3-Ingredient Avocado Face Mask for an Instant Pick-Me-Up 🌹 Vegan Friendly

vegnews.com

Jill Ettinger

I’ve been making my own face masks for ages. I’m not sure when it started, but it probably had something to do with suffering from acne breakouts for years. I was scared of all the preservatives and chemicals in store-bought masks making my skin worse. Fortunately, I found something that worked better and was so easy to make. Two of my favorite go-to ingredients for homemade face masks are probably in your kitchen right now: avocados and oats.

If you find yourself wearing half of your avocado toast every time you eat it, that may not be a bad thing. Avocados are amazing for the skin! And, turning avocados into a DIY face mask is a great way to use up an avocado that’s a bit past its prime, too. No more food waste. 

This skin mask also uses another hot ingredient of late: oats.

Find out how these ingredients work together to get the glow and give it a try for your next Self-Care Sunday.

Unsplash

Skin benefits of avocado

Avocado is rich in healthy fatty acids, which make it a wonderful moisturizer for dry, brittle, autumn, and winter skin. It’s also great for stressed summer skin.

Despite its rich base of fatty acids, avocado shouldn’t make you breakout. It can help to reduce inflammation and speed healing on those pesky breakouts. That’s because avocado is also antibacterial and antifungal when applied to the skin.

Unsplash

Skin benefits of oats

If you’ve ever soaked in an oat milk bath to help soothe skin after a sunburn or a bout of poison oak, you know how silky and soft it can make your skin feel. In a face mask, it serves double duty as a mild exfoliant—sloughing off dead skin cells—and in softening and healing the skin.

Like avocados, oats are beneficial as anti-inflammatory agents that can help to reduce acne. Oats also absorb oil, helping to prevent more flare-ups. Credit all of oats’ goodness to avenanthramides the antioxidants in oats that make it such a powerful ingredient in DIY face masks.

This mask also gets a cleansing and tightening boost from antioxidant-rich apple cider vinegar.

Ready to get the glow? Try my favorite avocado-oatmeal mask below.

½ large avocado, mashed
2 tablespoons rolled oats, roughly ground
1 tablespoon apple cider vinegar (optional)

What you do:

1. Into a bowl, add all ingredients and mix well. 
2. Pat mixture onto face, careful to avoid eyes. Let sit for 15 minutes before rinsing.
3. Follow up with a hydrating oil, such as argan or jojoba, to lock in moisture.

Note: apple cider vinegar can be too strong for some skin types. Test under the arm for reactions before using. It can be omitted entirely in this recipe.

Jill Ettinger is the Director of Digital Strategy for VegNews and co-founder of the sustainable luxury platform, Ethos.

https://vegnews.com/vegan-health-wellness/3-ingredient-avocado-face-mask

Vegan Fudge (2 Ingredient Recipe!)

Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

Amy Katz

Creamy chocolate vegan fudge is a no-bake treat that’s easy to make with only 2 ingredients. No double boiler or special equipment required. And it’s just as delicious as traditional fudge.

No bake sweets like pumpkin balls and vegan rice crispy treats are perfect for the holidays. You can make them for friends, family, or just yourself with minimal effort.

Vegan fudge is another favorite that tastes as decadent and chocolaty as the traditional version and is easy to prepare. Simply melt chocolate chips with store-bought vegan sweetened condensed milk, pour into a pan, and refrigerate until set.

Perfect for Christmas treats, homemade gifts, or just because!Jump to:

Why you’ll love this recipe

• You only need 2 ingredients and 10 minutes of active time to make it.
• It keeps for 2 weeks or can be frozen for up to 3 months.
• You don’t need any special equipment like a double boiler or candy thermometer.

Ingredients

Sweetened condensed coconut milk: A replacement for dairy-based sweetened condensed milk. Made with coconut milk and sugar.

Nature’s Charm Sweetened Condensed Coconut Milk

• Vegan, dairy-free, soy-free, and gluten-free.
• Use in recipes calling for sweetened condensed milk including desserts and beverages.
• Rich and tasty.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

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Instructions

1. Line an 8×8 inch baking pan with parchment paper.
2. Add the chocolate chops and sweetened condensed coconut milk to a medium saucepan.
3. Warm over low heat, stirring, until the chocolate is melted and combined with the milk.
4. Pour into the pan, smooth out, and let set in the refrigerator before cutting into squares.

Amy’s tip

The mixture will be thick and may be difficult to spread in the pan. Shake it back and forth and use a rubber spatula to even it out as best you can.

Variations

• Use Sweetened Condensed Oat Milk in place of the Sweetened Condensed Coconut Milk.
• Stir in 1 teaspoon vanilla extract.
• Add toppings like chopped walnuts, shredded coconut, vegan sprinkles, crushed vegan peppermint candy canes, or a sprinkle of coarse sea salt before refrigerating the fudge to set.

Serving suggestions

While vegan fudge can be enjoyed any time of the year, it’s particularly popular around holidays like Christmas. Besides serving it for dessert, it makes a thoughtful homemade gift.

Enjoy it with hot beverages like coffee, tea, or even hot chocolate.

Storing and freezing

Store the fudge in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

For tips on freezing, refer to USDA Freezing and Food Safety.

FAQ

What can you use instead of sweetened condensed milk?

If you don’t want to purchase vegan sweetened condensed milk, or it’s unavailable where you live, you can make your own by simmering full-fat coconut milk or coconut cream and cane sugar until thick.

What types of chocolate chips are vegan?

Look for chocolate chips that do not contain dairy products. Some popular brands are Enjoy Life, Trader Joe’s, Kroger Simple Truth Organic® Semi-Sweet Vegan Chocolate Chips, 365 by Whole Foods Organic Semi Sweet Chocolate Chips, and NESTLÉ® TOLL HOUSE® Allergen Free Semi-Sweet Morsels.

Can you make fudge in a microwave?

If you would like to make this vegan fudge in a microwave instead of on the stove, add the chocolate chips to a large microwave safe bowl. Pour the vegan sweetened condensed milk over the chips. Microwave for 60 seconds, then stir the mixture. Microwave for 60 more seconds and stir again. Continue to microwave at 30 second intervals until the chocolate has completely melted and combined with the milk.

Why is fudge not vegan?

Traditional fudge is made with butter and milk, making it not suitable for vegans.

More dessert recipes

• Small Batch Vegan Apple Crisp
• Small Batch Brownies In Your Air Fryer (Oil-Free)
• No Bake Pumpkin Balls
• Caramelized Figs with Balsamic Vinegar

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

If you love this recipe, please give it 5 stars! ★★★★★

• ▢ 2½ cups vegan chocolate chips
• ▢ 11.25 ounces sweetened condensed coconut milk

• ▢ Line an 8 inch by 8 inch baking pan with parchment paper. Set aside.
• ▢ Place the chocolate chips and sweetened condensed coconut milk in a medium saucepan.
• ▢ Over low heat, stir constantly until the chocolate chips are melted and fully combined with the milk.
• ▢ Pour the chocolate mixture into the lined baking pan. Use a rubber spatula to spread it out as evenly as you can.
• ▢ Cover and refrigerate the pan for at least 2 hours to set.
• ▢ Pull up the parchment paper to remove the fudge from the pan. Use a sharp knife to cut it into 4 equal pieces. Then cut each of those pieces into 9 so you end up with 36 pieces. Enjoy right away or refrigerate for later.

The mixture will be thick and may be difficult to spread in the pan. Shake it back and forth and use a rubber spatula to even it out as best you can.

Store the fudge in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Calories: 91kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 11mg | Potassium: 33mg | Fiber: 1g | Sugar: 11g | Vitamin A: 24IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1mg

Nutritional information is an estimation only.

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The Most Important Rules for Making a Delicious Batch of Vegetable Soup

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You’ll use this easy technique whenever you’re in the mood for a comforting bowl of soup this winter.

If there’s food more suited for cold weather than a steaming pot of vegetable soup, we have yet to find it. But too many of the versions out there are bland and uninspiring, with limp, insipid vegetables. That’s why we came up with this handy choose-your-own-adventure formula. No matter what type of vegetables you use, it yields a big batch of soup that’s full of flavor and texture. It’s the kind of nourishing meal that the whole family will be happy to eat all season long, especially if served alongside a couple of crostini. Follow our general guidelines below, and remember, don’t stress—soup is as forgiving as it is versatile.

Always Start by Sautéing Aromatics

In a large pot, heat 2 tablespoons extra-virgin olive oil over medium-high. Add 1 cup chopped onion or other alliums (leeks, shallots, scallions), 1 tablespoon minced garlic, 3/4 cup diced carrot, and 1/2 cup diced celery. Season with salt and cook, stirring, until onion is translucent, about three minutes.

tomato paste parmesan cheese and fresh herbs for soup

Deepen the Base

Stir in 1 teaspoon dried oregano or thyme (or two to three sprigs fresh) and/or 1 tablespoon tomato paste or a Parmesan rind for flavor.

starches squash turnips potato for soup

Give It Some Heft

Add 2 cups peeled and diced hard, starchy vegetables, like potatoes, parsnips, turnips, or squashes.

measuring cups of chicken vegetable broth and water

Pick a Liquid

Pour in 8 cups low-sodium chicken or vegetable broth, or water. Bring to a boil, then reduce to a simmer and cook for five minutes.

fresh green beans broccoli and sliced zucchini for soup

Go Green

Put in 1 to 2 cups quick-cooking vegetables cut into bite-size pieces, like green beans, broccoli, zucchini, peas, and/or corn (unless using frozen; in that case, add in step six). Return to a boil, then reduce to a simmer and cook five minutes more.

rice peas chickpeas and leafy greens for soup

Add Texture

Stir in 1 cup cooked rice, pasta, or canned chickpeas or other beans or legumes, plus 1 to 2 cups chopped leafy greens, such as spinach, arugula, kale, or Swiss chard. Heat through.

olive oil shredded parmesan fresh herbs and toasted bread for soup

Serve or Save

Ladle into bowls; drizzle with more olive oil, Parmesan, and fresh herbs. Make crostini for dipping. To freeze the soup: Let cool, then ladle into resealable plastic bags. Freeze flat on a cookie tray, then stack horizontally.

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Creamy Gluten-free and Vegan Sun-Dried Tomato Pasta

www.veggiessavetheday.com

Amy Katz

Special diet: gluten-free option, soy-free, vegan

Vegan Sun-Dried Tomato Pasta stars a creamy blender sauce made with raw cashews and jarred sun-dried tomatoes. Ready in 20 minutes, this luxuriously rich and creamy dish is both easy for weeknight dinners and elegant for special occasions.

Sun-dried tomatoes packed in olive oil are one of my favorite ingredients to keep in my pantry.

They bring an intense concentrated tomato flavor to everything from Sun-Dried Tomato Dip to Vegan Lentil Salad to Pesto Brussels Sprouts.

And by blending them with raw cashews and water they form a delicious no-cook pasta sauce that’s ready in less time than it takes to cook a package of spaghetti. Jump to:

Why you’ll love this recipe

• It’s rich and flavorful yet only requires 5 ingredients (plus salt and pepper).
• You can make it in 20 minutes or less.
• It’s as delicious as pasta dishes served in restaurant and is easy to make at home without dairy.

Ingredients

Sun-dried tomatoes: This recipe calls for the ones in a jar packed in olive oil. If you prefer an oil-free version, you can use the dry ones sold in bags and in bulk bins. But you will need to soak them in a bowl of water for at least 2 hours to reconstitute them.

Raw cashews: Look for raw cashews rather than roasted cashews. Bags of halves and pieces are usually less expensive than whole raw cashews.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Equipment

If you don’t have a high-speed blender like a Vitamix, you can still make the sauce for Vegan Sun-Dried Tomato Pasta in a regular blender or a food processor.

But you’ll first need to soak the raw cashews in a bowl of water for at least 30 minutes to soften them. Or prep in advance and soak them overnight in a covered container in the refrigerator.

Instructions

1. Place the ingredients in the container of a high-speed blender. Add one cup of starchy reserved pasta water.
2. Blend until completely smooth, adding a little extra water, as needed.
3. Toss with hot pasta, garnish with fresh herbs, and serve immediately.

Amy’s tip

Before draining the pasta, dip a glass measuring cup or coffee mug into the cooking water and reserve at least 1½ cups. You will need it for making the sauce and to aid in tossing the pasta with the sauce.

Variations

Use this vegan sun-dried tomato pasta recipe as a starting point for creating your own variations. Here are some suggstions:

• Add a little cheesy flavor by adding some nutritional yeast to the sauce before blending.
• Make it spicy by sprinkling some crushed red pepper flakes on top.
• Stir in greens to the finished pasta like baby spinach or chopped kale or chard.
• Top the pasta with some extra diced sun-dried tomatoes.
• Serve it with a dollop of vegan pesto in place of fresh herbs.

Serving suggestions

Vegan Sun-Dried Tomato Pasta is delicious served with any of your favorite vegetable side dishes or salads.

