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wild rice vegetarian recipes

Marinated Grain Salad with Black-Eyed Peas

August 7 2020 VegKitchen 

Marinated Grain Salad with Black-Eyed Peas This tasty Marinated Grain Salad recipe features whole grain berries with wild rice and black eyed peas. A feast of flavor and texture! Whole grain berries are simply the intact kernel of the grain. The post Marinated Grain Salad with Black-Eyed Peas appeared first on VegKitchen.

The Spring Supper Salad

April 23 2020 My New Roots 

The Spring Supper Salad Greetings, friends! For fun I am resurrecting one of the blog posts I wrote back in 2010 – a warm butter bean salad bowl, garlic-roasted carrots and wild rice. Why I am re-publishing a decade-old recipe? Well, for one I thought that there are a bunch of new followers around here who have never even seen this delight (hello, by the way)! Second, most of you who have been here since the beginning may have forgotten about it. Third, its the ideal pantry staple recipe. And lastly, because its very, very delicious. Creamy butter beans, golden garlic-y carrots coins, chewy wild rice, crisp and bright pickled onions, silky kale, and refreshing dill, all coming together with a lick-your-lips mustardy dressing that is divine on just about everything – this salad and beyond. I’ve also re-named it the Spring Supper Salad because it’s the perfect seasonal transition meal (yea baby, it’s definitely a meal) incorporating both winter and spring produce and flavours, as we make our way into the light of the upswing! Hooray! This recipe brings back so many memories for me. It was around this time that I had been working in restaurants in Copenhagen for about 3 years. I loved my job, and could hardly believe that someone actually paid me to spend all day in a hot, cramped kitchen, cooking a dozen new dishes every day without a menu or recipes – definitely still in the honeymoon phase. I felt confident in the food I was making, applying my deep understanding of nutrition to recipe development, and I used every day to push myself creatively, keenly aware of how fast I was learning and growing. I was certainly in the vortex, and it was a very exciting time of my life.  I started my shift around 8 am, and the majority of my dishes needed to be ready at 12 noon when we opened the doors for lunch. This is a relatively short window of time to pump out 200 servings of anything, but after some years, I developed short cuts that would deliver a lot of flavour in a hurry. One of these short cuts, was garlic oil – the first thing I would make after tying my apron strings, that would act as a marinade, a roasting medium, and a base for soups, stews, dressings and sauces for the entire day. In fact, I dont think that there were many dishes coming off of my station that didnt have garlic in them back then (such an easy way to make things taste good!). This oil sat on my bench and it got tossed into all the things, and all the people kept coming back for more.  One thing I loved using the garlic oil on, was winter veggies. I could toss them in said liquid gold, crank up the oven, and in half an hour, Id have a blistered, glistening pile of roasted rainbow roots to serve, only needing a squeeze of lemon juice and a smattering of fresh herbs to make it presentable. Who wouldnt want to dive into that?! Plus, it was cheap. Like most restaurants, we were always looking at the bottom line and how we could make even the most humble foods taste exquisite. Garlic oil was the ticket.  At the restaurant, my signature move was combining veggies, grains, and beans in exciting ways (which was very novel at the time!) so this dish emerged from a commercial ovens worth of garlic-roasted carrots needing a home. With some tender and creamy butter beans coming off the stove, and some day-old, steamed wild rice calling out to me from the fridge, this combination came together very organically, taking the varied textures, colours, and flavours into consideration.  The secret to this dish is the consistency of the garlic in the oil. Different from mincing garlic and adding it to oil, here you must must must grate it or blend it up together so it becomes almost paste-like. This way, the garlic goes everywhere the oil does, and evenly caramelizes into the most divine, delectable gold, thats mellow and sweet and roast-y. You will not hate it. Stop! Fiber time. Fiber is probably the least sexy and alluring of all the nutrients we hear about. Its all about Protein! Fat! And if you hear about carbohydrates, its probably something ignorant and unfair (I really hate jerks picking on macronutrients, back off!). Fiber seems pretty boring and something only your grandmother cares about, so why do you need to?   One reason that plant-rich diets are so health-sustaining, is not only due to their high fiber content, but their potential for fiber diversity. In the past, fiber has been broken down into two main categories: soluble and insoluble. Whats new and exciting in this field of research, is that we can see that fiber can be broken down into several more categories (viscous, non-viscous, non-starch polysaccharides, resistant starches etc.) each one bringing forth the potential for diversified food sources for our gut bacteria. In short, the greater the diversity of plants we eat, the greater the diversity of our microbiome.  Why does this matter? Because our gut is the foundation for our overall health. If weve got a wide range of troops on the front lines of our immune system, the better our chances are for not just surviving, but thriving. The fiber we eat also feeds our good bacteria, and specific types of fiber feed specific types of bacteria. Enjoy eating the widest variety of plants you can, to ensure that youre supporting the widest variety of good guys in your digestive system. They will repay you in spades Im tellin ya!  