basil - vegetarian recipes

Try it! You will enjoy it!

Sirka pyaz recipe | pickled onions | sirke wale pyaaz | vinegar onion

Strawberry Rhubarb Hemp Breakfast Bites

Shankarpali recipe | spicy tukkudi recipe | savory or tikhat shankarpali

Vegan Strawberry Galette No Oil










basil vegetarian recipes

Savory Fruit Recipes to Spice up Your Summer Meals

August 5 2019 Meatless Monday 

Savory Fruit Recipes to Spice up Your Summer MealsGrilled and savory fruit recipes are a great way to mix-up your summer menu with new flavors. Watermelon, peaches and pineapple are fantastic grilling options that are easy to make and add a delicious pop of sweet and smoky taste to a variety of dishes. Berries, mangoes and citrus fruits ramp up the style and flavor of any salad, grain bowl or soup. The possibilities are endless. Check out a few of our favorite savory summer fruit recipes that are packed with fresh and enticing tastes sure to impress your friends, family and dinner guests. Grilled Pineapple Watermelon Salad from Sweet Potato Soul   Grilled Watermelon Pineapple Teriyaki Burger from Beyond Meat   Strawberry Kale Salad with Almonds from Apples & Onions Apple Basil Paninis from the Verdant Life Mango Chayote Sunflower Seed Salad from Sprouts in the Hood Sunrise Citrus Salad from Healthy Happy Life Pineapple Ginger Tofu over Edamame from The Pink Apron Curried Red Quinoa and Peach Salad from Oldways Want more recipe inspiration? Weve got tons of plant-based recipes to keep you cooking all summer long. Check them out here . Let us know which recipes are your favorites by tagging @MeatlessMonday in your plant-based cooking posts! #MeatlessMonday Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Savory Fruit Recipes to Spice up Your Summer Meals appeared first on Meatless Monday.

How to Make Frozen Pesto Cubes

August 2 2019 Oh My Veggies 

Making pesto with the remainder of the summer’s basil has become a tradition in our household. I love pesto because of its versatility–not only is it great with pasta, but it makes a tasty topping for pizza and can even be used as a sandwich spread. Freezing pesto is the perfect way to enjoy a little bit of summer for at least a few months into fall and it’s a good timesaver when you need a quick dinner. My basil was determined to start flowering, no matter how many times I clipped the buds off of it, so I decided last weekend it was time to make our annual ginormous batch of pesto. In the past, I’ve frozen it in bags, Tupperware, and ice cube trays. The ice cube trays worked well, but they didn’t really match the serving size we’d typically use. This year I did something different and used mini muffin tins. I’ve used regular sized muffin tins for freezing sauces and broth and the mini muffin tins hold just the right amount of pesto for one or two people (depending on what you’re using it for, of course!). Start by putting your pesto into the mini muffin […]

Recipe | Caramelized Onion & Eggplant Puff Pastry Tart

July 22 2019 Oh My Veggies 

There are a few ingredients that improve just about any dish you add them to: Truffle Oil Caramelized Onions Olives Roasted Red Peppers Basil Unfortunately, this Caramelized Onion & Eggplant Puff Pastry Tart does not have truffle oil. (Although I suppose if you really wanted to, you could add some. I mean, it’s a free country, right? Do what you want!) But! It does have caramelized onions, olives, roasted red peppers, and basil. It’s a veritable quadrifecta of deliciousness. After I made this Leek & Olive Tart from Rikki Snyder’s food photography blog, I had a leftover puff pastry sheet sitting in the freezer, just begging to be made into something awesome. My little finger eggplants have been producing like crazy, so I roasted two of those, along with a small rosa blanca eggplant from the farmers market, as a topping. Everything else was simply what I had in the refrigerator that needed to be used. With a thrown-together recipe like this, there’s usually a high failure rate (at least in my kitchen, there is), so I piled on the toppings and crossed my fingers. I try hard to make most of my recipes really easy, but this one does […]

Summer Pesto Pasta

July 13 2019 VegKitchen 

Summer Pesto Pasta This is the simple pasta dish you need for busy weekday dinners.   Save Print Summer Pesto Pasta Serves: 2   Ingredients 250 g spaghetti 1 tbsp olive oil 2 French shallots 1/­­2 cup cherry tomatoes, halved 2 cloves garlic 1/­­2 cup vegetable broth 4 tbsp pesto salt and pepper, to taste fresh basil Instructions Boil water for the pasta. The post Summer Pesto Pasta appeared first on VegKitchen.

Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie Recipes

July 8 2019 Meatless Monday 

Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie RecipesDont sweat your Meatless Monday breakfast. Cool off and energize your Monday routine with a delicious and nutritious vitamin-packed smoothie. Its a refreshing way to eat more fruits and vegetables on a hot summer Monday, or any day of the week. These smoothie recipes feature health and wellness all-star ingredients. Bananas are filled with potassium, an essential mineral to replenish electrolytes. Low-glycemic berries are packed with anti-aging phytonutrients. Green, leafy vegetables contain antioxidants, which fight cancer and reduce inflammation. The sour kiwifruit is full of vitamin C. Cocoa powder not only makes your smoothie chocolaty, it also has protein and is rich with fiber. Here are a few of our favorites: Kiwi Basil Smoothies from Healthy, Happy Life Chocolate Avocado Smoothie from Pepperoni Is Not a Vegetable Ultimate Green Smoothie from the New Baguette   Orange Dreamsicle Smoothie from The Happy Health Freak Blueberry Pomegranate Slushie from the Verdant Life Chocolate Banana Smoothie from Lauren Grogan Blueberry Brainiac Smoothie from To Cheese or Not to Cheese? Dr. Funk, a board-certified breast surgeon and co-founder of the Pink Lotus Breast Center in Los Angeles, visited Meatless Monday and showed us how to make her famous antioxidant and health-boosting super smoothie. Watch and enjoy! (Video starts at 00:50) Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, or Instagram. The post Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie Recipes appeared first on Meatless Monday.

Super Green Gazpacho

July 3 2019 Golubka Kitchen 

Super Green Gazpacho Stopping by with another refreshing recipe today. The weather’s been extra balmy lately, and somehow, icy cold smoothies have become my main source of fuel over the past week or so. Gazpacho and/­­or other chilled and pureed summer soups are basically like savory smoothies, so they fit right in! This green gazpacho recipe is such a favorite. I make variations on it all season long, always with the intention of fitting all of the green summer goodness into the blender. The result is such feel-good food that offers the best relief from the heat. This gazpacho is packed with produce, which on its own would make for a lovely, light soup. Here, the produce is accompanied by pumpkin seeds to make the gazpacho more complete and satisfying. When whirled up in the blender, the pumpkin seeds turn into a pumpkin seed milk, which contributes to the fat content and overall creaminess of the soup. Hope you’ll give this a try one day this summer :) Super Green Gazpacho   Print Serves: 2-4 Ingredients ½ cup pumpkin seeds - soaked overnight 1 avocado - pitted and peeled 1 green bell pepper - seeded and roughly chopped 1 jalape?o or serrano pepper - seeded 1-2 cloves of garlic - roughly chopped ½ of a small white onion - roughly chopped 4 baby/­­Persian cucumbers - roughly chopped 1 packed cup basil and cilantro leaves, plus more for serving juice from 1 lime 2 tablespoons white wine vinegar ¼ teaspoon cayenne or chili pepper (optional) sea salt - to taste ½ cup purified water, plus more if needed dairy-free plain yogurt - for serving Instructions Drain and rinse the pumpkin seeds very well. Combine all the ingredients, except the yogurt, in a high-speed blender. Blend on high until very smooth. Add more water if the soup seems too thick, until you achieve your desired consistency. Taste for salt and adjust if needed. Optionally, strain the soup through a fine mesh strainer. This makes it a bit smoother, but its good either way. Transfer the soup to an airtight container and refrigerate for at least an hour, until its well chilled. Serve, garnished with basil and cilantro, and topped with dollops of yogurt. Notes If you dont have time to chill the gazpacho, you can serve it with a few ice cubes per bowl, which will cool it down right away. 3.5.3226 The post Super Green Gazpacho appeared first on Golubka Kitchen.

Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos

July 1 2019 Meatless Monday 

With temperatures rising, the last thing you want to do is cook at a hot stove. Now, with Meatless Mondays no-cook summer recipe videos you dont have to. Using fresh ingredients, you can make delicious easy-to-prepare meals. No sweat! Ingredients like tofu, chickpeas, and loads of fresh veggies make these recipes smart and nutritious.   Chickpea Salad Niçoise Sandwich - our meatless reinvention of the traditional Niçoise. Our version combines spicy chickpea mash and sliced boiled eggs, nestled in a hollowed-out country bread lathered with tapenade.   Pad Thai Zoodle Salad - a tangy, meatless iteration with zucchini noodles, this recipe combines cubed tofu, bean sprouts, red peppers, and other fresh veggies in a salty yet sweet marinade.   Artichoke Panzanella - our spin on the traditional Italian bread and tomato salad. Let the flavors of basil and olive oil mix with artichoke and tomatoes for a truly meatless, no-cook experience.   Vegan Ceviche Lettuce Cups - using tofu instead of fish, let the lime and seaweed tastes surprise you in this appetizing dish. Have a favorite meatless, no cook recipe, one thats just too good to keep to yourself? Wed love to hear about it. Post it via Instagram, Facebook, or Twitter with the hashtags #MeatlessMonday and #NoCookSummer.   The post Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos appeared first on Meatless Monday.

How to Roast Summer Vegetables

June 17 2019 Oh My Veggies 

We’ve listed the most common summer veggies here along with instructions for preparation and approximate cooking times. You can season these vegetables with salt and pepper alone, or use our suggested additions to fancy things up a little. All of these veggies should be roasted on rimmed baking sheets. We like to coat them with non-stick cooking spray or olive oil from a mister too because sometimes vegetables have a tendency to stick even after being tossed in olive oil. Most additions can be added either before or after the vegetables are done roasting, although garlic is usually best when added before, while tapenades, basil, cilantro, parsley and marinara sauce are best added after. Summer Squash (Zucchini, Crookneck Squash, etc.) Start by: Trimming ends, cutting into thick slices and tossing with olive oil, salt, and pepper. Cook at: 400 degrees for 25 minutes, stirring halfway through cooking time. Try adding: Pesto and pine nuts, fresh herbs, garlic, balsamic vinegar, sun-dried tomato tapenade. Tomatoes Start by: Cutting into 1-inch pieces and tossing with olive oil, salt, and pepper. Cook at: 375 degrees for 30 minutes, stirring halfway through cooking time. Try adding: A few pinches of brown sugar, garlic, capers, kalamata olives, […]

Crispy Vegan Smashed Potatoes with Chimichurri

June 10 2019 Vegan Richa 

Crispy Vegan Smashed Potatoes with ChimichurriCrispy Vegan Smashed Potatoes with Chimichurri. These Smashed potatoes are baked to a crisp and served with fresh homemade parsley chimichurri. Vegan Glutenfree Nutfree Soyfree Recipe Jump to Recipe Crispy from the outside and buttery inside is how all potatoes should be! These crispy smashed potatoes make a great side with a meal. Serve these right out of the oven with dressings such as chimichurri or pesto or just some garlic. I use yukon gold or white potatoes. They get pressure cooked (saucepan instructions are also listed), then smashed and baked. These smashed potatoes are best served fresh. If planning to make ahead, then preboil, smash and refrigerate and bake when needed. You can use various flavors and toppings with these smashed potatoes other than chimichurri, a simple basil pesto, some minced garlic and black pepper, vegan parm and garlic, tahini sauce, spices such as chili blend or cajun. Baby Potatoes work best here. But you can use regular size as well. Just slice into quarters and smash and bake!Continue reading: Crispy Vegan Smashed Potatoes with ChimichurriThe post Crispy Vegan Smashed Potatoes with Chimichurri appeared first on Vegan Richa.

