19 Recipes Our Food Staff Cooked on Repeat in 2020 - The New York Times |
- 19 Recipes Our Food Staff Cooked on Repeat in 2020 - The New York Times
- How to make the perfect vegetarian sausage rolls – recipe - The Guardian
- These Vegetarian Recipes Are Perfect For Low Carb Dieters - Yahoo Lifestyle UK
- 10 Stuffed Veggie Recipes for the Holidays! - One Green Planet
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19 Recipes Our Food Staff Cooked on Repeat in 2020 - The New York Times Posted: 16 Dec 2020 08:28 AM PST  At the end of each year, Spotify releases personalized lists of the songs and artists that users listened to most over the last 12 months. There's no algorithm to count exactly how many times the Food staff made the recipes below in 2020, but consider it the NYT Cooking version of the streaming giant's end-of-year recap. Among the greatest hits: cheesy pan pizza, Momofuku bo ssam, and, of course, the year's sleeper hit, Mark Bittman's No-Knead Bread. (View our collections of the best of 2020 including Our 50 Most Popular Recipes of 2020, Our 50 Most Popular Vegetarian Recipes of 2020 and Our 50 Most Popular Desserts of 2020) The songs that got me through the year were beans and garlic toast in broth and kale sauce, which I used to dress pasta, poach eggs, layer in lasagnas or surround with soft polenta. And every time I made sprouts, or had some crunchy vegetables like fennel or cucumber around, I made Eric Kim's delicious muchims plus a little pot of rice. TEJAL RAO I typically add seared scallops to this very substitute-friendly farro salad by David Tanis, though it's comfortably filling on its own. The heartiness of the vinaigrette and farro combination is what gives this dish a stand-alone quality. If you're trying to add more veggies to your diet, this is a simple and flavorful way to start. DAVID LOOK Recipe: Farro Salad Bristol Bay sockeye salmon has been our go-to dinner once or twice a week. I usually put it skin side down in a hot cast-iron skillet. And with a nod to J. Kenji López Alt, though I did not need him to tell me this but it was nice to be validated, I trowel some mayonnaise over the flesh side and run it under the broiler. A couple of sides, candlelight and a nice pinot noir make it dinner. FLORENCE FABRICANT I make batches of Samin Nosrat's dressing all the time and keep it in Mason jars in the fridge. I use it on greens and steamed vegetables. Also, I perfected caramel making a lot of these apple crisps over the fall and will continue to make them through the winter. Sometimes I just make the caramel and let everyone dip in apple slices. Or put it on ice cream. Don't judge. It's a pandemic. KIM SEVERSON Recipe: Via Carota's Insalata Verde | Skillet Caramel-Apple Crisp In early April, I thought it'd be easier to make David Tanis's homemade pita bread than to make a grocery store run. It was less stressful than going out and the process of kneading and shaping the dough, then watching it puff in the oven was therapeutic. I've been turning them out ever since. GENEVIEVE KO Recipe: Homemade Pita Bread The recipe I've made most is Jim Lahey's no-knead bread, adapted by Mark Bittman. We barely kept bread in the house before the pandemic and now my kids expect to have homemade bread on hand at all times. Alison Roman's baked ziti has also been in regular rotation as it's one of the few dishes everyone in the house will eat, and it's one of my daughter's favorites. KIM GOUGENHEIM Recipe: No-Knead Bread | Baked Ziti Tejal Rao's version of pan pizza turned out to be a perfect-size dinner for my family of three, and mixing the dough in the morning gave us something to look forward to through some very long days. JULIA MOSKIN Recipe: Cheesy Pan Pizza Like many of us, I've spent much of the year working from home with little kids in the house, so I've relied on my trusty old slow cooker to do the grunt work while I hide away in my office (ahem, playroom) hunched over my laptop. Three recipes I turned to again and again are Sam Sifton's Mississippi roast (also great with pork shoulder) and Sarah DiGregorio's white chicken chili as well as her salsa verde chicken. Also a household favorite: Ali Slagle's cheesy spicy black beans. Not a slow cooker dish, but ready in 15 minutes and endlessly adaptable. MARGAUX LASKEY I noticed a pattern this year. On weeks that I had a batch of Genevieve Ko's whole grain banana yogurt muffins ready in the freezer to quickly reheat, I was 83.6 percent less likely to have a meltdown because, say, the baby managed to eat some dog food while I was trying to write an email. EMILY FLEISCHAKER I have been cooking Marcelle Bienvenu's jambalaya regularly since the pandemic began. It calls for diced tomatoes, making use of those cans I stocked up on earlier this year, and it is quick and endlessly adaptable. Her recipe calls for shrimp, ham and sausage for the