The foods with the highest amounts of fiber are beans and lentils, vegetables, fruits, grains, and nuts and seeds (remember that there is no fiber in animal-based foods). Different proportions of soluble, insoluble fiber, as well as viscous /­­ non-viscous fiber, and fermentable fiber can be found in all of these food groups, it is highly recommended that you eat from each of them. And instead of focusing on grams (the minimum daily recommended intake is a measly 25g, not that were talking about that…), we need to focus on diversity. Enjoy as many plant-based foods as you can, and experience the terrain of your body slowly begin to change. Everything comes back to the gut, and not just what you are eating, but what your gut-bacteria are eating too. With this dish, youll be feeding those good guys with fiber from six different plants! Talk about a solid mix. Beans, whole grains, 3 different veggies, plus herbs, add up to serious fiber diversity. Good, good, good fiberations! The fun thing about revisiting this recipe, was seeing if there was anything I would change this time around. I have learned so much and grown incredibly as a cook in the past ten years, so I was surprised that I didnt have many tweaks to make. The only two things I felt this salad needed was a dark leafy green and a pickle – classic Sarah B moves at this point! Since we still dont have any spring greens happening yet, I decided kale was the winner, and obviously it needed to be massaged! I turned the red onions in the original recipe into a quick pickle, as this is another indispensable kitchen technique that Ive learned since posting the first time around. This salad-meal has everything you need and crave from a single bowl: its super flavourful and filling, with all of the textures in the mix to satisfy your noshing desires. The elements can all be made separately, even on separate days, if it seems like too many things to cook at once for a single dish. If you go the rollover route, boil the beans and rice a day or so before (and make extra while youre at it, because meal prep is for winners), and pickle the onions up to a week ahead. The kale can be prepped /­­ massaged a day or so in advance, but the carrots should be roasted right before serving.  If you dont have butter beans, any white bean would work (navy, cannellini, Great Northern, or baby lima beans are some varieties) and if you want to switch up the grain, any kind of rice would work – even millet or quinoa would be delicious! Instead of carrots, use any root veg you have kicking around your crisper: beets, sweet potato, turnip, or winter squash would taste great in the garlic oil. And if dill isnt the herb of your dreams, try substituting it with flat-leaf parsley, cilantro, basil, or tarragon.      Print recipe     Butter Bean, Wild Rice, and Garlic-Roasted Carrot Salad Serves 6-8 Ingredients: 1/­­2 cup wild rice 1 cup dried butter beans 4-5 medium carrots 4 cloves garlic 2 Tbsp. extra virgin olive oil 1 bunch fresh dill sea salt freshly ground black pepper a handful of quick-pickled red onion (recipe follows) 1 batch massaged kale (recipe follows) Dressing: 1 Tbsp. Dijon mustard 1 Tbsp. maple syrup 2 Tbsp. raw apple cider vinegar 3 Tbsp. extra virgin olive oil pinch of sea salt Directions: 1. Soak beans for 8 hours or overnight. Drain, rinse well and cover with fresh water. Add a teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans are soft - about 45 minutes. 2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot. Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to a boil, and reduce to simmer. Cook until rice is chewy-tender - about 45 minutes. You will know the rice is done when the grains open up to reveal their purple-gray inner portion. 3. Preheat the oven to 400F. While the rice is cooking, wash the carrots and slice them on the diagonal into coins, place on a baking sheet. Grate the garlic with a microplane and combine it with the oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and roast, turning them a few times over the course of 15-20 minutes. The carrots should be cooked but not mushy - al dente! 4. Make the dressing by combining all ingredients together, shake well. 5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in the massaged kale, as many pickled onions as you fancy, and an explosion of dill. Cracked black pepper too, if it’s calling to you. 6. Serve immediately and enjoy. Quick-Pickled Red Onion Ingredients: 3/­­4 cup /­­ 175ml raw apple cider vinegar 1/­­2 cup /­­ 125ml water 2 tsp. fine sea salt 3 Tbsp. pure maple syrup 1 medium red onion, thinly sliced Directions: 1. Combine the vinegar, water, salt, and maple syrup in a large jar. Stir to dissolve the salt and syrup. Add the onions to the jar and put them in the fridge. Enjoy after at least 30 minutes, keeps for up to two weeks.  Massaged Kale Ingredients: 3 cups /­­ 90g shredded curly or dino kale Juice of 1/­­2 lemon 2 tsp. extra virgin olive oil 2 pinches of fine sea salt, plus more as needed Directions: 1. In a large bowl, combine the shredded kale, lemon juice, olive oil, and salt. Using your hands, rub and squeeze the kale together as if you are giving it a massage, until the kale leaves are dark green and tender, about 2 minutes. Enjoy immediately in the salad, or store leftovers in an airtight container in the fridge for up to five days.  I really hope you enjoy this delicious and satisfying meal soon. These days are asking so much of us, and I continue to come back to the kitchen for grounding, clarity, and connection. There are no answers, just presence. And in that presence I find myself over a cutting board, being grateful for just what is front of me, slicing a carrot, then another, saying thank you for simple things. Love to you all. Stay well and safe out there. xo, Sarah B The post The Spring Supper Salad appeared first on My New Roots.

