beans - vegetarian recipes

Try it! You will enjoy it!

Instant Pot Ziti with Tomato Sauce 20 Mins!

Soya keema recipe | soybean keema | how to make soya chunks keema

Tempeh Tacos from Betty Goes Vegan

Winter Harvest Citrus Pasta










beans vegetarian recipes

Pasta with Vegan Alfredo Sauce

February 11 2019 VegKitchen 

Pasta with Vegan Alfredo Sauce If youve been looking for a healthier pasta Alfredo recipe (that’s also vegan!), here it is. This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. Continuing reading Pasta with Vegan Alfredo Sauce on VegKitchen

Glazed Tempeh Steaks with Rosemary Mushroom Gravy

February 6 2019 Golubka Kitchen 

Glazed Tempeh Steaks with Rosemary Mushroom Gravy Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that people either love or hate, but there’s a few ways of cooking it that I’m pretty sure would make anyone like it. ‘Glazing’ it is one of those. It’s a decadent method that leaves you with irresistibly golden tempeh ‘steaks’ with crispy edges. Today we’ve got a cozy rosemary, mushroom and white bean gravy to top it with. I thought I’d also share something that’s been helping me stay on track with eating the foods that make me feel good after an indulgent December and January. I noticed myself falling into some not-so-great eating patterns ever since the holidays. Things like treats after dinner almost every night, or buying salty processed snacks more often than I like (have you tried Hippeas?!). None of them are a big deal, but it’s things that don’t contribute to me feeling 100%. So I’ve been aiming to gently steer my focus towards the food that gives me the most energy: whole plant foods. I like the idea of Dr. Michael Greger’s daily dozen checklist, which is his proposed list of the most nourishing plant foods to try to fit into your daily routine. It goes as follows: beans, berries, other fruit, cruciferous vegetables, greens, other vegetables, flax seeds, nuts and seeds, herbs and spices, whole grains, beverages (water), along with the suggested number of servings. So, I’ve been aiming to check off most of the items with my meals every day. At first it becomes a fun game, and then turns more and more into a habit. Of course, it’s not realistic to expect yourself to eat that way every single day, and some days I don’t even eat half of the things listed, but it’s also easier than you might think to get these things in. These tempeh steaks, for example, check off 4 of the items! I make sure to use this tool as a gentle reminder, definitely not as a way to control my eating or stress myself out in any way. There’s a daily dozen app that lets you check off the items, which I used at first, but now I just think about the checklist when buying groceries for the day/­­week, and it helps so much with building out nourishing meals. Just wanted to share this, in case anyone else finds it helpful. Have a great rest of your week! Glazed Tempeh Steaks with Rosemary Mushroom Gravy   Print Serves: 4 medium portions or 2 large Ingredients for the tempeh steaks 8 oz tempeh (we used 3-grain tempeh) 1 teaspoon sesame oil 1½ tablespoons tamari or coconut aminos 1 tablespoon brown rice vinegar or mirin 1 teaspoon maple syrup 1 tablespoon avocado oil or olive oil for oiling the pan for the rosemary mushroom gravy avocado or olive oil 1 yellow onion - diced sea salt 1 lb crimini mushrooms - sliced 2 cloves of garlic - minced 2 tablespoons balsamic vinegar 2 cups or 1 can of cooked white beans (any variety) 1 tablespoon white miso 1 teaspoon Dijon mustard splash of Sriracha/­­chili sauce or a pinch of red pepper flakes 1 tablespoon chopped rosemary freshly ground black pepper ¼ cup white bean broth (if cooking white beans from scratch), veggie broth or water parsley, cilantro, or other herbs - for serving Instructions to make the tempeh steaks Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces. In a shallow dish, whisk together the sesame oil, tamari/­­coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy. To cook the steaks, heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy. to make the rosemary mushroom gravy Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off. Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/­­red pepper flakes, rosemary, black pepper, more sea salt, and broth/­­water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed. Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy! 3.5.3226 You might also like... Grain-Free Tomato Tart with Cauliflower Ricotta Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .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 Glazed Tempeh Steaks with Rosemary Mushroom Gravy appeared first on Golubka Kitchen.

galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab

February 4 2019 hebbar's kitchen 

galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebabgalouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab with step by step photo and video. kebab recipes are not native to the indian cuisine and was influenced by the mughal cuisine. generally the kababs were made with the combination of meat and vegetables and shaped like patties. rajma or kidney beans based kebab also known as galouti kebab is a new addition to the list and can be served as starters or snack. The post galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab appeared first on Hebbar's Kitchen.

20 Drool-worthy Vegan Taco Recipes !

February 2 2019 Vegan Richa 

20 Drool-worthy Vegan Taco Recipes !20 Drool-Worthy Vegan Taco Recipes with Beans, Lentils, Cauliflower, Veggies, Jackfruit, Mushrooms, squash. Spicy, Smoky, Tangy, Crispy, Quick, Easy, many flavors! Glutenfree Soyfree Options. No Fake Meats! Its Taco Tuesday! Everyone needs some amazing Tacos in their repertoire. There’s more to Vegan Tacos than just beans! Different legumes, chickpeas, lentils, or veggies, squashes, Cauliflower, some nuts, mushrooms or jackfruit! Simple spices or varied flavors, Quick or elaborate, smoky sauces, tangy dressings, fusion spices! Lots of options.  Tacos are often loved by everyone including kids, they are flexible to preference, versatile with the many fillings, sauces and flavors and can be made pretty quickly. Here are 20 Vegan Taco Recipes to try out for the next Taco party or everyday of the week!Continue reading: 20 Drool-worthy Vegan Taco Recipes !The post 20 Drool-worthy Vegan Taco Recipes ! appeared first on Vegan Richa.

Spicy Tomato Queso Dip

February 1 2019 Robin Robertson's Global Vegan Kitchen 

Spicy Tomato Queso Dip Just in time for the Super Bowl, here is one of my all-time favorite dips: Spicy Tomato Queso Dip (photo by Melissa Chapman) from Fresh from the Vegan Slow Cooker. I usually make this in a smaller (1 to 2 quart) slow cooker, but its an easy recipe to double or triple for a crowd and make it in a 3 to 4 quart slow cooker. In addition to being a great dip, its also great in nachos, a vegan Philly Cheesesteak, burritos, and even as the cheese sauce in mac and cheese. Spicy Tomato Queso Dip This is a quick and delicious dip that assembles easily. It also lends itself to variations such as the addition of crumbled vegan chorizo or cooked black beans. This recipe is from Fresh from the Vegan Slow Cooker by Robin Robertson (C) 2012. Slow cooker size: 1 1/­­2 quart Cooking Time: 2 hours on Low One 14.5-ounce can diced tomatoes with green chilies, drained 1/­­2 cup nutritional yeast 3 tablespoons oat flour 1 teaspoon prepared yellow mustard 1 teaspoon onion powder 1 teaspoon garlic powder 1/­­2 teaspoon ground cumin 1/­­2 teaspoon chili powder 1/­­2 teaspoon salt 1 cup nondairy milk 1 tablespoon fresh lemon juice Puree the tomatoes in a blender or food processor until smooth. Add the remaining ingredients, except the nondairy milk and lemon juice, and blend until smooth. Transfer the mixture to a lightly oiled 1 1/­­2 quart slow cooker. Stir in the nondairy milk until well incorporated. Cover and set the cooker on Low and cook, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isnt thickening after 2 hours, turn it up to High, remove the lid, and cook uncovered for 20 to 30 minutes longer. When ready to serve, spoon about 1/­­3 cup of the queso into a small bowl, stir in the lemon juice, then stir back into the slow cooker. Taste and adjust the seasonings, if needed. Makes about 2 cups The post Spicy Tomato Queso Dip appeared first on Robin Robertson.

Spicy Dark Chocolate Chili Bowl

January 28 2019 Meatless Monday 

This recipe contains heart healthy beans and avocado as well as a variety of anti-inflammatory spices. This recipe comes to us from Bonnie Taub-Dix, RDN . Bonnie says: “What I love about this recipe is that you dont really have to follow it exactly -- you can use your favorite ingredients. Im a recipe rebel so Im always improvising and swapping ingredients.” Serves 6 - For the chili - 1 medium onion, chopped - 5 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon chili powder - 1/­­8 teaspoon cinnamon - 1/­­4 teaspoon red pepper flakes - 1/­­4 cup dark chocolate chips - 1 can (28 ounces) crushed tomatoes - 2 cans (16 ounces) kidney beans in chili sauce   - Toppings - 2 tablespoons cheddar cheese, shredded - 1/­­2 cup corn kernels, cooked - 1/­­2 each red, yellow and orange bell peppers, chopped - 1/­­2 avocado, chopped - 1/­­2 cup crushed multigrain tortilla chips - To taste salt and pepper   Directions: In a large frying pan, cook onion and garlic in oil for approximately 5 minutes. Add cumin, turmeric, chili powder, cinnamon and pepper flakes and cook until fragrant. Add tomatoes, beans, chocolate chips. Stir together well. Simmer for approximately 15 minutes. Place chili in bowl, and sprinkle one row each of cheese, corn kernels, peppers, avocado, and tortilla chips on top of chili.   Note: Serving suggestions -- place chili over brown or wild rice and then add toppings. Sauté bell peppers, if preferred. The post Spicy Dark Chocolate Chili Bowl appeared first on Meatless Monday.

