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williams vegetarian recipes

Hendrix College and William & Mary Celebrate “Meatless MonDaiya”

November 13 2017 Meatless Monday 

Hendrix College and William & Mary Celebrate “Meatless MonDaiya”Students and staff on two college campuses were treated to Meatless Monday last week featuring products by vegan brand Daiya! Both Hendrix College in Conway, Arkansas and William & Mary in Williamsburg, Virginia celebrated Meatless MonDaiya, a collaboration between Meatless Monday and Daiya that provided a variety of vegan food choices in the campus dining halls.     Among the menu offerings at Hendrix were a vegan enchilada salad, lasagna, and a caprese grilled cheese - made with Daiyas mozzarella-style cheese, tomato, and basil - that was so popular that the cooks could just barely keep up with the demand of so many enthusiastic diners.     William & Marys dining hall at the Sadler Building, which regularly hosts around 1,500 people at dinnertime, featured a global menu with chickpea curry, Caesar salad, and roasted sweet potato arepas with Daiyas jalapeno Havarti cheese and cilantro yogurt sauce. Both locations also featured vegan cheesecake bites as a sweet treat for dessert.     Julie Nance, Campus Dietitian at William & Mary said, Students who had never tasted vegan cheese often stated, I cant tell the difference between this and regular cheese! The initial plan was to only do tabling at one dining hall but because it was successful, the sustainability interns decided to set up a table to offer samples during the evening meal at the other dining hall. At Hendrix, All the stations received high volume and positive feedback from students.  Hendrix Students from the ECC (Environmental Concerns Committee) participated by handing out swag items to campus diners, said Cindy Mosley, Associate Director and Dietitian of Dining Services. As an added bonus for taking part in Meatless MonDaiya, Hendrix ran a hashtag giveaway for free Find Your Happy Plate t-shirts.     The events at Hendrix and William & Mary were great successes for both Daiya and Meatless Monday! The big turnout at both campuses was proof that offering a plant-based menu, even once a week, can still attract plenty of hungry students! If you want Meatless Monday at your campus, get in touch with us to hear how easy it is to make your dining hall a healthier place to eat! The post Hendrix College and William & Mary Celebrate “Meatless MonDaiya” appeared first on Meatless Monday.

These Athletes Stay Tough with Plants

October 23 2017 Meatless Monday 

These Athletes Stay Tough with PlantsMore and more professional athletes are shattering the myth that only animal proteins can fuel performance. Even if youre a weekend warrior, here are a few pros who have gone vegan or vegetarian and seen great results on Game Day! Damian Lillard (NBA Point Guard, Portland Trail Blazers) The Portland Trail Blazers point guard went vegan this year, saying that he wanted to eat cleaner and play lighter this year. After about a month of eating vegan, Lillard says he feels much better and that making the transition was easy for him. He said that following a plant-based diet will help with his joints and the aging process. Venus Williams (Olympic Gold Medalist/­­Professional Tennis Player) The tennis champ and Silk spokeswoman first started following a plant-based diet to deal with an autoimmune disease. But after the results made her feel better overall, Williams stuck to the diet and continues to stay mostly vegan. While she says her diet is strict, she emphasizes that its important to enjoy the food you eat and finds ways to satisfy cravings with healthier food options. David Carter (former NFL defensive tackle) Carter made a name for himself as a defensive lineman on several NFL teams, a position that calls for a lot of strength and bulk. After developing high blood pressure and tendonitis, he switched to a plant-based diet after learning that it can alleviate inflammation symptoms. Now retired, Carter promotes a vegan diet around the country. Iris Mak (Hong Kong marathon runner) Mak was a marathon runner before becoming a raw vegan. But after she started working with vegan chefs and learning more about raw diets, she decided to take her own diet to a new level. She currently follows a 90 percent raw, 10 percent cooked diet which she says helped her cope with the sensitivity to medications and cooked foods while on eating with friends. Kyrie Irving (NBA Point Guard, Boston Celtics) When asked about his weight this season, the Boston Celtics point guard said that he had switched to a more plant-based diet to get in shape. Irving says that the change has had a positive effect on his energy level  and that his body feels amazing. The post These Athletes Stay Tough with Plants appeared first on Meatless Monday.

