bread - vegetarian recipes

Try it! You will enjoy it!

Stuffing Scoops

Simply Sweet Elegance At Simply Raw Bakery

Wheat dosa recipe | instant wheat flour dosa | godhuma dosa or godhi dose

Vegan Banoffee Pie with Date Caramel Sauce










bread vegetarian recipes

Green Peanut Butter Sandwich + Smoothie

before yesterday Green Kitchen Stories 

Green Peanut Butter Sandwich + Smoothie Hey! First of all, thanks for all your cheering words on the news of our marriage. That was fun! Secondly, I promised a lot of persons on instagram that we would share a chocolate recipe which currently goes by the working name Taco Brownies. But all the interest in them made me a little anxious so I’m heading back into the kitchen today to test another round before we’re ready to post them. Here is something to snack on while you wait. A peanut butter sandwich and a green smoothie. Technically, a sandwich hardly qualifies as a recipe. But what we want to say with this point is really just that you should try peanut butter on a savory sandwich. I love all kind of nut butter sandwiches and even if I usually top it with sliced bananas, apples, strawberries or a sweet compote, this savory version is my most recent addiction. Crispy lettuce and cucumber add a nice textural contrast to the sandwich without competing with the peanut butter flavor. The cottage cheese makes it moist and yummy and the chickpeas ... well I don’t know why the chickpeas are there actually. I guess I just like chickpeas inside my sandwiches. This sandwich is yummy, sticky, crunchy, rich and yet fresh somehow. We usually make it with a good quality rye bread but anything goes. I just realized that this is a green sandwich without avocado so we should perhaps call it “the-death-of-avocado-sandwich-sandwich” or something catchy like that. Anyway, it’s good. And it’s not impossible that you already have the ingredients at home. So, try it! For the other recipe, I’ll let Luise do the talking. It was her idea to pair the sandwich with a smoothie and since she is queen Latifah of green smoothies I am sure she has something clever to say. /­­David Here’s something clever for you. Make this smoothie. It’s that good. It has lots of green vegetables and a mild and fresh taste with tones of lemon and ginger. Just the way I like it. Also, using frozen vegetables makes the smoothie creamy and more nutritious and you can skip the ice. It also works really well paired with a sandwich as well because (most of) you have two hands and now you can have a good snack in each hand. We actually wrote a “In The Other Hand” chapter for our smoothie book with lots of great snacks, but we couldn’t fit it in the book. Lots of love! /­­Luise Green Peanut Butter Sandwich Makes 2  Just one note on peanut butter. Read the ingredient list in the supermarket and go for the brands that only list peanuts (and maybe salt). You can of course use other types of nut butters as well, I’d especially recommend cashew butter for this, but it’s usually a lot pricier. 4 slices rye bread 4 tbsp peanut butter a few leaves crispy lettuce 5 cm /­­ 2 inches cucumber 4 tbsp cottage cheese 4 tbsp chickpeas /­­ garbanzo beans 2 tsp olive oil  pea shoots thyme Spread peanut butter on each bread slice. Rinse the lettuce and cucumber. Tear the lettuce into smaller pieces, slice the cucumber thinly and place both on top of each peanut butter sandwich. Top with cottage cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme. Put the sandwich together, wrap with sandwich paper and dig in. Broccoli & Ginger Smoothie 2 normal glasses or 1 very large If you don’t have a super powerful blender, start by mixing all ingredients except broccoli and banana (because they are thicker and will slow down the blender blades). When mixed until smooth, add the last ingredients and mix again. If you like it a little sweeter, you can add a fresh date or more banana. 4-5 florets frozen broccoli (or frozen cauliflower) 1 large banana 1 large handful fresh spinach 1 large handful fresh kale 1 large knob fresh ginger 1 slice lemon, peeled 1-2 cups plant milk, (oat milk /­­ rice milk /­­ almond milk) Add all ingredients to a high speed blender and mix until smooth. Taste and adjust the flavor and consistency if needed. Pour into two glasses or bottles.

Stuffing Scoops

November 20 2017 Meatless Monday 

No need to cook a whole turkey when a stuffing craving hits. Baking stuffing on its own is easy and delicious. Ice cream scoops make these stuffing servings as adorable as they are flavorful. This recipe comes to us from Donna of Apron Strings. Serves 12 - canola oil spray - 4 cups dry bread cubes - 1 cup vegetable broth - 1 tablespoon butter - 1/­­2 onion, diced - 1 stalk celery, diced - 3 sage leaves, minced - 2 sprigs thyme - 2 tablespoons diced parsley - 1/­­2 cup diced dried sweetened cranberries - 1/­­2 cup diced pecans - 1 large egg Preheat an oven to 400 degrees. Prepare an ice cream scoop with a light layer of the canola oil spray. Toss the bread cubes with the vegetable broth and set aside in a large mixing bowl. Melt the butter in a skillet over medium-high heat. Add the onion and celery to the skillet and cook, stirring intermittently, for 4-6 minutes, or until softened. Transfer to the mixing bowl. Add the sage, thyme, parsley, craisins, pecans and egg to the mixing bowl and mix well, taking care to ensure the ingredients are evenly distributed. Use the prepared ice cream scoop to distribute portions of stuffing onto a baking pan. Transfer the stuffing scoops to the oven. Bake for about 20 minutes, or until lightly browned. The post Stuffing Scoops appeared first on Meatless Monday.

bread vada recipe | bread palak vada recipe | palak bread vada

November 19 2017 hebbar's kitchen 

bread vada recipe | bread palak vada recipe | palak bread vadabread vada recipe | bread palak vada recipe | palak bread vada with step by step photo and video recipe. the recipe for bread vada is very simple with the minimal ingredients easily available in your kitchen. basically you would need curd/­­yoghurt, semolina/­­rava, rice flour and crumbled bread slices. in addition i have also added finely chopped palak leaves, which brings health quotient to this recipe. Continue reading bread vada recipe | bread palak vada recipe | palak bread vada at Hebbar's Kitchen.

Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie

November 17 2017 Vegan Richa 

Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless PieVegan Lentil Shepherd’s Pie – Mushroom and Lentil Shepherdless Pie with Gravy and Garlic mashed potatoes. Gluten-free Nut-free Recipe. Can be soy-free. Vegetarian Shepherds Pie. In my series of traditional and simple holiday favorites, the next dish is this Delicious Lentil Mushroom Shepherdless Pie. Garlic mashed Potatoes over mushrooms, onion, lentils, veggies mixed with a bit of gravy, baked, then served with more of my 1 Pot gravy!  The pie comes together quickly once you have your potatoes done and the veggies assembled. You can cook the lentils and potatoes in the Instant Pot with PIP(pot in pot method), see recipe notes, or in separate pots and make ahead. I like my pie on the wet side, use less or more of the gravy with the lentils to preference. Add seasonal veggies or other root vegetables. I love the garlic breadcrumb and herb topping from my chickpea sweet potato shepherd’s pie on this. It elevates the flavor to a whole new level. Lets get cooking. Continue reading: Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless PieThe post Vegan Lentil Shepherd’s Pie – Mushroom Lentil Shepherdless Pie appeared first on Vegan Richa.

Cannellini and Lentil Jamaican Curry – 1 Pot

November 11 2017 Vegan Richa 

Cannellini and Lentil Jamaican Curry – 1 PotCannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. Vegan Gluten-free Soy-free Nut-free Recipe. 16+ gms of Protein.  This super flavorful curry came about when I wanted a hearty stew with lentils and chickpeas and of course spices. I was out of canned chickpeas (insert shocked emoji here) and lunch time was approaching in 30. I decided to shake off my urge to use berbere (seriously you need to make this blend), and used some of my Jamaican curry blend (new obsession begins).  This stew comes together very quickly. Just get everything out and ready to use. If you don’t have a Jamaican Blend, you can make your own. The onion caramelized, the spices cooked with it, then cook the lentils half way in a mix of coconut milk and water, add beans (add any cooked beans or chickpeas) and continue to simmer.  You can also add some veggies with the lentils. Add greens of choice, some lemon and cayenne and done. Serve as is, over rice, or with toasty bread. Amazing flavor and so satisfying! Continue reading: Cannellini and Lentil Jamaican Curry – 1 PotThe post Cannellini and Lentil Jamaican Curry – 1 Pot appeared first on Vegan Richa.

10 Best Spots For Vegan Food In Mexico City

November 8 2017 Happy Cow veggie blog 

Mexico City is la-creme-de-la-vegan-creme. Before I arrived, I thought it would be tricky to find veggie food here. But I soon realized that the only tricky thing would be choosing which of the many places to go to! So I went to as many places as I could, and heres my list of the best spots for vegan food in Mexico City... 1. Por Siempre Great for: -Unbelievably tasty tacos -If youre really hungry, as you can add as much on the side as you fancy, with unlimited potatoes, herby beans & salsas -Incredible value A huge range of vegan options – including tacos, gringas (like double-sided tacos) and tortas (like a sandwich) – crammed full of vegan-friendly fillings, like non-cheese cheese (featuring nuts), and non-chorizo chorizo (featuring mushrooms). The guys who run this stall put so much love and passion into their cooking, and if you have any room left, try one of their mouthwateringly delicious vegan cakes too. 2. Pan DMonium Great for: -The best vegan burgers -Incredible value Sometimes vegan burgers can be a bit hit & miss – either the burger can be a bit bland or the bread can be a bit dodgy. Not these […] The post 10 Best Spots For Vegan Food In Mexico City appeared first on The Veggie Blog.

Mark Bittman Wants to Help You Cook Everything (Without Meat)

November 6 2017 Meatless Monday 

Mark Bittman Wants to Help You Cook Everything (Without Meat)Mark Bittmans original How to Cook Everything Vegetarian was such a hit the first time around that the award-winning food writer decided it was time for an update. On November 7, Bittman will release a new edition which includes new recipes and information about the benefits of reducing meat consumption. We spoke with Bittman about whats different in How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition and the many reasons why he felt it was time for a do-over. 1. What do you think has changed about plant-based eating since the first edition of your book was published? What compelled you to do a new edition? Everyone wants to eat healthier than they did 10 years ago, and most people know that that means eating less meat. (When I ask audiences whos eating less meat than they were 10 years ago, almost everyone raises their hand.) And there are so many resources available to vegetarians - and more importantly, semi-vegetarians or flexitarians - that it seemed worth an update. Plus, frankly, I was a little disappointed with aspects of my approach in the original, so I got to fix that. 2. Do you think that more people understand the benefits of eating less (or no) meat now? If so, what has contributed to that change? If not, why do you think people are resistant to that change? Most, but not everyone. That goes without saying. (And see above.) Why? Overwhelming evidence that overproduction of meat is harmful to the environment and overconsumption is harmful to individuals. Not to mention producing animals as if they were widgets. http:/­­/­­www.meatlessmonday.com/­­images/­­photos/­­2017/­­11/­­59d5122651a0c_­Smart_­Bites-_­How_­Meatless_­Monday_­Improves_­YOUR_­Health_­and_­the_­Health_­of-the_­Planet.mp4 Courtesy of HealthGuru.com 3. Do you believe its easier to cook vegetarian? Anyone who only cooks animal products is missing out on a universe of flavors and textures that cant be found elsewhere. Foods from the plant kingdom are generally easy to cook, but theyre also healthy, theyre inexpensive, they can be cooked in bulk, and they last for a long time. Thats not about cooking vegetarian - its about cooking. Period. 4. It says on your site that your mission is to make food understandable. What are people not understanding about food and how do you like to explain it to them? The sheer amount of information out there--much of which is misinformation--is overwhelming, to say the least. Im constantly reminding people that food can be delicious without being complicated; you can make something great with three ingredients. Once theyre on board with that mindset, its a good idea to get comfortable with substitutions and winging it. The goal of the recipe variations in the How to Cook Everything books is to get people to understand that they dont have to follow a recipe word for word. In fact, its better if they dont because whatever variation they use, whether its one of mine or something they come up with, will be tailored to their particular tastes. 5. Some people arent quite ready to change their entire diet or give up meat completely. What are some recipes that work for quick, weeknight Meatless Monday dinner? Heres the first line of HTCEV: Im not a vegetarian, nor am I invested in you becoming one. Many foods are naturally meat-free, and the point is that we need to be eating more of those than we do now. That doesnt mean not eating animal products - it means changing the focus. There are no sacrifices here. Consider recipes like Cream of Spinach Soup, Cauliflower Salad with Olives and Bread Crumbs, the infinite ways to make Beans and Greens (black beans with kale, cannellini with escarole, lentils with fennel, etc.), and the zillions of non-meat pasta dishes, like Pasta with Walnut Sauce and Pasta with Caramelized Onions. How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition is available on Amazon beginning November 7. The post Mark Bittman Wants to Help You Cook Everything (Without Meat) appeared first on Meatless Monday.

