Source: In Pursuit of More http://inpursuitofmore.com/2013/04/25/recipe-spring-asparagus-pasta-w-vegan-alfredo-sauce/
(1) bunch fresh asparagus
(1-2) tbsp olive oil
(1) pinch of salt
(3) cups dry pasta of choice, cooked according to package directions
(1-2) cups alfredo sauce, recipe below
(2-3) leaves fresh basil, slices into ribbons (optional)
black pepper as desired
Start by heating the oven to 425 degrees. Lightly oil a flat baking
tray with a little oil and set aside. Rinse the asparagus under cold
water and trim off the rough bottom edges (about 1-2 inches). Toss the
cut asparagus in a bowl with a tablespoon of oil or so and some optional
Lay the asparagus spears flat on the baking try and place in the
pre-heated oven. Cook for 12 – 15 minutes until browning. Remove from
the oven and allow to cool before using as is or cutting into halves
lengthwise to add to your pasta & sauce.
Once the asparagus is in the oven, put up some water to boil for the
pasta. Cook the pasta, drain, and set aside until the sauce and
asparagus is ready.
(1) cup raw cashews
The Alfredo Sauce:
(2.5) cups water
2 tbsp white flour
(1/2) tsp garlic powder or granules
(1) tsp salt
(1) tsp dried basil
(1) tbsp olive oil
Combine all ingredients except for the dried basil in a blender and
blend until smooth, letting the blender run a full minute or two to
ensure the cashews are well blended. Alternatively, you can start with
1/2 the water and add the remainder after the first 30 seconds or so of
Pour the blended mixture into a saucepan and bring to a slow boil,
stirring as you go here and there. Once rthe sauce is bubbling and
thick, add the basil and remove from the heat.
To serve this dish, combine the cooked pasta and a cup or so of the
prepared sauce in a wok or larger saucepan. Add sauce as desired and
taste for salt. Toss the hot sauce with freshly cooked pasta until
desired sauce coating is reached, and the mixture is hot.
Serve immediately by arranging the pasta either in individual bowls
or on a platter and top with roasted asparagus, basil ribbons, fresh
pepper and additional olive oil if desired (I always desire olive oil).
Source: Averie Cooks http://www.averiecooks.com/2013/05/bourbon-maple-slow-cooker-baked-beans.html
Yield about 8 cups
1 pound dry Great Northern beans (or navy beans)
1 cup bourbon
1 cup maple syrup
1 cup barbeque sauce
1 cup light brown sugar, packed
1 cup water
heaping 1/4 cup ketchup
1/4 cup mustard (if using stone ground or Dijon, consider using slightly less)
1/4 cup molasses (use mild/light/medium, not dark/robust/blackstrap)
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons Vegan Worcestershire sauce (omit if you have no vegan Worcestershire or use Bragg's Liquid Aminos or soy sauce)
- Rinse and sort dry beans in a colander over the sink.
- Add beans to a large pot and cover with 8 cups water and let soak overnight (about 8 hours). OR to save time....
- ...Use the 1 hour rapid soak method. Bring beans and 8 cups water to
a boil. Allow beans to boil rapidly for 3 minutes, uncovered. Shut the
heat off, cover the pot, and let stand for 1 hour.
- In either the overnight soak method or the 1 hour rapid soak method,
drain soaking water and rinse beans well under running water in a
colander over the sink.
- Return beans to pot, cover with 6 cups water, and allow to simmer on
low heat for about 45 minutes, or until quite tender; cooked about 80%
of the way. They'll be transferred to a slow cooker where they'll cook
for 12+ hours so you don't want them or need them to be totally done,
but they shouldn't be overly hard either (taste a few beans, you'll know
when you bite into them)
- While beans are simmering, combine all remaining ingredients in the slow cooker, and whisk to combine until smooth.
- After beans are done simmering, drain them, add them to the slow cooker, and stir.
