text:
Try it! You will enjoy it!
Eggless bread omelette recipe | vegetarian omelette | no egg omelette
Dry garlic chutney recipe | dry garlic powder | dry garlic chutney powder
Baby potato fry recipe | spicy small potato fry | pan fried baby potatoes
Vegan Omelet with Mung Bean "Egg"
tea vegetarian recipes
Vegan Mushroom Sauce – No Oil Option
Creamy Vegan Mushroom Sauce. This Mushroom wine sauce is flexible and versatile and great to serve as side with pasta, roasted veggies, mashed veggies and more. Vegan Gluten-free Soy-free Recipe. Nut-free option. Jump to Recipe A flavorful sauce as a side elevates comfort dishes to a new level. This Creamy Mushroom sauce with caramelized mushrooms, herbs, wine, and creamy base is versatile and delicious! Serve the sauce over cauliflower steaks, with pasta, roasted veggies, over mashed veggies, veggie meatloafs or burgers, grilled portobello mushroom, bowls and more. Change up the herbs, add more wine and less non dairy cream, adjust away to your preference!Continue reading: Vegan Mushroom Sauce – No Oil OptionThe post Vegan Mushroom Sauce – No Oil Option appeared first on Vegan Richa.
Celebrity Chef Meatless Holiday Recipes
December 4 2019 Meatless Monday
Meatless Monday has created our dream-team celebrity chef meatless holiday menu, featuring a plant-based take on traditional recipes created by Bobby Flay, Gordon Ramsay, Giada de Laurentiis, Martha Stewart, Rachael Ray, Jamie Oliver, Nigella Lawson and Carla Hall. From our kitchen to yours, please click the links below to enjoy these delicious, decadent, jaw dropping, and, of course, festive plant-based holiday recipes. Appetizers Artichoke Arancini Wild Mushroom & Pomegranate Salad Cannellini & Kale Soup Sides Lemon Smashed Potatoes Persimmons & Roasted Chicories Grilled Brussels Sprouts & Hazelnut Vinaigrette Entrees Epic Veg Lasagne Beet Wellington Stuffed Squash Desserts Sumptuous Chocolate Cake Deconstructed Vegan Pecan Pie Vegan Apple Pie Interested in adding some more plant-based recipes to your repertoire? Click here for more Meatless Monday inspiration. The post Celebrity Chef Meatless Holiday Recipes appeared first on Meatless Monday.
Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List
December 2 2019 Meatless Monday
The holiday season is here, so the team at Meatless Monday has assembled a snazzy gourmet gift-guide that includes everything you need to make plant-based eating -- or any type of eating for that matter -- easier, healthier, and more tantalizing to the taste buds. Whether youve been naughty or nice, weve got something for everybody: A self-sustaining indoor herb garden for your apartment-bound offspring, a molecular gastronomy starter pack for your Chopped-obsessed sister-in-law, and, of course, a hazard-proof mandoline for mom. But no matter the tool, cooking gadget, or condiment, all of the gifts listed below will make someones Meatless Monday a whole lot more delicious. Indoor Smart Herb Garden Tell us if this sounds familiar: Your recipe calls for 2 tablespoons of fresh basil, but the quantities sold in the grocery store would last you a month. Thankfully your thoughtful friend purchased you this easy-to-use, self-sustaining smart herb garden. It works just like a capsule coffee machine: Insert the biodegradable smart-soil capsule, add water to the tank (good for up to 3 week), and plug it in! Bring on the basil. For the Indoor Smart Herb Garden, click here. Hot Sauce Flavors from Around the World The ideal gift for any hot-sauce junkie, this set of hot sauce flavors from around the world will add some searing flavor to any plant-based meal. Add some BAM! to your seitan and experiment with some spicy sauces from Costa Rica, New Orleans, Argentina, and 27 other states and countries. For the Hot Sauce Flavors from Around the World, click here. Embossed Rolling Pin Theres nothing more comforting than the aroma of freshly baked cookies. Let your baked goods look as good as they smell with one of these ornately embossed rolling pins; theyll transform any sheet of cookie dough or pie crust into an edible art piece. For the Embossed Rolling Pins, click here. Food Dehydrator A must-have for any individual looking to easily incorporate more plant-based foods into their diet, a food dehydrator can turn any fresh fruit or vegetable into the perfect plant-based snack. Use it to dry herbs or make your own fruit leather or mushroom jerky. For the Food Dehydrator, click here. Hazard-Proof Mandoline Slicer and Spiralizer Its sharp blade and high potential for kitchen mishaps has earned the mandoline a villainous reputation, but its still a very useful kitchen tool that can quickly transform any number of fruits and vegetables into perfectly bake-able, fry-able, salad-able slices. This hazard proof mandoline is foolproof, safe, and comes with its own handy spiralizer, perfect for turning oblong shaped vegetables into flowing strands of carb-free noodles. For the Hazard Proof Mandoline Slicer and Spiralizer, click here. Super-Cute Kids Cookware Introducing children to the magic of cooking is one of the most valuable lessons you can bestow upon them. An appreciation for gastronomy starts in the kitchen, and theres no easier way to get the young ones cooking than with a set of super-cute kids cookware, which features an adorable set of vegetable-themed spoons, measuring cups, and whisks. For the Super-Cute Kids Cookware, click here. Molecular Gastronomy Starter Pack Bring out your inner Top Chef with this incredibly cool molecular gastronomy starter pack. Use food-friendly additives to create jells, powders, beads, and caviars that will have your guests marveling at your gastronomic chops. For the Molecular Gastronomy Starter Pack, click here. Fermentation Kit (Jars Not Included) The list of health benefits associated with fermented vegetables (kimchi, sauerkraut, pickles) is lengthy, but these foods can be a little pricey when purchased from the supermarket. A fun and cost-effective way to bring more fermented foods into your diet is to make them yourself. This fermentation kit comes with all the tools you need to pickle, culture, and preserve all of your favorite veggies. For the Fermentation Kit, click here. DIY Mochi Kit Mochi is the dessert that melts in your mouth, not in your hands. Everyone -- and I mean everyone -- has fallen head-over-heels in love with this Japanese frozen dessert. This DIY mochi kit is perfect for plant-based food lovers because it allows you to swap in any one of your favorite non-dairy ice creams. For the DIY Mochi Kit, click here. Foodie Baby Gear We know that your baby niece, cousin, or newborn couldnt be any cuter, but what if they were wearing a little dim-sum or tater-tot onesie? This collection of adorable baby gear comes complete with all the food puns that any food-loving parent could ever dream of. For the Foodie Baby Gear, click here. Tofu Press Water is the element that prevents your perfect cubes of tofu from absorbing flavor and crisping up in the sauté pan. So just say no to soggy tofu! Exorcise those dampening demons in 15 minutes with this EZ Tofu Press: Simply set the press on a dish to catch water, place tofu on press base, turn both knobs for resistance, and continue to tighten the knobs every few minutes until your desired texture is achieved. For the Tofu Press, click here. Meatless Monday Family Cookbook The Meatless Monday Family Cookbook, by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). Its an awesome gift for anyone looking to expand their repertoire of plant-based recipes. For the Meatless Monday Family Cookbook, click here. For more Meatless Monday inspiration, tips, and recipes, click here The post Unique Holiday Gift Guide for the Gourmets and Food Lovers on Your List appeared first on Meatless Monday.
Vegan Miso Kale Scalloped Potatoes
November 27 2019 Golubka Kitchen
Before we get into these delicious potatoes, we want to thank you for your support on our new desserts ebook! It truly means the world to see you guys enjoying it. And in case you missed it, we just released an ebook, filled with our favorite vegan and gluten-free dessert recipes that are great for the holidays and beyond. You can learn more about it and buy yours here. And these potatoes! There's no such thing as too many ideas for carby vegetable sides in our book, and this one is so tasty. We layer thinly mandolined potatoes with silky kale and bake them in a miso-pine nut sauce, until golden and crispy on top and soft and creamy inside. The result is pure coziness. Wishing all our American friends a great holiday and a great rest of the week to everyone else
Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast
November 25 2019 Meatless Monday
Thanksgiving is a time for family, giving, and gratitude. But its also the time for stuffing...and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts! But as we know from Thanksgivings past, the entire family doesnt always agree, especially when it comes to the food on the dining room table. So, whether your guests prefer dark meat, white meat, or no meat, its important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste. Weve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone -- from the newly vegan to the traditional omnivore -- to enjoy the holiday feast, together. Mushroom Gravy from Trader Joes Sometimes your secret recipe is store bought. We wont tell. Trader Joes has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, its also gluten free. Roasted-Garlic Smashed Potatoes from Minimalist Baker The secret to incredibly light and fluffy dairy-free mashed potatoes isnt much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence. Super Savory Vegan Stuffing from The Cheeky Chickpea A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings -- fennel, garlic, parsley, fresh rosemary -- make this stuffing simply irresistible. Cinnamon Sugar Sweet Potato Casserole from Eat With Clarity Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know youre our pre-dessert dessert...with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil. Roasted Root Vegetables with a White Balsamic Glaze from Healthy World Cuisine No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables. Curried Green Bean Casserole from Omnivore's Cookbook A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more! No-Meat Loaf from Nora Cooks Turkey doesnt always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After its covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart. Cranberry Jam from Delish Theres something extraterrestrial-looking about the maroon cylinder of congealed cranberry sauce that you always find sitting menacingly next to the gravy boat. Its Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you. Chipotle Whole-Roasted Cauliflower with Caper Vinaigrette from Goya Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower steaks with a tart and briny caper vinaigrette for a perfect alternative to the big bird. Chocolate Fudge Brownie Pie from Sweet Vegan Sara Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isnt. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips. Creamy Coconut Pumpkin Pie from Loving It Vegan What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and youve got yourself the ultimate Thanksgiving dessert. Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If youre looking for more meatless recipe inspiration, check out our recipe gallery. The post Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast appeared first on Meatless Monday.