Mini Vegetable Lasagnas

May 27 2019 Oh My Veggies 

I like small things. Tiny dogs? Love them. Baby corn? Yes please. Pygmy goats? I’ll take 12. For a while, I even collected those little erasers that are shaped like food for no other reason than the fact that they were small, exact replicas of delicious things. So obviously, when I find a recipe that takes a big dish and makes it bite-sized, I’m all over it. After seeing Petite Lasagnas that were made in muffin tins on Pinterest, I decided to make a vegetarian version. Simply subbing out the ground turkey for veggies seemed like a pretty lazy adaptation to me, so I also used pesto instead of a tomato-based sauce. (Sidenote: I could put pesto on anything. Seriously. Here’s a bit of advice: grow basil this summer, make pesto with it, and freeze it so you can use it year-round. You’ll thank me later.) So are Mini Vegetable Lasagnas as good as regular-sized lasagnas? Heck yeah. In fact, I think I may prefer the mini version because the wonton wrappers peek out over the edge of the muffin tins and get nice and crispy. And I love crispy things almost as much as I love small things. The […]

Kiwi Basil Smoothies

May 27 2019 Meatless Monday 

The complexly flavored kiwi pairs beautifully with sweet banana, tart grapefruit juice and the unexpected herbal basil finish. This tropical smoothie can serve as a light dessert or a breakfast to refresh you as you begin your day. This recipe comes to us from Kathy of Healthy, Happy Life. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 6 kiwis, cut into cubes and frozen - 2 bananas - juice from 2 pink grapefruits - 2 tablespoon agave nectar* - 1/­­2 cup fresh basil - handful of ice cubes *Found in health food stores or the health food or sweetener section of most grocery stores.   Place the kiwis, banana, grapefruit juice, agave nectar, basil and ice cubes together in a blender. Puree, pour into 2 glasses and enjoy! The post Kiwi Basil Smoothies appeared first on Meatless Monday.

Mushroom & Zucchini Quesadillas with Cilantro Pesto

April 29 2019 Oh My Veggies 

How do you feel about cilantro? Because if you’re a cilantro hater, you may want to avert your eyes. (Or maybe run in terror?) These Mushroom & Zucchini Quesadillas have a generous helping of cilantro pesto on them. So you’ve been warned, okay? Personally, I love cilantro. I never really got all passionate hatred directed towards this inoffensive little herb. I mean, I’m sure there are people who hate basil or oregano. But they don’t make a thing out of it. And cilantro hating is most definitely a thing. There’s even an I Hate Cilantro website. Well, apparently it’s a matter of genetics. Cilantro haters taste soap when they eat cilantro. It’s a genetic predisposition, something they’re born with. There are other explanations too, though–some of the molecules that form the aroma of cilantro are also molecules found in both lye (soap!) and insects. Interestingly, crushing cilantro leaves converts these molecules into other substances which makes them inoffensive to cilantro haters. So cilantro pesto? Should be totally cool with both cilantro haters and cilantro lovers alike. Of course, if you hate cilantro with a passion, it might be too much to ask to even put you in the same room […]

Hummus Wraps With Slow-Roasted Tomato & Basil Hummus

April 22 2019 Oh My Veggies 

Are there any vegetables that you absolutely will not eat? I have a few that I could do without, and a few that I like prepared some ways but not others, but I can’t think of very many that I just won’t eat. Carrots and tomatoes, I’ll eat cooked, but not fresh. I’ll eat spinach raw (although I don’t enjoy it much), but unless it’s mixed in with a lot of other things, I won’t eat it cooked. I like peas sometimes, in small amounts, although snow peas can show up on my plate anytime and I’ll happily chow down on them. I try to push myself to give all these things another try once in a while (except my dreaded raw tomatoes), but whenever I do, I quickly conclude, “Okay, I just don’t like this.” And I think that’s okay; we don’t have to like everything, even healthy foods, as long as we’re eating a well-rounded diet. Unfortunately, there are some people who don’t like any vegetables. And that can be a problem! A lot of kids just aren’t big on veggies, so parents try to find ways to sneak them in by throwing butternut squash into mac & […]

