Blossoms Events and Catering

20/10/2022

Last day to order your Thanksgiving meal for $75.99. Price goes up tomorrow!

www.holistic-wellnessandhealth.com/vegan-thanksgiving-dinner

VegBox

14/12/2021

It's . Are you gifting equity to your love ones?

29/11/2021

Today is Cyber Monday! As you shop online to get all the great deals today, take some dollars and invest in VegBox great deal.

VegBox we are changing the world. We are focused on making vegan food accessible, convenient, and freshly made!

Check out our crowdfunding campaign to learn how you can become an investor today.

Invest NOW- Campaign page
https://bit.ly/3pBWm2Q

10/11/2021

The problem we are solving is, often individuals forfeit healthy options for unhealthy options because it’s quicker and more convenient. https://lnkd.in/gMnJbZWi

VegBox Tee-shirt / VegBox Hat / 4 pk of our famous Vegan Crab cakes for 3 months / $150 VegBox gift card / 1 Vegan Leather Lunch Tote

09/11/2021

Don't miss VegBoxMD founder and Executive Chef Roberta Lowe today as a panelist for the Ingredients for Success Info Sessions today at 4:00 pm https://lnkd.in/eZuJiJFW

02/11/2021

VegBoxMD is transforming the industry by making accessible to more people that want healthy food options in a more convenient learn more @ https://lnkd.in/gNCJa-m3

13/10/2021

If you are on my email list for either VegBox or Roberta, check your email.

I released the dates for my vegan 7-course dinner last Saturday.

It's only 25, and you get priority.

This Friday, I will release it to the public.

I just sent another email with the information.

*Go to your inbox and search for Roberta Lowe or VegBox*

09/08/2021

Do you love eating salads?

Salads offer many benefits for your body, from the leafy green base to colorful veggies placed on top and, of course, the big finisher, which is dressing. Most people don’t think of salad as a complete meal, but it can be when put together right. https://vegboxmd.com/2021/06/18/the-ultimate-salad/

Posted on June 18, 2021July 1, 2021 by vegboxThe Ultimate Salad Vegan Summer Salad by Cat Kitchen Do you love eating salads? If the answer is no, then you might be making them wrong! Yup, you CAN make a salad wrong. I know, strange to think a salad that is supposed to be easy actually needs so...

26/10/2020

Date Night Vegan Alfredo
Prep Time: 10 / Cook Time: 20 / Total Time: 30 minutes Yield: 2

Ingredients
Vegan Alfredo Sauce:

1–2 tablespoons olive oil
1/2 white onion
4 fat garlic cloves
1/2 cup raw cashews (or h**p seeds, see notes)
1 cup veggie broth (or 1 cup water and boulllion)
2 tablespoons nutritional yeast
1/2 teaspoon white miso paste
1/2 teaspoon salt
1/8 teaspoon nutmeg
5 ounces dry pasta, cooked to package directions

1 cup fresh peas (or frozen, or sub snow peas or steamed broccoli)

8 ounces mushrooms, sauteed, or try smoked mushrooms!

Garnish: pepper, chili flakes, lemon zest ( Meyer lemons are especially nice), Italian parsley.

Instructions
Cook Pasta: Set salted water to boil in a large pot and cook pasta according to directions. If using fresh or frozen peas, feel free to add to the pasta water, during the last minute of cooking.

Make Alfredo Sauce: Heat oil over med low heat, and saute onion and garlic until tender and golden. Place it in a blender along with cashews, veggie broth, nutritional yeast, miso, salt, nutmeg. Blend until creamy and smooth.

Saute or smoke the mushrooms. If sauteeing, heat olive oil in a skillet over medium heat. Add mushrooms and saute 6-7 minutes, until golden and tender, seasoniong with salt.

Combine: Drain the pasta, add to a large pan along with the alfredo sauce, toss, and gently warm over low heat. Add the mushrooms and toss to coat (leaving a few for the top for garnish if you like).
Divide among two bowls.
Garnish with lemon zest, pepper, chili flakes and chopped parsley.

