Articles tagged with: vegan food

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!!

RECIPE: Crispy Tofu Noodle Bowl

on Monday, 14 December 2015. Posted in Recipes

RECIPE: Crispy Tofu Noodle Bowl

This year has been all about the bowl! Not only have two fully-vegan cookbooks—based exclusively on making bowl-worthy dishes—launched this year but restaurants across the nation are adding bowl meals to their menus. It's the year of the bowl and so we bring you this super simple, single serving, of veggie bowl goodness. Mix and match your favorite veggies and broth flavors. Get creative and make it your own!

Ingredients:
1 Tbsp. tamari
1 tsp. white miso paste 
1 small garlic clove, minced
1/4 tsp. chili paste
handful of rice noodles
1 small carrot, peeled into ribbons
1 small head of broccoli, cut into florets
baby bok choi
2 cups water
1 tsp. sesame oil
1/3 block extra firm tofu, cubed

Directions:
1. Bring the 2 cups of water to a boil.
2. In a deep soup bowl combine tamari, miso, garlic, chili paste, rice noodles, and all veggies.
3. Pour boiling water into the bowl, from step two. Be sure noodles are completely covered in the water. Allow to sit while you prepare the tofu.
4. In a medium saute pan, heat the sesame oil over medium/high heat. Add cubed tofu and saute until all sides of the tofu cubes are golden brown (about 5 minutes). 
5. Dump the contents of the soup bowl into the saute pan and cook for another 2-3 minutes, until noodles are soft.
6. Transfer back to bowl. Enjoy!

Find more great vegan recipes at 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!!

RECIPE: Roasted Romanesca Cauliflower

on Monday, 16 November 2015. Posted in Recipes

RECIPE: Roasted Romanesca Cauliflower

Talk about a beautiful or possibly terrifying looking vegetable! The romanesco cauliflower is truly nature's work of art. Originating from Italy this intriguing veggie is a bit crunchier than its more tree-like-looking traditional counterpart, and has a lighter, near-buttery flavor all on its own. If you can't find this symmetrical vegetable at your store this time of year, no worries, the cauliflower type you're used to, will work equally as well with this dish. But keep your eyes peeled for this "Roman" variety as we think you'll truly love it. 

Ingredients:
1 large head romanesco cauliflower
1/4 cup liquid coconut or olive oil
1/2 cup diced red onion
6 cloves garlic, minced
juice of 1 whole lemon (about 1/4 cup)
1 tsp. smoked paprika
1/2 tsp. chili powder
1/2 tsp. salt & pepper
1/2 cup dry sherry (optional)
fresh chopped cilantro, for garnish

Directions:
1. Preheat oven to 400°F.
2. Trim and wash cauliflower leaves and cut the stem so that the cauliflower stands upright in a heavy cast-iron pan (with lid). Place cauliflower in the pan; use a sharp knife to carve a 1 inch deep "X" into the top of the cauliflower. 
3. In a small bowl combine oil with the onions, garlic, lemon juice, and spices. Pour over the cauliflower, slightly pulling the "X" apart so the oil can seep into the middle. Evenly coat the cauliflower (no need to flip over). 
4. Pour sherry lightly over the whole thing, then cover the pan. Bake for 40 minutes or until cauliflower is fork-tender. Then remove the lid and cook for another 10-15 minutes. 
5. Remove from oven and serve with an extra squeeze of lemon juice, sprinkle with cilantro and enjoy!

For more yummy 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: Vegan Shepherd's Pie

on Monday, 09 November 2015. Posted in Recipes

RECIPE: Vegan Shepherd's Pie

Vegan Shepherd's Pie. Need we say more? Seriously though, this pie from The Plant Strong Vegan food blog looks amazing. It would probably look pretty great on a Thanksgiving table. But maybe that's just us. Have fun with this one!

Ingredients:
1 bag "Beef" crumbles (try Beyond Meat)
4 cups frozen mixed vegetables
1 onion, diced
2 Tbsp. flax meal + 3 Tbsp. water
1 Tbsp. nutritional yeast
1 Tbsp. oil (optional)
1 Tbsp. Italian seasoning
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. chili powder
1/4 tsp. liquid smoke (optional)
Salt & pepper, to taste

Topping Ingredients:
6 medium russet potatoes, diced
1 large sweet potato, diced
1/4 tsp. Italian seasoning
Salt & pepper, to taste

Directions:
1. Preheat oven to 425°F.
2. Wash, peel, and cut potatoes, then add them to a large pot full of water. Bring to a boil and cook until tender (about 20-25 minutes).
3. In a large skillet combine onion and oil, saute for 5-6 minutes. Add in the crumbles and seasonings, continue to saute for 15 minutes. Mix in the vegetables, turn heat off, and combine well. 
4. Whisk together flax, water, and nutritional yeast. Let that sit for 5 minutes to thicken.
5. Drain potatoes and mash, adding in seasonings and mixing until evenly incorporated. 
6. Pour the flax mixture into the veggie saute and fold until evenly combined.
7. In a medium casserole pan, spoon in your base mixture (veggie saute) and press down evenly. Top with mashed potatoes, using back of a spoon to smooth out. 
8. Bake for 10 minutes, then 2-3 minutes on broil to crisp the top (if desired). Serve warm, topped with diced onions.

