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#meatless Monday
vegan-nom-noms · 2 months
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Can’t be vegan? Go vegetarian.
Can’t be vegetarian? Do meatless Mondays.
Trying your hardest (whatever that may be) to help animals and the environment is far better than sitting on the sidelines and watching it burn.
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connoisseurusveg · 11 months
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This chana masala is loaded with flavor and easy to make! Made with chickpeas in a spicy tomato curry sauce, it's just as delicious as takeout, and almost as easy. This scrumptious vegan meal can be on the table in about 40 minutes! Recipe: https://www.connoisseurusveg.com/chana-masala/
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thelcsdaily · 1 year
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Tortang Talong - Eggplant Omelette
The grilled whole eggplants are dipped in an egg mixture and pan-fried to create this traditional Filipino omelette. The simplest ingredients—egg, salt, pepper, and eggplant—can produce great flavors. This dish is usually served by my father for breakfast on the weekends. One of the numerous foods my father prepares that I love.
“After a good dinner one can forgive anybody, even one's own relations.” ― Oscar Wilde, A Woman of No Importance
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ronniefein · 6 months
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Sukkot, which begins at sunset September 29th, is a harvest holiday, which means that in addition to all the ritual and religions traditions, there’s lots of food, especially stuffed foods which are proof of the harvest bounty of fruits and vegetables.
Like stuffed peppers.
I have made stuffed peppers many times for Sukkot, but in recent years have found it easier to cut them into halves. The halves are still filled, but easier to cook and to eat. They are also easier to tote to a Sukkah.
This is one of the versions that my family has loved. I’ve made it with both Israeli and Moroccan couscous and also with rice and barley. The point is to include a starchy pasta or whole grain.
Btw, I cut the peppers in the middle, into top and bottom halves but obviously you can cut them from the stem down and have two top-and-bottom halves.
Follow me on Instagram @RonnieVFein
Vegetarian Stuffed Red Pepper Halves
4 red bell peppers
1/2 cup couscous (or use rice, barley, etc.)
2 tablespoons olive oil
1 medium onion, chopped
2 cups halved cherry or grape tomatoes
1 cup thawed frozen peas
2 beaten eggs
1 cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
Preheat the oven broiler. Cut the peppers in half. Discard the stems and seeds. Place the pepper halves, skin side up, on a parchment paper lined baking sheet. Broil the pepper halves for 4-5 minutes or until the skin darkens and blisters. Remove the peppers, wrap them in foil or place them in a bag and let them cool. When cool, remove the skin and place the pepper halves, hollow side up, on a parchment paper lined baking sheet. Set aside. Turn the oven to 425F.
Cook the couscous. Place the cooked couscous in a bowl and set aside. Heat the olive oil in a saute pan over medium heat. Add the onion and cook 2-3 minutes. Add the cherry tomatoes and peas and cook 1-2 minutes. Remove from the heat and add to the cooked couscous. Pour the eggs into the pan and cook, stirring, until the eggs are set. Place them on a cutting bord and chop them into small pieces. Add them to the couscous. Spoon equal amounts of the couscous mixture inside the pepper halves. Sprinkle with equal amounts of mozzarella cheese, then sprinkle with Parmesan cheese. Bake for 12-13 minutes or until the cheese has melted and begins to turn golden brown.
Makes 4-8 servings
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wisterianwoman · 18 days
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Vegan Pho with Crispy Tofu
Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables.
Perfect for a cozy weeknight dinner or gathering with friends, this aromatic Vegan Pho infused with star anise and ginger envelops tender rice noodles and an assortment of fresh vegetables. Cravings have a way of leading us down unexpected culinary paths, don’t they? As I found myself yearning for something entirely outside my usual palate, a distant memory surfaced – the tantalizing aroma of…
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mamagreengoddess · 1 month
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EATING IN SEASON
Eat in season. Eat local.
