WFPB: Recipes, Tips

Recipe # | Lemon Peel | ReBoot | Millet | Sumac | Curry Paste | Fennel | Braising | Sunchokes | Roots | Press Tofu | Tamarind

Links to Recipes | Nutritional Yeast | Beans & Rice | Mushrooms | Koji | Burdock | Hijiki | Japanese Pickles | Shiso Leaves / Miso / / Tofu Recipes

Whole Foods Plant Based | WFPB Rationale | WFPB Buying Sources


Instant Pot Recipes

Instant Pot Help Videos

InstantPot-Pressure-Cooker-Recipe-Book beans, red lentil chili, quinoa, perfect brown rice, Sicilian Veg. Medley, Roast Baby Potatoes, Coconut Fish Curry, 3-minute steel cut oats, rice & grains, dried beans, veggies.

Cabbage in Pressure Cooker [webindex/Cabbage in Pressure Cooker.docx

New Vegan Products From Natural Products Expo You Gotta Try Miyoko’s Kitchen European Style Cultured VeganButter and Fresh Vegan Mozzarella, Daiya Pepperoni Pizza and Salad Dressing, Follow Your Heart Parmesan and VeganEgg, Tofurky Burgers, Pockets, and Pizzas; Gardein Skillet Meals, Breakfast Pockets, and Pizza Pockets; Sir Kensington’s Fabanaise;

* Squash, Spaghetti & Acorn, MWO recipe1.txt

Brown Rice MWO, Black Bean Pico Salad recipe2.txt

Steel Cut Oats MWO recipe3.txt

Black Bean Pico Salad recipe4.txt

"nutritional yeast (a concentrated source of umami) "

Aioli requires food processor or blender---recipe5.txt

Fideo angel hair pasta---recipe6.txt

Complex Marinade for Mushrooms recipe7.txt

Millet MWO recipe8.txt

Rotkohl (German Sweet and Sour Red Cabbage) recipe9.txt

Spinach Salad With Japanese Ginger Dressing recipe10.txt

E2 Basics Dressing recipe11dressing.txt

The Healthy Librarian's Creamy Chipotle Dressing recipe12dressing.txt

HGK's Creamy Asian Dressing recipe13dressing.txt

Thai Green Curry Paste mildest recipe14curry.txt

THAI GREEN CURRY WITH TOFU AND VEGGIES includes green curry paste recipe "recipe15curry.txt

Italian Salad with Crispy Herb Roasted Chickpeas recipe16salad.txt

Potato Salad and Roasted Cabbage Recipe17cabbageandpotatosalad.txt

Kimchi recipe19kimchi.txt

Bok Choy or Greens recipe20greens.htm

Potato Salad Recipes recipe21potatoSalad.htm

Spaghetti Sauces recipe22spSauce.htm

Sure Fire Roasted Vegetables

Tartar Sauce, Vegan recipe24tartarsauce.txt

Caesar Salad, PETA

Pico de Gallo recipe26pico.docx

Risotto 5 min. need scallions, veg. lobster, pimenton

Rice Comparison RiceComparison.txt

Drinks Drinks.htm

Fitness/Health Notes fitness.htm

also see Ankle notes ankle.htm

Household Notes Household.htm

Grocery list groceryList.txt

Vegan recipes

Meet the Shannons vegan recipes and blog

Straight Up Food recipes without animal foods, salt, oil or sugar, and very few processed foods. Eating a whole-foods diet dramatically improves the health and well-being

Fried Cabbage

Roasted Cabbage

Enchilada Casserole

Oil-free Hash Browns spiralizer

Polenta Pizza

Couscous Bowls with Za’atar Chickpeas and Roasted Cauliflower

Cajun Stuffed Bell Peppers

Baba Ganouj eggplants, garlic, lemon juice, tahini, grd. sumac

Slideshow: How to eat more greens For a classic Italian take on leafy greens, Chef Blais recommends sautéeing garlic with red bell pepper. Add chopped spinach or kale [or bok choy] and finish with a squeeze of lemon juice.

Cabbage Roll Casserole This one-pot meal is a lot like stuffed cabbage, but it's easier to make and uses a slow cooker. The recipe, developed by Holly Clegg, starts with ground sirloin browned in a skillet with onion and garlic, and seasoned with pepper. Place the meat, brown rice, chopped cabbage, marinara sauce, and brown sugar into a slow cooker. Cover and cook on low for four to six hours.

Dressed-up Coleslaw
You won't find mayo in Clegg's sweet and savory coleslaw recipe. And you may forget you're eating cabbage, thanks to the fruit, nuts, and seeds. Slice red and green cabbage thinly. Add sliced red bell pepper, dried apricots, corn, green onions, slivered almonds, and sesame seeds. Drizzle on a dressing made of balsamic vinegar, honey, olive oil, and garlic.


Asian Tofu Salad

Chinese Braised Mushrooms and Tofu dry sherry

Lemon Peel: Eating Lemon Peel Lemon peels contain a high amount of oxalates which are found in humans. When we have high concentrations of oxalates it can lead to problems which are associated with crystallization such as kidney or gallbladder stones. Therefore if you already suffer from these problems, avoid eating lemon peel. Otherwise, very healthy.
5 Peels you can eat Watermelon Rind--Yes, the white rind is tart, but by throwing away the rind, not only are you discarding about 40% of the fresh weight of the watermelon, you are losing a potent source of citrulline. Citrulline is an amino acid that is converted to arginine in the body. Arginine increases blood flow, decreasing blood pressure and improving overall cardiovascular health. Arginine may also have an anti-diabetic effect. Dietary arginine supplementation has been shown to decrease blood sugars in diabetic rats, and a 2011 research study published in Food Science & Biotechnology found that mice supplemented with an extract of watermelon rind had both increased insulin levels and decreased blood glucose levels... Watermelon rind is also lower in sugar content than the flesh, and higher in potassium and dietary fiber
10 Amazing Benefits Of Lemon Peels 1. Improves Bone Health 2. Treats Oxidative Stress 3. Eradicates Toxins (There are toxic elements present in our body which not only make us weak from within but also increase the addiction to hard drinks and other harmful eatables. Lemon peels, because of its citrus bioflavonoids content, help in eradicating these toxic elements present in our body.) 4. Fights Cancer 5. Reduces Cholesterol 6. Prevents Heart Related Conditions (The presence of potassium in lemon peels help in maintaining the right blood pressure in our body. And in addition to this, lemon peels also help in prevention of heart diseases, heart attacks and diabetes.) 7. Maintains Oral Health & Hygiene 8. Promotes Weight Loss 9. Fight Skin Related Conditions (Lemon peels help in preventing and fighting skin problems such as wrinkles, acne, pigmentation and dark spots. The free radicals play a very important role in this process. These are also rich in antioxidants which tend to detoxify the skin to a very great extent.) 10. Other Health Benefits (cleansing the liver, strengthening capillaries, curing ear infections, improving blood circulation, reducing muscle contractions, prevention of strokes, etc.)---Let me now suggest the best way to eat lemon peels. You just need to keep lemons in the freezer till they freeze. Then Grate them. Now you can add these crumbs to your salad, tea or you can also you can eat it directly by coating with some sugar. This is the best way to get both the taste and health benefits from lemon peels.
Lemons and Limes lemon's acidic taste is because of citric acid. Citric acid constitutes up to 8% in its juice. Citric acid is a natural preservative, aids in smooth digestion, and helps dissolve kidney stones.
Moroccan Preserved Lemons
How To Make Preserved Lemons (A Moroccan/Middle Eastern Specialty) (Hamad m’rakhad) What are preserved lemons? They’re lemons that have been pickled in salt and their own juices and left to sit for a month before using... select some ripe Meyer lemons, if you can find them. Again, Meyer lemons are the kind most commonly used in Morocco and have the best flavor. If you can’t find any, use Eureka or Lisbon lemons. Organic is ideal
Salted Preserved Lemons adds spices: fennel seeds, coriander seeds, cinnamon stick, peppercorns, bay leaf, sea salt.
Chickpea (not tuna) Salad 1 15 oz can chickpeas drained and rinsed, ¼ cup mayo (vegan), 1 Tablespoon coarse ground, mustard, ¼ teaspoon vegan Worcestershire sauce, ¼ to ½ cup diced celery (and some red onions if you like), 1-2 Tablespoons pickle relish, cayenne pepper and/or black pepper to taste
Mushroom Lentil Loaf

Protein Monster Enchiladas need large tortillas and chipotle pappers

Middle Eastern Food 101

Photo Gallery of Vegetarian Middle Eastern dishes

Middle Eastern Cooking Basics

Top 9 Online Middle Eastern Food Stores

Best Homemade Teriyaki Sauce cup soy sauce, ¼ cup brown sugar, 1½ teaspoons fresh ginger, minced, 1 teaspoon garlic, minced, 1 tablespoon honey (Vegans: use agave nectar), 1 teaspoon sesame oil, 3 tablespoons mirin (see note) ¼ cup water mixed with 3 teaspoons cornstarch

Shanghai Noodles use tempeh or tofu.

20 Ways to Pack Some Protein Into Your Lunchbox

mee goreng with tofu and bok choy Mee Goreng is an In'esian noodle dish that’s traditionally made with meat and shrimp pan-fried in a sweet soy sauce. In this version, tofu replaces the meat; because In'esian-style sweet soy sauce isn’t readily available in most supermarkets, America’s Test Kitchen uses a substitute made with molasses, brown sugar and regular soy sauce. Because the noodles are sweet, a squeeze of lime juice just before serving is essential in balancing the flavors of the dish... sambal oelek seasoning

Italian Salad with Crispy Herb Roasted Chickpeas

Red Curry Noodle Soup

Some great photos


• Eat whole foods
• Reduce and eliminate the “Avoid List” below
• Increase vegetable consumption
• '’t eat past 8pm or 3 hours before your bedtime
• Drinks lots of water throughout the day
• Chew your food well
• Get plenty of sleep each night (7-8 hours)
• Eat until your 80% full, do not overeat
• Exercise at least 3 times per week
• Start each morning with 8 ounces hot tea with lemon
• If meal prep is too intense, double up on recipes and eat
leftovers for meals
• Eat whole food snacks and smoothies if hungry during the day

What Should I Avoid?

There are a few things you should try to reduce or avoid during the Wellness Reboot to get the most of the program.

Meat of any kind
Dairy of any kind
Processed food
Refined sugar
Trans fat




CARIBBEAN BEAN SOUP WITH COLLARDS This hearty Caribbean inspired soup is made with red and black beans and collard greens, simmered in a coconut milk broth, flavored with lime juice and Jamaican jerk seasoning.

Vegan Pho bean sprouts, firm tofu, mint, red chilli, red onion, scallions, lime carrot, rice noodles, radish, ginger, cinnamon sticks-- rice noodles and cellophane noodles, which are so thin and tender that they only need to be soaked in hot water until soft.

Lentil Potato Curry Patties

Channa Masala garbanzo beans

Gingered Broccoli Noodle Soup rice noodles, firm tofu, tamari, seaweed, mirin, parsnips (or substitute turnips or celery root)

How To Roast Vegetables Without Oil

How To Roast Vegetables Without Oil in oven or pan

Roasting Vegetables Without Oil in the Oven

Cooking without Oil

Sturdy Vegetable "Pasta" Makers (Spiralizers)

Health With Food many reference charts

Guide to Flatulence & Nutrition How to Prevent Flatulence (Gas) Naturally With Food

Straight Up Food recipes without animal foods, salt, oil or sugar, and very few processed foods. Eating a whole-foods diet dramatically improves the health and well-being

Oil Free Hash Browns

Millet history and info on millet

Health Benefits of Millet Millet is an alkaline forming food, meaning it turns alkaline when it combines with digestive enzymes. The soothing alkaline nature of millet helps to maintain a healthy pH balance in the body, crucial to prevent illnesses.

Goitrogenic substances that interfere with normal thyroid function are present in millet. Too much consumption of millet can worsen symptoms associated with thyroid dysfunction. So, people with pre-existing thyroid problems, more specifically hypothyroidism, need to restrict intake of millet or millet-based foods.

Connoiseurus Veg blog

Aloo Mutter--Indian Curry Potato and Pea Soup

Baba Ghannouj (Druze) recipe vegan. Try also Balila, Tabbouleh, Fattoush, Rishta Bi Addas all further down the page

singapore noodles with pan-fried tofu

20 delicious ways to use tempeh

lentils with tahini


mushroom & quinoa lettuce wraps

Za'atar Recipe: Middle Eastern Spice Mixture

Sumac: Here's why you should have it Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also adds a beautiful pop of color to any dish... Sumac is one of the main components in the spice mix za'atar, and is used as a topping on fattoush salad... its best use is sprinkled over food before serving.

Chickpea salad with red onion, sumac, and lemon pomegranate syrup, 5 to 6 sprigs fresh mint Italian parsley

Spice Oven Fries with garlic dip garlic and mashed potatoes

Fatoush: a delicious middle eastern salad parsley, mint leaves, sumac, scallions,

Simple Swiss Chard Pasta swiss chard, pasta, white beans, tomatoes, garlic

Red Miso Soup with Soba Noodles and Tofu This red miso soup with soba noodles and tofu is flavored with crushed nori instead of fish flakes. The perfect vegan alternative to great miso flavor.


BROWN RICE SALAD Crisp carrots, cucumbers, radishes and celery combine with fresh basil, mint and parsley in this honey-Dijon dressed rice salad.

5 seasonal favorites + carrot top pesto recipes for carrot tops, brussels sprouts, sunchokes, mushrooms, sweet potatoes, kale

20 delicious ways to use tempeh

Roasted Fennel and Beet Salad with Tahini Herb Sauce

GREEN BEAN STIR FRY onion, ginger, tempeh, green beans, soy sauce, peanut butter, noodles

Ginger Broccoli quick sauté with fresh ginger, mellow rice vinegar and rich, salty fish sauce. Serve alongside any Asian noodle or fried rice dish. Substitute soy sauce or miso for fish sauce.

Malaysian Seitan, Broccoli & Mushroom Fried Rice has eggs--substitute with tofu, tomato paste, mashed potato, rolled oats, apple sauce

Moo Shu Vegetables has eggs--substitute with tofu, tomato paste, mashed potato, rolled oats, apple sauce

Honey-Mustard Tofu Tenders has eggs--substitute with tofu, tomato paste, mashed potato, rolled oats, apple sauce,

Thai Massaman Curry Paste with sweet potatoes and tofu (my favorite)

Thai Red Curry Paste known as the hot kind. Or the hottest, rather.

Curry paste is a great thing to have around. A few spoonfuls pack a ton of flavor and are key to some amazingly delicious and easy to prepare meals. (Hint: check back tomorrow.) And yes, you can just go out and buy pre-made curry paste at the store, and I do that myself pretty often, but I like to make my own whenever I can, for a few reasons.

First, vegan and vegetarian curry paste can be tough to find. Many store bought varieties contain shrimp paste or fish sauce or something like that.

They’re really a great thing to have around. Mix your paste with coconut milk and throw in veggies and heat, and pretty soon you’ve got a quick and delicious meal. Kind of brilliant if you ask me. I quickly realized that the supermarket curry pastes left something to be desired in terms of authenticity.

Warming Turmeric-Ginger Rice


15 Minute Lo Mein all vegan ingredients--lo mein noodles

Sweet Love and Ginger blog


How to Build a Perfect Grain Bowl Basically a big, hearty salad built on grains, rather than greens,

Grain Bowls: How to Make Your Own

Jamaican Jerk Tofu Bowl

Homemade Ramen Bowls

Dairy-Free Pesto
Healthy Librarian

Preparing all types of grains

No Oil Salad Dressings

Fennel When using raw fennel, it’s important to slice it thinly. Large chunks of fennel can be fibrous, so I like to cut the bulbs lengthwise into slender slivers or crosswise into thin half moons (see directions below). Fennel will dry a bit after cutting, so if you need to cut it ahead, keep the slices wrapped in damp paper towels... few things beat braised fennel. I slowly braise thick wedges with tomatoes, olives, capers, and a little water, and the results are luxurious: smooth and creamy with a sweet, tangy flavor... fennel that’s thoroughly cooked (be sure it has plenty of moisture or fat) becomes almost creamy, losing the crunch it has when raw but gaining in sweetness. Even the core becomes tender and mild,

Braised Fennel with Tomato, Green Olives & Capers

Braising Braising (from the French word, “braiser”) is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).

Quick-Braising Vegetables

How to Braise Vegetables

Top 5 Ways to Use Fennel Tops

Fennel Frond Uses The delicate fronds can be used like fresh dill to flavour vinaigrettes and sauces.

Guide to Fennel With the flavor of sweet anise, fennel is divine raw or cooked... Fennel stalks can take the place of celery in soups and stews... Use fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley. Chopped fennel works especially well in Italian tomato sauces, but add it late in the cooking process so the flavor isn't diluted.... To slice fennel, stand the bulb on the root end and cut vertically.

The Best Cauliflower You'll Ever Have Forget florets--roast the whole damn cauliflower

Lemon Chicken/Mushrooms with Potatoes

CARIBBEAN ONE-POT STEW substitute chicken with other protein

skillet-chicken-enchiladas substitute chicken with other protein

5-ways-to-eat-carrot-tops You might already be tossing them into stocks, but how about showcasing their herbal, earthy, subtly carrot-ish flavor in one of these recipes instead? Their texture can be a little tough, so go for the leafy tops rather than the stems, and blanch them if needed.

What Can You Do With Carrot Tops? Carrot tops are bitter, and bitterness has often been associated with poison, so we wonder if that's half the story. But that bitterness can be put to wonderful use in the kitchen... They can be eaten raw in salads, though their taste can be a little bitter. Consider softening the greens by blanching, sautéing them with olive oil, garlic and some of your other favorite greens, or cooking them into a soup or stock... Many root vegetables, such as carrots, turnips, radishes, and beets, are grown for the roots and the tops are discarded or composted. What a shame to waste all the nutrients and deliciousness of those bushy tops... I use carrot top instead of parsley... This inspired me to use carrot greens in a pasta sauce. Sauteed, they lose some of their astringency and thicken up the sauce while acting as a good parsley substitute.

Salad of Edible Radish, Beet & Carrot Top Greens – Exciting, No Waste Recipes

Carrot Top & Black Bean Soup

Salad of Radish, Carrot and/or Beet tops with Vermouth Vinaigrette

Warm Chickpea and Carrot-top Salad

carrot green chimichurri

Carrot Top Pesto and cookbook about roots

Eat Your Carrot Green Tops The leaves of carrot ARE considered edible and are highly nutritive, rich in protein, minerals and vitamins. They contain 6 times the vitamin C of the root and are a great source of potassium and calcium. The tops of the carrots are loaded with potassium which can make them bitter, so the use of them in food is limited, but there some ideas and recipes below. The leaves do have antiseptic qualities and can be juiced and used as a mouthwash.... These greens are packed with chlorophyll, a phytochemical that gives plants their green colour and pigmentation. Chlorophyll is an excellent source of magnesium, which promotes healthy blood pressure as well as strong bones and muscles, and haas been noted to purify the blood, lymph nodes and adrenal glands... They are high in potassium, which can lower blood pressure, support your metabolism, and help prevent osteoporosis, according to Caspero. People most at risk for heart disease are the ones who get too little potassium... What's more, carrot greens are rich in vitamin K, which is lacking in the carrot itself and is vital to bone health. They have also been noted to deter tumour growth... Carrot greens contain alkaloids (which are toxic bitter compounds produced by a plant) and all alkaloids are bad because substances like caffeine and cocaine are alkaloids. BUT! - all leafy greens (including “good for you” greens like spinach and kale) contain varying levels and types of alkaloids, some higher than others. Alkaloids are chemical compounds believed to be part of a plant’s defence... Carrot greens have antiseptic qualities, so they have been added to mouthwashes and, mixed with honey, to disinfect sores. They are also diuretic (increase urine flow), and can help treat kidney disease and edema. Chewing carrot leaves can heal injuries in the mouth, bad breath, gum bleeding and mouth ulcers... many recipes

15-quick-and-simple-vegetable-recipes to get you out of the salad rut

Grilled Cabbage Wedges with Spicy Lime Dressing

Chili-Spiked Sweet Potato Fries

how-to-make-crispy-potato-chips-in-the-microwave or other root veggies

Roasted Winter Vegetables with miso-lime dressing

Braised Coconut Spinach & Chickpeas with lemon


pumpkin-chili (vegetarian)

Corn and Zucchini Salad with Chives

Sunchokes have a crisp, clean flavor reminiscent of water chestnuts. Also called a Jerusalem artichoke, it is not an artichoke, nor does it grow in Jerusalem. This native North American tuber is a member of the sunflower family and looks like a cross between gingerroot and a potato. Sunchokes are terrific raw, adding crisp flavor and crunch to salads. Slice and sauté for a crunchy snack. When baked, steamed, or stir-fried, the sunchoke takes on a rich, buttery texture. Try sunchokes in place of potatoes, turnips, or parsnips in any recipe.

