wild rice - vegetarian recipes

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wild rice vegetarian recipes

Instant Pot Wild Rice Mushroom Soup Vegan

October 7 2018 Vegan Richa 

Instant Pot Wild Rice Mushroom Soup VeganVegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. Vegan Glutenfree Soyfree Recipe Nutfree option.   Jump to Recipe Its getting cold out here and what better to start off fall than this super creamy mushroom wild rice soup. Creamy, hearty and so comforting. Mushrooms are sauteed to golden. Rice, herbs and spices are added and then comes the twist, some salsa and taco seasoning! Yes, it works together. Mix it up, close the lid and pressure cook. Once the pressure is released, add the vegan cream cheese or cashew cream for making it super creamy. And done. You can leave the taco seasoning and salsa out and add some italian herbs for the usual flavor profile. Whole process takes 10 minutes of active time and then you have to wait for bowl of hot creamy deliciousness. See sauce pan option in recipe notes section. Continue reading: Instant Pot Wild Rice Mushroom Soup VeganThe post Instant Pot Wild Rice Mushroom Soup Vegan appeared first on Vegan Richa.

Lime Wild Rice Lentils

January 1 2018 Meatless Monday 

Black lentils and wild rice are cooked together, then seasoned with tomato paste, garlic, lime juice, oregano and chili powder. Crushed wakame seaweed adds a unique umami flavor to the dish, which is delicious when finished with hot chili flakes and cool Greek yogurt. This recipe comes to us from Marica of Wasabi Honey Bee. Serves 4 - 2 cups black lentils, rinsed and picked over - 1/­­2 cup wild rice, rinsed - 1 6 ounce can tomato paste - 3 cloves garlic, crushed - 6 sticks wakame seaweed*, crushed into pieces - juice from 1 lime - 1 teaspoon chili powder - 1/­­2 teaspoon oregano - salt and black pepper, to taste - hot chili flakes, to taste - plain lowfat Greek yogurt, to taste *Found in Asian markets or the Asian or dried good section of most grocery stores. Bring the water, lentils and rice to a boil in a large pot over medium high heat. As soon as the water boils, reduce heat to medium low and simmer for about 25 minutes, or until the lentils are cooked through. Drain the lentils and rice and return them to the pot. Return the pot medium low heat. Add the tomato paste, crushed garlic, wakame seaweed pieces and lime juice to the pot. Season with the chili powder, oregano and salt and pepper to taste. Stir, taking care to ensure that all ingredients are evenly distributed. Simmer, stirring occasionally, for 3-5 minutes more, or until the flavors meld together. Divide into 4 servings, finish each with a sprinkle of red pepper flakes and a dollop of Greek yogurt and enjoy! The post Lime Wild Rice Lentils appeared first on Meatless Monday.

Stuffed Squash with Brazil Nuts and Pistachios

November 7 2017 Robin Robertson's Global Vegan Kitchen 

Stuffed Squash with Brazil Nuts and Pistachios This flavorful and colorful Stuffed Squash with Brazil Nuts and Pistachios makes an attractive entrée for a Thanksgiving dinner. Use a dense, sweet, orange-fleshed squash such as buttercup, acorn, or kabocha for the best results with this recipe. I like to use Brazil nut butter, but you can use any type of nut butter that you prefer. Stuffed Squash with Brazil Nuts and Pistachios  This flavorful and colorful Stuffed Squash makes an attractive entrée for a Thanksgiving dinner.  - 1 tablespoon olive oil or 1/­­4 cup water - 1 yellow onion, minced - 2 cloves garlic, minced - 2 cups cooked brown rice - 1 cup cooked wild rice - 1/­­3 cup Brazil nut butter - 1/­­4 cup sweetened dried cranberries - 2 tablespoons chopped pistachio nuts - 2 tablespoons chopped Brazil nuts - 1 tablespoon minced fresh parsley - 1 teaspoon dried tarragon - Salt and ground black pepper - 1 large winter squash, halved and seeded (such as buttercup, acorn, or kabocha) - 1 1/­­2 cups hot water - Preheat the oven to 350°F. Heat the oil or water in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. - Stir in the rice, wild rice, Brazil nut butter, cranberries, nuts, parsley, tarragon, and salt and pepper to taste. Mix well and spoon the mixture into the squash cavities -  Place the squash halves in a baking dish, stuffing sides up. Add the water to the bottom of the baking dish and cover tightly with a lid or aluminum foil. Bake until the squash is tender, about 1 1/­­2 hours. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. Save Save The post Stuffed Squash with Brazil Nuts and Pistachios appeared first on Robin Robertson.

