cake - vegetarian recipes

cake vegetarian recipes

Vegan Cinnamon Streusel Pancakes

February 11 2019 Vegan Richa 

Vegan Cinnamon Streusel PancakesThese Vegan Cinnamon Streusel Pancakes are a perfect treat for Valentines or a special day. A delicious fluffy vanilla pancake topped with a cinnamon streusel for coffee cake pancake. Use cookie cutters to make a pancake tower. No Bake Cinnamon Streusel Cake! Vegan Soyfree Nutfree Recipe. Glutenfree Option  Jump to Recipe   We all love a decadent breakfast once in a while and these Cinnamon Streusel Pancakes are just perfect for that! These tall soft pancakes are a cinnamon streusel cake/­­coffee cake in pancake form! If you make them using cookie cutters, then they are almost a Cinnamon streusel cake, no baking needed and ready within 25 mins!  The batter is a simple vanilla cake batter that is cooked in a skillet. Sprinkle some streusel on one side, flip, cook and serve. I use Cookie cutters to make cake tower like my popular No Bake Chocolate Cake for 2- Chocolate Pancake tower (so decadent and ready in 20 mins!). You can make regular pancakes with the batter as well. Drizzle with maple, icing or top with some cream cheese frosting or whipped coconut cream and fruits!Continue reading: Vegan Cinnamon Streusel PancakesThe post Vegan Cinnamon Streusel Pancakes appeared first on Vegan Richa.

Citrus and Poppy Seed Cake

February 10 2019 seitan is my motor 

The above picture was very popular on my Instagram account this week. I didn’t get why, because it is a super simple… The post Citrus and Poppy Seed Cake appeared first on seitan is my motor.

Ultra Fudgy Brownies

February 8 2019 VegKitchen 

Ultra Fudgy Brownies One of the gripes of many vegan bakers is that its too difficult to create brownies that are really fudgy instead of cake-like. Well, here they are: the ultimate fudgy brownies! Continuing reading Ultra Fudgy Brownies on VegKitchen

15 Healthy Desserts for Valentine’s Day

February 4 2019 Oh My Veggies 

Sure, Valentine’s Day is all about the splurging, especially when it comes to dessert. But if you don’t have to load up on saturated fat and empty calories, why do it? Think sultry dark chocolate, sparkling jeweled fruits, and luscious–but lighter–versions of classic favorites like chocolate cake and cheesecake. We’re smitten with these decadent healthy dessert recipes. Recipe Title: Pomegranate Cranberry Hearts Description: No-bake and no-guilt. Cranberries and pomegranates lend a gorgeous natural scarlet hue to these heart-shaped treats from Spabettie–but the real clincher is that sesame cashew crust. Get Recipe Now!

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

January 28 2019 Meatless Monday 

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

brownie recipe | chocolate brownies | eggless brownie recipe

January 22 2019 hebbar's kitchen 

brownie recipe | chocolate brownies | eggless brownie recipebrownie recipe | chocolate brownies | eggless brownie recipe with step by step photo and video recipe. chocolate recipes are quite common across india and are either cakes or perhaps take the milkshake form. but there are other recipes from chocolate has garnered lot of attention especially within the younger generation. one such recipe is chocolate brownies which are similar to the indian barfi recipes. The post brownie recipe | chocolate brownies | eggless brownie recipe appeared first on Hebbar's Kitchen.

