Ahmedabad: M K Gandhi, the young barrister who had becomefamous for fighting for the rights of Indians in racism-riven South Africa, settled in Ahmedabad in February 1915. On May 25 that year, he set up an ashram in Kochrab to further his mission to fight for Swaraj and to foster the system of community living.

On June 17, 1917, Gandhiji formed a new ashram in Sabarmati with 40-odd members. That institution changed the direction of India's freedom struggle.

The Sabarmati Ashram became a landmark in the world's conscience, owing to its association with Gandhiji's history-shaping campaigns such as the Champaran Satyagraha, the strike of mill workers in Ahmedabad, the Khilafat Movement, the Kheda Satyagraha, the Non-cooperation Movement, and finally, the Dandi March.

To commemorate the centenary year of the Sabarmati Ashram, the National Archives of India and the Sabarmati Ashram Preservation & Memorial Trust have organized an exhibition. From June 29, the ashram has been hosting the exhibition, titled 'Sabarmati Shatabdi Ek Karyanjali'.

An eponymous book was launched by Prime Minister Narendra Modi on June 29. The exhibition will be on view till July 29.

TOI presents some vignettes from the book and the exhibition related to the Sabarmati Ashram and Gandhiji's association with Ahmedabad.

DESH SEVA ASHRAM?

Gandhiji was influenced by his experience of community living in South Africa, Santiniketan in West Bengal, and at the Gurukul Ashram near Haridwar. As mentioned in Volume 13 of "The Collected Works of Mahatma Gandhi", the names he considered for the ashram in Ahmedabad included Deshsevashram, Seva Mandir,and Satyagrahashram. But eventually both his ashrams were known by their location Kochrab and Sabarmati.

Rs 6,000 IS WHAT BAPU WANTED FROM AHMEDABAD

While establishing an ashram in Kochrab, Gandhiji had written a detailed letter to Sheth Mangaldas Girdhardas. In the letter, he had mentioned the names of all 40 inmates ready to shift with him to the new ashram. He said that he would need about 50,000 square feet of land for living quarters and three kitchens for 50-plus residents. He also asked for at least five acres of land for cultivation and a bullock cart or a horse-drawn carriage if the site was far from the railway station. He estimated the expense to be Rs 10 per month per person. "Thus, with an average of 50 inmates, the annual expenditure will come to Rs 6,000. If Ahmedabad is not prepared to do this for a year, I am in a position to provide for the boarding charges," Gandhiji wrote.

SHIFT FROM KOCHRAB TO SABARMATI

In 1917, two years after the Kochrab Ashram was established, plague broke out in Kochrab village, posing a health risk to ashram inmates, especially children. However, that was not the only reason for moving. As Gandhiji notes, "An ashram without an orchard, a farm or cattle would not be a complete unit. The ashram at Kochrab lacked these." Gandhiji also found the location between the central jail and the local crematorium appealing "jail-going was understood to be normal for Satyagrahis", he noted drily. He also observed that the sites selected for jails have generally clean surroundings! The shift took place on June 17, 1917, when Gandhiji was busy with the Champaran Satyagraha in Bihar.

STRIKING MILL WORKERS BECAME ASHRAM BUILDERS

The Sabarmati Ashram functioned on the principles that coalesced at the Phoenix Settlementwhich was founded by Gandhiji near Durban, South Africa, in 1904but with Indian sensibilities. Those who helped in creating infrastructure included Anasuya Sarabhai, Shankarlal Banker, and Narhari Parikh. Gandhiji in a letter to his nephew, Maganlal Gandhi, wrote that he estimated the cost of construction to be about Rs 20,000 while agreeing on the rough plan for the premises. In 1918, when mill workers went on strike in Ahmedabad, their services were rendered for the ashram in filling the foundation of the weaving school with sand.

ECONOMY OF THE ASHRAM

In a letter dated July 1, 1917, Gandhiji wrote from Motihari in Bihar that he needed Rs 400 per month as recurring expense and Rs 1.18 lakh for buying 55 bigha land for the construction of workshops, living rooms, and kitchens.