Asparagus Corn Chowder

April 18 2019 Golubka Kitchen 

Asparagus Corn Chowder We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s become a total spring staple for us, and we cook it almost every time there’s good asparagus around. It also turned out to be a crowd pleaser, since we heard back from a lot of people who made and loved it (those are the best emails to get, always). This spring, while making the chowder yet again, we realized that we should probably publish it here and make it readily accessible to everyone at all times :) This delicate chowder is a great dish for showcasing asparagus – there’s few ingredients, so the tender, green qualities of asparagus can really shine. The recipe comes together so quickly, too (you can watch the whole process in our Instagram stories later today)! The key here is not to overcook the asparagus, since it’s at its best when bright green and snappy. Otherwise, it turns into something brown, mushy, and generally unappealing. It’s barely cooked in this recipe – just quickly sautéed with some lemon juice and flash blanched in broth and coconut milk. This recipe definitely allows for all kinds of improvisation with spring produce. You can use any tender spring greens that you can find this time of year, as well as herbs – chives with their pretty blossoms, basil, and mint all work great here. You can swap in peas or fava beans for some of the corn or ramps for some of the onion. Have fun with the toppings, too. An assertive flavored oil like chili oil would be great, but a drizzle of good quality olive oil is always delicious as well. Something crunchy like toasted pumpkin seeds or croutons would be heavenly on top, and lots of herbs, always. Hope you’ll give this one a try :) Asparagus Corn Chowder   Print Serves: 4-6 Ingredients 1 tablespoon olive oil or other cooking oil of choice 1 teaspoon cumin - freshly ground 1 teaspoon coriander - freshly ground 1 large yellow onion - chopped sea salt - to taste kernels from 2 ears of sweet corn or about 2 cups frozen and thawed corn freshly ground black pepper 1 bunch asparagus - tough ends cut off, sliced into bite-size pieces 3 cloves garlic - minced juice of 1 lemon 1 13.5 oz can unsweetened canned coconut milk 1½ cups vegetable broth or water 4 cups spring greens, such as spinach, arugula, watercress, etc. handful of fresh basil or mint leaves (optional) chives/­­chive blossoms - for garnish (optional) chili oil, basil oil or olive oil - for garnish (optional) Instructions Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/­­water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them. Transfer about half of the soup to an upright blender along with the basil/­­mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings. 3.5.3226 The post Asparagus Corn Chowder appeared first on Golubka Kitchen.

Recipe | Basil & Sun-Dried Tomato Crackers

July 8 2019 Oh My Veggies 

Making your own crackers seems a lot more complicated than it actually is. But this works in your favor, because when you make these delicious Basil & Sun-Dried Tomato Crackers, people are going to be really impressed. You don’t have to tell them that it was easy; just let them be in awe of your culinary skills! I had wanted to make crackers for a while, but in my head, it was some epic process like canning or making caramels (which I’ve done, and it was most definitely an epic process). Crackers, however, are not an epic process at all. They’re a little bit fussy, but they’re fairly easy to make and quick too. That said, it took me more than one try to get these right. So now you can benefit from my mistakes! Here’s what I learned: Roll these out thin. Thin. Because if you don’t, they won’t be crispy and crackery. They’ll be sad and soggy. No one wants to eat soggy crackers! Except my husband, who ate my first batch of soggy, too-thick crackers. “They’re a good starting point,” he said. Which is supportive husband speak for, “These are barely edible.” Take the time to chop […]

4 Simple Watermelon Side Dish Ideas

July 5 2019 Oh My Veggies 

It’s almost the end of summer. Watermelon is cheap and at its peak of deliciousness, so when you see a ginormous watermelon at the farmers market for $4, you buy it. And then you realize that you have a LOT of watermelon on your hands. What are you going to do with it? (Oh, and by you, I mean me. That was me that bought the ginormous watermelon.) Well, here’s your answer: 4 simple watermelon side dish ideas. They’re healthy and easy too! Kalamata Olives & Basil Okay, I know most people would be inclined to add feta to this. Well, I don’t like feta! Toss some cubed watermelon with fresh basil leaves and some halved kalamata olives. If you’re a fan of sweet-and-salty, you will love this salad. Mint & Lime Juice Squeeze fresh lime juice over watermelon slices and sprinkle with coarsely chopped mint leaves and a few pinches of sea salt. Watermelon slices never tasted so good! Cilantro & Jalapeno The perfect side dish for taco night! Seed and mince a jalapeno and chop some cilantro, then toss it with cubed watermelon and a drizzle of extra virgin olive oil. Sprinkle with a dash of salt (I […]

