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Wein vegetarian recipes

Warm Beet Pistachio Salad

January 1 2018 Meatless Monday 

Baby beets are roasted sweet and contrasted with bitter frisee and salty roasted pistachios. Sherry vinegar, honey and grapeseed oil are infused with fresh sage and peppercorns to dress this delicious beet salad. This recipe comes to us from Chef Jason Weiner of Almond Restaurants in New York City and Bridgehampton. Serves 4 - 1 1/­­2 cups baby beets - 3 tablespoons honey - 2 tablespoons sherry vinegar - 2 tablespoons grapeseed or canola oil - 1 teaspoon cracked peppercorns - 3 sprigs sage - 1 head frisee or curly endive, core and dark leaves discarded - 3 tablespoons roasted pistachios, shelled - 5 chives, cut into matchsticks - salt, to taste Preheat an oven to 375 degrees. Place the beets in a baking pan with about 1 cup of water. Cover tightly with foil and transfer to the oven. Roast for about 40 minutes, or until tender when pierced with a fork. The roasting time will depend on the size and age of the beets. When the beets are tender, set aside to cool. Whisk the honey, vinegar, oil, sage and peppercorns together in a mixing bowl. Transfer to a saucepot over high heat for 2-3 minutes, or until the dressing comes to a simmer. As soon as the dressing bubbles, remove it from the heat and pour through a strainer to transfer it back to the mixing bowl, omitting the sage and peppercorns. When the beets have cooled, slip off their skins and dice them roughly. Transfer to a large serving bowl. Add the curly endive and roasted pistachios to the serving bowl.  Season the beets, greens and nuts with salt to taste. Drizzle with the honey-sage vinaigrette, tossing to ensure all ingredients are evenly distributed, until the salad is dressed to preference. You may not need all the vinaigrette. Divide into 4 servings, top each with chive matchsticks and enjoy! The post Warm Beet Pistachio Salad appeared first on Meatless Monday.

Glühwein Recipe

December 13 2017 Happy Cow veggie blog 

The Edgy Veg shows us how to make this traditional holiday drink in her latest recipe video! Glühwein is popular German drink during the holidays that is basically wine heated and sweetened with mulled spices and citrus. It’s super enjoyable during the cold months, and especially when paired with some delicious vegan holiday treats. Check out the video below to learn how to make your very own Glühwein. Then gather around the fire with some friends and big mugs of mulled wine for the perfect way to stay warm this December! Read the full recipe here. The post Glühwein Recipe appeared first on The Veggie Blog.

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower

December 11 2016 Golubka Kitchen 

Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Since winter in the northern hemisphere is most definitely in full swing, we thought it was time for another quick, creamy winter soup recipe that’s nourishing and warming to the core. This one’s got a balance of grounding winter roots like celeriac and parsnip with some brighter, crisper veggies like spinach and fennel, finished off with a kiss of lemon. The roasted cauliflower pieces that stud each bowl are cooked in a special, sweet and spicy dressing that helps create those caramelized edges we are all so fond of. Eating this soup during this time of year just feels right – it’s incredibly cozy and feeds both body and soul. This soup is stunning enough in looks to serve as a starter to a festive meal, so we encourage you to get radical and serve green soup at your holiday party :) There are some weekend links after the jump, have a cozy Sunday. Natalie Weinberger interviewed on Sight Unseen – one of our favorite ceramicists Botanica – a soon to be, vegetable forward restaurant in LA + a lovely online journal with some amazing recipes like Spiced Spaghetti Squash Pancakes, Whole Roasted Cauliflower, Banana Buckwheat Poppyseed Bread The Founders of CAP Beauty interviewed by Ashley Neese – and if you haven’t heard of CAP Beauty, check it out, it’s an amazingly well-curated one stop shop for natural beauty products Pirelli Calendar 2017 Goes Makeup-Free McKel Hill of Nutrition Stripped interviewed on Chris Ducker’s podcast Pulp Pantry – a snack company that utilizes pulp from making juice, which normally gets discarded, to make granola, veggie crisps and more – such a smart idea! GIFs by NASA Gourmet Print Shop – Sarah Britton of My New Roots is now selling some of her beautiful food photographs for making prints Winter Root and Fennel Soup with Greens and Caramelized Cauliflower   Print Serves: 4-6 Ingredients for the cauliflower 2 tablespoons neutral coconut oil - melted ½ tablespoon Dijon mustard ½ tablespoon maple syrup ½ tablespoon tamari ½ teaspoon sriracha 1 medium cauliflower head - cut into florets for the soup 1 tablespoon neutral coconut oil 2 teaspoons whole coriander seeds or 1 teaspoon ground coriander 1 large yellow onion - chopped sea salt - to taste 2 small or 1 medium to large celery root - peeled and roughly chopped 1 medium parsnip - peeled and roughly chopped 1 medium to large fennel bulb - roughly chopped, green fronds reserved 3½ - 4 cups purified water 2-3 bay leaves (optional) few large handfuls arugula or spinach leaves freshly ground black pepper - to taste ½ lemon - juice Instructions to roast the cauliflower Preheat oven to 400° F (200° C). Combine coconut oil, mustard, maple syrup, tamari and sriracha in a medium bowl and whisk until smooth. Place cauliflower florets onto a parchment paper-covered baking tray, drizzle with the dressing and toss to coat evenly. Roast for 30 minutes or until soft and caramelized at the edges, stirring at halftime. to make soup While the cauliflower is roasting, warm coconut oil in a medium soup pot over medium heat. Add coriander and toast for 1-2 minutes, until fragrant. Add onion and a pinch of salt and let onion sweat for a few minutes. Lower the heat to medium low and sauté for 20-30 minutes, stirring frequently, until onion is soft and caramelized. Add celery root, parsnip, fennel, water, bay leaves, if using, and a few generous pinches of salt to the pot, bring to a boil over medium high heat. Adjust the heat to establish a strong simmer and cook, partially covered, for about 20 minutes, or until vegetables are soft throughout. Remove and discard bay leaves. Combine soup with half of the roasted cauliflower, arugula/­­spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and blend until smooth. You may need to do this in batches, depending on the size of your blender. Use caution when blending hot liquids. Transfer the pureed soup back into the pot, squeeze the lemon juice and mix it in. Taste for salt and pepper and adjust if needed. Distribute between bowls and serve warm, garnished with the rest of the roasted cauliflower florets and fennel fronds. 3.5.3208 You might also like... Taco Collard Green Rolls Barley Tomato Salad Summer Greek Salad Yerba Mate Infused Sunchoke Soup .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Winter Root and Fennel Soup with Greens and Caramelized Cauliflower appeared first on Golubka Kitchen.