• Mediterranean Tomato and Zucchini Saute
• Sauteed Green Beans with Mushrooms
• Mediterranean Cauliflower Salad
• Mediterranean Vegan Green Bean Salad

Storing

Leftover pasta will last covered and refrigerated for up to 3 days. For best results, do not freeze.

FAQ

What’s the difference between dry and oil-packed sun-dried tomatoes?

Sun-dried tomatoes are sold in two forms: Dry and packed in oil. To use the dry ones you will need to first rehydrate them in hot water to soften them. The ones in a jar packed in oil are already plump and ready to use.

Why is my sauce gritty?

If you do not have a high-speed blender like a Vitamix, you’ll need to soak your cashews in warm water for at least 30 minutes or overnight to soften them. Then rinse and drain them, and proceed with the recipe.

Can I use roasted cashews instead of raw?

Roasted unsalted cashews can be used, but they will leave a more nutty flavor.

More creamy vegan pasta recipes

• Lemony Creamy Vegan Pasta with Asparagus
• Vegan Rasta Pasta with Walnut Meatballs
• Lemon Dairy Free Pasta Sauce
• Vegan Cauliflower Alfredo Sauce (Nut-Free)

📋 Recipe

• ▢

• ▢ 12-16 ounces pasta, (gluten free, optional. I use Barilla gluten-free spaghetti)
• ▢ ½ cup sun-dried tomatoes in olive oil, excess oil drained off
• ▢ 1 cup raw cashews
• ▢ 1 cup reserved pasta water, plus extra, as needed
• ▢ 1 Tablespoon lemon juice
• ▢ 1 clove garlic, roughly chopped
• ▢ salt and pepper, to taste
• ▢ fresh basil or parsley, for garnish (optional)

• ▢ Cook the pasta according to the package directions. Dip a glass measuring cup or coffee mug into the water and reserve about 1½ cups. Drain the pasta, return it to the pot, and set aside while you make the sauce.
• ▢ Blend the sun-dried tomatoes, cashews, 1 cup reserved pasta water, lemon juice, garlic, and salt and pepper in a high-speed blender until the sauce is very smooth. Add more reserved pasta water as needed if the sauce is too thick to blend.
• ▢ Add the sauce to the cooked pasta and toss until well coated, adding a little extra reserved pasta water as needed.
• ▢ Serve the pasta immediately topped with fresh basil or parsley, if desired.

Storing: Leftover pasta will last covered and refrigerated for up to 3 days. For best results, do not freeze.

Sun-dried tomatoes: This recipe calls for the ones in a jar packed in olive oil. If you prefer an oil-free version, you can use the dry ones sold in bags and in bulk bins. But you will need to soak them in a bowl of water for at least 2 hours to reconstitute them.

Raw cashews: Look for raw cashews rather than roasted cashews. Bags of halves and pieces are usually less expensive than whole raw cashews.

Share your recipe photos by tagging @veggiessavetheday

Calories: 525kcal | Carbohydrates: 77g | Protein: 18g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 46mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 16mg | Calcium: 38mg | Iron: 4mg

Nutritional information is an estimation only.

Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

This recipe was first published 11/28/2016. It has been updated to improve the recipe, photos, and information.

More Vegan Pasta Recipes

• 10 Easy Vegan Orzo Recipes
• 16 Vegan Recipes with Tomato Paste
• Easy Pumpkin Marinara Pasta Sauce
• 15 Minute Tomato Paste Pasta Sauce

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Mediterranean Vegan Corn Salad

www.veggiessavetheday.com

Special diet: gluten-free, nut-free, soy-free, vegan

Loaded with tomatoes, cucumber, sweet onion, and basil, this Mediterranean vegan corn salad is a celebration of summer produce. It’s easy to make in under 30 minutes.

Nothing says summer like tomatoes, cucumbers and basil. Throw in some corn, whether you grill it on the cob or defrost it from the freezer, and you have a winning combination everyone is sure to enjoy.

• Why you’ll love this recipe
• Ingredients and substitutions
• How to grill corn
• Serving suggestions
• Storing
• FAQ
• More summer salad recipes
• 📋 Recipe
• 💬 Comments

Why you’ll love this recipe

• It’s easy to prepare in 30 minutes or less without any unusual ingredients.
• You can make it with either fresh or frozen corn.
• The summer flavors go well with everything from veggie burgers to pasta.

Ingredients and substitutions

• Corn: If fresh corn on the cob isn’t available, you can use frozen corn instead. Substitute 2 ¼ cups of defrosted frozen corn for the 3 ears in this recipe. And even better, you can use the frozen grilled corn that Trader Joe’s sells.
• Tomatoes: Any size or shape will work.
• Sweet onion: Look for Walla Walla, Vidalia, and Maui, if available, or substitute red onion.
• Cucumber: Any variety will work.
• Olive oil
• Balsamic vinegar
• Fresh basil: Substitute fresh parsley or cilantro if basil is unavailable.
• Salt and pepper

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

How to grill corn

There are three basic methods you can use for grilling corn. I came across the detailed article The Food Lab: Three Ways to Grill Corn which details the different ways to grill corn with the positives and negatives of each.

1. In the husk: When I first starting making grilled corn, I would throw the entire husk on the grill and let it cook. While I loved how the corn turned out, I hated getting the blackened husk all over myself and my kitchen floor.
2. Wrapped in foil: Then I tried wrapping the shucked corn in aluminum foil. The corn turned out well, but it was a bit of a chore to check for doneness since I had to unwrap and rewrap the foil packet. Plus the corn didn’t get the nice char I was looking for.
3. Directly on the grill: So then I decided to shuck the corn and throw it onto the grill. Perfection! The corn looked exactly how I wanted it with a nice smoky flavor. My backyard also smelled like popcorn, which I didn’t mind at all.

Learn the 5 Secrets to
COOKING THE VEGAN MEDITERRANEAN DIET WAY

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Serving suggestions

Storing

Leftover salad will last covered and refrigerated for up to 3 days. The basil may wilt, so you may want to replace it with fresh herbs before serving. I do not recommend freezing this dish.

FAQ

How do you remove corn kernels from the cob?

While there are many methods, including using two bowls or a bundt pan, I find the easiest method is to simply use a chef’s knife and a cutting board. Lay the corn on its side horizontally and carefully run your knife down the ear to remove the kernels in sections. When that side is done, rotate the cob and repeat until all of the kernels are removed.

How do you cook corn on the cob?

The main ways for cooking corn on the cob are microwaving, boiling, steaming, oven roasting, pressure cooking (in an Instant Pot or other pressure cooker), and grilling. You can also eat corn raw straight off the cob, although many people prefer the flavor and texture of it cooked.

Which onions are the sweetest?

The most common sweet onions available in the United States are Walla Walla, Vidalia, and Maui. These varieties are grown in low-sulfur soil making them taste milder and sweeter than other types of onions.

How do you tame a strong onion?

If your onion has too strong of a taste, slice it and submerge the slices in a bowl of ice water for 20 to 30 minutes before preparing your recipe.

More summer salad recipes

Looking for more delicious seasonal salads? Try some of these vegan Mediterranean diet favorites:

• Tomato and Red Onion Salad
• Mediterranean Grilled Eggplant Salad
• Watermelon Blueberry Salad without Honey
• Tomato Basil Cucumber Salad with Tofu Feta

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

📋 Recipe

• ▢ 3 ears corn, grilled, kernels cut off the cob (See Notes)
• ▢ 3 cups tomatoes, roughly chopped (or halved or quartered if using cherry tomatoes)
• ▢ ½ sweet onion, (Maui, Walla Walla, or Vidalia) sliced (or substitute red onion)
• ▢ 1 cucumber, sliced lengthwise, seeds removed, and sliced into half moons
• ▢ 1 Tablespoon olive oil
• ▢ 1 Tablespoon balsamic vinegar
• ▢ salt and pepper, to taste
• ▢ fresh basil leaves, for garnish

• ▢ In a large salad bowl, combine the corn kernels, tomatoes, onion, and cucumber.
• ▢ Drizzle over the olive oil and balsamic vinegar.
• ▢ Toss well to combine.
• ▢ Add the salt and pepper, to taste, and garnish with the fresh basil leaves.
• ▢ Serve immediately, or refrigerate until ready to eat.

If you can’t find fresh corn, you can substitute 2 ¼ cups of defrosted frozen corn for the 3 ears in this recipe.

To grill the corn, use one of the following methods:

• Grill the corn on each side right in the husk. Remove the husk and silk once the cobs are cool enough to handle.
• Brush shucked corn with a little olive oil and season to taste with salt and pepper. Wrap them in aluminum foil and grill on each side.
• Brush shucked corn with a little olive oil and season to taste with salt and pepper. Place directly on the grill and grill on each side until lightly charred. This is my preferred method.

Leftover salad will last covered and refrigerated for up to 3 days.

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Calories: 169kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 630mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1238IU | Vitamin C: 25mg | Calcium: 34mg | Iron: 1mg

Nutritional information is an estimation only.

Want to learn the 5 Secrets to Cooking the Vegan Mediterranean Diet Way? Join the the FREE 5-day mini course and get the secrets delivered to your inbox.

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Sparkling Watermelon Refresher

Juicy fresh watermelon is a summertime favorite.

www.veggiessavetheday.com

Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

This Sparkling Watermelon Refresher is a delightful summer drink you can make in your blender with only 4 ingredients and no added sugar. Subtly flavored with fresh mint and lime juice, enjoy it with plenty of ice as the ultimate fruity thirst quencher.

While I tend to enjoy it on its own or in salads like Watermelon Blueberry Salad or Watermelon Tomato Salad, it’s also delicious turned into a refreshing beverage.

If you enjoy agua fresca but prefer a fruit drink without added refined sugar, this Sparkling Watermelon Refresher is for you. It’s also caffeine-free, unlike Starbucks popular refreshers. Jump to:

• Why you’ll love this recipe
• Ingredients
• Equipment
• Instructions
• Amy’s tip
• Serving suggestions
• Storing and freezing
• FAQ
• More fruity drink recipes
• 📋 Recipe

Why you’ll love this recipe

• It’s easy to make in your blender with only 4 ingredients.
• It’s naturally sweetened with fruit.
• You can make a batch of the watermelon mixture in advance and refrigerate it or freeze it for later.

Ingredients

Sparkling water: Any plain sparkling water, club soda, or seltzer can be used to make these beverages. You can also choose a flavored sparkling water to add an extra layer of fruitiness.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Equipment

The only special equipment you’ll need for this recipe is a blender.

Instructions

To make a Sparkling Watermelon Refresher, first blend the cut watermelon, lime juice, and mint in a blender until smooth. If you prefer a less “pulpy” texture, you can pass the mixture through a fine mesh strainer.

Next fill a glass with ice, either crushed ice or ice cubes. Add some of the watermelon juice mixture to the glass and top with sparkling water. I recommend a ratio of ¾ watermelon mixture to ¼ sparkling water.

Amy’s tip

This is a great recipe to make if you have any leftover watermelon in your refrigerator that you want to use up. For a single serving you’ll only need 1 cup of cubed watermelon.

Serving suggestions

Watermelon Refreshers can be enjoyed any time of day, with or without food. It’s the perfect drink to enjoy after exercise since watermelon may help your muscles recover faster after a workout.

They are also wonderful for pairing with spicy foods to balance the heat.

• Soyrizo Potato Tacos (Vegan)
• Spicy Mango Fried Rice (Oil-Free)
• Jackfruit Vegan Taco Soup
• Crispy Air Fryer Tofu with Sticky Orange Sauce

Storing and freezing

Refrigerate any leftover watermelon mixture (before adding the sparkling water) in a container with a lid for up to 3 days.

Or freeze, leaving room in the top of the container for expansion, for 1 to 2 months. Defrost in the refrigerator overnight.

For tips on freezing, refer to USDA Freezing and Food Safety.

FAQ

How do you pick a good watermelon?

Look for a watermelon that has dark green stripes and has a dull texture. If it’s shiny looking, it’s probably not ripe. It should be firm and free from dents and cuts as much as possible.

Is it OK to juice watermelon?

While you can use a juicer, it’s not necessary in order to make watermelon juice. Simply blend chopped watermelon in a blender until smooth. If you want to remove the pulp, or if some seeds ended up in the juice, pour it through a fine mesh strainer.

Is it worth it to buy organic watermelon?

Conventional watermelon is generally low in pesticides compared to other fruit and is on the “Clean-15” list. Be sure to wash the outside well before slicing.

More fruity drink recipes

• Fresh Pineapple Mojito Recipe
• Berry Vodka Cocktails (Sugar-Free)
• Pineapple Green Smoothie
• Spiked Iced Tea Cocktails

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

• ▢
• ▢
• ▢

• ▢ 4 cups watermelon, cut in chunks (seedless)
• ▢ 1 Tablespoon lime juice
• ▢ 4 mint leaves
• ▢ ice, crushed or cubes
• ▢ sparkling water
• ▢ lime slices , for garnish (optional)

Shop the ingredients for this recipe

• ▢ In a blender, process the watermelon chunks, lime juice, and mint leaves until smooth.
• ▢ Strain the watermelon mixture, if desired, and set aside.
• ▢ Fill your glasses with ice.
• ▢ Pour the watermelon mixture over the ice to fill each glass ¾ of the way to the top.
• ▢ Top each glass with sparkling water, garnish with lime slices (if desired) and enjoy!

