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Recipes with Whole Wheat Pasta

No, You Won’t Starve On a Gluten-Free Vegan Diet

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If you are on a gluten-free diet, you may have noticed that many of the foods are already plant-based: fruits, nuts, seeds, vegetables, and legumes. So if you prefer a gluten-free vegan diet, there are plenty of foods to choose from.

Let’s start with the basics. Gluten is the name of the proteins found in several grains: wheat, rye, barley, and a rye / barley hybrid called triticale. Grains that contain wheat include whole wheat, bulgar, farro, farina, spelled, graham, durum wheat, brominated flour (flour treated with potassium bromate), kamut (khorasan wheat), and wheat berries. Wheat, rye, and barley are found in pasta, bread, and grains, while barley is found in malt, food coloring, and brewer’s yeast. Also, on a gluten-free diet, you cannot eat couscous made from semolina (durum wheat).

The majority of the population can consume gluten without any problems. However, 1 in 100 people in the world will get sick from foods containing gluten. This autoimmune disease is known as celiac disease and is sometimes referred to as “gluten intolerance”.

If you have celiac disease, eating gluten can damage the lining of your small intestine and affect nutrient absorption, according to the Celiac Disease Foundation. Symptoms of celiac disease or gluten intolerance include diarrhea, gas, abdominal pain, and an itchy rash.

People with celiac disease, people who are sensitive to gluten but not intolerant, and people with a wheat allergy all eat gluten-free. However, some people who are not gluten-sensitive have followed a gluten-free diet because it is considered healthier – although evidence does not support that claim, according to a 2015 study.

Whether you’re following a gluten-free vegan diet for health reasons or your choice, you have plenty of delicious food options.

What do gluten-free vegans eat? | Sandi Benedicta / Unsplash

What do gluten-free vegans eat?

If you are on a plant-based diet, you can also be gluten-free. Here’s what you can eat:

  • Whole grain gluten-free products including wild rice, brown rice, quinoa, millet, and others
  • vegetables
  • Corn and corn-based flours and syrups
  • fruit
  • Legumes, including lentils, beans, and soy-based foods like tofu and tempeh
  • nuts
  • Nut milk such as soy milk, almond milk, and macadamia milk
  • Dairy-free chocolate made from cocoa and nut butter
  • Flour made from nuts such as almond flour
  • Other flours like rice flour, coconut flour, cassava flour, and tapioca flour
  • Rice noodles
  • seed
  • Nori (dried, edible seaweed)
  • Oils, including olive oil, vegetable oil, and coconut oil
  • oats

A note about oats: Oats are a gluten-free whole grain, and that applies regardless of whether you eat oatmeal, steel oats, oat bran, or oat groats.

However, a small number of people with celiac disease are also sensitive to oats. This may be due to cross contact between oats and wheat, barley or rye. Make sure the oats you buy are labeled as “gluten free,” “certified gluten free,” or “pure, uncontaminated”.

There are several brands that sell gluten-free vegan products. Check out:

The benefits of a gluten-free vegan diet

With so many foods to choose from, both plant-based and gluten-free, it’s easier than ever to be a gluten-free vegan.

Here are some of the key benefits to consider:

It’s less saturated fat

Eating foods with saturated fats can raise your cholesterol levels, which has been linked to an increased risk of heart disease and stroke, according to the American Heart Association. Saturated fats are found in many meat and dairy products. If you are on a plant-based diet, you will not be consuming any of these foods.

You get your protein from legumes

It is important to get enough protein when eating a plant-based diet. Protein is a vital part of our nutritional well-being. It is a source of energy and builds muscles and bones. Legumes are a great source of gluten-free vegan protein. Edamame, lentils, and beans are also possible options.

No, you won't starve to death on a gluten-free vegan dietLegumes are also the cheapest way to get protein. | Valeria Boltneva / Pexels

Legumes are inexpensive

Legumes are also the cheapest way to get protein. In addition to being inexpensive, many canned legumes can be bought in large containers at your local grocery store (usually in a dried form). And legumes don’t spoil quickly.

