Articles tagged with: vegan food

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

on Monday, 29 May 2017. Posted in Recipes

BBQ Cauliflower Tacos (Optional Bonus: Pineapple Radish Salsa)

Honestly, though it's always taco season, right? :: wink:: Check out this week's finger lickin' dish featuring the current fan favorite of the culinary world right now, cauliflower! Everyone from dedicated home cooks to professional chefs are going bananas for all things cauliflower right now and so we're jumpin' on the bandwagon with this week's recipe. Enjoy!

BBQ Ingredients:
1 head cauliflower, broken into florets
Olive oil spray
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
Salt & black pepper, to taste
1 cup your favorite BBQ sauce
1 Tbsp. arrowroot powder or cornstarch
Tacos:
8 whole grain or gluten-free tortillas
1 avocado, sliced 
Click HERE if you'd like to make your own pineapple radish salsa too!

Directions:
1. Preheat oven to 425° F. Line a baking sheet with parchment paper. Set aside.
2. Click HERE for the pineapple radish salsa instructions, if you'd like to make your own.
3. Spread the cauliflower florets out on the sheet. Spray with olive oil and then sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to fully coat. Roast in the oven for 20 minutes, flipping each piece halfway through.
4. Pour BBQ sauce into a small bowl and whisk in the arrowroot powder or cornstarch until combined. Once cauliflower is done baking pour the sauce over the cauliflower and toss until fully coated. Return to oven and roast for 10 more minutes, flipping once halfway through.
5. You may wish to warm up your tortillas in a frying pan before assembling the tacos: place a couple slices of avocado on tortillas, top with couple spoonfuls of the cauliflower, and then add salsa and/or other toppings of choice.

~

Learn about more scrumptious vegan recipes at 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!!

The $4 Billion Plant-Based Meat Industry of Tomorrow

on Tuesday, 23 May 2017. Posted in News

The $4 Billion Plant-Based Meat Industry of Tomorrow

The professional predictions are in and Visiongain, a London, UK-based research firm, has declared an upcoming epic boom in plant-based meat products and sales. "The meat alternatives market is relatively small today...but all factors analyzed in this report illustrate that the industry will exhibit significant growth in the next ten years, providing excellent commercial opportunities," noted the Visiongain report. This isn't the first research-backed proof of growth concerning vegan products. Oh yes, it's happening! Wooo!

Check out the original research document at Visiongain.com.
(photo by One Green Planet)

RECIPE: Gluten-Free Fiddlehead Pasta

on Monday, 15 May 2017. Posted in Recipes

RECIPE: Gluten-Free Fiddlehead Pasta

It's fiddlehead season so be sure to act fast as those of you who know a thing or two about this unique vegetable know that their season is short and sweet. Fiddleheads are unfurled baby ostrich ferns. While they can be tricky to prepare for first-time fiddlhead'ers, they are well worth the effort. They are a natural antioxidant and packed with fiber and vitamins.  If you can't get your hands on this unique veggie, asparagus is a great substitute!

Ingredients:
2 cups fiddleheads, brown spots trimmed
2 large cloves of garlic, diced
1 tsp. crushed red pepper
2 Tbsp. vegan butter
2 tsp. olive oil
Fresh juice from 1 lemon
4 oz. quinoa pasta
2 Tbsp. pasta water
Zest of 1 lemon
Salt, to taste

Directions:
1. Trim any brown spots from the fiddleheads and then fill a large bowl with cold water; submerge fiddleheads—swirling them around a bit—allow to soak for about 10 minutes.
2. In a medium saucepan, bring 4 cups of water to a boil. Add fiddleheads (carefully transferring to avoid stirring up the sentiment at the bottom of the bowl) boil for 5 minutes. 
3. While fiddleheads are boiling rinse out the soaking bowl, fill it with water and add 5 ice cubes. With a slotted spoon, transfer the blanched fiddleheads to the ice water.
4. The fiddlehead water in the sauce pan will be brownish black, change the water and bring to a boil for pasta. Cook pasta according to package directions.
5. In a medium saute pan over medium-high heat, melt vegan butter and olive oil. Add the fiddleheads, garlic, and red pepper. Saute for 3-5 minutes, testing taste and texture halfway through. At the halfway point add lemon juice.
6. Add cooked pasta to saute pan with 2 Tbsps of water; toss to integrate.
7. Plate and sprinkle with salt, lemon zest, and crushed red pepper.

~

Get even more, easy vegan recipes at SundayMorningBananaPancakes.
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!!

