black pepper - vegetarian recipes

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Kaiserschmarrn (Fluffy Scrambled Pancake)

Gooda Cheez (Vegan Gouda Cheese)

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black pepper vegetarian recipes

Creamy Corn and Broccoli Soup

September 2 2020 Golubka Kitchen 

Creamy Corn and Broccoli Soup Warm soups have regained their appeal over the last couple of weeks, with the changed, silvery light, cooler mornings and evenings, and earlier sunsets. This time of year is magical, as is any time when a seasonal shift is especially evident and new. The prospect of winter squash, warm drinks, and general coziness that fall brings still feels exciting, although it might be hard to believe once we’re in the depths of it. This soup has one foot in the summer, utilizing the sweetness of corn, and another in the fall, with its warmth and creaminess. We prepare a quick, flavorful broth using some aromatics, corn cobs, and spices, making sure to introduce plenty of savory ingredients to balance out the sweetness of the corn. We cook broccoli right in the broth and blitz everything up in a blender. The result is lovely, subtle, and packed with veggies. Hope you’ll give it a try! Creamy Corn and Broccoli Soup   Print Serves: 4-6 Ingredients olive oil 4 ears of corn - kernels removed, cobs reserved sea salt 1 large yellow onion - diced 4 garlic cloves - minced ½ teaspoon smoked paprika ½ teaspoon dried thyme freshly ground black pepper ½ cup white wine 3 bay leaves 8 oz broccoli florets (from about 2 medium heads) ½ cup cashews chives or other herbs - for garnishing (optional) Instructions Heat a large pot over medium heat, add enough olive oil to lightly coat the bottom. Add the corn kernels and a pinch of salt. Saute until the corn is bright yellow and slightly caramelized, about 7 minutes. Transfer to a small bowl and set aside. Add more oil to coat the bottom of the pot. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic, paprika, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs to the pot, along with the bay leaves, 6 cups of water, and more salt. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 30 minutes. Remove the corn cobs and bay leaves from the broth, discard. Add the broccoli and cashews to the pot, bring it back up to a simmer, and simmer, covered, for another 5-7 minutes, until the broccoli is tender. Add about half of the sautéed corn kernels to the pot. Transfer the contents of the pot to an upright blender and blend on high until smooth. Taste for salt and adjust if needed. You might need to do this in batches. Return the blended soup back to the pot. Mix in the rest of the corn kernels. Serve the soup warm, garnished with chives or other herbs of choice and drizzled with olive oil. 3.5.3226 The post Creamy Corn and Broccoli Soup appeared first on Golubka Kitchen.

Tomato and Garlic Roasted Potatoes

August 26 2020 Golubka Kitchen 

Tomato and Garlic Roasted Potatoes We have a recipe for lemon miso roasted potatoes that’s a huge crowd pleaser and very much worth the little bit of extra effort it requires. Today’s recipe employs a similar technique of roasting potatoes in a number of flavorful ingredients, more summery ones this time around. We grate fresh tomatoes into a puree, which gets mixed with potatoes, garlic, rosemary, olive oil, and seasonings. We then roast the potatoes until the ‘sauce’ that’s coating them becomes sticky and concentrated. The tomato puree contributes more of a general savoriness than a direct tomato flavor, and the garlic and rosemary take the dish over the top. The result is super flavorful, and the ingredients are very simple – our favorite kind of food. Hope you’ll give these a try! Tomato and Garlic Roasted Potatoes   Print Serves: 4-6 Ingredients 2 lbs small yellow potatoes (any waxy kind) - halved sea salt 2 large tomatoes 3 garlic cloves - crushed and peeled 2 sprigs rosemary - leaves stripped from stems olive oil freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Put the potatoes in a medium pot, cover with cold water, salt well, and bring to a boil. Parboil for about 4 minutes, until slightly soft but not fully cooked, then drain. Cut the tomatoes in half. Use a spoon to scoop out the seeds and any of the tough core, discard. Halve the tomato halves once more. Put a box grater in a shallow bowl. Grate the tomatoes using the large hole side of the box grater, avoiding the skin, until you have a tomato puree. Put the parboiled tomatoes in a rimmed baking dish. Add the tomato puree, garlic, rosemary, plenty of olive oil, and salt and pepper to taste. Mix well to coat. Roast for 1 hour, stirring periodically, until the potatoes are golden on the outside and creamy inside. Enjoy warm. 3.5.3226 The post Tomato and Garlic Roasted Potatoes appeared first on Golubka Kitchen.

Marinated White Bean Salad

August 5 2020 Golubka Kitchen 

Marinated White Bean Salad We have a marinated zucchini recipe in the blog archives that’s a favorite to which we keep coming back to every year, and this white bean salad definitely has its roots there. Zucchini can be surprisingly delicious raw, especially when you show it a little love like we do here – salting it to rid it of excess liquid, so that it can fully take on the flavors of the marinade. The texture of raw marinated zucchini is also great – snappy but soft at the same time. In this salad, we combine the raw zucchini with white beans, tomato, and herbs, drenching everything in a very simple marinade. The result is so refreshing and delicious in its simplicity. I’ve been making some variation of it pretty much every week this summer. You can very easily customize this recipe to your needs: use other beans or lentils, add any number of fresh summer vegetables, swap out the basil for another herb, add spices to the marinade, etc. Hope you’ll give it a try! Marinated White Bean Salad   Print Serves: 4 Ingredients 2 medium zucchini (about 12 oz total) - mandolined or thinly sliced sea salt 1 small shallot - minced zest and juice from 1 lemon 2 tablespoons red wine vinegar pinch red pepper flakes freshly ground black pepper ⅓ cup olive oil 2½ cups cooked white beans (about 2 15 oz cans) 1 large or 2 medium tomatoes - cut into chunks or cubed a few handfuls of basil or other fresh herbs of choice - sliced or chopped Instructions Put the zucchini in a colander, sprinkle generously with salt, and mix well to coat. Place the colander over a bowl to catch the water released by the zucchini and set aside to drain for 30 minutes. Meanwhile, in the bottom of the bowl in which youll be mixing the salad, combine the shallot, lemon zest and juice, vinegar, red pepper flakes, salt and black pepper to taste, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and adjust if needed. Gently squeeze the zucchini by pressing on it in the colander, to wring out any remaining water. Rinse it well to wash off the salt. Put the zucchini on a clean kitchen towel and pat dry. Add the zucchini to the bowl with the dressing, along with the beans, tomato, herbs, and another pinch of salt, mix well. Taste for seasonings once again and adjust if needed. Place the salad in the refrigerator to marinate for a few hours or overnight before serving. Enjoy cold. Notes I used baby zucchini here, thats why they look like cucumbers! 3.5.3226 The post Marinated White Bean Salad appeared first on Golubka Kitchen.

Rainbow Salad with Lemon Chia Dressing

July 28 2020 Robin Robertson's Global Vegan Kitchen 

Rainbow Salad with Lemon Chia Dressing The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon. This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at plantproteinrev@quarto.com. Support for this book has been amazing, and Im especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine.  About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote: Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. More coming soon, along with some great tips for getting more protein from plants.  For now, though, let’s eat! Rainbow Salad with Lemon Chia Dressing This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon. Salad - 4 cups packed (120 g) baby spinach - 11/­­2 cups (338 g) diced roasted sweet potato - 2 cups (390 g) cooked brown rice or quinoa - 11/­­2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained - 1/­­2 cup (55 g) toasted slivered almonds or walnut pieces - 1 cup (150 g) shredded red cabbage - 1 large Gala or Fuji apple, cored and diced - 1 ripe Hass avocado, peeled, pitted, and diced Dressing - 2 tablespoons (32 g) almond butter - 2 tablespoons (30 ml) fresh lemon juice - 1 tablespoon (15 ml) rice vinegar - 1/­­3 cup (70 ml) water, plus more if needed - 2 teaspoons pure maple syrup - 2 teaspoons ground chia seeds - Sea salt and freshly ground black pepper Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado. Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time. To serve, drizzle the dressing on the salad and toss well to coat. Makes 4 servings The post Rainbow Salad with Lemon Chia Dressing appeared first on Robin Robertson.

Chickpea Lettuce and Tomato Wraps

July 21 2020 Robin Robertson's Global Vegan Kitchen 

Chickpea Lettuce and Tomato Wraps Chickpea salad sandwiches made in the manner of tuna salad sandwiches have been on menu at my house for years. My latest version is one of the bonus recipes you’ll get when you pre-order my new book, The Plant Protein Revolution Cookbook. Instead seasoning it to tastes like tuna, I’ve changed up the flavor a bit to give it a smoky nuance reminiscent of a BLT.  In addition to the chickpeas, other protein-rich ingredients in this recipe include cashews and hemp seeds. You can serve this on whole-grain bread if you prefer, but I love it in a wrap. Chickpea Lettuce and Tomato Wraps Makes 2 servings - 1/­­2 cup raw unsalted cashews, soaked in hot water for 1 hour, then drained - 1/­­4 cup water - 2 tablespoons fresh lemon juice - 1 tablespoon ground hemp seeds - 1 teaspoon yellow mustard - 1/­­4 teaspoon garlic powder - 1/­­4 teaspoon onion powder - Salt and ground black pepper - 1 (15-ounce) can chickpeas, drained and rinsed - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon Liquid Smoke - 1/­­4 cup minced celery - 2 tablespoons minced scallions - 2 large whole-grain tortillas - 4 large butter lettuce leaves - 1 ripe tomato, thinly sliced In a high-powered blender, combine the cashews, water, lemon juice, hemp seeds, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend until completely smooth, scraping down the sides of the blender as needed. The dressing will be thick. Set aside. In a large bowl, combine the chickpeas, smoked paprika, Liquid Smoke, and about half of the reserved dressing, mashing to break up the chickpeas. Add the celery, scallions, and as much of the remaining dressing as desired.  Season to taste with salt and pepper. Mix well. To assemble, arrange a tortilla on a flat work surface. Place the 2 lettuce leaves in the lower third of the tortillas and top with a row of tomato slices. Spoon half of the chickpea mixture on top of the tomatoes, spreading evenly. Use your hands to gently roll up the wrap.  Repeat with the remaining ingredients. Cut each wrap in half and serve. PRE-ORDER NOW:  If you order The Plant Protein Revolution Cookbook before August 11, 2020, youll receive this and other bonus recipes that you can start using right away! Just send your proof of purchase to the following email address plantproteinrev@quarto.com and my publisher will send you the bonus recipes. The post Chickpea Lettuce and Tomato Wraps appeared first on Robin Robertson.

