Articles tagged with: egg-free

Vegan Businessmen Collaborate on VeganSmart plant-based protein

on Thursday, 18 January 2018. Posted in Inspiration

Kareem Cook and Claude Tellis acquired Naturade (Naturade offers a full line of health products since 1926) in 2012.

Kareem and Claude meet in college and reconnected after business school. After moving to California, they were shocked at the rate of childhood obesity in the Los Angeles area and decided to help reduce that number. Thus began their journey to spread health and wellness. They decided to start a healthy vending company, then they acquired the contract for all the public schools in LA, were responsible for junk food being banned in LA schools, and are leading the state of California to banning junk foods. Still not satisfied, they wanted a larger platform to help African Americans prevent common illnesses that plague the community. Both Kareem and Claude’s families and many African Americans suffer from hypertension and diabetes, illnesses that can be prevented or managed by diet. Their passion lead them to develop a business plan to prevent illnesses like diabetes. Their plan involved the purchase of Naturade (Naturade offers a full line of health products). Once they purchased Naturade their efforts to educate the African American community about the benefits of a healthy lifestyle began in earnest. They were introduced to people who shared similar viewpoints. They paired up with Badass Vegan John Lewis to create VeganSmart, a plant-based protein powder.

You can read Kareem and Claude’s story here and Naturade here.

Recipe: Happy MLK Day! Vegan Pecan Pie

on Monday, 15 January 2018. Posted in Recipes

Happy MLK Day! Vegan Pecan Pie
Jenné is the Georgia Peach living in LA via NYC who’s behind Sweet Potato Soul and this week's recipe. It's Jenné tribute to Dr. Martin Luther King. “To honor the man who demanded action, championed for equality, and sacrificed so much for all of us,” Jenne made his favorite dessert, Pecan Pie. Her secret ingredient to replace the eggs in this classic dessert is sweet potato plus arrowroot.

Ingredients:
CRUST
1¼ cup all-purposep flour
¼ tsp sea salt
½ cup Earth Balance vegan butter, cubed and chilled
¼ cup ice cold water
FILLING
1 cup sweet potato purée
3 Tbsp arrowroot powder or cornstarch
¼ cup Earth Balance vegan butter
4 Tbsp soy milk
1 cup raw cane sugar
½ cup corn syrup
2 tsp vanilla extract
¼ tsp sea salt
2 cups toasted pecans

 

Directions:

MAKE CRUST

  1. In large bowl, combine flour and salt. Cut in vegan butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, gently mix to form a ball. Be careful not to overwork it. Wrap dough in plastic and refrigerate 4 hours or overnight.
  2. When ready to bake preheat oven to 350°.
  3. Generously flour work surface, use rolling pin to roll dough out flat (about ⅙ inch). Gently place dough over pie dish, pressing evenly to bottom and sides.
  4. Place pie weights (or dried beans) in large piece of parchment in center of pie to keep crust from puffing and losing shape while baking.
  5. Bake 20 minutes.

MAKE FILLING (do this while the crust is in the oven)

  1. Combine sweet potato puree and arrowroot powder in large mixing bowl, set aside.
  2. In sauce pan combine vegan butter, soy milk, sugar, corn syrup, vanilla, and sea salt. Use whisk to melt and combine, stirring constantly as mixture begins to boil.
  3. Cook about 3 minutes, remove from heat.
  4. Slowly pour sugar mixture into bowl with sweet potato and arrowroot, and whisk.

ASSEMBLE THE PIE

  1. Remove from oven and spread toasted pecans onto bottom of crust. Pour filling over pecans, and shake a few times to set whole filling.
  2. Bake 45-50 minutes at 350°.
  3. Remove from oven, allow to cool one hour.
  4. Enjoy!

You’ll find this and other great recipes, videos and more at sweetpotatosoul.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Vegan Breakfast Pockets from Gardein

on Wednesday, 03 January 2018. Posted in Products

Vegan Breakfast Pockets from Gardein

Quick! Add this to your grocery shopping list, because you’re going to want to have this for your morning breakfast menu! Gardein, plant-based meat maker extraordinaire, has released a first-of-its kind breakfast pocket, complete with a vegan egg scramble. Their newest addition to their 'grab & go goodness' line of pocket foods includes breakfast and pizza pockets as well as chick’n and black bean sliders. The first breakfast-inspired item, these pockets are frozen, microwaveable, and cook in three minutes. Each bun is stuffed with meatless sausage, spinach, red peppers, cheddar shreds and scrambled vegan egg. It’s everything you could ever want in a breakfast pocket, and it’s vegan!