Whipped Mashed Potatoes With White Bean Gravy
November 22 2019 Isa Chandra Moskowitz
photo by Joshua Foo, styling by me Feeds about 10 Let's face it. The most important thing at the holiday table is going to be mashed potatoes. Hot on its heels is going to be gravy. So why mess around with anything less than the creamiest, fluffiest, lushest most dreamy taters? The secret here is twofold: Fold 1) Ingredients. Lots of cashew cream and buttery coconut oil. And fold 2) Method: whipping it all to high heaven with a hand mixer. You incorporate air, plus remove all the clumps without overmixing. No one will be able to resist these! The gravy I've used here is akin to a white pepper gravy. Thick and creamy with a lil' kick. It starts with a roux (that's toasted flour and oil to you, bub) for a deep sultry flavor and velvety thickness. It's a really nice customizable recipe in that if you want to make it a mushroom gravy you can certainly add sautéed mushrooms before or after blending. If you want to make it a sausage gravy chop up some sausages and add them at the end. And so on! These recipes are from Superfun Times. Ingredients For the potatoes: 5 pounds russet potatoes, peeled and cut into 1 1/2 inch chunks 3/4 cup cashews, soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary) 3/4 cups vegetable broth, at room temp 1/3 cup refined coconut oil, at room temp 1/3 cup olive oil 1 1/4 teaspoons salt Fresh black pepper Thinly sliced chives for garnish, if desired For the gravy: 2 tablespoons olive oil 1 medium yellow, roughly chopped 4 garlic cloves, chopped 2 teaspoons dried thyme 2 teaspoons dry rubbed sage Several dashes fresh black pepper 3 cups vegetable broth, plus additional for thinning 2/3 cup all purpose flour 3 cups cooked navy beans (2 15-oz can, rinsed and drained) 1/3 cup tamari or soy sauce Salt to taste For the gravy: Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil. In the meantime, drain cashews and place in a blender with vegetable broth and blend until completely smooth, scraping the sides with a spatula occasionally to make sure you get everything. If you have a high speed blender this will take about a minute. In a regular blender it will take around 5 so give your blender a break every now and again. Back to the potatoes, once boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of cashew mixture, coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left. Now comes the creamiest part. Add the remaining cashew mixture, mix it it, then use a hand blender on high speed to whip the ever loving life out of them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives and serve! Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved. If you have an immersion blender, then add the beans, broth mixture, and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens. Use broth to thin as necessary. If you are using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken. Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/2 cup to 3/4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally, adding broth as necessary. Taste for salt. Keep gravy covered and warm until ready to serve.
Cranberry Spice Oatmeal Cookies
November 22 2019 Isa Chandra Moskowitz
Picture by VK Rees Makes 2 dozen Oatmeal cookies just remind you of home. If you come from a home that deprived you of chocolate chip cookies. Just kidding! These are gorgeous little clusters of oats studded with ruby cranberries. Crispy on the edges, chewy inside with a hint of spice. Just the perfect thing for the holidays if you can forget about the war on Christmas and enjoy a cookie for a minute. This recipe is from Superfun Times. Notes ~ If you dont have pumpkin pie spice, 3/4 teaspoon ground ginger, 3/4 teaspoon ground cinnamon and a pinch of cloves oughta do it! Ingredients 1/3 cup refined coconut oil, softened at room temp 1/3 cup packed brown sugar 1/3 cup granulated sugar 3 tablespoons unsweetened almond milk or your fave non-dairy milk 1 tablespoon organic cornstarch 2 teaspoons pure vanilla extract 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 1 1/2 cups rolled oats 1/2 cup dried sweetened cranberries 1/2 cup chopped walnuts Directions Preheat oven to 350 F. Lightly grease 2 large baking sheets. In a large mixing bowl, use a handmixer or strong fork to cream together oil and sugars. Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved. Sift in the flour, baking soda, spices and salt and mix to combine. Add the oats, cranberries and nuts, and use your hands to form a stiff dough. Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie. Place about 2 inches apart. Flatten a little with your hand. Bake for 10 to 12 minutes, until edges are lightly browned. Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.
New Vegetable Kathi Roll - Frankie
November 18 2019 Manjula's kitchen
(adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/4 cup carrots shredded 1/2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post New Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.
Garlicky White Bean Avocado Toast with BBQ Drizzle
November 18 2019 Meatless Monday
If you didnt think avocado toast could get any better, it just did! This savory breakfast recipe is easy to scale down (or up) for a quick lunch or dinner. With such a short ingredient list, youll be amazed at how delicious this is! This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 tablespoon (15 ml) olive oil - 3 cloves garlic, minced - 1 can (15 ounces, or 425 g) cannellini beans (white kidney beans), drained and rinsed (or 1 1/2 cups [269 g] cooked beans) - 1/2 teaspoon dried oregano - 1/2 teaspoon salt, or to taste - Pinch of black pepper, or to taste - 2 avocados, peeled and pits removed - 4 slices hearty whole-grain bread, toasted (gluten-free, if desired) - Sweet-and-Spicy BBQ Sauce or store-bought BBQ sauce - Hemp seeds, for garnish Heat the olive oil over medium heat in a small skillet. Add the garlic. Sauté for 1 to 2 minutes; watch it carefully so it doesnt burn and turn down the heat a bit if necessary. Add the cannellini beans, oregano, salt, and pepper and sauté for 4 to 5 minutes until hot. To serve: Mash 1/2 of an avocado on each slice of toast. Spoon one-quarter of the bean mixture over the mashed avocado on each slice. Drizzle with BBQ sauce and sprinkle with hemp seeds. SERVING SUGGESTION: We like this with a side of fresh fruit to offset the richness of the avocado and beans. The post Garlicky White Bean Avocado Toast with BBQ Drizzle appeared first on Meatless Monday.
Meaty Mushroom Stew over Garlic Mashed Potatoes
November 18 2019 Meatless Monday
This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says: "This recipe reminds me a bit of pot roasts from my childhood. Of course, back then, it was beef, not mushrooms, but the flavor profiles are similar and both dishes are warm comfort food that make me want to curl up on the couch with a big bowl." Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - For the Garlic Mashed Potatoes: - 2 pounds (900 g) Yukon Gold potatoes, peeled and diced - 1/2 teaspoon salt, or to taste - 2 tablespoons (28 g) plant-based butter or (28 ml) extra-virgin olive oil - 1/2 cup (120 ml) lite coconut milk, plus more as needed - 1/2 teaspoon garlic powder, or to taste - For the Meaty Mushroom Stew: - 2 tablespoons (28 ml) olive oil - 1 yellow onion, diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 10 ounces (280 g) sliced cremini mushrooms - 10 ounces (280 g) sliced shiitake mushrooms - 1 tablespoon (16 g) tomato paste - 2 tablespoons (28 ml) tamari, coconut aminos, or soy sauce (gluten-free, if desired) - 2 teaspoons dried thyme - 2 teaspoons dried sage - 1 1/2 teaspoons salt, or to taste - 1/4 teaspoon black pepper, or to taste - 1 1/2 cups (355 ml) low-sodium vegetable broth - 1 cup (130 g) frozen green peas For the Mashed Potatoes: Add the potatoes to a large pot on the stove. Cover the potatoes with water by 2 to 3 inches (5 to 7.5 cm). Add 1/2 teaspoon of salt. Turn the heat to high and bring to a boil and then reduce the heat to low. Simmer for 15 to 20 minutes until the potatoes are tender and easily pierced with a knife. Drain and add the potatoes back to the pot. Add the butter and coconut milk. Using a potato masher, mash the potatoes until smooth. Add additional milk 1 tablespoon (15 ml) at a time if you like your mashed potatoes a thinner consistency. Add the garlic powder and additional salt to taste. Switch to a spatula or wooden spoon to stir and incorporate the seasonings well. Set aside. For the Meaty Mushroom Stew: Meanwhile, heat the olive oil over medium heat in a large pan. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and carrots and sauté for 2 to 3 minutes. Add the mushrooms and sauté for 8 to 10 minutes, stirring occasionally. Add the tomato paste, tamari, thyme, sage, salt, pepper, and vegetable broth. Increase the heat to bring to a boil and then reduce the heat to low to simmer for 10 minutes. Add the green peas, stir to incorporate, and simmer for 1 to 2 minutes to heat through. Serve the Meaty Mushroom Stew over the Garlic Mashed Potatoes. The post Meaty Mushroom Stew over Garlic Mashed Potatoes appeared first on Meatless Monday.