Potato, Lentil, and Zucchini Salad

June 24 2020 Golubka Kitchen 

Potato, Lentil, and Zucchini Salad We make potato salads pretty much every week in the summer. To me, they are the perfect food – satisfying, packable for the beach or picnics, and the recipe is easy to change according to what we have on hand. Today’s recipe has been our favorite version as of late. I love adding French lentils to a potato salad to make it more satiating/­­into a complete meal if needed, plus their flavor and texture is great. Another thing I like to include is a green vegetable: asparagus, green beans, or zucchini like in this recipe. For the dressing, I think that a mustardy vinaigrette is always a great move for most potato dishes, and we make a simple one for this salad. Hope you’ll give this version a try this summer! Potato, Lentil, and Zucchini Salad   Print Serves: 4-6 Ingredients ½ cup French lentils sea salt 1½ lbs yellow baby potatoes or fingerling potatoes - halved or quartered 1 medium zucchini - sliced into half moons 1 shallot - minced 1½ tablespoons Dijon mustard (or half Dijon and half grainy mustard) zest and juice from 1 lemon 2 teaspoons red wine vinegar freshly ground black pepper 3 tablespoons olive oil a few large handfuls of dill and/­­or other herbs of choice - chopped Instructions Add the lentils to a medium saucepan, cover them with about 1 inch of water and salt well. Bring to a boil over high heat, reduce to a simmer and simmer for 15-20 minutes, or until tender but not mushy. Add the potatoes to a soup pot, cover with water, salt well, and bring to a boil over high heat. Boil the potatoes for 15-20 minutes, until tender. Add the zucchini to the pot with the potatoes at about the last 3 minutes of cooking, to quickly blanch it. Drain the lentils and potatoes/­­zucchini once cooked (you can drain everything into one colander). While the lentils and potatoes are cooking, prepare a big bowl for the potato salad. In the bottom of the bowl, combine the shallot, mustard, lemon zest and juice, vinegar, a generous pinch of salt, and plenty of black pepper, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and pepper and adjust if needed. Add the drained lentils, potatoes, and zucchini to the bowl with the dressing and mix to combine. Let cool for a few minutes, then mix in the herbs. Serve right away or refrigerate in an airtight container until ready to serve. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Potato, Lentil, and Zucchini Salad appeared first on Golubka Kitchen.

Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali Mirch

June 17 2020 Vegan Richa 

Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali MirchTofu in Creamy Black Pepper Tomato Sauce is a weeknight dinner your whole family will love! This easy Indian tofu recipe treats pan-fried firm tofu pieces to a bath of deliciously aromatic and creamy peppery gravy.  Serve over rice or with naan or roti. Oil-free, soy-free and nut-free options included. Jump to Recipe I know, tofu may not seem like the most exciting food to some of you. But hey, when you wrap it in a blanket of flavors it turns into a thing of beauty! I mean, what’s not to love about crispy fried tofu cubes in a fragrant creamy sauce? While I do already have some pretty amazing tofu curries on the blog, this one is special in so many ways. Dum Tofu Paneer Kali Mirch, you guys! A lip-smacking delicious creamy vegan tofu curry that is packed with vibrant flavors and so easy to make that it could be dinner on any given weeknight. As the name suggests this dish has a good amount of Kali Mirch ( black pepper ) which really livens up the gravy so don’t skimp on it. This one-pot dish is perfect as a warming main course on a rainy day. The signature-orange tomato gravy wraps itself silkily around your the tofu cubes and is sure to wow your tastebuds! This is a chunky sauce,  for smooth sauce, purée tomatoes in a blender and add to the skillet.Continue reading: Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali MirchThe post Tofu in Creamy Black Pepper Tomato Sauce – Dum Tofu Paneer Kali Mirch appeared first on Vegan Richa.

Vegetable Biryani (Instant Pot)

June 5 2020 Manjula's kitchen 

Vegetable Biryani (Instant Pot) (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Biryani (Instant Pot) This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes. Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan. Hope you enjoy! This recipe will serve 3 Course Main Course Cuisine Indian Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 3 people Ingredients1 cup long grain rice I preferred Basmati Rice 3 Tbsp Milk 1 pinch Saffron Kesar few strands 2 Tbsp oil or ghee 1/­­4 cup cashews 15 Raisins 1 Tbsp ginger thinly sliced 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets 1/­­4 cup Plain Yogurt whisked 1/­­4 cup Mint leaves Pudhina finely chopped 1 1/­­4 cup Water Spices3 whole Green Cardamom Elaichi 6 Cloves Laung 8 Black Peppercorns 1 inch long cinnamon stick Dalchini 2 Bay leaf Tej Patta 1 tsp Cumin seeds Jeera 1 tsp coriander powder 1 tsp fennel seed powder 1 tsp red chili powder adjust to taste 1/­­4 tsp Turmeric Haldi 1 tsp Salt adjust to taste InstructionsIn warm milk soak the saffron and keep aside. Soak the rice for about 10 minutes, then drain the water and keep aside. Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes. Add all the whole spices and sauté for 30 seconds, they will become aromatic. Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot. Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice. Add the water for cooking on top of the rice. Rice should be just immersed under water. You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position. Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure. After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes. Open the pot and fluff the rice gently with a fork. NotesServe hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi Making Vegan: This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree. The post Vegetable Biryani (Instant Pot) appeared first on Manjula's Kitchen.

Lemon-Dill White Bean & Potato Soup

May 13 2020 Golubka Kitchen 

Lemon-Dill White Bean & Potato Soup Coming to you with a recipe that feels simultaneously springy and warming. Spring here in the Northeast has been on the chillier side, and smoothies and big, raw salad lunches feel pretty far away. We’re still eating lots of soups/­­stews, and not hesitating to turn on the oven to roast vegetables. We’re also going through a BIG dill obsession in our household. It’s just such a unique herb, perfect at brightening up whatever dish it touches. We’ve been having tons of it in the form of lemony herb oil, served with creamy white beans, and also in potato salads. This soup is a compilation of all those flavor favorites in one bowl of coziness. All the ingredients in this soup are pretty straightforward. We start building flavor with a standard trio of onion (or leeks), celery, and carrots, followed by some spices, garlic and salt. We cook the white beans and potatoes in broth, until the potatoes are tender, and then blend half the soup for a creamy but slightly chunky texture. We finish it off with lots of fresh lemon juice and zest, and tons of dill. So simple and satisfying! Hope you and yours are well :) Lemon-Dill White Bean & Potato Soup   Print Serves: 4-6 Ingredients olive oil or avocado oil 1 yellow onion - diced finely, or 2 sliced leeks (white parts only) 1 medium carrot - diced finely 2 stalks celery - diced finely sea salt 4 garlic cloves - minced freshly ground black pepper ½-1 teaspoon red pepper flakes, plus more for garnishing 1½ teaspoons ground coriander 4 medium yellow potatoes or new potatoes (about 1lb) - cut into ½ chunks 2 cups cooked white beans (or 1 15 oz can) 6 cups vegetable broth 1 tablespoon white/­­mild miso a few large handfuls baby spinach (optional) zest from 2 lemons scant ¼ cup lemon juice (from about 2 medium lemons), plus more for garnishing 1 small bunch dill (about ⅓ cup packed) - stemmed and chopped, plus more for garnishing Instructions Warm a soup pot over medium heat and add a generous pour of oil once the pot is hot. Add the onion/­­leeks, carrot, celery, and a pinch of salt. Sauté over medium-low heat for about 15 minutes, or until the onion is translucent and the other vegetables are soft. Add the garlic, black pepper and red pepper flakes to taste, and coriander. Cook for about another 30 seconds, until the garlic is fragrant. Add the potatoes and another generous pinch of salt, mix to coat the potatoes. Add the beans and vegetable broth, mix, cover, and bring to a simmer. Simmer, covered, for 20 minutes, or until the potatoes are just tender. Transfer about half the soup to an upright blender, along with the miso, and blend until just smooth. You can also do this with an immersion blender, leaving some of the soup chunky. Return the blended soup to the pot. Mix and taste for salt/­­pepper, adjust if needed. Turn off the heat, wilt in the spinach, if using, and mix in the lemon zest, juice, and dill. Serve the soup warm, garnished with lemon wedges, more dill, and red pepper flakes. Notes - Dill stems are really easy to strip with a quick motion like you would do when stemming kale. This saves a lot of time! - The flavor and acidity of fresh lemon juice dissipates quite quickly, so I recommend serving any leftovers with more squeezes of lemon juice in each bowl. 3.5.3226 The post Lemon-Dill White Bean & Potato Soup appeared first on Golubka Kitchen.

Kale Caesar With Brussel Sprout Croutons

May 5 2020 Isa Chandra Moskowitz 

Kale Caesar With Brussel Sprout Croutons Serves 4 Caesar is the mother of all salads, vegan or not. But especially vegan! Who can deny a briny, lemony, creamy, garlicky dressing? I think the reason that Kale Caesars in particular are so popular (besides the fact that it sounds like hail, Caesar I suppose), is that the acidic dressing really breaks down the kales mask of toughness, revealing its true, velvetty nature. It still retains its crunch and heartiness but after the massage its, well, relaxed a bit! This dressing uses nori as a seasoning, adding that ocean flavor to the mix. I love roasted Brussels instead as croutons, for their toasty crunch. If youd like to add protein, toss in some chickpeas or top with tempeh or tofu, a chickpea cutlet or even some storebought fake chickn sliced up. Avocado, of course, never hurts either.  This is originally from I Can Cook Vegan. If you buy that book I promise to do only good things with the money. Recipes Notes ~ Lacinato kale is my fave for salads because its at once crunchy and a little more delicate than other kale varieties. But use what you got! ~ And yeah you can totally just use this dressing on romaine, too. Like, duh, why not. Just skip the massaging part ~ If you dont have a highspeed blender like viamix or blendtec, you can make this using a regular blender. Soak cashews them overnight first, or, if you dont have that kind of time, boil in water for 30 min and drain. You will have to scrape down the sides with a rubber spatula and give your blender a rest from time to time, and it could take like 5 minutes to get it totally smooth. Just be patient. Ingredients For the brussels: 1 lb brussels, quartered 2 to 3 tablespoons olive oil 1/­­2 teaspoon salt For the dressing: 3 cloves garlic 1 cup whole unroasted cashews 1/­­2 sheet nori, torn to pieces 1/­­4 cup tablespoons nutritional yeast 3/­­4 cup water 1/­­4 cup fresh lemon juice 1 tsp whole grain dijon mustard 3/­­4 teaspoon salt Several dashes fresh black pepper For the salad: 1 lb lacinato kale, rough stems removed, torn into 2 inch pieces or so Optional: Roasted pepitas or sunflower kernels for garnish Sliced lemon for squeezing Directions 1 – Preheat the oven to 425 F for the brussels. Line a large baking sheet with parchment paper and set aside.  2 – Toss the quartered brussel sprouts with olive oil and a dash of salt. Bake for 15 minutes, until lightly browned. No need to flip them, just let em roast. 3 – Make the dressing. Place garlic in a high-speed blender and pulse to chop up. Add remaining ingredients and blend until completely smooth, about a minute, scraping down the sides with a rubber spatula every now and again.  4 – Pour about 3/­­4 of the dressing into a large mixing bowl. Add the kale and massage it into the dressing for about a minute. Dont be afraid to really get in there like youre kneading dough.  5 – Top with roasted brussels and drizzle on more dressing. Finish with seeds, a little extra black pepper and serve with a lemon!