Vegan Pumpkin Cornbread 1 Bowl

November 2 2017 Vegan Richa 

Vegan Pumpkin Cornbread 1 Bowl1 Bowl Vegan Pumpkin Cornbread with a few ingredients. Spiced, lightly sweet and great with soups, chilis or on its own with vegan butter and maple syrup or make sandwiches with it. Vegan Soy-free Recipe.  It is the season to plan winter meals and try out some holiday options to plan a menu! Lets start with this soft and delicious cornbread This Pumpkin Cornbread comes together very quickly. The pumpkin and the spices add a wonderful flavor and moistness to it. Just a touch of maple to keep it lightly sweet. It is perfect to snack on as is, and also great made more sweeter or savory. For a sweeter version, add some sugar and add more pumpkin pie spice. Add dried fruit or other additions. For a savory cornbread, reduce the maple, add some garlic powder, nutritional yeast, herbs!  Serve it with chili, soups, or slice thin to make sandwiches. What’s your favorite way to eat cornbread? Continue reading: Vegan Pumpkin Cornbread 1 BowlThe post Vegan Pumpkin Cornbread 1 Bowl appeared first on Vegan Richa.

Bread of the Dead | Vegan Pan de Muerto

November 1 2017 Happy Cow veggie blog 

Dia de los Muertos, or Day of the Dead, is a Mexican holiday on which people celebrate their loved ones who have passed away. If you’re celebrating this holiday, you’re more than likely going to be seeing some Pan de Muerto (Bread of the Dead/­­Dead Bread), which is a type of sweet roll that is traditionally baked during this time. Pan de Muerto is not typically vegan, but we’ve got great news – Party Hard Potato has shared a veganized version of this tasty treat in a video (recipe from Dora’s Table)! Check it out and then bake up some delicious, sweet Pan de Muerto of your own to celebrate Dia de los Muertos! Read the full recipe here. The post Bread of the Dead | Vegan Pan de Muerto appeared first on The Veggie Blog.

West African Vegetable Stew

October 31 2017 Robin Robertson's Global Vegan Kitchen 

West African Vegetable Stew This flavorful West African Vegetable Stew is especially good served over rice or couscous or with coarse whole grain bread. Like most stews, this one tastes even better the second day, so make it ahead. The crops of peanuts (or groundnuts), sweet potatoes (or yams), and okra can be found throughout western African countries, where stews such as this are often called groundnut stew. West African Vegetable Stew Brimming with vegetables, this flavorful stew is especially good served over rice or couscous or with coarse whole grain bread. - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 large yellow onion, chopped - 1 sweet potato, peeled and diced - 1 green bell pepper, chopped - 1 medium eggplant, diced - 1 cup sliced okra, fresh or frozen - 1 clove garlic, minced - 1 14.5-ounce can diced tomatoes, undrained - 1/­­2 cup peanut butter - 1 1/­­2 cups vegetable broth - 1/­­4 teaspoon cayenne, or to taste - 1/­­2 teaspoon salt - 1/­­8 teaspoon ground black pepper - Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. - In a small bowl, combine the peanut butter and broth, stirring until smooth. Stir the peanut butter mixture into the stew and season with cayenne, salt, and pepper. Simmer until the vegetables are tender, about 30 minutes. - For a thicker consistency, scoop out about 1 cup of the stew and puree it in a blender or food processor, then return it to the pot. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.   The post West African Vegetable Stew appeared first on Robin Robertson.

