vegetarian recipes

Try it! You will enjoy it!

Celebrate World Food Day by Going Meatless Monday and Eating Local

12 Tasty, Healthy Vegan Farro Recipes

Badam milk recipe | almond milk recipe | badam doodh recipe

No-Recipe Cozy Vegan Latte










vegetarian recipes

Vegan Peanut Butter Sandies

before yesterday Vegan Thyme 

Vegan Peanut Butter Sandies This cookie isn't your typical peanut butter cookie--no fork tine and crosshatched business required. Which is good, because having to maneuver a fork over balls of dough poses challenges for me right now. Simple baking only. One handed baking and cooking only. It's okay. These peanut butter cookies surprised me. They have a light, crumbly texture--even with the addition of my natural chunky style peanut butter. By my own insistence that I get back to baking, I stumbled upon this recipe in the New York Times for cookie inspiration. Julia Moskin was on a mission to recreate this cookie from City Bakery in New York. There are seventy-five comments regarding the cookie making attempts. I read them all (because why not). To make vegan, I simply used flax egg--with so few ingredients, it's really a very easy cookie to make/­­adapt. (I will admit that though I love a peanut butter cookie, just the thought of the measuring cup after sort of makes me not pursue it as regularly as I'd like.) What an insane concern. As a fan of peanut butter of all stripes, these have been worth the effort. I made them using my small cookie baking scoop. You will thank yourself later when you can't resist having another one.   Took a little tumble a few weeks ago, and like THAT, I was in a cast. Broke my wrist, needed surgery, blah, blah, blah. The whole thing has been an awakening for me. My fifties so far have proven to be, well. . . I'm ready to skip into my sixties and forget this decade is all I'm saying. I'm not sugar-coating here nor do I need be reminded of how much worse it could have been. Were it not for my sister, my dear friends and my oh-so-patient husband, this ordeal may have been my undoing. We were on a hike, on a beautiful fall afternoon--the crispest, coolest Saturday we've had all year, then. . . DH saw me go down. Wrist was in a bit of a twisted and unnatural state at the end of my arm as I struggled to stand up, then came OMG! I broke my wrist! (and other choice words). Luckily I: 1) did not break my dominant hand 2) have an amazing orthopedic surgeon who saw to it that I was tended to per his direction in the ER and then subsequently operated on said fracture, and 3) had both a wonderful urgent care and hospital staff who utterly and completely took excellent care of me despite my cries, screams and moments of near passing out--and then made sure I was passed out to properly tend to the break: thank you!     Other knitters/­­crocheters and bakers and people in general have had similar wrist break experiences. I know because I have read about them ALL. My first thought was: WHAT ABOUT KNITTING AND CROCHET: OMG! By my second week, there were fewer tears and woe is me-ing, and I finally picked up my needles and held them in my hand for the first time.  Knitting Shoulder Cozy by Churchmouse Yarns. Using Lion Brand Shawl in a Ball. The Puppy. . .The Runt--a fitting term of endearment as we have realized: we definitely have a runt. She weighs in at under forty pounds and. . .we are past our six month mark. Her sister weighed almost sixty by this point. She is just adorable and smart and loves, loves, loves her very big sissy. Though I think there are times when she wonders: when will I get that big? Actually, she's perfect just the way she is. Vegan Peanut Butter Sandies *adapted from NYT /­­ Julia Moskin makes appx. 24 cookies with small 1" cookie scoop 1/­­2 cup vegan butter 1/­­4 cup plus 2 T. brown sugar 1/­­4 cup plus 2 T. granulated sugar 1/­­2 t. fines sea salt 1 cup chunky natural peanut butter (I used Smuckers) 2 T. ground flaxseed + 4 T. water + 1 T. olive oil whisked (to replace egg) 1 cup all purpose flour *extra sugar and salt for dusting Preheat oven to 350. Get your cookie sheet ready with parchment paper. In medium bowl, cream together the sugar and vegan butter--then add peanut butter and flax egg--mix well. Then add salt and flour and mix until just combined--don't over mix. Scoop out in small 1' cookie mounds. They won't spread so no worries on crowding. Then sift together 2 T. sugar and 1 t. sea salt or flake salt in a small bowl and lightly sprinkle over each cookie before baking. Bake for 15 minutes--you want them to brown a bit around edges.   

Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb Cake

before yesterday Vegan Richa 

Vegan Gluten free Coffee Cake – Sweet Potato Pecan Crumb CakeVegan Gluten free Coffee Cake – Simple Fall Sweet Potato Pecan Crumb Cake with Pumpkin pie spices. Warm Cozy slice of cake. Gluten-free Soy-free Recipe.  After a couple of batches of the delicious Pumpkin Pecan Crumb Coffee Cake, I tried out this a gluten-free version. This Sweet potato version uses almond and rice flours, sweet potato puree and a similar pecan crumb liberally spiced with pumpkin pie spices and cardamom.  It is soft, moist, spiced, lightly sweet and perfect fall snack, dessert or breakfast! And you cannot tell that is it gluten-free! I also like the sweet potato version for a lovelier flavor profile and a break from all the pumpkin. It has a deeper caramelized kind of flavor and a beautiful crumb texture. Serve these warm cake bars topped with whipped coconut cream and sprinkle of pumpkin spice to everyone gf or not!Continue reading: Vegan Gluten free Coffee CakeSweet Potato Pecan Crumb CakeThe post Vegan Gluten free Coffee CakeSweet Potato Pecan Crumb Cake appeared first on Vegan Richa.