Refrigerate any leftover watermelon mixture (before adding the sparkling water) in a container with a lid for up to 3 days. Or freeze, leaving room in the top of the container for expansion, for 1-2 months. Defrost in the refrigerator overnight.

Share your recipe photos by tagging @veggiessavetheday

Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 180mg | Fiber: 1g | Sugar: 9g | Vitamin A: 909IU | Vitamin C: 14mg | Calcium: 14mg | Iron: 0.4mg

Nutritional information is an estimation only.

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Mediterranean Tomato and Zucchini Saute

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Special diet: gluten-free, nut-free, soy-free, vegan

Seasoned with fresh garlic and basil, Mediterranean Tomato and Zucchini Saute is a quick and delicious vegan side dish. Juicy tomatoes and sweet summer squash are the perfect pair.

Zucchini squash and tomatoes are a match made in heaven. They taste great together in dishes like vegetable lasagna, Italian stew, and this simple Mediterranean dish. Jump to:

• Why you’ll love this recipe
• Ingredients
• Instructions
• Serving suggestions
• Storing
• FAQ
• More tomato and zucchini recipes
• 📋 Recipe

Why you’ll love this recipe

• You can make it in 30 minutes with only 6 ingredients.
• It’s a rustic dish, so you don’t need to worry about cutting the vegetables in perfect shapes.
• It’s a celebration of summer flavors and goes with just about everything.

No-Cook Cherry Tomato Sauce

Ingredients

• Tomatoes: Cherry or grape tomatoes work well here because you only have to slice them in half. But don’t worry if you only have larger tomatoes. You can dice them up and use them in this recipe.
• Basil: If you don’t have fresh basil you can substitute fresh parsley or oregano. Or simply leave the herbs out.
• Zucchini: While I tend to use green squash (also known as courgettes) in this recipe, any summer squash you have on hand will work. It’s great with yellow squash, crookneck, or pattypan.

To prepare the zucchini, first slice the squash into quarters horizontally. Then slice the quarters vertically into chunks.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the zucchini and saute until lightly browned.
2. Add the garlic and tomatoes to the skillet and saute until the tomatoes soften and start to release their juices.
3. Remove the skillet from the heat and season to taste with salt.
4. Roughly tear the basil leaves and sprinkle them over the zucchini mixture. Serve immediately or allow to rest and enjoy at room temperature.

Success tip

Wait to tear the basil leaves until just before serving. Otherwise they will bruise and look discolored.

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Serving suggestions

Enjoy this tomato and zucchini side dish with everything from pasta to veggie meat loaf. Or try it with some toasted crusty bread like my favorite gluten-free vegan sourdough from San Francisco, Bread SRSLY, which you can order online and store in your freezer.

• 15 Minute Tomato Paste Pasta Sauce
• Vegan Lentil Meatloaf Muffins
• Chickpea Rice Pilaf Recipe
• Orange Spiced Quinoa

Storing

Leftover tomato and zucchini saute can be stored covered and refrigerated for up to 5 days. Enjoy reheated or straight from the refrigerator. This dish does not freeze well.

FAQ

Should I peel zucchini?

No, there is no need to peel zucchini.

Should zucchini be stored in the refrigerator?

Yes, summer squash, unlike winter squash, should be stored in the refrigerator. Keep it dry and uncut in a paper or plastic bag for up to 2 weeks.

How do you store fresh basil leaves?

To store a bunch of basil on the counter, place the stems in a glass of water like you would a bouquet of flowers. Then cover the basil leaves with a plastic bag. To store basil in the refrigerator, wash and dry the leaves in a salad spinner or by hand. Wrap the dried leaves in a paper tower and put in a plastic bag until ready to use.

More tomato and zucchini recipes

Looking for more ways to enjoy summer produce? Try some of these vegan Mediterranean diet favorites:

• Easy Vegan Spaghetti with Zucchini
• Stewed Zucchini with Tomatoes and Chickpeas
• Tomato Basil Cucumber Salad with Tofu Feta
• Mediterranean Grilled Eggplant Salad

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

📋 Recipe

• ▢

• ▢ 1 Tablespoon olive oil
• ▢ 1 pound zucchini, (about 3 medium) sliced into quarters horizontally, then vertically into chunks.
• ▢ 3 cloves garlic, minced
• ▢ 1 dry pint cherry or grape tomatoes, halved
• ▢ salt, to taste
• ▢ handful fresh basil leaves

• ▢ Heat the olive oil in a large skillet over medium heat.
• ▢ Add the zucchini and saute until lightly browned.
• ▢ Add the garlic and tomatoes to the skillet and saute until the tomatoes soften and start to release their juices.
• ▢ Remove the skillet from the heat and season to taste with salt.
• ▢ Roughly tear the basil leaves and sprinkle them over the zucchini mixture. Serve immediately or allow to rest and enjoy at room temperature.

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Calories: 54kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg

Nutritional information is an estimation only.

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Watermelon and Coconut Sorbet – Richard Church UK

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by richardchurchuk

Originally created as a pallet cleanser between courses, sorbets have become a refreshing dessert all of their own.  This watermelon and coconut sorbet has a delicious background creaminess of coconut with the cool taste of watermelon. It is incredibly easy to make, all you need is a saucepan, a blender and a container to freeze it in.

The process of freezing is made a little easier if you have an ice cream churner, which keeps the sorbet moving as it freezes, keeping ice crystals at bay. However, I made this sorbet without one. All you have to do is whisk it up every hour or two as it is freezing to prevent any large ice crystals from forming. It freezes quite solid overnight, so you will need to bring it out of the freezer a good 20 minutes before serving.

This is a perfect light summer dessert that you can enjoy even if you’ve had a big meal.

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What you will need to make this watermelon and coconut sorbet

Lemon Juice:

The lemon juice will give this sorbet a very subtle and extremely refreshing tang.

Caster sugar:

Golden caster sugar adds a deeper depth of flavour than the regular kind.

Creamed Coconut:

Creamed coconut is available in most supermarkets, usually with the Chinese sauces and coconut milk. It comes in a solid block that you can chop up to crumble and is great for a variety of sweet and savoury dishes.

Watermelon:

There isn’t much that is more satisfying than bringing home a huge chunk of watermelon on a hot day. Watermelons are usually available from June to September, where you can get them in a variety of stores, including supermarkets. I get mine from a grocer close to me in North London. You want to take out the seeds before you blend it for this recipe.

Watermelon and Coconut Sorbet

Prep Time 10 mins

Cook Time 5 mins

Freezing Time 12 hrs

Gluten Free

• Juice of 1 lemon
• 200 g golden caster sugar
• 200 g creamed coconut crumbled
• Flesh of half a medium watermelon about 1kg, deseeded and cut into chunks

• Put the lemon juice and sugar into a saucepan and melt until you have a syrup. Add the coconut and melt over a gentle heat. The sauce will thicken quickly so you need to stir constantly. Once it is melted, turn off the heat and set aside.
• Put the watermelon in a blender and add the coconut syrup. Blend until completely smooth, then pour into a container for freezing. While freezing, whisk the sorbet up every hour or two, to prevent crystals from forming. It could take up to 12 hours to freeze properly. Thaw for about 30 minutes before serving.

Keyword coconut, dessert, gluten free, sorbet, vegan, watermelon

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Spaghetti with Spinach and Tofu Balls

Fresh, leafy spinach, courgettes, vegan cream cheese, pine nuts and firm tofu are some of the ingredients that make up these delicious spinach and tofu balls. Served with spaghetti, they are an incredibly satisfying and hearty vegan meal that gives you a good dose of nutrition at the same time. Although they do take a

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New Potatoes with Vegan Chorizo Sausages

Continuing with my obsession with vegan sausages, this New Potatoes with Vegan Chorizo Sausages is another way of throwing together a simple meal using a couple of pre-made ingredients. In this instance: sausages and pesto. The chorizo style of vegan sausage works best for this recipe, which, along with the pesto, gives the whole dish

read more New Potatoes with Vegan Chorizo Sausages

Vegan Blueberry and Lemon Pancakes

The weekend is most definitely a time for a putting a little more effort into your breakfast, for taking a few moments away from the weekday rush of getting the kids ready for school and yourself ready for work. It’s a time to not have to guzzle down cereal, or chew on burnt toast that

read more Vegan Blueberry and Lemon Pancakes

Dry Curry of Cabbage and Roast Tomatoes

A dry vegetable curry is a new concept for me, having always had curries that are full of sauce. The possibilities for a dry curry are as varied as those for a sauce one, the only real difference is that you omit the liquid. This omission can also make the cooking time shorter, which is

read more Dry Curry of Cabbage and Roast Tomatoes

Vegan Sausage and Kale Curry

This vegan sausage and kale curry is ready to eat in just under an hour. It uses very simple ingredients, with just a few spices that you can pick up from your local supermarket and have on hand for future dishes. You can use frozen or fresh vegan sausages, and if you’re not a fan

read more Vegan Sausage and Kale Curry

Vegan Bolognese (Batch Recipe)

I’ve come up with a couple of vegan Bolognese recipes over the years, that usually have a few extra ingredients in them, such as butternut squash or sweet potato. This Bolognese recipe I wanted to keep as traditional as I could, without any embellishment. I also wanted to make a very rich tomato sauce, which

read more Vegan Bolognese (Batch Recipe)

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Vegan Wild Rice Soup in the Instant Pot

Just look at that creamy goodness!

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Special diet: gluten-free, oil-free, soy-free, vegan

Vegan Wild Rice Soup is easy to make in the Instant Pot pressure cooker. It’s creamy and comforting while being dairy-free, gluten-free, and oil-free.

About 25 years ago I visited Minnesota for the first time.

I was really excited to try wild rice soup since I had heard so much about it.

While I wasn’t vegan back then, I was lactose intolerant.

And I was so disappointed when I learned it was a cream-based soup.

But it looked so delicious!

I had major food envy.

Thankfully, now I know how to make traditional creamy recipes dairy-free by using plant-based ingredients such as cashews.

What is wild rice?

Wild rice is native to North American and grows in the cool waters of northern Minnesota.

Technically a grass, wild rice is very nutritious.

It’s high in fiber and low in calories.

And it’s also a good source of protein, B vitamins, and potassium.

Learn more by reading The History and Story of Wild Rice.

Instant Pot Recipe

Now I can enjoy Vegan Wild Rice Soup whenever I want since it’s so easy to make in the Instant Pot!

Do you have an Instant Pot electric pressure cooker? I highly recommend it!

I bought mine many years ago.

In fact, the model I have is the original version which has since been discontinued.

But it still works great!

I use my Instant Pot several times a week.

I love it for cooking beans and grains.

For example, I always use it for making quinoa when I want to make recipes such as Quinoa Salad, Tabbouleh Salad, and Cilantro Lime Quinoa because it turns out perfectly every time.

All varieties of rice cook perfectly as well, even wild rice!

I regularly use it to make Wild Rice Salad with Apple and Pomegranate, Coconut Jasmine Rice, and Basmati Rice Pilaf.

And you can also use to to make easy and healthy Instant Pot Mashed Potatoes.

How to prepare Vegan Wild Rice Soup

Making this soup in the Instant Pot is very simple:

1. Saute onion, garlic, carrots, and celery in a little water.
2. Add the uncooked wild rice, soaked dried chickpeas (garbanzo beans), vegetable broth or water, and some seasonings.
3. Close the lid and set the manual function (pressure cook) for 25 minutes.
4. Let the pressure release naturally.
5. Meanwhile, blend raw cashews and water to make cashew cream.
6. Add the cashew cream, salt and pepper, to taste, and enjoy your Vegan Wild Rice Soup!

Doesn’t that sound easy?

Plus you won’t miss the dairy or oil!

And if you’re looking for more soups to make in the Instant Pot, check out the recipes for Indo-Chinese Corn Soup, Instant Pot Lentil Soup, and  Vegan Potato Corn Chowder.

Vegan Wild Rice Soup Recipe

This soup is ready in less than an hour and makes about 6 servings. However, I’ve been known to eat more than one bowl at a time because it’s so delicious!

I recommend soaking the chickpeas for several hours or overnight, but if you don’t have dried beans, you can add in canned garbanzo beans at the end as many readers have told me they have done successfully.

If you have any leftovers, you can keep them refrigerated for a few days and reheat the soup on the stove or in the microwave.