Self-Care Interview Series: Ally Walsh

October 29 2017 Golubka Kitchen 

Self-Care Interview Series: Ally Walsh Ally Walsh is a model and co-founder of Los Angeles-based organic coffee company, Canyon Coffee. Though we’ve never met, we love Ally’s easy-going approach to wellness, her beautiful instagram, and what her and her partner are doing over at Canyon. It’s an all-around girl crush :) In this interview, Ally tells us about her transition from a vegetarian diet to a feel-good, intuitive diet, the tonic she always takes before bed, the books she’s found to be instrumental to her well-being, exercise, beauty, and much more. Routine -- Is routine important to you or do you like things to be more open and free? I love routine, but that probably has a lot do to with the fact that my schedule is constantly changing! I really enjoy my morning routine, waking up early and making coffee at home. But its always nice to switch things up and come back to that. -- What do your mornings look like? If they differ from day to day, describe your ideal morning.  I definitely try to ease into my morning. I used to grab my phone first thing when I woke up--now I keep it out of the bedroom. Instead, the first thing I do when I wake up (on a good day!) is sit upright and do a 20 minute meditation. To me, theres no better way to start off the day. Meditation is always followed by some Canyon Coffee. At home, I typically make a pour-over, which is another little opportunity to be mindful as I start my day. On a day off its so nice to sit outside on the porch with some friends and read and have coffee together. We get the New York Times delivered to our house on Sunday mornings and I could spend the whole day reading and relaxing outside in the sun. Its honestly one of my favorites things to do. If I’m shooting though, or out of town for a job, most days start early and end late. The schedule for modeling is often last minute--I sometimes dont know my schedule until the day or night before. In contrast, its nice to have Canyon, where I make my own schedule. -- Do you have any bedtime rituals that help you sleep well? I make a glass of calm/­­magnesium before bed every night! I take that with me wherever I go--security always pull me aside at the airport to ask about what this white powder is ha :) Aside from magnesium, Ill sometimes make a warm tonic with some ashwaganda. And reading always helps me to fall asleep. I guess I wouldn’t call it a ritual, but I do love watching a show or movie before sleep, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast: I have a cup of black coffee and almond butter or avocado toast with gluten-free bread every morning. Im a creature of habit... I have my favorite go-tos, and Im happy eating them every day. If I have to work super early sometimes i like to make overnight chia seed oatmeal. Ill mix in some oats, chia seeds, almond milk, maca and flax seeds, and then in the morning top it off with some fruit and almond butter. Lunch:  Usually a salad with quinoa, avocado, kimchi, roasted seasonal vegetables, seeds, lemon and different oils like grapeseed, olive, and white wine vinegar. I would also be very happy with just roasted kabocha squash and pesto :) Snack: Cashews, pumpkin seeds, Dates and almond butter, green juice, avocado toast, and currently addicted to Honey Mamas Chocolate! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Well, it kind of comes with starting a coffee company ;) Some people are surprised to learn, though, that I only drink one cup of black coffee in the morning! Thats pretty much it. I cant do too much caffeine. Only on rare occasions, like when Im on vacation, will I have an afternoon espresso or cortado. I was in Copenhagen and Stockholm recently, and fell in love with oatmilk cortados! Definitely pushed my caffeine limit there! -- Do you have a sweet tooth? If so, how do you keep it in check? I honestly don’t! I love raw chocolate, but Im really sensitive to sugar! So Im kind of weird in that I really dont love sweets. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? In addition to magnesium at night (for sleep), Ill take ashwaganda at any time of the day for my adrenals, and probiotics daily. I feel such a difference when I take b12, too. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Yes. Yoga has been such an important practice to me, for years. I usually go to a class a couple times a week. I intersperse that with hiking in the Santa Monica mountains and walks on the beach. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I actually look forward to exercise. I dont really partake in any forms of exercise that arent enjoyable. For example, Ive never really gotten into spinning or boot camp-style workouts. I love getting out in nature for hikes, and I find an hour-and-a-half in the yoga studio to be very meditative. After a long work day, I really look forward to being able to do something nice for my body. Beauty -- What is your idea of beauty – external, internal or both? I really think the most beautiful people are those that feel confident in their skin and are who they want to be--not what society expects them to be. Someone thats naturally comfortable in any setting. As a model, so much emphasis is put on the external, and thats important for a photograph or video. But in person, beauty really does come from within. -- What is your skincare approach – face and body? I think the most important thing for healthy skin is to eat and drink clean. Especially drinking lots of water. As for products, I use the most natural that I can find. I love Earth tu Face, True Botanicals, Osea and Linne! I use oils for moisturizing and just use water to wash my face in the morning. I love using Bodha and CAP Beauty rose water spray, too. Ill try to do a face mask once a week from Wildcare while taking a bath! Its very relaxing :) -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water! I also think getting a good night of sleep is just as important! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Stay hydrated. My mom is 59 & has the most beautiful skin – not one wrinklel! And she swears by drinking lots of water! Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Im trying to get better at this, but acupuncture has been a life saver! Its a place to relax and reset. I see Maria at Elysia Life Care and she is life-changing! I think getting into a regular routine of acupuncture and meditation can help so much with stress. After having a consistent routine with both, you start to notice things that used to stress you or make you upset no longer have the same power or effect on you. You can laugh it off, or just observe it and not be affected by it. -- If stress cannot be avoided, what are your ways of dealing with it? Going on a walk always helps. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Lycopene vitamin C packets, lots of ginger and tea tree oil (usually just put it in my water!) -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? This has been a learning process for me, how to balance everything. Modeling, Canyon Coffee, relationship with my partner, my friends, and time for myself. Especially with starting a company with your partner, that start-up grind can be all-consuming because theres always more work you can do! So weve had to learn how to turn off- and make sure to make time for a date night! Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? My goal is to maintain a state of love (as opposed to state of stress, or lack, or anger, etc.). I was lucky to learn from a qi gong master named George Falcon for a couple years before he passed, and I feel like his teachings provided me with tools to help stay in this mindset throughout the stressors and obstacles of daily life. One of the big ones is to take responsibility for our actions and state of being. Its easy for us to blame, to say he, she, or it made me feel this way. But really its our decision. Of course, we sometimes fall out of that consciousness of love. When Im not feeling well, my first step is to take a break. To meditate, listen to a recorded guided meditation of George, go on a walk or a hike. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Ive made different changes throughout my life that have been substantial in terms of my wellness. I stopped eating meat when I was 19, then introduced fish (mainly salmon!) back in years later. Acupuncture has perhaps been the most substantial in helping me maintain balance and wellness. All of these changes or decisions are really informed by just listening to my body. You can get caught up in the mindset and identity of, say, Im vegan. But its important to check in with yourself and ask, Am I feeling good? Is this helping live a balanced and vibrant life? If not, then its important to make a change! -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So many books! If I had to pick two, Id say Anatomy of the Spirit by Caroline Myss and Big Magic by Elizabeth Gilbert. Anatomy really opened me to the power of our bodies to heal and self-nourishment. It helped me connect my mental and spiritual state to my health and well-being. Its a book you can go back to, re-read and continue to learn from over time. Big Magic was instrumental in motivating me to start Canyon Coffee. It made me feel like I had more to give, creatively, and pushed me to start something with a greater purpose. It brought clarity to the creative process for me, breaking it down in a way that makes it approachable and applicable to my own life. Its one of those books that really inspires you to follow your dreams, and what could be more important for self-nourishment? Knowlegde -- You run Canyon Coffee together with your boyfriend, Casey. What was your path to starting your own coffee company? Personally, I was feeling uninspired. I felt like I wasnt making the most of my creativity and talents. Ive always been grateful for my modeling career, but I had also always wanted to start something of my own, and I was feeling that itch. Casey and I had both fallen in love with coffee over the years... through making it at home together and visiting coffee shops in our travels and around LA. Casey actually started working in the coffee industry, and we became friends with a roaster, James. Eventually, our passion for it grew to the point that we had the thought: why not start our own company? It really was a natural culmination. The moment we decided we wanted to do it, we just never looked back. -- What is your process when choosing beans for Canyon Coffee? Are there certain growing practices, flavor profiles, or geographical locations that are important to you? The universal practice of tasting different beans is called cupping. It involves preparing small roasted samples of different beans exactly the same way and trying them at the same time. For Canyon, our parameters narrow down our options. We usually decide on a country first, and then see what organic, seasonal beans grown at high altitudes are available through the network of importers near us in California. Then we order samples, cup, and choose the bean that smells and tastes best to us. High altitude is important because the elevation makes the coffee plant grow slower and put more energy into producing cherries. The slow growth results in cherries (and coffee beans) that are much more flavorful and vibrant. To start Canyon, we focused on Latin American coffees and wanted to find amazing-tasting beans in the chocolatey /­­ caramel flavor profile. We went with beans from Guatemala and Colombia first, because theyre known for these flavor profiles and they have great infrastructure for small coffee producers to process and export their beans. Fun and Inspiration -- What do you do to unwind or treat yourself? I love going to the movies :) And a nice dinner out before or after. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Anatomy of the Spirit .. anything from Krishnamurti & Ram Dass Song/­­Album – Paul Simon – Graceland, Feist – Let it Die, Lord Huron – Lonesome Dreams Movie – Beginners Piece of Art – Robert Lango Men In the Cities, Alfred Stieglitz’ Portraits of Georgia OKeeffe -- What are your favorite places to eat in LA? Gjusta/­­ Gjelina, Honey Hi, Amara Kitchen, Pace, Botanica, Necco, Destroyer, Erewhon -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? Im actually in the process of moving out of my house right now! Were taking advantage of the end of our lease to do some traveling and try out living in some new neighborhoods. As a result, Im having to put a lot of my stuff in storage. Its been really nice to get rid of a lot of things and simplify to the essentials. But as far as traveling goes, I always have with me.. – new book and magazines – headphones – Jesse Kamm pants – Nikes – journal – Bodha rose water spray – probiotics – magnesium and ashwaganda  – sparkling water – ursa major rings – eye mask – almond butter packets -- Is there anyone you would like to hear from next in this interview series? Emily LAmi of Bodha, and Lacy Phillips at Free & Native! Both these women are a constant inspiration! You might also like... Self-Care Interview Series: Amy Chaplin Self-Care Interview Series: Lauren Spencer King Self-Care Interview Series: Renee Byrd Self-Care Interview Series: Pauline Chardin .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Ally Walsh appeared first on Golubka Kitchen.

