allspice - vegetarian recipes

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allspice vegetarian recipes

Christmas Breakfast with Pom & Flora

December 4 2018 Green Kitchen Stories 

Christmas Breakfast with Pom & Flora Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up . We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup. xo Lucia Saffron Buns Lussebullar Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/­­2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g /­­ 1/­­2 cup coconut sugar or maple syrup 250 g /­­ 1 cup quark cheese, greek yogurt or vegan yogurt 800 g /­­ 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/­­3 cup) Brush with 1 egg yolk, beaten  (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C /­­ 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/­­3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesnt stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/­­2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml /­­ 1 cup oat milk or plant milk of choice 1/­­2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut snow 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs. Lingonberry Smoothie Bowl Serves 2 2 frozen bananas (sliced)  250 ml /­­ 1 cup oat milk or milk of choice, more if needed 500 ml /­­ 2 cups frozen lingon berries 1 tsp ground cardamom 2 tbsp tahini (sesame paste) For serving 2 tbsp toasted buckwheat  2 tbsp desiccated coconut Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes. Pom’s Christmas Porridge Serves 4 500 ml /­­ 2 cups oat milk 250 ml /­­ 1 cup water 1 tsp ground cardamom 1 pinch sea salt 100 g /­­ 1 cup steel cut oats 100 g /­­ 1 cup rolled oats 0,5 g ground saffron (1 sachet) 2 tbsp raisins 2 tbsp dried cranberries   For serving  4 tbsp mascarpone 125 ml /­­ 1/­­2 cup foamed oat milk Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk. Gingerbread truffles Makes 20 truffles 16 soft dates, pitted 60 g almonds 2 tbsp coconut oil 1/­­2 tsp ground ginger 1/­­2 tsp cinnamon 1/­­2 tsp cardamom 1/­­2 tsp allspice 1 pinch cloves 1/­­4 tsp salt For rolling 50 g /­­ 1/­­2 cup desiccated coconut 50 g /­­ 1/­­2 cup desiccated coconut mixed with 1/­­2 tsp beetroot powder Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 - 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesnt stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge. ******* Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/­­with :)

Caribbean Greens and Beans Soup

October 16 2018 Robin Robertson's Global Vegan Kitchen 

Caribbean Greens and Beans SoupThis Caribbean Greens and Beans Soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalape?os, but you can omit them for a milder flavor or increase them if you want more heat. Caribbean Greens and Beans Soup This soup is inspired by a delicious Jamaican soup made with callaloo (taro) leaves in a light coconut broth. My version calls for the more readily available spinach, although cabbage, kale, or chard may be used instead. The soup has a nice heat from the jalape?os, but you can omit them for a milder flavor or increase them if you want more heat. - 1 tablespoon (15 ml) olive oil or 1/­­4 cup (60 ml) water - 1 medium-size red onion, chopped - 3 garlic cloves, chopped - 2 medium-size sweet potatoes, peeled and diced - 1 medium-size red bell pepper, seeded and chopped - 1 or 2 jalape?os or other hot chiles, seeded and minced - 1 can (14.5 ounces, or 410 g) of diced tomatoes, drained - 1 1/­­2 cups (266 g) cooked dark red kidney beans or 1 can (15.5 ounces, or 440 g) of dark red kidney beans, rinsed and drained - 4 cups (950 ml) vegetable broth - 2 teaspoons fresh thyme or 1 teaspoon dried thyme -  1/­­4 teaspoon ground allspice - Salt and freshly ground black pepper - 9 ounces (255 g) baby spinach - 1 can (13.5 ounces, or 380 ml) of unsweetened coconut milk - Heat the olive oil or water in a pot over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic and cook for 1 minute longer. Add the sweet potatoes, bell pepper, jalape?o, tomatoes, and beans. Stir in the broth, thyme, and allspice and season to taste with salt and pepper. Bring to a boil and then reduce the heat to a simmer and cook until the vegetables are tender, about 30 minutes. - Stir in the spinach and coconut milk, stirring to wilt the spinach. Taste and adjust the seasonings. Cook for 5 to 10 minutes longer to wilt the spinach and blend the flavors. Taste and adjust the seasonings if needed. Serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Caribbean Greens and Beans Soup appeared first on Robin Robertson.

Couscous Salad with Tangy Dressing

October 15 2018 Meatless Monday 

This plant-based recipe is low in sodium and helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation. Serves 7 - 1  tablespoon minced  Garlic - 1  tsp, leaves  Oregano – Dried - 1  teaspoon  Allspice - 2  lemon yields  Lemon Juice – Fresh - 1  cup, whole  Raw Snow Peas, Sugar Snap Peas - 1/­­2  cup  Frozen Corn - 1/­­2  cup chopped  Carrots - 1/­­2  cup, chopped  Yellow Bell Pepper, Raw - 1/­­2  cup, chopped  Red Bell Pepper, Raw - 3  large  Cucumber – Peeled - 1  cup  Couscous – Dry   1. In a large bowl, mix together chilled couscous, cucumbers, red pepper, yellow pepper, carrots, snow peas, and corn. 2. In a small bowl, whisk together lemon juice, All spices, dried oregano, minced garlic, and olive oil. The post Couscous Salad with Tangy Dressing appeared first on Meatless Monday.

Chilled Berry Soup

October 8 2018 VegKitchen 

Chilled Berry Soup This chilled berry soup is a fruit-filled way to celebrate mid-summer berry season, with blueberries, strawberries, and raspberries. Substitute other berries, like blackberries, if you’d like. This may be used as an appetizer, or as a refreshing finish to a summer meal. Serves: 6 1 pint blueberries 1 pint strawberries, hulled and coarsely chopped 1 cup raspberries 2 medium peaches or nectarines, chopped 4 cups raspberry or cranberry juice 1/­­3 cup dry red or white wine Juice of 1/­­2 lemon Good pinch of cinnamon 1/­­4 teaspoon each: ground allspice, nutmeg Maple syrup or agave nectar, optional, if needed Sliced strawberries for garnish Vegan Sour Cream or Cashew Cream for garnish, optional Combine all the ingredients except the last three in a large soup pot. Bring to a rapid simmer. Lower the heat, then cover and simmer gently for 10 to 15 minutes, or until the fruit is tender. Taste to see whether a bit more sweetness is needed, and add maple syrup or agave accordingly--depending on the sweetness of the fruit and the fruit juice, you may not wish to add additional sweetness, or very little. Allow the soup to cool, then chill thoroughly. Garnish each serving with a few slices […] The post Chilled Berry Soup appeared first on VegKitchen.