As the book of accounts on the display shows, the financial records of the ashram were meticulously maintained. A page indicates that the ashram had received Rs 5,000 as donation from Revashankar, and that Rs 350 was earned from the ashram's produce. The ashram spent money for maintenance, salaries, postage, and packaging.

On July 15, 1921, Gandhiji wrote to Hermann Kallenbach one of his closest associates in South Africa that crops grown at the ashram included cotton, wheat, millets, and various kinds of pulses. Oranges and pomegranates grew at the ashram orchard. Rain being scarce, the primary source of water for irrigation was a well in the compound. By 1928, the ashram had about 100 acres of land with grain and fodder fields, vegetable gardens, and a dairy with 25 cattle.

NOT GAU RAKSHA BUT GAU SEVA

In Volume 50 of "The Collected Works of Mahatma Gandhi", it is revealed that the Sabarmati Ashram inmates had tried to live without milk and ghee for a prolonged period. It was later decided to include the items in the diet as "the health of the children as well as the adults suffered under this regimen." Thus, it was resolved to keep cattle at the ashram. Gandhiji writes, "The Ashram believes in gauraksha (cow protection) as a religious duty. But the word gauraksha savours of pride. Man is incompetent to 'protect' animals, being himself in need of protection from God who is the Protector of all life. The word gauraksha was therefore replaced by gauseva (cow service)."

GANDHIJI'S FREEDOM RIDE

In February 1928, Gandhiji had taken part in an executive meeting at the Gujarat Vidyapith. After the meeting, the car belonging to Ranchhodlal Sheth was to drop him at the Sabarmati Ashram. However, the car did not arrive on schedule and Gandhiji had some appointments at the ashram. Without waiting further, Gandhiji borrowed the bicycle of Amrutlal Shelat, a Vidyapith student, and reached the ashram in time for engagements. Interestingly, the bicycle was made by Freedom Cycle Company. Amrut Modi, a trustee of the Sabarmati Ashram, got the bicycle from Narandas Gandhi in Rajkot and the trust restored it over 14 months.

VEGETARIAN=ANNAHARI?

Gandhiji used to receive hundreds of letters from across the globe and he would make it a point to answer most of them. Many were not about his work. In one such letter displayed at the exhibition, Bhagwaddas Brahmachari, the priest at the Rajadhiraj temple at Bakri Pol, Ahmedabad, asked Gandhiji about the exact meaning of the English term 'vegetarian.' "Do those identifying selves as vegetarians consume fish, eggs and milk?" the priest wrote. "Also, do they consume prohibited garlic and onion? So, what would describe them the best? Niramishahari or Satvikahari, as shakahari is a very limited word." In reply, Gandhiji wrote that foreign countries had the VEM vegetables, eggs and milk diet for vegetarians. He did not consider consuming chilli 'satvik' and thus suggested 'annahari' as an option. "As per my thinking, whatever we are eating apart from meat is 'anna' (food). I know it is not all-inclusive but I have found it best among the possible options," Gandhiji wrote.

ASHRAM HANDED OVER TO HARIJAN SEVAK SANGH

On March 12, 1930, Gandhiji and his associates left the Sabarmati Ashram on the Dandi March, vowing not to return until India attained Swaraj. The population of the ashram dwindled considerably by 1932. When the government seized the property, Gandhiji asked it to forfeit the ashram. The government did not oblige so Gandhiji decided to dedicate the ashram to Harijan service. On July 22, 1933, exactly 16 years after its establishment, the ashram was formally disbanded. The ashram inmates first stayed at the residence of Anasuya Sarabhai and then joined different ashrams inspired by Gandhian thought.

BAPU BRIGADE: STARS BEHIND THE STALWARTS

Apart from luminaries of the Indian freedom struggle and stalwarts such as Vinoba Bhave, Kakasaheb Kalelkar, Imam Bawazeer, Mahadev Desai, Dadasaheb Mavalankar, the ashram also attracted Indians and foreigners who were enamored by Gandhiji's movement and mission.

