Baguette - vegetarian recipes

Try it! You will enjoy it!

Vegan Cream Cheese

Christmas Breakfast with Pom & Flora

Carrot beans poriyal recipe | carrot beans thoran | carrot beans stir-fry

Pudina chutney recipe | mint chutney | pudina chatni










Baguette vegetarian recipes

Christmas Breakfast with Pom & Flora

December 4 2018 Green Kitchen Stories 

Christmas Breakfast with Pom & Flora Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up . We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup. xo Lucia Saffron Buns Lussebullar Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/­­2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g /­­ 1/­­2 cup coconut sugar or maple syrup 250 g /­­ 1 cup quark cheese, greek yogurt or vegan yogurt 800 g /­­ 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/­­3 cup) Brush with 1 egg yolk, beaten  (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C /­­ 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/­­3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesnt stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/­­2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml /­­ 1 cup oat milk or plant milk of choice 1/­­2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut snow 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs. Lingonberry Smoothie Bowl Serves 2 2 frozen bananas (sliced)  250 ml /­­ 1 cup oat milk or milk of choice, more if needed 500 ml /­­ 2 cups frozen lingon berries 1 tsp ground cardamom 2 tbsp tahini (sesame paste) For serving 2 tbsp toasted buckwheat  2 tbsp desiccated coconut Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes. Pom’s Christmas Porridge Serves 4 500 ml /­­ 2 cups oat milk 250 ml /­­ 1 cup water 1 tsp ground cardamom 1 pinch sea salt 100 g /­­ 1 cup steel cut oats 100 g /­­ 1 cup rolled oats 0,5 g ground saffron (1 sachet) 2 tbsp raisins 2 tbsp dried cranberries   For serving  4 tbsp mascarpone 125 ml /­­ 1/­­2 cup foamed oat milk Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk. Gingerbread truffles Makes 20 truffles 16 soft dates, pitted 60 g almonds 2 tbsp coconut oil 1/­­2 tsp ground ginger 1/­­2 tsp cinnamon 1/­­2 tsp cardamom 1/­­2 tsp allspice 1 pinch cloves 1/­­4 tsp salt For rolling 50 g /­­ 1/­­2 cup desiccated coconut 50 g /­­ 1/­­2 cup desiccated coconut mixed with 1/­­2 tsp beetroot powder Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 - 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesnt stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge. ******* Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/­­with :)

Rosemary’s Beets with Hazelnuts and Basil

September 17 2018 Meatless Monday 

This rustic beet side from Alex of The New Baguette was inspired by a side dish at Rosemary’s in New York City. Ideally, the recipe uses baby rainbow beets from the farmers market, but if the farmers market isn’t practical, feel free to use regular supermarket beets. The hazelnuts are crucial to the success of this beet side dish. You can buy them pre-roasted, but roasting them yourself makes a huge difference. You can typically find raw hazelnuts at the bulk bin section of any store. Blanched raw hazelnuts are best because the skins have already been removed. If you cant find blanched, you may remove the skins by rolling freshly roasted hazelnuts under your palms in a kitchen towel. Serves 6 - 1 1/­­2 pounds baby rainbow beets, scrubbed - 3/­­4 cup raw hazelnuts - About 7 large basil leaves, cut into thin ribbons - 1-2 tablespoons extra virgin olive oil, to taste - 1-2 tablespoons freshly squeezed lemon juice, to taste - 1/­­4 teaspoon fine sea salt   Preheat the oven to 350?F. Place the beets in a medium pot and add enough water to cover by 1 inch. Cover with a lid and bring to a boil. Reduce the heat to low and simmer with the lid ajar until tender, about 25 minutes (large beets may take up to 45). Meanwhile, arrange the hazelnuts in an even layer on a baking sheet and roast for 8 to 10 minutes, until fragrant, being careful not to burn them. If your hazelnuts still have the skins on, place the nuts on one end of a kitchen towel and cover with the other end. Roll them under your palms to remove the skins. Its okay if not all the skins come off. When the hazelnuts are cool enough to handle, roughly chop them. When the beets are done cooking, drain them and run the pot under cold water. Let the beets stand in cold water until cool (you may have to change the water). At this point the skins should be easy to slip off with your hands (wear gloves if you dont want your fingers to turn red). Cut the beets into 1-inch chunks and place in a bowl. Add the basil, oil, lemon juice, salt, and most of the hazelnuts. Toss to combine. Taste and adjust seasonings if needed. Transfer to a serving platter and garnish with the remaining hazelnuts. The post Rosemary’s Beets with Hazelnuts and Basil appeared first on Meatless Monday.

