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Dark Twisted Space Monkies Go Green

Dark Twisted Space Monkies Go Green

Oven Roasted Potatoes with Cajun Seasoning — Cooking & »Meals — Eatwell101 Simple Roasted potatoes with Cajun spices, the Cajun seasoning gives these great roasted potatoes an extraordinary flavor (you can do it by yourself, the complete recipe is at the end of the article) So these oven roasted potatoes will perfectly accompany your chicken. Preparation time: 20 min – Cooking time: about 1 hour depending on the potatoes. Ingredients list for Roasted Potatoes with Cajun spices 4 persons: 1 3/4 lbs (800 g) potatoes1 onion2 tbsp of Cajun spices mix1/3 cup (8 cl) of vegetable oilSalt and pepper Cooking instructions 1. Serve the roasted potatoes with either white meat, or grilled chicken. If you can not find the Cajun spice mix, your can do it yourself, it’s easy. Ingredients list: Cajun Spice Mix 3 1/2 tbsp smoked paprika2 bay leaves1 1/2 tbsp dried basil1 1/2 tbsp dried oregano2 teaspoons dried thyme2 teaspoons black peppercorns2 teaspoons cayenne pepper2 teaspoons celery seeds Method: In a spice grinder or with the help of a mortar and pestle, mix all spice.

Your Vegan Mom You guys, the broccoli we talked about? It's not ready yet. It cooks a long time.* In the meantime, let's talk about birthdays. In Desmond's cake from last fall (seven layers!) And last summer, Felix's pumpkin pancakes were held together by yogurt frosting (soy yogurt + raw cashews + maple syrup -> Blend until smooth.) For Grandma, we made multigrain pancakes with layers of lightly sweetened yogurt and berries. To turn our basic pancake recipe multigrain, I used a cup of whole spelt flour, 1/4 cup of cornmeal, 1/2 cup of all purpose, and 1 cup of oats in place of the 2 cups of flour called for. I love birthdays and pancakes and watching my boys snuggled up against their grandma at breakfast. It's been a good day. *(Also, I'm not 100% happy with the recipe yet.

A Celebration of Vegan and Raw Food | Choosing Raw - vegan and raw recipes Vegan Lentil Dal Soup Recipe | vegansouprecipe.com Dal is a classic Indian soup that can be served as a starter, main or side dish. Try serving it with a naan or roti for dipping and you won’t be disappointed. Vegan dal is low in fat and high in protein and fibre. You’ll have to work hard to find another dish that is as healthy and delicious as a vegan dal soup. This vegan lentil soup uses a simple set of ingredients and a large batch can be cooked for under 5 dollars. Once the soup is simmering you’re free to make another dish or sit back and relax while your kitchen fills with the exotic scents of India. Vegan Lentil Dal Soup SERVINGS 6 to 8 TIME 1.5 hours INGREDIENTS 6 Tbs. vegetable oil 3 large onions (6 cups), diced 2 cloves garlic, minced 4 Tbs. ginger, peeled and minced 3 medium jalapeños, minced 10 cups vegetable broth 1 pound (2 cups) red lentils 1 Tbs. ground coriander 2 tsp. ground cumin 2 tsp. mustard powder 2 tsp. paprika 2 tsp garam masala or curry powder parsley to garnish (optional) DIRECTIONS

Chow Vegan How to Make Kombucha By Alexandra ‘Earthie Mama’ Du Toit Guest Writer for Wake Up World I am a huge fan of Kombucha. It has been brewed and enjoyed for over 2000 years all over the world. Many cultures have studied this amazing concoction and applied it to their health regiments, from Russia to China, and early Europe. I have been brewing Kombucha at my own home for many years now. Benefits of Kombucha Kombucha is an all round natural, healthy fermented beverage full of amazing amino acids, probiotics and essential minerals. However Kombucha is not a panacea. For that reason, the Kombucha benefits you experience may vary but it has is known for some of these great health benefits: • Probiotics by the billions • Helps to alkalize the body • Helps in the detoxification of the liver • Increases metabolism • Improves digestion • Relieves constipation • Boosts energy • Reduces the size kidney stones • High in antioxidants • Can be applied topically to soften the skin from eczema and other skin disorders Supplies: • Cloth cover

Meat-free Loaf Cupcakes with Butternut Squash Puree The other day I was perusing Pinterest and I found a pin for Rachel Ray’s Meatloaf Muffins. If you have been reading my blog awhile, you know I love individually portioned food. So of course I needed to make some Meatlessloaf Muffins. Then I thought…why make muffins when you can make cupcakes? Earlier this week I made Mashed Butternut Squash with Sage inspired by this recipe. I figured it would be hard to say “No” to lentil/walnut meatless “cupcakes” with a sage butternut squash puree “frosting”. You can reply, “Cupcakes.” And it might, just might, be the perfect way to get them excited about lentils and squash. Meatless Loaf Cupcakes with Butternut Squash Puree Gluten & Soy Freemakes 9 “cupcakes” “Meatloaf” 1 cup brown lentils, dry 2 1/2 cups vegetable broth 1 tbsp vegan Worcestershire sauce 1 tbsp liquid smoke 2 tsp vegetable oil 1/2 cup red onions, diced 1/3 cup green pepper, diced 1 (6) ounce can tomato paste 1 cup walnuts 2 tbsp chick pea flour salt and pepper to taste

It Aint Meat, Babe

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