There are some easy gluten-free swaps out there

  • Glutenfree bread: Check out brands like Udi’s Gluten-Free and Schar Gluten-Free, which have gluten-free vegan options.
  • Tortillas: Flour tortillas are not gluten-free. But corn tortillas are both plant-based and gluten-free.
  • I am willow: Many soy sauces contain wheat. However, tamari and coconut amino acids are both gluten-free.
  • Flour: Tapioca, coconut, cassava, white rice, brown rice, oats, and bean flour are all gluten-free.
  • Pasta: Gluten-free pasta is widely available in most supermarkets these days. However, some brands use eggs or egg whites as binders. Your best choices might be rice noodles, which are typically vegan rather than just gluten-free. As always, check the label before buying!

No, you won't starve to death on a gluten-free vegan dietThere will be some nutrients that you will need to put in more effort to maintain a gluten-free vegan diet. | Kalyani Akella / Unsplash

Disadvantages of a gluten-free vegan diet

There will be some nutrients that you will need to put in more effort to maintain a gluten-free vegan diet. Here are a few things to keep in mind:

You need to find other sources of insoluble fiber

Fiber – not that sexy, but it matters! Fiber helps solidify our stool and have comfortable bowel movements (including chores). There are two types of fiber that our body needs: soluble fiber (which dissolves in water in us) and insoluble fiber (which does not dissolve). Soluble fiber is found in oats (gluten-free), citrus fruits, beans, peas, apples, and other foods. Insoluble fiber can now be found in many foods containing gluten: whole wheat flour and wheat bran. Given a 2016 review of studies on the gluten-free diet that found it was low in fiber, you need to find other sources of insoluble fiber. Fortunately, many vegetables are good sources of this important nutrient: green peas, broccoli, beets, Brussels sprouts, and potatoes, to name a few. (Really, all cruciferous vegetables give you fiber!)

It is not always obvious when foods contain gluten

You know to avoid wheat-based spaghetti or slices of rye bread. However, there are less obvious foods that may contain gluten, especially in additives, flavors, and colors. Additionally, some plant-based meat alternatives may contain gluten, such as seitan, which is made from wheat protein. Because of this, wheat and gluten can be hidden ingredients in some processed foods. As always, read the labels carefully!

Some dairy-free foods contain gluten

While there are dairy-free and gluten-free products, you need to read the labels carefully. Some non-dairy cheeses, ice cream, and other vegan foods may contain gluten if you read the fine print.

No, you won't starve to death on a gluten-free vegan dietYou can easily conjure up gluten-free products like Wholly Veggie. | All veggie

You may need to prepare your own food more often

In general, there aren’t as many gluten-free vegan options in grocery stores as there are gluten-free options. There is a large selection of gluten-free breads, pasta and sauces. However, if you read the list of ingredients, you may find that they contain milk or eggs. You may find that your best choice is to make your own gluten-free vegan foods.

Gluten-free foods can be more expensive

Certain foods that you eat as part of a plant-based diet, such as: B. Legumes, are relatively inexpensive. However, products labeled as “gluten-free” can be sold for a premium. A 2008 study found that when comparing 56 gluten-free products and regular products, the gluten-free foods were more expensive. One theory about why gluten-free foods can be more expensive is that processors and bakeries can be cleaned more regularly to avoid cross-contamination, and more testing needs to be done to make sure they are gluten-free.

How to start a gluten-free vegan diet

Before starting any diet, consult a nutritionist who can help you achieve your health goals. If you want to eat a gluten-free vegan diet, learn about the foods you need to get the right vitamins and minerals.

Your first task should be to test for gluten sensitivity if you haven’t already. Knowing if you have celiac disease, gluten sensitivity (that’s not celiac disease), or a wheat allergy can help you learn more about what foods to eat.

There are many gluten-free vegan recipes that can be found online. Start with this vegan and gluten-free pizza dough and red lentil recipe.

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Recipes with Whole Wheat Pasta

From Tahini-Oatmeal & Chocolate Chunk Cookies to Cranberry Tea Cakes: Our Top Eight Vegan Recipes of the Day!

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Ready, set, recipes! Here are our just released freshly made recipes in one convenient place! These are the best vegan recipes of the day, and now a part of the thousands of recipes on ours Food Monster App! Our latest recipes include biscuits and tea cakes. So if you’re looking for something new and tasty, these recipes are for you!

We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy! And don’t forget to check out our archive of popular trends!