Vegan Cheesy Steak-Out Sandwiches

July 24 2018 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy Steak-Out Sandwiches If ever there was a recipe in need of veganizing, its the Philadelphia cheesesteak sandwich. The good news is, its easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, these hearty Steak-Out Sandwiches are then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms. Cheesy Steak-Out Sandwiches If ever there was a recipe in need of veganizing, its the Philadelphia cheesesteak sandwich. The good news is, its easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, this hearty sandwich is then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms. - 1 tablespoon olive oil - 1 medium yellow onion, thinly sliced - 6 Portobello mushroom caps, thinly sliced - 1 red bell pepper, seeded and thinly sliced - 1/­­3 cup ketchup - 1 tablespoon vegan Worcestershire sauce - Salt and freshly ground black pepper - 3/­­4 cup Cheddary Sauce ((recipe follows)) - 1 French baguette, cut into quarters, each quarter sliced lengthwise - Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and mushroom slices and cook, stirring occasionally, to soften, about 5 minutes. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste. Continue to cook for 5 minutes longer, or until the vegetables are very soft. Spoon about half of the cheddary sauce onto the mushroom mixture and keep warm while you toast the bread. Divide the mushroom mixture among the baguette sections and top each with some of the remaining cheddary sauce. Serve hot. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.   Cheddary Sauce Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever youre serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/­­2 teaspoon of miso past - 1 1/­­4 cups raw cashews, soaked in hot water for 4 hours, then well-drained - 1/­­3 cup nutritional yeast - 2 tablespoons jarred chopped pimientos or roasted red bell pepper, drained and blotted dry - 1 tablespoon beer, white wine, or dry sherry ( (optional, but recommended)) - 1 tablespoon rice vinegar - 1 1/­­2 teaspoons light-colored miso paste - 1 teaspoon salt -  1/­­2 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­2 teaspoon prepared yellow mustard -  1/­­4 teaspoon turmeric - 1 cup plain unsweetened almond milk - Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Vegan Cheesy Steak-Out Sandwiches appeared first on Robin Robertson.

Bánh M? Tostadas

July 11 2017 Robin Robertson's Global Vegan Kitchen 

Bánh M? Tostadas East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. In this iteration, bánh m? ingredients find themselves on toasted tortillas instead of in a baguette to make Bánh M? Tostadas. Corn tortillas are usually used for tostadas, although wheat tortillas may be used if you prefer. Bánh M? Tostadas - 1 large carrot, shredded - 1/­­2 English cucumber, peeled, seeded, and chopped - 2 cups finely shredded cabbage - 1 cup fresh cilantro leaves - 1 to 2 tablespoons chopped pickled jalape?o chiles ((optional)) - 1 teaspoon dark (toasted) sesame oil - 1 tablespoon neutral vegetable oil - 2 garlic cloves, minced - 1/­­4 cup minced scallions - 1 1/­­2 teaspoons grated fresh ginger - 1 (8-ounce) package baked tofu, cut into thin strips - 3 tablespoons soy sauce - 3 tablespoons hoisin sauce - 2 tablespoons rice vinegar - 1 to 2 teaspoons sriracha sauce - 1 teaspoon sugar Tostada shells: - 4 to 6 corn or flour tortillas - 2 tablespoons grapeseed oil Toppings: - In a large bowl, combine the carrot, cucumber, cabbage, cilantro, and jalape?os, if using. Drizzle on the sesame oil and toss gently to combine. Set aside. - Heat the vegetable oil in a skillet over medium heat. Add the garlic, scallions, and ginger and cook for 1 minute. Add the tofu and 1 tablespoon of the soy sauce and mix well to coat the tofu. Set aside to cool. - In a small bowl, combine the remaining 2 tablespoons soy sauce, the hoisin, vinegar, sriracha, and sugar, stirring well to blend. Tostada shells: - Preheat the oven to 400°F. Arrange the tortillas in a single layer on two baking sheets. Brush both sides of each tortilla with oil. Bake for 5 minutes on one side, then flip the tortillas over and bake for 2 to 3 minutes longer, until crispy. Watch carefully so they dont burn. To assemble: - Evenly divide the tofu among the tostada shells. Top each with some of the vegetable mixture, then the sauce. Serve immediately. Excerpted from 100 BEST VEGAN RECIPES, (C) 2016 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by Lucy Schaeffer. The post Bánh M? Tostadas appeared first on Robin Robertson.

Vegan Bruschetta (3 Ways!) with Creamy Cashew Cheese

May 23 2017 Oh My Veggies 

This vegan bruschetta is made with toasted baguette slices topped with creamy cashew cheese and your choice of three toppings.

Lentil Caviar Toasts

December 17 2016 Vegetarian Times 

1 To make Caviar: Bring lentils and 4 cups water to a boil in medium saucepan. Reduce heat to medium-low, and simmer 35 minutes, or until texture is al dente. 2 Meanwhile, blend all remaining ingredients in blender until smooth. Stir mixture into lentils, and cook 5 minutes more, or until lentils are tender but not falling apart.  3 Drain off any excess liquid from lentils, and spread on baking sheet to cool. Chill 1 hour.  4 To make Toasts: Preheat oven to 350°F. Spread baguette slices on baking sheet, and bake 6 minutes. Flip and toast 5 minutes more, or until golden brown.  5 Spread 1 tsp. cr?me fraîche onto each toast slice. Top with 2 tsp. Caviar and garnish with shallot.  

