white flour - vegetarian recipes

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white flour vegetarian recipes

Soft Whole Wheat Dinner Rolls with Tanzhong starter

February 27 2017 Vegan Richa 

Soft Whole Wheat Dinner Rolls with Tanzhong starterSoft Whole Wheat Dinner Rolls. Moist and soft Whole wheat Rolls 100% Whole grain rolls with Tangzhong starter. Use as Wheat Buns for Burgers or Sliders. Vegan Whole Grain Dinner Rolls. Soy-free Palm Oil-free Recipe These rolls are 100% Whole grain and so soft and do not taste like cardboard or dirt! Based off my 100% Whole wheat bread, the rolls have additional help in moisture from the tangzhong (roux), Tangzong starter breads or milk breads are often the softest breads. Tangzhong along with the sponge are the secret to perfectly moist Whole Grain Rolls.  The flavor of these rolls is very dependent on the whole grain flour used. Often the flour goes rancid or is starting to go rancid depending on when the grains were processed. Breads with combination of whole and all purpose/­­white flour have a milder flavor. In all whole grain baked goods that are sweet or savory, the flavors take over the whole grain flavor and work well. In a bread that is just whole grain flour, water and yeast, the grain flavor comes through very strong. It is the least strong in freshly baked bread and gets stronger (bitter or rancid) as it sits. You can also use aquafaba for additional moisture in these. These rolls are best served fresh and warm.  These rolls can be made ahead (refrigerated or frozen, then thawed and baked). For soft Gluten-free dinner rolls, see these. I generally use some whole grain spelt with the wheat or a combination of regular whole wheat which is red wheat flour, and white whole wheat which is flour of winter white wheat. Combination flours help with the flavor and texture. It looks like a long process, but its mostly rest and rise time and bake time with just 15- 20 mins active.  Continue reading: Soft Whole Wheat Dinner Rolls with Tanzhong starterThe post Soft Whole Wheat Dinner Rolls with Tanzhong starter appeared first on Vegan Richa.

Soft Whole Wheat Dinner Rolls

February 27 2017 Vegan Richa 

Soft Whole Wheat Dinner RollsSoft Whole Wheat Dinner Rolls. Moist and soft Whole wheat Rolls 100% Whole grain rolls. Use as Wheat Buns for Burgers or Sliders. Vegan Whole Grain Dinner Rolls. Soy-free Palm Oil-free Recipe These rolls are 100% Whole grain and so soft and do not taste like cardboard or dirt! Based off my 100% Whole wheat bread, the rolls have additional help in moisture from the tangzhong (roux), Tangzong starter breads or milk breads are often the softest breads. Tangzhong along with the sponge are the secret to perfectly moist Whole Grain Rolls.  The flavor of these rolls is very dependent on the whole grain flour used. Often the flour goes rancid or is starting to go rancid depending on when the grains were processed. Breads with combination of whole and all purpose/­­white flour have a milder flavor. In all whole grain baked goods that are sweet or savory, the flavors take over the whole grain flavor and work well. In a bread that is just whole grain flour, water and yeast, the grain flavor comes through very strong. It is the least strong in freshly baked bread and gets stronger (bitter or rancid) as it sits. You can also use aquafaba for additional moisture in these. These rolls are best served fresh and warm.  These rolls can be made ahead (refrigerated or frozen, then thawed and baked). For soft Gluten-free dinner rolls, see these. I generally use some whole grain spelt with the wheat or a combination of regular whole wheat which is red wheat flour, and white whole wheat which is flour of winter white wheat. Combination flours help with the flavor and texture. It looks like a long process, but its mostly rest and rise time and bake time with just 15- 20 mins active.  Continue reading: Soft Whole Wheat Dinner RollsThe post Soft Whole Wheat Dinner Rolls appeared first on Vegan Richa.