Maganlal Gandhi: Gandhiji's nephew had designed and supervised the construction of the Sabarmati Ashram. Following Gandhiji since his South Africa days, he efficiently managed all the ashram activities. Gandhiji was grooming him to be his heir. When Maganlal died in 1928, Gandhiji had famously remarked, "I have been widowed."Maganlal's residence at the ashram, the Magan Nivas, has been converted into the Charkha Museum. That is fitting because Maganlal had introduced innovations to the spinning wheel.

More:

100 years of Bapu's timeless idea - Times of India

The Hindu

KTR and officials visit Sabarmati Ashram , River Front in Ahmedabad The Hindu Mr. Rao along with a delegation comprising Hyderabad Mayor Bonthu Rammohan, Secretary of Municipal Administration and Urban Development Navin Mittal and others visited the Sabarmati Ashram, where Mahatma Gandhi spent a good part of his life and ... My fight is based on Gandhiji's principles: Meira Kumar at Sabarmati AshramThe Indian Express PM Narendra Modi visits Sabarmati Ashram, says it enlightened human raceEconomic Times Meira Kumar begins with her election campaign from Sabarmati AshramThe Indian Wire Firstpost -Zee News all 1,038 news articles »

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KTR and officials visit Sabarmati Ashram , River Front in Ahmedabad - The Hindu

Summary: IT & Textiles Minister K T Rama Rao, who is on Gujarat tour, today made a visit to Sabarmati Ashram of Father of the Nation Mahatma Gandhi. Later he tweeted that he was privileged to visit and experience Mahatmas Ashram at Sabarmati. Gandhiji was a very simple man and spent a glorious life, KTR said. He also addressed a round table conference later along with Union Textiles Minister Smrithi Irani and Chandrababu Naidu. It is great honour to visit Gandhijis Sabaramthi Ashram, the minister stated.

IT & Textiles Minister K T Rama Rao, who is on Gujarat tour, today made a visit to Sabarmati Ashram of Father of the Nation Mahatma Gandhi. He also visited a Museum at the Ashram and had a glance of it besides taking a photograph at the Charkha that was used by Mahatma Gandhi. It is great honour to visit Gandhijis Sabaramthi Ashram, the minister stated.

KTR interacted with some students on the occasion. Gandhiji was a very simple man and spent a glorious life, KTR said. Later he tweeted that he was privileged to visit and experience Mahatmas Ashram at Sabarmati. What a simple man and what a glorious life Gandhiji had, he tweeted. It may be mentioned here that the minister, accompanied Prime Minister Narendra Modi and Andhra Pradesh Chief Minister N Chandrababu Naidu while visiting Telangana Textile Stall during a Textile India Expo at Gujarat on Friday.

Source: http://www.siasat.com/news/privileged-visit-gandhi-ashram-ktr-1206508/

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Privileged to visit Gandhi Ashram: KTR - NYOOOZ

Iron is crucial because women build up blood volume during pregnancy, and deficiencies can lead to anemia, which increases the risk of having a low birthweight baby, and increases the risk of preterm labor and delivery, explained Dr. Clark, a maternal-fetal medicine specialist at the University of Texas Medical Branch in Galveston.

Expecting women need double the iron a woman who isnt pregnant needs, according to A.C.O.G. So during pregnancy, vegetarians and vegans should take special care to eat plenty of iron-rich foods, like dried beans and peas and fortified cereals. Because the iron in plant-based foods is not as easily taken up by the body as the iron from meat, you should cook them, soak them or eat them with foods high in vitamin C to increase absorption, said Susan Levin, the director of nutrition education for the Physicians Committee for Responsible Medicine, an advocacy group that promotes a plant-based diet. Prune juice is also high in iron. Ms. Levin said shed encourage any pregnant woman to take the prenatal vitamin and focus on iron-rich foods such as spinach, lentils, beets and raisins.

B vitamins, including vitamin B12 and folic acid, are also critical in pregnancy. Vitamin B12 is not found in plants, but its in tofu, soy milk, some cereals and nutritional yeast, which some vegans eat as a cheese substitute. Folic acid prevents neural tube defects to the spine and brain, which occur in the first month of pregnancy, so the United States Preventive Services Task Force recommends that any woman of childbearing age take a daily supplement of folic acid of 400 micrograms daily, at least.