Meatless Monday Interviews Michelle Cardulla

September 4 2017 Meatless Monday 

Meatless Monday Interviews Michelle Cardulla As a citizen of Rochester, artist and educator Michelle Cardulla is an active part of the Meatless Monday cause in Upstate New York. She provides cooking classes and outings for kids as well as recipes for them to take home to their parents, sometimes teaming up with Super Bowl champ Roland Big Ro Williams. We spoke to Michelle about how her efforts are making a difference in Upstate New York and how she hopes to spread even more awareness of Meatless Monday and make Rochester a Meatless Monday city. Meatless Monday: What made you choose the vegetarian lifestyle? Michelle Cardulla: Well, it was actually because of an ex-boyfriend, embarrassing to say. I didn’t eat a lot of meat, but I’m half Colombian, half Italian so there was always meat around, such as chorizo and foods like that. But I love to cook and he was vegan, so I immediately switched. Then I realized that this is better food and the whole concept about Meatless Monday is that it’s good for you, it’s good for the planet and good for the animals. So it happened instantly, and now I’m just hooked and crazy about it. How do you feel about being a vegetarian in upstate New York? We do have several places that offer vegan food that also have meat. But you find out that chefs really love the chance to make vegetarian and vegan dishes if you go a little early or call ahead and request it. There’s one place that we go to with friends, and we call the chef a day in advance and say, “Just cook us whatever you want.” He loves the challenge. All chefs are kind of into it if you give them a little bit of a heads up and aren’t demanding. You also work a lot with kids. How do kids respond to Meatless Monday, or meatless as a rule? We know that kids don’t like rules, but they will do something that might be cool and different and experimental. Is that how you sell it to them? I try to never treat it like a rule. For example, when Im doing an art project with them, instead of Hold the paper the hamburger way I say “the veggie burger way,” and they laugh. So I make it something fun and they ask, “Veggie burger, what do you mean?” I said, “Well I’m a vegetarian so I hold it the veggie burger way.” It’s a win-win, and it’s always positive. Then the food has to taste great. No ones going to say, “I want steamed broccoli.” It’s got to be good. First it has to taste good, then it’s vegetarian or vegan, not the other way around. Otherwise you’ve lost the kids. And involving them in the cooking is probably really fun, because then it’s not just food, it’s a project. Exactly. I did a cooking class a few years ago and we made burritos, which are very easy to make with meatless crumbles and vegan cheese. Everyone got to make their own. Then I told them that there was no meat and no dairy in their burritos and they were shocked. They were quite young, so they’re learning the words Meatless Monday, vegetarian, vegan at an early age and having a great experience. We have a Kinderfarmin event where we take them on a field trip with a picnic and they get to pet animals. I mean, food, animals - you got them! They’ll never forget that. So you just talked about how easy it is to sell kids on Meatless Monday. What about their parents? You know, I don’t really deal with the parents that much. But I try to send them home with little things like a little recipe. Adults are a little bit tougher than the kids because they’re stuck on what they want. You’ve worked with Roland Big Ro Williams, and I think one of the most effective things in the vegetarian scene is having powerful, successful athletes proudly proclaim their vegetarianism or veganism. Has working with athletes such as Big Ro made a difference in this? He’s a hero! He’s a guy who won the Super Bowl. He gets up there and does his speeches, saying “Miss Michelle’s over there cooking up vegan food and I’m a vegan.” That is worth a million dollars. When celebrities say it, when athletes say it, people want to emulate them. They want to be like them. So the more celebrity and sports people saying that they’re vegan, the better. Especially the people with big muscles showing that they’re vegan! What’s your ideal goal for Meatless Monday in Rochester by the end of 2017? First of all, I’d like to make it a Meatless Monday city. I think we can do that because I think I can talk the mayor into supporting it. I also want to get the restaurants involved and continue my programs with kids. Keep on spreading the word and building awareness of Meatless Monday. I want everybody to know what Meatless Monday is. This interview has been edited and condensed. The post Meatless Monday Interviews Michelle Cardulla appeared first on Meatless Monday.

