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Vegetarian

09 April 2020

Vegetarian
  • Eco-friendly Montreal businesses to support during COVID-19 pandemic
    09 April 2020
    We’ve all seen the photos, hoards of shoppers lining up at Costco to stock up on supplies. While the big box shops provide everything you need for a self-quarantine, local shops need love too. This pandemic hasn’t been kind to small businesses, or sustainable shopping practises. It’s no longer ideal…
  • Broken Wheat Idli | Samba Godhumai Rava Idli | Dalia Idli
    09 April 2020
    Idli are always healthy as we steam cook the idli and there is no oil involved in making them. For Traditional idli, we need to add rice. Diabetics person and diet followers always try to skip rice and broken wheat is their preference. We can do any recipes with broken wheat which we traditionally do with rice like Broken Wheat Adai, Broken Wheat upma kozhukattai and many more dishes. Broken Wheat Idli | Samba Godhumai Rava Idli | Dalia Idli is one of the very healthy and yummy dish.
    Print Broken Wheat Idli | Samba Godhumai Rava Idli | Dalia Idli
    Broken Wheat Idli, another instant variety of Idli with healthy and nutritious Broken wheat. This is a no soaking, grinding or fermentation process. Very quick and tasty Idli. Serve with Tomato Chutney and Idli podi and enjoy this delicious Idli
    Course Breakfast, Healthy Recipes
    Cuisine Indian, South Indian, Tamil Brahmin, Tamil Nadu
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 4 people
    Calories 70kcal
    Author Sowmya Venkatachalam
    Equipment
    • Idli Plates
    • Pressure Cooker
    • Mixing Bowl
    Ingredients
    • 1 Cup Samba Godhumai Rava (Broken Wheat / Dalia) 1 Cup - 250ml
    • ½ Cup Curd (Plain Yogurt)
    • 1 Carrot Grated
    • ½ tsp Eno Salt
    • ¾ Cup Water Adjust as needed
    • ¾ tsp Salt Adjust As Needed
    • 1 tbsp Coriander Leaves Finely Chopped
    For Tempering
    • 2 tsp Oil
    • 1 tsp Mustard Seeds
    • 5-6 Cashews
    • 1 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
    • Few Curry
    • 1 Green Chili
    • 1 tsp Ginger Grated
    Instructions
    Roasting Broken Wheat
    • Heat a pan and add broken wheat and dry roast it for 2-3 minutes. Take this dry roasted broken wheat in a mixing bowl or vessel.
    Tempering Process
    • Add oil to the pan and add mustard seeds and when the mustard seeds starts to sputter, add spilt urid dal, channa dal and fry till the dal turns golden brown color. Add cashews and fry till light brown. Finally add curry leaves and fry for 2 seconds. Switch off the flame
    Prepare Idli Batter
    • In a mixing bowl, take the roasted broken wheat. Add tempering, grated carrot, coriander leaves and salt and give a good mix
    • To this now, add curd and give a mix. Add water little by little and make it to thick batter. Keep the batter aside for 10 mins. Broken wheat absorbs the curd and water.
    • After 10 mins, again add water and adjust the consistency. Add eno salt and mix gently. Eno salt makes the idli fluffy and salt. You can substitute with baking salt also.
    Steam Cooking Idli
    • Grease the idli plates and fill in the batter in each idli mould and steam cook for 20 minutes
    • Once the steam cooking is done, allow the idli to cool off for couple of minutes and then take out the idli gently.
    Serving Time
    • Yummy Broken Wheat Idli | Samba Godhumai Rava Idli | Dalia Idli is now ready to serve with idli milagai podi or any chutney varieties
    Nutrition
    Serving: 1Idli | Calories: 70kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g
    Instructions with Step by Step Pictures ROASTING BROKEN WHEAT
    • Heat a pan and add broken wheat and dry roast it for 2-3 minutes. Take this dry roasted broken wheat in a mixing bowl or vessel.

    TEMPERING PROCESS
    • Add oil to the pan and add mustard seeds and when the mustard seeds starts to sputter, add spilt urid dal, channa dal and fry till the dal turns golden brown color. Add cashews and fry till light brown. Finally add curry leaves and fry for 2 seconds. Switch off the flame

    PREPARE IDLI BATTER
    • In a mixing bowl, take the roasted broken wheat. Add tempering, grated carrot, coriander leaves and salt and give a good mix

    • To this now, add curd and give a mix. Add water little by little and make it to thick batter. Keep the batter aside for 10 mins. Broken wheat absorbs the curd and water.