Artichoke Panzanella Salad

July 18 2016 Meatless Monday 

Ah, panzanella salad. How better to enjoy ripe tomatoes and cukes than alongside crusty bread and a healthy dose of garlic, olive oil and balsamic vinegar? Pack it all into a jar to enjoy at the beach, park, or wherever you celebrate summer! This recipe is part of Meatless Mondays No-Cook Summer Recipe video series. Watch the video! Serves 1 (multiply as needed for additional jars) - 4 1-inch slices baguette - 1 small bunch basil - 1 1/­­2 tbsp. extra-virgin olive oil - 1 tbsp. balsamic vinegar - 1/­­2 clove garlic, minced - Pinch salt - Pepper to taste - 1 small tomato, cubed - 1/­­2 cucumber, cubed - 1/­­4 small red onion, thinly sliced - 3/­­4 cup (about 1/­­2 can) quartered artichoke hearts Cube baguette slices. Allow cubed bread to sit unwrapped overnight . Alternatively, toast cubed bread at 350 degrees for 15-20 minutes. Cut basil into a chiffonade, set aside. Into a quart-sized mason jar, mix extra-virgin olive oil, balsamic vinegar, garlic, salt and pepper. Gently swirl the jar to mix. Layer into the jar cubed tomatoes, cubed cucumber, sliced red onion and artichoke hearts. Add chiffonaded basil to create a barrier between the moist ingredients and dry bread. Top jar off with bread cubes and screw on lid. Keep jar upright until ready to serve. To serve, empty contents of jar into a large bowl and stir to combine. Alternatively, mix ingredients into a serving bowl and enjoy right away. The post Artichoke Panzanella Salad appeared first on Meatless Monday.

Green Pea and Arugula Spread

December 1 2015 VegKitchen 

Green Pea and Arugula Spread This bright green pea and arugula appetizer or sandwich spread will bring springtime to your palate, but it can be enjoyed year-round. Serve as an appetizer with sliced baguette or bruschetta; as a sandwich spread with sliced cucumber and/­­or radish. Alternatively, you can also use this is a dip for raw vegetables -- try a mixture of cauliflower florets, red bell pepper strips, baby carrots, and snap peas.

Apple Basil Paninis

October 19 2015 Meatless Monday 

Sharp Dijon mustard makes a savory seasoning with sweet apple slices in these fruity paninis. Mozzarella lends a luxurious mouth feel and fresh basil provides an herbal note. This recipe comes to us from Cat of The Verdant Life. Serves 2 - 1 tablespoon canola oil - 2 small baguettes, sliced in half - 2 tablespoons Dijon mustard - 4 slices lowfat mozzarella cheese - or - 4 slices dairy free mozzarella - 6 basil leaves, cut into chiffonade - 1/­­2 apple, thinly sliced Place the oil in a cast iron skillet over medium heat. Spread the mustard evenly between both halved baguettes. Layer the mozzarella, basil leaves and apple slices on the bottom side of each baguette. Close the sandwich with the top halves. Press the sandwiches together with a heavy pot or foil covered brick. Place in the skillet, continue pressure on the sandwich using a spatula and cook for 3-4 minutes. Flip and cook 1-2 minutes more, or until the cheese has melted. Cut each sandwich in half, serve one sandwich per person and enjoy! The post Apple Basil Paninis appeared first on Meatless Monday.

Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day}

September 5 2015 seitan is my motor 

Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day}Welcome back to another day of Vegan Mofo 2015. Best sandwich ever? Ar you kidding me? I don’t have best sandwich recipe ever, but I have a best sandwiches ever book. Vegan Sandwiches Save the Day came out three years ago and I still use it on a regular basis. It’s been a life saver during this crazy hot summer, even though many recipes call for baking or frying something. But it’s easy to make a lot of things in advance and have them handy once you get super hungry and don’t feel like preparing an elaborate meal. The following recipe shares the title “Best Sandwich Ever” with several other recipes in this book by Celine Steen and Tamasin Noyes and it has been on our plates several times since the book came out. I love that there are two different marinades, which are also very flexible. Instead of Cajun spice mix I have used curry or berbere. Both the tofu and the eggplant slices make a lot. I usually store them in the fridge and use them as sides for other dishes as well. (If you cut the tofu into slices thinner than 1/­­4 inch.) Print Marinated Eggpland Sandwich {Vegan Sandwiches Save the Day} 4 Sandwiches IngredientsFor marinated eggplant 1 small (14 ounces, or 400 g) eggplant, cut in half widthwise, then cut lengthwise into 1/­­4-inch (6-mm)-thick slices 1/­­4 cup (60 ml) olive oil, divided 2 tablespoons (30 ml) apple cider vinegar 2 teaspoons Cajun spice mix 2 teaspoons vegan Worcestershire sauce 1/­­2 teaspoon liquid smoke For tofu 1/­­4 cup (60 ml) white balsamic vinegar 2 tablespoons (30 ml) olive oil 2 tablespoons (15 g) nutritional yeast 1 teaspoon onion powder 2 cloves garlic, pressed Salt and pepper, to taste 1 pound (454 g) super-firm or extra-firm tofu, drained, pressed, and cut lengthwise into four 1/­­4-inch (6-mm) steaks For sandwiches 1/­­2 cup (112 g) vegan mayonnaise 4 sub sandwich rolls or mini baguettes, 6 inches (15 cm) long, cut in half and lightly toasted 1 1/­­3 cups (96 g) shredded lettuce InstructionsTo make the marinated eggplant: Preheat the broiler to 450°F (230°C, or gas mark 8). Place the eggplant on one or two large baking sheets. In a small bowl, combine 2 tablespoons (30 ml) of the olive oil with the vinegar and Cajun spice mix. Lightly brush this mixture on both sides of the eggplant slices. Broil for 4 minutes on each side, or until dark brown. In the meantime, in another small bowl, combine the remaining 2 tablespoons (30 ml) olive oil with the Worcestershire sauce and liquid smoke. Carefully remove the baking sheet from the oven. Brush both sides of the eggplant slices with the Worcestershire mixture and let them cool on a wire rack. Let stand for at least 30 minutes before serving, or even better, up to overnight. Store leftovers in an airtight container in the fridge for up to 4 days. To get the best out of the flavors, bring back to room temperature before serving. To make the tofu: Combine the vinegar, oil, nutritional yeast, onion powder, garlic, salt, and pepper in a large rectangular shallow dish. Add the tofu and turn to coat thoroughly; let marinate for 30 minutes. Decrease the oven temperature to 425°F (220°C, or gas mark 7). Bake the tofu for 30 minutes, flipping once halfway through. Note that the tofu will become chewier once cooled. To assemble the sandwiches: Spread 1 tablespoon (14 g) mayonnaise on each side of the roll. Place 1/­­3 cup (24 g) shredded lettuce on top. Place 1 tofu slice on each sandwich and place 4 to 6 slices marinated eggplant on top. Serve immediately.NotesRecipe from Vegan Sandwiches Save the Day by Celine Steen and Tamasin Noyes. Fair Winds Press 2012. Recipe published with kind permission from the author Celine Steen. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­09/­­marinated-eggpland-sandwich-vegan-sandwiches-save-the-day/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com

Red Pepper Pesto Pâté

July 27 2015 Meatless Monday 

Lemony white beans, red pepper with feta and a parsley pine nut pesto are layered to create this vibrant spread with flavors as bright as its looks. Bring this veggie pâté to your next potluck and serve with baguette rounds or pita bread. This recipe comes to us from Donna of Fab Frugal Food. Serves 20 For the white bean layer: - 2 15 ounce cans cannellini beans*, drained and rinsed 1 tablespoon lemon juice 1 tablespoon olive oil 1 tablespoon fresh oregano, minced - or - 1 teaspoon dried oregano 2 garlic cloves, pressed For the roasted red pepper layer: - 1 7 ounce jar roasted red bell peppers, drained and chopped 4 ounces feta cheese, crumbled For the pesto layer: - 2 garlic cloves 1 cup fresh basil leaves 1 cup Italian parsley leaves 1/­­4 cup pine nuts, toasted 3 tablespoons olive oil 1/­­2 cup low-fat ricotta cheese To complete the dish: - 1 3 ounce jar sun dried tomatoes, drained and chopped *also referred to as white kidney beans. Prepare a 10×5 inch loaf pan with a light coating of cooking spray or oil. To make the white bean layer: Mash the cannellini beans in large bowl. Combine the mashed beans, lemon juice, olive oil, oregano and garlic together in a food processor or blender. Blend until smooth and season to taste with salt and pepper. Spread the white bean mixture evenly on the bottom of the prepared pan. To make the roasted red pepper layer: Combine the peppers and feta in a food processor and blend until smooth. Spread the red pepper mixture evenly over white bean layer in the prepared pan. To make the pesto layer: Pulse the garlic in the food processor until minced. Add the basil, parsley and pine nuts and pulse until all ingredients are minced and thoroughly combined. With the food processor running, gradually add the oil to the garlic basil mixture through the processors feed tube. Process until smooth. Mix the ricotta into the pesto. Spread the pesto evenly over the red pepper layer. To complete the red pepper pesto pâté: Sprinkle the chopped sun dried tomatoes evenly over the pesto layer. Cover the dish with plastic wrap and refrigerate overnight. To unmold, invert the pâté onto a serving platter. Peel off the plastic wrap and enjoy. The post Red Pepper Pesto Pâté appeared first on Meatless Monday.