The Kitchen Renovation

February 19 2017 Golubka Kitchen 

The Kitchen Renovation Vintage European bistro chairs found on Craigslist, kitchen table passed down to my husband from his grandmother. We’ve been living in our home for fifteen years now and up until this fall, we had never put a hammer or paintbrush to anything in the house except for Paloma’s baby room, right before she was born. We inherited some classic 90s Florida detailing from the previous owners – dust-attracting, shaggy red and white carpeting, stucco walls, green laminate countertops and a low-hanging ceiling in the kitchen. Just like many other families I know, we are quite food-oriented and tend to crowd in the kitchen, since that’s where most of the action happens. It’s also where I work, where I come up with recipes for this site and for my cookbooks, so it’s fair to say that I spend most of my life in this space. We recently completed a long, laborious kitchen renovation that spilled out into the living room, and I cannot describe how much my heart sings when I come downstairs every morning and see this kitchen that finally feels so entirely mine. It took us a decade and a half to gather up the courage and the funds to do this, and these past few months have brought some of the most trying times for us as a family, but it finally feels like it was worth it and I’m so excited to share some snaps of Golubka Kitchen HQ with you. We took a documentary approach to these photos, and instead of shooting everything in one day, the photos were taken over a week, on cloudy days and on sunny days, in the morning and in the evening. There are different aspects of the kitchen that shine on different days, and we really wanted to capture that. ‘Farmhouse’ kitchen sink from Ikea, faucet from Ebay. Our house has three stories – garage on the first floor, open kitchen and living room on the second, and bedrooms on the third. We renovated the kitchen, the living room floor, ceiling, and fireplace (yes, we have a fireplace in Florida and we use it, too), and both staircases leading up and down to the kitchen and living room. The most expensive part of the whole renovation was the removal of the old hanging ceiling in the kitchen, together with all the electrical work involved. We decided on the cabinets and countertops quickly, but the easy decisions ended there. It took me so incredibly long to settle on a cohesive look for the kitchen. As a notoriously undecisive Libra, I endlessly kept changing my mind about the wall treatment, the tile, the light fixtures, the shelves, the faucet, cabinet pulls, etc. I do love those clean, white kitchens with minimal everything, but in the end I decided that in order to stay true to my heart, I had to go with something a little more feminine and detail-oriented, with a hint of the Downton Abbey kitchen. The old kitchen had endless cabinets on the walls, some of which always ended up a mess, while others weren’t utilized at all, so I knew I wanted exposed shelves. I’m super happy with that decision – I love having my dishes and jars within arm’s reach and at eye level, since it allows me to be more organized and minimal. Many people wonder whether dust is an issue with open shelves, and I’ve found that it’s not any more of an issue than anywhere else in the house. I also use all the objects on the shelves quite frequently, which doesn’t allow too much dust to accumulate. The shelves are made of very beautiful and sturdy wood reclaimed from an old barn in Kentucky, which we found at Barn Works. I finished the wood myself without the use of a wood stain. The floating shelf arrangement was made possible with the heavy duty brackets from Shelfology, which secure the shelves to the wall very safely and seamlessly. Tadelakt Moroccan Plaster with Benjamin Moore ‘White Stone’ color pigment Industrial brass rod with copper hooks from Etsy, vintage Brazilian copper utensils with wooden handles found on Craigslist. During the initial planning stage, I was certain that I wanted a subway tile backsplash, but was simultaneously seeing and liking backsplashes made with Moroccan, Spanish and Mexican patterned tiles. I agonized over my choice between the two until I discovered Tadelakt, the Moroccan plaster, and there was no turning back. I knew I wanted grey shaker kitchen cabinets, but the plaster treatment also presented the possibility of grey walls. I’ve always been attracted to grey rooms, to me they just speak of serenity, so I was pretty happy with this opportunity. Finding someone who would apply the plaster masterfully but for a fair price, and getting the job completed was probably one of the most nerve-racking parts of the renovation. We did find someone brilliant, and it ended up worth the stress, because I am completely in love with my new walls. The material is so warm, textural and interesting, and it totally ties the whole kitchen together. As much as I loved the idea of a