1. Tahini oatmeal & chocolate chunk cookies

Vegan tahini oatmeal & chocolate chunk cookies

Source: Tahini Oatmeal & Chocolate Chunk Cookies

Ooey, gooey, chunky, chewy Tahini-Oatmeal & Chocolate Chunk Cookies by Katia Martin just roll off your tongue. These are the best gluten-free, vegan oatmeal and chocolate chips ever!

2. Cinnamon, oatmeal, and banana bread bars

Vegan cinnamon, oatmeal and banana bread bars

Source: Cinnamon, Oatmeal, and Banana Bread Bars

The perfect breakfast, snack or dessert for your wholesome, plant-based or vegan diet! These cinnamon-oatmeal-banana bread bars by Sarah Ottino are gluten-free, oil-free, soy-free and free of refined sugar. You can even skip the maple syrup or agave nectar when your bananas are ripe enough, especially if you opt for some flavored vegan protein powder.

3. Cranberry tea cake

Vegan cranberry tea cake

Source: Cranberry Tea Cake

These Aaron Calder cranberry tea cakes are incredibly tasty and good for you. Although they take a while from start to finish, you can get on with other things as they go up. Using spelled instead of white flowers increases the fiber and nutrients and cranberries give them a unique flavor instead of the traditional sultana version.

4th. Caramel mocha overnight oats with whipped coffee

Vegan caramel mocha overnight oats with whipped coffee

Source: Caramel Mocha Overnight Oats with Whipped Coffee

Make decadent caramel mocha overnight oats with Shanika Graham-White whipped coffee topped with whipped coffee for an over-the-top breakfast with tons of fiber, protein, and caffeine! The creamy, pudding-like oatmeal is swirled with sweet caramel and dipped in chocolatey mocha cold brew for a breakfast that really wakes you up.

5. Paleo blueberry zucchini muffins

Vegan paleo blueberry zucchini muffins

Source: Paleo Blueberry Zucchini Muffins

These Paleo Blueberry Zucchini Muffins from Kat Condon are grain-free, dairy-free, free of refined sugar and vegan! Full of blueberries and chopped up zucchini, these muffins are soft, fluffy, and perfectly sweet.

6. Chocolate millet cake

Vegan chocolate millet cake

Source: Chocolate Millet Cake

This Namita Tiwari Chocolate Millet Cake is great for so many reasons, mostly because it just tastes so good! It’s definitely a simple on-the-go dessert cake and it’s really tasty.

7. Three-layer vanilla velvet cake

Vegan three-layer vanilla velvet cake

Source: Three Layer Vanilla Velvet Cake

While this Triple Layer Vanilla Velvet Cake by Tori Cooper is definitely a great vacation treat, it’s also a perfect cake for all occasions, from birthdays to anniversaries.

8. Simple cinnamon pecan cookies

Vegan simple cinnamon pecan cookies

Source: Simple Cinnamon Pecan Cookies

These Easy Cinnamon Pecan Cookies from Hayley Canning are tough on the outside and soft on the inside. Who doesn’t love a buttery, gluten-free pecan biscuit.

Learn How To Make Plant-Based Meals At Home!

For those who want to eat more plant-based foods, we strongly recommend downloading the Food Monster app – with over 15,000 delicious recipes. It is the greatest herbal recipe source for reducing your ecological footprint, saving animals and getting healthy! And while you’re at it, we encourage you to find out about the ecological and health benefits of a plant-based diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to the One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please remember to support us with a donation!

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Recipes with Whole Wheat Pasta

Bringing People Together with Easy to make Russian Comfort Food

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Russia has a long history of droughts and famine. Although there has been no famine since 1947, there have been many food shortages in the former Soviet Union. When the Soviet Union was on the verge of collapse, many common foods were rationed.

There were only rotten vegetables on the shelves, butcher counters offered pathetic remains of bones and fat instead of sausages, chops and roasts. Only last year, Russia stopped exporting its wheat because there were again fears of bottlenecks.

So it might seem like an odd choice when it comes to talking about cuisine, home cooking, and culinary arts. But the advent of the multicooker has made it easier than ever to try new recipes at home, and Russian food has a lot to recommend.

Why Russian Food?

Because it’s comforting, this question is the easiest answer. Russian weather can be harsh at times, and some areas are bitterly cold. If you’re from a country that enjoys a whole spectrum of seasons, you’ll understand that when winter comes, sometimes all you want is a proper comfort meal.

