Hurry Up Alfredo – VYY Cookbook! Alright, are you ready for the first recipe preview from the VYY cookbook? This is one of my favorite recipes in the book. I make it almost once a week. It’s the perfect creamy pasta sauce when you’re feeling like alfredo. The whole sauce is made in a blender, so the faster you can toss ingredients into a blender, the faster it’s done. Hurry Up AlfredoMakes 2-3 Servings 1 Cup Soymilk 1/3 Cup Raw, Unsalted Cashews 1/4 Cup Nutritional Yeast 3 Tbs Low-Sodium Tamari or Soy Sauce 2 Tbs Earth Balance Margarine 1 Tbs Tahini 1 Tbs Fresh Lemon Juice 2 tsp Dijon Mustard 1/2 tsp Paprika (smoked is awesome) 1 Pinch Nutmeg 2-4 Cloves of Garlic, optional Black pepper, to taste Add all the ingredients to a blender and blend until smooth. If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Don’t forget to pick up a copy of the book on the 16th! —————————Note to Testers ————————— I’ve finally received my author copies of the book!
What to do with Leftover Juicer Pulp: Make Fritters! One of the things I feel guilty about on a daily basis is throwing away juice pulp after I prepare my morning green juice. The pulp is simply the fibers of the vegetables and can be used for so many things! Today, I decided to show you a way to put veggie juice pulp to good use, and in a low-fat, few-ingredient way. Ingredients (6-8 patties) 2 cups juice pulp (kale, carrots, chard)2 cloves garlic, minced1/2 tablespoon mustard1/4 teaspoon black pepper1/4 teaspoon chili powder1/2 teaspoon sea salt Instructions Combine all the ingredients until evenly combined. Place patties on a greased saucepan and cook on both sides over medium heat for 2-3 minutes. I paired mine with fresh kale and ketchup and ate them in a whole-wheat tortilla. Enjoy! Bon Appetit! By Aylin Erman, From Ecorazzi RelatedThe Best Vegetables For Eating Raw and JuicingHealing Powers of Fresh JuiceFruit Juices: Don’t Let the “Pure” Label Fool You
30 Delicious Meals In A Bowl Understanding Neocarnism: How Vegan Advocates Can Appreciate and Respond to “Happy Meat,” Locavorism, and “Paleo Dieting” These days, few commentaries cause vegans more despair than those proclaiming the virtues of eating “humane” meat, those promoting the ethics of eating “sustainable” meat, or those insisting on the nutritional necessity of eating any meat. Exasperated vegans wonder why, despite years of seemingly successful campaigning to raise awareness about the impact of animal agriculture on animals, the environment, and human health, these same concerns would actually be used to defend meat eating. Yet it is not despite vegan advocacy, but largely because of it that such defensiveness has made its way into public discourse. The new wave of pro-meat arguments is in part an attempt to defend the weakened meat-eating establishment against the very real threat posed by an increasingly powerful vegan movement. Carnistic Backlash A backlash is a defensive, often unconscious response by dominant interests to threats against their power. Neocarnism Compassionate Carnism: Eating Animals is Normal
feasting at home: Lessons from an Artichoke What is so vulnerable, I wonder, that must need such safeguarding, such armor? When you hold the artichoke in your hand, the first thing you notice are the waxy prickly leaves, brilliantly designed to keep predators out. They can be sharp, injurious even, if not handled with care. Are we not so different from the artichoke? As I try to describe the taste of fresh artichoke, truthfully, I find it difficult. Perhaps, a little token of appreciation. Artichokes are a perennial thistle, the bud from which the flower blossoms. A tip: when you boil or steam artichokes, leave the lid off, so the acids can boil out and evaporate. After the artichokes are tender, drop them in a cold water bath for a few minutes, for easier handling. Cut them into quarters, insides faced down on a cutting board, then turn them over and brush or spoon reserved herb mixture on the insides of each one. Grill on a preheated grill set at Medium, placed with insides faced down, for 5 minutes with the lid on.
Mushroom Stout Pie With Potato Biscuits March 10, 2013 Mushroom Stout Pie With Potato Biscuits by IsaChandra Serves 8 Total time: 1 hour 20 minutes || Active time: 45 minutes Oh my shamrocks, this is good. A fluffy potato biscuit soaking up a deeply savory gravy that is at once mysterious and familiar. I’m going to give you a few options here for the filling: one with frozen thawed tofu and one with straight-up kidney beans. I think it would also be great with some sauteed seitan or a few seitan sausages. UPDATED: I changed the broth to 3 cups after a few people said theirs looked a lot thinner than mine. Recipe Notes ~ For the tofu variation: Omit 1/2 of the kidney beans. ~ This recipe calls for “leftover mashed potatoes” but you may not have any laying around! ~ Stout is often processed with animal products (namely, isinglass, from fish) so check out Barnivore to see if a brand is vegan-friendly or not. For the stew: 1 oz dried porcini mushrooms 3 cups vegetable broth Preheat a stovetop-to-oven dutch oven over medium heat.
Juicing | What are the Health Benefits of Juicing? Congratulations! You have made some great changes to your life. The last step will be to implement a juicing plan. I am firmly convinced that the benefits of juicing are the keys to giving you a radiant, energetic life, and truly optimal health. I've said this in the other levels of this nutrition plan, but it's so important I'll say it again - valuable and sensitive micronutrients become damaged when you heat foods. Cooking and processing food destroys these micronutrients by altering their shape and chemical composition. Virtually every health authority recommends that we get 6-8 servings of vegetables and fruits per day and very few of us actually get that. While you can certainly juice fruits, if you are overweight, have high blood pressure, diabetes, or high cholesterol, it is best to limit using fruits until you normalize these conditions. Benefits of Juicing Vegetable Juice is Not a Complete Meal Important to Listen to Your Body Lesson 1: Use pesticide free veggies.