12 Easy and Fun Vegan Superbowl Snacks

January 29 2015 VegKitchen 

12 Easy and Fun Vegan Superbowl SnacksHere are 12 easy and fun vegan snacks for your Super Bowl gathering, starting with Mushroom and Bell Pepper Vegan Quesadillas. These make a great snack served simply with salsa and can also accompany well-seasoned chili.  Here are tasty Fully Loaded Vegan Nachos that can be made with pantry and refrigerator staples in a matter of minutes. Nachos are fun fare no matter what, whether as a snack for a small party, or even as an emergency dinner. Enjoy low-fat Sweet Potato Oven Fries  with plenty of ketchup or your favorite barbecue sauce. Five minutes, a few ingredients, and youve got nearly-instant Super-Easy Guacamole. Just open a bag of stone-ground tortilla chips, and have a party! You can make Smoky Vegan Cheddar Cheez as a spread in no time, or let it set up into slices. Serve with whole-grain or gluten-free crackers or crisp breads and/­­or raw veggies. Artichoke dips are classic appetizer offerings, but theyre rarely vegan. This Hot Artichoke and White Bean Spread is, and its every bit as luscious as the dairy version. Serve with crispbreads, baby carrots, and spoon-sized chunks of red bell pepper. Sometimes you need a quick and dip for a party or as an easy appetizer. Four-Layer Bean Dip is simple to make. Dressed up with some chile in the vegan sour cream, and topped with multicolored heirloom tomatoes, it makes an appealing presentation.  Fix recipe text and make rum optional Very easy to prepare, Olive and Sun-Dried Tomato Tapenade can be a go-to appetizer when you have little time to spare, as it takes only minutes to prepare. Its equally good with crispbreads or sliced fresh baguette. Smoky Sunflower Bean Burgers or Sliders have a little crunch from sunflower seeds and a subtle smoky flavor. For your Superbowl party, go with the small sliders to stretch the number of serving sizes as well as the visual appeal. The vegan answer to traditional Buffalo Wings are made of cauliflower, and they’re all the rage, all over the web! This easy version and its lovely photos are from The Lean Clean Eating Machine’ Cauliflower Buffalo Bites. Easy to make and deliciously different, this lively Pineapple Salsa can be used to top vegan quesadillas and the like, or as a snack served with stone-ground tortilla chips. Sweet and Spiced Glazed Nuts are a tasty finger food at gatherings, or as an everyday snack. Use any combination of your favorite nuts.

10 Easy Happy-Hour Appetizers

November 12 2014 Vegetarian Times 

10 Easy Happy-Hour Appetizers Who says happy hour is only for bars and restaurants? A small gathering ?at your place with festive drinks and light nibbles (like the mushroom, rosemary, and goat cheese tartlets pictured above) is easy to pull together, and you can always let the party go later if everyones still having fun. Here are 10 simple make-at-home noshes. 1. Flavored Goat Log Roll large log of goat cheese in 2 tsp. dried herbs (try zaatar or a blend of dried rosemary and thyme). Drizzle with ?3 Tbs. olive oil. 2. Chile Nuts Toss 2 cups nuts with ?1 tsp. olive oil, 1/­­2 tsp. ?salt, and 1/­­4 tsp. chipotle or ancho chile powder. Roast on baking sheet in 325°F oven ?10 minutes. Cool. 3. Parmesan Crisps Spread circles of grated Parmesan cheese on a silicone mat-lined baking sheet. Bake 5 minutes at 400°F. Cool on mat, then carefully remove with spatula. 4. Salt & Pepper Tots Toss 1 14-oz. pkg. frozen Cascadian Farm Spud Puppies or 2 cups Ore-Ida Tater Tots with 1/­­2 tsp. coarsely ground ?black pepper. Bake according to package directions, and season with sea salt. 5. Root Dippers Toss 4 cups cubed root vegetables with ?2 Tbs. olive oil. Roast on baking sheet in 400°F oven 30 minutes, or until browned. Serve with hummus. 6. Sausage Rolls Roll veggie dogs in thawed puff pastry sheets, sealing ?edges with water. Cut into 2-inch lengths, and bake on parchment-lined baking sheet 15 minutes ?at 350°F. 7. Marinated ?Mushrooms Toss 1 lb. button mushrooms with ?1/­­4 cup olive oil, ?2 Tbs. red wine vinegar, 1 tsp. Italian seasoning, 1/­­2 tsp. sugar, and 1/­­2 tsp. salt. Chill overnight. 8. Wasabi ?Deviled Eggs Mash yolks of 6 ?hard-boiled eggs with 3 Tbs. mayonnaise ?and 1 tsp. wasabi paste. ?Fill egg halves with yolk mixture; garnish with minced green onions. 9. Creamy Bean Dip Blend 1 15-oz. can beans or chickpeas (rinsed and drained) with 1/­­4 cup water, ?2 Tbs. lemon juice, ?2 Tbs. olive oil, and ?2 tsp. minced garlic. 10. Mini Mozzarella Bruschetta Toss 2 cups bocconcini (mini mozzarella balls) with 1 cup sun-dried tomato pesto. Arrange on baguette slices, and broil ?1 minute, or until cheese has melted.