BBQ Chickpea Veggie Bowls
November 18 2019 Meatless Monday
This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says: "This is another version of a grains, beans, and veggies bowl. These roasted vegetables are so good, in our house, the kids are eating them off the hot-from-the-oven pan. Were lucky if we have enough left to make our bowls. Im not complaining! With sticky BBQ sauce and addictive roasted vegetables, this dish is a winner!" Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 can (15 ounces, or 425 g) chickpeas, drained and rinsed - 1 head broccoli, chopped into bite-size florets - 2 red bell peppers, seeded and sliced (or color of your choice) - 1 red onion, halved and sliced - 2 tablespoons (28 ml) olive oil - 1/4 teaspoon salt, or to taste - 1/4 teaspoon black pepper, or to taste - 2 cups (390 g) cooked brown rice - 1 avocado, peel and pit removed, diced - 1/4 cup (4 g) cilantro, chopped - 1 cup (235 ml) Sweet-and-Spicy BBQ Sauce or store-bought BBQ sauce Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 rimmed baking sheets with parchment paper. Spread out the chickpeas, broccoli, bell peppers, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them out in one even layer. Roast for 20 minutes, mix the veggies, and swap the pans in the oven so the one on top is now on the bottom. Roast for another 10 to 15 minutes until the veggies are starting to char and the chickpeas are crispy (they will continue to crisp up as they sit). Add 1/2 cup (98 g) of cooked rice to each of 4 bowls. Divvy up the roasted vegetables, diced avocado, and cilantro equally among the bowls. Drizzle with the BBQ sauce. The post BBQ Chickpea Veggie Bowls appeared first on Meatless Monday.
Holiday Veggie Roast with Oven Cranberry Sauce
November 17 2019 Golubka Kitchen
This post was created in partnership with OXO. Today weve got a festive veggie roast recipe thats made in one oven with a lush cranberry sauce. The savoriness of the caramelized, mustard-miso roasted vegetables pairs so well with the tart, sweet, and juicy character of the cranberry sauce. Plus, the whole thing comes together in a pretty hands-off manner, with the oven doing the bulk of the work. Although Im generally excited and appreciative of any veggie side at the holiday table, I think that roasted vegetables (or any veg-centric sides in general) are often treated as an afterthought, not something that can be just as special as the main event. We are of course here to gently propose that vegetables can themselves be the main event – but even if thats not your thing, this veggie roast will be an exciting addition to your holiday table. Im particular about one thing when it comes to roasted vegetables and thats that they should be nicely cooked through, to the point of beautiful caramelization and crispy edges. Ive had so many instances of ordering roasted vegetables in restaurants, where they arrive looking beautiful, but turn out to be tough and raw on the inside upon the first bite. This is especially true for root veg of all kinds. A half-raw sweet potato or carrot is never a good thing. So its my strong belief that vegetables should be allowed plenty of time to get really, really happy in the oven. Just this little trick alone makes them taste so much better. For special occasions, I also like to roast vegetables in a mustardy sauce of some kind. Its an extra step, but it helps take the flavor to the next level and achieve that A+ caramelization. Thats what we do in this recipe. And since weve already got the oven heated up for the vegetables, we are making the cranberry sauce in the oven all at the same time. Turns out, it works just as well as the stovetop method, so why not go for the simplicity! The sauce features a luxurious mix of cranberries, green apple, and raisins, with orange juice and a kiss of cinnamon, for a beautiful balance of sweet and tart. Were very excited to partner with OXO on this holiday roasting recipe, since they make every kitchen tool youll ever need to prepare the celebratory meal of your dreams (plus much much more for your kitchen). I was so excited to upgrade to their non-stick half sheet baking pans – they are so roomy and sturdy, and perfect for roasting up big batches of vegetables without crowding them. We roast and bake a lot, so we used to go through tons of parchment paper. OXOs Silicone Baking Mat quickly took care of that problem. Its reusable, so easy to clean, and can be stored neatly rolled up in the drawer. Im so happy to replace a single use item like parchment paper with something that will last me years. They also make plenty of quality glass baking dishes, like the one that we used for the cranberry sauce, which comes with a lid so the leftovers are easy to store. OXOs pepper mill is a true dream, it grinds so smoothly and has adjustable settings for the size of your grind (we like it somewhere in the middle). I used to whisk all my sauces and dressings with a fork back in the day, but a whisk really does make the process so much quicker and more pro, and OXOs balloon whisk is a beauty. Holiday Veggie Roast with Oven Cranberry Sauce Print Serves: 4-6 Ingredients for the mustard roasting sauce 2 tablespoons Dijon mustard 2 tablespoons white miso 2 tablespoons maple syrup 1/4 cup plus 2 tablespoons avocado oil or olive oil 1 teaspoon chili powder sea salt and freshly ground black pepper - to taste for the vegetables 1 small kabocha squash - seeded and sliced into wedges 1 small delicata squash - halved, seeded, and sliced into half-moons 1 lb Brussels sprouts - tough ends removed, halved 1 medium cauliflower - sliced into bite-sized florets 7-8 medium carrots or the equivalent of sweet potato (or both) - sliced into bite-sized pieces handful toasted pecans - for garnishing for the cranberry sauce 2 10 oz bags frozen or fresh cranberries - thawed if frozen 1 Granny Smith apple - peeled, cored, and finely diced 1 shallot - finely chopped 1 cup raisins (preferably golden) 1 1/2 cups coconut sugar 1 tablespoon fresh grated ginger 1 teaspoon cinnamon 1/4 cup orange juice (from about 1 medium orange) zest from 1 orange pinch of sea salt Instructions to make the mustard roasting sauce and roast the vegetables Preheat the oven to 400° F (200° C). In a medium bowl, combine the mustard, miso, maple syrup, oil, chili powder, salt, and pepper, and whisk until smooth. Taste for salt and pepper and adjust if needed. Distribute all the vegetables among two large, lined baking sheets. Pour half of the mustard sauce over one sheet of the vegetables and the rest - over the other sheet. Mix to coat well. Place the baking sheets in the oven, and roast, mixing periodically for 45-50 minutes, or until all the vegetables are tender when pierced with a knife, with caramelized edges. Serve the vegetables right away or reheat later, topped with the cranberry sauce and sprinkled with toasted pecans. to make the cranberry sauce In a 2 quart glass baking dish or a dish if a similar size, combine the cranberries, apple, shallot, raisins, coconut sugar, ginger, cinnamon, orange juice and zest, and salt. Mix well to combine. Place the baking dish in a 400° F (200° C) oven at the same time that you are roasting the vegetables (recipe above). Cook the sauce for about 45 minutes, mixing periodically. The sauce should be simmering while cooking in the oven. Let cool a bit before serving. The sauce will set up more once it cools. Store any leftover sauce in an airtight container in the refrigerator for up to a week. Notes - You can easily make this recipe ahead of time. Just reheat the vegetables in the oven at 350° F (175° C) and serve the cranberry sauce right out of the fridge. - The recipe is very versatile, so you can include any of your favorite roasting vegetables in the mix. You can also include any of your favorite spices in the roasting sauce. The possibilities here are endless. 3.5.3226 The post Holiday Veggie Roast with Oven Cranberry Sauce appeared first on Golubka Kitchen.
Palak Pakora (Crispy Spinach Fritters)
November 13 2019 Manjula's kitchen
(adsbygoogle = window.adsbygoogle || []).push({}); Print Palak Pakora (Crispy Spinach Fritters) Palak Pakoras are a crispy and flavorful snack, and quite possibly the tastiest compliment for your afternoon tea. Warning: These pakoras are highly addicting! Eat at your own risk! This recipe will serve 4. Course Appetizer, Snack Cuisine Indian Keyword Appetizers, Gluten Free, Homemade, Jain Food, No Garlic, No Onion, Sattvik Food, Snack, Spinach Fritters, Tasty, Teatime, vegan Prep Time 10 minutes Cook Time 10 minutes Servings 4 people Ingredients2 cup packed spinach roughly chopped 1 cup besan gram flour 2 Tbsp corn starch 2 tsp chili flakes adjust to taste 2 tsp coriander crushed dhania 1/2 tsp mango powder amchoor 1/2 tsp cumin seeds jeera 1/2 tsp salt 1/8 tsp asafetida hing 1 tsp oil InstructionsCombine all the dry ingredients, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Mix it well. Add water as needed to make sticky dough. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over greased plate. Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches. NotesThey taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney. If you have prepared them before, the best way to heat the pakoras fry them again or heat them in oven at 350 for about 10 minutes. Enjoy! And thank you The post Palak Pakora (Crispy Spinach Fritters) appeared first on Manjula's Kitchen.
Vegan Eggplant Parmesan Recipe
Vegan Eggplant Parmesan Recipe. Breaded Eggplant baked and served over spaghetti and chunky marinara, then topped with cashew mozzarella cream. Fancy and so Delicious! Vegan Soy-free Recipe. Nut-free option. Jump to Recipe Comfort food almost spells a loaded Eggplant Parmesan. Yes?! And it is easy enough to make home! Make the easy Chunky pasta sauce or use premade, Make the vegan mozzarella or my nut-free vegan alfredo for topping or use vegan parmesan instead for a quicker option, get the breading station ready, Bread the eggplant slices and bake or pan fry. Assemble everything and swoon. The recipe looks long as it has recipes for sauce, vegan mozz and the breaded eggplant. You can use premade portions for a much quicker meal. The pasta sauce can be made ahead and refrigerated for upto 4 days, same with the vegan mozzarella. Just make the eggplant parmesan fresh for a nice crispy result! lets make this.Continue reading: Vegan Eggplant Parmesan RecipeThe post Vegan Eggplant Parmesan Recipe appeared first on Vegan Richa.
