Tag Archives: kitchen

Add some pep to your pasta with Southwestern Veggie Lasagna | Edmonton Journal

From ATCO Blue Flame kitchen | September 23, 2015 The traditional cuisine of the southwestern United States is heavily influenced by Mexican flavours, often making use of ingredients such as tangy tomatoes, spicy chilies and hearty beans. Think beyond tacos and burritos with these creative ways to bring southwestern flavours into your kitchen. You won’t miss the meat in our Southwestern Vegetarian Lasagna, which is loaded with black beans, corn and cheese. Salsa, cumin and oregano bring this …

Ettie’s Eats: Vegetarian Chickpea Stew

… first began navigating my way through the kitchen. No matter how badly I messed up a recipe, her endless creativity and inspiring voice gave me the determination to keep trying. After nearly three years of working on the Ettie’s Eats blog and experimenting with new recipes, I like to think I now have a better grasp of what I’m doing in the kitchen. There are still some pretty ridiculous disasters, but they’re balanced out by successes. This recipe for chickpea stew has been …

La Vernia News / Recipes / The vegetarian grill

By The kitchen Diva! | September 2, 2015 Football season is upon us, and when it comes to tailgates and game-watching parties, people tend to think of hamburgers, steaks, brats and hot dogs for grill entrees. Instead, move the meat over and make room for vegetables. Why not try zucchini, eggplant, asparagus, bell peppers or portabella mushrooms? Grilling vegetables caramelizes them and brings out a sweetness not typically found in other cooking preparations. Even if you’re not a sports fan, …

What it’s like to eat at Eatsa – Tech Insider

… his big-data weather-prediction startup The Climate Corporation for about $1 billion in 2013. For those expecting Rosie, the Jetson family’s robot maid, to roll out from behind the kitchen doors and deliver a quinoa bowl to your table — prepare to be disappointed. There are some smoke and mirrors at play. But still, Eatsa is worth a visit for the sheer awe of its automation and quality of its food. Source: What it’s like to eat at Eatsa – Tech Insider …

Frozen food fave Amy’s Kitchen opens drive thru

From KOIN 6 News Staff | August 24, 2015 ROHNERT PARK, Calif. (KOIN) — Popular frozen food brand Amy’s kitchen, known for its vegan and vegetarian meals, opened a game changing ‘anti-fast food’ restaurant in California this summer. Amy’s Drive Thru in Rohnert Park is a restaurant that isn’t following in the footsteps of its not-so-healthy fast food counterparts. The restaurant provides non-GMO, organic, gluten free and vegan options for those looking to grab a bite on the go. Menu …

Vegetarian Frozen-Food Company Is Shaking Up the Fast-Food Status Quo

… because of growing health concerns, rising beef prices, or, you know, the fact that vegetables taste good—and frozen-food company Amy’s kitchen is trying to capitalize in a big way. The company, known for frozen vegetarian comfort foods such as burritos, pot pies, and macaroni and cheese, is set to open its first brick-and-mortar store, Amy’s Drive-Thru, later this year in Rohnert Park, California, about an hour north of San Francisco. Despite the company’s pedigree in the freezer …

Smoked Vegetarian Apple Sausage with Swiss Chard & Shiitake Mushrooms | KHON2

By Web Staff | June 15, 2015 It’s time to head into the kitchen for this month’s ‘Healthy and Delicious’ with Down to Earth. Today, Mama T is sharing one of her favorite “to go” recipes. It’s quick and easy – It’s a Saute dish with vegan Smoked Apple Sage sausage, Swiss Chard, and Shiitake mushrooms.  Mama T says it’s all done in about 20 minutes. But she does like to pair it with some Maple-Cumin Wild rice that will take about 35 minutes…but cooks on its own- and can be …

Eating local, thinking global: L.I. chef and food activist Bhavani Jaroff | Long Island Report

