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Rice is Nice, for so Many Reasons

April 8 2019 Meatless Monday 

Rice is Nice, for so Many ReasonsWe all love rice, and there are good reasons why! This naturally gluten-free grain is inexpensive, wildly versatile and can contribute to a nutrient-rich, meatless meal. When rice is paired with beans, for example, the dish becomes a complete protein . Pairing complementary foods, like rice and beans, is a great way to meet your plant-based nutritional needs (and, of course, satisfy your taste buds). This Monday, try a meatless meal with rice, whether you choose brown, white, long grain, medium grain, short grain, sushi rice, sweet rice, Arborio, Jasmine or Basmati. A little-known rice fact? About 85% of all rice consumed in the U.S. is grown on American farmland, according to our friends at USA Rice . For you trivia folks out there: Arkansas is the no. 1 rice producing state, followed by California. Buying U.S.-grown rice supports American farmers, which is always a good thing! Black Sesame Coconut Rice Pudding with Matcha Cream Were featuring something sweet for this weeks Meatless Monday recipe. This Black Sesame Coconut Rice Pudding with Matcha Cream uses U.S.-grown black japonica rice, which becomes almost chewy in this Japanese-inspired dessert pudding. Thanks to the FeedFeed and Phoebe Lapine of Feed Me Phoebe for sharing! More Recipes with Rice Rice is truly a jack-of-all-trades. Whether you want something sweet or something savory for breakfast, lunch or dinner this ingredient is an overachiever. Check out some other fantastic recipes from Think Rice below for some Meatless Monday inspiration. Banana Sticky Rice Spicy Vegan Burrito Bowls Japonica Rice Salad   Meatless Brown Rice Jambalaya   Have a favorite meatless recipe that uses rice? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. If youre looking for other meatless recipe inspiration, be sure to check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Rice is Nice, for so Many Reasons appeared first on Meatless Monday.

Spicy Vegan Burrito Bowls

April 8 2019 Meatless Monday 

These spicy vegan burrito bowls are plant-based, healthy, and packed with flavor! This recipe comes to us from Think Rice  and FeedFeed . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 Chipotle Cauliflower 1  Medium Head Cauliflower Drizzle Neutral Oil  like avocado - 1/­­2  Tsp  Salt - 1  Tsp  Chipotle Chili Powder - 1/­­4  Tsp  Cumin - 1/­­4  Tsp  Onion Powder - Black Pepper  to taste - Pinch of Cayenne  optional - Lime Rice 1  Cup  Long-Grain Brown Rice  uncooked Zest from 1 Lime Juice from 1/­­2 Lime 1/­­2  Tsp  Salt - Cumin Black Beans 2  15 oz Cans  Black Beans 1/­­2  Tsp  Salt 1  Tsp  Chili Powder 1/­­2  Tsp  Cumin 1/­­2  Tsp  Garlic Powder - Avocado Sauce 1  Avocado 2  Cloves  Garlic 1/­­2  Jalape?o 1/­­4  Cup  Water Juice from 1 Lime 1/­­2  Tsp  Salt Black Pepper  to taste - Optional Toppings Chopped Green Onions Hot Sauce Baby Kale or Spinach Chopped Jalape?o  optional Chipotle Cauliflower Preheat your oven to 425 degrees F. Break down your cauliflower into bite-sized florets (see photos for reference). Toss cauliflower with the oil and spices until evenly coated. On a baking sheet lined with parchment paper, bake cauliflower in the oven for 25-30 minutes, stirring halfway. Lime Rice Add your US Grown long-grain brown rice to a pot with water. (Use as much water as the package directs – different varieties will call for different amounts). Cook brown rice until all water is absorbed, and rice is al dente. When rice is done cooking, add in the lime juice, lime zest, and salt, stirring well. Cumin Black Beans Rinse and drain your cans of black beans. (If using homemade, make about 3 cups). Add beans, salt, and spices to a small sauce pot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened. Alternatively, you can use plain black beans or chickpeas in this recipe if you’d like. Avocado Sauce Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy. Putting It All Together Assemble your bowls. Add on a layer of baby kale or spinach, if desired. Layer on the black beans and rice, then add on cauliflower. Drizzle everything with the avocado sauce, and top with chopped green onions. Add on some hot sauce or extra black pepper, if you’d like. The post Spicy Vegan Burrito Bowls appeared first on Meatless Monday.