• ▢ 1 cup diced onion
• ▢ 2 cloves garlic, minced
• ▢ 1 cup diced carrots
• ▢ 1 cup diced celery
• ▢ 1 cup dried chickpeas, (garbanzo beans) soaked for a few hours or overnight
• ▢ 1 cup wild rice
• ▢ 1 bay leaf
• ▢ 1 teaspoon dried thyme
• ▢ 5 cups vegetable broth , or water
• ▢ ½ cup raw cashews, (soaked for 30 minutes in hot water if you don’t have a high speed blender)
• ▢ ½ cup water
• ▢ salt, to taste
• ▢ pepper, to taste

• ▢ Using the Saute function, saute the onions in a splash of water until they are softened and slightly translucent.
• ▢ Add the garlic and saute for about 30 seconds more.
• ▢ Add the carrots and celery and a few more splashes of water, as necessary, if the pot is dry. Saute for a few minutes until the vegetables are softened.
• ▢ Add the chickpeas, wild rice, bay leaf, thyme, and vegetable broth or water and stir to combine.
• ▢ Close the lid and set the timer for 25 minutes on Manual.
• ▢ Allow the pressure to release naturally.
• ▢ Meanwhile, in a high-speed blender such as a Vitamix, blend the cashews and ½ cup water until very smooth.
• ▢ Remove the lid once the pressure has released. Add the cashew mixture and stir well. Add salt and pepper, to taste, and enjoy!

Leftover soup can be refrigerated for a few days and reheated.

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Calories: 309kcal | Carbohydrates: 51g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Sodium: 825mg | Potassium: 627mg | Fiber: 9g | Sugar: 8g | Vitamin A: 4080IU | Vitamin C: 5.4mg | Calcium: 69mg | Iron: 3.7mg

Nutritional information is an estimation only.

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Easy Vegan Vegetable Soup – Veggies Save The Day

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Special diet: gluten-free, nut-free, soy-free, vegan

Loaded with potatoes, beans, and greens, this chunky Vegan Vegetable Soup is easy to prepare in about 45 minutes. It’s perfect for using up whatever veggies you have leftover in the refrigerator.

Some of my favorite vegan Mediterranean diet recipes include both potatoes and beans. Not only is the combination delicious, it’s satisfying, not to mention economical.

And when it comes to soup recipes, you can’t beat them with vegetables like carrots, celery, and leafy greens. Or really whatever you have on hand.

Ingredients

This recipe uses common ingredients available at major supermarkets:

• olive oil
• onion
• fresh garlic
• carrots
• celery
• gold potatoes
• canned white beans
• canned diced tomatoes
• vegetable broth (or water)
• dried thyme
• bay leaf
• salt-free seasoning blend
• kale
• salt and pepper

Substitutions

This recipe is highly adaptable so you can easily substitute the ingredients with great results. Whether you’re missing certain ingredients or want to use what you have on hand, here are some suggestions:

• Any color of onion can be used (yellow, white, or red.)
• Yellow, red, white potatoes, or even sweet potatoes all work well in this recipe.
• Instead of white beans like Cannellini or Great Northern, any of your favorite beans can be used. These included kidney, pinto, black, or chickpeas.
• Fresh chopped tomatoes can be substituted for canned.
• Different spice blends can be used such as lemon pepper, Italian seasoning, or Herbes de Provence.
• Instead of kale, any of your favorite greens can be added such as chard, collards, escarole, or spinach. If you like them cooked a little more, either saute them before adding to the soup or add them before turning off the heat.
• Or instead of greens, try other vegetables such as broccoli, zucchini, or green beans.

Instructions

Making this vegan vegetable soup on the stove is really easy:

• ▢ 1 Tablespoon olive oil
• ▢ ½ cup onions , diced
• ▢ 3 cloves garlic , minced
• ▢ ½ cup carrots , diced
• ▢ ½ cup celery , diced
• ▢ 2 cups gold potatoes , cubed (or substitute red or white potatoes)
• ▢ 1 can white beans , (15 ounces) rinsed and drained (1 ½ cups)
• ▢ 1 can diced tomatoes, (15 ounces) with the juice
• ▢ 8 cups low sodium vegetable broth, (or water)
• ▢ 1 teaspoon dried thyme
• ▢ 1 bay leaf
• ▢ 1 teaspoon salt-free seasoning blend
• ▢ 2 cups kale , (any variety) chopped
• ▢ salt and pepper, to taste

1. Heat the olive oil in a large pot over medium heat.
2. Saute the onion until slightly translucent and soft.
3. Add the garlic and saute for 30 seconds.
4. Next add the carrots and celery and saute for a couple more minutes.
5. Then add the potatoes, beans, tomatoes with the juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.
6. Stir to combine. Simmer, uncovered, until the potatoes are tender when pierced with a fork.
7. Remove the pot from the heat and stir in the chopped kale.
8. Taste the soup and add salt and pepper as desired.

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Serving suggestions

While this soup is a wonderful hearty meal on its own, you can also enjoy it with some crusty sourdough bread, like my favorite from Bread SRSLY, or a sandwich. Or try it with one of the following salads:

• Mediterranean Green Bean Salad
• Marinated Artichoke Hearts Salad
• Mediterranean Spinach Salad with Orzo
• Moroccan Carrot and Orange Salad

Storing and reheating

Leftover soup can be covered and refrigerated for up to 4 days, or frozen for up to 3 months. Make sure you follow proper guidelines for cooling soup safely.

If it seems too thick when it’s time to reheat, add a little more broth or water to thin it out. And taste to adjust for the seasonings before serving.

FAQ

What can I add to bland vegetable soup?

If you’re soup is lacking the flavor you’re looking for, try stirring in a little tomato paste or a splash of lemon juice or balsamic vinegar. Start with a little, give it a taste, and add more as needed.

How do you know when soup is ready?

Once all of the vegetables are tender when pierced with a fork and all of the ingredients are heated through, the soup is ready to eat.

Should you simmer soup with lid on or off?

It’s best to simmer the soup with the lid off. This way you can keep an eye on it and stir it occasionally. If you put the lid on, the temperature will rise, causing the soup to boil, and the vegetables may overcook.

More soup recipes

• Spanish Chickpea Stew with Spinach
• Vegan Wild Rice Soup in the Instant Pot
• Vegan Potato Corn Chowder Instant Pot Recipe
• Easy Greek Lentil Soup (Fakes Soupa)

And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

• Leftover soup can be covered and refrigerated for up to 4 days. If it seems too thick when it’s time to reheat, add a little more broth or water to thin it out. And taste to adjust for the seasonings before serving. 
• Any color of onion can be used (yellow, white, or red.)
• Gold, red, or white potatoes work well in this recipe.
• Instead of white beans, any of your favorite beans can be used such as kidney, pinto, black, or garbanzo.
• Fresh chopped tomatoes can be substituted for canned.
• Different spice blends can be used such as lemon pepper, Italian seasoning, or Herbes de Provence.
• Instead of kale, any of your favorite greens can be used such as chard, collards, escarole, or spinach. If you like them cooked a little more, either saute them before adding to the soup or add them before turning off the heat.
• Want to pair your soup with a delicious salad? I recommend a Marinated Artichoke Hearts Salad.

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Calories: 202kcal | Carbohydrates: 37g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1295mg | Potassium: 978mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4798IU | Vitamin C: 45mg | Calcium: 148mg | Iron: 6mg

Nutritional information is an estimation only.

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This post was originally published 12/26/2017. It was updated for better user experience.

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Lemon Dairy Free Pasta Sauce

Special diet: gluten-free option, oil-free, soy-free, vegan

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Creamy Lemon Dairy Free Pasta Sauce is easy to make in your blender without any oil. This cashew-based recipe is delicious for both weeknight meals and special occasions. Jump to:

• Dairy free
• Shopping list
• Instructions
• Tips
• Serving suggestions
• 📋 Recipe
• 💬 Comments

Dairy free

Just because you don’t consume milk, cheese, or butter doesn’t mean you have to give up creamy textures in your favorite foods. It’s easy to make all sorts of dairy-free recipes by using raw cashews.

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Vegan Mashed Sweet Potatoes

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You can make everything from French onion dip to Ranch dressing to potato leek soup. All vegan, and all smooth, rich, and velvety.

And this Lemon Dairy Free Pasta Sauce is even oil-free. You won’t believe how luxurious it tastes from just citrus and cashews, without containing a single drop of cream.

For a nut-free alternative, try Vegan Cauliflower Alfredo Sauce.

You’ll only need a few ingredients in order to make this easy recipe:

• Pasta (I used gluten-free spaghetti, but you can use any type and shape of pasta you like.)
• Raw cashews (You can find them packaged or in the bulk bins of many supermarkets. Or you can buy them online.)
• Lemon (You will need both the zest and the juice.)
• Parsley (For garnishing the finished dish.)

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Before you make the sauce, zest and juice the lemon. I like to use a Microplane grater to make zesting really easy. If you’re not familiar with this process, check out How To Zest Lemons.

Then I squeeze out the juice. One lemon will give you approximately three tablespoons of juice.

Now you’re ready to make your pasta:

1. Prepare the pasta according to the package directions. Drain and return to the pot.
2. In a high-speed blender, combine the cashews, water, lemon juice, and a little salt. Blend until very smooth.
3. Pour the sauce from the blender over the cooked pasta. Toss well so every strand is coated.
4. Divide among four bowls. Garnish each serving with lemon zest and parsley and enjoy immediately.

Tips

• If you don’t have a high-speed blender, soak the raw cashews in a bowl of hot water for 30 minutes to soften before blending.
• This recipe makes enough for 12-16 ounces of pasta.
• Leftovers can be covered and refrigerated for up to two days. Reheat in the microwave.

Serving suggestions

This lemon pasta is perfect any night of the week. It’s wonderful for casual dinners as well as special occasions.

I love serving it with a salad that is colorful and full of vegetables such as a Greek salad or chickpea cucumber salad.

It’s also delicious with a simple vegetable side dish like asparagus spears or Italian green beans.

📋 Recipe

• ▢ 12 ounces spaghetti, (or your favorite pasta shape)
• ▢ 1 cup raw cashews, (see Notes)
• ▢ 1 cup water
• ▢ 1 lemon, zest and juice (about 3 Tablespoons)
• ▢ salt, to taste
• ▢ fresh parsley, for garnish

• ▢ Prepare the pasta according to the package directions. Drain and return to the pot.
• ▢ Meanwhile, zest and juice the lemon. 
• ▢ In a high-speed blender, combine the cashews, water, lemon juice, and salt. Blend until very smooth.
• ▢ Pour the sauce from the blender over the cooked pasta. Toss well so every strand is coated.
• ▢ Divide among four bowls. Garnish each serving with lemon zest and parsley and enjoy immediately.

• If you don’t have a high-speed blender, soak the raw cashews in a bowl of hot water for 30 minutes to soften before blending.
• This recipe makes enough for 12-16 ounces of pasta.
• Leftovers can be covered and refrigerated for up to two days. Reheat in the microwave.

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Calories: 479kcal | Carbohydrates: 74g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Sodium: 54mg | Potassium: 250mg | Fiber: 3g | Sugar: 2g | Vitamin C: 14.3mg | Calcium: 19mg | Iron: 3.4mg

Nutritional information is an estimation only.

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This recipe was originally published 10/9/2017. It was updated for improved user experience.

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Vegan Lasagne With Red Onion Squash – Richard Church UK

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richardchurchuk

This vegan lasagne with red onion squash recipe uses vegan versions of the standard lasagne ingredients, with the addition of red onion squash, to create a slight twist on this well know dish. Lasagne is a favourite all over the UK and beyond, and there is no reason why vegans should miss out. There are many vegan recipes out there to choose from, using all kinds of ingredients. I wanted to keep mine as close to the original as I could, while at the same time adding a hint of autumn by incorporating the squash.

You can now buy fresh or frozen vegan mince from more than a few brands at any supermarket. The choices in vegan milk are now too numerous to list, and the quality and variety of vegan cheeses are extremely impressive. All easily added to your weekly shop without any extra effort. As a result, making a vegan lasagne that tastes nothing short of divine is not only achievable, it’s actually quite simple.

I used the Morrison’s V-Taste brand of vegan mince for this recipe, which comes frozen. I also used their own-brand lasagne sheets, which come in 500g packs, making 1 pack enough for 2-3 lasagnes. You can make a gluten free version of this recipe by switching to gluten-free lasagne sheets, using a vegan mince that it also gluten-free. At the time of writing the Meatless Farm brand is gluten-free. Red onion squashes are usually sold as mixed squashes in the supermarket (they are the ones that look just like a mini pumpkin). If they are not in season, then just use butternut squash.

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Vegan Lasagne with Red Onion Squash

Prep time: 15-20 minutes. Cooking time: about 2 hours.

Serves 6

Easy to make gluten-free.

