#MeatlessMonday

[forkfulofflavor]

Roasted Vegetable Butternut Squash Lasagna Ingredients For the roasted veggies: 1 red bell pepper, julienned or cut into chunks 1 yellow or orange bell pepper, julienned or cut into chunks 1 red onion, thinly sliced 8 ounces baby bella mushrooms, sliced 2 medium zucchini, sliced and quartered 1/2 teaspoon garlic powder Freshly ground salt and pepper 2 tablespoons olive oil For the butternut squash layer: 1 large butternut squash (at least 3 pounds) 2/3 cup milk (unsweetened almond milk or any milk) 1 tablespoon brown sugar or coconut sugar (or pure maple syrup) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ginger 1/4 teaspoon allspice 1/2 teaspoon salt Freshly ground black pepper For the noodles: 10 lasagna noodles For the ricotta mixture: 1 (15 ounce) container ricotta 1 egg 1/2 teaspoon salt Freshly ground black pepper For the layers: 3 cups shredded mozzarella cheese, divided (approximately 12 ounces) 1/2 cup grated parmesan cheese, divided To garnish: Fresh chopped parsley Directions Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper, add the chopped vegetables, drizzle with olive oil, and season with garlic powder, salt, and pepper. Toss to coat evenly and spread in an even layer. Cut the butternut squash in half lengthwise, scoop out the seeds, and place on a separate parchment-lined baking sheet, flesh-side down. Place both sheets in the oven. Roast vegetables for 30 minutes until golden, then remove and let cool. Roast butternut squash for about 1 hour or until tender. Once squash has cooled, scoop out the flesh and blend with milk, sugar, cinnamon, nutmeg, ginger, allspice, salt, and pepper until smooth. While roasting, cook lasagna noodles in boiling water for 5-6 minutes, then drain and lay flat on an oiled surface. In a small bowl, mix ricotta, egg, salt, and pepper until combined. In a 9x13-inch baking dish, spread 3/4 cup butternut squash mixture on the bottom. Layer with 5 noodles, half the ricotta mixture, half the roasted vegetables, 3/4 cup mozzarella, and 1 cup butternut squash mixture, followed by 1/4 cup parmesan. Repeat layers with remaining ingredients, finishing with remaining mozzarella on top. Cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until cheese is golden. Garnish with extra parmesan and chopped parsley. Let cool 15-20 minutes before serving. Prep Time: 30 minutes Cooking Time: 1 hour 30 minutes Total Time: 2 hours Kcal: 320 kcal per serving Servings: 8 This Roasted Vegetable Butternut Squash Lasagna brings together the best flavors of the season. Each bite is layered with creamy butternut squash sauce, tender roasted vegetables, and gooey melted cheese, creating a comforting and satisfying dish. The gentle sweetness of the squash balances the savory roasted veggies, making it a perfect meal to welcome the cooler months. Ideal for family gatherings or a cozy night in, this lasagna is a crowd-pleaser that delivers on both taste and nutrition. With its vibrant colors and hearty textures, it’s as beautiful as it is delicious. Pair with a simple green salad, and you have a complete meal to enjoy on a crisp autumn evening.

[zimalchaudhary]

10 High-Fiber Recipes for Any Night of the Week

10 High-Fiber Recipes for Healthy and Easy Weeknight Meals

10 High-Fiber Recipes for Any Night of the Week, Fibre is an important part of a healthy diet. It helps keep your digestion running smoothly, supports a healthy weight, and can reduce the risk of diabetes, according to the Mayo Clinic. But what are some good high-fiber meals? We’ve compiled a list of tasty recipes with at least 8 grams of fibre per serving to help you eat well and meet your nutrition goals. Healthy eating doesn’t have to mean giving up on flavour!

Most adults don’t get enough fibre — women need about 25 grams a day, and men need around 30 grams, according to the 2020-2025 Dietary Guidelines for Americans. To reach these goals, add more fruits, vegetables, and whole grains to your meals. Just remember to increase your fibre intake gradually to avoid any stomach discomfort.