Kürtõskalács {Baumstriezel or Chimney Cake}

December 7 2016 seitan is my motor 

On Monday my coworkers were discussing which weihnachtsmarkt (Christmas market) they had visited on the weekend. An outsider would have assumed they had travelled to different cities to shop for gifts and drink glühwein. But no! They all went to different markets here in Dresden. I like to joke that I can usually leave myRead more The post Kürtõskalács {Baumstriezel or Chimney Cake} appeared first on seitan is my motor.

Trend Watch: 2016 is Already the Year of the Veggies!

January 18 2016 Meatless Monday 

Trend Watch: 2016 is Already the Year of the Veggies!Just a few weeks into 2016 experts are already calling this the Year of the Vegetable, and with good reason: around the world people are beginning to see that meat doesnt need to be at the center of the plate! NPRs food blog The Salt recently stated that vegetables would take center stage in home and restaurant kitchens, Parade.com has noted how popular vegetable-centric meals have become, while cover stories from Better Homes and Gardens and Eating Well have featured delicious fruits, vegetables, and smoothies. Restaurants have also been embracing the veggie-centric trend, with top chefs from Jason Weiner to Bryce Shuman proclaiming the flavor and culinary promise of meatless entrees and side dishes. In 2015 Eater recognized the rise of this trend, and its on track to be even more popular in 2016. With so much buzz about plant-based foods, the year of the veggies is the perfect time to start going meatless once a week on Mondays! January is often filled with resolutions to get healthy and eat better in the coming year, but research shows that theres a more effective way to change your habits thats also easier to stick to: small changes in your behavior, starting with Mondays. If you feel more energized about your resolutions, or inspired to make a fresh start on Mondays, science says you arent alone. New research form the University of Pennsylvanias Wharton School supports the idea that the beginning of the week is an effective time to initiate new goals. Mondays, and the start of the week, is a perfect time to recommit to resolutions if youve slipped up or been less committed than youd like. Need a little making a meatless meal plan during this veggie-focused year? Visit our recipe index for meal ideas, check out our Pinterest page for inspiration, or download one of our Meatless Monday e-cookbooks for ideas on how to make your Monday meals nutritious, delicious, and above all, meatless! The post Trend Watch: 2016 is Already the Year of the Veggies! appeared first on Meatless Monday.

Cooking Meatless with Top Chefs: Chef Jason Weiner of Almond

November 16 2015 Meatless Monday 

As part of the Cooking Meatless with Top Chefs video series here at Meatless Monday, we are excited to bring you interviews, advice, and tips from top chefs who love creating dishes that put delicious meatless foods at the center of the plate. Chef Jason Weiner opened the first Almond location in Bridgehampton in 2001 with his business partner Eric Lemonides. The restaurant was a great success, and it wasnt long before the team expanded into Manhattan and most recently into the trend-setting Tribeca neighborhood of NYC. The L&W Oyster Co. is a recent addition to the Almond family, featuring fresh oysters and a diverse menu with plenty of meatless options. Offering Meatless Monday in the Almond locations has been a success for Chef Weiner as it supports both their mission to create delicious, healthy dishes and the business of running a restaurant. Watch the video below for Chef Jason Weiners take on the success of Meatless Monday and learn how he makes his famous Goat Cheese Tart! Chef Weiner says that making Meatless Monday part of the weekly routine at Almond was a natural choice. Having the emphasis on produce on a typically slow day of the week in the restaurant business allows them to serve a product thats good for folks and good for the planet while also supporting the business. Having a vegetable-focused day allows us to challenge our staff, challenge our cooks and get them excited but also allows us to source as much as possible locally... Why wasnt I already doing this!? - Chef Jason Weiner of Almond, on Meatless Monday Restaurants like Almond that participate in Meatless Monday can customize their menus for a truly unique meatless dining experience for their patrons. As a part of their Meatless Monday program, every Monday night Almond offers a three-course entirely vegetarian prix fixe menu for $35. Recipes from the Almond kitchen are even included here in the free Meatless Monday Tenth Anniversary Cookbook: 10 Chefs 10 Recipes. You can read more about Chef Weiner and his work at Almond, and even make a reservation when youre in town, here. The post Cooking Meatless with Top Chefs: Chef Jason Weiner of Almond appeared first on Meatless Monday.

