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INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Grilling on Meatless Monday

July 3 2017 Meatless Monday 

Grilling on Meatless MondayIts that time of year again, when we fire up the grill and take our dinners outside! Usually, meat is in the spotlight for a cookout, but if youre looking for a lighter spread for the hot weather, seek out the produce section! Many seasonal vegetables turn out great after some time on the grill - sometimes they even produce some unexpected flavors! This Monday, for the July 4th holiday weekend, follow these tips for great vegetables on the grill! Think outside the box. When it comes to grilling vegetables, you cant go wrong with the usual suspects - peppers, eggplant, onions, and zucchini. But many more vegetables - and fruits - are delicious after being grilled. Try artichokes and romaine lettuce or avocados and cucumbers! Experiment with seasonings. While the combination of olive oil, salt, and pepper is a classic way to bring out the flavor of grilled veggies, seasonings provide flavor options from around the globe! You can go as mild, savory, or spicy as you want with Caribbean-style jerk seasoning, Italian seasoning, Mexican-style, Indian-style… be creative! Use stand-ins for meat. Sometimes people will still miss burgers and hot dogs despite the best veggie platter, but those cravings can still be satisfied with meatless options. Swap out burgers for portabella mushrooms, or use vegetarian versions of hot dogs, meat crumbles, and bacon to add a savory flavor. Grilling firm tofu or tempeh will not only provide protein but also absorb the flavor from the veggies and smoke. Download our Meatless Monday Burger Cookbook for even more ideas. Try different delivery systems. Veggies are great on their own, but they can be even better when served as part of a meal. Grilled veggies are perfect for tacos - fajitas, anyone? - and dont rule out grilling pizza! Try skewers for shish kabobs or throw grilled veggies in a salad. Dont forget dessert! Vegetables dont own the grilling game. Several fruits take on great new flavors after being grilled when the heat makes them caramelize. Pineapples and stone fruits, like peaches, plums and apricots, are perfect for grilling. But less expected choices like watermelons, grapes, apples, strawberries, and bananas also work great on the grill. Just be careful - fruits will cook a lot faster, so keep an eye on them and let them rest a bit before eating! The post Grilling on Meatless Monday appeared first on Meatless Monday.

Potato Pesto Pizza with Vegan Basil Spinach Pesto

May 30 2017 Vegan Richa 

Potato Pesto Pizza with Vegan Basil Spinach PestoEasy Potato Pesto Pizza with 20 min Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza Sauce Topped with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Pesto Pizza Soyfree Recipe.  Its not really pizza season with the crazy heat, but this is one delicious Pizza you want to make come sun or rain. Thin crust, loads of fresh pesto, potatoes, onions or leek, thinly sliced garlic, loads of pepper. Delicious! Bake or grill it up if you’d rather not start up the oven. This flatbread Pizza works well with sliced potato or sweet potato and onions.  I use my 20 Minute Pizza Crust with Spelt flour for this flatbread pizza. The dough is rolled out into thin rustic crusts to make 2 medium size pizzas. I use a quick basil spinach cashew pesto as the base. Spread the pesto, sliced potato, onion and garlic. Add other toppings such as veggie crumbles or vegan sausage or artichokes. a Drizzle of extra virgin olive oil and bake to make a crisp refreshing Summery Pizza. Continue reading: Potato Pesto Pizza with Vegan Basil Spinach PestoThe post Potato Pesto Pizza with Vegan Basil Spinach Pesto appeared first on Vegan Richa.

Potato Pesto Pizza with Basil Spinach Pesto, Garlic and Pepper

May 30 2017 Vegan Richa 

Potato Pesto Pizza with Basil Spinach Pesto, Garlic and PepperEasy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe.  Its not really pizza season with the crazy heat, but this is one delicious Pizza you want to make come sun or rain. Thin crust, loads of fresh pesto, potatoes, onions or leek, thinly sliced garlic, loads of pepper. Delicious! Bake or grill it up if you’d rather not start up the oven. This flatbread Pizza works well with sliced potato or sweet potato and onions.  I use my 20 Minute Pizza Crust with Spelt flour for this flatbread pizza. The dough is rolled out into thin rustic crusts to make 2 medium size pizzas. I use a quick basil spinach cashew pesto as the base. Spread the pesto, sliced potato, onion and garlic. Add other toppings such as veggie crumbles or vegan sausage or artichokes. a Drizzle of extra virgin olive oil and bake to make a crisp refreshing Summery Pizza. Continue reading: Potato Pesto Pizza with Basil Spinach Pesto, Garlic and PepperThe post Potato Pesto Pizza with Basil Spinach Pesto, Garlic and Pepper appeared first on Vegan Richa.

5-Minute Vegan Artichoke Dip

May 17 2017 VegKitchen 

5-Minute Vegan Artichoke Dip If you like artichokes, youll love this tangy vegan sour cream artichoke dip. And being to make it in 5 minutes flat makes it even more appealing. We used Follow Your Heart vegan sour cream, but you can use any brand your natural foods store carries. (when you have more than 5 minutes to spare until […] The post 5-Minute Vegan Artichoke Dip appeared first on VegKitchen.

Vegan Menu: Spanish Vegetable Stew

May 8 2017 VegKitchen 

Vegan Menu: Spanish Vegetable Stew Yes, it’s spring, but evenings can still be chilly and/­­or rainy, so this warming Spanish Vegetable Stew is just the thing for this week’s vegan menu. A classic seasonal stew (menestra de verduras), it has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes […] The post Vegan Menu: Spanish Vegetable Stew appeared first on VegKitchen.