Quick Supper Recipe: Nutty Farro Pasta with Edamame Pesto You've just come home from a long, hard day. Exhausted. Bedraggled. Pasta with Edamame Pestoadapted from The Breakaway Japanese Kitchen; serves two 1 cup edamame, cooked and shelled, a few whole beans reserved1/4 cup roasted almonds, a few nuts reserved1 cup fresh mint, a few small sprigs reserved1 small cove of fresh garlic1/2 cup extra virgin olive oilsalt and freshly ground pepper1/2 pound farro or other whole wheat pasta Start a large pot of salted water to boil. Notes: You can use other herbs, such as basil (pictured) or a combination such as mint and cilantro. You can use plain pasta or udon noodles, but I really like the rough chewy texture of farro pasta. Related: Eric Gower's Vibrant Salts and Amazing Spice Shelf (Image: Dana Velden)
Aging healthfully is not just a matter of having good genes But not necessarily a lot of effort. Aging well — or, at least, aging better — doesn’t have to be that hard. After talking to many aging experts and looking at the latest findings on aging from around the world, it’s clear that people can improve the way they will age. To start with, you need to know what makes you age, and that means you have to pay attention to what happens inside your cells, where aging begins. For example, the food you eat influences the production of harmful free radicals during metabolism. Scientists have also discovered the role of telomeres in aging (See “Field of Inquiry” on Page E4.) So, your lifestyle can affect the microscopic processes going on in your cells day in and day out. To eat more healthfully, for example, “one bite is better than none,” explained Bahram Arjmandi, chair of the department of nutrition, food and exercise sciences at Florida State University, who has extensively studied the anti-aging properties of numerous foods. Bake, don’t broil
Indian Finding substitutes for animal products is perhaps the trickiest part of vegan cooking, both for a new conscious eater, and for someone who’s been doing this a while. But it can also be a lot of fun to upend some long-held traditions on cooking and baking by using cruelty-free products and getting results that are just as good and usually healthier than their animal-infested versions.Here is a list of vegan substitutes that always work for me. I’ve tried to group them by the animal product they replace. I will add to this list as I experiment with new substitutes, but meanwhile rest assured that I’ve tried and tested them for years now in my vegan kitchen. They work!If you don’t find something here and have a question about what to substitute in a particular recipe, feel free to write at firstname.lastname@example.org. 1/4 cup tofu(I usually blend my tofu so it is smooth before using it. 1/2 banana(I usually don’t use banana unless I want the recipe to be banana-flavored, as in my Banana Cake.)
There is NO Way That Lasagna Was Vegan...Just NO Way!!! - TheHippyHomemaker | TheHippyHomemaker I have to say, I was not a believer. I couldn’t imagine that I could find a vegan recipe for Lasagna that was ACTUALLY a replacement. I didn’t think that there would be one that tasted SO good, I could bring it home to my mother to try. The real person that you have to win over in this house (because he is an avid cheese lover) is Silas. Ooh-La-La Lasagna From “Chloe’s Kitchen“ Garden Ricotta 2 Tbsp. extra virgin olive oil 1 onion, chopped 3 cloves garlic 1 14-ounce package extra-firm tofu, drained 2 Tbsp. lemon juice 1 1/2 tsp. sea salt 1 1/2 tsp. freshly ground black pepper 1 Tbsp. white miso paste 3 cups fresh basil Sauce 2 Tbsp. extra virgin olive oil 8 oz. crimini mushrooms, sliced 1 24 oz. jar marinara sauce 1/4 cup soy, almond, or rice milk (I used almond) 1 Tbsp. brown sugar or maple syrup Sea salt Freshly ground black pepper 5 oz. baby spinach 1 lb. no-boil lasagna noodles (I actually just bought a box of the boil kind. Preheat the oven to 375 degrees.
Buying Meat This page describes the buying of meat alone. Meat needs to be treated and cooked correctly to make sure that it is safe to eat. See food hygiene for details. The following advice refers to England. It may be true elsewhere, but I don't guarantee it! Buying meat from a butcher Most people who buy meat in the UK get it from a supermarket. Some meat is bought by number rather than weight, such as sausages or chops, and this is probably easiest to start with. The butcher may ask you questions, and this may frighten you if you think you ought to know the answer. Buying meat from a supermarket It would seem easier to buy meat from a supermarket. Beef The thing to remember about beef is that cheap cuts can be tough, so think about how you're going to cook it before buying. Mince: This is cheap. Oxtail: This is a specialised cut of meat, used in stews. Stewing steak: You see the word 'steak' and you might think of a lovely sizzling grilled steak. Chicken Recipes may specify chicken pieces. Lamb Pork
Easy Weeknight Dinner: Potato Tacos (Tacos de Papa) Recipes from The Kitchn Potato Tacos Recipe 2 large red-skinned potatoes, peeled and cut in 1/2-inch cubes4 1/2 tablespoons olive oil2 poblano chile peppers1 cup chopped onion2 cloves garlic, chopped2 celery stalks, chopped1 red bell pepper, seeded and chopped1 ear white corn, stripped of kernels2 scallions, choppedSalt & pepper to taste1 lime10 fresh corn tortillasFresh cilantro, about 1/4 cup choppedFresh avocado, diced Preheat the oven to 450 degrees Fahrenheit. In a skillet add 3 tablespoons of the olive oil and add the potatoes and fry them until crispy and brown on the outside and cooked inside. Meanwhile slice the poblano chiles in half, and while wearing gloves, remove the ribs and the seeds. When the potatoes finish cooking remove them to a plate lined with paper towels. Heat a large skillet or griddle and warm up the tortillas on each side, about 5 minutes per side.