Vegan Blogs

05 July 2020

Vegan Blogs
  • All you need to know about vegan nutrition and skin health
    05 July 2020
    It's no secret that a large number of fruits and vegetables in the diet, as well as the rejection of processed meat products are good for us. But is vegan nutrition good for skin health?
  • How does veganism affect health?
    05 July 2020
    A sharp increase in recent years, interest in the harsh form of veganism is mainly due to concern for health, animals and the well-being of the environment, writes Vegans do not eat meat, poultry, fish, any animal products, including excluding eggs, dairy products and gelatin from the diet. There are four times more vegans [...]
  • Easy Dairy-Free Sour Cream - Healthy Vegan Alternatives | Assuaged
    05 July 2020

    Are you looking to incorporate more plant-based foods into your diet? Try making some dairy-free sour cream! This simple vegan alternative is flavorful, healthy, and nutrient-dense.

  • Vegan zucchini involtini bake
    05 July 2020

    I’m not sure if you’ve noticed but I am breaking with tradition today – it’s the first weekend in weeks where I am not publishing a dessert recipe. For a dessert-aholic like me that’s a big step! In all seriousness, this whole lock down business has been terrible for my waistline and I am keen to do something about it before things really get out of hand! I have returned to running post-Covid, but then I chickened out again when, out of the blue, the temperature suddenly reached over 30° C (that’s 86° F) last week. Being a Northern continental […]

    The post Vegan zucchini involtini bake appeared first on Lazy Cat Kitchen.

  • How to Cook Grilled Asparagus in Foil
    05 July 2020

    How to Cook Grilled Asparagus along with roasting, steaming and more is covered in this post but the main focus is Grilled Asparagus in Foil. Packets filled with long buttery spears.

    Every springtime and on into summer comes one more gift,...

    get the full recipe... Click on the blue recipe title above :)»

  • Finland Invests $2.3 Million Into National Plant-Based Food Industry 
    05 July 2020

    The EXPRO project commenced in June 2020 in Finland to develop the country’s plant-based sector with €2.1 million ($2.3 million) in funding provided by government agency Business Finland. The project—led by nonprofit VTT Technical Research Centre of Finland and the University of Helsinki—will work with companies in various areas, from crop producers to plant-based food brands, with the mission of strengthening the position of Finland as a leader in the lucrative plant-based food industry.

    “The Finnish food industry is in a unique position to take the lead in the transition towards a more plant-based food system in-line with the national and European targets,” VTT Project Leader Nesli Sözer said. “Strong consumer engagement is essential to develop not only sustainable but also appealing products in terms of taste and mouthfeel. That is what we are striving for in the EXPRO project.”

    One of EXPRO’s partner companies is Helsinki-based vegan brand Gold & Green Foods, which produces vegan meat products from Nordic oats, fava beans, and peas. In 2019, Taco Bell tested Gold & Green’s vegan meat on its menu at select locations in the United Kingdom and added the option to its 53 locations across Spain. The company’s Pulled Oats vegan meat product is now available to the United States foodservice sector with plans to expand to retail. 

    “Our mission is to leverage the plant-based product exports to new levels via innovations developed in EXPRO,” VTT Project Manager and Senior Scientist Kaisu Honkapää said. “Increased export potential for Finnish food industry can be seen in plant-based meat alternatives and other foods, in ingredients, and also in technology licensing.” 

    Finland is not the only country looking to support its burgeoning plant-based food industry. Last week, Canada’s Prime Minister Justin Trudeau announced that the government would invest $100 million into Merit Functional Foods, a plant-based ingredient manufacturer, to propel Canada as a leader in the future of the global food industry.

    Photo Credit: Gold & Green Foods

  • Vegan Malai Kofta Recipe ( Baked or Pan-Fried)
    05 July 2020

    This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Glutenfree option. Nutfree option. Jump to Recipe

    Malai Kofta! If you’re a fan of Indian cuisine and this isn’t one of your top 5 Indian dishes you probably just have not tried it yet.

    What is Malai Kofta?

    Malai Kofta is a special occasion dish that has its origins in northern India. Kofta are meatballs, and there are variations of them – some from the Balkans and the Middle East, others coming from South Asia. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese. Malai simply means cream. So creamy meatballs.