Ingredients:

For the Bolognese Layer:

4 tbsp olive oil

1 medium red onion, sliced

1 red onion squash, peeled, deseeded and diced (about 350g/12 oz flesh after preparation)

150g/5 ½ oz mushrooms, sliced

3 cloves garlic, chopped

400g/14 oz vegan mince (use gluten-free variety, if required)

1 tbsp dried Herbs de Provence

100g/3 ½ oz tomato puree

2 cans chopped tomatoes

1 can water

2 heaped tsp smoked paprika

1 veg stock cube

1 ½ tbsp balsamic vinegar

Salt and pepper to taste

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For the Bechamel Layer:

50g/1 ½ oz vegan butter

2 heaped tbsp gram flour

1 litre/2 pints vegan milk

100g/3 ½ oz vegan mature style cheese, grated

2 heaped tbsp nutritional yeast

1 tsp English mustard

1 Beta Carotene capsule (used for colour)

Salt and pepper to taste

You Will Also Need:

About 12 lasagne sheets

100g/3 ½ oz grated vegan mature style cheese to top

A springle of Herbs de Provence

A sprinkle of smoked paprika

---

Method:

To make the Bolognese, heat the olive oil in a medium to large saucepan and cook the onion and squash together for 15 minutes or so, until the squash is tender. Add the mushrooms and cook for another 5-7 minutes, stirring often. Now put in the garlic and give it 2-3 minutes more, until the garlic flavour is released.

Add the vegan mince and stir through, cook for a couple of minutes and then put in the rest of the Bolognese ingredients. Cook on a gentle simmer for 35-40 minutes, stirring from time to time to prevent sticking, then season to taste with the salt and pepper and set aside.

To make the bechamel, melt the butter in a saucepan and then whisk in the gram flour, making sure all the lumps are gone. Gradually whisk in the vegan milk, a little at a time, until you have a smooth bechamel sauce. Now put in the rest of the bechamel ingredients, bring to the boil and then gently simmer for 4 minutes or so, until you have a smooth and slightly thickened cheese sauce.

Preheat the oven to gas 6/200C/400F.

Use a suitable sized, deep baking dish (about 12 x 8 inches/30 x 20 cm). Pour half of the Bolognese mix into the dish, level it out and then pour half of the bechamel on top. Spread the bechamel evenly over the top using the back of a spoon, then layer on 5-6 lasagne sheets, or enough to cover the sauce. Now pour on the second half of the Bolognese, then put the last layer of lasagne sheets on top of that. Pour over the rest of the bechamel and again smooth out with the spoon. Make sure all of the pasta is covered.

Finally, sprinkle on the grated cheese, the Herbs de Provence and the paprika. Place the dish onto an oven tray to catch anything that spills over, then place in the middle of the oven. Cook for 35-40 minutes, until the lasagne is browned and bubbling. Allow to cook for about 10 minutes before serving.

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🌽🌽”The Foolproof Way to Make Boiled Corn on the Cob” 🌽 🌽

I tried this three times and it turned out perfectly… Enjoy 🌽

Orange Cream Pops | Allrecipes

•  

Recipes
Trusted Brands: Recipes and TipsAlmond Breeze Orange Cream Pops

Orange Cream Pops
Rating: 3.8 stars5 Ratings 1 Review 1 Photo

Almond Breeze Vanilla almondmilk and orange juice concentrate are the perfect base of this swirled orange pop.
By Almond Breeze

Orange Cream Pops
Orange Cream Pops Almond Breeze
Recipe Summary
prep:
15 mins
cook:
5 mins
additional:
8 hrs
total:
8 hrs 20 mins
Servings:
8
Yield:
8 pops
Ingredients
8
Original recipe yields 8 servings
Ingredient Checklist2 cups Almond Breeze Vanilla almondmilk ¼ cup sugar 2 tablespoons cornstarch + 2 teaspoons cornstarch 2 tablespoons coconut oil 1 teaspoon vanilla extract ¼ cup orange juice concentrate, thawed

Directions
Instructions ChecklistStep 1 Whisk together Almond Breeze, sugar, cornstarch, coconut oil, and extract in a small saucepan. Bring to a simmer, whisking frequently. Cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally. Step 2 Place 2/3 of the mixture in a separate bowl and stir in orange juice concentrate. Combine mixture from both bowls and swirl very lightly. Step 3 Spoon into ice cream pop molds and insert a handle or stick into each. Freeze overnight.

Cook’s Notes:

If using popsicle sticks, cover each mold firmly with foil. Make a tiny slit in each and insert sticks.

Substitute butter for the coconut oil if desired.

Nutritional analysis per serving:
Calories 100
Total Fat 3,5g
Cholesterol 10mg
Sodium 60mg
Potassium 99mg
Total Carbohydrate 16g
Dietary Fiber 0g
Sugars 13g
Protein 0g
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Reviews (1)
Read More Reviews
5 Ratings5 star values:

3
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Erin Cashes
Rating: 2 stars
06/23/2020
I followed the recipe I think it needs more orange juice. It s more of a vanilla popsicle. I will make again though. Read More
Helpful
(1)
Barbara Brice Hartford
Rating: 2 stars
06/20/2021
Agree with the previous review that the orange flavor is too weak. I also thought the coconut oil flavor was too obvious. Good idea in concept, but I will need to edit the ingredients next time. Read More
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Greek Vegan Potato Salad Without Mayo

www.veggiessavetheday.com

Jump to Recipe – Print Recipe

Special diet: gluten-free, nut-free, soy-free, vegan

What do you get when you combine small red potatoes, olive oil, lemon juice and zest, and fresh oregano? A mouthwatering Greek-inspired vegan potato salad that goes with just about everything! Jump to:

Potato salad is practically a requirement at potlucks, picnics, and barbecues. This lightened-up Mediterranean version is a nice change of pace. If you enjoy the flavors of dishes like Grilled Baby Potatoes with Lemon Herb Sauce and Greek Lemon Roasted Potatoes, this is the recipe for you.

Why you’ll love this recipe

• It’s full of Mediterranean flavors yet only requires 4 ingredients (plus salt and pepper) and no mayo.
• You can make it in about half an hour.
• It pairs well with a variety of other dishes.

Ingredients

• Small red potatoes
• Olive oil
• Lemon (zest and juice)
• Fresh oregano
• Salt and pepper

Success tip

Be sure to zest the lemon before you squeeze out the juice.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Making this recipe is as simple as cooking the potatoes in a pot of water and whisking the dressing ingredients together.

1. Simmer sliced potatoes until tender when pierced with a fork.
2. Spread the cooked potatoes out on a rimmed baking sheet. Drizzle with a mixture of olive oil, lemon juice, and salt and pepper and let them cool. The warm potatoes will absorb the delicious lemony flavor.

Transfer the cooled potatoes to a serving bowl. Fold in the lemon zest and fresh minced oregano, then the potato salad is ready to eat.

Serving suggestions

Try this salad with your favorite sandwiches or burgers. Or pair it with a few other salads like the following to make it a complete meal:

• Mediterranean Green Bean Salad
• Mediterranean Cannellini Bean Salad
• Moroccan Carrot and Orange Salad
• Vegan Greek Dressing and Salad with Tofu Feta

Storing

Leftover potato salad can be covered and refrigerated for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors. This dish does not freeze well.

FAQ

Can you use yellow potatoes instead of red potatoes?

Yes, yellow potatoes like Yukon Gold, or other thin-skinned yellow or white potatoes can be used in place of red potatoes. On the other hand, russet potatoes are not a good substitute.

Can you use a grater to zest a lemon?

If you don’t have a Microplane or lemon zester, a box grater can be used. Or use a vegetable peeler to remove the yellow outer layer of the lemon and then finely chop it with a knife.

Can you use dried oregano instead of fresh?

If fresh oregano is unavailable, you can substitute 1 teaspoon dried oregano for the 1 tablespoon fresh.

📋 Recipe

• ▢ 2 pounds small red potatoes, unpeeled, sliced ¼ -inch thick
• ▢ ¼ cup olive oil
• ▢ 2 Tablespoons lemon juice, (reserve lemon zest before juicing)
• ▢ salt and pepper, to taste
• ▢ 1 Tablespoon fresh oregano, minced
• ▢ zest of one lemon

• ▢ Place the potatoes in a large pot and cover with one inch of water. Add a little salt and bring to a boil. Reduce the heat and simmer, uncovered, until the potatoes are tender when pierced with a fork.
• ▢ Drain the potatoes and spread in a single layer on a rimmed baking sheet lined with parchment paper for easier clean up. It’s okay if the edges of the potatoes overlap a little.
• ▢ In a small bowl whisk the olive oil, lemon juice, and salt and pepper together. Use a spoon to drizzle the mixture over the potatoes. Allow the potatoes to rest for about 15 minutes until room temperature.
• ▢ Transfer the potatoes to a serving bowl. Fold in the oregano and lemon zest. Taste and adjust for salt and pepper. Serve right away or cover and refrigerate for later.

Success tip:

Be sure to zest the lemon before you squeeze out the juice.

Substitutions:

• Yellow potatoes like Yukon Gold, or other thin-skinned yellow or white potatoes can be used in place of red potatoes. However, russet potatoes are not a good substitute.
• If fresh oregano is unavailable, you can substitute 1 teaspoon dried oregano for the 1 tablespoon fresh.

Storing:

Leftover potato salad can be covered and refrigerated for up to 3 days. Add a squeeze of lemon before serving to refresh the flavors.

More Mediterranean salad recipes

Looking for more delicious lettuce-free salads perfect for picnics and potlucks? Try some of these vegan Mediterranean diet favorites:

And for even more delicious vegan recipes, join the Vegan Mediterranean Diet Recipes Facebook Group for support, inspiration, and fun.

• Marinated Artichoke Hearts Pasta Salad
• Savoy Cabbage Salad with Lemon Vinaigrette
• Mediterranean Cauliflower Salad
• Middle Eastern Bean Salad (Balela)

Share your recipe photos by tagging @veggiessavetheday

Calories: 189kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 28mg | Potassium: 704mg | Fiber: 3g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 15mg | Calcium: 29mg | Iron: 1mg

Nutritional information is an estimation only.

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Moroccan Carrot and Orange Salad

www.veggiessavetheday.com

Jump to Recipe – Print Recipe

Special diet: gluten-free, nut-free, soy-free, vegan

Bursting with flavor from fresh herbs, cinnamon, and cumin, this vegan shredded carrot and orange salad is easy to make in 15 minutes. It’s light and refreshing and compliments a variety of dishes from rice pilaf to chickpea stew. Jump to:

• Why you’ll love this recipe
• Ingredients
• Instructions
• Serving suggestions
• Storing
• FAQ
• More carrot recipes
• 📋 Recipe
• 💬 Comments

Carrots often play a supporting role in soup, stew, and sauce recipes. But here they take center stage in this vibrant raw salad.

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Why you’ll love this recipe

• You can make it in 15 minutes (or less, if you use store-bought shredded carrots).
• The fragrant spices and fresh herbs impart delicious Moroccan-inspired sweet- and-savory flavors.
• It goes with just about everything and can be made in advance.

Ingredients

• Carrots: Purchase them pre-shredded or use a food processor or box grater to shred them yourself.
• Oranges: Cut them into segments by removing the bitter white pith and chewy membranes.
• Fresh cilantro
• Fresh mint
• Homemade dressing: Combine olive oil, juice from the oranges, ground cinnamon, ground cumin, pure maple syrup, and salt and pepper.

I like the use herb scissors with 5 blades to quickly and easily cut the fresh herbs. It even works well when the herbs are still wet from rinsing them.

Herb Cutter Scissors

• 5 Stainless Steel Blades
• Safety Cover
• Cleaning Comb

How to shred carrots

1. Use the large grate on a box grater: This method works best if your carrots are large. Peel the carrots and cut off the top and bottom tips. Shred the carrots over a cutting board or plate.
2. Use a food processor with the shredding blade: This is my preferred method. Peel the carrots, remove the ends, and half or quarter the carrots so that the pieces fit inside the cylinder of the food processor lid. Turn on the machine and push the carrots down against the shredding blade. Quick and easy!
3. Purchase pre-shredded carrots at the supermarket: This may be the most time-saving option. If the carrots appear a little dried out, place them in a colander and run cold water over them. If you have more than you need for this recipe, you can use the rest of the carrots in other salads. Or you can add them to pasta sauce, rice pilaf, or stir fry.

How to cut citrus into segments

1. Using a sharp paring knife, slice off the top and bottom of the orange.
2. Cut away the peel and white pith.
3. Hold the orange over a bowl and slice between the membranes. This will release the individual segments. Save the juice to use in the dressing.
4. For this recipe, if the segments are large, cut them in half so you end up with small chunks of orange.

Success tip

Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.

For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

Instructions

Making this salad is really easy. Simply mix the dressing ingredients in a small jar or bowl, pour them over the carrots, oranges, cilantro, and mint, and toss well to coat all the ingredients.

Serving suggestions

This salad goes well with just about everything from casual lunches to holiday dinners. And it’s a great choice for potlucks and picnics.

• Cold Spanish Soup (Gazpacho Andaluz)
• 15 Minute Tomato Paste Pasta Sauce
• Vegan Meatloaf Muffins (Easy Holiday Meal)
• Greek Vegan Potato Salad Without Mayo

Storing

Leftover salad can be covered and refrigerated for up to 3 days. Toss to recombine the ingredients before serving. Do not freeze.