Being deficient both in vitamin B12 and folic acid has been shown to further increase the risk of having a baby with neural tube defects, Dr. Clark said. Physicians often advise women to take prenatal vitamins, which usually contain iron, vitamin B12, folic acid and other nutrients.

Not eating meat during gestation may even have upsides. A vegetarian diet in the first trimester was linked to a lower risk of excessive gestational weight gain, a 2010 study found. Furthermore, Ms. Levin said, Maternal diets high in plant foods may reduce risk of complications, including gestational diabetes. This includes both vegetarians and meat-eaters who eat a lot of vegetables during pregnancy, she said.

Still, pregnancy can throw curve balls, and not all women are able to continue on a vegetarian or vegan diet. When Dr. Clark discovered she was carrying twins, she was transitioning to a vegan diet after a year of vegetarianism but almost immediately experienced severe nausea and gastroesophageal reflux and lost her appetite. I couldnt look at salad or anything green, she said.

The only foods that she could stomach turned out to be mashed potatoes, eggs and chicken. I broke my vegetarian diet because I needed my babies to grow, she said. Being underweight can be just as detrimental to a pregnancy as being overweight.

See the article here:

Can You Have a Healthy Vegetarian or Vegan Pregnancy? - New York Times

Declare your independence from boring (and not-so-kind) slabs of meat, and try out some fresh new (and oh-so-kind) red, white, and blue vegan recipes that will have your Fourth of July soire shining bright like a sparkler.

If youre asked to bring cookies, you could go for classic chocolate chipor you could make The Veg Lifes show-stopping Independence Day Tri-Color Cookies, which will guarantee that youll be taking home an empty dish.

For a fresh take on salsa, toss some tofu on the grill and serve it with Fatfree Vegan Kitchens tangy, sweet, and fiery Blueberry-Peach Salsa.

And classic fruit is made cute with Sweet Simple Vegans watermelon pizza.

Chili cook-off on the agenda? Vegan Insanity has your ace-in-the-bowl: Smoky Barbecue Chili with Vegan Sour Cream and blue corn chips.

Win the official grill master title with red-and-blue burgers. VegKitchens Beet and Brown Rice Burgers deliver fun on a bun.

No pool at the party? Cool off with Blueberry Coconut Popsicles from our friends at Beaming Baker

or with Patriotic Fruit Pops from Sweet Simple Vegan.

For easy-peasy kid-friendly snacks, steal this idea for patriotic Grilled Granola from The Big Mans World (try it with the new I Cant Believe Its Not Butter spread, Its Vegan)

or this one for berry and cashew-cream parfaits in mason jars from Vegan Insanity.

And get the kids involved in meal prep by letting them help make fun, simple desserts such as PETAs Red, White, and Blue Rice Crispy Treats

or Four-Ingredient Berry Tarts.

Surprise your friends and family by saying that youll bring the pulled-pork sandwiches. And surprise them again with these beauties from Minimalist Baker, which get their stringy texture courtesy of lentils and shredded carrots and their flavor from barbecue sauce and a sprinkle of spices. (We may have cheated a little on the red, white, and blue theme with this one, but the taste makes up for the quasi-blueness.)

If youre the lucky duck who draws the easiest cookout dish assignment everthe vegetable platemake it one to remember (quasi-blueness aside). Five-Minute Macadamia Cheese is the star of Minimalist Bakers Vegan Cruditand you may even win over the I cant live without cheese crowd.

See more great cookout ideas for a four-star Fourth of July, and raise your forks to liberty and justice for all.

If these recipes look great to you, why not make a pledge to go vegan? Already vegan? Order a free vegan starter kit for a friend today.

Order a Vegan Starter Kit for a Friend!

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Red, White, and Blue-tiful: Pretty Vegan Dishes Fit for the Fourth - PETA (blog) (press release)

Anthony has accepted a personal challenge to go Vegan, not only to eat more healthy, but to feel better & have more energy through the day!