    • After 10 mins, again add water and adjust the consistency. Add eno salt and mix gently. Eno salt makes the idli fluffy and salt. You can substitute with baking salt also.

    STEAM COOKING IDLI
    • Grease the idli plates and fill in the batter in each idli mould and steam cook for 20 minutes

    • Once the steam cooking is done, allow the idli to cool off for couple of minutes and then take out the idli gently.

    SERVING TIME
    • Yummy Broken Wheat Idli | Samba Godhumai Rava Idli | Dalia Idli is now ready to serve with idli milagai podi or any chutney varieties

     

    The post Broken Wheat Idli | Samba Godhumai Rava Idli | Dalia Idli appeared first on Subbus Kitchen.

  • Vegan Cowboy Queso
    09 April 2020

    Read the whole post on Easy Vegetarian Meals & Vegan Recipes - Healing Tomato
    Easy Vegetarian Meals & Vegan Recipes - Healing Tomato - Easy Vegetarian Meals and Vegan Recipes

    Vegan cowboy queso A creamy vegan queso made with roasted vegetables, then topped with cowboy favorites like beans and onions. This vegan recipe is the perfect appetizer for any party. I know what you are thinking! Since when do “Vegan” and “Cowboy” go together?? This are the last two words in the English dictionary that...

    The post Vegan Cowboy Queso appeared first on Easy Vegetarian Meals & Vegan Recipes - Healing Tomato.

  • How to Make a Buddha Bowl + 20 Belly Filling Recipes
    09 April 2020

    Jump to our creations:

    Buddha Bowl. The first time I heard the name I was delighted. Delighted that somebody had named a dish that. After eating one, I was even happier.

    It was bright, colourful, nutritious and satisfying. But the real beauty of it is that you can make one pretty much however you want.

    Follow a few teachings and you can knock up a delicious and varied Buddha Bowl every time.  

    The basic Buddha Bowl consists of a grain, a green and a bean, and is usually accompanied by a tasty dressing.

    It is so-called as it is usually eaten from a bowl with a wide top – that signifies Buddha’s belly!

    It incorporates many essences of life without taking life. Of course a Buddha Bowl is always vegetarian, and usually vegan.

    Because of the combination of grains, greens and beans you’re getting a bowl full of complete proteins – all the essential amino acids that your body can’t make alone will be provided.

    This meal also takes care of a whole host of macro and micro nutrients too, determined more precisely by the combos you pick.

    We’ve put together this guide to make sure you get your buddha bowls right every time – easily and without fuss, just the way it should be.

    And so, without further ado:

    Part 1: Grab a grain and prep it most deliciously.

    We’re going to focus on rice to begin with here for simplicity’s sake – rice is a really easy way to start – and there are so many beautiful variations available.

    There are many alternatives (and although not all of them technically grains) you can also use quinoa, millet, freekeh, buckwheat, barley or couscous – whichever you like the most, suits your budget, or is the easiest for you to find at your local store.

    To really enjoy your Buddha Bowl you need to learn how make your grains taste awesome. If they are bland you won’t enjoy the dish.

    Here are some examples of our favourite ways to cook delicious rice:

    Basmati Rice – Three Ways

    Ingredients for two:

    • ½ cup basmati rice
    • 1 cup cold water
    • A pinch of salt

    Directions:

    Rinse the rice in a sieve (optional but great if you can!). Add the rice to a pot. Add water and salt, bring it to a boil. Pop the lid on top and put it on low heat for 8-10 minutes. 

    Check back when the time is up, fork through it to make it fluffy. 

    Optional but even more awesome: leave it for another 10 minutes to let excess moisture evaporate. Make sure to give the rice some extra flavour with spices and herbs!

    Here are three combos you can add to the basic basmati rice recipe (serving 2):

    Version 1: Indian Style – pick and choose from the spices below; experiment a little and see some exciting results! Add them to the rice as it’s cooking.

    • 1 tsp of ground turmeric
    • 1 tsp of cinnamon
    • 1 tsp curry powder
    • 3-4 cloves
    • 2 pierced cardamom pods

    Version 2: Cilantro Freshness – you can use any herbs you like but we love this version in particular.

    Follow the basic recipe above but when the rice is cooked add a tbsp of olive oil, a few splashes of lime, and a handful of chopped cilantro/coriander. Season with more salt if needed. Citrusy fresh 🙂

    Version 3: Sweet and Crunchy

    When the basic rice is cooked stir in a handful of chopped walnuts, a handful of raisins or dried cranberries and a dash or two of balsamic vinegar.