No-Recipe Cozy Vegan Latte

before yesterday Golubka Kitchen 

No-Recipe Cozy Vegan Latte This happens to me pretty much every day at around 3 o’clock, providing that I’m working from home. I get up from my desk, put on the teapot, throw a bunch of things in the blender, whirl it all together, and end up with a cozy and satisfying latte-ish drink that gets me through to dinner time. I don’t drink caffeine anymore, because I’ve always been very sensitive to it, and found that avoiding it altogether really helps with even energy levels (I may have made a few exceptions in Italy :)). But this little ritual takes me back to the days when 3 o’clock meant a cup of really good tea or a matcha. There’s really nothing better. I end up making a different drink every time, based on my mood and the ingredients I have on hand, but the general formula is the same. There’s always something for creaminess, something for flavor, something for an energy boost… So I thought I’d give a ‘no-recipe’ recipe here, as well as a few of my favorite combinations. Midday super-latte making is a really fun routine to add to your day if you’re around a blender, and it’s good for your in a number of ways: it gets you out of the busyness of the day and nudges you to take a break, it’s creative, and the beverage you’ll end up with will likely be good-for-you, warming and tasty. Tahini Hot Chocolate This was one of our most popular recipes last winter. It’s an incredibly satisfying blender hot chocolate that comes together in seconds. Rosemary Hot White Chocolate Another hot chocolate, but this one is a white hot chocolate infused with rosemary. A great case for using cacao butter in drinks, which lends both its chocolatey flavor, as well as a richness and a froth. Spirulina Latte Another blender latte, but this time boosted with all the green benefits of spirulina, without the swampy taste. Chamomile Latte The most grounding and delicious latte to drink before bed. Herbal Mocha with Chicory and Maca Playing off New Orleans-style coffee, this herbal mocha is a great option for those trying to take a break from coffee and missing it dearly. Chicory brings a coffee-like richness, while maca and cacao boost energy. Honey Miso Latte This is basically a golden milk latte, but boosted with the flavor and health benefits of miso and raw honey. I like to drink this one before plane journeys, since miso might be helpful when it comes to countering the radiation we are exposed to on any given flight. Hibiscus Ginger Latte This latte gets is beautiful color and a pleasant sour note in the flavor from steeped hibiscus flowers. Pear Cranberry Chai Any modesty aside, this is the best chai I’ve ever had or made in my life. A great example for how creative you can get with your beverages, this one uses both fruit and a bunch of healing spices to achieve an otherworldly flavor. No-Recipe Vegan Cozy Latte Start With: This is your base liquid, which will determine what other ingredients you will add to your blender. Choose one or a couple. Hot water is a blank canvas, while herbal coffee and tea will give you a base flavor, which you can play off off with your other ingredients. - hot waterchicory coffee or Dandy Blend - teaherbal, black, green, etc. - hot plant milkcoconut, almond, cashew, oat, etc. Creamy: Add one of these ingredients or a combination of a few of them for a rich, extra-creamy latte, especially important to include if you are just using hot water as the base. - coconut buttertahinialmond butter/­­cashew butter/­­any other nut butter - tocos - cacao butter Frothy: This is optional if you already have a creamy element, but adding some extra fat to your latte contributes to the most beautiful froth. Also, if your base is something with caffeine like a black or green tea, this will help slow the absorption of caffeine for a more even boost of energy (like in Bulletproof coffee). - Coconut oil/­­MCT oil - Ghee Sweet: Add as much sweetness as you need, tasting as you go. - dates - raw honey - maple syrup - date syrup Flavor: Play off your drink base while adding some flavor. Both cacao powder and turmeric do well in creamy, milky drinks, while spices, herbs and vanilla can be used millions of ways (just see the drink round-up above). - cacao powder - cacao butterturmeric - other spices like cinnamon, cardamom, nutmeg, gingervanilla - herbs - miso Extras & Boosts: My absolute favorite energy-boosting ingredient for drinks is maca powder – it instantly wakes me up and tastes so delicious. But there are a ton of other boosters you can add to your lattes, some ideas below. - maca powder - cacao butter - other adaptogens: chaga, reishi, lion’s mane, cordyceps, ashwagandha - more: pearl powder, tocos, mucura pruriens, spirulina, etc. etc. Blend all your components until frothy and enjoy :) You might also like... Berry Kombucha Float Peach and Zucchini Smoothie Avocado Kiwi Smoothie and a Jus by Julie Cleanse Giveaway Honey Miso Latte .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post No-Recipe Cozy Vegan Latte appeared first on Golubka Kitchen.

tomato upma recipe | tomato rava upma recipe | tomato rava bath

before yesterday hebbar's kitchen 

tomato upma recipe | tomato rava upma recipe | tomato rava bathtomato upma recipe | tomato rava upma recipe | tomato rava bath with step by step photo and video recipe. typically rava upma recipe is mainly prepared with finely chopped onions and lemon juice is added at the end of cooking for sourness. however in this recipe finely chopped onions and tomatoes are added, with tomatoes for sourness and flavour. it can be served with avalakki upkari /­­ spiced thin poha or with rava kesari for breakfast. Continue reading tomato upma recipe | tomato rava upma recipe | tomato rava bath at Hebbar's Kitchen.

cabbage manchurian recipe | dry cabbage veg manchurian recipe

October 21 2017 hebbar's kitchen 

cabbage manchurian recipe | dry cabbage veg manchurian recipecabbage manchurian recipe | dry cabbage veg manchurian recipe with step by step photo and video recipe. one of the popular street food recipes which can be served as a sides dish or as a starters. the taste resembles very similar to veg manchurian recipe, but cabbage fritters are on more crispier side. it tastes great when served with veg hot and sour soup or schezwan fried rice. Continue reading cabbage manchurian recipe | dry cabbage veg manchurian recipe at Hebbar's Kitchen.