7 Hearty Vegan Soups With Wild Rice

February 10 2017 VegKitchen 

7 Hearty Vegan Soups With Wild Rice No matter the season, soup remains a staple dish in everyones home. Hearty vegan soups are a great meal option for vegans because they can be easily made with plant-based ingredients.The post 7 Hearty Vegan Soups With Wild Rice appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Creamy Wild Rice Mushroom Casserole

November 14 2016 Oh My Veggies 

This wild rice and mushroom casserole is made with a blend of raw cashews and almond milk, so its rich, creamy and totally dairy-free.

Wild Rice & Roasted Root Vegetable Bowls

January 14 2016 Oh My Veggies 

Earthy wild rice pairs perfectly with roasted root vegetables in these healthy vegan meal bowls.

8 Holiday Meals that Skip the Meat

December 21 2015 Meatless Monday 

During the holiday season families around the world gather around the table to share a meal and get into the spirit of the season. While many traditional holiday feasts have meat on the table, this year could be the year you try out a meatless holiday! These savory, hearty meals are fit for any family banquet. Gatherers Pie, In My Bowl Youve heard of shepherds pie (usually made with lamb or mutton) and cottage pie ( a similar dish made with beef). Both are traditional foods of the winter months in many parts of the world, having a layer of protein and vegetables baked under a top layer of mashed potatoes. Turn this recipe into a meatless dish that has all the heartiness and flavor, with tons of nutritional value!   Mushroom Hemp Tartlets, Manitoba Harvest These tasty, crusty tartlets make an excellent starter or horderves for your festive meals. Made with hemp hearts (which add an extra boost of protein and savory umami flavor), mushrooms, and goat cheese, these morsels pair rich flavors with flaky pastry.   Vegducken, Epicurious Now famous on the internet for several seasons, the Turducken (a dish that consists of turkey stuffed with a duck stuffed with a chicken) now has a new twist: a meatless version! The Vegducken is a butternut squash stuffed with an eggplant stuffed with a zucchini. This recipe also includes gravy and stuffing recipes (all meatless, of course) that pair with your freshly-roasted Vegducken.   Wild Rice, Lentil & Cranberry Stuffed Delicata Squash, Oh My Veggies Your meatless main course becomes the main event of the evening with stuffed delicate squash! Go overboard this season with squash boats stuffed with wild rice, lentils and cranberries. Youll get all those holiday flavors and a heaping helping of vitamins and fiber.   Vegan Lentil Shepherds Pie, Ezra Pound Cake Another take on the classic shepherds pie or cottage pie, this lentil pie is 100% vegan and is sure to please even the most ravenous carnivores at your table. This recipe also uses a trendy twist on mashed potatoes for the top layer: cauliflower! Lots of chefs and cooks are experimenting with cauliflower in recipes that have ordinarily called for a variety of other ingredients. Use a mix of mashed potatoes and cauliflower for your version, or experiment with an all cauliflower mash for your table! Heres a note from the recipes creator, a two-cup portion is 400 calories, with 5.5 grams of fat, 16 grams of fiber, 19 grams of protein and more than 100 percent of your daily requirements for vitamins A and C.   Seitan Stuffed with Walnuts, Dried Cranberries, and Mushrooms, Fat Free Vegan Have you discovered seitan? Seitan is made from heat, and has a wonderful texture that soaks up flavor as it cooks. This moist, stuffed seitan has all the flavors of its filling - walnuts, cranberries, mushrooms, and seasonings. Follow the recipes advice for reheating, using the microwave will help keep it moist, the oven will dry it out a bit.   Mushroom Wellington with Spinach, Ramsons & Bramble Youve heard of beef Wellington, a classic culinary feat for students learning to be professional chefs. This mushroom Wellington has all of the flavor and all of the artistry of a classic beef Wellington - just none of the beef! This version of the dish calls for walnuts and oats instead of plain bread crumbs, which adds whole grain vitamins and minerals to an already healthy dish.   Autumn Vegetables w/­­ Balsamic Glaze, Veggie Chick These hearty glazed vegetables make an excellent side dish for your holiday table, late night snack, omelet the next morning, and lunch the following day! Roasted fall/­­winter vegetables are a treat to eat at any meal when they are fresh and in season.   Anytime family gathers around the table its a time for celebration. Enjoy some of thee meatless recipes together, and have a happy holiday! The post 8 Holiday Meals that Skip the Meat appeared first on Meatless Monday.