Japonica Rice Salad

April 8 2019 Meatless Monday 

Deliciously chewy Japonica rice gets a serious upgrade with roasted vegetables, creamy halloumi cheese and a just-right preserved lemon vinaigrette. The colorful side makes for a satisfying snack on its own and the perfect base for a grain bowl. This recipe was created by Jill Fergus in partnership with Think Rice and The FeedFeed . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 cup U.S. Black Japonica Rice - 1 cup roasted zucchini, seeded (cut lengthwise into four strips, then crosswise in 1 increments) - 1 cup 1/­­2 cubed honey nut squash - 1 sweet red pepper, seeds removed, sliced - 1 cup cauliflower rosettes - 4 oz halloumi, pan seared until golden on each side - Two 1/­­4 cups olive oil - Leaf parsley, finely chopped - Flaky sea salt - Fresh ground pepper   1. Preheat Oven to 425 degrees. 2. Prepare rice per package or rice cooker instructions. I like add a generous pinch of salt and a tsp of olive oil to the cooking water. 3. Line a rimmed baking sheet with parchment. Separately, toss each vegetable in olive oil and arrange on baking sheet. Season to taste with salt and pepper. Cook in 20 increments, removing each vegetable as its cooked to your liking. 4. Whisk remaining 1/­­4 cup of olive oil with 2 tsp preserved lemon paste (or 1 Tbs fresh lemon juice), chopped parsley, flaky sea salt and fresh ground pepper. Adjust acid to suit your taste. 5. When all ingredients have come to room temp or are still slightly warm, toss together and add Vinaigrette. Serve and enjoy! The post Japonica Rice Salad appeared first on Meatless Monday.

Meatless Monday in New York City Schools News Roundup

October 24 2017 Meatless Monday 

Meatless Monday in New York City Schools News Roundup Yesterday’s news that Meatless Monday was coming to 15 New York City schools had the media buzzing! New York City Mayor Bill de Blasio took the stage with a group of very excited NYC kids to make the announcement. We’re thrilled to see the good news shared by local and national outlets: Students dine on all-veggie menus as Meatless Mondays hit some city schools – CBS New York Meatless Mondays coming to 15 school cafeterias in Brooklyn – Spectrum News NY1 Brooklyn schools testing meatless Mondays – New York Post 15 Brooklyn public schools to offer all-veggie lunches on Meatless Mondays – New York Daily News Some NYC schools to only offer vegetarian meals on Mondays – Fox 5 Meatless Mondays coming to 15 New York City schools – Washington Post Major Win! 15 Brooklyn Schools Are Going Meatless on Mondays - and So Is Mayor de Blasio – One Green Planet NYC Announces Meatless Monday Pilot Program to Tackle Climate Change and Obesity – Mercy for Animals Fifteen New York City schools to adopt Meatless Monday – Fern’s AG Insider NYC Mayor Institutes Meatless Mondays at 15 Schools – VegNews 15 US schools take Meatless Monday pledge – LIVEKINDLY Want Meatless Monday to come to your school? Download our free K-12 Foodservice Guide to get more information. The post Meatless Monday in New York City Schools News Roundup appeared first on Meatless Monday.