badam milk recipe | almond milk recipe | badam doodh recipe

October 20 2017 hebbar's kitchen 

badam milk recipe | almond milk recipe | badam doodh recipebadam milk recipe | almond milk recipe | badam doodh recipe with step by step photo and video recipe. the recipe of badam milk is extremely simple and it starts by soaking the almonds in warm water. it is later de skinned and crushed/­­grounded to smooth paste and is mixed with boiling milk. cardamom and saffron is added for extra flavoring is served warm or cold. Continue reading badam milk recipe | almond milk recipe | badam doodh recipe at Hebbar's Kitchen.

paneer kheer recipe | paneer payasam | paneer dessert recipes

October 19 2017 hebbar's kitchen 

paneer kheer recipe | paneer payasam | paneer dessert recipespaneer kheer recipe | paneer payasam | paneer dessert recipes with step by step photo and video recipe. the texture and taste has a strong resemblance to basundi or rabri but still has a unique flavour of crumbled paneer. paneer payasam is typically garnished and served with fried dry fruits like almonds and cashews with some raisin toppings. Continue reading paneer kheer recipe | paneer payasam | paneer dessert recipes at Hebbar's Kitchen.

Vegan 7 Cup Burfi – Chickpea flour and Coconut Fudge

October 19 2017 Vegan Richa 

Vegan 7 Cup Burfi – Chickpea flour and Coconut FudgeVegan 7 Cup Burfi – 6 Ingredient Diwali Sweet with Chickpea flour and Coconut veganized with almond milk and oil. Easy Traditional Indian Sweet 7 cup cake for Diwali or other festivals. Vegan Gluten-free Soy-free Recipe. Nut-free option So here’s the deal. This recipe is called 7 cup Cake/­­ Burfi. It has a common (non vegan) recipe that uses 7 cup total ingredients..1 cup besan, 1 cup coconut (shredded), 1 cup milk. 1 cup ghee (clarified butter) and 3 cups sugar with a bit of variation here and there in the amounts , added cashews etc. Yes you read that right. I mean, there is no way these things (with vegan subs) together are not going to make a delicious result.  Those amounts are way out there for me. I use vegan butter for the vegan version and much less of it and less of the sugar as well. The fudge also works well with organic safflower or other neutral oil. Chickpea flour is roasted with a tbsp of oil,, then the coconut, sugar and milk are mixed in. The mixture is cooked to caramelize the sugar a bit. Cardamom adds the amazing flavor. These burfis are easier than many of the other burfis(I am looking at your mysore pak). Try these easy Sweet burfi bars with chickpea flour, cardamom, coconut and love. This week is all about the festive season in the house. Cooking up Indian food, snacks and desserts. It finally feels like Diwali! Continue reading: Vegan 7 Cup Burfi – Chickpea flour and Coconut FudgeThe post Vegan 7 Cup Burfi – Chickpea flour and Coconut Fudge appeared first on Vegan Richa.

balushahi recipe | badusha recipe | badusha sweet or badhusha sweet

October 18 2017 hebbar's kitchen 

balushahi recipe | badusha recipe | badusha sweet or badhusha sweetbalushahi recipe | badusha recipe | badusha sweet or badhusha sweet with step by step photo and video recipe. the recipe begins with preparing a hard dough from all purpose flour with ghee and baking soda. later the dough is shaped into a small flat balls followed by deep frying in clarified butter. finally it is dipped in a thick sugar syrup to form a crystal sugar coating. Continue reading balushahi recipe | badusha recipe | badusha sweet or badhusha sweet at Hebbar's Kitchen.

pumpkin soup recipe | how to prepare easy creamy pumpkin soup

October 17 2017 hebbar's kitchen 

pumpkin soup recipe | how to prepare easy creamy pumpkin souppumpkin soup recipe | how to prepare easy creamy pumpkin soup with step by step photo and video recipe. the recipe is very simple and is prepared by roasting the pumpkin and some onions. it is followed by grounding the roasted veggies into thick batter. later it is mixed and boiled with vegetable stock till it forms soup consistency. Continue reading pumpkin soup recipe | how to prepare easy creamy pumpkin soup at Hebbar's Kitchen.

15 Scrumptious Ways to Make Vegetarian Fried Rice

October 16 2017 Oh My Veggies 

With some precooked rice and a few trimmings, a vegetarian fried rice dinner can be ready in minutes. Here are 15 scrumptious recipes to try.

Sampling The Vegan Scene In Sheffield

October 16 2017 Happy Cow veggie blog 

One of the greatest things about traveling full-time is meeting all kinds of amazing people from all over the world. While on a year-long backpacking trip through Latin America, I met a British guy named Julien and we hit it off, traveling with each other through Bolivia before parting ways in Peru. I later told him that Id be heading off to the U.K at some point and he invited me to come by Sheffield to check out his university town and hit the pub for a few pints. I quickly learned that a few pints never really means a few and that Rugby Socials are hands down the craziest events on this planet. I also learned that the Vegan scene in Sheffield is absolutely booming. In my 5 days in Sheffield, I was lucky enough to photograph 5 of the top vegan and veggie restaurants in the area. Here are their stories and some photos from the trip. Want to follow along? Check out my vegan-photo-filled Instagram @DropEverythingAndTravel   Humpit Located just south of The University of Sheffield, Humpit is the place in town to get your weekly required fill of hummus. They offer a well-priced menu catering to […] The post Sampling The Vegan Scene In Sheffield appeared first on The Veggie Blog.