The My New Roots App

December 11 2015 My New Roots 

The My New Roots App You guys. Its here. After countless requests Im bringing you, dear readers, the My New Roots smartphone app! And now over 100 of your favourite (and my favourite!) recipes are in one easy place with features that help you browse, organize, and cook the dishes you love the most. Ive made it possible to create shopping lists for ingredients, keep a collection of favourites, and filter recipes to suit your preferences: vegan, gluten-free, grain-free, raw – or skip right to the desserts! Its been a really fun process going through the last nine years of recipes and stories from the blog. Along with the amazing memories, Ive rediscovered so many incredible recipes that have fallen off my of my radar! Ive been sitting on a gold mine! I guess one of the ironies of constantly developing new material is that I often forget to make my old favourites. I am excited to dig up these tried, tested, and true gems, and put them in the app for you to enjoy as well. The feature that I am really excited about however, is the menus! Since I typically publish just one recipe at a time here on the blog, creating an entire menu with multiple dishes would be a tad overwhelming for a single post. The app has inspired me to change that and create multiple- course menus for all occasions.  The first menu Ive made is for the holiday season, and includes five brand-new, and crazy-delicious dishes to impress your best guests. On the menu: Wild Rice and Shiitake Soup, Grilled Radicchio with Golden Beet and Pomegranate Salsa, Shoe String Sweet Potato Fries with Miso Tahini Gravy, Vegan Shepherds Pie, and Spiced Date Pomegranate Cupcakes. These recipes are designed to be cooked together to create a complete holiday dinner, but can easily be enjoyed separately all year round. They will not be found on the blog, but included in the app exclusively, and you can get them today! There are over 100 recipes in the app, and that number will grow with each update, both with recipes from the blog and menus I make exclusively for the app. I hope you will enjoy it as much as I do, and if you have any suggestions of how I can improve it, features to add, or even ideas for recipes, just write to apps(at)mynewroots.org . Your feedback is so important to me and I want to make this app the best it can be for you.  Happy cooking, friends. I really hope that my app will inspire you to get into the kitchen and  create even more delicious, nourishing food for yourself and the people you love. Thank you for your ongoing support and encouraging to take the leap to make this dream a reality! You can download the app here! Questions: Is there an app for Android and Windows phone? Unfortunately no, not at this time. The app is currently only for iPhones and we’re planning an iPad optimized version (it will open on an iPad though). What iPhone can I use? The app works with iPhone 4S or newer, with iOS 9.0 or higher installed. Is there an iPad app? The app works on an iPad but it doesn’t have an iPad specific design yet but we’re working on it… Do I have to pay for the app? Yes, the app costs $4.99 Will I also have to pay for the blog? No, the My New Roots blog will always be free. Feel free to ask questions or send ideas to apps(at)mynewroots.org  

This Week’s Meatless Meal Plan | 12.14.15

December 11 2015 Oh My Veggies 

On the menu this week: Roasted Butternut Squash Panini; Creamy Wild Rice & Mushroom Soup; Sage Polenta Bowls with Roasted Brussels Sprouts and Wild Mushrooms; Thai Kabocha Squash Curry; and Baked Fried Brown Rice.

My Mother's Stuffing Recipe: Gratitude Entry Number 328

November 25 2015 Vegan Thyme 

My Mother's Stuffing Recipe: Gratitude Entry Number 328 Today, I went for a run while DH hiked. We each had a dog in hand.  Nary a soul on the trail.  It was heaven.  Solitude.  Cool day, crisp breeze off the Mississippi River.  I logged three and a half miles. Frankie lead the whole way.  She's now sixteen months old.  Such a big girl.  Tomorrow, we sit around the table counting blessings, eating enough stuffing to officially count as an "entire baguette" (per person!) and keeping leftovers in the fridge hoping we (I) won't have to cook again for at least another five days.  I have had an especially good year (knock on wood).  No broken bones, still running, no serious illnesses, time with family and friends, etc. So many more things. But to keep this focused, I thought I'd stick with these few that come to mind. (There are thirty-seven more days left in this year. I know!) First of all. . .  For my husband, and the four-legged kiddos.  For brioche knitting.  What!?  Learning brioche knitting nearly did me in.  There were major knitting needle throw downs.  There were a few hissy fits. Many knots to untangle. Because it has taken me FOREVER to figure this out.  Thankfully, no one was hurt. I am quite proud of this knitting maneuver.  Score one for Over Fifty Brain! There will be more brioche knitting in my future.  For our sweet little special rescue who loves everyone she meets. She is our "senior" special needs girl.  She has taught us many life lessons.  For time with my sister.  I don't know where I'd be without her support, unconditional love and simple sisterly wisdom. Our mother was a kitchen goddess on Thanksgiving. It was the ONE day of the year we could count on her to really throw down in the food department.  Until she was too ill to carry on the tradition and a bucket of chicken became our Thanksgiving meal.  (Those were dark days.) My mom's stuffing recipe resides in my heart and I make it every year.  Or some iteration of it. It's gone through some revisions over the years, but the basic premise of it is the same. I've noted the ingredients which have become "newly-added": equal parts celery and onions with a stick of vegan butter cooked until onions soften (1-2 sticks vegan butter) two or more teaspoons sage, thyme and rosemary (yes, all of them)  (not the leaf kind of sage, the powder kind) bread cubes--like four cups or more *be sure ALL bread cubes are coated in butter before you add a single other thing (this is where the nibbling/­­eating of the stuffing always begins--you must taste it to be sure it has a sage-y flavor) wild rice (1/­­3 cup cooked--my new twist) 8 oz. mushrooms chopped (new) chopped pecans and dried cherries (like a 1/­­3 cup--also new to recipe) fresh ground pepper (lots) a bit of salt cook all these things together over medium heat until everything sort of smells and tastes amazing add about 2 qts. veggie stock  add stock in slow increments over a medium heat until all the ingredients begin to bubble and most of the bread cubes look like they are disintegrating, then add more stock, cook liquid down turn off heat pour stuffing into casserole dish pour a bit more stock over bread cube mixture bake at 425 for 30-40 minutes So grateful I watched her make this.  Thanks, mom!