Vegan Meatballs

November 4 2016 Green Kitchen Stories 

Vegan Meatballs Hey friends! We’re happy to be back with a new post after some away-time. The reason for our absence is that we have been busy cuddling with our new family member. We are calling him Little Brother until we have decided on his real name (so difficult this time!). We are all feeling well and are mighty happy (even though our mornings have become a tad more chaotic) .  He’s a sleepy little fella. For today’s recipe we decided to revive a section on the blog that we started last year and then forgot all about. We call it Homemade Whole Food Staples and today’s recipe fits right in. In our preparations for little brother’s arrival we have been filling our freezer with food and these vegetarian meatballs/­­ vegan polpette have proved themselves really useful. They are quick to make, freeze well and are easily heated. We use them as a protein rich supplement to many dishes (see a few examples below) or as a simple main dish with pasta and a sauce.  Since we have so many egg-based patties in the archive, we made these vegan, using chickpeas as the protein source and binder. They are literally filled with vegetables and have almond flour and potato starch as thickener. Kind of like a vegetable packed baked falafel. Not only are they really healthy but they are absolutely delicious too, with sweetness from the carrots and peas a savouriness from the spices.  Just like with our apple cake recipe, we have been experimenting quite a bit to get the amounts right as we wanted to have the option to both cook them in a frying pan (for times when you just want to fry up a few) or in the oven (for larger batches). They get smoother texture in the frying pan but it is a bit more fiddly to get them evenly fried. My favorite method is however to make a huge batch (double batch if you can fit it into your blender), roll them and place on two trays. I then under bake them slightly and let them cool entirely before filling the freezer with them. Because they are slightly under baked, I can reheat them without risking that they get dry and boring. They can be reheated either in a pan or in the oven. Here we have served them with some quinoa and a vegetarian lentil bolognese. They work really well with a pesto sauce as well. Here they appear in one of our #gksbowls with, golden krauts, garlic-fried kale, carrot ribbons, mushrooms, tomatoes, avocado, a sunny egg, za’atar and a drizzle of tahini. Insanely good! And here we’re about to roll them inside a wrap. There are lots of other possibilities. Isac prefers munching on them as a hand-held snack (although he is pretty tired of them at this point as we have served them with almost every meal for the past couple of weeks ...). Vegan Polpette Makes 30 We use nutritional yeast to add extra depth to the flavour. It can be found in health food stores or online. If you are not vegan, it can be replaced with some grated cheese. Or simply leave it out. We kept the spices quite simple but you can try adding cayenne, sumac or curry to them for different flavour variations. 1 onion, peeled 2 garlic cloves, peeled 1 inch /­­ 2,5 cm fresh ginger, peeled 2 medium carrots or 3-4 smaller (200 g /­­ 7 oz), peeled 1 cup /­­ 130 g frozen sweet peas, slightly thawed 1 x 400 g /­­ 14 oz tin chickpeas OR 1 1/­­2 cup /­­ 230 g cooked chickpeas, rinsed a handful kale, coarsely chopped and thick stems discarded  1/­­2 cup /­­ 50 g almond flour (can be replaced with breadcrumbs) 4 tbsp potato starch 1 tbsp nutritional yeast (optional) 1 1/­­2 tsp salt 1/­­2 tsp cumin 1/­­2 tsp allspice black pepper Set the oven to 360°F /­­ 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to the regular knife attachment on the food processor. Add the rest of the ingredients and mix until the chickpeas have been mashed, with small bits and pieces of the peas and carrots still intact. With moist hands, roll the  into balls using roughly 1 tbsp of batter for each ball and place on the baking sheet. Bake for 20-25 minutes or until golden. You can flip them a few times if you like them rounder but I usually skip this and settle for one slightly flatter side. It’s easier. If you are freezing them right away, let them bake for a few minutes shorter, then let cool completely (they firm up as they cool down), transfer to freezer containers or bags and place in the fridge or freezer. To make them in a frying pan, simply fry with a little oil on low/­­medium heat (they melt and get flat on too high heat) for about 10-15 minutes. Flip/­­roll them often to get them evenly fried. PS! Make sure to check back next week as we have an exciting give-away coming up together with Vitamix!

Pumpkin Brioche Cinnamon Rolls

October 15 2016 Vegan Dad 

Pumpkin Brioche Cinnamon Rolls This recipe is a bit fussy but I thought I would post it anyway. The idea was to create a cheaper and easier brioche using margarine (instead of Earth Balance which I think has a weird taste, or homemade vegan butter). The problem is that margarine does not firm up in the fridge the way butter does, so the final dough is tricky to work with. Also, you need to keep the ingredients cold so the margarine does not melt. The xanthan gum gives the dough some structure, and flouring the dough before rolling helps as well. Dont worry if the rolls look a bit sloppy before they prove, as you can see from the pic it will all work out in the end. If this sounds like too much trouble, just use vegan butter and forget the xanthan gum.  INGREDIENTS Sponge - 2.25 oz bread flour - 2 tsp instant yeast - 4 oz lukewarm soy milk Dough - 8 oz  very cold  margarine - 6 oz cooked pumpkin, cold (see note below*) - 4 oz cold soy milk - 16 oz bread flour - 2 tbsp sugar - 1/­­2 tsp salt - 1 tsp xanthan gum (optional) Filling - 2 tbsp cooked pumpkin, cold - 1 tbsp margarine - 1/­­2 cup brown sugar - 2 tsp cinnamon - 1 tsp ground ginger - 1/­­4 tsp nutmeg - 1/­­8 tsp allspice Icing - 2 tbsp soy milk (more if needed) - 1 1/­­2 c icing sugar METHOD Sponge 1. Mix together sponge ingredients until four is well hydrated. Cover and let sit for 45 mins. Dough 1. Measure out the margarine and place it in the freezer.  2. Add  pumpkin, soy milk, flour, salt to the sponge and bring together into a dough with the paddle attachment. Let the dough sit for 5 mins.  3. Using the paddle attachment on a mixer, add in 1/­­4 of the butter at a time, waiting until the previous amount has been fully incorporated before adding more. The final dough will be smooth, satiny, and very soft. 4. Switch to the dough hook and knead in the xanthan gum. The dough should gather in a ball around the hook. 5. Transfer dough to a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate overnight.  6. On baking day: Line a large baking sheet with parchment paper. Roll/­­pat the dough on a well-floured surface into a 18 x 14 rectangle. Flour the top of the dough if needed.  7. Whisk pumpkin and margarine together. Mix in sugar and spice. Spread on to the dough, leaving a 1 space on the long side.  8. Roll up along the ling edge, ending at the 1 space. Cut into 12 1.5 pieces, tuck the piece of dough with filling on it to the bottom and place on the baking sheet.  9. Cover with plastic wrap and let rise a room temperature for about 2 hours, or until about doubled in size.  10. Preheat oven to 400 degrees. Bake for 15-18 mins, until golden. 11. Make the icing. Mix together soy milk and icing sugar. It should be thick but able to be drizzled off the end of a spoon. Add more soy milk as needed.  12. Let cool for 10 mins on the baking sheet, then drizzle the icing over the rolls. Let fully cool before eating.  *NOTE: Microwaving is the way to go here. Cut the pumpkin in half and scoop out the seeds. Place cut side down on a plate and microwave until flesh if soft and coming away from the skin. Allow to cool in the fridge before using, and keep the leftovers in a sealed container for other recipes. 

