#meatless pasta sauce

[milla984]

Today I found amazing portobello mushrooms at my local grocery store so I decided to cook some sauce: it's very easy to make and it's suitable for vegetarians, vegans and for those who simply want to try something different and meatless!

- ingredients, recipe and images of food below the cut -

Portobello mushrooms and walnuts sauce

- three big portobello mushrooms (approx. 300g) - half an onion (quantities may vary, depending on your taste) - walnuts, soaked in hot water for 30mins (for this recipe I used about five) - plain tomato sauce (approx 3 cups) - a pinch of sugar - salt and pepper - spices and herbs (I like cloves, nutmeg and thyme) - extra virgin olive oil - half a glass of water - white wine (optional)

You will need: - a food processor/blender - a large pot

Start by slicing the onion and roughly dicing the mushrooms. I prefer a thin cut for the onions but that's totally optional, since they will be put in a food processor together with the mushrooms.

Cover the base of a large pot with extra virgin olive oil and put it over medium heat, then add the onions when the oil starts heating up but it's not too hot; when the onions become translucent add the mushrooms, half a glass of water (or a splash of white wine if you feel fancy) salt & pepper and let them cook over medium heat until they shrink to approx half their size.

While the mushrooms are cooking, put the walnuts in a food processor and set them aside. I always make sure they're finely chopped 'cause that's how I like it but if you don't mind a bit of crunch you can make bigger pieces, it's all a matter of personal taste.

When the mushrooms and onions are ready put them in the food processor. The original idea behind this recipe was to make a vegetarian/vegan ragù sauce using mushrooms and walnuts to recreate the small pieces of minced meat but you should find out which size works best for you!

Once the mixture is ready put it back in the pot, add the walnuts and the tomato sauce, stir everything together and cook over low heat for about 25-30 mins. I like to add my herbs and spices halfway through but they can be added only at the end, with a pinch of sugar to contrast the acidity of the tomato sauce.

My own two cents: there really isn't a right or wrong quantity of tomato sauce you can use but if the final result turns out too runny it won't stick to your pasta the way it should.

Also, imho the best choice for this sauce would be a rough type of fresh pasta (such as pappardelle or tagliatelle) in order to create the perfect 'grip'.

This recipe is also perfect for lasagna!!

Buon appetito!!!

[vintagepromotions]

Advertisement for Franco-American meatless spaghetti sauce with mushrooms (1955).

[butterbourbonandothersins]

ZENB Plant-Based Pasta

What did I think of ZENB plant-based pasta? I thought it was fantastic. If I didn’t know it was plant-based I wouldn’t know it was plant-based.

ZENBE (ZEN-bee) is created from the Japanese expression, zenbu, meaning, whole. I love pasta…so much that I am heading to Florence, Italy, in a few weeks for the purpose of eating great pasta. Unfortunately, I can’t often fly off to the beautiful country of Italy for some of the best pasta in the world, so I must find options here at home. I am a big fan of carbs – something I wish wasn’t true…

[tsunflowers]

what are some of your favorite vegetarian recipes? i wanna cut down on my meat consumption but i’m really bad at choosing any protein that isn’t “meat”

I feel like I'm the wrong vegetarian to ask bc my fave recipes just don't have meat and I sometimes throw fried tofu on at the end. but I will tell you some plant-based proteins that I like using

beyond beef

you can put this stuff in pretty much any recipe in place of ground beef. it even holds together well enough that you can make your own meatballs or burger patties. other companies have ground beef substitutes that are cheaper and taste as good but they tend to be dry. this one tries hard to replicate the fat content of beef and that makes it really versatile. but you can buy any "meatless ground," cook it in a sauce, and put it over pasta. easy

gardein chick'n

this is my mother's favorite chicken substitute and she actually eats chicken sometimes. a little bland on their own just like real chicken but you can toss them in oil and seasonings. you can buy them packaged with teriyaki sauce and then you have the start of a stir-fry right there