Quinoa Pancakes
November 26 2019 Isa Chandra Moskowitz
photo by VK Rees Makes 8 pancakes I put this recipe on Instagram awhile ago so maybe you've already made them and know that they are AWESOME! The only reason I put quinoa in my pancakes is for the crunch. Not for the extra protein, I get plenty of that elsewhere, and not just to level up my vegan, Im already level 10. The crunch just gives me life. It also makes the pancakes so very pretty. The quinoa should be cooked al dente for the best experience. And I like red quinoa for the prettiest contrast. First make sure your quinoa is cooked according to package directions and then fully cooled. Maybe do that the night before so you're ready to go in the morning? Wow, you planned that well. This recipe is from I Can Cook Vegan. Notes ~ To cool quinoa quickly without overcooking it, spread onto a baking sheet and place in the refrigerator. ~ Dont use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed. ~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest. ~Dont crowd the pan. Even in my big cast iron, I dont make more than two pancakes at once. ~ Dont use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of organic coconut oil works perfectly for this. ~ Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/4 inch can result in big changes. ~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray the cup between pancakes, to prevent sticking. 1 cup cooked red quinoa, cooled completely 1 1/2 cups all purpose flour 1 tablespoon baking powder 2 tablespoons granulated sugar 1 teaspoon salt 1 1/4 cup unsweetened almond milk (or fave non-dairy milk) 2 teaspoons apple cider vinegar 1/2 cup water 3 tablespoons canola oil 1/2 teaspoon pure vanilla extract Directions First make sure your quinoa is cooked al dente according to package directions and cooled. Then proceed with the recipe. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients. Measure the milk into a measuring cup. Add the milk, vinegar, water, oil and vanilla to the well in the dry ingredients. Stir with a fork until a thick, lumpy batter forms. That should take about a minute. It doesnt need to be smooth, just make sure you get all the ingredients incorporated. Fold in the quinoa. Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be puffed up, and golden brown. Rest pancakes on a large plate loosely covered with tin foil until ready to serve with lots of maple syrup and butter! To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.
Aquafaba Pumpkin Pie
November 23 2019 Isa Chandra Moskowitz
photo by Kate Lewis Makes a 9-inch Pie Pumpkin Pie just got lighter, airier and way, way easier! Aquafaba (that's cooked chickpea liquid) fluffs up as you puree literally every single ingredient together in the blender. So while it works, you can lean against the kitchen counter scrolling through Instagram and giggling at all the sillyheads that are still using eggs. Come on, it's 2020, get with the program. But anyway, this pie is full of ginger and spice and everything nice; simply put it tastes the exact way you want pumpkin pie to taste. It also sets beautifully as you can see from those luscious fork marks. Long story short: cancel any other pies and get this on your table. Notes ~You will need 1/2 a cup of aquafaba. I highly recommend aquafaba from an organic can of chickpeas. That is what we tested it with and it worked beautifully! Homemade aquafaba will give you varying results in flavor and texture so experiment some time but if you're new to this just buy the can. I am sure you will figure out some way to use those chickpeas. ~More about that can! I would suggest a 28 oz can because then you won't need to scrape the bottom of a small can to make sure you get that full 1/2 cup. ~For crusts, you can use one off this site, or a storebought one, or a gluten-free crumb crust or whatever you want. No need to parbake. ~If you are using a high-speed blender (like Vitamix) then put it on a low setting. 2 sounds good. If it's a regular old blender, do a 5 or 6. Ingredients 3 cups pumpkin purée 1/2 cup pure maple syrup 1/2 cup aquafaba (see notes) 2 tablespoons coconut oil at room temp 2 tablespoons organic cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg Pinch of ground cloves 1/2 teaspoon sea salt 1 (9-inch) pie crust, unbaked and chilled Directions - Preheat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend for about 3 minutes (less if using a high-speed blender), until light and fluffy. It should increase by 20 percent to 25 percent in volume. - Pour into prepared pie crust. Bake for about an hour, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly. - Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Slice and serve with whipped cream!
Raspberry Pretzel Thumbprints
November 22 2019 Isa Chandra Moskowitz
Photo by Joshua Foo Makes 2 dozen These cookies will satisfy all of your cravings: sweet, salty, chocolatey, fruity and the desire to spend an hour making cookies. No, it really isn't that complicated. A little extra work will get you this super special unforgettable little baby angel of a cookie. They're basically a holiday treat no matter what time of year you make them! These are called thumbprint but secret: it's actually a pinkyprint. This recipe is from I Can Cook Vegan. Ingredients 1/2 cup canola oil 3/4 cup granulated sugar 1/3 cup brown sugar 1/4 cup unsweetened non-dairy milk 1 1/2 teaspoons vanilla extract 1 2/3 cup all purpose flour 3 tablespoons cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 1 cup thin pretzel sticks 3/4 cup seedless raspberry jam 1/2 cup chocolate chips Directions 1 – Preheat oven to 350 F. Lightly grease two large baking sheets. 2 – In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough. 3 – Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces. 4 – Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 1/2 inches apart. 5 – Use your pinky to make a deep indent in the center of each cookie. Use a teaspoon to fill each indent with about a teaspoon of jam. Bake for 14 to 16 minutes, until golden on the edges and lightly browned on the bottoms. 6 – Place cookies on a cooling rack to cool. Wait until completely cool to proceed. 7 – Place cooling rack of cookies over the sink. Using a microwave or double boiler, melt chocolate chips. Let melted chocolate cool a bit, then drizzle over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let the chocolate set in a cool room or in the fridge for 30 minutes or so.
Peanut Butter Chocolate Chip Cookies
November 22 2019 Isa Chandra Moskowitz
Makes 2 dozen Just like most 8 year olds, peanut butter chocolate chip has always been my comfort cookie. It takes only about 10 of these to make all my problems go away. These are about as peanutbuttery (yes that's a word) that I could get them without them turning into a big old spoonful of peanut butter. This recipe is from Superfun Times. But it had a different pic! Notes ~Use creamy natural peanut butter for these. The only ingredients should be peanut butter and salt. If you use something else I bet they'd still be good, but I can't guarantee it, so just listen to me and follow the directions for once in your life. Ingredients 3/4 cup refined coconut oil softened at room temperature 3/4 cup creamy natural peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/4 cup unsweetened almond milk, or preferred non-dairy milk 2 teaspoons pure vanilla extract 1 1/2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 F. Line two cookie sheets with parchment paper. In a large mixing bowl, use electric mixers to beat together oil and peanut butters. Beat in the sugars until fluffy. Add the milk and vanilla. Sift in 3/4 cup of the flour along with the cornstarch, baking powder and salt. Beat until smooth. Add the chocolate chips then use your hand to mix the batter the rest of the way, until well combined. Place about 2 tablespoons of batter on the trays, a few inches apart. Lightly flatten with your hand. Bake for about 10 minutes, until golden on the edges. Let cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.
Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables
November 18 2019 Meatless Monday
This pasta dish is fall in a bowl! While there is quite a bit of peeling and chopping involved, the final result is so worth it. You can find prechopped butternut squash in most stores these days, so feel free to take advantage of that time-saver if you wish. The subtle sweetness of the sauce pairs beautifully with the roasted vegetables. If you have picky eaters who wont eat some of these veggies, feel free to leave them out and double up on the ones they like. This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 5 - For the Roasted Fall Vegetables: - 1 cup (140 g) peeled and chopped butternut squash - 1 cup (130 g) peeled and chopped carrots - 1 cup (110 g) peeled and chopped parsnips - 1 cup (88 g) halved Brussels sprouts - 1 tablespoon (15 ml) olive oil - 1/2 teaspoon dried thyme - 1/2 teaspoon salt - 1/8 teaspoon black pepper - For the Pasta: - 16 ounces (455 g) penne pasta (gluten-free, if desired) - 1/2 cup (123 g) pure pumpkin purée (NOT pumpkin pie filling) - 1 cup (235 ml) lite coconut milk - 2 tablespoons (40 g) pure maple syrup - 3/4 teaspoon salt, or to taste - 1 tablespoon (15 ml) olive oil (optional) For the Roasted Fall Vegetables: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside. Toss the vegetables in a large bowl with the olive oil, thyme, salt, and pepper. Spread out onto the prepared baking sheet in an even layer. Roast for 15 minutes, stir, and roast for 10 to 15 more minutes until the vegetables are tender and browning on the sides. For the Pasta: Meanwhile, cook the penne according to package directions. Be sure to salt your cooking water well. When your pasta and vegetables have about 10 minutes cooking time left, whisk all the sauce ingredients in a large skillet over medium heat. Bring to a boil and then reduce the heat to low to simmer for 5 to 10 minutes until thickened a bit. Add the cooked pasta and roasted vegetables to the skillet with the sauce and toss well to coat. Add the olive oil, if using. Season with extra salt and pepper, if desired. The post Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables appeared first on Meatless Monday.