proteins, but I often just use smoked sausage or a mix of andouille and smoked sausage. I added the last bit of turkey breast from Thanksgiving to the last batch I made. I've also been obsessed with ramen eggs this year. I always forget to bring my eggs to room temperature before boiling so they're slightly more underdone than they're supposed to be. But I am now trying to follow Ivan Orkin's path, using his half-cooked eggs recipe from "Ivan Ramen." SARA BONISTEEL Recipe: Jambalaya | Half-Cooked Eggs I probably make Grace Lee's kimchi fried rice every other week, and I'll never get tired of it. When I cook a big pot of rice, I double it and save half to make that recipe — and when I order takeout, I always get extra rice for the same purpose. I nearly always keep potatoes on hand, and this year, I found myself using them in Tejal Rao's aloo masala, a recipe as flavorful as it is forgiving. KRYSTEN CHAMBROT Recipe: Aloo Masala  |
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How to make the perfect vegetarian sausage rolls – recipe - The Guardian Posted: 16 Dec 2020 04:00 AM PST Though a sausage roll is certainly not just for Christmas, is it really a Christmas party without them? Frankly, I'm not sure it is, unless you're vegetarian, in which case you're often expected to celebrate with fridge-cold hummus or fight over a brie and cranberry tartlet instead. These particular sausage rolls, however, are a true crowd-pleaser: meat-free, but not flavour-free. As an enthusiastic consumer of the classic variety, I can hand on heart assure you that they more than live up to expectations. All traditional sausage rolls, whether they're billed as Christmas pudding or "blistering hot", have meat as their base. Vegetarian and vegan sausage rolls have no such constraints, which means they come in almost as many versions as there are recipes. But which best fills that pig-shaped space?  The 'meat'Having combed my bookshelves, and the internet, I've concluded that meat-free sausage rolls fall into a number of broad camps. The first, represented here by Christmas queen Delia Smith, though also favoured by the likes of Gary Rhodes and Prue and Peta Leith, relies on cheese. Cheddar, in Smith's case, flavoured with grated onion and chopped herbs, bulked out with soft breadcrumbs and moistened with cream. And I can see why so many of you recommended them to me – they're as rich and satisfyingly greasy (and I mean that in a good way) as the real thing, with an emphatically savoury flavour. My concern, however, apart from the fact that they occupy much the same party-food space as a cheese straw, is that they're not vegan-friendly. Laura Fyfe's recipe for Jamie magazine also contains cheese (stilton this time), but the base is roast butternut squash mixed with breadcrumbs and chopped walnuts, which makes it much more adaptable – you could easily leave out the cheese, or replace it with a plant-based substitute without changing the flavour profile too much. (Other recipes that fall into this category include Anna Jones's root vegetable rolls and Bosh's giant parsnip and bean one.) Delicious as these are, however, they're far softer and sweeter than a traditional sausage roll, and I'd like to find something that doesn't feel so much like a vegetarian alternative. The same goes for the chestnut puree in Rose Elliot's version from her Vegetarian Christmas book: though the chestnuts feel festive, the texture is similarly mushy and the flavour similarly sweet. It's a clever idea, especially because chestnut puree is now fairly easy to come by in large supermarkets, but for me it needs more than onion, garlic and seasoning to compete with sausage meat. The obvious solution, of course, is to use a plant-based meat substitute, and Mob Kitchen recommends a pea, rice and soy protein-based brand for their recipe, which is mixed with sage, onion, chopped chestnuts and apricots, and nutmeg to produce something that looks much more like the fillings with which I'm familiar. The problem is that plant-based meats are incredibly low in fat, and cook to a crisp, leaving the filling sadly dry and, in this case, bland – I can't detect much in the way of flavour from the "mince". It might work better with another kind, but then you could also encase meat-free sausages in pastry without any guidance from me. Lastly, I try the recipe that inspired this column in the first place, Kate Young's vegetable-based "not-sausage rolls" from her new book, The Little Library Christmas. They are, as she promises, deeply savoury, with a base of sauteed leek and mushroom mixed with spinach, breadcrumbs and various umami-rich seasonings – in short, they're deliciously moreish, but they don't feel very Christmassy to me. The same goes for the vegan sausage roll from my favourite local bakery, the Sunflour on north London's Caledonian Road, which also seems to