morningstar farms veggie bacon

if you cook it just right the red part is crispy and the white part is fatty and chewy. not really comparable to pork bacon but good for adding a little fake-meat crunch

chickpeas. these are some high protein little legumes and you can just throw them into a lot of pastas and salads. here's a recipe I like with chickpeas from vegetarian chef deborah madison

shes so pretentious but I love her. ignore all her shit about things being freshly milled. you can buy breadcrumbs in a box and use any dried spice mix instead of fresh chopped parsley

tofu. extremely versatile but some people just don't like it. since it's so plain the way you cook it changes it a lot. experiment with marinades. I like tofu in a soy sauce and sugar based sauce like in this bibimbap recipe

this guy is so full of shit when he says the bok choy stems will turn golden but the recipe is solid otherwise

[a-side-of-muffin]

Trying to get back into writing after probably like forever lol

Dinnertime

-Regressor Louie and Carer Olimar-

----

I decided to make dinner tonight.

It wasn’t anything fancy, just spaghetti with garlic tomato sauce. Louie didn’t seem so thrilled when I told him it was meatless, but he didn’t complain otherwise. I set the plate down in front of Louie, before sitting down myself. When I scooted myself up to the table, I noticed Louie had a blank, yet slightly perplexed look on his face. He held the fork with his fist, which was the first sign something was up. He didn’t twist the fork into the pasta like he normally did, instead just digging it into the bowl and pulling it out. When he finally put the bite into his mouth, he got sauce all over his face. I tilted my head in curiosity, a slight smile on my face.

“You alright there, Louie?”

Louie just looked at me with that same blank look for a brief moment, before looking back down at the bowl and loading up another forkful. I took my first bite, observing his messy eating the whole time. It was a bit humorous watching him fumble with the utensil, but I was also getting a bit concerned. Louie didn’t have the best manners when it came to eating, but he certainly knew how to hold a fork! I decided to ask again.

“Louie, are you feeling okay?” Louie perked his head up again, his chin and cheeks having red stains from him trying to wipe the sauce off his face. He looked off to the side, wiping his face with his sleeve again. I got up and took a napkin off the table before walking over to Louie.

“Here, let me get that for you.” I spoke before I began wiping his face with the napkin. Louie whined in protest, putting the fork down and pushing my hands from his face.

I chuckled. “I wouldn’t have to wipe your face if you ate more neatly..!” Louie only crossed his arms and pouted, getting another, more hearty laugh out of me.

“Awwe..” Louie did not like this. He whined even more, muttering something barely audible.

“What was that?” I asked with a chuckle. Louie grumbled again in frustration, but he still had a contemplating look on his face. He looked up at me and tugged on my sleeve.

“What is it?”

Louie mumbled “Feed me..” very quietly, his usually smooth and deep voice wavering as he spoke.

I hold in my laughter, because Louie seems serious about this. “Now why would I do that?” I jokingly ask him, leaning down to his level. I don't know why he’s acting like this. It’s confusing, but also amusing. I can’t help but grin

Louie finally spoke again. “Can’t do it myself.” I can tell that took a lot for him to think up and say from the look of commitment on his pouty face. He looks back up at me with squinty eyes. He’s expecting an answer soon, it seems. Oh, well.. Louie was never the patient type anyways.

“I can, but why can’t you do it yourself?”

“Am baby.” Louie looks almost embarrassed to admit this, considering the hint of pink on his chubby cheeks and the way he’s fiddling with his hands.

It hit me all at once. I never connected this to childlike behavior before, but now that Louie mentioned it, I can’t believe I didn’t see the signs earlier. I still don’t understand.

“What does that mean?”

Louie points to his head, poking himself gently. “Up here. Am baby.”

“I see...” I in fact did not see, but I decided to go along with it anyway. I pull out my chair from the other side of the table and sit down next to him. I hold the bowl of spaghetti and twist some pasta onto the fork. I hold the fork out to Louie, which he happily takes into his mouth. He looks a lot happier now as he sways in his chair ever so slightly while he’s chewing.