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles)

January 16 2019 Golubka Kitchen 

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened for us over the past month, and at this point we are so ready to fill our plates with 99% plants. That’s what this meal plan is all about. We are employing the amazing, shape-shifting powers of spaghetti squash to create four distinctly different, plant-fueled dishes that will still keep us cozy in this frigid weather (no bone-chilling, cold salads or fully raw dishes here!). We’ve got special pesto ‘noodles’, pho, tacos, and lasagna. As usual, there is a step-by-step weekend prep guide, as well as a shopping list for your convenience :) Hope you enjoy this one! Menu - Spaghetti Squash Noodles with Brussels Sprout Pesto - Kale Pho with Spaghetti Squash Noodles - Spaghetti Squash Kimchi Tacos - Portobello Spaghetti Squash Lasagna *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients youll need for the week here, if doing shopping for the whole week. Produce 2 large or 3 medium spaghetti squash 1 lb Brussel sprouts 1 medium yellow onion 2 large leeks 1 head of garlic 1-inch piece ginger 1 bunch kale 1/­­2 lb shiitake 8-10 portobello caps 2-3 avocados 1 bunch cilantro 1 lemon 3 limes Spices 2 cinnamon sticks 2 star anise black peppercorns 5 whole cloves 3 whole cardamom pods 1 teaspoon coriander seeds Staples/­­Other sea salt olive oil neutral avocado oil or other oil of choice apple cider vinegar brown rice vinegar tamari sriracha/­­chili sauce 24 oz marinara sauce 1 cup vegan kimchi tortillas – gluten-free if needed sea salt Bulk 1 cup dried chickpeas 1 cup raw pumpkin seeds 1 cup raw almonds nutritional yeast Basic Prep Complete these steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Roast The Spaghetti Squash Spaghetti Squash, the beautiful yellow vegetable with flesh that turns into ‘noodles’ when roasted, will be the base for all our dishes in this meal plan. Here, we are roasting 2 large squashes, which we’ll be using for pesto noodles, pho, tacos, and lasagna throughout the week. Roasted Spaghetti Squash   Print Ingredients 2 large spaghetti squash - halved, seeds scooped out avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat oven to 400° F (200° C). Prepare 2 baking sheets, lined with parchment paper. Place the halved spaghetti squash on the baking sheets, face up. Oil thoroughly and sprinkle with salt and pepper. Turn the squashes face down, place in the oven, and roast for 30-40 minutes,until the flesh is soft, cooked through, and noodle-like when scraped with a fork. Take care not to overcook, as the noodles can turn mushy. Let cool slightly. Scrape all of the noodles out of the squash skins using a fork, and store refrigerated in an airtight glass container, until ready to use. 3.5.3226   2) Cook Chickpeas and Make Broth Base for Pho In this step, we are cooking chickpeas for the pho and tacos, while also making the broth base for our pho. Making ingredients using the offshoots from other ingredients is one of the most gratifying and humbling things about cooking! Pot of Chickpeas   Print Ingredients 1 cup dried chickpeas - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the chickpeas. Place the chickpeas in a pot and cover with about 8 cups of purified water. Bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes. Test the chickpeas for doneness. Cook longer if needed, until completely soft. Add salt to taste at the end. Drain, reserving the cooking liquid for the pho broth (below). 3.5.3226   3) Make the Pho Broth This pho broth gets its deep, comforting flavor from toasted spices, chickpeas (cooked in the same water, in the previous step), tamari, and any other vegetable scraps you have around. Pho Broth   Print Ingredients 2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 teaspoon black peppercorn 5 whole cloves 3 cardamom pods 1 medium yellow onion - sliced into 8 wedges 3 garlic cloves - crushed with a knife 1-inch piece ginger, sliced and crushed with a knife 6 cups chickpea broth - from above any vegetable scraps like leek tops, onion skins, etc. (optional) ½ lb shiitake - hard stems separated, caps reserved 3½ tablespoons tamari 1 tablespoon brown rice vinegar ¼ teaspoon sriracha/­­chili sauce Instructions Warm a soup pot over medium heat. Add the star anise, cinnamon, coriander, peppercorns, cloves, and cardamom. Toast, stirring, until fragrant, for about 2-3 minutes. Add the onion, garlic, and ginger and sauté for another couple of minutes, until fragrant, and until the onion begins to get some color. Carefully add the chickpea broth (it may splatter), vegetable scraps (if using), shiitake stems, tamari, brown rice vinegar, and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Reserve the shiitake caps for when you make the pho (recipe below). Remove the pot from heat and let infuse further for at least 30 minutes, or as long as you have (overnight is best, refrigerate if letting infuse overnight). Strain the broth, discarding the solids. Keep the broth in the same soup pot, refrigerated, until ready to make the pho. 3.5.3226   4) Make the Brussels Sprout Pesto This pesto is made with blanched Brussels sprouts, for a dose of cruciferous goodness, and pumpkin seeds, for a lighter alternative to nuts. The result is surprisingly delicious pesto, which will be used for the Spaghetti Squash Noodle dish, as well as the lasagna. Brussels Sprout Pesto   Print Ingredients 1 cup raw pumpkin seeds 1 lb Brussels sprouts - ends trimmed off, sliced in half sea salt 1 clove garlic - chopped 1 bunch cilantro, stems and leaves (reserve a handful of leaves for the pho and tacos) - torn juice of ½ lemon 1 tablespoon nutritional yeast freshly ground black pepper ½ cup olive oil Instructions Preheat the oven to 350° F (180° C). Spread the pumpkin seeds on a baking tray and toast in the oven for 5-7 minutes, until fragrant and slightly golden. Bring a large pot of well-salted water to a rapid boil. Add the Brussels sprouts and blanch for about 8 minutes, or longer, until soft throughout, but not mushy. Drain and set aside. Reserve a small handful of pumpkin seeds and set aside to use as a garnish for the pesto noodle dish. Place the rest of the pumpkin seeds into a food processor, followed by a large pinch of salt and garlic. Pulse to roughly break up the pumpkin seeds. Divide the blanched Brussels sprouts in half. Save one half of them whole, to use later in the pesto noodle dish, keeping them refrigerated in an airtight container. Add the other half of the blanched Brussels sprouts to the food processor, along with the cilantro, lemon juice, nutritional yeast, another pinch of salt and black pepper. Process until well combined. Slowly poor the olive oil through the feeding tube on the lid, with the motor still running. Taste for salt, adjust if needed. Use the pesto right away or store refrigerated for up to 5 days. 3.5.3226   5) Make the Almond Ricotta This easy almond ricotta is mainly meant for the lasagna, but you can use any of the leftovers in the tacos or in the Brussels sprout pesto noodles. Almond Ricotta   Print Ingredients 1 cup almonds - soaked overnight in purified water 1 small garlic clove pinch of sea salt 1 tablespoon nutritional yeast generous squeeze of lemon juice - to taste Instructions Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta. Place the almonds into the bowl of a food processor, along with the garlic, salt, nutritional yeast, and lemon juice. Add 2 tablespoons water and pulse, until you achieve a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. 3.5.3226   Recipes This is a meal that will take you minutes to prepare, thanks to all the weekend prep. Spaghetti squash ‘noodles’ go well with pesto of any kind, but they become something really special, when combined with the Brussels Sprout Pumpkinseed Pesto and silky, blanched Brussels sprouts. Spaghetti Squash Noodles with Brussels Sprout Pesto   Print Serves: 4 Ingredients ⅔ of the amount of the Brussels Sprout Pesto - from above about 3 cups roasted spaghetti squash - from above reserved ½ lb whole blanched Brussels sprouts - from the pesto recipe, above reserved handful whole toasted pumpkin seeds - from the pesto recipe, above Instructions Warm a large sauté pan over medium heat. Add the pesto and let warm through, stirring, for about a minute. Add the spaghetti squash and toss to coat in the pesto. Add the whole Brussels sprouts and let everything heat through thoroughly, stirring. Serve right away, garnished with the whole pumpkin seeds and almond ricotta from above, if using. 3.5.3226   This Pho is incredibly cozy, but also very nourishing and light. The deep, dark broth holds the powers of various warming spices, shiitake, chickpeas, and veg. Spaghetti squash ‘noodles,’ chickpeas, and kale fill it out, and a scoop of avocado + a drizzle of chili sauce on top take it to that next level. Kale Pho with Spaghetti Squash Noodles   Print Serves: 4-6 Ingredients pho broth - from above 1½ cups cooked chickpeas - from above about 3 cups roasted spaghetti squash - from above shiitake caps from ½ lb shiitake - sliced, reserved while making pho broth 2-3 kale leaves - stems removed, roughly chopped juice from 1 lime, plus more for serving handful of cilantro leaves - for garnish ripe avocado - for garnish sriracha/­­chili sauce - for garnish (optional) Instructions Bring the pho broth back to a boil, add the cooked chickpeas, spaghetti squash, sliced shiitake caps, and kale. Adjust the heat to a simmer and cook for about 10 minutes, until the kale is cooked through. Remove from heat and mix in the lime juice. Taste for salt and adjust if needed. Serve warm, with more lime slices, garnished with cilantro leaves, cubed ripe avocado, and more sriracha/­­chili sauce, if desired. 3.5.3226   This is the wintery version of our Kimchi Tacos from the Summer Meal Plan. It’s hard to do them justice with words or photos, but they are really good. Proof: my ten year old, who strongly dislikes squash and doesn’t eat kimchi because it’s too spicy, ate them for dinner two nights in a row without any comment (silence during a meal is always a good sign around here :). They are also so, so quick! Spaghetti Squash Kimchi Tacos   Print Serves: 4 Ingredients 1 tablespoon avocado oil or other neutral oil of choice 2-3 kale leaves - stems removed, leaves torn sea salt 1½ cup cooked chickpeas - all of the remaining from above 2 cups roasted spaghetti squash - from above about 1 cup vegan kimchi tortillas of choice - gluten-free if needed 1-2 ripe avocado - cubed cilantro - for serving lime slices - for serving sriracha or hot sauce of choice - for serving (optional) Instructions Warm the oil over medium heat in a large sauté pan. Add the kale and salt, and sauté for about 7-10 minutes, until soft. Add the chickpeas to the pan and stir around to lightly toast. Add the spaghetti squash and toss to combine. Add the kimchi and stir to combine and warm everything through. Taste for salt and adjust if needed. Serve the warm veg in tortillas, topped with avocado, cilantro, squeezes of lime juice, and hot sauce (if using). 3.5.3226   Does this dish of layered vegetables, mushrooms, and sauces actually taste like lasagna? It really does! The spaghetti squash ‘noodles’ replace the carb component of regular lasagna noodles, while the portobello mushrooms add substance, depth, and meatiness. The almond cheese and pesto from prep day, as well as good, store-bought marinara add just the right punch of flavor. It’s a higher vibe lasagna that will still leave you satisfied, with a bonus of not weighing you down. Portobello Spaghetti Squash Lasagna   Print Serves: 4-6 Ingredients 2 tablespoons avocado oil or other neutral oil of choice - divided, plus more for oiling the dish 8-10 portobello caps 2 large leeks, white and pale green parts only - sliced sea salt 24 oz marinara sauce about 7 cups roasted spaghetti squash - from above almond ricotta - from above reserved ⅓ the amount of Brussels sprouts pesto - from above freshly ground black pepper Instructions Preheat oven to 375° F (190° C). Warm 1 tablespoon of the oil in a large sauté pan over medium heat. Add as many portobello caps as the pan can hold and fry them on one side for a couple of minutes, until golden. Flip and fry the other side. Remove and continue with the rest of the portobellos. Set them aside on a plate and drain off any water that they release. Add the remaining 1 tablespoon of the oil to the same pan. Add leeks and a pinch of salt and sauté for about 8-10 minutes, until soft. Oil a 10 x 1o-inch, deep baking dish or a baking dish of a similar size. Spread half of the marinara sauce over the bottom. Add half of the spaghetti squash, spreading it into an even layer. Spread half of the almond ricotta over top, in little clumps. Arrange all the portobello caps in the next layer, overlapping them as you go. Next, add a layer of the pesto and sautéed leeks. Continue with layers as follows: the rest of the almond ricotta, the rest of the marinara, and the rest of the spaghetti squash. Sprinkle the top layer with salt and pepper, and drizzle with avocado oil. Cover the dish, place in the oven, and bake for 30 minutes. Increase the temperature to 400° F (200° C), uncover and bake for another 15 minutes. Let the lasagna rest and cool slightly for 10-15 minutes before serving. Store refrigerated, reheat in the oven or in a pan, covered, until warmed through. The lasagna gets even more flavorful after a day or two in the fridge. 3.5.3226   You might also like... Lemongrass Mung Beans over Spaghetti Squash Spaghetti Squash Mung Bean Lasagna Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Plant-Based Meal Plan Mini: Rice (Congee, Fried Rice, Veggie Burgers) .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 New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) appeared first on Golubka Kitchen.