Spring into Fresh Tastes – 14 Seasonal Springtime Recipes for Meatless Monday

May 1 2017 Meatless Monday 

Spring into Fresh Tastes – 14 Seasonal Springtime Recipes for Meatless MondayThe days are getting longer, the sun is getting warmer and already its time for seasonal produce to bring its garden-fresh flavors to our tables. Weve rounded up some of our favorite Meatless Monday springtime recipes to share with you this week. Special thanks to our family of bloggers and supporters who contributed these delicious recipes. Enjoy! Spring Vegetable Flatbread Pizza | Mom’s Kitchen Handbook   Green Goddess Avocado Toasts | Feed Me Phoebe   Roasted Asparagus with Gremolata | Kayln’s Kitchen   Spring Vegetable Gallettes | Apron Strings   Spring Ragu | The Meat Free Monday Cookbook   Green Buddha Bowl with Spinach and Asparagus | Driftwood Gardens   Spring Onion, Pea and Mint Soup | Morning Berries   Tomato & Asparagus Salad with Fried Goat Cheese Rounds | Craving Something Healthy   Greek-Style Fava Beans with Dill | California Greek Girl   Fast and Easy Spring Minestrone with Spinach Pesto | JoyFoodly   Farro and Pea Salad with Lemon-Mint Vinaigrette | Grab A Plate   California Avocado Ramen | La Fuji Mama   Fava Bean Crostini | A Little Yumminess   Pepper-Stuffed Artichokes | Chickadee Says The post Spring into Fresh Tastes – 14 Seasonal Springtime Recipes for Meatless Monday appeared first on Meatless Monday.

Nasi Goreng

March 23 2017 The Lotus and the Artichoke 

Nasi Goreng I couldn’t even tell you how many times I had Nasi Goreng while I was in Malaysia. It was definitely often. Like, really often. Not only is this traditional vegetable fried rice dish usually totally delicious, it’s also usually easy to find and (with little to no effort) a great vegan option. Pretty much everywhere I went in the five weeks in Malaysia, this dish was on the menu or easy to order at almost any restaurant. Especially out of the big cities and in the countryside - and particularly on the islands and beaches - this is a vegan/­­vegetarian stand-by that is never hard to find. (By the way, based on my travels, this is true for most of Southeast Asia, including Cambodia, Laos, Thailand, and Myanmar… but the dish is found under other names and with local flavors.) This becomes an almost daily meal, if vegan options are limited. On Pulau Pangkor, there were two food places (more shacks than restaurants) that served fantastic Nasi Goreng and vegetable fried rice. And in Borneo, staying in the Permai rainforest, the local restaurant and the nearby food court had vegetable fried rice, or Nasi Goreng. There were also many breakfast or lunch buffets at hotels and restaurants that had rice dishes like this. Contrarily, when in Penang and Kuala Lumpur I was usually so blown away by other vegan choices that I didn’t eat Nasi Goreng as often. Nasi Goreng’s flavors and textures forge powerful memories for anyone who’s been to Malaysia or Indonesia - or even just a Malaysian or Indonesian restaurant - whether vegan, vegetarian, or neither. Just as with so many classic recipes - from region to region and family to family this dish is made a million different ways. This is mine… inspired by so many excellent meals on my adventures. When I created this recipe for the Malaysia cookbook, I made sure to hit all the best, unique flavors in a good Nasi Goreng: Fresh galangal root (or ginger), lime juice, spicy chili, and a thin, tangy sauce provided by the mix of Shoyu soy sauce, vinegar, and citrus zest. I also round out the savory flavors with some sweetness. Traditionally in Malaysia, this dish would be served with just a bit of chopped vegetables (and way more rice). For my recipe, I’ve got a lot of the good stuff, included the crumbled tofu - which, by the way, replaces scrambled egg - sometimes found in traditional Nasi Goreng. By the way, I have many similar recipes inspired by other travels and other countries and cuisines - including: Cambodian Fried Rice, Mexican Magic Rice, and Vegetable Fried Rice from my World, Mexico, and Sri Lanka vegan cookbooks. After you’ve tried my Nasi Goreng, check out the other recipes and decide which country’s classic fried rice is your favorite. Nasi Goreng traditional vegetable fried rice recipe from The Lotus and the Artichoke – MALAYSIA available in English & German serves 2 to 3 /­­ time 40 min + - 3.5 oz (100 g) firm tofu - 1 cup (190 g) broken jasmine rice or short grain brown rice - 1/­­2 tsp sea salt - 1 2/­­3 cup (400 ml) water - 1 cup (100 g) chinese cabbage, cauliflower, broccoli or bok choy finely chopped - 1 medium (90 g) carrot finely chopped or sliced - 2-3 Tbs oil - 1 tsp sesame oil optional - 3 (50 g) spring onions chopped, separated into white ends and greens - 1 or 2 cloves garlic finely chopped - 1 large red chili finely chopped optional - 1/­­2 in. (1 cm) fresh galangal or ginger finely chopped - 1 tsp coriander ground - 1/­­2 tsp black pepper ground - 2 Tbs soy sauce (Shoyu) - 1 Tbs lime juice or lemon juice or 2 tsp rice vinegar - 1 tsp lime zest or lemon zest optional - 1 tsp sugar or agave syrup - 1/­­2 tsp sea salt - lime slices for garnish - Cut tofu in slabs, wrap in clean kitchen towel. Weight with heavy cutting boards to press out excess moisture. Let sit 20 min. Unwrap tofu and crumble into a bowl. - Wash and drain rice thoroughly. - Bring water to boil in a small pot. Add rice and salt. Stir. Return to boil. Reduce heat to low and cover. Simmer 12 to 20 min as needed. After water is absorbed, remove from heat. Fluff rice with a fork. Cover and let sit and cool, ideally an hour or more. - Heat oil in a large wok or frying pan on medium high. Add chopped spring onion ends, garlic, chili (if using), galangal (or ginger), ground coriander, and black pepper. Fry, stirring constantly, until lightly browned, 2-3 min. - Add chopped carrots. Fry, stirring constantly, 2-3 min. Add crumbled tofu. Mix well. Fry, stirring regularly, until tofu begins to turn golden brown, 3-5 min. Add chopped cabbage (or other vegetables). Fry, stirring constantly, until vegetables start to soften, 4-5 min. - Whisk soy sauce, lime (or lemon) juice, zest, sugar (or agave syrup), and sea salt in a small bowl. - Add cooked rice to frying vegetables. Mix well. Add soy sauce mix and spring onions greens. Combine well. Fry, stirring constantly until liquid has been absorbed and rice and vegetables are moderately browned, 5-7 min. Remove from heat. Cover until ready to serve. - Serve with lime slices. vegan recipe for Nasi Goreng from The Lotus and the Artichoke – MALAYSIA The post Nasi Goreng appeared first on The Lotus and the Artichoke.