7 Meatless Stuffing Recipes (No Turkey Needed!)

November 9 2015 Meatless Monday 

Thanksgiving is on its way: start planning your feast with meatless stuffing! The tradition of stuffing a raw turkey (or other bird, like chicken or duck) with a tasty combination of breads, vegetables, and seasonings is a favoite part of the thanksgiving meal for many families. Cooking inside a turkey means a lot of attention to detail and careful for the cooks in the kitchen; cooking your poultry at a high enough temperature to meet safety standards gets even more complicated when you have to cook a side dish inside the bird itself. The easy solution? Go meatless and cook it all by itself! When you don’t literally stuff your turkey, you make the cooking process much easier and safer. Since the dish is no longer”stuffed” many people call it “dressing” though the terms vary across regions in the United States. The best way to prepare your dressing now that its not inside the bird? Several resources have great tips on cooking up this dish to keep that familiar flavor and texture without all the work of cooking inside a turkey: “…toast the bread until it’s completely dry; this helps it to absorb the stock and also hold its shape during cooking. Toast the nuts while you’re at it.” –The Kitchn “…I suggest cooking it separately (in which case its dressing, not stuffing) and inserting it into the bird while it rests (to collect the turkey juices). Odds are no one will notice the difference.” – Celebrity Chef Alton Brown “The flavor base for stuffing starts with a mirepoix (pronounced meer-PWAH)--an assortment of chopped vegetables and seasonings cooked slowly in butter, oil, or rendered bacon fat. The idea is to soften the vegetables just enough to release their flavors; you want to leave them, especially the celery, a little crunchy to counter the softness of the bread.” – Molly Stevens, Fine Cooking These mouth-watering recipes from Meatless Monday bloggers are sure to get you excited for laying out a Thanksgiving spread you didn’t have to “stuff” in a turkey! Stuffing-Muffins with Mashed Potatoes and Gravy, The Colorful Kitchen Vegetarian Cranberry and Apple Stuffing, Fuel Your Future Quinoa Stuffing (Quinoa with Butternut Squash, Cranberries & Pistachios), Gimme Some Oven Cornbread and Wild Rice Stuffing with Hazelnuts and Cranberries, Feed Me Phoebe Mushroom Cranberry Stuffing, $5 Dinners Crispy Stuffing Scoops, Apron Strings Artichoke Stuffing Bites, Circle B Kitchen Looking for even more meatless dishes for Thanksgiving? Check out the delicious ideas on our Thanksgiving Pinterest board for inspiration, or visit the Meatless Monday recipe archive for entrees, side dishes, and desserts to delight the whole family. The post 7 Meatless Stuffing Recipes (No Turkey Needed!) appeared first on Meatless Monday.

10 Terrific Cool-Weather Recipes for Wild Rice

October 23 2015 VegKitchen 

10 Terrific Cool-Weather Recipes for Wild Rice Wild rice graces fall and winter dishes with an earthy, nutty quality thats unique and unlike any other grain, though it’s technically not rice or even a grain at all (its the seed of an aquatic grass). It’s never polished or refined, making it rich in nutrients and antioxidants. See more of our

