Video Link: https://www.youtube.com/watch?v=Zi5cVtXl1JE

Gluten Free Vegetarian Pelau Recipe.
Learn how to make vegetarian pelau that #39;s also gluten free, with the help of Caribbean cookbook author Chris De La Rosa. A superb one pot dish, pelau can be found throughout the Caribbean ...

By: caribbeanpot

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Gluten Free Vegetarian Pelau Recipe. - Video

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Tomato Soup - - Tamatar Shorba Recipe - Vegetarian
Share on Facebook - http://goo.gl/GVlxTI Tweet about this - http://goo.gl/8dNGz8 Share on G+ - http://goo.gl/LpxSrR Ingredients: 5 1/2 ...

By: Swaad Anusaar

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Tomato Soup - - Tamatar Shorba Recipe - Vegetarian - Video

Video Link: https://www.youtube.com/watch?v=arLwfiw4Oqg

Chickpea Recipe / Garbanzo bean bites||vegan||vegetarian||gluten-free
This is a delicious and healthy vegan / vegetarian / glutenfree chickpea recipe which is also very easy.

By: healthy.yummy.easy

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Chickpea Recipe / Garbanzo bean bites||vegan||vegetarian||gluten-free - Video

By Beth Wood Special to the U-T6 a.m.Nov. 13, 2014

The spicy basil chicken at Sipz Vegetarian Fuzion Caf. Sipz has locations in North Park and Clairemont/Kearny Mesa.

Vegans and vegetarians can be foodies, too! Here are some tantalizing dining options for meat-free eaters.

San Diegos oldest continuously operating vegetarian restaurant is run by devotees of the late Sri Chinmoy. The daily special usually features a mock-meat entree, while the excellent curries and soups vary each day. A popular menu item is the delicious neat loaf, which can be ordered as an entree or sandwich. Because of varying operating hours, its wise to call ahead. 3351 Adams Ave., Normal Heights. (619) 282-4116 or jyotibihanga.com

Vietnamese, Thai, Chinese and Japanese foods are served with flair at two locations. Everything is vegetarian and many items are vegan, including sushi and all desserts. For main dishes, choose mock meat, tofu or vegetables for plates that range from spicy basil and teriyaki to the tasty wok-fried drunken noodles. 5501 Clairemont Mesa Blvd., Clairemont/Kearny Mesa. (858) 279-3747. 3914 30th St., North Park. (619) 795-2889 or sipz.com

The owners of this small, cozy eatery have a background in vegan catering. The entrees include hearty chicken and dumplings, and linguine with a rich garlic-kale sauce. The yucca black bean cakes with mango mustard habanero sauce are a highlight; the cakes have a perfect texture, and the topping is sublime. Check out the daily specials and the homemade desserts. 3131 University Ave., North Park. (619) 228-9881 or moncai-vegan.com

Meat-free diners visiting high-end restaurants often are told that the chef can whip them up something special. While it sounds accommodating, those customers are deprived of the enjoyable ritual of browsing through the menu and making choices. No such deprivation here. The menu indicates vegetarian, vegan or ask, meaning that the dish can be modified. Oh, and the food? Divine! 1250 Prospect St., La Jolla. (858) 454-4244 or georgesatthecove.com/california-modern

San Diegos two Ranchos restaurants are decidedly separate entities, connected only by history and similar menus. Mouthwatering vegan and vegetarian dishes include such traditional Mexican combination plates as enchiladas verdes and tamales, either vegan or vegetarian. More unusual are the shiitake tostada with either nopales or tempeh and the tantalizing lentil, avocado and cheese burrito. Ranchos Cocina, 3910 30th St., North Park. (619) 574-1288 (no website). Ranchos Mexican & Vegetarian Cuisine, 1830 Sunset Cliffs Blvd., Ocean Beach, (619) 226-7619 or ranchoscocina.com

Most Indian restaurants offer veggie options, but here vegetarians are especially welcomed. The menu, featuring Indian, Nepalese and Tibetan food, has a separate vegetarian section and includes meatless dishes in others. The roomy restaurant, tucked into a shopping mall but with a lovely interior, offers a top-notch veggie vindaloo, not a typical item in other Indian eateries. 7918 El Cajon Blvd. La Mesa. (619) 461-2503 or himalayancuisineone.com

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Mmm without the meat

SAN LEANDRO -- On Thanksgiving, Badarikashrama temple members are inviting the community to join them for a vegetarian feast, as they have done for the past 25 years.

"Everybody wants to serve turkey, but we offer a meal for vegetarians," said Swami Omkarananda, the ashram's leader.

About 200 people usually attend the Thanksgiving meals at Badarikashrama, a Hindu religious and cultural center. Many are foreign students and workers, and come from throughout the Bay Area and the Central Valley.

