Take Me Out To The ‘Meatless’ Ballgame

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The #MeatlessMonday options are getting better and better this season. Find out what stadiums are upping their #plantbased game at: http://ow.ly/Tz7F50q0l5n 

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Meatless Options Around Yankee Stadium:

  • Guadalupe: Vegan black bean burger, pickled red onions, guacamole, spicy pico de gallo, sprouted wheat bun
  • Beyond Sausage: Vegan sausage topped with pickled jalapeños, caramelized onions, pretzel roll
  • Changeup Burger (*New in 2019): Impossible 2.0 burger, American cheese, caramelized onions, dill pickles, green leaf, special sauce, served on a sprout bun
  • Avocado Bites (*New in 2019): Sliced avocados, deep fried and served with a habanero sauce
  • Crispy Buffalo Cauliflower Bun (Vegetarian): with celery slaw, creamy blue cheese
  • Fresh Fruit & Salads
  • Field Roast Vegan Burgers
  • Veggie Sushi & Edamame

Miso Noodle Soup

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Delicious and easy!!

4 servings of soba or brown rice noodles, uncooked

3 cups vegetable broth

3 cups water

1 cup julienned carrot

1 cup julienned zucchini

1 cup thinly sliced shiitake mushrooms

1 cup broccoli florets

3 Tbsp miso paste

1 (14-ounce) package firm tofu, cut into 1-inch cubes (optional)

¼ cup chopped green onions

1 sheet roasted nori seaweed, broken into pieces

  • Prepare the noodles according to the instructions on the package. Set them aside.
  • 2 In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.
  • 3 Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.
  • 4 Transfer to bowls and top with the nori seaweed.

Recipe Source: T. Colin Campbell Center For Nutrition Studies

Buddha Bowls

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Buddha bowls: how to!

  • whole grain
    • ex: rice, oats, barley, quinoa, spelt, bulgur, farro, teff, couscous, freekeh, amaranth, kasha, pasta, wheat berry, sorghum
  • leafy greens
    • ex: kale, spinach, chard, microgreens, cabbage, beet greens, collard greens, watercress, arugula, endive, bok choy,
  • protein
    • ex: tempeh, tofu, beans, lentils quinoa, chia seeds, spinach, chickpeas
  • healthy fat
    • ex: avocado, nuts, nut cheese, olive oil, egg
  • cooked veggies
    • sweet potato, beets, broccoli, carrots, brussels sprouts, peas, asparagus,
  • something fermented
    • ex: sauerkraut, pickles, tempeh, kimchi
  • sauce, dip or drizzle
    • ex: tahini, tamari, sesame seeds, fresh herb
  • garnish
    • ex: citrus fruits, sprouts, 

Meatless Monday

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About Meatless Monday
Meatless Monday is a global movement with a simple message: one day a week, cut the meat. It can make a big difference in personal health and the health of the planet. Excessive consumption of red and processed meat has been linked with a variety of chronic diseases, including heart disease, type 2 diabetes, obesity and cancer. In comparison, substituting plantbased foods for meat has been shown to reduce these health risks, resulting in a better quality of life and increased longevity. Raising livestock for our current level of human consumption requires an extraordinary amount of resources and takes a devastating toll on our planet. Meatless Monday helps conserve land, reduce greenhouse gas emissions, save water, and save energy. Meatless Monday is a non-profit initiative of The Monday Campaigns working in collaboration with the Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health.

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On a personal note Meat Free Mondays are a great stepping stone to reaching a point where you can reach vegetarian or vegan goals. It gives you a chance to start experimenting with recipes and new flavors, using ingredients you may have never thought could substitute meat as your main course. The reasons for going meat free are many. Do a little digging up of facts yourself and you’ll see. More and more health care professionals are recommending Mediterranean Diets, and vegetarian nutrition. Becoming 100% meat free has been a desire of mine for many years. But it was confusing where to start. It all seemed overwhelming. This is a great starting point, Meatless Monday Recipes!!

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Get a head start on Mardi Gras! Go Meatless!

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Easy Red Beans & Rice
Vegetarian Gumbo
Creole Vegan Jambalaya
Saffron Baked Beignets
Cajun Stuffed Peppers
King Cake
Cinnamon Apple King Cake
 
One Pot Cajun Pasta
Cajun Tofu w/Grits & Greens
Spicy Gumbo
Creole Fried Rice
Do you have a recipe for a meatless Mardi Gras Celebration? Share in comments, would love to try!
Improve your carbon and kindness footprint! Go meatless for Mondays!
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A Kinder Thanksgiving

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Dark Faerie Creations

This year we’re headed to family for our Thanksgiving feast. My part of the cooking duties is desert, not pies though. My Mother-In-Law is the amazing pie maker of the family!  So I’ve been scouring the web seeking out recipes because at the moment I’m not taking the time to whip up my own and give a test run or two. So I thought I’d share some fabulous vegetarian and vegan recipes that I’ve stumbled across in hopes you may be inspired to try something different and make a new tradition of a kinder, gentler holiday! Enjoy browsing the recipes and let me know if you tried one or two and how it turned out! 