Magic Moisturizer is Here! + Orange-Tahini Mousse

January 9 2019 Golubka Kitchen 

Magic Moisturizer is Here! + Orange-Tahini Mousse Happy 2019, friends! Hope you’ve been having an inspiring beginning to the year. Today we’re excited to announce that a small batch of our Magic Moisturizer is now available for sale, as per your amazing feedback. You can read all about it here (and get the recipe if you want to make it yourself), but basically, it’s been our go-to skincare product for the past few years. It’s made with all-natural ingredients that we find to be super nourishing and hydrating for all different types of skin, and it has the most luxurious texture and scent. Click here to go to our shop. Since Magic Moisturizer is like skin food, made with all food-grade ingredients, we were inspired to create a dessert recipe, celebrating two of the star ingredients in the formula: cacao butter and citrus. The result is this dreamy Orange-Tahini Mousse that takes minutes to put together. The lush ingredients in the Magic Moisturizer are: organic raw cacao butter, organic virgin coconut oil, beeswax, organic olive oil, organic jojoba oil, organic calendula oil, organic vitamin E oil, organic rosehip oil, distilled water, and essential oils of blood orange, Italian lemon, lavender, carrot seed, and clary sage, all of which have balancing, hydrating, anti-inflammatory, and anti-bacterial properties. Our friends love it, and it’s been reported to help with cold sores, eczema, and chronically dry skin. We’re so excited to share it as a physical offering! Now on to the mousse. To make it, shredded cacao butter, orange juice and zest, tahini, cashews, and maple syrup get whipped into oblivion in a high-speed blender. Distribute that mixture among little cups or ramekins, let it set in the fridge for about an hour, and you’ll have the most amazing, cloud-like mousse that tastes like pure heaven. We have people coming over tonight, and I’ve got a batch cooling in the fridge for a simple but elegant finish to our meal. Seriously can’t wait. Hope you enjoy the recipe, and look out for a new meal plan coming next week :)    Orange-Tahini Mousse   Print Serves: 4 Ingredients 1 cup plus 2 tablespoons orange juice (from about 3 organic oranges) zest from 1 organic orange, plus more for garnish ½ cup cashews - soaked in purified water for 1-2 hours or in boiling water for 15 minutes ¼ cup maple syrup 5 tablespoons shaved or finely chopped raw cacao butter (leveled, not heaping) 4 tablespoons tahini (leveled, not heaping) Instructions Combine all the ingredients, except the orange zest, in a high-speed blender. Blend on high for about 30 seconds to a minute, until completely smooth. Add the orange zest and pulse on low, until just incorporated. Distribute the mixture between about 4 ramekins or small cups. Refrigerate for an hour, or until completely set and enjoy, garnished with more zest. After the mousse has been refrigerated for a while, remove from the refrigerator about 5 minutes prior to eating. 3.5.3226 You might also like... Spring Tea Party by The Rose Journals Super Decadent Vegan Chocolate Walnut Spread Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp Raw Chocolate Layer Cakes with Black Cherry and Orange .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 Magic Moisturizer is Here! + Orange-Tahini Mousse appeared first on Golubka Kitchen.

Vegan Chocolate Gingerbread Cake

December 26 2018 Vegan Richa 

Vegan Chocolate Gingerbread CakeThis Vegan Chocolate Gingerbread Cake has an amazing flavor profile. Ginger, candied ginger, dark chocolate add a pleasing bitter combination with gingerbread spices. 1 Bowl. Vegan Soyfree Nutfree Recipe  GF option Jump to Recipe  Ginger and Chocolate in baked goods work very well together in the cold season. The craving for spice and chocolate gets satisfied with every bite! Warm gooey chocolate, loads of ginger and gingerbread spices. This loaf has cocoa, fresh ginger and gingerbread spices in the wet and candied ginger and chopped up dark or regular chocolate in the dry. It bakes into a slightly dense pound cake like loaf that is best served warm. If storing for longer, warm before serving so that the chocolate can melt a bit and get gooey and delicious. Its almost like a gingerbread brownie! Serve as a snack or top with whipped coconut cream or a chocolate frosting for dessert. Continue reading: Vegan Chocolate Gingerbread CakeThe post Vegan Chocolate Gingerbread Cake appeared first on Vegan Richa.

Recipe | Peppermint Double Chocolate Ganache Cakes

December 24 2018 Oh My Veggies 

And so the chocolate peppermint recipes continue! Mostly because I still have candy canes. Although I love peppermint candy, I’m not really into the whole candy cane thing. They’re a little bit unwieldy and messy to eat. So the only thing I can really do with candy canes is bake yummy holiday treats with them. My hands are tied! I have no choice in the matter! I’ve posted some relatively light holiday desserts this month, but now it’s time for something decadent. We all need to indulge a little during this time of year, right? (Note that I didn’t say over-indulge.) The good thing about these mini-cakes is that they’re portion-controlled–and believe me, with two kinds of chocolate ganache involved, portion-control is a good thing. One is enough for anyone! (Oh, and if you have leftovers, these freeze quite nicely.) I wanted to make mini-cakes instead of one big ginormous cake–I figured I could either make a sheet cake and cut smaller circles out of it or use cupcake tins. I went the cupcake tin route and turned the finished cupcakes upside down (after shaving a little cake off the top so they’d stand flat). If you want to make […]