contain leek, plus shredded carrot and possibly potato, plus garlic: it's very tasty, but it's not festive. And here I want festivity, which is why I've gone back to Elliot's idea of chestnut puree, and incorporated Young's sauteed mushrooms to add flavour and texture, and Mob Kitchen's onion, plus some seasonal fruit, though I prefer the sharpness of cranberries with the chestnuts. Because the puree is so soft, however, I've taken inspiration from my vegetarian haggis recipe and swapped the soft breadcrumbs for coarse, or pinhead, oatmeal, which should be easy to find online if you can't source it locally (healthfood shops are often a promising place to look). This, along with the vegetables, gives the filling a satisfyingly chewy, nubbly texture somewhat akin to an actual sausage, but naturally rather less meaty.  The umamiMost of the recipes I try include an umami-rich element in homage to the original meat filling. Cheese will do that job perfectly, of course, as well as adding fat, so if you use it, fold in grated hard cheese of your choice to taste (about 50g should do, but it will vary depending on strength; you'll need less mature cheddar than red leicester, for example). Soy sauce is a popular vegan alternative, and makes an appearance in both Elliot's and Young's versions, with the latter also adding miso paste for an extra hit of savoury flavour; Bosh, meanwhile, use nutritional yeast, which always reminds me, not unpleasantly, of Quavers. All of these are excellent choices, but I like to keep things simple with a spoonful of Marmite, which is something I always have in the house anyway. If you don't care for it, choose one of the above instead. The seasoningMany of the seasonings used in the recipes don't work so well with a chestnut base – Smith's mustard powder and Young's togarashi, to name just two – but fresh sage, as used by Mob Kitchen, is an excellent pairing, as well as a pleasing nod to classic festive stuffing. I'm also going to stick in the mace and black pepper found in so many traditional British sausages. If you'd like a bit of heat in there too, a pinch of cayenne pepper will do the job nicely.  The pastryAlmost everyone suggests buying vegan puff pastry, which is certainly the easiest option, but, while all pastry is good, it's hard to deny the fact that homemade pastry is usually better, and Smith's flaky pastry always is. (Rhodes gives a vegetarian suet version, but that involves palm oil, so I'd prefer to steer clear.) It all depends how much time and patience you have. Roll the filling up in the pastry like a bug in a rug, as Young recommends, rather than folding over in the more traditional but also more fiddly fashion, then brush with milk or egg, sprinkle with a few seeds to make it party ready, and you'll have a sausage roll that everyone but the dog will enjoy. Perfect vegetarian sausage rollsPrep 35 min, plus chilling For the pastry (or use 450g bought puff pastry) For the filling If making the pastry, put the flour and seasoning in a large bowl and grate in the fat. Stir until it's all coated with flour, then add just enough very cold water (three or four tablespoons should do it) to bring the mix together into a smooth dough. Form into a rough rectangle, wrap and chill while you get on with the filling.  Put the oatmeal in the pan with the stock, bring to a simmer, then turn down the heat and cook for about 10 minutes, until very thick. Set aside to cool. Meanwhile, put the oil in a frying pan over a medium heat and, once hot, fry the onion, stirring regularly, until soft and golden. Scoop the onion into a bowl, return the pan to the stove, turn up the heat and fry the mushrooms until soft and dry. Tip these into the onion bowl, then stir in the chestnut puree and oatmeal, and mix (I find it easiest to use my hands for this bit), squidging it all together well. Add the remaining ingredients, mix again, then taste and adjust the seasoning if necessary.  Heat the oven to 220C (200C fan)/425F/gas 7, and grease two baking sheets. Divide the pastry in two, put half back in the fridge and, on a lightly floured surface, roll out the other piece as thinly as possible into a roughly 20cm x 50cm rectangle.  Spoon half the filling into a rough sausage shape down one of the long sides of the pastry, then paint the opposite long side with egg or milk. Starting from the filling side, roll up the pastry as tightly as possible around the filling, then place it seam side down on the work surface and cut into 3cm-wide pieces. Transfer these to a baking sheet and brush with more egg or milk. Use scissors or the tip of a knife to snip a small hole in the top with scissors, then sprinkle with seeds, if using.  Repeat with the remaining pastry and filling, then bake for 25 minutes, until golden. (Alternatively, cover the filling and pastry, and chill for up to 24 hours until ready to bake.)