RECIPE: Vegan Stone Fruit Crumble Squares

on Monday, 08 May 2017. Posted in Recipes

RECIPE: Vegan Stone Fruit Crumble Squares

We are approaching stone fruit season (summer), hooray so lets' start planning some of those scrumptious favorites. Stone fruit includes fruits like cherries, peaches, and plums and they make for some great recipes! As always this recipe is 100 percent vegan which means it's free of dairy and all other animal products. Speaking of which, if you haven't already heard we're asking folks to join us in encouraging the Pizza Hut chain to start offering vegan cheese. If you'd like to join us please CLICK HERE to learn more.

Ingredients:
2 cups gluten-free oats
2 cups gluten-free flour
3 Tbsp. sugar
2 Tbsp. chia seeds
1/2 tsp. salt
Pinch of xanthan gum, optional
2/3 cups coconut oil, softened

4 cups stone fruit, pitted & chopped
2 Tbsp. lemon juice
1 Tbsp. corn starch

 

Directions:
1. Preheat oven to 375 degrees. In a large mixing bowl combine oats, flour, sugar, chia seeds & salt. Add in softened coconut oil and stir until crumbs begin to form. Set aside.
2. In a separate mixing bowl, toss your cut stone fruit in the lemon juice and cornstarch until evenly coated.
3. Grease an 8x8 (or 9x13, for slightly thinner bars) glass baking dish, then pour a little over 1/2 of the oat crumble mixture into the bottom of the dish. Press gently into the sides. Top with the stone fruit mixture, spreading evenly.
4. Finally, pour the rest of the crumble mixture on top, distributing that evenly as well.
5. Put crumble into the oven and bake for 35-45 minutes, until the crumble topping becomes golden and fruit mixture bubbles. 6. Remove from oven and let cool completely before cutting into squares. To help squares stay firm, refrigerate until ready to cut. 

 

~

 

For more fantastic vegan recipes check out FettleVegan.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!!

 

RECIPE: Simple Baked Vegan Ratatouille

on Monday, 24 April 2017. Posted in Recipes

RECIPE: Simple Baked Vegan Ratatouille

With a dish as versatile as this one you're sure to find it as a regular popping up from within your virtual recipe Rolodex. From the outside ratatouille might seem like a complicated or long process meal but this version from food blogger Lauren Bossi makes it super easy to use ingredients you likely already have around your house. Plus, it's great as a main or a side. Mix and match your favorite veggies and spices for a meal that's truly your own!

Ingredients:
2 zucchini
2 yellow squash
2 small eggplants
5 Roma tomatoes
1 26oz jar of tomato basil pasta sauce
1 yellow or red bell pepper
2 Tbsp. fresh parsley
2 tsp. fresh thyme
2 Tbsp. fresh basil (about 7-9 leaves)
1 tsp. garlic, minced
Salt and pepper, to taste
4 Tbsp. olive oil

 

Directions:
1. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
2. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4 minutes), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet.
3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil, and parsley with 4 tablespoons of olive oil, and your salt and pepper. Mix well and evenly pour over the top of the veggies.
5. Cover finished 
dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until veggies are soft. Enjoy!

~

Get more great vegan recipes on PlantBasedOnABudget.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!!

New Vegan Meal Kits by Forks Over Knives

on Tuesday, 11 April 2017. Posted in Products, Health, Tips & Ideas

New Vegan Meal Kits by Forks Over Knives

Known for the award-winning documentary Forks Over Knives, this 'docu' turned media empire has added something new to their lineup of resources—for those seeking to live healthful plant-based lifestyles—easy to assemble vegan meal kits. "We supply the grains and spices, you just add the veggies!" per the slogan on their website. With three flavors including Moroccan Quinoa Pilaf, Mexican Rice and Beans, and Indian Rice and Dal, it will be darn easy to prepare a quick and healthy meal for those of us on the go. The meals are free of oil, gluten, soy, and nuts.

Find product and nutritional information at ForksOverKnives.com.

Vegan Waffle & Pancake Batter

on Tuesday, 21 March 2017. Posted in Products

Vegan Waffle & Pancake Batter

The powerhouse sister duo behind Spork Foods joined forces with the incredible folks at Follow Your Heart (the creators of popular vegan products like Vegenaise and Vegan Ranch Dressing) to bring to the world a ready-to-pour, vegan, gluten-free pancake and waffle batter called Rocket Cakes. Winning a 'Best in Show' nod from VegNews Magazine, at this years Natural Products Expo West event, this super awesome squeezable is free of eggs, dairy, soy, and nuts. It is also non-GMO and organic! Follow Your Heart released a few other new products at the Expo, including a liquid form of their VeganEgg and several new non-dairy yogurt flavors.