  By Natalia Orozco | June 7, 2015 Let’s face it: eating well when there’s a dollar menu and a Starbucks around every corner can be hard. Inspiring other people to do it also? Well, that’s an even greater undertaking. Now add motherhood, a Master’s in Education, and an extensive resume of kitchen experience to the mix and you have Bhavani Jaroff. The 58-year-old, Roslyn native is a woman on a mission, and it all started back in high school. “I’ve always been interested in food, …

Amy’s Kitchen Is Starting a Vegetarian Drive-Thru | TIME

By Alice Park | June 2, 2015 The frozen food company will launch a fast food drive-thru this summer Amy’s kitchen wants to be more than just a frozen food company. In late June, it will launch its first drive-thru restaurant in Rohnert Park, Cal. to provide the same freshly prepared vegetarian foods the company is known for—but fast. “Everybody said we couldn’t do it,” says Andy Berliner who co-founded the company with his wife Rachel (and named it after their daughter). Prepping and …

Veggie burgers in 1930s Vilna – a Jewish chef ahead of her time – Books – – Haaretz Daily Newspaper | Israel News

… believe it.” The book that thrilled the two women was a vegetarian cookbook written in Yiddish and published in 1938 in Vilna, which was part of Poland at the time and is now the capital of Lithuania. In the book, the author, Fania Lewando, collected 400 recipes from the vegetarian kitchen of the unique – and successful – vegetarian restaurant she ran in the city. What was a 75-year-old vegetarian cookbook that originated in Vilna doing at the YIVO Institute in New York? In its day, the …

Living a healthy lifestyle in polluted Jakarta | The Jakarta Post

… made the three-story building a complete one-stop place for healthy food enthusiasts. Burgreens specializes in vegetarian burgers and its signature ‘Turmeric Twisted’ drink, while the Organik Klub sells organic food ranging from vegetables to fruit, meat, spices and oil, as well as kitchen appliances. Eric, a 45-year-old American, said he was happy to find the hub because there were few restaurants for vegans like him in the capital. “I can find a lot of vegan restaurants in Bali, but not …

Peruvian Cuisine Today — Fusion Flavors and Superfoods | Manuel Villacorta

… primarily on maize, potatoes, and beans. Afterwards, other cultures combined with the native Inca culinary traditions. In her cookbook The Peruvian kitchen, chef Morena Cuadra explains that, “Peruvian food, as it is known today, is a fusion of its Incan roots, mixed with Spanish, Arab, African, Chinese, Italian, Japanese, and French influences. The ingredients and techniques of each of these culinary traditions have left a clear mark through time on the basic Incan diet, and the result is …

Meeting in the middle when meat divides a household – The Portland Press Herald / Maine Sunday Telegram

By Avery Yale Kamila | April 22, 2015 Janel Croll of Portland has been a vegetarian for 15 years. During the last nine she’s shared a home – and a kitchen – with her husband, who eats meat. “It works because he doesn’t cook,” said Croll, 36. “I do the majority, if not all of the cooking. He’ll eat whatever I cook.” Zach Croll, 33, agrees. He enjoys her cooking and doesn’t bring much meat home. This is a common approach among vegetarians who live with people who eat meat. …

5 foolproof vegetarian main dishes from around the world

By Johnathan L. Wright, RGJ | April 28, 2015 Vegetarian cooking, as it began to move into the mainstream in the 1970s, “was an exercise in compromise and substitution,” writes Christopher Kimball, the America’s Test kitchen eminence, in “The Complete Vegetarian Cookbook,” a new collection of 700 recipes tested and presented with ATK’s usual rigor and cheerful obsessiveness. Many early approaches relied heavily on cheese and cream for flavor, considered …

Food for Thought: ‘Vegetarian’ shouldn’t scare you off

… wouldn’t all that be the perfect news? I’ll bet someday it will happen, but probably after I’ve put on a few more decades and can’t remember what I had for lunch, anyway. However, if you’re really into healthful stuff, you should dig into “The Complete Vegetarian Cookbook” (America’s Test kitchen, 464 pages; $29.95 soft cover). But before you turn up your nose, listen to this. You don’t have to be vegetarian to appreciate meatless meals. I’ll bet you already enjoy them …