Before I knew it, Louie had finished the whole bowl, and he looked like he still wanted more. I take the bowl and go to put it in the sink.

“Still hungry?” I ask him once I return. Louie pauses for a moment, seemingly pondering my question. He shakes his head and makes a little grunting sound, holding his arms out to me while I put my chair back on the other side of the table. As I’m walking back over to him, he quickly gets impatient, whining yet again. For a man of few words, he is quite noisy.

I smile again. “Calm down there, kiddo. I'm here.” Louie only pouts and shakes his arms a bit for emphasis.

“Up!” Is all he says.

My grin becomes uncontrollable and spreads from ear to ear. I chuckle lightly, “Want me to hold you? Haha, you’re a needy one, aren’t you?” Louie whines again as I pick him up. I walk over the single chair we have in front of the dining table and sit down, holding Louie in my lap. Louie’s pout quickly reforms into a subtle smile. I pull him closer, rubbing the back of his head. He leans into my chest and lets out a content hum.

As Louie adjusts himself by swinging his legs over the side of the chair, I end up holding him more and more like a baby. One hand on the back of his head, and the other holding one of his hands. I rub circles into Louie's hand as his eyes slowly close. We sit like this for a while.

I like comfortable silences. Sometimes just being with somebody is all you need to feel the love.

[zuzajs14]

"So the victims are linked by... what? Nightmares? Stress?" asked Sam at last, dipping his fork into his meatless version of the stew. A despicable imitation of the real culinary marvel that Dean had just slogged through. A mouthful of the meat and vegetable pasta mixture dripped with juicy tomato sauce. The burnt tongue seemed a true miracle of irony in frigid conditions.

As strange as the small town seemed, Dean had to give the local people credit for really knowing how to cook. He still fondly recalled the meatballs from the mayor's wife's recipe. And the stew currently disappearing from his plate at an alarming rate was to haunt him in dreamy fantasies for years to come. Of that he was sure.

A satisfied moan of pleasure ripped from the depths of his throat, drawing two pairs of wide-open eyes to Dean. Sam seemed horrified, almost disgusted. Whereas Cas... Well, hello there. Dean did so miss the dark look of fascination and wanting on the angel's face. Huh.

"Dean," Sam rebuked him, tightening his fingers around the cutlery.

Deciding to ignore the whole incident, his thoughts returned to the course of the conversation. The victims and the clichés connecting them fit the whole local community. Yeaaaah.

"They are also united by their fucking love for the forest and the stories of the old hag. Like all the crazy people in this town. If I hear about the spring equinox celebration again..." he announced, chewing on a particularly rubbery piece of meat. His eyebrows went up of their own accord as if the very thought of the fucking equinox was enough to give him a headache. Which might as well have been true, as the knowledge offered to them by the locals didn't lend itself to anything else.

Chapter 3 of my destiel case fic is up! Come and enjoy <3 And maybe leave a word or two :>

[dudeshusband]

I keep forgetting you are also vegetarian!! What sorts of things do you make (if you dont mind talking about it)

I need ideas since I can't really eat most of what my family makes lol

i like to cook from scratch so i don't know how helpful I'll be but I'll lay out some of my favorites

i eat a lot of pasta tbh. fettuccine alfredo, meatless spaghetti (or if i can find the tofu meatballs, that), pasta primavera. I'm trying some mac and cheese with gochujang in it, I'll let you all know how that is.

easy as hell feta tomato pappardelle

not to be cliche and say salad but the nashville hot pickle and spinach dijon make me (a salad hater) like salad. they sell these at walmart or raley's.

i make a vegetarian noodle soup with vegetable broth sometimes. depending on where you are, there's an amy's brand one that's canned. zuppa toscana is a fun one to make if you have veggie italian sausage (i wouldn't put white wine in it. i rarely put wine in anything.)

also korean and indian food is usually vegetarian by default. japchae is really good. it's very vegetable-heavy. i make a cold soondubu (it's usually hot but this is a very good cold for hot days version). this is kong-guksu, which is a peanut sauce ramen dish (better than it sounds).