date cake recipe | date walnut cake | eggless date and walnut loaf

December 20 2018 hebbar's kitchen 

date cake recipe | date walnut cake | eggless date and walnut loafdate cake recipe | date walnut cake | eggless date and walnut loaf with step by step photo and video recipe. cake recipes are pretty common especially during the christmas celebrations. the most common recipe made during that time is fruit plum cake made with grape juice and mixed berries. but the other common recipe is date and walnut cake which shares the same texture and taste, yet much simpler to bake. The post date cake recipe | date walnut cake | eggless date and walnut loaf appeared first on Hebbar's Kitchen.

Green Christmas 2018 - vegan edition

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 - vegan edition The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there). Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

Healthyish Salted Caramel Turtles

December 18 2018 My New Roots 

Healthyish Salted Caramel Turtles   Everyone has strong food memories around holidays or special occasions in their life. I can completely recall the distinct taste of boxed cake from my childhood birthdays. Summer vacations were steeped in melting grape juice popsicles made by my grandmother. And one of my favourite treats during Christmas, was undoubtedly Turtle chocolates. The iconic striped box was always within arms reach during the holidays, so as soon as the tree went up, it was like a Pavlovian response…the Turtle cravings began! If you live outside of North America, you may not be familiar with these pecan-chocolate-caramels (and for this, I feel very sad for you), but today, rejoice! Im posting my own version, which is a healthier spin on this classic candy that you can whip up yourself with just six simple ingredients. The original Turtle candies are relatively basic: pecans, caramel, and chocolate, but seemingly so much more than the sum of these parts. There is a magical synergy in this trinity, each ingredient complimenting and highlighting the others in perfect union. There isnt much to improve upon, so my mission was clearly to health-ify the caramel and find some high-quality chocolate to steer us all away from refined sugar, modified milk ingredients, and emulsifiers. Blech. I started off on my journey by looking online and found that healthyish Turtle recipes exist, but they all use dates and I didnt want that to be the predominant flavour. Plus, I knew that the caramel needed some serious creaminess, so I started by blending up cashew butter with vanilla as the base, then added brown rice syrup to achieve that distinctive gooey-ness that makes Turtles so crave-able. The results were sooooo right on the money, confirmed by several of my closest, discerning friends, lined up to taste test.     Pecans are one of my favourite nuts because they are tender-crisp and so naturally sweet. I love them in baked goods like pecan pie, on top of waffles or pancakes, or in candies like these babies! Pecans are native to North America, and grow in tough, wood-like shells on large, sprawling trees, some of which can live up to 200 years. The name pecan is a Native American word used to describe nuts that require a stone to crack - but you can easily open them by crushing two of their hard shells together. Along with macadamias, pecans contain the lowest amount of protein (5-10%) and the highest amount of fat (80-95%) of all the nuts. The fat that they do contain however, is mostly monounsaturated, with some polyunsaturated fat as well. Pecans are high in minerals, like manganese, copper, and zinc. They also contain a good amount of fiber and protein. There are a wide variety of pecans, but if you live outside North America, you may only have access to one type. Thats okay! The thing to look for is shelled pecans that are uniform in size and colour. Check the date on the package or bulk bin, and smell the nuts beforehand if youre able to - they should be sweet, and well, nutty. If youre shopping in bulk, visit a shop that has a high turnover to ensure that the nuts are fresh. Once you get them home, store shelled pecans in an airtight container at room temperature for up to six months (although try to eat them sooner) and in the freezer for up to a year. Pecans are highly susceptible to absorbing other smells, so keep them locked up tight in glass to prevent them from tasting like garlic, onions, or last nights casserole.     