Survey Reveals Trends for Meatless Monday Restaurant Diners

August 17 2015 Meatless Monday 

Survey Reveals Trends for Meatless Monday Restaurant DinersDo you dine out on Meatless Monday? We wanted to help chefs and diners alike enjoy Meatless Monday more, so we asked what people loved best about meatless menus. Heres what respondents told us they loved (or would love) to see featured in restaurants for Meatless Monday. Seasonal 56 percent of respondents to the survey said theyd like to see seasonal specials on the menu. Showcasing the fruits and vegetables of the season at the peak of freshness is a wonderful way to design Meatless Monday menu options. Specials 53 percent wanted to see discounted specials available on the Meatless Monday menu. Choice cuts of meat are pricey; Meatless Monday options cost less overall, saving you money on a delicious specialty meal. Tasting Menus 40 percent of survey participants thought that tasting menus would be a wonderful way to sample a chefs talents and choices when cooking meatless. Tasting menus are a special treat for diners and an opportunity for chefs to demonstrate their skills.   When our survey asked about menu options, respondents said that unique veggie burger options (39 percent), grilled vegetables (37 percent) and vegetable soup (29 percent) were their favorite ways to go meatless at restaurants. What meatless meal options do you look forward to when dining out? In describing his own success with Meatless Monday, Executive Chef Jason Weiner said, Meatless Monday is expanding our clientele, challenging our cooks, and supporting our local growers. Put simply--Meatless Mondays is win, win, win. Chef Weiner features prix fixe Meatless Monday menus each week at Almond NYC and Almond Bridgehampton, and launched Meatless Monday in his new Almond Tribeca restaurant on August 10. Try his recipe for eggplant three ways for a tasty Meatless Monday treat you can make at home!   Over 200 respondents gave input for our survey on Meatless Monday in restaurants. The post Survey Reveals Trends for Meatless Monday Restaurant Diners appeared first on Meatless Monday.