Apam Balik

March 18 2017 The Lotus and the Artichoke 

Apam Balik It was my first day in Kuala Lumpur… I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood. Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over - making sort of a sweet taco - and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled. “Hey Mister! You try Apam Balik!” Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me. Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English: “This one for you. Apam Balik. Peanut Pancake!” It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it. Weeks later, back in Berlin, I set about to re-create the deliciousness. For the vegan recipe in my MALAYSIA cookbook, I made a simple, sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels. Apam Balik crispy, crunchy peanut-filled pancakes recipe from The Lotus and the Artichoke – MALAYSIA makes 4 to 6 /­­ time 30 min + - 3/­­4 cup (100 g) peanuts crumbled or very coarsely ground - 2 Tbs sugar - 1/­­4 tsp sea salt - 1/­­2 cup (60 g) flour (all purpose /­­ type 550) - 1/­­2 cup (50 g) rice flour - 1/­­4 cup (45 g) sugar - 1 Tbs corn starch - 1 tsp baking powder - 1/­­2 tsp sea salt - 1 cup (240 ml) coconut milk - 2 Tbs water - agave syrup or coconut (palm) syrup optional - vegetable oil for frying pan - Crumble or coarsely grind peanuts and dry roast in a pan on medium heat until golden brown and dark spots appear, 4-5 min. Add sugar and salt. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1-2 min. Remove from heat. - Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20-30 min. - Heat frying pan on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready. - Pour about 1/­­4 to 1/­­3 cup (60-80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circular pancake. - After bubbles appear on surface and underside is golden brown (about 2-3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1-2 min, then flip it back over. Put 2-3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat with other pancakes. - Serve plain, or drizzle pancakes with agave syrup or coconut syrup. Variations: Creamy: Use peanut butter instead of roasted, crumbled peanuts. Bananas: Add sliced banana to filling. Traditional: Add 1-2 Tbs sweet corn kernels to each pancake filling. vegan recipe from The Lotus and the Artichoke – MALAYSIA available in English & German   The post Apam Balik appeared first on The Lotus and the Artichoke.