5 Delicious and Easy Vegan Dips

August 27 2014 VegKitchen 

5 Delicious and Easy Vegan DipsThis Green Pea, Parsley, and Pistachio Dip   is great served with brightly colored vegetables--baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. You can also add fresh or crisp breads or stone-ground tortilla chips to the mix.  Vegan Four-Layer Bean Dip; photo by Renee Comet Sometimes you need a quick dip for a party or as an easy appetizer. This Four-Layer Bean Dip is simple to make, but dressed up with a little rum in the beans, some chile in the vegan sour cream, and topped with multicolored heirloom tomatoes, it makes an appealing presentation. Silken Tofu and Sun-Dried Tomato Dip; photo by Hannah Kaminsky Silken Tofu and Sun-Dried Tomato Dip makes a delicious appetizer, served with whole grain crackers and raw veggies. Its also wonderful as a spread for sliced fresh baguette. Very Green Avocado-Tahini Dip; Photo by Susan Voisin Kind of a marriage of guacamole and hummus, and infused with a good amount of tender greens, this rich Very Green Avocado-Tahini Dip makes a unique statement. Serve with tortilla chips, fresh pita, pita chips, raw veggies, or a combination thereof.  Dilled Miso-Tahini Dip This Dilled Miso-Tahini Dip , flavored with lemon and dill, is a bold-flavored dip or spread thats great with raw vegetables, fresh bread, or pita bread wedges. Its also makes a tasty spread for starting a leafy wrap. - For lots more features on healthy lifestyle, explore VegKitchens Healthy Vegan Kitchen  page. - Here are more delicious vegan snacks and dips.

Hearts of Palm Ceviche

June 20 2017 Robin Robertson's Global Vegan Kitchen 

Hearts of Palm Ceviche Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so lets add this plant-based pantry version to the list. If you like heat, add the jalapeno - if not, leave it out. The avocado is an optional but delicious inclusion. Hearts of Palm Ceviche makes a great salad served over lettuce or a fun appetizer spooned onto tortilla chips, crackers, or slices of toasted baguette.   Hearts of Palm Ceviche - 1/­­4 cup fresh lime juice - 2 tablespoons olive oil - 1 jalape?o, seeded and minced (optional) - 1/­­2 teaspoon sugar - 2 tablespoons minced scallion ((green onion)) - 1 teaspoon small capers - Salt and ground black pepper - 1/­­2 English cucumber, peeled and thinly sliced - 1 (14-ounce) jar hearts of palm, cut into 1/­­4-inch rounds - 1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos - 2 tablespoons kalamata olives or green olives, pitted and halved - 2 tablespoons chopped fresh cilantro or parsley - 1 ripe avocado, peeled, pitted and chopped (optional) - Tortilla chips, to serve -  In a small bowl, combine the lime juice, oil, jalapeno, if using, sugar, scallions, capers, and salt and pepper to taste. Mix well. - In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving. - When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Hearts of Palm Ceviche appeared first on Robin Robertson.

Fried Brown Rice with Vegetables

May 22 2017 Meatless Monday 

Fried rice gets a bad reputation for being to greasy, carb-y and lacking in veggies, but when you make your own quick version at home, it can become a healthy, veggie-loaded meatless meal! This recipe was developed by Alexandra Shytsman of The New Baguette and is featured in her free Weeknight Cooking E-book. Serves 4-6 - 1 tablespoon plus 1 teaspoon coconut oil OR cold-pressed organic canola oil - 1 teaspoon toasted sesame oil - 2 medium garlic cloves, minced - 1 tablespoon minced ginger - Pinch of hot red pepper flakes - 1 medium yellow onion, cut into small dice - 1 large carrot, peeled and cut into small dice - 1 bell pepper, cut into small dice - 1 cup frozen edamame OR peas - 3 cups cooked brown rice, cold from the fridge* - 3 tablespoons soy sauce, divided - 1 egg - 2 tablespoons toasted sesame seeds - 2 scallions, chopped Heat coconut and sesame oils in a wok or large non-stick skillet over high heat. Add garlic, ginger and pepper flakes, and cook for 1 minute. Add onion, carrot and pepper and cook until vegetables are just starting to brown, about 3 minutes, tossing occasionally. Mix in edamame or peas and cook for another minute. Add rice and stir to incorporate evenly. Cook until rice is heated through and starting to brown, 2-3 minutes, stirring occasionally. In a small bowl, beat the egg with 1 tablespoon soy sauce. Push the rice mixture to one side of the skillet and pour beaten egg onto opposite side. Stir the egg continuously until it is scrambled. Season rice mixture with remaining 2 tablespoons soy sauce, and toss everything in the skillet together to combine evenly. Garnish with sesame seeds and scallions. *To cook perfectly fluffy brown rice, bring 2 cups of water to a boil in a small pot, and season with 1/­­4 teaspoon salt. Turn heat down to low, add 1 cup of rice, cover tightly with a lid, and simmer until all water is absorbed, 15-20 minutes – do not stir rice while cooking. Turn heat off and let rice stand covered for another 10 minutes to steam. Fluff with a fork before serving/­­using. The post Fried Brown Rice with Vegetables appeared first on Meatless Monday.