patterned tile floor, I was still torn between its beauty/­­practicality and the homey feel of hardwood floors, which I wanted to have in the living room. I finally settled on the idea of combining the two, and as a result, the tile follows the line of the kitchen cabinets in the shape of an inverted ‘Z,’ while we can still enjoy the warmth of the hardwood floors in the sitting area and into the living room. The tile is from the Cement Tile Shop, which offers an overwhelming array of the most beautiful, authentic patterns. Of course I found settling on one to be a near impossible task. I went from multicolored to black and white, to pastel, to monochrome tiles dozens of times before landing on the Fountaine Antique pattern with a custom border. As for the hardwood floor, I’d always dreamt of an old-fashioned herringbone pattern in real wood, which proved to be really difficult to find within the United States. The one company that carried thick oak planks in a herringbone pattern didn’t have enough to cover our floor at first, but they later ended up finding one extra box tucked away in a different warehouse. I’m so glad that they did because I’m completely over the moon about how the floors turned out. It’s worth mentioning that the old kitchen floor was white tile that showed off every spec of dust that landed on it, and the living room floors had white plush carpeting, and I am so happy to finally be rid of both. We found the best contractor, Don, who left us endlessly impressed, together with his talented and considerate team. He truly cared about every step of the process and saved us so many times with his expert advice and creative input. The most standout showcase of the team’s work is the spacious drawer pantry they built out of vintage fruit crates from Schiller’s Salvage. My idea was realized even better than I had envisioned – the crates were originally too long and the crew manually disassembled, shortened and rebuilt them, then positioned them on smoothly sliding tracks. The countertop over the crates is made of old barn oak and finished by me in the same way as the floating shelves. The whole piece, on top of being unique and beautiful, is the most functional and spacious storage space in the whole kitchen. Quartz countertops from the Home Depot in ‘Snowy Ibiza’ Antique Spanish hutch from the 1800s, a lucky Craigslist find, brought to the U.S. from Madrid Vintage ceramic and brass cabinet pulls from Ebay and Etsy Vintage ceramic door knob from eBay, ‘Pink Shadow’ Sherwin Williams paint on the door. Custom built computer shelf made by Algis from old barn wood. My favorite thing about the vintage French chandelier that I found on Etsy are the rainbows it sends onto the walls in the evenings. Fireplace brick wall made with 100 year old sliced brick from Craigslist, arranged beautifully by Algis. Stairs leading up to the third floor with the bedrooms. Since both of the staircases connect to the kitchen and living room, we realized that we had to redo them as well, so that they wouldn’t be an eyesore within the new renovation. My husband and I set out to do the whole thing ourselves to save some cash, but in hindsight, I wouldn’t wish this type of adventure upon my worst enemy. All the stairs were covered with red carpeting, and the railings were painted an ugly orange-ish brown. The original plan was to remove the old carpet and to cover the existing stairs with new wood planks. To our surprise, however, we discovered a beautiful pine under the carpeting and decided to restore the original stairs along with stripping and re-finishing the railing. It took me two and a half months to complete this part of the project alone. Stairs leading up to the kitchen/­­living room from the garage. Ceramic tile from Spain with weathered grey hues, uneven borders, satin finish. This kitchen renovation wouldn’t have been possible without the help and generosity of Cement Tile Shop, Shelfology, Barn Works, Schiller’s Salvage, and Floor and Decor. My eternal gratitude goes out to Don and the team for your incredible care and craftsmanship in everything you do, Algis for the amazing job with the tile, plaster, fireplace and shelf, Vadim for the impeccable hardwood installation, and Dale for the immense help with the tile and stairs. Resources Contractor – Don Violette at V & P Construction and Maintenance Kitchen Tile – Cement Tile Shop Shelves – Shelfology for the floating shelf brackets, Barn Works for the reclaimed lumber Vintage Fruit Crates – Schiller’s Architectural and Design Salvage Hardwood Floors – Floor and Decor Kitchen Cabinets – Floor and Decor Countertops – Home Depot, quartz in ‘Snowy Ibiza’ Accessory Resources – in photo captions If you happen to be looking for some incredibly talented craftsmen for your renovation in the Tampa Bay area, please reach out to me and I will be happy to connect you. The post The Kitchen Renovation appeared first on Golubka Kitchen.