Penang Laksa

March 13 2017 The Lotus and the Artichoke 

Penang Laksa Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. I’d checked out plenty of recipes and seen lots of super tasty photos. Once I got to Malaysia, whenever I asked locals what dishes I had to try, I heard again and again: Laksa! Okay, great, but where? And the answer was: Penang! Penang was hands-down my favorite place to eat on the Malaysia trip. (Singapore was a fairly close second. Penang was just more artsy, soulful, and real). I collected maps with locations of the best street food in Georgetown (Penang) and scoured the web and my travel guides for addresses of must-try vegetarian restaurants. On my second day in town, I had lunch at the vegan restaurant Sushi Kitchen, and met the chef/­­owner, who made a list for me of Must-See places and dishes. That night I went to Luk Yea Yan, a vegetarian Chinese restaurant known for fantastic flavors and inexpensive eats. I ordered up the Laksa soup. Three minutes later my oversized bowl of hot, steaming, bright red soup arrived - with countless ingredients and toppings piled up to the rim. There were at least three kinds of noodles, tofu cubes, soya and seitan chunks, numerous vegetables, about four kinds of fresh herbs - and balanced on top: a soup spoon with a thick, red curry paste on it. I’d read about this… Traditionally Laksa is usually served with a generous spoonful of rempeh - spicy red curry paste for you to stir in to the hot red broth yourself. I knew what to do. I did it. A half dozen flavors immediately exploded in my mouth: tamarind, chili, lime, pineapple, cilantro, mint. This was followed by a second wave of flavors: an army of vegetables, tofu, and seitan slices. I slurped down the noodles and paddled pieces of everything with my chopsticks into my hungry jaws. I had to take a break a few times to catch my breath and cool the spice alarm with generous draws on my lemon iced tea. When I was done, my forehead was light with perspiration and my lips and tongue were tingling and alive. There was never a doubt whatsoever that I would include a vegan recipe for Penang Laksa in my new Malaysia cookbook. Several weeks later (after having tried vegan Laksa soup at least three other times in Malaysia) I was back in my kitchen in Germany and set to work. It took a few attempts to master the recipe, each try better than the last. And then I had it: my own epic Laksa recipe! Since then, I’ve made it probably ten more times, including for several dinner parties large and small, and plenty of times for lunch. It’s best on cold, cloudy days to fire up your mood and open you up! But I’ve also made it lots of other times, even in the summer, well… just because it’s so awesome and is always a dish guests talk about long after the meal. Penang Laksa classic Malaysian noodle soup recipe from The Lotus and the Artichoke – MALAYSIA serves 2 to 3 /­­ time 45 min - 5 oz (150 g) seitan sliced - 3.5 oz (100 g) smoked tofu sliced - 1/­­3 cup (45 g) pineapple chopped - 1 Tbs vegetable oil  - 1 Tbs soy sauce or Vegan Fish Sauce - 7 oz (200 g) udon noodles (cooked) - 2 1/­­2 cups (600 ml) water  - 2/­­3 cup (150 ml) coconut milk  - 1 kefir lime leaf or 1 tsp lime zest  - fresh mint leaves chopped - fresh coriander leaves chopped - fresh thai basil leaves chopped - bean sprouts for garnish laksa spice paste: - 4 candlenuts or 2 Tbs cashews soaked 20 min in hot water, drained - 1 stalk lemongrass chopped - 1/­­2-1 large red chili chopped - 2 cloves garlic chopped - 1 shallot chopped - 3/­­4 in (2 cm) fresh galangal or ginger chopped - 1/­­2 tsp paprika ground (more as desired, for red color) - 1/­­2 tsp fennel seed ground - 1/­­2 tsp coriander ground - 2 tsp coconut sugar or agave syrup  - 3/­­4 tsp sea salt  - 1 tsp tamarind paste (seedless) - 2 Tbs lime juice or lemon juice  - 2 Tbs vegetable oil  - If using dried Udon: Cook, rinse, and drain 3.5 oz (100 g) noodles according to package instructions. - Blend spice paste ingredients in a small food processor until smooth. - Heat 1 Tbs oil a large pot or wok on medium high heat. Add sliced seitan and smoked tofu. Fry, turning regularly until edges are browned and crispy, 3-5 min. - Stir in chopped pineapple. Continue to stir-fry, 2-3 min. Add soy sauce (or Vegan Fish Sauce). Fry 2-3 min. Transfer to a plate or bowl. - Return pot or wok to medium high heat. Fry blended spice paste until it darkens and oil starts to separate, stirring constantly, 3-5 min. - Gradually stir in water, coconut milk and kefir lime leaf (or lime zest). Bring to simmer. Add cooked udon noodles. Return to simmer. Cook until noodles have slightly softened, 3-5 min. - Stir in fried seitan, tofu, and pineapple. Turn off heat. Cover until ready to serve. - Portion soup and noodles into bowls. Garnish with chopped herbs and bean sprouts. Serve. Panang Laksa vegan recipe from The Lotus and the Artichoke – MALAYSIA (available as printed cookbook & ebook - in English & German) The post Penang Laksa appeared first on The Lotus and the Artichoke.

10 Great Quinoa Bowl Recipes

March 11 2017 VegKitchen 

10 Great Quinoa Bowl Recipes If you need an easy way to serve up a ton of protein and nutrients in one go, youll want to look into these vegan quinoa bowl recipes. These quinoa bowl recipes serve up fruit, veggies and tasty spices all heaped onto some delicious quinoa. Serve these up for an easy breakfast, lunch or dinner--seriously, you can have them any time of day!The post 10 Great Quinoa Bowl Recipes appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Veganize It!

February 8 2017 Robin Robertson's Global Vegan Kitchen 

Veganize It! My new cookbook is called VEGANIZE IT! Easy DIY Recipes for a Plant-Based Kitchen.  It officially hits the shelves on March 7, so I wanted to give you a sneak peek of whats inside. My goal in writing this book was to provide the ultimate guide for making homemade vegan foods from everyday ingredients — and share great ways to use those ingredients.  Like all my cookbooks, the recipes are geared to busy home cooks who want to get a great dinner on the table but dont want to spend all day in the kitchen.  With VEGANIZE IT, you can be as DIY as you want to be, or not.  For example, if you want to make lasagna completely from scratch, there are recipes for homemade ricotta, a melty mozzarella-like cheese, homemade pasta, and a wonderful baked tomato sauce.  If you dont have time to make all the components, you can simply pick and choose what you want to make from scratch and what you prefer to buy ready-made - such as making homemade ricotta and tomato sauce, but using storebought lasagna noodles and vegan mozzarella. In that sense, VEGANIZE IT is really two cookbooks in one:  all the DIY vegan basics such as dairy-free sour cream, mayonnaise, butter, and plant-based meats and seafood made from wheat, soy, beans, and vegetables.  But what makes this book really special is that each chapter goes one step further to include recipes that incorporate one or more of those basic recipes, all made inexpensively, using simple cooking methods and easy-to-find ingredients — so, for example, you can use the cashew cream cheese to make Spinach-Artichoke Dip or Chocolate Cheesecake.  Make the andouille sausage, and youre just one step away from a great jambalaya. Im really excited about VEGANIZE IT and I hope you will be too.  Sample recipes (and a blog tour!) are coming soon.  For now, though, Id like to give you a brief tour around the recipe chapters with a list of just some of the recipes youll find inside along with a few of the gorgeous photos by William and Susan Brinson. DIY DAIRY-FREE AND EGGLESS... Cheesy Broccoli Soup Spinach and Mushroom-Bacon Quiche Chickpea Flour Omelets Breakfast Nachos with Smoky Queso Sauce Bacon-Topped Mac UnCheese  PLANT-BASED MEATS... BBQ Seitan Ribs Burmese Tofu Iron Kettle Chili Better Made Tacos with Avocado Crema Seitan Oscar with Béarnaise Sauce       FLOUR POWER... Cheesy Crackers Handcrafted Lasagna Perfect Pot Pie Cheesy Sausage Biscuits Benedict Pizza VEGAN CHARCUTERIE... Maple Breakfast Sausage DIY Jerky Banh Mi Sandwich Haute Dogs Wellington Join the Club Sandwich       INSTEAD OF SEAFOOD... Lobster Mushroom Bisque Clam-Free Chowder Vegan Crab Louis Fish-Free Tacos Tof-ish and Chips with Tartar Sauce       SWEETS FROM SCRATCH... Luscious Lava Cakes Strawberry Shortcake Lemon Meringue Pie Tiramisu Bellini Trifle         VEGANIZE IT is available for pre-order now…. The post Veganize It! appeared first on Robin Robertson.