Anthony Slaughter, KSDK 4:14 PM. CDT June 30, 2017

I decided to go Vegan this week after watching a fascinating documentary on Netflix called, 'What the Health.' After watching the documentary, I felt compelled to change my diet -- in a big way!

I usually would eat fast food at least five times a week and would consume very little vegetables, if any, in a given day. I work out about three to five times a week and have always been skinny, but skinny doesnt always mean healthy.

Working the morning shift, I would find myself struggling to stay awake throughout the entire day, even after I nap, I would still be tired. I felt like no matter what I was trying nothing was helping with the always sleepy feeling. So I decided to change my diet.

Never being a fan of vegetables, I knew if I was going to give this a shot, I was going to have to find a way to keep this fun and exciting. Basically, Ive got to find ways to keep what Im eating, tasting good! Good, would be key!

So, I have accepted the personal challenge to go Vegan, not only to eat more healthy, but to feel better and have more energy through the day!

While not fully there yet, Im in transition, still eating turkey and fish, but eventually hope to convert completely.

To follow my journey, you can follow me on my Facebook page.

2017 KSDK-TV

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BLOG: Anthony Slaughter's vegan journey - KSDK (blog)

Supplying a well-balanced meal for childrens school or camp lunches is crucial in helping them grow and have energy for the days activities.

Registered dietitian and nutritionist Jill Patterson works with many Newtown clients and has created a variety of fun, easy vegan options for children.

Ms Patterson describes a vegan diet as not eating meat, poultry, fish, or anything that comes from an animal, like eggs, milk, or dairy products.

People choose a vegan lifestyle for a number of reasons ranging from wanting to reduce their environmental impact to wanting to prevent the exploitation of animals. Many, however, look to veganism for its health benefits like increased energy and decreased risk of obesity, cancer, heart disease, and diabetes.

When switching over to a vegan diet and removing certain food groups, it is important to continue to receive adequate nutrients everyday, Ms Patterson notes, adding, Growing children will need the same nutrients, whether they are vegan or non-vegans.

Common concerns when transitioning to a plant-based diet are how to find enough protein, iron, and calcium to maintain a healthy lifestyle.

Ms Patterson advised, When substituting for milk and making sure they have the calcium needs met, soy milk is a good alternative. She also recommended calcium-fortified juice and almond milk for helping reach daily calcium needs.

When replacing eggs and meat products, protein and iron can be found in many accessible substitutes.

For protein theres tofu, nuts, beans, also the meatless products like soy crumbles and meatless meatballs, Ms Patterson said. For iron, youd be looking at iron-fortified cereals, black beans, spinach, and also raisins.

These foods can be easily found in grocery stores, some stocked in the health food section, which is commonly found on the perimeter of supermarkets.

The Fun Lunch

When looking to create vegan school or camp lunches for children, Ms Patterson suggests making the meal interactive and fun.

Kids like to dip things, Ms Patterson said.

She suggests making crudits fresh cut veggies like celery sticks, carrot sticks, pepper strips and pairing it with hummus, peanut butter, and/or SunButter (sunflower seed butter) for a protein source.

For the sides, raisins make for an excellent source of iron and a whole-grain roll, bread, or muffin can be included for a grain component.

When transporting the lunch, Ms Patterson recommend, Youll want to put a little cold pack in there to keep the vegetables cold.

Pinwheels, Meatless Meat, Snacks

Sometimes making meals that are as aesthetically pleasing as they are delicious can be the best way to encourage children to eat healthy vegan foods.

In a meal that Ms Patterson calls the Pinwheels, she suggests getting a whole grain tortilla and spreading peanut butter or SunButter all over one side.

Then take a banana and roll the wrap around it and slice it, so its bite-sized pinwheels, Ms Patterson said. This meal can also be paired with whole grain and fruit components, as mentioned above.

Utilizing leftovers is always a convenient and economically smart way of creating lunches for children. Ms Patterson advises using any extra pasta at home, like whole grain noodles, and pairing it with a meat substitute like meatless meatballs and sauce. This option is typically preferred when there is a way to reheat the food beforehand.