Not sure where to start? Try adding beans to your grain bowls, using hummus or guacamole instead of mayo, or packing extra crunchy veggies into a stir-fry. Soups and salads filled with vegetables are also great options. And don’t forget to start your day with a high-fibre breakfast to set the tone for the rest of the day!

Read More

[pyls1978]

#महापापी_जो_करे_जीवहिंसा

पशुओं को अपने स्वार्थवश मारकर खाने वाले व्यक्तियों के विषय में परमेश्वर कबीर जी ने कहा है:

कबीर-माँस अहारी मानई, प्रत्यक्ष राक्षस जानि।

ताकी संगति मति करै, होइ भक्ति में हानि।।

कबीर-माँस खांय ते ढेड़ सब, मद पीवैं सो नीच।

कुलकी दुरमति पर हरै, राम कहै सो ऊंच।।

[andreadaquino]

A tasty and healthy vegan take on traditional ravioli, with spinach and tofu mixed together to make a savory filling.

Ingredients: 300g spinach leaves. 200g firm tofu, drained and crumbled. 1/4 cup nutritional yeast. 2 cloves garlic, minced. 1/2 tsp salt. 1/4 tsp black pepper. 1 pack vegan wonton wrappers. 2 tbsp olive oil. 1 cup marinara sauce. Fresh basil leaves, for garnish.

Instructions: Boil a large pot of water and blanch the spinach for one minute. Run cold water over the drain and rinse. Squeeze the spinach to get rid of extra water, then chop it up very small. Put crumbled tofu, chopped spinach, nutritional yeast, minced garlic, salt, and black pepper in a bowl. Mix everything together well. Put the wonton wrappers on a clean surface. In the middle of each wrapper, put a small amount of the spinach-tofu mixture. Wet the edges of the wrappers and fold them over to make a triangle. To seal, press the edges together hard. Do it again with the rest of the filling and wrappers. Add the ravioli to a large pot of boiling water one at a time. Cook for two to three minutes, or until they float to the top. Use a slotted spoon to take them out and let them drain on paper towels. Put olive oil in a pan and heat it over medium-low heat. Place the cooked ravioli in a single layer on the pan. Cook for about 2 minutes on each side, until both sides are lightly browned. Serve the ravioli hot with marinara sauce and fresh basil leaves on top. Have fun with your tasty vegan spinach ravioli!

Prep Time: 20 minutes

Cook Time: 10 minutes

AIDT

[tilbageidanmark]

Little things you can do to save the environment.

[animal-diaries-blogs]

George Bernard Shaw said it best: "Animals are my friends…and I don't eat my friends." Feeling inspired to be kind to all creatures great & small?

[zardyplants]

Vegan Stuffed Zucchini is a delicious entree that uses hollowed out fresh zucchini as a boat for an incredible filling. Our vegan zucchini boats are filled with tender soy curl morsels and can be flavored either as vegan beef or vegan sausage. Plus it's ready in just 35 minutes. So grab a spoon and start carving your zucchini!

[adriyoyosblog]

If you want to try meatless Monday or any other day and don’t have idea what to eat ! Potatoes ! Que rico !!😋 Do it for the animals please 💕

[awesomehealth]

Plant-Powered Protein: The Vegan’s Guide to Protein-Rich Foods

Hey there, health enthusiasts! Are you ready to power up your plant-based diet with protein-packed goodness? Whether you’re a seasoned vegan or just dipping your toes into the world of plant-based eating, getting enough protein is essential for maintaining muscle mass, supporting cell growth and repair, and keeping you feeling full and satisfied.

But where do vegans get their protein, you ask? Fear not! We’ve got you covered with a roundup of some of the best vegan sources of protein to fuel your body and keep you thriving:

1. Lentils: These little legumes are a powerhouse of protein, fiber, and essential nutrients. Whether you’re whipping up a hearty lentil soup, tossing them into salads, or making a flavorful lentil curry, lentils are a versatile and delicious addition to any meal.

2. Chickpeas: Also known as garbanzo beans, chickpeas are a staple in many vegan diets. Roast them for a crunchy snack, blend them into creamy hummus, or toss them into salads and stir-fries for an extra boost of protein and fiber.