On-again relationship with plant-eating feels good after dabbling with meat – The Portland Press Herald / Maine Sunday Telegram

BY AVERY YALE KAMILA | March 25, 2015 When Kara Owens was a child, her father worked as a butcher. Needless to say, her attempts to go vegetarian weren’t successful. She did manage a few months of vegetarianism when she was 15 and a couple weeks here and there afterward. But mostly she ate what everyone else ate. “We were a meat- and chicken-heavy family,” said Owens, who lives in Scarborough. In fact, her dad wasn’t just a butcher but the head of the meat department at the major grocery …

A perpetual quest for the perfect veggie burger | The Japan Times

… out of the many places I’ve yet to try, there’s a perfectly juicy, hearty, flavor-packed burger waiting for me. And believe me, I’ve not given up the quest for “The One.” In the meantime, there is of course one other plan of action when you’re hankering for a hearty burger: make it at home. It’s surprisingly easy to do, even for the kitchen-averse. Recipes tend to be quite forgiving, allowing for approximations and substitutions. I managed to slop together burger patties in no time …

Ottawa yogis and childhood chums open vegetarian restaurant | Ottawa Citizen

By Karen Turner, Ottawa Citizen, Posted March 22 2015 Call it pure luck or pure determination, but Amber Stratton and Jen Dalgleish have come a long way from selling handmade clay jewelry to their Grade 6 classmates in Manotick. Fast-forward 23 years, the longtime best friends now own two Pure Yoga Ottawa studios (270 Richmond Rd. and 359 Bank St.) and recently opened Pure kitchen (formerly Milagro Grill at 357 Richmond Rd.), a vegetarian restaurant and juice bar in Westboro. “It was …

Readers’ recipe swap: Veggie roast | Eve O’Sullivan | Life and style | The Guardian

… butternut squash and chickpea roast (another vegan option) was flavoursome and hearty, and – unusually for a roast – had no nuts and only a handful of breadcrumbs. The potato and mushroom bake from Diane kitchen included all the best components of Sunday lunch – including wine – while Sus Davy’s aubergine and cabbage rolls were light and delicately spiced. The winner though, was a hugely appealing take on the tired old nut roast. Beth Gardner’s recipe is packed with ground nuts, …

Nigel Slater’s five vegetarian recipes | Life and style | The Guardian

The oven has been busy this week – baking spiced aubergines, trays of roast vegetables with eggs and a layered dish of dal and sweet potatoes. There have been frying pans of peppers and wheat on the hob, and sesame-coated cheese for bright citrus salads. It was only as we ladled out the last of the layers of baked dal onto our plates that I realised the kitchen hasn’t seen a joint of meat all week. Feta with spinach and blood orange, Serves 2 sesame seeds 3 tbsp runny honey 2 tbsp feta …

10 Vegetarian Sweet Potato Recipes to Make for Dinner

By Erin Alderson, Posted March 13 2015 With spring produce coming into season, you may be tempted to ditch what’s left in your kitchen and start fresh. However, if you’re like me and always overload on sweet potatoes, you may have a few still hiding in your kitchen, ready to make one of these delicious vegetarian meals! Sweet Potato Feta Dinner Skillet via A Couple Cooks One skillet dinners are always top on my list for quick, go-to meals. This sweet potato skillet is packed with flavor and …

‘Test Kitchen’: How To Make Vegetarian Dishes Pop With A Little Umami | 88.9 KETR

By Editor, Posted March 10, 2015 Just because a meal is vegetarian doesn’t mean it can’t be “meaty.” One trick to heighten the depth of flavors in plant-based dishes? Use ingredients that offer a pop of umami, say Bridget Lancaster and Jack Bishop of America’s Test kitchen, who have released the new cookbook The Complete Vegetarian Cookbook. Umami (which means “delicious” or “yummy” in Japanese) is the name of the savory flavor in meat and …

Fredericksburg woman’s soup business grows organically – Fredericksburg.com: Local Business