Concord Grape Fruit and Nut Cake

September 21 2016 Golubka Kitchen 

Concord Grape Fruit and Nut CakeThis post was created in partnership with Nuts.com I have a whole lot of cozy fall and holiday recipe ideas bouncing around in my mind, even though it’s still warm out and even though we are still enjoying the sweetest of summer tomatoes daily (I swear the yellow cherry tomatoes truly taste like candy this year). This transitional time is always exciting to me – all the fall produce brings back so many new or forgotten possibilities. I think autumn is much more of vegetable territory than summer – all the stone fruit and berries come in a quick, bright and happy flash, and before we know it, we are left with squash, roots, and sturdy winter greens. But there are still a few sweet gems like apples, pears, figs (fig recipe hopefully coming next week), and grapes to grace our fall cobblers, salads and such, and I plan to take full advantage of them this fall. If you’ve been sticking around this space for a while or have my cookbook, you might know about my love for Concord grapes. I can never resist them at the store or market, being completely mesmerized by the stunning, cloudy berries. Their flavor is lovely too – deep and concentrated, much like the color. The main issue with Concord grapes lies in their prominent seeds. There is no way around them, so I usually end up making juice or compote with Concords – anything where the seeds can be strained out. I did so for this fruit and nut cake, where a myriad of dried fruit is gently cooked in Concord grape juice to soften the fruit’s skin and infuse them with the grape flavor. It’s worth mentioning here that, in the absence of Concord grapes, you can use all kinds of fruit juice for this cake – regular grapes, oranges or even apples would make for a fine juice substitute. This cake is dense and punctuated by comforting flavors of toasted nuts, along with aromatic sweetness from dried fruit and Concord grape juice. A small slice goes a long way. There is no added sugar, as the dried fruit and grape juice bring plenty of sweet to the plate. This is the kind of cake that can serve many purposes. It would make for a perfect edible holiday present, whether brought whole to a festive potluck, or divided into smaller, rectangular cakes, wrapped, tied with a ribbon and gifted. Little squares of this cake would also make a nice addition to a fancy cheese plate, if you’re into that kind of thing. Or it can simply be enjoyed as a dessert at home – it keeps well refrigerated for a good amount of time, and a slice makes for a good component to a kid’s school lunch (or adult’s work snack!). You can get crazy with the decorating like I did here, or not decorate it at all, depending on the occasion. I’ve been shopping on nuts.com for years (since the days when they were still called nuts online) and was thrilled to collaborate on a post with them. All the dried fruit and nuts in this cake came from their online store, which made for extra-delicious results, because their products are consistently fresh and delicious. If you aren’t familiar with nuts.com, they are a family-owned, premium bulk nut and dried fruit supplier, and so much more than that, really. The business has been in the family for three generations now, starting with a stand at a farmer’s market back in 1929,  and they’ve built up an amazingly extensive catalogue of natural bulk foods. In addition to nuts/­­dried fruit, they carry grains, beans, flours, teas, snacks, superfood powders, spices, and more. I feel like a kid in a candy store when I’m on their website. Their dried fruit are the juiciest I’ve ever gotten anywhere, and both Paloma and I are hooked on their dried mango. They also freshly roast their nuts the same day they are shipped out to customers, which is just so cool. The best news is that Nuts.com has a great offer for GK readers – follow this link and choose four free gifts (like chia seeds, goji berries, hemp protein powder, habanero pistachios and more) to receive together with an order of $25 or more. Enjoy :) Concord Grape Fruit and Nut Cake   Print Serves: one 10 cake Ingredients for the cake (inspiration from At Home in the Whole Foods Kitchen) 4 cups mixed dried fruit - figs, prunes, apricots, raisins - chopped (no need to chop raisins) 4 Medjool dates or 6-8 regular dates - pitted and chopped 1½ cups freshly squeezed Concord grape juice or other fruit juice - hot 1 teaspoon cinnamon ¼ teaspoon nutmeg other spices such as ground cardamom, cloves and allspice - to taste (optional) 1 tablespoon vanilla extract (optional) 1¼ cup toasted almonds - ground ½ cup toasted hazelnuts - chopped ½ cup toasted pecans or walnuts - chopped neutral coconut oil or other vegetable oil for oiling parchment paper for the decoration (all optional) cashews pumpkin seeds pistachios pecans dried apricots dried lemon slices dried cantaloupe dried mango Instructions to make the cake Preheat oven to 300° F (150° C). Place 1½ cup of mixed dried fruit and all the dates into a medium bowl. Pour hot Concord grape/­­fruit juice over them, cover and let soak for 15 minutes. Place the remaining 2½ cups of dried fruit into a medium saucepan and set aside. Drain the soaked fruit into a strainer, over the saucepan with the dried fruit, pouring the soaking juice into the saucepan. Bring contents of the saucepan to a boil over high heat, adjust the heat to a simmer and cook until most of the juice is absorbed, about 8-12 minutes. Transfer the cooked fruit into a food processor, add spices and vanilla extract, if using, and blend until smooth. Transfer into a large bowl, add ground almonds and mix to combine. Stir in soaked fruit, chopped hazelnuts and pecans/­­walnuts, mixing well. Line a 10 cake pan with well-oiled parchment paper and press the fruit-nut mixture into the pan, evening it out with a spoon. Optionally, decorate with nuts and dried fruit to your liking. Bake for 1 hour, until firm. Let cool completely before slicing. The cake stores very well refrigerated in an air-tight container for up to 2 weeks. Notes 1. In the absence of Concord grapes, any other grapes, oranges or apples can be used to make juice for this cake. 2. If you dont have a juicer for juicing grapes, blend them in a blender and strain through a fine mesh strainer to get rid of any seeds and skins. 3.5.3208 You might also like... Raw Fruity Panna Cotta, Easter Style Raw Greenylicious Herb Soup and BBQ Grissini by Earthsprout Raw Lady Apple and Cranberry Cookies Simple Spicy Strawberry Gazpacho .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 Concord Grape Fruit and Nut Cake appeared first on Golubka Kitchen.