my favorite indian dishes are palak paneer, tikka masala (i make it with cauliflower or tofu depending), chana masala, basmati rice, and naan.

falafel is vegetarian, and you can make yellow jasmine rice vegetarian easily by making it with vegetable broth instead of chicken broth. and of course, there's hummus and baba ganoush

if you like mushrooms, they're a good substitute for steak on philly cheesteak and this recipe for vegan po' boys is phenomenal.

i make black bean burgers from time to time (i usually buy them bc I'm lazy but they're fun to make). also, black bean and corn tamales are very good. quesadillas are easy too. or cheese enchiladas. they sell vegetarian refried beans too. if not, pre-boiled (or canned) whole pinto beans + vegetable shortening.

we have decent vegetarian sections at the stores i go to. i find safeway and sprouts (I'm not sure if this is a national chain or not) have the best options. i wish i lived in la or sf where all the vegans are.

when in doubt, you just buy nacho fix ins. not healthy but fun and everything that needs to be hot goes in the microwave.

if you need any more recipes or ideas, let me know.

[sl33py-g4m3r]

making a record of every dairy thing in my apartment to attempt to chart how fast it's gonna be to get rid of, mainly by eating; but I guess I can put some in the donation box at the park for people~~ the unopened stuff of course~~

goobers x 5 (a candy consisting of milk chocolate balls w peanuts in them. initially bought cause I tried them and they hit really good, then I stopped eating them, lol. and one of them is open)

store brand pasta sides (there are 2 rice too) x 12 (i like to stock up on things cause I don't go to the store that often mainly cause I'm blind legally and can't drive)

boxes of macaroni and cheese x 3

2 bags of doritos and one of store brand loaded potato chips (which I'm surprised don't have bacon or lard in them and are actually vegetarian)

2 of pringles I just bought (sour cream and onion and ranch)

2 of some crunchy puffed pea snacks bought at the dollar tree (calbee brand i think? they're so good and have a lot of fibre for a puffed snack like that!)

3 open containers of ice cream (that I'm sadly not eating cause I learned I don't like it that much so it's hard for me to eat)

2 jars of great value nutella with one being half gone

a mainly used tube thing of Parmesan cheese (which may not be vegetarian based on what and how rennet is used idk)

4 of some spreadable cheese (gourmet w herbs, one of them is open the other 3 are sealed in plastic and not open, bought at a discount store on impulse a while ago)

25 individual packets of swiss miss hot cocoa mix

a big bag of trail mix that has m&ms in it (are those even vegetarian? don't they use shellac for the candy coating or was that other candies instead?)

a partially used jar of alfredo sauce

a partially ate fluffy cheesecake kind of pie

and I think 2 partially used containers of popcorn salt

all the other butter type stuff/margirine/cheese that I have is vegan stuff that was given out at commodities when mom and a neighbour went~~ mom knew that I keep trying to go vegan and gave them to me~~ she even gave me some vegan (i think they're vegan I could be mistaken and they're just vegetarian) sausage patties too~~ and seasoned seitan (that idk where on earth to find anywhere at all; could buy vital wheat gluten and chickpea flour and attempt to make my own again. but whenever I make it I don't like it and can't figure out whether I don't like seitan or just made it wrong~~ made it homemade with just flour once~~ so if you want a good arm work out, try it, lol didn't like that either sadly for the above)

it's cool commodities is giving out vegan stuff sometimes~~ but she hadn't went in a long time~~