3. Quinoa: This ancient grain is not only a complete protein but also packed with vitamins, minerals, and antioxidants. Use quinoa as a base for salads, stir-fries, or Buddha bowls, or enjoy it as a nutritious side dish.

4. Tofu and Tempeh: These soy-based protein powerhouses are incredibly versatile and can be used in a wide variety of dishes. Whether you’re grilling up tofu skewers, marinating tempeh for a hearty sandwich, or adding them to stir-fries and curries, tofu and tempeh are excellent sources of plant-based protein.

5. Nuts and Seeds: Almonds, peanuts, chia seeds, hemp seeds, and pumpkin seeds are all packed with protein, healthy fats, and essential nutrients. Sprinkle them on top of oatmeal, yogurt, or salads, or enjoy them as a satisfying snack on their own.

6. Beans: From black beans and kidney beans to navy beans and pinto beans, the options are endless when it comes to beans. Add them to soups, stews, chilis, and salads for a protein boost that will keep you feeling full and satisfied.

7. Seitan: Made from wheat gluten, seitan is a meaty and versatile protein source that’s perfect for vegan cooking. Use it in stir-fries, sandwiches, tacos, and more for a hearty and satisfying meal.

So there you have it, folks! With a little creativity and some delicious plant-based ingredients, getting enough protein on a vegan diet is easier than ever. So go ahead, embrace the power of plants, and fuel your body with the protein it needs to thrive!

Stay healthy!

[jowolf2]

10 MEATLESS MONDAY MEAL IDEAS

Vegan Philly “cheesesteak” sliders, vegan Mongolian “beef” noodles, stir fried barley on roasted vegetables, zucchini quiche, homemade cup-a-noodle soup, rajma masala, beet burgers, lentil and mushroom pot pie, Indian spiced stuffed peppers, jackfruit Greek gyro.

[bemushroomedbrewer]

THINK!

THINK I SAY!

brothers, for far too long in these sundry lands those who partake of merely the meatless aspects of life have suffered the consequences of a SAUCELESS EXISTENCE

“dear god! Why? Why must it be this way?” I cried out into the darkness

but god turned his cold metaphysical shoulder to me and said “BOY! PARTAKE OF THE RANCHES”

And then left.

To this I wept for many days, for no longer shall I enjoy the pleasure of a chicken tender with honey mustard

oh god, for no longer may I have a BURGER WITH KETCHUP

But then a voice spoke to me, it said “rise my son, and go forth, to thine grocery”

I looked up from my sodden tear filled hands, and I asked

“what?”

then he said, in a voice as powerful as 10,000 suns

“I say RISE my son.. venture forth to the grocery, and look into the 14th aisle, there you will find your quest.”

my soul shook with the power of his words

“holy fuckin shit mate”

I exclaimed,

then I ran

I ran through the mountains, through the valleys

through the hills and over the lakes

And then as I entered the metropolitan field

I saw it, the supermarkets

I entered the palace of dense sustenance and wandered to the 14th row

AND I SAW THEM

THE MEATLESS MEATS

in front of my eyes, I grabbed one and gave it an embrace,

With my tears wiped away I cheered and whooped as I exited the store

Glory be upon the sauces, for now I may enjoy them, once more

Sauces may be a temporary pleasure, but I cannot imagine an eternity without them

My tribute to sauces

(Totally underrated inventory item)

[question-no6]

With roasted sweet potatoes, seasoned black beans, creamy avocado, and a flavorful Swiss chard pesto, these vegan tacos are a tasty and healthy meal.

Ingredients: 2 medium sweet potatoes, peeled and diced. 1 can 15 oz black beans, drained and rinsed. 1 tbsp olive oil. 1 tsp ground cumin. 1/2 tsp smoked paprika. Salt and pepper, to taste. 8 small corn tortillas. 1 avocado, sliced. 1/4 cup chopped cilantro. 1 lime, cut into wedges.

