Think of something more universally loved than muffins? Can't be done (except maybe chocolate chip cookies). The beloved muffin deserves a day of its own, and for that we have February 20th. It’s National Muffin Day! "English muffins," with the prominent nooks and crannies from the sourdough, have been whipped up in kitchens as far back as 1,000 years ago in Wales, and American style muffins have been around since the 18th century. Muffins are a bad breakfast on the run, a better substitute for toast during brunch, and an easy sugar treat to make and give as a gift to people we don't like. Sugar is bad. How is any American going to celebrate National Muffin Day? Eating a face full of muffins probably, but there are ways of making this gluten-toxic treat good and good tasting. Here are a few ideas for toasting this usually bad when spectacular-when-baked good. Make it vegan, gluten-free, add blueberries and nuts, and serve it with a side of raw hemp milk or almond. nationaltoday.com
Nowadays, one can find a sheet-pan dinner recipe for pretty much any flavor that one craves. But before all of these existed, there were nachos.
The original sheet-pan meal can be found on virtually every bar and diner menu across the country. While nachos are now a popular Tex-Mex dish, they're a distinctly Mexican creation. Texas?
Invented in 1940, nachos were born when Ignacio Anaya, nicknamed "Nacho" (which is short for the Spanish name Ignacio, from the Latin Ignatius), threw together a quick snack of
corn (chips)
dairy (cheese)
chili (jalapeños)
veggies (tomato, black olives, cilantro, guacamole)
protein (pinto beans, Beyond Burger crumbles)
to sate the hunger of some guests visiting the restaurant he worked at in Piedras Negras ("Black Rocks"), Mexico.
The dish was an instant smash and quickly took hold in other restaurants before Texas-based businessman Frank Liberto created ballpark nachos in 1976, making them even more popular and readily available in the United States.
Nachos are typically eaten as a side or an appetizer, but with some careful doubling-up of ingredients and a few additions, they can become a hearty lunch or dinner.
The beauty of nachos is that while they have a few classic elements and ingredients, they can also serve as a vehicle for creativity and new flavors -- made fully vegan with full flavor.
So if anyone has ever had the urge to mix up a dish of nachos, here are some tips needed to make this dish even more special. More
This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and chocolate/cacao—with more than 100 recipes.
When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and Chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients.
Native plant based cookbook recipes
Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.
A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub.
The “Magic 8” ingredients share the page—and plate—to create recipes that will transform our world.
The Amazon rainforest, the lungs of the planet (along with the chlorophyll plankton of the ocean and Siberian forests) are not natural. They were artificially made by humans [with help from advanced species from space or the center of Hollow Earth]. As humans went far afield, they planted "dark earth" (terra preta), a rich recipe of organisms and nutrients -- mycorrhizae and more -- and grew the forest like a giant garden. Such earth can still be taken from place to place to expand the enormous jungle that is shrinking due to human abuses as animal slaughterers burn down tree groves to make pasture for cows to send methane into the atmosphere (because of being fed inappropriate foodstuffs) and then be killed for their flesh, with rendering plants polluting the waterways.
Recipe for "dark earth" finally uncovered in the Amazon's depths
Some activities contributing to dark earth. A: Processing cassava. B: Waste in middens. C: Backyard crop cultivation. D: Sweeping ash and charcoal from a hearth. E: Kuikuro II village with locations of other photos. F: Spreading cassava waste. G: Spreading ash and charcoal around trees. H: Burning in fields and waste disposal areas. I: Burning waste and crop residue (Schmidt et al., Science Advances, 2023).
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(ScienceAlert) For such a lush, verdant paradise, the Amazon rainforest's soil can be surprisingly barren. Yet mysteriously fertile "dark earth" called terra preta can be found in patches across hundreds of sites, the origins of which have sparked debate among scientists.
Now new research (science.org) from the U.S. and Brazil says ancient Amazonians intentionally enriched areas of the forest to nourish crops for centuries, locking up carbon in the process.
"Our results demonstrate the INTENTIONAL CREATION of dark earth," the authors write, "highlighting how Indigenous knowledge can provide strategies for sustainable rainforest management and carbon sequestration."
Researchers had been working with Indigenous communities in the Amazon since the early 2000s, and those observations and data were analyzed alongside newer data from 2018 and 2019.