Find more great holiday recipes and tips 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!!

 

Vegan Restaurant Chain: Veggie Grill

on Tuesday, 03 November 2015. Posted in Tips & Ideas

Vegan Restaurant Chain: Veggie Grill

Don't feel like making a meal for dinner tonight? We're happy to share with you one of our favorite 100 percent vegan restaurants in the United States: Veggie Grill!

Currently found in the states of California, Oregon, and Washington, Veggie Grill began in 2007 and operates more than twenty locations. A "fast-casual" restaurant, Veggie Grill's websites states, "We see every season as an opportunity to celebrate [vegetables] at the center of your plate, with bold and craveable flavors." 

With hearty options like the quinoa, kale, and mushroom burgers, crispy "chicken" plates, mac 'n' cheese, and buffalo wraps, we guarantee you'll love this place. If you don't live nearby one of their locations, well it's surely a great excuse for a road trip or cross country adventure. Check out their website to find a location near you!

Find location and nutritional information at VeggieGrill.com.

RECIPE: Teriyaki Shiitake Bowl

on Monday, 02 November 2015. Posted in Recipes

RECIPE: Teriyaki Shiitake Bowl

One of our favorite warming 'winter is coming' meals is a hearty bowl of veggies and noodles. That's why when we saw this recipe from the In Vegetables We Trust food blog, we just knew we had to share it with you. Thick, udon noodles, mixed marinated veggies, and filling shiitake mushrooms, this bowl is sure to fill- and warm-you up. Make it a soupy bowl by adding in some vegetable broth or miso soup. Oh yeah!

Ingredients:

2 Tbsp. agave nectar (or your favorite sweetener)
4 Tbsp. soy sauce (or tamari sauce)
4 Tbsp. Clearspring Mikawa Mirin
2 Tbsp. sake (optional)
4 cups sliced shiitake mushrooms
1 clove garlic, minced
1 tsp. finely grated ginger
2 Tbsp. vegetable oil
Wide udon noodles 
Stir fry vegetables (combo of your choice)

Directions: 

1. Whisk together the agave, soy sauce, mirin, sake, ginger, and garlic in a mixing bowl.
2. Add the sliced shiitake mushrooms to the mix, and toss until well coated. 
3. Cover, set aside, and let marinate for about 30 minutes.
4. While the mushroom mix is marinating, in a wok stir fry veggies of your choice.
5. Also cook the udon noodles (to package instructions) while you're stir frying your veggies.
6. Add the vegetable oil to the wok, toss in the marinated mushroom mix, and cook until veggies become slightly sticky (around 10 minutes). 
7. Once noodles are done cooking, place in designated bowls, and parse out the veggie mushroom mix. Serve and enjoy!

Find more great vegan recipes at InVegetablesWeTrust.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 Sweet Potato Fries

on Monday, 19 October 2015. Posted in Recipes

RECIPE: Spicy Sweet Potato Fries

We know what you might be thinking, "What? A recipe on how to make french fries? What the heck?" Okay, yes it might be simple but you may be surprised how useful it is to have a solid sweet potato fries recipe in your back pocket. This one is so delicious and simple that it's fun to double or triple for events or parties. It also goes incredibly well with Kristy's Chickenless Salad Wrap (recipe HERE), or as a side to whatever other delicious nom you're working on or picked up from the store. You'll love it. Trust us! ::smiles::

Ingredients:

1 large sweet potato, peeled
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. paprika
1/4 tsp cayenne pepper (add more if you'd like it extra spicy)
Salt and pepper, to taste
Olive oil spray

Directions:

1. Preheat oven to 450°F
2. Line a tray with parchment/baking paper and generously spray with olive oil.
3. Cut the sweet potato in half, lengthwise. Then slice each half into 4 or 5 pieces, lengthwise. For smaller fries, halve each of those pieces, lengthwise once more.
4. Spread the fries out on the prepared baking sheet.
5. Evenly sprinkle the pieces over the fries and toss to fully coat. 
6. Spread the fries out again and bake for 20 minutes, flipping halfway through to cook evenly. 
7. Remove from oven and serve warm. Enjoy!
 

Find more delicious 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!!

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