Sunchokes have 650 mg potassium per 1 cup serving, are also high in iron, and contain 10-12% of the US RDA of fiber, niacin, thiamine, phosphorus and copper.

Store sunchokes unwashed and wrapped in the refrigerator for up to one week. Sunchokes '’t need to be peeled; their thin skin is packed with nutrients. Clean them by scrubbing with a vegetable brush. Cut into similar sized pieces for even cooking. Once cut, use immediately; the flesh browns when exposed to air. Do not prepare in aluminum or iron cookware, as the flesh will turn gray. Even after cooking, the high levels of iron may cause stored cooked sunchokes to turn gray - not an appealing result. A pinch of cream of tartar or a bit of acidic (such as lemon juice or vinegar) liquid added to the cooking liquid will remedy this situation; simply add 1/4 teaspoon of cream of tartar or 1 tablespoon of acidic juice per quart of water, during the last five minutes of cooking.

Roasted Sunchokes

Chunky Jerusalem Artichoke And Potato Mash

Sunchoke Picklesred bell pepper, celery seeds

Easy Roasted Sunchokes

Roasted Sunchokes

Roasted Root Veggie Fajitas

Basil Brushed Roasted Artichokes

Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they're actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke's best friends are sage, thyme, butter, bacon, bay

Sautéed Jerusalem artichokes with garlic & bay leavesPeel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away.

Five health benefits of Jerusalem artichokes and a hearty stew recipe fresh rosemary

Sunchoke (Jerusalem Artichoke) and Mushroom Sauté Persillade garlic

Punjabi dum aloo

Veg Recipes of India i am dassana. my name means “search for insight”... this blog is a vegetarian blog with vegetarian and vegan recipes. mostly indian but some world cuisine as well.

6 Winter Superfoods to Cook with ASAP how to store and peel root vegetables? Here's your guide... Roasting 101... turnips, parsnips, carrots, beets, sunchokes--known as sunchokes because they're the underground stems of sunflowers, and can be used in place of potatoes in recipes. "Nutty, slightly sweet sunchokes are one of the best sources of inulin, a prebiotic that promotes friendly bacteria in the gut to improve energy, immunity and overall health," Babb says. They're also an excellent vegetarian source of iron, a nutrient that active women need (not getting enough can slow you down and cause muscle fatigue). It's a cinch to prep them; simply wash and scrub with a vegetable brush... Sauté sunchokes and leeks, add vegetable broth and cook until tender.

Creole Red Beans and Rice

Aloo ki Bhujia, Cumin-Spiced Potatoes, in the Pakistani Manner

German Smothered Cabbage


General Tso Chicken try mushrooms or tempeh or other proteins

Ada's Hearty German Bean Soup

Old Fashioned Potato Salad Recipe

Chana Masala Stuffed Sweet Potatoes

Feuijoada (Brazil's national dish)

Thai Kabocha squash Curry

Tofu Vindaloo firm tofu, cauliflower, red bell pepper, green beans

Vegetarian Posole with Pinto Beans and Poblano Peppers Mexican soup--hominy, poblano peppers, zucchini, carrots, pinto beans, fire roasted tomatoes, veg. broth, limes

Best BLT with eggplant bacon

indian-spiced chickpeas & potatoes for slow cooker... (15-ounce) can diced tomatoes, tomato paste, vegetable broth, 2 (15-ounce) cans chickpeas, 1 pound red potatoes, cut into 1/2-inch dice, 1 lime, Small bunch fresh cilantro

General Tso Bowl broccoli, seitan, fresh garlic, fresh ginger, red chili peppers, scallions

Cuban Fried Quinoa with Black Beans and Smoky Tempeh tempeh, liquid smoke, quinoa, veg. broth, pineapple, red bell pepper, garlic, jalapeno, black beans, green onions

Mediterranean potato salad Red onions, green beans, eggplant and zucchini are all roasted in the oven with just a touch of garlic to make them tender and flavorful... potatoes, eggplant, green beans, Zucchini, garlic, basil leaves

Grilled Teriyaki Tofu Lettuce Wraps with Creamy Sesame Dressing bibb lettuce, tofu, sesame oil, soy sauce, garlic, ginger, pineapple, zucchini

Jamaican chickpea stew can chickpeas, can tomatoes, can black beans, garlic, dry red wine

Thai Sweet Potato Nachos sweet potatos, peanut butter, rice vinegar, soy sauce, sesame oil, brown sugar, ginger, garlic, red pepper flakes, red bell pepper, cilantro, carrots, green onions, lime, roasted peanuts

thai peanut empowered noodle bowl almond butter, soba noodles, frozen shelled edamame, red bell pepper, cucumber, carrots, green onions, cilantro

Kung Pao Veggies corn starch, tempeh, mirin, soy sauce, zucchini, eggplant, red bell pepper, sesame oil, red papper flakes, green onions, garlic, ginger, dry roasted peanuts, serve on rice

Chopped Power Salad with Baked Tofu and Almond-Miso Dressing almond-miso dressing---tofu, romaine, purple cabbage, carrot, red bell pepper, green onions, cilantro, hemp hearts

Sloppy Lentils onion, lentils, brown sugar, molasses, apple cider vinegar, soy sauce, tomato paste, garlic powder, mustard powder, hamburger rolls

cauliflower and chickpea coconut curry onion, garlic, ginger, garam masala, turmeric, chickpeas, diced tomatoes, coconut milk, cauliflower, cilantro, serve over rice

shallot and shiitake gravy white wine--good over mashed potatoes

meaty mushroom marinara sauce garlic, 1 lb mushrooms, red wine, crushed tomatoes, tomato paste

How to Press Tofu

4 ways to use polenta tubes

Ultimate Vegan Taco Salad suggests using chewy grains, like barley and farro, instead of meat

25 Vegetarian Takeout Makeovers includes fried rice, firecracker cauliflower, General Tso (not) chicken bowl, bahn mi sandwich, sweet poatato and millet falafel, sweet and sour tempeh, Thai red curry with asparagus and tofu, veggie pad thai, tofu vindaloo, kung pao veggies, asian lettuce wraps,

15 Basic Recipes Every Vegetarian Should Master baked tofu, burritos, stir fry, big salad, pasta sauce, lasagna, chili

20 one-skillet and one-pot vegetarian dinners pasta primavera, one-pot pasta, mushroom white bean and tomato stew, southwestern quinoa, sesame noodles and veggies, curried quinoa, summer veg. paella, braised lentils amd veggoes.

20 Vegetarian Thai recipes Thai Panang Veg. Curry, Thai Pomelo Salad (with a non-fish sauce), Thai red curry soup, peanut u' noodles with snow peas, tom yum coconut noodles, veggie pad thai, massaman curry, thai sweet potato nachos, sweet and sour thai cucumber pasta salad, thai peanut soup, thai tofu and noodle salad, red curry veg. lentils

30 Vegetarian Remakes | Favorite Dishes Made Meatless!

GOCHUJANG MASHED POTATOES Korean fermented chili paste

Gochujang Sauce Annie Chun in bottle

GO-CHU-JANG: Korean Chili Pepper Paste 3 types of paste

Maangchi: Real Korean Cooking blog, books in pdf, recipes, more

Savory Chinese Rice Noodle Salad

Spice Broth p. 7

Light Orange Bean Hi, I am Joyce. Welcome to Light Orange Bean! I am a chemist, and I also love doing cooking experiments in my kitchen and posting good results on this blog. Yes, I am a Chinese, but my recipes are not limited to only Asian foods. If you like authentic foods, you are at the right place... I post healthy, delicious, and easy recipes on my blog. Most of the recipes are gluten-free, vegetarian/vegan friendly, and low or no sugar added.

Roasted Chickpeas and Quinoa Veggie Bowl


The food uses of the tamarind are many. The tender, immature, very sour pods are cooked as seasoning with rice, fish and meats in India. The fully-grown, but still unripe fruits, called "swells" in the Bahamas, are roasted in coals until they burst and the skin is then peeled back and the sizzling pulp dipped in wood ashes and eaten. The fully ripe, fresh fruit is relished out-of-hand by children and adults, alike. The dehydrated fruits are easily recognized when picking by their comparatively light weight, hollow sound when tapped and the cracking of the shell under gentle pressure. The shell lifts readily from the pulp and the lengthwise fibers are removed by holding the stem with one hand and slipping the pulp downward with the other. The pulp is made into a variety of products. It is an important ingredient in chutneys, curries and sauces, including some brands of Worcestershire and barbecue sauce, and in a special Indian seafood pickle called "tamarind fish". Sugared tamarind pulp is often prepared as a confection. For this purpose, it is desirable to separate the pulp from the seeds without using water. If ripe, fresh, undehydrated tamarinds are available, this may be 'e by pressing the shelled and defibered fruits through a colander while adding powdered sugar to the point where the pulp no longer sticks to the fingers. The seeded pulp is then shaped into balls and coated with powdered sugar. If the tamarinds are dehydrated, it is less laborious to layer the shelled fruits with granulated sugar in a stone crock and bake in a moderately warm oven for about 4 hours until the sugar is melted, then the mass is rubbed through a sieve, mixed with sugar to a stiff paste, and formed into patties. This sweetmeat is commonly found on the market in Jamaica, Cuba and the Dominican Republic. In Panama, the pulp may be sold in corn husks, palmleaf fiber baskets, or in plastic bags.

Young leaves and very young seedlings and flowers are cooked and eaten as greens and in curries in India. In Zimbabwe, the leaves are added to soup and the flowers are an ingredient in salads.

What The Hell Is Tamarind, Anyway? Sweet but tart, and sometimes very sour, tamarind is potent. A little goes a long way. While tamarind pulp can be eaten alone, it is most often mixed with sugar and/or diluted to mellow the strong flavor... Tamarind makes a great base for chutneys, sauces, marinades and stews.

Recipe for Tamarind Chutney known as saunth chutney or sonth chutney in north india. this sweet tamarind chutney is spiced with dry ginger powder. dry ginger or dry ginger powder is also called as saunth or sooth in hindi. hence the name of this chutney.

saunth chutney is often used in north indian chaat snacks like dahi papdi chaat, dahi bhalle, dahi vada, aloo tikki chaat. its also served with samosas, kachoris and pakoras. the chutney is slightly thick with a smooth texture. it has the sourness of tamarind balanced with the sweetness of the jaggery and the earthiness and mild hotness coming from the dry ginger powder, cumin and red chili powder.

Veg Recipes From India

Video of Lecture--Yotam Ottolenghi: "From Arak To Za’Atar" SOAS, Univ. of Lon'. “Jerusalem on a Plate" Born in Jerusalem. Yotam is a famous chef in Lon'. Often vegetarian.

Ottolenghi vegetarian recipes

Ultimate Green Taco Wraps with Lentil-Walnut Taco Meat (Vegan)

Plenty: Vibrant Vegetable Recipes from Lon''s Ottolenghi, by Yotam Ottolenghi

With heavy emphasis on herbs and spices, this collection of recipes kicks vegetables up to a much higher level. I'm working my way through it slowly (there are a lot of requests for repeats) and so far have tried the green couscous (herbs on steroids); cauliflower frittata (you won't go back to mac and cheese); black pepper tofu (unbelievably good), mushroom and herb polenta (the best polenta dish I've ever had) and the ultimate mushroom lasagna. And a huge bonus--most of the dishes that I've tried so far are relatively QUICK and EASY to prepare.

My admiration for this author/chef knows no limits. Really. I've been cooking out of Ottolenghi's "Plenty" cookbook for the past year or so at least twice a week and it's changed the family's eating habits and appreciation of good taste astronomically... So get the new one or at least one of the earlier books--it/they will change your life.

Food Network Recipes A-z

Mushroom and Pumpkin Risotto

Farro: An Ancient And Complicated Grain Worth Figuring Out


Wild Mushroom and Sun-Dried Tomato Farrotto (Farro Risotto)

Wild Mushroom Rice

Warm Wild Rice Salad

Ginger Beets

Ginger Potato Salad

Beet Salad--Guy Fieri

Beet Salad

Thai Peanut Sauce

Thai Peanut Sauce

Thai Japanese Dressing

Thai Cucumbers

Indian Spiced Carrot and Spinach Wild Rice Pulao (Gluten/Dairy/Soy/Egg/Corn Free & Vegan)

Osage hominy salsa from Diners, Drive-Ins, and Dives

Black Bean, Hominy, and Corn Salsa

Hominy Salsa

Traditional German Rotkohl (Sweet/Sour Red Cabbage) first to try

Rotkohl, Blaukraut, Rotkraut - Red Cabbage

Rotkohl (red cabbage) the longer you cook it the better it is.

Red Cabbage Recipe - Rotkohl - Homemade Red Cabbage try second

Red Cabbage with Apples (Rotkohl mit Äpfeln) try third

Red Wine Onions (Rotweinzweibeln)

Pickled Red Onions Recipe

Hot German Potato Salad

Irish Potato Salad

Blue Cheese Walnut Potato Salad try first

Tex-Mex Potato Salad

Potato Salad basic info

Food Network Potato Salad Recipes variety

Potato Salad Recipes many

South Asian health, culture, recipes--all about South Asians/Indians

Bob's Nutritional Yeast

Nutritional yeast-- The brand that most vegans use is Red Star Vegetarian Support Formula because it is a good source of vitamin B12 and contains no whey, an animal product that is used in some other brands. yeasts are members of the fungi family, like mushrooms, If you’re using the powder, you will need only about half as much as the flakes.

Here's Why Nutritional Yeast Is The Magical Ingredient You Didn't Know You Needed replaces cheese in recipes, sprinkle on pasta.

Mongolian Beef substitute mushrooms, tofu, et al.

Rush hour supper one-pot rice mix-up; substitute mushrooms, tofu, et al.

Snow Pea & Carrot Salad With Miso-Tamari Dressing see tip at bottom re. miso

WebMD Recipe Finder

Chana Masala chickpeas

Grilled Bell Peppers Stuffed w/ Vegetables

Pico de Gallo recipe

Fiesta Salad

Mediterranean Salad Roll-Up Recipe

Everglades Swamp Cabbage Salad Recipe

Spinach Salad With Japanese Ginger Dressing

What's the Difference? Steel-Cut, Rolled, and Quick Oats all have the same nutritional value

Fat Free Vegan blog

Tips for salad dressings

10 Days of Recipes


Red Beans and Rice (substitute tofu sausage for andouille)
Authentic Louisiana Red Beans and Rice (substitute tofu sausage for andouille)
Cajun Grocer recipes
Quick Cajun Beans and Rice has no sausage

Dominican Beans and Rice
Rotel Beans and Rice
Ranchero Black and Pinto Beans
Fiesta Beans and Rice

World's Best Red Beans and Rice


Mushroom Mutter Masala -- Easy Indian-Style Vegan Mushroom and Green Peas

Vegan Mushroom Stroganoff

Mushroom, Lemon and Lentil Salad

Roasted Mushroom & Romaine Salad

Crispy Smoked Mushroom "Bacon"

Stir-Fried Shiitake Mushrooms with Tofu and Bok Choy

Vegan Garlic Mushrooms

Garlicky Mushrooms

shiitake and bok choy

Vegetable Stir-Fry Recipe with Endive & Shiitake Mushrooms

Garlic & Chili Mushrooms

Mushroom Biryani, Low-Fat

Mushroom Bourguignon & Vegan Wine

Masala Mushroon Bhuna

Double Mushroom Pasta

Creamy Vegan Mushroom Spinach Sauce

Pasta, Shitake and White Sauce

Portabella Mushroom Fettuccine

Pinterest Mushroom Recipes passwrd Meta...

Sweet & Spicy Sriracha Brussels Sprouts

Homemade Veggie Pho.

Southwestern Tofu Scramble

The Garden Grazer

Ultimate Greek Chopped Salad

Asian Garlic Tofu with Rice

Quinoa Spinach Salad

Hearty Vegan chili

How to Make Vegan Cheese

Vegan Korean Beef

Baby Bok Choy with Cashews

Vegan Nacho Sauce That's as Good as the Real Thing


Best Brocolli Salad

The following dressing recipes from McDougall newsletter:

Prep Time: 5 minutes
Makes 1 1/4 cups


1/2 cup rice vinegar
1/2 cup balsamic vinegar
1/3 cup agave
3 tablespoons Dijon mustard
freshly ground pepper to taste

Place all ingredients in a blender and process until smooth

Prep Time: 5 minutes
Chilling Time: 2 hours
Serves: variable

1 12.3- ounce package firm silken tofu
1/3 cup water
1 tablespoon lemon juice
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon minced parsley
1 tablespoon minced red onion
1 teaspoon soy sauce
several twists fresh ground pepper

Place the tofu, water and lemon juice in a blender or food processor and process until smooth. Place in a bowl and stir in remaining ingredients

Hint: This is a thicker salad dressing similar to Thousand Island dressing. Serve on salads of your choice.

Prep Time: 3 minutes
Makes 1 cup

1/3 cup water
1 cup rice vinegar
1 cup low sodium soy sauce
1 teaspoon crushed red pepper (optional)
1 teaspoon crushed garlic
1 teaspoon crushed gingerroot
1 teaspoon guar gum

Combine all ingredients in a small jar with a lid and shake until well mixed.

Hint: Guar gum is a thickening agent that does not require cooking. It gives oil free dressings a nice consistency for clinging to salad leaves.

Prep Time: 5 minutes
Makes 2 cups

1 cup Mae Ploy Sweet Chili Sauce
1 cup water
1 tablespoon minced fresh ginger
Pinch of cilantro
1 teaspoon xanthan gum

Place all ingredients in a blender jar and process until blended. Store in a covered container in the refrigerator. This will keep for at least 2 weeks.

Fajitas substitute pork with mushrooms or tempeh

Hamanatto Mitoku Dried Hama-Natto

Natural Japanese Import --explore this site

Japan Web Magazine

Koji - The culture behind Japanese food production Koji is not actually a yeast, as many people mistakenly believe. Koji is cooked rice and/or soya beans that have been inoculated with a fermentation culture, Aspergillus oryzae. This naturally occurring culture is particularly prevalent in Japan, where it is known as koji-kin, which explains why so many Japanese foods have been developed over the centuries using it. It is used to make popular foods like soya sauce, miso, mirin and sake.

The amino acids, fatty acids and simple sugars released by the action of the koji add flavour, depth and, it has been argued, a number of health benefits to foods. For example, the fermentation of soya beans using koji to create miso is known to increase the levels of isoflavones (link to Q & A on isoflavones), which are compounds that are said to be effective in the prevention of cancer.