I feel this is going to tale a lot longer than I think it will~~ I guess just slowly and consistently use them and not feel bad for doing so? cause hopefully even being a vegetarian would still help fight global warming and stuff~~

and I've been a vegetarian for almost the entirety of this year~~~~ wooooooooo~~!!!!! I say almost cause the year isn't over~~~ and some many months last year too~~~

longest time ever that I've successfully been vegetarian~~~ like over 200 days~~~ cause I use a counter app to track the days and I've switched counters back and forth a few times trying to find a good one~~ Meatless is pretty good~~~ used to use Quit Meat but it wants you to log every animal food you consume and I felt that was too tedious~~~ Meatless just lets you log what meat if any you consume and hit either the plant based, or hit the egg/dairy buttons when you want to log a day as vegan or vegetarian. and it lets you choose what country you're in to give you relevant stats to your country~~

plopping another question here at the end cause I'm unsure if it's actually animal or not~~ I have some fleece blankets; and I thought fleece was the name for wool or some other animal derived fabric~~~ unless fleece means something that's non animal too.... they're light fluffy and warm blankets~~ so.... is it animal fleece or more than likely something else and still fine to use?

asked reddit a while ago when I went on r/vegan (cause r/vegetarian was barred by a filter or restriction and wouldn't let me post at all~~ why is reddit so locked down in this manner? it sucks~~ I don't like reddit~~

I've come so far over the course of a little more than half a year~~~ I no longer see meat as a valid food choice~~~~ or gelatine~~~~

a lot longer than I was when I first tried back in 2013 when I went vegan on a whim~~ lasted a couple of months, didn't know what I was doing, and went back to eating meat. repeat process endlessly until this time hopefully~~~

proud of myself for making it this far this time~~ and not going back to eating meat~~ cause when I did that, I'd feel like a hypocrite and deem myself a failure. But I'm not a failure cause I kept trying~~ I keep trying~~

so much so that the vitamins I take for in general vitamin, and the vitamin D the doctor wanted me on are vegan~~~

I still feel like a baby vegan even after all the time I've tried and failed in the past ~~ T_T;;

[lowrescryptid]

For Veganuary, some of my favorite vegan foods!

As a general rule, I use canned or frozen veggies in all of these. They’re cheaper, they last longer, and you don’t have to do any chopping (which is especially convenient when it comes to onions). The only exceptions are mushrooms and potatoes.

Rice!

I cook it with veggie broth (or a vegan chicken flavored broth), garlic powder, onion powder, salt and pepper.

Before I set it to simmer, I dump in a bag of frozen veggies (I like mixed veggies or spinach) or fresh veggies (I like mushrooms) and throw in a can of chickpeas for good measure

Right after it’s done, I stir in some vegan cheese if I have it. I usually do about a cup of cheese when I make a big pot and that’s plenty.

Dirty Rice

Pasta!

To stretch mac and cheese, melt some vegan butter in the pot, add your unsweet dairy free milk, then add garlic powder, onion powder, salt, and whatever seasonings you want. Bring it to a boil and then whisk in enough flour to get it to a gravy-like consistency. then add your dairy free cheese--you’ll only need half as much.

Garlic Butter Pasta

Chickpea “Tuna” Casserole 

Alfredo

I like to add red bell pepper or spinach to a mozzarella mac and cheese; peas or meatless crumbles to a cheddar mac and cheese. 

For tomato sauce, I just use a can of crushed tomato with salt, garlic and onion powder, italian seasoning, and a bit of balsamic vinegar. Spinach and mushrooms go well with this, too.

Some of my top recipes

Biscuit Topped Chickpea Pot Pie (takes a while but so worth it!)

Tabbouleh (I usually add chickpeas to make it heartier)

Corn Fritters (I just throw in whatever veggies I have on hand)

Biscuits and Gravy (I usually add some fake sausage to the gravy to make it more filling)

Split Pea Soup

Hummus and Pita (This isn’t real pita, but it’s close and much easier. Of course you can always just buy it at the store, too.)

Potato Wedges

Refried Bean Burgers

Burritos (No recipe, but I fill mine with refried beans, spanish rice--the little knorr packets are vegan!--taco sauce, and mexican style dairy free cheese)

Nachos (No recipe, but I top mine with black beans, a vegan cheese sauce, salsa, and black olives)

Pancakes

Desserts are easy--just sub out dairy-free milk and dairy-free butter. Or search for vegan versions of your favorites! 