- Cover and cook on low heat for about 12 hours (start checking at
about 8 hours), or until beans are tender, the sauce has thickened and
reduced dramatically, the flavor is concentrated and robust, and the
smell in your house is intoxicating. If after 12 hours your sauce is
still liquidy or on the soupy side, remove the lid, increase the heat to
the highest setting, and cook uncovered until thickened to desired
level. Note - Because
slow-cookers and temperatures vary greatly, you can tinker with the
temperature settings as you see fit. You could possibly cook on medium
for 10 to 12 hours, or cook on high for 8 to 10 hours, or do a
combination of settings until your sauce has thickened and beans are
- Serve immediately. Beans will keep airtight in the refrigerator for
up to 1 week, and taste better on days 2 and 3 as the flavor marry even
more. I would anticipate finished beans could be frozen for up to 6
months, however I have not tested it. Take care all ingredients used are
suitable for your dietary needs if keeping vegan and gluten-free,
reading labels and selecting specific brands that meet your needs.
Source: Closet Cooking http://www.closetcooking.com/2013/04/roasted-cauliflower-and-mushroom-quinoa.html
1/2 small head cauliflower, cut into florets
8 ounces mushrooms, quartered
1 tablespoon oil
1/2 teaspoon thyme, chopped
salt and pepper to taste
1 cup quinoa, well rinsed
1 1/2 cups water or veggie broth
1/4 cup walnuts, toasted and coarsely chopped
1/4 cup goat, feta or blue cheese, crumbled (we skipped this altogether but you can use vegan cheese crumbles if you prefer)
1/4 cup balsamic vinaigrette (see recipe below)
1/2 teaspoon thyme, chopped
the cauliflower and mushrooms in the oil, thyme, salt and pepper, place
on a baking sheet in a single layer and roast in a preheated 400F oven
until they start to caramelize, about 20-30 minutes, flipping them half
- Meanwhile, bring the water and
quinoa to a boil, reduce the heat and simmer, covered, until the quinoa
is tender and has absorbed the water, about 15-20 minutes, remove from
heat and let sit for 5 minutes, covered.
- Mix everything and enjoy.
Option: Serve warm or cool over sauteed or fresh greens like spinach, kale, swiss chard or lettuce.
Option: Bulk the salad up with the addition of chickpeas.
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 teaspoon Agave Nectar (modification of original recipe to keep it vegan)
1 large clove garlic (grated)
1/4 teaspoon salt
1/4 teaspoon pepper
Source: Family Fresh Cooking http://www.familyfreshcooking.com/2013/03/11/orzo-pasta-with-roasted-broccoli-chickpeas-recipe/#.UcnAX5yOmIY
Yield 4 servings
1/2 pound (226 g) Orzo Pasta
15 ounces (425 g) canned Garbanzo Beans (Chickpeas), rinsed & drained
1 head Broccoli, cut into small florets
Cracked Black Pepper
1 cup (57 g) Toasted Pine Nuts
oven to 375 F with the rack in the middle. Prepare a baking sheet with
parchment paper or a silicone liner. Cook orzo pasta, toss with olive
oil and set aside.
Dry chickpeas with paper towels. Toss broccoli and
chickpeas with olive oil, curry powder, garlic powder and pepper. Roast
about 25-30 minutes, until golden brown and soft.
orzo with roasted broccoli & chickpeas. To taste: mix with lemon
juice and additional curry powder, pepper and garlic salt if needed. Top
with toasted pine nuts.
To toast Pine Nuts:
a small skillet heat pine nuts over medium low heat for a few minute
until slightly browned. Stir and shake the pan so they do not burn.
Source: Apron Strings http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/?fb_source=pubv1
Serves 4 to 6 as an entree
12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish (we love the Go Veggie vegan grated Parmesan)
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot.
Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano.
Drizzle top with oil.
Cover pot and bring to a boil. Reduce to a low simmer and keep
covered and cook for about 10 minutes, stirring every 2 minutes or so.