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These Vegetarian Recipes Are Perfect For Low Carb Dieters - Yahoo Lifestyle UK Posted: 16 Dec 2020 03:14 AM PST  Refinery 29 UK Oat Milk Nation: How COVID Changed How We DrinkIn March, as coronavirus began its spread, photos depicting the rapidly shutting down globe disseminated: Once bustling streets were now empty. Playgrounds were closed, crime scene-tape wrapped protectively around jungle gyms and swing sets. Supermarket shelves, once laden with goods, were now barren. There was panic that the supply line would be compromised, that shops might shut down completely, that the lockdown would be unimaginably severe. Doom-shopping hit its peak, and there was a run on staples as people began hoarding the things they absolutely couldn't live without: Toilet paper. Canned beans. Yeast. Flour. Oat milk. Oat milk? DashDividers_1_500x100 "Sales of oat milk have been increasing more than toilet paper and hand sanitiser," Christina Dorr Drake told me when we spoke in late April, over the phone. Along with her husband, Russell Drake, and sister, Elena Zienda, Dorr Drake launched an oat milk company, Willa's, this spring, just as the pandemic tightened its grip on the world. While most small business owners were sent into a tailspin as general economic uncertainty and consumer anxiety reached a peak, there were a few that were actually thriving — or poised to do so. Willa's was one of them. In many ways, Willa's was in an extremely advantageous position for a company in its early stages: Not only were they producing a product that everyone wanted, but they were new enough that they still had the flexibility to pivot and adapt their business plan as needed. And that was, in fact, exactly what was needed; only instead of small tweaks, a comprehensive reimagining had to take place. "We were about to go into a major production run and launch with a major coffee distributor," Dorr Drake said. "We were getting ready for this huge launch where we were going to be sending out truckloads of products — and it was all focused on offices and food services. We were also doing events three times a week in offices and coworking spaces." This was all pre-pandemic, of course, before everything became unrecognisable. "The point at which it changed," Dorr Drake said, "was kind of slow and fast at the same time." The same thing could be said about the rise of oat milk, which was first introduced to the public at-large in 2016. Though some brands, like Pacific Foods, have sold it since the mid-1990s, oat milk only started reaching the masses here four years ago, when Swedish company Oatly brought its product to UK shores. But in that short time, oat milk has not only become a staple for many pandemic-driven shoppers, but also a much-demanded addition to coffee shops and grocery stores around the country. The recent announcement by Starbucks that it would begin carrying oat milk was met with great fanfare — the same thing happened in 2019, when Dunkin' Donuts started offering oat milk and Trader Joe's released their house-brand. Non-dairy milks have been sky-rocketing in popularity for well over a decade now; whereas, in the '90s, it was a rite of passage for famous people to appear in a "Got milk?" campaign, now celebrities like Natalie Portman and Jay Z are investing millions into funding Oatly. Suddenly, being an adult who admits to drinking a glass of milk once in a while amounts to having a dirty secret. Shame, unfortunately, drives a lot of the conversations around our food choices, and there is no small element of it involved in society's move away from animal-based products and toward plant-based ones. For some, it's related to personal health concerns: Milk might not actually be as beneficial as we're led to believe (shocking, I know), so opting for non-dairy milk feels like a way to stay nutritionally virtuous, something that goes hand-in-hand with the "clean" eating trend of the last few years. Then too, some people's "milk shame" might stem from the knowledge that factory farming is a leading cause of climate change, and so they're trying to do the right thing for the world by avoiding animal products whenever possible. They might not be prepared to go vegan, or even give up meat, but they can choose a plant-based milk, especially when it's stocked at their favourite coffee shop, and taking over the dairy aisle of even the most run-of-the-mill grocery stores. Oat milk, then, burst onto the scene at just the right moment to make an impact. It had another unexpected advantage too: People had been eager to explore the world of dairy-free milks for a while, but were also finding out that the most commonly found plant-based milks — soy and almond — had complicated aspects rivalling those of regular milk. Soy milk, for one, has caused concern surrounding potential health issues related to fertility and cancer; almond milk uses up vast quantities of water, and most almond farmers are over-reliant on pesticides. And that's not even mentioning all the preservatives and stabilisers and additives put in commercial non-dairy milks. Oat milk, though, was touted as being different: the sustainable non-dairy option, free