Sourdough Salad Pizza

October 14 2016 My New Roots 

Sourdough Salad Pizza Along with ice cream, chocolate, and burgers, pizza was definitely on my hit list when I started eating healthier. But like every single one of those foods, I have come up with a way of making them not only not bad for me, but actually good for me. If you live in the pizza is junk food world, this is the post for you, as I will single-handedly convince you that this universally loved indulgence can in fact, be nutritious. It starts with the crust. The pizza youll get at your local restaurant, in the freezer section of your grocery store, or out of the backseat of a teenage kids delivery car, is typically made with white flour. It also likely contains commercial yeast, the magical ingredient that makes dough rise quickly and predictably. There are of course other ways of making dough or crust, but these ingredients and methods can be more expensive and take more time. Most places stick to the quick and cheap, which almost always compromises our health. How do we make a healthier crust? The answer is fermentation! Sourdough: whats the big deal? Sourdough is essentially fermented flour. And if youre familiar with fermented foods, youll know that they are easier to digest, and contain far more nutrients than the original ingredients themselves. Sourdough bread is made by combining flour and water together with the natural yeasts that live on everything - our hands, our food, swirling around in the air - and after letting it hang out for a few days, youll have whats called a starter.  This starter is added to a basic combination of more flour, water and salt, essentially inoculating it with all of the good bacteria and friendly yeasts. These organisms create lactic acid, which neutralize phytates, making nutrients more easily absorbed by the body. Lactic acid slows down the entrance of glucose into the blood stream, preventing the infamous glycemic index roller coaster. But my favourite of all, is that lactic acid helps break down the complex structure of gluten, making it far easier to digest. That means that people who have a sensitivity to gluten (except celiacs) can potentially eat sourdough bread without digestive upset, as the protein has been changed into a simpler arrangement that is easier to break down in the body. Three cheers for that, eh? Down below Ive included the recipe for both sourdough starter and making pizza from that starter. I think sourdough pizza is a great place to begin because it is far easier to pull off than bread, in my experience. No matter if your dough gets a solid rise or not, youll still end up with a gloriously crisp, chewy crust that will your body will also thank you for. Toppings: not just a pretty face The toppings on a pizza will make or break the overall flavour, but also the potential health benefits. It doesnt take a rocket scientist to know that gobs of cheese and pepperoni are not the most health-supportive choices. So, see topping your pie as an opportunity to get creative, while sneaking in all of those veggies! The best advice I can give you on this front, is to remember to prepare the toppings – meaning that they should be in the state that you’d enjoy eating them before putting them on the pizza. Since this style of pizza is cooked very quickly, things like garlic, onions, mushrooms, and greens are not going to change all that much in the oven. If you wouldnt mow down on a bunch of raw Swiss chard, take those leaves on a tour of a hot skillet first. Mushrooms should be marinated or cooked beforehand (unless you like them raw), and onions, in my opinion should be caramelized. Things like olives, zucchini, tomatoes, capers, and bell peppers can be added raw since they are delicious eaten that way. Sauce is optional, especially if youre going to use juicy toppings, but if you are using it, keep it sparse and dont let it sit on the dough too long, otherwise it will get soggy and sad. Pesto is a great alternative to traditional sauce, as is tapenade, roast veggie puree, romesco, chimichurri, and harissa. And while were on the subject of health, did you know that pizza is THE perfect vehicle for salad? I discovered this a couple years ago when trying to make my healthy pizza even healthier. Instead of putting salad on the side, I thought, why not pile it on top? This delivers a fantastic textural contrast, while delivering that much-needed hit of freshness and bright acidity to cut the richness of the pizza. How is this not a thing?  I posted a shot on Instagram some time ago and it received a lot of positive feedback, so it seems like many of you are down with the salad pizza idea. It’s two of the world’s best foods combined, and that equals true tummy happiness. Every summer I go to my friends cottage, just down the river from my own in the Thousand Islands. They are enthusiastic foodies and love to cook and eat good food as much as I do. They are also passionate about a plant-based diet, fermentation, pickling, and sourdough - all things healthy and delicious! Needless to say, this weekend has become the culinary highlight of my summer. The only difference between this year and previous ones, is that this time I was able to talk myself into snapping a few pics during this process and waiting to eat! Not an easy feat for me, you must know, but well worth it if it inspires any of you to try this recipe. Creating the sourdough starter Although it may seem daunting, creating a sourdough starter, culture, or mother is far easier than you may think, and only requires three simple ingredients: water, flour, and a little patience. A starter takes about five days to develop, but perhaps more or less depending on temperature, humidity, and the type of flour youre using. Nevertheless, its NOT complicated, and a very gratifying way to connect more to your food. Heres what you need: 4oz. /­­ 115ml filtered water (un-chlorinated) 4oz. /­­ 115g flour (choose whichever kind of grain-based flour youd like – 100% rye and spelt are great choices) a medium-sized glass container Method: 1. Stir the flour and water together for about 30 seconds until it is a consistent batter. Cover the container with a tea towel, secure with a rubber band and set in a warm place. 