Vegan Spinach & Artichoke Dip

February 1 2017 Oh My Veggies 

This vegan spinach and artichoke dip is made with a creamy cashew and silken tofu base, seasoned with garlic and chives, and served up piping hot.

MALAYSIA cookbook released

November 1 2016 The Lotus and the Artichoke 

MALAYSIA cookbook released Last week the printer delivered my new MALAYSIA cookbook! I’ll be busy packing Kickstarter orders and other pre-orders of the German and English books and going to the post office for the next few weeks. All the pre-orders and reward packages should arrive in time for the holidays. If you missed the Kickstarter, you can still get my new book: ORDER: The Lotus and the Artichoke – MALAYSIA vegan cookbook: - direct from publisher Ventil Verlag: DEUTSCHE Ausgabe /­­ ENGLISH edition - from amazon.de: DEUTSCHE Ausgabe /­­ ENGLISH edition - from Book Depository - worldwide (coming soon) - OR order a *signed* copy (eng/­­deutch) directly from me includes e-book, stickers & bookmarks! p.s. The Lotus and the Artichoke MALAYSIA e-book will be officially released in mid-November. On Wednesday, Nov 2, 2016 at 11 am NYC (EST) /­­ 4 pm BERLIN (CET/­­GMT+1) I’ll be on KICKSTARTER LIVE again. Join me and the Kickstarter crew and listen to me tell all about how I turned my kitchen into a cooking show studio with their new live video stream feature. During my successful 30 day crowdfunding campaign I did two live cooking demos with recipes from The Lotus and the Artichoke MALAYSIA: Mee Goreng (fried noodles) & Penang Laksa (noodle soup). Click here to watch the Nov 2 show (FREE) & submit your questions for me to answer! The post MALAYSIA cookbook released appeared first on The Lotus and the Artichoke.

Ready-to-Eat Vegan Spreads You’ve Got to Try

May 24 2017 VegKitchen 

Ready-to-Eat Vegan Spreads You’ve Got to Try It can be fun to make tasty spreads when the mood strikes, but sometimes that mood doesnt. Thats when these delicious ready-to-eat vegan spreads come in handy. Just add fresh bread, whole-grain crackers, or healthy chips. Here, we’re going to sample sesame spreads, artichoke pesto, vegan cream cheese, vegan butter, and guacamole. All of Sesame Kingdoms […] The post Ready-to-Eat Vegan Spreads You’ve Got to Try appeared first on VegKitchen.

Grilled Artichokes

May 15 2017 Meatless Monday 

These grilled artichokes are fragrant, crispy and packed with nutrition! This recipe comes to us from Sharon Palmer, the Plant-Powered Dietitian. Serves 2     - 2 large artichokes - 1 1/­­2 tablespoons extra-virgin olive oil - 2 tablespoons balsamic vinegar - 2 cloves garlic, minced - 1 1/­­2 teaspoons Herbes de Provence (or any herbs you like) - Salt and pepper to taste Prepare artichokes by rinsing, then trimming 1 inch off tops and 1/­­2 inch off stems. Slice in half lengthwise. With metal spoon, scoop out blossom portion (the choke). Place artichokes in medium pot with water and cook 10 minutes, until almost tender. Drain, then place artichokes in baking dish. Whisk together extra-virgin olive oil, balsamic vinegar, garlic, Herbes de Provence, and salt and pepper. Drizzle vinaigrette over artichokes and allow to marinate about 30 minutes. Place artichokes cut side up on hot grill (or grill pan) for 2-3 minutes, then turn over and grill 5 minutes, until golden brown. Serve immediately. The post Grilled Artichokes appeared first on Meatless Monday.

