Skip to main content

Global Vegan Kitchen

Search This Blog

Vegan Beer & Food Festival

on October 02, 2015

Vegan Beer & Food Festival

Vegan Beer & Food Festival

Vegan Beer

Vegan Beer & Food Festival

Vegan Beer & Food Festival

Vegan Beer & Food Festival

Herbivore

Kombucha

Petunia's

Portobello

Portobello

Rawesome Life

The Vegetarian Blog

The Vegetarian Blog

Vegan Beer

Sizzle Pie

Back to Eden

Stage

Band

Band

Heidi Ho

The Coffee Bus

Global Vegan Kitchen

Search This Blog

Popular Posts

Morphing Through Time

Welcome to Global Vegan Kitchen Blog! This blog was formerly Delicious Plant-Based Vegan but I decided to change it. After that I changed to Eat the Rainbow so colorful as my cooking... that's the way I like to eat. Lately, I thought the best title should be Global Vegan Kitchen 'cause I cook dishes from several cuisines. I love and enjoy cooking for my family. My vegan journey started around 30 years ago when I became a vegetarian. With the course of the years, I changed my lifestyle improving ingredients and avoiding animal products from the vegetarian diet to a vegan one. Actually, I can call it a vegan lifestyle, which also has a connotation or philosophy. This includes environment care and animal rights. When my blog was named Delicious Plant-Based Vegan I wanted to learn a bout the difference between the word Plant-Based, which differs a little bit with vegan, made me think about what I eat and decided to change my Delicious Vegan blog ...

Veggie antipasto

Antipasto (in Italian language means before the main dish) is an appetizer served before primo piatto, secondo piatto y dolce and could be cold. It is usually served with cured meats, pickles, olives, marinated veggies, and a variety of cheeses. My version doesn't have meats or cow's milk cheeses. So I used meat replacements (veggie ham and salami) and nut cheeses along with marinated artichokes, roasted peppers, Kalamata olives, Julienne cut sun-dried tomatoes, over lettuce and grape tomatoes. Veggie antipasto Antipasto salad Antipasto salad Antipasto salad It's up to your imagination to combine ingredients. Those have marinated eggplants, roasted peppers, Kalamata olives, roasted garlic, nut cheese, and artichoke hearts. For the antipasto salad I added lettuce.

The Sudra

I love Indian food but being vegan, is difficult to find vegan Indian food. They use lots of yogurt, heavy cream and clarified butter. The Sudra is a small vegan restaurant in NE Portland. It doesn't have many tables to eat inside but outside. The Sudra Sitting outside Sitting outside Plates are not expensive and portions huge! Happy hours offer discounts. Chapati & Pakora Chickenless Tikka Masala Bowl Beyond Meat “Chicken,” Bell Peppers and Onions, in a Cashew Cream Curry, Served Over Brown Basmati Rice with Chapati, Finished with Cilantro-Lemon Sauce Chickpea Cutlet Plate Chickpea Cutlets, Ginger-Molasses Root Vegatables, Kale in Tahini Dressing, Roasted Red Pepper-Cashew Chutney, Cilantro-Lemon Sauce, Pickled Anaheim Chilies, Brown Basmati Rice Cucumber water Kale Dosa Plate Kale-Infused Dosa, Black Eyed Pea Korma, Potato Masala, Collards in Warm Dressing, Pickled Anaheim Chilies, Cilantro-Lemon Sauce, Roa...

What's for dinner? Healthy gnocchi

What's for dinner? Healthy gnocchi As Italian, we usually say Pasta e Basta! meaning nothing else but pasta! But this could be fattening if you have white pasta with no nutrients. Over the years, I learned how to make it in a healthy way using whole-wheat flour and low fat items instead. I decided to make a healthy dish called "gnocchi" using whole-wheat flour and spinach. I haven't measure the ingredients exactly but used about: 1/2 cup spinach, steamed, drained and chopped 1/2 cup whole-wheat flour to start and more for kneading 1 flax-egg pepper to taste Mix all ingredients forming a smooth ball. Add more flour if necessary. Gnocchi ball Knead the ball adding more flour, cut it in smaller ones, and form long rolls kneading them with your fingertips. Cut each roll in small pieces about 1/2 inch long. Press each piece against a fork to make some ridges. Making gnocchi Gnocchi Cook them in boiling water. They will be ready when float to ...

Mexican Pizza

This simple dish is usually made with meat. There is no need to add animal protein to it. Beans are healthy enough to nurture our bodies. Here is a trusted website, Nutrition Facts , where there is good information about it. Anyway, I have no recipe for this simple dish. The ingredients are: organic whole wheat tortillas and organic refried beans . One tortilla goes on the bottom, then, beans, finishing with another tortilla on top. Or you can make two layers separated with tortillas. For the top, salsa fresca, green chilies, green onions, vegan cheddar cheese, and sliced olives. Heat in oven at 250F for about 20-30 minut es or until the cheese melts. Salsa fresca Mexican pizza Mexican pizza

Powered by Blogger

@globalvegankitchen