One of the amino acids released by the action of koji is glutamate, which imparts an intensely satisfying and delicious savoury taste known as umami. This, combined with the simple sugars also released, ensure that foods made using koji have a uniquely rounded and deep flavour.

Paia Eats: Iwamoto Natto Factory Natto great article on how to eat natto.

Basque Vegetable Rice Zucchini, onion, tomatoes, and bell peppers stud this paella-inspired rice dish. You can add other vegetables, or if you like something heartier, some slightly spicy Italian sausage is a good choice.

Eating Well Recipes

Spinach with Chickpeas

Burdock Burdock is also known by the names Bardane, Clotburr, Beggars Buttons, Gypsy Rhubarb, Gobo, and Burr. In traditional herbal texts, Burdock Root is described as a "blood purifier" or "alterative," and was believed to clear the bloodstream of toxins. The genus name "Arctium" is from the Greek, arktos, meaning "bear"' in reference to the shaggy burrs... During the Industrial Revolution, Burdock was used as a medicine to help people cope with the increasing environmental pollution. The Swiss inventor, George de Mestral, who invented Velcro?, was inspired by the Burdock burrs that covered his dog; when he observed the burrs under a magnifying glass, he saw the tiny curved hooks. And in Hawaii, the roots of this herb are sometimes given as a "gag" wedding gift because of their aphrodisiac powers. Medicinally, Burdock Root has been used both internally and externally for eczema and psoriasis, as well as to treat painful joints and as a diuretic. In traditional Chinese medicine, Burdock Root, in combination with other herbs, is used to treat sore throats, tonsillitis, colds, and even measles. It is eaten as a vegetable in Japan and elsewhere. Burdock is a mild laxative. It also aids in the elimination of uric acid. The herb contains polyacetylenes that have both anti-bacterial & anti-fungal properties. By improving the function of many organs of elimination (liver, kidneys, bowels), many health conditions can be improved. Burdock Root contains high amounts of inulin and mucilage. This may explain its soothing effects on the gastrointestinal tract. Bitter constituents in the root may also explain the traditional use of Burdock to improve digestion. The polyacetylene constituents have also been shown to have anti-microbial activity. Burdock Root (and the fruit) also have the ability to mildly lower blood sugar (hypoglycemic effect).

The burdock plant's long, slender taproot has a pleasant, crunchy texture and earthy flavor. Native to northern China and Siberia, burdock (Articum lappa) is cultivated mainly in Japan, where it has been an important vegetable since at least the 10th century. It also grows wild in North America. The plant can be recognized by its very large leaves and spiny burrs, which stick to your pants as you walk in the meadow. This "wild burdock" is very popular with macrobiotic students who feel it is one of nature's most powerful foods.

Chicken and Sweet Potato Stew

Sweet Potato & Black Bean Chili looks very good, requires ground chipotle

Spinach Salad With Japanese Ginger Dressing

Cauliflower: Your Kitchen Chameleon




For the Puttanesca Sauce
2 tbsp. olive oil
1 onion, diced
5 garlic cloves, minced
28 oz. can crushed tomatoes
3 cups diced tomatoes
½ cup kalmata olives, coarsely chopped
2 tbsp. capers
1 tsp. red pepper flakes (or to taste)
1 tsp. pepper
½ tsp. salt
½ cup fresh basil leaves, sliced

For the Tofu Ricotta
1 small onion
3 garlic cloves
1 lb. firm or extra firm tofu, drained
juice of 1 lemon
¼ cup unflavored, unsweetened non-dairy milk
¼ tsp. salt
black pepper to taste
½ cup chopped fresh parsley

For the Polenta
1 roll prepared polenta (18 oz.)
cooking spray or a few dashes of oil


Prepare the Sauce
Heat oil in large saucepan over medium heat. Add onion and sauté until soft, about five minutes.
Add garlic and sauté another minute.
Add all remaining ingredients except for basil. Stir and allow to simmer, uncovered, for at least 30 minutes. Meanwhile, prepare tofu ricotta and polenta.
Add basil just before serving. Stir to blend.

Prepare the Tofu Ricotta
Place onion and garlic into food processor bowl and process until finely chopped.
Add tofu, lemon, milk, salt, pepper and parsley. Pulse until well blended, making sure to stop before it gets smooth.
Prepare the Polenta
Slice polenta into ½ inch slabs.
Spray or coat large skillet with oil and place over medium heat.
Place polenta slabs in skillet and cook until the bottoms begin to crisp up and brown, about 5 minutes. Flip and repeat on other side.

Starting with a slice of polenta, create alternating layers of polenta and tofu ricotta on four plates, dividing ingredients evenly.
After layering, ladle sauce generously over each stack.


Purple Potato and Kale Salad with Cilantro-Tahini Dressing

Dashi recipe has a recipe for vegetarian Dashi

How to Make Japanese Dashi


Kimchi Recipe

Korean Kimchi Marinated Tofu ordered Bochujang $4.99. Shipping $9.chg.

Korean Spicy Pickled Cabbage (Baechu Kimchi) Recipe

Vegetarian Dashi Kombu, wakame,

Vegan Japanese Dashi Soup Stock J. sake, mirin, sweet sake, "The seaweed doesn’t have to be thrown away. It is edible as it is once cooked!"


EDEN Hiziki is better tasting and more nourishing than commercial hiziki because it's steamed instead of boiled, contains no artificial softening agents or chemicals and contains only the most delicious and nutritious parts of the plant. When cooked it turns a deep, lustrous black and expands to four or five times its size. Hiziki has a stronger taste than many sea vegetables, but is deliciously sweet and extremely nourishing.

EDEN Hiziki is especially delicious when cooked with naturally sweet vegetables such as onions, carrots, and sweet corn. It combines well with tofu and tempeh. EDEN Hiziki can be cooked with grains, in soups, kneaded into bread dough or used in whole grain or bread stuffing. It's delicious in salads topped with vinaigrette, tofu or sesame tahini dressings. It can be used in baked stuffed potatoes, tofu or noodle stir fries and vegetable sautés. Add a small amount to homemade grain or tofu burgers and deep fried croquettes. It can be finely minced and cooked with sesame seeds, ginger and shoyu for a vegetarian substitute for caviar.


To use EDEN Hiziki wash under cold water then soak for 15 minutes or longer. Discard the soaking water (or water your plants with it). To use in grain dishes, stuffing, salads, burgers, or croquettes, boil the hiziki for 15 to 20 minutes prior to combining with the other ingredients. For hiziki and vegetable side dishes, cook the hiziki for 25 to 35 minutes with vegetables and season with EDEN Shoyu Soy Sauce near the end of cooking.

Bok Choy Salad

Japanese Pickles

Do You Know Your Tsukemono? A Guide to Japanese Pickles It's often said that a Japanese meal is built around three core foods: rice, soup, and pickles. Rice, plain and filling, is the main staple, so significant to the national cuisine that scarcely a meal goes by without it. Soup, miso-enhanced or otherwise, provides the comforts of umami—the appeal of a rich dashi broth is easy to understand. But pickles, in contrast, are a little less straightforward in their virtues. Tart, pungent, and often imbued with funky overtones, they are best enjoyed in small bites. In the context of the larger meal, they practically traverse the boundary between side dish and condiment.

Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal. Yet they've rightfully earned their place as a cornerstone food because they serve an important purpose: Japanese food culture is heavily influenced by principles of balance handed down from kaiseki (the national haute cuisine).

although they are altered by the processes of pickling, tsukemono are still considered to be raw. Think of them as salads with the added benefits of lactic-acid fermentation.

Gari is probably the most widely known tsukemono because it is often served as a palate cleanser alongside sushi. The best gari is made with young ginger, which is naturally pink-hued around the edges—when brined, the slices take on that distinctive blushing color. Most commercial versions, however, use mature ginger, which is either left tan or dyed red with shiso leaf or artificial colorants.

How it's made: Thinly sliced ginger is pickled in an amazuke marinade of sugar, salt, and rice vinegar for anywhere from a few hours to a couple weeks... How it tastes: Clean and grassy, with sweet and peppery notes... Serve it with: Sushi and sashimi or fried rice; the brine also makes a suitable dressing for salads and vegetables.

Takuan is a crunchy daikon pickle named for the Zen monk credited with its invention. It's distinguished by its bright yellow color, which can be achieved through the cultivation of bacillus subtilis bacteria during fermentation, heightened by the addition of persimmon peels, nasturtium flowers, or other coloring agents.

How it's made: Daikon is sun-dried and salted before being placed in a container with nukadoko, a rice bran-based fermenting medium rich in bacillus subtilis. It's then left to sit for anywhere from a few weeks to a few months... How it tastes: Mildly tart and citrusy with a slight funk.

Umeboshi are pickled plums known for their bracing saltiness and acidity—they're so strong, they've been said to corrode aluminum lunch boxes. That intensity lends itself well to a number of handy uses. Samurai prized them as a means of combatting fatigue on the battlefield, likely because of the welcome jolt to the senses they provided. Even today, they're recommended as a morning pick-me-up, defense against aging, cure for nausea, and remedy for hangovers.

How it's made: Umeboshi making is associated with June, when both Asian plums and red shiso (which is used to color them) are ready to be harvested. They are potted with salt under a heavy weight during the summer rainy season (late June and July), exuding a briny liquid called umezu. Once the hot, dry days of August roll around, the umeboshi are allowed a few days to dry out in the sun. They are then repotted with a bit of the umezu and stored for a year or longer before eating... How it tastes: Piercingly sour and salty, with a fleshy texture.

There's a strong ethos throughout Japanese cooking of recycling ingredients and creating as little waste as possible. Beni shoga, bright red slivers of ginger, are one such example of ingredient reuse. They are made with umezu, the leftover brine from making umeboshi. Although some commercial varieties get their color from the added boost of artificial dyes, homemade beni shoga can turn a mesmerizing hue simply from the addition of the red shiso-tinted umezu.

How it's made: Ginger is julienned and left to brine in umezu for anywhere from a few hours to a few days... How it tastes: Zesty with a concentrated ginger flavor.

A specialty of Kyoto, shibazuke is a mix of chopped cucumbers and eggplant that has been salted and brined with red shiso. It has a stunning purple-magenta hue that renders the vegetable pieces nearly unrecognizable from their original forms.

How it's made: Historic recipes call for brining shibazuke for up to a year, but generally the pickles are made by letting them sit in salt until most of the liquid has leeched from the vegetable and the color has permeated throughout, which takes about a month... How it tastes: Crunchy, crisp, and acidic, with a strong herbal note from shiso.

Long, firm Japanese cucumbers, which have fewer and smaller seeds than their Western counterparts, are used to make many different types of tsukemono. These include cucumber pickles made with rice bran or miso, as well as asazuke, lightly seasoned quick pickles. One cucumber tsukemono you're likely to find in Japanese grocery stores is aokyurizuke, which is marinated in soy sauce. How it's made: Japanese cucumbers are brined in a mix of soy sauce, salt, and sugar for one to two weeks until they have shrunk considerably and have a firm crunch... How it tastes: Savory and salty, with a deep soy sauce flavor.

Fukujinzuke literally translates to "lucky god pickles," which is a reference to a Japanese myth about the seven gods of fortune. Some varieties accordingly contain seven different vegetables in homage. Although individual recipes vary, most contain lotus, daikon, eggplant, and cucumber. Some versions are tinted red with shiso.

How it's made: The chopped vegetables are marinated in a mixture of soy sauce and sugar overnight or longer... How it tastes: Sweet and chutney-like.

Fast Japanese Pickles These keep in their marinade for about two weeks in the refrigerator, but are best within a couple of hours of pickling.


3 cups Japanese rice vinegar (not "seasoned")
1/2 teaspoon kosher salt, or to taste
6 tablespoons sugar, or to taste
1/2 to 1 teaspoon ground chile (for mild use ancho or Aleppo; for hotter use ground New Mexico, pasilla, smokey chipotle or cayenne)
1 teaspoon grated lemon zest


(Use what appeals -- from peppers, cucumbers and raw sweet potatoes (definitely worth a try), to onions, cauliflower and beets. Below is a possible combination.)

3 medium carrots, peeled and cut on the diagonal into 1/2-inch thick slivers
2 to 3 small turnips, peeled, sliced into 1/4-inch thick rounds, each cut into 4 pie-like wedges
8 to 10 red radishes, cut into thirds
In a storage container stir together the vinegar, salt, sugar, chile and zest until the sugar is dissolved. Taste for balance.

Pour about a 1/4 of the pickling blend into a smaller container. This is where you'll pickle the radishes so their color won't tint the other vegetables. The turnips and carrots go into the larger container.

Chill 30 minutes up to a couple of hours. Drain before serving.


Japanese Cooking

Juniper-Pickled Cocktail Onions

24 to 30 (about 32 oz., 900 g) very small red or white new onions
3 tablespoons (0.9 oz., 25 g) kosher salt
1 cup (8 oz., 235 ml) white wine vinegar
1 cup (8 oz., 235 ml) nonchlorinated water
2 tablespoons granulated sugar
1 tablespoon maple sugar or maple syrup
3 juniper berries, crushed
1 allspice berry, crushed
1 green cardamom pod, cracked open, seeds scraped out and crushed
6 black peppercorns, crushed
1 cup (8 oz., 225 g) ice cubes
2 large strips lemon peel, removed with a vegetable peeler
2 bay leaves

1. Trim the root ends and peel away any dry papery skin from the onions. Trim the stalks to 2 to 3 inches, or slice away the entire stalks, leaving only the bulbs. Pack the onions tightly into the jar(s). Add 1 tablespoon of the salt to each jar (or add 2 tablespoons salt to the pint jar), fill with cool water, and cover. Shake or agitate to distribute the salt. Leave the jars on the counter overnight.

2. The next day, drain the onions and rinse well under cool water. In a small saucepan, bring the vinegar, water, the remaining 1 tablespoon salt, the sugar, maple syrup, and spices to a simmer, stirring until the sugar and salt are dissolved. Remove from the heat, add the ice cubes, and stir until the brine is cool.

3. Place the onions back in the jar(s). Divide the lemon peel and bay leaves between the jars (or put them all in the pint jar). Pour the brine over the onions, place the lid on the jar(s), and brine the onions on the counter overnight.

4. The next day, refrigerate the onions. They will be ready to eat in 2 to 3 weeks and will keep for at least 3 months in the refrigerator.

Sugar Snap, Carrot, and Radish Refrigerator Pickles The carrots are vital to this recipe. Find tiny slim carrots the size of a little finger, newly pulled from the ground; their flavor is sweet and intense. They need only a good scrubbing and they are ready for anything.

8 to 12 bright red radishes
12 to 16 slim young carrots
24 very fresh sugar snap peas, trimmed
1 cup (8 oz., 235 g) white wine vinegar
1 cup (8 oz., 235 g) nonchlorinated water
1/4 cup (1.25 oz., 34 g) kosher or pickling salt
1/4 cup (3 oz., 85 g) honey
2 garlic cloves, thinly sliced
4 teaspoons dill seeds
2 teaspoons celery seeds
1/4 teaspoon red pepper flakes

1. Scrub the radishes and, depending on size, keep whole, quarter, halve, or slice thin.

2. Scrub the carrots and peel if necessary. Blanch in boiling water for 2 minutes, then cool in a bowl of ice water. Stand the carrots in the jars. If they are too tall, julienne or slice them decoratively and return to the jars. Add the peas and radishes. Make ’em pretty.

3. Bring the vinegar, water, salt, honey, and garlic to a boil in a saucepan. Divide the dill and celery seeds and red pepper flakes between the two jars and pour the hot brine into the jars. Let cool, then cap and leave on the counter overnight to brine.

4. Refrigerate the pickles and eat within a week.

Pickled Cucumber Easy Japanese Recipes by Nami... Tsukemono (??) or Japanese pickles are an essential part of the Japanese diet and typically with a meal, they are served along with rice and miso soup. Pickles are used as a garnish, relish, or digestive and also considered as a palate cleansing side dish or we call Hashi Yasume (???), literally meaning “chopstick rest” in Japanese.

If you '’t like cucumbers and want alternatives, you can replace cucumbers with napa cabbage, cabbage, carrot, celery, turnip (kabu in Japanese), and eggplant. Depends on the vegetable, adjust the pickling time to your preferred taste.

2 tsp. (0.4 oz, 10 g) salt
3 Tbsp. (11 oz, 30 g) sugar
½ tsp. (0.1 oz, 4 g) Japanese karashi mustard (Optional)
3 Japanese or Persian cucumbers (9.2 oz, 261 g)
What you will also need:
1 sealable zipper storage bag (gallon size)

Combine salt, sugar, and Japanese karashi mustard in the sealable plastic storage bag and mix well together. Cut ½ inch off the ends of the cucumbers. Rub the ends together to get rid of bitter taste. Put the cucumbers in the bag and squeeze out the air, close the bag tightly. Rub the cucumbers well with mixture. Store in the refrigerator for up to 3 days.

Taste test your tsukemono to your preferred taste. If you like to pickle more, leave it in the bag for a little longer. When it’s ready, slice the cucumber and serve. They should be eaten within a few days and stored in the refrigerator.

Quick Japanese Pickles

Japanese pickles can be very loosely divided into three kinds: the kind that take some time to ‘ripen’, but then last indefinitely, rather like Western style pickles; the kind that is ready in a few days, but which require a pickling bed that takes time to make and to maintain; and finally, the quick and easy kind that can be made and eaten within a day. The last two kinds do not keep well - just like fresh vegetables, they must be eaten within a short time.

Quick pickles, called sokusekizuke (instant pickles) or ichiya-zuke (overnight pickles) depending on how long they take to come to full flavor, are very easy to make as their names suggest. They are a great way to prepare vegetables without having to add any additional fat, though a few recipes do call for some oil.

Key components of quick Japanese pickles

The vegetables. Choose very fresh vegetables, preferably in season. All kinds of vegetables can be used alone or in combination. The most popular pickling vegetables are Chinese / nappa cabbage, regular cabbage, cucumbers, turnips and daikon radish, but many other vegetables can be used - carrots, celery, various greens, etc.

Salt. Salt is used to extract the moisture from the vegetables as well as for flavor.

Umami ingredients. These are added for extra flavor and to bring out the natural flavor of the vegetables. The most common umami ingredient used is kombu seaweed. Other ones include tiny dried shrimp, bonito flakes, and dried shiitake mushrooms. Sometimes instant dashi granules or ajinomoto (MSG) are used too.

Other flavoring ingredients. Varying these can give character and interest to pickles. Some common flavoring ingredients include: shiso leaves, fresh or dried; various citrus zests, flavored oils, citrus juices, vinegar, and aromatic vegetables like ginger and green onions.

100 Japanese Foods to Try

Sweet and sour cucumber and wakame pickles (kyuuri to wakame no amasuzuke) This Japanese sokusekizuke method of letting vegetables marinate in a vinegar-based marinade is similar to Western pickling

These cucumber pickles are sweet, sour and a bit salty all at the same time. The flavor is quite mild and fresh, so I can eat these several days in a row and not get tired of them. The wakame seaweed can be left out if you prefer, but makes a nice contrast to the cucumber while adding its own umami to the marinade.

The pickles can be eaten anytime from a couple of hours after putting them in the marinade to about 3 days later or so, if you keep it in an airtight container in the refrigerator.

Note: this amount of marinade is enough for one large English-style cucumber - the long, relatively thin kind that often comes shrink-packed in plastic. If you’re using other cucumbers, aim for about 4 to 5 cups cut up.

