Stream

 
 
Wondering how to grow organic strawberries? Here's a low-cost ebook detailing everything from pest control, when to plant, and what type of strawberries to grow in your area. Here's the book link on Amazon: http://www.amazon.com/How-To-Grow-Organic-Strawberries-ebook/dp/B00JH24EPY #howtogroworganicstrawberries   #organicstrawberries  
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So for a couple of years now I've been seeing all these chocolate desserts using avocado with the statement that you can't taste it. Pardon me just about all I CAN taste is avocado adulterated with chocolate. Eww.  Am I alone here? Does anyone else taste Turmeric when using to color sweets? I do. Anyone?
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Ellen Jaffe Jones's profile photoLaurel VanBlarcum's profile photo
23 comments
 
The thanks go to Stephanie and Emma who have taken the time/effort to create the cookbook club and all of the many resources here! I think we all have learned so much from each other!
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Emma Larocque
moderator

Vegan Funnies  - 
 
Happy Meatless Monday :)
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Becki Wightman's profile photoKINGTERROR's profile photo
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Emma Larocque
moderator

Cookbook Club Update  - 
 
Just wanted to say a GREAT BIG THANK YOU to +Tess Masters for being with us this week on the Vegan Mainstream Cookbook Club. Wishing you the best in your upcoming book tour, Tess! We hope you pop back in to the club once in a while :)
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7 Natural DIY Beauty Treatments You Can Make With Fruit

For those of you who are wanting to get REALLY natural with your skin care there is no cleaner way to go than by turning to organic fruits and vegetables. Whole fruits and vegetables—especially those with anti-aging vitamin C—can fight free radicals, prevent wrinkles, and give you firmer, younger-looking skin- and let’s face it, who doesn’t want that?!
Whole fruits and vegetables—especially those with anti-aging vitamin C—can fight free radicals, prevent wrinkles, and give you firmer, younger-looking skin.
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Emma Larocque's profile photo
 
I love the idea of making YOUR OWN beauty care products :)
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Emma Larocque
moderator

Food Facts  - 
 
This is a handy little chart...
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Code Planète's profile photoDávíd Ben-'Ánáh'gín's profile photoMary Britanak's profile photoDavid Munoz's profile photo
Mar N
 
awesome, thanks!
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Emma Larocque
moderator

Recipes From Chefs  - 
 
Another recipe from +Tess Masters and The Blender Girl today - and this one is the perfect way to get us daydreaming the summer heat that is just around the corner! And remember, tonight's our live google hangout with Tess, so tune in. Bring your questions/ideas, and invite your friends - we'd love to hear from you! Here's the link where you can sign up: 

https://plus.google.com/events/chmg1bd8t0o59pitm1ahui8gra0

watermelon gazpacho is the bomb!

The name says it all. Gazpacho rocks, and this concoction delivers a surprising taste explosion with every spoonful. A happy blend of sweet and spicy, the flavors in this chilled first course or main mellow nicely with time. In fact, the change in flavor is quite pronounced. This is particularly true of the onion. Like a fabulous sangria, this soup is better the next day. But, it’s delicious a few hours after preparing, so don’t feel like you have to wait beyond the three-hour chill.

serves 8 as a starter, 6 as a main

4 cups (640g) roughly chopped seedless watermelon, plus 6 cups (960g) diced
2 cups (300g) diced tomato
1 cup (145g) peeled, seeded, and diced cucumber
1/2 cup (70g) diced red bell pepper
2 tablespoons diced red onion, plus more to taste
3 tablespoons finely chopped basil
3 tablespoons finely chopped mint
3 tablespoons freshly squeezed lime juice, plus more to taste
1 teaspoon finely grated lime zest
2 teaspoons minced ginger
1/2 teaspoon minced green serrano chile, plus more to taste
1/2 tablespoon natural salt, plus more to taste
Pinch of freshly ground black pepper

Put the 4 cups of chopped watermelon into your blender and puree on high for 30 to 60 seconds, until liquefied. Pour into a serving bowl. Add the 6 cups of diced watermelon and all the remaining ingredients. Stir to combine well. Tweak flavors to taste (you may want more onion, lime juice, chile, or salt).