Here are my picks for my part of the holiday feast baking!

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Arbonne Truffles (No Bake)

Mix 3 cups of oats, 2 1/4 cups Arbonne Protein Mix, 2 cups Almond butter, and 1 3/4 cup honey or agave (low glycemic). After mixing ingredients, roll into 1″ balls. Microwave Wilton’s Candy Melts (try 1/3 of a bag) at 30 second intervals. With a fork dip each ball into the chocolate and tap off excess. Sprinkle with topping!

Gluten-Free Chai Latte Cupcakes

Keep scrolling for more delicious recipe ideas!

 

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Main Courses

Pumpkin Pot Pie

Sweet Potato Gnocchi With Balsamic Sage Brown Butter

Whole Roasted Stuffed Delicata Squash

Warm Autumn Tart

Vegan Thanksgiving Wraps

Pumpkin Chili

Classic Nut Loaf

Kale And Ricotta Stuffed Shells With Butternut Squash Sauce

Hefty enough for a main course – Roasted Sweet Potato, Kale & Farro Salad

Mini Pumpkin & White Bean Pot Pies

Vegan Thanksgiving Torte

Roasted Squash with Shallots, Grapes & Sage

 

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Sides & Soups

Baked Acorn Squash With Walnuts And Cranberries

Quinoa “Stuffing”

Simple Pumpkin Soup

Roasted Pumpkin salad With Walnuts

Roasted Green Beans With Lemon and Walnuts

Smokey Butternut Mac & Cheese

Gravy

Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

 

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Breads & Appetizers

Cauliflower Garlic Bread

Herb & Cheese Drop Biscuits

Cloud Bread With Garlic and Cheese

Rosemary Cloud Bread

Savory Sweet Potato Bruschetta

Cannellini Bean Dip On Cucumber Chips

Healthier Homemade Biscuits 

 

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Desert & Beverages

Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust

Coconut Whipped Cream

Pumpkin Pie

Peppermint Mocha

 

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Leftovers

Thanksgiving Leftovers Veggie Burger

 

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Vegan Pumpkin Cookies

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Pumpkin gluten-free vegan cookies made with Arbonne protein & fiber boost! YUM!!!! Only 15 min to make!
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Simple:
8 scoops of yummy Arbonne protein
2-scoops of Arbonne Fiber boost
1 tablespoon melted coconut oil
1- tablespoon of ground cinnamon
1-can organic pumpkin
Bake for 15 min at 350 degrees

Gluten Free Bread

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Recipe by Amy Fothergill, courtesy of The Warm Kitchen Cookbook
 
This is a tried and true recipe for a simple yet delicious gluten-free bread recipe. It can be made with regular milk or a milk substitute. I usually use almond or coconut as the substitute. If you need to make it egg-free, you can use a flax or chia seed substitute. However, I would add more yeast (3 teaspoons total) or add a 1/2 teaspoon of baking powder to the dry ingredients. Make sure to let it rest about 15 minutes before you slice it; otherwise it might fall apart. It can be left at room temperature for about 24-36 hours. After that, place in the fridge and reheat in a toaster.
 
If you find pockets of flour in the corners of your bread when it’s done baking, you can mix the dry and liquid ingredients in a bowl first, then add it to the breadmaker pan without the paddle.
 
To make this in loaf pans, first mix the dry and liquid ingredients in separate bowls. Then vigorously mix the two together in a large bowl with a spatula for about 2 minutes (you can also use a stand up mixer). Spray or grease 2 loaf pans and place bread dough in the two pans, dividing evenly. Let rise covered 30 minutes in a warm place. Preheat oven to 350F. Bake 30-40 minutes or until golden brown on top. Let rest in pan 5 minutes. Remove and then let cool before slicing.
 
To get more recipes, visit thewebsite: www.amythefamilychef.com
The Warm Kitchen cookbook has more detailed information and over 150 recipes and 450 photos.
 