Spring Ragu

May 1 2017 Meatless Monday 

A ragu is basically a well-seasoned stew. This one takes its flavor from the tarragon, which brings out the best in the array of seasonal vegetables. This recipe was created by Stephanie Alexander and can be found in The Meat Free Monday Cookbook. Serves 3-4 - 8 garlic cloves, whole and unpeeled - 2 pounds fresh fava beans in pods, shelled - ice cubes - 4 tablespoons unsalted butter, chopped - 4 trimmed and cooked artichoke hearts, - halved or quartered, depending on size - 12 baby turnips, peeled - 1 cup vegetable stock - 1 pound peas in pods, shelled - 2 teaspoons coarsely chopped - French tarragon - 1 tablespoon finely chopped flat-leaf parsley - freshly ground black pepper Put the garlic in a saucepan and cover with water. Bring slowly to a boil over low-medium heat, then drain. Repeat this process and then slip the skins off each clove and set aside in a bowl. Refill the saucepan with water and return to a boil over high heat, and drop the fava beans into the boiling water for 1 minute only. Immediately drain in a colander and tip into a bowl of ice-cold water. Then peel the beans. Reserve until needed. Melt half of the butter in a sauté pan over a medium heat. Once it starts to froth, add the artichoke pieces, turnips, and peeled garlic, and sauté until the artichoke pieces become golden flecked with brown. Add the vegetable stock and peas, then cook, covered, for 5 minutes. Uncover, scatter with the beans and herbs, and shake gently to mix; there should be very little liquid remaining in the pan. If it still looks sloppy, increase the heat to high and continue to shake the pan. Add the remaining butter to form a small amount of sauce. Taste for seasoning; there probably wont be any need to add salt. Grind over some black pepper and serve at once. The post Spring Ragu appeared first on Meatless Monday.

Vegan Recipes Your Non-Vegan Partner will Love

April 7 2017 VegKitchen 

Vegan Recipes Your Non-Vegan Partner will Love Vegan diets arent without hot dogs, pizza, favored Chinese restaurant dishes and even facsimiles of bacon, of course. So its time to show your non vegan partner what vegan cooking can do. The post Vegan Recipes Your Non-Vegan Partner will Love appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Meatless Monday Sizes Up Superfoods

March 20 2017 Meatless Monday 

Meatless Monday Sizes Up SuperfoodsMarch is National Nutrition Month. So each week this month, were highlighting how certain foods can help improve your health. This is the third article in the series. Please share with friends and family who may be interested. For many adults, being time-pressed has become the norm. Theyre driven to pack more into any given moment. With this mind, perhaps its no surprise that theres a recent surge of interest in superfoods - plant foods that pack in more nutrition than other food items. Sure, this food trend is hot right now, but does the reality actually live up to the hype? Turns out the answer is yes, as long as youre consuming the right foods for the right reasons. According to Diana K. Rice, a registered dietitian who works with Meatless Monday, Many plant-based foods pack in more fiber, minerals and fiber than other dietary choices, said Rice. So if youre looking to improve the quality of your diet, its a great idea to rely on these foods over choices like processed carbohydrates and animal products. But dont expect superfoods to deliver a miracle cure for your medical problems, cautions Rice. She explains, No single food is going to help you lose weight, give you clearer skin or achieve whatever other health goal youre after. The main reason to eat superfoods is that they are nutritious and convenient. One easy way to pack more superfoods into yoir diet is to adopt the practice of Meatless Monday. When you choose not to eat meat one day a week, theres a lot of room left in your diet to fill with nutrient-packed superfoods, Rice said. And when you try tasty new dishes containing plant-based superfoods on a Monday, youll be more likely to incorporate them into your diet over the rest of the week, too. To kick off your new Meatless Monday habit, Rice recommends these plant-based superfoods: Peanuts: Not only is this plant-based source of protein highly affordable, its adored by the masses for its appealing flavor. In addition to seven grams of protein per one ounce serving, peanuts are a terrific source of folate and resveratrol - yes, the red wine nutrient! Found in whole peanuts (as well as grape skins), resveratrol is an antioxidant thats linked to reduced rates of cardiovascular disease and cancer. Think outside the peanut butter sandwich with Peanut Noodles or Peanut Butter Chili.   Avocados: This fruit is a super substitute for animal products on Meatless Monday because its healthy fat content satisfies the same craving you might have for a juicy steak. But since the fats found in avocados are mostly heart-healthy monounsaturated fats, theyre doing your body a favor along with your tastebuds. Grill them and top with salsa for a new twist or try them with pasta in this Pea and Avocado Penne.   Kale: Sure, kale isnt as trendy as it once was. Nowadays, foods like collard greens and Brussels sprouts are stealing the spotlight. However, kale rose to popularity for good reason - it scores a perfect 1000 on the Aggregate Nutrient Density Index, meaning that it packs in more nutrition per calorie than most other foods. In particular, its a great source of vitamins A, K, C and fiber. Give it a spin in this Forbidden Rice Salad or try a new variation on your lasagna with this kale-packed version.   Mushrooms: Not many foods pack in a hefty dose of vitamin D, the sunshine vitamin. But one portabella mushroom can pack in 400 IU (international units) of vitamin D, which is more than half of the recommended daily intake level. Theyre an especially good choice for people who are averse to sun or live in northern climates, plus they offer the crave-able umami flavor found in meat. Try them in Mushroom Tikka Masala or Mushroom Hemp Tartlets.   Tomatoes: No, not the pale pink slice thats suspiciously topping your sandwich. Were talking deep, dark red tomatoes - especially canned tomatoes - that are an excellent source of lycopene, an antioxidant thats linked to heart health and reduced cancer risk. Pump up your lycopene intake with dishes like Shakshouka with Rainbow Chard and Tomato Parmesan Slow Cooker Soup. The post Meatless Monday Sizes Up Superfoods appeared first on Meatless Monday.