Instructions: Preheat the oven to 400F 200C. On a baking sheet, toss the sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Roast for 25-30 minutes, or until tender. In a small saucepan, heat the black beans over medium heat until heated through. Warm the tortillas in a dry skillet over medium heat, about 30 seconds per side. To assemble the tacos, divide the sweet potatoes and black beans among the tortillas. Top with avocado slices and cilantro. Drizzle with Swiss chard pesto and serve with lime wedges.

Prep Time: 15 minutes

Cook Time: 30 minutes

myfantasiworld's art animation commissions

[pyls1978]

#महापापी_जो_करे_जीवहिंसा

कहता हूं कही जात हूं, कहा जु मान हमार ।

जाका गल तुम काट हो,सो फिर काटे तुम्हार।

कबीर साहेब जी कह रहे हैं कि यदि आज तुम किसी का गला काट रहे हो तो वह भी अगले जन्म में तुम्हारा गला कटेगा। अर्थात् बदला देना पड़ेगा। इसलिए पाप से बचो।

अधिक जानकारी के लिए पढ़ें पवित्र पुस्तक जीने की राह

निःशुल्क पायें । अपना नाम, पूरा पता भेजें +91 7496801825

[chillweekendvibes]

🥦🍄 The ULTIMATE Healthy Side Dish! (You Won't Believe How Good This Tastes!) 🤩

Just look at this incredible Broccoli and Mushroom Stir-fry! 🤤 Vibrant green broccoli florets and earthy mushrooms, perfectly sautéed with garlic, and hints of red chili, all coated in a savory, glossy sauce. It’s simple, delicious, and incredibly satisfying! ✨ Are you ready to add this to your meal rotation? 🤔

This isn't just a side dish; it's a versatile and flavorful way to load up on vegetables. Whether you're looking for a quick weeknight meal addition, a healthy lunch option, or something to complement your favorite protein, this stir-fry is a winner. Plus, it's packed with nutrients! 🥦🍄🌶️

We've found an amazing resource with the full recipe, tips for achieving that perfect crisp-tender texture, and ideas for customizing it with other vegetables or a touch of protein. Get ready to transform your healthy eating with this irresistible dish! 🚀

Don't just admire – start cooking! Click the link below to unlock the secrets to this amazing Broccoli and Mushroom Stir-fry and make healthy eating an absolute joy. Your taste buds (and your body!) will thank you! 👇

👉 Get the Healthy & Delicious Stir-fry Recipe NOW: https://t.co/Ttddedmvoc 🌟

What's your favorite vegetable to stir-fry? Share in the comments! 👇

[fitnessfocusvibes-blog]

Forget Your Usual Burger – This Plant-Based Masterpiece Just Changed the Game! 🍔🤯 (You Won't Believe It's Not Meat!)

Get ready to drool! 🤤 This image isn't just a burger; it's a vibrant, mouth-watering testament to how incredibly delicious and satisfying plant-based eating can be! 🌿 Imagine biting into that juicy, perfectly grilled patty, piled high with fresh, crisp lettuce, vibrant red onions and tomatoes, tangy pickles, and that irresistible melted cheese. The generous drizzle of ketchup and a dollop of mayo just seal the deal, promising an explosion of flavor in every bite. 💯 It's stacked high and ready to be devoured, proving that mindful eating doesn't mean compromising on taste or pleasure! ✨

Are you curious about how to make healthier food choices without sacrificing your favorite indulgences? 🤔 This burger is a shining example of how plant-forward meals can be just as, if not more, appealing than their traditional counterparts. It's about enjoying delicious food that also happens to be good for you and the planet! 🌎

Don't just stare at this delectable creation; experience it! 🛑 There's a secret to crafting the perfect plant-based burger, tips for making your veggie meals irresistible, and perhaps even a guide to transitioning to a more plant-rich diet. Click the link below to discover mouth-watering plant-based recipes, healthy eating hacks, and inspiration to make your meals both delicious and nutritious! 👇 Your next favorite burger (and healthier lifestyle) starts NOW! 😉

➡️ Bite into the Future of Flavor - Get Plant-Based Recipes Here: https://t.co/Ttddedmvoc