DRY INGREDIENTS
3 ¼ cups Amy’s gluten-free flour mix (see below or use something similar)
2 teaspoons xanthan gum
1 – 1 1/2 teaspoons kosher salt (more or less depending upon your taste; less if you have regular salt)
2 1/4 teaspoons quick rise yeast (1 packet)
Optional: 1/8 teaspoon dry ground ginger (this helps the bread stay fresher; use if it you think the bread won’t be eaten in 3 days)
 
LIQUID INGREDIENTS
1 cup hot water (between 120-130F)
1/2 cup warm milk or milk substitute (you can use all water instead of milk)
2 eggs, beaten, at room temperature
1 teaspoon apple cider vinegar
1 ½ tablespoons olive oil or vegetable oil like safflower
1 tablespoon honey or agave nectar
Tip: Measure the oil first and then the honey or agave so it does not stick to the measuring spoon.
 
  1. Mix flour (or flours), gum, salt, yeast and ginger in a medium bowl. Set aside.
  2. Place breadmaker pan in breadmaker with the blade/paddle. Add hot water and milk (or all water). In a small bowl, mix eggs, vinegar, oil, and honey or agave; add to bread maker bowl and combine with water.
  3. Carefully add flour mixture to the breadmaker, one cup at a time, so that the flour mixture does not spill.
  4. Turn breadmaker on. Use the Fast or Quick Bake setting for the quick-rise yeast, about 60 minutes. Gluten-free bread dough looks more like cake batter and it’s very sticky; that is normal. You may need to scrape the corners of the bowl while it’s mixing as the flour can accumulate there. Be careful to not move the paddle.
  5. When baking cycle is done, immediately remove hot bread from bowl/pan and place on a wire rack.
  6. Cool for 10 minutes. Carefully remove blade from bottom of the bread. Wait another 5-10 minutes before cutting.
 
Amy’s gluten-free flour mix
Mix the following and place in an air-tight container:
3 cups superfine brown rice flour
1 cup millet flour (or superfine white rice flour)
1 cup potato starch (not flour)
1 cup tapioca starch or flour
If you want a heartier bread, measure 2 3/4 cups of the above blend into a bowl and then add 1/2 cup sorghum flour to it; Use this for the 3 1/4 cups of gf flour needed in the recipe above.

Grilled Vegetable Pasta Salad

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Grilled Vegetable Pasta Salad

I tweaked this recipe to make it more keto and vegan friendly. Great summer dish!

GRILLED VEGETABLES

  • 1 zucchini
  • 1 yellow squash
  • 1 red bell pepper
  • 1/2 red onion
  • 1 pint grape tomatoes
  • 2 Tbsp olive oil
  • Pinch Sea Salt and Pepper

BALSAMIC VINAIGRETTE

  • 1/3 cup olive oil
  • 3 Tbsp balsamic vinegar
  • 1/2 Tbsp Dijon mustard
  • 1 clove garlic, minced
  • 1/2 tsp dried basil
  • 1/2 tsp sea salt
  • Freshly cracked pepper

SALAD

  • 1 lb chickpea pasta
  • 1/4 bunch Italian parsley

 

  1. Wash the zucchini, yellow squash, and red bell pepper. Remove the stems, then cut them into large slices or pieces (remove the seeds from the bell pepper. Slice the red onion into thick slices.
  2. Place the zucchini, yellow squash, red bell pepper, red onion, and grape tomatoes on a large baking sheet and drizzle olive oil over top. Gently toss the vegetables until they are well coated in oil. Sprinkle a pinch of salt and pepper over top. (Grape tomatoes are generally too small to place directly on a grill, so if using a grill just add the tomatoes to the salad fresh.)
  3. Grill the vegetables over an open flame until they are charred and tender. OR, adjust your oven’s top rack to be about 6 inches below the broiler unit and turn the broiler on to high. Place the baking sheet under the broiler and watch it closely until the vegetable become charred and tender (about 10-15 minutes, depending on your oven and distance from the broiler).
  4. Allow the vegetables to cool slightly after grilling or broiling. Bring a large pot of salted water to a boil to cook the pasta. Once boiling, add the pasta and boil for 7-10 minutes, or just until the pasta is tender. Drain the pasta in a colander and allow it to cool slightly (until it’s no longer steaming).
  5. While the pasta is cooking and the vegetables are cooling, prepare the creamy balsamic vinaigrette. To a jar or bowl add the olive oil, balsamic vinegar, Dijon, garlic, basil, salt, and pepper. Whisk the ingredients together or close the jar and shake until combined.**
  6. Once the vegetables are cool enough to handle, chop them into smaller, 1-inch pieces. Roughly chop the parsley leaves.
  7. In a large bowl, combine the pasta, chopped vegetables, and parsley. Pour the vinaigrette over top, starting with half and adding more to your liking. Gently stir the pasta and vegetables until everything is coated in dressing. Serve immediately or refrigerate until ready to eat.

 

Adapted Recipe From: Budget Bytes