Vegan Peanut Butter Cups

October 16 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Peanut Butter Cups    For bite-size versions of these delicious vegan Peanut Butter Cups, use small paper candy cups instead of the cupcake liners. To make these soy-free, use a soy-free vegan butter. Peanut Butter Cups - 1/­­2 cup vegan butter - 1 cup peanut butter - 1/­­2 teaspoon vanilla extract - 3/­­4 cup confectioners sugar - 16 ounces semisweet vegan chocolate chips - Melt the butter in a medium-size saucepan over low heat. Stir in the peanut butter and vanilla until well blended. Remove from the heat and stir in the sugar. Mix well until thoroughly combined, then refrigerate. - Place the chocolate chips in a heatproof bowl and set it over a saucepan of simmering water until the choco- late is melted. - Use a small brush to coat the chocolate over the bot- tom and about 1/­­2 inch up the sides of 18 paper cup- cake liners. Reserve the remaining chocolate. Refrig- erate the cups until firm, about 10 minutes. - Scoop out about 1 1/­­2 tablespoons of the peanut but- ter mixture and shape into a ball. Flatten the ball into a disc and place inside one of the chilled chocolate- lined cups. Repeat until all the cups are filled. Spoon the remaining 2 teaspoons melted chocolate over the tops of each cup. Refrigerate until firm. Variation: Use vegan white chocolate chips to make White Chocolate Peanut Butter Cups.   From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. Save Save The post Vegan Peanut Butter Cups appeared first on Robin Robertson.

garlic cheese toast recipe | cheese garlic bread recipe on tawa

October 16 2017 hebbar's kitchen 

garlic cheese toast recipe | cheese garlic bread recipe on tawagarlic cheese toast recipe | cheese garlic bread recipe on tawa with step by step photo and video recipe. a simple snack food that can be prepared within minutes with your left over sandwich bread slices. these cheese garlic bread toast recipe are prepared with normal tawa, but can also be prepared with baking oven too. Continue reading garlic cheese toast recipe | cheese garlic bread recipe on tawa at Hebbar's Kitchen.