    Don’t worry if you don’t have all the ingredients to hand, throw in what you do have!

    Check out Jamie Oliver’s video to see how easy cooking awesome rice really is. (But also a bit on the expensive side if you use as much safran as he does, ha!)

    Mexican-Inspired Brown Rice

    (you can use standard white rice as well, it cooks a little quicker too)

    Ingredients for two:

    • 1 tbsp of olive oil
    • ½ cup of brown rice
    • 1 cup of vegetable broth instead of water
    • Half an onion
    • Half a red bell pepper
    • 1 tomato
    • A pinch of salt

    Directions:

    Rinse the rice in a sieve (optional). Add the olive oil to a pot and put it on medium heat. Next add the rice.

    Let it fry for a 2-3 minutes while stirring every now and then (if making the Mexican version then add half an onion, half a bell pepper and the tomato). Add water (or broth) and salt, bring it to a boil.

    Then stick lid on top and put it on a low heat for 20 – 25 minutes. Check back when the time is up, fork through it to make it fluffy.

    Optional: leave it for another 10 minutes to let excess moisture evaporate.

    Check out this post by The Kitchn for an even more detailed explanation on cooking brown rice.

    Jasmine Coconut Rice

    Ingredients for two:

    • 1/2 cup of coconut milk
    • 1/2 cup water
    • Teaspoon honey
    • Pinch salt
    • 1/2 cup uncooked jasmine rice

    Directions:

    In a saucepan, combine coconut milk, water, honey, and salt. Stir until sugar is dissolved. Stir in rice.

    Bring to a boil over medium heat. Cover, reduce heat, and simmer for 18 to 20 minutes until rice is tender.

    Other Flavours

    Play around with the spices and liquids, add different herbs before serving, there is no right or wrong – that’s half the fun of a Buddha Bowl! Making good rice is a craft, and you’ll improve with every batch.

    Other Grains

    Remember we said you can use other ingredients like couscous or quinoa too? Well, we weren’t joking!

    Trying subbing the rice for one of those – you can use the variations from above too.

    Also if you’re in a rush then you can simply cook the grains in stock instead of water for an instant flavour hit – this is one of the very fastest ways to make a Buddha Bowl!

    Part 2: Pick a veg and prep it the awesome way.

    Now your rice or chosen grain is merrily cooking away, it’s time to get the ‘green’ ready. The green is going to be some delicious veggies and/or a leafy green that compliments what you’ve made so far.

    The key here is to create something tasty with a few simple ingredients.

    Some evergreens are spinach, kale, cabbage, cauliflower, broccoli, asparagus, mushrooms, bell peppers, carrots, tomatoes, cucumbers, zucchini, onions, sprouts, avocado and spring onion.

    But once again, there are no right and wrongs with this versatile and beautiful dish we call a Buddha Bowl.

    Here are some tasty ways to get your greens and veg just right:

    Sauteed Vegetables

    Here we use bell peppers, but you can use whatever you’re in the mood for – or happen to have in the fridge, begging to be used up!

    Ingredients for two:

    • 2 bell peppers
    • 1 tablespoon olive oil
    • 1 onion
    • Salt and pepper
    • 1 tbsp of balsamic vinegar

    Directions:

    Cut the peppers in thin strips (“julienne”). Check out this video for some cool cutting edge cutting tips. It’s funny too. After a few giggles heat the olive oil in a large nonstick pan over medium heat.

    Add the bell peppers and onion; season with salt and pepper. If you have one, add a lid on top to keep in the steam. It’s not classic sauteing, but it helps to soften the veg more quickly.

    Stir occasionally! When the bell peppers are soft (after about 10 minutes) add a splash of balsamic vinegar. Devine!

    A Quick and Simple Salad

    Here we use lettuce, carrot and rocket but you can use whatever raw veggies you like. There’s no cooking to be done here, just a bit of prepping.

    To save even more time you can use a bag of mixed salad.

    Ingredients for two:

    • 1/4 chopped lettuce (or similar)
    • 1 grated carrot
    • A handful of rocket

    Directions:

    Not much to say here – rinse the ingredients, peel and grate the carrot (unless it’s organic, then you can eat the skin), chop the lettuce. Done.

    Steamed Vegetables and Greens

    One of the easiest and most nutritious ways to cook veg. Sounds exactly like it is. Once again, use your favourite veg, or simply what you have to spare.