The marinade:

8 Tbs. rice wine vinegar (not sushi vinegar - read the label)
1/2 tsp. dashi soup stock granules, OR 1 4 inch square / 10 cm square piece of kombu seaweed
1 1/2 Tbs. sugar
1 tsp. sea salt
4 Tbs. boiling water
1 whole dried red chili pepper (optional; leave out if you '’t want any spiciness)

Combine and mix until the sugar is melted.

The vegetables:

1 large English-style cucumber
2 Tbs. dried pre-cut wakame seaweed (fueru type or the kind that just requires soaking)

De-seed and cut up 1 English-style cucumber or equivalent other kind of cucumber. (Japanese cucumbers '’t need de-seeding.)

Put the marinade in a small glass, ceramic or plastic bowl (not metal) or the good old ziplock plastic bag. Put the cucumber and wakame seaweed in. Stir or shake around, seal well and let marinade in the refrigerator for 2-3 hours or overnight.

Drain off the marinade and serve in small bowls. This should be eaten within 2-3 days.

You can reuse the marinade once: let it come to a boil, cool off, and put in fresh vegetables.

Besides cucumbers try sliced turnips, carrots, daikon radish, regular radish, etc.

Making hakusai tsukemono video

Japanese Food Report: Pickle Recipes

"At our home, these are our most popular, and most often prepared, pickles for breakfast."

1 Japanese cucumber (cut into small coins)
1/8 head of Cabbage (shredded)
1 Carrot (peeled and julienned), optional
Japanese sea salt
Optional seasonings
Soy sauce
Optional seasonings:
Minced ginger, chiffonaded shiso, Japanese mustard, togarashi, or minced myoga

In a large bowl, mix the vegetables with salt (measured at 2% of the weight of the vegetables). Add seasonings of your choosing: If you like spicy flavors, add minced togarashi (dried red chili), or in the summer and fall, add myoga. Feel free to add julienned carrot as well. Let rest in the refrigerator for 30 minutes until liquid releases.
After the vegetables release water, squeeze out the excess liquid and serve. If too salty, you can rinse with water. Season with a few drops of soy sauce.

[NOTE: Japanese sea salt is full of minerals and with a richer, more concentrated flavor than ordinary table salt (there are no salt deposits in Japan). Also, some Japanese sea salt comes still moist with sea water, which adds an incredible brininess to the salt. Available at Japanese markets.]

Japanese Food Report

Wafu Dressing In Montreal there is a marketed dressing called Wafu Dressing to which Montrealers are absolutely addicted to. It used to be a dressing that was sold out of Katsura Restaurant on Crescent street - a Montreal landmark that sadly passed away. Then a Japanese lady took control of the lost recipe and began to market it and it has become a staple on every single shelf in every single market or store in Montreal. the name Wafu has become as synonymous with 'japanese salad dressing' as ketchup and kleenex has.

Here is my all-purpose salad dressing which I use to dress leafy greens as well as raw veggies like the tomato and cucumber salad in the picture, garnished with finely sliced shiso leaves for a nice, herby accent. "Wafu" means Japanese-style, and indeed this dressing is an aromatic, incredibly flavorful combination of classic ingredients -- yet it's still a simple, easy dressing that takes about a minute to whip up. Here's the recipe, based on the one in Tadashi's and my grill book: whisk together in a bowl a 1/2 cup Japanese rice vinegar, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, 2 tablespoons vegetable oil and 2 tablespoons ground sesame seeds (I love anything sesame). You can also add to this versatile dressing karashi mustard (2 tablespoons), or garlic (1 clove finely chopped), or grated ginger (1 teaspoon). I keep wafu dressing handy in the fridge, always.

Elizabeth Andoh's Japanese Vegan and Vegetarian Cooking KANSHA -- appreciation -- is an expression of gratitude for nature's bounty and the efforts and ingenuity of those who transform those gifts into marvelous food. The spirit of kansha, deeply rooted in Japanese Buddhist philosophy, can be experienced and practiced by anyone, anywhere. Kansha encourages us to prepare nutritionally sound and aesthetically satisfying meals that avoid waste, conserve energy, and preserve and sustain our natural resources.

Japanese stores:

*Marukai eStore Japanese Grocery. Shipping free $120 order. 40% off shipping with $60 order. psswd M--76&. No details on contents.

Mitsuwa store has fresh veg's. No shipping deals. no Shiso leaves or powder.

Mitsuwa Marketpace

Global Rakuten no shipping discounts.

**Asian Food Grocer shows ingredients and % details. Could not find Shiso leaves. Has vegetarian oyster sauce and karashi mustard. Sesame paste. Wasabi Paste.

*Japan Super 15 to 55 shipping, no deals. Pictures, but no details on product ingredients. Many tsukemono pickles.

E-Food Depot flat $8.99 shipping. Free shipping with $95 order. Covers foods from many, many countries.

Koa Mart: Korean and Japanese shows ingredients and nutrition facts. Not big selection; no seasonings.

Freedom Online Japanese market Ken and Sanae are the owners and operators of Freedom Online Japanese Market. We are located in northern Kanto about an hour from Tokyo. International shipping rates.

H-Mart full descriptions provided. Shipping by weight. SA is region D.

Shiso, the Delicious Little Plant Which Could

Shiso One of our favorite herbs is shiso, which is also known as Japanese basil, perilla and beefsteak.

Shiso is a member of the mint family and has large teardrop-shaped leaves with serrated edges. Have you ever had sushi that was accompanied by a fresh green leaf? Perhaps you assumed it was a garnish, like parsley, and didn't touch it. Next time, take a piece of sashimi and wrap it around the shiso leaf and eat it - it's quite delicious.

Shiso has an unique taste and fragrance that's a bit hard to describe. It is found in Japanese, Korean, and Southeast Asian cusines; it's mostly used as a wrapping or in soups and with rice. A favorite maki sushi roll of ours is shiso with umeboshi (pickled plum.) It can also be ground up into a pesto sauce and tossed with some sesame seed oil and soba noodles, or used in cocktails like a shiso julep. We also like tossing the leaves in a stir-fry.

Shiso is also very easy to grow in a container and loves having a sunny location. There are green and purple varieties of shiso, and either one is a wonderful addition to a kitchen garden.

How to Use Shiso Leaves Perilla frutescens, or shiso, is an easy to grow herb in the mint family that is usually planted in the spring and harvested in the summer and fall

The Japanese, in particular, use the red variety to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto.

Green perilla leaves are often wrapped around sushi or served with “sashimi” as a garnish. They also are added to soups, tempura or dried and sprinkled over rice. Japanese chefs add red perilla to tofu or bean curd dishes or use it wrapped around pieces of meat.

Shiso has a unique flavor: pungent and grassy, it contains strong flavors of spearmint, basil, anise and cinnamon. Slicing it into long skinny strips really brings out these flavors.

chopped shiso buds are especially delicious. Shiso seeds are packed with aromatic flavor, and they’re especially good toasted and crushed on top of fish.

Shiso is best:

julienned and sprinkled on a simple citrus or mixed green salad.
tossed into a pot of your favorite green tea
minced into or as a leaf wrap for tuna salad—shiso LOVES tuna.
chopped up with fresh fruit (plums, especially).
chopped up and added to roasted or stir-fried veggies.
as a leaf wrap for barbecued meat or tofu.

Perilla Seeds Perilla is either red or green, the red perilla having an anise flavor and slightly less spicy than the green variety, which tastes more like cinnamon. The leaves, which are rich in calcium and iron, are used for seasoning, coloring, pickling and garnishing. Shiso leaves can be used whole or cut into strips. Use the flower buds by collecting the seeds at the end of the season to sprinkle on salad and rice. The Japanese, in particular, use the red variety to color umeboshi and pickled ginger. Perilla seeds form an essential part of the famous seven spices of Japan, which originated more than 300 years ago in Kyoto. Green perilla leaves are often wrapped around sushi or served with "sashimi" as a garnish. They also are added to soups, tempura or dried and sprinkled over rice. Japanese chefs add red perilla to tofu or bean curd dishes or use it wrapped around pieces of meat.

Natural Import

Mitoku Shiso Powder

Mitoku Shiso Powder is made from freshly ground shiso leaves and is a tangy seasoning and colorful garnish for sushi or atop rice or noodles as a sprinkle. Shiso condiment helps the body to maintain an alkaline condition. $4.06

Mitoku Pickled Shiso Leaves

An herb that is related to mint, shiso has a slight lemony taste yet a unique flavor of its own. Its red, heart-shaped leaves are reminiscent of red meat, hence comes one of its English names, "beefsteak plant." Besides adding color and flavor to umeboshi, shiso has strong antibacterial and preservative qualities both in the pickling process and on the person who eats them. $4.45

Mitoku Ume-Shiso Sprinkle

Shiso momiji is a traditional Japanese condiment that is a delicious and healthful alternative to table salt. Made from iron-rich shiso (perilla herb) leaves, Shiso Condiment is made with fresh shiso leaves that are first pickled with umeboshi then sun-dried and powdered. $2.45


Mitoku Amazake Concentrate is rich, creamy and unbelievably sweet; yet it contains no sugar or artificial sweeteners, just the natural goodness of premium brown rice. Boiled rice is mixed with malted rice and left to ferment overnight, leaving a sweet, slightly alcoholic flavor. Made in the traditional way by an old family recipe, it has been enjoyed for centuries in Japan as a sugar substitute in desserts and baked foods. Mitoku Amazake is the ultimate sweetener and beverage for nursing mothers, babies and others requiring strength and vitality as it is very nourishing.


Originally developed by the Japanese as a superb source of nutrition in their meatless diet, the name seitan, translated literally, means "pure protein." This completely unique food is made from the natural gluten (protein) of whole wheat kneaded and washed to remove the starchy carbohydrates. It is then cooked down slowly and seasoned with natural shoyu, shiitake, kombu and ginger.

Ingredients: natural gluten from whole wheat flour, onion, kombu powder, shiitake mushroom powder, ginger, natural tamari shoyu, and toasted sesame oil.

Whole Grains: What to Try and Why

Peruvian Dishes Every Vegan Should Try

Peruvian Tacu Tacu recipe

Video: What the World Eats for Breakfast DOSA is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil Nadu, Karnataka, Telangana, Andhra Pradesh and Kerala... CONGEE (China) is a type of rice porridge or gruel popular in many Asian countries. When eaten as plain rice congee, it is most often served with side dishes... FUL MEDAMES, or simply ful, is an Egyptian dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice and chili pepper... VEGEMITE is a dark brown Australian food paste made from leftover brewers' yeast extract with various vegetable and spice additives developed by Cyril P. Callister in Melbourne, Victoria, in 1922. A popular spread for sandwiches, toast, crumpets and cracker biscuits as well as a filling for pastries, Vegemite is similar to British, New Zealand and South African MARMITE, Australian Promite, Swiss Cenovis and German Hefeextrakt. With the brand now owned by American company Mondelez International, other Australian-owned spreads have entered the market to provide an alternative, such as the yeast-based AussieMite. Vegemite is salty, slightly bitter and malty, and rich in umami – similar to beef bouillon.

My New Roots recipes

Slideshow: Fun Facts About Fruits and Vegetables

Ways to Serve Tomatoes Romesco Sauce, Ethiopian Spicy Tomato Lentil Stew, A Better BLT, Tomato Chutney, Herbed Tomato Sauce, buying tips, CONCHICLA CUM FABA RECIPE IN LATIN Apicius 5.4.1: Conchicla Cum faba: coques. teres piper, ligusticum cuminum coriandrum viridem, suffundis liquamen, vinum et liquamen in ea temperabis, mittis in caccabum, adicies oleum. lento igni ferveat et inferes. Translation: Cook the beans; meanwhile crush pepper, lovage, cumin, green coriander, moistened with broth and wine, and add more broth to taste, put into the sauce pan with the beans adding oil; heat on a slow fire and serve. Ingredients (serves 4) 450g fresh, unshelled, beans (french beans or green beans) pinch of lovage seeds (or celery seeds) pinch of cumin seeds pinch of fresh coriander 100ml chicken stock 70ml white wine pinch of black peppercorns Method Trim the beans and steam them for ten minutes. Drain the pan and add the beans to it. Add the celery, cumin and coriander seeds to a mortar and grind them together. Blend with the stock and white wine. Pour this sauce over the beans and add the olive oil. Simmer gently until the beans are heated through and the sauce has reduced. This savoury and sweet dish should be served with some ancient Roman red wine. I highly recommend this extraordinary spiced wine – conditum paradoxum – that you can buy online via the Der-Römer-Shop here. Conditum paradoxum – Ancient red wine from Apicius Bonum appetitionem! Fresco showing a piece of bread and two figs, from Pompeii, Naples National Archaeological Museum Related posts: A taste of Ancient Rome – Pullum Particum (Parthian Chicken) and Parthian Chickpeas A taste of Ancient Rome – Aliter Patina de Asparagis (Omelette with Asparagus and Fresh Herbs) A taste of Ancient Rome – Minutal ex Praecoquis (Pork and Fruit Ragout) Originally published on Following Hadrian, republished with permission. Tagged:Foodroman_cookingRoman_Food ABOUT THE AUTHOR Carole Raddato's favourite hobby is travelling and for the last 8 years she has taken a huge interest in the history of the ancient world. She has dedicated all her free time to this passion. She loves to share with other history fans all the incredible facts and stories that she discovers throughout her journeys. She is neither a professional photographer nor an ancient history scholar, but she hopes that everybody can enjoy her photos. She is particularly interested in everything related to the emperor Hadrian whom she finds fascinating. He was himself an incessant traveller, visiting every province in the Empire during his reign. When Carole is looking for new ideas for her travels, she usually takes inspiration from his journeys and it is a great motivation for her to follow him in his footsteps. Celebrate Eat Your Vegetables Day With 15 Veggie Dishes That Rock!


Vegan Outreach

Vegan Richa Indian

Vegan Easy

Vegetarian Victoria

Mouthwatering Vegan Recipes

A taste of Ancient Rome: Pullum Numidicum (Numidian Chicken) and Conchicla Cum faba (Beans with Cumin)

Slideshow: Diabetes-Friendly Drinks and Cocktails

Join One Green Planet’s ‘Eat for the Planet’ Movement! As the largest independent green site on the Internet with the largest vegan recipe database, One Green Planet is the leading voice in the sustainable food space. Using this authority, the #EatForThePlanet campaign aims to inspire the public to take control of the damage being caused by animal agriculture, and show them how the fork can be an incredibly effective tool in the fight against climate change... the real war against climate change is being fought on our plates... It’s time for us to recognize that animal agriculture is the leading cause of the climate crisis and exercise our power to be a part of the solution with every food choice we make.

If every person in the U.S. were to choose more plant-based foods, we could cut our carbon footprint in half, save around 200,000 gallons of water each redirect enough grain from the livestock system to feed roughly 2 billion people. We have the potential to make an enormous impact.

If every person in the U.S. were to choose more plant-based foods, we could cut our carbon footprint in half, save around 200,000 gallons of water each redirect enough grain from the livestock system to feed roughly 2 billion people. We have the potential to make an enormous impact.

Greek Potato Stew, Patates Yahni

Amy's Kitchen about to open restaurants in CA.

Sloppy Lentils [Vegan]

Video: Southern Sloppy Joes

Video: Sloppy Joes Rachel Ray

Roasted Veg's

Mexican Vegan Recipes (13)

How to Prevent High Blood Pressure With Diet, Not Drugs Looking at the research:

Eating more whole grains could save 1.7 millions lives.
Eating more vegetables could save 1.8 million lives.
Eating more nuts and seeds could save 2.5 million lives.
Eating more fruit could save 4.9 million lives.

High blood pressure is not a natural, inevitable consequence of getting older. Researchers found that whole groups of people who ate a diet centered around whole plant foods experienced lower blood pressures as they aged. What else did they find in these populations? They also had no heart disease.



An article from the National Cancer Institute in the US and a research at the Children’s University Hospital, Heidelberg, Germany suggest that genistein, a plant-based isoflavone, has the ability to kill off cancer cells, by attacking the cells reproduction mechanism and reducing their ability to form new blood vessels. Being unable to make new cells a without a growing blood supply, cancer gradually dies.


Dr. Mercola claims that even though most soy products have been associated with brain damage and breast cancer, the organic fermented soy is an exception. According to Dr. Mercola, “You may have heard that Japanese people live longer and have lower rates of cancer than Americans because they eat so much soy — but it’s primarily fermented soy that they consume, and it’s always been that way.”


– It may reduce symptoms attributed to menopause and it can be helpful in preventing boneloss

– Exhibits potent anti-inflammatory properties, which in turn makes it helpful in treating bursitis, arthritis, and rheumatic diseases

– Inhibits platelet aggregation and thrombosis, which helps prevent atherosclerosis, heart attack, and stroke

– Acts as a potent antioxidant which protects the cells from chemical pollutants, radiation, and free radical damage

– Acts as an anti-estrogen by blocking the uptake of estrogen



– 1 tbsp coconut oil
– ½ cup chopped green onion
– 1 garlic clove, peeled and crushed
– ½ tsp grated ginger
– 3 tbsp miso paste


First, heat the coconut oil in a large pot over a medium heat. Add the onion and garlic and cook for about five minutes. Add four cups of water and ginger and bring the mixture to boil. Finally, add the miso paste and stir until dissolved.


Miso a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kojikin (???), and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats,

10 Benefits and Uses For Miso Miso is a paste made from soybeans, sea salt, and koji (a mold starter), and often mixed with rice, barley or other grains. The mixture is allowed to ferment for 3 months to 3 years, which produces an enzyme-rich food. The binding agent zybicolin in miso is effective in detoxifying and eliminating elements that are taken into the body through industrial pollution, radioactivity and artificial chemicals in the soil and food system.

most of the Japanese population begins their day with a warm bowl of miso soup believed to stimulate the digestion and energize the body. When purchasing miso, avoid the pasteurized version and spend your money on the live enzyme-rich product, which is also loaded with beneficial microorganisms.

The 10 scientifically researched benefits of eating miso:

1. Contains all essential amino acids, making it a complete protein.

2. Stimulates the secretion of digestive fluids in the stomach.

3. Restores beneficial probiotics to the intestines.

4. Aids in the digestion and assimilation of other foods in the intestines.

5. Is a good vegetable-quality source of B vitamins (especially B12).

6. Strengthens the quality of blood and lymph fluid.

7. Reduces risk for breast, prostate, lung and colon cancers.

8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.

9. Strengthens the immune system and helps to lower LDL cholesterol.

10. High in antioxidants that protects against free radicals.

When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste.

Z News has Indian recipes and news

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It’s National Zucchini Day! Celebrate With These 15 Summer Recipes

Acorn Squash in microwave Cut squash in half; discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.

8/19 - It’s National Potato Day. Here are 26 Summer Spud-tacular Recipes! August 19th is National Potato Day! Everyone loves potatoes whether they are mashed, fried, boiled, baked, whipped, scalloped or stuffed. More than 45 billion pounds of potatoes are harvested in the U.S. each year and they are the most consumed type of vegetable. Potatoes are not only loved in the United States – they have been eaten all over the world for centuries and even in space when potato plants were taken aboard the space shuttle Columbia in 1995.

Sometimes spuds get a bad reputation though as some people think they are unhealthy. The truth is that potatoes are good for you. They contain high levels of important vitamins and minerals including iron, vitamin C, and potassium.

Potatoes are also versatile with endless ways to prepare them. Check out 10 Things You Can Do with Potatoes, How to Use 10 Different Kinds of Potatoes to Make Simple Meals, and 10 Global Ways to Cook with Potatoes.