10 Comforting Stuffed Vegetable Recipes

October 1 2015 VegKitchen 

10 Comforting Stuffed Vegetable RecipesStuffing vegetables is the surest way to turn them into cool-weather comfort foods that everyone will love -- easy enough for everyday dinners, yet festive enough for holiday menus. In the fall and winter, stuffable vegetables like peppers, eggplant, squashes, and potatoes are in abundance. Here are more tips at Stuffed Vegetables: A Basic Guide. Above, a VegKitchen classic -- Butternut Squash with Whole Wheat, Wild Rice, and Onions Stuffing, which makes a handsome centerpiece for Thanksgiving or Christmas Dinner. Winter Squash Stuffed with Mashed Potatoes and Peas makes a great alternative main dish for Thanksgiving, but its any time during fall harvest season or as a winter comfort food. Leslie Cerier’s Savory Stuffed Winter Squash is a festival of flavor and nutrition with organic chia seeds, herbs, and kasha. Choose any small winter squash, such as acorn or carnival. For Rice-Stuffed Delicata Squashes, the pilaf stuffing can be kept simple if a flavorful rice blend is used. You can substitute another grain, if you’d like. Zucchini becomes a whole lot more fun when you scoop out the center and stuff it with savory fillings. Taco Stuffed Zucchini from Oh My Veggies is a delicious example. Cristina Cavanaugh’s Loaded Sweet Potatoes with Chipotle Lime Tahini Sauce makes an everyday meal thats packed with flavor and nourishing ingredients. Couscous-Stuffed Eggplant is a delightful stuffed eggplant dish that can be filled with regular couscous, or try it with Israeli couscous. Quinoa, Black Bean, and Corn-Stuffed Peppers is a hearty rendition of vegan stuffed peppers. Roast your favorite combination of veggies at the same time to serve as a side dish. In Orzo and Rice-Stuffed Bell Peppers, orzo, a tiny, rice-shape pasta, makes a tasty filling. Or, you can use medium-grain brown rice in this recipe. In Mushroom-Stuffed Potatoes, a small amount of vegan cream cheese lends a rich flavor. For an easy meal serve them with a big tossed salad with chickpeas or beans, and you favorite steamed green veggie.  

Q & A: Certified Nutritionist Sara Sullivan shares tips for staying healthy

September 17 2015 Vegetarian Times 

Q & A: Certified Nutritionist Sara Sullivan shares tips for staying healthyThrough her own journey, Certified Nutritionist Sara Sullivan realized that when she started feeding her body right and treating her body right - her whole world changed. That is what led her to become the passionate educator she is today, supporting and guiding others on the healing power of food. Thats exactly why Vegetarian Times wanted to team up with her to create our new course: 6 Weeks to Plant Powered Weight Loss. Sara puts her experience to good use by developing the 80+ easy-to-make, tasty recipes in the course. Want to start your own journey to lose weight? Use the code PLANTPOWER20 to save $20 on our course now. Photo courtesy Sara Sullivan VT: You developed all of these tasty recipes for the course. What was the inspiration and process for making these? Sara: I have to say having a husband and two kids keeps me creative in the kitchen! They are my toughest critics so I am always looking for dishes that are nutritious, delicious, and not too complicated. VT: What is the best part of your job? Sara: I love those moments when my clients have a break through. It’s the moment where healthy habits “click”, and they feel empowered, vibrant, and liberated. VT: How do you still manage to eat healthy around the holidays? Sara: For me, eating healthy is a lifestyle, so the holidays are no different than any other time of the year. I make sure to get plenty of sleep, drink lots of water, and exercise daily to counteract the social pace of the holidays, and I never go to holiday parties hungry. VT: Whats your best tip for saving money at the grocery store but still eating healthy? Sara: For the best prices on produce, be sure to buy local and seasonal items, and take advantage of the bulk section for better deals on nuts, grains, spices, and dried fruit. VT: For the 6 Weeks to Plant-Powered Weight Loss Course, tell us your favorite recipe in the following categories: Sara’s top picks:  Sweet Treat -- Almond Joy Bars Courtesy Sara Sullivan   Satisfying meal -- Quinoa and Black Bean Stew Courtesy Sara Sullivan   Tasty Smoothie -- Do I have to pick? I love them all. The Orange Julius is absolutely amazing and good for anyone new to smoothies. Courtesy Sara Sullivan   VT: Whats your best time-saving trick in the kitchen? Sara: During the cooler months I use my crock pot to save time. There is nothing better than tossing together a few ingredients in the morning and then coming home from work to a house that smells delicious and a dinner that is all done! VT: What is your favorite ingredient to cook with? Sara: I love sweet potatoes! Not only do they taste amazing they are very filling and loaded with nutrients. In addition, they work well in so many different ethnic dishes. VT’s note: Share Saras love of them? Youre in luck because theyre making a regular appearance on the menu for the course, like with Sweet Potato Bowls with Sautéed Kale and Avocado; Sweet Potato, Apple, and Wild Rice Salad; and Baked Sweet Potatoes with Black Beans & Guacamole. VT: Who would you say this course is designed for? Sara: Anyone who wishes to look and feel their best! VT: One lucky course participant is going to win one-on-one consultation with  you. Whats your approach to individual nutrition counseling? Sara: I always meet my clients where they are and work on implementing change one step at a time.  I listen, guide, and support each client with a realistic plan that is specific to their lifestyle & goals. VT: What is the best compliment youve received from a client? Sara: “I didn’t even believe in me, but you did”  I also LOVE when my clients have their blood work done after 60 days of plant-based eating. They are so proud and amazed at how quickly their body can change. VT: What do you think is the biggest misconception about trying to lose weight? Sara: I don’t believe in the word “can’t” so I would say the biggest misconception is that someone “can’t” lose weight.  Everyone can lose weight (and feel amazing)! We just need to consistently fuel our bodies with real, whole, plant-based food.  