    In this recipe, we make easy swaps for all non-vegan ingredients using potatoes and chickpeas as a base for the “meatballs” or “vegan kofta”. The result is the most delicious, richest tasting, better-than-restaurant style vegan malai kofta.

    This vegan malai kofta will quickly shoot up to one of your favorite dishes. Malai (cream) gravy is super rich, so the best substitute for it is cashew cream. We also add some plant-based milk to the gravy but you can use water instead of the milk and it will still be quite creamy. The acidity in the tomatoes helps to balance the heat of the chili powder, ginger and cayenne. There are several variations of this recipe and you can make it with all the spices for a really elaborate process or shorten it like this one with a few spices and garam masala. This recipe is adapted from my cookbook version which is completely Nutfree in the book.

    The post Vegan Malai Kofta Recipe ( Baked or Pan-Fried) appeared first on Vegan Richa.

  • Roasted Tomato & Sourdough Soup
    05 July 2020

    There are two things we have in spades right now – ripe tomatoes and sourdough bread. Inevitably, this time of year the variations on tomato soups and sauces coming out of the kitchen are many. The other night, I made this. Walking into the kitchen, I imagined building on the idea behind pappa al pomodoro, the tomato-centric, bread-thickened Tuscan classic. We ended up sitting down to a spicy, saffron-smacked stew with a tomato and sourdough foundation dotted with chickpeas. It was a big hit, so I made it again the next day so I could shoot and share it here. If there’s a place where summer eating meets comfort food, this is it.

    The tomatoes!

    Let’s talk details. Your choice in tomatoes here is key. It’s the flavor base of this soup. Go for the most flavorful, ripe, in-season tomatoes you can get your hands on. Ugly or not-perfect is fine, they’re going to get roasted and blitzed anyway. I save my cherry tomatoes for other uses – salads, roasting, pastas, etc. and opt for medium-sized varietals like Early Girl or San Marzano instead.

    Roasting For Flavor

    Here’s roughly what your tomatoes, onions, and garlic should look like after roasting (below). I put the onions and garlic on their own baking sheet in case they cook faster. It makes it easier for you to remove them early if needed. You can certainly do a version of this soup without roasting, but the depth of flavor you get from this extra step is worth it.

    The Bread Component

    Our “house” sourdough bread is ~60 % whole wheat / rye flour blend, plus a good amount of cooked quinoa. It’s quite hearty and wholesome, and it’s great here. I use heartier whole-grain sourdoughs in soups like this one, or bread-thickened ribollita all the time. I think people worry that they need to use a white loaf (like a ciabatta or “Italian” bread), but you can totally experiment. It might not be typical, but it can be tasty (and more nutritious).


    I was craving something invigoratingly spicy when I threw this together the other night. I was after a straight, direct shot of tomato & spice. That’s why you see a good dose of cayenne in the recipe. I added a bit of saffron because tomatoes and saffron are one of my favorite flavor combinations. That said, there are (of course) endless other directions you could explore! For example:

    • A more classic flavor profile: dial back the spices, turn up the basil.
    • Add a dollop of harissa instead of cayenne.
    • Use yellow tomatoes + lots of black pepper & experiment with a turmeric-chive-garlic drizzle of some sort.
    • Use some of your corn by adding it with the chickpeas. And for the experimenting bread bakers out there – how about a sourdough with a percentage of cornmeal, whole corn, etc in the bread slot? I’d use something other than a quick bread style cornbread (not enough structure when it hits the soup). 

    It’s wild how in my garden there will be a blast of tomatoes for a few weeks and then it’s over in a flash. If you’re looking for other ways to put a dent in your tomato supply right now – some ideas. Try to make the most of them while they’re here. Try a fresh version of this tomato sauce. Use them in a tomato tart. Make this favorite salsa. Or load them into a coleslaw. xx – h

    Continue reading Roasted Tomato & Sourdough Soup on 101 Cookbooks

    This has been originally published by the Author here.

  • 15 easy vegan healthy dinner recipes
    05 July 2020

    You wanted moreVegan Healthy Dinner Recipes, so I’ve delivered and created a list of 20 delicious vegan recipes.  These exciting, vegetable-loaded, recipes are big on taste and low on effort.

