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Vegan Brown Rice Pudding. By Lauren Zembron, on April 3rd, 2012 Rice pudding – to me – is a dessert that transcends seasonality.
Whether you cozy up to a steaming bowl of the comforting dessert on a blustery winter evening or relax with a dish of the chilled treat on a sweltering summer afternoon, rice pudding is a delicious indulgence. Here I offer you a vegan version that is fantastic served either warm or cold! A combination of light coconut milk and homemade brown rice milk strikes the ideal balance between rich and light, and a moderate amount of added sugar renders this rice pudding breakfast-appropriate. Brown sweet rice is cooked right in the coconut milk/rice milk mixture, and the resulting pudding is perfectly thick and creamy right out of the saucepan. The Healthy Plate. Vegetarian protein sources exist in high abundance, contrary to popular belief. There is an endless amount of vegetarian protein sources, yet "Where do you get your protein from?
" is perhaps the most common question vegans and raw vegans get asked. First of all let's look at how much protein carcass eaters actually get. Ground beef is is around 24% protein, chicken breast is roughly 35% protein and pork is somewhere around 27% (depends on the cut and diet of the animal). The rest of the percentages in these foods is by and large saturated fat, which has been well established to be hazardous to your health when it comes from animal sources. At the bottom of the food chain, all animals eat vegetarian protein sources to build their flesh. Furthermore the high temperatures of cooking (or pasteurization) needed to kill off the harmful pathogens in the decomposing flesh, coagulates and destroys much of the proteins in animal products. 10 tasty ways to prepare beans and lentils. Butternut Squash Hummus. Yesterday it rained!
It was not the gross sticky hot kind of rain, it was real awesome cold rain. I took Max outside and he jumped around in puddles and absolutely loved it! It finally feels like fall to me. Sunchoke (Jerusalem Artichoke) Hummus « Until We Eat Again. Hi all!
It’s been busy around here lately at UWEA plaza (that is, my life), but I had to make sure to find some extra time today to quickly share this amazing new hummus recipe I recently came up with: Sunchoke Hummus! (If you don’t already know about the wonders that are sunchokes/Jerusalem artichokes, you’ll probably want to check out my previous post about Sunchoke Soup for a refresher.) Now I have to admit, I can’t actually take all the credit for this amazing new recipe. In fact, it all started when I (like any obsessive-compulsive blogger) was checking out my blog stats and looking at the search engine terms people had used to reach my blog. One user got here by searching “sunchoke hummus”—but before this post was ever written. But that wasn’t the end of the help I got with this one. And thus was Sunchoke Hummus born. Sunchoke Hummus Ingredients Instructions Put chickpeas, garlic, lemon juice, and tahini in a food processor.Pulse until mixture becomes smooth.
Hummus. Diary of a Mad Hausfrau: Roasted Butternut Squash Hummus. Here I am with another hummus recipe.
We have been doing a lot of entertaining on the terrace, trying to squeeze the most of having such a great outdoor space in NYC before the weather forces us inside. When making dinner for guests two to three times a week, I've found one of the easiest appetizers to throw together is hummus. What's been really fun is experimenting with flavors and adding different ingredients. Throw everything in the fopro and done. With the deep sweet flavor of the roasted butternut squash, this hummus does not need much seasoning. Roasted Butternut Squash Hummus Ingredients: 2 1/2 cups butternut squash peeled and chopped into small pieces3/4 cup chick peas drained and de-shelled from their transparent skins (skip this step if you are short on time)2 tablespoons olive oil and more from brushing2 tablespoon tahini1 large glove of garlic mincedjuice and zest from 1/2 a large lemon1 teaspoon kosher salt and some for sprinkling Directions:
Vegan Recipes by Angela Liddon. Recipage - Search all your favorite food blogs. Chocolate Chip Cookie Dough Ice Cream [Vegan] I’m officially hooked on vegan ice cream. Maple ♥ Spice: Vegan Chocolate Chip Cookie Dough Ice Cream. Healthy Meals in a Bowl. By kathypatalsky | healthy bowls Meals that can be served in a bowl are wonderful for these chilly winter months.
Ditch the plate for a big cozy bowl. These 30 Bowls for Healthy Winter Eating are filled to the brim with good for you whole grains, legumes, veggies, fruit, cozy soup creations and even a few hearty breakfast bowls as well. Loads of winter vegetables like potatoes, winter fruit like citrus, winter greens, hearty bean stews and rainbow-colored salads to inspire your appetite and keep you feeling well all through winter. Homemade Vegetable Stock. This rich, full-bodied stock can be used in any soup recipe to enrich the flavor.
Additional vegetables such as leeks or mushrooms can be added, but stay away from anything too strong, such as cabbage, beets, or broccoli. For an even richer stock, roast the vegetables before adding them to the stockpot. INGREDIENTS 1 tablespoon olive oil 2 large yellow onion, left unpeeled, quartered 1 large carrot, coarsely chopped 1 celery stalk (including leaves), coarsely chopped 2 quarts water 3 large all-purpose potatoes 3 garlic cloves, left unpeeled, crushed 1/2 cup coarsely chopped fresh parsley leaves 2 bay leaves 1/2 teaspoon black peppercorns 1 teaspoon salt 1.
Heat the oil in a stockpot over medium heat. 2. 3. Makes about 6 cups. Adapted from The Vegetarian Meat & Potatoes Cookbook, by Robin Robertson Robertson (The Harvard Common Press, 2002).