2. After 24 hours, feed the starter with the same amount of flour and water. Stir to combine. 3. After another 24 hours, repeat with the feeding. By this time, you should see bubbles forming and smell something slightly sour. This is a good sign, and means that the wild yeasts are active. If there are no bubbles or sour aroma, keep feeding the starter and looking for signs of life. 4. After 24 hours, repeat with the feeding. By this time, you should see many bubbles of varying sizes and the aroma should be pleasantly strong. 5. Around day five, the starter should have doubled in size from day four, and is ready to use. If the starter has not risen, continue with the feeding program until it has. This process can take a few extra days if youre in a colder environment. Dont give up! Storing your Sourdough Starter If you would like to use the starter daily, then I recommend feeding it daily. Keep it at room temperature on your counter top so that youll remember to do so, and remove half of the starter each time so that there is always room for the fresh flour and water. If you would however like to store your sourdough for occasional use, keep it in the fridge where the fermentation process will slow down and will only require a feeding once a week. To use again, simply remove the starter from the fridge about 12 hours prior to baking. Feed the starter to wake it up from hibernation. After about 12 hours from the last feeding, and once the starter is bubbly and smelling sour, its ready to go again! Resources and Troubleshooting There are so many resources for sourdough making out there, Ill leave you with a few that I really like in case you run into any issues. Cultures for Health Nourished Kitchen The Kitchn     Print recipe     Sourdough Salad Pizza Makes 4 individual pizzas Dough: 1 1/­­2 cups /­­ 350ml sourdough starter 1 1/­­2 cups /­­ 350ml wholegrain flour, I like spelt or light spelt for making pizza (plus more for dusting) 1 Tbsp. coconut oil, melted 1 tsp. fine grain sea salt 1. Combine all ingredients in a large mixing bowl. Stir with a large wooden spoon until incorporated. Then turn out dough onto a clean, floured surface and knead for 5-10 minutes, until it is no longer sticky (add additional flour, as needed, or add water if the dough is too dry). 2. Split the dough into four balls and put them on a floured baking sheet. Cover with a moist kitchen towel or plastic wrap put them in the fridge for 12-24 hours. 3. Take the dough of the fridge out about 30 minutes before you plan to make the pizzas. Toppings: Tomato sauce Local, seasonal veggies (our favourites include zucchini, eggplant, caramelized onions, fresh tomatoes, sweet and /­­ or spicy peppers, mushrooms, olives, sundried tomatoes, crushed chili flakes Greens such as beet tops, kale, Swiss chard, spinach Cheese such as Pecorino Romano, ch?vre, feta, goat or sheeps milk mozzarella Fresh herbs Salad greens such as arugula, baby spinach, leaf lettuce, tossed in lemon, olive oil, and salt Directions: 1. Preheat your oven to 500°F /­­ 260°C. If you have a pizza stone, place it in the oven while it preheats, or use a baking sheet. 2. Flour your work surface well and roll out the dough to desired size (tip: rolling out onto baking paper makes transferring the pizza much easier). 3. Spread a thin layer of sauce over the dough, followed by desired toppings (except for salad greens). Work quickly - you dont want the sauce sinking into the dough, as it will become soggy. 4. Slide the pizza (on the baking paper or not) onto the pizza stone or baking sheet. Let bake for 7-10 minutes until the crust is golden and the toppings are bubbly. 5. While the pizza is cooking, dress your greens with a little lemon juice, olive oil and salt. Toss to coat and set aside. (This step is optional, but delicious!) 6. Remove the pizza from the oven, let cool for five minutes, then top with greens, slice and enjoy!   I hope that this post puts you in touch with your inner baker, and that you commit to starting your sourdough culture TODAY. Through this miraculous process, you’ll be joining centuries of tradition, ritual, and connection. Not to mention that your pizza will suddenly be good for you. And that is the most important thing of all, amiright? Happy fermenting, friends! xo, Sarah B *   *   *   *   *   * In other THRILLING news, I’m co-hosting a retreat in Bali this coming January! Wild Heart, High Spirit is a 7-day revitalizing retreat for women, aimed to restore balance, cultivate inner peace, and nourish the body from inside out. Learn to take care of yourself on a deep level, and feel empowered moving forward in your life beyond our week together. Join Mikkala Marilyn Kissi of Living Yolates and I for this once-in-a-lifetime opportunity on the enchanted island of Bali to connect with your wild heart and your high spirit! Click here to find out more.  The post Sourdough Salad Pizza appeared first on My New Roots.