    Here I’m using a couple of different veg with different steaming times to give you an idea of how it goes.

    Ingredients for two:

    • 1.5 cups chopped broccoli
    • 1.5 cups spinach leaves

    Directions:

    Bring about 3 cm of water to boil in a saucepan. Place the equally chopped broccoli in a  (a metal sieve works fine too!) and place it on top of the boiling water. Cover with a lid.

    Note – the veg should be above the water, not in it. After about three minutes add the spinach and let the steam finish its job.

    Another three minutes should do it, and you’ll have some beautifully tender veg ready for your Buddha Bowl.

    The above instructions are just an example – you can use whatever vegetables you want! Bear in mind that each veg takes a different length of time – you don’t want soggy greens!

    This post has a great list of veg steaming times. To test a veg to see if it’s cooked, just poke it with a knife in the thickest area. If the knife slides in easily, it’s ready!

    Part 3: Choose a legume and ‘av it the way you like.

    Legumes give our Buddha Bowl a big protein punch. Think black beans, kidney beans, white beans, black eyed peas (not the band, obviously), chickpeas, red lentils, brown lentils, peas, edamame.  

    Also tofu, seitan or tempeh are great too!

    Usually it makes sense to just use canned ones for convenience reasons. If you already have some cooked legumes in the fridge then that’s just fantastic!

    Here’s how to make your legumes really tasty.

    ‘Raw’ or ‘sauteed’

    Legumes usually taste awesome when just drained and rinsed out of the tin.

    You can pimp them a little with lime, salt, pepper, some olive oil and/or herbs. Then just add them as they are to your Buddha Bowl. It’s the quickest and simplest way.

    Alternatively: If you saute veggies then add some legumes in the last 2-3 minutes of sauteing. Done.

    For a Buddha Bowl truly bursting in flavour here are some extra mouth-watering ideas.

    Ginger Spiced Beans

    Ingredients for two:

    • 2 garlic cloves
    • 2 cm fresh ginger
    • 1 tin black/kidney beans (15.5 oz / 435g)
    • 1 tbsp olive oil
    • Juice of half a lime (maybe a little more)

    Directions:

    Grate or chop the garlic and ginger. Then fry both in oil on a medium heat and in a large saucepan for a minute. Drain and rinse the beans, then add them to the pan.

    Fry for a couple more minutes, adding a couple of tablespoons of water as you go. Finally, remove from the heat, add the salt, pepper and lime juice. You can mash the beans a little if you like.

    Spicy Green Beans

    Ingredients for two:

    • 1 tsp olive oil
    • 200g of green beans (a good handful), ends trimmed, chopped into bite-size pieces
    • 2 cloves garlic, finely chopped
    • 1 tsp soy sauce
    • 1 tsp sambal oelek (or 2 tsp chili flakes)

    Optional

    • 1 tsp ginger, grated
    • 1 tsp lemon juice

    Directions:

    Fry the garlic in oil on a medium heat and in a large saucepan for a minute. Then add the green beans to the pan.

    Fry for a couple more minutes, adding soy sauce and sambal oelek and optional ingredients as you go. Done.

    Crispy Tofu Cubes

    Ingredients for two:

    • 1 pack of firm tofu (14oz, 400g)
    • 4 tbsp of oil for frying, eg. peanut oil
    • Some salt

    Directions:

    Slice the tofu into cubes, a little bigger than a regular die. Get a pan and fry the cubes in oil on a medium heat  for about 15 minutes until golden brown.

    Stir occasionally so they won’t stick to the pan. You might have to add a little oil every now and then. Make sure to season them with salt while they’re still sizzling!

    Roasted Chickpeas

    Ingredients for two:

    • 1½ Cups/ 1 standard tin cooked chickpeas
    • 1-2 tbsp olive oil
    • ½ Tsp Salt
    • ½ Tsp Paprika
    • 1 Tsp Chili Powder
    • ⅛ Tsp Turmeric
    • ½ Tsp Oregano

    Directions:

    Place all the ingredients in one large bowl and mix until chickpeas are all coated. Place in a baking tray and put in a pre-heated oven for about 15 minutes at 200°C/400°F.

    Curried Chickpeas

    Ingredients for two:

    • 1 ½ cups/ 1 standard tin cooked chickpeas
    • 2 tbsp curry paste – think red, green, yellow, tandoori, tikka – use your fave!
    • 2 tbsp olive oil
    • Salt and pepper to taste

    Optional: A squeeze of lime if you have it.

