Vegetarian

Smoothie-making tips as well as suggested ingredients for smoothies,

Animals: A Parallel History will examine how views of animals have changed in the modern age.

Memorial Day is coming soon and, since it's the semi-official kick-off of the summer grilling season, I thought I'd do a quick round-up of what you need to know ...Read Full Post

A kitcheree is a traditional dish originating in North India that consists of legumes and rice and often vegetables. For those who enjoy Indian creations, this is a one-pot meal that won't take you long at all to prepare. Split mung beans are an especially easy legume to digest, making this a nourishing and restorative meal. I've always enjoyed the distinctive sweet and earthy aroma and flavor that these little gems impart to a dish. Here they are all nestled in with rice after simmered together with some spices and coconut milk. To fill out the meal, serve with a vegetable side and some Indian savory flatbreads. I served it with butter paneer masala and a spicy potato and green bean salad. Mung Dal Kitcheree Recipe by Lisa Turner Cuisine: Indian Published on May 24, 2013 Simple, nourishing and delicious one-pot meal of sweet split mung beans and buttery rice with coconut milk and gentle Indian seasonings Print this recipe Ingredients: 1 cup split mung beans (mung dal) 1 cup basmati rice 1/4 cup ghee, unsalted butter or sesame oil 4 to 5 whole cloves 1 teaspoon turmeric 1/4 teaspoon asafetida 1 cup coconut milk 3 cups hot water 1 1/2 teaspoons sea salt, or to taste juice from 1 lemon (3 tablespoons) fresh cracked black pepper Instructions: Rinse the mung dal and rice under cold running water in a strainer. Heat the ghee, butter or oil in a large saucepan over medium heat. When hot, add the dal, rice and cloves to the pan and gently for 2 to 3 minutes. Now add the turmeric and asafetida and stir in the coconut milk and water. Bring to a boil, reduce the heat to medium and simmer uncovered for 5 minutes, then reduce the heat to medium-low and cover. Simmer for 15 minutes or until the liquid is absorbed and the lentils are tender. Quickly stir in the lemon juice, salt and pepper and let sit for 5 minutes, covered. Fluff with a fork, discard the cloves, and serve hot. Makes 4 to 6 servings Other mung bean dishes you are sure to enjoy from my vegetarian kitchen: Mung Bean Paneer Mung Tamarind Dal Indian Sour Mung Bean Soup Indian Style Spicy Mung Beans (Moong Dal) On the top of the reading stack: John Wyndham Audio Accompaniment: Magnetik North© Copyright 2007—2013 Lisa's Kitchen. For personal use only.If you are seeing this post on a site other than foodandspice.blogspot.com, it is being stolen.

Chipotle will bring the popular vegetarian option to Southern California on Monday, June 3. ** Los Angeles, May 16, 2013 – After testing a new vegetarian menu item called “Sofritas” in seven San Francisco Bay Area restaurants, then expanding into all Northern California locations, Chipotle Mexican Grill will launch Sofritas throughout Southern California on June 3, 2013, making the new menu item available in all California restaurants. Sofritas, shredded tofu braised with chipotle chilies, roasted poblanos, and a blend of aromatic spices, is made with organic, non-GMO tofu from Oakland, Calif. artisan producer, Hodo Soy. Chipotle expects Sofritas to appeal to vegetarian and vegan customers, as well as those looking for an exciting new taste. “We are changing the way people think about and eat fast food,” said Steve Ells, Chipotle founder, chairman and co-CEO. “Sofritas is a very different kind of menu item, not just for Chipotle but for any fast food or fast casual restaurant. It was conceived with vegetarians and vegans in mind, but it’s so delicious that we think it will have crossover appeal as well. It’s been well received in the initial test and Northern California market, so we’re expanding throughout the state to give more people the opportunity to try it.” Sofritas is available in burritos, tacos, burrito bowls, and salads and can be combined with other signature ingredients, including white or brown cilantro-lime rice, pinto beans or vegetarian black beans, house-made salsas and guacamole, and cheese or sour cream.

In addition to being known as the nation’s live music capital, Austin has garnered a reputation as a mecca of plant-based foods.

Customers can now enjoy a sandwich or salad filled with plant-based meat at one of the national smoothie chain’s 300 locations.

Dutch authorities have made an arrest related to the recent scandal of mislabeled horse meat throughout Europe.

Lots of new stuff always being posted here at About.com! I thought I'd collect them all into one place so you could see what's new. Here's a taste: Orange or red lentil masoor dal (pictured) Easy vegan chocolate peppermint pie Easy pasta with spinach and ricotta cheese Simple quinoa in marinara sauce recipe Sweet potato French toast You can also always check out what's new here (bookmark that link!), or, if you want to see what everyone else has been searching for and cooking up, you can check out the most popular list here. Happy cooking! Subscribe to the weekly vegetarian newsletter All vegetarian recipes Follow me on Twitter!

The All Creatures Website has been around for OVER 15 years! One of the original vegan, animal rights websites, it is chockful of recipes, news, reviews, and information. An obvious labor of love by the Mary and Frank Hoffman Foundation...