#PickPeanutProtein: Go Nuts With Your Meatless Meals!

September 12 2016 Meatless Monday 

#PickPeanutProtein: Go Nuts With Your Meatless Meals!  At Meatless Monday, we often talk about the research that demonstrates why eating less meat and more plants is a great choice for your health. Studies consistently show that diets low in meat and high in plant foods are associated with reduced rates of cancer, heart disease, obesity and diabetes and the scientific community is constantly providing new evidence to fuel the plant-powered revolution. The latest evidence that supports the health value of reducing the amount of meat in your diet is a study from Harvard School of Public Health. The study, “Dietary Protein Intake and Risk of Type 2 Diabetes in US Men and Women” found that substituting 5% of the calories in your diet from plant protein (legumes, peanuts, peanut butter, other nuts and whole grains) for an equal amount of animal protein resulted in a 19-23% reduced risk of diabetes. So why #PickPeanutProtein for your Meatless Monday meals? In the study, whole grains and peanuts and peanut butter were the most commonly consumed major food sources of vegetable protein. And we think we know why! Peanuts and peanut butter are a delicious, affordable and convenient way to pack protein into your day. Additionally, the researchers found that substituting a serving of peanuts or peanut butter for a serving of processed or red meat, once per day, reduced diabetes risk by 11-21%. To celebrate this great news, Meatless Monday has partnered with The Peanut Institute, and NYCs Natural Gourmet Institute (NGI) for an Instagram recipe contest this fall. Cook up a delicious and creative Meatless Monday meal featuring peanuts and you could win a new Vitamix blender from The Peanut Institute and a hands-on cooking class at NGI! Visit the Natural Gourmet Institute for more information.   The post #PickPeanutProtein: Go Nuts With Your Meatless Meals! appeared first on Meatless Monday.

High/Low: Coffee Grinders We Love

March 23 2015 Vegetarian Times 

High/Low: Coffee Grinders We Love Quit buying ground coffee! Grinding whole beans in a coffee grinder makes for a stronger, fresher-tasting brew (that’s packed with good-for-you antioxidants, to boot). Both of our favorite coffee grinders have conical burrs--not blades--to deliver the most consistent grind. Best Basic Got a few minutes to spare? The Hario Skerton Ceramic Coffee Grinder (left) makes it super-easy to grind by hand, thanks to a non-slip base and ergonomic handle. $49.95; williams-sonoma.com High-Tech Pick Equally great for coffee or espresso, the sleek Breville the Smart Grinder lets you choose from 25 different grinds--and automatically adjusts the dose each time. $199.99; brevilleusa.com Got a go-to grinder? Share in the comments below!

Sample Plant Power around the web -- and ways to win a copy!

September 20 2014 VegKitchen 

Plant Power by Nava Atlas was just released a couple of weeks ago, but lots of great coverage will let you sample the book around the web -- the easy, colorful, and healthy recipes highlighted in these posts are but a mere fraction of the content of this 376-page book. Plant Power gives you everything you need to know for a delicious plant-based life, gloriously photographed by Hannah Kaminsky. There are still 3 giveaways open: - Hungry Vegan: review and giveaway - FranCostigan.com: giveaway and guest post, 7 Simple Meal-Planning Strategies for the Plant-Based Kitchen - Plant-Based Dietician: giveaway and guest post, ditto 7 Simple Meal-Planning Strategies for the Plant-Based Kitchen -- tip: this is the most recently posted and has the fewest entries, so your chances are excellent! Guest posts with sample recipes - Jazzy Vegetarian: Pinto Bean and Quinoa Sloppy Joes - Plant-Powered Kitchen (giveaway now closed): Quinoa Paella - VeggieGirl (giveaway now closed): Favorite Cookware and Tools and Black Bean Tostadas - Allyson Kramer, Pasta with Hearty Lentil and Spinach Sauce - Glue and Glitter: Niçoise-Style Salad - Chic Vegan: Pinto Bean and Quinoa Sloppy Joes - Main Street Vegan: 6 Top Myths About Plant-Based Diets - Go Dairy Free: Pinto Bean and Quinoa Sloppy Joes Podcast and radio interviews - Feisty Side of Fifty with Eileen Williams - Unity Online Radio, Main Street Vegan with Victoria Moran: - Jazzy Vegetarian with Laura Theodore Review, interview, and more: - Vegan Feminist Agitator: Marla Rose’s Q & A with Nava Atlas - Vegan Street: Review of Plant Power - BitterSweet: Musing by Hannah Kaminsky, photographer of Plant Power Many thanks to my colleague for their support thus far! Plant Power (HarperOne) is available wherever books are sold, and online at: - Amazon - Barnes and Noble - IndieBound - iTunes                

