/­­2 cup roasted Almond roughly chopped 1/­­2 cup roasted Cashews roughly chopped 2 tsp sesame seeds 2 tsp pumpkin seeds InstructionsSoften the chopped dates in microwave for 30 seconds, doing this makes dates soft and easy to work. Blend the dates in the food processor until they become to the paste, this should take about 15 seconds. Add flex seed meal, and cocoa powder and salt to the food processor and blend it until all the ingredients incorporated. This should take about 15 second. Add the roasted and chopped nuts walnuts, almonds, and cashew nuts. Blended it until all the ingredients incorporated, but nuts should be still chunky this should take about 20 seconds of blending. Remove the mix from food processor, and make it into 2 balls, roll it into about 1/­­4-inch-thick, sprinkle the sesame seeds and pumpkin seeds to the rolled bar and lightly press the seeds, so they stay into the bars. Cut them into your desire shape. I decided to cut them in bars. NotesThese are some more healthy choice you would like to know Quinoa salad, Stuffed karela, Lentil Vegetable soup, Mango panna cotta The post Dates and Nuts Bar appeared first on Manjula's Kitchen.

Brussel Sprout and Apple Tart with Walnut Pesto

November 22 2019 Oh My Veggies 

Thanksgiving is next week. Did I just blow your mind? Fine, maybe not. Maybe you are a person who has things together, who plans everything in advance, and for that, I commend you. I used to be that person too. But then I turned into a person says “Have a good weekend!” on Tuesdays and who does all her Christmas shopping the day before Christmas. I have no sense of time and no have-it-togetherness. Evidenced by my use of the word “have-it-togetherness.” The thought of hosting a Thanksgiving gathering makes me a little bit woozy, in fact. There is so much planning involved! It’s kind of like Tetris, except instead of fitting together colorful shapes, you’re figuring out when to put the gratin in the oven when the breadsticks need to be cooked at the same time, but at a different temperature or how you’re going to cook 5 different things on the stovetop when you only have 4 burners. Also, there’s no Russian-y Tetris music playing while you figure this stuff out, which makes it much less fun. Well, this is the kind of main dish that makes things a little bit easier. Here’s the game plan: you make […]

Raspberry Pretzel Thumbprints

November 22 2019 Isa Chandra Moskowitz 

Raspberry Pretzel Thumbprints Photo by Joshua Foo Makes 2 dozen These cookies will satisfy all of your cravings: sweet, salty, chocolatey, fruity and the desire to spend an hour making cookies. No, it really isn’t that complicated. A little extra work will get you this super special unforgettable little baby angel of a cookie. They’re basically a holiday treat no matter what time of year you make them! These are called thumbprint but secret: it’s actually a pinkyprint. This recipe is from I Can Cook Vegan. Ingredients 1/­­2 cup canola oil 3/­­4 cup granulated sugar 1/­­3 cup brown sugar 1/­­4 cup unsweetened non-dairy milk 1 1/­­2 teaspoons vanilla extract 1 2/­­3 cup all purpose flour 3 tablespoons cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup thin pretzel sticks 3/­­4 cup seedless raspberry jam 1/­­2 cup chocolate chips Directions 1 – Preheat oven to 350 F. Lightly grease two large baking sheets. 2 – In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough.  3 – Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces.  4 – Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 1/­­2 inches apart. 5 – Use your pinky to make a deep indent in the center of each cookie. Use a teaspoon to fill each indent with about a teaspoon of jam. Bake for 14 to 16 minutes, until golden on the edges and lightly browned on the bottoms. 6 – Place cookies on a cooling rack to cool. Wait until completely cool to proceed. 7 – Place cooling rack of cookies over the sink. Using a microwave or double boiler, melt chocolate chips. Let melted chocolate cool a bit, then drizzle over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let the chocolate set in a cool room or in the fridge for 30 minutes or so.

Beans and Walnuts Meatloaf

November 9 2019 Oh My Veggies 

A classic comfort recipe that everyone will love. Changing the meat for beans and walnuts makes this “meat”loaf even better!        

