Vegetarian

An authentic Mexican dish that can be made as spicy (or not) as you like.

Big Apple favorite Van Leeuwen Artisan Ice Cream is now serving up cruelty-free ice cream.

Here is a simple recipe for bran muffins - a delicious and very healthy breakfast item.

Dr. J’s Vibrant Cafe will offer 100-percent vegan, gluten-free healthy fare.

When you think you're getting bored of eating meat-free meals, it's time to mix it up and try something new! Go to a new restaurant, or, go to one of ...Read Full Post

One of my favorite dishes from Yamuna Devi's gospel of Indian cooking, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking is her tender chickpeas simmered in a golden karhi sauce. I've more than a few favorites from the book that often appear on my table, yet each and every time I browse through the 800 pages of culinary Indian bliss, I find yet another recipe that I can't believe I haven't tried … I have owned this treasured cookbook for about 20 years. Then there is the pleasure of revisiting some of my favorites from the book and tinkering with the recipes and my initial adaptations. Truly, if I had to pick just one cookbook to keep out of my extensive collection, this would be that desert island choice. I'd hope for a truckload of legumes, grains and spices to go along with it and fresh produce from the isle. As I have noted in the past, this was my earliest introduction to Indian cooking shortly after I became a vegetarian. It opened up a whole new nourishing and exciting culinary world to me that I continue to cherish and explore. This time around, earthy mung beans are simmered in a tangy yogurt sauce. This recipe called for sprouted mung beans, which I am sure would have been just perfect, but I didn't plan ahead — mung bean sprouts take 2 to 3 days of preparation — and so came up with a version using whole mung beans that I soaked overnight and then simmered until tender. Karhis are yogurt based dishes that are usually served with rice. Often they contain cooked or sprouted legumes, sometimes dumplings and vegetables. This one is on the tangy side of the spectrum and I went with a thicker gravy that is popular in Northern India. Depending on the yogurt you use, a karhi sauce might be slightly sweet, thinner, with a consistency like a soup or a thick gravy. I experimented with the original recipe and came up with this treasured vegetarian main that I served with buttered Jasmine rice. You may want to consider serving up yellow lemon rice with fried cashews as a side for some extra flair and tart flavor. Mung Beans in a Golden Karhi Sauce Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on May 17, 2013 Sweet and colorful mung beans simmered in a creamy, fragrant, spicy and tangy seasoned yogurt sauce Print this recipe Ingredients: 1 1/4 cup whole mung beans (3 1/2 cups cooked) 3 1/2 tablespoons chickpea flour (besan), sifted 1 cup coconut milk 1/2 cup water 2 cups whole fat yogurt, whisked 1 1/2 teaspoons sea salt 1 teaspoon turmeric 1 teaspoon ground coriander 1/2 teaspoon fenugreek seeds 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne, to taste 2 tablespoons ghee, butter or oil 1 1/2 teaspoons cumin seeds 3 to 4 green chilies, seeded and finely chopped 1/2 teaspoon asafetida 1 inch piece cinnamon stick generous handful of dried curry leaves 1/4 cup fresh parsley or cilantro fresh cracked black pepper to taste Instructions: Rinse the mung beans and soak in several inches of water for 6 hours or overnight. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to medium-low, cover. and simmer for 40 to 50 minutes or until the beans are tender but not falling apart. Drain and set aside. Place the chickpea flour in a large bowl and slowly whisk in half of the coconut milk. Whisk in the remaining coconut milk, water, salt, turmeric, ground coriander, fenugreek seeds, chili powder, paprika and cayenne. Pour this mixture into a large heavy-bottomed sauceapn, place over medium heat, and bring to a boil. Stir and simmer until the mixture begins to thicken. Add the cooked mung beans to the pan and continue to simmer for another 10 minutes, stirring often. Add more water if necessary to achieve your desired consistency. Heat the ghee, butter or oil in a small saucepan over medi

Terminal City is Canada’s first to endorse the Meatless Monday campaign.

Chicago residents can enjoy a diverse array of cruelty-free dishes made from scratch by chef Don Clements at his Lakeview neighborhood eatery.

There was an outpouring of support for the SAFE Act, which will protect horses from being killed for human consumption.

Ive been a travel addict for many years now. Its funny, my parents love travelling and used to take us (me, my brother and sister) on foreign holidays when we were young and I hated it. I wanted to stay in England like my friends. In fact, on one amazing weekend we were allowed to go to Butlins holidays camp. We loved the pool, the food, the chalet, the games, that everybody spoke English, and the best, the fact we could go to the restaurant without our parents and be served. My mum and dad kept insisting on going to France, Spain, Italy, Austria and Switzerland (my dad is a skiing nut). They even bought a thick stone-walled cottage in France, very cheap, in a tiny hamlet. Bo-ring. Every holiday the two day drive, the cleaning of the cobwebs, the same neighbours (Jean-Claude and Marie-Ange). Of course, these trips turned out to be formative experiences and very influential on me. My daughter is half-French for starters. It took me a while to get into backpacking: my first trip to India I was so ignorant I took my typical holiday clothes, including a mini skirt. I didnt even possess a backpack! I didnt know that there were cool travel guides like Lonely Planet. I went trekking in Tibet in flip flops, with my belongings in a plastic carrier bag, no tent, no sleeping mat, and a thin rented nylon sleeping bag. But I was young and strong and got through it fine. Later, going more hard-core, I turned into a bit of a budget travel wanker: I did South America for a year on $8 a day. Including everything. I was proud of travelling cheap, haggling non-stop to pay local prices. Doing it so cheap meant I missed out on some great experiences: the Galapagos, Easter Island and Antartica. I wish Id just spent the money, bunged it on my credit card. But, by roughing it, I also experienced things I would never otherwise have seen. I always hitched, mostly stayed with locals or camped, did things very slowly, covered the continent inch by inch on the road. You get a feel for a place that way. Over the years Ive upgraded my style. I now love a proper hotel, a taxi, a wheely suitcase, a chocolate on the pillow and a few nice outfits when travelling. Its good to mix it up however, to be prepared to slum it again from time to time. No posh hotel can replace camping at the foot of the Perito Moreno glacier in Argentina for instance, hearing shards of electric blue ice carve off into the water all night, a dangerous thrill from which I could have died. (Campers have perished there and its not recommended) So here a few things that I have learnt. These are more directed towards the budget traveller, which I still am, unless I get a press freebie. Please add your tips as Im sure Ive forgotten things! Packing: 1) Take flip flops. You will need them in dodgy showers and for the beach. They are light and waterproof and cheap. 2) Ive recently been converted to the film star like glamour of the eye mask. It does help you sleep. 3) Take a hat. I always forget and end up buying a new hat every trip. Useful for sun and cold. 4) Take a thin thermal underwear top to use as a sweater. They are light and dry easily while keeping your warm and not using much baggage space. 5) If you are a woman, take a mid-length skirt. Skirts are great on long bus journeys such as the one I took down the Peruvian coast, hours of driving through flat desert. On pee stops I noticed that the Peruvian Indians had no problem, huddling together and squatting, knowing that their modesty was protected in front of the male bus passengers by their large gathered skirts. I, on the other hand, was trying to find a small hillock behind which I could wriggle down my jeans and relieve myself. In the end, bus driver getting impatient, I thought the hell with this and didn{t care if everyone saw my naked arse. 6) I dont pack towels, I pack a sarong, which can be used to dry yourself, to lie on at the beach, as a scarf, head protection, for modesty say, in a church. The possibili