Gingersnap Eggnog Ice Cream Sandwiches

December 22 2015 My New Roots 

Gingersnap Eggnog Ice Cream Sandwiches Dear friends, Ive been hit with the Christmas spirit! Perhaps a little slow on the uptake, this recipe was the absolute magic that knocked me sideways, and its better late than never. Especially in this case. To keep this level of deliciousness to myself would be decidedly Scrooge-like indeed. Two treats come to my mind when I think about Christmas: gingersnaps and eggnog. I thought about just posting a raw vegan egg nog ice cream or just gingersnap cookies, but then I realized that combining these two things would be utterly insane in the best way possible. So I did just that, and the first bite I took actually caused me to laugh out loud. These ice cream sandwiches are so delectable that I beg you to make them. This ice cream is everything. Its super rich, creamy, decadent with plenty of warming nutmeg spiciness to conjure up egg nog memories without any egg to speak of. Or cream. Or milk. Its vegan and raw believe it or not, but you tastebuds wont know that – they will only thank the dear heavens for being born in a body that gets to eat this gorgeous stuff. The Gingersnap cookies are also vegan, gluten-free, and delicious on their own, or embracing a giant scoop of egg nog ice cream (obviously). They cleverly employ rolled oats that are turned into flour right in your food processor, creating a satisfyingly-textured treat that Im sure you will make over and over again. The brown rice syrup is worth finding if youre into a super crisp cookie, where the barley malt syrup can be used in its place but the results will be chewier.  Because the flavours in this recipe rely heavily on spices, I thought the following reminder would be helpful. Most people assume that spices are just inanimate powders that they can keep forever, but they are actually very delicate creatures that change both flavour-wise and nutritionally over time. Buying spices whole will ensure that they will keep their taste and nutritional potency for up to twelve months, while ground spices will last for only six months. If youre like my mom and have had the same dusty jar of chile powder kicking around since 1992, do yourself a favour and discard it, buy some fresh, and enjoy. Life is too short for stale spices!  There are times when ground spices are appropriate, especially for convenience sake. Cinnamon, ginger, paprika, cayenne, turmeric, cumin and cardamom are the ones I usually have ground since I go through quite a lot of each of these over the course of half a year. Spices that I always keep whole include nutmeg, clove, allspice, coriander, fenugreek, star anise and peppercorns.  Although it is commonplace for people to store spices next to the stove for easy access, this is not the best place. Spices should be kept away from heat and light and be tightly sealed in a glass or ceramic container. Metal canisters may contain compounds that can interfere with the spices chemically, while plastic containers encourage condensation, which leads to spoilage. Keep spices in a cool, dark place, and put a date label on the jar to remind yourself when to toss any remaining product after it has expired. The Eggnog Ice Cream recipe calls for nutmeg, which I will implore you to grate fresh, because it is a revelation! Ground nutmeg loses its flavour very quickly that the results of this recipe will be completely different. If pre-ground nutmeg is all you have then you may need to increase the amounts Ive called for. And in that case, ask for a couple whole nutmegs for Christmas.      Print recipe     Raw Vegan Eggnog Ice Cream Makes 1 quart /­­ 1 liter Ingredients: 2 heaping cups /­­ 300g cashews 2 ripe bananas 1 vanilla bean 1/­­8 tsp. sea salt 1/­­2 cup /­­ 125ml maple syrup 1 tsp. freshly-squeezed lemon juice 1 tsp. freshly grated nutmeg, to taste 1/­­4 tsp. ground cinnamon, to taste Directions: 1. Soak cashews for a minimum of 4 hours or overnight. Drain, rinse well and place in a blender (a high-speed blender is recommended) with all other ingredients. 2. Blend on high until completely smooth. Taste and adjust spices to suit your taste. 3. Pour mixture into a metal or glass container and place in the freezer to set, for at least 4 hours. Once frozen, place plastic wrap directly on top of ice cream to prevent it from absorbing any other flavours in the freezer. Let thaw 15-20 minutes before serving so that it is easy to scoop. Enjoy! Gingersnap Cookies Makes 20 cookies Ingredients: 2 1/­­2  cups /­­ 250g rolled oats 1/­­2 cup /­­ 75g coconut sugar 1 1/­­2 Tbsp. ground ginger 1 tsp. ground cinnamon 1/­­2 tsp. fine grain sea salt 1/­­2 tsp. baking soda 1 tsp. baking powder 1/­­3 cup /­­ 80 ml coconut oil 1/­­3 cup /­­ 80 ml brown rice syrup or barley malt 2 Tbsp. water 1 tsp. vanilla extract Directions: 1. Preheat oven to 350°F /­­ 175°C. 2. In a small saucepan over low-medium heat, melt coconut oil. Whisk in brown rice syrup, water and vanilla. Remove from heat and set aside. 3. In a food processor blend oats until you have a rough flour. Add to a large bowl with all other dry ingredients. Stir to combine. 4. Add wet ingredients to dry ingredients and fold to combine. 5. Spoon out dough into balls onto a lined baking sheet – give them plenty of room because they spread a lot! ( I use at 2-3 baking sheets to bake the whole batch) Bake for 10 minutes until golden brown. Remove from oven, let sit for five minutes, then transfer to a cooling rack. Store in a tightly sealed container for 5 days. Assembly 1. Remove Eggnog Ice Cream from the freezer at least 15-20 minutes before serving. 2. Scoop a generous ball of ice cream and place on top of a cookie. Add another cookie to the top and press to set. Enjoy immediately, or wrap sandwiches in plastic wrap and place in the freezer until ready to eat. Assembled ice cream sandwiches will keep for 1 month in the freezer. I wish all of you out there a delicious, magical, safe, healthy, and abundant holiday. And I want to thank each and every one of you for your love and support this year in making my dreams a reality. From the blog, to my cookbook and the My New Roots app, your ongoing enthusiasm for what I’m doing really motivates me to keep going. Big love to you all. Peace, blessings, and happy holidays! Sarah B. Show me your ice cream sandwiches on Instagram: #MNRicecreamsandwiches