Cover and chill in the fridge for at least 3 hours, but preferably 12 to 24 hours to allow the flavors to fuse and the vibrant red color to develop. Before serving, tweak flavors again (if it’s too spicy, add some lime juice). Pass additional lime juice and salt at the table.
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Sheryl Thompson's profile photoDávíd Ben-'Ánáh'gín's profile photoTess Masters's profile photoMatt Kearns's profile photo
2 comments
 
I love this recipe +Sheryl Thompson 
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Stephanie Howard

Recipes From Members  - 
 
Peanutella...just like Nutella only better!
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Vegan Slaughterer's profile photo
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Vegan Finger Foods is available for pre-order with a discounted price and other incentives. Check my blog for details- and Amazon for the Look Inside!
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Tami Noyes's profile photoEmma Larocque's profile photoKathy Hester's profile photo
4 comments
 
Done! Thanks!
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Emma Larocque
moderator

Recipes From Chefs  - 
 
This dish is a perfect example to show you that +Tess Masters' new  book The Blender Girl is about much more than smoothies (although there ARE great smoothies too)! I love veggies bake will soothe any comfort food craving - without all the calories!

i-love-veggies! Bake

serves 6 to 8

sauce
3 tablespoons olive oil
2 cups (300g) diced yellow onion
Natural salt 
1 tablespoon finely chopped garlic (about 3 cloves)
2 cups (480ml) vegetable broth 
½  cup (70g) raw unsalted cashews
1 head cauliflower (about 13/4 pounds/800g), cut into florets and steamed
¼  teaspoon freshly ground black pepper
1 tablespoon finely chopped thyme
1 ½ teaspoons finely chopped rosemary
1/8  teaspoon paprika
Pinch of cayenne pepper
2 teaspoons freshly squeezed lemon juice

veggie bake
1/2 butternut squash (or pumpkin), peeled, seeded, and very thinly sliced
1/4 cup (20g) plus 2 tablespoons finely chopped green onion (white and green parts)
3 tablespoons finely chopped chives
1/4 cup (12g) plus 1 tablespoon finely chopped flat-leaf parsley
3 large potatoes, very thinly sliced
1 pound (450g) green beans, trimmed and cut into 1-inch (2.5cm) pieces
1 large orange-flesh sweet potato, peeled and very thinly sliced
1 cup (90g) sliced almonds
3 tablespoons dried onion flakes

To make the sauce, heat 2 tablespoons of the olive oil in a shallow saucepan over medium heat. Add the onion and a pinch of salt and saute for about 5 minutes, until the onion is translucent. Add the garlic and saute for 5 to 10 minutes, until the onion starts to brown. Put the
broth, cashews, and onion mixture into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Add half of the cauliflower and blast on high for about 30 seconds more, until combined. Add the remaining cauliflower, 2 teaspoons of salt, the pepper, thyme, rosemary, paprika, cayenne, and lemon juice and puree for about 1 minute, until smooth and creamy. Set aside.

Preheat the oven to 375°F (190°C) and lightly grease a 31/2-quart (3.5l) baking dish with oil. To make the veggie bake, lay the butternut squash in the bottom of the baking dish in overlapping rows. Add 11/4 cups (300ml) of the sauce and sprinkle 2 tablespoons of the green onion, 1 tablespoon of the chives, and 1 tablespoon of the parsley over the top. Layer on the potatoes and cover with 11/4 cups (300ml) of the sauce. Sprinkle on 2 tablespoons of the green onion, 1 tablespoon of the chives, and 1 tablespoon of the parsley. Layer on the beans and
cover with 11/4 cups (300ml) of the sauce. Sprinkle on the remaining green onion, chives, and 1 tablespoon of the parsley. Add the sweet potatoes and cover with the remaining sauce. Cover with aluminum foil and bake for 1 hour. Uncover and sprinkle the almonds and onion
flakes over the top. Bake for about 15 minutes more, until the vegetables are cooked through.