Cook until almost all liquid has evaporated – I left about an inch of
liquid in the bottom of the pot – but you can reduce as desired .
Season to taste with salt and pepper , stirring pasta several times
to distribute the liquid in the bottom of the pot. Serve garnished with
vegan Parmesan cheese.
Source: Green Little Bites http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/
1 can chickpeas, drained and rinsed
About 1 pint grape tomatoes, halved
25 large basil leaves, chopped
3 cloves of garlic, minced
1 tbsp red wine vinegar
1 tbsp apple cider vinegar
2 tsp olive oil
1/2 tbsp agave nectar (modified from original recipe to keep it vegan)
pinch of salt
Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge.
Source: Whole Foods Market Recipes http://www.wholefoodsmarket.com/recipe/chocolate-mousse
3/4 cup raw cashews
1 cup packed pitted dates (about 20)
1 (15 ounce) can puréed organic butternut squash
3/4 cup unsweetened coconut milk beverage, more if needed
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Fresh raspberries (optional)
Grated coconut (optional)
Place cashews and dates in a medium bowl and cover with very hot water. Let soak for 2 hours to soften. Drain well.
drained cashews and dates, butternut squash and coconut milk in a
high-powered blender or food processor and process until smooth (this
may take 1 to 2 minutes). Add cocoa and vanilla. Process again, adding a
bit more coconut milk if needed to make a smooth, mousse-like texture.
Chill at least 1 hour or until ready to serve. Garnish with raspberries
Here in the United States, we have all heard about the overpopulation issue when it comes to domestic animals. The truths behind our farmed animal industry are being unveiled. Archaic animal rights laws are being challenged. But did you know that on a global basis, the situation is even more dire? Animal welfare laws and regulations are lax or non-existent in developing countries, opening the door for health hazards due to lack of infrastructure and resources when it comes to livestock, working animals and strays. Overpopulation is a major issue; it’s estimated that 75% of the worldwide dog population are strays and even higher for cats. This presents major issues not only from a human health perspective but also has implications on the welfare of the animal. Most developing countries do not have the resources for spaying and neutering their strays and address the issue using methods such as shooting, electrocution and most often, poisoning.
It’s hard to turn a blind eye to what’s happening on the global front once you learn more of the details or see it first-hand. And that’s exactly what happened when Cathy King, a veterinarian here in the USA (and now Founder & CEO of World Vets), was volunteering inMexico in 2002. As fate would have it, she arrived the day after a hurricane warning so instead of performing spay and neuter surgery all week, she was busy moving dogs back to the shelter from a warehouse they were in temporarily due to the storm. Most of those dogs were street dogs and Cathy began to learn how hundreds of thousands of these dogs (and cats) are poisoned every year to control theirpopulation and that spaying and neutering is not common in Mexico or other developing countries. That sparked an idea and when she returned home she shared her story with other vets, inspiring them to want to volunteer. When she began her own practice, her idea along with a donation jar on her clinic’s counter has turned into one of the largest veterinary aid organizations in the world…World Vets. In just six years, they now work in 36 countries on 6 continents and help tens of thousands of animals each year. Their focus began on spay/neuter but their programs now cover nearly every aspect of veterinary medicine and all of their services are free of charge.
World Vets provides programs such as:
- Field services such as spay/neuter procedures, veterinary medicine to equines and disease prevention in livestock.
- Disaster response in times of earthquakes, tsunamis, floods and other natural disasters.
- Annual humanitarian missions as the NGO represented on two US Navy aid missions to the South Pacific and Central/South America.
- Veterinary medicine clinics in Latin America to train veterinarians within the developing countries.