Basil-Infused Lychee Lime Ice Pops

July 1 2019 Oh My Veggies 

The first time I had lychee, I ordered it on a whim from a Thai restaurant. This was back when my husband and I were first dating–I had never had Thai food and I think I was trying to impress him by ordering something neither of us had heard of before. But wow, was I glad I ordered it–it was so sweet and fragrant, almost like candy. Lychee is now one of my favorite flavors, but unfortunately, it’s rare outside of Asian markets and restaurants. I had an extra lime from another recipe this week, so I used the juice from that in the popsicles too. And since my basil plants seem to be growing several inches a day, I made a basil-flavored syrup to mix in as well. These turned out exactly like I thought they would–a perfect mix of sweetness from the lychees and the tartness of lime juice, with a hint of fresh basil.

Fruit Shrub, The Most Refreshing Summer Drink

June 27 2019 Golubka Kitchen 

Fruit Shrub, The Most Refreshing Summer Drink And just like that, summer is here, and so is the very first heat wave. I’m deeply devoted to having warm and cozy drinks every day, but I’ve definitely been icing my matcha and superfood lattes for the past week or so. It also feels very nice to have something chilled and bubbly in the early evening, when it’s still light outside, and the sky is just beginning to turn pretty sunset colors. It’s those little details that make summer so special. For me, that something bubbly is usually kombucha, but I recently learned about fruit shrubs and fell in love. A shrub is a drinking vinegar syrup, which is delicious served over ice with seltzer or as a cocktail component. Today I’m specifically talking about fruit shrubs, which are so easy to make and last a while in the fridge. The flavor is definitely reminiscent of kombucha – fruity with a vinegary acidity, but the preparation requires much less patience than homemade booch. This is very much a no-recipe recipe, since it can be interpreted so many ways, with so many different fruit and aromatics. There’s a video explaining the whole process as well! Follow the ratio provided in the recipe below, using a combination of any of these ingredients. Experimenting with the flavors is the most fun part. Fruit Berries Blueberries Raspberries Strawberries Blackberries Etc. Stone Fruit Plums Peaches Nectarines Cherries Mangoes Etc. Other Apples Pears Pineapple Rhubarb Etc. Aromatics Spices Cinnamon Cloves Ginger (ideally fresh) Peppercorns (black or pink) Star anise Nutmeg Etc. Herbs Basil Mint Cilantro Rosemary Lemon thyme Lemon verbena Tarragon Etc. Citrus Lemon Lime Orange + their zest Etc. Fruit Shrub, The Most Refreshing Summer Drink   Print Serves: about 10-12 oz shrub syrup Ingredients 1 lb fruit of choice (see above for suggestions) ¾ - 1 cup sugar (I like to use raw cane sugar here) any aromatics of choice (see above for suggestions) - to taste 1 cup apple cider vinegar Instructions In a large bowl, combine the fruit and sugar, mixing well. Use a potato masher to gently mash up the fruit in order to get it to start releasing its juices and to break up the skins if present. Add the aromatics like bruised or chopped herbs, spices, citrus juice/­­zest, etc. Cover and set aside for at least 4 hours, or ideally refrigerate overnight, especially if using tougher fruit like apples, pears, rhubarb. Strain the fruit mixture through a fine mesh strainer, making sure to squeeze all the juices out of the pulp. Add the vinegar and mix well. Transfer to an airtight container and keep refrigerated. Enjoy your shrub by filling a glass with ice, adding a splash of the shrub, and topping it with seltzer and/­­or liquor of choice. Notes Most traditional shrub recipes call for a ratio of 1 cup sugar to 1 lb of fruit, but I find that ¾ cup of sugar is enough for me in most cases. This also largely depends on the initial sugar content of the fruit youre using. Experiment and see what you like! 3.5.3226 The post Fruit Shrub, The Most Refreshing Summer Drink appeared first on Golubka Kitchen.