1. Greek Potato Stew / Patates Yahni
2. Potato and Spinach Cheddar Fritters With Horseradish Dipping Sauce
3. Coconut and Turmeric Roast Potatoes
4. Simple Potato Curry
5. Spicy Potato Casserole With Tofu ‘Chorizo’
6. French Inspired Creamy Lentil Potato Salad
8. Simple Mashed Potato Waffles
9. Greek Scalloped Potato Gratin
10. No-Dak-Doritang (Spicy Korean Potato and Vegetable Stew)
11. Potato Gnocchi
13. Enchilada Fries
14. Dijon Fingerling Potato Salad
16. Vegan Poutine
17. One Pot Spiralized Aloo Gobi (Potato and Cauliflower)
20. Potato and Cauliflower Tots21. Simple Creamy Potato Leek Soup (Ready in Under 30 Minutes)
24. Spring Veg Hot Pot25. Persian Style Potato Pancakes (Kuku Sib-Zamini)
26. Traditional Indian Pot Roasted Potatoes (Bengali Style)

Ditch the Dairy! Plant-Based Alternatives for All Your Cheesy Favorites

Have You Cooked With Miso Yet? Start With These 12 Savory Recipes

Cheezy Basil Cilantro Sauce

Buffalo Chickpea Caesar Salad

BBQ Pulled Veggie Sandwiches

Fat Free Vegan lots of stuff

The 12 Healthiest Foods You’ve Never Heard Of amaranth, Pu-erh Tea (A fermented Chinese tea with an earthy flavor, Pu-erh can literally shrink the size of your fat cells), Fenugreek (can help regulate blood sugar), Goldenberries (native to South America.. find them at Whole Foods), Aronia Berry (Once revered by Native Americans as a miracle fruit.. shown to fight cardiovascular disease, chronic inflammation, and even liver damage), Celeriac, Holy Basil (also known as tulsi, find it at Asian specialty stores and farmers’ markets, but if you’re short on time, try fresh sweet basil), Hemp Seed Nuts, Mung Beans, Nori (algae is popular in Japanese cuisine (grind pieces in a coffee grinder and use the powder as a salt substitute), Peppadew Peppers (These sweet-and-spicy fruits look like a cross between a cherry tomato and a red pepper. Native to Africa.. One-third cup of peppadews packs heart-protecting vitamin B6, cancer-fighting lycopene, and a day’s worth of vitamin C. Find this fruit in the salad section of upscale grocers), Sunchokes (contain fructooligosaccharides, sweet fibers that promote gut health and may help boost immunity.. Try sunchokes as an alternative to French fries. Slice them into matchstick slivers, toss with olive oil, salt, and pepper, and bake at 350°F for about 15 to 20 minutes.).

Mexican Fideo

15 Recipes to Make the Most of Tomatoes

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How to Make All Your Favorite Southern Comfort Foods Meatless and Dairy-Free

Thai Yellow Curry With Seitan and Potatoes [Vegan]

Think You '’t Like Beans? These 25 Recipes Will Make You Love Them Beans are a humble food, but they are some of the most amazing foods we can eat. Beans are economical and a great value, especially if you buy dried beans. If you’re on a budget, beans are some of the most filling foods you can get for your money.

They are also convenient, easy to store and easy to cook. See The Ultimate Guide for Cooking Perfect Beans. While canned beans are the most convenient, they may contain ingredients we '’t want. If you buy canned beans free of those ingredients, it’s a fast and easy route to delicious recipes. See How to Doctor Up a Can of Beans to Make Them Tastier.

There’s no doubt that beans are healthy. Check out our Ultimate Guide on The Health Benefits of Beans and Which Bean is Best for Your Recipe to learn more than just how beans are packed with protein and why they are essential to a meat-free diet.

The Ultimate Guide for Cooking Perfect Beans Many canned beans contain sodium and preservatives and fresh beans are not only healthier, they taste amazingly better. If you find the idea of cooking beans from scratch intimidating because of the soaking and the time it takes, read on. It’s not as hard as you might think. Learn all the tips and tricks in this ultimate guide to cooking perfect beans.

I’m always a proponent of adding aromatics to any recipe and cooking beans is included. You can flavor the beans while they cook in the water or start before you even add the beans. In the pot you are planning to cook the beans in, saute some chopped onion, carrot, celery, and garlic in a bit of olive oil. Then add the beans and water to cook. Or add flavoring into the water with the beans. Use your favorite herbs and spices like thyme, oregano and bay leaf. '’t add salt or any acidic foods, however, until the beans are mostly cooked. They can toughen the beans and impede the cooking process. Try adding a piece of kombu to help you digest the beans more easily.

Pressure cookers can reduce the time it takes to cook beans significantly. Put the soaked and drained beans in the pressure cooker. Add any aromatics, if desired, along with 3 cups water and 1 Tbs. oil for every cup of beans. '’t fill the pressure cooker more than half-full. Secure the lid and bring to high pressure over high heat. Reduce the heat to the lowest setting that keeps high pressure. Cook the beans for 2-15 minutes, depending on the type of beans. Allow the pressure to release naturally. If the beans are not tender, return the cooker to high pressure and cook another 2 minutes and release the pressure again. Repeat until the beans are tender.

3 Totally Awesome Ways to Make Vegan Sloppy Joes

How to Make Slow Cooker Spicy Pinto Beans

Spice Chronicles blog for Rinku Bhattacharya; Indian recipes. Books by her: The Bengali Five Spice Chronicles, and Spices & Seasons: Simple, Sustainable Indian Flavors (100% five star reviews in Amz.) [too much about meats; long recipes. However, much on sustainability. Did not buy]

Mostly Food & Travel UK blog. Some fascinating articles

Nourishing Ayurvedic Kitchari [Vegan, Gluten-Free] mostly split yellow mung beans [moong dal] and rice w/ seasonings.

Spice Up Your Veggie ‘Wings’ With These 7 Amazing Sauce Ideas

*The Only Tomato Sauce You’ll Ever Need INGREDIENTS: 2 onions, chopped, 4 garlic cloves, finely chopped, A couple of tablespoons of water, 3 tablespoons tomato paste, 4-6 dates (depending on size), chopped, 1 tablespoon salt, 1 teaspoon pepper (black and white), 1 tablespoon dried oregano, 4 1/4 cups tomato puree

Carrot Dogs

Vegan Mushroom Bourguignon

*‘Crab’ Cakes serve with vegan tartar sauce

Tofu mayo, relish

‘Fish and Chips’ With Vegan Tartar Sauce Gardein fishless filets, frozen vegan french fries, Vegenaise/vegan mayo, sweet relish, yellow mustard, lemon juice, pepper.

Vegan Tartar Sauce vegan mayo base/Vegenaise, dill relish, chopped capers, lemon j., tarragon and dill [or chives & parsley], pepper, chopped shallots.

Homemade Vegan Tartar Sauce

Walnut ‘Taco Meat’

UnTuna Wraps

Cauliflower Buffalo Bites These are a crowd-pleaser for any event. Chicken wings are never missed when you can have cauliflower bites. I serve these with celery sticks, carrots, and my plant-based Blue Cheez Dressing.

15 of Our Easiest Recipes to Help You Cook Meat-Free Links to many other collections of vegan recipes

10 Plant-Based Meals You Can Make for Under $10

Sopa de Frijoles (Peruvian Bean Soup) [Vegan]

Traditional Moroccan Eggplant Salad [Vegan, Gluten-Free]

Sure-Fire Roasted Vegetables

Makes about 5 1-cup servings

1 cup chopped broccoli
1 cup chopped onions
1–3 garlic cloves, chopped
1 cup chopped bell peppers
1 cup chopped zucchini or yellow squash
1 cup chopped eggplant
Italian, Mexican, or Indian Seasoning Mix
1 15-ounce can garbanzo beans or black beans, drained and rinsed

Preheat oven to 400 degrees. Spray jelly roll pan with vegetable oil spray. Combine broccoli, onions, garlic, bell peppers, zucchini or yellow squash, and eggplant in a bowl. Add your choice of Seasoning Mix. Toss vegetables to coat. Place vegetables in pan in a single layer. Roast 10 minutes. Take pan out of oven and spray tops of vegetables with vegetable oil spray. Turn veggies and cook for another 5 to 10 minutes or until vegetables are tender. Add beans and serve.

Per serving (with Italian Seasoning Mix): 133 Calories; 1.8 g Fat; 0.2 g Saturated Fat; 12,2% Calories from Fat; 0 mg Cholesterol; 6.8 g Protein; 24.7 g Carbohydrates; 3.8 g Sugar; 6 g Fiber; 206 mg Sodium; 67 mg Calcium; 2.7 mg Iron; 36.3 mg Vitamin C; 458 mcg Beta Carotene; 0.8 mg Vitamin E

Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard, M.D., and Jennifer Reilly, R.D.

Gas from Beans

Healthy Foods Foster Flatulence: How To Prevent Gas? A healthy diet can cause excess flatulence, but there are effective solutions for managing this common problem.

To prevent flatulence from beans, put beans in water to cover and boil three minutes. Remove from heat and let beans soak in this water, at room temperature, for at least four hours. Pour off and discard the water. Use fresh water to cook beans

To further reduce the gas-producing properties of beans, add a large strip of dried kombu seaweed to the pot of beans and water prior to boiling.(Dr. Weil)

You may also need to keep a diary of sorts, recording what you eat and how often you pass gas. Such a chart is recommended by doctors who deal with these problems, because it can help you identify and avoid foods that cause you the most difficulty and help you to prevent gas in the first place. But let’s face it, some of the healthiest foods are likely to cause trouble such as beans, broccoli, cabbage, cauliflower, onions, turnips and rutabaga.

Products such as Beano or activated charcoal capsules are helpful in some cases. Tea made from common kitchen spices such as caraway, fennel, ginger or peppermint have traditionally been used to ease gas. Cooks from India often add a spice called hing to beans.

No-Fart Beans From Our Readers:

“Here’s an easy way to defuse dried beans. After pre-cooking, discard the water. Add fresh water and one whole, peeled potato. When beans are 'e, discard the potato.”

“To prevent flatulence from beans, put beans in water to cover and boil three minutes. Remove from heat and let beans soak in this water, at room temperature, for at least four hours. Pour off and discard the water. Use fresh water to cook beans.”

“Discarding this water after the quick boil and soaking rids the beans of two sugars (raffinose & stacchyose) that cause flatulence.” –Pulse Crop Development Board

We’ll bet you didn’t know that a lot of medications can also cause gas. No matter how careful you are about your diet, you may not be able to overcome “pharmaceutical phlatulence.” We have a list of drugs that are problematic in this guide.

How to Cook Dry Beans for Better Flavor and Less Gas To reduce gas faster, soak the beans and discard the soaking water before cooking them.

Here’s How to Cook Dry Beans

Sort out the bad beans (photos below)
Soak the beans overnight or 8+ hours
Resist the urge to stir a lot
Pour off soaking water, add fresh water
Season by adding with fresh vegetables, like a carrot, ½ an onion, some rosemary, celery.
Do not salt.
Cook for an hour or more until tender.
If desired, salt to taste after they can be easily smashed between two fingers.
Remove the seasoning vegetables.
Consume or cool and store.

Veggies and spices that add great flavor:

carrots, put the whole thing in
celery - this is a great way to use the tops of celery
cumin - found in the spice aisle
bay leaves
cumin or Italian seasoning
Aromatics, like a bay leaf, peeled garlic, minced onion, or dried herbs (optional)

How To Cook Beans in the Slow Cooker

How to de-gas beans First and foremost though, let’s talk about nutrition. Holy smokes! Name the bean and the odds are in favor that it provides a substantial chunk of your daily vitamins and minerals. Folic acid, fiber, iron… even the trace minerals like copper, manganese and magnesium that most of us '’t get quite enough of are found in those tiny little gems.

To top if off, beans are frugal. Really, really, REALLY frugal. I’ve found beans as low as 99¢ per pound locally, but if you have the room, you can get them for even less when you buy in bulk.

Remove any whole or partial beans that are significantly discolored. You also want to check for pebbles and clumps of dirt.

Place beans in a colander and rinse well.

Measure beans into a large stock pot. Add 4 cups of water for every 1 cup of beans. One pound of dry beans yields 3-5 cups, depending on the size of beans, so you’ll need anywhere from 3-5 quarts of water.

If you’re making black beans, add 1 Tbsp whey or lemon juice for each cup of dry beans. All other beans are good with just water.

Allow the beans to sit undisturbed for at least 8 hours, or up to 24.

After soaking, strain beans into the colander and rinse very, very well with cold water. This step is pivotal in removing the enzymes that cause the gaseous side effects.

Tip: Consider saving the soaking water to water your garden for free.

Return the beans to the stock pot and add the same amount of water you originally used, plus an extra cup for each cup of beans. For example, if you started with 2 cups of beans, you’ll need 2 quarts (4 cups water per 1 cup beans) + 2 cups more.

Place the beans on the stove top and bring the water just to a boil. Stir, turn off the heat and cover the pot of beans with a lid. Allow the beans to sit undisturbed, for 2-8 hours.

Strain beans into the colander and again, rinse very, very well with cold water. If you haven’t guessed, the draining and rinsing of the beans is the all-important step in de-gassing the beans. You must eliminate the soaking liquid and rinse off the residue from the beans. '’t get lazy otherwise you’ll pay later!

Tip: Again, consider saving this soaking water too for watering the garden for free!

Return the beans to the stock pot and cover with water so that the water line is at least 2? above the beans. Bring the beans to a very low simmer and allow them to cook until desired tenderness. (Cooking low and slow yields a better bean, and better digestion.)

Periodically check the beans for 'eness and add more water as needed to ensure the beans do not dry out while cooking. Season with salt and pepper to taste when the beans are almost 'e. Feel free to add additional seasonings too, like garlic, onion, cumin or Italian seasoning.

Drain and allow the beans to cool before storing.

No Gas Beans Any of the following spices will further reduce gas:


Garlic and onion are reputed to increase gas, as they both produce it on their own.

Beans without gas Lots of new and not-so-new vegetarians have this problem! There are four factors at work in your gastric distress:

1. Your digestive system
2. What kind of beans and how much
3. How the beans are cooked
4. Foods combined with the beans

Pinto beans, black-eyed peas, black beans, mung beans and adzuki beans are relatively benign. Indian pulses, such as split mung beans (mung dhal), or red lentils (masoor dhal) are easy to digest.

Gas Relieving Additions: Add a few fennel seeds, a slice of ginger, a bay leaf, or a strip of kombu (sea vegetable). These make beans more digestible and relieve gas. Try eating cultured foods which contain probiotics with beans, to help balance your digestive system - pickles.

Spicing makes beans much easier to digest. That's because herbs and spices are packed with vitamins, trace minerals, and natural pharmaceuticals which alter the chemistry of food. Good ones for beans and lentils are fennel, coriander, cumin, ginger, turmeric (for chick peas, and Indian dhals), paprika, asoefetida, cayenne, black pepper, and salt. Herbs such as thyme, bay leaf, basil, rosemary, marjoram, oregano, and cinnamon stick are also good. Consult recipes for proportions. Or experiment, but go easy until you hit on agreeable combinations and amounts.

More bean eating tips:

1. Drink lots of water, especially first thing in the morning, also herbal teas, fruit juice, plus eat plenty of sweet, juicy fresh fruit to help clean your digestive tract.

2. Exercise regularly. Yoga is wonderful for digestion. So are walking, bicycling, and swimming.

3. Eat beans only with your main meal, which should be lunch because that's when your digestion is strongest. Have something light for supper, and try not to eat late, to give your digestion a rest.

4. Eat beans in soups and stews. The additional liquid seems to help.


Palmaria palmata Palmaria palmata, also called dulse, dillisk or dilsk (from Irish/Scottish Gaelic duileasc/duileasg), red dulse, sea lettuce flakes, or creathnach, is a red alga (Rhodophyta).. It grows on the northern coasts of the Atlantic and Pacific Oceans. It is a well-known snack food. In Iceland, where it is known as söl, it has been an important source of dietary fiber throughout the centuries.

Dulse is a good source of minerals and vitamins compared with other vegetables, contains all trace elements needed by humans, and has a high protein content.. It is commonly found from June to September and can be picked by hand when the tide is out.. It is used in cooking: dulse's properties are similar to those of a flavour-enhancer. It is commonly referred to as dillisk on the west coast of Ireland. Dillisk is usually dried and sold as a snack food from stalls in seaside towns by periwinkle sellers.

Fresh dulse can be eaten directly off the rocks before sun-drying. Sun-dried dulse is eaten as is or is ground to flakes or a powder. In Iceland, the tradition is to eat it with butter. It can be pan-fried quickly into chips, baked in the oven covered with cheese, with salsa, or simply microwaved briefly. It can be used in soups, chowders, sandwiches, and salads, or added to bread or pizza dough. Finely diced, it can be used as a flavour enhancer in meat dishes, such as chili, in place of monosodium glutamate.

Caesar Salad Nouveau [Vegan] requires fresh mint, fresh dill, raw cashews, and dulse flakes or powder

Seitan Chili

Unbelievably Simple One Pot Seitan Chili [Vegan] This One-Pot Seitan Chili is an amazing dish to make when you’re looking forward to a busy week – you can make a huge batch on Sunday or Monday night and keep it in the freezer! Presto! A simple and comforting dinner when you are running low on time and energy.

Ingredients: 1 teaspoon olive oil, 1 white onion, 2 bell peppers, cut into short slices, 1/2 cup button mushrooms, cleaned and quartered, 3 cloves garlic, crushed, 2 tablespoons red wine, 2 cans chopped tomatoes, 1 tablespoon tomato purée, 1 cup seitan pieces, roughly chopped, 3/4 cup kidney beans, cooked dried beans or tinned, drained beans, 1 teaspoon soy sauce, 1 teaspoon paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2-1 teaspoon chili flakes (according to taste)

Tofu Recipes

Sweet Chili Peanut Tofu, Vegetable, and Grilled Pineapple Stir-Fry [Vegan] Sweet Chili Peanut Sauce: tamari, sweet Thai chili sauce, creamy peanut butter, brown rice vinegar, freshly grated ginger, clove of garlic, lime, juiced. Tofu Stir Fry: 2 large blocks of extra-firm organic tofu, 2 red bell peppers, sliced and cubed, 4 carrots, chopped or shredded, 1 1/2 cups shelled organic edamame, 1 cup fresh basil, chopped, 1/2 medium pineapple, cut into triangles. Coconut Rice: 2 cups brown rice, 2 cups full-fat coconut milk, 2 cups water, 2 tablespoons ginger, grated, 4 tablespoons fresh basil, chopped, 2 limes, juiced

Vegan Tofu Feta Cheese very easy

Protein-Packed Mediterranean Beet Sliders [Vegan]

10 Dairy-Free Veggie Nachos Recipes to Die For

Sautéed Chinese Hollow-Stem Spinach (Kong Xin Tsai) [Vegan] This Sauteed Chinese Hollow Stem Spinach dish is simple and delicious. You can use any leafy green such as broccolini or bok choy. Saute the spinach with garlic and soy sauce for a dish so delectable, you won’t have to remind anyone to eat their greens.

feel free to substitute with your favorite type of leafy green, broccolini, or bok choy. This simple cooking method is sure to make any vegetable delectable! Serve as part of a spread of Chinese dishes such as seasoned tofu, dumplings, and steamed rice.

Masaledar Sem (Spicy Green Beans) [Vegan] Masaledar Sem is an Indian-spiced green bean dish perfect for late summer or early fall. It starts with chile, spices, and a ginger garlic paste. I'm pretty sure anything that starts with a ginger garlic paste will be awesome. The smell alone is so amazing that it might temporarily make you forget what you were doing!

Greek Scalloped Potato Gratin [Vegan] Canned coconut milk replaces heavy cream in my verison. Creamy and slightly sweet, this comforting herbed Greek Scalloped Potato Gratin is accompanied by green kale, salty Kalamata olives, and juicy yellow onion.