FAQ

Can I shred the carrots a day before making a salad?

Yes, you can shred the carrots and store them covered in an airtight container in the refrigerator.

How many carrots equal a cup?

Depending on the size of the carrots, 2 to 3 shredded carrots equal a cup.

Should I keep carrots in the fridge?

Yes, whole unpeeled carrots should be stored in the refrigerator in the product drawer. They will last up to a month.

What are orange segments called?

Another name for the segments after the bitter white pith and chewy membranes are removed is supremes.

What does Moroccan food taste like?

Moroccan cuisine uses a lot of fragrant spices like turmeric, cinnamon, cumin, paprika, and ginger. It has a lot of flavor but is mild rather than spicy “hot”.

More carrot recipes

Looking for more ways to enjoy carrots? Try some of these vegan Mediterranean diet favorites:

• Grain Salad with Orange, Carrots, and Basil
• Chickpea Spinach Salad (15 Minute Recipe)
• Easy Greek Lentil Soup (Fakes Soupa)
• Orange Scented Quinoa Side Dish

And for even more delicious vegan recipes, join the Vegan Mediterranean Diet Recipes Facebook Group for support, inspiration, and fun.

If you love this recipe, please give it 5 stars! ★★★★★

📋 Recipe

FOR THE SALAD:

• ▢ 3 cups carrots, peeled and shredded
• ▢ 2 oranges, peeled and segmented, with segments cut in half
• ▢ 3 Tablespoons fresh cilantro, minced
• ▢ 1 Tablespoon fresh mint, minced

FOR THE DRESSING:

• ▢ 3 Tablespoons olive oil
• ▢ 2 Tablespoons orange juice
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground cumin
• ▢ 1 Tablespoon pure maple syrup
• ▢ salt and pepper, to taste

• ▢ Add the salad ingredients to a medium bowl.
• ▢ Combine the dressing ingredients in a small jar and shake well. 
• ▢ Pour the dressing over the salad and toss well to coat. Serve immediately or cover and refrigerate until ready to serve. 

Success tips:

• To shred the carrots, use a food processor, box grater, or purchase pre-shredded carrots.
• To cut the oranges into segments, use a paring knife to slice off the top and bottom of the orange. Then cut away the peel and white pith. Hold the orange over a bowl and slice between the membranes to release the individual segments.
• Reserve the juice that comes out of the orange when you are cutting it into segments and use it in the dressing.

Storing:

Leftover salad can be covered and refrigerated for up to 3 days. Toss to recombine the ingredients before serving.

Share your recipe photos by tagging @veggiessavetheday

Calories: 182kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 68mg | Potassium: 466mg | Fiber: 4g | Sugar: 14g | Vitamin A: 16277IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 1mg

Nutritional information is an estimation only.

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Sweet Potato, Sweetcorn and Borlotti Bean Soup

richardchurchuk.com

richardchurchuk

This is a chunky soup with a subtle barbeque flavour, which makes great use of those cans of sweetcorn and borlotti beans you’ve had lying around for a while and weren’t quite sure what to do with. I’ve used gram flour to thicken it, which keeps the recipe gluten-free, but you can substitute this for any flour you have lying around. If you want to use fresh or frozen sweetcorn instead of canned, then that’s fine too. You can get BBQ seasoning from the spice section of any supermarket.

You can make this soup a day or two before you want to eat it, or you can even divide it into individual portions and freeze it for another time. The recipe serves 4-6 people, but even if you’re cooking for one, I would still make the full batch and freeze it. 

---

Sweet Potato, Sweetcorn and Borlotti Bean Soup

Prep time: 15 minutes. Cooking time: about 1 hour.

Serves 4-6

Gluten-Free

Ingredients:

3 tbsp olive oil

2 medium red onions, thinly sliced

2 medium sweet potatoes, peeled and cut into small dices

3 cloves garlic, chopped (you can also use 2 tsp pre-chopped from a jar)

2 heaped tbsp gram (chickpea) flour

1.5 litres strong, hot vegetable stock (make sure it’s vegan)

1 can chopped tomatoes

1 400g can borlotti beans, still in water

1 340g can sweetcorn, still in water (you can use 240g frozen or fresh)

100g (half a tube) tomato puree

3 tsp BBQ seasoning

3 tsp dried oregano

1 tbsp wholegrain mustard

50g BBQ sauce (smoky is good)

2 tbsp vegan Worcester sauce

Method:

Heat the olive oil in a large saucepan. Add the sliced onions and gently cook for about 4 minutes, until they start to soften. Now add diced sweet potato and cook for another 6 minutes or so, stirring often. Throw in the chopped garlic and give it another minute, then stir in the gram flour (or whatever flour you’re using), until it is fully incorporated. 

Once the flour is combined, start adding the veg stock a little at a time. Stir constantly when pouring to prevent lumps forming in the flour. Make sure the flour and stock mixture is smooth before adding more liquid. Once you get past about ½ a litre and you have a smooth mix, you can start pouring more quickly. 

Bring the stock to the boil and then add the rest of the ingredients. Bring back up to temperature and simmer gently, stirring frequently, for about 40 minutes, until you have a thick and rich soup. At this point you can either leave it all chunky, or blend some of it. What I did was put an emersion blender in the soup for a few seconds so just blend part of it. If you have a jug blender, you can take out about one third of the soup, blend that and then pour it back in the pan.

Either serve straight away with a dash of cream and some chopped coriander, or chill or freeze for later as described in the introduction.

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https://richardchurchuk.com/2021/05/23/sweet-potato-sweetcorn-and-borlotti-bean-soup/

Hummus and Grilled Vegetable Wrap : Recipes : Cooking Channel Recipe | Ellie Krieger | Cooking Channel

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Recipe courtesy of Ellie Krieger

0 Reviews

• Level: Easy
• Yield: 4 servings, serving size – 1 wrap
• Nutrition Info

• Total: 23 min
• Prep: 15 min
• Cook: 8 min

Ingredients

2 medium zucchini, cut lengthwise into 1/4-inch slices

2 teaspoons olive oil

1/8 teaspoon salt

Pinch freshly ground black pepper

1 cup store-bought hummus

4 pieces whole-wheat wrap bread (about 9 inches in diameter)

1/4 cup pine nuts, toasted

1 medium red bell pepper, thinly sliced

2 ounces baby spinach leaves (2 cups lightly packed)

1/2 cup red onion thinly sliced into half moons

1/4 cup fresh mint leaves 

Directions

1. Preheat the grill or grill pan over medium heat. Brush both sides of the zucchini slices with the oil and sprinkle with the salt and pepper. Grill until tender and slightly browned, about 4 minutes per side.
2. Spread 1/4 cup of the hummus over each piece of bread. Sprinkle 1 tablespoon of pine nuts on top. Top with 3 slices of zucchini, 2 pieces of red pepper, 1/2 cup of the spinach, a few sliced onions, and 1 tablespoon of the mint. Roll each of them up and cut in half on a diagonal.
3. Excellent Source of: Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Protein
4. Good Source of: Niacin, Potassium, Riboflavin, Vitamin K, Zinc

Categories:

Main DishLunchGrillingVegetablesHealthySandwichAppetizerDinnerSummerVegan

Healthy Summer Recipes

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Looking for Something Else?

Stir-Fried Vegetable Wraps

Quick Roasted Carrots and Cauliflower with Walnuts

Vegetable Chow Mein

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https://www.cookingchanneltv.com/recipes/hummus-and-grilled-vegetable-wrap-1910036

Tofu Fries : Recipes : Cooking Channel Recipe | Roger Mooking

Recipe courtesy of Roger Mooking

• Level: Easy
• Yield: 4 servings

Ingredients

Deselect All

Vegetable oil, for frying

1/2 cup cornstarch

1 1/4 pounds extra-firm tofu, drained, cut into 3/4-inch sticks

Salt https://cdn.whisk.com/sdk/add-to-list-cookingchannel-widget.html?v=4.62.5

Directions

1. Using a deep-fry thermometer to register the temperature, heat enough oil to 350 degrees F in a large heavy-bottomed pot to 1/3 full. Line a baking tray with paper towels. Put the cornstarch in a bowl. In batches, coat the tofu with cornstarch and gently put in the hot oil, separating the tofu fries as they are cooking to prevent sticking. Remove the tofu fries from the oil once golden brown, season with salt and repeat with the remaining tofu fries.

Categories:

FriesTofuGluten FreeVegan https://f6e8bfd8917157c4802e01dbf23a6e4c.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html

Tofu Edamame Falafel, Tofu Tahini

Vinegar French Fries

Beer-Battered Fries

Baked Sweet Potato Fries with Garlic Aioli

Oven Roasted Potato ‘Fries’

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https://www.cookingchanneltv.com/recipes/roger-mooking/tofu-fries-1960623?soc=twitter

Vegan dessert delivery for Valentine’s Day!

Classic Southern desserts made vegan—the kind you can bring to family reunions, church events, and holiday gatherings, and nobody would know the difference. Marcus and Cara Pitts grew up on rich Southern cooking, and knew that in order for their Texas vegan bakery to be a success, they’d have to recreate the sweet, buttery desserts so cherished in their community. Well, after three years in business, they’ve done just that. Today, Southern Roots Vegan Bakery has become a statewide sensation, baking up those classic Southern favorites (think glazed lemon cake, sugar cookies, and chocolate chunk brownies) for vegans and non-vegans alike. And guess what? Nobody knows the difference. With Valentine’s Day just days away, we wanted to bring Southern Roots’ famous desserts to you or your Valentine.

How does a thick slice of strawberry cake sound, made with fresh, luscious strawberries drizzled with a sweet glossy glaze? Or fresh-baked, fluffy sugar cookies covered in sprinkles, just like Cara’s grandmother used to make? Or a jumbo slice of red velvet cake made extra decadent with chocolate chips, cocoa, chocolate liqueur, and a silky frosting? Yeah, now you understand our obsession with these out-of-this-world desserts. So whether you’re gifting a box to your Valentine, treating yourself, or want to enjoy a Southern dessert spread with your family, you’re going to LOVE these cakes, cookies, and donuts. But here’s the deal. For guaranteed delivery by Valentine’s Day, you must place your order by 1pm EST on Thursday. Marcus, Cara, and the Southern Roots’ team will be baking around the clock to fulfill every order and ensure that you have the sweetest Valentine’s Day ever. We’ve already placed our orders and can’t wait to feast on these incredible vegan desserts, all baked from scratch with love. Copyright © 2021 VegNews, All rights reserved.

https://mailchi.mp/fa00a1f842c6/vegan-dessert-delivery-for-valentines-day?e=342068e824

Super Bowl Adding Vegan Options After Talks with Mercy For Animals

mercyforanimals.org

The Super Bowl just got a lot more vegan-friendly! This year, the Kansas City Chiefs and Tampa Bay Buccaneers will face off in Tampa, Florida. After talks with Mercy For Animals, the local Tampa Bay Super Bowl host committee has decided to serve plant-based meals at hospitality events!

In June, Mercy For Animals’ government affairs and public policy team began meeting with Tampa and Pinellas county policymakers to explore opportunities to increase plant-based offerings in the community. When the chance to influence Super Bowl menus arose, we lobbied the city commission and informed them about the positive impacts of plant-based eating—for animals, the environment, and human health—and the benefits to local economies of offering plant-based options at the event.

This news comes as more and more football players make the switch to vegan eating. In fact, vegan food is becoming more common at sports stadiums in general. Sports fans are making it clear that they care about farmed animals—and are finally being heard. 

Planning on safely watching the Super Bowl from the comfort of your home? Here are five vegan Super Bowl recipes to elevate your game day experience.

Crispy Breaded Cauliflower Wings

These delicious breaded cauliflower wings have only 10 ingredients and are grain-free. Crispy and smothered in a sweet and spicy glaze, these will be gobbled up before half time!

Cheddar and Bacon Potato Skins

These hearty classic potato skins are perfect on the grill. Topped with classic cheddar cheese and bacon, these appetizers will satisfy the whole family.

Macho Mac and Cheese Nachos

This recipe is a touchdown all on its own! These incredible nachos are made with blue corn chips and creamy cheese sauce peppered with black beans, corn, red peppers, green onion, avocado, salsa, and sour cream.

Baked Jalapeño Poppers

Whip up these tasty baked vegan jalapeño poppers by filling jalapeños with cheesy dip, rolling them in breadcrumbs, and baking them until soft.

Sliders with Portobello and Caramelized Onions

Made with smoky marinated portobello steaks, caramelized onion, and basil aioli on ciabatta slider buns, these vegan sliders will steal the show.

While the local Tampa Bay Super Bowl host committee pledged to offer plant-based fare at hospitality events, our work is not done! Our hope is that this commitment will be a springboard for future opportunities to increase plant-based offerings in Tampa, the NFL, and beyond. 