Happy Spring! Yes it is, according to the Celtic calendar. The wheel of time rolls into the time of new life: lambing, breaking ice and snowdrops poking through the snow. Blessings of Imbolc, Celtic spring, which begins on St. Brigid’s Day, February 2nd. Should you remember, since my career has less of a hold on my life, the rhythm of the earth instead of the corporate structure determines my…
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askwhatsforlunch · 4 months
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Roasted Chestnuts
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There's nothing as evocative of Autumn as the smell of chestnuts roasting. The smoke, the crackling sounds, the heat of the paper bag they've been chucked into in your hands... It's just what one wants on a crisp Autumn day. When we were little, my sister, my cousins and i used to forage them on walks in the woods with our grandfather, and later that afternoon, he would roast them in the chimney. Or, we'd plead for some when we'd go watch the Christmas Windows at Le Printemps and Les Galeries Lafayette with our parents, and always ended up with the little bounty of delicious marrons chauds!
But there's something even more pleasing about lighting a fire in your garden in the chill night, and cooking Roasted Chestnuts as the moon glows overhead. It's still all there, the smoke, the crackling sounds, and even a bottle of last year's (home-brewed) Cider to make a feast, and perhaps a new tradition, of it! Happy Monday!
Ingredients (serves 2):
18 to 20 beautiful, large fresh chestnuts*
a chestnut pan (or you can hammer holes in an old frying pan, which is what my dad did years ago!)
*if you have picked them in the woods rather than bought them at the market, carefully remove the prickly burr (using gardening gloves!), and dust the chestnuts with a clean towel
Light a fire, in a fire pit, barbecue or chimney, if you have one. Preferably with wood, rather than coal.
Meanwhile, using a sharp knife, score a thin slit on each of the chestnuts.
When the fire is still up, but the wood is mostly red embers, place a grate over the fire pit.
Place prepared chestnuts in the pan with holes, and sit on the grate, over the fire.
Cook, shaking the pan often, to roast evenly, until the chestnuts are browned and charred, and their skin (peel) open up from the slit, about 20 to 25 minutes, or even a little more if they are big.
Serve Roasted Chestnuts hot, with a glass of chilled Cider!
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kc-the-writer · 5 months
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Harvest Minestrone
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Time: 30 Minutes
Difficulty: Easy
INGREDIENTS
1 yellow onion, peeled and diced
1 carrot, peeled and diced
2 celery stalks, diced
3 garlic cloves, peeled and minced
2 tsp red chile flakes
4 oz curly kale, thinly sliced
1/2 cup green lentils
12 oz cannellini beans
1 cube, vegetable bullion
¼ cup panko breadcrumbs
1 oz sun-dried tomatoes
1/4 cup basil pesto
2 tbsp + 2 tsp olive oil
Salt and pepper
Tools: Small nonstick skillet, Large pot
INSTRUCTIONS
Cook the vegetables
Heat 2 tsp olive oil in a large pot over medium heat. Add onion, carrot, celery, and a salt to the pot and cook, stirring occasionally, until the onion is translucent, 4 to 6 minutes. Add half the garlic and just ¼ tsp red chile flakes and cook until fragrant, about 1 minute. Add kale and cook until wilted, 2 to 4 minutes.
Cook the soup
Add 4½ cups water, lentils, cannellini beans, bullion concentrate, sun dried tomatoes and salt and pepper to the pot with the vegetables and bring to a boil. Reduce heat to a simmer and cook until kale and lentils are tender, 20 to 25 minutes. Turn off heat and cover to keep warm.
Make the garlic breadcrumbs
Heat 1 tbsp olive oil in a small nonstick skillet over medium-low heat. Add remaining garlic, panko breadcrumbs, stirring frequently, until breadcrumbs are golden brown, 4 to 6 minutes.
Serve
Divide autumn minestrone between bowls and top with pesto and garlicky breadcrumbs. Enjoy!
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slowlycooking · 1 year
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vegandude72 · 1 year
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theintroverte · 2 years
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Garlic Tomato Koshari
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Time: 30 Minutes
Difficulty: Medium
INGREDIENTS
1 yellow onion
¼ cup French green lentils
¼ cup jasmine rice
5 cloves garlic
1 tsp ground coriander
13.4 oz chickpeas, drained, rinsed, and patted dry
½ tsp ras el hanout
10 oz cherry tomatoes
2 tsp crushed Aleppo pepper
2 oz Dairy-free Cashewmilk Yogurt
1 lemon, zested and juiced
¼ oz fresh parsley, leaves picked and roughly chopped
2 oz arugula
2 tsp + 2 tbsp olive oil
Tools: Medium saucepan with lid, Large skillet with lid, baking sheet
INSTRUCTIONS
1 Cook the lentils and rice
Add lentils, 1 cup water, and a pinch of salt to a medium saucepan. Bring to a boil, lower to a simmer, and cook until the lentils are just tender, 12 to 15 minutes. Drain the lentils and return them to the saucepan. Add jasmine rice, minced garlic, and coriander and stir over medium heat until fragrant, 2 to 3 minutes. Add ¾ cup warm water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook until rice and lentils are tender, 15 to 18 minutes. Keep covered until ready to serve.