I asked Cathy what she thinks World Vets’ biggest accomplishment is, and while there are many to choose from, the fact that they have brought an end to poisoning street animals in several regions of the world is one that has ended so much animal suffering. They have established formal agreements with several government municipalities to end the poisoning and in return, World Vets implements large scale spay/neuter services through their field service program to address the overpopulation issue in a humane way. It was during one of these field service projects in Nicaragua when they met a two pound puppy near death with injuries, parasites and disease. He wasn’t expected to live but with their round the clock care, he showed improvement. They named him Chancho (Spanish for pig) because he looked like a little piglet with a white pot belly and a curly tail. He was a street dog without a home and the volunteers could not leave him behind. Luckily for Chancho, one of the vet students from Mississippi State University brought him back to the US. Coincidentally Cathy was scheduled to speak at MSU and, you guessed it, came home with a new dog. Cathy says “Chanco is the best little dog ever and he serves as a daily reminder to me of why we work so hard to help animals that wouldn’t otherwise have access to veterinary care. Just because they live on the street, doesn’t mean they don’t deserve care. They all deserve care and that’s a driving force behind World Vets.”
In staying true to our mission of giving animals a voice, I asked Cathy what she thinks the animals helped by World Vets would say if they could speak. She said “I guess they would say thank you and please come back again!” And World Vets does come back. They send a team almost every week of the year to countries all over the world to help animals live a better life.
How can you help?
Learn more about World Vets by visiting their website. Connect with them on Facebook and twitter and share with your friends .
All of their services are free but equipment and supplies are expensive. You can donate to help them continue their great work.
Volunteers are critical to their work. Check the volunteer opportunities and their project schedules if you’d like to volunteer your time.
Source: VegNews http://vegnews.com/articles/page.do?pageId=40&catId=10#
What You Need:
What You Do:
- 4 quarts water
- 1 tablespoon sea salt
- 8 ounces macaroni
- 4 slices of bread, torn into large pieces
- 2 tablespoons + 1/3 cup non-hydrogenated margarine
- 2 tablespoons shallots, peeled and chopped
- 1 cup red or yellow potatoes, peeled and chopped
- 1/4 cup carrots, peeled and chopped
- 1/3 cup onion, peeled and chopped
- 1 cup water
- 1/4 cup raw cashews
- 2 teaspoons sea salt
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
- In a large pot, bring the water and salt to a boil. Add macaroni and
cook until al dente. In a colander, drain pasta and rinse with cold
water. Set aside.
- In a food processor, make breadcrumbs by pulverizing the bread and 2 tablespoons margarine to a medium-fine texture. Set aside.
- Preheat oven to 350 degrees. In a saucepan, add shallots, potatoes,
carrots, onion, and water, and bring to a boil. Cover the pan and simmer
for 15 minutes, or until vegetables are very soft.
- In a blender, process the cashews, salt, garlic, 1/3 cup margarine,
mustard, lemon juice, black pepper, and cayenne. Add softened vegetables
and cooking water to the blender and process until perfectly smooth.
- In a large bowl, toss the cooked pasta and blended cheese sauce
until completely coated. Spread mixture into a 9 x 12 casserole dish,
sprinkle with prepared breadcrumbs, and dust with paprika. Bake for 30
minutes or until the cheese sauce is bubbling and the top has turned
Source: VegNews http://vegnews.com/articles/page.do?pageId=2170&catId=11#
What You Need:
1 pound dried linguini
1 bunch basil leaves (about 2½ ounces)
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice (about ½ of a lemon)
3 cloves garlic
½ cup olive oil
Salt to taste
freshly ground black pepper to taste
¼ cup chopped sun dried tomatoes (optional)
What You Do:
1. In a large pot, bring water to a boil.
Add pasta and cook to package directions. While pasta cooks, in a food
processor, blend basil, pine nuts, avocados, lemon juice, garlic, and
olive oil. Season with salt and pepper.
2. Drain pasta. In a large
serving bowl, toss pesto with hot, freshly cooked pasta and garnish each
serving with a basil leaf. For an extra touch of color and flavor, top
pasta with sun dried tomatoes.