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  • Low Carb Red Curry Coconut Chia Pudding
    Low Carb Red Curry Coconut Chia Pudding – a savory sweet switch of the classic chia pudding recipe – warming spicy flavor with cool coconut cream.   Look at those little red spicy flecks of flavor. Despite the wordy title, this six ingredient recipe is so simple, and is exactly how I imagined when I... Read More » The post Low Carb Red Curry Coconut Chia Pudding appeared first on spabettie. ... read more
    Published on 2018-01-17By Kristina Sloggett
    2 days ago
  • Benefits of Nutritional Yeast for Cancer
    Published on 2018-01-17By Michael Greger M.D. FACLM
    2 days ago
  • Dairy-Free Potato Leek Soup {Vegan-Friendly, Gluten-Free}
    Now’s the time of year when soups are the most comforting. Here’s a dairy-free Creamy Potato Leek Soup recipe that is simple and delicious. I feel like it’s been forever since I shared a new recipe. In fact, this is my first recipe of 2018, woot! I made it first as part of the Facebook Live Cooking demos that I’m doing weekly now on Thursdays at 11 am PST (here’s the one with this soup). Be there or be square! I’ll post the best of those recipes here on the blog. This recipe is definitely blog-worthy because it’s so easy AND delicious. The trick is you need to have a baked russet potato before you start. Your leftover baked potato can be hot or cold, I zapped mine in the microwave for a few minutes before I added it to the blender. Oh yes, did I mention this soup gets made in the blender? That’s how it gets so creamy without actually having cream in it! I used a half of a medium avocado, instead. The avocado makes it soooooo thick and nutritious. What you’ll need for this Dairy-Free Potato Leek Soup recipe: Baked russet potato, can be hot or cold Cooked chopped leeks Almond milk Veggie or beef/chicken broth Avocado OR cashews High speed blender like a Blendtec This Potato ... read more
    Published on 2018-01-17By Carrie Forrest, MPH in Nutrition
    2 days ago
  • Win a Fagor LUX multicooker + Vegan Pressure Cooking (2nd edition)
    Yesterday something kind of cool happened. It was the publication date for the second edition of my book Vegan Pressure Cooking. Revised and expanded with 20 new recipes, it’s ideal for any type of pressure cooking: traditional stove top, electric pressure cookers and multicookers. To celebrate, three multicooker makers are participating in THREE DAYS OF GIVEAWAYS! Yep, over the next three days you can enter to win a Fagor LUX, a GoWise 12-in-1 multicooker and an Instant Pot! All three winners will also get a copy of the revised Vegan Pressure Cooking, Revised and Expanded: More than 100 Delicious Grain, Bean, and One-Pot Recipes Using a Traditional or Electric Pressure Cooker or Instant Pot®! First up is the Fagor LUX. I learned how to pressure cook with a Fagor stovetop pressure cooker and about three years ago I tried their multicooker for the first time. In addition to a pressure cooking function, you can also slow cook, make rice, soups and stews, and make yogurt. Huge thanks to Fagor for kicking off day one of three days of giveaways. Enter now!  a Rafflecopter giveaway The post Win a Fagor LUX multicooker + Vegan Pressure Cooking (2nd edition) appeared first on JL Goes Vegan. ... read more
    Published on 2018-01-17By JL Fields
    2 days ago
  • Vegan Panna Cotta
    Vegan panna cotta, served with homemade blueberry compote. A delicious plant-based version of the traditional Italian dessert. Panna cotta is an Italian dessert made of sweetened cream and thickened with gelatin. I’ve been trying to make a vegan version of this recipe since I went vegan, but none of them had worked until I found this one. Only 3 ingredients required: plant milk of your choice, some natural sweetener and agar powder, that’s all! Continue reading Vegan Panna Cotta at Simple Vegan Blog. ... read more
    Published on 2018-01-17By Iosune
    2 days ago
  • 1-Pot Everyday Lentil Soup
    Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing on the table fast. This is my go-to version, which happens to require just 10 (basic) ingredients, 1 pot, and a little more than 30 minutes to prepare. Shall we? The base for this lovely, everyday soup starts with hearty vegetables for plenty of plant-based fiber and flavor. 1-Pot Everyday Lentil Soup from Minimalist Baker → ... read more
    Published on 2018-01-17By Dana Shultz
    2 days ago
  • WARM DRINKS FOR COLD DAYS
    A roundup of 15 warm drinks to keep you cozy and thriving through the Winter season. 1. TURMERIC & VANILLA SPICE LATTE: I go right to this drink when I have some back pain or sore muscles. The anti-inflammatory effects of turmeric are easy to love, but the flavour of this drink is so comforting […] The post WARM DRINKS FOR COLD DAYS appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright. ... read more
    Published on 2018-01-17By Laura
    2 days ago
  • Crazy Spicy Spanish Omelet (Vegan)
    This is my personal vegan twist on the traditional Spanish omelet. I am a big fan of spicy foods, and the smoked paprika is what makes this recipe super fun and different. If you want less spice, simply reduce the amount of paprika. This vegan omelet is delicious served with sautéed vegetables or over raw […] The post Crazy Spicy Spanish Omelet (Vegan) appeared first on VegKitchen. ... read more