Cinnamon Rolls

Banana Bread Cinnamon Rolls

Orange Rolls

Sprinkle Sugar Cookies

Rolled Sugar Cookies

Double Chocolate Chip Cookies

Chocolate Chip Cookies

Vanilla Pudding

Chocolate Pudding

Lots of stovetop pudding mixes are vegan--just use non-dairy milk!

Vanilla Cake

Chocolate Cake

Coffee Cake

Reese’s Peanut Butter Cups

Banana Nice Cream

Frozen Pineapple Whip 

Vegan Egg Substitutes for Baking

Cheese - I buy raw cashews in bulk from foodtolive--shipping is free, tax is included, and the price is very reasonable. I eat cashew cheese every day so I usually get the 7lb bag and keep it in the bottom of my fridge.

Easy Cheese Sauce (no cashews)

Go-to Cashew Cheese (This is a great base! Sometimes I add tomato paste and hot sauce for a buffalo cheese, or sometimes I go heavy on the lemon juice and add dried dill and parsley).

Pimento Cheese

Sundried Tomato Cheese

[drmajalis]

Hitting you! 2, 23 and 29.

2. "Thoughts on veganism" - I like it, until white vegans open their mouths and say shit like how indigenous hunting rights are immoral, or that eating a chicken snack wrap is literally like killing a baby. I'm not any kind of vegetarian or vegan but I try to limit my meat intake and have a few meatless days of the week- but that isn't good enough for the majority of vegans, apparently I'm just as bad as Smith Washington who eats nothing but whoppers from Burger King. The purity shaming has to stop and sustainable living has to be prioritized over a complete abstention or nothing will be accomplished. 23. "Do you wear jewellery?" - Nope. I thought about getting my ears pierced until I learned that if you don't wear earrings enough they'll seal shut. The stuff I have tried just gets in the way and snags on stuff. If I found a nice ring that fit my aesthetic I'd probably try that, though. 29. "Preferred pasta noodle?" - Shells! Cause they're good at scooping up the sauce and making sure every bite is a good one. I'm honestly not a fan of most stringy pastas like spaghetti and linguini, if I'm making a nice meat sauce I'll cook shells or just macaroni to have with it cause it's simpler and twirling pasta noodles always makes a mess as it flicks bits of sauce everywhere.

[milla984]

When you crave lasagna and wonder if you could use the mushrooms and walnuts sauce to make some…

- images of food below the cut -

Turns out the sauce is great for lasagna and it can be used plain (if you're vegan) or mixed with basic white sauce!

[theglowstickchronicles]

Just made the most delicious early dinner. Chickpea pasta, beyond meatballs and spinach sautéed in garlic infused olive oil, vodka sauce, and nutritional yeast.

I also went to Whole Foods today for the first time ever and while I most definitely will not be doing *all* of my grocery shopping there (cause I’m, you know, not rich), I will be going there more often for some meatless options that I haven’t seen anywhere else.

[softasawhisper]

💫 what's your favourite kind of pasta? favourite flower? style of shoe? podcast? sitcom?

pasta: i am not really a big pasta person but I suppose angel hair with a very simple tomato sauce. oh i like fried ravioli sometimes, if that counts. i cant have it anymore or i'd say meatless cheese lasagna. flower: roses,peonies & tulips aesthetically; for their scents i love jasmine, orange blossoms and gardenias style of shoe: a very simple slip on closed toe flat podcast:MBMBaM sitcom: New Adventures of OldChristine <- im rewatching this two episodes at a time during dinner and besides some cringey things from that time it still is a really fun watch. though there's a plot point in s4 that i despise and it was played for laughs and it just makes me so angry

[downtoearthmarkets]

When the season transitions from late summer to early fall, so do our schedules, as we switch overnight from vacation mode into the familiar routine of back-to-school and back-to-work. This post-Labor Day period can often be a demanding time while we readjust to calendars full of busy, structured days and their many obligations. The good news is that your local Down to Earth farmers market is currently teeming with a bounty of fresh produce and seasonal foods that can make cooking healthy, delicious weeknight dinners a breeze.