What lives in the Amazon Rainforest?
A: Locations of Kuikuro villages and archaeological sites. Inset shows the study area (red star) and documented archaeological sites with dark earth (black). B: Modern Kuikuro II village. The white circle shows an historic village. C: Seku archaeological site. Magenta dots mark the sample collection locations in B and C. (Schmidt et al., Science Advances , 2023/ScienceAlert).
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Darker soil around archeological sites in the KuikuroIndigenous Territory intrigued lead author Morgan Schmidt, a geographer and archeologist who was then at the University of Florida.
"When I saw this dark earth and how fertile it was, and started digging into what was known about it, I found it was a mysterious thing – no one really knew where it came from," Schmidt says.
Located in the Upper Xingu River basin in the southeastern Amazon, the Kuikuro Indigenous Territory has modern villages as well as archeological sites that their ancestors likely inhabited.
"Archaeological research has demonstrated cultural continuity from ancient to modern peoples in the Upper Xingu region," the team writes, "offering an opportunity to examine linkages between present and past activities that have modified soils."
In a modern village, Kuikuro II, the team discovered soil that was strikingly similar to that in the archeological sites. Hundreds of people live in Kuikuro II and rely on the fertile soil to grow food like cassava [tapioca, boba].
In both the ancient and modern sites, the soil fertility was higher in the residential centers than in the periphery.
Throughout the residential areas, "middens" are created for waste and food scraps. After decomposing, these waste piles mix with barren soil to form dark, fertile soil that villagers plant crops in [in what is essentially the definition of modern urban and suburban composting].
"We saw activities they did to modify the soil and increase the elements, like spreading ash on the ground, or spreading charcoal around the base of the tree, which were obviously intentional actions," Schmidt says.
Kuikuro people were interviewed and co-authored the research paper, and it was clear that they intentionally produce dark earth through modern village practices.
To dig into the past, soil from plazas and roads surrounding ancient villages was compared to terra preta from middens – in residential areas and surrounding the roads and plazas.
RESULTS: Samples from both modern and ancient residential areas had significantly higher levels of organic carbon and lower acidity than those from peripheral areas.
"The key bridge between the modern and ancient times is the soil," says Samuel Goldberg, a data analyst at Massachusetts Institute of Technology (MIT) at the time.
"These practices that we can observe and ask people about today, were also happening in the past."
Some elements, like phosphorus, potassium, and calcium, were more than 10 times as concentrated in the residential samples.
"These are all the elements that are in humans, animals, and plants, and they're the ones that reduce the aluminum toxicity in soil, which is a notorious problem in the Amazon," Schmidt explains.
A conceptual model of an ancient village showing locations of middens and enriched soils (Schmidt et al., Science Advances, 2023).
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At one ancient site, Seku, researchers estimated 4,500 tonnes of soil carbon were stored, while the modern Kuikuro II village had 110 tonnes of carbon stored in middens.
"The ancient Amazonians put a lot of carbon in the soil, and a lot of that is still there today. That's exactly what we want for climate change mitigation efforts," Goldberg says.
"Maybe we could adapt some of their indigenous strategies on a larger scale, to lock up carbon in soil, in ways that we now know would stay there for a long time."
The study has been published in Science Advances. Source
Kindle Edition
by author Chef Jason Wyrick has 4.5 out of 5 stars with 424 ratings. The bestselling author of Vegan Tacos explores the magic of Mexico’s regional cooking — exotic flavors that can be enjoyed without leaving the kitchen.
Wyrick’s delicious recipes capture the essence of the moles of Oaxaca (\wah-ha-kah\), the Mayan legacy of the Yucatan, the smoky chile flavors of Zacatecas, the fruit-centric Southern regions, the European-Spanish influence of Veracruz, and the street food of Mexico City.
A leading authority in vegan Mexican cooking, Wyrick shares the core concepts for making authentic Mexican cuisine and ties the recipes to their place in the story of Mexico.
Readers will come away with a new understanding and admiration for the diversity and flavors of Mexico and be inspired to make delectable main dishes, soups, spreads, sandwiches, breads, desserts, snacks, and much MORE.
“Any vegan interested in cooking unique Mexican dishes must have this book. Those not interested in making the recipes will find it a fascinating read and appreciate the research the author has undertaken to deliver a comprehensive look at Mexican cuisine.”