Very Berry Quinoa Salad with Cinnamon Toasted Pecans
November 18 2019 Meatless Monday
This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level. This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - For the Quinoa: - 1 cup (173 g) tri-color dry quinoa, rinsed well with cold water (or any color quinoa) - 1 1/4 cups (295 ml) water - For the Cinnamon Toasted Pecans: - 1 1/2 tablespoons (30 g) pure maple syrup - 1 tablespoon (9 g) coconut sugar or (15 g) brown sugar - 1/2 teaspoon ground cinnamon - Pinch of salt - 1 cup (110 g) pecan halves - 1 teaspoon coconut oil - For the Salad: - 6 cups (330 g) mixed baby salad greens - 2 cups (weight will vary) fresh mixed berries (blueberries, blackberries, raspberries, strawberries, etc.) - For the Maple Dijon Vinaigrette: - 3 tablespoons (45 g) Dijon mustard - 2 tablespoons (40 g) pure maple syrup, or to taste - 2 tablespoons (28 ml) apple cider vinegar - 1/2 teaspoon salt, or to taste - 1/2 cup (120 ml) extra-virgin olive oil For the Quinoa: Combine the quinoa and water in a small pot and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 12 to 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork. For the Cinnamon Toasted Pecans: Line a large plate with parchment paper and set aside. In a small bowl, whisk together the maple syrup, sugar, cinnamon, and salt. Add the pecans and stir to coat evenly. Heat the coconut oil in a nonstick skillet over medium heat. Pour the pecans in the skillet, spreading them out in an even layer. Cook for 4 to 5 minutes, stirring frequently, until toasted. Nuts can burn quickly, so dont walk away at this point! Youll know the pecans are done when you start to smell them. Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool. For the Salad: Combine the mixed baby greens, mixed berries, cooked quinoa, and toasted pecans in a large salad bowl. Mix well. To serve, divide among 4 bowls and drizzle with the Maple Dijon Vinaigrette. For the Maple Dijon Vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Heat the coconut oil in a nonstick skillet over medium heat. Pour the pecans in the skillet, spreading them out in an even layer. Cook for 4 to 5 minutes, stirring frequently, until toasted. Nuts can burn quickly, so dont walk away at this point! Youll know the pecans are done when you start to smell them. Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool. Swap it! Try using romaine, red leaf lettuce, or arugula instead of the mixed baby greens to change it up. The post Very Berry Quinoa Salad with Cinnamon Toasted Pecans appeared first on Meatless Monday.
Rice and Bean Pan Grilled Burritos
November 18 2019 Meatless Monday
A burrito is essentially a tacos much larger and more filling brother. Tacos are generally served with sides to make a complete meal whereas a burrito is a complete meal in itself. Loaded with filling rice, protein-packed beans, fresh crunchy lettuce, and a swoon-worthy sauce, this is one meal that will surely leave you full and satisfied! This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the rice: - 3 cups (585 g) cooked brown rice - 1/4 cup (4 g) chopped cilantro - 1 medium tomato, diced - Juice of 1/2 lime - For the beans: - 1 tablespoon (15 ml) olive oil - 2 teaspoons cumin - 1/2 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1/4 teaspoon salt, or to taste - 1/4 teaspoon black pepper - 1 can (15 ounces, or 425 g) pinto beans, drained and rinsed (or 1 1/2 cups [257 g] cooked beans) - For the avocado green chile sauce: - 1 avocado, peel and pit removed - 1 can (4.5 ounces, or 130 g) mild diced green chilis - Handful of cilantro - Juice of 2-3 limes - 3/4 teaspoon salt, or to taste - Water to thin, if needed - For the burritos: - 1 1/2 cups (71 g) chopped romaine lettuce - Salsa (optional) - 6 large (10 inches, or 25 cm each) burrito-size flour tortillas - Cooking spray For the Rice: Mix the cooked brown rice with cilantro, tomato, and lime juice. Stir well. For the Beans: In a small skillet, heat the olive oil over medium heat. Add the cumin, smoked paprika, chili powder, salt, and pepper and stir to make a slurry. Simmer, stirring occasionally, about 1 to 2 minutes until fragrant. Add the pinto beans, stir well, and cook for 2 to 3 minutes to heat through. For the Avocado Green Chile Sauce: Add all the ingredients to a blender and purée until smooth. To assemble the burritos: Wrap the tortillas in a just-damp paper towel and heat in the microwave for 20 to 30 seconds at a time until warm. Lay one tortilla flat and spread 1/4 cup (50 g) of Avocado Green Chile Sauce horizontally on one end. Top with a scant one-sixth of rice mixture, 1/4 cup (43 g) of beans, 1/4 cup (12 g) of romaine lettuce, and a tablespoon or two (16 to 32 g) of salsa, if desired. Fold up the bottom half of the tortilla over the filling, then fold in both sides, and then starting from the bottom, tightly roll up the tortilla to form the burrito. Repeat with the remaining ingredients. Spray a skillet with cooking spray and heat over medium heat. Working in batches if needed, place the burritos seam-side down and cook for 3 to 4 minutes until lightly seared. The seam should stay closed once seared. Flip the burritos over and cook for another 3 to 4 minutes to sear the second side. You may need to adjust/lower the heat as you go. Watch them closely so they dont burn. Cut each burrito in half and serve. Swap it! You may use gluten-free tortillas if desired but note that corn tortillas dont bend well and may break. The post Rice and Bean Pan Grilled Burritos appeared first on Meatless Monday.
Sweet-and-Spicy BBQ Sauce
November 17 2019 Meatless Monday
A little sweet and a little heat balance perfectly in this easy blender sauce. It will make you want to slather everything in BBQ sauce! This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! - Makes 1 1/2 cups - 6 ounces (170 g) tomato paste - 1/4 cup (60 ml) apple cider vinegar - 1/4 cup (60 ml) balsamic vinegar - 3 tablespoons (60 g) pure maple syrup - 1-2 chipotle peppers in adobo - 1 teaspoon smoked paprika - 1 teaspoon ground mustard - 1/2 teaspoon onion powder - 1/4 teaspoon garlic powder - 1/2 teaspoon salt, or to taste - 1/2 cup (120 ml) water, to thin, or more as needed Place all the ingredients into a blender; use 2 chipotle peppers if you like it spicier. Purée until smooth. Transfer sauce to a pot over medium-high heat and bring to a boil and then reduce the heat to low. Simmer for 15 to 20 minutes until thick, or until the desired consistency is reached. The post Sweet-and-Spicy BBQ Sauce appeared first on Meatless Monday.
Creamy Vegetable Noodle Soup
November 17 2019 Meatless Monday
This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says, "This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you wont believe how creamy it is. Youll be heading back for seconds in no time." Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 tablespoons (28 ml) olive oil - 1 yellow onion, diced - 3 carrots, peeled and diced - 2 ribs celery, diced - 1 red bell pepper, seeded and diced - 1 tablespoon (1 g) dried parsley - 1 teaspoon dried basil - 1 teaspoon dried thyme - 1/2 teaspoon dried dill - 1 1/4 teaspoons salt, or to taste - 1/4 cup (32 g) all-purpose flour - 2 cups (475 ml) unsweetened almond milk or milk of choice, divided - 4 cups (946 ml) low-sodium vegetable broth - 2 tablespoons (8 g) nutritional yeast (optional) - 1 cup (110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired) Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften. Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in 1/2 cup (120 ml) of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated. Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking. Taste and adjust the seasoning, if necessary. Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour. The post Creamy Vegetable Noodle Soup appeared first on Meatless Monday.