Dig Inn is Changing the Way People Eat

June 1 2015 Meatless Monday 

Dig Inn is Changing the Way People Eat Dig Inn is a thriving chain of fast-casual restaurants thats making healthy food accessible like never before. As part of their Spring Into Summer promotion, Dig Inn is collaborating with Meatless Monday. Its less about a marketing tactic to get people in the door on Monday, said founder Adam Eskin. Its more, were in support of anything that furthers the cause. We see it as an opportunity to support an organization and a movement. Offering Meatless Monday options is not a big stretch for Dig Inn, since 70% of the food they serve is vegetables. We cook everything fresh here every day...and its crazy the amount of vegetables that we cook, said Dig Inn chef Matt Weingarten. When it comes to meat hes most concerned about finding the right source, for the highest quality and lowest environmental impact. But when it comes to cooking and recipes, he says, I spend more of my time thinking about how I cook our vegetables than how I cook our meat. Dig Inn already has eleven locations in Manhattan and by the end of 2016 they hope to be in Boston, Chicago, and L.A. They feature unique sandwiches and hearty protein-filled salads, but the signature offering is called Marketplates. You start with an entrée (salmon, steak, or veggie options like tofu) then you get to add ridiculously good hot sides (like roasted sweet potatoes and upstate mac) and cold sides (spinach w/­­ mango, asparagus w/­­radish.) By the time you get to the end of the line you want to double back and try all the things you couldnt fit this trip through. And you get all this for around $10-12. Affordable food for everyone, said Eskin. Whats the point otherwise? If we just wanted to do fancy, high-end vegetables, we could probably do well and make money, but what impact would that have? In order to have impact, accessibility has to be on your radar. But it cant be to the detriment of the quality of food you serve. Its a balancing act, but what weve been able to do with supply and food opps has allowed us to charge a little less than everyone else. With no restaurant experience other than being a busboy at age 15, Eskin was asked by the equity firm he worked for to parachute in and save a flagging restaurant investment. He soon saw that what was happening in the grocery channel with Whole Foods was going to happen in the restaurant world as well.  For me the idea became wildly obvious. This type of food, in this type of setting, he said, referring to his new Madison Park location. With this amount of speed and accessibility, at this price point, and with this much care and commitment to the food and where it comes from. For him its about building a nice business and having fun doing it, but its also about effecting change. Eskin is troubled by the obesity problem in the U.S., and got positively giddy when a large group of teens sat near us, their plates overflowing with Dig Inn specials. Thats what gets me excited. When you getem early, its like, You are eating kale for life, kid! Imagine what happens when theyre older and feeding their kids. Thats why the opportunity for us, as a business, is so important. The restaurant business is notoriously difficult, and when you add to that the extra prep that comes with a predominantly vegetarian menu, the desire to source ingredients locally, and relentless competition, its daunting. We didnt pick the easiest path, says Eskin. Actually just the opposite. We took the most complicated and challenging path and are trying to make that work. When it does, its very rewarding. One thing they have in their favor: theyve built solid relationships with their suppliers over time, to the point where they actually list farms where their food comes from on their menu. Whether its helping partners pay for seeds up front or sending them to Cornell to learn about food safety, they continue to invest in relationships and engage with partners at every level that is mutually beneficial. Another smart practice: recruiting people from outside of the restaurant industry. Were getting a ton of amazing talented people who want to join us just because of what were trying to accomplish, said Eskin. And were figuring out how to take their passion, intellect and experience and put it to use inside the four walls of our company. Analytics are at the core of their business. Youd expect that from a numbers guy like Eskin, but Chef Weingarten also sees their value. Analytics are huge for helping us understand our customers preferences and what is selling well. Im kind of a systems guy. I get geeky about how to get things done. And to work within this model and say, hey, we can cook vegetables this fast and this good in this many locations...for me as a craftsman, I love it.   Having come from a fine dining background, he feels fortunate to have learned under masterful chefs and brings that experience to what he does every day at Dig Inn. Thanks to analytics they could immediately answer what their most popular vegetables are – its seasonal, but Brussels sprouts lead over the year, with kale and cauliflower not far behind. We just put kale & rhubarb as one of our sides, said Chef Weingarten. Its pickled so it stays firm, crispy, and juicy, both sweet & sour. Folks internally said, I dont eat rhubarb but they tried it and...so far its got a 100% conversion rate.  Success for Weingarten is to introduce people to new flavors and new foods. To put out kohlrabi and have everyone digging on kohlrabi. And thats just a matter of time. These kids, he said referring to the teens, theyre going to be down with kohlrabi. Just as Meatless Monday is trending upward, Dig Inn is on a similar trajectory. Were leading the change and thats where we want to be, said Weingarten. We all want to have better food thats more accessible at an affordable cost. And the more the big food systems adjust to that, the better it is for all. The post Dig Inn is Changing the Way People Eat appeared first on Meatless Monday.

Creative and Cool:Meatless Monday LooksAt Summer Salads

June 23 2014 Meatless Monday 

Creative and Cool:Meatless Monday LooksAt Summer SaladsWhen the calendar turns to late June, not only do we want to eat different foods, we want to eat them differently. Soups that would normally be served hot are just fine at room temperature or even chilled. Roasted veggies can be prepared long before mealtime and simply kept on the kitchen counter; nothing needs to be hot out of the oven. Heck, who even wants to turn on the oven? Which brings us to one of the healthiest, and certainly one of the most creative, types of food there is: the ubiquitous salad. Salads are a snapshot of the present. They reflect what’s in the market on any given day, what dry goods you may have in the pantry or what fruit is on the counter, or even, what leftovers are hiding in the back of your fridge. Bring these ingredients together with a few simple techniques and youre eating a meal you will never create exactly again. To start our exploration of all things salad, we head to California and Earthbound Farm. As you would expect from the countrys largest grower of organic produce, there are scores of salad recipes on the Earthbound Farm website. This California Salad from Myra Goodman’s Food To Live By celebrates all the foods associated with the Golden State: avocados, dried apricots, almonds, goat cheese and beautiful baby greens. Earlier this month, Noelle Carter in the L.A. Times wrote “Refreshing Salad Options for Meatless Monday,” presenting three vegetarian salads that add a little cool to your kitchen, including a Tomato & Watermelon Salad, Cool Rice and Cucumber Salad, and a Curried Couscous with Roasted Cauliflower, which Carter describes as a “brightly colorful and refreshing couscous salad… a perfect way to celebrate warmer weather any time of the year.” To understand the health benefits of getting a wide variety of greens into your salad bowl, Prevention recently published 10 Healthiest Greens You Can Eat For The Least Amount of Calories. From parsley at 22 calories per cup all the way down to Romaine Lettuce at 1 calorie per cup, here are 10 recipes that will help you add a mix of greens into your diet, instead of defaulting to the same easy salad. (Kale, were looking at you.) If you’ve never downloaded the free Meatless Monday 10th Anniversary Cookbook, now is a perfect time. Among a selection of entrees and side dishes from celebrity chefs, three salads standout in terms of color and creativity: Jeffrey Gimmels Roasted Carrot Salad (pictured), Alicia Walters Grilled Greens with Cranberry Beans, and Jason Weiners Warm Beet Pistachio Salad. Finally, if you follow Mario Batali on Twitter, you saw this enthusiastic tweet last week for a simple Watermelon and Red Onion Salad. Note: this version contains Bottarga, which some Meatless Monday fans may or may not want to include in their Monday menus. Like most things in the kitchen, all recipes are flexible. Are you making a bright, tasty salad on this Meatless Monday? Feel free to snap a picture and share on our Facebook and Twitter pages. Nothing is tastier than sharing good recipes, and we guarantee you’ll get a few likes and retweets.           The post Creative and Cool: Meatless Monday Looks At Summer Salads appeared first on Meatless Monday.