Mixed Mushroom Rice

April 27 2020 Meatless Monday 

Those who like mushrooms usually stay with one kind but here the three types of mushrooms make this an exceptional recipe. This dish was created by Chef Nishant Chaube, influenced by a similar Chinese recipe. Recipe and photo from Phaidon’s The Indian Vegetarian Cookbook, by Pushpesh Pant. 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 - 6 cups (50 fl oz/­­1.5 liters) mushroom stock/­­vegetable stock - 2 cups (14 oz/­­400 g) long-grain rice - 2 cups (5 oz/­­150 g) shiitake mushrooms, sliced -  1/­­3 cup (1 oz/­­25 g) oyster or button mushrooms, sliced -  1/­­4 cup ( 1/­­4 oz/­­10 g) dried morels -  1/­­4 cup (2 fl oz/­­60 ml) sesame oil - 1 cup (3 oz/­­80 g) shallots or scallions (spring onions), sliced - 4 tablespoons peeled and chopped fresh root ginger - salt and freshly ground black pepper, to taste   Directions: In a large pan, bring 4 cups (1 3/­­4 pints/­­1 liter) of mushroom/­­vegetable stock to the boil, seasoning with salt to taste, add the rice and cook for 20-25 minutes, until al dente. Drain and set aside. Heat the remaining stock in a separate large pan, add the shiitake, oyster (or button) mushrooms, and morels and cook for about 7-8 minutes over medium heat, simmering until the stock has reduced to a thick, sauce-like consistency. Meanwhile, heat the sesame oil in a skillet (frying pan) and fry the shallots or scallions (spring onions) and ginger over medium heat for 2 minutes, then add to the mushroom sauce. Stir the rice into the sauce, mix well, cover, and simmer over medium-low heat for 5-7 minutes, season and remove from the heat. The post Mixed Mushroom Rice appeared first on Meatless Monday.

Sundried Tomato Mac & Cheeze

April 19 2020 Isa Chandra Moskowitz 

Sundried Tomato Mac & Cheeze Serves 6 to 8-ish Lets just cut to the chase. Or just cut to the cheeze, har har. There are a lot of vegan macs out there, but this might just take the noodle. Its nut-free and thats cool in case you have allergies but also I am in love with it. It just might replace my cashew based staple mac sauce. Yes, I am covering my cashew’s ears as I say that. You will never guess the ingredients (except the one in the title) so Im just going to tell you. Coconut milk, sundried tomatoes (in oil), miso, nooch and onion powder. And that is it. And it is good. Real good. Just feed it to someone who doesnt know and see what they think is in it! The coconut flavor magically transforms into something completely creamy and savory when blended with these intensely umami flavors. Its great for a pound of pasta, but I can also see it being used as a queso base or wherever your cheezy desires take you. Recipes Notes ~I don’t know how this will come out with sundried tomatoes that aren’t in oil. My guess is not very good. It needs the oil. So do what you must but don’t come for me if you end up eating wallpaper paste. ~I used Thai Kitchen coconut milk (full fat) and I would recommend that brand! It does have a little guar gum in it according to the label and that might have aided in the thickening, but let me know if you use a different brand. Make sure it’s unsweeteened! ~I used red miso (Miso Master) which has soy and I loved it. However I think chickpea miso would be just awesome, too! Ingredients 1 15 oz can coconut milk 3/­­4 cup sundried tomatoes in oil (it was about 1/­­4 cup of oil, if that helps) 2 tablespoons miso 1/­­2 cup nutritional yeast flakes 2 teaspoons onion powder 1 lb macaroni Black pepper and something green to garnish, if ya want. Directions Put everything in a blender and, uh, blend. Until totally smooth. Cook noodles in salted water, drain them and return the pot. While still hot, add the sauce and mix with a rubber spatula. Taste for salt, I didnt need any because miso and sundrieds were salty. Serve!

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1

March 25 2020 Golubka Kitchen 

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 I’ve been posting regular pantry cooking stories on our Instagram, and I thought I’d have those recipes live here in written form as well. We’ve been minimizing our grocery shopping as much as possible, mostly depending on pantry staples and some longer lasting produce for our meals. This is not your regular, well-photographed post since all the photos are just quick cellphone snapshots I took at dinner time, but hopefully you won’t mind. The recipes are also very off-the-cuff and based on what we had in the pantry, so please feel free to adjust them according to what you have on hand. That’s really what these dishes are all about! The theme here is canned tomatoes, since they are pantry royalty and can bring big flavor to all kinds of dishes, with very little effort. There are two tomato-based stews, a lush tomato pasta, a tempeh sausage recipe, and a little banana bread treat at the end. I hope to do more of these posts very soon as I continue exploring this theme. Let us know if you have any requests or need help with any particular ingredient/­­dish, etc. Sending big love as always. Few things are as easy and satisfying as a simple marinara pasta, which can be easily made with canned tomatoes. The extra garlic and extra cooking time makes this version especially lush. You can watch me make it here. Lush Marinara Pasta   Print Serves: 3-4 Ingredients olive oil 1 yellow onion - diced sea salt 5 cloves of garlic - thinly sliced 1 28 oz can whole peeled tomatoes - crushed up with your hands pinch of red pepper flakes - to taste a few sprigs of fresh basil, plus more for garnish 2 teaspoons sugar (only if needed) about 10 oz pasta of choice Instructions Heat a medium pot over medium heat. Add a generous pour of olive oil. Add the onion and a pinch of salt and saute for about 7 minutes, until translucent. Add the garlic and saute for another 30 seconds or until fragrant. Add the tomatoes, red pepper flakes, basil sprigs, and more salt if your tomatoes are unsalted. Bring the mixture to a gentle simmer and simmer, stirring frequently, for 45 minutes to 1 hour, until the sauce is thickened and glossy. Taste for salt and adjust if needed. If your sauce tastes too acidic, add the sugar. Transfer about half or more of the sauce to a separate container to use later, leaving the rest in the pot. Meanwhile, boil a pot of water and cook pasta according to the instructions on the package. Save about 1 cup of the starchy pasta water. Drain your pasta and add it to the pot with the reserved sauce. Start mixing, adding small splashes of the starchy pasta water, until the sauce is well-incorporated and sticking to the pasta. Garnish with more basil and enjoy. Notes You can use leftover pasta sauce in any of the dishes in this post that call for tomatoes. 3.5.3226   Pappa al Pomodoro is a Tuscan bread and tomato soup, and it’s the coziest thing ever, plus a great way to use up stale bread. We filled this one out with white beans and kale for a more one-stop meal. You can watch me make it here. Pappa al Pomodoro with White Beans and Kale   Print Serves: 2-3 Ingredients 4 thick slices of crusty bread, preferably stale 2-3 slices of garlic olive oil ½ large yellow onion - diced sea salt ½-1 teaspoon dried marjoram or oregano (optional) pinch of red pepper flakes - to taste 14.5 oz can diced fire-roasted tomatoes 1½ teaspoon coconut sugar 1 15 oz can or 1½ cups cooked white beans vegetable broth 2 large handfuls of kale - chopped Instructions If your bread isnt stale, toast it. Generously rub each piece of bread with the garlic on both sides. Slice or break the bread up into smaller pieces. Mince any left-over garlic. Heat a large pot over medium heat and add a pour of olive oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the garlic, marjoram/­­oregano, if using, and red pepper flakes, and stir around for another 30 seconds. Add the tomatoes, coconut sugar, white beans, more salt to taste, and enough vegetable broth to achieve a chunky stew consistency. Bring to a simmer. Once simmering, stir in the kale. Let simmer with the lid askew for about 15 minutes. Taste for salt and spice and adjust if needed. Distribute the garlicky bread between bowls. Pour the stew over. Garnish with a drizzle of olive oil and/­­or any herbs of choice. Notes You can use any kind of canned tomatoes or even tomato sauce for this recipe, just adjust the salt and cooking times accordingly. 3.5.3226   This is not a traditional Chana Masala by any means, but it uses a similar principle of chickpeas stewed with tomatoes and spices. I think that roasted cauliflower goes really well with this dish, and the (super easy!) chutney brings a much-needed pop of green. You can watch me make this dish here. Chana Masala with Roasted Cauliflower and Cilantro Chutney   Print Serves: 2-3 Ingredients for the chana masala 1 head cauliflower - cut into florets avocado oil or other oil of choice sea salt black pepper 1 yellow onion - diced 1-inch piece of ginger - grated or minced 4 cloves of garlic - grater or minced 1 teaspoon curry powder, or to taste 1½ 15 oz cans or about 2¼ cups cooked chickpeas 1-1½ cups tomato sauce or other canned tomatoes purified water juice from ½ lemon for the cilantro chutney 1 bunch cilantro with stems - roughly chopped 1 serrano pepper - seeded if you prefer less spice 1 teaspoon coconut sugar sea salt juice from ½ lemon Instructions to make the chana masala Preheat the oven to 400° F (200° C). Prepare a lined baking tray. Place the cauliflower on the tray, drizzle it with some oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway, or until the cauliflower is cooked through and caramelized in parts. Heat a pot over medium heat and add a pour of oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the ginger, garlic, curry powder, and some black pepper, and saute for 1 more minute, until fragrant. Add the chickpeas, stir to coat, and let the chickpeas toast in the spices for 3-5 minutes. Add the tomato sauce and enough water to thin everything out to a chunky stew consistency. Add more salt if needed (this will depend on whether your chickpeas and tomatoes were salted). Bring to a simmer and let simmer for about 15 minutes, or until the cauliflower is finished roasting. Taste for salt and pepper and adjust if needed. Turn off the heat and stir in the lemon juice. Serve with the roasted cauliflower and cilantro chutney (recipe follows). to make the cilantro chutney Combine the cilantro, serrano, sugar, salt to taste, and lemon juice in a high speed blender. Blend until smooth. You shouldnt need water, but add small splashes of water if your blender has a difficult time getting going. Notes If you made our freezer bouillon, you can use about 5-6 teaspoons of the fiery freezer bouillon in place of the onions, ginger, and garlic in this recipe. 3.5.3226   This is a riff on the Italian classic of sausage and peppers, except that the ‘sausage’ is made by cooking tempeh with all kinds of herbs and spices, which makes it incredibly flavorful. Feel very free to adjust the spices according to what you have on hand, you kind of can’t go wrong here! You can watch me make this dish here. Tempeh Sausage, Peppers, and Onions   Print Serves: 4-5 Ingredients avocado oil or other oil of choice 1 yellow onion - sliced sea salt 2 red and/­­or orange bell peppers - cored and sliced splash of beer (optional) 2 8 oz packages of tempeh - crumbled tamari - to taste maple syrup - to taste 2 cloves garlic - minced 1 tablespoon minced fresh sage (or use dried sage) 1 tablespoon tomato paste 1 teaspoon coconut sugar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon dried thyme ¼ teaspoon chili powder pinch of red pepper flakes pinch of smoked salt (totally optional) Instructions Heat a large pan over medium heat and add a pour of oil. Add the onion and a pinch of salt and saute for 1-2 minutes to give the onions a head start. Add the peppers and another pinch of salt, and saute for about 5 minutes, until starting to soften. Add a splash of beer, if using, and let it cook off for 1-2 minutes. Turn the heat down to medium-low, cover the pan, and let the onions and peppers stew for 20 minutes, or until soft and melted. If your pan gets too dry, add a splash of water. Meanwhile, put the crumbled tempeh in a bowl and drizzle some tamari and maple syrup over it. Mix to coat and let sit. Gather all your spices for the tempeh sausage by measuring them out into one bowl: garlic, sage, tomato paste, coconut sugar, garlic powder, onion powder, smoked paprika, dried thyme, chili powder, red pepper flakes, and smoked salt, if using. Once the onions and peppers are done cooking, remove them from the pan and set aside for now. Add more oil to the pan. Add the tempeh and stir to coat it in the oil. Press the tempeh into the pan in one even layer and let brown undisturbed for about 3 minutes. Stir the tempeh, press it into the pan again, and keep cooking until mostly golden brown. Stir in the prepared spice mix and cook the tempeh for another 2-3 minutes, until fragrant. Taste for salt and spices and adjust if needed. Add the onions and peppers back in, stir to incorporate, and let everything warm through together. Enjoy the sausage as is or on sandwiches, over rice, etc. 3.5.3226   In our last post, I talked about my sourdough starter and how I’ve been experimenting with recipes that use up sourdough discard from feeding the starter. So far I’ve made cookies and this banana bread, which turned out delicious, but didn’t really taste like sourdough. It’s a great way to save some flour in any case, if you have a starter. You can watch me make it here. Vegan Sourdough Banana Bread   Print Adapted from The Baking Fairy - this is a great recipe to use if you dont have sourdough! Serves: 1 standard loaf Ingredients 5 very ripe bananas - peeled, divided ½ cup sourdough discard/­­starter ¼ cup refined coconut oil - melted or soft ¼ cup non-dairy milk 2 teaspoons vanilla extract ½ cup plus 1 tablespoon coconut sugar, plus more for sprinkling generous pinch of sea salt 1½ cups all purpose flour 1 teaspoon baking soda Instructions Preheat the oven to 350° F (175° C). Prepare an oiled and parchment-lined loaf pan. Mash 4 of the bananas in a large bowl. Add the sourdough discard, coconut oil, milk, and vanilla. Use a fork to mix until smooth. Add the sugar, salt, flour, and baking soda. Mix to just incorporate. Transfer the batter to the prepared loaf pan. Slice the remaining banana in half lengthwise and use it to decorate the top of the loaf. Sprinkle more coconut sugar over the banana and top of the loaf. Bake for 50 minutes. Cover with a piece of domed parchment paper and continue baking for another 10 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes in the loaf pan, then transfer to a cooling rack and let cool for another 20 minutes. Slice and enjoy. 3.5.3226   Other pantry-friendly recipes we’re cooking this week: - Cozy Pantry Stew - Next Level Lemon Miso Potatoes - Fall-Apart Caramelized Cabbage The post Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 appeared first on Golubka Kitchen.