Recipe | Savory Pumpkin Galette
I know most of the people who read my blog aren't vegetarians. You're looking to cut down on meat or maybe you're just looking for some good recipes to add bacon to. (Yeah, don't think I don't see your pins on Pinterest saying, "I would add bacon" because I do!) So you're probably going to eat turkey on Thanksgiving. This post is for those of you who aren't going to eat turkey. Are you tired of feeling like a weirdo on Thanksgiving? Tired of people making fun of you for eating some sad looking faux turkey? Here's an idea: Bring your own main dish. But not just any main dish! Oh no! You need to bring something crazy impressive. So then instead of pointing and laughing while you eat your weird vegetarian food, they'll be all, "Ooh, that looks really good!" Then you can say, "Yeah, it does. AND IT'S MINE. So you can't have it." Or you can share. That's probably more in the spirit of Thanksgiving, isn't it? The next two weeks on Oh My Veggies are going to be all about Thanksgiving. I've got a delicious main dish recipe and some awesome sides, and I'm going to […]
New York City Passes Historic Citywide Meatless Monday Resolution
November 4 2019 Meatless Monday
New York City has passed a historic resolution supporting the promotion and adoption of Meatless Monday for residents, businesses, and government organizations. The resolution encourages individuals and public and private institutions to try and provide plant-based options for their health and the environment, especially on Mondays. New York City is already a leader in providing its residents with opportunities to enjoy plant-based meals and reduce their meat consumption, with Meatless Monday programs currently available in all public schools and public hospitals. This new resolution builds and strengthens the citys current efforts and is part of a larger push to promote plant-based meals and reduce processed meat consumption in local restaurants, cafeterias and community organizations in all five boroughs. Helen Rosenthal, New York City council member and lead advocate of the resolution, celebrated the victory with a post on her Facebook Page: Today the City Council passed my resolution which encourages New Yorkers to enjoy Meatless Mondays so that all of us can take part in the long-lasting benefits of a plant-based diet — reduced risk of a wide range of diseases, improved overall health, and longer lives. The Meatless Monday team joined fellow non-profit partners and city council members in advocating for a citywide resolution in 2015. Recent public environmental concerns and scientific publications have increased momentum around interest and adoption of plant-based eating for health and environmental benefits. Meatless Monday is a global campaign that encourages people to enjoy meat-free meals on Mondays to improve their personal and public health as well as environmental and agricultural sustainability. The resolution brings awareness to the efforts already underway in restaurants, schools, and cafeterias across the city to provide meatless meals on Mondays, and calls on an expansion of those efforts citywide. A coalition of leading health and environmental organizations have endorsed Meatless Monday as one of the easiest actions that mayors and city officials can take to improve their communitys health and achieve their climate goals. Major cities including Los Angeles, Long Beach, San Francisco, Washington D.C., Philadelphia, Indianapolis, Sacramento, Cleveland, and many others have all committed to some iteration of the program. Do you want to keep the Meatless Monday movement growing? Click here for five simple ways to implement Meatless Monday in YOUR community. The post New York City Passes Historic Citywide Meatless Monday Resolution appeared first on Meatless Monday.


text:
supposeOctober 3rd, 2011 | 512 Entries
sign up or log in for additional features.
(It's free!)
512 Entries for "suppose"
suppose has to be one of the most common words ever. i just realized how much I use it cuz I don't know much its kind of sad. I think its a nice word. lots of uses for it. a common word yet a good word. fun word. yeah. its pretty awesome but dont overuse it or you will seem stupid like u know nothing.
I thought it said soap and I like it a lot i don't even know how I got here or what I'm doing or what I'm going to do after I'm don't doing this….. I'm I done yet
suppose you had one chance to change one important decision you made in your life. Suppose you had the opportunity to go back in time and reverse just one action you made, one action that changed your life or could have changed your life.
Suppose i became a multimillionare overnight. Maybe i could invite a new gadget that helps people all over the world, or maybe write an award winning book. Or, suppose i stayed in my own shoes, lived my life happily, and had a great time.
you were an eagle and you had no claws and then a bear came out of the bush and ate you because you couldnt defend yourself
I suppose if one were to look into the gaze of the full, yellow moon, they would go into mental shock of the beauty and serenity that greatly contradicts the atmosphere our society today
I think, therefore I suppose.
suppose is the most random word that i would ever think of to appear… how am i to write about suppose… how am i supposed to do this?!
suppose is something i do often. i use it when i am uncertain. or when i am trying to lie. like when someone asks me how i am, and i am horrible, i cover it up by saying "im okay i suppose" hoping that the word suppose will hint to the person that i am really not okay
suppose i were to tell you I love you? suppose I were to say that I do not know what Im going to do with my life, even after i told you i did. even after I promised to spend a year together with you even after I saw it play over in my head. now, suppose that I truly did believe this at one time, that when I am with you I see this coming but suppose that as soon as you leave, i flash back to reality..
You found yourself in the woods with a candy apple in one hand and my penis in the other. You would think to yourself, my what a fancy. At this point my pony would jump down and kick the wizard sneaking up behind you.
this is basically to just think and guess and not be sure but more sophisticated. and fabulous. I love this word a lot. I use it all the time and it makes me so happy that I like it. I like when others use it too. its cool
that i didn't jump into this relationship. suppose i never went that night. suppose i never shared that beer with him. suppose i made an excuse to go home early and departed inconclusively. i wonder how i'd feel now? i wonder how i would have felt about my last few months in China? i wonder how happy i'd be now, or unhappy?
Suppose I called you, would it do either of us good? You might think you're the one who lost out in the whole situation but I suppose that's as it should be. Life isn't supposed to be about pain, love isn't supposed to be about stress. I know I'm not supposed to stay here for you, and you're not supposed to wait for me…
I suppose I should just go with the flow of life and enjoy where I am at, but I never seem able to do so. I'm constantly wanting the past and things to go back to how they were. I'm never happy with the present which is a bad thing. I just want to be happy and be able to fully enjoy the present. I want to look back on my life and be able to smile and say I enjoyed every moment.
suppose your life were right in front of you. You could slow down or speed up any moment from your past and see where you went wrong when you made mistakes. Suppose you could…wouldn't matter, you couldn't change it :(
I suppose its right to say that he isnt right. That something bad will happen. I suppose its right to say if hes a huge pothead and has a kid by twenty that we shouldnt be. that all of those are red flags. But i could also guess that his giant beautiful heart is the most important thing. That all of those other things pale in comparison to the way he looks at me.
Suppose for a moment that we are alone. Suppose that there is no one else in the world. Suppose, then, that in the silence you begin to wonder, terrified, heart beating, beating until fit to burst, whether or not you can stand me. Suppose you can't.
Suppose you were an animal?
A bird?
A fish?
A giraffe?
A dog?
A cat?
A sugar glider?
A chipmunk?
A moose?
A bear?
A Liger?
What would you do?
I suppose I'm supposed to write something here about the word "suppose," but I'm not going to. I don't like being told what I'm supposed to do. I suppose I have a problem with authority. But, then again – I suppose we all do, sometimes. Don't we?
suppose i tell you i love you
what would you do?
would you love me too?
or would i be so humiliated i wouldent show my face to you again?
suppose you said you love me too
i would love you back
"I suppose." "I suppose."
Always that fuckin' word with these people.
How bout this? I SUPPOSE I can shove my foot up your ass!"

subset: commoncrawl


text:
Inevitable Arrival of Spotted Lantern Fly
Grape growers preparing for spotted lantern fly, which has created havoc on the East Coast and is likely headed west. Full Story from Western Farm press can be found HERE
Grape growers preparing for spotted lantern fly, which has created havoc on the East Coast and is likely headed west. Full Story from Western Farm press can be found HERE
The California Department of Food and Agriculture (CDFA) has lifted the quarantine for the Oriental Fruit Fly. CDFA issued a release yesterday lifting the ban. You can find the release HERE
On May 8th, the EPA was ordered to ban the use of Chlorpyrifos in California. It is important to note that during the process it is important to know that the permit conditions from Fall of 2018 will be permissible until the cancellation is complete. PCAs are encouraged to get involved in the process of […]
A 50% reduction in funding could lead to greater issues with Invasive Pests. For more details, please click HERE
In order to bring you more specific information on your specialty crop, CAPCA has taken articles from our current Adviser Magazine for you. Controlling Western Grapeleaf Skeletonizer- click HERE
Grape growers still need to be on the lookout for Vine Mealybug even towards the end of harvest. More details HERE
Cultural Practices for managing Leafhopper pests in wine, raisin, and Fresh grapes. The full STORY. Winter Precautions for better Leafroller control in grapes. The article is HERE
As the title suggests, Bees and Almonds go hand in hand. This is not new information. MorningAg Clips released a great article about how important bees are to more than just almonds. I have placed a link to the story HERE
14 Flies have been found in Sacramento and there is high anticipation for more. Grapes, pears and Orchard crops are at risk. For the story, click HERE
New Troubles From the Glassy-Winged Sharpshooter
Frost, Cover Crops and Ice-nucleating Bacteria
Post-emergent Herbicide Control Options for Palmer Amaranth (Amaranthus palmeri) in the San Joaquin Valley
UC Pest Management Guidelines: Grape
• Guide to Vineyard Trunk Diseases in California
• Grape powdery mildew risk assessment index
• Omnivorous leafroller degree-days model
• Orange tortrix degree-days model
Bee Precaution Pesticide Ratings
Fungicides, Bactericides, and Biologicals for Deciduous Tree Fruit, Nut, Strawberry, and Vine Crops
Herbicide Symptoms—a photo repository of herbicide injury to plants
UC IPM's Exotic and Invasive Pests
Understanding Pesticide Labels for Making Pesticide Applications card set PDF in English and Spanish, plus other pesticide safety resources
Agricultural videos—in particular:
• Year-round IPM programs: Video tour
• Using IPM degree-day tools
• Setting a Macabee gopher trap
• Trap placement for pocket gophers
Online training (*with continuing education units)
• Moving beyond pesticides
• Using degree days in orchards
• Pesticide application equipment/calibration*
• Pesticide resistance*
Online training (some with continuing education units) on pesticide application equipment/calibration and pesticide resistance
UC ANR blogs—in particular:
• Grape Notes
• UC Weed Science


text:
Brazil 1859 10000 reis
This specimen was lot 23120 in Heritage sale 3030 (New York, January 2014), where it sold for $3,818.75. The catalog description[1] noted, "Pedro II gold 10000 Reis 1859, XF Details - Repaired, Cleaned NGC. The unquestioned king of this long-lived series, that despite a mintage higher than many other dates, has yielded fewer survivors as a result of a limited mint release or heavy exportation and subsequent melting. A far from perfect example that was likely a one-time jewelry piece, but should remain an item of extreme importance to the collector that values the rarity found in key dates." This type, struck 1853-89, is a fairly common gold coin of the Empire. It is accompanied by gold 20000 réis (struck 1853-89) and 5000 réis (struck 1854-59). In 1889, the emperor was overthrown by a conspiracy of slaveowners fearful of his advocacy of abolition. World public opinion forced the oligarchy to abolish slavery the next year anyway.