Vegetarian Meal Plan | 12.19.16

December 16 2016 Oh My Veggies 

This weeks vegetarian meal plan includes: black bean & quinoa freezer burritos; honey balsamic roasted vegetable lentil salad; southwest egg scramble; creamy wild rice & mushroom soup; and walnut chickpea burgers.

Wendy’s Adds a Meatless Burger to the Menu!

February 1 2016 Meatless Monday 

Theres a new meatless option for you to try this Monday, and its at Wendys! The fast food chain is officially testing an all-new meal, the Wendys Black Bean Burger. The meal is being tested in select markets across the US: Salt Lake City, Utah; Columbus, Ohio; and Columbia, South Carolina. With a flavorful blend of grains, vegetables, and southwest spices, the burger delivers 14 grams of protein per serving with absolutely no beef on the bun! The Daily Meal describes the new burger at Wendys as tender on the inside and slightly crusted on the outside. Whats in the burger patty? While black beans are the main ingredient, the burger patty is a blend of wild rice, brown rice, farro, onions, carrots, corn, red and green bell peppers, and a blend of spices including cilantro, garlic and chili pepper. Served on nine-grain multigrain buns with seeds including white sesame seeds, red quinoa and rolled oats, the burger pairs well with tomatoes and a mix of spring greens as well as the optional Pepper Jack Cheese and Parmesan ranch sauce. Cooked separately from any meats in the kitchen, the burger is considered fully-vegan when ordered without the pepper jack cheese or parmesan-ranch sauce. First introduced in early 2015 in Columbus, OH, Wendys Black Bean Burger has been a hit in limited locations for many months. The Columbus Underground described the fist release of the meatless meal option as pleasant and savory and shockingly beautiful. More miraculously, the thing came out gorgeous, in spite of the fact that the test-market Wendys was swamped with customers. The crew in the kitchen was running to keep up with the orders, and, in spite of their hustle, it still took them twenty minutes to fill the order. — Columbus Underground, describing the early release of the Wendys Black Bean Burger Wendys is the third-largest fast-food burger chain, so additional meatless options on their menu could make a big different for anyone interested in eating less meat every week. Hungry for veggie burgers, and live outside the Wendys test markets? Try one of these 15 mouthwatering Meatless Monday burgers! The post Wendy’s Adds a Meatless Burger to the Menu! appeared first on Meatless Monday.

How to Cook: Plant-Based Holiday Meals

December 21 2015 Vegetarian Times 

How to Cook: Plant-Based Holiday Meals The holidays may a time for indulging, but it is possible to create a memorable holiday meal that is entirely plant-based and highly nutritious. Tis the season for root vegetables, dark leafy greens, and hardy herbs! Vegetables Center Stage When putting together your menu, feature vegetables prepared in a variety of styles, like roasted, pan seared, smoked, confit-ed and grilled. Consider stuffing: Make a wild rice and cranberry stuffing with squash, apples, or sweet potatoes. (Try: Wild Rice-and Sage Stuffing with Crunchy Croutons) Recreate traditions: Get creative! Make spanakopita with a creamy tofu-spinach filling, a sweet potato Shepards pie, or dumplings with caramelized mushrooms and rosemary. (Try: Wild Mushroom and Caramelized Onion Shepherd’s Pies) Hearty salads: Try tossing grains with a warm vinaigrette, roasting or poaching pears, candying nuts, and roasting Brussel sprouts for a more festive spin on an ordinary, green salad. (Try: Warm Farro Pilaf with Dried Cranberries)   A Good Sauce - Or A Few Its great to have several sauce options for your guests to choose from. Try relishes, gravies or savory marmalades that will complement your dishes. Pesto: Briefly blanch herbs in salted water and plunge into an ice bath. This will help preserve the bright green color. (Try: Dark Leafy Pesto) Toppings bar: When making a classic like latkes, prepare creative garnish options like cashew cream, chive oil, fennel-pear marmalade, cranberry balsamic reduction, or homemade apple sauce.   Umami is Everything Meat, dairy or seafood-centered meals have the umami (Japanese term meaning pleasant savory taste) base inherently covered. Creating umami in plant-based dishes requires a bit more finesse. Try the below techniques. Seasonings: Think smoked paprika, garlic powder, nutritional yeast, truffle oil or salt, cumin, aged balsamic, or caramelized onions. Smoked component: Whether you want to invest in an indoor smoker, smoking gun, or purchase a good quality liquid smoke in a bottle, try smoking one component of your meal for that extra punch of flavor. Mushrooms, olives, chestnuts, popcorn or nuts are great places to start. (Try: Mesquite-Smoked Almonds) Homemade stock: Try using roasted root vegetables like carrots, or a local squash for extra sweetness. (See: How to Make Vegetarian Stock) Consider Appearance Your guests will eat with their eyes first.  Use colorful ingredients and garnishes to make your dishes pop. Make Your Table Beautiful: Utilize interesting platters, mini gratin dishes, or flower centerpieces. Fallen leaves, rosemary springs, citrus fruits, apples or pears also make great decorations. Dont Forget the Hors dOeuvres Try mini Caesar salads in endive spears, blini with cashew cream, or butternut squash soup shooters. (Try: Caesar Salad and Butternut Squash-Bartlett Pear Soup) Chef Olivia Roszkowski is a graduate of NGIs Chefs Training Program and a full-time instructor. Olivia holds a Bachelors degree in Neuroscience and Behavior from Columbia University and has worked at various well-known NYC restaurants, including The Mercer Kitchen and Momofuku Ssam Bar. Olivia is a master at root-to-frond cooking. 