    Published on 2018-01-17By Jordan St. Clair-Jackson
    2 days ago
  • Creamy Tomato Coconut Red Lentils
    I made this recipe last week at the tail end of a persistent winter cold—one that hung around aggressively for ten days, rather than the five or six I’m used to for that kind of illness. I was tired and congested, and I craved something nourishing, hearty, and—to use a word that a friend recently reminded me of—gloppy. These creamy tomato coconut red lentils proved to be the perfect medicine.The recipe came together easily because I had nearly all of it in my pantry: canned tomatoes, coconut milk, red lentils, spices. It’s just the thing for a busy night or a moment when cooking isn’t very appealing, but the idea of something thick and spiced and stewy really is.I hesitate to call the dish a dal, because the way I prepared it wasn’t at all traditional. But I guess it’s dal-like, just thicker, and you could eat or serve it similarly. It’s perfect for scooping up with naan, or plating along with steamed greens, and/or cooked rice. The grain mix you see in the photos is actually a mixture of red quinoa and white basmati rice, which I adapted from one of Divya Alter’s recipes in What to Eat for How You Feel (a good book for when you’re all sniffles an an aching head).I added kale to the recipe at the end, because it’s my ... read more
    Published on 2018-01-17By Gena
    2 days ago
  • Blondie Power Balls
    Disclosure: This post is sponsored by iHerb. These Blondie Power Balls are easy to make, no-bake balls that serve as a delicious "busy day" energy boost. These balls are jam-packed with a wide array of nutrition-loaded ingredients like raw cashews, hemp seeds, almond butter, dried mulberries, Brazil nuts and more. And bonus, they taste like a treat with their chewy, dense, nutty-sweet "blondie" vanilla bean flavor. (Chocolate chips, totally optional.) Power fuel. Energy boost. Yummy treat. Anytime snack! I love to nibble these as a desk-side snack. They also make a great pre-workout snack. Get my recipe and a special discount code off your next iHerb order.. Read more » This is a summary, images and full post available on HHL website! ... read more
    Published on 2018-01-16By Kathy
    2 days ago
  • THIS IS NOT A DRILL.“Peanut Butter Half Baked features chocolate…
    THIS IS NOT A DRILL.“Peanut Butter Half Baked features chocolate and peanut butter with fudge brownies and pieces of peanut butter cookie dough, while Cinnamon Buns is made with cinnamon-spiced ice cream and features cinnamon bun dough and a cinnamon streusel swirl.”Our belts are about to feature an extra notch. Vegan ice cream FTW!! VegNews has the story ... read more
    Published on 2018-01-16
    2 days ago
  • WAHOOO!!! Ben & Jerry’s is releasing a brand-new batch of…
    WAHOOO!!! Ben & Jerry’s is releasing a brand-new batch of vegan-certified flavors!Cinnamon Buns: Cinnamon ice cream with sweet cinnamon bun dough and a crunchy cinnamon streusel swirl 😛😛😛😛😛😛Peanut Butter Half Baked: Chocolate and peanut butter ice cream mixed with fudge brownies and gobs of peanut butter cookie dough 🤤🤤🤤🤤🤤🤤🤤Get the scoop (see what we did there?) here! ... read more
    Published on 2018-01-16
    2 days ago
  • Kale Pesto Spaghetti Squash
    I was reading somewhere the other day that spaghetti squash was THE vegetable of 2017, and I realized I have only one spaghetti squash recipe on P&H (Spaghetti Squash Pad Thai with Tofu—a veggie/Thai food lover’s dream!). Hopefully spaghetti squash is still popular in 2018? I’ve been enjoying this versatile veggie since way back in Read More » The post Kale Pesto Spaghetti Squash appeared first on Pickles & Honey. ... read more
    Published on 2018-01-16By Amanda Maguire
    3 days ago
  • Vegan Tofu Chik’n Noodle Soup (10 Ingredients!)
    Coming off of a week of being sick, soup was the only thing that made it better. I’m forever thankful to my friend, Ann @plantcrush, for making and delivering me vegan chicken noodle soup. After I felt better I really wanted to make my own version and this tofu chik’n noodle soup is what I...  Read More » The post Vegan Tofu Chik’n Noodle Soup (10 Ingredients!) appeared first on The Plant Philosophy. ... read more
    Published on 2018-01-16By Margaret
    3 days ago
  • Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls
    Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls. Easy Weeknight Meal. Add some toasted cashews and other veggies of choice. Gluten-free Nut-free Vegan Recipe.  Continuing with fantastic bowl meals in January, here is another simple one. The marinade is the star of the dish. It is garlicky, spicy and great to bake tofu with. Cook some noodles and blanch some greens with the noodles. Marinate the tofu and carrots, then bake. Use the same marinade as a dressing for the bowl. Add other roasted veggies of choice. Add some fresh basil, mint or cilantro and sprouts to finish.  Easy Spicy, Delicious!Continue reading: Baked Chili Garlic Tofu, Carrot, Chard and Noodle BowlsThe post Baked Chili Garlic Tofu, Carrot, Chard and Noodle Bowls appeared first on Vegan Richa. ... read more
    Published on 2018-01-16By Richa
    3 days ago
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