Recorded mintage: 16,000.
Specification: 8.96 g, .917 fine gold, .264 troy oz.
Catalog reference: Fr-122, KM 467, Russo-649.
- Friedberg, Arthur L. and Ira S. Friedberg, Gold Coins of the World, From Ancient Times to the Present, 7th ed., Clifton, NJ: Coin and Currency Institute, 2003.
- Cuhaj, George S., and Thomas Michael, Standard Catalog of World Coins, 1801-1900, 7th ed., Iola, WI: Krause Publications, 2012.
- Pimentel, Alvaro Mendes, Catálogo de Moedas Brasileiras de 1643 a 1962, 9a Ed., Rio de Janeiro, 1962.
- Amato, Claudio, Irlei S. Neves and Arnaldo Russo, Livro das Moedas do Brasil, 12a ed. Sao Paulo, 2008.
- [1]Bierrenbach, Cristiano, Warren Tucker and David Michaels, Heritage World and Ancient Coins Auction 3030, featuring the RLM Collection, the Isaac Rudman Collection, the Hans Cook Collection and the Collection of Donald E. Bently, Dallas, TX: Heritage Auction Galleries, 2013.
Link to:


text:
EATONTOWN: The council is still undecided on where or if a community garden will be built in the borough.
The council's March 11 meeting saw the council vote to not take any action of building a garden at either Husky Brook Park or Meadowbrook Park.
The cost and sustainability of the project appear to be the factors that are stopping the council from moving forward withe garden.
"The scariest part is putting a lot of money out and then finding out that the interest wanes ," Mayor Dennis Connelly said. "
Councilman Anthony Talerico said it would cost $8,000 to build a road into the Husky Brook site to allow gardening to begin.
Talerico said it would cost about $7,500 to get an area of Meadowbrook Park ready for planting, with $3,000 of that set aside for the Department of Environmental Protection to do a soil test on the area.
T&M did a brief walkthrough of the Meadowbrook site and does not foresee issues for planting but would not know for sure until soil tests are taken.
Talerico said paying an extra $500 for the Husky Brook site is the better option.
"If you're going to allow a community, Husky Brook is the least expensive option," Talerico said.
Talerico said there are 59 plots confirmed for the community garden and that residents and local groups including the new Voyager School are among those who would like to utilize it.
The council will likely revisit the proposal again at a future meeting but no definitive date has been set.
You may not be getting all you can out of your browsing experience
and may be open to security risks!
Consider upgrading to the latest version of your browser or choose on below:


text:
Male or female, the vast majority of wrestlers who made it to the WWE Universe did so through outrageously hard work, for want of glory, fame, and superstardom. The results may be scripted, but being a pro wrestler isn't easy, and anyone who makes it to Vince McMahon's sports entertainment empire deserves respect for putting their body on the line. Of course, some of them are better at the job than others, and not everyone gets into wrestling for the right reasons.
From the very beginning, there has always been a certain percentage of male wrestlers who chose their career path primarily for the groupies. It's the same mentality seen in rock stars or actors, as certain ladies will always be attracted to fame and fortune of any kind. Naturally, it was only a matter of time before women started taking advantage of this idea as well, using their connections in the wrestling industry and the fame it brought to find love of their own.
In no way are we suggesting female wrestlers who flipped the script and used wrestling to find a man weren't also serious about their careers, but the fact remains they wouldn't have found love without wrestling. It's also worth noting that not all of these women were particularly great at what they did, with the marriage or relationships they found the only true lasting effect of their time in the ring. Again, even with that being the case, these ladies put in far more work than average on their journey to love, so it's not entirely fair to judge them for it. Regardless, for just the facts, keep reading to learn about 15 divas who joined the business to snatch themselves a husband.
15 Miss Elizabeth Found Two Loves
Iconic for her grace, beauty, and poise, Miss Elizabeth is the last woman anyone would accuse of being any sort of groupie. Technically, she didn't find love directly through wrestling, but rather due to her less sensational sounding job as a camera operator for a local Kansas TV station. The catch is that said station aired shows produced by International Championship Wrestling.
The company's top star was "Macho Man" Randy Savage, who Elizabeth quickly met on the job and fell in love with. Things weren't always perfect between them, though, leading to their divorce after several tumultuous years together.
Elizabeth then disappeared from wrestling for a little while, making a return a couple years later in WCW. While she was initially paired with Savage onscreen once again, this time around, it was Lex Luger who she fell in love with, leading to a relationship that lasted until her untimely death in 2003. Elizabeth's contributions to wrestling were considerable in her own right, but it can't be denied the sport brought her two life partners.
14 Sable Was The Foxy Blonde
Ironically, Sable never would have entered the wrestling business had she not already been married. Of course, she was married to a wrestler, and would go on to marry another wrestler a few years later, so it still feels appropriate to put her on this list. When Sable made her WWE debut, she was married to Marc Mero, who demanded she be allowed to travel with him in his contract.
In due time, Vince McMahon realized he had a beautiful blonde at his disposal and started putting her on TV beside Marc. Very quickly, Sable eclipsed her husband's popularity, albeit with the slight caveat that she wasn't a particularly good wrestler, actress, or talker.
Even so, she was extremely popular, and soon won the WWE Women's Championship. Unfortunately, Sable's WWE experience wasn't that great, and she left the company in 1999 over claims of harassment. Just a few short years later, though, she made her return as things with Mero were falling apart, and didn't leave again until she found a new wrestler husband: Brock Lesnar.
13 Missy Hyatt Snatched Up Only One Wrestler
Like many women in sports entertainment prior to the 1990s, Missy Hyatt entered the business already dating a wrestler. At the time of her debut, she was with John Tatum, but she soon left him for a man who soon brought her to much greater heights in "Hot Stuff" Eddie Gilbert. The two made an incredible pair together onscreen as Hot Stuff and Hyatt International, and apparently they were equally happy together in real life, getting married in 1987.
Unfortunately, it wasn't to last, with the couple getting divorced in 1989 shortly after splitting apart in the ring.
By that point, Hyatt had moved on to a very brief stint in WWE, followed by a longer one in WCW, where she allegedly dated a shocking number of wrestlers. Hyatt was also linked with TV star Jason Hervey of The Wonder Years, who later became a WCW producer. Once she left that company, Missy moved on to a plethora of flings in the ECW locker room. Throughout it all, though, if her goal was to find another husband, she failed, as she has remained unmarried since divorcing Gilbert.
12 Sunny Has A Thing For Wrestlers
As a woman who never got married, it would appear on the surface that Sunny doesn't belong on this list.
On the other hand, she's admitted to dating more wrestlers than almost anyone else in history, so the mere fact she never sealed the deal shouldn't preclude her.
There's also the issue that based on how much time they spent together, Sunny and Chris Candido were basically married for most of their careers. Unfortunately for Candido, this means she was constantly cheating on him, having admitted to affairs with fellow WWE superstars including the British Bulldog and Shawn Michaels. Sunny has also acknowledged future flings with Dolph Ziggler and Chris Masters after Candido passed. The affair with Michaels was so intense it also verged pretty close to marriage at times, somehow without Candido's knowledge. In fairness, throughout it all, Sunny was as much a star as almost any of her men. Only HBK truly eclipsed her fame, and the self-proclaimed "first diva's" legacy should remain firmly in tact no matter who she dated.
11 Jackie Gayda Stuck It Out
In record speed and definitive fashion, Jackie Gayda immediately proved she wasn't meant for the wrestling industry in her third every televised match. Shortly after winning the second season of Tough Enough, Gayda appeared in a mixed tag team match on Raw against Bradshaw and Trish Stratus, with Christopher Nowinski as her partner. During her short time in the ring, Gayda completely whiffed receiving a top rope bulldog from Stratus, standing around and looking confused, then frozen in fear, rather than reacting in any way. Most people would give up following an embarrassment that severe, but Gayda must have figured there was no use quitting a high paying job, especially if they weren't going to fire her over a mistake that huge.
Instead, she stuck around for a few more years until she met started managing Charlie Haas, who she quickly fell in love with and married.
While they were released by WWE shortly after getting hitched, Haas and Gayda remained a duo on the independent scene for many years, and are still married to this day.
10 Terri Was A Gold Digger
To fans only aware of Terri's work in WWE, she may look like yet another woman on this list who got involved with wrestling through her husband. Indeed, she was married to Goldust at the time they both made their debuts in WWE, at which point she was known as Marlena. However, Terri's true start in wrestling came in WCW, when she was originally called Alexandra York. She first met her future husband, and although the two immediately hit it off, there was a huge snag in that Goldust's father Dusty Rhodes was strongly against their relationship from the start.
According to Terri, Dusty was constantly spreading rumors about her being a gold digger, and not just in the sense she was married to a man who painted himself that color. Terri always denied the accusation, but the stress was enough that the two eventually divorced.