Popcorn Broccoli

March 8 2020 Golubka Kitchen 

Popcorn Broccoli Maybe I’m crazy, but I think that anyone would love broccoli if they tried it this way. Plain roasted broccoli has always kind of tasted like popcorn to me, and then I started adding nutritional yeast and spices to amp up the popcorn effect. I can easily eat a whole bowl of this stuff in one sitting and often make it as a snack. This broccoli also works well as a side to pretty much any meal – we love having it with rice and baked tofu or tempeh. Wondering what to do with all the leftover broccoli stems? I recently made a creamy broccoli stem soup and it turned out delicious – you can watch me make it step by step on our IG here. Also, try this broccoli stem tartare and these latkes. Happy Women’s Day and wishing you a great rest of the weekend :) Popcorn Broccoli   Print Serves: 4 as a side Ingredients 1½ lbs broccoli florets - from about 7-9 small heads of broccoli 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1 teaspoon onion powder (optional) ½ teaspoon dried thyme (optional) ¼ teaspoon smoked paprika (optional) pinch of red pepper flakes (optional) sea salt freshly ground black pepper 2-3 tablespoons avocado oil or olive oil Instructions Preheat oven to 400° F (200° C). Prepare a lined baking sheet. Put the broccoli florets on the sheet. In a small bowl, combine the nutritional yeast, garlic powder, onion powder, thyme, smoked paprika, and pepper flakes, if using. Add salt and pepper to taste. Whisk in the olive oil until smooth. Pour the spice and oil mixture over the broccoli and massage it in with your hands, making sure to coat the florets well. Alternatively, you can sprinkle all the spices right on the broccoli and drizzle the oil over top, then massage everything in. Roast the broccoli for 25-30 minutes, stirring halfway, until the florets are cooked through and charred in parts. This popcorn broccoli is best enjoyed right away. Notes If your broccoli has leaves, roast them as well, they will crisp up like kale chips. 3.5.3226 The post Popcorn Broccoli appeared first on Golubka Kitchen.

Gazpacho with Spicy Red Lentils

July 22 2020 Golubka Kitchen 

Gazpacho with Spicy Red Lentils A thing I learned this year that I can’t believe I didn’t know before is that traditional Andalusian gazpacho recipes include bread, which gets blended (originally pounded in a mortar and pestle) into the soup. Making gazpacho this way was definitely a revelation, since it comes out so silky, rich, and astoundingly flavorful considering the modest amount of ingredients involved. There’s a seemingly never-ending heat wave happening where we are, and cold soups are all I want. To make the gazpacho into a little more of a meal, I often serve it with a few spoonfuls of red lentils, which I generally prepare on the spicy and salty side. They sort of take the place of croutons in my mind, though more nourishing and flavorful. A bowl like that, garnished with basil and maybe some yogurt is so perfectly satisfying on a summer night. I hope you’ll enjoy it as well! P.S. For a variation on this theme, check out our Red Lentil Gazpacho from a few years ago. Gazpacho with Spicy Red Lentils   Print Serves: 4 as a side Ingredients for the gazpacho about 6 small-medium tomatoes (1½-2 lbs) - cored and quartered 1 red bell pepper - seeded and roughly chopped 3-4 slices day old bread - crust removed (about 4-5 oz without crust) 1 clove garlic - roughly chopped ⅓ cup olive oil 1 tablespoon + ½ teaspoon red wine vinegar small handful of basil, plus more for serving sea salt freshly ground black pepper for the spicy red lentils olive oil 1 small yellow onion - diced sea salt 1 clove garlic - minced ¼-1/­­2 teaspoon red pepper flakes (or to taste) ¼ teaspoon smoked paprika ½ cup red lentils Instructions to make the gazpacho Combine the tomatoes, bell pepper, bread, garlic, olive oil, vinegar, basil, salt and pepper to taste in an upright blender. Blend until very smooth. If all your ingredients dont fit in the blender, quickly pulse up just the vegetables, which will make room for the rest of the ingredients. Taste for salt and pepper and adjust if needed. Optionally, strain the gazpacho through a fine mesh strainer for an extra silky texture. Transfer the soup to a container, cover and put in the refrigerator to cool very well for at least 2 hours or overnight. Serve cold as is or garnished with yogurt, basil, and/­­or the spicy red lentils. to make the spicy red lentils Heat a medium pot over medium heat and add enough olive oil to lightly coat the bottom. Add the onion and a pinch of salt and saute for 7 minutes, until translucent. Add the garlic, red pepper flakes, and smoked paprika and saute for another minute, until fragrant. Add the lentils, 1½ cups of water, and more salt to taste. Bring to a simmer. Simmer, covered, for 15-20 minutes, stirring periodically, until the lentils are cooked through but still al dente in parts. Let cool a bit and either serve the lentils on the gazpacho warm, at room temperature, or cold out of the refrigerator - all three ways taste great. Notes You can use the crust left over from the bread to make croutons. 3.5.3226 The post Gazpacho with Spicy Red Lentils appeared first on Golubka Kitchen.

Summer Garden Pasta Salad

July 15 2020 Golubka Kitchen 

Summer Garden Pasta Salad I put this salad together on a whim a few weeks ago following a craving, and we liked it so much that we’ve been making it a bunch ever since. It’s nothing fancy – just some sweet, roasted summer veg tossed with pasta, chickpeas, basil, olives, and a three ingredient dressing. This is about as much effort as I like to put into cooking in the summer, and the extra flavorful, sun-fed produce really allows for that. This salad packs up nicely, which makes it a great thing to bring to an outdoor gathering or the beach. It also gets better with time, as it has a chance to sit and marinate, so it’s a great make-ahead option for all your summer plans. Hope you’ll give it a try! Summer Garden Pasta Salad   Print Serves: 4-6 Ingredients 1 medium zucchini - sliced into half moons 1 medium summer squash - sliced into half moons 2 red, orange or yellow bell peppers - seeded and sliced into 1-inch chunks sea salt freshly ground black pepper ¼ cup olive oil, plus more for drizzling the vegetables zest and juice from 1 large lemon 1½ tablespoons Dijon mustard 10 oz pasta of choice 1 15 oz can chickpeas (or 1¾ cup cooked chickpeas) heaping ½ cup pitted Castelvetrano olives or other olives of choice a few large handfuls fresh basil - torn or sliced Instructions Preheat the oven to 400° F (200° C). Put the zucchini, squash, and bell peppers on a large, parchment-covered baking sheet. Sprinkle the vegetables with salt and pepper, and drizzle with olive oil, mixing well to coat. Roast for 20 minutes, then mix and roast for another 15-20 minutes, until soft. Meanwhile, prepare a large bowl for serving the pasta salad. In the bottom of the bowl, combine the lemon zest, juice, and mustard, whisking to combine. Stream in ¼ cup of olive oil while whisking, until emulsified. Add salt and pepper to taste, mix to combine. Boil a pot of well-salted water for the pasta. Cook the pasta according to the timing on the package. Drain and add the pasta to the bowl with the dressing, followed by the roasted vegetables, chickpeas, olives, and basil. Mix well to coat everything in the dressing. Let the salad cool at room temperature for a few minutes, then cover and transfer to the refrigerator. Chill the salad for at least 2 hours or preferably overnight. It will get even better with time. Enjoy the salad cold. 3.5.3226   New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Summer Garden Pasta Salad appeared first on Golubka Kitchen.

Zucchini and Herb Hummus

June 17 2020 Golubka Kitchen 

Zucchini and Herb Hummus There is a stand at the local St. Petersburg farmer’s market that sells the most delicious hummus. I got to talking with the owner one day, and she pointed out that the hummus is made without chickpeas, which I myself didn’t notice when trying a sample. She makes it this way is because of a legume intolerance and uses zucchini in place of chickpeas. The zucchini gives the dip that creamy texture and fairly neutral flavor that usually comes from the chickpeas. With the addition of tahini and lemon juice, the ingredient swap is almost unnoticeable. I thought it would be fun to try making a version of that hummus at home, and to share the recipe here. This dip is so fresh. It’s packed with herbs, and the zucchini makes it light and fluffy. Hope you’ll give it a try this summer. Also, if you’re looking for an easy recipe for crackers to go with this hummus, this one is great. P.S. Thank you so much for your support on our new weeknight recipe ebook! In case you missed it, you can check it out/­­purchase here. Zucchini and Herb Hummus   Print Serves: about 3 cups Ingredients 3 medium-large zucchini - halved lengthwise 2 teaspoons olive oil, plus more for drizzling the zucchini sea salt freshly ground black pepper ¼ cup tahini zest and juice from 1 large lemon 3 cloves garlic - roughly chopped a few large handfuls fresh herbs (dill, parsley, basil, etc.) Instructions Preheat the oven to 400° F (200° C). Put the zucchini on a parchment-covered baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the zucchini for 30-35 minutes, until knife-tender. Let cool for at least 15 minutes. In a food processor, combine the roasted zucchini, olive oil, tahini, lemon zest and juice, garlic, herbs, sea salt, and black pepper to taste. Process until smooth. Taste for salt and pepper and adjust if needed. Transfer the hummus to a sealable container and let cool in the refrigerator for at least an hour before enjoying. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Zucchini and Herb Hummus appeared first on Golubka Kitchen.