Packing snacks foods with childrens school or camp lunches are important to help them get additional nutrients throughout the day. Ms Patterson suggests making a trail mix version customized for vegans.

She explained it can include nuts for the protein, dry fruits like raisins for the iron, and if they want to mix in some cereal for grains plus additional iron.

To learn more information about Jill Pattersons employee, school/childcare centers, fitness, and wellness programs, e-mail jillpattersonwellness@gmail.com. Ms Patterson is also an AFAA-certified personal trainer and certified aerobics instructor.

More here:

Nutritionist-Approved Vegan Lunches For Children - The Newtown Bee

If you like reading cookbooks for more than the recipes, you need to read Ann Hodgman, one of the few cookbook writers whose introductions (we call them headnotes) and even recipe names regularly make me chuckle, if not guffaw. Her latest book, "Vegan Food for the Rest of Us: Recipes Even You Will Love," (Rux Martin/Houghton Mifflin Harcourt, 2017) is no exception, except now, as you can tell by that title, Hodgman, 60, is bringing her matter-of-fact sense of humor to the topic of vegan cooking, something she has been trying to master since becoming vegetarian in 2009.

Take the introduction to a recipe she calls Cauliflower Steaks (but Let's Not Go Nuts Here): "You can cut a cauliflower into thick slices and call them steaks, but they are not steak and will never be steak, no matter how brown and caramelized they get. So why not call them slices? Well, because 'steak' is a sexier word."

I talked with Hodgman about her experiments in vegan cooking. Edited excerpts follow:

Q: There are vegetable-forward cookbooks, but this isn't that. In fact, you include a funny quote from Peg Bracken about the lack of appeal of vegetables.

A: I love vegetables. But when people say all "I need is fresh vegetables" on that desert island, how can they mean it? If you imagine the taste of cabbage, which I like very much, compared to, say, candy, how can it compete?

There's one thing vegan food doesn't naturally have enough of, and it's fat. If you depend only on vegetables, you have to have a source of a kind of vegetable enricher, or it won't taste as good. Vegetables just don't have as much sugar or fat as other foods. Unfortunately, vegetable fats melt more easily, so you have to figure out ways to not turn your cake into a pool of oil.

Q: This book is a journey of experimentation. Why did you approach it that way?

A: I went into the assignment thinking I had to learn to make tofu taste good, to make nondairy cheese taste good. I was dehydrating things, I was sprouting seeds. For a year, I was foundering, and my house was completely filled with vegan products and ingredients. It was when my husband said, "I wouldn't mind never tasting this again" after I tried to make my own seitan that I realized I was going about it the wrong way. I realized, "I'm thinking of this as chemistry, so no wonder I'm tense. This isn't the way Ann Hodgman cooks." When I decided to make only things I knew I wanted to eat, it got much easier. But I had acquired a certain amount of biochemical knowledge, which I needed.

Q: What's your thinking about meat substitutes?

A: Most of the fake meats I've tried have a grain quality that I find icky when you eat them straight up. I'd rather use a small amount of textured vegetable protein or wheat gluten to create the sensation you're biting into a hamburger. On their own, I don't think they work very well.

Legumes are satisfying, but I think you can't make a good legume burger without including wheat gluten. With hamburgers, what are you looking for? Substance, a crispy exterior and for it not to feel like a mashed-potato patty.

Q: I loved your idea to use vital wheat gluten to add texture to the vegan burgers. It works!

A: I don't think my vegan burgers taste exactly like burgers, but to me they seem as good as burgers.

Q: Any words of advice for aspiring vegans?

A: I can say uncompromisingly that the moral edge goes to those who don't eat meat. That said, food is very important to people emotionally, and it's important to recognize that. Giving up food that has meant so much to you your whole life is a very big project. So do it gradually.

People should become morally more rigorous in their thinking, but better about cutting themselves slack. Food means more to us than sustenance - it's comfort and family. You're asking a lot of yourself to make dietary changes. So honor yourself and do your best.