Does your sports stadium offer plant-based dishes? Consider contacting your local government and advocating that your stadium carry vegan options! And click here for more delicious game day recipes.

https://mercyforanimals.org/blog/super-bowl-vegan/

Celebrate National Cookie Day With These 15 Vegan Christmas Cookies

www.onegreenplanet.org

Happy National Cookie Day! Cookies are a popular dessert, snack, and even breakfast item all year round. But during the holidays, cookies are even more fun to make. You can make them in cute festive shapes like snowmen, gingerbread men, stars, Christmas trees, you name it! Not to mention, children in the family will love the idea of leaving cookies for Santa (which you can sneakily eat during the night).

We’ve searched through our Food Monster App to bring you a list of 15 delicious, vegan Christmas cookies! Enjoy!

1. Snowman Macarons

Source: Snowman Macarons

Holly Jade‘s adorable Snowman Macarons are filled with orange buttercream, and decorated with vegan royal icing. These cute macarons are the perfect edible festive gift for a special occasion.

2. Coconut Molasses Ginger Cookies

Source: Coconut Molasses Ginger Cookies

Robin Runner‘s Coconut Molasses Ginger Cookies are tender yet crunchy. It’s not overly sweet but packed with ginger and molasses which screams holiday season. These freeze perfectly and make a wonderful cookie to share with friends.

3. Orange Shortbread Cookies

Source: Orange Shortbread Cookies

Maryke Wylde‘s Orange Shortbread Cookies are so delicious – a crunchy little shortbread style cookie, great for morning or afternoon tea. Your guests will never guess that butter was not involved in making these so tasty. Try them out, they are very simple to make!

4. Peppermint Hot Chocolate Cookies

Source: Peppermint Hot Chocolate Cookies

The warmth of a cup of hot chocolate. The zing of a little peppermint. All in these Peppermint Hot Chocolate Cookies by Holly Bertone. This cookie puts it together with all of the flavor, but none of the sugar crash. Eat it. Dunk it. Take it to a cookie exchange. Leave it out for Santa. Just don’t call it ordinary.

5. Soft, Chewy Gingerbread Cookies

Source: Soft, Chewy Gingerbread Cookies

Wendy Irene‘s Gingerbread Cookies taste like what Christmas should taste like, and I’m certain you’ll be singing in carols while you bake and enjoy these with your loved ones.

6. Holiday Gingerbread Cookies

Source: Holiday Gingerbread Cookies 

Holly Jade‘s Holiday Gingerbread Cookies are super easy to make and taste delicious. They are crisp ginger cookies which are perfectly spiced, decorated with homemade vegan royal icing which dries out at room temperature. This is a classic recipe for Christmas which everyone will enjoy. Even pop a few on a plate along with a glass of dairy-free milk for Santa, we’re sure he’ll want more than one!

7. Thin Mint Copycat Cookies

Source: Thin Mint Copycat Cookies

A crispy mint chocolate cookie, spread with a layer of slightly minted chocolate icing to give you an after dinner, lunch, breakfast, snack, pre-snack snack, pre-lunch, any time of the day, worthy treat. Lauren Wright‘s Thin Mint Copycat Cookies will leave you wanting more.

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8. Simple Ginger Bread Houses

Source: Simple Gingerbread Houses

These Simple Gingerbread Houses by Holly Jade would be perfect gifts for Christmas, as a centerpiece at your festive dining table or to enjoy making and eating, they are scrumptious! The gingerbread is perfectly spiced with ginger and has a lovely crunch, which is exactly what you want in a ginger cookie.

9. Spelt Linzer Cookies With Fruit Jam Center

Source: Spelt Linzer Cookies With Fruit Jam Center

You might even have everything you need in your kitchen now to make Petra Vogel‘s super easy Spelt Linzer Cookies. You’ll just need berry jam, spelt flour, sugar, vegan butter, icing sugar, lemon zest, vanilla sugar, egg-replacer, salt and lemon zest. Easy-peasy!

10. Cinnamon Sugar Pizzelles

Source: Cinnamon Sugar Pizzelles

Ring in the holiday season with these fun and festive Cinnamon Sugar Pizzelles by Gina Fontana! Beautiful and easy to make, they’ll be the first cookies to go at your next holiday party.

11. Raw Peppermint Oreos Dipped in Dark Chocolate

Source: Raw Peppermint Oreos Dipped in Dark Chocolate

Emily von Euw‘s Raw Peppermint Oreos Dipped in Dark Chocolate are chewy chocolate cookies sandwiching a peppermint vanilla coconut creme filling. And all the cookies are dipped in chocolate, making them double chocolate. Can life get any better? Well, yeah, because these are also really good for you and easy to make. Okay, now life can’t get any better.

12. Chocolate Orange Cookies

Source: Chocolate Orange Cookies

You’re probably including oranges in your grocery shopping list already to fill stockings, so here’s a delicious recipe in which you can use those oranges to make some delicious cookies. These sweet Chocolate Orange Cookies by Lenia Patsi have a surprisingly tangy bite of orange!

13. Cherry Almond Shortbread Cookies

Source: Cherry Almond Shortbread Cookies

Grab a hot beverage and curl up on the couch with Rachel Hanawalt‘s beautiful, buttery, and flavorful holiday Cherry Almond Shortbread Cookies that are so easy to make! Once done, these cookies are scrumptious wafers of buttery cherry and almond. They’re sure to be a hit at your next holiday cookie exchange, Valentine’s Day party, or just in the comfort of your own cozy kitchen with a steamy cup of coffee or tea.

14. Soft Chocolate Cranberry Cookies

Source: Soft Chocolate Cranberry Cookies

Katarina Hawk‘s Soft Chocolate Cranberry Cookies are perfectly soft and thick. Making a fun and unique cookie has never been easier!

15. Cherry and Pistachio Double Chocolate Chip Cookies

Source: Cherry and Pistachio Double Chocolate Chip Cookies

Enjoy these festive and decadent Cherry and Pistachio Double Chocolate Chip Cookies by Rachel Clarke, with the added crunch of pistachios! The fresh cherries give an added sweetness to the cookie that is absolutely delicious.

We hope you enjoy these cookie recipes all holiday season long from your family Christmas dinner to holiday work parties, and any ugly sweater parties you attend. For more delicious recipes, download our Food Monster App, where you’ll find over 15,000 vegan and allergy-friendly recipes.

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

https://www.onegreenplanet.org/vegan-food/15-christmas-cookie-recipes/

*GIVEAWAY* Enter to win The Friendly Vegan Cookbook!

Vegan Treasure Hunter

Hello again!

The Friendly Vegan Cookbook launched today! Huge congrats to Michelle Cehn, Founder of World of Vegan, and Toni, Author of Plant-Based on a Budget, for creating this fabulous book of mouthwatering recipes!

Enter to win a copy on Instagram!

The Friendly Vegan Cookbook

Good luck!

View original post

Petition to Kellogg’s: Please make it vegan!

Herbivore Club started this petition to Kellogg

Whilst Kellogg’s does have a number of vegan cereals and products, they could expand this range extensively by simply switching the vitamin D used in their cereals to a plant-based version.

The vitamin D currently used in most of Kellogg’s products is an animal-derived version of vitamin D3. This comes from a substance called lanolin, which is found in sheep’s wool.

Vegans avoid wool and products made from wool for a number of reasons. Firstly, there is an inherent link between the wool industry and the meat industry. Additionally, undercover investigations into the wool industry have shown abuse and horrific treatment of gentle sheep during the sheering process.

Plant-based vitamin D can be in the form of vitamin D2 or a plant-derived D3.

Last year, Animal Aid announced that supermarket giant Asda has swapped the vitamin D in a number of their cereals to a plant-based version, making a number of their own-brand cereals vegan.

This simple swap does nothing to alter the taste or quality of the product, but it does open it up to a huge and ever-growing vegan market.

Please join us in urging Kellogg’s to swap the vitamin D3 in their cereals for a vegan version.

Updates

1. 6 days ago5,000 supporters
2. PBN: Kellogg’s Urged To Use Plant-Based Vitamin D In All CerealsPlantbased news has published an article about our petition: Click hereHerbivore Club7 months ago
3. 7 months ago1,000 supporters
4. 9 months agoHerbivore Club started this petition

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https://www.change.org/p/kellogg-s-please-make-it-vegan?use_react=false

24 Vegan Baking Recipe Ideas That Are Both Dairy-Free And Delicious

Ideas from dairy free donuts to classic chocolate chip cookies check your pantry and see what you have on hand and start baking some yummy delicious goodies 🍩🍰🍪

https://www.buzzfeed.com/whitneyjefferson/vegan-baking-ides-for-anyone-whos-stress-baking-o?origin=tastynl&utm_source=Sailthru&utm_medium=email&utm_campaign=Tasty%203%2F23&utm_term=Tasty%20confirmed%20(engaged)

10 Vegan Vitamin B12 Supplements

onegreenplanet.org
10 Vegan Vitamin B12 Supplements
By Chelsea Debret
12-15 minutesThere is lots to know when it comes to getting the right amount and variety of vitamins and minerals in a plant-based diet. This is especially true when it comes to vitamin B12 supplements.Turns out vitamin B12 is somewhat lacking in the plant-based world and is mostly present in animal-based products such as “fish, meat, poultry, eggs, milk, and milk products,” as well as fortified breakfast cereals and supplements.Alright, but why do we need vitamin B12?This water-soluble vitamin (meaning it doesn’t need fat to be broken down and absorbed), is “required for proper red blood cell formation, neurological function, and DNA synthesis.” Vitamin B12 — also referred to as cobalamin due to its composition of mineral cobalt — is also super important for a variety of chemical reactions within the human body.Plus, vitamin B12 has been linked to a variety of health benefits including the prevention of anemia, major birth defects, osteoporosis, and loss of neurons, as well as increased bone and heart health, reduction in macular degeneration, and a boost in energy. On top of that, certain studies have linked appropriate vitamin B12 levels to improved mood and symptoms of depression, along with healthier hair, nails, and skin.All-in-all, it’s a good idea to make sure you’re getting enough of this vital nutrient! If you’re practicing a strictly plant-based diet, then you’ll want to speak with your doctor about a possible supplement in order to get that daily dose. Once you’ve gone over the options with a healthcare professional, here are a few vegan-friendly B12 supplements to get you started!

1. Mary Ruth’s Vegan Vitamin D3+B12 Gummy Supplements

Mary Ruth’s Vegan Vitamin D3+B12 Gummy Supplements/Amazon.comMary Ruth’s is a known vegan-friendly and high-quality supplement brand, which gives it first digs on this vegan vitamin B12 list! These Mary Ruth’s Vegan Vitamin D3+B12 Gummy Supplements not only offer a healthy dose of vitamin B12, but they also offer a healthy dose of vitamin D3, which is also difficult to find naturally in an exclusively vegan diet. Plus, these gummies are non-GMO, paleo-friendly, wheat-free, yeast-free, soy-free, and celiac-friendly! They contain zero nightshades (for nightshade sensitive folks), zero gelatin, and they provide a boost of energy to boot. These strawberry flavored gummies are a perfect addition to your plant-based diet. A 60-count bottle costs $23.95.Lisa Bee says “Slowly on the course of moving myself to a veganism diet, I decided to start switching over my supplements (let’s be real, this girl doesn’t even take vitamins on a daily) but upon starting to take them I have noticed I had just a little more energy to boost me through my mornings. I will say that I am pleasantly pleased with the product and I will be buying them again in the future.”
2. Garden of Life B12 Vitamin Liquid SupplementGarden of Life B12 Vitamin Liquid Supplement/Amazon.comAnother trusted, plant-based, high-quality, oftentimes vegan brand, this Garden of Life B12 Vitamin Liquid Supplement is a great on-the-go or travel-friendly option. This blend of methylcobalamin-based vitamin B12 supports a healthy metabolism and central nervous system, boosts energy, and increases heart health, while also protecting the body against anemia. This product is certified USDA organic, non-GMO verified, vegan certified, gluten-free certified, and kosher made. A 2-ounce liquid bottle costs $12.59.J, Ru says “I have been using tablets for years with sketchy results. After researching liquid VS tablet I thought I would give it a try. I suffer from Hashimoto’s, and my husband had thyroid cancer, From taking 5-6 10 mg tablets at a time with little results to two sprays a day, the results are dramatic. we can finally tell it is working for us. Highly recommend. Shipping was fast and well packaged.”

3. Global Healing Center Vegansafe B12Global Healing Center Vegansafe B12/Amazon.comThis Global Healing Center Vegansafe B12 uses a blend of methylcobalamin and adenosylcobalamin, which are the “most pure, active, bioavailable coenzyme combination available.” This formula promises to offer results faster and absorb better and more efficiently than other supplement types, as well as offer natural sleep support! Global Healing Center promises this product is certified organic, vegan-safe, and free of gluten, soy, dairy, GMOs, nuts, sugar, artificial flavors, synthetic dyes, and toxic fillers. A 1-fluid ounce bottle costs $19.95.Kimberly M. says “Love! I let a drop sit under my tongue for a minute in the morning and around 2-3 pm. Increases energy without the effects of stimulants…very mellow natural energy boost with no side effects.
UPDATE: my B12 levels were around 645 when I started this a year ago, and today my levels are 1,450 which is high. I reduced the amount to 1/4 dropper and will check my levels in a few months.”