Curry Powder Recipe

January 2 2019 Vegan Richa 

Curry Powder RecipeEasy Homemade Curry Powder Recipe! Adjust the ingredients to make your favorite curry spice. Use the seasoning in curries, roasted veggies, bowls, add to beans, hummus. Vegan Recipe Jump to Recipe  Curry Powders vary by brands and ethnic influences (Caribbean, Japanese, Srilankan, British) and can be very Varied in terms of flavors and ingredients. The British/­­western Curry powder which is used for indianish curries, is not really used in authentic Indian food. It is often a blend of spices mixing some northern Indian and southern Indian spices. There is no one blend used in all of Indian cuisine. Depending on the region, the blends vary in names and spices. Garam masala, Goda masala, Sambhar Powder, Kashmiri Garam masala etc. The dry masala(blend)s which can be thought of as  regional curry powders are used to make specific curries. The Indian market also has picked up on the popularity of this naming as well and you will find “curry powders” such as Madras Curry powder, Kashmiri Curry powder, vindaloo curry powder etc which as basically versions of kashmiri garam masala, vindaloo masala etc.  This is my version of the generic curry powder for Indian curries. I build up the recipe with the garam masala for more Indian flavor profile. You can adjust the flavor based on your preference with additional cinnamon, turmeric or heat.  Use curry powder in Lentil Butternut Curry, Curried fried rice,  Japanese Curry, Curry Ramen ,chickpea sweet potato curry.  add to veggies and roast, add to fritters and more!Continue reading: Curry Powder RecipeThe post Curry Powder Recipe appeared first on Vegan Richa.

Best Vegan Recipes 2018 from VeganRicha.com

December 31 2018 Vegan Richa 

Best Vegan Recipes 2018 from VeganRicha.comBest Vegan Recipes 2018 from VeganRicha.com . Popular Recipes from the year with a few of my favorites and also some recipes that have been consistently loved from the archives! Glutenfree Soyfree options Its a wrap! 2018 has been an year of ups and downs, in health, blogging, life and everything. My digestion issues meant I was eating less of legumes and you probably noticed that slight shift on the blog from a whole lotta chickpeas to more of mushrooms and tofu. I do make a lot of legume based meals, but with from scratch cooked beans rather than canned and also eat it only on the day they are cooked (no leftovers for me). So a lot of meals get out to the neighborhood! (if you are in seattle main area and would like some, ping me on fb. I don’t deliver, you pick)   Blogging is now pretty competitive with all the amazing new blogs with great photography and content. The competitiveness of it as a business can get to one. My plan for 2019 is to continue to do what I love, i.e. develop amazing recipes, and then delegate and find help for the rest. There will always be people who can do things better in some ways, and stressing about it gets me nowhere. So lets just create and eat amazing food!  What I also learnt is that you the readers have various interests when it comes to food. Quick recipes obviously always work. There are tons of those already out there, some on the blog and books too. And even though a good portion of my recipes use a few more ingredients and a few more steps, you choose to trust them and love the results! I am incredibly thankful that you do! Thank you for the support and love this year. Here is to many more! Wish you all a very Happy 2019! Here are the popular recipes from the year with a few of my favorites that were not as popular and also some recipes that have been consistently loved from the archives! What did you try from the blog this year that you were not sure about but turned out amazing? Let me know in the comments.Continue reading: Best Vegan Recipes 2018 from VeganRicha.comThe post Best Vegan Recipes 2018 from VeganRicha.com appeared first on Vegan Richa.

Kadai Chole – Spiced Chickpeas and Potatoes

December 29 2018 Vegan Richa 

Kadai Chole – Spiced Chickpeas and PotatoesKadai Chole is a delicious Chickpea curry generally made in an Indian wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. Vegan Glutenfree Soyfree Nutfree Recipe.   Jump to Recipe  Kadai is a wok like vessel often used to make quick Indian stir fries or dryish curries. There are various types of Kadais. Kadai spicing is also its own category and you might find kadai masala(kadai spice blend) in stores.  For this chickpea curry, its a simple tomato ginger garlic sauce spiced with whole and ground spices cooked over high heat. Then simmered with cooked chickpeas and veggies. The sauce can be made more saucy/­­curry with water/­­coconut milk or dryer by simmering longer. Kadai dishes are often paired with good amounts of raw onion, green chili and lemon juice for garnish. Serve with flatbreads or rice/­­grains. Use the dryer version in wraps!  You can use other other cooked beans here such as black eyed peas, brown chickpeas, or kidney beans and other veggies of choice. Lets make some kadai Chana masala! Many ways to use some chickpeas in various Indian curries. Which one is your favorite?Continue reading: Kadai Chole – Spiced Chickpeas and PotatoesThe post Kadai Chole – Spiced Chickpeas and Potatoes appeared first on Vegan Richa.