Find product and nutritional information at FollowYourHeart.com.

'Ready Bowls' by Beyond Meat

on Tuesday, 11 October 2016. Posted in Products

'Ready Bowls' by Beyond Meat

New from the wonderful makers of Beyond Burger and Beyond Meat comes: Beyond Bowls! These single-serving, fully vegan meals, come in four flavor packed options including Vietnamese Lemongrass with Beyond Chicken, Indian Curry with Beyond Chicken, Roasted Sweet Potato Chili with Beyond Beef, and Korean BBQ with Beyond Chicken. These yums are microwaveable (it only takes 7 minutes!), are non-GMO, and pack 21 grams of plant-based protein, not to mention loads of vitamins A and C. Vegan eating made easy! Get to noshing, y'all!

Find product and nutritional information at BeyondMeat.com.

RECIPE: Mango Lemonade Smoothie - by Keepin' It Kind

on Monday, 15 August 2016. Posted in Recipes

RECIPE: Mango Lemonade Smoothie - by Keepin' It Kind

As we make our way through one of the hotter months of the year, we've got a great recipe to help cool you down and fill you up! Check out this colorful and delicious mango lemonade parfait smoothie from the Keepin' It Kind food blog. As always, give yourself permission to change up the fruits or other ingredients, to make it your own. Cheers and happy summer!

Ingredients for smoothie:

1 1/2 cups chopped frozen mango
2/3 cup water
1/3 cup lemon juice
1/4 cashews (soak cashews in water for 1 hour before blending)
1 tsp. lemon zest
10-15 drops of lemon or regular stevia (or your favorite sweetener)

Ingredients for parfait:

Blueberries
1 mango, peeled, pitted, and chopped
Lemon blueberry granola (or your favorite granola)

Directions: 

1. Combine all of the smoothie ingredients in a blender and blend until smooth.
2. In 2 glasses or jars, add about 1/4 of the granola. Divide half of the smoothie between the 2 containers. Add a layer of blueberries and a layer of chopped mango. Add another 1/4 cup of granola and then divide the remainder of the smoothie between the two glasses. Top with more blueberries, mango, and granola. Serve immediately.

Find more fantastic vegan recipes at KeepinItKind.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Yard House Sport Bar Adds More Vegan Food to Menu

on Tuesday, 05 July 2016. Posted in Products, Tips & Ideas

Yard House Sport Bar Adds More Vegan Food to Menu

Vegan and sports bar are probably not two things we may think are often paired together but American sports bar chain, Yard House is looking to change that. With 65 locations across the United States (primarily west of the Mississippi River), Yard House is making vegan cuisine more accessible to its customers. They recently announced that they are adding a vegan burger to their already vegan-friendly menu. The Vegan Burger is made from "plant-based Gardein and an umami-flavored veggie patty that our chefs mix with red quinoa, kale, and shiitake mushrooms that have been seasoned with garlic, onions, and miso, topped with dairy-free Daiya mozzarella, avocado, tomato, arugula, and onion on an onion, poppy seed bun." Well that sure does sound good. Thank you for keep us well fed, Yard House!

Read more about the new burger on VegNews.com.

RECIPE: Vegan Chocolate Peanut Butter Protein Bars

on Monday, 04 July 2016. Posted in Recipes

RECIPE: Vegan Chocolate Peanut Butter Protein Bars

Happy 4th of July to those celebrating today! This may not be the most festive recipe we have ever shared but it sure sounds delicious and would be fun to make for a holiday picnic, group get together, or a dessert all for yourself. The best part is it doesn't require any baking! Simply mix, pack, cool and cut! It's that easy. Enjoy!

Wet Ingredients:
1/4 cup pure maple syrup
1 cup smooth peanut butter
1 Tbsp. coconut oil
1/3 cup non-dairy milk

Dry Ingredients:
1/2 cup chopped cashews (or almonds)
1/2 cup shredded unsweetened coconut
1/2 cup triple omega seed mix
1/3 cup vegan mini chocolate chips
1 1/2 cup crispy cereal
1/2 cup vegan chocolate protein powder (try the NOW brand, double dutch choc.)