Vegetable Biryani

May 18 2015 Meatless Monday 

Biryani is an Indian dish usually made with spiced lamb, raisins, eggs and vegetables layered with perfectly cooked basmati rice and steamed together in a sealed pot. This version is meatless but still just as flavorful, seasoned with cinnamon , cloves, ginger and garlic. Look for ginger-garlic paste in Indian markets or make it yourself with a mortar and pestle and equal parts peeled ginger and garlic. This recipe was created by Riddhima, who writes the blog Culinary Vibes. Serves 6 To make the basmati rice: - 1 green chili - 2 whole cardamom pods - 2 whole cloves - 1 cinnamon stick - 1 teaspoon salt - 2 cups basmati rice, rinsed To complete the Vegetable Biryani: - 6 hard-boiled eggs, shelled - 4 green chilies, divided - 1/­­2 cups plain Greek-style yogurt - 1 teaspoon ginger-garlic paste - 1 teaspoon red chili powder - 1 teaspoon salt - 1/­­2 teaspoon ground turmeric - 1/­­2 teaspoon ground allspice - 2 tablespoons canola oil - 4 onions, sliced - 1/­­4 cup fresh mint leaves - 1/­­2 cup chopped fresh cilantro - 1 teaspoon ghee or unsalted butter - 2 bell peppers, cut into strips - 1 cup frozen peas, thawed - 1 tablespoon freshly squeezed lemon juice To make the basmati rice: Cut a 1 inch slit along one side of the green chili. In a large pot over medium-high heat, bring 3 cups water with the cardamom pods, cloves, cinnamon stick, salt and 1 of the green chilies to a boil. Add the rice to the pot, reduce heat to medium-low and cook, uncovered, 10 minutes or until the rice is about halfway cooked. Drain and set aside. To complete the Vegetable Biryiani: Cut a 1 inch slit along one side of each of the hard-boiled eggs and the remaining 4 green chilies. In a medium bowl, whisk together yogurt, ginger-garlic paste, red chili powder, salt, turmeric and allspice. Add the hard boiled eggs; stir gently to coat eggs completely. Cover and let stand at room temperature for 45 minutes. Heat the oil in a skillet over medium heat. Add onions and cook 10-15 minutes, stirring occasionally, or until browned. Using a slotted spoon, transfer the onions to a medium bowl. Stir in the mint, coriander and 2 more of the remaining chilies. In a Dutch oven over medium-high heat, melt the ghee or butter. Add the pepper strips and cook 5 minutes, or until softened. Reduce heat to medium-low. Add the peas, marinated eggs and onions in layers. Sprinkle with lemon juice and top with the parboiled rice. Cover and cook for about 30-40 minutes, or until the rice is fully cooked. Stir to combine ingredients before serving. The post Vegetable Biryani appeared first on Meatless Monday.

Mexican Bread Pudding with Spiced Syrup

February 23 2015 Vegan Dad 

Mexican Bread Pudding with Spiced Syrup This recipe is a mash-up of Isas bread pudding from Isa Does It and a recipe from the very first vegetarian cookbook I ever bought, Simple Vegetarian Recipes. I used the all white flour version of my Everyday Bread because it has a nice open crumb structure that easily soaks up the liquid. If you are using a denser or leaner bread, give it more time to soak. I think its worth the time to use the vanilla bean, but your can sub in 2 tsp vanilla extract and forget heating it on the stove. The agar is probably not needed--I was just panicking that I was adding too much liquid. As written, the end result is a moist and custardy pudding that pairs nicely with the anise notes from the syrup. The almonds provide some texture to make for a perfect dessert. INGREDIENTS Bread Pudding - 7 cups cubed stale bread - 1 cup raisins - 3/­­4 cup sliced almonds - 1 1/­­4 cups almond milk - 1/­­8 tsp turmeric (optional) - 1 vanilla bean - 1 can light coconut milk - 1/­­4 cup cornstarch - 1/­­4 tsp agar (probably optional) - 2/­­3 cup sugar - 1 tsp cinnamon - 1/­­4 tsp nutmeg - 1/­­8 tsp allspice Spiced Syrup - 1 cup water - 1 cup packed brown sugar - 1 cinnamon stick - 2 star anise - 4 cloves METHOD Bread Pudding Preheat oven to 350 degrees. Grease a 9x9 baking pan. 1. Put bread in a large bowl. Add raisins and almonds and toss to mix. 2. Scrape vanilla bean and whisk into the almond milk in a sauce pan. Whisk in turmeric. Add the bean pod and bring to bubbling over medium heat. Remove from heat and let cool. Remove bean pod. 3. Whisk in coconut milk, then whisk in cornstarch until smooth. Whisk in agar. 4. Whisk in the sugar and spices. Pour mixture over the bread and gently turn to coat. Let sit for 5-10 minutes, or until the bread has soaked up as much liquid as it can. Gently mix the bread halfway through if necessary. Transfer to prepared pan and distribute evenly. 5. Bake for 35 mins, or until golden and the liquid has set. Spiced Syrup 1. While the pudding is baking, add all ingredients to a small saucepan. Bring to bubbling over medium heat and let bubble away for 10 mins. Remove from heat. Remove spices just before serving.

Vegetarian Turkish Koftas

October 7 2014 The Everyday Vegetarian UK 

Ingredients (6 koftas) 200g brown lentils 200g red split lentils 2 cloves of garlic 1 white onion 1tsp ground cinnamon 1tsp ground allspice 1/­­2 tsp grated nutmeg 100g breadcrumbs salt and pepper Vegetable stock cube Oil Method Boil the kettle and make 600mls of vegetable stock using a stock cube. Pour it over both types of lentils in a high sided pan and boil the lentils for 15 minutes. While the lentils are cooking, fry the sliced onion and garlic in plenty of oil in a frying pan. Once the onion goes translucent, add the spices and turn down the heat. After the lentils have cooked for 15 minutes put the onion mixture in a food processor along with half of the lentil mixture. Blitz the mixture so it forms a rough paste. Put the paste back in the frying pan that had the onions in and transfer across the rest of the lentils that have not been processed. By keeping half of the lentils whole, your koftas will have a nice texture. Put the oven onto 180 degrees. Mix it well and leave to simmer on a low heat for 10 minutes. Make sure the mixtures reduces right down so all the liquid has been absorbed. Add the breadcrumbs and leave it to cool a little. With a bit of oil, grease an ovenproof dish. When the mixture is cool enough to handle, press about a handful of the mixture around 6 kebab sticks and place in the oven proof dish. Cook the koftas in the oven for 10 minutes.

Cinnamon Ice Cream

August 2 2014 VegKitchen 

Since Ive been making ice cream twice a week (at least) for the entire month of July, its only fair that I share, right? I made this ice cream with my students in our Vegan Desserts class a few weeks ago and everyone really enjoyed it.  The consistency is a little like soft-serve. You can allow it to firm up more in the freezer for a while, if you have more patience than I usually do. But honestly, this is ridiculously good either way. Recipe and photo contributed by Vicki Brett-Gach from her blog  Ann Arbor Vegan Kitchen. Serves: 4 - 2 1/­­2 cups soy milk, plain, unsweetened - ?3/­­4 cup sugar? - 2 teaspoons ground cinnamon? - 1/­­2 teaspoon ground ginger? - 1/­­8 teaspoon ground allspice? - 2 teaspoons pure vanilla extract Whisk all ingredients together in a large bowl until combined well, and sugar is dissolved. Carefully pour the mixture into the bowl of an automatic ice cream maker, and process according to manufacturers instructions. Enjoy immediately, or harden further in freezer for an hour or more. - Enjoy more of VegKitchens  Vegan Ice Cream  recipes.