Roasted Garlic Parsnip Spinach Shepherd’s Pie

December 24 2018 Meatless Monday 

This take on a meatless shepherds pie will brighten any holiday table. Lightened up with parsnips rather than potatoes and seitan or beans rather than meat, this light dish will leave plenty of room in your belly for holiday treats. This recipe comes to us from Robin Asbell. Serves 6   - For the Parsnips: -  - 8 cloves garlic whole, peeled - 2 tablespoons extra virgin olive oil - 2 pounds parsnips (5 cups chopped) - 1 cup non-dairy milk or milk - 1 teaspoons salt - 1/­­2 teaspoon white pepper   - For the Filling -  - 12 ounces spinach washed - 2 tablespoons extra virgin olive oil - 2 large onions chopped - 2 large carrots chopped - 3 tablespoons unbleached flour or white rice flour for GF - 3 tablespoons fresh sage chopped - 1 cups non-dairy milk or milk - 1 cup vegetable stock - 2 teaspoons tamari - 1 teaspoon salt - 1/­­2 teaspoon freshly ground black pepper - 8 ounces seitan, or a can of drained white beans, optional   Pre-heat the oven to 400 F. Place the garlic cloves and olive oil in a small metal bowl and cover with foil, and roast for 20 minutes. The garlic should be very soft and browned. Take out to cool. In a large pot, place the parsnips and cover with water. Bring to a boil over high heat, then reduce to medium low and simmer until the parsnips are very soft. Test by piercing with a paring knife. Drain well. Transfer the garlic and oil to a blender or food processor, and add the parsnips and salt. In a food processor, puree completely before adding the milk. In a blender, add the milk and puree. When smooth, transfer to a large piping bag with a large star tip, or just reserve to spread on the pie. Prepare a 9×13 inch pan or other medium casserole. For filling: Boil a large pot of water and drop the spinach in, cook for about 2 minutes, then drain. Rinse with cold water, squeeze out, then spread on a thick kitchen towel, roll up, and squeeze until very dry. In a large pot, heat the olive oil and saute the onions and carrots until golden and tender, about 10 minutes. Sprinkle the flour over the onions in the pan and stir to coat the vegetables with flour and eliminate any lumps. Gradually stir in the milk and stock, and cook over medium heat until thick. Add salt, tamari and pepper and stir. Take off the heat and stir the spinach (and seitan or beans, if using) into the sauce, then spread in the 9×13 inch casserole. Pipe the parsnips on top of the spinach filling as shown, or place dollops on top and spread them with a spatula. Spritz with a little olive oil, then bake at 400 for 35 minutes. Optionally, use a broiler and watch carefully for a few minutes to get the parsnip topping nicely browned. The post Roasted Garlic Parsnip Spinach Shepherd’s Pie appeared first on Meatless Monday.

Vegetables Tajine

December 15 2018 VegKitchen 

Vegetables Tajine There are no rules for this recipe. Use vegetables you have on hand, according to the season: legumes, green beans, turnips, chard, tomatoes, etc. Vary the spices according to your preference: nutmeg, ginger, caraway, cinnamon, cloves, saffron, red pepper, etc. If you do not have a traditional “tajine” dish, a pot or wok will work very well too. Save Print Vegetables Tajine Serves: 3-4   Ingredients 2 potatoes 2 carrots 2 zucchini 1 cup celery 1 can chickpeas 1 onion 1 clove of garlic 3 tbsp olive oil 1 tsp paprika 1 tsp coriander 1 tsp turmeric Salt Pepper 2 cups vegetable broth Instructions Heat the oil in a pot. Peel the garlic and onion, slice, and pour into the pot. Add the spices (paprika, coriander, and turmeric), salt, and pepper. Mix. Brown for a few minutes until the onion is tender. If necessary, fill the bottom of the pot with water. Wash, peel, and slice vegetables. Pour the carrots, potatoes, zucchini, and celery into the pot and mix with the spices. Add broth and bring to boil under cover. The broth should cover the vegetables for good cooking. When the broth boils, remove the lid and lower the heat. Simmer […] The article Vegetables Tajine appeared first on VegKitchen.

Black Bean Nachos

December 10 2018 Meatless Monday 

Nachos get a healthy plant-based boost with nutritious black beans, which are sauteed with Tabasco sauce for a little heat and honey for a little sweet. This crowd-pleasing recipe comes together in no time and can be customized with your favorite toppings. This recipe comes to us from Golden Blossom Honey. Serves 6 - 1/­­2 medium onion, chopped - 1 clove garlic, minced - 1 tablespoon olive oil - 1 (15 ounce can) black beans, drained and rinsed - 2 dashes Tabasco sauce - 1 tablespoon honey - 3 medium tomatoes, chopped - 1 jalapeno pepper, seeded and minced - 2 scallions, chopped - 1 (8 1/­­2 ounce) bag tortilla chips - 4 ounces sharp cheddar cheese, grated - 4 ounces Monterey Jack cheese, grated - 1 avocado, peeled and sliced - 3 tablespoons fresh cilantro, chopped - sour cream - salt and pepper to taste   Preheat oven to 475°.   Saute onion and garlic for 5 minutes in olive oil over medium heat. Reduce heat. Add black beans and Tabasco sauce. Stir in honey. Cook for 10 minutes, stirring often. In a medium bowl, mix together tomatoes, jalapeno pepper, and scallions. Place tortilla chips evenly on baking sheet. Place black bean mixture over chips, followed by tomato mixture and grated cheeses. Bake for about 5 minutes, until cheese melts. Top with avocado slices, cilantro and sour cream. The post Black Bean Nachos appeared first on Meatless Monday.

carrot beans poriyal recipe | carrot beans thoran | carrot beans stir-fry

December 4 2018 hebbar's kitchen 

carrot beans poriyal recipe | carrot beans thoran | carrot beans stir-frycarrot beans poriyal recipe | carrot beans thoran | carrot beans stir-fry with step by step photo and video recipe. poriyal recipes are very common in south indian cuisine and is a must for day to day lunch and dinner. it can be made with myriad vegetables and also with the combination of veggies. one such hugely popular poriyal stir fry recipe is carrot beans poriyal ideally made for religious celebration feast. The post carrot beans poriyal recipe | carrot beans thoran | carrot beans stir-fry appeared first on Hebbar's Kitchen.

20 Drool-worthy Vegan Taco Recipes!

February 2 2019 Vegan Richa 

20 Drool-worthy Vegan Taco Recipes!20 Drool-Worthy Vegan Taco Recipes with Beans, Lentils, Cauliflower, Veggies, Jackfruit, Mushrooms, squash. Spicy, Smoky, Tangy, Crispy, many flavors! Glutenfree Soyfree Options. No Fake Meats! Its Taco Saturday! Everyone needs some amazing Tacos in their repertoire. Theres more to Vegan Tacos than just beans! Different legumes, chickpeas, lentils, or veggies, squashes, Cauliflower, some nuts, mushrooms or jackfruit! Simple spices or varied flavors, smoky sauces, tangy dressings, fusion spices! Lots of options.  Tacos are often loved by everyone including kids, they are flexible to preference, versatile with the many fillings, sauces and flavors and can be made pretty quickly. Here are 20 Vegan Taco Recipes to try out for the next Taco party!Continue reading: 20 Drool-worthy Vegan Taco Recipes!The post 20 Drool-worthy Vegan Taco Recipes! appeared first on Vegan Richa.