Sesame Salmon Bowls Seafood is known to contain a variety of nutrients that help promote healthy growth and development in school-age children. In fact, the current Dietary Guidelines for Americans advise that children under the age of 18 should consume several ounces (depending on target caloric intake) of cooked, low-methylmercury seafood per week.

This simple but tasty one-pot New York Times recipe features salmon, which is among the best choices for childhood seafood consumption. Not only will the kids enjoy it, but it’s sure to be a hit with the seafood-loving adults in the household too:

Ingredients for 4 servings

¼ cup rice vinegar

3 tablespoons granulated sugar

1 teaspoon flaky salt, plus more for seasoning

1½ Great Joy Family Farm Akita Komachi short-grain white rice, rinsed until water runs clear

1½ pounds skinless American Pride Seafood salmon fillet, cut into 1-inch cubes

½ teaspoon toasted sesame oil

¼ cup low-sodium soy sauce

3 tablespoons distilled white vinegar

2 tablespoons safflower or canola oil

2 tablespoons coarsely chopped Newgate Farms scallions

2 tablespoons minced Lanis Farm fresh ginger (from one 2-inch piece)

3 Newgate Farms mini cucumbers, thinly sliced

8 ounces chopped green and red Newgate Farms cabbage (coleslaw)

1 avocado, halved, pitted and thinly sliced

Lemon Garlic Mushroom Pasta When you’re back at home after a busy first day of the week, make your Meatless Monday a no-brainer with this easy Zesty Mushroom Pasta. You can seamlessly adjust the ratio of ingredients to your family’s tastes and the number of servings required:

Cook any La Trafila Pasta fresh pasta of your liking to al dente in a large pot of salted water.

Reserve 1 cup of pasta water before draining and put to one side.

Heat Arlotta Food Studio extra virgin olive oil in a large skillet over medium heat and sauté minced garlic and sliced Mushrooms.NYC shiitake or oyster mushrooms.

Stir in zest and juice of one lemon plus salt and pepper to taste. Toss in the pan with cooked pasta, reserved pasta water, grated parmesan cheese and Lanis Farm fresh basil. Coat well.

Serve immediately in a bowl with extra basil and grated parmesan.

Hearty Hamburger Soup Get the home team pumped up for dinner with healthy, hearty hamburger soup. It combines the enticing appeal of hamburgers with a host of nutritious, in-season ingredients. Plus, it’s ready in just 30 minutes and works great for leftovers! Be sure to use fresh farmers market produce in this recipe to prevent getting mushy vegetables while cooking.

1 pound Great Joy Family Farm, SOVA Farms or Stone & Thistle Farm lean ground beef or turkey

½ Sun Sprout Farm white or yellow onion, diced

32 ounces Great Joy Family Farm, SOVA Farms or Stone & Thistle Farm beef stock or broth

2 medium Great Joy Family Farm Yukon gold potatoes, peeled and diced

2 medium Sun Sprout Farm carrots, peeled and diced

1 cup fresh Great Joy Family Farm green beans, sliced into thirds

14½ ounces diced Newgate Farms tomatoes

2 tablespoons tomato paste

1 tablespoon Newgate Farms garlic, minced

1 teaspoon thyme, dried

1 teaspoon oregano, dried

1 teaspoon salt

1 teaspoon onion powder

½ teaspoon black pepper

Our farmstalls are awash in a kaleidoscope of colorful produce and seasonal bounty just in time to make your back-to-school meal planning a pleasurable and truly appetizing experience. And don’t forget all our ready-to-serve options, from kebabs to artisan pizza, made from scratch for those moments when the schedule is too full to do more than eat and run. So, get your shopping list primed and ready and come see us in the farmers market this weekend!