Directions:
1. In a small sauce pan heat maple syrup, peanut butter, coconut oil, and non-dairy milk, stirring until smooth and drizzly.
2. In a separate bowl mix all dry ingredients together until combined.
3. Add wet mixture to dry mixture.
4. Line a 9x9 baking dish with parchment paper. Press mixture into pan with the back of a wooden spoon; firmly pack down.
5. Cover and place in refrigerator for a couple of hours or overnight, before cutting into bars for serving.

Find 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 Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

New Product: Vegan Marshmallows by Trader Joe's

on Tuesday, 07 June 2016. Posted in Products

New Product: Vegan Marshmallows by Trader Joe's

Just in time for summer campouts, picnics, potlucks, and movie nights Trader Joe's has released a new product: vegan and gluten-free marshmallows! "Not only are Trader Joe's Marshmallows free from artificial flavors, added colors, and GMO ingredients...but they are also gluten-free and...gelatin free," notes Trader Joe's website. "Roast our Marshmallows over the fire at your family cookout. Use them in your next batch of rice crispy treats...[or] melt them over a sweet-potato..." Sounds good to us, Trader Joe's! Thank you for continuing to listen to customer requests and providing quality, affordable vegan products. ::smiles::

Find product and nutritional information at TraderJoes.com.

RECIPE: Gluten-Free Fully Loaded Burrito Bowl

on Monday, 04 April 2016. Posted in Recipes

RECIPE: Gluten-Free Fully Loaded Burrito Bowl

This is a single serving of perfection right here! Super filling and easy to throw together, the fully loaded burrito bowl is guaranteed to satisfy your tastebuds. Mix and match your favorite veggies and beans, dare to make your own tortillas or go with ready-made ones; whatever suits your fancy. Double or triple this recipe to serve more than one person. But most importantly, enjoy!

Ingredients:

1 1/2 cups white rice, steamed
1/3 cup green lentils, steamed
1/3 cup mixed beans
1/3 cup roasted potatoes, diced
1/3 cup sauteed mixed veggies, diced
1/2 cup lettuce, thinly sliced
2 Tbsp. black bean hummus, to top
Baked yellow corn tortilla chips, to serve

Directions:

1. Prep ahead by steaming rice and lentils, roasting or sautéing veggies, rinsing beans (if needed), and rinsing and chopping the lettuce or other greens.  
2. If you want to make the tortilla chips (rather than purchasing them ready-made), simply stack 4 yellow corn tortillas and cut into four 4 quarters. Place on a parchment paper lined baking sheet, in a single layer, and bake at 375°F for 15 minutes or until crispy.
3. Assemble bowl starting with a base of rice. 
4. Top with each remaining ingredient and finish with a dollop of hummus. 
5. Serve warm with a side of baked tortilla chips.

Find more delicious vegan recipes at ThePlantStrongVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Lemon Pistachio Cranberry Vegan Cheese

on Monday, 07 March 2016. Posted in Recipes

RECIPE: Lemon Pistachio Cranberry Vegan Cheese

Great news: making your own vegan cheese doesn't have to be super complicated or overwhelming! Thanks to Margaret of The Plant Philosophy (formerly The Plant Strong Vegan) food blog, we've got a super simple and fantastically delicious vegan cheese recipe here for you; featuring lemon, cranberries, and pistachios. Yum, yum!

Ingredients:

3 cups raw cashews, soaked for 2-4 hours
1/4 cup nutritional yeast
3 Tbsp. coconut oil, solid
1/4 cup lemon juice
2 Tbsp. lemon zest
1/3 cup pistachios, crushed (to coat)
1/3 cup dried cranberries, roughly chopped (to coat)
water, as need to blend (no more than 1 Tbsp.)
Pinch of salt

Directions:

1. Prep ahead by soaking the raw cashews in water, overnight or 2-4 hours.
2. Measure and add everything into a food processor (not including the pistachios and cranberries).
3. Scoop mixture into center of plastic wrap and twist to form a ball. Chill for 1-2 hours (you can divide the cashew cheese into two for small portions/two servings).
4. Remove from refrigerator and roll into a mixture of crushed pistachios and dried cranberries, until completely covered.
5. Cover again with plastic wrap and chill until ready to serve (will keep for 7-10 days wrapped and refrigerated).
 