‘Buttery’ Skillet Cornbread [Vegan] You might expect this Buttery Skillet Cornbread to have vegan butter or oil in it. Nope, all the rich, buttery taste comes from a magic secret ingredient: pecans! These amazing nuts are ground into a flour and mixed with cornmeal to make a supremely moist, nutty, and luscious cornbread – without any added oils.

Rosemary ‘Buttermilk’ Biscuits [Vegan] These Rosemary Buttermilk Biscuits from Blossom Du Jour are the epitome of comfort food. There is nothing more comforting than buttermilk biscuits except knowing the biscuits are entirely dairy-free.

CHEESY SPINACH DIP [VEGAN] This cashew-based Cheesy Spinach Dip is a crowd-pleaser. It’s cheesy, rich, creamy, and everyone will enjoy it. Set it out with crackers or fresh veggies and watch everyone dig in!

Caponata Siciliana (Sicilian Eggplant Antipasto) [Vegan] It’s a sweet and sour vegetable antipasti that combines eggplant, tomatoes, celery seasoned with sweetened vinegar, salted capers, onions, and green olives. However, do as the Sicilians do and adjust to your own tastes. Mangia! Eat up!

Caponata Siciliana / Cauliflower Wings

Sticky Peanut Orange Cauliflower Wings [Vegan] These wings are seriously amazing. Crunchy baked cauliflower "wings" coated in a sticky, spicy peanut sauce? Oh yeah! That's the kind of thing we want to eat all day, every day. Our secret ingredient is a few heaping tablespoons of orange marmalade, which gives the sauce a slightly sweet, slightly tangy hint of citrus. It's definitely a dish you'll want to share with everyone you know!

Barbecue Apricot Meatballs [Vegan] barbecue sauce, apricot preserves, water, beer (or more water), About 20 vegan meatballs, homemade or store-bought

PIGEON PEA SALAD (GUNGO PEAS) [VEGAN] Add some Caribbean flair to your life with this flavorful and healthy pea salad. If you can't find pigeon peas (also called gungo peas), you can substitute them with black eyed peas.

Pigeon Pea Salad / Caesar Salad Nouveau

Caesar Salad Nouveau [Vegan] The traditional recipe for Caesar salad has a lot of cheese, eggs, and anchovies. This Caesar Salad Nouveau packs all the same tangy, cheesy flavor in a plant-based version. Sometimes it’s best to break tradition!


1/2 cup raw cashews soaked in water for at least 10 minutes
2 small-ish garlic cloves, minced
1/2 teaspoon Dijon mustard
2 tablespoons nutritional yeast
1/2 teaspoon dulse flakes or powder
1 teaspoon apple cider vinegar
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon sea salt

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Messy Fajita Tacos summer squash

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Enchilada Sauce

Seasoned Refried Beans

**Enchilada Bake

Lunch recipes *Barbecue Seitan Sandwiches, Chicken Salad Sandwiches, *Chili Mac, Classic Grilled Reuben Sandwich, *Egg-Free Potato Salad, Egg-Free Salad Sandwiches, Ensalada de Napalitos, French Tuna Salad Sandwich/Pan Bagnat, *Filipino Picadillo, *Sloppy Joes Sandwiches

ChiliMac / Egg-Free Potato Salad
Breakfast Tofu Scramble

Dinner Recipes Roasted Lemon Garlic Chicken, Sausage Gumbo, Roasted Lemon Garlic Chicken, et al.

Sausage Gumbo / Roasted Lemon Garlic Chicken
Snacks and Soups Herbed Vegan Gravy, Mashed Potatoes, Mushroom Onion Soup, Queso, Holiday Stuffing,

Mashed Potatoes / Egg-Free Potato Salad
10 Perfectly Balanced Sweet and Salty Recipes to Satisfy All Your Taste Buds

Red Onion Tarte Tatin [Vegan]


Preserving The Season: What Foods You Should Pickle And How To Do It

Mexican Tea

Dysphania ambrosioides, formerly Chenopodium ambrosioides, known as wormseed, Jesuit's tea, Mexican-tea, paico, epazote, or herba sancti Mariæ, is an annual or short-lived perennial herb native to Central America, South America, and southern Mexico. (Wikipedia)

Epazote Mi abuelita usaba mucho el EPAZOTE.........

EPAZOTE: Epazote - pronounced [eh-paw-ZOH-teh]

An herb well-known to Mexican and Caribbean cooking. The name comes from the Aztec (Nahuatl) epazotl. It is also known as pigweed or Mexican tea and is frequently regarded as a garden pest. It is most commonly used in black bean recipes to ward off some of the "negative" side affects of eating beans. Much like cilantro, it is referred to as an "acquired taste". The herb is quite pungent and some say it smells like gasoline or kerosene.

Recommended on PBS for cooking Mexican beans.

Epasote Epasote is an acrid, astringent, strongly aromatic semi-wild favored in New Mexico as well as Mexico and Central and South American countries. It is frequently used with beans for both its flavor and its legendary power to make them more digestible. Its smell is unappealing when raw, but it softens with cooking, leaving a lingering flavor whose subtle presence makes an important difference. Epazote grows on you.

Dysphania ambrosioides known as wormseed, Jesuit's tea, Mexican-tea,[2] paico, epazote, or herba sancti Mariæ, is an annual or short-lived perennial herb native to Central America, South America, and southern Mexico.

Etymology: The common Spanish name, epazote (sometimes spelled and pronounced ipasote or ypasote), is derived from Nahuatl: epazotl (pronounced [e'paso?t??]) meaning skunk sweat.

Although it is traditionally used with black beans for flavor and its carminative properties (less gas), it is also sometimes used to flavor other traditional Mexican dishes as well: it can be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chili peppers, chilaquiles, eggs and potatoes and enchiladas.

It is often used as a herb for white fried rice and an important ingredient for making the green salsa for chilaquiles.

Epazote is believed to prevent flatulence.

The essential oils of epazote contain terpene compounds, some of which have natural pesticide capabilities. A study from the University of California found that the compound ascaridole in epazote inhibits the growth of nearby plants, so it would be best to relegate this plant at a distance from other inhabitants of the herb garden. Even though this plant has an established place in recipes and in folklore, it is wise to use only the leaves, and those very sparingly, in cooking.

Companion plant: Epazote not only contains terpene compounds, it also delivers partial protection to nearby plants simply by masking their scent to some insects, making it a useful companion plant. Its small flowers may also attract some predatory wasps and flies.

Epazote It has been used in Mexican cuisine for thousands of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes. Although epazote is poisonous in large quantities, it has been used in moderation to help relieve abdominal discomfort (gassiness) that can come from eating beans.

It has become a distinct flavor in Mexican cuisine and is now used to season a variety of dishes including beans, soups, salads and quesadillas. The older leaves have a stronger flavor and should be used sparingly. Younger leaves have a milder, yet richer flavor.

Epazote grows well in tropical and sub-tropical climates and will reach a height of over 2 feet.

Epazote the herb belongs to the large Amaranthaceae family of herbs and vegetables, including amaranth, spinach, quinoa, beets, etc.

Epazote is one of easy growing annual herb. It prefers well-draining, sandy soil and full sunlight to flourish. The herb grows generously in the fields, along the roadside as weedy invasive plant. It reaches about 60 to 100 cm in height featuring small pointed leaves with serrated margins. Tiny yellow-green flowers appear in clusters as in amaranth which develop subsequently into numerous tiny black seeds.

While buying the herb, look for fresh, small, young tender leaves as mature leaves can be pungent and strong scented. Avoid large, flower stems with yellow or wilted leaves. Once at home, store unwashed in the refrigerator as other greens, wrapped in a dampen towel.

Safety profile: Epazote (wormseed) should be used in small quantities. Its seed oil rather contains large concentration of ascaridole and other monopterenes. When taken internally, these chemicals in the oil may cause extensive damage to liver, kidney, cause rhythm disturbances in the heart and nervous systems. For the same reason, wormseed oil is banned by IFRA (International fragrance association) for both external and internal use of its products.

Growing Epazote Epazote is a piece of living history. Native to Central and South America, this herb was prized by the Aztec culture for culinary and medicinal uses. Today epazote has naturalized in the United States along roadsides (frequently called a weed) and is known to grow in New York’s Central Park. Some call epazote a weed, while others enjoy it as a culinary companion to cooked beans. If you’re the latter, try growing epazote plants in your garden.

Epazote adds a distinct flavor to Mexican dishes and is a staple ingredient in bean dishes, both for its taste and its anti-flatulent properties. Like cilantro, epazote has a fragrance and flavor that folks either love or hate. Leaves have an aroma that seems to smell differently to different people. It’s been described as having tones of lemon, petroleum, savory, gasoline, mint, turpentine, and even putty. Despite the sometimes odd fragrance, the unique flavor makes epazote an ingredient that can’t be duplicated or replaced in recipes.

Pregnant or nursing women should not consume epazote in any form. No one should ingest the seeds or oil, which are poisonous. It’s also wise to avoid consuming the flowering tips of stems.

Epazote is native to tropical climes. In North America, plants are annual in zones 2 to 7 and perennial in warmer zones, typically growing 2 to 4 feet tall. In all regions, you can grow epazote in a container, bringing it indoors for winter in coldest climes.

Plant epazote outdoors in spring after all danger of frost has passed and when night temperatures are consistently above 50 degrees F. Place plants in full sun in average, well-drained soil. Drainage is important; '’t place where roots will sit in water. Leaves develop best flavor in full sun.

In the garden, epazote sets an abundance of seeds and definitely has the potential to be invasive. Clip and destroy seedheads to limit self-sowing.

Mexican Magic: Epazote's Special Flavor Epazote (ehp-ah-ZOH-teh) is a pungent herb that grows wild in the United States and Mexico. Strong-flavored and leafy, epazote is used in Mexican cooking, particularly in Yucatecan dishes.

It is also a carminative, which means it reduces the gas associated with beans. Now that's enough to make you run out and buy some.

But there's another reason: the incomparable flavor epazote adds to black beans, quesadillas and other dishes.

"It has a strong, acidic, almost lemony flavor," says Dallas chef Ben Ivey. "You have to acquire a taste for it."

Some cooks use another Mexican herb, cilantro, in recipes that call for epazote. The two herbs show up in many of the same recipes, but their flavors aren't really similar.

Ivey always uses epazote in black beans. He recommends adding the herb during the last 30 minutes of cooking to maximize flavor.

"We also add a little lemon or lime to bring out the flavor of the epazote," he says.

Although epazote is typically added to black beans, Duran says it is good cooked with pinto beans too. Keeping in mind its anti-flatulent qualities, she uses two 6-inch pieces of epazote per pound of beans.

Dried epazote substitutes beautifully for a fresh sprig in cooked dishes. Look for it in herb and spice stores, including The Spice House, 1941 Central St., Evanston; it costs $1.49 per ounce. Or order by mail from Penzey's, 414-574-0277, where it costs 89 cents per half-ounce and $1.79 for a 1-ounce bag. Shipping is extra.

The flavor is more concentrated than that of the fresh herb, so a little bit goes a long way. One teaspoon of dried epazote seasons 1 pound of black beans.

40 Most Popular Vegan Recipes of 2015

QUICK AND EASY FRIED RICE [VEGAN] 2 cups cooked rice, 2 tablespoons coconut oil, 1 onion, sliced, 2 garlic cloves, minced, 1/2 teaspoon ground cumin, 1/2 teaspoons ground coriander, 1/4 teaspoon ground turmeric, 1 teaspoon ground ginger, 1 teaspoon red pepper flakes, 2 tablespoons chopped sun-dried tomatoes, Sea salt to taste, 1/3 cup green raisins, Handful of toasted cashews, Freshly ground black pepper to taste

Hearts of Palm Crab Dip [Vegan]

4 Ways (and 12 Recipes) To Make Cabbage For New Year's Day Luck Of all the traditions on the first of the year, a bite of cabbage is perhaps the least anticipated to many. But, to that we say: More for us, thanks! With the cruciferous vegetable’s reputation as a lucky eat on New Year’s Day (it’s folded green leaves resembling money), it’d be wise to put away as much as you can on January 1.

Take It Easy All Month With These 20 Slow Cooker Recipes All of January is National Slow-Cooker Month--North African Couscous; Ginger and Cauliflower Curry; Mexican Tacos with Guacamole and Salsa; Easy-Peasy ‘Hamburger’ Soup; Not Your Mama’s Seitan Pot Roast; Spicy Korean Potato and Vegetable Stew; Vegan Stuffing; Spicy Pinto Beans

The Best Vegan Chinese Recipes to Celebrate the [Chinese] New Year [Feb. 8]

Secrets to Sautéing and Stir-Frying Veggies Chinese Style very informative

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Vegan Lobster May Wah. $8.20 + shipping.

May Wah Vegetarian Market

Pangea, The Vegan Store

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20 minute Vegan Lobster Roll recipe

Veganized Betty Crocker Cook Book

Green Protein Bowl With Garlicky Dressing [Vegan]

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HOWTO make GBR (germinated or sprouted brown rice) the amino acid GABA that is created during the sprouting), or hatsuga genmai in Japanese.. Why do you want to do this? Because it's healthier and better tasting (I think) than the regular version! I'll discuss some of the health benefits and ways of making it.

How To Sprout Brown Rice

A New Way to Soak Brown Rice soaking alone didn't have much of an effect on phytic acid in brown rice. However, fermentation was highly effective at degrading it.

Phytic Acid Phytic acid in grains, nuts, seeds and beans represents a serious problem in our diets -

the consumption of raw and unprocessed “whole foods;” or, we eat a lot of high-phytate foods like commercial whole wheat bread and all-bran breakfast cereals. But raw is definitely not Nature’s way for grains, nuts, seeds and beans. . . and even some tubers, like yams; nor are quick cooking or rapid heat processes like extrusion.

Phytic acid is the principal storage form of phosphorus in many plant tissues, especially the bran portion of grains and other seeds... phytic acid molecule readily bind with other minerals, such as calcium, magnesium, iron and zinc, making them unavailable as well. In this form, the compound is referred to as phytate.

Phytic acid not only grabs on to or chelates important minerals, but also inhibits enzymes that we need to digest our food, including pepsin, needed for the breakdown of proteins in the stomach, and amylase, needed for the breakdown of starch into sugar. Trypsin, needed for protein digestion in the small intestine, is also inhibited by phytates.

Through observation I have witnessed the powerful anti-nutritional effects of a diet high in phytate-rich grains on my family members, with many health problems as a result, including tooth decay, nutrient deficiencies, lack of appetite and digestive problems.

The presence of phytic acid in so many enjoyable foods we regularly consume makes it imperative that we know how to prepare these foods to neutralize phytic acid content as much as possible.. The net result is you lose calcium, and '’t absorb phosphorus. Further, research suggests that we will absorb approximately 20 percent more zinc and 60 percent magnesium from our food when phytate is absent.

Phytic acid will be much higher in foods grown using modern high-phosphate fertilizers than those grown in natural compost.

The advice to eat bran, or high fiber foods containing different types of bran, is a recipe for severe bone loss and intestinal problems due to the high phytic acid content. Raw unfermented cocoa beans and normal cocoa powder are extremely high in phytates. Coffee beans also contain phytic acid.

High-phytate diets result in mineral deficiencies. In populations where cereal grains provide a major source of calories, rickets and osteoporosis are common.. Over the long term, when the diet lacks minerals or contains high levels of phytates or both, the metabolism goes down, and the body goes into mineral-starvation mode. excessive phytate consumption uses up vitamin D

Phytase is the enzyme that neutralizes phytic acid and liberates the phosphorus.. humans do not produce enough phytase to safely consume large quantities of high-phytate foods on a regular basis. However, probiotic lactobacilli, and other species of the endogenous digestive microflora can produce phytase.27 Thus, humans who have good intestinal flora will have an easier time with foods containing phytic acid. Increased production of phytase by the gut microflora explains why some volunteers can adjust to a high-phytate diet. Sprouting activates phytase, thus reducing phytic acid. Soaking grains and flour in an acid medium at very warm temperatures, as in the sourdough process, also activates phytase and reduces or even eliminates phytic acid.

Not all grains contain enough phytase to eliminate the phytate, even when properly prepared. For example, corn, millet, oats and brown rice do not contain sufficient phytase to eliminate all the phytic acid they contain. On the other hand, wheat and rye contain high levels of phytase—wheat contains fourteen times more phytase than rice and rye contains over twice as much phytase as wheat.30 Soaking or souring these grains, when freshly ground, in a warm environment will destroy all phytic acid. The high levels of phytase in rye explain why this grain is preferred as a starter for sourdough breads.

Phytase is destroyed by steam heat at about 176 degrees Fahrenheit in ten minutes or less. In a wet solution, phytase is destroyed at 131-149 degrees Fahrenheit.31 Thus heat processing, as in extrusion, will completely destroy phytase—think of extruded all-bran cereal, very high in phytic acid and all of its phytase destroyed by processing.

Cooking is not enough to reduce phytic acid—acid soaking before cooking is needed to activate phytase and let it do its work. For example, the elimination of phytic acid in quinoa requires fermenting or germinating plus cooking (see Figure 3). In general, a combination of acidic soaking for considerable time and then cooking will reduce a significant portion of phytate in grains and legumes.

Sprouting releases vitamins and makes grains and beans and seeds more digestible. However it is a pre-fermentation step, not a complete process for neutralizing phytic acid. Consuming grains regularly that are only sprouted will lead to excess intake of phytic acid. Sprouted grains should also be soaked and cooked.

An excess of 800 mg phytic acid per day is probably not a good idea. The average phytate intake in the U.S. and the U.K. ranges between 631 and 746 mg per day; the average in Finland is 370 mg; in Italy it is 219 mg; and in Sweden a mere 180 mg per day.

Problems arise when whole grains and beans become the major dietary sources of calories— when every meal contains more than one whole grain product or when over-reliance is placed on nuts or legumes. Unfermented soy products, extruded whole grain cereals, rice cakes, baked granola, raw muesli and other high-phytate foods should be strictly avoided.

Video: How To Sprout Brown Rice

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Grain Supreme A simple way to add more flavor to your grains

You've been told to cook grains in stock for added flavor or to use coconut milk for an extra-creamy taste. But here's a trick you may not have considered.

Add extra flavor to grains with tea-infused cooking liquid.

A lightly brewed green tea can add a rich, earthy flavor to jasmine rice or quinoa.

Cooking Light recommends using Lapsang souchong, "smoky black tea," to enhance nuttier grains like bulgur or barley. You might even want to try a chai tea to spice things up or a floral tea for an elegant upgrade.

You ''t Know Jackfruit Why you should be cooking with jackfruit


How to Juice a Lemon So You Get Every Last Drop What you need: Lemons, a countertop and knife.

What you do: Using a firm pressure, roll a lemon across your countertop a few times. Then cut it in half and hold one piece upside down so that the fleshy part of the citrus is in your palm. Squeeze. Repeat with the other piece.

Why it works: Rolling helps to break down cell walls (which releases more juice), while your grip ensures that you catch all of the seeds in your palm while squeezing.

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Gujarati Khichdi: Indian Rice and Lentils [Vegan]

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Chickpea “Tuna” Salad

1 15 oz. can of garbanzo beans, drained and rinsed
1/4 cup chopped onion
1/4 cup chopped bell pepper
2-4 tablespoons vegan mayonnaise
2 tablespoons sweet pickle relish
1/4 teaspoon garlic powder

Pulse garbanzo beans in a food processor until chunky. Transfer to a bowl and add the rest of the ingredients. Mix together and chill at least 30 minutes for flavors to intensify. Serve on a sandwich, salad or use with crackers or veggies for dipping.