BY LINDLEY ESTES/THE FREE LANCE-STAR, Posted on Mar 1, 2015 Kelly Pawlik only uses organic, locally grown ingredients in her soups, so it’s fitting that her business City Soup grew in the same way. In November Pawlik, 44, began the business out of the kitchen of her Willis Street home in Fredericksburg as a way to make extra cash, but word bubbled through the community. Likes on the business’ Facebook page, its only means of marketing, grew exponentially. The Fredericksburg-area native had …

Telling your kids they just ate Babe: Observations from a meat-phobic mom

… well when you offer eating autonomy. Get your kids involved in the kitchen, and let them help prepare meals. When kids have a say in family meals, they’re much more likely to eat what everyone else is eating. Some kids rebel against meat not out of moral indignation, but as an attempt to control their diet. As a parent, you have to parse out where your child’s ethical dilemma ends and their stubbornness begins. For older teenagers, you might consider letting them try out a vegetarian …

Why this Lower Parel restaurant will thrill vegetarians – Life and style

I’ve added this article because of the amazing images. Click on the link below for inspirational ideas on how to serve your Vegetarian meals. Very imaginative. By Krutika Behrawala |Posted 25-Feb-2015 With its versatile Mediterranean fusion menu and traditional fare served with a twist, Lower Parel’s Ithaka is a vegetarian’s delight We walked into Lower Parel’s newly-opened eatery, Ithaka: Veg Lebanese kitchen the sister concern of Riso that’s a floor below with a sense of …

Vegetarian Kitchen: Long-term vegetarians say a lot has changed for the better, but that’s only half the story – The Portland Press Herald / Maine Sunday Telegram

VEGETARIAN kitchen Posted February 18  BY AVERY YALE KAMILA EDITOR’S NOTE: This is the third in a seven-part series on what it’s like to be a vegetarian in Maine today. At a time when most of her peers are retired and some are finding themselves occupying hospital beds, Carole Hunne- well, 80, works four nights a week as an intensive care nurse. She fills the rest of her time volunteering for children’s causes and animal shelters. “My mind is sharp, and people say I have an incredible …

Plant-based menu options sprouting up everywhere | Windsor Star

By Beatrice Fantoni, Feb 11, 2015 – 5:38 PM EST – Last Updated: Feb 11, 2015 – 9:11 PM EST The list of entrees on the latest menu at Neros Steakhouse reads something like this: herb roasted double cut Alberta lamb chops, organic bison tenderloin, lentil cake spiced with cumin and caramelized onion. You read that right. Right next to steaming hunks of meat is a full-out vegetarian entrée made of lentils. And it’s tasty, too. Is there a tree-hugging hippy in the kitchen at …

No meat? No problem: Vegetarian recipes the whole family will love | Things to do in Tampa Bay | Tampa Bay Times

Meatless Monday is not a new concept, but it is becoming an increasingly common one in even the most bacon-loving family kitchen as people look to save money, calories and maybe even the planet. While we are still eating more meat than nearly any other country, per capita meat intake in the United States has dropped 12 percent in the past five years, according to U.S. Department of Agriculture estimates. A Harvard study recently touted the many health benefits of eating less red meat, finding …

Meals on Wheels adds vegetarian options to menu

… to homebound seniors daily and about 100 of those have requested an all-vegetarian diet.” Meals for homebound clients are cooked at the Meals on Wheels People Central kitchen in Multnomah Village and shipped daily to neighborhood centers where they are heated and delivered by volunteers. Requests for vegetarian meals were not high enough to warrant creating a special meal package until recently, Washington said. “Baby boomers, who are accustomed to a variety of different menu options, are …

7 Vegetarian Recipes Keeping Your New Year’s Resolution on Track

Statistics Brain reports that 38% of Americans make weight-related resolutions for New Year’s. If you count yourself among these physique-focused resolvers, then try kicking off 2015 with a delicious and nutritious dietary makeover. Say farewell to the chocolate truffles, creamy sauces, and cheese-laden dishes of last year, and make room in your kitchen for healthier ingredients — vegetables, legumes, nuts, and more — offering equal potential for greatness.What do you think? Keep …