One Bowl Vegan Mango Cupcakes

June 6 2016 Vegan Richa 

One Bowl Vegan Mango CupcakesOne Bowl Vegan Mango Cupcakes. Easy Mango Cupcake Recipe. Whisk up the dry ingredients. Add in mango puree and bake into cupcakes or Cake. Easy tropical cupcakes. Frost with frosting of choice. Vegan Recipe. Pin this post You know its getting warm when there are juicy ripe mangoes kept in large buckets outside the store. Use all that abundant mango to make these easy mango cupcakes! Whisk up all the dry ingredients in a bowl. Blend the puree with sugar and fold into the dry. Pour into muffin pan or a cake pan, bake, cool, frost or not and done. Add some nuts and mango chunks to make these into muffins. I use wheat and white flour combination for these cupcakes. For a stronger color, use all white wheat flour or all purpose flour and add a touch of turmeric. When ripe mangoes are not easily available, I use the mango puree that comes in a can for these. the canned puree doesnt have the stringy pulp and has a very deep orange color which makes the cupcakes pretty.Continue reading: One Bowl Vegan Mango CupcakesThe post One Bowl Vegan Mango Cupcakes appeared first on Vegan Richa.

Revolutionary Pancakes

May 17 2015 My New Roots 

Revolutionary Pancakes When I was pregnant, you wouldnt believe how many people told me how much fun it would be cooking for a little person someday. Although this seemed like an obvious thing, I kind of shrugged it off, thinking that it wouldnt be that awesome. I think part of me feared the pressure, or the possibility of cooking becoming more of a chore than a pleasure. Although Ive had my fair share of noggin scratchin, I have to say that cooking is now more than a pleasure. Its moved into a greater creative place, I feel freer, and Ive discovered so many cool things through the challenges. Take this recipe for example. Seeing as happy accidents seem to be at the core of what I do, its no surprise that the recipe for Revolutionary Pancakes evolved from something other than what it was originally intended for. In July of last year I blogged about Raspberry Ripple Buckwheat Porridge. Around this time, I was beginning to give my little babe whole grains, but because we chose to let him feed himself, it was hard to actually get enough in him - the floor had all it could handle, thank you. One day after blending the porridge up, I looked at the still-hot skillet on the stove from my husbands eggs, and mused about pouring my own breakfast into the pan. So I did. And it made a pancake. A pretty perfect, tasty, sprouted pancake that my baby could actually pick up and eat himself without supplying the hardwood with yet another coat of whole grain goodness. For the win. This got me pretty excited. Not only did I have a new and very popular meal for my wee one, but a new a very popular meal for myself. Ive been experimenting a lot for the last 9 months with this one and Im thrilled to say we have a rather fool-proof recipe on our hands, dear friends. Pancakes for everyone! And what is so revolutionary about them? These pancakes contain two ingredients. They are flour-free, sugar-free, gluten-free, and vegan.  They use soaked whole buckwheat and any other grain you have in your pantry; brown rice, quinoa, millet and amaranth are my favourites. Add-ins are welcome and sneaking some fruits, veg or superfoods into these is totally possible. Lastly, and my favourite aspect, is that you dont even get a bowl or spoon dirty in the process since you can soak the grains right in your blender, then pour the batter straight into the pan. Flour Power? I am trying my best to live a flour-free life. Why? Because even if I buy whole grain flour at the store, I dont really know how whole grain it actually is, how long its been since it was processed, and just how that went. If you consider foods three mortal enemies: heat, light and oxygen, flour seems like it may be on the losing end of this battle. Grinding grain inevitably exposes its insides to the three foes, so keeping grains whole right up until youre going to consume them is no doubt the best practice to avoid losing vitamins, minerals, and gaining serious un-desirables, such as oxidized fats. To remedy all of this, we can grind our own grain and use them right away. Soaking the whole grains first, then using them in a recipe such as this one, is the easiest method for most of us. We can also make our own flour, either in a dedicated grain mill (which can be expensive) or with something as simple as a coffee grinder. I also really love buying rolled oats (not quick-cooking or instant) and grinding them in my food processor to make flour. This is a really easy and inexpensive way to ensure Im getting a whole product, ground fresh and full of nutrients. If you are going to buy flour, make sure it has an expiry date (as all food should go bad at some point, eh?) and surprise! Keep it in the fridge. Thats right, all sealed up tight in a cool, dark place. If you are someone who does a lot of baking and goes through flour very quickly, no need to worry about this too much, but if youre a sporadic baker like me, keep the enemies at bay. I must be upfront and inform you that these are not like the familiar, light-n-fluffy American-style pancakes, or whisper-thin Eurpoean cr?pes. Because they are not made with white flour, or flour at all for that matter, they are substantial in taste and texture. On the grounds of their potential density, I like to make mine on the thin side, and relatively small. You can thin the batter out quite a lot if you do like cr?pes, but they will inevitably be chewier - a quality I quite like. Ive always been an enthusiastic pancake eater because they are the prefect blank canvas for all manner of healthy, tasty toppings. I like to crown these particular ones with homemade nut butter, fresh seasonal fruit, hemp seeds, coconut, and of course maple syrup, honey, or jam. As a bonus, I’ve included a quick recipe for luscious Ginger-Vanilla Cashew Cream. Since I posted a picture of it on Instagram, it would be almost cruel not to provide you with the ingredients and method, however simple it all is to make. What’s groovy about pairing this with the pancakes is that you’re already soaking grains for breakfast, so giving the nuts a bath before bed seems like no extra effort at all.     Print recipe     Revolutionary Pancakes Ingredients: 1 part buckwheat groats 1 part other gluten-free grain (quinoa, millet and amaranth all work well) about 2 parts water, as needed Optional additions: citrus zest, such as lemon or orange vanilla coconut sugar or maple syrup spices, such as cinnamon, cardamom, ginger, nutmeg, etc. fresh or frozen fruit (bananas are delicious) unsweetened desiccated coconut organic eggs tender greens, such as spinach protein powder Directions: 1. Soak buckwheat and other grain overnight in pure water with an acidic medium (such as apple cider vinegar or lemon juice, read more about that here). In the morning, drain and rinse well. 2. Place grains in a blender with water equal to the volume of grains used (if you used 1/­­2 cup buckwheat and 1/­­2 cup quinoa, use 1 cup water). Blend on highest setting until smooth, and add more water if needed. The consistency should be like pancake batter: fluid and pour-able but not thin and watery. Add any other elements youd like, but try to maintain the consistency - add more water if necessary. 3. Heat a large skillet or griddle with just a little bit of coconut oil or ghee. When hot, pour desired amount of batter onto the skillet, wait until bubbles form on the top and the batter becomes almost opaque, then flip. I recommend starting the first batch off in a really hot pan, then lowering the heat slightly to cook the rest. No need to add fat to the pan after the first round – once the pan is hot enough the pancakes should cook without the need for any additional oil. 4. Serve hot with desired toppings. Store leftovers in the fridge for up to three days. Freeze extras and reheat in a toaster oven before enjoying. Ginger Cashew Cream Makes about 1 cup /­­ 250ml Ingredients: 1 cup /­­ 140g raw, unsalted cashews 1 1/­­2 Tbsp. pure maple syrup 1 Tbsp. minced ginger 1/­­2 Tbsp. lemon juice 6 Tbsp. water seeds from 1/­­2 vanilla bean (optional, but delish!) Directions: 1. Place cashews in water and soak for at least 4 hours, up to 12. Drain and rinse. 2. Combine cashews with all other ingredients in a blender and blend on high until completely smooth. Taste and adjust sweetness to your liking. Store leftovers in tightly sealed container in the fridge for up to five days.   *   *    *    *    *    * One more exciting thing to mention is The Guardian’s magazine, Observer Food Monthly has published a story about the wave of healthy eating washing over the globe and the women who are at the forefront of this movement. The cover features The Hemsley Sisters, Ella Woodward, Anna Jones, and yours truly (a very dolled-up version, I might add). Read the article and get one of the spring recipes from my cookbook, here.