Cashew Miso Alfredo

1/2 cup cashews, soaked in 1/2 cup of water for 30 minutes
2 tablespoon nutritional yeast
1 tablespoon white miso
1 tablespoon lemon juice
salt and pepper to taste

Blend all ingredients, including soaking water, in a high speed blender until smooth and creamy. Add more water, one tablespoon at a time, until desired consistency is reached. Serve over pasta.

Basic Tofu Scramble

1 package extra firm tofu, drained
1 teaspoon black salt
1 teaspoon turmeric
1/2 teaspoon garlic powder
salt and pepper to taste

Cut drained tofu into quarters and squeeze over sink until most of moisture is released. Crumble tofu into a pan over medium heat. Repeat with the rest of the tofu. Season with black salt, turmeric, garlic powder, salt and pepper. Add your favorite chopped vegetables, vegan sausage or bacon, or vegan cheese and serve when all ingredients are cooked through.

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From Texas Gardenr's Seeds:

spring-flowering bulbs

Shorten the winter season with the help of spring-flowering bulbs that you plant in fall. These beauties often provide the first bit of color, fragrance and winter relief each year.

Look for new and unique ways to incorporate bulbs into your landscape. Create a seasonal water feature with a river of blue scillas and grape hyacinths meandering through the garden. Welcome visitors with a front door or walkway garden that blooms from early spring through early summer and is loaded with crocus, tulips, daffodils and allium.

''t overlook those shady spots. Many of these locations provide enough early season sun, before the trees leaf out, for bulbs to grow and flower. Use more shade-tolerant spring bloomers such as snowdrops, grape hyacinths, scillas, anemones, daffodils, fritillarias and Camassias in shady areas among hostas, ferns and other shade tolerant perennials.

Whether you're new or experienced, growing bulbs is an easy endeavor. Just follow these simple steps to a beautiful spring garden.


Purchase bulbs that are dense and firm, and free of bruises or mold. Shop early for the best selection. Mail order sources will ship your bulbs at the proper planting time. If you buy locally, store the bulbs in a dry, well-ventilated and cool 60-degree location until it's time to plant.

''t let deer, rabbits and chipmunks dissuade you from planting. Include hyacinths, grape hyacinths, scillas, glory-of-the-snow, fritillarias, alliums and Camassias that the animals tend to overlook.

Design Ideas

Include a variety of bulbs for added color throughout spring. Early bloomers such as Glory of the Snow, crocus, early tulips and daffodils, and grape hyacinths (Muscari) are followed by mid-season daffodils and tulips along with fritillarias. Late spring blooming tulips and alliums finish off the spring display.

Combine several bulbs that bloom at the same time to double the floral impact or at different times to extend the color throughout the spring. You can create your own combinations or look for prepackaged combinations prepared by experts. Low growing White Splendor anemone along with Ocean Magic grape hyacinth make a striking combination for under shrubs. The yellow blossoms of Dutch Master daffodils, pink Involve tulips and purplish blue grape hyacinths will give you several layers of color in the garden.

Or add a bit of eye-catching red to the garden throughout the spring with the Really Red collection of tulips. Red Emperor starts things out in early spring, followed by Oxford and ends with double-flowering Red Princess and Sky High Scarlet.


Plant bulbs in well-drained soil for best results. Avoid areas such as next to the dryer vent or against the south side foundation of your home that tend to warm up early in spring or experience a winter thaw. These bulbs often sprout too early and subsequent cold temperatures can limit or eliminate their bloom.

Reduce maintenance and boost your garden's beauty by mixing bulbs with perennials. Once the bulbs are 'e blooming, the neighboring perennials mask the fading bulb foliage.

When and How to Plant

Increase growing success in poor soils by incorporating several inches of compost, peat moss or other organic matter into the top 12" of soil. This improves drainage in clay soil and the water-holding ability of sandy and rocky soils. Then be sure to incorporate a low nitrogen, slow release fertilizer.

Wait to plant your bulbs until the soil cools. This is any time after the night temperatures are consistently 40 to 50 degrees, but several weeks before the ground freezes.

Plant spring blooming bulbs three times as deep as the bulb is tall. Water thoroughly to remove air pockets and encourage fall root growth. Add a layer of mulch to conserve moisture, suppress weeds and reduce the risk of early sprouting.

So break out your trowel and garden gloves and get busy planting. You'll be glad you did when spring arrives and your yard and garden are filled with a rainbow of beautiful flowers.

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**Turmeric Ginger Slices [Vegan] fresh ginger and turmeric roots

Your Quest For Amazing Vegan Indian Food Ends Here Did you know that 42 percent of the population in India is vegetarian? Or that Indians who practice Hinduism also view cows as sacred and abstain from eating beef?

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Perfectly Roasted Potatoes Without Oil

6 cups red potatoes, skin left on and cubed
2 cups onion, coarsely chopped
1/4 cup tahini
3 tablespoons unsweetened non-dairy milk
1 teaspoon onion granules
1 teaspoon garlic granules
1 teaspoon dried basil
1 teaspoon dried dill
1 teaspoon smoked paprika
1 teaspoon sea salt
10 or 12 turns fresh cracked black pepper

1. Preheat the oven to 375°F.

2. Place the potatoes in a large mixing bowl and add the chopped onion, tahini, and the non-dairy milk. With your clean hands, work the tahini and the milk into the potatoes until they are totally coated.

3. Add the onion granules, garlic granules, dried basil, dried dill, smoked paprika, sea salt, and black pepper, then stir until well combined.

4. Place the potatoes in a single layer on a parchment paper-lined baking sheet (or two if your baking sheet isn’t big enough to hold all of the potatoes in a single layer).

5. Bake for 30 minutes, take out of the oven, flip with a spatula, and put back in the oven for another 30 minutes. Serve hot.

How To Fart Less When Eating Plant Based + Lime Turmeric Mung Bean Hummus Fresh pineapple and papaya contain powerful digestive enzymes, so nosh on these guys whenever you can. The dried version of these fruits '’t work the same as fresh because the dried versions are usually heat treated, and the beneficial enzymes in these foods are destroyed when exposed to high heat.

Add fermented foods into your diet on a regular basis.

you need both probiotics (like in fermented foods) and prebiotics (only found in plant fiber) to create a Martha Stewart worthy gut garden.

Ginger is super soothing and healing to the digestive system. You can make ginger tea by cutting up some ginger root and gently simmering it in water for about 30 minutes. You can also add raw ginger to your green smoothies for a quick ginger kick. No need to peel the ginger for the tea or for your smoothies.

Herbal teas like peppermint, fennel, and chamomile are all great for digestion. Sip on them 20 minutes before, or an hour after you eat.

Fats are particularly hard to digest. Avoid oil and all other processed fats. Nuts, seeds and nut butters are easier to digest and we need healthy fats in our daily diet, but if you’re having serious tummy troubles, avoid all processed fats, and stick to a tablespoon of nuts, seeds or nut butter and a quarter of an avocado a day.

What To Do About Bloating and Farting Eating a plant based diet is protective against certain types of cancers. It lowers cholesterol, blood pressure and blood sugar. It is by far the best and most effective way to lose weight and keep it off.

It helps heal the gut. It clears up the skin. It helps you sleep better. It prevents and even reverses type 2 diabetes and heart disease. It protects against autoimmune diseases, including Alzheimer’s. It gives you a ton of energy. It clears up allergies and eczema. It strengthens the immune system. And as we discussed two weeks ago, it helps you shit like you’ve never shat before.

Less than 3% of people living in the U.S are deficient in protein, whereas 98% of the American population are lacking in fiber.

Plant fiber is the number one food to grow a good gut garden.

Onions, garlic, leeks, lentils, celery, asparagus and artichokes are all fantastic for the gut and are considered prebiotics. The indigestible plant fiber of these foods aren’t well broken down in the small intestine so it continues into the colon where it gets fermented and turned into food for our gut bacteria. This helps our good gut bacteria thrive and multiply.

Eat slowly and chew your food really damn well.

This one pisses me off for some reason, but it’s actually really helpful. Digestion starts the moment food enters the mouth. The more thoroughly we chew our food, the less work the body has to do in breaking it down and distributing it where it needs to go. Chew each bite until there is no more texture and then '’t take another bite until you swallow your previous bite. This is something that everyone can benefit from, especially if you have farty, bloaty issues.

Do not drink water or anything else with your meals.

This is a big one. Our digestive system is equipped with digestive enzymes that help break down our food so that we can absorb nutrients. If we drink anything (even water) along with our meals and snacks, it will dilute these important enzymes and the bod will have a hard time breaking down our food, putting a strain on digestion. Drinking water 20 minutes before we eat and an hour after we eat is recommended.

Drink a glass of warm water with a teaspoon of Apple Cider Vinegar twenty minutes before you eat for less bloat and gas after you eat.

I haven’t tried this personally because I’ve been eating like this for a long time and I digest plant fiber like a boss, but this has worked really well for people I’ve worked with.

Avoid coffee and alcohol.

Both are super acidic and they aren’t gentle on the tum tum.

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5 Ridiculous Myths About Cow’s Milk Despite its pure, innocent, and creamy exterior, milk has a much darker side and one that the dairy industry doesn’t want you finding out about.

Milk is much more than just a drink, it is a cultural phenomenon that can be traced back thousands of years, but despite all the research proving milk to be detrimental to both our own lives and the lives of the cows, the milk myths still ring loud and clear.


Myth 1 – You Need Cow’s Milk to Get Calcium

Myth 2 – Cow’s Milk Will Give You Strong Bones

Myth 3 – Cow’s Milk Isn’t Cruel

Myth 4 – Cows Need to be Milked

Myth 5 – Cow’s Milk is for Humans

As if that’s not reason enough, cow’s milk contains an average of three times the amount of protein than human milk, contributing to a variety of illness and disease. That might be the incentive you need to help you ditch the dairy.


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Healing Pumpkin Turmeric Soup [Vegan] This healing pumpkin turmeric soup is a delicious immune boosting dish to help prevent yourself from getting sick as the season's transition. It's made with pumpkin, coconut cream, vegetables, and plenty of fresh ginger and turmeric. Top these with roasted sunflower seeds or some coconut bacon to add a savory touch to the soup's sweetness.

The Secret to Making the Crispiest Tofu for All Your Dishes



Ayurvedic Spinach-Mung Detox Soup [Vegan]

3 Essential Tips That Can Make Veggies Taste Like Comfort Food 1. Roast Your Vegetables

I am so fond of roasted sweet potatoes, butternut squash, onions, and carrots all tossed together on a pan with some herbs and seasonings. You can also use balsamic vinegar to add even more flavor to root veggies. They get a nice crispy shell while they’re still incredibly soft and mushy on the inside. When you eat them, they offer a rich, caramelized flavor that feels like you’re eating a healthier version of French fries or a hearty potato dish. You can eat roasted veggies alone, toss them in some broth for an easy soup, place them over salad greens for a comforting lunch

2. Turn Vegetables Into a Casserole

Vegetables can easily be turned into a casserole without using noodles at all. For instance, layer squash with tomatoes, tomato sauce, some sweet potato slices, onions, chopped herbs, and then drizzle some vinegar and maybe a little olive oil or tahini for a heartier casserole. This Butternut Portobello Spinach Casserole is one of my personal favorites that will blow you away at how comforting and satisfying it is, all while being good for you, too.

Pomegranate-Balsamic-Roasted-Vegetables / Butternut-Squash-Portabello-and-Spinach-Casserole-with-Vegan-Sausage

3. Learn to Make Versions of Your Old Favorites

Sloppy Joes, tuna noodle casserole, stuffed sweet potatoes, fajitas, pizza, soup, and even pot roast can all be made vegan. Think about your favorite comfort food and buy the seasonings that the original recipe uses. Then see if you could use a form of tofu, squash, potatoes, or beans to recreate a healthier version. Even spaghetti can be made vegan by using spaghetti squash as noodles and topping it with vegan meatballs. Use nutritional yeast to make a cheese sauce and utilize non-dairy milks as a substitute for milk and cream in recipes.

Tofu Lasagna [Vegan, Gluten-Free] Instead of ricotta cheese it has a tofu and cauliflower blend, and instead of noodles it has strips of eggplant and zucchini. After writing that I realize that to many people those substitutions probably sound sort of awful, but you’re just going to have to take my word for it that this actually does taste like a nice hearty lasagna.

Vegan Sloppy Joe / Vegan Lasagna

15 of America’s Favorite Condiments Made Vegan and Available Online! If there’s one thing that Americans love as much as food, it’s condiments. After all, what good is a bowl of fries without ketchup to dip them in, a potato salad without mayo to make it creamy, a taco without some nacho cheese, or a veggie platter without some creamy ranch? Condiments are a great way to spice your meals up quickly. While many condiments contain dairy, honey, and even fish, with more and more people looking to keep dairy and meat off their plates more often, nowadays you’ll also find vegan versions of your favorites!

There is steak sauce without the anchovies, honey mustard without the actual honey, and ranch without the buttermilk, just to name a few. And because these products do not contain any animal-derived ingredients, they are naturally cholesterol-free! These products are popping up in stores more and more often, and you can even find some of them online! Here are 15 to get you started.

Muir Glen Organic Tomato Ketchup

Ketchup may just be American’s most beloved condiment. There’s a bottle of it in everyone’s fridge at one point or another, diners have it on every table, and french fries just seem weird without it. Considering tomatoes are often on the list of vegetables you should always try to get organic, it makes sense to also try to get organic tomato-based condiments, like Muir Glen Organic Tomato Ketchup. This ketchup is 100 percent organic and is flavored primarily with sea salt, onion, cayenne, clove, cassia, and celery oils. It has no trans fat or cholesterol. Reviewers are reporting that this ketchup is thick, similar in taste to Heinz, and healthier than many ketchups on the market since it contains no corn syrup. To try them out for yourself, you can get one 24-ounce bottle for a little under $4.

Follow Your Heart Vegan Honey Mustard

Americans are huge mustard fans. Why brown, yellow, and Dijon are definitely all solid options, Americans seem to love honey mustard. Follow Your Heart Honey Mustard is made with maple syrup and a delicate balance of mustard, vinegar, and pepper, this mustard dressing can be used to dress up sandwiches or as one reviewer put it, “make a bland salad superb.” To try it out, you can get this pack of three 335-milliliter bottles for a little under $60.

Organicville Dairy-Free Ranch Dressing

Whether for dipping broccoli or french fries, Ranch dressing is another classic condiment choice by Americans. While traditionally made with buttermilk, nowadays there are plenty of dairy-free alternatives. Organicville Dairy-Free Ranch Dressing, for instance, is made with water and the following organic ingredients: expeller pressed soybean oil, soy milk, white vinegar, agave nectar, salt, onion powder, garlic powder, xanthan gum, tofu powder, parsley, and black pepper. Reviewers are saying that this dressing is very tasty, made from wholesome ingredients, and tastes like Kraft dressing (which is good if that’s the type of Ranch you’re craving). A few have noted that the bottle is rather small, though. If you’d still like to try it, you can get one eight-ounce bottle for a little under $4.

Nacheez Mild Nacho Sauce

Whether it’s layered in a burrito, drizzled on some loaded nachos, or served as a dip, nacho cheese is beloved by Americans. Looking for a healthier nacho cheese that is free from dairy and all of the additives processed dips usually have? If so, you should check out Nacheez Mild Nacho Sauce. This gluten-free and soy-free product is made primarily from cashews, red bell peppers, roasted green chilies, and jalapeño peppers. It is also low-calorie (each eight-ounce jar is only 140 calories), low-fat, and rich in B vitamins -6 and -12. Reviewers are liking that this sauce is made with all real ingredients, and have been using this sauce to spice up veggies, baked potatoes, broccoli, and of course, chips. You can get one jar for $10.50.

Hampton Creek Just Mayo

Mayonnaise comes in handy for all sorts of American comfort food favorites. After all, what is a burger without a dollop of mustard or vegan mayonnaise, and a potato salad is simply not the same without the creaminess made possible by mayo. Hampton Creek Just Mayo is an eggless and dairy-free spread made primarily from canola oil, water, and white wine vinegar. It’s free of gluten and soy, is non-GMO, and reviewers are saying this spread tastes great “if not even better than real mayonnaise!” You can get one 30-ounce container for $11.

Stubb's Original Wing Sauce

Cook-outs just aren’t the same without a really delicious BBQ sauce. While Stubb’s Original Wing Sauce is marketed for use on chicken wings, reviewers have also been using this spicy condiment for barbecue goodies, wraps, chilis, and pizzas. So, what’s the difference between this sauce and any other on the shelf? Well, for one, Stubb’s uses real habaneros to make the zesty mixture. Not only is it nice to know that the company is using a real ingredient, but this ensures that the condiment is, in fact, spicy, meaning you '’t have to douse your food in this sauce to get some flavor. It also uses a minimal amount of salt and sugar, letting the peppers and tomato paste do much of the work. Just be careful, reviewers are saying this sauce is pretty darn hot! To try it out for yourself, you can get a pack of six 12-ounce bottles for about $33.

Daiya Blue Cheeze Dressing

Do you love the creamy, robust, and tangy flavor of blue cheese sauce, but are trying to avoid dairy? If so, consider checking out Daiya Blue Cheeze Dressing. This dairy-free and egg-free sauce is made from non-GMO expeller pressed canola oil, water, white vinegar, cane sugar, sea salt, vegan natural flavors, potato starch, potato protein, whole algal flour, vegan cultured dextrose, xanthan gum, lemon juice concentrate, onion, and spices. Reviewers are saying that this dressing is very creamy (not chunky like some blue cheese dressings), tastes “absolutely amazing” and “just like blue cheese,” and is a much easier alternative to making blue cheese dressing from scratch. You can get one 8.36-ounce bottle for a little over $5.

Andria’s Steak Sauce

Although steak sauce is obviously marketed for use on steak, it can also be used for giving veggie patties a smoky flavor, dressing up veggies, or dipping fries in. While many steak sauces on the market contain anchovies, Andria’s Steak Sauce is an alternative for those looking to keep theirs fish-free. It is made primarily with water, onions, garlic, wheat, soybeans, salt, caramel, carrots, celery, parsnips, turnips, parsley, and spices. Reviewers are saying that this sauce is a “must-have pantry staple,” is great for marinating vegetables, and is quite thick and gravy-like. To see if you like it, you can get one 15-ounce bottle for $16.

Natural Value Organic Sriracha Chili Sauce

When it comes to adding a spicy kick to meals, Sriracha is one of American’s favorite hot sauces to reach for. While other Sriracha brands out there list the top two ingredients as chili and sugar, Natural Value Sriracha Chili Sauce is made primarily from red jalapeño purée and water. It also does not contain any of the additives that other brands sometimes use, such as potassium sorbate and sodium bisulfite. Reviewers are reporting that this product tastes just any other Sriracha, if not better, and are enjoying the fact that it is organic. It does have more salt than the original Sriracha, but as one reviewer points out, this is added for preservation purposes and to avoid the use of additives, and suggests using a bit less of the sauce than you would normally. You can get one 18-ounce bottle for $10.

Follow Your Heart Horseradish Sauce

Horseradish sauce is a creamy condiment usually made from sour cream, grated horseradish, Dijon mustard, white wine vinegar, and black pepper. Americans usually add this sauce to steak, but it also has been shown as a zesty addition to vegetables, grains, and salads. Follow Your Heart Horseradish Sauce keeps most of the traditional seasonings the same, but replaces sour cream with their dairy-free mayonnaise. One tablespoon of this soy-free and gluten-free sauce has about the same number of calories as the traditional variety, but only half of the sodium. Reviewers are saying that this sauce tastes exactly like the dairy version and have been using it on tuna salad and potato salad seamlessly. To try it out, you can get a pack of six eight-ounce jars for a little under $50.