The My New Roots Recipe App

December 11 2015 My New Roots 

The My New Roots Recipe App You guys. Its here. After countless requests Im bringing you, dear readers, the My New Roots recipe app! And now over 100 of your favourite (and my favourite!) recipes are in one easy place with features that help you browse, organize, and cook the dishes you love the most. Ive made it possible to create shopping lists for ingredients, keep a collection of favourites, and filter recipes to suit your preferences: vegan, gluten-free, grain-free, raw – or skip right to the desserts! Its been a really fun process going through the last nine years of recipes and stories from the blog. Along with the amazing memories, Ive rediscovered so many incredible recipes that have fallen off my of my radar! Ive been sitting on a gold mine! I guess one of the ironies of constantly developing new material is that I often forget to make my old favourites. I am excited to dig up these tried, tested, and true gems, and put them in the app for you to enjoy as well. The feature that I am really excited about however, is the menus! Since I typically publish just one recipe at a time here on the blog, creating an entire menu with multiple dishes would be a tad overwhelming for a single post. The app has inspired me to change that and create multiple- course menus for all occasions.  The first menu Ive made is for the holiday season, and includes five brand-new, and crazy-delicious dishes to impress your best guests. On the menu: Wild Rice and Shiitake Soup, Grilled Radicchio with Golden Beet and Pomegranate Salsa, Shoe String Sweet Potato Fries with Miso Tahini Gravy, Vegan Shepherds Pie, and Spiced Date Pomegranate Cupcakes. These recipes are designed to be cooked together to create a complete holiday dinner, but can easily be enjoyed separately all year round. They will not be found on the blog, but included in the app exclusively, and you can get them today! There are over 100 recipes in the app, and that number will grow with each update, both with recipes from the blog and menus I make exclusively for the app. I hope you will enjoy it as much as I do, and if you have any suggestions of how I can improve it, features to add, or even ideas for recipes, just write to apps(at)mynewroots.org . Your feedback is so important to me and I want to make this app the best it can be for you.  Happy cooking, friends. I really hope that my app will inspire you to get into the kitchen and  create even more delicious, nourishing food for yourself and the people you love. Thank you for your ongoing support and encouraging to take the leap to make this dream a reality! You can download the app here! Questions: Is there an app for Android and Windows phone? Unfortunately no, not at this time. The app is currently only for iPhones and we’re planning an iPad optimized version (it will work on an iPad though). What iPhone can I use? The app works with iPhone 4S or newer, with iOS 9.0 or higher installed. Is there an iPad app? The app works on an iPad but it doesn’t have an iPad specific design yet but we’re working on it… Do I have to pay for the app? Yes, the app costs $4.99 Will I also have to pay for the blog? No, the My New Roots blog will always be free. Feel free to ask questions or send ideas to apps(at)mynewroots.org   The post The My New Roots Recipe App appeared first on My New Roots.