Mexican Bread Pudding with Spiced Syrup

February 23 2015 Vegan Dad 

Mexican Bread Pudding with Spiced Syrup This recipe is a mash-up of Isas bread pudding from Isa Does It and a recipe from the very first vegetarian cookbook I ever bought, Simple Vegetarian Recipes. I used the all white flour version of my Everyday Bread because it has a nice open crumb structure that easily soaks up the liquid. If you are using a denser or leaner bread, give it more time to soak. I think its worth the time to use the vanilla bean, but your can sub in 2 tsp vanilla extract and forget heating it on the stove. The agar is probably not needed--I was just panicking that I was adding too much liquid. As written, the end result is a moist and custardy pudding that pairs nicely with the anise notes from the syrup. The almonds provide some texture to make for a perfect dessert. INGREDIENTS Bread Pudding - 7 cups cubed stale bread - 1 cup raisins - 3/­­4 cup sliced almonds - 1 1/­­4 cups almond milk - 1/­­8 tsp turmeric (optional) - 1 vanilla bean - 1 can light coconut milk - 1/­­4 cup cornstarch - 1/­­4 tsp agar (probably optional) - 2/­­3 cup sugar - 1 tsp cinnamon - 1/­­4 tsp nutmeg - 1/­­8 tsp allspice Spiced Syrup - 1 cup water - 1 cup packed brown sugar - 1 cinnamon stick - 2 star anise - 4 cloves METHOD Bread Pudding Preheat oven to 350 degrees. Grease a 9x9 baking pan. 1. Put bread in a large bowl. Add raisins and almonds and toss to mix. 2. Scrape vanilla bean and whisk into the almond milk in a sauce pan. Whisk in turmeric. Add the bean pod and bring to bubbling over medium heat. Remove from heat and let cool. Remove bean pod. 3. Whisk in coconut milk, then whisk in cornstarch until smooth. Whisk in agar. 4. Whisk in the sugar and spices. Pour mixture over the bread and gently turn to coat. Let sit for 5-10 minutes, or until the bread has soaked up as much liquid as it can. Gently mix the bread halfway through if necessary. Transfer to prepared pan and distribute evenly. 5. Bake for 35 mins, or until golden and the liquid has set. Spiced Syrup 1. While the pudding is baking, add all ingredients to a small saucepan. Bring to bubbling over medium heat and let bubble away for 10 mins. Remove from heat. Remove spices just before serving.