Chickpea, Avocado, and Spinach Spread

November 30 2016 VegKitchen 

Chickpea, Avocado, and Spinach Spread If youre looking for an easy, healthy, and yummy spread for fresh bread, crackers, or tortilla chips, youre in luck. This one combines tasty chickpeas with smooth avocado, and boosted with a good dose of baby spinach or arugula. Spread it on toast any time of day -- even for breakfast, or scoop a little of the soft center from a fresh crusty baguette.The post Chickpea, Avocado, and Spinach Spread appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Vegane Mayonnaise – drei Zutaten

April 29 2016 seitan is my motor 

Ich liebe Mayonnaise und könnte alles damit zukleistern. Auf ein Baguette mit Tomaten, Basilikum und gebratenem Tempeh gehört unbedingt Mayo. Zu den Pommes esse ich natürlich immer Mayo und nie Ketchup. Und manchmal mache ich einfach den Kühlschrank auf und esse einen Löffel direkt aus dem Glas. So ist das. Mittlerweile gibt es verschiedene veganeRead more The post Vegane Mayonnaise – drei Zutaten appeared first on seitan is my motor.

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!

Weekly Plant-Based Dinner Plan, October 5 – 9, 2015

October 5 2015 VegKitchen 

Weekly Plant-Based Dinner Plan, October 5 – 9, 2015For this first full week of October, the craving is for warming, hearty, but not yet wintery meals. Here’s a handful of menus to inspire your meal planning this week. Provençal Bean Stew (above) is a meatless version of a classic rustic French recipe. A fresh, crusty French baguette is perfect for soaking up its delicious broth. And it doesn’t take long to make! A bountiful tossed salad makes it a complete meal. Rice Noodle Soup with Lettuce and Shiitake Mushrooms (above) is a simple Asian-style soup, filled with fine noodles, crunchy lettuce, and healthy shiitake mushrooms. It takes minutes to cook, and is a welcome treat on blustery or rainy early fall evenings. Serve with store-bought vegetable spring rolls (from your natural foods store freezer), a simple seitan or tempeh dish, and a platter of sliced tomatoes and peppers. Orange-Glazed Tofu and Broccoli is enlivened with an easy citrus-flavored sauce. Serve over brown rice, and add a simple slaw-style salad and any leftover soup from last night’s dinner. Tip: Cook some extra brown rice for tomorrow night’s dinner; you’ll be glad you did! Cuban-Inspired Black Beans and Rice gives you a good reason to have cooked rice on hand for weeknight meals. Once it’s on hand, this preparation requires a minimum of effort. Cook up some extra rice for tomorrow nights dinner. Add a steamed green vegetable and a colorful salad or slaw to the menu. End the week with an autumnal Friday pizza night. White Pizza with Sweet Potatoes, Onions, and Olives is a delectably different kind of pizza--a white vegan pizza brimming with well-cooked onions, roasted sweet potato, and briny olives. Combined with most any kind of salad.

Caramelized Onion and Mascarpone Raisin Crostini

August 11 2015 Vegetarian Times 

1 | Heat oil in medium skillet over medium-low heat, and add onions. Sauté 10 minutes, or until onions are translucent. Add salt, brown sugar, and balsamic vinegar, and cook, stirring often, 30 minutes, or until onions are browned and caramelized. Cool. 2 | Meanwhile, preheat oven to 325°F. Arrange baguette slices on baking sheet, and toast 8 minutes, or until lightly toasted. 3 | Stir together mascarpone cheese, goat cheese, and thyme in bowl. 4 | Spread each baguette slice with 1 Tbs. cheese mixture, then top with sautéed onions. Sprinkle with raisins, and drizzle with honey.

Vegan BLT Tartines

February 17 2015 VegKitchen 

Vegan BLT TartinesWatch out; this vegan take on the classic BLT will become addictive. From Real Food For Everyone by Ann Gentry, (C) 2015 Andrews McMeel Publishing, reprinted by permission. Photos by Sara Remington. Makes 4 tartines - 4 ( 1/­­2 -inch-thick) diagonal slices sourdough baguette -  1/­­4 cup vegan mayonnaise - 4 lettuce leaves - 12 slices tempeh bacon - 8 slices tomatoes (from 1 large ripe tomato), or 8 small cherry tomatoes, halved - 1 ripe avocado, peeled, pitted, and cut lengthwise into slices Preheat the oven to 400° F. Place the bread slices on a baking sheet, and toast for about 2 minutes on each side, or until the bread is golden brown. Alternatively, toast the bread in a toaster oven. Spread the vegan mayonnaise generously on the toasted bread. Top with the lettuce, bacon, tomato, and avocado.  Ann Gentry is the founder of Real Food Daily restaurants in southern California. - Here are more tasty and easy vegan Sandwiches and Wraps. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