I had hesitations about using brown rice syrup in this recipe, since I know its one of those harder-to-find ingredients, but its just SO perfect in this context that I had to! If you cannot find brown rice syrup, try whipped or creamed honey in its place. I recognize that this isnt an alternative for vegans, but I think it is the only sweetener that would work due to how thick and viscous it is. If the caramel is too runny, if will be impossible to work with. Trust. Its best to store your Turtles in the freezer, and take them out about 10-15 minutes before serving. Theyre also fine at room temperature, but will keep better cold. I actually dig them a little on the frozen side - the caramel is extra thick and chewy at subzero temperatures!         Print recipe     Healthyish Salted Caramel Turtles Makes 30 candies Ingredients: 1 cup /­­ 100g raw pecans 400g dark chocolate, 75% or higher (chose organic and fair-trade, if possible) 1/­­3 cup /­­ 80ml cashew butter (raw or roasted) 1/­­3 cup /­­ 80ml brown rice syrup 2 tsp. pure vanilla extract 1/­­2 tsp. flaky sea salt (I used Maldon), plus a little more for garnish Directions: 1. Find a baking sheet or tray that will fit in your freezer, then line it with parchment paper. 2. In a medium sized bowl, stir together the cashew butter, rice syrup, vanilla and flaky salt until thoroughly combined. Taste (yum), and adjust the saltiness and vanilla levels to your liking. 3. Scoop a teaspoon of the caramel onto the lined baking sheet, using another spoon to help remove it - this stuff is seriously sticky! 4. Press a whole pecan on one side of the caramel blob, allowing the nut to peek over the edge just a bit, then add two halves to the sides, peeking over the edge just a bit too. Repeat until youve used all the caramel. Place in the freezer for at least one hour, up to 24 hours. 5. Once the caramels have chilled, prepare the chocolate. Heat a few inches /­­ centimetres of water in a small pot and heat on high. Roughly chop the chocolate bar into small chunks and place it in a heatproof bowl. Lower the heat to simmer, then set the bowl over the pot of so that it is sitting well above the water itself. Stir occasionally until the chocolate has completely melted. 6. Remove the caramels from the freezer. One at a time, drop each caramel into the melted chocolate pecan side-down, flip and ensure that the top is entirely coated. Remove from the chocolate with a fork, and drag the bottom along the edge of the bowl to remove any excess chocolate. Place back on the lined baking sheet and sprinkle with a couple flakes of salt. Repeat until youve coated all the turtles in chocolate. Place them inside the freezer until set, then transfer them to an airtight container and store in the freezer or fridge until ready to serve. If you want to see some of the pecans, drop the caramels on their bottom side first, then remove and place on the lined baking sheet. Drizzle enough chocolate over the top to fully cover the caramel (if you dont coat it completely, it may spill out at room temperature), but allowing a few parts of the pecans to show through. This will be my last post before the New Year, my friends! Im off to Bali in a mere 10 days (!!!) and words cannot describe how excited I am for the Wild Heart High Spirit Retreat, and meeting women from all across the world. If youd like to know more about my retreats, visit the Golden Circle Retreats website. Were planning another round for 2019, so sign up to mailing our list to be the first notified when we announce the dates. We are also taking orders for the Life-Changing Loaf of Bread Subscription Box! What better way to start off the new year than with a delicious monthly gift of health to yourself? If you want to learn more, or place your order, visit the shop page here. All love from Canada, and happiest of holidays to you and yours! xo, Sarah B The post Healthyish Salted Caramel Turtles appeared first on My New Roots.

coconut cake recipe | eggless sponge cake with desiccated coconut

December 16 2018 hebbar's kitchen 

coconut cake recipe | eggless sponge cake with desiccated coconutcoconut cake recipe | eggless sponge cake with desiccated coconut with step by step photo and video recipe. cakes recipes are popular selection when it comes to celebrating occasions. there are myriad flavours of cake and can be made with various ingredients depending upon the taste and preferences. coconut cake is one such cake recipe filled with coconut flavours. The post coconut cake recipe | eggless sponge cake with desiccated coconut appeared first on Hebbar's Kitchen.