"Those who don't have a family here, they can come and eat with friends," Omkarananda said.

Most of the food will be Indian, but some families who attend the ashram also will be bringing Mexican and Italian dishes, he said. The ashram is asking for people to call 510-278-2444 if they plan to attend so the members know how many they will be serving.

Omkarananda opened Badarikashrama 30 years ago on a quiet residential street. He looked throughout the Bay Area for a suitable site before choosing San Leandro.

"This is a relaxed city," he said.

San Leandro's central Bay Area location was a plus, he said.

"We have members from all over, from Concord, San Jose and Redwood City," Omkarananda said. "Bayfair BART station is very near us, and we're only three blocks from (Interstate) 580," he said.

Before the Thanksgiving meal, there will be a free Hindustani concert, with Shubhangi Sakhalkar singing classical North Indian music, accompanied by Vivek Datar on harmonium and Shripod Torvi on tabla.

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San Leandro Hindu temple to serve vegetarian Thanksgiving meal

Video Link: https://www.youtube.com/watch?v=l_7pMsARKTU

Vegetarian Recipe: Fusilli
So this is one of my favorite dishes and one of the first I remember having as a kid. Its super easy and really good. Let me know if you have any questions that I can help you with and be sure...

By: Marina Grace

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Vegetarian Recipe: Fusilli - Video

12 November 2014 | Food | By: Sejal Sukhadwala

In this series, we review restaurants from an entirely vegetarian angle. While some restaurants will be specifically vegetarian, others will be mainstream. Well be tasting everything from veggie burgers, to posh meat-free menus. Along the way, well try to find out, as far as possible, whether chicken stock, cheese made from animal rennet, gelatine, fish sauce and so on are not lurking in the supposedly vegetarian dishes.

Eponymous dessert

Londonist Rating:

If autumn were a colour, it would be the burnished orange of roasted pumpkins. If it were a smell, it would be the damp smokiness that invariably creeps up on you doesnt it? when youre walking down the street, leaves crunching under your feet. And if it were a taste? Earthy, for sure. Its as if the essence of soil, roots, leaves, trees and woods have been distilled together, and permeates the seasons vegetables, fruits, beans and grains. Ingredients somehow seem more connected to nature; and its this very earthiness thats prevalent on the small vegetarian menu of Plum + Spilt Milk.

But first, we have to be honest: we only wanted to visit Plum + Spilt Milk because of its name. An intriguing nod to one of our favourite autumnal fruits, the name appealed to our childish side, the one that grew up reading fairy tales. Perhaps we also had a dim recollection of the restaurant opening to largely positive reviews last summer; and we vaguely remembered that Mark Sargeant is the executive chef. Sargeant was the launch chef at Gordon Ramsay at Claridges, and was part of the Ramsay empire for many years before becoming a food director to the Canteenrestaurant group. He grew up in the Kent countryside, and it shows in the choice of ingredients used in the Modern British menu here.

Located just outside the recently-regenerated Kings Cross and St Pancras stations, Plum + Spilt Milk is on the first floor of the Great Northern Hotel. A swish elevator or an equally swish staircase will take you up to the classically elegant dining room that evokes the romance of old railway journeys. Done up in muted blues, browns and creams with clusters of pendant lights in the centre, the bright, airy space is wrapped by large windows on three sides. You can easily sink into a slinky curved leather banquette here and while away an afternoon with a copy of Agatha Christies Murder on the Orient Express; or meet relatives visiting from out of town, or colleagues for a business lunch.

To be honest, the vegetarian section is tiny, with only three main courses (well, thats two more than most Modern British restaurants with not a mushroom risotto or goats cheese salad in sight). An appetiser, a couple of starter salads, and a few side vegetables and potato dishes make up the remainder of the veggie offering. More meat-free choice would, of course, be welcome. Theres a great selection of wines including very many by the glass plus champagnes and fabulous-sounding cocktails. Service from friendly, smiling staff is impeccable.

So then, earthiness abounds in a mound of black and white quinoa salad, studded with chunks of pumpkin (apparently roasted in ginger and maple syrup, though these flavours are barely discernible), topped with crunchy toasted pumpkin seeds. The virtuously healthy plate is enlivened by a lightly piquant lime juice and raspberry vinegar dressing, sliced red chillies, and fresh coriander and mint leaves. The earthiness is then turned up a notch or two in a main course dish, attractively presented in a small cast iron cocotte, of tiny puy lentils braised in vegetable stock with shallots and swiss chard, with a perfectly poached egg perched on top. Its scattered with ruby chard stems, crisp little toasted croutons, pea shoots and fennel fronds. Although a touch salty, its deeply flavoursome.