Farewell to Copenhagen Carrot Cake

October 21 2017 My New Roots 

Farewell to Copenhagen Carrot Cake Boil the kettle and make a cup of tea folks, this is going to be a big one! First of all, I have to begin this post by saying THANK YOU. My New Roots is officially 10 years old and I couldnt have done it without your support, enthusiasm, and full-on LOVE for this little blog. And especially after the last couple of posts when I really opened up about my recent struggles, I felt so supported, and saw that so many of you did as well. It reminded me of the strong community that this has become, and the power of people when they come together with a common goal of true wellness. If you had told me an entire decade ago that my deeply passionate, unabashedly nerdy, and nearly ignored internet musings would end up turning into a full-on career, brand, cookbooks, online classes, app, poster shop and retreat company I never, ever would have believed you. But reading my first post again, it’s just as relevant today as ever, eerily almost as if I had written it last week. I guess I had a strong vision in mind and just kept trucking, kept trusting, that it would resonate with someone. But here we are, a third of my life later, and it’s not just someone, but so many of you. And all of my dreams continue to be born and manifest because of you. That offhanded suggestion from an old boyfriend who thought I could use an outlet for all that health talk I kept spewing, was really onto something. Thanks, dude. Secondly...and this is really big news...I am moving back to Canada! Yes, after nine years of delicious life in Copenhagen, my old roots are pulling me home and I am so very ready. This whole thing has been in the works for a few months now, but I didnt really feel like putting it out there until it was real. Well lemme tell ya, when putting my familys life in 50 boxes and shoving them into a shipping container, shiz got real, real fast. What a crazy feeling it is, and totally overwhelming with all the emotions that relocating your entire life is. So, if things have been (and continue to be) quiet around here, its because Ive been sorting through all the details that an international move entails. I send my gratitude for your patience. The next chapter of my life will be completely different from the last, that is for sure. To change things up dramatically, my family and I will be living out of the city in fact, near-ish to Toronto, where I am originally from. I knew that I would end up living in the country at some point, but not so soon! It was more a when I retire kind of thing. But funny what happens when you have kids and they need s-p-a-c-e, your priorities seem to shift to accommodate the little ones. Plus, I feel the need to be on the ground again (Ive been living in a fourth-floor apartment for nine years now!), so we bought a house to get closer to earth in every sense, plant a garden, lay in the grass - our own grass - and enjoy the quiet and safety of a little community. Im really excited for everything that is to come, and feeling so grateful for the divine unfolding. But will I miss Copenhagen? Obvi. This city, and my home here, is where I have spent my entire adult life. The walls of my beloved kitchen that my husband and I built ourselves, have held space for two cookbooks, online classes, countless dinner parties, bleary-eyed breakfasts, and even the birth of our son for crying out loud! And although My New Roots began in Toronto, it flourished here and truly became something on Danish ground. The Scandinavian culture has had a profound influence on me, my aesthetic, and how I see the world now. Having Europe at my doorstep with all its history, architecture, fine arts, culture, and attitude has been an enormous privilege and deeply inspiring. And can we talk about the light? Oh the light! How my camera and I will miss the very special way the sun slants here. Its unlike anything Ive seen before. Anyway, I promise to keep you all posted as we leave one fabulous country for the next. I wont have a working kitchen for some months, but Ill stay as active as I can on Instagram so you can keep up with my kitchen renovations...I know youll want to see all that house porn. Tee hee. Okay, now for the main event. I MADE A CARROT CAKE. Successfully. It is delicious. I feel like I have finally achieved one of my biggest culinary goals ever, and its so appropriate that we celebrate ten years of this blog with a recipe that has challenged me for nearly as long. If you remember back to when I used to post giant layer cakes for my birthday, I ran into trouble in 2013, when I attempted three different versions, which all failed, and ended up making nut butter sandwiches instead. Since then, the headcount has continued to rise, yet some ridiculously stubborn part of me wont give up. In the past Ive almost always used spelt flour for baking, and if any of you have tried one of my famous layer cakes, youll know this has worked well. I was after the same crumb that you can achieve with wholegrain spelt, but wanted the cake to be gluten-free, so I started by using an all-purpose gluten-free flour. It was a total disaster. The cake turned out gummy and inedible, and the frosting, which I tried to make with cooked quinoa (dont ask) was just weird. The next route I tried was with almond flour, since Ive been eating a more low-grain diet for the past few months and I wanted the cake to reflect that. Before testing it out, I assumed that almond flour would make things really dense and heavy, but lo and behold it creates a crumb that is so fluffy, and really gives this feeling of deep satisfaction. Im obsessed. The only thing that I dont like about almond flour is the high price, and the fact that almonds are a very water-intensive crop to grow. But, this is a cake after all, therefore a special treat, therefore not something you have all the time. The initial carrot cake experiments with almond flour were good, but borderline too rich. Plus, since Id ditched the quinoa frosting idea and knew Id be taking the cashew road, I felt like a nut frosting on top of a nut cake was just, well, too nutty. To reconcile my relationship with coconut flour, I cut the dry ingredients with a tad to see what would happen. Not only was the cake just as good, but