Get more great vegan recipes at ThePlantStrongVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Top 25 Vegan Food Finds at Target (via VegNews)

on Tuesday, 01 March 2016. Posted in Tips & Ideas

Top 25 Vegan Food Finds at Target (via VegNews)

When thinking about where to go food shopping for yummy vegan finds stores like Walmart and Target aren't always the first that come to mind. But thankfully vegan food is finding its way into these chains, making it more accessible to the masses. That's why we love this article from VegNews Magazine online featuring their top 25 vegan food finds in Target. Think chocolate almond milk, products from vegan companies like Gardein, Sweet Earth, Beyond Meat, Hampton Creek, Annie's and more. Thanks for doing the legwork on this great resource, VegNews. We loved learning about all the cool vegan stuff to be found in Target!

Check out the full article on VegNews.com.
(Photo by Dayton Daily News)

RECIPE: Golden Beet Salad with Cashew Ricotta Topping

on Monday, 29 February 2016. Posted in Recipes

RECIPE: Golden Beet Salad with Cashew Ricotta Topping

It's beet season which means it's time to utilize these immune-boosting, fiber-packed, delicious root vegetables. Amber of the Fettle Vegan food blog has put together this super simple and scrumptious salad complete with a cashew 'ricotta' topping. Feel free to add your own favorite ingredients too. Enjoy!

Ingredients:

1/2 cup walnuts, chopped
1 cup raw cashews, soaked in warm water
2 Tbsp. water
1/4 tsp. salt
4 medium golden beets
4 cups arugula
balsamic vinegar, as needed for serving

Directions:

1. Preheat oven to 350°F and spread chopped walnuts onto a lined baking sheet. Bake for 8-10 minutes, stirring once. When finished, set aside to cool.
2. Soak the raw cashews in warm water for at least 30 minutes. Drain and pour into food processor. Add water and salt; pulse until fluffy, chunky texture. Set aside.
3. Trim the ends of the beets, then place in medium sized pot of water. Bring to boil. Then lower heat and cook over medium heat until fork tender (about 20-30 minutes). Drain water and let cool slightly before using your fingers to slide skins off. Thinly slice cooked beets.
4. Spread arugula between two large plates and top with the toasted walnuts, a couple tablespoons of the cashew 'ricotta,' sliced beets and drizzle with balsamic vinegar. Serve and enjoy!

For more great vegan recipes check out FettleVegan.com. 


Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Hawaiian BBQ Jackfruit Pizza

on Monday, 25 January 2016. Posted in Recipes

RECIPE: Hawaiian BBQ Jackfruit Pizza

Who doesn't love a good pizza recipe? For those who haven't tried the new hottness in plant-based food stuffs, we selected a recipe that includes it: jackfruit. No time to flavor your own? check out Upton's Naturals pre-seasonsed jackfruit. Add your own favorite toppings to this pie too. Enjoy!

Ingredients:
2 20 oz. cans of jackfruit, packed in brine
1 cup BBQ sauce
2 Tbsp. tomato paste
1 Tbsp. hot sauce (like Sriracha)
1 tsp. cumin (optional)
1/2 tsp. smoked paprika (optional)
salt and peper, to taste (optional)
1 tsp. olive oil
1/2 red onion, chopped
2-3 cloves garlic, minced
1/4 cup sliced sun-dried tomatoes
3/4 cup pineapple chunks
1 pizza crust (Whole Foods Market and other health food stores may carry ready-to-buy vegan dough and/or pie crusts)

Directions:
1. Preheat oven to 425°F.
2. Thoroughly rinse jackfruit (in a colander), use a fork to tear into shreds. Set aside.
3. In a small bowl combine BBQ sauce, hot sauce, tomato paste, cumin, paprika, and salt and pepper. Mix and then set aside. 
4. Heat 1 tsp. of olive oil in frying pan over medium heat for about 1 minute. Add onions and garlic, saute until translucent.
5. Add the jackfruit and saute until most of the liquid from jackfruit is gone. Mix in prepared sauce mixture, lower heat to medium-low, cover and let cook for about 10-20 minutes, stirring occassionally. Mix in sun-dried tomatoes and cook for another 2-3 minutes. 
6. Place pizza dough on prepared pan and spread jackfruit mixture out evenly. Top with pineapple chunks and bake for 10-15 minutes until crust turns golden. Remove, top with sliced red onions, and serve.

For more fantastic vegan recipes visit KeepinItKind.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

RECIPE: Spicy Chickpea & Brown Rice Soup

on Monday, 11 January 2016. Posted in Recipes

RECIPE: Spicy Chickpea & Brown Rice Soup

Hearty, filling, and one that's sure to 'hit the spot,' this spicy chickpea and brown rice soup is perfect for these winter months. Play with the quantity of some of the spices to give it the exact flavoring you love. Enjoy!