Creamy Vegan Lemon Pasta with Asparagus

June 10 2020 Golubka Kitchen 

Creamy Vegan Lemon Pasta with Asparagus Coming to you with this creamy, lemony pasta that’s under 10 ingredients and presents a really delicious way to eat a lot of asparagus. I have to admit that asparagus is not my favorite vegetable, but I still eat tons of it in the spring because the mission here is to learn to love and take full advantage of all vegetables in season. I do find asparagus to be truly enjoyable in this pasta – it’s hard not to when it’s framed by carbs and a rich, creamy sauce. This dish comes together pretty quickly. We whip up a simple lemony cashew sauce in the blender and blanch the asparagus together with the pasta, then mix it all together and serve. The brightness and acidity of the lemon punctuates the richness of the sauce and gives the whole thing a sunny feel. Hope you’ll give it a try! Creamy Vegan Lemon Pasta with Asparagus   Print Serves: 4 Ingredients ½ cup raw cashews sea salt 1 clove garlic - roughly chopped zest and juice from 1 large lemon 2 teaspoons nutritional yeast freshly ground black pepper pinch red pepper flakes (optional) 12 oz spaghetti or other pasta of choice about 13 oz asparagus - tough ends snapped, cut into 2-inch pieces basil or parsley - for garnishing (optional) Instructions Soak the cashews in hot water for at least 15 minutes. Set a large pot of well-salted water to boil. In an upright blender, combine the drained cashews with ¾ cup water, garlic, lemon zest (reserve some for garnishing), lemon juice, nutritional yeast, pepper, red pepper flakes if using, and a generous pinch of salt. Blend until very smooth. Taste for salt and adjust if needed, the sauce should be fairly salty. Cook the pasta in the prepared pot until al dente, according to the time on the package. Add the asparagus to the pot at the last 3 minutes of cooking the pasta, to blanch. Reserve 1½ cups of the starchy pasta water before draining the pasta. Drain the asparagus and pasta and return both to the pot. Pour the cashew sauce over the pasta, along with a generous splash of the reserved pasta water, mix well to combine. Add more pasta water as needed, until you have a nice saucy consistency. Serve right away, garnished with the reserved lemon zest and herbs, if using. 3.5.3226 The post Creamy Vegan Lemon Pasta with Asparagus appeared first on Golubka Kitchen.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

High-Vibe Condiment Classics Summer is fast-approaching (at last!) and I dont know about you, but to me this means grilling, eating outside, and enjoying all of the classic, warm-weather treats. But wait! Did you know that there are all kinds of funky ingredients hiding in the most innocuous places, like your ketchup, mustard and relish?! We shouldnt have to forgo these truly classic condiments just because were walking on the whole foods path. No way! So I decided to do a high-vibe makeover all of the condiments that youd find at a barbecue, picnic, or baseball game: ketchup, mustard, honey mustard, Dijon, relish, mayo and secret sauce, without any refined ingredients, colours, or preservatives. They are entirely vegan (except for the honey mustard), and taste absolutely incredible.  Making your own condiments from scratch is empowering, and you too will see that by whisking up your very own mustard, or blending your very own ketchup that you are incredibly capable in the kitchen! Its a serious delight to realize that youre not only qualified to make things you thought you needed to buy, but that youre also doing yourself a giant favour in cutting questionable ingredients out of your life. When I was a kid, I loved hotdogs with mustard and relish (not ketchup, that was for burgers). The vinegary tang of the yellow mustard with the sweetness of pickle relish perfectly offset the salty squishiness of a microwaved wiener. This was a typical Saturday lunch, with doughnuts for dessert, all washed down with a giant glass of milk. I wanted to recreate that nostalgia, minus pretty much everything else. The flavours bring me back to simple times and simple food. But simple food is not always so simple. Have you read the ingredients on a squeeze bottle of relish lately? Its a complicated collection of chemicals that I certainly wouldnt want in my body. High-fructose corn syrup, natural flavour, and food colouring are just a few of the ingredients that plague most tasty toppings. Food additives are everywhere, especially in shelf-stable products. If youre not going to refrigerate something or preserve it properly, it has to have things in it to prevent it from spoiling. It also has to look appealing and taste good, even after months (or years!) on a grocery store shelf. That is why it is so important to read labels and be discerning about what you choose to buy. This is not to say that these additives are inherently harmful, but they are far from natural, and Im a believer in eating as close to the earth as possible! Luckily my condiments are not only based on whole foods, but they taste amazing and are actually good for you.    Here is a small list of the food additives to watch out for and avoid, if possible. Remember to check the packages of your other summer favourites, like chips, salad dressings, sparkling beverages, soda and juice, ice cream, popsicles, and frozen yogurt.  High Fructose Corn Syrup Sometimes labeled HFCS, this highly-refined artificial sweetener has become the number one source of calories in North America. It is found in almost all processed foods, since it is cheap to make, shelf-stable, super sweet, and highly addictive. Excessive consumption has been linked to obesity, and type 2 diabetes. Watch out for it in condiments, salad dressing, bread, candy, soda, yogurt, breakfast cereals, even canned vegetables and fruit.  Natural Flavours This is a sneaky term meant to throw you off. When you see these words on an ingredient list, they refer to a naturally-derived flavouring agent that has to be extracted from plant or animal sources, designed to enhance the taste of food. Conversely, artificial flavours are synthetically created, with their original sources being manmade chemicals. Natural flavours however, are still made in laboratories by food chemists who can add any numbers of chemicals, including preservatives, solvents and other substances, which are defined as incidental additives, to what they are creating. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources, and as long as the original flavouring comes from plant or animal material, they can be classified as natural. The point is, natural flavours dont appear to be any healthier than artificial flavours, and they can still contain ingredients that may cause reactions in sensitive individuals, especially children. To avoid them, cut back on packaged products and stick to the real-deal whole foods!  Food Dyes /­­ Colours To make food look bright, fresh, and especially appealing to children, food manufacturers add dyes to obvious things like candy, sports drinks and baked goods, but also not-so-obvious things like condiments (!), pickles, cereals, salad dressing, yogurt, and chocolate milk. Some of these dyes are approved for use in certain countries, while others have banned them, making it challenging for consumers to navigate. The safety of food dyes is controversial, especially in regards to children. Studies have linked them to hyperactivity in sensitive kids, and they may cause allergic reactions in some people. Because most food dyes are found in unhealthy processed foods, its easy to avoid them if youre sticking to a more natural diet.  Hydrogenated /­­ Partially Hydrogenated Oils You know when the World Health Organization plans on eliminating these fats from the global food supply, they must be pretty problematic. Created by forcing hydrogen gas into vegetable fats under extremely high pressure to turn liquid into solid, hydrogenation creates trans fats, which increases the amount of LDL cholesterol, lowers HDL cholesterol, therefore significantly increasing the risk of coronary heart disease. Whats more is that these fats are pro-inflammatory. Although their use has been banned in several countries, trans fats still lurk in many processed foods.  As long as there is less than .5% per serving, it isnt required in to be listed in the ingredients or nutritional information. The best way to avoid them is by cutting out processed foods, especially margarine, coffee creamer, chips and crackers, frozen pizza, fast foods, baked goods, and microwave popcorn.   Health Claims – these are put on the front of the box to lure you in, and can include buzz words like natural, whole grain, low-fat, no added sugar, organic, light, low calorie, gluten-free, and enriched. Terms like these should be a red flag for you, so read the entire label, including the ingredient list, the serving size, the amount and types of sweetener and fat used. Think critically and be selective – if it sounds too good to be true, it probably is.  The bottom line?! Stick to whole, or minimally-processed foods and ingredients as often as possible. Its better for you, and your family to make your own from scratch whenever possible. Not to mention, its fun to brag to everyone that youre a condiment master, a yogurt wizard, or a salad dressing whisperer.  I had so much FUN with these recipes! It was a blast to brainstorm which condiments I would attempt to health-ify, experiment with, and eventually master to make them all easy-to-make and delicious. My condiments wont last years in the fridge, but all of them passed the two-week mark with flying colours (all of them natural, of course). As long as youre using clean utensils to scoop out your servings, you shouldnt have a problem keeping these toppings around for a few weeks – ya know, if you can ration them for that long!  Yellow Mustard This was in fact my first attempt at making yellow mustard and it proved to be ridiculously easy! I think Id built it up in my head to be some complicated project, but wow was I mistaken. Just a few simple ingredients, and a little stovetop whisking will get you the brightest, tangiest, most beautiful ballpark mustard of your dreams! I must warn you, from one condiment-master to another, that the bubbling mixture gets darn hot and tends to splatter when its cooking. To avoid scalding yourself, use the pot lid as s shield (insert laughing emoji here).      Print recipe     Yellow Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients:  1 cup /­­ 250ml cold water 3/­­4 cup dry mustard powder 3/­­4 tsp. fine sea salt 1/­­2 tsp. ground turmeric 1/­­2 tsp. garlic powder 1/­­8 tsp. ground paprika 1/­­2 cup /­­ 125ml apple cider vinegar Directions: 1. In a small saucepan, whisk together water, dry mustard, salt, turmeric, garlic, and paprika until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. 2. Whisk the apple cider vinegar into the mustard mixture and continue to cook until its thickened to the desired consistency – this can take between 5 and 15 minutes depending on how thick you like it.  3. Let the mustard cool to room temperature. Transfer the mustard to an airtight glass jar or container, and refrigerate for up to 3 months.  Honey Mustard Depending on how sweet you like your honey mustard, its just the above yellow mustard recipe with as much honey stirred in as you like! I added two tablespoons and it was perfect for me, but if you want even more, got for it. I recommend avoiding very runny honey, since this will loosen the mustard. Instead, opt for something on the thicker side to maintain the consistency. If youre vegan, brown rice or date syrup would be the best choices, since they are more viscous than maple syrup, for example. I love this on sandwiches with lots of fresh veggies and sprouts!     Print recipe     Honey Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients: 1 1/­­4 cups /­­ 300ml yellow mustard (recipe above) 2 Tbsp. raw honey Directions: 1. Combine the mustard and the honey. Taste and add more honey if desired. Store in an airtight container in the fridge for up to 3 months.  Grainy Dijon Mustard This style of Dijon is a whole-seed one, which is my favourite because of the great texture and colour variations. Its spicy and complex, and will only get better with time. Keep in mind that this recipe is in two stages, the first one requiring you to soak your mustard seeds the night before you plan on blending.      Print recipe     Grainy Dijon Mustard Makes 1 cup /­­ 250ml  Ingredients: 1/­­4 cup /­­ 40g yellow mustard seeds 1/­­4 cup /­­ 40g black mustard seeds 1/­­2 Tbsp. ground mustard 1/­­3 cup /­­ 75ml white wine vinegar 1/­­3 cup /­­ 75ml apple cider vinegar 2 tsp. maple syrup 1/­­2 tsp. sea salt Directions: 1. Combine all ingredients and refrigerate overnight (for 12-24 hours) to allow the mustard seeds to soften and absorb the flavours. 2. Place mixture in blender and mix on high for a minute or two, until the seeds have broken and the mustard thickens. 3. Transfer contents to a clean jar and enjoy! Dijon will keep for about one month in the refrigerator. Sweet Pickle Relish This was the most anticipated condiment to try and make myself, since its one of my favourites, but also one of the worst offenders for additives. I successfully recreated that gorgeous tang, and succulent texture of commercial relish that I loved so much as a kid. The taste of this one is off the charts! My recipe uses coconut sugar instead of refined sugar and syrups, so the colour is a little darker and browner than the conventional types, but I dont think youll notice – and you certainly wont miss the food colouring!     Print recipe     Sweet Pickle Relish Makes 2 cups /­­ 500ml Ingredients: 2 cups /­­ 340g finely diced cucumber 1/­­2 cup /­­ 85g finely diced yellow onion 1 tsp. salt, divided  1/­­2 cup /­­ 125ml apple cider vinegar  1/­­4 cup /­­ 40g coconut sugar 1/­­4 tsp. garlic powder 1 tsp. yellow mustard seeds 1 tsp. dried dill 1/­­4 tsp. turmeric 1/­­4 red bell pepper, finely diced 1 tsp. arrowroot, dissolved in 2 tsp. water Directions: 1. Toss the cucumber and onion with 3/­­4 teaspoon of salt in a sieve set over a bowl, and let drain for about 3 hours. Next, press the ingredients against side of sieve to release as much liquid as possible, then discard liquid from bowl.  2. Bring the vinegar, coconut sugar, and remaining 1/­­4 teaspoon of salt to a boil in a small saucepan, stirring until sugar has dissolved, then simmer until reduced to about a 1/­­2 cup /­­ 125ml (just eyeball it), about 3 to 4 minutes. Add the garlic, mustard, dill, and turmeric, stir until fragrant, about 1-2 minutes. 3. Add the drained cucumber and onion mixture, plus diced red bell pepper, and simmer, stirring for about 2 minutes. Make the arrowroot slurry, then whisk it into the relish. Simmer, stirring, 2-3 minutes until noticeably thickened. Turn off the heat and transfer relish to a glass jar or storage container and leave uncovered until it cools to room temperature, then put in the fridge. The relish will keep for up to a month in the fridge.  Tomato Ketchup This ketchup was an old blog post that I revisited and revised. I used to make this recipe in the oven, but my new method eliminates the need to crank up the heat when its probably the last thing you want to do. Instead, the whole thing is made on the stove, then blitzed up in the blender. Its deeply spiced and complex, so much more interesting than store-bought ketchup. The first time I made the new version, I used a good portion of it for a soup base, then added more to a dip – both were delicious, so if you have leftovers, put it to use in an unexpected place. Its tasty with everything!      Print recipe     Tomato Ketchup Makes 2 cups /­­ 500ml Ingredients: 1 Tbsp. coconut oil (expeller-pressed, flavour neutral)  3 star whole anise (make sure they are whole to remove easily!) 3 bay leaves 1 tsp. ground coriander pinch of chili flakes  1 large onion, chopped  3/­­4 tsp. sea salt  1/­­4 tsp. freshly ground black pepper 3 cloves garlic, minced 2.2 lbs. /­­ 1 kg tomatoes  2 Tbsp. balsamic vinegar 1 Tbsp. maple syrup  Directions: 1. Melt the coconut oil in a medium stockpot, then add the star anise, bay leaves, coriander, and chili flakes. Cook until fragrant about 2 minutes, then add the onions, salt and pepper, and cook until slightly browned, about 10 mins. Next add the add garlic, cook for 1-2 minutes, then add balsamic vinegar, scraping any stuck bits off the bottom of the pot. Add tomatoes and their juices, then bring to a simmer.  2. Cook on low heat for about 60 mins or until reduced and starting to caramelize on the bottom of the pot.  3. Turn off heat and remove bay and anise, add maple syrup. Let cool slightly and transfer to a blender, blend until smooth. Taste, and adjust seasoning to suit your taste.  4. Let cool to room temperature, then transfer to an airtight glass container and store in the fridge. Keeps for about one month.   Aquafaba Mayonnaise This was the most exciting discovery to make: vegan mayo using aquafaba! Aqua faba translates to bean water and its the cooking liquid from chickpeas. Although any can of chickpeas will have this, I make my own, since there are no additives or chemicals that have leached from the can itself. If you cook your own chickpeas from dried, you have aquafaba. Although I wouldnt normally consume large amounts of aquafaba, in this case its used in such a small amount that I think its fine. Plus, did I mention it makes vegan mayo?! The results are so unbelievably shocking and delightful that Im a convert, even though I eat eggs! I highly suggest using the most neutral-tasting olive oil you can find for this recipe. Since it makes up the majority of the flavour of the mayonnaise, a strong-tasting olive oil will overpower the delicate nature of this condiment. I used the one from Pineapple Collaborative, which works perfectly. I also tried avocado oil, grapeseed, and sunflower, but didnt like the results as much as mild olive oil. Its up to you! You can really use whatever you have on hand, just keep in mind that it will really dictate the taste of the final result.      Print recipe     Aquafaba Mayonnaise Makes about 1 cup /­­ 250ml Ingredients: 3 Tbsp. aquafaba 1/­­4 tsp. Dijon mustard 1/­­4 tsp. fine salt 1 1/­­2 tsp. freshly squeezed lemon juice 1 tsp. apple cider vinegar 3/­­4 cup /­­ 175ml mild olive oil (or other light-tasting oil) Directions: 1. Place the aquafaba in the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, vinegar, and the olive oil. Allow a minute for the oil to separate into a distinct layer. 2. Insert an immersion blender all the way to the bottom of the jar. (Note: this will not work with an upright blender) Start the blending process on medium speed and do not lift the blender until the mixture has thickened and turned white at the bottom of the jar. Only then, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once cooled in the fridge. Smoky Secret Sauce This is the creamy, tangy, and perfectly seasoned sauce that most famously adorns the Big Mac burger from McDonalds. Whats best about my version is that it has zero secrets...nothing weird to hide here! I had the most fun with this recipe, since it required a number of the condiments that Id already made as ingredients. I did deviate a tad from the original and added smoked paprika, since I love the added dimension of smoke flavour to anything thats going on grilled food, but Ive also found this to be a stellar salad dressing, especially for chop-style salads that have chunky, less delicate ingredients. I hope you find some fun things to slather it on this summer. Its lip-smakingly tasty!      Print recipe     Smoky Secret Sauce Makes 1 cup /­­ 250ml Ingredients: 3/­­4 cup /­­ 175ml aquafaba mayonnaise (recipe above) 1 tablespoon yellow mustard (recipe above) 2 tablespoons sweet pickle relish (recipe above) 1 tsp. maple syrup 1/­­2 teaspoon white wine vinegar 1/­­2 teaspoon paprika 1/­­4 tsp. smoked paprika (not traditional, but delicious!) 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions: 1. Fold all ingredients together in a small bowl or jar. Enjoy immediately, and store leftovers in an airtight container in the fridge for 2-3 weeks.    As a bonus, Ive included this stellar recipe for carrot hot dogs – since youll need a high-vibe wiener to put your condiments on! Hahaaa! I realize that carrot hot dogs are pretty 2018, but Id never tried them before and it was a very amusing undertaking. I looked at a number of recipes online and my version is a mash-up of the ones that sounded the most delicious. My method is also much easier and faster than other versions Ive seen, since its just a braise on the stove and a quick grill (no marinating, steaming, roasting, etc).  The important thing to keep in mind for this recipe, is that the amount of time you braise the carrots for,Im  will be dictated by the girth of the carrots. Mine were more sausage-sized (approx 1.5 or 3.5-3.75 cm) than a typical hot dog wiener, and a 20-minute simmer was the perfect amount. If your carrots are smaller, Id go down to 15 minutes. Insert a sharp knife to check on the doneness after 10 minutes or so, and take them out when they are tender, but way before they get mushy. Remember that youre also going to be grilling them for 10 minutes so they will cook even more, and you dont want them too soft. The final result should be tender all the way through, but shouldnt fall apart in your mouth.     Print recipe     Carrot Hot Dogs Serves 8 Ingredients: 8 large hot dog-sized carrots 8 hot dog buns 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml apple cider vinegar  1 cup /­­ 250ml vegetable broth or 1 tsp. vegetable bullion powder + 1 cup water 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (preferably expeller-pressed, flavour neutral) 1 Tbsp. liquid smoke 2 tsp. yellow mustard 1 tsp. garlic powder 1 tsp. paprika 1/­­2 tsp. onion powder 1/­­2 tsp. ground black pepperWash and peel carrots. Round the edges of the carrot to look more like wieners, if desired.  Direcitons: 1. Whisk all marinade ingredients together in a large stockpot with a lid. Add the peeled carrots and bring to a boil, reduce to a gentle simmer, and cook with the lid on for about 20 minutes (less if your carrots are on the thin side, see headnote). Remove from heat and turn on the grill.  2. Grill the carrots over medium-high, turning every couple of minutes, basting them with the remaining braising liquid if desired. Cook until slightly charred and fragrant, 10 minutes total. Grill or toast the buns. Place a carrot on each bun and enjoy with all of the condiments! I wish you all an incredible summer ahead! I recognize that this season is going to look very different from years past, but as long as were all healthy and the sun is shining, weve got it pretty good. Stay safe out there, and keep fuelling your body with the whole foods it needs to thrive and feel alive!  All love and happy condiment-making, Sarah B The post High-Vibe Condiment Classics appeared first on My New Roots.