Cool for 5 minutes, then serve family-style, sprinkled with the remaining parsley.
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Ellen Jaffe Jones's profile photoTess Masters's profile photoPeaceful Dumpling's profile photo
3 comments
 
Thanks for sharing +Emma Larocque Yes this is a great holiday dish +Judith Kingsbury +Peaceful Dumpling xx
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About this community

Vegan Mainstream’s Cookbook Club is designed help new and veteran vegans to expand their cooking palettes. Each week we share recipes, ideas and suggestions about what we are doing in the kitchen, and once a month we feature a specific vegan chef with articles, recipes from their cookbook and information and tips from their kitchen. Our hope is to help vegans everywhere cook more knowledgeably, healthfully and deliciously! Featured Chef Schedule: -------------------------------- March 17-23: Betsy DiJulio April 7-13: Tess Masters How Feature Chef Weeks Work: -------------------------------- -- Each Sunday/Monday, we will announce our chef of the week and one of their featured recipe. -- On Tuesday our featured chef's second recipe will be posted in the group. -- On Wednesday evenings, we will host a live chat with our featured vegan chef (don't forget to register for each live chat) *Note that occasionally chats take place of different days of the week. -- By Thursday, we encourage the group to make at least one of the recipes posted during the week. We'd love to see a photo of your creation and any variation you made to the recipe. (please post your photos in the group) -- Sometime during the week our featured chef will share their personal tips and advice with the group through an article on the Vegan Mainstream blog. Please read the guidelines below, including no self-promotion of books, products, communities, events or giveaways. Click read more for details on sharing guidelines. Questions/Comments: -------------------------------- -- We welcome any questions/comments during the week, whether or not it is a week where we are featuring a chef. We want to be a support system for the group, so if you need help, feel free to ask. Conversations: -------------------------------- -- We love conversation, so feel free to start a discussion! -- Have a tip to share? Feel free to post the tip in it's entirety in the Goolge plus post. Sharing Guidelines -------------------------------- -- We ask you to post photos of your creations. Feel free to upload as many photos as you like…..as long as they are your own photos. -- Feel free to share your favorite recipe in google plus. We encourage you to include the full recipe with a photo in the post to make it easier for the group. If it is not your own recipe, please credit the source. -- You can include a link to a blog post, as long as it relevant to vegan cooking; however, please do not post links with no other content.

Emma Larocque
moderator

ASK A QUESTION  - 
 
Spring has sprung, and lots of people are starting to think about a spring cleansing regime; are any of you? And if so, what program do you follow?
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Judith Kingsbury's profile photo
 
Excessive amounts of spring greens and asparagus!
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Emma Larocque
moderator

Discussion  - 
 
I've been wanting to try reducing balsamic vinegar to a syrup/glaze. Has anyone done this before, and do you have any tips to share? What kind of balsamic do you use to make it, and what do you use the reduction for in the end? I've also seen this store-bought reduction (below), and wondered if anyone has tried it (or other ready-made versions) - what are your thoughts on how they compare to homemade?
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Emma Larocque's profile photoSanaa Abourezk's profile photo
6 comments
 
It is a pleasure.
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Emma Larocque
moderator

ASK A QUESTION  - 
 
After our chat with +Tess Masters yesterday, I'm curious to know how many of you are growing your own sprouts, and how many would like to get started?

If you have any last questions for Tess today, be sure to post them - this is the last day of her featured week with us, and then she is off on a whirlwind tour to promote her book, The Blender Girl!
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Tess Masters's profile photoDawn Michelsen's profile photo
5 comments
 
Thanks, I'll make smaller quantities from now on.
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Emma Larocque
moderator

Discussion  - 
 
Hi Everyone! We're going to get started with our chat with +Tess Masters in a few minutes - join us! http://youtu.be/f1D_ZeUT3dk
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Emma Larocque's profile photoTess Masters's profile photo
3 comments
 
Oh. thankyou so much for having me +Emma Larocque What fun that was :)
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Emma Larocque
moderator