For this and other great Gardein products, visit their website.

Aldi Grocery Brand Vegan Ice Cream

on Wednesday, 27 December 2017. Posted in Products

Aldi Grocery Brand Vegan Ice Cream

Okay seriously though it's becoming nearly impossible to keep up with all of the dairy companies that are droppin' vegan ice cream options like it's their job. Err. Haha! No, no we're not complaining. Just the opposite actually. Y'all, introducing vegan ice cream options by and at Aldi! The UK-based global discount supermarket has joined the likes of Ben & Jerry's, Halo Top, Telenti, Breyers, and Trader Joe's with the inclusion of dairy-free frozen desserts! Their two new additions include Coconut Cream and Coconut Cream Chocolate, and will first be distributed throughout their UK and UK grocery stores. The best part? Each pint is priced at less than $2.00!

Get product and nutritional info. at Aldi.us.

Meat Sales Slow Due to Veganism

on Tuesday, 26 December 2017. Posted in News

Meat Sales Slow Due to Veganism

The world's largest market research company, Research and Markets, recently reported a noteworthy difference in processed meat sales, particularly that of pepperoni. "Market researchers...stated that there is a growing demand for transparency in all stages of the production of processed meats, and as consumers seek out these labels, product costs increase," noted VegNews' coverage on the topic. Based on findings, the researchers also believe that the current trend toward plant-based foods is a primary contributing factor to said drop in sales. As such a number of meat companies have been investing in and look to plant-based alternatives.

Check out the source piece on VegNews.com.

Vegan Peppermint Hot Chocolate w/'Mallows

on Monday, 25 December 2017. Posted in Recipes

Vegan Peppermint Hot Chocolate w/'Mallows

Happy holidays! And if you celebrate Christmas, Merry Christmas today! Yep, that's right, even on Christmas day we've go your Meatout Mondays newsletter rockin' and rollin' ::wink:: Right, so we thought we'd go simple and straightforward this week with a sassy holiday-themed, seasonal-appropriate, easy peasy recipe: hot chocolate. Yep. Enjoy!

Ingredients:
1 15oz. can of full-fat coconut milk
1 oz. (about 1/4 cup) vegan choc. chips
1/4 cup sugar (or 2 Tbsp. maple syrup)
2 Tbsp. vegan cocoa powder
1 tsp. vanilla extract
3/4 tsp. peppermint extract
Pinch of salt
Mint leaves, for garnish
Vegan marshmallows, if you'd like

Directions:
1. In a medium saucepan whisk together the milk, sugar, and salt over low heat until the sugar dissolves. 
2. Whisk in the other ingredients and cook until hot (do not boil).
3. Pour into your serving mugs, top with marshmallows and a sprig of fresh mint.

~

Get more vegan holiday recipes on Good-Saint.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

More Than 2 Dozen Schools in Los Angeles Add Vegan Lunch Options Per Request

on Thursday, 21 December 2017. Posted in Inspiration

More Than 2 Dozen Schools in Los Angeles Add Vegan Lunch Options Per Request

It wasn't long ago that we'd gotten wind of some vegan shifts happening within the Los Angeles Unified School District (LAUSD), but it wasn't until last week that the news broke: 35 LA schools are officially adding vegan lunch menu options by this coming January! After a successful test run resulting in more than 30,000 vegan meals purchased at lunchtime, the schools decide to go all-in. Food Services Director for LAUSD, Joseph Vaughn said, "The data clearly shows that a sufficient number of students desire vegan options in addition to the regular lunch menu." Earlier this year the New York City public school district also announced their commitment to including vegan options in all 1,200 of their schools too!

Learn more about this exciting news at LiveKindly.co.

VEGAN RECIPE: Roasted Garlic Potato Bisque

on Monday, 18 December 2017. Posted in Recipes

VEGAN RECIPE: Roasted Garlic Potato Bisque

For our garlic-loving friends, we've got the ultimate yum-ness for you in this week's newsletter. Check out this light, easy to prepare, bisque that's sure to knock the socks off anyone you end up sharing it with (if you choose to share it, of course). Plan ahead as it does require some time to simmer and roast. Maybe add a side of garlic bread too! Enjoy!