Freekeh Pilaf

April 17 2017 Meatless Monday 

Freekeh is an ancient grain that is newly becoming more popular. It’s made from roasted green durum wheat and is often compared to quinoa due to its high protein content. This pilaf recipe highlights freekeh’s unique flavor and versatility. This recipe comes to us from Tawnie of Kroll’s Korner. - 1/­­2 white onion, finely chopped - 2 cloves garlic, jarred or fresh - 3 tsp. olive oil - 1 cup Freekeh - 1/­­4 tsp. cinnamon - 1/­­4 tsp. ground allspice - 1/­­4 tsp. ground coriander - salt and pepper to taste - 2 cups vegetable broth or water - 2 tablespoons pine nuts - 1 handful of fresh mint, parsley and cilantro, chopped. - 3/­­4 cup Greek yogurt, plain nonfat - 1 1/­­2 tsp. lemon juice Place oil, onion, and 1 clove garlic into saucepan. Sauté on medium heat for about 10 minutes, stirring occasionally. Add Freekeh to pot, and then add the cinnamon, allspice, coriander, salt and pepper. Add vegetable broth or water and bring to a boil. Cover, reduce heat to low. Let simmer for 20 minutes. Remove pan from heat and let sit for 5 minutes, covered. Then, remove lid and fluff with fork. Stir in herbs, mix well, and top with pine nuts! Wonderful alternative for rice pilaf! Optional: Mix together 3/­­4 cup Greek yogurt, garlic, and lemon juice and top on pilaf. Very tasty!! The post Freekeh Pilaf appeared first on Meatless Monday.

Pumpkin Tarts

October 19 2016 Vegan Dad 

Pumpkin Tarts This is the last of my pumpkin recipes for this fall. Its too late for Canadian Thanksgiving, but these could be a hit at your very own American Thanksgiving. The filling has lots of pumpkin flavour but has a lighter texture than usual pumpkin pie filling. The filling does not have to be baked so these tarts come together relatively quickly.  INGREDIENTS Makes 24 tarts - 24 frozen tart shells, baked - 1/­­3 cup unsalted chickpea aquafaba - 1/­­8 tsp xanthan gum - 3 tbsp sugar - 1/­­4 cup raw cashews - 1 cup plain soy milk - 1/­­3 cup sugar - 1 cup cooked pumpkin (see note below*) - 1/­­2 tsp cinnamon - 1/­­2 tsp ginger - 1/­­4 tsp nutmeg - large pinch allspice - pinch of salt - 1 tsp vanilla - 2 tbsp corn starch - 1/­­4 tsp agar powder - whipped topping METHOD 1. Bake the tart shells per the instructions on the package. Cool. 2. Soak cashews in boiled water for 15 mins. Drain. 3. While cashews are soaking, add aquafaba and xanthan gum to a mixer bowl. Fix the mixer with a balloon whisk and whisk on med-hi speed until foamy. Add sugar 1 tbsp at a time, and blend until soft peaks form. 4. Put the soaked cashews and the remaining ingredients (but not the aquafaba mixture) in a blender. Blend until very smooth. 5. Pour the blender contents into a saucepan and cook on the stove or medium heat, stirring constantly. When bubbling, cook for two minutes. 6. Let mixture cool for 2 mins, stirring regularly to prevent a scum from forming. Fold in the aquafaba mixture completely. 7. Spoon mixture into the cooled tart shells (save any leftovers in the fridge and call it pumpkin custard). When they reach room temperature, transfer to the fridge to fully cool. I think these taste best the next day. 8. When ready to serve, top with the whipped cream of your choice (I use the recipe from Homemade Vegan Pantry, but you could use a commercial topping as well).

Little Vegan Chocolate Chip Pumpkin Spice Cookies (Gluten Free!)

September 24 2016 Vegan Thyme 

Little Vegan Chocolate Chip Pumpkin Spice Cookies (Gluten Free!) Named so for their little bite-sized appeal, these cookies are a powerful reminder that even if it's an unbearable 90 degrees in St. Louis (and has been so since like May!), fall is really just around the corner. The fact that my oven has been on the fritz since about the same time means my kitchen magic has, too. Thank god for husbands who will stay home while one works to answer the door when oven repairmen appear, to steadfastly refuse to let said person leave unless it has been undeniably tested beyond a reasonable doubt that said oven is FULLY functional because, godforbid, should said WIFE come home and even for one minute NOT be able to work her oven because we had that happen already and to say life was pretty miserable for awhile without the oven is an understatement, well. . . it was.  I am happy to report, things are MUCH better here now.   Little Vegan Chocolate Chip Pumpkin Spice Cookies (GF) *makes 12 cookies 3/­­4 cup plus 2 T. gluten free flour (I used Bob's Red Mill 1:1) 1/­­4 C sugar 3 T. brown sugar 4 T. vegan butter 1 1/­­2 t. ground flax seed plus 2 T. water with 1 T. olive oil (for the egg) 2 T. pumpkin puree 2 T. pecan pieces 1/­­3 C chocolate chips 1/­­2 t. vanilla extract 1/­­2 t. ground cinnamon 1/­­2 t. ground nutmeg 1/­­2 t. ground ginger 1/­­4 t. ground allspice 1/­­4 t. fine sea salt 1/­­4 t. baking soda 1/­­4 t. baking powder Sift all dry ingredients (including spices) together in a medium bowl. Set aside. Then mix your vegan egg (flax seed mixture) in a small bowl and set aside. Put butter, sugars, pumpkin puree, vanilla extract in a medium bowl and mix well until smooth and creamy. Add the flax seed mixture to this. Slowly add the dry ingredient mixture to the wet mixture while also adding the pecans and chocolate chips--mix just until all dough is wet. Place the dough in the fridge for about 30 minutes. Preheat oven to 400. Using a cookie scoop, place cookie dough about 2" apart on cookie sheet. Bake for 10 minutes. Remove from oven, allow to cool. Enjoy!

Roasted Okra Creole

February 8 2016 Meatless Monday 

The holy trinity of onion, bell pepper and celery are sautéed with garlic and tomatoes, then seasoned with allspice, paprika and cayenne pepper. Okra is browned in the broiler for a smoky taste and irresistible texture before it’s sprinkled throughout the spicy tomato base. This recipe comes to us from Donna of Fab Frugal Food. Serves 4 - 3 tablespoons olive oil, divided - 1 large onion, diced - 1 green bell pepper, diced - 1 stalk celery, diced - 3 cloves garlic, minced - 1 28 ounces can diced tomatoes - 2 bay leaves - 1/­­4 teaspoon allspice - 1 tablespoon paprika - 1 teaspoon cayenne pepper sauce - 1 teaspoon salt - 1/­­2 teaspoon red pepper flakes - 16 ounces fresh or frozen thawed okra, cut into chunks Place 2 of the tablespoons of oil in a large skillet over medium-high heat. Add the onion and sauté for about 2 minutes, or until the onion begins to soften. Add the bell pepper, celery and garlic and cook for 1 minute more, or until the garlic becomes fragrant. Stir in the diced tomatoes and bay leaves. Season with the allspice, paprika, cayenne pepper sauce, salt and red pepper flakes. Reduce heat to low and let simmer, covered, for about 30 minutes, stirring occasionally. Turn on the broiler. Toss the okra in the remaining 1 tablespoon olive oil and spread on a baking sheet in a single layer. Broil the okra for 3-5 minutes about 6 inches from the heat, or until browned on one side. Remove the okra from oven and flip with a spatula. Return the okra to the oven and broil another 2-3 minutes, or until the other sides are browned. Stir the okra into the tomato mixture and enjoy. The post Roasted Okra Creole appeared first on Meatless Monday.

