For the Artists

For anyone interested in making cruelty-free art, the following is an article on ingredients found in a variety of art supplies and materials. Check the article out here for info on art supplies that contain animals products as well as those that do not.

Featured Plant-Based Recipes

Check out the following recipe featured at forksoverknives.com here.  Feel free to try out variations on the recipe seeing what you prefer most.

Curried French Lentils

FrenchLentil 570x299 Curried French Lentils

Curried French Lentils
Serves 4 (makes about 8 cups or 4 bowls)

Ingredients:

  • 6 cups water
  • 1 cup French Green lentils
  • 1 yellow onion, chopped
  • 1 small yam or sweet potato, diced (about two cups)
  • 2 cups small cauliflower florets
  • 2 ribs celery, sliced
  • 1 can (14.5-ounce) diced, salt-free tomatoes
  • 2 teaspoons curry powder
  • 2 teaspoons dried green herbs (like a French or Italian blend)
  • 1 teaspoon granulated onion
  • 1 teaspoon granulated garlic
  • 4 cups greens cut into bite-size pieces (like kale, chard, spinach, collards, beet greens)

Instructions:

In a soup pot on high, bring the water and lentils to a boil. Reduce heat to medium and cook for 20 minutes (a low boil).

Add the onion, yam/sweet potato, cauliflower, celery, tomatoes (including juice), and the four herbs and spices. Cook for 10 minutes at the same heat. Add greens, and cook for 5-10 more minutes (spinach, chard and beet greens won’t take as long to cook as kale or collard greens), until potatoes and greens are tender. Serve as is or over cooked brown rice.

Chef’s Notes:

Soup, stew or filling: As written, this recipe is more of a stew than a soup (especially upon reheating the next day), so I like to serve it over brown or wild rice, or in a corn tortilla with a little avocado on top. But you can easily make it into a soup by adding 1-2 cups of water in step two.

Lentils: A variety of lentils exist, and can be used in this recipe by adjusting the cooking time slightly (mainly for red lentils, which take only 25-30 minutes to cook).

Tomatoes: Fresh tomatoes can also be used, especially when they are in season (about 1-½ cups diced).

Broccoli option: If you’re not a fan of cauliflower, broccoli may be used (or both).

Athletic Vegan?

A plant-based vegan diet is not only good for improving overall health, it can also significantly help to improve athletic performance. Check out the websites below that emphasis the importance, and compatibility, of an active, vegan lifestyle.

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http://www.organicathlete.org/

nomeatathlete

http://www.nomeatathlete.com/

Raw till 4

https://www.facebook.com/Rawtill4

30bananasaday

http://www.30bananasaday.com/

greatveganathleteslogo

http://www.greatveganathletes.com/

veganfitness

http://www.veganfitness.net/home/

Featured Vegan Plant-Based Recipes

Need meal ideas?

This section features recipes from different vegan blogs and websites from around the globe with the intent of inspiring vegan meal ideas as well as to encourage you to check out other great vegan sites.

Check out some great new recipes featured at Fork Over Knives …

Lentil Vegetable Soup

Lentil 570x299 Lentil Vegetable Soup

 

Lentil Vegetable Soup
Serves 4-6

Ingredients:

• 2 small onions, finely chopped
• 2 carrots, finely chopped
• 6 small white potatoes, finely chopped
• 1 16-ounce bag brown lentils
• 1 15.5-ounce can fire roasted tomatoes, diced
• 8 cups vegetable broth or water
• 1-2 cups finely chopped spinach
• salt and pepper to taste

Instructions:

Combine all ingredients, except the spinach, and cook on low for 2 hours. Add the spinach about 5 minutes before the soup is done. Season to taste with salt and pepper.

Indian Curry Lentils

indianlentils 570x299 Indian Curry Lentils

 

Indian Curry Lentils
Serves 2

Ingredients:

  • 1 cup mixed of any lentils & split peas
  • 3 tablespoons mild yellow curry powder*
  • ½ teaspoon Turmeric
  • Salt to taste (optional)
  • 4 cloves garlic*
  • 1 teaspoon oregano
  • 1 cup of mixed veggies of choice (I used frozen mix of corn, peas, carrots and green beans)
  • ½ cup brown rice

*Feel free to adjust according to taste

Instructions

In one pot bring 5 cups of water to a boil.

Add 1 cup mixed lentils & split peas.

Add spices and chopped up garlic (don’t add the mixed veggies yet).

Cook for 50 minutes on a medium flame.

In a separate pot, bring 1 and 1/4 cups of water to a boil.

Add ½ cup of brown rice.

Cook the rice until water is absorbed on a medium flame. Never mix rice during cooking.

Add the frozen veggies to the lentils and peas and cook for an additional 5 minutes or until the the frozen veggies are equally hot as the lentils and peas.

Chef’s tip: Serve the lentils and peas topped with the brown rice.

Fragrant Kidney Bean Lentil Dal

Lentil Dal 540x299 Fragrant Kidney Bean Lentil Dal

This one has a fair bit of spices, but as usual you can play with the recipe and see what you like, or just use what you have. Check out these recipes and more at Forks Over Knives.

BAKED FRENCH FRIES AND KETCHUP

Check out this recipe for Baked French Fries and Ketchup at Forks Over Knives.

KetchupFries 570x299 Baked French Fries & Ketchup

ACORN SQUASH WITH BERBERE WILD RICE STUFFING

acornsquashwildricestuffingrecipe

A holiday staple or just a regular Sunday night supper, check out this and other fabulous vegan recipes at Strawberry Pepper.

Check out the resources page for links to more great plant-based recipe sites.

What are your favourite plant-based meals? Post your comments below.