Cleveland City Mayor Signs a Meatless Monday Resolution

September 8 2014 Meatless Monday 

At the end of August, the city of Cleveland passed a Meatless Monday resolution, much thanks to the legwork of councilman and sponsor Joe Cimperman, MM advocates like Cleveland Clinics Dr. Roxanne Sukol, and the signature of Mayor Frank Jackson. The resolution states: the City of Cleveland recognizes the benefits of a diet high in fruits and vegetables and urges residents to participate in Meatless Mondays to improve their health and decrease their carbon footprint. Dr. Roxanne Sukol joined us for a Q&A about the Meatless Monday Program. Meatless Monday: Why did you become involved in advocating for this resolution? Dr. Roxanne Sukol: My goal is to decrease the obesity epidemic. While there is no single solution to help reverse this epidemic, one strategy is to institute Meatless Monday. My focus is on encouraging consumption of real food, including nuts, whole grains, legumes, vegetables, and fruits. I teach people how to tell the difference between real food and manufactured calories. MM: What factors contribute to obesity and chronic diseases? DS: Our eating patterns--we are eating processed foods, stripped carbohydrates such as white flour and sugar. We need to eat intact carbs such as beans which are high in fiber and protein. We need to eat real food, not entertainment food like corn chips. Call this the corn continuum: on one side, you have corn on the cob, which you would be unlikely to overeat. On the other side, you have corn chips, which you can easily overeat in one sitting. Lack of spontaneous activity and exercise. Our communities are not built in a way that promotes activity. Stress in negotiating our way through our daily lives (being constantly plugged causes stress) MM: Do you have any suggestions on how to make Meatless Monday work? DS:Focus on the opportunity to eat delicious non-meat options. Try adding more legumes and whole grains to replace stripped white flour, white rice and meats, especially processed deli meats. By going meatless one day a week, you can opt for and enjoy higher-quality meat when you have it--without antibiotics or steroids. Enjoy rich-tasting avocados, olive oil, peanut butter, nuts, dark chocolate, and occasional eggs, ideally from chickens that eat bugs and grass. About Dr. Roxanne Sukol Meatless Monday advocate Dr. Roxanne B Sukol practices preventive medicine in the Wellness Institute at Cleveland Clinic. Dr. Sukol authors the blog Your Health is on Your Plate, and serves as Medical Director for Cleveland Clinic Wellness Enterprise at Cleveland Clinic Wellness. She is a 1995 graduate of Case Western Reserve University School of Medicine with distinction in Biomedical Ethics, and a member of Alpha Omega Alpha (AOA), the Honor Medical Society. A recognized expert in the field of diabetes prevention, Dr. Sukol has been published in the Cleveland Plain Dealer, Wall Street Journal Online, KevinMD.com, Human Pathology, and the Journal of the American Medical Association (JAMA). You can follow her on twitter @RoxanneSukolMD. The post Cleveland City Mayor Signs a Meatless Monday Resolution appeared first on Meatless Monday.

Griddle Super Pizza

May 12 2014 Meatless Monday 

Pizza often gets a bad rap not only because of its cheese and meat-laden toppings, but also for its thick crust made with white flour. This version uses chickpea flour as a creative solution. This recipe comes to us from registered dietitian Dawn Jackson Blatner and appears in our brand-new cookbook, The Meatless Monday Pizza Collection: 10 Recipes from Top Cookbook Authors. Serves 1 For the Crust: - 1/­­3 cup chickpea flour* - 1/­­3 cup water - 1 teaspoon oil - 1/­­8 teaspoon sea salt - cooking spray Toppings: - 1/­­4 cup marinara sauce - 1/­­4 cup chopped fresh spinach - 1/­­4 cup shredded mozzarella - 1/­­4 cup quartered cherry tomatoes - 1/­­8 teaspoon oregano *often found in the natural foods section Whisk flour, water, oil & salt together until smooth. Pour batter onto hot griddle misted with cooking spray. Heat each side for 4-5 minutes (until crust starts to brown). Flip crust once more and top with marinara sauce, spinach, cheese, tomato & oregano. Heat for 3 minutes or until cheese melts. Optional: Double ingredients to make 2 personal 8 pizzas.   The post Griddle Super Pizza appeared first on Meatless Monday.

Honey bread with goji berries

November 29 2013 Veganpassion 

Honey bread with goji berries My mother in law always bakes lovely honey bread based on a traditional family recipe. Unfortunately there is a lot of sugar and white flour in it what is the reason that I have created my own version. With goji berries, syrup of agave and spelt flour. As there was no special reason to bake it, I ate it up all myself ;-) For 2 small breads or a 7inch (18cm) spring form. For the apple-filling: 11 oz. sweet-sour apples (320 g) 1 tablespoon lemon juice 2 fl. oz. syrup of agave (60 g) 1 tablespoon rum 1 oz. goji berries, dryed (20 g) 1-2 oz. Cranberries, dryed (40 g) 3-4 oz. hazelnuts (100 g) 1 fl. oz. candied orange peel (20 g) Wash and grate the apples down to the core.  Sprinkle with lemon juice and mix it. Add syrup of agave, hazelnuts, rum, berries and candied orange peel. Mix it again and let it drawn for 3-4 hours. For the dough: 8-9 oz. spelt flour (150 g) 1 tablespoon cocoa 1,5 teaspoons baking powder, natron 1/­­2 teaspoon cinnamon, grinded 1 point of a knife of clove, grinded 1 pinch of salt After the drawing-time add spelt, cocoa, baking powder, cinnamon, clove and salt to the apples. Knead it to a smooth dough. Grease two smaller spring forms with some margarine, fill in the dough and bake the breads at 350°F (180°C) for 35-45 minutes. Let chill in the forms then carefully remove them. The small apple breads are a really nice present for an afternoon tea or the pre-Christmas period.

10 Truly Guilt-Free Wholefood Vegan Cookies

December 15 2015 VegKitchen 

10 Truly Guilt-Free Wholefood Vegan Cookies Especially when holidays come around, the sweets come out in full force. And vegan cookies can be just as sugary, filled with white flour, and vegan-buttery as their non-vegan counterparts. If you’d rather avoid those kinds of treats, you need not shy away from the cookies in this line-up.

