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Vegan Recipes, Food, News, Travel, Health, Blogs, TV, Jobs, Events

Vegan Recipes, Food, News, Travel, Health, Blogs, TV, Jobs, Events
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rookiemag Celebrity culture has given us so many awful things—too many to name, and everyone has named them already—but there’s also a positive side to famous-people worship. Sometimes, when you need life inspiration, the most accessible examples are, paradoxically, the most distant and inaccessible human beings. The stars are so far away that they look perfect, twinkly, unflawed. We can use this! Courtney Love By Stephanie I discovered her in seventh grade, at a sleepover at the house of a friend with a cool older cousin who was always exposing us to the best music, like David Bowie and Nine Inch Nails. I remember seeing her on the cover of Sassy kissing the cheek of my other recently discovered idol, Kurt Cobain, and thinking how lucky she was. Two years later, when he killed himself, she comforted me. I saw her live for the first time less than six months after Kurt died. My boyfriend and I watched her on MTV Unplugged. I wrote my own poetry while I listened. “What is it?”

Green Powerhouse Pesto Plate After fretting over a recipe to make for St. Patrick’s Day and then having a few gluten-free/vegan cakes crash and burn, Eric suggested that I switch things up and make pesto. It’s green, right? I’ve had a few requests to show you some of the meals I’m eating while on the allergy elimination diet. This isn’t actually “pesto” per say since it’s nut-free, but it’s close enough. Green Powerhouse Pesto Plate vegan, gluten-free, soy-free, nut-free Email, text, or print this recipe Yield: 4 servings Ingredients: 1 cup uncooked millet1 cup uncooked green lentils2 medium zucchini, sliced (or vegetable of choice)3 handfuls spinach For the pesto: 1/2 large avocado (about 1/3-1/2 cup flesh)2 small or 1 large garlic cloves3 tbsp extra virgin olive oil1/4 cup waterfine grain sea salt, to taste (I used just over 1/4 tsp)2 tbsp fresh lemon juice1 cup lightly packed basil leaves (one entire 40-gram package) 1. 2. 3. 4. 5. For nutritional info, see here. PS- Keep those entries for the VVC giveaway coming in.

quinoa basil bean burgers with basil aioli Big thank yous to all of the sweet messages about Missy – it was a sad night, and today all I want to do is sit and hug Basil. We just returned from a long walk in the sunshine, and I’m about to get a late start to my workday. I wanted to finish up this post that I wasn’t able to complete last night. Just had to get my extra Basil time in – last night and today. This is the other basil in my life – fresh basil from the garden just cannot be beat. Jason enjoyed his with our favorite cheddar and more red onion: I actually made those gluten free rolls for another project not involving burgers at all – but they prompted me to attempt a gluten free roll recipe that more closely resembles a burger roll. white bean quinoa burgers egg, soy, dairy and gluten free, vegan makes 6 large patties, 10 slider size Grind flax seed in blender, coffee grinder. Combine beans, quinoa, potatoes, nutritional yeast, onion, basil and garlic in a large bowl, stir or use hands to incorporate. vegan basil aioli

melodyfairitale | ☆Strange teenage vegan☆ Vegan Port Wine Cheese The first time I tried roasted red pepper hummus, I had to keep rechecking the package ingredients to make sure it didn't have any actual dairy or whey in it, because it just tasted so cheesy to me. Since then, I've used roasted red peppers and raw cashews (because of its neutral taste and high fat content) to replicate this flavor in things like this dish, and this one, as well as a coating for kale chips—simply because it tastes so rich and complex. Here I've incorporated that same concept into a port wine cheese ball. This mixture is packed with quinoa and raw tahini for bulk, an array of nuts for texture, and a splash of port wine to give it a depth of flavor and a little boozy kick. Place the raw cashews into a food processor and grind into a fine powder. Place in the freezer for about an hour to allow the mixture to slightly firm up so you can form it into two large cheese balls or several small cheese balls.

Chocochili | Vegaaniruokablogi Effing Dykes 11 Unbelievably Awesome Uses for Cauliflower You’d never guess how many healthy meals can be made with one simple, star vegetable! Move over cats, the internet has a new darling—and it’s cauliflower. This savory staple has starred in aloo gobi for years, but a recent tide of chefs and bloggers are exploring its multipurpose prowess. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Photo by Keepin' It Kind

Vegan Salad in a Jar. Make-Ahead Bliss Salad. In a jar. I totally get this one. A while back (and maybe still) there was a spirited "foods in a jar" trend hovering around the food blogs. ..But salad in a jar? The Daily Muse's post "The Best New Way to Bring Your Lunch" introduced me to the "Mason Jar Salad" concept. And as I showed in my Vegan Cobb Salad, I love lining salad ingredients up in an orderly fashion. ..actually, doing a "vegan cobb in a jar" would be pretty fantastic. Fresh Factor? "The best part is you can make five salads at a time, and they’ll stay fresh for the whole week—just grab and go on your way out the door! ..considering my crazy book writing schedule lately, the part that really stuck out was the "make ahead" concept. Well just so you know, it hasn't been a week yet. But as of now these salads look and taste AMAZING. Here are the four jars I assembled. Layering Salad Jars: Other: grains and pasta are nice add ins. There are no exact "rules" and that is the fun part. My recipes...

Beauty and Aikido Florida Avocado Summer Wrap! Less Fat. More Fun. I call my Florida Avocado Summer Wrap the Bikini Wrap. Why? Because it has all the buttery avocado taste and texture I love with less fat than with a California (traditional) avocado - perfect for bikini season! Plus Florida avocados make me think of Florida, which makes me think of South Beach, Miami. Which makes me think of beach picnics. Avocados: Florida vs. Cali: Dark yellowish green fleshFlorida: Light green to lime yellow flesh Cali: 1 cup pureed - 384 calories, 35g fat, 5g saturated fat, 5g protein, 16g fiberFlorida: 1 cup pureed - 276 calories, 23g fat, 5g saturated fat, 5g protein, 13g fiber *Nutrition info here Florida avocados have less fat (and less calories) than California avocados. You can taste the difference too. I personally love both varieties, but it is fun to change it up once in a while. Florida Avocado Guac? Wrap Flavors...Carrots, Tomatoes, Spicy Chipotle Spread, Lime and Maple... Yellow Organic Tomatoes: Florida Avocado Summer Wrapvegan, makes 2 wraps Directions: 1.

Holistic Health Coach, BodyMind Nutritionist, Personal Trainer | The Vegan Effect Tapenade Cauliflower-Cashew Crostini These simple crostinis have a portabello tapenade that can’t be beat. Makes 16 crostinis What You Need: For the cauli-cashew cream:1 cup steamed cauliflower florets1/2 cup raw cashews, soaked overnight2 tablespoons water1-1/2 tablespoons nutritional yeast1 teaspoon fresh lemon juice1 teaspoon Dijon mustard1/2 teaspoon garlic powder1/2 teaspoon onion powder1/8 teaspoon white pepper1/8 teaspoon salt For the portabello tapenade:1 cup pitted Kalamata olives1/3 cup chopped portabello mushrooms1 garlic clove2 teaspoons capers1 teaspoon fresh lemon juice1/8 teaspoon freshly ground black pepper For the crostini:1 narrow baguette, cut into 16 3/8-inch thick slices3 tablespoons chiffonade-cut fresh basil, for garnishBalsamic vinegar for serving (optional) What You Do: Preheat oven to 350 degrees. Photo: Jackie Sobon