of excess sugar and preservatives. As healthy as eating a bowl of whole-grain cereal — healthier, actually, because there wasn't any cow milk involved. But, that's not necessarily the case. "The most popular oat milks on the market are using ingredients that fast food restaurants are voluntarily taking off the menu," Dorr Drake said to me, when explaining why she and her sister were inspired to start their own brand. "Most people think when they're drinking milk made of plants that they're actually drinking plants, but they're actually drinking mostly sugar — and some very harmful ingredients." She also said that the process by which most commercial oat milk is made — "stripping away the parts that have the fibre and the protein, so that you're mostly getting oat sugar" — also challenges the idea that oat milk is more sustainable than other plant milks. "They're not only stripping away the best parts of the oats, but that's becoming food waste. We use everything, which was really important to us, because we're all really interested in sustainability, and food waste is one of the leading causes of climate change." Perception often trumps reality when it comes to what consumers actually buy, though — or, rather, perception becomes reality. And so, even if some popular oat milks aren't actually any healthier than cow milk (or soy milk or coconut milk, etc), they're still perceived that way, and thus were next to impossible to keep in stock at the beginning of the pandemic. While this was good news for the big companies, it bore mixed results for a small, new company like Willa's. "All the manufacturers and all the suppliers were basically putting all of their resources into supporting the biggest companies," Dorr Drake explained. "Our oat milk manufacturer called us and said, 'We can't do your production run. We can't do any trial runs of new products and don't know when we'll be able to get you in.'" It was the same situation with other production partners, too: "Similarly, our oat vendor was like, 'I need to give your oats to other companies that have been my customers for ten years.'" But, Dorr Drake said, things shifted when she told them: "You know, we're going to be that company in 10 years. You just need to give us a chance, because the future of this business even being a business is at stake right now, so give us an opportunity." DashDividers_1_500x100 In the months since I first spoke with Dorr Drake about Willa's, a lot has changed. Yes, the supermarkets have healed, and shelves are now restocked with toilet paper, flour, yeast, and, yes, oat milk. But while many of the people who were avidly baking sourdough at the start of the pandemic have abandoned their starters to the backs of their refrigerators, sales of oat milk are still going strong, and its market share is supposed to continue growing at an annual rate of 9.8% through 2027. What's important to remember, though, when looking at these numbers, is that the companies benefitting the most from all this growth are already the giant companies — it's not dissimilar from the way that billionaires have just kept amassing wealth during the pandemic, even as we've seen record joblessness and economic distress. I spoke with Dorr Drake again earlier this month, to check in on how Willa's had weathered the year, and to see what she was excited about for the future. She told me about the wins: Attention from new investors after Willa's was named a finalist in a prestigious global food competition; the ability to close their investing pre-seed round; launching their unsweetened original project and having healthy pre-sales, even without marketing. But there have been a fair share of difficulties too, like COVID outbreaks in the packaging factory that they share with another company. However, Dorr Drake said, "I feel very grateful, because I know a lot of food and beverage companies aren't doing so well. It affects all of the little guys the most. All the stuff you see about supporting small brands and local businesses is true." Nothing will survive without real support, other than the behemoths. And while those behemoths do still seem to be dominating the market — getting multi-hundred-million dollar investments and partnering with fast food chains — there does finally seem to be an understanding among investors and consumers alike that there is a world beyond Oatly. Even the small deli on my corner has branched out in recent months, offering four different brands of oat milk, whereas they once offered just the one. When I asked Dorr Drake to try to sum up 2020 in three words, she said: "Oh my goodness," and then laughed. "Okay, maybe not those three words." The three words she chose were: Perspective, acceptance, and compassion, saying about the last thing, "Everybody is going through something right now, and that's what we've all needed to give and get in return." You might even call it a low-key staple of 2020. Like what you see? How about some more R29 goodness, right here?Eco-Conscious Consumers Call For Oatly BoycottMeet The Adults Who "Enjoy A Glass Of Milk"The Best Milks To Try If You're Going Dairy-Free  |