Chef, can you make us something like this Buddha's Delight out of tofu or green jackfruit?
Mushroom tastes like chicken, so make KFC
Why did the chicken cross the road?
(Sauce Stache) 9/15/19: I finally got my hands on "Chicken of the Woods," the mushroom that tastes just like poultry.
I can't believe how incredible this mushroom tastes, so I knew I had to make a plant-based KFC ("Kentucky Fried Chik-un"). I ordered mushrooms here (no sponsorship): oregonmushrooms.com.
Vegans love to love and be loved by chickens.
The goal of SauceStache is to continue trying something new to me and something different.
I find inspiration from The SauceSquad and my constant hunt on social media to see what food is being made around the world and how I can try to make it. Let's try to make some food while having fun.
World Vegetarian Day 2023: Interesting recipes to try on this occasion
Every year, on October 1st, World Vegetarian Day is celebrated, an occasion dedicated to raising awareness about the advantages of not killing animals and degrading the environment, raising our animal friends for slaughter, rape (artificial insemination), kidnapping (forced separation of young from their mothers), torture, cutting, and consumption.
Vegetarianism has a significant role in reducing our environmental impact. on land, water, and food supplies (given that it takes a mountain of plants to make mole hills of flesh).
Vegetarianism has experienced a surge in popularity in America in recent years, supported by research confirming the environmental and health benefits of plant-based diets. If one were to do just one thing to save the planet, it would be to go vegan.
It helps my yoga and meditation practice.
[(If that's too much, going vegetarian one day a week would be a very good start). It used to be that all Catholics, as many as 3 billion people in the world, were enjoined to not eat meat on Fridays...during Lent...if observing it. The religion grew by asking less and less of adherents. Now all one has to do is at least splash the forehead with holy water every Easter Sunday, and that should be enough to get into heaven. Or sin on the weekend, but for God's sakes confess before sinning again the next weekend. That's what Sundays are for.]
Tibetans in frozen altitudes of the Himalayas, thought of as obligate carnivores, go vegetarian
.
At least Buddhist Lisa S. cares about animals
Numerous studies have provided evidence that adopting a vegan (no animals byproducts) or vegetarian (no flesh but dairy and other non-killed items) diet can lower the risk of heart disease and specific forms of cancer, as well as reduce the likelihood of obesity and the onset of Type 2 diabetes.
Thai vegetarians get carried away: self-mutilation
"Vegetarian Day is not just about savoring delicious leafy greens and healthy dishes; it is a global call to awareness and action.
L7: Chinese veggie symbol in Thailand Chinese
"As a chef, I celebrate the multiple benefits of being vegetarian and stand in solidarity with vegetarians worldwide. Choosing plant-based meals not only nurtures our well-being but also nurtures our planet. It is a simple yet powerful choice that reduces greenhouse gases and fosters a healthier world for generations to come." More
(The Buddhist Chef) Sept. 17, 2020. This is THE BEST vegan fried chicken recipe, extra crispy on the outside, juicy and mushroom-meaty on the inside. It's simple and delicious and harmless to the animal world.
Vegan fried chick'n
275 g tree oyster mushrooms
olive, coconut, or other vegetable oil for frying
WET batter:
1 cup of gluten-free flour (115 g)
1 tsp onion powder
1 tsp garlic powder
1 tsp of salt
1 cup of almond milk (250 ml)
1 tbsp maple syrup
DRY batter:
1 cup of gluten-free flour (115 g)
1 tsp of paprika
1/4 tsp ground sage
1/4 tsp cayenne pepper
1/2 tsp dried thyme
Pepper to taste
In a deep fryer or in a pot on the stovetop, preheat the oil to 350˚F.
First, make the wet batter by adding gluten-free flour, seasonings, and water to a bowl, and mix well until completely combined.
Next, in a separate bowl, make the dry batter by adding more gluten-free flour and seasonings to a bowl, and mix well until seasonings are fully incorporated into the flour.
Dip mushrooms in wet batter then coat them in dry batter.
Immediately add them to a hot oiled pan or deep fryer, making sure not to over crowd them.
Fry for 3 minutes.