Cinnamon Buns with a Chestnut Swirl

April 5 2015 seitan is my motor 

Cinnamon Buns with a Chestnut SwirlFor me there is almost nothing better than a quiet Sunday morning with a cup of espresso and a yeast based treat. These things are magical and great pick me ups for morning grouches like me. Yeasted pastries and sweet breads are a cosy and comforting way to celebrate a holiday as well. In Germany they are an essential part of Easter. Here you can find all kinds of stuffed or plain yeast braids or bunny shaped rolls and even yeast based easter baskets with a boiled egg in the middle. For many people the soft and sweet dough is a perfect comfort food and for others yeasted baked goods are just much easier to make than a large cream or frosting based cake. Well, if you are one of those people who say that baking with yeast is complicated, get over it. It really just does take some practice and I promise you will get the hang of it. Just start. My first rolls looked and tasted like cobblestones and now look at this. In Germany cinnamon buns are not very common. We like to stuff our rolls and buns with poppy seeds, pudding, or nuts instead. This diversity and a couple of small tins of chestnut spread in our pantry made my mind wander to a chestnut and cinnamon filling for these little Easter treats. Since chestnut spread is mostly sugar, it does caramelise very nicely during baking and also makes for a wonderfully sticky filling. The most widely available chestnut spread is Faugier brand Cr?me de Marrons, which I used. (Okay, I bought it in France but I can get it at a department store in my town, too.) But you can also make your own, there are a couple of recipes online. For a simple alternative use a regular cinnamon bun filling  and leave out the chestnut spread. (Another idea is to substitute apple butter.) If you look at the preparation method for this recipe you will find that I have already included such a filling. So technically these could be called “double stuffed”. All this folding might look complicated to you, but it will improve the texture and make the buns a bit flakier. Of course you can skip that step and sprinkle the sugar and spice mixture right on top of the chestnut spread. Lots of variation possible here, so you can make the recipe work for you.     Print Cinnamon Buns with a Chestnut Swirl IngredientsFor the dough 250 g (2 cups) all-purpose flour 1 teaspoon instant yeast 50 g (1/­­4 cup) sugar 1/­­4 teaspoon salt 60 ml (1/­­4 cup) vegetable oil 150 ml (1/­­2 cup plus 2 tablespoons) luke warm water For the filling 2 tablespoons sugar 1 teaspoon cinnamon 1/­­2 teaspoon cardamom 200 g (7 oz) chestnut spread InstructionsTo make the dough combine flour, yeast, sugar, and salt in a bowl and mix well. Add oil and water. Knead dough well for about 5-7 minutes. Cover and let rest for 1 hour. Place on a lightly floured working surface and knead for one minute or so. Roll into a 40 x 30 cm (15.7 x 11.8 inches) rectangle. Combine sugar and spices and sprinkle on top of the dough. Fold the dough as if you wanted to fit it into an envelope: Fold the short side over so that you have a rectangle half the size but still the same shape. Then fold it over again to quarter the size. Roll the dough into a 40 x 30 cm (15.7 x 11.8 inches) rectangle again. Spread the chestnut spread on top and roll the dough into a log, starting with the long side. Grease a 12 tin muffin pan and preheat the oven to 180°C (350°F). (I used a square tin pan but a regular one with round indentions works just as well.) Cut the dough into 12 equally sized rolls and place them in the tins. Cover with a greased piece of plastic or with a damp kitchen towel and let rest for 30 minutes. Bake for 25 minutes. Remove from oven, let rest for five minutes, then remove from the pan and let cool completely before serving. (If they are still a touch warm that is okay, too.) NotesAll your ingredients should have room temperature. (The water should be luke warm.) Let your dough rise in a warm place. If your flat is cold, the dough might take longer to rise. (For your first rise, you can also put the dough in the oven. No temperature setting, just the light switched on. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­04/­­cinnamon-buns-with-a-chestnut-swirl/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com     Cinnamon Buns with a Chestnut Swirl is a post from: seitan is my motor