Shortcut Apple Steel Cut Oats + A Day of Eating Video

December 6 2018 Golubka Kitchen 

Shortcut Apple Steel Cut Oats + A Day of Eating Video Hi friends! Today we’re sharing a new video as part of a video series we are working on, where well be going through a whole day of plant-based meals, as well as little tricks, ideas, and inspirations around the kitchen. We’ve always been fascinated with peoples everyday routines (which is why we have the self-care interview series), and we love getting a peak at how they sustain themselves throughout the day, so we thought it would be fun to film something similar. Todays video has a shortcut recipe for creamy steel cut oats, as well as ideas for lunch, a pick-me-up hot chocolate, dinner, and an end of day treat. All the recipes mentioned in the video are linked below. Let us know what you think! Ever since I discovered steel cut oats, I haven’t been able to go back to rolled oats for porridge purposes. They just seem so sad and mushy, compared to the al dente, textured goodness that are steel cut oats. The only thing that puts steel cut oats at a disadvantage is that they take a while to cook – 30 or so minutes, which is an amount of time that most busy people don’t have in the mornings. Thankfully, there’s a shortcut! It involves quickly bringing your steel cut oats to a boil the night before and leaving them to sit overnight, and you end up with a pot of creamy, dreamy oats in the morning. In the fall, I like to have them with apples, but the possibilities for flavoring and toppings are endless here. Here are all the other recipes mentioned in the video: Nettle Infusion – full of vitamins and minerals, great for hair, nails, and skin, and I actually like the taste, too. Harissa – a powerful, North African condiment that can really take a meal to the next level. Our Plant-Based Meal Plan – the link is to the most recent meal plan we posted, but you can also see all of our meal plans here. Black Bean Sweet Potato Soup – this is such a cozy, fall soup (that uses harissa!) Tahini Hot Chocolate – I drink a variation of this drink every day that I’m working from home. It’s a great pick-me-up, and full of healthful ingredients, too. Red Lentil Stew – this Ottolenghi recipe is so solid and delicious. We also have a step-by-step, no-recipe red lentil soup recipe saved in our Instagram highlights. Shortcut Apple Steel Cut Oats   Print Serves: 1 Ingredients ¼ cup steel cut oats pinch of sea salt a few shakes of cinnamon, or to taste 1¾ cup water 1 apple lemon juice (optional) 2 teaspoons coconut sugar (optional) plant milk of choice - for reheating (optional) hemp hearts or other nuts or seeds - for sprinkling on top almond butter - for garnish Instructions The night before you want steel cut oats for breakfast, combine the steel cut oats, salt, cinnamon, and water in a pot with a lid. Place the pot over high heat and bring up to a boil. Turn off the heat immediately as the oats start boiling. Leave the pot with the oats to sit on the stove top, covered, until morning. In the morning, the oats will be cooked and creamy. The next morning, cut your apple in half and core. Grate half of the apple and mix it into the pot with the oats. Slice or cube the other half of the apple, for topping the porridge. Optionally, mix the apple slices/­­cubes with a few squeezes of lemon juice and coconut sugar for a more impactful topping. Reheat the oats with the grated apple over medium high heat, mixing regularly. If the oats seem too watery, cook them for about 5 minutes, and theyll thicken up. On the other hand, if youd like the oats to be more creamy, reheat them with a splash of plant milk or water for a creamier consistency. Serve, topped with sliced apple, hemp heart or other nuts/­­seeds, and almond butter. Notes This recipe is highly customizable: use any seasonal fruits or berries you have on hand in place of apples, mix in cacao powder and top with banana for chocolate oats, switch up the toppings...the possibilities are endless! 3.5.3226 You might also like... Sprouted Spelt Pancackes Sweet Potato Buckwheat Snack Bars with Cardamom Carrot Cake Smoothie Bowl Creamy Steel Cut Oats with Spring Vegetables .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Shortcut Apple Steel Cut Oats + A Day of Eating Video appeared first on Golubka Kitchen.