the texture was better and I liked the flavor the coconut flour provided. We are friends again. The Cashew Coconut frosting for this cake is what Canadians would affectionately call a twofer. Bahahaha! (I really do amuse myself). For everyone else out there, in long form, this refers to a two-for-one deal. You can make this recipe once, but have the frosting come out two ways depending on its temperature. Pretty groovy, eh? If you use the frosting right after making it, it will be loose and glossy, almost glaze-like. If you prefer a traditional-style frosting that is thicker and stiffer, all you need to do is put the mixture in the fridge overnight to achieve this consistency. I chose to go with the room temperature version since I hadnt really worked with it like that before. It provided a more even layer, but its also a little harder to control. Either way its delicious, so dont worry about making the wrong choice...there isnt one! The flavour is major: Im talking soooo cream cheese-like that even I was confused. If youre not feeling the chunky carrot cake vibes, please look away now, because the cake of my dreams is loaded with pineapple, walnuts, and bursting with warm spice and citrus zest. I went to town! Instead of using questionably-edible canned pineapple, I used the dried, unsweetened version from the health food store. This stuff ain’t cheap, but again, cake splurge. If you cant find pineapple like this, dates, raisins, dried figs or apricots would also be good, but Id skip the soaking step. Instead of walnuts you could use pecans, macadamias, or even pumpkin seeds. Altogether this carrot cake is moist, decadent, and satisfying with so many layers of flavour and texture that just wont quit. Ive learned a lot in the past decade, and this cake is an expression of that. Its something to be proud of, and something to share. Thanks for sticking by me while I worked out the kinks…now its time to celebrate all the things!     Print recipe     Farewell to Copenhagen Carrot Cake Serves 10-12 Ingredients: 2/­­3 cup /­­ 60g dried, unsweetened pineapple, plus more for garnish if desired 1 1/­­2 cups /­­ 200g lightly packed grated carrots (about 3 medium) 1 cup /­­ 100g walnuts, plus more for garnish if desired 3 cups /­­ 300g almond flour (not almond meal) 2/­­3 cup /­­ 100g coconut flour 1 1/­­2 tsp. baking soda 1/­­2 tsp. fine sea salt 1 Tbsp. ground cinnamon 2 tsp. ground ginger 1 tsp. ground cardamom 1/­­2 tsp. ground nutmeg 1 cup /­­ 250ml eggs, at room temperature (about 4-5 large eggs) 1/­­2 cup /­­ 125ml odourless coconut oil, melted 1 cup /­­ 250ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange and 1 lemon (try to find organic, if possible) Cashew Coconut Frosting: 1 1/­­2 cups /­­ 200g raw cashews, soaked for 4 hours 3 Tbsp. freshly squeezed lemon juice 3/­­4 cup /­­ 175ml coconut cream from the top of a can of coconut milk 1 Tbsp. coconut oil 2 Tbsp. pure maple syrup 1/­­4 tsp. fine sea salt Directions: 1. Pour just-boiled water over the dried pineapple (do not soak the pineapple youre using for garnish). Preheat the oven to 325°F/­­160°C. Lightly grease two 7 /­­ 18cm spring form cake pans with coconut oil. 2. Wash carrots well and grate them on a box grater. Set aside. Roughly chop the walnuts. 3. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt cinnamon, ginger, cardamom and nutmeg. 4. In a medium mixing bowl, whisk together the eggs, coconut oil, maple syrup, and vanilla extract. 5. Drain the soaked pineapple and squeeze with your hands to remove excess liquid. Roughly chop. 6. Pour the wet ingredients over the dry ingredients and stir to combine. Zest the orange and lemon into the bowl. Add the carrots, soaked pineapple, and chopped walnuts and fold to incorporate. 7. Spoon roughly half of the batter into one of the prepared cake pans, then add the remaining batter to the second one. Place in the oven in the middle rack and set the timer for 40 minutes. Cakes are ready when they are golden brown and pass the toothpick test (bake for longer if necessary, up to one hour - cover cake with aluminum foil if you need to bake for longer so that the top doesnt burn). Remove cakes from the oven and let cool completely. 8. While the cakes are baking, make the frosting. Drain and rinse the cashews. Add them to a high-speed blender along with the other ingredients (you can use a normal blender or food processor, but the frosting wont be as smooth). If the frosting is too thick, add more coconut cream or a teeny bit of water and blend again. Chill in the fridge (frosting can be made one day ahead if you want it to be thicker). 9. To frost and decorate, spread a generous amount of frosting over one half of the cake. Carefully lay the second half on top, and spread remaining frosting over the top and on the sides. Decorate with remaining dried pineapple and walnuts, if desired. Serve and enjoy! Cake will keep for 5 days, covered in the fridge. Who knows what the future holds - the world seems so crazy these days - but I do know that I still have steam in me to keep going with this heart project, if youre all still up for reading and cooking from it. Words cannot describe my gratitude for you, allowing me to pursue my biggest dreams and expose my shadowy bits as well. I hope you know how much I love you. I truly do. Here’s to another ten years… xo, Sarah B *   *   *   *   *   * Okay friends, there are still a couple spaces left for the next Wild Heart High Spirit retreat in Portugal! Its this November 5-11, hosted at the ridiculously beautiful Sublime Comporta hotel (guys, Ive been there and this place is NEXT LEVEL). I will be teaching cooking classes outside in the organic garden (pictured above!) and giving nutrition seminars daily, with yoga and movement classes twice a day with my dear friend and deeply talented friend, Mikkala Marilyn Kissi of Living Yolates. The kitchen is exclusively making My New Roots recipes for the week, so we can all enjoy these meals without having to lift a finger. Enjoy your private pool, open spa, horseback riding on the beach, bonfire nights and dancing under the stars. Come and get inspired to live your best life! Well show you how. Click here for more info, and see you in magical Portugal! The post Farewell to Copenhagen Carrot Cake appeared first on My New Roots.