Creamy Wild Mushroom Rice Soup

January 24 2020 Oh My Veggies 

And Soup Week continues! It also ends with this delicious creamy mushroom rice soup. I guess since I only post 2-3 recipes each week, theme weeks are not very epic around here, huh? Theme months would be way too much I think, but maybe I’ll start doing theme fortnights in the future. (Yes, I said fortnight. I’m fancy like that.) Having grown up in the midwest, I can tell you this: Midwesterners like their food creamy. We love cheesy casseroles, anything made with canned soup, and all kinds of concoctions made with sour cream, mayo, and/­­or cheese sauce (usually and, not or). Being sick last week, I was craving comfort food and to me, comfort food is creamy food. So I set out to make a vegetarian version of the classic Creamy Wild Rice & Chicken Soup. And then, because it’s the New Year and I’m trying to watch what I eat, I set out to make a lighter version. Behold, Creamy Wild Mushroom Rice Soup. The biggest obstacle was figuring out what to replace the chicken with. I’m always hesitant to cook with seitan on my blog because I don’t know if that’s readily available everywhere. And tofu in […]

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!

January 6 2020 Meatless Monday 

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!Theres no better time to commit to healthier habits than the New Year. But making a resolution is easy; keeping it, now thats the hard part. We believe going meatless on Monday should be as simple and delicious as possible. Thats why were offering up our top 20 tips for incorporating more plant-based foods into your diet. Armed with this toolbelt of tricks, techniques, pantry staples, swaps, gadgets, and apps, youll be able to approach every Meatless Monday with the confidence and culinary gusto of a seasoned gourmand. And remember, you can sign up for our Meatless Monday newsletter to receive weekly recipes, tips, articles, and food-industry updates that will help keep you focused, full, and on track.   1. Always keep an avocado on hand. Add to sandwiches instead of cheese, top your toast or bulk up a smoothie. 2. Learn to love your oven; it has a magical effect on vegetables - roast, bake or crisp! 3. Use condiments (pesto, salsa, hummus, harissa, tapenade) LIBERALLY! 4. Stock your freezer with frozen fruits, vegetables, and plant-based burgers. 5. Try different legumes (black beans, lentils, chickpeas, pigeon peas, butter beans, cannellini beans). Tip: dried legumes are very inexpensive and go a long way. 6. Go with whole grains like brown and wild rice, farro, quinoa, and bulgur. 7. Fortify your cupboard with plant-based snacks like popcorn, nuts, roasted chickpeas, dried fruit, granola, and dark chocolate. 8. Get familiar with tofu. When prepared properly (press it before cooking), its an excellent source of plant-based protein. You can also blend it into smoothies or batters. 9. Experiment with plant-based meats and burgers. Its usually pretty hard to tell the difference vs beef burgers. 10. Find a favorite nut-milk and try using it in your coffee, cereal, and recipes. There are plenty to choose from. 11. Keep coconut oil close by and use it as an alternative to butter. 12. Stock-up your spice rack. Spices from different regions of the world will add flavor and complexity to ordinary recipes and ingredients. 13. Working out? Invest in some plant-based protein powders. 14. Find fast-food and quick-service restaurants that offer up a variety of plant-based options. 15. Expand your culinary scope: Many global cuisines put greater emphasis on plant-based dishes. Look at some Indian, Thai, Mediterranean, Chinese, or Japanese cookbooks for inspiration. 16. Pump up pasta with a mix of vegetables and legumes. 17. Keep a bag of corn meal in the cupboard and use for sweet polenta, polenta fries, cornbread, and griddle cakes. 18. Invest in gadgets: Tofu press, immersion blender, juicer, spiralizer, and mandolin can add some flare to traditional vegetables. 