How to Pair Beer with Vegetarian Food

February 4 2016 Vegetarian Times 

How to Pair Beer with Vegetarian FoodWhen I transitioned to a plant-based lifestyle several years ago, my mission was to smash through all the old, tired stereotypes about vegetarians and vegans. As a member of one of the countrys oldest brewing families (Straub Brewery), it was a no-brainer that my debut would be infusing plant-based food with beer, wine, and liquor for The Tipsy Vegan. More recently, I continued the buzzworthy trip with my newest cookbook, The Ultimate Beer Lovers Happy Hour, which pairs plant-based dishes and beer styles. Today, beer and food pairing is one of the hottest trends in entertaining, whether at home or for larger events. And now we vegetarians and vegans can get in on the action like never before. It even landed me on Bravo as guest bartender for Andy Cohens Watch What Happens Live. To brew up a batch of fun at your next get-together, I have three simple suggestions to follow when deciding how to pair your favorite plant-based dishes with the dozens of beer styles on shelves: Black Bean & Corn Salsa from The Ultimate Beer Lovers Happy Hour A Great Complement Goes a Long Way Pair similar flavor profiles, such as sweet foods with smoother, maltier beers like Amber Lager, Vienna Lager, Oktoberfest, or Hefeweizen. Or, foods that have stronger, sharper, or distinct flavors with hoppier beers, such as India Pale Ale, Stout, Altbier, or Porter. Opposites Attract Bring balance to a beer and food pairing by mixing and matching smoother, sweeter, or subtle flavored food with a more intense, palate-grabbing beer, and vice versa. For example, pair a Portobello burger or cauliflower mash with a rich, hoppy Bock. Or, pair a spicy buffalo dip or garlicky veggie kabobs with a traditional Pale Lager. Experiment! Everyones palate processes flavors in unique and different ways. Therefore, a really fun and easy way to pair is to offer a spectrum of beer styles--sweet/­­smooth/­­malty to sharp/­­strong/­­hop-heavy--for sampling in small glasses with each dish you serve. Then, let your guests vote on their favorite. For example, offer falafel or veggie meatballs with a range of Amber Lager, Maibock, India Pale Lager, and Stout. Or, chocolate cake with Dunkel, Cream Ale, Pilsner, and Doppelbock. And, by all means, dont be afraid to add a few or more dashes of brew to the food itself when prepping.   Vegetarian Food & Beer Pairing Below, I have curated a pairing menu of appetizers, using recipes from the Vegetarian Times kitchen archive. I matched each recipe with a beer style that complements, enhances, and/­­or adds a resounding exclamation point to every bite. Maple Pecan Spread Pair with: Vienna Lager The mildly sweet malt flavoring of a Vienna Lager will nicely complement Mother Natures toothsome duo of fresh pecans and maple syrup, especially when served with freshly sliced apples and pears. Spicy Mini Avocado Rolls Pair with: Amber Lager The smooth maltiness of an Amber Lager plays harmony to the sharp, peppery twang of the radishes and green onions, and gently tempers the accompanying pickled ginger and wasabi.   Confetti Queso Dip Pair with: Altbier This classic comfort dip--embellished here with sparks of roasted red pepper, green onions, and chipotle pepper sauce--all but begs to be partnered with a robust and hoppy brew style like Altbier.   White Bean-Artichoke Hummus with Roasted Garlic Pair with: Maibock The blend of white beans and artichokes when supercharged with roasted garlic and a citrusy twist of lemon juice and ground sumac preps the palate for refreshing follow-up swigs of a slightly-hopped Maibock.   Rosemary-Garlic Carrot and Green Bean Fries Pair with: Kölsch The aromatic rosemary and garlic coating on these veggie fries will provide a surprising opening act for the low malt and moderately hoppy--even fruity--notes of a Kölsch.     