Photos Sharing  - 
 
I made one of the featured recipes for this week for dinner a couple of nights ago - +Tess Masters' I love veggie bake - it was FABULOUS. It was a little bit of work - maybe better for a weekend recipe, but easy to make, and WELL worth the effort - I recommend this one if you would love a much healthier and more interesting version of scalloped potatoes - that's what it reminded me of. YUM!!!! Here's the recipe, in case you missed it the first time: https://plus.google.com/115449850275641668569/posts/XiX1KbL1D9e
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Dávíd Ben-'Ánáh'gín's profile photoTess Masters's profile photo
 
LOVE that you made this with your mother +Emma Larocque xx
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Alissa Sharland

Recipes From Members  - 
 
All you need is a grill, skewers, fruit and about 30 min prep/cook time. Super delicious!! This is my mom and I. We used pineapple, papaya, creminis (baby portabella), onion, cherry tomatoes, and mango. Chop up into chunks, put through skewer then grill roughly 10-15 on each side. Peace!
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Alissa Sharland's profile photoDávíd Ben-'Ánáh'gín's profile photo
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Emma Larocque
moderator

Post From The Chefs  - 
 
+Tess Masters' article on blending tips has just gone live on our blog this morning. Lots of great info on how to make the most of your blender, and make sure you have it for a long time (AND an invite to enter a draw for one of 7 vitamixes she is giving away this week!) 

http://www.veganmainstream.com/2014/04/09/blending-tips-from-tess-masters/
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Tess Masters's profile photo
 
Thanks for sharing +Emma Larocque 
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Emma Larocque
moderator

ASK A QUESTION  - 
 
What are some ways you use sprouts in your diet? On Thursday's live google hangout with +Tess Masters, we will be talking about sprouts, tips for growing them, and ideas for using them in your diet. I'd love to get the conversation started now to see where people are at with sprouts: what do you know, and what would you like to know?

Want to join the hangout? Here's the link: https://plus.google.com/communities/101822145156979261321/events
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Emma Larocque's profile photoTess Masters's profile photo
3 comments
 
I love sprouts and put them in everything! +Sheryl Thompson +Emma Larocque 
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Emma Larocque
moderator

Recipes From Chefs  - 
 
What better way to start the day and week than with a health-packed smoothie? This is the first recipe of the week from +Tess Masters new book The Blender Girl - and it has a kickass name too! 

(excerpted from The Blender Girl)
antioxidant avenger

I think of this powerful blend as “field to shield.” With the antioxidant weight of these ingredients, nothin’s gettin’ the better of you! You can enjoy this booster in summer with a little sweetener and omit the trio of orange zest, cinnamon, and ginger. But, these warming spices taste absolutely incredible with the berries, really pull the other flavors together, and elevate this smoothie from good to great. The açaí and maqui are optional but provide an invaluable boost, and I always include them. If you don’t add these superfoods or the spices, you may not need the dates. However you make it, this one’s got your back.

serves 2
1/2 cup (120ml) coconut water
1/2 teaspoon probiotic powder (optional)
1 packet (3.5 ounces/100g) frozen açaí pulp, or 2 tablespoons dried açaí powder
2 teaspoons maqui powder
2 cups (320g) mixed fresh or frozen berries (1/2 cup each of blueberries, blackberries, raspberries, and strawberries)
1/2 cup (85g) red seedless grapes
1 ripe pear, skin on, cored and diced
1/2 teaspoon minced ginger (optional)
1/4 teaspoon ground cinnamon (optional)
1/2 teaspoon finely grated
orange zest (optional)
1 cup (125g) ice cubes
1 chopped pitted date, soaked,

Throw everything into your blender and puree on high for 30 to 60 seconds, until smooth and creamy. Tweak the sweetness to taste.

Taken from The Blender Girl © 2014 by Tess Masters
Photograph copyright © 2014 by Anson Smart

*for more about Tess and the book, check out our blog post today: http://www.veganmainstream.com/2014/04/07/boost-your-health-with-the-blender-girl/*
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Emma Larocque's profile photoTess Masters's profile photo
2 comments
 
+Tess Masters, I was thinking of making this for lunch, but don't have any maqui powder - do you have suggestions for what I might use instead?
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