Here’s a vegan pizza that will have even the most bean-hating person fall in love with green beans.
Month: October 2016
Scalloped Butternut Squash [Vegan] | One Green Planet
These scalloped potatoes have all of the ooey-gooey cheese deliciousness you crave, without having to use any actual cheese!
Source: Scalloped Butternut Squash [Vegan] | One Green Planet
Moroccan Roasted Acorn Squash Soup [Vegan]
Roasted acorn squash is spiced with garlic, fresh ginger, and warm spices, then puréed with coconut oil into a smooth and decadent soup that’s perfect for fall.
Crispy Chewy Portobello Bacon [Vegan] | One Green Planet
Portobello mushrooms are sliced, marinated in a savory tamari-maple mixture, and topped with a sprinkle of paprika and pepper.
Source: Crispy Chewy Portobello Bacon [Vegan] | One Green Planet
Minestrone Pot Pie With Biscuit Topping [Vegan] | One Green Planet
This unique pot pie has a minestrone soup filling and a wheat biscuit-like crust that is flavored with coconut oil and a touch of rosemary.
Source: Minestrone Pot Pie With Biscuit Topping [Vegan] | One Green Planet
Creamy Turmeric Butternut Squash Soup [Vegan]
This butternut squash soup is simple to make and packed full with beneficial ingredients like turmeric, cinnamon, and nutmeg.
Zucchini and Black Bean Stuffed Sweet Potatoes | Real Simple
Sweet potatoes make for a healthy, flavorful dinner when filled with savory beans and veggies. Cooking the starchy root in the microwave cuts down on cook time, meaning you can have this fiber-packed meal on the table in just 20 minutes. While the potato is cooking, the black bean filling comes together on the stove. Just before serving, top each potato with white Cheddar cheese, and serve with a lime wedge. And be sure to save any leftovers—the veggie-bean mixture would be great tucked inside tacos or on top of nachos.
Source: Zucchini and Black Bean Stuffed Sweet Potatoes | Real Simple
Roasted Pumpkin Soup With Harissa and Chickpeas
Sugar pumpkins, small, smooth pumpkins that are great for cooking and baking, make for a satisfying and warming soup you’ll want to enjoy all season long. If you can’t find sugar pumpkin, kabocha squash, a sweet Japanese variety of winter squash, can be used in its place. Spicy harissa paste gives the soup a kick, but a dollop of Greek yogurt helps mellow the heat. To freeze, fill gallon-size freezer bags halfway with soup and freeze flat. To thaw, place in a bowl full of warm water for 10 minutes then reheat on the stovetop over medium heat.
Culinary Institute of America wants restaurants to serve less meat
Together with the Harvard T.H. Chan School of Public Health, the Institute is calling on chefs and restaurants to rethink the role animal protein plays in their menus and to consider replacing with plant-based sources.
Source: Culinary Institute of America wants restaurants to serve less meat