[jaigurufoods]

soya chunks and receipes

 More and more people are seeking tasty and nutritious meatless meal options as plant-based diets gain popularity. Soya chunks offer an easy way to add protein and meaty texture to vegetarian and vegan dishes. Made from defatted soy flour, soya chunks plump up and take on a tender, meat-like consistency when soaked and cooked, absorbing flavors from sauces and spices. They are incredibly versatile, perfect for stir-fries, stews, curries, or as a substitute for ground meat in dishes like tacos, chili, and pasta sauce. With a neutral flavor, soya chunks make it simple to create delicious, satisfying meatless meals. From soya chunk kebabs to vegetarian mapo tofu, home cooks find it easy to go meat-free with this soy-based staple. For an accessible, nutritious, and tasty way to enjoy more plant-based proteins, stock up on versatile, protein-packed soya chunks from Jai Guru Foods.

Be Healthy!

Check out these recipes from Jai Guru Foods:

Soya Chunk Tacos

Fill taco shells with cooked soya chunks seasoned with taco seasoning, along with toppings like shredded lettuce, diced tomatoes, avocado slices, and salsa. Serve with lime wedges. For more ideas, visit Jai Guru Foods.

Soya Chunk Spaghetti Bolognese

Simmer cooked soya chunks in a rich tomato-based sauce with garlic, onions, carrots, celery, and Italian herbs. Serve over spaghetti and top with grated Parmesan cheese. Find more recipes at Jai Guru Foods.

Soya Chunk Stir-Fry

Stir-fry soya chunks with bell peppers, broccoli, snap peas, and carrots in a savory soy sauce, garlic, ginger, and sesame oil mix. Serve over steamed rice or noodles. Discover more dishes on Jai Guru Foods.

Soya Chunk Curry

Simmer soya chunks in a coconut milk-based sauce with Indian spices like curry powder, turmeric, cumin, coriander, and garam masala. Serve with naan bread or rice. Visit Jai Guru Foods for more inspiration.

Soya Chunk and Vegetable Skewers

Thread soaked soya chunks onto skewers with cherry tomatoes, bell peppers, zucchini, and mushrooms. Grill or roast until lightly charred. Serve with couscous or quinoa. Check out Jai Guru Foods for more recipes.

Soya Chunk Chili

Cook soya chunks with onions, garlic, bell peppers, kidney beans, diced tomatoes, and chili powder for a hearty vegetarian chili. Top with cilantro, cheese, and sour cream. For more recipes, visit Jai Guru Foods.

Soya Chunk Shepherd’s Pie

Top cooked soya chunks and mixed vegetables with creamy mashed potatoes. Bake until golden and bubbly for a comforting meal. More ideas at Jai Guru Foods.

Soya Chunk Shawarma Wraps

Marinate soya chunks in yogurt, lemon juice, garlic, and spices like cumin, paprika, and cinnamon. Grill or bake and serve in pita bread with lettuce, tomatoes, cucumber, and tahini sauce. Get more recipes from Jai Guru Foods.

Soya Chunk Fried “Chicken”

Coat boiled soya chunks in seasoned flour and shallow fry until crispy. Serve with mashed potatoes, gravy, and green beans for a vegetarian take on fried chicken. Find more at Jai Guru Foods.

Soya Chunk Stew

Simmer soya chunks with root vegetables like potatoes, carrots, and parsnips in vegetable broth with thyme, rosemary, and bay leaves. Serve with crusty bread. Discover more recipes at Jai Guru Foods.

These meatless meals made with soya chunks are delicious and packed with protein and fiber, making them satisfying and nutritious for everyone. Customize the recipes with your favorite ingredients and spices to suit your taste. Enjoy your meatless culinary adventures!

For more information, visit Jai Guru Foods.

[020755]

Summer Pasta with Tomatoes, Eggplant and Stringbeans

Here is a new recipe that I tried last night for Meatless Monday. Sometimes it’s good to lighten up the menu with no meat.   I love when I try something new and it’s so delicious that I know it will stay in the rotation all summer long.This is a delightfully light pasta dish with really no sauce just some delicious fresh vegetables and some amazing fresh burrata. Of course you can leave out the…