Sauteed Lentils & Dandelion Greens

November 2 2019 Isa Chandra Moskowitz 

Sauteed Lentils & Dandelion Greens Serves 4 If there arent delicious aromatics wafting through the air, have you even cooked? Shallot, onion, olive oil.. now thats dinner! This method is what I use time and time again with whatever I picked up at the anarchist co-op (ok fine Whole Foods) and whatever beans I have burning a hole in my cupboard. So try it with spinach, arugula or chard. Or just go ahead and try it with dandelion greens like the goddam recipe says. It takes only 15 minutes or so (if your lentils are cooked ahead of time or from a can) and it tastes like it took 20. At least. This recipe is from I Can Cook Vegan. Notes There’s a hidden gem to be learned in this simple recipe. If you cook the nutritional yeast for a minute with the shallot and stuff it gets a deep toasty flavor like a roux! It makes it taste extra special and thickens the sauce, too. So much winning. Ingredients 1/­­2 cup walnuts 2 tablespoons olive oil 1 cup thinly sliced shallot 2 cloves garlic, minced 1/­­2 teaspoon dried tarragon Fresh black pepper 2 tablespoons nutritional yeast 1/­­4 cup dry white wine 1/­­2 cup vegetable broth 1 large bunch dandelion greens 1 1/­­2 cups cooked brown or green lentils 2 cups thinly sliced radicchio Directions 1 – Preheat oven to 350 F. Spread walnuts onto a small baking tray and toast for about 10 minutes. Remove from oven, let cool, and roughly chop. In the meantime, proceed with the rest of the recipe.  2 – Preheat a large pan over medium heat. Saute shallots in olive oil with a pinch of salt until lightly browned, about 5 minutes. Add garlic, tarragon and black pepper and saute another minute. 3 – Add nutritional yeast and stir with a wooden spatula to toast for about 1 minute. Add white wine and to deglaze the pan. Let cook for about 3 minutes. 4 – Add vegetable broth and bring to a boil. Add the greens and cook down for about 5 minutes. Add the lentils and toss to heat through. Serve topped with walnuts!

Wild Rice with Roasted Grapes & Walnuts

October 14 2019 Oh My Veggies 

Last weekend, Chris and I decided to get AppleTV. My plan was to get it, subscribe to Hulu, and then start watching old episodes of Rock of Love immediately. I was so excited that on the way to Best Buy, I sang the Rock of Love theme song, and since I only know approximately 3 lines from it (including “touch my backstage pass” which: ew, Bret Michaels, really???), I’m sure that was pretty annoying to listen to. (My poor husband puts up with so much. Seriously.) When we got home and I was scrolling through to find Rock of Love, I found all of these other trashy reality shows I had forgotten about though. The Surreal Life! I Love New York! Daisy of Love! Weren’t things so much better back then? Wasn’t life so much simpler? Anyway, my goal is to work out while watching these shows, so by the time I catch up on all of them, I’ll be in the best shape of my life. I’ll be able to throw trays of Lean Cuisine stuffed cabbage across a tour bus with the strength of an olympic shot putter. Also, if you work out while watching crappy reality shows, […]

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.

Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa

September 30 2019 Meatless Monday 

Want a tastier taco? The combination of lentils and toasted walnuts in place of animal-protein makes for a cleaner, more complex bite. For the filling, lentils are seasoned with a blend of chili powder, cumin, and smoked paprika and tossed with toasted walnuts. The mixture is topped with a cool, tart cashew sour cream, and a bright pineapple salsa. This recipe comes to us from Carly Paige, founder of FitLiving Eats , author of Simply Swapped Everyday , and one of the finalists of the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 8 tacos - 1 15-ounce can cooked lentils - 1 cup walnuts, roughly chopped - 1 tablespoon tomato paste - 1 tablespoon chili powder - 1 tablespoon cumin - 1 tablespoon smoked paprika - 1 teaspoon oregano -  1/­­2 teaspoon salt - 8 romaine lettuce leaves   - Pineapple Avocado Salsa: - 1 cup fresh pineapple, diced - 2 avocados, diced -  1/­­2 jalapeno, seeds removed and diced -  1/­­4 cup red onion, diced -  1/­­4 cup cilantro, chopped - 1 lime, juiced -  1/­­2 teaspoon salt   - Cashew Sour Cream: -  3/­­4 cup cashews, soaked for 4 hours -  1/­­4 cup water - 1 tablespoon lemon juice -  1/­­2 teaspoon apple cider vinegar -  1/­­4 teaspoon salt   To make the lentil walnut taco meat, toast the walnuts in a sauté pan for about 5 minutes on medium-low heat. Add the lentils, spices and tomato paste. Stir to combine and sauté for a few more minutes to let the mixture dry out a bit and become crumbly. Meanwhile, combine the salsa ingredients in a bowl and set aside. To make the cashew sour cream, drain the soaking liquid from the cashews and add the cashews to a blender. Add the remaining ingredients and blend until creamy. To assemble, spoon the taco meat into the romaine leaves. Top with salsa and cashew sour cream. The post Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa appeared first on Meatless Monday.

Pear and Toasted Walnut Salad with Cranberry Vinaigrette

September 16 2019 VegKitchen 

Pear and Toasted Walnut Salad with Cranberry Vinaigrette This salad has flavors that speak eloquently of autumn--pears, walnuts, bitter greens, and cranberries. You can substitute other dried fruit if you like. It’s a simple enough salad to serve for every day, yet dressed up enough to serve as a first course for company meals. The post Pear and Toasted Walnut Salad with Cranberry Vinaigrette appeared first on VegKitchen.


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