    Directions:

    Much like above, mix all the ingredients together and coat the chickpeas evenly.

    Either place them in a baking tray and roast in the oven as above, or fry in a pan on a medium heat for about 8 mins for a slightly crispier option.

     
    Part 4: Make an awesome dressing

    A fancy dressing is not always necessary, especially if you’ve already pimped all the other ingredients.

    If you want to keep it simple, just opt for some sambal oelek, sriracha, soy yogurt or the good old combo of vinegar, olive oil, salt and pepper.

    But at times a dressing with an extra kick can do wonders. Here are four that definitely make any buddha bowl fun to eat. The ingredients are always enough for two servings:

    Asian Style Peanut Butter Dressing
    • 1 tbsp peanut butter
    • 1 tbsp soy sauce
    • 1 tbsp honey or maple syrup to make it vegan
    • 1 tbsp vinegar or lemon
    • 2-3 tbsp water
    • A pinch or two of chopped or grated ginger (dried is fine)
    Spicy-Orange Vinaigrette
    • a good orange squeeze (about 2 tbsp)
    • 1 tsp soy sauce
    • 1 tsp sesame oil
    • 1 tsp sambal oelek or sriracha
    • 1 tsp rice vinegar
    Vegan Caesar Dressing (Howie’s Favourite!)
    • 50ml Soy milk
    • 2 tbsp Olive Oil
    • ½ tsp garlic powder
    • 1  tsp mustard
    • 1  tsp tomato paste
    • 2 tsp vinegar
    • Salt & Pepper

    Optional: drop of maple syrup

    Red Pepper Sauce
    • 1 red bell pepper
    • 2 tbsp olive oil
    • Juice of half a lemon
    • ½ tsp salt
    • ½ tsp pepper
    • ½ tsp cayenne pepper
    • ¼ cup cilantro or parsley (you can use dried or frozen too of course)

    Optional: A couple of chilies if you want it spicy!

    Roughly chop the bell pepper (minus the core and seeds), and add it with the rest of ingredients to a blender or large bowl and blend!

    A  works really well for this. That’s it, sauce ready!

    How to Make a Buddha Bowl
    How to Make a Buddha Bowl – The Definitive Guide. An incredibly satisfying meal – made the way you want, + 20 of the best belly filling recipes out there!
    Course Mains
    Cuisine Vegan
    Time 30 minutes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 2 bowls
    Calories 600kcal
    Ingredients
    • ½ cup uncooked grains (rice, quinoa, millet, freekeh, buckwheat, barley or couscous)
    • 3 cups leafy greens (some favourites are spinach, kale, cabbage, cauliflower, broccoli, asparagus, mushrooms, bell peppers, carrots, tomatoes, cucumbers, zucchini, onions, sprouts, avocado and spring onion)
    • 1 cup cooked legumes (1 cup = 1 can / 15.5 oz / 435g; black beans, kidney beans, white beans, black eyed peas, chickpeas, red lentils, brown lentils, peas, edamame. Also tofu, seitan or tempeh works.)
    Instructions
    • Step 1: Cook the grain
    • Step 2: Prep the greens
    • Step 3: Prep the legumes
    • Step 4: Whip up a nice dressing
    • Add everything together in one bowl.
    • Enjoy while doing the downward dog 😉
    Notes
    For the dressing try sriracha, soy yogurt or a combo of vinegar, olive oil, salt and pepper.
    Nutrition
    Nutrition Facts
    How to Make a Buddha Bowl
    Amount Per Serving (450 g)
    Calories 600 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Carbohydrates 90g30%
    Protein 22g44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Show us your version!Tag
  • Broccoli Rice
    09 April 2020


    Everyone’s crazy for cauliflower rice, but if you ask me, broccoli rice deserves just as much love. It’s a great way to take an entire head of broccoli – stalk and all – and turn it into something delicious. Lightly sauté it with cilantro and lime to make a grain-free base for a homemade burrito bowl, mix it with brown rice to make a zesty side dish, toss it into a stir fry, or roll it into a wrap. Really, your options are endless. If you’ve been reading the blog for a while, you know that I love to find […]

    The post Broccoli Rice appeared first on Love and Lemons.