Vegan Soft Pumpkin Ginger Snaps

October 25 2017 Vegan Richa 

Vegan Soft Pumpkin Ginger SnapsPumpkin Ginger Snaps. Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. Soft Fudgy Cookies. Vegan Recipe. Gluten-free option These Ginger Cookies are soft, fudgy, blondie like with flavors from the Pumpkin, Ginger bread spices and molasses. They come together very quickly, are almost one bowl if you use a sifter. Even with 2 bowls used, you need to wash only 1. Pumpkin adds a softness to the cookies which bakes up to a fudgy cookie texture compared to the snappy crisp molasses cookies. Bake them longer for a more cookie like crumb and less for fudgier. Use spices of choice like ginger bread, pumpkin pie spice or chai spice. Add some candied ginger or orange, or chocolate chips or nuts for variation. I was hoping to edit an amazing roasted squash post for today, but the easier post won. We’ve all be sleep deprived because of Chewie’s cough. It seems to be letting up a little, so keeping our fingers crossed for our resident adopted fluffster.  Dang these are so good. Make a double batch! Crackly cookies also perfect for halloween!Continue reading: Vegan Soft Pumpkin Ginger SnapsThe post Vegan Soft Pumpkin Ginger Snaps appeared first on Vegan Richa.

garlic cheese toast recipe | cheese garlic bread recipe on tawa

October 16 2017 hebbar's kitchen 

garlic cheese toast recipe | cheese garlic bread recipe on tawagarlic cheese toast recipe | cheese garlic bread recipe on tawa with step by step photo and video recipe. a simple snack food that can be prepared within minutes with your left over sandwich bread slices. these cheese garlic bread toast recipe are prepared with normal tawa, but can also be prepared with baking oven too. Continue reading garlic cheese toast recipe | cheese garlic bread recipe on tawa at Hebbar's Kitchen.

11 Cozy Coffee Drinks You Need to Make This Fall

October 10 2017 Oh My Veggies 

From cinnamon-spiced to gingerbread-spiked, these creative coffee drinks are sure to keep you warm and cozy this fall.

Apple Molasses Bran Muffins

November 13 2017 Meatless Monday 

Golden delicious apples, raisins and walnuts provide diverse textures to these harvest muffins, while brown sugar and molasses incorporate a sweetness that is dark, slightly spicy and quintessentially autumn. Health is kicked up a notch as bran adds extra fiber and substituting apple sauce for butter lowers the fat in this delectable breakfast bread. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 - 1/­­2 cup baked applesauce - or - 1/­­2 cup applesauce with 1 apple*, cored, diced and mixed in - 1/­­4 cup light brown sugar, firmly packed - 1 large egg, beaten lightly - 1 cup Greek yogurt - 1/­­4 cup dark molasses - 1/­­2 cup raisins - 1/­­2 cup walnuts, chopped - 1 cup all-purpose flour - 1 teaspoon baking soda - 1/­­4 teaspoon salt - 1/­­2 teaspoon cinnamon - 1 cup millers bran** *Golden Delicious apples work best here. **Found at natural food stores, health food stores and in the grain or cereal section of most supermarkets. Preheat the oven to 400 degrees. Prepare a 12 cup muffin tin with a layer of butter or non-stick cooking spray. In a large bowl with an electric mixer, mix together the applesauce and brown sugar until the mixture is light and fluffy. Beat in the egg, yogurt and molasses until all are well incorporated. Stir in the raisins and chopped walnuts. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon and bran.  Add the flour mixture to the yogurt apple mixture and stir the batter until it is just combined, but still lumpy. Spoon the batter evenly into the 12 prepared muffin cups. Bake for 15-20 minutes, or until the muffins are golden brown and spring to the touch. Turn the muffins out onto a rack and let cool. The post Apple Molasses Bran Muffins appeared first on Meatless Monday.

Pumpkin & Kale Salad + Just Married!

November 9 2017 Green Kitchen Stories 

Pumpkin & Kale Salad + Just Married! Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together - from idea to I do - in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs. We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good! Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know. Lots of love from us! The kids were more interested in the fireplace than the camera ... These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.        This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating. Roasted Pumpkin Salad with Cavolo Nero & Buckwheat Serves 4 1 Hokkaido squash, Kent pumpkin or other small winter squash/­­pumpkin variety 200 g /­­ 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed  1 cup /­­ 250 ml /­­ 170 g raw buckwheat groats, rinsed Dressing 125 ml /­­ 1/­­2 cup olive oil 3 tbsp maple syrup 1-2 lemons, juice + zest 1 cm /­­ 1/­­2 inch fresh ginger, finely grated Sea salt & pepper To serve Pomegranate seeds 1/­­2 cup /­­ 75 g toasted pumpkin seeds 1/­­2 cup /­­ 150 g feta cheese Set the oven to 200°C /­­ 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl. While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy! Wedding photos by Johanna Frenkel.