Vegan Meal Plan | Red Lentil Dahl, Sheet Pan Fajita Bowls & Slow Cooker Potato Soup

October 20 2017 Oh My Veggies 

This weeks vegan meal plan includes red lentil dahl, vegan sheet pan fajita bowls, and chard lentil & potato slow cooker soup.

3 Healthy And Hearty Vegan Soup Recipes

October 19 2017 Happy Cow veggie blog 

Simply Quinoa knows the way to our hearts–warm and hearty soup for a chilly fall day! And she’s sharing not one, but THREE awesome soups that you can add to your vegan recipe arsenal: Detox Green Soup, White Quinoa Chili, and Roasted Red Pepper + Tomato Quinoa Soup. All of these soups are easy to make and are sure to satisfy all your fall comfort food cravings. Best of all, soups are great for making ahead of time and freezing, so you can have them whenever you like! Check out the video tutorial below for more details: Full recipes below: Detox Green Soup White Quinoa Chili Soup Roasted Red Pepper + Tomato Quinoa Soup The post 3 Healthy And Hearty Vegan Soup Recipes appeared first on The Veggie Blog.

Travel Notes: Italy (Rome and the Amalfi Coast)

October 19 2017 Golubka Kitchen 

Travel Notes: Italy (Rome and the Amalfi Coast) We went to Italy earlier this month and visited the Amalfi Coast and Rome. Having visited the Abruzzo region a few years ago, I continue to be amazed at how different Italy is from region to region. They are almost like separate, tiny countries. It was a great trip – we lucked out with the weather, all our extensive train, plane, bus and boat journeys went pretty smoothly, and we got to see so many breathtaking things. The only complaint we had is a classic one – not enough time there. Below are some photos from the trip, as well as some notes and suggestions that we hope will be useful to future travelers :) Amafli Coast Our first impression was that this is an amazingly beautiful area that’s been completely overrun by tourism. That being said, there are still ways to enjoy it less like a tourist and more like a visitor, and it’s honestly so breathtaking that it’s very worth the visit. We stayed in Vettica, a quiet village right next to Amalfi, in a tiny Airbnb with a big terrace overlooking the cliffs and the sea. For us, it was the best of both worlds. We saw close to no tourists in Vettica, and instead got to see how people lead their lives in such an amazing setting. We watched locals going to church, to the market, feeding their cats, and being completely unaffected by the copious amounts of stairs in their cliffside neighborhoods (we were out of breath every time). Yet Amalfi was close enough (still a 45 minute walk or a stressful bus ride, but totally doable) that we had access to the boats and buses that shuttle people to Capri, Positano, and other beautiful places on the coast. It was really nice to have some distance from Amalfi, because it’s incredibly crowded with tour groups on any given day, but you have to go through it to get pretty much anywhere on the coast. Capri Once we got to Capri, we were wishing that we could spend the night there. There’s so much to do and it’s so incredibly beautiful. Take the chairlift up to Monte Solaro, the highest peak, to see the insane panorama that opens up. Walk around both Capri and Anacapri. Capri is better for partying and Anacapri – for quiet walks on tiny streets. Visit the Church of San Michele in Anacapri to see the intricate, hand-painted floor. Eat torta caprese and caprese sandwiches in the spirit of true tourism :) A complete must is a visit to the Villa San Michele, a villa built by Axel Munthe, the Swedish physician and author. Munthe was a collector of classical artifacts, so the whole villa is tastefully decorated by objects from the antiquity, some of which were found right on site during the construction of the villa. There is a lush garden, a breathtaking panorama of the island and the sea, and every inch of the place is pristine and photogenic. Positano Although Positano is an incredibly beautiful town with stunning architecture, we concluded that we would have been better off having a second day in Capri instead of coming here. The reason: it is swamped with tourists and touristy shops in a way that feels quite forced and concentrated (Capri, though also very touristy, had a more spread out feel). Maybe we went to the wrong places? If you have more than four days on the Amalfi coast, which is all we had, we would still recommend coming here. It also largely depends on your goals for your travels, of course :) Ravello We went here mainly because the host of our favorite Russian travel show visited the town in one of the episodes, and it looked totally breathtaking. Ravello is a town very high in the mountains, and the bus ride up took us on some of the tightest serpentines we’ve ever seen. The views from the top are the pay off, and the air feels different – very much like the freshest mountain air. Another beautiful villa to visit is the Villa Cimbrone in Ravello, full of ancient structures, fountains, sculptures, a beautiful garden and yet another breathtaking panorama. Food We were surprised to learn that the region is actually not known for its food, and finding a good, authentic meal isn’t easy because large amounts of tourists equal large amounts of tourist trap restaurants. It is Italy however, where even bad food is decent. We did manage to find some gems, but Rome really took the prize over Amalfi in the culinary department. Here are a few favorites: Pizzeria Da Nino, Conca dei Marini A charming, small restaurant in the town neighboring Vettica, with home-cooked food and a super charming owner (Nino!) that greets you at the door and is easy to understand even when you don’t speak a word of Italian. Go for the fresh-made pasta. Al Pesce d’Oro, Vettica A restaurant at a bed and breakfast in Vettica with good pizza. We went for the zucchini and squash blossom one and were pleasantly surprised at how solid and tasty it was. Da Ferdinando, Positano An outdoor restaurant right on the beach in Positano, with a really fun atmosphere and tasty dishes. La Vecchia Cantina, Ravello When visiting Ravello, lunch presented itself as a problem, because we didn’t research anything beforehand. We wandered off the central square and into this restaurant, and ended up having a pretty solid meal with very nice service. Bar Ferraro, Anacapri Went here when visiting Capri to try the mandatory torta caprese. It was very good, and so were the little frozen ricotta shortbread cookies. Rome We are so completely in love with Rome. We only had three days there, which is nothing! It was hard to cover everything we wanted, but we tried our best. We stayed in a really cool Airbnb near Campo de Fiori, which is a centrally located square that’s busy at all times of the day. Luckily, our actual location was on a very quiet, narrow street, so it was the best of both worlds. We visited the main historic sites (the Forum, Colosseum, Pantheon etc.), as well as the Jewish Ghetto, Trastevere, Testaccio and Monti. Below are some favorites. Sites The obvious: the Forum, the Colosseum, Ponte Sant’Angelo, Piazza del Popolo, Piazza Navona, the Pantheon. Even though the Pantheon was incredibly crowded, it was still super impressive. This inscription on Raphael’s burial is still in my mind: ‘Here lies Raphael, by whom nature herself feared to be outdone while he lived, and when he died, feared that she herself would die.‘ Wow. Churches: Santa Maria del Popolo, Santa Maria Sopra Minerva, San Luigi dei Francesi, Santa Maria in Trastevere, it’s endless really :) Food La Montecarlo A really fun place that serves Roman-style thin crust pizza and more, crowded with locals at any given time. They casually line each new customer’s table with white paper in place of a tablecloth, and write out the check on the paper at the end of the meal, from memory. The service is fast and efficient. We liked the super thin-crusted pizza (endless topping options), the pesto pasta and mushroom pasta, and of course, the arancini (fried rice balls served as an app). Roscioli If you’ve ever watched any food & travel shows about Rome, chances are Roscioli was featured as a mecca for everything delicious in the center of the city. Roscioli has a whole cluster of eateries right near Campo de Fiori: a deli/­­restaurant, a cafe with a coffee counter and bite-sized pastries, a bakery, and a full-on pizza restaurant called Emma. The coffee at the cafe is excellent. At the bakery, get any of the delicious by-the-slice pizzas that they are putting out all day, as well as the bread. We liked the bread so much, we smuggled a loaf home in our luggage. If you go to Emma, definitely try the pizza, since it’s the specialty there, and apparently a whole lot of effort went into developing the pizza dough recipe. If you go to the restaurant/­­deli, Katie Parla has some great advice on navigating the menu there. Antico Forno Cordella (or Urbani) If you find yourself in the Jewish Ghetto in the morning or afternoon, stop in here for a slice of their delicious, thin and crispy pizza rossa. Pianostrada A fun dinner place with neat decor and a more modern, deconstructed take on Roman classics. Urbana 47 If you go to the Colosseum, you might as well stop here for lunch, as it’s about a 10 minute walk away. They focus on local and seasonal ingredients, and we really loved every pasta dish we ordered here. (Thank you Pauline for the recommendation!) Sant’Eustacchio il Caffe We really enjoyed sitting at an outside table here with a cappuccino and a cornetti (both very good), watching the morning world go by. Go here on your way to the Pantheon and/­­or Piazza Navona, both are super close. Don’t miss the church Sant’Eustachio that’s right there, with a beautifully sculpted deer head on the facade. Volpetti If you are in the mood to visit a serious deli, check out Volpetti in Testaccio. They carry an overwhelming amount of cheeses, meats, olives, marinated veggies, pizza by the slice, and fried snacks. They are also able to vacuum wrap anything you buy, so that you can put the stuff in your luggage with little fear of it being taken away at the airport. Sack Food Another really interesting delicatessen that carries really unusual cheeses and meats. If you are anything like us and gift food as travel gifts to your omnivore friends, this place is great. You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Travel Notes: Chicago Market Berry Salad and a New York Weekend Saveur Magazine Best Food Blog Awards, Golubka in Special Interest .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Travel Notes: Italy (Rome and the Amalfi Coast) appeared first on Golubka Kitchen.

Vegan Pumpkin Spice Scones

October 18 2017 Happy Cow veggie blog 

Yum! Sarah’s Vegan Kitchen has cooked up some fun and festive scones in her super easy new recipe video. Not only are these pumpkin spice scones a perfect fall treat, but they are vegan too! You might get intimidated by the thought of making scones…but after watching this video, Sarah will have you convinced that anyone can make them! We know you will be inspired to give this recipe a try: Read the full recipe in the video description here. The post Vegan Pumpkin Spice Scones appeared first on The Veggie Blog.