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use

January 28 2019 Meatless Monday 

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can UseStart smart eating habits on Mondays for a happier and healthier you! February is just around the corner and its American Heart Month . Take a moment on Monday to focus on behaviors that may help you live a longer and healthier life. This is the third article in this months Healthier You Series. Weve discussed making good dietary choices for kidney health and type 2 diabetes . This week, we look at heart health. The American Heart Association recommends making simple changes to your diet to improve heart health, such as limiting red meat. Meatless Monday is an easy and enjoyable way to make smart food choices for your heart . Consuming less red and processed meat and more plant-based foods like whole grains, fruits, vegetables, nuts and legumes can benefit cardio-health. Bonnie Taub-Dix is a nutrition consultant, author, and Meatless Monday advocate. We asked her to share some heart-friendly advice. 1. Meatless Monday encourages people to cut out meat one day a week for their health and to try a great variety of plant-based foods. Are there specific plant-based foods that are most beneficial for heart health? Plant-based protein is a hot, trendy topic but these are foods that have been around for centuries, providing fiber and an array of nutrients. Plant proteins like beans, nuts, and seeds are just a few examples of how we can cut back on meat while boosting the value of our diets. Oatmeal is a steamy bowl of goodness for breakfast swirled with almond butter and bananas or as a savory side mixed with a variety of seasonings and spices. Oats and almonds are rich in fiber to help lower cholesterol levels. Beans, the most underrated superfoods, are also rich in soluble fiber to help keep you feeling fuller longer while controlling cholesterol levels. Theyre also a great source of plant-based protein.   2. Are there particular foods to avoid? What about processed foods? Many people say they try to avoid processed food, as if its a kind of poison. Its a well-intentioned goal, but even pre-chopped fruit or vegetables are processed foods! Certain processed foods make our lives more convenient, safer-and in many ways, even more nutritious. The good news is certain processed foods are healthier than some foods found in their natural state, such as: o Plain yogurt, with added cultures, retains the protein and calcium naturally found in dairy products, and it also includes added good bacteria to help boost our gut function and immune systems. o Canned tomatoes contain more lycopene--a powerful antioxidant that reduces inflammation--than fresh tomatoes do, especially when they are eaten simultaneously with a small amount of oil to enhance absorption. Dont judge a food by the front of the package. Flip that bag or box over to read whats really inside!   3. Should people with a family history of heart disease be much more careful than those who dont have a history? What can someone with a family history do to help prevent heart disease? If you knew you could have stopped that balsamic vinegar from splattering on your favorite white sweater, would you have done something to prevent it from happening? Unless youre clairvoyant, its not very easy to prevent something you cant predict. When it comes to your body--whether its potential damage from high blood sugar, blood pressure, or cholesterol levels--this is the time to take charge of your health. You can fight against your family histories by taking a closer look at what youre putting on your plate, moving more , and finding effective ways to manage stress .   4. Whats your go-to food for heart health on Meatless Monday? Id have to say my Spicy Dark Chocolate Chili Bowl ! What I love about this recipe is that you dont really have to follow it exactly -- you can swap out for your favorite ingredients. This recipe contains beans and avocado, as well as a variety of anti-inflammatory spices. Bonnie recently published Read It Before You Eat It – Taking You from Label to Table . You can find more about Bonnie at Better Than Dieting and on Instagram. For an extra bonus, check out heart-friendly Meatless Monday recipes, from pancakes to burgers, in our free comfort food e-cookbook . Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many benefits of Meatless Monday, such as how reducing meat consumption may improve your heart health. Download our shareable free graphics here . Follow  us on Facebook , Twitter , Pinterest , or Instagram ! The post Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use appeared first on Meatless Monday.

Pasta e Ceci – The Coziest Pasta and Chickpea Soup from Abruzzo

January 24 2019 Golubka Kitchen 

Pasta e Ceci – The Coziest Pasta and Chickpea Soup from Abruzzo We had the most transcendent experience eating this simple, Italian peasant soup during our retreat in Abruzzo this past fall. We had just returned to our b&b from a beautiful mountain hike, where we foraged rosehips and mint, and everyone was very ready for lunch after that good dose of exercise and fresh air. Our hosts at the bed and breakfast served a homemade pasta e ceci (pasta and chickpea soup), and it really hit the spot with its coziness and simplicity. There are still spots open for our retreat in Abruzzo this coming October! You can read all about our past retreat here, complete with photos and testimonials. This time around, we will be focusing on re-centering and relaxation, together with exploring beautiful Abruzzo. We are super excited to have an on-site yoga/­­meditation instructor and an on-site acupuncture physician, both offering daily services. There will be lots of fun and useful cooking workshops with us, as well as visits to an olive grove, winery, and a family truffle plantation. You can see our whole sample itinerary below, and book here! Click Here to book a spot at the retreat! Abruzzo 2019 Retreat Sample Itinerary *details are subject to change /­­ all meals are vegan with a vegetarian option DAY 1 – Pick up in Rome at 1:30 PM, Piazza Bologna – Drive to Abruzzo – Unpack and relax – Aperitif and dinner prepared by the Golubka Kitchen team DAY 2 – Morning yoga and meditation with our on-site certified yoga instructor – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration (different recipe every day) – Diagnostic consultations, facial and/­­or body gua sha massage, and acupressure with our on-site Acupuncture Physician (1 individual appointment included in the cost of the retreat, additional charge for all follow-up appointments) – Lunch prepared by the Golubka Kitchen team – Time to relax, forest bathe, and hike the grounds after gua sha/­­acupressure appointments – Dinner at a local restaurant – Optional evening meditation DAY 3 – Morning yoga and singing bowl meditation – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Diagnostic consultations, facial and/­­or body gua sha massage, and acupressure with our on-site Acupuncture Physician (1 individual appointment included in the cost of the retreat, additional charge for all follow-up appointments) – Lunch prepared by the Golubka Kitchen team – Foraging walk to gather herbs + medicinal jam and herbal tea workshop with the Golubka Kitchen team – Dinner prepared by the Golubka Kitchen team – Optional evening meditation DAY 4 – Morning yoga + sun gazing/­­A.M. sun therapy – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Visit to an olive grove with 600 year old trees + meditation and grounding in the orchard – Sample olive oil made with the olives from the grove + light picnic-style lunch – Plant-based cooking & meal planning workshop with the Golubka Kitchen team – Dinner – Optional evening meditation * Option to bypass any of the P.M. activities for an additional gua sha massage/­­acupressure appointment with our on-site Acupuncture Physician (at additional cost). DAY 5 – Morning yoga and singing bowl meditation – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Truffle hunting in Villa Santa Lucia – Truffle lunch in a locals home – Pasta-making workshop with an Abruzzo local + vegan cheese workshop with Golubka Kitchen – Pasta and vegan cheese dinner – Optional evening meditation * Option to bypass any of the P.M. activities for an additional gua sha massage/­­acupressure appointment with our on-site Acupuncture Physician (at additional cost). DAY 6 – Morning yoga and meditation – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Visit a 200-year-old family-run winery + wine tasting and light lunch – Magic Moisturizer + homemade skincare workshop with the Golubka Kitchen team – Goodbye dinner at a local restaurant – Optional evening meditation * Option to bypass any of the P.M. activities for an additional gua sha massage/­­acupressure appointment with our on-site Acupuncture Physician (at additional cost). DAY 7 – Breakfast – Head back to Piazza Bologna in Rome (12:30 PM drop-off) Click Here to book a spot at the retreat! Let’s talk more about the soup! Pasta e Ceci is not a strictly Abruzzese dish, it’s made all over Italy, in slightly different variations. This recipe is inspired by the Abruzzo version. This soup completely blew us away with its ratio of simplicity to flavor. All the ingredients are very, very modest. You start out by making a good broth, with chickpeas and some aromatics. Then while the broth simmers, you make a very rustic, eggless pasta dough, which is then cut into short, flat noodles, called sagne pasta. The pasta then gets cooked right in the chickpea broth, and everything is served as a chunky soup, with plenty of olive oil and some spicy red pepper on top. There’s also an ingenious, crispy element that helps switch up the textures in the soup. Some of the fresh pasta gets toasted on a dry skillet, until it turns into crispy strips, that are then used to garnish every plate. It is so good. This is a great time to say that you can totally use store-bought pasta here! The eggless sagne pasta is easy to make, but it’s still much more of a project than just opening up a package and being ready to go (just skip the crispy pasta element). If you’re ever craving something resembling chicken soup from your childhood, this is a great, vegan version that still hits all of those comfort notes. Enjoy! Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo   Print Serves: 4-6 Ingredients for the soup 1 cup chickpeas - soaked overnight in purified water, with a splash of apple cider vinegar 2 ribs celery - sliced in half 1 yellow onion - quartered, skin on 2 cloves garlic - smashed 2 bay leaves 10 cups water sea salt black pepper 2 medium carrots - grated red pepper flakes - to taste handful chopped parsley - for garnish olive oil - for garnish fresh sagne pasta (recipe below) or about 12 oz dried store-bought pasta for the sagne pasta 1½ cups spelt, whole wheat, or sprouted spelt/­­wheat flour ½ teaspoon sea salt 1 tablespoon olive oil ½ cup purified warm water, plus more as needed Instructions to make the soup Drain and rinse the chickpeas. In a large soup pot, combine the chickpeas, celery, onion, garlic, bay leaves, and water. Bring up to a boil over high heat. Turn down the heat and simmer, covered, or until the chickpeas are cooked and tender (this might take up to an hour or even longer for older chickpeas). Make the pasta while the broth is cooking. Salt the broth well at the end. Remove the aromatics (celery, onion, garlic, bay leaves) with a slotted spoon and discard. Add black pepper to taste to the broth, along with the carrots and red pepper flakes. Bring everything up to a boil, then simmer for 10 more minutes, or until the carrots are cooked through. Meanwhile, heat a dry pan over medium-high heat. Add ¼ of the amount of the pasta to the pan and toast, stirring often, until the pasta becomes crispy. Use the crispy pasta to garnish the soup. Bring the soup back up to a boil, add in the rest of the pasta (recipe below) and cook for 30 seconds to 2 minutes, until al dente. Taste for salt and adjust if needed. Serve the soup, topped with crispy sagne pasta, parsley, and a drizzle of olive oil. If using dried store-bought pasta, cook it into the soup until al dente, and skip the crispy pasta step. to make the sagne pasta Mix the flour and salt together in a large bowl with a fork. Make a well in the center and pour in the oil and water. Begin to mix with a fork, slowly incorporating the flour into the well of oil and water. When all the flour is mixed in, transfer the dough to a floured surface and knead it for 10 minutes, until smooth and elastic. All flour takes on water differently, so add more water, 1 tablespoon at a time, if your dough seems dry. It should feel smooth, but not too wet, with no cracking. Form a ball with the dough and tightly wrap it in plastic wrap, or cover with a damp kitchen towel in the bowl. Let the dough rest for 30 minutes at room temperature. Place the dough back on the well-floured work surface and knead it for another 10 minutes, until even more springy. Cut the dough in half and keep one half covered with a damp kitchen towel while you roll out the pasta. Keep your working surface well-floured. Roll one piece of dough at a time into a paper-thin sheet. Cut the rolled-out dough into the sagne pasta shape, about 1½ x ¼, using a pizza cutter or a knife. Transfer the pasta to a parchment-covered tray, sprinkled with plenty of flour to prevent sticking. Continue rolling out and cutting the rest of the dough. 3.5.3226 You might also like... Colourful Veggie Falafel with Pickled Turnips Lemongrass Mung Beans over Spaghetti Squash Tomato Dahl with Gluten-Free Naan Roasted Garlic and Parsnip Hummus .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 Pasta e Ceci – The Coziest Pasta and Chickpea Soup from Abruzzo appeared first on Golubka Kitchen.