19. Download apps for meatless eating. Happy Cow, Fork Over Knives, Vanilla Bean, and Food Monster are all great ways to find meatless options and get some recipe inspiration. 20. Catch a meatless movie like The Game Changers, What the Health, Cowspiracy, or Food Inc to learn more about the food system and plant-based eating.   Want more of tips, hacks and recipes? Follow us at @MeatlessMonday on Instagram, Facebook and Twitter! Find great plant-based recipes in our recipe gallery!   The post Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday! appeared first on Meatless Monday.

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast

November 25 2019 Meatless Monday 

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving FeastThanksgiving is a time for family, giving, and gratitude. But its also the time for stuffing...and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts! But as we know from Thanksgivings past, the entire family doesnt always agree, especially when it comes to the food on the dining room table.  So, whether your guests prefer dark meat, white meat, or no meat, its important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste. Weve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone -- from the newly vegan to the traditional omnivore -- to enjoy the holiday feast, together. Mushroom Gravy from Trader Joes Sometimes your secret recipe is store bought. We wont tell. Trader Joes has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, its also gluten free. Roasted-Garlic Smashed Potatoes from Minimalist Baker The secret to incredibly light and fluffy dairy-free mashed potatoes isnt much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence.  Super Savory Vegan Stuffing from The Cheeky Chickpea A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings -- fennel, garlic, parsley, fresh rosemary -- make this stuffing simply irresistible. Cinnamon Sugar Sweet Potato Casserole from Eat With Clarity Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know youre our pre-dessert dessert...with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil. Roasted Root Vegetables with a White Balsamic Glaze from Healthy World Cuisine No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables. Curried Green Bean Casserole from Omnivore’s Cookbook A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more! No-Meat Loaf from Nora Cooks Turkey doesnt always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After its covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart. Cranberry Jam from Delish Theres something extraterrestrial-looking about the maroon cylinder of congealed cranberry sauce that you always find sitting menacingly next to the gravy boat. Its Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you. Chipotle Whole-Roasted Cauliflower with Caper Vinaigrette from Goya Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower steaks with a tart and briny caper vinaigrette for a perfect alternative to the big bird. Chocolate Fudge Brownie Pie from Sweet Vegan Sara Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isnt. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips. Creamy Coconut Pumpkin Pie from Loving It Vegan What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and youve got yourself the ultimate Thanksgiving dessert.   Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If youre looking for more meatless recipe inspiration, check out our recipe gallery. The post Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast appeared first on Meatless Monday.

Cranberry-Pear Wild Rice Stuffing

November 18 2019 VegKitchen 

Cranberry-Pear Wild Rice Stuffing Wild rice adds a wonderful texture to this stuffing, and the slight sweetness of dried cranberries lends a delicious flavor. This is an ideal stuffing for winter squashes which stands as a dazzling holiday main dish. Photos by Hannah Kaminsky. The post Cranberry-Pear Wild Rice Stuffing appeared first on VegKitchen.