James BeardFoundation to Celebrate MM’s10th Anniversary

April 28 2014 Meatless Monday 

James BeardFoundation to Celebrate MM’s10th AnniversaryOn Monday May 12th the rooms of Greenwich Village’s venerable red brick building will fill with conversation, camaraderie and the savory smells of delicious cooking as the James Beard Foundation fetes Meatless Monday for 10 successful years. Capping months of celebration that included an anniversary cookbook, numerous media profiles and a scientific symposium hosted by Johns Hopkins, the James Beard event promises to devote full attention to the aspect of Meatless Monday that matters most to many of its participants: the food itself. Attendees will include prominent New York chefs and restaurateurs who have implemented Meatless Monday in their own dining rooms: from SD26, co-owners Marisa and Tony May and chef Matteo Bergamini; from Canyon Ranch, chef Scott Uehlein; from Eataly, chef Alicia Walter; from Almond and L&W Oyster Co., chefs Jason Weiner, David Belknap and Geoffrey Kornberg; and from The Monday Campaigns, Meatless Monday’s nonprofit parent, founder Sid Lerner and president Peggy Neu. Guests will enjoy an eclectic and adventurous meatless menu. Highlights include Warm Shell Beans with Smoked Goats Milk Feta Goug?res, Mushroom Dashi with Truffled Matzoh Ball, and Cherry-Chocolate Ganache with Cherries and Salted Marcona Almonds. Visit the James Beard Foundation website for tickets to this delightfully conscious culinary event, which is sure to serve up entertainment a la mode. The post James Beard Foundation to Celebrate MM’s 10th Anniversary appeared first on Meatless Monday.

C-CAP Teens Rock the Veggie Burger World

May 23 2016 Meatless Monday 

C-CAP Teens Rock the Veggie Burger WorldGet the winning Taste of Korea Kimchi Burger recipe! The 2016 Careers through Culinary Arts Program (C-CAP) and Meatless Monday Recipe Contest just announced the winners of their annual contest for teenage chefs. This year the challenge was: get the beef off their buns and create the best veggie burger on the block. High school students from seven C-CAP markets participated, and some of the best chefs in America judged, including Rick Bayless, Chris Feldmeier, Scott Uehlein, and Jason Weiner, along with Meatless Mondays recipe editor Diana Rice, RD. C-CAP, the nonprofit organization that runs the annual contest, kicked off the campaign last fall by introducing teen chefs from around the country to the Meatless Monday public health campaign, which encourages everyone to start each week with a healthy, meatless meal. Winners beat out thousands of their high school peers from across the country with recipes you could place in any good restaurant. According to the judges, this years impressive ingredients ranged from unexpected fillings of kale, spinach, falafel, sun-dried tomatoes, tofu, and beets to a rich array of exotic spices. This years Grand Prize Winner of the C-CAP Meatless Monday $5,000 scholarship is Eubene Kim, a 12th grader from Chatsworth Charter High School, Los Angeles, for his Taste of Korea kimchi tofu burger. Sun-Dried Tomato Patty Recipe And new this year, C-CAP and Meatless Monday awarded $2,000 scholarships to six recipe contest finalists from each of the C-CAP markets. This way, all seven C-CAP markets have a winner! One of those scholarship winners, Tyler Ramos, currently a senior at Tottenville High School in Staten Island, NY, worked with her teacher Chef David Schwartz to come up with an Italian-style burger infused with rosemary, garlic, and sun-dried tomatoes. She also incorporated red potatoes and white kidney beans for protein. Try her veggie burger recipe just in time for grilling season! Says Chef Rick Bayless, one of the Chicago judges: Even having a contest like this shows the giant leaps forward were making when it comes to good food. I cant tell you how encouraging it is to see young people taking up the mantle of healthy eating. The experience of judging filled me with all kinds of hope. The $2,000 scholarship winners are: ARIZONA Juliet Auld, Mountain View High School, Tucson. Falafel, Spinach, Feta and Sundried Tomato Veggie Burger with Homemade Tzatziki Sauce CHICAGO Aliyah Taylor, South Shore International College Prep. Smoked Chipotle Rice Burger HAMPTON ROADS, VA Reece Conwell, Woodrow Wilson High School. Spicy TVP (Textured Vegetable Protein) on a Toasted Onion Bun NEW YORK CITY Tyler Ramos, Tottenville High School, Staten Island. Sundried Tomato Patty PHILADELPHIA Nyshiera Jones, Randolph Career and Technical High School. Beet Burger with Asian Slaw WASHINGTON, DC/­­PRINCE GEORGE COUNTY, MARYLAND Jasmine Blackwell, Cross Lane High School, MD. Kale Burger The post C-CAP Teens Rock the Veggie Burger World appeared first on Meatless Monday.