Candied Chocolate Dipped Citron + Video

January 31 2019 Golubka Kitchen 

Candied Chocolate Dipped Citron + Video I’m constantly amazed by the fact that nature gives us the exact things we need during each given season. Citrus season might be my favorite fruit season, just because it’s such a ray of sunshine in the midst of winter bleakness. The contrast between the quiet darkness of this time of year and the bright, juicy, sweet citruses that spring up at the stores is especially intense. Our grocery store is exploding with all kinds of citrus varieties, more than I can count on my two hands. I couldn’t resist getting a few citrons, since they smelled amazing, and I had never tried them before. I knew that they have a really thick rind (they are mostly rind really), which is great for candying. After doing some research, I also learned that citron is one of the original citrus fruit, from which a lot of the other household citruses were developed. So, to celebrate this year’s citrus season, I made some candied, chocolate-dipped citron. The process will make your kitchen smell amazing, and the result is such a unique and delicious treat, with a perfect balance of sweetness, bitterness, and citrusy zing. I also made a ‘day of eating’ video, which takes you through the whole candying process, as well as a day of plant-based meals. All the recipes and things mentioned in the video are linked below :) Video links: Magic Moisturizer Gua Sha Routine Shortcut Steel Cut Oats Pasta e Ceci (Chickpea Noodle Soup) Candied Chocolate Dipped Citron   Print adapted from David Lebovitz Serves: about 1½ cups Ingredients 2 citrons 1½ cup maple syrup or a mixture of maple syrup and honey (not vegan) 1 cup water, plus more for blanching the citron pieces ½ - ¾ cup chocolate chips Instructions Wash and dry the citrons. Cut out any flesh and seeds (you can juice the flesh and use the juice in your water, in salad dressing, or as an acidic finish to any savory dish), then cut the rind into strips. Put the rind strips in a medium pot, cover with water, and blanch the citron pieces in simmering water for 30 minutes, until translucent. Drain the citrons and return to the same pot. Add the maple syrup/­­honey (if using) and water. Bring the mixture up to a boil, stirring a few times. Turn the heat down to establish a strong simmer, and simmer until the syrup reduces, almost completely. You should be left with candied citron strips, covered in a thin layer of syrup. This will take about an hour or more. Let cool for about 15 minutes. Transfer the strips to a wire drying rack to let any excess syrup drain off. Meanwhile, melt the chocolate chips on a double boiler. Dip each citron strip into the chocolate, so that its about half way covered. Transfer back to the drying rack. Once youve dipped all the citron strips in the chocolate, transfer the whole rack to the refrigerator to let the chocolate harden. Keep the candied citron refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Rose and Lavender Parfait and a Breakfast with Friends Chocolate Avocado Truffles and Concord Grape Sorbet Parsnip Cake with Candied Kumquats Clementine Fudge Cake .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 Candied Chocolate Dipped Citron + Video appeared first on Golubka Kitchen.

Vegan Sweet Potato Bread 1 Bowl

January 27 2019 Vegan Richa 

Vegan Sweet Potato Bread 1 BowlVegan Sweet Potato Bread with Cranberries or other berries of choice. Easy 1 Bowl Loaf with winter spices. Use pumpkin for variation. Nutfree Soyfree Recipe  Jump to Recipe This Sweet Potato Cranberry Bread makes for a hearty snack or breakfast. It is full of winter spice, moist and delicious just like my Pumpkin loaf. It needs just 1 Bowl. Add berries of choice or add some chopped dates or some chocolate chips. the batter can be easily baked into muffins. Freeze to have a slice available whenever needed!  Add a streusel or icing for a cake! Use pumpkin or butternut puree for variation. Lets make some!Continue reading: Vegan Sweet Potato Bread 1 BowlThe post Vegan Sweet Potato Bread 1 Bowl appeared first on Vegan Richa.

sponge cake recipe | eggless sponge cake | plain cake recipe

January 16 2019 hebbar's kitchen 

sponge cake recipe | eggless sponge cake | plain cake recipesponge cake recipe | eggless sponge cake | plain cake recipe with step by step photo and video recipe. there are myriad cake recipes out in the market made with different frosting and flavour. but most of the cake are made with the same cake batter with same ingredients with various flavoured frosting. the basic or plain cake is known as sponge cake which has the same characteristics of sponge with look and softness. The post sponge cake recipe | eggless sponge cake | plain cake recipe appeared first on Hebbar's Kitchen.

mug cake | microwave cake recipe | brownie & red velvet mug cake

December 28 2018 hebbar's kitchen 

mug cake | microwave cake recipe | brownie & red velvet mug cakemug cake recipes | microwave cake recipe | eggless brownie & red velvet cake with step by step photo and video recipe. basically mug cakes are homemade cake which uses all the ingredients which goes to a normal cake but in a small quantity. the best part of these mug cakes are, that it can be prepared in minutes in a microwave as a quick dessert for any occasion. The post mug cake | microwave cake recipe | brownie & red velvet mug cake appeared first on Hebbar's Kitchen.