Panzanella

June 17 2019 Meatless Monday 

This classic Florentine salad of bread and tomatoes is ideal for a light summer meal. Until the twentieth century the salad was based on onions rather than tomatoes, but its evolution takes advantage of tomatoes when they’re at their best. This recipe come to us from The Meat Free Monday Cookbook by our friends at Meat Free Monday. Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books. Photography by Tara Fisher. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Serves 4 -  1/­­2 loaf ciabatta - 6 tablespoons extra virgin olive oil - 2 garlic cloves, 1 peeled, 1 crushed -  1/­­2 teaspoon dried oregano - 2 tablespoons good-quality red wine vinegar - 2 tablespoons freshly chopped flatleaf parsley - 1 tablespoon baby capers, drained - 6 plum tomatoes, roughly chopped - 1 small red onion, finely sliced -  1/­­2 cucumber, deseeded and cut into chunks - 2 celery stalks, finely sliced - 12 fresh basil leaves, ripped - 50g stoned black olives, halved - salt and freshly ground black   Cut the ciabatta in half and brush the cut sides with a little extra virgin olive oil. Heat a ridged grill pan or normal grill and toast the ciabatta until crisp and golden. Rub the peeled garlic clove over the cut sides of the bread, tear the bread into rough chunks and set aside. In a small bowl whisk together 5 tablespoons extra virgin olive oil, the crushed garlic clove and the red wine vinegar. Season well with salt and freshly ground black pepper and add the freshly chopped flatleaf parsley. In a large bowl, mix together the bread and baby capers, plum tomatoes, sliced onion, cucumber, sliced celery, basil leaves, and black olives, and toss with the dressing. Season to taste. The post Panzanella appeared first on Meatless Monday.

Buffalo Chickpea Salad Sandwich

May 30 2019 Golubka Kitchen 

Buffalo Chickpea Salad Sandwich It seems like we come back every year with a bean salad idea similar to today’s buffalo chickpea variation (see this sandwich and this salad). Beans do so well when combined with all kinds of sharp, punchy ingredients, like pickled items, herbs, and spices. Dressed up like this, they make for a flavorful and satiating component to include in sandwiches, bowls, salads, etc. They last a while in the fridge, which makes them great for meal prep and generally for thinking ahead. This buffalo chickpea version features a balance of spicy, savory, sweet, and briny. It’s especially delicious in a sandwich format, but it can definitely be enjoyed a bunch of different ways. The chickpeas are mashed and dressed with buffalo sauce, lemon juice, mustard, etc., and bulked up with pieces of roasted red pepper, olives, red onion, celery, and dried cranberries (which provide perfect little pockets of sweetness). Most of the ingredients here are pantry items for us/­­things that we almost always have in the fridge, so this type of lunch-saver is always at an arm’s reach. Maybe that’s the case for you as well? We hope you’ll give this one a try :) Buffalo Chickpea Salad Sandwich   Print Serves: around 6 sandwiches Ingredients 3 cups cooked chickpeas (2 15 oz cans) 3 roasted red bell peppers - cut into bite-sized pieces juice from 1 lemon 2 tablespoons to ¼ cup Buffalo hot sauce 1 tablespoon Dijon mustard 1 tablespoon olive oil ¼ cup olives and capers or just olives - chopped packed ¼ cup dried cranberries - chopped 1 large celery stalk - finely chopped ¼ of a red onion - finely chopped 1½ teaspoon garlic powder 1½ teaspoon onion powder handful of herbs of choice like dill, basil, parsley, chives - chopped salt and pepper - to taste Instructions Put half of the chickpeas and all of the roasted red pepper in a large bowl and mash with a masher until fairly smooth. Add the rest of the chickpeas and mash them in, leaving some pieces intact for texture. Add the lemon juice, hot sauce, mustard, olive oil, olives/­­capers, cranberries, celery, red onion, garlic powder, onion powder, herbs, and salt and pepper. Mix everything through, taste for salt and adjust if needed. You can also do all of the mixing in a food processor. Keep the buffalo chickpea salad refrigerated in an airtight container. Serve in sandwiches with fixings like lettuce, cucumber/­­tomato slices, or in salads, bowls, etc. Enjoy! Notes Buffalo hot sauce varies greatly in hotness from brand to brand, so taste as you go when you add it, until you have the desired level of heat. 3.5.3226 The post Buffalo Chickpea Salad Sandwich appeared first on Golubka Kitchen.