Vegan Pumpkin French Toast

November 8 2017 Vegan Richa 

Vegan Pumpkin French ToastVegan Pumpkin French Toast with Pumpkin Cornbread, pumpkin pie spices and Caramelized Apples! Breakfast for fall. Vegan Soy-free Recipe. Can be gluten-free with gluten-free cornbread I had another batch of pumpkin cornbread but no soup to finish it up with. Oh well, we could have finished it up as is (its so good!), but I decided to make pumpkin french toasts with it.  The Pumpkin french toast batter has generous amount of pumpkin puree and pumpkin pie spices mixed with a bit of starch and non dairy milk. The bread is soaked for a few seconds then pan fried. I love this batter with my pumpkin cinnamon swirl Sandwich bread. The combination with the pumpkin cornbread is even more delicious. Cornbread doesnt get soggy. It has pumpkin and spices already which get amplified with the pumpkin + spices in the batter. And is topped with spiced apples. Fall spices everywhere! Try not to eat these right off the skillet.  I served these with apples cooked with coconut sugar, mainly because the photos with just butter weren’t looking as fun :). These french toasts are very delicious as is! Continue reading: Vegan Pumpkin French ToastThe post Vegan Pumpkin French Toast appeared first on Vegan Richa.

dahi ke sholay recipe | dahi bread roll | bread curd fire roll | dahi ke sholey

November 5 2017 hebbar's kitchen 

dahi ke sholay recipe | dahi bread roll | bread curd fire roll | dahi ke sholeydahi ke sholay recipe | dahi bread roll | bread curd fire roll | dahi ke sholey with step by step photo and video recipe. this recipe is known with several names which varies with the region but popularly known as dahi bread roll or dahi paneer bread roll. it is perhaps one of the popular deep fried street food in north india especially in punjab and delhi state. Continue reading dahi ke sholay recipe | dahi bread roll | bread curd fire roll | dahi ke sholey at Hebbar's Kitchen.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Fall Meal Plan, complete with cozy dinner and dessert recipes for the week. There are stellar homemade veggie burgers, a nourishing stew, and beautifully simple roasted plums for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you’ll find this entire thing useful, and we’d love to hear any feedback you have, as always :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week.  - Make the Brussels Sprout Tomato Stew.   Recipes 1. These veggie burgers utilize the lentils, brown rice, squash, and kale that you already cooked during prep day. They are nourishing, satisfying, and cooked in the oven, which means that you won’t have to spend any time frying them on the pan. The flavors are earthy and warming, and the burgers develop really nice, crispy edges as they bake. Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad. Make sure to try them with the Lentil and Squash Hummus from Part 1 as well. Brown Rice, Lentil, Kale and Squash Veggie Burgers   Print Serves: 9 veggie burgers Ingredients 1 tablespoon coconut oil 1 large yellow onion - chopped ½ teaspoon red pepper flakes about 2 tablespoons chopped sage, rosemary and thyme (optional) 4 garlic cloves - minced blanched kale (from part 1) - chopped roughly sea salt freshly ground black pepper 1 tablespoon tomato paste 1 cup toasted pumpkin seeds 1½ cups cooked brown rice (from part 1) 1½ cups cooked lentils (from part 1) remaining ½ cup roasted butternut squash (from part 1) 1 tablespoon balsamic vinegar or apple cider vinegar Instructions Preheat oven to 400° F (200° C). Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well. 3.5.3226   2. A pot of good stew is such a great solution to the weekday dinner problem, especially during the colder months. It doesn’t take too long to make and lasts a while in the fridge, only getting better with time. This one is made with so many star ingredients of warming fall fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. There’s smoked paprika, too, which ensures a bit of piquancy and depth of flavor. Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers. Brussels Sprout Tomato Stew   Print Ingredients 1 tablespoon coconut oil 1 teaspoon whole cumin seeds 1 large yellow onion - chopped sea salt 1 lb crimini mushrooms - sliced freshly ground black pepper 6 garlic cloves - sliced 1 jalape?o - seeded and chopped 2 medium carrots - sliced 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones) 1 teaspoon smoked paprika kale cooking water from part 1, veggie broth or purified water 2-3 bay leaves (optional) remaining cooked lentils from part 1 - about 1½ cups 28 oz box or can crushed tomatoes 4 cups baby spinach Instructions Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid thats released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that youll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread. 3.5.3226   3. Roasting up a sizable batch of fruit is a great way to ensure that you’ll have beautiful, healthy dessert for the week. Add a little dollop of ice cream or yogurt (have you tried this coconut one?!), and you’re in business. These plums are roasted with coconut sugar, which brings out their sweetness, and rosemary, which contributes its piney, earthy notes. Besides ice cream/­­yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs. Another idea: try topping the millet porridge from Part 1 with some of the roasted plums for one of your breakfasts. If you can’t find plums, try a similar roasting technique with apples or pears (and include cinnamon in your sprinkle). Rosemary-Roasted Plums with a Cardamom Sprinkle   Print Ingredients 8 ripe plums - sliced in half and pitted 2 tablespoons coconut sugar 2 tablespoons chopped rosemary ¼ cup toasted pumpkin seeds - roughly chopped 2-3 cardamom pods - shells discarded, ground in a mortar and pestle 1 tablespoon cacao nibs (optional) vanilla ice cream or plain yogurt - for serving Instructions Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl. Serve the plums with ice cream/­­yogurt, sprinkled with the pumpkin seed cardamom mixture. 3.5.3226   < < .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Fall Meal Plan, Part 2 appeared first on Golubka Kitchen.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

