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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

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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.

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 ...

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...

Vegan Sri-Lankan chick'n curry

From Messy Vegetarian Cook , I got this wonderful vegan recipe that could be done quickly. I added carrots (julienne cut) and broccoli I had in the refrigerator. Ingredients: 1 tbsp. olive oil (omit this for WFPB diet using broth instead) 150g vegan “chicken” 1 onion, sliced 1 tsp freshly grated ginger 2-3 cloves garlic, crushed 1 tsp chili powder 1/2 tsp ground coriander 1/2 tsp cumin 1/4 tsp turmeric 1/2 tsp cinnamon 125ml coconut milk 1 tbsp. cider vinegar 2 tbsp. tomato paste (or a couple of whole tomatoes) 150ml water pepper to taste Directions: Sauté the onions in a tablespoon of olive oil or broth until they are nice and golden before adding the garlic, ginger, and all spices. Cook for a couple of minutes until fragrant. Add the fake chicken and sautė a couple of minutes. Add vinegar and the coconut milk and allow simmering on low for about ten minutes. Voila! You have super-simple Sri Lankan vegan Vegan Sri-Lankan chick'n curry

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