Pepper Almond Soup with Spicy Tempeh

July 3 2015 seitan is my motor 

Pepper Almond Soup with Spicy TempehAfter I’d been to an Indian restaurant a couple of times, I tried to recreate the meals I had tasted there. Of course I failed. Back then I had only a couple of cookbooks in my possession and nothing more. It didn’t occur to me to look for recipes on the internet. (It’s been a long time! Did didn’t even have my own computer back then.) I thought the “curry” recipes I had in front of me might suffice. Well, they didn’t and I ended up with hopelessly underseasoned vegetable stews. Only slowly I learned about the power of spices. I didn’t want to be afraid of them and the next time I tried to make an Indian dish, I bravely doubled every single spice that was mentioned in the recipe. That was a start. One day I found out that curry powder comes in many different variations, when I visited a small tea and spice shop in my university town. They had about 15 different curry blends and every single one was so much more aromatic and interesting than the generic blend I used to buy at the grocery store. Today I have a ridiculously huge spice rack. And I learned a couple of tricks to make spices really shine in my food. I don’t remember who taught me about toasting spices. Whoever it was, I want to thank you. I couldn’t believe my nose when I smelled a bunch of toasted cumin seeds for the first time. And I finally understood one of the secrets to Indian food and really aromatic vegetable dishes. I toast spices often now and I do not reserve this technique for Indian dishes. Toasted spices make even this simple soup taste spectacular and it doesn’t take much time to get the best out of them. Because a vegetable soup isn’t really that filling, at least not for me, I also made a batch of marinated tempeh to go with it, using the same spice blend. It is so flavourful that you don’t even have to marinate the tempeh. Just mix everything andplace it in the oven, bake it and serve with your soup. If the ingredient list of this recipe looks too long, you can replace the spice mix with whatever you have on hand. I think berbere would work great, too. Also, I don’t know about your weather, but it’s hot here! So both the soup and tempeh can be served cold. (You can chill the soup and keep the tempeh at room temperature.) Print Pepper Almond Soup with Spicy Tempeh 4 Servings IngredientsFor the toasted spice blend 1 tablespoon whole cumin seeds 1 teaspoon whole coriander seeds 10 cloves 10 black peppercorns 5 black cardamom pods, crushed 5 allspice berries 1 star anise For the tempeh 200 g (or an 8 oz package) tempeh 120 ml (1/­­2 cup) water 2 tablespoons white wine vinegar 1 tablespoon olive oil 1 tablespoon tomato paste 1 red chili pepper, seeds removed and sliced (or 1/­­2 to 1 teaspoon cayenne pepper) 2 cm fresh ginger, minced 4 cloves garlic, minced 1 tablespoon ground, toasted spice blend (see above) 1 teaspoon salt 1 - 2 teaspoons agave syrup or sugar For the soup 50 g (1/­­3 cup) whole almonds 1 tablespoon oil 85 g (1 cup) leeks, finely sliced 1 small onion, sliced into rings 4 cloves garlic, minced 4 red bell peppers, cut into stripes 2 teaspoons ground, toasted spice blend (see above) 1 teaspoon ground cumin 1 teaspoon ground sweet paprika 1 star anise 1 tablespoon tomato paste 720 ml (3 cups) vegetable broth salt to taste 1 tablespoon white wine vinegar InstructionsTo make the spice blend, heat a cast iron pan and add spices. Toast until fragrant, for about 1 - 2 minutes. Set aside to cool. Once the spices have cooled completely, grind them into a powder using a coffee grinder. To make the tempeh, preheat the oven to 200°C. Cut the tempeh into thin slices and cut each slice into half both length and width wise, so that you get 4 small rectangles per slices. Place all ingredients for the marinade in a casserole dish and stir in the tempeh. Bake for 34-40 minutes, or until all the liquid has evaporated. Make sure to stir the tempeh from time to time. To make the soup, decrease oven temperature to 180°C (350°F). Place the almonds on a baking sheet and toast them for about 5-8 minutes, or until slightly browned. Remove from oven and set aside. Add oil, leeks, onion, garlic, and peppers to a large pot. Fry for 10 minutes. Add remaining ingredients (except for vinegar and salt) and cook for 15 minutes. Remove star anise. Place almonds and about 1/­­2 cup broth from the soup in a blender and blend until creamy. Add the rest of the soup and blend until smooth. Season with vinegar and salt and serve with tempeh.3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­07/­­pepper-almond-soup-with-spicy-tempeh/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com Pepper Almond Soup with Spicy Tempeh is a post from: seitan is my motor

Tempeh Reuben Sandwiches

February 23 2015 Meatless Monday 

You wont miss the meat as this veggie version of a classic sandwich marinates tempeh in a savory spice mix of garlic, coriander, ginger, cloves, cinnamon and ginger. Youll have some leftover Russian dressing, which is delectable as a dip for sliced veggies or served atop tomato salads. This recipe was created by Ashley Kershner who writes the blog Sprout. Serves 4 For the red cabbage slaw: - 2 cups red cabbage, shredded - 1/­­4 cup apple cider vinegar - 1 teaspoon salt For the Russian dressing: - 1/­­4 cup reduced-fat mayonnaise - 1 tablespoon ketchup - 2 tablespoons sweet pickles, minced - 1 tablespoon capers, minced - 1 1/­­2 teaspoons fresh squeezed lemon juice - salt and pepper, to taste To complete the Tempeh Reuben Sandwiches: - 1 teaspoon garlic powder - 1 teaspoon ground black pepper - 1 teaspoon ground mustard - 1 teaspoon ground coriander - 1 teaspoon red pepper flakes - 1 teaspoon ground allspice - 1 teaspoon ground cinnamon - 1 bay leaf, crumbled - 1 teaspoon ground cloves - 1/­­2 teaspoon ground ginger - 1 teaspoon salt - 1 (8 ounce) package tempeh, cut into 1/­­2 inch slices - 2 teaspoons canola oil - 1/­­4 cup salt - 8 slices pumpernickel rye bread To make the red cabbage slaw: Place the shredded cabbage, apple cider vinegar and salt together in a medium bowl. Mix until well combined. Refrigerate for at least 2 hours. To make the Russian dressing: Whisk the mayonnaise, ketchup, pickles, capers, red onion and lemon juice together in a small bowl. Season with salt and pepper to taste and set aside in the refrigerator. To complete the Tempeh Reubens: Combine the garlic powder, black pepper, ground mustard, coriander, red pepper flakes, allspice, cinnamon, bay leaf, cloves, ginger and salt together in a small jar with a fitted lid. Put the lid on the jar and shake the jar vigorously to mix the spices. Transfer the spices to a gallon freezer bag and add 1 teaspoon of the canola oil and 1/­­2 cup water to the bag. Shake to combine. Bring 8 cups water and 1/­­4 teaspoon salt to a boil in a large pot over medium-high heat. Add the tempeh and boil for 10 minutes. Transfer the tempeh to the freezer bag containing the marinade. Let the tempeh marinate for 2 hours. Heat the remaining teaspoon canola oil in a skillet over medium-high heat. Add the marinated tempeh slices and cook 2 minutes per side, or until golden brown on each side. Toast the bread and lay a few pieces of tempeh on half the slices of bread. Top each sandwich with about 1/­­4 cup of red cabbage slaw, 1 teaspoon of Russian dressing and the remaining slice of toasted bread. The post Tempeh Reuben Sandwiches appeared first on Meatless Monday.