Dean Ornish Weighs in on the Myth of High-Protein Diets

March 30 2015 Meatless Monday 

Dean Ornish Weighs in on the Myth of High-Protein Diets  Over the next few months Americans are encouraged to comment on the recommendations of the Dietary Guidelines Advisory Committee (see our recent article.) Dean Ornish, physician, author, and founder of the nonprofit Preventive Medicine Research Institute, let his thoughts be known in a recent op-ed piece published by the New York Times. Many people have been making the case that Americans have grown fat because they eat too much starch and sugar, and not enough meat, fat and eggs, wrote Dr. Ornish. Recently, the Dietary Guidelines Advisory Committee lifted recommendations that consumption of dietary cholesterol should be restricted, citing research that dietary cholesterol does not have a major effect on blood cholesterol levels. Not only does Dr. Ornish dread the predictable headlines telling Americans they can return to eggs & bacon, hes also concerned that the debate is not as simple as low-fat versus low-carb, but is much more about the amount of animal protein in ones diet. Research shows that animal protein may significantly increase the risk of premature mortality from all causes, among them cardiovascular disease, cancer and Type 2 diabetes. Heavy consumption of saturated fat and trans fats may double the risk of developing Alzheimers disease. He cites several more studies implicating animal protein and also attacks the idea that not addressing fats, but simply cutting out carbs, is the best way to lose weight. When fat calories were carefully controlled, patients lost 67 percent more body fat than when carbohydrates were controlled, he states. The Ornish diet was evaluated in the Best Diets of 2015 US News & World Report, and was rated #1 in Best Heart-Healthy Diets and #3 in Best Diabetes Diet & Best Plant-Based Diet. He summarized his approach in the Times op-ed. An optimal diet for preventing disease is a whole-foods, plant-based diet that is naturally low in animal protein, harmful fats and refined carbohydrates. What that means in practice is little or no red meat; mostly vegetables, fruits, whole grains, legumes and soy products in their natural forms; very few simple and refined carbohydrates such as sugar and white flour; and sufficient good fats such as fish oil or flax oil, seeds and nuts. A healthful diet should be low in bad fats, meaning trans fats, saturated fats and hydrogenated fats. Finally, we need more quality and less quantity. As part of his diet he also stresses exercise and stress management through a daily practice utilizing things like deep breathing, meditation, and yoga. combining deep breathing, meditation, and yoga. One of the cons U.S. News brought up about his diet is that staying the course can be tough. However, Meatless Monday is always a good first step. He also brought up the additional benefits of skipping meat that are familiar to fans of Meatless Monday. Whats good for you is good for our planet. Livestock production causes more disruption of the climate than all forms of transportation combined. And because it takes as much as 10 times more grain to produce the same amount of calories through livestock as through direct grain consumption, eating a plant-based diet could free up resources for the hungry. What you gain is so much more than what you give up.         The post Dean Ornish Weighs in on the Myth of High-Protein Diets appeared first on Meatless Monday.

Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge Glaze

February 17 2015 VegKitchen 

Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge GlazeBundt cakes are everyday cakes--easy to make (using just one pan) and delicious eaten as they are or dressed up with a simple glaze or icing. This swirled Bundt cake will satisfy both chocolate-lovers and those who favor vanilla: The two batters meet in the middle and bake, making for a pretty design when you cut and serve it. The addition of a quick chocolate glaze makes it that much more irresistible; to further embellish this cake, serve it with fresh berries or a dollop of nondairy ice cream. From Real Food For Everyone by Ann Gentry, (C) 2015 Andrews McMeel Publishing, reprinted by permission. Photos by Sara Remington. Serves 12 to 16 Cake: - Non-aerosol nonstick cooking spray - 3 1/­­2 cups unbleached white flour - 2 teaspoons baking powder - 2 teaspoons baking soda - 1 teaspoon fine sea salt - 1 1/­­2 cups pure maple syrup -  2/­­3  cup neutral cooking oil - 1 tablespoon apple cider vinegar - 1 3/­­4 cups plain or vanilla soy milk - 1 tablespoon plus 1/­­2 teaspoon vanilla extract -  1/­­3 cup unsweetened cocoa powder - 2 tablespoons decaffeinated instant coffee powder Glaze: - 1 cup semisweet chocolate chips - 2 tablespoons pure maple syrup - 3 tablespoons rice milk Position a rack in the center of the oven and preheat the oven to 325°F. Spray a 9- to 10-inch Bundt cake pan with non-aerosol nonstick cooking spray. Whisk the flour, baking powder, baking soda, and salt in a large bowl to blend. Using a handheld electric mixer, beat the maple syrup, oil, vinegar, and 1 1/­­2 cups of the soy milk in a large bowl to blend. Add the flour mixture and mix just until blended. Transfer half of the batter to a second bowl. To the first bowl of batter, mix in 1 tablespoon of the vanilla. To the second bowl of batter, mix in the cocoa powder, coffee powder, the remaining 1/­­4 cup soy milk, and the remaining 1/­­2 teaspoon vanilla. Pour the chocolate batter into the prepared pan, then pour in the vanilla batter. Do not worry about mixing the 2 batters together to create a marble effect; as the cake bakes, the batters will blend together on their own to create a pretty design. Bake until a toothpick inserted near the center comes out with some crumbs attached, about 50 minutes. Let the cake cool in the pan on a rack for 30 minutes, then invert the cake onto the rack and let cool completely. At this point, the cake can be made 1 day ahead and stored airtight at room temperature. For the glaze, stir the chocolate chips in a medium bowl set over a saucepan of simmering water until the chocolate melts completely. Remove the bowl from over the saucepan. Stir in the maple syrup and rice milk. Drizzle the glaze over the cake and let stand until the glaze is set. The glaze looks best the day it is made, so plan to serve the cake the same day you glaze it. Cut the cake into wedges and serve. Ann Gentry is the founder of Real Food Daily restaurants in southern California. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Corn Fritters with Tomatillo-Cilantro Sauce