Maple Cornbread Biscuits

October 30 2017 Meatless Monday 

The hearty taste of cornbread in a flaky biscuit treat, with banana added for an extra boost of nutrition. Dunk these maple breakfast pastries in coffee and start your day off right. This recipe comes to us from Lindsay of Happy Herbivore. Serves 6 - 1/­­2 cup whole wheat pastry flour - 1/­­2 cup yellow cornmeal - 2 tsp baking powder - 1/­­4 tsp salt - 1/­­2 banana, cold - 1/­­4 cup non-dairy milk - 2 tbsp maple syrup Preheat oven 425 F. Grease a cookie sheet and set aside. In a food processor, combine flour, cornmeal, baking powder and salt and process for about 10 seconds. Add banana and allow and process until flour is pebble-like. Transfer to a mixing bowl and combine mixture with milk and maple syrup, stirring until well combined. Use a spoon to drop 6 biscuits evenly spaced on the cookie sheet. Bake about 7-8 minutes or until edges are just crisp and slightly brown. The post Maple Cornbread Biscuits appeared first on Meatless Monday.

besan toast recipe | besan bread toast | bread besan toast

October 26 2017 hebbar's kitchen 

besan toast recipe | besan bread toast | bread besan toastbesan toast recipe | besan bread toast | bread besan toast with step by step photo and video recipe. this is certainly a quick and healthy bread toast recipe which can also be refereed as eggless savory french toast. apart from breakfast and snack, it can also be packed for tiffin box for a quick bite in office. generally it is eaten without any side dish, but tastes great with green chutney and tomato ketchup. Continue reading besan toast recipe | besan bread toast | bread besan toast at Hebbar's Kitchen.

Travel Notes: Italy (Rome and the Amalfi Coast)

October 19 2017 Golubka Kitchen 

Travel Notes: Italy (Rome and the Amalfi Coast) We went to Italy earlier this month and visited the Amalfi Coast and Rome. Having visited the Abruzzo region a few years ago, I continue to be amazed at how different Italy is from region to region. They are almost like separate, tiny countries. It was a great trip – we lucked out with the weather, all our extensive train, plane, bus and boat journeys went pretty smoothly, and we got to see so many breathtaking things. The only complaint we had is a classic one – not enough time there. Below are some photos from the trip, as well as some notes and suggestions that we hope will be useful to future travelers :) Amafli Coast Our first impression was that this is an amazingly beautiful area that’s been completely overrun by tourism. That being said, there are still ways to enjoy it less like a tourist and more like a visitor, and it’s honestly so breathtaking that it’s very worth the visit. We stayed in Vettica, a quiet village right next to Amalfi, in a tiny Airbnb with a big terrace overlooking the cliffs and the sea. For us, it was the best of both worlds. We saw close to no tourists in Vettica, and instead got to see how people lead their lives in such an amazing setting. We watched locals going to church, to the market, feeding their cats, and being completely unaffected by the copious amounts of stairs in their cliffside neighborhoods (we were out of breath every time). Yet Amalfi was close enough (still a 45 minute walk or a stressful bus ride, but totally doable) that we had access to the boats and buses that shuttle people to Capri, Positano, and other beautiful places on the coast. It was really nice to have some distance from Amalfi, because it’s incredibly crowded with tour groups on any given day, but you have to go through it to get pretty much anywhere on the coast. Capri Once we got to Capri, we were wishing that we could spend the night there. There’s so much to do and it’s so incredibly beautiful. Take the chairlift up to Monte Solaro, the highest peak, to see the insane panorama that opens up. Walk around both Capri and Anacapri. Capri is better for partying and Anacapri – for quiet walks on tiny streets. Visit the Church of San Michele in Anacapri to see the intricate, hand-painted floor. Eat torta caprese and caprese sandwiches in the spirit of true tourism :) A complete must is a visit to the Villa San Michele, a villa built by Axel Munthe, the Swedish physician and author. Munthe was a collector of classical artifacts, so the whole villa is tastefully decorated by objects from the antiquity, some of which were found right on site during the construction of the villa. There is a lush garden, a breathtaking panorama of the island and the sea, and every inch of the place is pristine and photogenic. Positano Although Positano is an incredibly beautiful town with stunning architecture, we concluded that we would have been better off having a second day in Capri instead of coming here. The reason: it is swamped with tourists and touristy shops in a way that feels quite forced and concentrated (Capri, though also very touristy, had a more spread out feel). Maybe we went to the wrong places? If you have more than four days on the Amalfi coast, which is all we had, we would still recommend coming here. It also largely depends on your goals for your travels, of course :) Ravello We went here mainly because the host of our favorite Russian travel show visited the town in one of the episodes, and it looked totally breathtaking. Ravello is a town very high in the mountains, and the bus ride up took us on some of the tightest serpentines we’ve ever seen. The views from the top are the pay off, and the air feels different – very much like the freshest mountain air. Another beautiful villa to visit is the Villa Cimbrone in Ravello, full of ancient structures, fountains, sculptures, a beautiful garden and yet another breathtaking panorama. Food We were surprised to learn that the region is actually not known for its food, and finding a good, authentic meal isn’t easy because large amounts of tourists equal large amounts of tourist trap restaurants. It is Italy however, where even bad food is decent. We did manage to find some gems, but Rome really took the prize over Amalfi in the culinary department. Here are a few favorites: Pizzeria Da Nino, Conca dei Marini A charming, small restaurant in the town neighboring Vettica, with home-cooked food and a super charming owner (Nino!) that greets you at the door and is easy to understand even when you don’t speak a word of Italian. Go for the fresh-made pasta. Al Pesce d’Oro, Vettica A restaurant at a bed and breakfast in Vettica with good pizza. We went for the zucchini and squash blossom one and were pleasantly surprised at how solid and tasty it was. Da Ferdinando, Positano An outdoor restaurant right on the beach in Positano, with a really fun atmosphere and tasty dishes. La Vecchia Cantina, Ravello When visiting Ravello, lunch presented itself as a problem, because we didn’t research anything beforehand. We wandered off the central square and into this restaurant, and ended up having a pretty solid meal with very nice service. Bar Ferraro, Anacapri Went here when visiting Capri to try the mandatory torta caprese. It was very good, and so were the little frozen ricotta shortbread cookies. Rome We are so completely in love with Rome. We only had three days there, which is nothing! It was hard to cover everything we wanted, but we tried our best. We stayed in a really cool Airbnb near Campo de Fiori, which is a centrally located square that’s busy at all times of the day. Luckily, our actual location was on a very quiet, narrow street, so it was the best of both worlds. We visited the main historic sites (the Forum, Colosseum, Pantheon etc.), as well as the Jewish Ghetto, Trastevere, Testaccio and Monti. Below are some favorites. Sites The obvious: the Forum, the Colosseum, Ponte Sant’Angelo, Piazza del Popolo, Piazza Navona, the Pantheon. Even though the Pantheon was incredibly crowded, it was still super impressive. This inscription on Raphael’s burial is still in my mind: ‘Here lies Raphael, by whom nature herself feared to be outdone while he lived, and when he died, feared that she herself would die.‘ Wow. Churches: Santa Maria del Popolo, Santa Maria Sopra Minerva, San Luigi dei Francesi, Santa Maria in Trastevere, it’s endless really :) Food La Montecarlo A really fun place that serves Roman-style thin crust pizza and more, crowded with locals at any given time. They casually line each new customer’s table with white paper in place of a tablecloth, and write out the check on the paper at the end of the meal, from memory. The service is fast and efficient. We liked the super thin-crusted pizza (endless topping options), the pesto pasta and mushroom pasta, and of course, the arancini (fried rice balls served as an app). Roscioli If you’ve ever watched any food & travel shows about Rome, chances are Roscioli was featured as a mecca for everything delicious in the center of the city. Roscioli has a whole cluster of eateries right near Campo de Fiori: a deli/­­restaurant, a cafe with a coffee counter and bite-sized pastries, a bakery, and a full-on pizza restaurant called Emma. The coffee at the cafe is excellent. At the bakery, get any of the delicious by-the-slice pizzas that they are putting out all day, as well as the bread. We liked the bread so much, we smuggled a loaf home in our luggage. If you go to Emma, definitely try the pizza, since it’s the specialty there, and apparently a whole lot of effort went into developing the pizza dough recipe. If you go to the restaurant/­­deli, Katie Parla has some great advice on navigating the menu there. Antico Forno Cordella (or Urbani) If you find yourself in the Jewish Ghetto in the morning or afternoon, stop in here for a slice of their delicious, thin and crispy pizza rossa. Pianostrada A fun dinner place with neat decor and a more modern, deconstructed take on Roman classics. Urbana 47 If you go to the Colosseum, you might as well stop here for lunch, as it’s about a 10 minute walk away. They focus on local and seasonal ingredients, and we really loved every pasta dish we ordered here. (Thank you Pauline for the recommendation!) Sant’Eustacchio il Caffe We really enjoyed sitting at an outside table here with a cappuccino and a cornetti (both very good), watching the morning world go by. Go here on your way to the Pantheon and/­­or Piazza Navona, both are super close. Don’t miss the church Sant’Eustachio that’s right there, with a beautifully sculpted deer head on the facade. Volpetti If you are in the mood to visit a serious deli, check out Volpetti in Testaccio. They carry an overwhelming amount of cheeses, meats, olives, marinated veggies, pizza by the slice, and fried snacks. They are also able to vacuum wrap anything you buy, so that you can put the stuff in your luggage with little fear of it being taken away at the airport. Sack Food Another really interesting delicatessen that carries really unusual cheeses and meats. If you are anything like us and gift food as travel gifts to your omnivore friends, this place is great. You might also like... Spice-Roasted Carrots with Lentils from Modern Potluck (& a Givea... Travel Notes: Chicago Market Berry Salad and a New York Weekend Saveur Magazine Best Food Blog Awards, Golubka in Special Interest .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Travel Notes: Italy (Rome and the Amalfi Coast) appeared first on Golubka Kitchen.

