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January 12, 2015 Isa Live: A Vegan Life In 4 Courses The dates are fast approaching. NYC, Nashville, Chicago (sold out, thank you!) and Napa, I am coming to feed you. Because the NYC February 1st date sold out so quickly, we’ve added a second date on February 2nd. From my early years in Brooklyn just learning how to make my own tamales and create vegan translation of my favorite foods, to my adulthood as a cookbook author taking over the world with cupcakes, and finally, my current life in Omaha, opening a vegan restaurant – Modern Love – in the heart of cattle country, these recipes will tell the story of my life. PS Sorry, there won’t really be any pyrotechnics. The MenuAct ICaesar Salad With Brussels seared brussel sprouts, grilled tofu, tahini caper dressing, toasted pine nuts Act IITamale lentil chorizo, mole rojo, guacamole Act IIIChickpeas & Dumplings creamy chickpea stew, rosemary biscuits Act IVChocolate Mousse Cupcake pistachio dust, coconut whip, raspberry caramel June 6, 2014

101 Cookbooks - Healthy Recipe Journal Gluten-free, Egg-free and Dairy-free Recipes | Allyson Kramer | Gluten-Free Vegan Recipes | Food Photography Immunity Soup Recipe This soup is built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic. I like it just shy of scalding, racing down my throat, sweeping through my sinuses in one boisterous, fragrant swoop. This is a soup I make often, particularly when I need a boost. A couple words of wisdom here. - More Mushroom Recipes - - More Tofu Recipes - - More Soup Recipes - Treat the broth seasonally - if it's summer, toss some corn in. 1 tablespoon extra virgin olive oil 1 medium onion, quartered and thinly sliced 3 celery stalks, thinly sliced 1 medium carrot, thinly sliced 8 medium garlic cloves, very thinly sliced 2 tablespoons grated ginger, peeled 3/4 teaspoon finely ground white pepper, plus more to taste 1 1/2 cups mushrooms, trimmed 8 ounces firm tofu, sliced into thin slabs 2 1/2 teaspoons fine grain sea salt to serve: lots of chopped green onions, sliced watermelon radish, and/or pea shoots Serves 4-6. Prep time: 15 min - Cook time: 20 min Print Recipe

All our nutrients | The Vegan Society How to thrive on a plant-based diet Well-planned vegan diets contain all the nutrients we need to remain strong and healthy. Plus people often automatically adopt healthier habits when they begin following a vegan diet; for example eating more fruit and vegetables and enjoying meals higher in fibre and lower in saturated fats. Here are some useful tips and tricks to ensure you’re getting everything you need from your plant-strong diet: Value variety Eat lots of different plants, the more colourful the better! Watch your weight Vegans, like everyone else, need to pay attention to their weight if they want to enjoy good health. Fat Choose good fats containing Omega-3 (like walnuts, flax seeds, rapeseed oil), yet eat these in moderation. Sugar Limit your intake of refined sugar. Salt Limit salt (sodium) consumption from all sources. Iron Great sources of iron include beans, legumes, green vegetables, nuts and seeds. Fortified foods Smart supplements The key to being a healthy, happy vegan

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