The My New Roots App

December 11 2015 My New Roots 

The My New Roots App You guys. Its here. After countless requests Im bringing you, dear readers, the My New Roots smartphone app! And now over 100 of your favourite (and my favourite!) recipes are in one easy place with features that help you browse, organize, and cook the dishes you love the most. Ive made it possible to create shopping lists for ingredients, keep a collection of favourites, and filter recipes to suit your preferences: vegan, gluten-free, grain-free, raw – or skip right to the desserts! Its been a really fun process going through the last nine years of recipes and stories from the blog. Along with the amazing memories, Ive rediscovered so many incredible recipes that have fallen off my of my radar! Ive been sitting on a gold mine! I guess one of the ironies of constantly developing new material is that I often forget to make my old favourites. I am excited to dig up these tried, tested, and true gems, and put them in the app for you to enjoy as well. The feature that I am really excited about however, is the menus! Since I typically publish just one recipe at a time here on the blog, creating an entire menu with multiple dishes would be a tad overwhelming for a single post. The app has inspired me to change that and create multiple- course menus for all occasions.  The first menu Ive made is for the holiday season, and includes five brand-new, and crazy-delicious dishes to impress your best guests. On the menu: Wild Rice and Shiitake Soup, Grilled Radicchio with Golden Beet and Pomegranate Salsa, Shoe String Sweet Potato Fries with Miso Tahini Gravy, Vegan Shepherds Pie, and Spiced Date Pomegranate Cupcakes. These recipes are designed to be cooked together to create a complete holiday dinner, but can easily be enjoyed separately all year round. They will not be found on the blog, but included in the app exclusively, and you can get them today! There are over 100 recipes in the app, and that number will grow with each update, both with recipes from the blog and menus I make exclusively for the app. I hope you will enjoy it as much as I do, and if you have any suggestions of how I can improve it, features to add, or even ideas for recipes, just write to apps(at)mynewroots.org . Your feedback is so important to me and I want to make this app the best it can be for you.  Happy cooking, friends. I really hope that my app will inspire you to get into the kitchen and  create even more delicious, nourishing food for yourself and the people you love. Thank you for your ongoing support and encouraging to take the leap to make this dream a reality! You can download the app here! Questions: Is there an app for Android and Windows phone? Unfortunately no, not at this time. The app is currently only for iPhones and we’re planning an iPad optimized version (it will open on an iPad though). What iPhone can I use? The app works with iPhone 4S or newer, with iOS 9.0 or higher installed. Is there an iPad app? The app works on an iPad but it doesn’t have an iPad specific design yet but we’re working on it… Do I have to pay for the app? Yes, the app costs $4.99 Will I also have to pay for the blog? No, the My New Roots blog will always be free. Feel free to ask questions or send ideas to apps(at)mynewroots.org  

This Week’s Meatless Meal Plan | 12.14.15

December 11 2015 Oh My Veggies 

On the menu this week: Roasted Butternut Squash Panini; Creamy Wild Rice & Mushroom Soup; Sage Polenta Bowls with Roasted Brussels Sprouts and Wild Mushrooms; Thai Kabocha Squash Curry; and Baked Fried Brown Rice.

Wild Rice, Lentil & Cranberry Stuffed Delicata Squash

November 12 2015 Oh My Veggies 

Roasted delicata squash is stuffed with wild rice, lentils and dried cranberries in this vegan Thanksgiving dish.

6 Savory and Comforting Vegan Stuffings

October 29 2015 VegKitchen 

6 Savory and Comforting Vegan Stuffings Theres something about stuffing that evokes comfort and nostalgia. While stuffing can be a nice change-of-pace from other starch-based side dishes for everyday meals, most of us don’t think of making it other than for holiday meals. Maybe thats why it retains an air of special occasion, though it’s a humble sort of dish.

Wild Rice-and-Sage Stuffing with Crunchy Croutons

October 20 2015 Vegetarian Times 

1 | Preheat oven to 375°F. Coat 8-inch-square baking dish with cooking spray. 2 | Toast walnuts in dry skillet over medium heat 5 minutes, or until fragrant, shaking skillet often. Set aside. 3 | Toss bread cubes with 21/­­2 Tbs. oil, salt, and pepper in bowl. Transfer to baking sheet, and bake 12 to 14 minutes, or until golden brown. Set aside, and keep oven on. 4 | Heat remaining 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 12 minutes, or until soft and translucent. Add garlic, and sauté 2 minutes. Add broth, and bring to a boil. Stir in wild rice, and return to a boil. Cover, reduce heat to medium-low, and simmer 40 minutes. Stir in toasted walnuts, and simmer, covered, 10 minutes more. Remove from heat, and season with salt and pepper, if desired. 5 | Spread in prepared baking dish, and bake 10 to 20 minutes, or until beginning to brown and crisp on top. Serve sprinkled with croutons and tarragon.

This Week’s Meatless Meal Plan | 09.28.15

September 25 2015 Oh My Veggies 

On the menu this week: Creamy Wild Rice & Mushroom Soup; Oh-So-Easy Broccoli Cheddar Pot Pies, Italian-Style Spaghetti Squash Fritters; Autumn Nourish Bowls with Brussels Sprouts & Sweet Potatoes; and Pumpkin-Sage Baked Ziti.

Sprouted Wild Rice with Pistachios and Spring Vegetables

April 23 2015 Vegetarian Times 

1 | Rinse rice well, drain, and transfer to glass jar or bowl. Cover with fresh or filtered water, and let soak at room temperature overnight. Drain, then rinse rice again, cover with fresh water once more, and soak 24 hours. Repeat rinsing and soaking process twice a day for two more days, or until grains have split open and are tender enough to eat. 2 | Whisk together oil, mustard, lemon juice, lemon zest, and maple syrup in small bowl. Season with salt and pepper, if desired. 3 | Add half of dressing to rice mixture, and toss to coat. Fold in peas, chickpeas, carrots, chives, and dill. 4 | Toast pistachios in dry skillet over medium heat 5 minutes, or until fragrant. Add toasted nuts and remaining dressing to salad, and toss to combine.


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