According to VegNews On this Tuesday’s episode of The Daily Show, host Trevor Noah dispelled a “scandal” that Fox News has created against New Jersey Senator Cory Booker after he announced his run for president in 2020. “What I have really enjoyed so far, is […]
The Spruce Eats presents Agar-agar, sometimes referred to as China grass, kanten, or just agar, is a gelatinous polysaccharide derived from red algae. Agar is used to gel many food products, such as puddings, desserts, jelly candy, soups, sauces, and more. It is a popular […]
Credit to COOKIE + KATE
Healthy burrito bowls made with roasted sweet potato, green rice and black beans! This delicious, vegan dinner reheats well for lunch. Recipe yields 4 servings.
- 3 tablespoons extra-virgin olive oil
- 1 ½ cups long grain brown rice
- 3 cups vegetable broth
- 1 ½ cup baby spinach, lightly packed
- ½ cup cilantro (mostly leaves, stems are ok), lightly packed
- 1 jalapeño or serrano pepper, seeded, membranes removed and roughly chopped
- 1 medium shallot, peeled and roughly chopped
- 1 garlic clove, peeled, roughly chopped
- ¼ teaspoon salt, more to taste
- 2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ¼ teaspoon sea salt
Seasoned black beans
- 2 cans (14 ounces each) black beans or 3 cups cooked black beans, with their cooking liquid
- 2 teaspoons ground cumin
- ½ teaspoon chili powder
- 1 teaspoon sherry vinegar or lime juice
- Sea salt and freshly ground black pepper, to taste
- ¼ cup pepitas (green pumpkin seeds)
- ¼ teaspoon olive oil
- 1 avocado, pitted and sliced
- Jarred mild salsa verde
- Chopped cilantro
- Crumbled feta (optional, not vegan)
- Preheat oven to 425 degrees Fahrenheit. Line one large, rimmed baking sheet and one smaller sheet with parchment paper. Place the spinach, cilantro, jalapeño, shallot, garlic, salt and ½ cup of the vegetable broth in a food processor or blender. Blend until smooth.
- Heat the oil in a heavy-bottomed pot over medium heat until shimmering. Add the rice and stir to coat. Spread the rice in an even layer on the bottom of the pot and let the rice lightly brown. This happens quickly! When the rice starts to brown, stir it and spread it out in an even layer again so that more of the rice browns.
- When most of the rice has lightly browned, scrape the green purée into the rice. Stir until the rice is evenly coated with green purée and continue to cook, stirring constantly, for a minute. Add the rest of the vegetable broth to the pot. Bring to a boil, then reduce the heat to a low simmer and cover the pot. Cook the rice on a very low simmer until tender, 35 to 40 minutes.
- While the rice cooks, toss the sweet potatoes in the olive oil, smoked paprika and salt until the sweet potatoes are evenly coated in oil. Arrange in a single layer on your prepared baking sheet. Bake for 35 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.
- Meanwhile, transfer the beans and their cooking liquid (don’t drain the beans) to a medium pot. Stir in the cumin and chili powder and warm over medium heat. Once the beans are simmering, cover the beans and reduce heat to maintain a very gentle simmer until you’re ready to serve.
- Once the rice is done cooking, remove the pot from heat. Uncover the pot and place a clean tea towel over the pot, then recover. The towel will help absorb excess liquid as the rice continues to cook in its own steam. (If you don’t have a clean towel, you can skip this step, just cover normally.) Let sit for 10 minutes.
- Once the sweet potatoes are done cooking, toss the pepitas with ¼ teaspoon olive oil and a sprinkle of salt on the small baking sheet. Toast the seeds in the oven for 4 to 5 minutes, until they’re turning lightly golden and making little popping noises. Set aside to cool.
- Fluff the rice with a fork and season with salt if necessary. Remove beans from heat, stir in the vinegar and season to taste with salt and pepper.
According to Livekindly NBA point guard for the Boston Celtics, Kyrie Irving, will soon appear in a commercial for vegan brand Beyond Meat, the Los Angeles Times reports. The food company is set to announce partnerships with NBA players that regularly enjoy the brand’s Beyond Burger […]
Credit to Loving it Vegan Stretchy melty and so cheesy you won’t believe you made it yourself vegan mozzarella! Super easy, divine on pizza and inside grilled cheese sandwiches and wherever else gorgeous gooey mozzarella balls are needed! Ingredients 1/2 cup (75g) Cashews 1 Tbsp […]
According to Livekindly Traffic lights in Brussels are doing more than just controlling the flow of cars in the EU capital city.
Similar to the popular “eating animals” stickers that have been appearing on U.S. stop signs for decades, at least two dozen lights in the city have been retooled — the red stop lights now flash “stop meat” and the green go lights urge drivers and pedestrians to “go vegan.”
The updated lights appear to be the work of activists. The city has become one of Europe’s epicenters for climate activism in recent weeks. Students across Europe have begun skipping school on Fridays.
Activists In Action
The movement was spurred on by then 15-year-old Swede Greta Thunberg. “In August last year, she refused to go to school every day until the Swedish elections, asking politicians to take action against climate change,” the Independent notes. “Since then, she’s protested outside the Riksdag parliament house every Friday, sparking the #FridaysForFuture movement, and now she is joined by hundreds of other students every week.”
Earlier this month Brussels saw tens of thousands gathering in the streets. The protest was linked to the resignation of one of Brussels’ environment ministers who took the protests as a personal call to leave office. The marches started after the country passed on carbon-reducing steps in December.
“Some of the most dramatic protests have come in Belgium,” BuzzFeed News reports.
The protests are being spurred on by another teen, 17-year-old Anuna De Wever. Inspired by Thunberg, De Wever and a friend — both not yet old enough to vote — shared a video online that went viral encouraging people to join them in the march. Thousands showed up. And the number of attendees has been growing every week.
“Our generation will no longer accept catastrophic changes that are negatively affecting our future,” British teen activist Lottie Tellyn penned in an op-ed for the Independent yesterday as the UK prepares for another day of marches tomorrow. “Years of limited action against climate change, years of covered-up information on the climate crisis, and now we are finally saying enough is enough.”
Meat and Climate Change
Diet has been inextricably linked to climate change. Livestock production is the single biggest greenhouse gas emitter – more than the transportation sectors. Some estimates put livestock production at a stunning 51 percent of all emissions.
“Huge reductions in meat-eating are essential to avoid dangerous climate change. In western countries, beef consumption needs to fall by 90% and be replaced by five times more beans and pulses,” the Guardian noted about a study published in the journal Nature last October.
“Food production already causes great damage to the environment, via greenhouse gases from livestock, deforestation and water shortages from farming, and vast ocean dead zones from agricultural pollution,” the Guardian reports.
According to VegNews, last week, sisters Rachel and Charlotte Stevens opened La Fauxmagerie in Brixton Village, England as the United Kingdom’s first “cheesemonger.” The shop sells a collection of “daringly crafted” vegan cheeses and other goods sourced from local brands, including nacho cheese and Greek-style […]