Grilled Corn, Tomato and Avocado Bread Cups

Thinking about firing up the grill any time soon? Try this simple, snackable recipe featuring some of summer’s most sensational (and grill-able!) produce. It’s perfect for feeding a crowd and easily doubles or triples. This recipe comes to Meatless Monday from Dixya of Food, Pleasure and Health. [Read more…]

Chickpea Tacos

Please enjoy these delicious Chickpea Tacos from www.TheCheeseTrap.org. Serve with leafy greens, in a bowl, or stuffed in taco shells. Serve this mildly spicy (or not!) taco filling in taco shells with Avocado Cream, lettuce, and other fresh veggies like chopped tomatoes, jicama, or cucumber. Or serve the filling simply over rice with the toppings, or tuck all into a whole-grain tortilla. [Read more…]

Meatless Monday Movement Celebrates Earth Day

This Saturday, April 22, is Earth Day, an annual event to honor our planet we call home. For those who want to make a positive difference on the environment this week, and every week of the year, there’s an easy delicious way: join the Meatless Monday movement. Meatless Monday is a grassroots movement organized and promoted by advocates around the world who inspire individuals, schools, restaurants and even entire governments to get involved. Currently, there are home-grown initiatives in more than 40 countries, pledging to “one day a week, cut out meat” for their health and the health of the planet.

Earth Day turns 47 years old this year and now more than ever we need to join our efforts to achieve the United Nations’ 2015 Climate Change Conference (COP21) goal: to limit the increase in emissions by 2050 to less than two percent. But even with successful changes from energy and transportation sectors, this goal cannot be met—unless everyone also decreases meat consumption. Nearly 15% of global Greenhouse Gas (GHG) emissions are due to production of meat, dairy, and eggs. In many countries, meat consumption is an indicator of wealth; consequently, as incomes rise, the intake of meat and dairy is also rising across the globe.

That’s why there’s no better time to join the Meatless Monday movement. These global climate changes – from Greenland’s melting ice sheet to rising sea levels threatening the islands of Kiribati, India – continue to be in the headlines. And a major contributor to many of these ecological harms is meat consumption, which is projected to double by 2050, as more developing countries adopt a Western meat-centric diet and the overall world population rises.

This Earth Day, countless schools, restaurants and civic communities around the world are doing their part to turn back the clock on global warming and its innumerable ills. By joining the Meatless Monday movement, you’re signaling your willingness to fight for health: the health of both you and the planet.

Tangy Cashew “Cheese”

Photo credit: Jacqui DePas

 

Makes 2 1/2 cups

This cheese makes a beautiful spread, but can also be layered in baked pasta dishes, or paired with baked potatoes.

2 1/2 cups soaked raw cashews

1 tablespoon chickpea miso or other mild miso

2 tablespoons freshly squeezed lemon juice

1 tablespoon apple cider vinegar or rice vinegar

1/2 teaspoon sea salt [Read more…]

Chickpea Salad Rolls

chickpea-salad-rolls

By The Physicians Committee

 Makes 4 servings

In this recipe, salad becomes finger food, as leaves of romaine lettuce are used to wrap a tasty chickpea filling. This makes a refreshing wrap that’s high in healthful fiber.

  • 1 1/2 cups cooked or canned chickpeas, rinsed or drained
  • 1/2 cup finely chopped or grated carrot
  • 1/2 cup finely chopped celery
  • 3 green onions, chopped
  • 2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
  • 1 tablespoon stone-ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 large romaine lettuce leaves
  • 1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half

[Read more…]

Healthy International Recipes: Indian Punjabi Rajma

punjabi-rajma-15

A popular dish from the northern state of Punjab, Rajma is high in protein and a good source of fiber. It is traditionally served with chapati.

[Read more…]

Elements Restaurant at Bucuti & Tara Resort: Natural & Organic Dining By the Sea

Vegan-Dining-Aruba--Elements-Restaurant

Experienced by Kimatni & Misa Rawlins

We were looking for a blend of health conscious culinary experiences alongside fine dining and found the precise place. Just two years old, the luxuriant Elements Restaurant is nestled within the Bucuti & Tara resort on Aruba’s Eagle Beach. Hosting adults only, my wife Misa and I enjoyed a full-on vegan collection of exquisite, warm and chilled selections. There was nothing more enchanting during our Aruban vacation than natural and organic dining by the sea.