Gingerbread and Lingonberry Bundt Cake

December 24 2018 Green Kitchen Stories 

Gingerbread and Lingonberry Bundt Cake Just putting this up here before we are checking out for some Christmas celebrations with Luise’s family. This is a  our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas. It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. Very soft and moist and very, very good. We add tangy nordic lingonberries to the cake and the glaze to give it a pop in flavor and color but you can leave them out if you like. Or replace them with other berries like cranberries or raspberries. The glaze is rather untraditional, made on dates, plant milk, coconut oil and berries. It doesn’t shine as the ones made on sugar but super delicious nevertheless. Perfect if you are trying to keep the sugar down. You could of course add any glaze of choice to it. Try this for Christmas Day or New Year’s Eve with a little glaze on top and some extra on the side. Happy holidays everyone! Gingerbread and Lingonberry Bundt Cake Dry ingredients – 90 g /­­ 250 ml /­­ 1 cup rolled oats – 100 g /­­ 250 ml /­­ 1 cup almond flour – 135 g /­­ 250 ml /­­ 1 cup rice flour – 2 tsp baking powder – 1 tbsp ground cinnamon – 2 tsp ground cardamom – 2 tsp ground ginger – 1/­­2 tsp ground cloves – A pinch of salt Wet ingredients – 2 ripe bananas – 125 ml /­­ 1/­­2 cup maple syrup – 3 eggs – 125 g /­­ 1 stick /­­ 4 oz butter, room tempered – 200 ml /­­ 3/­­4 cup yogurt – 120 g frozen lingonberries or cranberries (optional) Lingonberry & Date Glaze – 10 soft dates – 250 ml /­­ 1 cup oat milk or almond milk – 2 tbsp coconut oil – 60 g /­­1/­­2 cup lingonberries Making the cake 1. Set the oven to 180°C. 2. Place the oats in a food processor and pulse into a flour. 3. Add the rest of the dry ingredients and pulse a few times until combined. Transfer to a large bowl. 4. Add all wet ingredients except the lingonberries to the food processor and mix on high speed until smooth and creamy. 5. Pour the wet mixture into the bowl with dry ingredients and stir around until combined. 6. Stir through the berries. 7. Grease a bundt pan with oil or butter. 8. Pour the batter into the pan and bake on the lower rack for [55 minutes](55 “The cake is ready if an inserted toothpick comes out clean”) or until a toothpick comes out clean. 9. Let cool in the pan for 15 minutes, then flip onto a wire cooling rack, carefully lift the bundt pan off and let cool completely. Making the Glaze 1. Pit the dates and add to a sauce pan on medium heat. 2. Add milk and coconut oil and let simmer for a few minutes until thickened. 3. Remove from the heat and add the berries, leave for a couple of minutes to cool off a bit. 4. Transfer to a blender or use a hand blender to mix completely smooth with a dusty pink color. Add more liquid if it looks too thick. 5. Pour half of the glaze over the cake before serving and serve the rest on the side.

Cranberry Upside-Down Cake

December 24 2018 VegKitchen 

Cranberry Upside-Down Cake This delicious and very pretty cake was contributed by Dynise Balcavage from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine.* It’s a lovely dessert to serve at for winter holiday meals, but you need not wait for a special occasion to make and enjoy it. Serves: 8 1/­­2 cup Earth Balance margarine, softened, divided 3/­­4 cup vegan brown sugar 12-ounce bag fresh cranberries 1 1/­­2 cups flour (I use half whole wheat pastry flour, half white spelt) 1 cup vegan sugar 1 tablespoon baking powder 1 tablespoon soy flour 1 cup soy milk 1 teaspoon vanilla 1/­­4 teaspoon lemon oil or 1 tablespoon lemon zest, chopped very fine Preheat oven to 350°F. Grease a 9-inch round cake pan. In a small saucepan over medium heat, melt together 1/­­4 cup of the Earth Balance and all the brown sugar. Pour into oiled cake pan and arrange cranberries evenly on top. In a large bowl, mix flour, granulated sugar, baking powder, and soy flour. In a medium bowl, mix milk, vanilla, lemon oil or zest, and remaining 1/­­4 cup Earth Balance). Using a mixer, blend the wet ingredients into the dry ingredients and mix well. Spoon the cake […] The article Cranberry Upside-Down Cake appeared first on VegKitchen.