Adzuki-Beet Pate Pair with: Cream Ale The ambrosial trio of caramelized onions, beets, and adzuki beans will find a fitting ally in the light-bodied nature of a Cream Ale.   Orange-Scented Meatballs with Sweet-and-Sour Sauce Pair with: Pale Lager A good old, classic Pale Lager allows these eggplant, onion, and veggie-bacon balls in their tomato and orange sauce to remain the stars of this pairing while still bringing the buzz.   Mini Sesame-Cucumber Hand Rolls Pair with: India Pale Ale These cool cucumber sticks in consort with the nutty-sesame gomashio in this veggie sushi will be enhanced by a stronger, hop-heavy beer style like India Pale Ale.     Peanut-Stuffed Okra Fingers Pair with: Bock The spirited filling mixture of peanuts, onion, garlic, ginger, jalapeno, and seasonings finds an electrifying bar mate when paired with the roasted and caramel flavor points of a Bock.   Spicy Cashew Cheese Pair with: Brown Ale While the buttery cashews in this cheesy spread play backdrop for the lively fusion of chili powder, coriander, cumin, and garlic powder, the moderate to high maltiness of a Brown Ale will bring every bite to a memorable conclusion. Crispy Seasoned Vegetable Chips Pair with: American Pale Ale The hop-heavy boldness of an American Pale Ale will ignite the WOW-factor alongside these crispy seasoned veggie chips.   Traditional Falafel Pair with: Saison The hearty and distinct flavor of traditional falafel melds with the earthy, spicy, and fruity notes of a Saison.   Caramelized Onion, Walnut, and Spinach Savory Cake Pair with: Pilsner The Onion Marmalade starring in this scrumptious cake bread needs a sidekick that can hold its own, such as a medium-hoppy Pilsner.     Herbed Mushroom Caviar Pair with: Oktoberfest No matter the occasion, this chic amalgamation of button mushrooms, thyme, garlic, and parsley will be accentuated by the sweet malt and mild hoppiness of an Oktoberfest.   Smoky Eggplant and Melon Wraps Pair with: Rauchbier (Smoked Beer) Carry through with a theme for this appetizer combo of smoky eggplant and melon by pairing it with a traditional Rauchbier, which is created using smoked malt.   Carrot Dip with Crushed Walnuts and Olives   Carrot Dip with Crushed Walnuts and Olives Pair with: Stout The blend of carrots, toasted coriander, and pungent harissa in this spread will find an unexpected and sophisticated partner in the dark and intense, roasted maltiness of a Stout.   Brown Sugar-Cinnamon Popcorn Pair with: Doppelbock The brown sugar and cinnamon coating on this popcorn gets an extra kick when followed by the robust maltiness of a Doppelbock, with its caramel aroma and mild toastiness.   Tex-Mex Pizza Pair with: Chili Beer Fire up this Tex-Mex Pizza with a round of spicy Chili Beers.   ABOUT JOHN SCHLIMM: John Schlimm is a Harvard-trained educator, artist, activist, and award-winning writer. His newest book is an inspirational memoir titled Five Years in Heaven: The Unlikely Friendship That Answered Lifes Greatest Questions. Johns other books include Stand Up!: 75 Young Activists Who Rock the World, And How You Can, Too! and a series of plant-based cookbooks, including The Tipsy Vegan, Grilling Vegan Style, The Cheesy Vegan, and The Ultimate Beer Lovers Happy Hour. John has traveled the country speaking about inspirational/­­motivational topics, cooking and entertaining, his artwork, and public relations, including his university commencement address titled “The Road to YES is Paved with Many NOs” and his Embrace Compassion, Change the World keynote address on Capitol Hill. He also has appeared on such national media outlets as The Ellen DeGeneres Show, Bravos Watch What Happens Live, NPR, Martha Stewart Livings Everyday Food, The Splendid Table, QVC and Fox & Friends. www.Facebook.com/­­JohnSchlimm Twitter at @JohnSchlimm Instagram at @JohnSchlimm Pinterest at www.Pinterest.com/­­JohnSchlimm YouTube at www.YouTube.com/­­JohnSchlimm.  


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