Versatile Fennel Salad

May 6 2020 Golubka Kitchen 

Versatile Fennel Salad The first warm spring days always have me craving fresh, raw, crunchy produce that I tend to overlook when it’s cold outside. Fennel is probably my number one vegetable in that category, so we’ve been having a lot of fennel salads, which got me thinking about fennel’s practicality. It tends to be sturdier and last longer than delicate salad greens, so even if you don’t have greens, you can still make a bomb salad with a bulb of fennel. This version is incredibly delicious and so much greater than the sum of its parts, plus it can be customized endlessly. The bulk of this salad is made up of melt-in-your-mouth wisps of fennel (achieved easily with a mandoline) and white beans (making for a beautiful, monochrome plate). There is a ‘cheesy,’ peppery cashew dust that gets stirred throughout and sprinkled on top of the salad, bringing some subtle umami and fattiness that usually comes in the form of grated cheese. The dressing is simple – zesty and garlicky, made with ingredients you likely have in your pantry. To customize, you can use other kinds of beans, or add in delicate greens like arugula or herbs, and/­­or citrus segments. Rustic, homemade croutons would also be really good in this salad. You can experiment endlessly. Hope you’ll give it a try! Versatile Fennel Salad   Print Serves: 2 Ingredients 1 clove garlic - grated or minced 1 tablespoon red wine vinegar pinch red pepper flakes zest of 1 lemon juice of half a lemon 1 tablespoon olive oil sea salt scant ¼ cup cashews ½ teaspoon nutritional yeast freshly ground black pepper 1 large fennel bulb (or 2 small) - stems cut off, fronds reserved ½ cup cooked white beans Instructions Combine the garlic, vinegar, red pepper flakes, lemon zest, and lemon juice in the bottom of a salad bowl, whisk to combine. Stream in the olive oil while whisking, until emulsified. Add a generous pinch of salt to taste and adjust if needed. Set aside. Grind the cashews in a mortar and pestle until mostly fine. Add the nutritional yeast, a generous amount of both black pepper and salt right to the mortar bowl, and mix to combine. Place the fennel on a mandoline stem side down, root facing up (see photo) and slice very thinly right into the bowl with the dressing. Cut the fennel in half through the root if it doesnt fit on your mandoline and proceed to slicing. Avoid the tough core by rotating the fennel when slicing, at the end. Add the white beans, reserved fennel fronds, and about half of the cashew dust to the bowl, and mix to combine. Serve right away, finished with more cashew dust. Notes To customize this recipe, you can use other kinds of beans, or add in delicate greens like arugula or herbs, and/­­or citrus segments. Rustic, homemade croutons would also be really good here. 3.5.3226 The post Versatile Fennel Salad appeared first on Golubka Kitchen.