    Maybe you are trying to eat less meat,  eat more healthily, or are flirting with the idea of going vegan, I hope these vegan healthy dinner recipes help inspire you in the kitchen. Vegan food can be exciting and varied and eating healthily on a vegan diet is actually very easy. So let me introduce you to 15 of my favourite vegan healthy dinner recipes.

    1. Spinach, chickpea and potato curry

    This spicy vegan curry is veggie packed and contains spinach, chickpeas and potato. Nutritious, filling and delicious this makes the perfect, quick healthy dinner recipe.

    2. Aubergine dhansak 3. Marinated mushroom pasta salad

    Easy Marinated Mushroom Pasta Salad is full of aromatic vegetables, olives and penne pasta. It is tossed in a simple olive-mustard vinaigrette and is perfect for picnics or potlucks.

    4. Spicy Herb Avocado Dip

    Bright and refreshing, this Avocado Dip or Chutney is infused with the aromatic scent of cilantro and mint. It’s creamy, spicy, tangy and will incite double-dipping. Accompany with your favourite local seasonal veggies and crackers to create a show-stopping platter. Easy, healthy and done in the blender – in literally 5 minutes!

    5. Simple cucumber salad recipe

    This simple cucumber salad is so tasty and delicious, and is incredibly easy to make. It’s crisp, refreshing, sweet and has a taste of vinegar that will have you craving for more and more. Plus you can make it in a short time which gives you more time to do other things.

    6. Vegan potato salad

    This easy vegan potato salad is made with vegan mayo, dill, celery, onions, and fresh parsley. It’s easy to whip up for any backyard BBQ or summer party!

    7. Vegan oven-grilled eggplant

    Oven grilled or even better opened flame grilled eggplants with scallion soy dipping sauce. Easy, fast and super affordable dish.

    8. Easy summer orzo salad

    If you are looking to cool down with a refreshing cold pasta salad recipe then this Easy Summer Orzo Salad is your recipe. Made with easily available ingredients and comes together quickly, this is great for summer parties and potlucks because it’s a guaranteed crowd pleaser.

    9. Vegan BBQ tofu skewers

    These grilled skewers with tofu, bell peppers and onions are easy to make. Marinated tofu is grilled to perfection and the is the perfect dish for a healthy dinner.

    10. 20 minute vegetable ramen

    Looking for a healthy but quick lunch dish, this vegetable ramen recipe is full of flavour and nutrients and can be ready in under 20 minutes.

    11. Vegan Eggplant Steaks with Tabbouleh

    This healthy eggplant dish is full of flavour, quick to make and has a great mix of textures and tastes.

    12. Spicy sweet potato soup

    This sweet potato soup is the perfect quick, weeknight dinner. Easy to make and topped with roasted aubergine it is deliciously spicy and filling.

    13. The perfect spaghetti bolognese

    This delicious meat free bolognese sauce uses red wine, chestnut mushrooms and lots of vegetables and is the perfect low-fat, vegan dinner.

    14. Easy Peasy Vegan Biryani

    This quick and easy vegan biryani is a cinch to makeA delicious and aromatic Indian rice dish. I’ve used jackfruit to add a bit of texture to the dish. This is a quick dish and is the perfect evening meal.

    15. Vegan peanut satay ramen

    This delicious vegan ramen is quick and easy to make and is made with a super creamy base of coconut milk and peanuts. It is the perfect comfort food. I’ve used Oumph The Chunk soya to replicate the taste and texture of meat. It’s nutritious, quick and can be made in under 30 minutes.

    Scroll down to subscribe to my newsletter for even more delicious vegan recipes and don’t forget to leave any feedback or suggestions in the comments.

  • Maternity Photoshoot – Malibu
    05 July 2020

    At 32 weeks pregnant, I was lucky enough to squeeze in a trip to El Matador State Beach in Malibu and do my Maternity Photoshoot. With this very abnormal pregnancy journey, I can’t tell you how grateful I am that this happened…. Maternity Photos: Check! Grocery delivery. At-home orders. Masks. Hand sanitizer. Scary headlines. Canceled...

    The post Maternity Photoshoot – Malibu appeared first on

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