Moore's Buffalo Sauce

Buffalo sauce may be often used for chicken wings, but that doesn’t mean you can’t add this flavorful sauce to other things, be it pizza, vegetables, or salad. While many buffalo sauces use butter, Moore’s Buffalo Sauce uses a vegan liquid margarine, instead. Specifically, it is made with cayenne peppers, distilled vinegar, liquid margarine (hydrogenated soybean oil, salt, stabilizers, lecithin, butter flavoring), natural gums, garlic and beta carotene. It is also gluten-free and MSG-free. Reviewers are saying that this buffalo sauce is definitely “hot” but is still flavorful, can be “poured on everything,” and adds a slight saltiness to dishes because of the vinegar. Several of the reviewers have pointed out that you can get this sauce for cheaper in stores, but if your local groceries '’t offer it, you can get one 16-ounce bottle online for $10.

Watcharee’s Thai Peanut Sauce

Peanut sauce may be an Asian cuisine staple, but Americans have fallen in love with this condiment. You’ll find it on Thai menus, but those who enjoy this sauce are likely to keep a jar of it in their pantry as well. Watcharee’s Thai Peanut Sauce is a non-GMO and gluten-free sauce made primarily with coconut milk, coconut sugar, peanut butter, key lime puree, curry paste, and lime leaves. Reviewers are saying that this sauce tastes just like one you’d get a Thai restaurant, is an excellent way to spice up a plate of veggies, and is an easier alternative than making peanut sauce from scratch. A couple of reviewers said that they felt this sauce was a bit too spicy, but both added some of their own peanut butter to balance out the curry paste. To see how you feel, you can get one 11.75-ounce jar for $13.

Annie's Worcestershire Sauce

Worcestershire Sauce is a fermented liquid that Americans often use to add a savory, umami flavor to their meals. It is typically made primarily with barley malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies. Annie’s Worcestershire Sauce leaves out the fish but, according to reviews, keeps the flavor of traditional Worcestershire sauce intact. Instead, this organic sauce uses water, apple cider vinegar, molasses, soy sauce, and tamarind. Reviewers describe this sauce as tasty, a nice organic alternative, and just as flavorful as regular Worcestershire sauce, if not more. You can get one 6.25-ounce bottle for about $8.

Daiya Homestyle Ranch Dressing

You can never have enough Ranch dressing options. Daiya Homestyle Ranch Dressing is a gluten-free and soy-free dressing. It is made with non-GMO expeller pressed canola oil, water, white vinegar, cane sugar, sea salt, potato starch, potato protein, whole algal flour, vegan natural flavors, vegan cultured dextrose, xanthan gum, lemon juice concentrate, spices, and garlic. Reviewers are saying that this Ranch is good quality and tasty (although it doesn’t taste exactly like the dairy version). One reviewer feels that the bottle is a bit too small considering the price. You can get one 8.36-ounce bottle for a little over $5.

Tessemae's All Natural Whole 30 Pack

Want to get a good deal of your condiment shopping 'e at once? If so, consider investing in Tessemae’s All Natural Whole30 Pack. “Whole 30” is a diet plan that puts an emphasis on eating whole, natural foods that use minimally processed ingredients. This variety pack comes with eight different bottled condiments: Yellow Mustard, Organic BBQ, Organic Cracked Pepper, Organic Balsamic, Organic Ketchup, Organic Lemon Garlic, Hot Buffalo Sauce, and Southwest Ranch. They are all vegan. Reviewers are saying that this variety pack is delicious, very healthy (especially since they’re sugar-free), and makes life easier for people trying to eat whole foods. You can get this eight pack of 10-ounce bottles for $52.

Sweet Potato Caesar Salad [Vegan] Caesar salad is one of the simplest salads out there, but that is its strength. In this recipe, it's recreated for fall with hearty sweet potatoes, creamy vegan Parmesan dressing, and a sprinkling of cheesy breadcrumbs. It’s filling thanks to the sweet potatoes, full of flavor, satisfying, drool-worthy, and it offers so much more satisfaction than any salad you'll order in a restaurant.

Sweet potato Caesar Salad / Creamy Turmeric Butternut Squash Soup

Creamy Turmeric Butternut Squash Soup [Vegan] The chilly weather season simply isn't complete without a delicious and warming bowl of butternut squash soup to comfort and nourish the body. This recipe is simple to make and packed full with beneficial ingredients like turmeric, cinnamon, and nutmeg. Top this vibrant puree with toasted seeds, crushed walnuts, or garlicky croutons, for some added flavor and texture.

Sweet Potato and Red Onion Falafel [Vegan] This recipe adds a little Fall flavor to your typical falafel, by making it with sweet potato in addition to chickpeas! These are nice and flavorful thanks to red onion, garlic, cumin, and garam masala and, of course, crispy to boot. Top a salad with these and drizzle with a bit of vegan mayo or serve them as an appetizer.

Sweet Potato and Red Onion Falafel / Curried Potatoes and Bell Peppers

Curried Potatoes and Bell Peppers [Vegan] This recipe is a delightfully simple and flavorful take on fresh bell peppers, tomatoes, and potatoes. Garlicky, zesty, and slightly tangy from lime, this vibrant mix is perfect for adding some color to an entrée or even making a sandwich out of. Delicious, homey, and practical.

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Potato Dishes baked potato nachos, Roasted potato and kale tacos, bubble and squeak patties, potato pizza, pierogi quesadillas, potato curry, deviled potatoes, potato cheese spread, fat free vegan cheese sauce,

BAKED POTATO NACHOS I boiled small potatoes, smashed them flat, and then baked them until they were crispy. Then I loaded them up as if they were nachos! They were so yummy, and so much healthier than any you’d find in a restaurant.

Baked Potato Nachos
1 pound small potatoes, I used Yukon Gold fingerling potatoes, small red potatoes would also be great
1 T olive oil
salt and pepper
¼ t garlic powder
½ t onion powder
¼ t paprika

Green onions
1-2 c prepared beans
handful of cilantro
a few tablespoons of coconut bacon [or bacobits]

Bubble & Squeak Patties These Bubble & Squeak Patties are great with anything that you would usually serve potatoes with. We like them with homemade BBQ baked beans (get my recipe here) They are also good with some thick, tasty gravy and sautéed mushrooms. Young children might also enjoy them with a good quality veggie sausage and some natural ketchup. They are even good for breakfast!

Delicious oven baked Bubble & Squeak Patties. Made with only 4 ingredients and super easy.

1250g white potato chopped into chunks (about 9-10 medium potatoes)
500-550g green cabbage shredded (roughly half a large cabbage)
15 Brussels sprouts shredded
1 medium onion chopped
Salt & Pepper
Oil for brushing/spraying (optional)

Place the potatoes in a large pan, cover with water, add a large pinch of salt and bring to the boil. Boil until tender. Do not overcook (about 12 - 15 minutes)

Place your shredded cabbage and Brussels sprouts in a separate pan and cover with water. Bring to the boil and simmer for about 3 minutes then drain and set aside.

Heat a small fry pan and sauté your onion until golden brown then remove from the heat. I tend to dry fry mine but feel free to add a little oil if you prefer.

Once the potatoes are tender drain immediately and return to the pan with the lid off so that they can dry and cool down.

Preheat your oven to 400 degrees F

Prepare a large baking sheet. If it is non-stick it will be fine as it is. If not cover with a Silpat or baking parchment.

Once everything is cool enough to handle with your hands, mash the potato.

Add the cabbage, Brussels sprouts and onion to the potato ( I use the large pan the potatoes were boiled in to do this but if it won't all fit in yours then transfer to a large bowl).

Season generously and mix everything together well.

Take handfuls and roll into balls (you want them kind of mid way between golf and tennis ball size)

Place on your baking sheet and press down gently with the palm of your hand to make a patty shape.

Smooth them out a little around the sides if they crack a bit. (See recipe notes for alternative directions if you do not wish to shape patties).

Brush or spray with oil (optional) then place in the preheated oven.

Bake for 30-40 minutes until golden brown.


If you want an easier option than forming patties then you can spoon the mixture into a casserole, rough up the top of the Bubble & Squeak mixture with a fork, spray or brush with oil then bake uncovered for 30 - 40 minutes.

Leftover Bubble & Squeak Patties can be covered and stored in the fridge for 3 - 4 days. Reheat in the oven on 400 for about 15 minutes. They would also probably freeze well too but I haven't tried that yet.

Potato Pizza The first time I had potatoes on pizza was at a restaurant in New York City called Palá Pizza. The pizza was made with Daiya cheese, very thinly sliced zucchini and potatoes, and rosemary, and it was the most perfect thing I had ever eaten. Palá has since changed their menu, and their potato pizza has broccoli instead of zucchini. It’s still good, but it’s not the pizza perfection I had the first time.

Peacefood Café, also in New York City, also serves a potato pizza. Their version is made with mushrooms, potato, pesto, black olives, and arugula, and, while it doesn’t really taste much like Palá’s, it’s pretty amazing in it’s own right. I love the flavor combination, and I find myself craving it often. Rather than trek back into Manhattan, I’ve recreated the dish at home.

For the Pizza:
1 or 2 medium-sized waxy potatoes
2 teaspoons olive oil, divided
1 teaspoon sea salt, divided
½ teaspoon black pepper
5 ounces white button or crimini mushrooms, sliced (about 5 or 6 mushrooms)
Prepared 12”-15” pizza crust
¼ cup kalamata olives
¼-1/2 teaspoon red pepper flakes, depending on your desired heat level
2 cups arugula, tightly packed

For the Pesto
2 cups fresh basil, tightly packed
2 cups arugula, tightly packed
? cup pine nuts
2 garlic cloves
2 tablespoons nutritional yeast
1 tablespoon lemon juice
½ teaspoon sea salt
2 tablespoons extra virgin olive oil

Preheat your oven to 400° and line a baking sheet with parchment paper.

Thinly slice the potatoes. If you have a mandolin, it will work great for this. If not, carefully cut the potatoes into slices that are about ¼” thick with a sharp knife.

In a medium bowl, toss the potato slices in 1 teaspoon of oil, ½ teaspoon of sea salt, and the black pepper. Line the slices on the prepared baking sheet so that none are overlapping, and bake for 10 minutes, until they brown slightly.

While the potatoes are cooking, heat the remaining oil a medium-sized pan over medium-high heat. Add the mushrooms and the rest of the salt, and cook until the mushrooms brown and release their liquid, about 10 minutes.

Make the pesto by combining the basil, arugula, pine nuts, garlic, nutritional yeast, lemon juice, and salt in a food processor until finely chopped and mixed together. With the processor running, add the olive oil and continue processing until thoroughly combined.

To make the pizza, spread the pesto over the crust, leaving about an inch around the edges. Layer the potato slices on top of the pesto, then add the mushrooms, olives, and the red pepper flakes. Bake for 10 – 15 minutes, until the crust is golden brown.

Remove the pizza from the oven and top with the arugula. Slice and serve hot.

Deviled Potatoes This recipe uses those cute tiny purple potatoes. I love how eerie the purple is, but you can use any tiny potato. My favorites are the new organic ones from Tasteful Selections. The black salt, called kala namak, makes the filling taste like egg, so you’ll remember the deviled eggs you grew up on.

1 (24 ounce) bag of small red, yellow or purple potatoes, rinsed well
1 package firm or extra firm tofu (about 1 pound – some containers weigh a little less)
1/3 cup vegan mayo
1 tablespoon Dijon mustard
1/2 teaspoon black salt or kala namak (or regular kosher salt, to taste)
1/2 teaspoon turmeric
1/4 cup sliced olives stuffed with pimentos

Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for about 10 minutes, or until you can pierce the potato easily with a fork.

Drain, rinse with cool water and set aside until cool.

Make the tofu salad:

Combine the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.

Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon.

Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.

Dianne's Vegan Kitchen

Virtual Vegan

Smoked Tofu Goulash Goulash is a Hungarian stew that dates back to Medieval times. You know it's good because it's still made today; it's also easily made vegan. Bursting with flavors and goodness this smoked tofu goulash is made with sweet potatoes, peppers, and lots of smoked paprika. A comforting dish, this recipe is straightforward to make. You can substitute smoked tofu for plain tofu if you prefer.

Serve with rice

Smoky Greens Winter greens are nutritious and oh-so versatile. In this recipe, bacon or ham is replaced by liquid smoke. Same taste, minus the fat!

EVOO, onion, garlic, greens, broth, brown sugar, molasses, liquid smoke

7 Savory Oatmeal Recipes That Are Better Than The Sweet Variety Oatmeal with Sautéed Mushrooms, Onion, and Thyme, Spicy Oatmeal With Cilantro, Peanuts, and Ginger, Mediterranean Oatmeal [rich with kalamata olives, feta cheese, and sundried tomatoes], Curried Oatmeal With Caramelized Onions

Soak Up the Deliciousness of These 15 Dairy-Free Biscuit and Gravy Recipes

How to Cook Okra So It’s Not Slimy and All Flavor

8 Ways to Make Badass Baked fs Campfire Potato, The Turkish Kumpir, Vegan Bolognaise, “Tuna” Salad, Broccoli and “Cheese”, Baked Potato Breakfast, Twice baked potatoes w/turmeric,


10 money-saving dishes everyone should know how to make

The Buddhist Chef’s General Tso’s Tofu


Costa Rican Rice and Beans (Gallo Pinto) Rice and beans is a combination found all over the world, but it’s not just for lunch and dinner. This Costa Rican dish, which translates into “Painted Rooster,” is a breakfast staple. It is enhanced by a sofrito, another Latin cuisine classic made from onion, bell pepper, and garlic.

1/2 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
7/8 cup water
1/4 teaspoon salt
1/2 cup rice
3/4 cup cooked black beans, rinsed
Hot sauce to taste

Over medium heat, sauté the onion and bell pepper in a pot until the onion turns a light brown color. Add the garlic and sauté for 1 more minute. Add the water and salt and bring the water to a boil. Add the rice, bring the water back to a boil, cover the pot, and reduce the heat to low. Cook the rice for about 20 minutes. Remove from the heat, stir in the beans, and dress the Gallo Pinto with hot sauce.

Making It Simple: There are two easier versions of this recipe. One way is to forgo sautéing the onion, pepper, and garlic. Simply bring the water to a boil and add the diced onion, pepper, and garlic to the water along with the rice. The other way is to sauté the onion, pepper, and garlic and stir them into any leftover cooked rice that you have on hand.

The Gourmet Touch: The traditional hot sauce for this dish is called Salsa Lizano. If you’re not in Costa Rica, you can find it online. It’s very tangy and tastes more like black pepper than chili pepper. You can also serve Gallo Pinto topped with baked or sautéed slices of plantains dressed with lime juice, with or without Salsa Lizano.

Taktouka: Moroccan Spicy Peppers and Tomato Dip 6 red and green bell peppers, 2 jalapeños, finely diced (optional), 6 tomatoes, 1 bunch of cilantro, finely chopped 4 garlic cloves, pressed,1 tablespoon paprika, 1/4 cup olive oil.

Roast the whole peppers on a gas flame or barbecue, or alternatively broil them in the oven. Then, place them in a plastic bag for 10 minutes to sweat them.

In the meantime, dice the tomatoes and sauté them in pan with olive oil until all the water is evaporated, about 10 minutes.

While the tomatoes are cooking, peel and clean the peppers from the seeds and stem. Finely dice them.

Once the tomatoes are cooked, add the peppers, garlic, cilantro, cumin, and paprika.

Cook for about 15-20 minutes on medium-high heat while stirring.

Marinated Red Pepper Preserves

The Most Epic Collection of Vegan Chinese Recipes to Help You Celebrate the New Year

General Tso's Tofu

Crispy Glazed Tofu With Bok Choy

Philippino Sweet Potato Leaf Salad

from Simply Ming in Hawaii

Sweet potato leaves
Soy sauce
Fish sauce
Fresh lime juice

The secret to cooking amazing vegetables Once in a while I encounter some cooking advice that makes a light bulb go off in my head. In this case, it was a headline on Mark Bittman’s cooking blog: “Treat Your Veggies Like Meat.” Writer Emily Stephenson describes dining at a friend’s house, eating deliciously crispy roasted vegetables.

It’s a brilliant revelation. Why '’t we? Meat eaters, for example, would never put a steak in a lukewarm pan or in a steam basket over a pot of simmering water. There’s a reason why cooks take time to brown stewing beef meticulously before braising. Doing this creates a glorious brown crust and an explosion of flavor.

“A nice, browned, crisp sear is one of the best parts of eating meat, vegetables, bread, and pretty much anything else. This browning is known as the Maillard reaction that happens between amino acids and sugar as they are heated… The important thing to know is that browning and caramelization—the process that forms a crust—is what makes cooked food taste great.”

There’s almost no limit to what can be roasted at high heat and transformed into a sublime version of its everyday self. Take cabbage, for example. When I get a big head from my CSA share, it takes weeks to get through if I make coleslaw. But if I chop it into chunks, toss with oil and salt, and roast at 450 F, it turns into a golden, sweet treat that I can’t stop snacking on.

Broccoli, cauliflower, kale, spinach, green beans, tomatoes, rapini, scallions, bok choy, zucchini – these aren’t the usual veggies that come to mind when you think of roasting, but they’re all excellent in roasted form. Take Stephenson’s advice and preheat your pans in the oven while prepping the vegetables. You should hear a sizzle when you toss them in, coated in oil and seasonings. That’s a good sign. That’s where the magic happens.

Anchovy vegan substitutes:

Anchovies are typically quite salty and have a nice briny flavor. Use anchovies in salads, sauces, dressings and as an accompaniment with other dishes including Caesar Salads and even as a pizza topping. Read more from

Substitutes maybe:

Umeboshi paste
Braggs amino acids
Vegan Worchestershire sauce
tamarind as part of a 'Worchestershire" substitute
nutritional yeast
Seaweed (Kombu, Nori, Hijiki, Dulse, or Wakame) + Tamari + Capers Brine will offer exactly the salty, fishy, briny umame flavor
kalamata olives. I've used that as a anchovy substitute in Caeser salad dressing, and they add a nice briny savory flavor.
seaweed (smoked dulse, and nori strips) for anchovies.
blond miso
fermented tofu aka sufu
Capers make a nice substitute. Not as briny as kalamata oilives
SEAWEED is the only vegetarian substitute that will provide the analogous fish flavor of anchovies.
Dulse, Nori, wakame, hiziki, arame and others can all can be used as an excellent veggie anchovy
Vegemite or Marmite
Ten Vegan Grocery Stores:

Veganz De. line now in USA.

La Vida Vegan in Aus. Closed in CA.

Food Fight! Grocery no sign of online shopping

Rabbit Food Grocery in Austin Online, shipping free over $100.

Fish Sauce $9.95
Sophie's Kitchen - Vegan Toona Sea Salt, $4.99
Upton's Naturals Bar-B-Que Jackfruit, $5.99
Phoney Baloney's - Vegan Coconut Bacon, $5.25
Vegan Magic Parmaged' - Vegan Parmesan, $6.99
Third Coast Coffee - Austin, TX - Organic, Fair Trade Coop, $9.95
Bulldog Skincare For Men - Sensitive Moisturiser, $13.99
Tasty Bite Noodle Entrees, $3.99
Tasty Bite Indian Meals, $3.99
Daiya Blue Cheeze Vegan Salad Dressing, $5.59
Worthington Vegetable Skallops, Low Fat, 20-Ounce Can, $8.79

Pangea, The Vegan Store

Thrive market many vegan items

10 Vegetables That Can Substitute for Meat

How to Make Your Own Vegan Chinese Dishes at Home

Email Professor Colby Glass, MAc, MLIS, PhDc, Prof. Emeritus

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