Nasi Lemak

March 15 2017 The Lotus and the Artichoke 

Nasi Lemak In the five weeks that I spent exploring Malaysia, Singapore, and Borneo there were a few dishes that I just had to try whenever I had the chance. Nasi Lemak is a national favorite - and one of my favorites, too! The name technically means “fatty rice” but “creamy rice” sounds a least a little bit better. Traditionally, as with this recipe, Nasi Lemak is rice cooked in creamy, coconut milk - often along with fresh herbs and spices such as pandan (which you can replace with bay leaves if that’s what you’ve got.) The bright yellow hue comes from turmeric. Though it’s a breakfast dish, it can be eaten at any time of the day, and many variations cross firmly into Savory Culinary Territory. I eat this all times of the day: Breakfast, Lunch, Dinner, Snack, whatever! I tried Nasi Lemak in lots of places: Kuala Lampur, Penang, Malacca, and Singapore. Inspired by those dishes and their accompaniments - and my own imagination, I’ve created a complete meal set: Coconut Pandan Rice served with stir-fried Lemongrass Ginger Tofu, crunchy, charred Spicy Nuts, and a delicious sweet-chili sauce known as Sambal Belacan. These are actually four different recipes from The Lotus and the Artichoke – MALAYSIA which I’ve put together in this one post. You can of course substitute or simplify the dishes for a less involved meal set designed how you like it. Nasi Lemak is equally awesome even when it’s just served with the fresh cucumber, lime slices, and nuts. I love going all out and doing the Lemongrass Tofu cubes, too. Also, I find the hot, spicy Samabal Belecan completes the dish fantastically. How to eat it? Mix it up and eat it with your hands! Serve this meal set up on a banana leaf, wash your hands, mix everything together, and dive in… wild and forkless. (By the way, frozen banana leaves are often available at your local Asian import grocery shop. Just thaw them, rinse them, and eat off of them.) If you prefer a more modern approach: Make it all, arrange it perfectly on plates, eat it with a fork and spoon. It’s up to you! Nasi Lemak Malaysian Coconut Pandan Rice with Lemongrass Ginger Tofu, Spicy Nuts & Sambal Belacan recipes from The Lotus and the Artichoke – MALAYSIA serves 3 to 4 /­­ time 60 min Coconut Pandan Rice: - 2 cups (375 g) broken jasmine rice or basmati rice - 1 2/­­3 cup (400 ml) water - 1 2/­­3 cup (400 ml) coconut milk - 1/­­2 tsp sea salt - 1/­­2 tsp turmeric ground - 2 pandan leaves or bay leaves - fried onions for garnish - 1/­­2 small cucumber sliced - lime slices for garnish - Rinse and drain rice thoroughly. - Bring water and coconut milk to low boil in a medium pot with good lid. Stir in rice, salt, turmeric, and pandan (or bay leaves). Return to simmer. Cover and steam until most liquid is absorbed, 12-15 min. Remove from heat. Stir a few times. Cover and let sit 10 min. Remove and discard leaves before serving. - Garnish with fried onions, cucumber, and lime slices. Lemongrass Ginger Tofu: - 14 oz (400 g) firm tofu cut in cubes or strips - 1 1/­­2 cups (200 g) pineapple chopped - 1 Tbs oil - 2 shallots finely chopped - 2 cloves garlic finely chopped - 2 stalks lemongrass finely chopped - 3/­­4 in (2 cm) fresh ginger finely chopped - 1 tsp coriander ground - 1 Tbs lime juice or lemon juice - 1 Tbs soy sauce (Shoyu) - 1/­­4 tsp sea salt - fresh coriander or parsley leaves chopped, for garnish - Cut tofu in slabs and wrap in clean kitchen towel. Weight with a heavy cutting board and press out extra moisture, 15-20 min. Unwrap and cut in cubes or strips. - Heat oil in a large frying pan or wok on medium high heat. Add chopped shallots, garlic, lemongrass, ginger, and ground coriander. Fry, stirring constantly, until shallots being to soften and brown, 2-3 min. - Add tofu cubes. Mix well. Fry, stirring regularly, until tofu cubes are golden brown and crispy on the edges, 5-8 min. - Add chopped pineapple, lime (or lemon) juice, soy sauce, and salt. Fry, stirring regularly, another 5-10 min. Remove from heat. Spicy Nuts: - 1/­­2 cup (50 g) peanuts - 1/­­2 cup (50 g) cashews - 1/­­2 tsp chili powder or paprika ground - 2 tsp coconut sugar - 1/­­4 tsp sea salt - Heat a medium frying pan on medium heat. Dry roast peanuts and cashews, stirring regularly, until light golden brown and dark spots begin to appear, 4-7 min. Do not burn. - Add chili powder (or paprika), sugar and salt. Mix well. Continue to cook another 2-3 min, stirring constantly, until sugar has melted and nuts are well coated. Remove from heat. Allow to cool. Sambal Belacan: - 2-3 Tbs vegetable oil - 5 large (90 g) red chilies chopped - 2 cloves garlic chopped - 1 Tbs soy sauce (Shoyu) - 1 Tbs rice vinegar - 1 Tbs lime juice or lemon juice - 1 Tbs coconut sugar - 1/­­4 tsp sea salt - Blend all ingredients in a small food processor or blender until smooth, adding more oil (or some water) as needed. - Heat a small frying pan on medium heat. Add blended spice paste to pan and fry, stirring regularly, until sauce darkens, thickens, and oil separates, 8-12 min. vegan recipes from The Lotus and the Artichoke – MALAYSIA (available as printed cookbook & ebook in English & German) The post Nasi Lemak appeared first on The Lotus and the Artichoke.