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10 Stuffed Veggie Recipes for the Holidays! - One Green Planet Posted: 16 Dec 2020 06:33 AM PST Every holiday feast needs some veggies! You could always go for a classic tray of roasted veggies or you could get a little more creative. Stuffing your veggies is a great way to make your veggie dishes feel a little fancier! There are so many possibilities and flavor combinations to try. Plus, they make great plant-based entrees or appetizers – depending on the size. If you're looking for some stuffed vegetable recipe inspiration, you've come to the right place. From vegetable-stuffed baked eggplant to pesto and olive stuffed mushrooms, these stuffed veggie recipes are delicious! We also highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy! 1. Vegetable-Stuffed Baked Eggplant
Source: Vegetable-Stuffed Baked Eggplant The eggplant halves in this recipe are roasted in the oven until brown and stuffed with a mixture of lightly seasoned quinoa, sautéed mushrooms, and other vegetables. It's easy to make, but the results are amazing! Don't limit yourself to the grains and vegetables in the recipe for the stuffing — any vegetables that you use will do! Experiment with different mixtures and enjoy a delicious Vegetable-Stuffed Baked Eggplant by Judy Moosmueller! 2. Superpower Stuffed Poblano Peppers![Superpower Stuffed Poblano Peppers [Vegan]](https://149366112.v2.pressablecdn.com/wp-content/uploads/2019/01/peppers-1064x800.jpeg)
Source: Superpower Stuffed Poblano Peppers Four huge roasted peppers are stuffed with veggies and spices. Line them up in a casserole for a Southwestern-style meal you won't soon forget. You can soak the cashews the night before so you can dive right into the preparation. These Superpower Stuffed Poblano Peppers by High Protein Vegan, Ginny McMeans are so delicious! 3. Stuffed Mushrooms With Almond Feta
Source: Stuffed Mushrooms With Almond Feta These Stuffed Mushrooms With Almond Feta by Nikki and Zuzana make a great starter or party snack, but they can also be paired with a big green salad for a filling plant-based meal. A mix of veggies, oats, and herbs make up the flavorful stuffing. Top it off with some almond feta and you got one delicious meal! 4. Bharli Baingan (Stuffed Eggplant Curry)
Source: Bharli Baingan (Stuffed Eggplant Curry) Bharli Baingan is a Maharashtrian version of baby eggplants stuffed with fresh coconut, peanuts and spices. Serve Pavani Nandula's Bharli Baingan (Stuffed Eggplant Curry) with roti or rice and dal for a filling and delicious meal. 5. Stuffed Peppers
Source: Stuffed Peppers These Stuffed Peppers by Hannah Sunderani are healthy and satiating, vibrant, and flavorful. And these Stuffed Peppers are perfect for when you need an easy weeknight dinner that you can whip together effortlessly. 6. Stuffed Artichokes
Source: Stuffed Artichokes A tasty and simple dish that requires few ingredients! You'll love Valentina Chiappa's Stuffed Artichokes! 7. Pesto and Olive Stuffed Mushrooms
Source: Pesto and Olive Stuffed Mushrooms These incredible, simple Pesto and Olive Stuffed Mushrooms by Evi Oravecz make a great starter, main, or snack. They are easy to make yet they taste stunning! The mushrooms are filled with savory olive paste, cool walnut-basil pesto, scallions, and parsley to make them absolutely irresistible. Advertisement 8. Red Onion Stuffed With Cheese and Vegetables
Source: Red Onion Stuffed With Cheese and Vegetables This onion stuffed with cheese and veggies is the perfect mix between a comfort food and the kind of food that will really fill you up after a long day at work. This Red Onion Stuffed With Cheese and Vegetables by Valentina Chiappa is so good! 9. BBQ Jackfruit-Stuffed Anaheim Peppers
Source: BBQ Jackfruit-Stuffed Anaheim Peppers Jackfruit simmered in a hickory BBQ sauce, then stuffed inside Anaheim peppers. This sweet but spicy dinner idea is bursting with flavor. These BBQ Jackfruit-Stuffed Anaheim Peppers by Let's Talk Vegan are definitely a vegan favorite! 10. Round Zucchini Stuffed With Buckwheat and Lentils
Source: Round Zucchini Stuffed With Buckwheat and Lentils This Round Zucchini Stuffed With Buckwheat and Lentils by Lenia Patsi is a tasty version of a traditional dish, which is very nutritious and high in protein! Instead of rice, this recipe uses buckwheat and extra lentils! Learn How to Cook Plant-Based Meals at Home!
Reducing your meat intake and eating more plant-based foods is known to help with chronic inflammation, heart health, mental wellbeing, fitness goals, nutritional needs, allergies, gut health, and more! Dairy consumption also has been linked to many health problems, including acne, hormonal imbalance, cancer, prostate cancer and has many side effects. For those of you interested in eating more plant-based, we highly recommend downloading the Food Monster App — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about the environmental and health benefits of a plant-based diet. Here are some great resources to get you started: For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating! Being publicly-funded gives us a greater chance to continue providing you with high-quality content.Click here to Support Us
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