Ingredients:
1 onion, diced
1 large carrot, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 Tbsp. fresh ginger, grated
1 tsp. cumin
1 tsp. garam masala
1/2 tsp. garlic powder
1/4 tsp. turmeric
4 cups low-sodium vegetable broth
2 1/4 cups cooked chickpeas, rinsed and drained
1 15oz. can fire-roasted tomatoes
1 Tbsp. pickled jalapeños
1/2 cup brown basmati rice
1 15oz. can full-fat coconut milk
chopped cilantro, for garnish (optional)

Directions:
1. In a large pot, add onion, carrot, celery and a splash of vegetable broth (or water) and saute for about 5 minutes (add another splash of water or broth if it gets too dry). 
2. Add the garlic, ginger, cumin, garam masala, garlic powder, and turmeric and cook for another minute or so.
3. Pour in the broth, chickpeas, tomatoes, and jalapeños, lower the heat, cover and simmer for 10 minutes. 
4. Remove about 2 cups of the broth mixture and set aside. 
5. Stir in the basmati rice, cover again and cook until tender (about 30-40 minutes).
6. While the rice cooks, add the reserved broth mixture to a blender and process until smooth. When the rice is tender, add back to the soup the 2 cups of blended broth. Stir in the coconut milk and gently reheat the soup. 
7. Ladel into serving bowls and top with cilantro, if desired. 

For more great seasonal recipes visit AnUnrefinedVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

Vixen Kitchen = Gelato Gone Vegan

on Tuesday, 05 January 2016. Posted in Products

Vixen Kitchen = Gelato Gone Vegan

Traditionally made with dairy milk, cream, and eggs, "vegan" might not be the first word that comes to mind when you think of gelato. However, as is possible with pretty much everything these days, gelato has officially been veganized!

Check out this relatively new brand called Vixen Kitchen. Coming to you from Northern California Vixen Kitchen makes their gelato from organic raw cashews and organic maple syrup. With flavors like chocolate, vanilla, coffee cream, chai, mint, and blue dream we sure as heck can't wait to give it a try. Yet another company making cruelty-free options more accessible. Hooray!

Find product and nutritional information at VixenKitchen.co.

RECIPE: Quinoa Salad with Orange Balsamic Glaze

on Monday, 28 December 2015. Posted in Recipes

RECIPE: Quinoa Salad with Orange Balsamic Glaze

In this, our last Meatout Mondays newsletter of 2015, we've given you a recipe that may require a bit of prep time, but we know you'll love it. Plus, this dish is gluten-free, oil-free, and of course fully-vegan. Have fun with it and we'll see you next year!

Quinoa Salad Ingredients:
1 cup quinoa, dried
2 cups acorn squash, diced & roasted
2 cups kale, lightly packed and massaged with lemon juice
10 oz. cherry tomatoes, halved
1 medium yellow onion, diced
1/8 cup dried cranberries or raisins
1/8 cup pumpkin seeds
orange glaze (see below)
salt and pepper, to taste

Orange Glaze Ingredients:
1/2 cup balsamic vinegar
1/4 cup orange juice
1 Tbsp. coconut sugar

Directions:
1. For the orange glaze: measure and combine everything in a small pot over medium heat, about 20 minutes. Whisk frequently until sugar has dissolved. Bring to a boil and reduce heat to low, simmer until reduced to half. About 10-15 minutes. 
2. For the quinoa: preheat oven to 425°F. Dice onion into medium-small pieces. Half the tomatoes and slice the acorn squash into half moon 1/2 inch thick pieces. 
3. Line two large baking sheets with parchment paper and spread the veggies evenly out. Roast for 40 minutes, flipping halfway through. Remove tomatoes and onions as soon as they start to brown (no need to flip). 
4. In a medium pot, cook quinoa according to package instructions. Then, wash and tear kale into small pieces, transfer to a bowl and massage with lemon juice for 1-2 minutes. 
5. Transfer cooked quinoa to a large bowl. Fold in vegetables. Remove skin from squash and dice into bite-sized pieces.
6. Add cranberries, pumpkin seeds, kale, salt, and pepper. Drizzle with orange balsamic glaze, fold in to evenly incorporate.
7. Serve warm, at room temperature, or chilled. Enjoy!

Find more delicious vegan recipes at ThePlantStrongVegan.com. 

Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram; tag FARM and use #MeatoutMondays so we can find you! Yay!!

[12 3  >>