Goat Cheese Tart

November 16 2015 Meatless Monday 

This simple, rustic dish is the perfect way to enjoy fresh goat cheese and makes an excellent companion to a simple salad. This recipe comes to us from Chef Jason Weiner of Almond. Serves 8 For the Dough (for 10-11 in tart pan): - 1 1/­­2 cups all purpose flour - 4 oz chilled butter - 2 oz ice water - pinch of salt - 1 egg white mixed with 1 tsp water For the Caramelized Onions: - 2 medium white onions - 2 tbsp butter - 1 tsp sugar - salt and pepper to taste For the Goat Cheese Filling: - 1 cup half and half - 1 cup goat cheese - pinch salt - pinch pepper In a food processor, cut the butter into the flour and salt. When mixture resembles crumbly oatmeal, slowly add water until the dough starts to come together but don’t let it form a ball. Transfer mix to a lightly floured surface, form a disc, wrap in plastic and refrigerate for at least and hour. Later, roll dough into a disc about 1/­­8 in thick. Place gently over a greased and floured tart pan. Push down around edges to cut the edge of dough. Wrap in plastic and freeze. Remove plastic and place a piece of parchment on top of the tart and weigh down with beans or pie weights. Place in preheated 425 degree oven and bake for 12 min. Remove parchment and beans and brush with egg white wash and continue baking for 6-8 min or until the shell is lightly browned. Sweat the onions low heat with butter and salt until you have deep caramel color. Set aside to cool. Blend goat cheese with the half and half and add salt and pepper. Layer the cooled onions on the bottom of the tart shell and fill with goat cheese base leaving a little room at the top as the tart will grow slightly when baked. Bake in a 350 oven for roughly 12-15 min or until the center of the tart jiggles slightly. There may be some browning of the cheese along the edges. Cool slightly before cutting and serving. The post Goat Cheese Tart appeared first on Meatless Monday.

Eggplant Three Ways

August 17 2015 Meatless Monday 

Looking for a new way to try eggplant this summer? Take your pick from this terrific trio of recipes from Executive Chef Jason Weiner who features prix fixe Meatless Monday menus each week at his terrific trio of restaurants: Almond NYC, Almond Bridgehampton and Almond Tribeca! Each recipe yields 6 servings. Eggplant Fritters with Goat Cheese Ingredients - 1 Large Italian Eggplant (peeled and small dice) -  1/­­2 medium yellow onion (small dice) - 1 clove garlic (minced) - 2 Tbs. olive oil -  1/­­4 cup grated Parmesan cheese - 2 Tbs chopped flat parsley - 2 Tbs + 1 cup of Panko breadcrumbs - Salt and Pepper to taste - 1 cup all purpose flour - 4 beaten eggs - 1 qt. canola oil for frying -  1/­­4 cup soft goat cheese   Preparation In a heavy bottomed sauté pan, sauté the eggplant, onions, garlic in the olive oil until the vegetables take on a golden color. Allow to cool and fold in the parsley, cheese, 2 tbs of Panko, salt and pepper Prepare the flour, eggs and remaining Panko in three separate bowls. Form the eggplant mix into patties and bread them by tossing them first in the flour, then eggs, and finally the bread crumbs. In a deep heavy bottomed sauce pot,  bring your frying oil to about 325 degrees. Fry the fritters in batches until they are golden brown and blot them on paper towels. Anoint with a dollop or schmear of goat cheese and serve piping hot. Caponata Ingredients - 5 tablespoons olive oil - 1 1/­­2 pound eggplant (unpeeled, cut into 1/­­2-inch cubes) - 1 medium red onion (cubed) - 2 ribs celery (large dice) - 4 large garlic cloves (chopped) - 14 1/­­2 ounce can diced tomatoes with Italian seasonings in juice - 2 tablespoons sugar - 3 tablespoons red wine vinegar - 2 tablespoons drained capers - 1/­­3 cup chopped fresh basil   Preparation Heat oil in heavy large pot over medium heat. Add eggplant, onion, celery and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar, sugar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Serve  at room temperature on grilled bread. (Caponata can be made 2 days ahead. Cover and chill.) Baba Ghanoush Ingredients - 1 ?large eggplant -  1/­­4 ?cup mayonnaise, plus more as needed - 3 ?garlic cloves (minced) -  1/­­4  cup fresh lemon juice, plus more as needed - 1 ?pinch ground cumin - ?salt, to taste - 1 ?tablespoon extra virgin olive oil -  1/­­2 teaspoon smoked paprika   Preparation  Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste. Add the 1/­­4 cup tahini, the garlic, the 1/­­4 cup lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/­­or lemon juice, if needed. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the smoked paprika. Serve at room temperature on a warm crouton or cracker. The post Eggplant Three Ways appeared first on Meatless Monday.