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, […]

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.

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.

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  

Vegan Pumpkin Risotto Instant Pot

November 27 2019 Vegan Richa 

Vegan Pumpkin Risotto Instant PotVegan Pumpkin Risotto Instant Pot. Easy Pumpkin Risotto with Wild Rice Brown Rice Blend and Mushrooms. Make it in an Instant Pot pressure cooker or Saucepan.  Vegan Glutenfree soyfree Recipe, Oil-free option Jump to Recipe This easy risotto is comfort food with seasonal winter squash. There is squash in the risotto and and roasted squash mixed in to serve! Herbs such as sage and thyme add wonderful flavor. This risotto is cooked in an Instant pot, but you can easily cook in a saucepan as well, see recipe below for details. I use wild rice blend in this risotto for a hearty option. Use arborio for variation. Fresh sage and thyme with mushrooms and pumpkin or squash puree together add wonderful flavor to this risotto. Dont have pumpkin puree? roast the pumpkin or butternut squash,mash and use. Change up the herbs to preference, omit the mushrooms, add other veggies in this versatile Instant Pot Pumpkin/­­Butternut Squash risotto and serve garnished with some vegan parm!Continue reading: Vegan Pumpkin Risotto Instant PotThe post Vegan Pumpkin Risotto Instant Pot appeared first on Vegan Richa.

Thanksgiving Torte

November 25 2019 VegKitchen 

Thanksgiving Torte This torte stands as the ideal vegan Thanksgiving dish. It combines all your favorite Thanksgiving varieties of classic textures and savory flavors which come from its combination of wild rice, mushrooms, nuts, and sage. This Thanksgiving Torte makes a hearty main dish when served with a robust Mushroom Sauce and goes well with all the typical Thanksgiving side dishes like cranberry sauce, sweet potatoes, chestnut stuffing, and veggie combinations. The post Thanksgiving Torte appeared first on VegKitchen.

Maple-Sriracha Roasted Brussel Sprouts with Cranberry Wild Rice

November 11 2019 VegKitchen 

Maple-Sriracha Roasted Brussel Sprouts with Cranberry Wild Rice While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha Roasted Brussel Sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the brussel sprouts atop my favorite wild rice dish would create a stunning entrée. Recipe and photo reprinted by permission from The Veggie-Lovers Sriracha Cookbook (C)2013 by Randy Clemens. The post Maple-Sriracha Roasted Brussel Sprouts with Cranberry Wild Rice appeared first on VegKitchen.

Spicy Dark Chocolate Chili Bowl

January 28 2019 Meatless Monday 

This recipe contains heart healthy beans and avocado as well as a variety of anti-inflammatory spices. This recipe comes to us from Bonnie Taub-Dix, RDN . Bonnie says: “What I love about this recipe is that you dont really have to follow it exactly -- you can use your favorite ingredients. Im a recipe rebel so Im always improvising and swapping ingredients.” Serves 6 - For the chili - 1 medium onion, chopped - 5 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon chili powder - 1/­­8 teaspoon cinnamon - 1/­­4 teaspoon red pepper flakes - 1/­­4 cup dark chocolate chips - 1 can (28 ounces) crushed tomatoes - 2 cans (16 ounces) kidney beans in chili sauce   - Toppings - 2 tablespoons cheddar cheese, shredded - 1/­­2 cup corn kernels, cooked - 1/­­2 each red, yellow and orange bell peppers, chopped - 1/­­2 avocado, chopped - 1/­­2 cup crushed multigrain tortilla chips - To taste salt and pepper   Directions: In a large frying pan, cook onion and garlic in oil for approximately 5 minutes. Add cumin, turmeric, chili powder, cinnamon and pepper flakes and cook until fragrant. Add tomatoes, beans, chocolate chips. Stir together well. Simmer for approximately 15 minutes. Place chili in bowl, and sprinkle one row each of cheese, corn kernels, peppers, avocado, and tortilla chips on top of chili.   Note: Serving suggestions -- place chili over brown or wild rice and then add toppings. Sauté bell peppers, if preferred. The post Spicy Dark Chocolate Chili Bowl appeared first on Meatless Monday.

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.

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.


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