Ingredients:
4 heads of garlic
3 large potatoes
1 tsp. coriander
Salt
4 cups vegetable broth, or water
Olive oil
Scape pesto

Directions:
1. Preheat over to 375° F.
2. Slice tops off each head of garlic, drizzle with olive oil and wrap in tinfoil
3. Roast the garlic for 40 minutes.
4.  While garlic is roasting, peel and cut potatoes.
5. In a medium pot, saute with a turn of olive oil and coriander until coriander is fragrant. 
6. Add broth and simmer on low for 30 minutes.
7. Add the roasted garlic, season with salt to taste.
8. In a blender (immersion works best) puree until smooth
9. Serve with a teaspoon of scape pesto and a drizzle olive oil.

 
Get more great vegan recipes on SundayMorningBananaPancakes.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes toFacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Whiskey Baked Persimmon Bread Pudding, Vegan Recipe

on Monday, 11 December 2017. Posted in Recipes

Whiskey Baked Persimmon Bread Pudding, Vegan Recipe

Break out the bread pudding, it's holiday season! Okay yes, we agree that bread pudding is a terrible name for food because admittedly it just kind of sounds yucky. However, this recipe is far from yuck. It's delicious, hearty, and sure to become a quick fan favorite. Not a persimmons person? No problem! Recipe creator, Amber St. Peter suggesting subbing with your favorite stone fruit instead. Bam! Problemo solved. Enjoy!

Ingredients:
6 heaping cups stale french bread, cubed
4 persimmons, halved and thinly sliced
1/3 cup whiskey
1 tsp. coconut oil
1 Tbsp. sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/8 tsp. cardamom
1 14oz. can full fat coconut milk
1 cup unsweetened almond milk
1/4 cup maple syrup
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup cornstarch
Freshly grated nutmeg, for garnish

 

Directions:
1. Preheat oven to 350° F. Grease 9x13" baking dish.
2. Place stale bread cubes into a large bowl, set aside.
3. In a medium baking dish toss together persimmons, whiskey, coconut oil, guar, ginger, nutmeg, and cardamom. Bake for 20 minutes, tossing again about halfway through.
4. While persimmons are cooking, whisk together the coconut milk, almond milk, maple syrup, vanilla, cinnamon, ginger, and cornstarch in a saucepan. Cook over low-medium heat for 10 minutes, stirring frequently until mixture thickens.
5. Once finished pour the coconut milk mixture and the whiskey baked persimmons over the brad in the large mixing bowl. Mix to combine evenly.
6. Pour the mixture into the prepared 9x13" baking dish. Let sit for at least 20 minutes, then back for 15-20 minutes. Serve immediately. 

 

~

 

Get more great vegan recipes at Good-Saint.com.


Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Vegan Food Delivery Service Matches Your DNA to Optimize & Match Meals

on Wednesday, 06 December 2017. Posted in Tips & Ideas

Vegan Food Delivery Service Matches Your DNA to Optimize & Match Meals

If you've dreamed of saving time as it relates to meal prep but you don't want to sacrifice eating healthy, there's a new meal delivery service that may be just right for you. Introducing, VegReady. And get this, their crowdfunding campaign states, "after submitting your DNA report, our proprietary DNA Algorithm will recommend which of our 200 dishes match your genes and your gut microflora. You can order customized meals and we deliver them. Just store until needed then enjoy!" Pretty unique if we do say so. What's more, the meals are all plant-based, gluten-free, and non-GMO. Cool!

Learn more via their funding campaign at Kicksarter.com.

RECIPE: Simple Vegan Breakfast Muffins

on Monday, 04 December 2017. Posted in Recipes

RECIPE: Simple Vegan Breakfast Muffins

Perfect as a side to that morning scramble + cruelty-free facon bacon, a snack for that upcoming holiday party or an after-dinner sweet treat with a dollop of vegan vanilla ice cream on top, these quick and easy vegan muffins are sure to rock your world. Eat up!

Dry Ingredients:

2 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground turmeric

Wet Ingredients:

2 medium, very ripe bananas, mashed
1 cup granulated sugar
8oz vegan vanilla yogurt
3/4 cup vegan milk
1/2 cup vegetable oil

Fold-In:

1/2 cup golden raisins
1/2 cup chopped walnuts

 

Directions:

1. Preheat oven to 350° F.
2. Line a standard muffin tin with paper muffin liners or lightly grease the muffins wells.
3. In a medium bowl combine dry ingredients. Set aside.
4. In a separate medium bowl, combine wet ingredients. 
5. Add wet ingredients to dry, mixing until just combined. Stir in raisins and walnuts. 
6. With a heaping 1/4 cup of batter at a time, fill each muffin well.
7. Bake 18-22 minutes until a toothpick or cake tester comes out with a few moist crumbs attached when tested from the center of a muffin.
8. Remove from oven and cool on a wire rack prior to serving.