8 Easy, Amazing Vegan Appetizers -VegKitchen’s Favorites

December 7 2014 VegKitchen 

8 Easy, Amazing Vegan Appetizers -VegKitchen’s FavoritesFor winter gatherings, my favorite food theme for entertaining is a delicious vegan appetizer buffet with wine, cocktails, and/­­or mocktails. After that, who needs dinner? You can then skip to coffee/­­tea and light desserts. Here are 8 tasty dips and finger foods, our absolute favorites from VegKitchen’s vast array of Vegan Appetizer Recipes. Choose 5 or 6 of these and serve with your favorite beverages. Above, Smoky Vegan Cheddar Cheez. You’ll find the way to the recipe with the 4th link below, along with its spreadable version. Photo above by Hannah Kaminsky. Colorful and briny, small servings of Olive Bar Medley with Tofu “Feta” go a long way. Choose two or three different varieties of pitted olives from your supermarkets olive bar, add an extra item or two, and you’ve got a winning appetizer. Photo above by Susan Voisin. Rosemary Roasted Mushrooms is an appetizer that can also be used as a first course for almost any kind of meal. Use any kind of mushroom you like, or a combination of two or three. Skillet Spiced Chickpeas will give you good flavor and texture every time; oven-roasting seems to dry these delicious legumes out. These are good eaten out of hand as a snack, in place of far more caloric nuts. They make a tasty salad topping, as well. You can make Smoky Vegan Cheddar Cheez as a spread in no time, or let it set up into slices, as shown at the top of this post. I like it both ways and hope that you will, too. This is good with sliced fresh baguette, or serve it with whole-grain crackers or crisp breads, and/­­or fresh veggies. Photo above by Hannah Kaminsky. Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise can be a bit addictive, so you may want to double the recipe if serving hungry tempeh fans. Photo above by Hannah Kaminsky. Sweet and Spiced Glazed Nuts are a tasty finger food at special occasion, or as an everyday snack. Use any combination of your favorite nuts -- peanuts, almond, pecans, walnuts, macadamia nuts, cashews, etc. Green Pea, Parsley, and Pistachio Dip is great served with brightly colored vegetables--baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. Photo above by Hannah Kaminsky.

Sriracha Sesame Tofu Sandwich

October 6 2014 Meatless Monday 

Forget greasy ham, egg and cheese sandwiches. This recipe swaps in healthy additions like a whole grain baguette, tofu and a hefty dose of tomatoes and greens. This recipe comes to us from Sharon Palmer of SharonPalmer.com and appears in The Home Cook Breakfast Book, a collaboration between Meatless Monday and Earthbound Farm. Serves 4 - 1 (15 oz.) package extra firm tofu - 2 tablespoons reduced sodium soy sauce - 1 clove garlic, minced - 1 teaspoon ginger, minced - 1 teaspoon sriracha sauce (may decrease or increase according to spice preference) - 1 teaspoon toasted sesame seeds - 4 slices of tomato - 1/­­2 cup green and red baby lettuce leaves - 4 1-ounce slices whole grain baguette Preheat oven to 375 F. Drain tofu and slice in half lengthwise, and in half crosswise, to create 4 rectangular pieces. Place in a small baking dish. Mix together soy sauce, garlic, ginger, sriracha sauce, and sesame seeds. Drizzle over tofu. Place tofu on top rack of oven and cook for about 15 minutes, until golden brown. While tofu is baking, place baguette slices on a small baking sheet and place in oven to toast for about 5 minutes, until browned and crisp. To arrange sandwiches, place one toast on a serving dish, layer with one-fourth of the lettuce leaves, 1 slice of baked tofu, and top with 1 slice tomato. Repeat to make 4 open face sandwiches.   Serve immediately. The post Sriracha Sesame Tofu Sandwich appeared first on Meatless Monday.

Olive Bar Medley with Tofu Feta

August 18 2014 VegKitchen 

Olive Bar Medley with Tofu FetaColorful and briny, small servings of this appetizer go a long way. Choose two or three different varieties of pitted olives from your supermarkets olive bar. Add one extra item, as listed in the last ingredient suggestions, in this list, such as  pickled peppers or garlic, to spice up the mix. If youd like to pair this up with another appetizer, my suggestion would be something mellow, such as Green Pea, Parsley, and Pistachio Dip  with raw veggies,   plus fresh sliced baguette. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. Serves: 12 - 8 ounces extra-firm tofu - 3 tablespoons lemon juice - 2 tablespoons extra-virgin olive oil - 1/­­4 teaspoon salt - 1/­­4 teaspoon oregano - 1 1/­­2 cups mixed cured pitted olives - 2 celery stalks, thinly sliced on the diagonal - 1 small red bell pepper, cut into narrow strips - 1/­­2 to 3/­­4 cup, cherry peppers, other small pickled peppers, or pickled garlic, or a combination Slice the tofu into 4 slabs, crosswise. Blot between layers of paper towel or clean tea towels until you get out as much moisture as you can. Cut the slabs into 1/­­2 inch dice. Place the tofu in the serving container in which you plan to serve this. Toss with the lemon juice and oil; sprinkle with the salt and oregano. Let stand for 30 minutes. Add the remaining ingredients to the container and toss gently. This can be made ahead of time and refrigerated until needed, or served at once. Spoon small portions of this onto small plates; serve with cocktail forks or toothpicks. Nutrition Information: Per serving: 139 calories; 11.7g fat; 784.2mg sodium; 85.8mg potassium; 6.1g carbs; 0.5g fiber; 0.9g sugar; 3.3g protein - Here are more  tasty vegan appetizers.


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