Contest 2013 April Winners

May 8 2013 Manjula's kitchen 

Contest 2013 April WinnersEveryone came out with great, fresh ideas for April contest. Unfortunately, I can only choose five which always makes it difficult. Here are the top five for the contest. I would like to congratulate the winners and the top five participants: 1st Place: Divya Ashok (Tropical Spring Salad with Mango Orange Dressing) 2nd Place: Emily M. Walsh (Spring Spinach and Strawberry Salad) Congratulations to both of you!! Thank you to everyone else that also participated in the contest: - Adelina Srinivasan - Nishant Goyal - Jugnu Verma - Qurat ul Ain - Rachel Nead - Sumedha - Deepti - Thess - Laryssa Wirstiuk - Renee Hagens - Bharti Sanjay Rathore - Priyab - Crystal Schmidt - Asha Sunilc - Prachi Deshpande - Shruti - Marisa Raponi - Deepika Mohan - Richa Bhatnagar - Rutu - Jamie Claire Wilson - Lakshmi Priya - Aparna Nayak - Kalmi - Sapna Mehta - Pooja Joshi - theheirloomessence - Dipti Joshi - Ritu sethi - Kamlesh - Vandana - Sirisha - Shilpa R

Super Bowl Champion Roland Williams Makes a Big Play for Meatless Monday

February 6 2017 Meatless Monday 

Super Bowl Champion Roland Williams Makes a Big Play for Meatless MondayPhoto courtesy of Michelle Macirella, of Luminaria Photography, Rochester, NY   Roland Williams is a true game changer. At a towering 65, its no surprise his nickname is Big Ro. Playing tight end for the St. Louis Rams, Roland helped them win Super Bowl XXXIV in 2000, the first NFL team to ever go from worst place to first place in a single season. Roland knows firsthand the importance of a healthy diet, choosing to become a vegan two years ago. Thats why hes teamed up with us to share an open letter that encourages everyone to practice and support Meatless Monday for their health and the health of the planet. This letter (appearing below) is well worth reading and passing along to your friends and family. To match his stature, Roland also has a big heart. He recently joined forces with celebrity Chef Danny Boome and local artist Michelle Cardulla to work with his charity, Champion Academy. This institution provides no-cost guidance and life lessons to underprivileged youth in his hometown of Rochester, NY. Heres a brief highlight video that shows Roland mentoring at the academy. Youll be hearing more about this talented and dedicated threesome in the future, so stay tuned. Meanwhile, we invite you to read Rolands open letter here: Super Monday: The New Best Way To Celebrate The Big Game By Roland Williams, NFL Super Bowl Champion   As we draw one day closer to Super Bowl LI, I cant help but to smile. This past NFL season has been such a joy to watch.  All the unexpected twists and turns. The re-emergence of the Cowboys and Raiders. The high-powered Falcon offense.  The grit and determination of the Patriots.  I even enjoyed watching the massive disappointments of 2016.  As I type this letter, Im still scratching my head about the Cardinals, Bengals, Broncos and Panthers this season. But now, we are on to the main event. The entire NFL season comes down to two teams.  As a true fan of football, it doesnt even matter that I have no vested interest in either team winning this year. Yep, it doesnt get any better than this.  I cant wait to enjoy the entire day from the pregame to post-game confetti. But this year, when the game is over and Ive seen my fair share of post-game coverage, I am asking that you join me in two of the biggest games of them all; your health and our environment. On Monday after the big game, be a team player by participating in Meatless Monday, a global movement to find innovative ways to make meatless and vegetarian dishes part of our everyday culture, customs and cuisine. For those unaware, it has been scientifically proven that skipping meat at least one day a week is beneficial for our health and the environment. This past year, Ive been doing it weekly with my three young sons and they love it! Then a few months ago, I went crazy.  I joined forces with Celebrity Chef Danny Boome and local artist Michelle Cardulla and incorporated it into my favorite charity, http:/­­/­­www.ChampionAcademyRoc.org. Im telling you, this is a movement that deserves your attention. If you still need a few reasons why you should add this into your life, take a look at http:/­­/­­www.MeatlessMonday.com. You can thank me later. Enjoy the game!   Roland Williams NFL Super Bowl Champion Meatless Monday Supporter The post Super Bowl Champion Roland Williams Makes a Big Play for Meatless Monday appeared first on Meatless Monday.