Brothy Beans & Greens Lunch

April 29 2020 Golubka Kitchen 

Brothy Beans & Greens Lunch I pretty much always know what I’m having for lunch, especially right now, with this chilly spring weather and infrequent grocery trips. Greens and beans! This meal never gets boring because I change up a lot of things: the kinds of greens and beans I use, how I cook them, what other components I include or leave out, etc. It’s a hearty, nutritious, warming lunch that comes together quickly and doesn’t weigh me down for the rest of the day. I also love that it’s a no-brainer on busy days. Although there’s no exact recipe for this, I thought I’d explain my method here, and maybe you’ll try and love it as much as I do. One of my New Year food resolutions was to cook a pot of beans every week and it’s been the best thing following through with it. Basically I cook the beans with plenty of water and aromatics, so that at the end I don’t just have a pot of delicious beans but also a flavorful broth. At lunch time, I reheat a portion of the brothy beans and quickly cook up some greens with garlic, olive oil, and pepper. I serve the greens on top of the brothy beans simply as is, or with any other toppings I feel like/­­have on hand, and that’s it. This lunch is also delicious served with a slice of sourdough, which I’ve been baking weekly. I use the Tartine country bread recipe, and it has been the most exciting learning experience I’ve had in a while. Brothy Beans & Greens Lunch   Print Serves: 4-6 Ingredients 2 cups dried beans of choice sea salt olive oil aromatics of choice (see below) greens of choice - stemmed, torn or sliced if necessary garlic freshly ground black pepper/­­red pepper flakes aromatic options for the bean broth smashed garlic cloves halved onion/­­other broth vegetables or their scraps like celery, carrots, leeks, etc. hot peppers herbs (fresh or dried) lemon zest bay leaves whole peppercorns/­­other spices topping ideas freshly ground black pepper red pepper flakes fresh herbs fermented vegetables like sauerkraut/­­kimchi toasted seeds/­­nuts avocado splash of olive oil hot sauce or harissa Instructions Prepare the brothy beans. Put the beans in a large bowl and cover with plenty of water. Let soak overnight or up to 24 hours. Drain and rinse very well. Add the beans to a soup pot, along with a generous amount of salt, a splash of olive oil, and any aromatics of choice. Cover with plenty of water, so that the beans are covered by at least 2. Cover the pot and bring to a boil over high heat. Reduce the heat to a gentle simmer and cook, covered, for 30 minutes to an hour, or until the beans are tender and creamy. Let cool. Discard any large pieces of aromatics (I usually leave in the garlic and peppercorns). Distribute the beans among jars together with their broth and keep refrigerated until ready to use. To make the greens and beans lunch, start heating up a portion of the beans and their broth in a small pot over medium-low heat. Heat a saute pan over medium heat for cooking the greens. Wash the greens youll be using and do not dry (if your greens are already pre-washed and dried, add a splash of water to the pan in the next step for steaming). Put the greens in the heated pan, cover, and let steam over low heat for 5-7 minutes, or until the greens are beginning to soften and are bright green in color. Remove the lid from the pan and grate a whole clove of garlic right into the pan on a microplane (or add minced). Season the greens with salt, freshly ground black pepper and/­­or red pepper flakes, and add a splash of olive oil. Stir the greens to coat, and continue cooking until they are soft enough to your liking. Transfer the beans and broth youve been heating up to a bowl, followed by the cooked greens. Add any toppings of choice and enjoy! You can also serve the beans over any grain of choice or with bread for an even more substantial meal. 3.5.3226 The post Brothy Beans & Greens Lunch appeared first on Golubka Kitchen.

The Spring Supper Salad

April 23 2020 My New Roots 

The Spring Supper Salad Greetings, friends! For fun I am resurrecting one of the blog posts I wrote back in 2010 – a warm butter bean salad bowl, garlic-roasted carrots and wild rice. Why I am re-publishing a decade-old recipe? Well, for one I thought that there are a bunch of new followers around here who have never even seen this delight (hello, by the way)! Second, most of you who have been here since the beginning may have forgotten about it. Third, its the ideal pantry staple recipe. And lastly, because its very, very delicious. Creamy butter beans, golden garlic-y carrots coins, chewy wild rice, crisp and bright pickled onions, silky kale, and refreshing dill, all coming together with a lick-your-lips mustardy dressing that is divine on just about everything – this salad and beyond. I’ve also re-named it the Spring Supper Salad because it’s the perfect seasonal transition meal (yea baby, it’s definitely a meal) incorporating both winter and spring produce and flavours, as we make our way into the light of the upswing! Hooray! This recipe brings back so many memories for me. It was around this time that I had been working in restaurants in Copenhagen for about 3 years. I loved my job, and could hardly believe that someone actually paid me to spend all day in a hot, cramped kitchen, cooking a dozen new dishes every day without a menu or recipes – definitely still in the honeymoon phase. I felt confident in the food I was making, applying my deep understanding of nutrition to recipe development, and I used every day to push myself creatively, keenly aware of how fast I was learning and growing. I was certainly in the vortex, and it was a very exciting time of my life.  I started my shift around 8 am, and the majority of my dishes needed to be ready at 12 noon when we opened the doors for lunch. This is a relatively short window of time to pump out 200 servings of anything, but after some years, I developed short cuts that would deliver a lot of flavour in a hurry. One of these short cuts, was garlic oil – the first thing I would make after tying my apron strings, that would act as a marinade, a roasting medium, and a base for soups, stews, dressings and sauces for the entire day. In fact, I dont think that there were many dishes coming off of my station that didnt have garlic in them back then (such an easy way to make things taste good!). This oil sat on my bench and it got tossed into all the things, and all the people kept coming back for more.  One thing I loved using the garlic oil on, was winter veggies. I could toss them in said liquid gold, crank up the oven, and in half an hour, Id have a blistered, glistening pile of roasted rainbow roots to serve, only needing a squeeze of lemon juice and a smattering of fresh herbs to make it presentable. Who wouldnt want to dive into that?! Plus, it was cheap. Like most restaurants, we were always looking at the bottom line and how we could make even the most humble foods taste exquisite. Garlic oil was the ticket.  At the restaurant, my signature move was combining veggies, grains, and beans in exciting ways (which was very novel at the time!) so this dish emerged from a commercial ovens worth of garlic-roasted carrots needing a home. With some tender and creamy butter beans coming off the stove, and some day-old, steamed wild rice calling out to me from the fridge, this combination came together very organically, taking the varied textures, colours, and flavours into consideration.  The secret to this dish is the consistency of the garlic in the oil. Different from mincing garlic and adding it to oil, here you must must must grate it or blend it up together so it becomes almost paste-like. This way, the garlic goes everywhere the oil does, and evenly caramelizes into the most divine, delectable gold, thats mellow and sweet and roast-y. You will not hate it. Stop! Fiber time. Fiber is probably the least sexy and alluring of all the nutrients we hear about. Its all about Protein! Fat! And if you hear about carbohydrates, its probably something ignorant and unfair (I really hate jerks picking on macronutrients, back off!). Fiber seems pretty boring and something only your grandmother cares about, so why do you need to?   One reason that plant-rich diets are so health-sustaining, is not only due to their high fiber content, but their potential for fiber diversity. In the past, fiber has been broken down into two main categories: soluble and insoluble. Whats new and exciting in this field of research, is that we can see that fiber can be broken down into several more categories (viscous, non-viscous, non-starch polysaccharides, resistant starches etc.) each one bringing forth the potential for diversified food sources for our gut bacteria. In short, the greater the diversity of plants we eat, the greater the diversity of our microbiome.  Why does this matter? Because our gut is the foundation for our overall health. If weve got a wide range of troops on the front lines of our immune system, the better our chances are for not just surviving, but thriving. The fiber we eat also feeds our good bacteria, and specific types of fiber feed specific types of bacteria. Enjoy eating the widest variety of plants you can, to ensure that youre supporting the widest variety of good guys in your digestive system. They will repay you in spades Im tellin ya!  The foods with the highest amounts of fiber are beans and lentils, vegetables, fruits, grains, and nuts and seeds (remember that there is no fiber in animal-based foods). Different proportions of soluble, insoluble fiber, as well as viscous /­­ non-viscous fiber, and fermentable fiber can be found in all of these food groups, it is highly recommended that you eat from each of them. And instead of focusing on grams (the minimum daily recommended intake is a measly 25g, not that were talking about that…), we need to focus on diversity. Enjoy as many plant-based foods as you can, and experience the terrain of your body slowly begin to change. Everything comes back to the gut, and not just what you are eating, but what your gut-bacteria are eating too. With this dish, youll be feeding those good guys with fiber from six different plants! Talk about a solid mix. Beans, whole grains, 3 different veggies, plus herbs, add up to serious fiber diversity. Good, good, good fiberations! The fun thing about revisiting this recipe, was seeing if there was anything I would change this time around. I have learned so much and grown incredibly as a cook in the past ten years, so I was surprised that I didnt have many tweaks to make. The only two things I felt this salad needed was a dark leafy green and a pickle – classic Sarah B moves at this point! Since we still dont have any spring greens happening yet, I decided kale was the winner, and obviously it needed to be massaged! I turned the red onions in the original recipe into a quick pickle, as this is another indispensable kitchen technique that Ive learned since posting the first time around. This salad-meal has everything you need and crave from a single bowl: its super flavourful and filling, with all of the textures in the mix to satisfy your noshing desires. The elements can all be made separately, even on separate days, if it seems like too many things to cook at once for a single dish. If you go the rollover route, boil the beans and rice a day or so before (and make extra while youre at it, because meal prep is for winners), and pickle the onions up to a week ahead. The kale can be prepped /­­ massaged a day or so in advance, but the carrots should be roasted right before serving.  If you dont have butter beans, any white bean would work (navy, cannellini, Great Northern, or baby lima beans are some varieties) and if you want to switch up the grain, any kind of rice would work – even millet or quinoa would be delicious! Instead of carrots, use any root veg you have kicking around your crisper: beets, sweet potato, turnip, or winter squash would taste great in the garlic oil. And if dill isnt the herb of your dreams, try substituting it with flat-leaf parsley, cilantro, basil, or tarragon.      Print recipe     Butter Bean, Wild Rice, and Garlic-Roasted Carrot Salad Serves 6-8 Ingredients: 1/­­2 cup wild rice 1 cup dried butter beans 4-5 medium carrots 4 cloves garlic 2 Tbsp. extra virgin olive oil 1 bunch fresh dill sea salt freshly ground black pepper a handful of quick-pickled red onion (recipe follows) 1 batch massaged kale (recipe follows) Dressing: 1 Tbsp. Dijon mustard 1 Tbsp. maple syrup 2 Tbsp. raw apple cider vinegar 3 Tbsp. extra virgin olive oil pinch of sea salt Directions: 1. Soak beans for 8 hours or overnight. Drain, rinse well and cover with fresh water. Add a teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans are soft - about 45 minutes. 2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot. Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to a boil, and reduce to simmer. Cook until rice is chewy-tender - about 45 minutes. You will know the rice is done when the grains open up to reveal their purple-gray inner portion. 3. Preheat the oven to 400F. While the rice is cooking, wash the carrots and slice them on the diagonal into coins, place on a baking sheet. Grate the garlic with a microplane and combine it with the oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and roast, turning them a few times over the course of 15-20 minutes. The carrots should be cooked but not mushy - al dente! 4. Make the dressing by combining all ingredients together, shake well. 5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in the massaged kale, as many pickled onions as you fancy, and an explosion of dill. Cracked black pepper too, if it’s calling to you. 6. Serve immediately and enjoy. Quick-Pickled Red Onion Ingredients: 3/­­4 cup /­­ 175ml raw apple cider vinegar 1/­­2 cup /­­ 125ml water 2 tsp. fine sea salt 3 Tbsp. pure maple syrup 1 medium red onion, thinly sliced Directions: 1. Combine the vinegar, water, salt, and maple syrup in a large jar. Stir to dissolve the salt and syrup. Add the onions to the jar and put them in the fridge. Enjoy after at least 30 minutes, keeps for up to two weeks.  Massaged Kale Ingredients: 3 cups /­­ 90g shredded curly or dino kale Juice of 1/­­2 lemon 2 tsp. extra virgin olive oil 2 pinches of fine sea salt, plus more as needed Directions: 1. In a large bowl, combine the shredded kale, lemon juice, olive oil, and salt. Using your hands, rub and squeeze the kale together as if you are giving it a massage, until the kale leaves are dark green and tender, about 2 minutes. Enjoy immediately in the salad, or store leftovers in an airtight container in the fridge for up to five days.  I really hope you enjoy this delicious and satisfying meal soon. These days are asking so much of us, and I continue to come back to the kitchen for grounding, clarity, and connection. There are no answers, just presence. And in that presence I find myself over a cutting board, being grateful for just what is front of me, slicing a carrot, then another, saying thank you for simple things. Love to you all. Stay well and safe out there. xo, Sarah B The post The Spring Supper Salad appeared first on My New Roots.