paneer bread roll recipe | bread paneer rolls | paneer stuffed bread rolls

October 13 2017 hebbar's kitchen 

paneer bread roll recipe | bread paneer rolls | paneer stuffed bread rollspaneer bread roll recipe | bread paneer rolls | paneer stuffed bread rolls with step by step photo and video recipe. the recipe is prepared very similar to the popular street food bread roll. but the main difference is stuffing in each recipe! plain bread rolls are prepared with boiled and mashed aloo whereas paneer bread roll is mainly with grated paneer. Continue reading paneer bread roll recipe | bread paneer rolls | paneer stuffed bread rolls at Hebbar's Kitchen.

Apple Cranberry Oatmeal Bread

October 9 2017 Meatless Monday 

Applesauce and oatmeal are the basis of this hearty breakfast bread. Those breakfast flavors come together with cinnamon, cloves and dried cranberries, topped with a brown sugar nut streusel. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 For the nut streusal: - 1/­­4 cup light brown sugar - 1/­­4 cup walnuts or pecans, chopped - 1/­­4 teaspoon ground cinnamon For the Apple Cranberry Oatmeal Bread: - 2 eggs - 1 1/­­4 cups unsweetened applesauce - 1/­­3 cup canola oil - 1/­­4 cup plain yogurt - 1 1/­­4 cup all purpose flour - 1/­­2 cup sugar - 1 1/­­2 teaspoons baking powder - 3/­­4 teaspoon cinnamon - 1/­­2 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­4 teaspoon ground nutmeg - pinch ground cloves - 1/­­4 cup dried cranberries - 1/­­4 cup raisins - 1 cup old fashioned oats Preheat an oven to 350 degrees. Prepare a loaf pan with a light layer of butter and flour. Toss the brown sugar, nuts and cinnamon together in a small bowl. Set aside. Whisk the eggs, sugar, applesauce, oil and yogurt together in a medium bowl. Whisk the flour, baking powder, cinnamon, baking soda, cinnamon, salt, nutmeg and cloves together in a separate large bowl. Stir in the oats. Toss the dried cranberries and raisins with 1/­­2 teaspoon of the flour mixture in a separate small bowl. Set aside. Pour the wet ingredients over the dry and fold with a spatula until just combined, taking care not to over mix. Fold in the fried fruit, taking care to ensure the fruit is evenly distributed in the batter. Pour the batter into the prepared loaf pan. Scatter the nut streusel mixture over the top, pressing it into the batter with your fingers. Place the loaf pan in the oven and bake 50-60 minutes, or until a sharp knife comes out clean. Cool for 10 minutes, then run a knife along the edges. Invert the loaf onto a plate, cut into slices and enjoy! The post Apple Cranberry Oatmeal Bread appeared first on Meatless Monday.


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