Terri still wasn't done with wrestling, though, sticking around for a few years and eventually dating former ECW star New Jack in what was arguably an even more disastrous relationship.
9 Kelly Kelly Likes Her Athletes
Being a cheerleader literally named Barbie Blank, the girl so nice they named her twice was destined to marry some kind of athlete, wrestler or otherwise. Considering Kelly Kelly's first job was with WWE, a wrestler naturally had the first shot at making her an honest woman, and their relationship began immediately after she joined the company. Right away, Kelly claims she became extremely close with former WWE Intercontinental Champion Test, and the two soon began dating. Unfortunately, Test was going through a great deal of personal problems at this time, most notably an addiction to painkillers that would later take his life.
It's not clear if this also destroyed the relationship or if things naturally fell apart, but the fact remains that they didn't get married, and Kelly ultimately left wrestling without getting married to a coworker.
It wasn't long before she found love elsewhere in the sporting world, though, getting hitched to NHL star Sheldon Souray. Then again, that marriage also fell apart really quick, and she was right back to WWE after that, so maybe she's looking for another superstar.
8 Maria Kanellis Was Snatched Up By A Wrestler
If Maria Kanellis truly entered the wrestling business to find a husband, she sure waited a while to make her intentions known. The First Lady of Pro Wrestling was involved in the business for a solid decade before meeting her future husband Mike Bennett. Granted, Maria never accomplished much in WWE, but her ditzy interviewer persona was nonetheless popular and memorable in her day. That said, it wasn't until WWE released Maria and she moved on to Ring of Honor that her true talents began to shine. It was also in RoH that she met Bennett, quickly linking up with him onscreen as his manager.
Next came continued success in both that company and overseas for New Japan Pro Wrestling, and marriage soon followed.
All that was left for Maria was a WWE return with her husband in tow, which she accomplished in 2017. Interestingly, and in contrast to the nature of this list, the way WWE has been presenting things, it's Bennett who got in the business to marry a woman like her, and not the other way around.
7 Michelle McCool Fell For The Undertaker
When Michelle McCool first became a wrestler, getting married to a male co-worker was the last thing on her mind. Unlike others on this list who were already married as their careers began, McCool's first husband Jeremy Alexander had absolutely nothing to do with wrestling. However, it was only two short years into her time with WWE that this relationship ended in a divorce, and more importantly, McCool almost immediately entered another high-profile coupling with a major wrestler when it was over.
As most fans are aware of by now, McCool's second husband is none other than The Undertaker, who happened to have just been divorced from his second wife himself when their relationship began.
Because of wrestling's political nature, this instantly led to critics suggesting any fame or fortune McCool found in the ring, including two reigns as Divas Champion and another two as Women's Champion, were all earned through her marriage alone. With all due respect, it's understandable why people thought this, as McCool's mediocre ring skills alone probably shouldn't have earned her that much gold.
6 Maryse Caught Her Husband's Eye
According to Maryse, it was always a dream to become a WWE diva. Even so, the wrestling industry rewarded her another way immediately, as she was introduced to her future husband The Miz in her very first WWE segment.
The fortuitous occasion occurred because Miz hosted that year's Diva Search, in which Maryse was a contestant. Though she lost that pageant, Maryse got hired anyway, and went on to find success in the ring as a two-time Divas Champion.
Maryse initially looked to retire shortly after her championship reigns, but she later returned to the ring by her husband's side as his manager, achieving arguably even greater fame. Truth be told, while Maryse was always decent on the microphone, her ring skills were only decent, perhaps making her better suited as a manager. In any event, it may not have been Maryse's sole intention when becoming a wrestler to find a husband, but she nonetheless found one through the ordeal, and in a way that helped her career at that.
5 There's Still Hope For Carmella
Right now, the jury is still out on Carmella's place in wrestling history. She's held the first women's Money in the Bank contract for almost a full year without showing any signs of cashing in, and she no longer has a popular male superstar to manage in the interim. That goes for onscreen and behind the scenes, as rumor has it the relationship Carmella had been in since her wrestling career began recently dissolved. Backing up a bit, Carmella apparently started dating her Big Cass shortly into their time together in NXT, and things had gotten progressively more serious by the time they reached WWE.
The two had even bought a house together, and according to her comments on Total Divas, Carmella was strongly hoping her boyfriend would soon become her husband.
Unfortunately for her, it increasingly seemed like that wouldn't be the case, leading to a breakup in January of this year. Time will tell if Carmella moves on and tries to date another wrestler, or if she's had enough of the idea and looks elsewhere for love.
4 Debra Sticks To Athletes
Most of the women on this list got here by dating or marrying wrestlers, and Debra McMichael/Austin/Marshall is no exception. That said, as the first of her three well known last names implies, she was also married to an NFL player prior to getting into wrestling.
In a sense, Debra made the transition from a woman who dated football stars to one dating wrestlers along with her first husband Steve McMichael's transition from the gridiron to the ring.
That relationship dissolved in 1998, around the same time Debra was managing Jeff Jarrett and jumped from WCW to WWE. Once the divorce was finalized, Debra moved on to an even higher profile marriage to six time WWE Champion "Stone Cold" Steve Austin, which was reported to be extremely tumultuous behind the scenes making it regrettable for her despite the spotlight. The two split after a much publicized domestic assault incident, and Debra has understandably given up on dating wrestlers since then.
3 Naomi Boosted Her Career
Truth be told, it's a little difficult to understand what Vince McMahon sees in Naomi. Well, aside from the fact she's married in to the Anoa'i family, and anyone even tenuously connected to that bloodline has been getting his attention lately.
On that thought, it may not be a coincidence that Naomi started rocketing to the top of the roster around the same time her relationship with Jimmy Uso started taking off.
Prior to hooking up with the five-time WWE Tag Team Champion, Naomi was basically a background character in the forgettable role as a dancing Funkadactyl. Forgettable as it was, however, this was pretty much where Naomi's talent level should have placed her, as she was never particularly coordinated in the ring. That's what makes it so strange, she's getting a huge push recently, with two reigns as WWE SmackDown Women's Champion thus far. At the same time, the fact she continues to stick it out in the ring some four years after tying the knot makes it clear she's in it for more than just her marriage.
2 Brie Bella Got The Family She Wanted
In all fairness to Brie Bella and her husband Daniel Bryan, in the very least, they aren't quite as in the audience's faces about their relationship as a certain other couple in their family. It's also worth noting that Brie and her sister were openly seeking fame and fortune when they become wrestlers, and their romantic partners were just perks.
To Brie, though, it could most likely be said that husband Daniel Bryan and their daughter are greater perks than any success she found in the ring.
Tellingly, it was almost immediately after their marriage and Bryan's public declaration on wanting to have children with her that Brie retired from the ring to do exactly that. Of course, at the same time, Brie had pretty much accomplished everything she had to in the ring by then, and with all due respect, she wasn't a good enough wrestler to stick around and hog the spotlight, so she probably would have been getting out around then even if she didn't find love.
1 Nikki Bella Wanted Fame And Fortune
Quite frankly, the way Nikki Bella talks about John Cena, it's barely a stretch to say she got into wrestling solely to become his wife. Hell, it's not even hard to picture Nikki saying that was her primary purpose on this planet. Originally, though, she and her sister Brie were only really looking for fame, and stardom as WWE divas was their first ticket to the spotlight.
Immediately after signing with WWE, Nikki also started dating wrestlers, but Cena actually wasn't her first. Prior to John, Nikki was in a relationship with Dolph Ziggler.
Fans of Total Divas know that relationship is still occasionally a hot topic with them, although Nikki is adamant it's behind her. Cena has certainly given her reasons to forget, taking this list to it's most literal end when he proposed to her after winning a tag team match against The Miz and Maryse at WrestleMania 33. The only way to take it further would be to get married in the ring, and there's always a chance Vince McMahon or maybe even Cena will suggest just that.


text:
Sem categoriaTop 29 World Famous Buildings to Inspire You
Energistically scale future-proof core competencies vis-a-vis impactful experiences. Dramatically synthesize integrated schemas with networks.
Energistically scale future-proof core competencies vis-a-vis impactful experiences. Dramatically synthesize integrated schemas with networks.
Credibly reintermediate backend ideas for cross-platform models. Continually reintermediate integrated processes through technical capital.
Holistically foster superior methodologies without market-driven best practices. Distinctively exploit optimal alignments for intuitive bandwidth.
Quickly coordinate e-business applications through revolutionary catalysts for change. Seamlessly underwhelm optimal testing procedures processes.
Capitalize on low hanging fruit to identify a ballpark value added activity to beta test. Override the digital divide with clickthroughs.
Nanotechnology immersion along the information highway will close the loop on focusing solely on the bottom line.
Taking seamless key performance indicators offline to maximise the long tail. Keeping your eye on the ball while performing a deep dive.
Collaboratively administrate empowered markets via plug-and-play networks. Dynamically procrastinate B2C users after installed base benefits.
Dramatically visualize customer directed convergence without revolutionary ROI. Efficiently unleash cross-media information without value.
Quickly maximize timely deliverables for real-time schemas. Dramatically maintain clicks-and-mortar solutions without functional solutions.