Vegan Praline Pecan Pumpkin Pie (Gluten-Free)

November 15 2014 VegKitchen 

Vegan Praline Pecan Pumpkin Pie (Gluten-Free) Buttery pecan crust filled with a smooth and spicy pumpkin pie filling make this Praline Pecan Pumpkin Pie a dessert your guests will remember and request every Thanksgiving. My favorite holiday moments include children playing together, feeling grateful to sit down to a full spread of compassionate foods, and the smell of delicious dishes and fresh pumpkin pie. Recipe and photos by Allison River Samson. Its taken me years to perfect my pumpkin pie recipe and Ive finally gotten it! Blind-baking the crust (baking it empty) and cooking the filling on the stovetop gives a reliable crack-free pumpkin pie every time. A couple of secret ingredients as thickeners (instead of the ubiquitous tofu that gives a chalky mouthfeel), presents a luscious texture to allow the flavors of warming spices to shine through. And using the alternative sweetener, coconut sugar, makes it so that those who are sensitive to refined sugars can delight in dessert too! Serves: 6 - 4 1/­­2 teaspoons agar agar flakes - 1/­­2 cup hot water - 1 1/­­2 cups raw pecans - 1 1/­­3 cups coconut sugar, divided - 1 1/­­4 cups canned full-fat coconut milk, divided - 2 tablespoons brown rice flour - 2 tablespoons vanilla, divided - 3/­­4 teaspoon salt, divided - 2 cups pumpkin purée - 1 teaspoon ground cinnamon, plus more for garnish - 1/­­2 teaspoon ginger powder - 1/­­4 teaspoon ground nutmeg - 1/­­8 teaspoon ground allspice - 1/­­8 teaspoon ground cloves - 4 1/­­2 teaspoons kuzu root starch - 1/­­4 cup cold water Preheat oven to 375? F. In a small bowl, soak agar in hot water, stir, and set aside. On a sheet pan, spread pecans and toast for 12 to 15 minutes or until fragrant and browned. In a food processor, process pecans, 1/­­3 cup coconut sugar, 1/­­4 cup coconut milk, brown rice flour, 1 tablespoon vanilla, and 1/­­4 teaspoon salt until fine. Into a 9-inch pie pan, press pecan mixture evenly into bottom and sides. Bake for 10 minutes. In a blender, add soaked agar mixture, remaining 1 cup coconut sugar, remaining 1 cup coconut milk, remaining 1 tablespoon vanilla, remaining 1/­­2 teaspoon salt, pumpkin purée, cinnamon, ginger, nutmeg, allspice, and cloves. Blend until completely smooth. In a small bowl, add kuzu and cold water and stir until completely dissolved. Set aside. Into a 3-quart saucepan over medium heat, pour pumpkin mixture and bring to a boil, whisking occasionally. Reduce heat to low and simmer for 5 minutes, then stir kuzu mixture again and add to pumpkin mixture, whisking continuously. Simmer and continue to whisk for 2 to 4 minutes until mixture reaches a pudding-like texture. Pour pumpkin filling into baked crust and let cool completely to set up. Serve at room temperature or chilled. Top with Homemade Coconut Whipped Cream (video; or see another recipe for vegan whipped cream here on VegKitchen) and garnish with a dusting of cinnamon. Allison Rivers Samson, HHC, AADP is a Holistic Health & Lifestyle Coach and Maven of Mmmm … at Allison’s Gourmet: Organic Vegan Bakery, Confectionary, & Chocolaterie. She is the author of the cookbook: Comfortably Yum. - See VegKitchen’s entire array of Vegan Thanksgiving Dinner recipes. - Here are more Easy Vegan Cakes and Pies.

Maple-Spice Squash Cake

September 16 2014 Vegetarian Times 

1.  Preheat oven to 375°F. 2. Pierce spaghetti squash in several places with knife. Microwave 3 minutes on high power to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side up on  baking sheet. Bake 45 minutes, or until squash yields when pressed. 3. Cool squash 10 minutes. Scrape squash halves with fork to release strands. (You should have 2 cups.) 4. Reduce oven heat to 350°F, and coat 8-inch loaf pan with cooking spray. 5. Whisk together flour, baking powder, cinnamon, ginger, baking soda, salt, and allspice in large bowl. 6. Whisk eggs and maple syrup together in separate bowl. Whisk in oil. Stir in flour mixture. Fold in squash and raisins (if using). 7. Spread batter in prepared loaf pan, and bake 60 to 65 minutes, or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes. Unmold, and cool completely.

Roasted Tofu

June 2 2014 Vegan Dad 

Roasted Tofu This is a fantastic recipe that can be the basis for many a meal this summer.  It is great as an actual roast (you could glaze it if you want), or sliced up cold on a sandwich, or smothered in BBQ sauce.  You could put the tofu in a smoker instead of roasting it.   INGREDIENTS - 1 pkg extra firm tofu (pressed, if you want) - 3 tbsp margarine Brine - 2 cups cold water - 1 tsp garlic powder - 2 tsp onion powder - 2 tsp smoked or seasoned salt - 2 tsp paprika - 1/­­4 tsp allspice - 1/­­4 tsp ground cloves - 1/­­4 tsp ground cardamom  - 1 tbsp light soy sauce - 1 tbsp brown sugar - few dashes liquid smoke METHOD 1. Mix together brine ingredients.  Submerge the whole block of tofu in the brine and refrigerate for at least 8 hours.   2. Line an 8x8 baking dish with aluminum foil.  Preheat oven to 350 degrees. 3. Heat the margarine in a frying pan over medium high heat.  Brown each side of the tofu then place in the prepared baking dish.  Pour whatever liquid is left in the pan over the tofu. 4. Bake for 40 mins, basting the tofu every 10 mins. 5. Let cool for 10 mins, then slice and serve.  Sliced roasted tofu, pan-fried, smothered in BBQ sauce, topped with slaw.  


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