(The Buddhist Chef, 9/11/18) What's the best way to enjoy vegan soy tempeh? Serve it covered with a smooth and slightly sweetened BBQ sauce. This recipe can also be a success if the tempeh is grilled before pouring the BBQ sauce over it. Use this tempeh BBQ to replace a hamburger patty, and it’s also delicious in salad! Leftovers? Re-heat, re-warm, or freeze without it losing its full taste.
(Brownble) How to make vegan "bacon" using soy tempeh
BEST VEGAN BACON RECIPE: This is tempeh-bacon that's to die for! Yes, vegans can make their bacon and eat it too. Today let's learn how to make delicious tempeh bacon for vegan burgers, pasta dishes, salads, wraps, and for the most incredible vegan BLT sandwiches. Once home chefs get the hang of this recipe (which can be made with tofu with this same recipe too) they'll be able to whip up a batch of vegan bacon in no time and use it in many other dishes or serve it next to pancakes on Sunday mornings. It's addictive! FULL RECIPE: brownbleprograms.com.
Tempeh Vegan Ribs
1/4 cup ketchup (60 ml)
1/4 cup Bragg's Aminos (60 ml)
1/4 cup maple syrup (60 ml)
1/4 tsp crushed red pepper
1 tsp onion powder
2 tsp liquid smoke
1/2 cup vegetable broth (125 ml)
250 g tempeh
In a skillet or a small saucepan, combine ketchup, Bragg's Aminos, maple syrup, crushed red pepper, onion powder, liquid smoke, and vegetable broth.
Bring to a boil and add the tempeh.
Reduce the heat and let it simmer until the sauce has thickened turning the tempeh once halfway through cooking.
Remove the tempeh from the sauce, baste with the rest of the sauce, and serve in a bun, with a salad, or sweet potato fries.
It's just like cooking food. Put in a little bit of this, a little bit of that, until it's just right -- and it's delicious. And once it's delicious, we don't have to add anything else to it. The right ingredients have already been added.
In the same way, taking care that our actions and speech are proper will give us "delicious virtue," virtue that is just right.
The teachings of the Buddha, the Dharma, can help us solve our problems. But first we must practice and develop wisdom.
It's like wanting to have boiled rice. We must first build a fire and wait until the water comes to a boil then let the rice cook for as long as it needs to absorb the heat.
We can't just throw rice into a pot of water and have boiled rice right away.
(Adam Liaw) Stovetop Method. Easy Asian Cooking. Cooking rice is not a difficult process at all. But it's unfortunate that there is a lot of bad information out there. Forget rinsing the rice in a sieve or "fluffing the grains with a fork," or seasoning it with salt. Asian people don't do any of this when making rice. This method works for lots of varieties -- jasmine, Japanese short grain or long grain, brown (whole grain) -- of rice and there is no need to measure anything. Electric cooktops are great for rice cooking, which is why many modern rice cooker machines use induction for speed and consistent heat. For more about ASKO induction cooktops visit: asko.com.au. For more Asian recipe inspiration follow me on Instagram at: instagram.com/adamliaw.
A better gluten-free option would be to use sorghum, brown rice, quinoa, amaranth, tapioca, potato, organic corn, or even glutinous rice. Dr. Joel Wallach at criticalhealthnews.com warns that everyone who wants to be healthy will avoid 13 foods -- including wheat, rye, barley, and oats.
(Yes, oats are almost exclusively gluten, which the plant uses to protect itself from being eaten. The "gluten free" label refers to wheat gluten, because oat gluten is not called "gluten" but avenins, prolamins, or gliadins.) Gluten is starch-glue, as used in papier mache, that makes bread stretchy and chewy, which feels and tastes good but is harmful and addictive. It damages the lining of the intestines, curtailing absorption of nutrients like minerals and vitamins, and it contains comforting heroin-like compounds.
Intolerance to certain gluten proteins includes oats: Gluten is present in wheat, barley, rye (as shown in this video), oat, and all their species and hybrids.[2][21] So it cannot be "gluten free" even if the bag says so in big red letters. It contains hundreds of proteins, with high contents of prolamins.[22] Oat prolamins, called avenins, are similar to toxic gliadins found in wheat, hordeins in barley, and secalins in rye (as in the weed here), which are collectively named "gluten."[2] Avenins toxicity in celiac people depends on the oat cultivar consumed... More
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