High/Low: Cast-Iron Skillets We Love

April 15 2015 Vegetarian Times 

High/Low: Cast-Iron Skillets We Love The cast-iron skillet is a true kitchen champ: it retains heat longer than steel, lasts forever, and gets more non-stick the more you use it. For a pretty presentation, take it straight from stove or oven to table. Save An inexpensive classic, the Lodge Cast Iron Skillet comes in a range of shapes and sizes--our favorite has two handles for easier lifting. ($25/­­10.25-inch; lodgemfg.com) Splurge Love cast iron but hate the heft? The Komin Fry Pan is thinner and lighter than typical cast-iron skillets, but works just as great for making cornbread and grilled cheese. ($79.95; williams-sonoma.com) Got a favorite cast-iron skillet? Share in the comments.

It’s National Meatball Day. Have a Ball!

March 9 2015 Meatless Monday 

It’s National Meatball Day. Have a Ball! March 9th, 2015 is National Meatball Day. Its also National Get-Over-It Day and National Napping Day (welcome back Daylight Savings Time) but the one worth celebrating is definitely Meatball Day. And to commemorate this important holiday, all of The Meatball Shop  locations in New York City will be kicking off a new partnership with Meatless Monday. It’ll be a whole new ballgame, with some very special vegetarian meatballs to follow. Or should we say meatless meatballs?  Actually, The Meatball Shop calls them ‘Veggie Balls’ which is more accurate and they have a place of pride among the other ‘Naked Balls’ on the menu. The Meatball Shop got the ball rolling five years ago on Manhattans Lower East Side, and from day one people have been lining up to get in. The brilliant collaboration of boyhood friends Michael Chernow and Chef Daniel Holzman, there are now five locations in Manhattan and one in Brooklyn.  These two dynamic restaurateurs are really building momentum – think of that stone in Raiders of the Lost Ark as a giant meatball rumbling forward – that kind of momentum. Daniel may be a master of meatballs, but he also has a deep and abiding love of vegetables. Having been a chef at both vegetarian and vegan restaurants, he savors the seasonality that vegetables bring to the table. From the outset Daniel offered a veggie ball on the menu, and currently there are also veggie heroes, veggie sliders, a wealth of green sides, and the famous Kitchen Sink Salad. The story behind the kitchen sink: Michael would always ask his partner to make him a salad for lunch with whatever vegetables were handy and a couple of balls on top. Patrons saw Michael eating it at the bar and said, Hey, I want one of those. Wheres that on the menu?  These two always have their eye on the ball, so they quickly added it to the menu where it’s lived ever since. Given his love of vegetables, Daniel didnt take lightly the challenge of creating a veggie ball for his menu. Shying away from ingredients like seitan (I didnt want it to feel like a fake-meat meatball) he embraced one of his favorite legumes: the lentil. I love the flavor, the profile, the texture, the mouth-feel of lentils, he said. Asked if recipe creation involves much trial & error, he said, At this point, I know what makes a great meatball. Its kind of like being a musician - you get to know the instrument and then you can just play. If you want to celebrate National Meatball Day at the mecca of meatballs, get to Williamsburg or one of the five Manhattan locations . And don’t be surprised if, on Mondays to come, you see new options such as broccoli and cheddar balls For all the Meatless Monday fans spread across 37 countries who cant get to a Meatball shop, Daniel has graciously provided his original veggie ball recipe . So, have a ball!   The post It’s National Meatball Day. Have a Ball! appeared first on Meatless Monday.