No earthiness, however, is found in the eponymous dessert of plum and spilt milk, which seems to be from a different realm altogether. Surely only the sugar plum fairy could have created something as lovely as this: a sugar-speckled slice of warm brioche, topped with wedges of baked plums in a pool of jammy, jewel-pink plum sauce, with a scoop of smooth, creamy milk ice cream on the side. This is where earthiness meets enchantment for a warming, hearty meal on a chilly, rain-drenched day. We paid around 50 for a three-course lunch with a glass of prosecco, bottle of water and service.

Originally posted here:
Vegetarian London: Plum + Spilt Milk Restaurant Review

Kitchen 388 (388 Grand Ave.) is a popular brunch spot in Oakland's Adams Point district that's known for its fried chicken and waffles and for serving about a dozen pounds of bacon on any given Sunday. So it was with a certain sense of mischievousness that chef Kevin Schuder chose the cafe to be the site of his new vegetarian dinner series, which he's dubbed Veg 388 a vegetarian pop-up that takes over the normally meat-heavy restaurant five nights a week.

At Veg 388, the seasonal menu of "inventive and inspired vegan and vegetarian cuisine" might feature a salad of koji-marinated carrots or house-made pasta served with a lobster mushroom ragout. Every dish is served vegan by default, though customers can add a poached egg or grated cheese to certain dishes if they want.

Schuder isn't vegetarian himself; he eats sustainable seafood and, on occasion, meat. But the chef explained that he cut his teeth working as a line cook at Millennium, San Francisco's most well-known high-end vegan restaurant. And when it came time to develop his own restaurant, he decided that he wanted to promote some kind of environmentally sustainable idea. But when he looked around at the other vegetarian and vegan food that was out there, Schuder felt that much of it wasn't very good or, at the very least, it wasn't being done in a way with which he could identify.

"What we don't do is label food in quotation marks," he explained, referring to the practice of many vegetarian restaurants to describe dishes in relation to meat-centric cuisine: "chicken" parmigiana or shiitake mushroom "bacon." As Schuder put it, "'Chicken,' in quotation marks, isn't chicken."

"I guess I do want [the food] to shine on its own merits. People shouldn't shy away from good produce," he said.

What that means, from a practical standpoint, is that Veg 388 serves significantly fewer beans and soy products which are traditionally deployed to emulate the taste and texture of meat than your typical vegan restaurant. In addition, a foam that Schuder makes with fermented cashews is listed on the menu, simply, as "cashew foam" not "sour cream," in quotes.

Schuder's resum is dotted with such prominent San Francisco restaurants as AQ, Izakaya Yuzuki, and, most recently, Bouli Bar. But Schuder said he identifies most with two of the city's best-known permanent pop-ups, Mission Chinese Food and Pink Zebra known for their punk rock, modern edge.

According to Schuder, what he shares with the chefs of those establishments is a fine-dining background that he's decided to apply in a more casual, accessible setting "to strip away the pomp and circumstance of it." Like the chefs at those pop-ups, Schuder uses a blend of traditional and modernist cooking techniques. He does a lot of smoking, drying, and fermenting. But he'll also add xanthan gum to a pasta sauce to make it adhere better to the noodles, and he uses an iSi canister to aerate the aforementioned cashew foam. Several of those techniques, old and new, come together in a dish Schuder says is his current favorite: a salad that features baked sunchokes, smoked apples, cashew foam, and rosemary oil. He explained that eating the dish, which is made up of various ingredients you might find together in nature, is "kind of like having a campfire in the woods."

Veg 388 is now open for dinner from Thursday to Monday, from 69 p.m. Schuder also just launched Kitchen 388's new happy hour program, which includes food and drinks, and isn't strictly vegetarian, from 46 p.m. those same nights.

Twinkies Go Gourmet

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Veg 388: A Vegetarian Pop-Up with a Modern Edge

Video Link: https://www.youtube.com/watch?v=wHO1VLP4YgE

Kale and Basil Quesadilla Recipe - Vegetarian Recipe
A quick easy kale recipe twist on the classic Mexican quesadilla recipe. This quesadilla #39;s recipe makes great party food. Get this vegetarian recipe shop...

By: Woolworths

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Kale and Basil Quesadilla Recipe - Vegetarian Recipe - Video

Video Link: https://www.youtube.com/watch?v=j1Wp02ubkBs

SMART ANIMALS Talking Birds Parrot Chicken (Vegetarian Vegan KFC Chickfila McDonald #39;s Turkey PETA
MEATvideo.com (MUST SEE-Factory Farms), VegCooking.com, VegGuide.org (eat out), VeganBodyBuilding.com, VeganHealth.org (Dietitians), PCRM.org (Drs), CancerPr...

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SMART ANIMALS Talking Birds Parrot Chicken (Vegetarian Vegan KFC Chickfila McDonald's Turkey PETA - Video