 

~

 

Get more great vegan recipes on SundayMorningBananaPancakes.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

More Vegan Holiday Recipes Than You'll Know What to do With

on Wednesday, 29 November 2017. Posted in Tips & Ideas

More Vegan Holiday Recipes Than You'll Know What to do With

Whether or not you celebrate Christmas it's worth having a stash of holiday-themed recipes in your back pocket for those inevitable family get-togethers, friends'mas potluck, or heck maybe just a holiday-less-themed vegan meet-up. That actually sounds pretty fun! Anywho, our friends over at the popular vegan food blog, Minimalist Baker have graciously taken all the legwork out of researching common Christmas-themed recipes for us by compiling this incredible list of more than 120 recipes. They've included everything from breakfast, appetizers, Mains, and desserts.

Get them all right here at MinimalistBaker.com.

Coffee Cardamom Bread Pudding w/Mocha Sauce Vegan Recipe

on Monday, 27 November 2017. Posted in Recipes

Coffee Cardamom Bread Pudding w/Mocha Sauce Vegan Recipe

If you're a coffee lover you're sure to dig this week's Meatout Mondays vegan recipe, courtesy of our lovely friend, Annie of An Unrefined Vegan food blog. Bread pudding is such an amazing holiday classic dessert that when we saw this one we just knew we had to share it with you! This sweet traditional dish will keep our guests coming back for more. Enjoy!

Bread Pudding Ingredients:
4 cups stale bread, cut into 1-inch cubes
1 cup golden raisins
1/2 cup cold water
2 Tbsp.
VeganEgg powder
2 cups unsweetened almond milk
1/2 cup freshly brewed coffee
1/2 cup pure maple syrup
1/2 Tbsp. vanilla extract
1/2 cup vanilla powder
1/2 tsp. cardamom powder
1/2 tsp. ground cinnamon
 
Mocha Sauce Ingredients:
1/4 cup freshly brewed coffee
2 Tbsp. Dutch-process cocoa powder
1 Tbsp.
vegan chocolate sauce

Directions:
1. Preheat oven to 350 F.
2. Place bread in a large mixing bowl. Stir in the raisins. Set aside.
3. In a blender, thoroughly blend the water and 
VeganEgg. Then add the almond milk and cinnamon. Add the remaining 'bread pudding' ingredients, and blend until well combined. 
4. Pour the wet ingredient over the bread and raisins, stir to thoroughly coat the bread. Transfer mixture into an 8x8" baking pan (no need to spray or oil). 
5. Bake for 30-40 minutes or until firm and browning on top.
6. For the mocha sauce: in a small bowl whisk together coffee, cocoa syrup, and cocoa powder until smooth. To serve, divide the bread pudding while still warm, among bowls and then drizzle mocha sauce over top. 

 

~
Get more great vegan recipes on AnUnrefinedVegan.com.

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Gluten-Free Chocolate Chip Pumpkin Date Bread Vegan Recipe

on Monday, 20 November 2017. Posted in Recipes

Gluten-Free Chocolate Chip Pumpkin Date Bread Vegan Recipe

Might as well keep this whole pumpkin theme going, eh? This week we've got a perfect-for-the-holidays pumpkin loaf for you! Enjoy this as a gluten-free option too by choosing gluten-free flour. Keepin' it Kind recipe author, Kristy recommends trying Bob's Red Mill brand. Do plan ahead for this one as Kristy notes it takes nearly an hour to bake and then she recommends waiting a solid four hours for it to cool. It'll be so worth it though! Enjoy!