Teen Chefs Win Scholarships with Meatless Monday Recipes

June 8 2015 Meatless Monday 

Teen Chefs Win Scholarships with Meatless Monday RecipesCareers through Culinary Arts Program (C-CAP) is a national non-profit thats been transforming lives for 25 years, helping prepare high school students for college, and careers in the restaurant and hospitality industry. Several years ago C-CAP teamed up with Meatless Monday to create a contest for high school seniors across the country aspiring to be future famous chefs: create innovative meatless recipes and win college scholarships. This years challenge was to create a recipe that turns a traditionally meat-based dish into a healthy plant-based dish. Students became head chefs in their classrooms, working with their culinary arts teachers to convert meat-based recipes by exploring and applying new cooking techniques and using vegetables, grains, and legumes as the basis of their dishes. Many were inspired to transform their family’s favorite meat dishes into healthier vegetarian options. The recipe submissions were judged on originality, flavor, healthfulness, ease of preparation, and writing ability. The judges evaluating the submissions for the C-CAP Meatless Monday Makeover Recipe Contest were: o  Kelvin Fernandez: Executive Chef, La Marina restaurant NYC o  Jason Weiner: Executive Chef, Almond, NYC and Bridgehampton o  Diana Rice, RD, Meatless Monday Recipe Editor o  Scott Uehlein, Corporate Chef, Canyon Ranch. And the 1st prize, a $5,000 scholarship went to... Jenna Kraus! For her Spaghetti and Meatballs Take #2. Jenna, a senior at Barry Goldwater High School in Arizona, used spaghetti squash as an alternative to pasta and replaced the ground meat with walnuts. The walnuts provided a similar texture and meaty aspect while making the dish vegetarian. In addition to the scholarship, Jenna and her teacher also won an all-inclusive stay at Canyon Ranch in Tucson, Arizona, where theyll be able to experience healthy cooking practices first-hand from Corporate Chef Scott Uehlein. 2nd prize, a $3,000 scholarship, went to Jacob Trinh from Delaware County Technical School in Philadelphia. His Cajun-plant Tacos are a spin on the classic fish tacos, only he replaced the fish with meaty eggplant. 3rd prize, a  $2,000 scholarship, went to Jonathan Hernandez from DuVal High School in Washington, D.C.  Jonathans Quinoa Veggie Burger with a Sweet Tomato Compote was a twist on the classic American hamburger, only using the high-protein grain quinoa instead of beef. “Through this contest, student chefs were guided by their teachers on recipe writing and development and were able to showcase their talent creating exciting meatless recipes,” enthused C-CAP president Susan Robbins. “We greatly appreciate The Monday Campaigns providing high school seniors with the opportunity for scholarships while promoting healthy eating in high schools and communities throughout the nation.” Sid Lerner, founder of the Meatless Monday movement, reiterated his support for the contest. We’re thrilled to team up with C-CAP for the annual recipe contest. Our goal is to motivate aspiring chefs to create tasty and healthy meatless meals. This year, we challenged C-CAP students to convert traditional meat-based dishes into meatless versions. We are excited for America to taste the winning C-CAP students’ imaginative meatless renditions.” Make these delicious recipes from the talented young chefs part of your Meatless Monday by clicking here. And youll be able to say, when they go on to become famous chefs at exclusive restaurants, that you sampled some of their earliest work. Acknowledgment:  Thank you to Ronzoni for its product contribution to the schools. The post Teen Chefs Win Scholarships with Meatless Monday Recipes appeared first on Meatless Monday.