Slow Cooker Vegetarian Gumbo

January 4 2019 Oh My Veggies 

Kidney beans, zucchini, and mushrooms, replace the meat in this healthy, goodness-packed slow-cooker stew. And don’t worry! The heat is still there with the addition of Cajun seasoning and hot sauce. If you’re not opposed to meatless sausage, Field Roast’s Mexican Chipotle Sausage would be a great way to add some heat (and a little faux meat) too.

20 Best Vegan Recipes 2018 from VeganRicha.com

December 31 2018 Vegan Richa 

20 Best Vegan Recipes 2018 from VeganRicha.com20 Best Vegan Recipes 2018 from VeganRicha.com . Popular Recipes that made the top recipes from 2018 with a few of my favorites and also some recipes that have been consistently loved from the archives! Glutenfree Soyfree options Its a wrap! 2018 has been an year of ups and downs, in health, blogging, life and everything. My digestion issues meant I was eating less of legumes and you probably noticed that slight shift on the blog from a whole lotta chickpeas to more of mushrooms and tofu. I do make a lot of legume based meals, but with from scratch cooked beans rather than canned and also eat it only on the day they are cooked (no leftovers for me). So a lot of meals get out to the neighborhood! (if you are in seattle main area and would like some, ping me on fb. I don’t deliver, you pick)   Blogging is now pretty competitive with all the amazing new blogs with great photography and content. The competitiveness of it as a business can get to one. My plan for 2019 is to continue to do what I love, i.e. develop amazing recipes, and then delegate and find help for the rest. There will always be people who can do things better in some ways, and stressing about it gets me nowhere. So lets just create and eat amazing food!  What I also learnt is that you the readers have various interests when it comes to food. Quick recipes obviously always work. There are tons of those already out there, some on the blog and books too. And even though a good portion of my recipes use a few more ingredients and a few more steps, you choose to trust them and love the results! I am incredibly thankful that you do! Thank you for the support and love this year. Here is to many more! Wish you all a very Happy 2019! Here are the popular recipes from the year with a few of my favorites that were not as popular and also some recipes that have been consistently loved from the archives! What did you try from the blog this year that you were not sure about but turned out amazing? Let me know in the comments.Continue reading: 20 Best Vegan Recipes 2018 from VeganRicha.comThe post 20 Best Vegan Recipes 2018 from VeganRicha.com appeared first on Vegan Richa.

The Ten Most Popular Meatless Monday Recipes of 2018

December 31 2018 Meatless Monday 

The Ten Most Popular Meatless Monday Recipes of 2018Happy New Year from Meatless Monday! Thanks to you, Meatless Monday is celebrated every Monday all over the world. And, if 2018 is any indication, the message of Meatless Monday will continue to spread far and wide in 2019. We predict plant-based recipes will continue to rise in popularity and more noteworthy cookbooks with why-didnt-I-think-of-that recipes will appear in your kitchen. Folks around the globe agree, cutting out meat one day a week is a decision thats good for your health and the health of the planet. It can benefit your heart, kidneys, and so much more . And swapping out meat for fruits and veggies each week can help fight climate change . Plus, get on board because eating a plant-based diet is also super trendy and here to stay. Drum Roll Please! Were proud to present the top ten most-viewed Meatless Monday recipes from 2018!   #1: Jamaican Jerk Tofu This recipe is number one for the second year in a row! Read more below about this signature dish from Meatless Monday Jamaica and Jacqui Juicy Chef Sinclair. #2: Zucchini Tomato Curry A sweet and spicy second place. #3: Thai Fresh Spring Rolls with Peanut Dipping Sauce A fun wrap with a group of friends is new to the Top Ten list! #4: Banana Date Smoothie Sweet! This delicious smoothie is coming back for a second year. #5: Black Bean Meatless Balls and Zucchini Noodles Zoodles are so popular! They’re back for another year. #6: Kale, Potato and Carrot Curry Fragrant and easy, this curry is new to the list. #7: Lemon Mint Quinoa Salad A refreshing and simple salad squeaks in at number seven! #8: Casamiento (Black Beans and Rice) A delicious classic recipe from the Meatless Monday community in Honduras. #9: Cherry Tomato Pesto Penne Back for another year, a quick and easy dish for everyone to enjoy. #10: Breakfast Lentils This recipe proves lentils are delicious any time of day.   For the second year in a row, the number one spot on our Top Ten list has been occupied by Jamaican Jerk Tofu. This is a savory mix of herbs and spices that can convert anyone to tofu. We reached out to Jacqui Juicy Chef Sinclair, who leads the Meatless Monday efforts in Jamaica , to share her thoughts on jerk and why its so popular. Jacqui explains, Jerk is both a style of grilling and special type of marinade. With the rise in popularity of vegetarianism for health and climate change, the jerk technique has transcended beyond meat. And for those of you trying this recipe at home, Jacqui shares some suggestions, Plant-based foods such as tofu, eggplant, zucchini, mushrooms, cauliflower, and other hardy vegetables that lend themselves to grilling are great choices for jerk. These vegetables can easily soak up the addictive and distinct taste of Jamaica. Were excited to hear your thoughts on the 2018 Top Ten list! Share your reactions with us on Facebook, Twitter, Pinterest, or Instagram! Meatless Monday is celebrated around the world. Join us and find out what its all about when you make the decision to cut out the meat on Mondays. The post The Ten Most Popular Meatless Monday Recipes of 2018 appeared first on Meatless Monday.

Kadai Chole/Chana – Spiced Chickpeas and Potatoes

December 29 2018 Vegan Richa 

Kadai Chole/Chana – Spiced Chickpeas and PotatoesKadai Chole is a delicious Chickpea curry generally made in an Indian wok. 1 Pot 30 min Spiced Chickpeas and Potatoes. Simple Indian sauce paired here with potatoes. Vegan Glutenfree Soyfree Nutfree Recipe.   Jump to Recipe  Kadai is a wok like vessel often used to make quick Indian stir fries or dryish curries. There are various types of Kadais and ways of cooking in it. Kadai spicing is also its own category and you might find kadai masala(kadai spice blend).  For this chickpea curry, its a simple tomato ginger garlic sauce spiced with whole and ground spices cooked over high heat. Then simmered with cooked chickpeas and veggies. The sauce can be made more saucy/­­curry with water or dryer by simmering longer. Kadai dishes are often paired with good amounts of raw onion, green chili and lemon juice for garnish. Serve with flatbreads or rice/­­grains. Use the dryer version in wraps!  You can use other other cooked beans here such as black eyed peas, brown chickpeas, or kidney beans and other veggies of choice. Lets make some kadai Chana masala! Continue reading: Kadai Chole/­­Chana – Spiced Chickpeas and PotatoesThe post Kadai Chole/­­Chana – Spiced Chickpeas and Potatoes appeared first on Vegan Richa.

Edamame Hummus with Coriander

December 19 2018 VegKitchen 

Edamame Hummus with Coriander Hummus is traditionally prepared with chickpeas, however this hummus is prepared with edamame beans. Serve hummus with grilled pitas, tortilla chips, or raw vegetables. Save Print Edamame Hummus with Coriander Serves: 2 cups   Ingredients 1 bag (375 g) shelled edamame beans 2 cloves garlic, minced ½ cup tahini ½ cup water ½ cup chopped fresh cilantro ¼ cup lemon juice 3 tsp extra virgin olive oil 1 tsp kosher salt 1 tsp sesame seed Instructions Place the edamame beans in a saucepan with enough salted water to cover them. Boil over medium-low heat and cook until tender, about 5 minutes. Purée garlic with food processor. Add cooked beans, tahini, water, coriander, lemon juice, olive oil, and salt until the texture is smooth. Sprinkle with sesame seeds. 3.3.3077   The article Edamame Hummus with Coriander appeared first on VegKitchen.