Check out more from Feasting at Home

19/10/2020

Vegan Slow Cooker Tofu Tikka Masala
PREP TIME: 30 MINS / COOK TIME: 3 HOURS / TOTAL TIME:
3 HOURS 30 MINS
Serves 4-6

Ingredients
1 (16 ounce) package extra firm Nasoya tofu, drained and ½ inch cubed
3 cloves garlic, minced
1 white onion, diced
1 red bell pepper, cut into chunks
2 medium carrots, sliced
1 1/2 cups diced gold potatoes* (from about 2-3 medium gold potatoes)
2 cups cauliflower florets
1 (15 ounce) can tomato sauce
1 (15 ounce) can lite coconut milk (can also use full fat coconut milk)
½ tablespoon pure maple syrup
½ tablespoon freshly grated ginger
1 tablespoon garam masala
1 ½ teaspoons cumin
1 teaspoon coriander
½ teaspoon ground turmeric
¼ teaspoon paprika
¼ teaspoon cayenne pepper, plus more if you like things a little spicier
½ teaspoon salt
Freshly ground black pepper
¾ cup frozen peas
Fresh chopped cilantro, for garnishing

Instructions
In a large slower, add garlic, diced onion, sliced carrots, cauliflower florets, diced potatoes, tomato sauce, coconut milk, maple syrup, fresh ginger, garam masala, cumin, coriander, turmeric, paprika, cayenne pepper, salt and black pepper. Stir to combine. Add in tofu cubes, and give a gentle stir. Cook on high for 3-4 hours or low for 6-7 hours.

Before you are ready to serve, stir in the frozen peas and allow to cook uncovered for 5-10 more minutes. Serve with as is with a side of naan bread, or with brown rice or quinoa. If you are not vegan, I suggest serving with yogurt! Garnish with cilantro before serving.

Check out more recipes from ambitiouskitchen86

12/10/2020

The Mean Green Detox Salad
prep time:: 30 min / cook time: 30 min/ total time 1 hour
Servings 4

INGREDIENTS
LEMON TAHINI DRESSING

2 tablespoons tahini sesame seed paste
2 tablespoons olive oil
1 teaspoon low sodium soy sauce or tamari
juice + zest from 1 lemon use only half of the zest
2 cloves garlic grated
2 teaspoons fresh ginger grated
salt + pepper to taste
SALAD
2 cups cooked chickpeas
1 cup unsweetened flaked coconut
2 tablespoon low sodium soy sauce or tamari
2 tablespoons sesame oil
1/4 teaspoon cayenne pepper
4 cups Tuscan kale roughly torn
2 cups fresh broccoli florets
1/4 head purple cabbage shredded
1/2 cup fresh parsley + cilantro roughly chopped
h**p seeds + chia seeds for topping
2 red grapefruits segmented
2 ripe but firm avocados sliced or chopped
VEGAN PARMESAN
1/2 cup raw pine nuts
2 teaspoons raw sesame seeds
1 tablespoon nutritional yeast
salt to taste

INSTRUCTIONS
LEMON TAHINI DRESSING
Add all the ingredients to a bowl and whisk until combined. Taste and adjust salt + pepper to your liking. Alternately you can add the ingredients to a blender or food processor and blend until smooth. The dressing can be made a week in advance and stored in the fridge until ready to use.

SALAD
Preheat the oven to 425 degrees F.

Spread the chickpeas out on a towel and dry them completely. Add the chickpeas and coconut to a baking sheet and toss with the soy sauce, sesame oil and cayenne pepper. Toss well to evenly coat. Roast for 20 minutes and then stir the chickpeas around and roast another 10 minutes or until the chickpeas are browned and the coconut is dark brown. Remove from the oven.

Add the kale to a large bowl and drizzle with 1 teaspoon olive oil and a big pinch of salt. Using your hands, massage the kale for 2-3 minutes until the kale is well coated and has slightly softened. To the bowl add the broccoli, cabbage, parsley, and cilantro. Toss well.