Quarantine Quesadillas and Stay-At-Home Menu Plan

March 28 2020 Robin Robertson's Global Vegan Kitchen 

Quarantine Quesadillas and Stay-At-Home Menu Plan I hope you’re prepared for cooking during quarantine.  I know I am.  But I owe my preparedness in the path of hurricanes for many years.  Hurricane preparedness was so much a part of our lives, that we actually wrote a book about it!  And now, that the same kind of preparedness is helpful during these strange days of self-isolation. Even though we’re allowed to venture out for groceries, I prefer to keep my interactions with the outside world to a minimum.  That’s why we made one trip to the store last week and shopped for enough food to last a month. The canned and dried beans and pasta was the easy part. I also stocked the freezer with an extra supply of frozen spinach, collards, broccoli, and other green veggies because I knew the fresh, more delicate produce would be the first things we needed to use up. I then loaded up the fridge with plant milk, tofu, and lots of fresh produce. I planned menus that used the most delicate product first, so now, over a week since shopping, we’re nearly out of fresh greens — I have enough lettuce for about three more salads. But we still have a lot of other hardy veggies like cabbage, carrots, celery, winter squash, and of course, white and sweet potatoes.  I bought a lot of fruit that I’m keeping refrigerated to last longer, pulling out only what we’ll use in a day each morning. Here is a list of what I plan to cook in the weeks ahead using what I have on hand: Stay-at-home Menu Plan - Chili Mac & salad - Tacos - Pizza & salad - Hakka noodle stir-fry - Lentil soup - Stuffed kabocha squash - Shepherds Pie - Ramen bowls - Vegetable fried rice - Tofu tetrazzini with green beans - Saag with tofu and basmati rice - Enchiladas - Pasta Fagiole - Tofu scramble - 15-bean soup - Seitan Pot Roast with Cabbage, Carrots & Potatoes - Artichoke Mac UnCheese - Three bean pasta salad - Veggie Dogs w/­­sauerkraut - Chickpea salad wraps - Singapore mei fun - Hoppin John If you have a copy of my book Cook the Pantry or Vegan Unplugged, you’ll find lots of useful tips and recipes using pantry ingredients.  I’ll be sharing some of those recipes in the weeks ahead.  For now, I’ll leave you with the recipe from Cook the Pantry for Spinach and White Bean Quesadillas or as they are now known, Quarantine Quesadillas.  Stay safe! Spinach and White Bean Quesadillas aka “Quarantine Quesadillas” Frozen spinach and canned white beans combine with garlic and spices to make a delectable filling for these hearty quesadillas.  No cheese needed.  Serve with your favorite salsa. - 1 tablespoon olive oil (or 2 tablespoons water to water-saute) - 2 or 3 garlic cloves, pressed or minced - 10 ounces frozen chopped spinach, thawed and squeezed dry - Salt and ground black pepper - 1 (15.5-ounce) can white beans, drained and rinsed - 1 tablespoon lemon juice - 1/­­2 teaspoon ground coriander - 1/­­2 teaspoon ground cumin - Large flour tortillas Heat the oil in a saucepan over medium heat.  Add the garlic and cook until fragrant, 30 seconds.  Add the spinach and season with salt and pepper to taste.  Add the beans, lemon juice, coriander, and cumin.  Cook, stirring, until the spinach is cooked and the flavors are blended, about 5 minutes.  Mash the beans well while cooking. Set aside. Place a large tortillas on a flat work surface. Spread a thin layer of the spinach mixture evenly over half of the tortilla. Fold the remaining half of the tortilla over the half with the filling and press gently to enclose and spread the filling close to the edges. Heat a large nonstick skillet over medium heat. Place the quesadilla in the hot skillet.  Flatten with a spatula and cook until lightly browned on the bottom, about 3 minutes. Flip the quesadillas and cook until the other side is golden brown.  Cut into wedges. Repeat with more tortillas and filling as desired. Serve hot with salsa. This recipe is from Cook the Pantry by Robin Robertson (C) 2015, published by Vegan Heritage Press. Photo by Annie Oliverio. The post Quarantine Quesadillas and Stay-At-Home Menu Plan appeared first on Robin Robertson.

Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce

March 25 2020 Manjula's kitchen 

Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce (adsbygoogle = window.adsbygoogle || []).push({}); Print Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal. A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy. This recipe will serve 4. Course Side Dish Cuisine American Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, easy cooking, Homemade, Main Meal, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta Servings 4 people Ingredients3 medium sized potatoes peeled and sliced about 1/­­8 inch thick 1/­­4 cup green peas 1/­­4 cup corn kernels 1/­­4 cup bell pepper chopped 1/­­4 cup carrots shredded 1 Tbsp green chilies finely chopped (this is optional) 2 Tbsp cilantro chopped For white sauce2 Tbsp olive oil 2 Tbsp all-purpose flour plain flour, maida 1/­­8 tsp black pepper 1/­­2 tsp red chili flakes adjust to taste 1/­­2 cup heavy cream 1 1/­­2 cup milk 1/­­2 tsp salt InstructionsSauceIn a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute. Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth. AssemblyPreheat oven to 350 degrees F (190 degrees C). I am using 5 x 7 Pyrex pan to make the Scalloped Potatoes. Grease the pan. layer the potatoes evenly in the pan. Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly. Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top. Scalloped Potatoes are ready, nice color. Enjoy. NotesI prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach. You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese The post Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce appeared first on Manjula's Kitchen.

Sesame Ginger Cabbage with Tofu and Shiitake

February 23 2020 Golubka Kitchen 

Sesame Ginger Cabbage with Tofu and Shiitake Cabbage is a pretty underrated vegetable I think. It was a total staple growing up in Russia, making its appearance in everything from borscht to savory pies. I can’t say that I loved it back then, not unless it was framed by some kind of dough (like in pirozhki), but my whole view of cabbage has changed completely as an adult. I enjoy the fact that it’s super affordable and keeps in the fridge forever. I also love that it’s versatile and can be eaten both raw and cooked, and I think that we don’t cook it nearly enough. Cooked cabbage takes on a whole new life – it becomes sweet and silky soft, and gets the best caramelized bits when cooked long enough. This skillet with tofu and shiitake is a little tribute to the humble cabbage and all that it can do! It’s been on serious repeat in our kitchen lately. We quickly marinate tofu in a gingery sesame marinade and brown it in a pan, followed by leeks and shiitake. We then slowly sauté the cabbage and carrots until tender and caramelized, and flavor them with the remaining marinade. We serve the cabbage mixed with the leeks and mushrooms, studded with the golden tofu, and showered with toasted sesame seeds. This dish is surprisingly filling and can definitely be a main, but it can also make a nice side or a component of a multi-course meal. Have a great Sunday! Sesame Ginger Cabbage with Tofu and Shiitake   Print Serves: 4-6 Ingredients 2-inch piece ginger - grated 1 tablespoon plus 1 teaspoon tamari, plus more for the vegetables 1 tablespoon rice vinegar 2 teaspoons Sriracha or other hot sauce 1 teaspoon toasted sesame oil 1 teaspoon maple syrup juice of 1 lime 14 oz extra-firm tofu, pressed and cut in cubes or triangles 1 tablespoon plus 2 teaspoons avocado oil or refined coconut oil - divided 1 tablespoon plus 2 teaspoons toasted sesame oil - divided 1-2 leeks - white and light green parts only, sliced 8 oz shiitake mushrooms - stemmed and sliced 1 small head green cabbage - sliced thinly 1 medium carrot - julienned, cut into sticks or grated sea salt freshly ground black pepper toasted sesame seeds - for garnish green onions and/­­or cilantro - for garnish Instructions Combine the ginger, tamari, vinegar, Sriracha, sesame oil, maple syrup, and lime juice in a shallow dish or large bowl. Add the tofu and toss gently to coat. Leave to marinate while slicing the leeks, mushrooms, cabbage, and carrot. Warm 1 tablespoon of each avocado/­­coconut and sesame oil in a large pan over medium heat. Add the tofu, leaving the marinade behind in the dish. Fry the tofu for 5-6 minutes, flipping every minute or two, until browned on most sides. Remove the tofu from the pan and set aside in a bowl. Wipe the pan if needed. Add 1 teaspoon of each avocado/­­coconut and sesame oil to the pan, followed by the leeks and shiitake. Add a generous splash of tamari and sauté for 10-12 minutes, until the leeks are soft. Remove from the pan to the same bowl as the tofu and set aside. Add the remaining 1 teaspoon each avocado/­­coconut and sesame oil to the pan, followed by the cabbage and carrot. Add a couple pinches of salt and freshly ground black pepper, stir to coat. Sauté for about 5 minutes, until the cabbage wilts down by about ⅓-1/­­2 in volume. Add 1 tablespoon of purified water, cover the pan, and reduce the heat to a medium-low. Cook, stirring periodically, for 10-15 minutes or longer, until the cabbage is soft and caramelized in parts. Add the remaining marinade, increase the heat to a medium and sauté until its absorbed, a minute or so. Add the reserved tofu and vegetables/­­mushrooms to the cabbage, toss gently to combine and let everything warm back through. Taste for salt and add another splash of tamari if needed. Serve sprinkled with sesame seeds and sliced green onions/­­cilantro. 3.5.3226 The post Sesame Ginger Cabbage with Tofu and Shiitake appeared first on Golubka Kitchen.


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