New Yorkers Rally to Support Meatless Monday Resolution

January 26 2015 Meatless Monday 

New Yorkers Rally to Support Meatless Monday ResolutionDespite freezing temperatures, a crowd of public health, environmental, and animal rights advocates rallied on the steps of New Yorks City Hall this past Thursday to support the Meatless Monday Resolution being introduced by Council Members Helen Rosenthal and Corey Johnson, chair of the Health Committee.  The resolution would bring awareness to efforts already underway in restaurants, schools, and cafeterias across the city to provide meat-free meals on Mondays, and it would call for a city-wide expansion of those efforts. Im so excited to be introducing a resolution today calling on the City of New York to declare Mondays Meatless Mondays, said Council Member Rosenthal. Meatless Monday is a national and international campaign that encourages people to enjoy meat-free meals on Mondays to improve their personal health and the health of the planet. She expressed her hope that the resolution would quickly pass through the City Council and arrive on the mayors desk surrounded by a variety of healthy veggie treats. Approximately 40 schools in New York City already participate in Meatless Monday, including public, private and charter schools at all grade levels. New York City colleges and universities have also participated in Meatless Monday, including Barnard College, Brooklyn Law School, Columbia University, Fordham University, LaGuardia Community College and Manhattan College. Its wonderful that New York City plans to join Los Angeles, Philadelphia and other major cities in the U.S. and 36 countries by introducing the Meatless Monday resolution, said Sid Lerner, found of the Meatless Monday Movement, and chairman of  The Monday Campaigns.  What perfect timing to introduce Meatless Monday with the new year, when many people are thinking of improving their diets. Peggy Neu, President of The Monday Campaigns, also attended the rally and addressed the crowd. Its only fitting that the city where Meatless Monday was born should adopt such a resolution.  She noted the important role played by the academic partners – Columbia, Johns Hopkins, and Syracuse - and how their research continues to yield new insights into the power of Mondays to improve public health. Many New York chefs and restaurateurs have promoted Meatless Monday over the years including Mario Batali, John Fraser (Dovetail and Narcissa), Marisa May (SD26), Jason Weiner (Almond), and Bill Telepan (Telepan.) Chef Telepan was on hand and spoke about how Meatless Monday encourages more variety in peoples diets. Through my career as a chef, and especially my work with Wellness in the Schools, Ive seen the impact of how encouraging the consumption of real foods, stripped of processed ingredients, can help combat the epidemic of obesity and improve long-term health outcomes. Mia MacDonald, executive director of Brighter Green, a New York-based action tank, offered a global perspective on the perils of exporting a meat-heavy American diet to countries like China, India, and Brazil. It is great to see New York, the most global of cities, joining the growing national and international movement for more sustainable, humane food systems and ways of eating. Friends of Meatless Monday shared their support from all over the world, including Paul, Mary, and Stella McCartney, founders of Meat Free Monday.  Great to hear that New York City officials are considering introducing Meatless Monday! Its such an easy and enjoyable way to reduce our carbon footprint and improve our health. If the resolution passes, we look forward to seeing what delicious and creative meat free options chefs come up with on Mondays in this amazing city! Council Member Rosenthal was optimistic about the City Council passing the resolution and sees a bright future for Meatless Monday.  As goes New York City, so goes the nation! Watch a short video of Council Member Rosenthal speaking at the rally. The post New Yorkers Rally to Support Meatless Monday Resolution appeared first on Meatless Monday.

Chefs, Supporters MarkMM’s 10th Anniversaryat James Beard House

May 19 2014 Meatless Monday 

Chefs, Supporters MarkMM’s 10th Anniversaryat James Beard HouseA Great Day for Meatless Monday: The chefs behind the 10th Anniversary Celebration at James Beard House On Monday May 12th, the James Beard Foundation hosted the Meatless Monday 10th Anniversary Celebration, a three-hour, four-course celebration that featured six of the Meatless Monday’s most passionate chefs, including Matteo Bergamini, SD26, NYC; Scott Uehlein, Canyon Ranch, Tucson, AZ; Alicia Walter, Eataly, NYC; and Jason Weiner, David Belknap and Geoffrey Kornberg of Almond, Bridgehampton, NY, and NYC, and L&W Oyster Co, NYC. Peggy Neu and Sid Lerner with Susan Ungaro, President, James Beard Foundation Ten years ago, Sid Lerner, Founder and Chairman, The Monday Campaigns, launched Meatless Monday to encourage people to cut out meat one day a week. Now, the campaign is a household name and to mark the occasion, supporters from Lenox Hill Hospital, Columbia University, Natural Gourmet Institute and Slow Food USA–just to drop a few names--were on hand to celebrate. The meal started with hors d’oeuvres in the outdoor garden. Chef Uehlein and Chef Weiner teamed up to offer Gazpacho Mary Shooters, Warm Shell Beans with Smoked Goats Milk Feta, and Crispy Baby Artichokes. Once the 75 guests took their seats in the venerable second floor dining room, Lerner and Peggy Neu, President, The Monday Campaigns, welcomed the guests with short remarks. Crispy Baby Artichokes with Black Garlic Aioli What followed was proof of how extraordinary and elevated an all-vegetarian menu can be. First, there was Chef Belknaps Carrot Terrine with Pickled Spring Vegetables. The second course was Chef Kornbergs Mushroom Dashi with Truffled Matzoh Ball, followed by SD26s renowned Uovo in Raviolo, expertly prepared by Chef Bergamini. Eatalys Chef Walter was next, presenting a greenmarket bounty of Sfumature di Primavera, a selection of spring vegetables on polenta. Chef Uehlein closed the meal with a Canyon Ranch Superfruit Sampler, featuring a Blueberry Tart, Cherry-Chocolate Ganache and Crispy Orange with Dark Chocolate and Pepper-Macerate Strawberries. Guests even got to test their culinary skills, enhancing a homemade Limoncello with an eye-dropper of infused spirits. Anthony Fassio, Natural Gourmet Institute, and Dr. Robert Graham, Lenox Hill Hospital Meatless Monday is now in 35 countries and is spoken in 23 languages, but on this Monday night, the movement was centered on 12th Street in Greenwich Village. As Marisa May, co-owner of SD26, NYC, commented, ”The dinner at the James Beard House was the perfect way to celebrate and honor the Meatless Monday anniversary and all of their global accomplishments. The evening brought together an amazing collection of culinary talents sharing a beautiful meal of meatless specialties with the honored guests. Meatless dishes never tasted so delicious – it was a beautiful New York City evening.” The post Chefs, Supporters Mark MM’s 10th Anniversary at James Beard House appeared first on Meatless Monday.


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