Weeknight Vegetarian: The freezer — and home-cooked beans — come to the rescue – The Washington Post

… takeout on the couch as I recovered, and ready to (gently) get back into the kitchen, I had some options that didn’t require a trip to the store or an order from a grocery delivery service. Click on the link below to continue reading this article. Joe Yonan is the Food and Dining editor of The Washington Post and the author of “Eat Your Vegetables: Bold Recipes for the Single Cook.” He writes the Food section’s Weeknight Vegetarian column.  via Weeknight Vegetarian: The …

What will it take to downsize the American meat habit? | The Christian Century

I was a strict vegetarian for 10 years. Now I’m a sort of sometimes-meat-avoider: my wife and I keep a meatless kitchen but eat whatever when someone serves it to us and sometimes when we’re out. As I’ve written before, the virtuous identity marker “vegetarian” is less important to me than it used to be. But I still think eating way less meat is the single biggest bit of lifestyle “greening” most Americans could do. The U.S. Department of …

Weeknight Vegetarian: A dose of soup from a vegetable-loving German chef – The Washington Post

… author and TV host in Germany whose new book, “Green Box ,” has been taunting me from a position on my desk for almost six months now. He’s not vegetarian, and neither is his Hamburg restaurant, Bullerei, but his passion for cooking vegetables radiates from the book’s colorful pages. I’ve bookmarked almost a dozen recipes to try — cabbage with pappardelle squares, lemon salad with ricotta cakes, broccoli cannelloni — but the book didn’t make the leap from desk to kitchen until I …

Vegetarian Thanksgiving: Rice, Beet and Kale Salad With Cider Dressing – NYTimes.com

For her Thanksgiving celebration in Canada in October, food blogger Allison Day hosts an entire family of gluten-free eaters. Complicating her menu is the fact that she is the only true vegetarian at the table. “The celebration is a very different affair in my house, but delicious, nonetheless,” writes Ms. Day. “Healthy food is a priority in my kitchen, but so is delicious food.” Ms. Day notes that navigating the world of vegetarian cooking and gluten-free cooking at the same time can be …

A tomato tart satisfies a craving when the air turns chilly — and then when the sun returns

… them cower. To the rescue, at least in my kitchen: canned tomatoes, once again. This time, rather than stew them for a pasta sauce or soup, I jumped at the suggestion in “The Best of Rose Elliot” (Hamlyn, 2014) to turn them into a tart. It’s a simple idea, with a couple of nice twists: cumin seed in the crust and eggs nestled into the filling, in the style of that North African dish I love, shakshuka Click here to go direct to this article on the Washington Post …

Go green for National Vegetarian Week – May 19th to 25th

… burger, there’s something to appeal to meat-eaters too. For spring we’ve also introduced two mouthwatering new salads, including our delicious artichoke offering. We have separate menus available, label veggie wines, use only vegetarian cheese and have separate fryers and griddles in the kitchen, so when we say veggie we really mean it!” With an eclectic menu that reflects the diverse mix of Spanish, Portuguese, African and native Latino influences that make up South American culture, the …

Silk Road Vegetarian: Central Asian Flavors in Your Kitchen

… away the fears of a timid or intimidated kitchen cook. The first recipe from Silk Road Vegetarian that I tried was the Chickpea Dal in Coconut Broth, and after it received such positive feedback at a Shabbat lunch meal, I made 3 more recipes the following week. First was the Bengali Potato and Zucchini curry, which was super flavorful and developed a bright yellow color from the turmeric. The proof that this recipe is easy to make is that I assigned my boyfriend to make the dish. He is an …

Jane’s fresh take on vegetarian food

If anyone knows that the answer lies in the soil, it’s Jane Baxter – for many years the inspiring head chef at Riverford Farm’s Field kitchen. It was her transforming way with common or garden veg that caught the attention of Henry Dimbleby who says that he had “never before eaten vegetables that felt so much like stars of the show”. The two became friends and have now worked together to produce the excellent Leon: Fast Vegetarian, named after the restaurants Henry set up with business …

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