Russian cuisine can deliver dishes that are full of carbohydrates, fill the bellies, and generally satiate and protect from the cold. If you were from England you would probably describe Russian food as a meal that sticks to your ribs.

However, if the English think they eat a lot of potatoes, then comparing them to the Russians, think again. Mashed potatoes are perhaps the ultimate comfort food and are served all over Russia. Okay, maybe not in a pizzeria or McDonald’s. In fact, McD’s made a mashed potato burger, but chose to market it in China rather than Russia.

But the truth is, Russian food can be very satisfying, and while it may not be nutritionally friendly, it can be heartwarming and is often about family and friends. Much Russian food is homemade and shared with families. An interest in Russian culture and history could help bring people together in all walks of life, especially if enjoyed with some pelmeni.

Why are people now more interested in foreign kitchens?

Last year came the Covid pandemic, which is currently still ongoing. This resulted in bans, self-isolation and quarantines, not to mention far more serious consequences. The effects of Covid are still being felt in Europe and around the world. It could take years to return to a real sense of normalcy.

Due to the restrictions put in place, people were unable to visit restaurants and their travel plans were restricted. For many, that meant taking the problem into their own hands and finding a solution. The answer for some was to take up cooking as a hobby and try different recipes.

Cooking at home during the lockdown meant finding a new hobby, making better use of the time, and exploring knowledge of other cultures through the medium of food. The success of one or two kitchen appliances also contributed.

What is a multicooker and can they really help someone cook?

A multicooker is a device with different cooking modes and options. You can possibly sous vide, sauté, bake, and cook rice. You may also have slow cook options that are great for tough cuts of meat. Plus, they can cook quickly to speed up recipes that traditionally take a long time.

Basically, a modern multi-cooker like the Instant Pot or Ninja Foodi is similar to the older type of pressure cooker, but with many more functions. You have helped many amateur chefs try different recipes as the chef does most of the work and the food is ready very quickly.

Combined with Russian home cooking, they can be a great option as the meals can be prepared and prepared with very little effort.

So what is Russian food made of? Is it just a lot of cabbage and potatoes?

Why do Russians eat so many potatoes?

Okay, potatoes are popular, but some of them have practical reasons. When it comes to serving sustainable foods and ingredients, potatoes are among the best.

Every country has its own main carbohydrates when it comes to staple foods. This can be pasta (or noodles), rice, or potatoes. Of course, bread also plays a role, but for the purposes of this article we will consider the first three as they form the basis of many meals around the world.

Between potatoes, rice and pasta, the former is by far the most environmentally friendly option. In addition, in the harsh winters in parts of Russia there is often a lack of fresh vegetables and potatoes are always available.

The favorite dishes of Russians often include dishes with potatoes, but they are exchanged for wheat for the national dish.

What is the national dish of Russia?

Pelmeni is a type of dumpling that is usually stuffed with meat. It can be served in soup, deep-fried, buttered and is very popular. It is sometimes treated a little as a ready-made meal, but it can also make a hearty broth or soup with sour cream.

It would be possible to make pelmeni in the Instant Pot, and there are many recipes for similar dumplings on the internet. But maybe this particular part of Russian culture should be saved for traditional cooking methods.

Multicookers are often associated with healthy cooking, and it can be a shame to take away the pleasure of heavily buttered pelmeni or deep-fried dumplings by trying to turn them into a calorie-friendly option.

Other dishes that have been enjoyed over the centuries include borscht, blintzes, plov, kotleti, and of course, beef stroganoff. There is also solyanka soup, which is both sweet and sour and is considered the best hangover remedy available.

Borscht is very adaptable to the seasons, as it can be eaten cold in warm weather or hot in winter nights.

Easy to prepare Russian dishes

Provided you have access to a multicooker or instant pot, you may be able to prepare some authentic Russian dishes without too much trouble.

Beef Stroganoff has been around since 1800 when it first appeared, and was attributed to Count Stroganoff during this period. Whatever the truth, stroganoff is a meal from Russia that has spread to many other countries.

The problem with this dish is that many countries like the UK and US have adopted it, swapping quality ingredients for practical ones like canned mushroom soup. Fortunately, recipes from Corrie Cooks and other websites have now fixed this, and you can find much better versions.