“The dining experience is an extension of our commitment to a sense of total wellness, providing guests with a beautiful atmosphere and wholesome dinner options, which include organic/natural, vegetarian/vegan, gluten-free and world cuisine,” stated Owner and Managing Director Ewald Biemans.

Vegan_Elements_Restaurant_Bucuti_Tara_Resort...11To begin the romantic evening Elements’ viscous Broccoli & Carrot soup along with a refreshing Caesar Salad with avocados tickled our pallets. For the entrees, Misa ordered the Quinoa Pineapple dish consisting of quinoa sautéed with a medley of vegetables creatively stuffed in the shell of a whole pineapple, and then flamed in front of us with Caribbean rum. I went with the Wheat Spaghetti featuring squash pasta, tomatillos, leeks and Quorn which was enhanced with garlic, Dijon mustard and Riesling wine. Dessert consisted of the Panna Cotta, a chilly assortment of almond milk, coconut milk and cacao simmered together and topped with chopped nuts.

Misa and I were seated outside on a patio atop the pristine, white sandy beach where the Caribbean waters were calm, palm trees whistled gently from the soft breezes and the temperament was as romantic as a sunset wedding. You may also pay a bit more to dine in a private palapa directly on the sand. Other items guests may fancy include the Garden Fresh Salad, Mediterranean Mezze Chili Hummus (chickpea puree with chili pepper), Couscous Zucchini medallions dusted with fresh herbs, carefully blended Potato Leek Soup, Carrot Ginger Soup, Polenta Galettes served over a bed of lentils and much more.

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We do suggest you book at Elements Restaurant during your next getaway to Aruba. For reservations between 6:00 pm and 10:30 pm please visit: http://www.elementsaruba.com/reservations. It’s simply amazing!

 

Mushroom Hemp Tartlets

Meatless Monday - Mushroom Hemp Tartlets

These delicious meatless morsels are the perfect starter for a holiday meal. Hemp hearts add protein, healthy fats and a hearty nutty flavor to this already umami-rich dish featuring mushrooms, onions and goat cheese. This recipe comes to us from our friends at Manitoba Harvest.

Makes 6 tartlets

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Preheat the oven to 400°F.

Add all of the mushrooms except for about six of them to a food processor and pulse until they are chopped into fine pieces.

Add the olive oil, chopped mushrooms, rosemary and garlic to a pan over medium heat and sauté until the mushrooms are browned.

Stir in the flour until the mixture is well coated and then add the almond milk, goat cheese and hemp hearts.

Cook over low heat until the mixture thickens.

Remove the pan from the heat and stir in the parsley.

Cut the remaining mushrooms into thin slices and in a separate pan, sauté them with olive oil until they are cooked.

Cook the pastry shells according to the package instructions. Once they are done and have cooled slightly, remove the tops and add about 2 tbsp. of the mushroom mixture to each shell. You want them to be filled to the top.

Add two thin slices of the cooked mushroom to the top of each tartlet and sprinkle with extra hemp hearts.

Serve immediately.

Breakfast Lentils

breakfast-lentils-1This breakfast proves lentils are delicious any time of day, as they are sautéed here with shallots, paprika, lemon juice and fresh parsley. The versatile legume stands in as a savory alternative to jam, as the spiced lentils top toast in this protein packed morning pick me up. This recipe comes to us from Trudy of veggie.num.num.

Serves 4

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Place the olive oil in a skillet over medium heat. Add the garlic and shallots or green onions and sauté for 1 minute, or until veggies begin to become fragrant. Add the lentils and season with soy sauce, paprika and pepper and cook for 3-4 minutes more, or until the onion becomes translucent.

Add a good squeeze of lemon juice. Add the chopped parsley and stir. Taste for seasoning and add more soy sauce if desired.

Spread the tahini to taste over the whole wheat or multigrain toast. Spoon the spiced sautéed lentils over the tahini and enjoy.

 

 

Meet Chef Babette Davis from Stuff I Eat

Meet_Chef_Babette-Davis_Stuff-I-Eat

Meet Vegan Pro and Chef Babette Davis! She’s 64 years of age, a mostly raw vegan, restaurant owner of Stuff I Eat in Inglewood, CA, and full of tantalizing life energy. Her goal is the continuation of healthful information to open the eyes of the masses while guiding them to Nutritional Freedom. Especially within inner city communities where the disconnect is the largest. One Love!