living with my vegetarian roommate hasn’t made me want to stop eating meat, but she has introduced me to so many dank recipes I actually prefer a lot of vegitarian meals over meat, which I think is impressive and awesome

alexcarlson:

Vegtable Stock Makes Itself.
I cook A LOT of vegetables throughout the month. I also use broth and stock in a fair amount of my cooking. The beautiful symbiotic cycle of these two things, is something I love.  When I cook anything that required trimming veggies, I keep a plastic bag in the freezer where those trimmings go to live. Carrot ends, celery hearts, onion and garlic skins, mushroom stems, all get put into my freezer bag. At the end of the month, what I otherwise would have put in the trash, goes into a pot and becomes stock which I I use for the next month to flavor soups, rice, beans, ect.  It’s SO easy, I want to share:
1. Collect all your trimming over the course of a few weeks, stashing them in a plastic bag in the freezer.  2. In a large stock pot, sauté garlic and herbs (I use rosemary and thyme) in olive oil until fragrant.  3. Take your frozen veggie trimmings and put into the pot, stirring to break up anything frozen together.  4. Add enough warm water to cover your veggies by about an inch. Add a bay leaf if you have one. I add a teaspoon of salt and a teaspoon of pepper at this time. 5. Bring to a boil and then lower to a simmer. Put a lid on the pot and let simmer for 1 hour.  6. Strain the stock into another pot through a fine mesh sieve. If you feel there’s a lot of stuff floating in it still, strain it again through cheese cloth. Add additional salt and pepper to taste.  7. Wait for the stock to cool and then transfer the stock into individual containers. I use quart mason jars. You can store in the freezer and take it out as you need it.
So much better than throwing all that stuff out!
A few notes: Good things to use: Carrots, celery stalk, mushroom stems, garlic ends and skins, onion ends and skin, lemon peels, herb stalks, parsnip. Chili stems.
Mushrooms give a wonderful meaty flavor. Onion and garlic skins give a beautiful gold color.
Not so good vegetables: Potatoes, leafy greens, broccoli stems.
Leafy greens will give a blackness to your broth and will give it a sour tang. Potatoes will make it cloudy.
Have fun and make delicious things!

alexcarlson:

Vegtable Stock Makes Itself.

I cook A LOT of vegetables throughout the month. I also use broth and stock in a fair amount of my cooking. The beautiful symbiotic cycle of these two things, is something I love.
When I cook anything that required trimming veggies, I keep a plastic bag in the freezer where those trimmings go to live. Carrot ends, celery hearts, onion and garlic skins, mushroom stems, all get put into my freezer bag. At the end of the month, what I otherwise would have put in the trash, goes into a pot and becomes stock which I I use for the next month to flavor soups, rice, beans, ect.
It’s SO easy, I want to share:

1. Collect all your trimming over the course of a few weeks, stashing them in a plastic bag in the freezer.
2. In a large stock pot, sauté garlic and herbs (I use rosemary and thyme) in olive oil until fragrant.
3. Take your frozen veggie trimmings and put into the pot, stirring to break up anything frozen together.
4. Add enough warm water to cover your veggies by about an inch. Add a bay leaf if you have one. I add a teaspoon of salt and a teaspoon of pepper at this time.
5. Bring to a boil and then lower to a simmer. Put a lid on the pot and let simmer for 1 hour.
6. Strain the stock into another pot through a fine mesh sieve. If you feel there’s a lot of stuff floating in it still, strain it again through cheese cloth. Add additional salt and pepper to taste.
7. Wait for the stock to cool and then transfer the stock into individual containers. I use quart mason jars. You can store in the freezer and take it out as you need it.

So much better than throwing all that stuff out!

A few notes:
Good things to use:
Carrots, celery stalk, mushroom stems, garlic ends and skins, onion ends and skin, lemon peels, herb stalks, parsnip. Chili stems.

Mushrooms give a wonderful meaty flavor. Onion and garlic skins give a beautiful gold color.

Not so good vegetables:
Potatoes, leafy greens, broccoli stems.

Leafy greens will give a blackness to your broth and will give it a sour tang. Potatoes will make it cloudy.

Have fun and make delicious things!

juicing-raw-eating-clean:

With avocado season upon us, it seems only fitting that we pay a little more attention to this rich, creamy, and healthy fruit (yes, it’s a fruit!). While most people associate avocados with guacamole, today we’ve put together a collection of creative and unique recipes to show you how versatile avocados can truly be! Whether whipped into a creamy spread, baked into some of the most delicious “fries” you’ve ever had, or blended into a sauce for pasta and more, the intense green color and subtle creamy texture of avocados is “ripe” for picking. And yes, there’s dessert too!
Avocado Hummus: Swap out some of the chickpeas in a traditional hummus for avocado, giving this dip a beautiful green hue and extra creamy texture. (Recipe and photo: Kiran Tarun)
Avocado Fries with Lemon Garlic Aioli: The first time we had cooked avocado, we were floored! Slices of avocado are breaded and baked until crispy then served with a cool garlic-y sauce for dipping. (Recipe and photo: Ginger Bear Kitchen)
Grapefruit and Avocado Salad: This is the perfect clean-eating salad. Tart ruby red grapefruit and creamy pieces of avocado are served on top of a bed of spinach with an intense cassis vinaigrette. (Recipe and photo: Katie at the Kitchen Door)
Strawberry Avocado Gorgonzola Salad: A party of colors and flavors! This crunchy, creamy, tangy, and sweet salad uses a bounty of fresh ingredients for a healthy lunch. (Recipe and photo: Sprinkled with Flour)
Grilled Avocado Sandwich: Who needs grilled cheese when you can have grilled avocado? The toasty crust of the bread leads into a creamy shmear of avocado, crunchy slices of radish, and spicy pickled jalapenos for a tex-mex inspired sandwich. (via Bird & Cleaver)
Green Quinoa Salad: This Mediterranean-inspired salad pairs quinoa with olives, mint, parsley, celery, and avocado for an easy and elegant salad that’s delicious served chilled or at room temp.  (Recipe and photo: The Iron You)
Creamy Avocado and Gouda Pasta: What a genius idea! Pureeing avocado with shredded gouda, pine nuts, and garlic turns it into a reinvented “pesto” that melts into a creamy sauce when tossed with hot pasta. (Recipe and photo: Half Baked Harvest)
Chipotle Sweet Potato and Black Bean Quinoa Cakes with Creamy Avocado Sauce: These crispy yet healthy fritters get a smoky kick from chipotle chili powder and cumin. Kevin turns the avocados into a creamy buttermilk dressing to cool you off. (Recipe and photo: Closet Cooking)
Avocado Ice Cream: The subtle sweetness of avocados is perfect for dessert! This may sound strange but cultures around the world have been using avocados in sweets for years. This recipes is Vietnamese-inspired with sweetened condensed milk and a squeeze of lime. (Recipe and photo: Girl Cooks World)
SOURCE: http://noshon.it/recipes/9-meatless-avocado-recipes/

juicing-raw-eating-clean:

With avocado season upon us, it seems only fitting that we pay a little more attention to this rich, creamy, and healthy fruit (yes, it’s a fruit!). While most people associate avocados with guacamole, today we’ve put together a collection of creative and unique recipes to show you how versatile avocados can truly be! Whether whipped into a creamy spread, baked into some of the most delicious “fries” you’ve ever had, or blended into a sauce for pasta and more, the intense green color and subtle creamy texture of avocados is “ripe” for picking. And yes, there’s dessert too!

  1. Avocado HummusSwap out some of the chickpeas in a traditional hummus for avocado, giving this dip a beautiful green hue and extra creamy texture. (Recipe and photo: Kiran Tarun)
  2. Avocado Fries with Lemon Garlic AioliThe first time we had cooked avocado, we were floored! Slices of avocado are breaded and baked until crispy then served with a cool garlic-y sauce for dipping. (Recipe and photo: Ginger Bear Kitchen)
  3. Grapefruit and Avocado Salad: This is the perfect clean-eating salad. Tart ruby red grapefruit and creamy pieces of avocado are served on top of a bed of spinach with an intense cassis vinaigrette. (Recipe and photo: Katie at the Kitchen Door)
  4. Strawberry Avocado Gorgonzola SaladA party of colors and flavors! This crunchy, creamy, tangy, and sweet salad uses a bounty of fresh ingredients for a healthy lunch. (Recipe and photo: Sprinkled with Flour)
  5. Grilled Avocado Sandwich: Who needs grilled cheese when you can have grilled avocado? The toasty crust of the bread leads into a creamy shmear of avocado, crunchy slices of radish, and spicy pickled jalapenos for a tex-mex inspired sandwich. (via Bird & Cleaver)
  6. Green Quinoa Salad: This Mediterranean-inspired salad pairs quinoa with olives, mint, parsley, celery, and avocado for an easy and elegant salad that’s delicious served chilled or at room temp.  (Recipe and photo: The Iron You)
  7. Creamy Avocado and Gouda Pasta: What a genius idea! Pureeing avocado with shredded gouda, pine nuts, and garlic turns it into a reinvented “pesto” that melts into a creamy sauce when tossed with hot pasta. (Recipe and photo: Half Baked Harvest)
  8. Chipotle Sweet Potato and Black Bean Quinoa Cakes with Creamy Avocado Sauce: These crispy yet healthy fritters get a smoky kick from chipotle chili powder and cumin. Kevin turns the avocados into a creamy buttermilk dressing to cool you off. (Recipe and photo: Closet Cooking)
  9. Avocado Ice Cream: The subtle sweetness of avocados is perfect for dessert! This may sound strange but cultures around the world have been using avocados in sweets for years. This recipes is Vietnamese-inspired with sweetened condensed milk and a squeeze of lime. (Recipe and photo: Girl Cooks World)

SOURCE: http://noshon.it/recipes/9-meatless-avocado-recipes/