Tomato Tortellini or Ravioli Salad

May 27 2019 VegKitchen 

Tomato Tortellini or Ravioli Salad Theres something really satisfying about filled pastas like tortellini or ravioli, especially now that there are several vegan varieties to choose from. Combined with summers ripe tomatoes and basil, they are the basis of a delicious main dish salad. Look for them in the freezer section of natural foods stores. The post Tomato Tortellini or Ravioli Salad appeared first on VegKitchen.

Vegan Portobello Mushroom Burger

May 16 2019 Vegan Richa 

Vegan Portobello Mushroom BurgerVegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. Vegan Recipe. Nutfree Gluten-free options Jump to Recipe I’ve been wanting to convert this marinated portobellos with garlic sauce into a hand held burger thing for a while. with some crispy breading action. so here goes! The mushrooms are marinated in a delicious balsamic soy marinade, then baked until al dente. They are then stuffed with an easy cashew mozzarella cream and coated liberally with breadcrumbs. Then baked to golden perfection. Now if you can wait at this point, then assemble the burger, else these portobellos are ready to devour with some extra mozzarella cream and fresh basil or herbs! so good. This looks like a long recipe with the many components, but you can make the mozzarella cream ahead and then its just baking and serving. You can also use other cheese sauce of choice here. and Serve the mushrooms however you like, bunless, or over a bowl or with mashed potatoes or over spaghetti with marinara! Lets get to it!Continue reading: Vegan Portobello Mushroom BurgerThe post Vegan Portobello Mushroom Burger appeared first on Vegan Richa.

Very Green Spring Pasta

April 29 2019 Meatless Monday 

This Very Green Spring Pasta uses both whole wheat pasta and zucchini noodles, making it full of heart-healthy fiber but lighter and lower on the carbs. This recipe comes to us from Parsnips and Pastries . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6   - 12 ounce s whole wheat spaghetti - 2 tablespoon s olive oil plus more for serving - 1  bunch asparagus trimmed and thinly sliced on a bias - 1  large shallot diced - 3  cloves garlic minced - 1  bunch rainbow chard chopped, stems and leaves separated - 2  zucchini spiralized - 1 cup  fresh English peas if using frozen, see notes - Zest and juice of 1 lemon - 1/­­4 cup  Chardonnay - 1/­­2 cup  grated parmesan plus more for serving - 1/­­4 cup  basil finely chopped, plus more for serving - Sea salt and pepper to taste   Bring a large pot of water to a boil for the pasta and cook spaghetti until al dente. Reserve some of the pasta water before draining. While the pasta is cooking, heat the olive oil in a large, deep saute pan. Add the shallot and cook until softened. Add the asparagus, garlic, and chard stems, and season with salt and pepper. Cook one minute. Add in the wine and lemon juice and zest. Bring the wine to a simmer and toss in the peas, chard leaves, and the zucchini noodles. Toss everything and cook until the chard is wilted, the zucchini noodles are just softened, and the asparagus is tender but still retains a bite. Toss the vegetable mixture with the cooked spaghetti, basil, and parmesan. Season to taste with additional salt and pepper, if needed. Add a few tablespoons of the starchy cooking water, if desired, to loosen the sauce. Serve drizzled with olive oil and topped with additional parmesan and basil. Note: If using frozen peas, add the peas into the boiling pasta during the last 3 minutes of cooking and drain the pasta and peas together. The post Very Green Spring Pasta appeared first on Meatless Monday.

Potato Wedges with Basil Sauce

April 20 2019 Oh My Veggies 

Potato wedges are one of the easiest and most comforting dishes. There are only a few small rules to follow, and--as a bonus--there is a delicious basil sauce to go with it!    

Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil

April 15 2019 VegKitchen 

Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil Serve this hearty salad of chickpeas, vegan mozzarella, and zucchini on its own as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side). If you’re a basil fan, use as much as you’d like. If not, substitute another herb, like parsley. Continuing reading Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil on VegKitchen


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