August 14 2014 VegKitchen 

Corn Fritters with Tomatillo-Cilantro SauceAt the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. Theyre good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen.  Photos by Susan Voisin. Makes about 24 Tomatillo-Cilantro Sauce - 1/­­2 cup tomatillo salsa - 1/­­2 cup cilantro leaves - Juice of 1/­­2 to 1 lime, to taste - 1/­­4 teaspoon salt - - 5 medium ears fresh uncooked corn - 1/­­2 cup unbleached white flour - 1/­­2 cup cornmeal - 2 scallions, chopped - 1 cup rice milk - 1 teaspoon ground cumin - Salt and freshly ground pepper to taste - 1 small fresh hot chili pepper, seeded and minced, optional - Oil for frying  Place the ingredients for the sauce in a food processor. Pulse on an doff until the cilantro leaves are finely minced.  Transfer the sauce to a small serving bowl. Break each ear of corn in half; stand on the flat end, and scrape the kernels off with a sharp knife. Combine the corn kernels with the remaining ingredients except the oil in a food processor. Pulse on and off until the corn is finely minced but not pureed. Heat enough oil to coat a large skillet or griddle. When really hot, ladle the batter onto the skillet to form 2 1/­­2 to 3 inch rounds (this will be somewhat less than 1/­­4 cup each). Cook over medium heat until golden brown on each side. Transfer each batch to a  paper towel-lined plate. Repeat until all the batter is used up. To serve, place the sauce in the center of a platter and surround with the fritters. Place a small spoon in the sauce so that everyone can spread a bit on their fritters.  - VegKitchen has lots more recipes for using  fresh corn. - Here are more  tasty vegan appetizers.

The Pizza Collection:10 Simple Recipes fromTop Cookbook Authors

May 12 2014 Meatless Monday 

The Pizza Collection:10 Simple Recipes fromTop Cookbook AuthorsCalling all pizzaioli. A new Meatless Monday cookbook is out, and this time, were giving Americas favorite food the Monday treatment. Similar to our Comfort Food Cookbook and Chili Cookbook, which gave classic recipes a vegetarian twist, the mission behind the Meatless Monday Pizza Collection is designed to help people rediscover the joy of homemade pizza, thanks to 10 colorful recipes from top cookbook authors. Cooking pizza should be a family affair. In the time it takes your oven to reach 500 degrees, kids can be covered in flour and rolling out dough, parents can be cutting their favorite vegetable toppings, and soon enough everyone will be enjoying a delicious meal thats produce packed, endlessly creative, and easy on the budget. Here, there are recipes for every home cook. Starting with the simplest recipe, Mark Bittmans Marinara Pizza is, essentially, four ingredients: dough, tomatoes, garlic and capers. Of course, the veggies are everywhere: Sarah Copeland uses shaved Brussel sprouts; Dina Cheney features zucchini; and Kim ODonnels Arugula & Lemon Pizza bursts with flavor. Looking for a change from traditional white flour? Sharon Palmers whole grain pizza and Dawn Jackson Blatners chickpea flour pizza provide healthy food for thought. Or, if you want to get away from a traditional looking pizza altogether, Annie Bells Asparagus Tart, Ellie Kriegers Pizza Strudel and Peter Berleys Pita Pizza are new shapes worth considering. Finally, Joe Yonan brings a creative twist to the actual cooking process, introducing readers to the idea of cooking on the back of a cast iron skillet. At Meatless Monday, we think its time pizza returns to its Neapolitan roots as a light, simple meal using fresh ingredients. Download your copy of the Meatless Monday Pizza Collection here. Dawn Jackson Blatner Annie Bell Dina Cheney Kim O’Donnel Ellie Krieger Joe Yonan Mark Bittman Peter Berley Sarah Copeland Sharon Palmer The post The Pizza Collection: 10 Simple Recipes from Top Cookbook Authors appeared first on Meatless Monday.


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