Plant-Based Meal Plan Mini: Mushrooms (Pasta Alfredo, Minestrone, Gravy)

December 12 2018 Golubka Kitchen 

I’ve noticed a pattern that I fall into every fall. At the very start of it, right as there’s the first serious chill in the air, I get in the mood for all the cozy fall foods. For me, those always involve tons of root vegetables and winter squashes, and I enjoy them very, very thoroughly for the next month or two. That must be why I’m generally already sick of roasted root vegetables and almost can’t look at another squash right around the holidays. Meanwhile, there’s still January, February, and March (maybe even some of April?) to endure. I’m pretty sure I’m not alone in this :) Thankfully, there are mushrooms. They have all the elements needed for fall/­­winter cooking: they are earthy, versatile, satisfying, do well with wintery preparations, and pair well with cozy spices and herbs (and they are decidedly unlike root vegetables or squash). So today we are sharing a meal plan, consisting of 3 distinctly different, umami-bomb mains, centered around a batch of sautéed mushrooms: pasta alfredo, minestrone, and gravy with mash. And as usual, there’s a shopping list and step-by-step prep tips. Hope you guys enjoy this one! Menu - Mushroom Pasta Alfredo - Chickpea Mushroom Minestrone - Mushroom Gravy over Potato-Parsnip Mash *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce 2 large yellow onions 2 lbs mushrooms of choice (ex: crimini and shiitake) 1 large head of garlic 2 medium-large Russet or Yukon Gold potatoes 2 large parsnips 2 lemons 1 small bunch kale of choice 1 large bunch of parsley rosemary (2 sprigs) Bulk 1 cup chickpeas 1/­­2 cup cashews Staples/­­Other sea salt olive oil or other oil of choice miso balsamic vinegar kombu (optional) 10-12 oz penne pasta (gluten-free if needed) Basic Prep Complete these three steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Cook the Mushrooms Here, we are cooking our mushrooms with onions and garlic (don’t worry, 2 lbs of mushrooms cook down quite a bit) to use as a base for all three of our meals. Half of them will be left whole and the other half will be blended into the creamy Mushroom Alfredo sauce. Sautéed Mushrooms   Print Ingredients oil of choice 2 large yellow onions - chopped sea salt 2 lbs any mushrooms of choice (we used a mix of crimini and shiitake) - sliced 3 cloves of garlic - minced Instructions Heat a generous glug of oil in large sauté pan over medium heat. Add the onions and a pinch of salt, and cook for about 10 minutes, until translucent. Add the mushrooms and another pinch of salt. If your large pan is still not large enough to fit all the mushrooms, add them in batches, they will cook down significantly. Cook for another 10-15 minutes, until all the liquid released by the mushrooms evaporates. Store refrigerated in an air-tight container. 3.5.3226   2) Cook the Chickpeas and Vegetables for the Mash + Make Veggie Broth all in one go I love this step so much. Cooking beans (don’t forget to soak them overnight) is such a perfect opportunity to also make delicious, homemade veggie broth, and maybe even to boil a few vegetables for another dish in the process (which only further deepen the broth flavor). Here, we are cooking chickpeas for the Chickpea Mushroom Minestrone, boiling potatoes and parsnips for the Potato-Parsnip Mash and magically making a very flavorful broth in the meantime. The broth will be used in the Mushroom Alfredo Sauce and the Chickpea Mushroom Minestrone. Chickpeas, Potatoes, Parsnips & Broth   Print Ingredients 1 cup chickpeas - soaked overnight in purified water with a splash of apple cider vinegar 2 medium-large potatoes, Russet or Yukon Gold - peeled and cut into large chunks 2 large parsnips - peeled and cut into large chunks 2 cloves garlic - smashed 2 bay leaves 1 sprig of rosemary 1 small sheet of kombu seaweed (optional) any other vegetable scraps that you might have on hand (leek tops, onion skins, etc.) 14 cups purified water sea salt Instructions Drain and rinse the chickpeas. Place them in a soup pot, along with the potatoes, parsnips, garlic, bay leaves, rosemary, kombu and any other vegetable scraps, if using. Cover with 14 cups of water. Place the pot over high heat and bring to a boil. Lower the heat to a simmer and cook covered, for 30 minutes, or until the chickpeas, potatoes, and parsnips are all cooked. Generously salt the broth towards the end of cooking. Tasting is very important here - the broth should taste very flavorful and well-salted. Remove the potatoes and parsnips with a slotted spoon. Store them away in an air-tight container in the refrigerator, until you are ready to make the Potato-Parsnip Mash. Remove the bay leaves, rosemary, kombu, and any vegetable scraps, if using, and discard. Measure out 9-9½ cups of the broth and leave it in the pot with the chickpeas. This will be your base for the Chickpea Mushroom Minestrone. Store the rest of the broth in a separate airtight container, you will be using it for the Alfredo and gravy and mash. Keep the broth and chickpeas refrigerated right in the soup pot if possible, since youll be using it for minestrone later in the week. Notes Chickpea cooking times vary depending on their age, so you might have to cook them longer than 30 minutes. If you find yourself having to cook the chickpeas much longer, take out the potatoes and parsnips with a slotted spoon to avoid the vegetables getting mushy. 3.5.3226   3) Make the Mushroom Alfredo Sauce This is a play on a creamy pasta sauce, complete with the earthy and sweet flavors of sautéed mushrooms and onions. Other flavor superstars like balsamic, miso, and lemon juice take this vegan ‘Alfredo’ to the next level. We’ll be using this sauce in the Pasta, Minestrone, and the Mushroom Gravy. Mushroom Alfredo Sauce   Print Ingredients half of the sautéed mushrooms and onions (from above, about 2¾ cups) ½ cup cashews - soaked in purified water for 2-4 hours, or boiling water for 10 minutes 1 tablespoon miso 2 teaspoons balsamic vinegar 2 tablespoons olive oil juice from ½ lemon salt and pepper - to taste about ¾ cup chickpea broth (from above) - to achieve a saucy consistency Instructions Combine the mushrooms and onions, cashews, miso, balsamic, olive oil, lemon juice, salt, and pepper, in a high-speed blender and pulse until smooth. Stream in the chickpea broth with the blender still running, until you achieve a good sauce consistency. The sauce shouldnt be too thick or too runny, aim for the sweet spot in between. Taste for salt and pepper and adjust if needed. Store the sauce refrigerated in an air-tight container. 3.5.3226   Recipes This dreamy pasta dish comes together in a flash, thanks to all the weekend prep from above. It’s so cozy and full of deep, wintery flavors from the Mushroom Alfredo and meaty slices of sautéed mushrooms. Lemon juice and fresh parsley provide some necessary brightness, and a dusting of nutritional yeast gives that final, cheesy finish. Mushroom Pasta Alfredo   Print Serves: 3-4 Ingredients 10-12 oz penne pasta - gluten-free if needed ⅔ of the Mushroom Alfredo Sauce (from above, about 2 cups) ⅔ of the remaining cooked mushrooms and onions (from above) 1 tablespoon nutritional yeast, plus more for sprinkling juice from ½ lemon ½ large bunch of parsley - chopped Instructions Cook the pasta al dente, in a large pot of well-salted water, according to the instructions on the package. Reserve ¼ - ½ cup of pasta water before draining. Meanwhile, place a large sauté pan over medium heat. Add the Mushroom Alfredo Sauce, cooked mushrooms and onions, nutritional yeast, and reserved pasta water. Stir to mix and heat through. Once the pasta is done, add it to the pan with the sauce and gently stir to coat. Add the lemon juice and parsley and carefully stir to incorporate. Enjoy right away, reserving 2¼ cups of the mushroomy pasta for the minestrone (recipe below). Keep the reserved pasta refrigerated in an air-tight container. 3.5.3226     This Minestrone gives a second life to the Mushroom Pasta Alfredo from above. Minestrone is traditionally a soup made of whatever ingredients are around, and a perfect fridge-clean-out dish. We are honoring that here by adding some of our reserved mushroomy pasta to the flavorful chickpea broth and chickpeas that we cooked during prep. The sauce from the pasta gives even more depth to the broth, and the pasta makes the dish perfectly filling and satisfying. There’s also rosemary, kale, lemon juice, and black pepper. All simple ingredients that come together to make a layered and comforting soup, perfect for any winter meal. Chickpea Mushroom Minestrone   Print Serves: 4-6 Ingredients 1 cup cooked chickpeas (from above) 9-9½ cups vegetable broth (from above) 1 tablespoon chopped rosemary 1 bunch kale - stems removed, torn into bite-size pieces 2 tablespoons nutritional yeast, plus more for serving 2¼ cup reserved mushroom pasta (from above) freshly ground black pepper juice from 1 lemon parsley - for serving Instructions Combine the chickpeas and broth in a soup pot (if not already combined). Optionally, add ½ cup of the chickpeas, ½ cup of the broth, and the rosemary to an upright blender and blend until smooth. Pour the mixture back into the soup and mix it in for a creamier consistency. Bring the broth up to a boil and reduce the heat to a simmer. Add the kale to the simmering broth and cook, covered, for about 10 minutes, until soft. Also add the rosemary with the kale if you didnt blend it in earlier. Stir in the nutritional yeast, reserved mushroom pasta, and black pepper to taste, and bring the soup back up to a boil once again. Turn off the heat, stir in the lemon juice, and enjoy, garnished with parsley. 3.5.3226   Continuing on our journey of giving a new life to leftovers, we are turning the Mushroom Alfredo into a gravy and serving it over a potato and parsnip mash. The mash is quickly thrown together with the vegetables we boiled while making the chickpeas and broth during prep day. Easy and so satisfying! Mushroom Gravy over Potato-Parsnip Mash   Print Serves: 3-4 Ingredients for the potato-parsnip mash olive oil 1 large clove of garlic - minced 2 boiled medium-large potatoes, Russet or Yukon Gold (from above) 2 boiled large parsnips (from above) about ¼ - ½ cup warmed chickpea broth (from above) sea salt and black pepper - to taste for the mushroom gravy remaining Mushroom Alfredo Sauce (from above, ⅓ of the total) remaining cooked mushrooms and onions (from above, ⅓ of the total after sauce) about ¼ cup chickpea broth (from above) salt and black pepper - if needed, to taste parsley - for serving Instructions to make the potato-parsnip mash Warm a generous glug of olive oil on a medium pot over medium heat. Add the garlic and stir around for about 30 seconds, until fragrant. Mash the potatoes and parsnips in the same pot with a masher. Add the broth and more olive oil to taste, and continue mashing to a desired consistency, incorporating the garlic and oil from the bottom of the pot and warming the mash over medium heat. You can make the mash smooth or a bit chunky, however you prefer. Add salt and pepper to taste. Serve right away. to make the mushroom gravy In a small saucepan, combine the Mushroom Alfredo, cooked mushrooms and onions, and just enough of the chickpea broth to achieve a gravy consistency. Warm the gravy over medium heat. Taste for salt and pepper and adjust if needed. Serve the gravy right away, on top of the potato-parsnip mash, garnished with parsley. Notes Any leftover broth can be frozen for future use. 3.5.3226 You might also like... Celeriac Parsnip Mash with Crispy Sage No-Recipe Healing Soup Daikon Radish Pasta With Corn and Tomatoes in Creamy Coconut Sauce One Pan Brussels Sprout and Red Lentil Pie with a Root Vegetable Crust .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 Plant-Based Meal Plan Mini: Mushrooms (Pasta Alfredo, Minestrone, Gravy) appeared first on Golubka Kitchen.