4. Deva Vegan Vitamin B-12 Fast Dissolve LozengesDeva Vegan Vitamin B-12 Fast Dissolve Lozenges/Amazon.comNot a capsule or liquid supplement fan? These Deva Vegan Vitamin B-12 Fast Dissolve Lozenges may be the perfect in-between supplement to help you get that daily dose of vitamin B12. Deva promises this blend of vitamin B12, vitamin B6, and folic acid to be 100 percent animal product-free and pure. This unique formula is especially helpful at maintaining healthy nerve cells! A 90-tablet bottle costs $13.78.RDS says “This is an excellent product, both in its obvious and not-so-obvious attributes. First, the form of B12 in Deva’s formula is methylcobalamin, which is the only form that is readily absorbed by us in oral form. Second, the formula also contains Folic Acid and B6, which act synergetically with B12 to optimize utilization. Third, this is one of the few purveyors of B12 that guarantee they do not use genetically modified sources. And finally, the sublingual tablets help to ensure maximum absorption by the system. And the price is right. This is the best source of B12 I have found.”

5. EZ Melts B12 as MethylcobalaminEZ Melts B12 as Methylcobalamin/Amazon.comThis EZ Melts B12 as Methylcobalamin offers a high-quality, bioactive form of vitamin B12 made with methylcobalamin. This unique blend supports mental clarity, emotional balance, energy levels, and helps with the renewal of cells to boost healthy skin, hair, and nails. EZ Melts promises this product to be vegan-friendly, non-GMO, and is free of sugar, gluten, and artificial flavors, sweeteners, and colors. A 90-fast dissolve tablet bottle costs $18.99.Shellie M. says “Phenomenal product. Literally kicks in within 30 minutes and instant energy. Doesn’t feel like a coffee jump of energy, it’s more natural. I haven’t experienced any downsides to this product even after not using it because I finished the bottle.”
6. VitBoost Vegan Liquid B-12 DropsVitBoost Vegan Liquid B-12 Drops/Amazon.comThis VitBoost Vegan Liquid B-12 Drops offers all the goods in a fast-acting vegan-friendly form! This blend offers a much-needed energy boost throughout the day, while also supporting the adrenal glands, red blood cell formation, mental clarity, cognitive function, and helps improve concentration. This product is vegan-friendly, non-GMO, allergen-free, gluten-free, and also happens to be free of soy, gluten, milk, egg, wheat, GMOs, peanuts, shellfish, and sugar. A 2-fluid ounce bottle costs $19.95.Huevos rancheros says “This stuff is amazing?! I have thyroid issues and problems with fatigue. i take one dropper in the morning and one in the afternoon and my workouts and energy has never been better and its just been several days! im almost mad i didnt find this sooner because no other b complex bvitamins ever worked for me.”

7. NATURELO B Complex

NATURELO B Complex/Amazon.comThis NATURELO B Complex is not just about getting that vitamin B12 in your body but is an advanced B-complex formula with Thiamin (vitamin B1), Riboflavin (B2), Niacin (B3), B6, Folate (as Methylfolate, not Folic Acid), B12 (as Methylcobalamin), Biotin and Pantothenic Acid, as well as organic fruit and vegetable blend, PABA, Choline, Inositol, and CoQ10. This unique formula seeks to support energy metabolism, maintains the immune system, supports heart and nervous system health, and is a great source of folate for pregnant women. This product is vegan-friendly, non-GMO, gluten-free, and does not contain soy, dairy, yeast, eggs, corn, nuts, caffeine, additives, preservatives, or coloring. A 120-capsule bottle costs $26.95.Seeka Kinsey says “I wanted to wait a while before I reviewed this to see if I noticed any physical/mental changes. It’s been about a month of taking this and I can honestly say I feel more energy and less depression, which is what I had hoped for. My hair is growing faster (falling out less, too) and my skin is clearing up (initially I broke out but I stuck to it and am leveling out). I find myself getting more done throughout the day and just in general feeling better. It hasn’t been a drastic change, just a light boost that was much needed. I appreciate that it is vegan, it actually smells good and is easy to swallow.”

8. Doctor’s Best Fully Active B12

Doctor’s Best Fully Active B12/Amazon.comThis Doctor’s Best Fully Active B12 uses methyl-cobalamin, which is the most biochemically active form of vitamin B12, hence the supplement name “fully active.” This product is vegan-friendly and is formulated to support healthy memory, mood, circulation, and well being. A 60-capsule bottle costs $4.55.Samantha Boyden says “This product really helps my family not worry about our B12 intake. The pills are nice and small, they are vegan friendly, and there is no funky after taste or smell. This is such a great deal to be able to feel at ease about our health for such a low price. I would recommend this product to anyone interested in ensuring they get enough B12.”

9. Vitamin B12 Sublingual Liquid Drops

Go Nutrients Vitamin B12 Sublingual Liquid Drops/Amazon.comThese Go Nutrients Vitamin B12 Sublingual Liquid Drops have all the goods! Go Nutrients promises the highest-quality ingredients using a formula of bioactive B12 that is 100 percent methylcobalamin (not cyanocobalamin) offering an increase in energy to help fight sluggishness and a boost for memory to help lift brain fog. This product is vegan-friendly, non-GMO, alcohol-free, gluten-free, and is also free of soy, sugar, wheat, dairy, artificial colors, flavors, and preservatives. A 2-ounce bottle costs $19.47.Brenda Matthewsq says “Omg! I received my bottle of go nutrients B-12 2 weeks ago and couldn’t be happier with my purchase. Not only is my energy level up but so is my mood( family is happy with that). I’m always a bit hesitant with liquids vitamins due to taste but this was totally pleasant. I will absolutely buy this product again.”

10. Garden of Life Vitamin Code Raw Vitamin B12

Garden of Life Vitamin Code Raw Vitamin B12/Amazon.comAnother Garden of Life Vitamin B12 supplement makes the list, yet this one is part of the Raw Code variety, meaning raw ingredients! This Garden of Life Vitamin Code Raw Vitamin B12 is essential for protecting the body from anemia and supporting a healthy central nervous system, as well as boosting energy, avoiding constipation, and taking the edge off of fatigue. As this is part of the Raw Code vitamins, these also have gut-friendly probiotics and enzymes to support digestive health and add nutritional support. This product is vegan-friendly, raw, gluten-free, dairy-free, and has zero binders or fillers. A 30-capsule bottle costs $11.89.Amazon Customer says “I was ill for a few months, no energy, weak, foggy-brained and lightheaded, no appetite. I finally had a blood test and was found to have a severe vitamin B-12 deficiency. Within a week of starting a daily regimen of these, I felt like a new person. My doctor told me to take this brand, as whole food source was important to her, and she likes the quality of these. I am completely back to normal, feel great now.”We also highly recommend downloading our Food Monster App, which is available for iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!For more Vegan Food, Health, Recipe, Animal, and Life content published daily, don’t forget to subscribe to the One Green Planet Newsletter!Being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please support us!

https://www.onegreenplanet.org/natural-health/vegan-vitamin-b12-supplements/

H&M Is Experimenting With Natural Coffee Dyes and “Leather” Made From Wine Waste

vogue.com
Emily Farra
Image may contain Clothing Apparel Evening Dress Gown Robe Fashion Human and Person
Photo: Courtesy of H&M

It was over 10 years ago that H&M debuted its first capsule collection made of organic cotton. What felt like a novelty at the time has become mainstream and almost expected; if you aren’t using organic cotton, then what are you even doing? It’s a pattern H&M is hoping to repeat with its latest eco-forward materials, which debut today in its new Conscious Collection.

Ranging from startlingly high-tech to almost-DIY, the collection follows last year’s push into bio-based materials and a move way from strictly-recycled fibers. The most surprising, potentially game-changing one is Vegea, a soft vegan leather alternative made from the byproducts of wine; H&M discovered it through its own Global Change Award in 2017. You’ll find the Vegea “leather” on chain-strap handbags and a few pairs of shoes. Also rooted in nature but ostensibly less complex is a new dye made from the coffee grounds in H&M’s offices in China.

“Going forward, we need to be using more bio-based materials and use more waste in our collections,” Pascal Brun, H&M’s sustainability manager, explains. He’s still excited about recycled materials, but is focused more on “fiber to fiber” recycling, like Renu’s recycled polyester, which comes from actual garments, not plastic water bottles. Similarly, a new material called Circulose is made from recovered cotton and viscose—making it 100% natural—and is making its worldwide launch with H&M. Brun hopes it will eventually become a permanent part of the collection, not just the Conscious Exclusive capsules. “These collections are here to help enable the scale of these new innovations, and make them more commercial [to us and to other brands].”

Still, buying a dress made from recycled viscose or polyester isn’t a shortcut to “being sustainable.” Brun and Ann-Sofie Johansson, H&M’s creative advisor, agreed that the big challenge is still their garments’ end of life; recycled polyester sheds micro plastics in the wash and doesn’t biodegrade in a landfill. “In 2020 and beyond, we need to take the concept of circularity to another level,” Brun adds. “It’s the only way to think about our goals for natural resources [in the next decade]. It isn’t just about materials, though, it’s about how we can design clothes to last longer and to be eventually recycled, and how can we involve our customers to have more sustainable behavior? It’s a holistic approach.”

Johansson also name-checked H&M’s garment collection initiatives—you can take old clothes to any H&M store to be recycled or donated—and a few potential new business models in resale and rental. As far as design, she and her team are thinking about longevity and timelessness rather than trends, falling right in step with the luxury fashion conversation. “We’re talking about making clothes that are more durable and recyclable, but there has to be emotional durability, too,” she said. “If you fall in love with a garment, you take care of it and keep it for a long time. The price doesn’t matter—if you really love it, you’ll care for it, you’ll mend it, and when you don’t want it, maybe you can resell it. The emotional feeling is quite important.”

The one-shouldered recycled polyester blouse with an XXL ruffle Anna Ewers models in the lookbook certainly qualifies: It’s covetable and makes a statement, but isn’t so of-the-moment that it will feel dated. The same goes for the easy printed dresses and recycled glass jewelry. By 2030, those might not feel novel at all; H&M’s goal is that 100% of its materials will be recycled or sustainably-sourced by that time. Until then, mark your calendar for March 26th when you can get your hands on the capsule’s “wine leather” bags and recycled-poly gowns.

https://www.vogue.com/slideshow/hm-conscious-exclusive-collection-2020-recycled-bio-based-materials

Give Thanks for These Store-Bought Vegan Pie Crusts | PETA

You don’t have to sacrifice convenience to make a decadent, animal-friendly dessert this holiday season. We’ve done the research for you to find the best store-bought vegan pie crust brands for a sweet end to your Thanksgiving dinner.

https://www.peta.org/living/food/vegan-pie-crust-brands/?utm_source=PETA::E-Mail&utm_medium=E-News&utm_campaign=1119::veg::PETA::E-Mail::Vegan%20Pumpkin%20Pie%20and%20Vegan%20Online%20Shops::::living%20e-news

Herbal Recipes for Thanksgiving – Urban Moonshine

Good Witches Homestead

It’s the time of year when many of the simple joys of life become the heart and center of this season; spending time with family and friends, the coziness of winter, warm fires, mugs of mulled wine, and lovingly prepared meals.

So much of herbalism is about celebrating the life and benefits of the plants, and the way they support us throughout the seasons. Autumn, especially around Thanksgiving, is our time to enjoy the gifts of this year’s harvest.

Classic holiday meals can be enhanced by adding herbs to support your health. These dishes are sure to be crowd-pleasers with your nearest and dearest.

Enjoy, and cheers to good health!

MEDICINAL HERBAL STUFFING 

A classic holiday stuffing recipe made with rye bread and medicinal herbs and mushrooms.

Servings: fills two casserole dishes, about 15 servings. 

INGREDIENTS: 

• 1 loaf of good dark rye bread
• 1/2 cup sage, minced
• 1/2 cup rosemary,

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Ultimate Guide to “Vegan Friendly” Memorial Day Recipes

Memorial day is first and foremost about honoring those who have died serving in the armed forces. That’s why we spend the day enjoying quality time with friends and appreciating life and freedom. However, it’s also commonly associated with food, it’s one of the few holidays associated with food that’s actually usually spent outdoors! Rather than sitting around a big dinner table, memorial day is spent on picnic tables or laying on blankets on the grass by the grill waiting for your veggie burger or corn on the cob to be ready. Whether you’re a vegan or you have vegan friends coming this memorial day everyone can enjoy these delicious foods.

Continue reading here and check out these grilling recipes that are vegan friendly. 🍅🥑🥔🍆🌽

https://www.onegreenplanet.org/vegan-food/ultimate-guide-to-vegan-memorial-day-recipes/