Serve on buns, with your favorite accompaniments.

MAKE AHEAD: The uncooked burger mixture can be refrigerated for up to 1 week. The formed, baked patties can be individually wrapped in plastic wrap and frozen for up to 1 year; reheat them in the microwave or pan-fry them.

Vital wheat gluten, by companies such as Bob's Red Mill and Arrowhead Mills, can be found in natural foods stores and some Whole Foods Markets, or online.

Adapted from "Vegan Food for the Rest of Us: Recipes Even You Will Love," by Ann Hodgman (Rux Martin/Houghton Mifflin Harcourt, 2017).

Heat a large skillet over medium heat, then add 4 tablespoons of the oil. Once the oil shimmers, add the onions and cook, stirring frequently, until softened and well browned, 15 to 20 minutes. Transfer the onions to a large mixing bowl. Wipe out the skillet but no need to wash it; you'll be using it again soon.

Rinse the mushrooms and use dish towels to dry them thoroughly. Trim and coarsely chop them, then transfer to a food processor. Puree, working in batches, and add them to the onions as you work.

Preheat the oven to 350 degrees.

Add the rice, soy sauce, tomato paste, ketchup, white miso, dried basil, pepper, thyme and liquid smoke to the mixing bowl, blending them in thoroughly with your clean hands. Sprinkle the wheat gluten evenly over the mix. Immediately and vigorously work in the gluten, again using your hands. (Gluten starts to set up almost instantly when it comes into contact with moisture, so work as fast -- and as thoroughly -- as you can.) The mixture will very quickly change texture and become stretchy. If the mixture seems too wet and not stretchy enough, sprinkle on a more wheat gluten, 1/4 cup at a time, and knead it in until the desired texture is achieved.

Use a heaping 1/2 cup of the mixture to form patties about 1/2 inch thick, arranging them on baking sheets as you work. Bake until they firm up slightly, about 20 minutes (see NOTE).

Set your skillet over medium-high heat, then add the remaining 3 tablespoons of oil. Once the oil shimmers, use a spatula to gently transfer three or four patties to the pan (working in batches, as needed) and cook until the undersides are dark brown and crispy, 4 to 5 minutes. Flip them carefully and repeat.

NOTE: In testing, we found that the burgers held better together when baked first, then pan-fried, but you can skip the pan-frying step for the burgers you want to make immediately, then bake the remainder before refrigerating or freezing for another time.

Nutrition | Per burger: 260 calories, 18 g protein, 33 g carbohydrates, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 350 mg sodium, 3 g dietary fiber, 4 g sugar

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Want to go vegan? One author's advice: Do it gradually - SCNow

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Exercise - Articles and Advice

Saturday Jul 8, 2017 10am-3pm

504 Salazar Taos, NM 87571 US

Gain inspiration, find a new home, catch up on the latest trends or just excercise passion for architecture and interior design by touring local homes.

We are thrilled to bepart ofTaos Parade of Homes 2017again this year.Taos County Association of Realtors (TCAR), The Taos News and Enchanted Homes Magazine have sponsored this event to benefit Habitat for Humanity of Taos!

There will be eight beautiful homes of distinction throughout Taos County; from spectacular villas to classic Pueblo style homes tucked away off the beaten path, this tour has it all.Our latest Habitat home, our 31st, for the Padilla family, is on the tour so you can visit and see the results of our 'simple, decent, affordable home' program.

Whether it is your goal to be inspired, find a new home, be up on the latest trends, or you just have a passion for architecture and interior design then you'll find this year's tour to be exceptional. Enjoy wonderful culinary delights from Taos' finest restaurants at each home.Also, if you visit seven of the homes, get your ticket stamped, you will be entered into a drawing for some awesome prizes.

Tickets are available at Taos Real Estate offices, The Taos News, Habitat for Humanity of Taos office and the Habitat ReStore or clickhereto purchase your tickets(scroll all the way to the bottom and please mention Taos Parade of Homes in the comments).Call 575.758.7827 for more information.

Read more here:

Taos Parade of Homes - Weekly Alibi