Credit to Healthy Blog Licorice Many people have fond childhood memories of licorice sticks, but this spice is vastly underappreciated in the modern world. Centuries ago, it was a traditional herbal remedy in many countries due to its ability to fight bacteria and fungi. Of […]
According to VegNews Journalist Gayle King recently shared her favorite vegan finds in the April 2019 issue of Oprah’s O magazine—for which she works as editor-at-large. The journalist dished about new vegan food finds and her favorite PETA-approved shoes made by vegan brand Aera. “Dining out with my favorite vegan friend, Senator Cory Booker, has opened me up to a whole new world,” King wrote before sharing that she recently discovered New York City eatery Urban Vegan Kitchen. After sampling the restaurant’s lasagna and seitan-based chicken and waffles, King praised the quality and satiating qualities of the dishes, stating that it was better than her previous experiences with vegan food. “But this food was so yummy that I ordered a few dishes to share with O staffers,” King wrote. “Delicious is delicious, no matter what it’s made of!” As for the shoes, King raved about Aera’s high heels in a faux-snakeskin pattern made from partly recycled polyester.
Credit to Medical News Today Possible health benefits of consuming broccoli Broccoli belongs to the cruciferous vegetable family. Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle-related health conditions. Many studies have suggested that increasing consumption […]
Credit to Pretty Bee Ingredients 8 potatoes peeled and diced into smallish cubes 3/4 cup sweet onion chopped 2/3 cup celery chopped 1/3 cup dill pickle relish or finely chopped dill pickles 7/8 cup vegan mayonnaise more if desired 3 teaspoons mustard 1 Tablespoon sugar […]
Credit to Morsels Moonshine
1 large eggplants (about 1 lb.), peeled and cut into 1-inch cubes
1 cup panko
1 Tbs dried Italian Seasoning
3 cloves garlic, minced
Freshly ground black pepper
1 flax egg (or other egg equivalent)
2-3 tbsp. olive oil
1. Bring a large pot of salted water to boil. Add the eggplant to the pot and cook, stirring frequently to make sure the eggplant cubes all get submerged. Cook until the cubes are softened, about 8-10 minutes. While this is cooking, make your flax egg and set aside.
2. Drain in a colander and let cool. Once cool enough to handle, spread between layers of clean kitchen towels or multiple layers of paper towels and press out as much excess liquid as possible. Once the eggplant is drained, transfer to a cutting board and chop finely.
3. Transfer the chopped eggplant to a large bowl. Add the panko, Italian Seasoning and garlic. Stir in the flax egg. Season to taste with salt and pepper. Form the mixture into four patties.
4. Preheat the oven to 450˚ F and line a baking sheet with foil or parchment paper. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the meatballs to the skillet and cook, turning several times until meatballs have a nice crust. (Add the additional oil when you flip, if necessary.) Remove the pan from the heat and transfer the meatballs to the baking sheet.
5. Cook in oven for approximately 5 minutes.
6. Serve with your favorite pasta and sauce and enjoy!
My one tip is that the eggplant can be prepared in advance if you’re going to be short on time. The meatballs themselves don’t take long to assemble or cook, but cooking and cooling the eggplant can take quite some time if you don’t want burned fingers. So I cooked my eggplant a day in advance, and by the time I took it out of the fridge, it was easy to squeeze out the excess liquid and put everything together from there.
Credit to Good House Keeping Call it the Popeye effect. While many associate spinach with its iron content, it’s actually the nitrates in those green leaves that give you a real-life power-up. Eating a diet rich in nitrates can potentially improve athletic performance, reduce cholesterol […]