Making the best beef stroganoff could mean a lot slower cooking, but a pressure cooker means you can get the same results in 20 minutes. To make the best stroganoff, use good ingredients. However, there are two schools of thought here.

Many cooks will advocate using beef tenderloin or rib eye steak for beef stroganoff, but others prefer a long slow cook with a cheaper but tastier piece of meat. When using the Instant Pot for quick results, opt for a good quality cut of beef.

summary

Russian food may not be as popular as Thai, Chinese, or Italian. However, dishes from this country are prepared with love and bring people together.

Is there anything more satisfying than making a delicious stroganoff in just twenty minutes and serving it to a table full of family on a cold winter night?

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Recipes with Whole Wheat Pasta

Cassy Joy Garcia offers a way to cook once, get 2 meals

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This cover picture published by Simon & Schuster shows

This cover picture published by Simon & Schuster shows “Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast” by Cassy Joy Garcia. (Simon & Schuster via AP)

AP

Some families just love leftovers. What’s easier than reheating and digging up yesterday’s food? But this isn’t Cassy Joy Garcia’s family: they’re not leftover fans.

So Garcia had to get creative on her latest cookbook, which offers busy home cooks a way to reduce stress in the kitchen by turning one meal into two different ones.

She does it by planning two meals that usually share one protein. She cooks meat, fish or poultry for one meal and sets aside something for tomorrow’s dinner that will have its own flavors.

“When we started putting this puzzle together to see what it might look like, I realized we were drawn to something that I already do and use,” she says. “I just never really thought of it as a formula.”

“Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast” shows how to switch from a beef and vegetable stew one night to shredded beef tostadas the next. Or dry grated grill brisket on Tuesday and cheesesteak filled peppers on Wednesday.

“I like the idea of ​​being able to bridge the efforts of tonight into a future meal,” she says. “If you get stuck, you have the feeling that you are constantly catching up.”

Each set of twin recipes includes cooking tips and multiple ways to replace a gluten-free, nut-free, grain-free, low-carb, or dairy-free diet. It also includes a dozen pairs of vegetarian meals.

“Her idea of ​​having a head start on making something really big today that will be totally delicious and then turning those leftovers into something else – that’s the real way she cooks,” said her editor, Justin Schwartz , Vice President and Editor-in-Chief at Simon Element, an imprint of Simon & Schuster. “It’s a concept that was true to her heart.”

Garcia’s creativity was in full swing to make sure Meal # 2 didn’t taste like Meal # 1 Chipotle Beef Tacos, the balsamic vinegar worked well with the chillies.

“The biggest challenge was that these taste profiles should be very different, but that commonalities should be found between them,” she says.

In one pair of recipes, Garcia fried a whole chicken in a lemon and garlic mixture for a rustic country dish and then used the breasts to make an Asian-inspired sesame chicken for the second dish.

“You don’t necessarily look at these two dishes and think they can work together. But garlic and lemon are common in Asian dishes. And so I got involved in these threads, ”she says.

Her editor says Garcia didn’t take any short cuts or fell into the lazy trap of just making two similar southern dishes for first and second meals.

“Cassy has such a keen sense for food and flavors. She really brought that to the table, ”said Schwartz.

Garcia is the creative force behind the popular food blog Fed + Fit, which she started in 2011. As a holistic nutritionist, her previous book, Cook Once Eat All Week, was weekend cooking for midweek use. She lives in San Antonio, Texas with her husband and two children.

She is a tinkerer in the kitchen and constantly refines. “I sometimes like to think that my recipe development method is almost literal, throw spaghetti on the wall and see what remains,” she says with a laugh and adds modestly that she identifies with the incomprehensible character of the Swedish chef Muppet.

“Cook Once Dinner Fix” is intended to help families escape the temptation to order and to relieve tension by planning two meals on weekdays around 5 pm: What is for dinner?

“As much as I love to cook, having dinner on the table can feel incredibly awkward and stressful,” says Garcia. “Meal two, it’s ready. It is planned. You know what it will be. “

The global pandemic disrupted the book – it shut down when the poultry recipes were photographed – but Garcia used the time to reconsider her work.

“It has allowed me to look back on the manuscript and see how we can make it even easier for people?”

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