Veggies On Fire – The Hague

October 17 2017 Happy Cow veggie blog 

The Hague is one of my favorite cities in the Netherlands. The Hague is the city of peace and law, located on the coast of the North Sea with wide sandy beaches. It is a city of new styles and old masters, with shops, palaces, green parks and beautiful museums like the Mauritshuis. And above all, it is a city where you can eat great vegan food. John and Carin Galstaun run Veggies on Fire. They offer purely vegetable dishes and beverages. All ingredients they use are, whenever possible, of biological origin and locally grown. To give a dish a little kick they use some exotic products here and there. For example, their Chipotle Burger contains smoked chipotle peppers imported from Mexico. They state on their website: By eating vegetables, you contribute to the environment, your health, and enhance animal welfare. There is a better economical use of water and other natural resources, and the choice of pure plant nutrition eventually leads to a much more efficient global food distribution. We will bring you good food and harmony in the broadest sense of the word, in our restaurant on the Beeklaan 385 in The Hague. So, of course we had to check […] The post Veggies On Fire – The Hague appeared first on The Veggie Blog.

how to celebrate diwali festival | eco friendly diwali festival information

October 17 2017 hebbar's kitchen 

how to celebrate diwali festival | eco friendly diwali festival informationcelebrating diwali festival does not have to be all about spending huge amount on crackers and expensive gifts, but instead one can always use innovative and homemade ways to do the house! it can be completely eco friendly and it can be fun too. Continue reading how to celebrate diwali festival | eco friendly diwali festival information at Hebbar's Kitchen.

Veggie Spring Rolls Fried Rice – 1 Pot 30 Mins

October 16 2017 Vegan Richa 

Veggie Spring Rolls Fried Rice – 1 Pot 30 Mins1 Pot, 30 Minute Veggie Spring Rolls Fried Rice! Fridge clean up fried rice with cabbage, carrots, bell pepper,  with rice or other cooked grains for a quick weeknight meal. Vegan Gluten-free Nut-free Recipe. Deep fried Veggie Spring Rolls deconstructed! and tossed into rice to make a 1 pot meal. All the veggie fun and no assembly or frying. Add some toasted wonton wrappers as garnish to this fridge clean up meal for a fun weeknight dinner! Veggies like thinly sliced cabbage, carrots and peppers are cooked lightly. Some soy sauce, ginger and garlic powder and black pepper adds flavor. You can use this veggie mixture to fill up spring roll or wonton wrappers and bake as well. Or fold in cooked rice or grains of choice to make veggie fried rice and serve as is or as a side with some sweet and sour or kung pao dishes. Delicious!  While you are here, do catch a feature about my second book on Huffington post here, talking about it on Main Street vegan here and a wonderful question answer session at VeganMofo here.  Get a copy here. Back to this 1 Pot simple meal! Continue reading: Veggie Spring Rolls Fried Rice – 1 Pot 30 MinsThe post Veggie Spring Rolls Fried Rice – 1 Pot 30 Mins appeared first on Vegan Richa.

12 Tasty, Healthy Vegan Farro Recipes

October 16 2017 VegKitchen 

12 Tasty, Healthy Vegan Farro Recipes Here are a dozen tasty and healthy vegan farro recipes. This nutty, hearty grain has joined other recently revived ancient grains like quinoa, einkorn, ka?iwa, and teff in the modern kitchen. Filled with fiber and high in iron, you’ll want swap it in for rice and barley in all kinds of dishes. Make sure to see our […] The post 12 Tasty, Healthy Vegan Farro Recipes appeared first on VegKitchen.

Pumpkin, Mushroom, and Spinach Tater Tot Casserole

October 16 2017 Oh My Veggies 

Traditional tater tot casserole gets a healthy fall makeover with mushrooms, spinach and pumpkin.

Chef Fabio Viviani Does Meatless Monday Italian-Style

October 16 2017 Meatless Monday 

Chef Fabio Viviani Does Meatless Monday Italian-StyleMany people were introduced to Chef Fabio Viviani when he was a contestant on the Emmy-winning Bravo competition series Top Chef. His career began years before he became a Fan Favorite and has only flourished in the years since. This spring, Viviani released his latest cookbook, Fabios 30-Minute Italian: Over 100 Fabulous, Quick and Easy Recipes. As a friend and supporter of Meatless Monday he includes many meat-free recipes that are simple enough to make for the first dinner of the week. Anyone familiar with Viviani knows that he isnt merely a chef. Since gaining popularity on Top Chef, he has capitalized on his entrepreneurial spirit and sense of humor to bring his cuisine to as many people as possible, especially home cooks. While cultivating a successful career as a businessman, frequent television guest, and author, he has always focused on recipes that are attainable for anyone aspiring to cook at home (but perhaps a little intimidated by complicated recipes). In February, he launched his YouTube cooking show, Fabios Kitchen, which features several meat-free recipes that are designed to be easy to make in little time. He says: When my wife and I had our son Gage, our lives became really busy. I needed to learn how to make delicious food at home in a shorter amount of time. I wrote this cookbook to teach others how they can make meals in under 30 minutes. As a chef, I like cooking with meat but I also really like cooking with vegetables - its all about how you season the ingredients! The dishes were using for Meatless Monday are packed with flavor - and best of all theyre meat free! Meatless Monday is happy to bring some of Vivianis delicious vegetarian recipes from Fabios 30-Minute Italian to your table. Here are a few of them: Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes Oven-Roasted Pea Soup with Mint and Mascarpone Dressing Blistered Sweet Pepper and Marinated Feta Salad with Arugula and Quinoa Fabios 30-Minute Italian is available to purchase on Amazon. The post Chef Fabio Viviani Does Meatless Monday Italian-Style appeared first on Meatless Monday.

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!