  • Where to Purchase Vegan Chocolate and Candy for Easter
    09 April 2020
    Organic-dark-chocolate-bunny from lakechamplainchocolates.com

    Here’s some online shops offering vegan Easter Chocolate and Candy:

    No Whey Chocolate: https://www.nowheychocolate.com/easterchocolate_s/159.htm

    Natural Candy Store: https://www.naturalcandystore.com/category/vegan-candy

    Vegan Essentials: https://store.veganessentials.com/categories.aspx?Keyword=easter

    Rose City: https://www.rosecitychocolates.com/catalogs/display_catalog/vegan-easter

    Lake Champlain Chocolates: https://www.lakechamplainchocolates.com/seasonal-chocolates/vegan-easter-chocolate

    Enjoy Life (vegan and good for people with allergies): https://shop.enjoylifefoods.com/Seasonal-Chocolate-Minis/c/EnjoyLife@Seasonal

  • Vegan Chopped “Liver” Spread for Passover
    09 April 2020

    Serve this Vegan Chopped “Liver” Spread from No Cholesterol Passover Recipes on matzo or crackers if you’re not observing Passover.

    Vegan Chopped “Liver” Spread

    (Makes about 1 cup)

    3 Tablespoons vegetable broth

    ½ pound mushrooms, chopped (use fresh or drained canned)

    1 small onion, chopped

    1 cup copped walnuts

    Pepper and salt to taste

    1 Tablespoon water

    Sauté mushrooms and onion in vegetable broth over medium heat for 8 minutes. Pour mixture into blender or food processor cup and add walnuts, seasonings, and water. Blend until smooth.

  • Carrot White Bean Soup with Herbs
    09 April 2020

    When it comes to broth-based soups, I have three parts I focus on to make it great. There's the flavor base, the core ingredients, and finally, the final add-ins. This white bean soup has all my favorite parts. Onions and garlic form the base, the carrots and white beans bring the bulk, and herbs, miso, and lemon round out the flavor.

    Homemade Beans

    I make a batch or two of beans on the weekend and use through-out the week. This way I can control the flavor and salt-level of the beans. Plus, I aim to create flavorful beans and bean broth. This soup leans on the flavor of both and using canned beans isn’t quite the same. I talk about how I cook my beans in the notes of this recipe.

    However, I can’t rightly expect everyone to cook beans from scratch (I, too, turn to cans). So, if you’re using canned, there’s a couple of things to consider.

    One, the liquid is often really salty (to help preserve the beans). If you use the liquid from the canned beans, adjust the salt/miso as necessary (as in, wait until the end to add both). There are also many opinions about what the liquid contains, whether it’s from the beans or the can itself. There’s no right or wrong here. If you decide to drain/rinse, add extra vegetable broth and mash a few beans to get a slightly creamy texture.

    Carrots

    Carrots are perfect for soup. You can cook them to where they are just-tender. There are not many vegetables that act in the same way. However, you could use butternut squash, sweet potato, green beans, or potatoes. This recipe also works well with the addition of greens (kale, spinach, chard, or collards) thrown in at the end.

    Miso or Parmesan

    I went back and forth with this recipe but ultimately left the recipe vegan. However, if you have any parmesan rinds, toss them in while the carrots are cooking. If you don’t have the rinds, grate about ½ cup of so of parmesan in at the end of the soup. Or if you’re feeling it, dial back the miso a bit and add the parm with it. Just don’t skip both- this bit of saltiness brings everything together.

    [tasty-recipe id="38895"]

    The post Carrot White Bean Soup with Herbs appeared first on Naturally..

  • Are there more vegetarians than vegans?
    09 April 2020

    I always thought vegetarianism was much more popular and veganism was niche. Yet r/vegan has way more users than r/vegetarian and vegan YouTubers seem more popular than vegetarian ones.

    submitted by /u/Gallantpride
    [visit reddit] [comments]
  • Is it acceptable to be partial vegetarian? (As in, still eating one or two types of meat, but otherwise none)
    09 April 2020

    I recently deduced that I have a poultry and oily foods allergy that is causing hige rashes in my skin, so I'm considering going vegetarian, though I feel the need to transition first, as I feel like it will be an extreme process for me, considering I was a full on meat eater for years. (I remember there being a point in time where most of my meals are just meat, ew)

    Added bonus reason is this current situation, that the cause of this was randomly eating animals, something I want now to cut down on.

    The question I have in the title arises, in that can I start to transition, by still eating pork/beef, but eventually removing those as well?

    Also, what are some good easy to cook meals that I can request my mom to do, that has little to no meat, or just those two kinds, but with a rise in amount of veggies.

    Sorry if a part doesnt make sense, I have trouble reading and writing long things. Feel free to ask me to clarify.

    submitted by /u/jhomas__tefferson
    [visit reddit] [comments]
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