2 Roast the chickpeas & onions
Add chickpeas, onion slices 1 tsp olive oil, ras el hanout, and a pinch of salt to a baking sheet and toss to combine. Roast until the chickpeas are slightly crispy, 15 to 20 minutes. Set aside.
3 Make the garlicky cherry tomatoes
Heat the skillet with reserved oil over medium heat. Add sliced garlic and cook until golden brown, 2 to 3 minutes. Add tomatoes, Aleppo pepper, and a pinch of salt, and cook until fragrant, 1 to 2 minutes. Add 2 tbsp water and cover the skillet. Cook until the tomatoes are soft and have released their juices, 3 to 5 minutes. Combine with Chickpeas and onions.
4 Make the lemon yogurt sauce
Add yogurt, lemon zest, half the lemon juice, and a pinch of salt and pepper to a small bowl and whisk.
5 Serve & Enjoy
Fluff the rice mixture with a fork and divide between bowls. Top with the tomatoes and arugula. Drizzle with the lemon yogurt.
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chaoticavenuebasement · 7 months
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Reminding other artisitz
I didn't fire him we don't have new money if he feeling burned out turn something in to me 😭🙏🌙🔥🐅📱🐰🦍🎅🐐🎃🐖👑🧑‍🎨
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thelcsdaily · 2 years
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Meatless Monday
Cooking this vegetarian dish, Pinakbet with Tofu reminds me of my dad's vegetable garden. Dad, an avid gardener, grew all kinds of vegetables in our backyard. My dad came from a poor family, so gardening for my dad's family was not a hobby to enjoy, but a means to put food on the table. Growing up, I had fond memories of the times he would have me pick some vegetables like tomatoes, green beans, and eggplants, and they would be part of a wonderful meal he himself would cook.
“Anything made with love—bam!—it’s a beautiful meal.” – Emeril Lagasse
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ronniefein · 2 years
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Mushroom Pot Pie
If you’re looking for a fabulously delicious meatless meal, it doesn’t get better than Mushroom Pot Pie.
No more needs be said. Try it and see for yourself.
MUSHROOM POT PIE  
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chopped shallots
2 medium garlic cloves, chopped
1 pound mixed fresh wild mushrooms, chopped
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
1 cup plain Greek yogurt or dairy sour cream
1 cup vegetable stock
1 tablespoon lemon juice
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme leaves
1/2 cup grated Parmesan cheese
1 sheet puff pastry
Preheat the oven to 375 degrees. Heat the olive oil and butter in a sauté pan over medium heat. When the butter has melted and looks foamy, add the shallots and cook for 2-3 minutes, or until softened. Add the garlic and cook briefly. Add the mushrooms, salt and pepper and cook for 4-6 minutes or until the mushrooms are tender and all the liquid has evaporated. Add the flour and stir it to dissolve it completely. Add the yogurt and stir it into the mushrooms until completely incorporated as a sauce. Pour in the stock and lemon juice and mix the ingredients thoroughly. Add the parsley and thyme. Reduce the heat and simmer for 10-12 minutes or until the sauce has reduced has thickened. Stir in the Parmesan cheese, cook for another 1-2 minutes and remove the pan from the heat. Spoon the mixture into a 6-cup casserole dish. Roll the puff pastry slightly thinner and cut it to the shape of the casserole used. Place the puff pastry over the mushroom mixture. Bake for about 25 minutes or until the dough is puffed and golden brown.
Makes 4 servings
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cjcooksvegan · 10 months
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6 Tips For New Vegans (Beginner's Guide To Going Vegan)
6 tips for beginners to #veganism #veganuary #govegan #plantbased
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