Add the dressing and continue to toss until all the veggies are coated. Add the grapefruit segments and avocado. Gently toss to combine. At this point, you can cover and store the salad in the fridge for up to 24 hours or continue on with the recipe.

Divide the salad into bowls. Top with the crunchy coconut chickpeas and the vegan parmesan cheese (recipe below) and a sprinkle of chia + h**p seeds. EAT!!

VEGAN PARMESAN
In a food processor or blender, combine the pine nuts, sesame seeds, nutritional yeast and a pinch of salt. Processor until you have fine crumbs that resemble parmesan cheese. Taste and season with more salt if desired. The vegan parmesan can be made a week in advance and stored in the fridge until ready to use.

Check out more from

05/10/2020

One thing we love here is a pasta dish full with GOODNESS! Try this stuffed pasto dish and show your love with pictures.

SPLIT PEA PESTO STUFFED SHELLS (VEGAN)
PREP TIME:30 minutes / COOK TIME: 30 minutes / TOTAL TIME: 1 hour
SERVINGS6

INGREDIENTS

SPLIT PEA PESTO:
1 cup dry green split peas
2 1/4 cups water , divided
1/4 cup tightly packed fresh basil leaves
1 to 2 tablespoons fresh lemon juice
1 to 2 cloves garlic , minced (to taste)
1 teaspoon fine sea salt
12 OUNCES JUMBO PASTA SHELLS
MARINARA SAUCE, FOR SERVING

INSTRUCTIONS
Combine the split peas and 2 cups of the water in a small saucepan over high heat, and bring them to a boil. Once boiling, lower the heat and cover to let the peas simmer until tender, about 25 to 30 minutes. Drain and rinse the cooked peas and transfer them to the bowl of a large food processor.

Use the same pot to cook your jumbo shells according to the directions on the package. (I like to do this while making the pesto, so that everything is ready at about the same time.) Preheat the oven to 350ºF and spread a bit of the marinara sauce at the bottom of a 9"x 13" glass baking dish. Set it aside.

To prepare the pesto, add the remaining 1/4 cup of water, fresh basil, 1 tablespoon of lemon juice, 1 clove of garlic, and the salt to the food processor, and process it together with the cooked split peas. Taste the mixture and add more lemon juice or garlic if desired.

Once the shells are tender, drain them and fill each shell with a large spoonful of the pesto. Arrange the stuffed shells into a single layer in the prepared baking dish and spoon additional marinara sauce over the top of each shell. Bake until everything is heated through, about 25 to 30 minutes. Serve warm, garnished with fresh basil.

Check out more from Detoxinistas

02/10/2020

Thank you for all who supported our business this week!

❤

02/10/2020

Have you ordered your meal prep yet?

01/10/2020

Review is in...

01/10/2020

We are open. Limited orders available. Order now.

❤

30/09/2020

Are you following us on all platforms? Check out our IG page and follow us.

❤

29/09/2020

Transitioning to plant-based is the easy part. The challenge is staying plant-based. Is this you?

We have a great group you can join to get the products, support, and recipes that will make you a winner! Join our FB group facebook.com/groups/almostplantbased

29/09/2020

Have you ordered your meal prep yet? Cut off time for order pick up and delivery is Friday at 3pm.

28/09/2020

A salad is not a salad if you don't have a good dressing. Try this tasty dressing for your caesar salad.

Vegan Caesar
YIELDS: 4 / TOTAL TIME:10 mins

Ingredients
1/4 c. lemon juice
1 tsp. lemon zest
1/2 tsp. Dijon mustard
1 clove garlic, grated
1/2 tsp. soy sauce
Black pepper
1/2 c. olive oil

Directions
In a bowl, whisk together lemon juice and zest, mustard, garlic, soy sauce, and ½ teaspoon black pepper. While whisking, slowly stream in oil.

Try more recipes from Goodhousekeeping

28/09/2020

Our restaurant hours are Sunday-Friday

❤

26/09/2020

Check out our meal prep selections for your weekly convenience. Let us do the shopping and cooking for you. Place your order now at blossomscateringdmv.com/mealprep

❤