Ingredients:
1 cup pitted, chopped dates
2 tsp. pumpkin pie spice
1 1/2 tsp. baking soda
1/2 tsp salt
3/4 cup boiling water
3 Tbsp. vegan butter
3/4 cup pumpkin puree
1 Tbsp. apple cider vinegar
1 tsp. vanilla extract
1 1/2 cups gluten-free flour
1 cup coconut sugar
1/2 cup vegan chocolate chips

 

Directions:
1. Combine dates, pumpkin pie spice, baking soda, and salt in a medium bowl.
2. Pour the boiling water into the bowl, stir to combine. Stir in the butter until melted and combined. Let rest for 20 minutes. 
3. Pre-heat oven to 350° F; Spray a loaf (8"x4" or 9"x5" work well) with cooking spray.
4. In a large bowl, stir together the pumpkin puree, apple cider vinegar, and vanilla extract. Gradually stir in the flour and coconut sugar. It will be thick and lumpy. Add the date mixture and stir until fully combined. Stir in the chocolate chips.
5. Pour the batter into the prepared loaf pan. Bake for 55-60 minutes or until firm and a toothpick inserted into the center comes out clean. Transfer the pan to a cooling rack and let cool for at least four hours before slicing and serving.
6. To store, wrap in plastic wrap or store in an airtight container. It will last 5-7 days if refrigerated, but if you plan on eating it within a couple of days, no need to refrigerate. 

~

Get more great vegan recipes on KeepinItKind.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

In an Effort to Promote Compassion for Animals, Vegan Bicycles Across India

on Thursday, 16 November 2017. Posted in Inspiration

In an Effort to Promote Compassion for Animals, Vegan Bicycles Across India

Inspired by fellow vegan and challenge-taker, James Aspey, Rohit Ingle decided to bicycle 12,000 miles across India in order to create more awareness around animal suffering and to encourage compassionate choices, among those he met along the way. In an interview with Ahmedabad Mirror, Ingle said, "It's easy when you listen to your heart, not your habits." Rohit explained that he's met many people along his journey who he now believes are committed to trying a vegan lifestyle after talking to him about it. Rohit joins the likes of Joshua Entis of 'This Little Vegan' who is currently on a 365 around-the-world compassion tour for animals, and Disney star Dan Richardson who kayaked for 21 miles to raise money for animal rights groups, among others who are taking on out-of-comfort-zone challenges to raise awareness and increase compassion. Go, "team!" w00t!

Learn more about Rohit's endeavors at AhmedabadMirror.IndiaTimes.com.

800 Publix Grocery Chain Locations Add Plant-Based Meals to Their Stores

on Wednesday, 15 November 2017. Posted in News, Tips & Ideas

800 Publix Grocery Chain Locations Add Plant-Based Meals to Their Stores

In an effort to increase the ease and availability of healthy, delicious, affordable, and quick meals, vegan food company PlantPure has joined forced with the worker-owned grocery store, Publix. This microwavable line of meals includes Peanutty Buddha Bowl, Tuscan Pesto Pasta, Thai Drunken Veggies, and Chana Masala. All dishes are oil-free and developed by PlantPure founder, Nelson Campbell (son of Dr. T. Colin Campbell, author of The China Study). Publix also carries Field Roast (plant-based meat products) and continues to add vegan options to their locations throughout the country.

Learn more about the initiative at PlantPureNation.com.

Perfectly Stuffed Mini Pumpkins - Vegan Recipe

on Monday, 06 November 2017. Posted in Recipes

Perfectly Stuffed Mini Pumpkins - Vegan Recipe

As October fades from our rearview mirror and we coast into November (i.e., the more 'official' start for holiday planning for some) we're excited to share with you a fun, visually scrumptious fall/winter recipe. Brought to you by the ever creative Dianne's Vegan Kitchen food blog, this pumpkin-based creation is great for holiday parties, meetups, potlucks, family get-togethers, and everything in between. Serve hot and enjoy!

Ingredients:
1/2 cup black rice
1 cup water
8-10 mini pumpkins
2 Tbsp. vegetable oil, divided
1 tsp. sea salt, divided
1/2 tsp. black pepper
1 medium-sized onion, diced
2 cloves garlic, minced
6-8 crimini mushrooms, coarsely chopped
1/2 tsp. dried thyme
2 cups baby spinach or kale
2 scallions, sliced
1 Tbsp. balsamic vinegar
2 Tbsp. roasted pumpkin seeds
Fresh parsley for serving, optional