Shortcut Apple Steel Cut Oats + A Day of Eating Video

December 6 2018 Golubka Kitchen 

Shortcut Apple Steel Cut Oats + A Day of Eating Video Hi friends! Today we’re sharing a new video as part of a video series we are working on, where well be going through a whole day of plant-based meals, as well as little tricks, ideas, and inspirations around the kitchen. We’ve always been fascinated with peoples everyday routines (which is why we have the self-care interview series), and we love getting a peak at how they sustain themselves throughout the day, so we thought it would be fun to film something similar. Todays video has a shortcut recipe for creamy steel cut oats, as well as ideas for lunch, a pick-me-up hot chocolate, dinner, and an end of day treat. All the recipes mentioned in the video are linked below. Let us know what you think! Ever since I discovered steel cut oats, I haven’t been able to go back to rolled oats for porridge purposes. They just seem so sad and mushy, compared to the al dente, textured goodness that are steel cut oats. The only thing that puts steel cut oats at a disadvantage is that they take a while to cook – 30 or so minutes, which is an amount of time that most busy people don’t have in the mornings. Thankfully, there’s a shortcut! It involves quickly bringing your steel cut oats to a boil the night before and leaving them to sit overnight, and you end up with a pot of creamy, dreamy oats in the morning. In the fall, I like to have them with apples, but the possibilities for flavoring and toppings are endless here. Here are all the other recipes mentioned in the video: Nettle Infusion – full of vitamins and minerals, great for hair, nails, and skin, and I actually like the taste, too. Harissa – a powerful, North African condiment that can really take a meal to the next level. Our Plant-Based Meal Plan – the link is to the most recent meal plan we posted, but you can also see all of our meal plans here. Black Bean Sweet Potato Soup – this is such a cozy, fall soup (that uses harissa!) Tahini Hot Chocolate – I drink a variation of this drink every day that I’m working from home. It’s a great pick-me-up, and full of healthful ingredients, too. Red Lentil Stew – this Ottolenghi recipe is so solid and delicious. We also have a step-by-step, no-recipe red lentil soup recipe saved in our Instagram highlights. Shortcut Apple Steel Cut Oats   Print Serves: 1 Ingredients ¼ cup steel cut oats pinch of sea salt a few shakes of cinnamon, or to taste 1¾ cup water 1 apple lemon juice (optional) 2 teaspoons coconut sugar (optional) plant milk of choice - for reheating (optional) hemp hearts or other nuts or seeds - for sprinkling on top almond butter - for garnish Instructions The night before you want steel cut oats for breakfast, combine the steel cut oats, salt, cinnamon, and water in a pot with a lid. Place the pot over high heat and bring up to a boil. Turn off the heat immediately as the oats start boiling. Leave the pot with the oats to sit on the stove top, covered, until morning. In the morning, the oats will be cooked and creamy. The next morning, cut your apple in half and core. Grate half of the apple and mix it into the pot with the oats. Slice or cube the other half of the apple, for topping the porridge. Optionally, mix the apple slices/­­cubes with a few squeezes of lemon juice and coconut sugar for a more impactful topping. Reheat the oats with the grated apple over medium high heat, mixing regularly. If the oats seem too watery, cook them for about 5 minutes, and theyll thicken up. On the other hand, if youd like the oats to be more creamy, reheat them with a splash of plant milk or water for a creamier consistency. Serve, topped with sliced apple, hemp heart or other nuts/­­seeds, and almond butter. Notes This recipe is highly customizable: use any seasonal fruits or berries you have on hand in place of apples, mix in cacao powder and top with banana for chocolate oats, switch up the toppings...the possibilities are endless! 3.5.3226 You might also like... Sprouted Spelt Pancackes Sweet Potato Buckwheat Snack Bars with Cardamom Carrot Cake Smoothie Bowl Creamy Steel Cut Oats with Spring Vegetables .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 Shortcut Apple Steel Cut Oats + A Day of Eating Video appeared first on Golubka Kitchen.

Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10th

December 3 2018 Meatless Monday 

Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10thWere partnering with Slow Food to celebrate their annual Terra Madre Day with a Meatless Monday meal. Take part in an international day of celebration by cooking up a plant-based dish and sharing it on Meatless Monday with family, friends, and colleagues. Every year, on December 10th, Slow Food - a global nonprofit committed to food that is good, clean, and fair for all - celebrates Terra Madre Day (Italian for mother earth). The theme this year is Food for Change, to illustrate how everyday food choices can make an impact on climate change and the planet. The celebration falls on a Meatless Monday, so naturally, we joined forces to double the impact for the climate. Why? Cutting out meat one day a week is good for the planet because it lessens the demand to raise livestock, which requires an extraordinary amount of resources and takes a devastating toll on the environment.   How to Join in the Meatless Monday Celebrations on Terra Madre Day: 1. Plan to cook a Meatless Monday meal on December 10th. Consider cooking with ingredients like protein-rich and delicious beans and legumes . 2. Share your recipe here . 3. During your Meatless Monday meal, share your photos on social media with the hashtags #MeatlessMonday and #FoodForChange   -For Chefs : Feature this dish in your restaurant on Meatless Monday and the rest of the week. Consider donating 50% or more of the sales to Slow Food USA. -For Meatless Monday Ambassadors and Slow Food Chapters: Host a #FoodForChange potluck or meal for your family, friends, and colleagues. On December 10th, make a difference in your community with Meatless Monday and Slow Food for Terra Madre Day. Join two distinguished worldwide movements that are committed to making change for personal health and the health of the planet. To get inspired, enjoy a short video celebrating Meatless Monday and Slow Food with chefs from Africa to Japan.     Follow us on Facebook, Twitter, Pinterest, or Instagram!   Are you interested in getting Meatless Monday started in your restaurant or community? Become a Meatless Monday Ambassador! We have all the resources and tools you need. Get started here . You can also get in touch with us at info@meatlessmonday.com. The post Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10th appeared first on Meatless Monday.


You will enjoy these as well ...

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



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!