Artichoke Farro

March 13 2017 VegKitchen 

Artichoke Farro Farro has been enjoyed in Italy for thousands of years, so its a natural partner for artichokes--another Italian favorite. Recipe from

Veganize It! Blog Tour

February 28 2017 Robin Robertson's Global Vegan Kitchen 

Veganize It! Blog TourIn less than a week, my new book Veganize It! Easy DIY Recipes for a Plant-Based Kitchen will hit the shelves. To celebrate, were having a blog tour.  Over the next few weeks, you can visit some fantastic blogs and websites to check out some sample recipes, photos, and reviews of Veganize It! and also enter giveaways to win a copy of the book. Having written more than 20 cookbooks, Veganize It! may be my most personal favorite of all because it comes full circle to when I first went vegan nearly 30 years ago and began to “veganize” all our favorite foods.  In this book, I’ve organize the recipes to share not only veganized ingredients but also recipes that use those ingredients.  So, whether you need basic DIY recipes such as vegan sour cream or seitan, or want to make a “soup to nuts” meal from appetizer to dessert, you’ll find the recipes in Veganize It! Heres a list of dates and locations of the blog tour…beginning with Vegan Huggs where you’ll find my recipe for Smoky BBQ Pulled Jackfruit Sandwiches. Check back here frequently for changes, updates, and direct links to the posts as they happen.  Thanks in advance to everyone participating in this blog tour to celebrate the publication of Veganize It!  VEGANIZE IT! Blog Tour February 27        Vegan Huggs March 1                Dianne’s Vegan Kitchen March 2                JLGoesVegan March 5                Yummy Plants March 6                Veggies Save the Day March 7                V-Nutrition March 9                Vegan Mos March 13             Glue and Glitter March 14             Veggie Inspired Journey March 15             Lisa’s Project: Vegan March 16             HealthySlowCooking.com March 20            Chic Vegan March 23             Zsu’s Vegan Pantry March 28             Vegan Crunk March 29             Jazzy Vegetarian March 29             Fran Costigan March 31             From A to Vegan TBA                        Vegan Street   The post Veganize It! Blog Tour appeared first on Robin Robertson.

Saturday Six | Artichoke Pesto Pasta, Vegan Buffalo Chicken Dip & Grapefruit Blondies

February 4 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including artichoke pesto pasta with crispy chickpeas, spicy vegan Buffalo chicken dip, and zippy grapefruit blondies topped with cream cheese frosting.

Vegetarian Meal Plan | 12.05.16

December 2 2016 Oh My Veggies 

This weeks vegetarian meal plan includes: one-pot spinach and artichoke pasta; delicata squash pita tostadas; spinach mushroom enchiladas; peanutty quinoa bowls; and chana masala stuffed sweet potatoes.

Squash Sunchoke Mac & Cheese

October 7 2016 Meatless Monday 

Butternut squash is roasted and mashed with sunchokes in this root vegetable crowd pleaser. A Dijon mustard roux serves as the base for a luscious sauce in this hearty mac and cheese, finished perfectly with crunchy whole-wheat breadcrumbs. This recipe comes to us from Lisa of Cold Cereal and Toast. Serves 10 - 1/­­2 small butternut squash, seeded - 2 medium sunchokes*, peeled - 12 ounces elbow macaroni - salt, to taste - 1/­­4 teaspoon pepper - 2 tablespoons unsalted butter - 2 tablespoons all purpose flour - 1 teaspoon Dijon mustard - 1 3/­­4 cups nonfat milk - 1/­­4 cup low sodium vegetable stock - 4 ounces Muenster cheese, grated - 4 ounces cheddar cheese, grated - 1/­­2 cup whole-wheat breadcrumbs *Also known as Jerusalem artichokes, sunchokes can be found at farmers markets or in the gourd section of vegetable aisle in some grocery stores.   Preheat an oven to 450 degrees. Prepare a baking sheet with a layer of aluminum foil. Lay the squash, cut side down, on the baking sheet. Add the peeled sunchokes to the sheet, place it in the oven and bake for about 25-30 minutes, or until the squash is tender when pierced with a butter knife. Scoop the squashs flesh into a large mixing bowl and mash it using a fork. Add the roasted sunchokes, mashing to incorporate them with the butternut squash. For the smoothest consistency, add the squash sunchoke mash to a food processor or blender and puree if desired. Place a large pot of salted water over medium-high heat. Cook the pasta according to package directions, or until al dente, drain, return to the pot, remove from heat and set aside to cool. Place a medium saucepan over medium heat. Melt the butter in the saucepan, then whisk in the flour and mustard. Continue whisking over medium heat for about 1 minute, then slowly add in the milk, stirring constantly. Bring the mixture to a simmer, lower heat to medium-low and keep simmering, whisking frequently, for 5-6 minutes, or until the mixture has thickened to the consistency of heavy cream. Season the sauce with the pepper and 1/­­2 teaspoon salt. Add the squash sunchoke mash, Muenster and cheddar, stirring with a wooden spoon until the cheese has melted. Pour the cheese sauce into the cooked macaroni, stirring to ensure all ingredients are evenly incorporated. Preheat your broiler. Pour the macaroni into a medium baking dish and top with the breadcrumbs. Broil for about 10 minutes, or until the bubbly with brown edges. Divide into 10 servings and enjoy! The post Squash Sunchoke Mac & Cheese appeared first on Meatless Monday.


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