22nd November 2013

Link

Picture: Say hello to one of our most-pinned #Thanksgiving recipes: triple-chocolate pumpkin pie. Get the #recipe on our site. →

Say hello to one of our most-pinned #Thanksgiving recipes: triple-chocolate pumpkin pie. Get the #recipe on our site.

19th November 2013

Link

Vegetarian Thanksgiving Recipes - Well - NYTimes.com →

16th November 2013

Photo reblogged from Vegenista with 1,078 notes

vegenista:

Cranberry Walnut Chickpea Salad Sandwich
Wow! Yum! Check out this awesome fall inspired sammie from the super talented Simple Veganista. I love a classic Chickpea Salad Sandwich, but the addition of tahini, cranberries & walnuts sounds so scrumptious. I’ve been really into sandwiches these days. Filling, comforting & satisfying. I cannot wait to make this, pronto!
thesimpleveganista:

Cranberry Walnut Chickpea Salad Sandwich…The chickpea strikes again making for another great sandwich filler that will knock your socks off! If staying away from bread, serve this on a bed of leafy greens or eat as it right from the bowl. Any way you serve this salad is delicious!

vegenista:

Cranberry Walnut Chickpea Salad Sandwich

Wow! Yum! Check out this awesome fall inspired sammie from the super talented Simple Veganista. I love a classic Chickpea Salad Sandwich, but the addition of tahini, cranberries & walnuts sounds so scrumptious. I’ve been really into sandwiches these days. Filling, comforting & satisfying. I cannot wait to make this, pronto!

thesimpleveganista:

Cranberry Walnut Chickpea Salad Sandwich…The chickpea strikes again making for another great sandwich filler that will knock your socks off! If staying away from bread, serve this on a bed of leafy greens or eat as it right from the bowl. Any way you serve this salad is delicious!

Source: thesimpleveganista

2nd September 2013

Photo reblogged from DAILYAROS with 1,031 notes

aros:

Beer Cheese Soup.

aros:

Beer Cheese Soup.

16th June 2013

Photoset reblogged from Vegenista with 15 notes

vegenista:

Simple Seasonal Eats

Even though summer solstice is still a week away, today was my first “official” day of summer, & the first Saturday I’ve had off in 6 weeks. Yay! I slept in a little, made an almond milk latte & walked the dog before heading out to the yoga studio for 2 back-to-back classes. Namaste! By the time I returned home it was lunch time, & I was hungry, but craving something lite & fresh. It was a beautiful warm day with not a cloud in the sky & a slight breeze. Perfect for a relaxing meal on the patio that I’ve rarely been able to enjoy since moving into this house. A little back yard was something I’d been wishing for, & since this is just a temporary space for me, I want to enjoy it as much as I can this summer.

A few nights ago I put together a simple kale salad, using lacinato, a.k.a dinosaur kale, instead of the green kale I typically use for raw salad. I love lacinato kale, but tend to use that in smoothies & steamed kale dishes. Since I had something else in mind for my bunch of green kale, I decided to try my luck at a massaged lacinato kale salad & it was wonderful. I found the texture to be a bit more tender, not requiring as much “elbow grease” when giving it a good massage. I dressed it simply with olive oil, lemon, garlic, salt & pepper. I also tossed in a few pine nuts for good measure.

 ”Simple Raw Lacinato Kale Salad”

Ingredients:

  • 1 bunch lacinato kale, middle stem removed & thinly sliced
  • 2 1/2 Tbsp. extra virgin olive oil
  • 2 garlic cloves, minced
  • juice of one lemon
  • pinch of sea salt & fresh ground pepper, to taste
  • zest from 1/2 lemon

Preparation:

  1. De-stem the kale by cutting or pulling the leaves away from the stem. Stack the kale leaves together & thinly slice. Place in a large bowl.
  2. In a small bowl, combine olive oil, lemon juice, garlic, salt, pepper, red pepper & lemon zest Whisk well. Pour dressing over kale & massage it into the leaves with your hands.

This salad is so simple & a cinch to prepare. It makes a lovely side dish & could be dressed up with quinoa & all kinds of different veggies as a main dish. This kept for a couple of days in the fridge.

As I had just enough kale salad left over for a side dish, so I scanned the contents of my fridge & came across a bag of mixed green beans that I’d picked up from the farmers’ market earlier in the week. I too a similar approach, inspired by a recipe in Clean Start, & kept it very simple with olive oil, lemon juice, garlic, salt & pepper, & a dash of red pepper flakes for a bit of heat.

“Yellow & Green Beans with Garlic & Basil”

Ingredients:

  • 1/2 lb. green beans, trimmed
  • 1/2 lb. yellow beans, trimmed
  • 1 garlic clove, minced
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh lemon juice
  • zest from 1/2 lemon
  • 1/4 fresh basil, julienned
  • sea salt & freshly ground black pepper, to taste
  • pinch of crushed red pepper

Preparation:

  1. Steam beans until tender, about 4 minutes. Drain & set aside.
  2. In a small skillet over medium-low heat, saute garlic in olive oil until fragrant & soft (2-3 minutes). Add lemon juice.
  3. Remove from heat, pour over beans & toss. Add basil, lemon zest, sea salt, pepper, & red pepper to taste & serve.

I love the relaxed vibe of summer & all of the produce that comes with it! I am excited for more lazy afternoons on the patio, sipping white wine & enjoying simple preparations of summer’s bounty. As I have quite a bit of time off until mid-July, expect a lot more activity here on Vegenista!

Accueillir l’été!

3rd June 2013

Photo reblogged from Laughing Squid on Tumblr with 629 notes

laughingsquid:

The Charted Cheese Wheel by Pop Chart Lab

laughingsquid:

The Charted Cheese Wheel by Pop Chart Lab

Source: popchartlab

3rd June 2013

Photo reblogged from Laughing Squid on Tumblr with 273 notes

laughingsquid:

Deep Fried S’mores

laughingsquid:

Deep Fried S’mores

18th May 2013

Photo reblogged from DAILYAROS with 173 notes

aros:

Coconut Creamsicle Margaritas

aros:

Coconut Creamsicle Margaritas

3rd May 2013

Photoset reblogged from Los Angeles Times with 955 notes

latimes:

pbsparents:

10 Fabulous Mother’s Day Spring Desserts

Start your Mother’s Day preparations early!

Source: pbsparents

1st May 2013

Photo reblogged from tofu666 with 11 notes

tofu666:

Leftovers
Clockwise from top: Pasta w/Red Sauce, Pasta with Garlic Cream Sauce and Tomato Bread Croutons on Radicchio, Hickory-Smoked Tofu with Beer Gravy, Pasta with Red Bell Pepper Sauce and Kalamata Olives on a bed of Mixed Greens.

tofu666:

Leftovers

Clockwise from top: Pasta w/Red Sauce, Pasta with Garlic Cream Sauce and Tomato Bread Croutons on Radicchio, Hickory-Smoked Tofu with Beer Gravy, Pasta with Red Bell Pepper Sauce and Kalamata Olives on a bed of Mixed Greens.