Directions:
1. Preheat oven to 375°F.
2. Line baking sheet with parchment paper or lightly oil a baking pan.
3. Add the rice and water to a medium-sized pot. Bring to a boil and then cover and reduce heat to low. Cook for 40 minutes, or until the rice has absorbed all of the water.
4. While rice is cooking slice the tops off the pumpkins; hollow out the insides (save the seeds for roasting). If they're too tough to cut, bake for a few minutes to soften.
5. Rub insides of pumpkins with 1 Tbsp. of oil and sprinkle with 1/2 tsp. of salt and pepper. 
6. Place pumpkins on a baking sheet and bake for 15-20 minutes, or until slightly tender.
7. Add rest of oil to a large pan over medium-high heat along with the onion, and cook until onion turns translucent (about 5 minutes). Add garlic, mushrooms, thyme, and the remaining salt. Cook for 5-10 minutes until mushrooms have browned. Add scallions and spinach (or kale)  and cook until greens have wilted.
8. In a large bowl mix together cooked rice, veggie mix, and balsamic vinegar.
9. Stuff pumpkins with rice mixture; bake for another 15-20 minutes, until heated through.
10. Serve hot, garnished with pumpkin seeds and parsley.

~

 

For more seasonal vegan recipes check out DiannesVeganKitchen.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Young Father-of-Two Eats More Food to Get off Medications and Lose Weight

on Thursday, 02 November 2017. Posted in Inspiration

Young Father-of-Two Eats More Food to Get off Medications and Lose Weight

In a recent health-related success story over on the Forks Over Knives blog, Anthony Masiello shares his journey from devastating health conditions when he was only in his early 30s, to transitioning into a thriving, active lifestyle wherein he now enjoys a medication- and pain-free time with his family. "I focused on eating more, lots more. More fruits, vegetables, beans, whole grains, nuts, and seeds—and less of everything else. I let the good stuff crowd out the bad stuff I used to eat," said Masiello. Two years later and 160 pounds down, Anthony felt strong, was running regularly, and had the stamina to keep up with his young kids. Now, ten years later, Anthony maintains his plant-based diet and is living proof that change is possible and health goals can be totally achievable!

Read Anthony's full story on ForksOverKnives.com.

Vegan Holiday Menu Coming to Whole Foods Markets Across The Country

on Wednesday, 01 November 2017. Posted in Tips & Ideas

Vegan Holiday Menu Coming to Whole Foods Markets Across The Country

Mark your calendar for November 1st because on this day—AKA World Vegan Day—something wonderful is going to happen. Grocery store giant, Whole Foods Market will be offering a 100 percent vegan menu at their hot bars across the nation. The menu will also be available to order through online, November 1-6 (get $5 off by using promo code "VEGAN"). Think sauerkraut roasted rainbow carrots, mustard-glazed cauliflower, and chocolate toffee miniature cake! The menu was created by the husband-and-wife team behind famed Philadelphia vegan restaurants, Vedge, VStreet, and Wiz Kid.

Learn more at WholeFoodsMarket.com.

Healthy Veggie Lettuce Wraps

on Monday, 30 October 2017. Posted in Recipes

Healthy Veggie Lettuce Wraps

Okay so this one probably seems pretty straightforward but you know sometimes it's nice to have a solid wrap recipe in your back pocket for those potlucks, parties, or opting for a healthier snack while binging the latest hot picks on your favorite streaming network. Regardless, pick up (or make!) some of your favorite dipping sauce (try hoisin or a vegan ranch) to serve with these beauties and you've got yourself a nice side or appetizer. Yum!

Ingredients:
2 oz. bean thread noodles
Vegetable broth for cooking
2 cups green cabbage, grated
2 cups mushrooms, sliced
4 cloves garlic, minced
1 Tbsp. fresh ginger, minced
1 cup carrots, peeled and grated
1 cup red bell pepper, thinly sliced
1/2 cup scallions, chopped
1 Tbsp. soy sauce
1 Tbsp. rice wine vinegar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh cilantro, chopped
Medium-size head red lettuce

 

Directions:
1. Soak noodles in warm water until softened, about 15 minutes.
2. In a large skillet heat a couple tablespoons of vegetable broth and saute cabbage for 5 minutes. 
3. Add the mushrooms, garlic, and ginger to the skillet and saute for another 4 minutes. 
4. Add the carrots and bell pepper to the skillet and cook for another 5 minutes or until carrots and peppers are hot but still a little crunchy. Remove from heat.
5. Drain the noodles and cut into 4-inch lengths with scissors. Add them to the vegetables along with the scallions, soy sauce, vinegar, basil, and cilantro. Stir to combine.
6. To serve, place a generous spoonful of the noodle mixture into lettuce leaves. Enjoy!

 

~

 

Find yummy vegan recipes on AnUnrefinedVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

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