Mushroom and Barley Tourti?re

February 25 2014 Vegan Dad 

Mushroom and Barley Tourti?re Barley and mushrooms combine with warm spices and maple syrup to make a wonderfully delicious vegan version of a French Canadian classic.  Barley gives structure to the filling and complements the mushrooms taste and texture.  You can make the filling the day before to let the flavours really blend together, and to save you some time on baking day. INGREDIENTS Makes a 10 pie - pie crust - 2 tbsp oil - 2 onions, diced - 2 celery stalks, finely chopped - 4 cloves garlic, minced - 2 tsp ground fennel - 1 tsp thyme - 1/­­2 tsp rubbed sage - 1/­­2 tsp cinnamon - 1/­­4 tsp cloves - 1/­­4 tsp coriander - pinch nutmeg - 8 cups chopped assorted mushrooms (I used oyster, cremini, and portabello) - 1 tbsp light soy sauce - 2 tbsp maple syrup - 1/­­3 cup vegetable stock - 1/­­2 cup red wine (or more vegetable stock) - 2 cups cooked pot barley (cooked in vegetable broth is best) - 1.5 cups diced potato, boiled for 3-5 mins, until slightly tender - salt and papper to taste - plain soy milk for brushing METHOD 1. Make your pastry, chill, etc. 2. Cook the barley according to the directions on the bag.  Generally, 1 cup of uncooked barley will yield almost 4 cups of cooked barley.  I like to have extra on hand to throw into soups and the like throughout the week. 3. Boil your potatoes while the barley is simmering.  Rinse with cold water and set aside. 4. Heat oil in a large pot over medium heat.  Sauté onions and celery for 5-7 mins, until softened.  Add garlic and spices and cook for 1 min more. 5. Add mushrooms, soy sauce, maple syrup and stock.  Mix well and cook for about 5 mins, stirring regularly, until mushrooms have released their water and have cooked down. 6. Add red wine and cook for 5 mins.  Add barley and potato and mix well.  Cook for another 5 mins or so, stirring very regularly.  The mixture should be moist but not soupy.  When you drag your stirring utensil along the bottom of the pot, liquid should not immediately fill the void. 7. Season with salt and pepper to taste.  Adjust spices as needed. 8. Spread the mixture on a baking sheet lined with parchment paper and place in the fridge to cool down. 9. Make the pie as per usual.  Brush the top crust with plain soy milk and place in the fridge. 10. Preheat oven to 400 degrees with a rack in the bottom third of the oven.  When oven is up to temperature, brush the top crust once more with soy milk.  Bake for about 50 minutes, or until top crust is golden brown.

Contest 2012 November Winners

December 5 2012 Manjula's kitchen 

Contest 2012 November WinnersI was really impressed with the November recipes using Squash. There were some very unique recipes. Congratulations to the winners and the top five participants: 1st Place: Geeta Rao (Spicy Squash Cakes) 2nd Place: Hetal Jain (Squash Ice Cream on warm Squash Halwa) Congratulations to both of you!!   Thank you to everyone else that also participated in the contest: - Poornima Noubad - Shilpa Rajput - Aarti Dedakiya - Nibedita Das - Hema Shankar - Shubha Sridhara - Priya - Anne McCunney - Poulami Biswas - Manjula Bharath - spicytofu - Anu Saxena - Chetna Mistry - Shubha Sridhara - Priya Suresh - Lalitha Sundararajan - Gina Sitta - Viji - Sherri Williams - Dipti V. Joshi - Payel Mukherjee - Hem Srivastava - Anamika Sachdeva - Faiza M. - Rehana Khambaty - Gia - Anushmita Dash - Ipsita Ray - Hidemi Walsh - Sujina - Yamini - ManjuBalaji - Sushma - Subhash from Noida - Nishi Rani - Ilene Courland - JOSHUA MCKENEE - Samantha Skelly - Akhila Bhatt - Anand Prakash - Sasi Kumar


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