Orange Chai Latte + Video

December 19 2018 Golubka Kitchen 

Orange Chai Latte + Video This has been our favorite, warming drink this fall/­­winter. Chai is surprisingly easy to make at home, and fills your whole space with the most lovely, festive scent. It tastes like pure coziness, and is also full of spices that are great for digestion and blood sugar stabilization. Today, we are sharing our favorite way to make chai (and a chai latte), which involves lightly toasting the spices, adding some orange peels, and not including any caffeine (though you easily can). We also have a new ‘day of eating’ video for you, which shows you the whole step-by-step process of making this chai :) We both have issues with handling caffeine, so we generally completely avoid it, except for a rare matcha latte treat, a cappuccino in Italy, etc. Turns out that it’s totally possible to make really good chai by just steeping some spices in water, without adding any tea. We toast the spices for a deeper flavor and also add orange peel, which contributes a beautiful, zesty note. Serving this chai as a latte really takes it to the next level. The addition of creamy plant milk and a little bit of sweetener brings out all the beautiful flavors in the best way possible. It’s like a soft, warm blanket in drink form. Hope you give it a try! Orange Chai Latte   Print Serves: about 6 cups chai Ingredients for the orange chai 1 tablespoon cloves 1 tablespoon fennel seeds 1 tablespoon whole black peppercorns 2 tablespoons whole cardamom pods 2 cinnamon sticks about 10 star anise 2-3 piece ginger - peeled if not organic and sliced peels from 1 organic orange - white parts trimmed off as much as possible 1 piece fresh turmeric - peeled if not organic and sliced (optional) 6 cups purified water for the orange chai latte a mugs worth of orange chai from above - hot 1 pitted date or a splash of maple syrup/­­honey to taste generous pour of any plant milk of choice or a handful of raw cashews Instructions to make the orange chai In a dry skillet warmed over medium-high heat, toast the cloves, fennel, black pepper, cardamom, cinnamon, and star anise until fragrant, about 30 seconds. Remove from heat. In a medium pot, combine the toasted spices, ginger, orange peel, turmeric (if using), and purified water. Bring up to a boil, then turn the heat down and simmer, covered, for 30 minutes. Strain to serve. The spices, ginger, orange peel, and turmeric can be re-steeped up to 2 times. Keep refrigerated. to make the orange chai latte In a high-speed blender, combine the chai, date or maple syrup/­­honey, and plant milk or cashews. Blend until smooth and frothy and enjoy. Notes If youd like to add some tea to the chai, just steep it in with the rest of the spices, however long and strong you prefer. 3.5.3226 You might also like... Superberry Smoothie A Day of Smoothies Raw Chocolate Layer Cakes with Black Cherry and Orange Rhubarb Raspberry Fizz from Sarah at The Vanilla Bean Blog .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 Orange Chai Latte + Video appeared first on Golubka Kitchen.

Green Christmas 2018

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve. Otherwise we’ll just call it a post-Christmas cake ;) Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of tahini. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

99 DIY Food Gifts for the Holidays

December 17 2018 Oh My Veggies 

I think it is safe to say we have officially entered last minute territory when it comes to Christmas gifts. If you still have shopping to do, you better do it soon! And oh, it will be awful. There will be lines. Screaming children. The things you need to buy will be sold out. But there is another way! You can make your own gifts. Everyone loves a homemade gift! (Well, maybe kids don’t. If you give your kids jars of Meyer lemon marmalade for Christmas, it will probably be something they tell their therapist about 20 years from now. Don’t give your kids homemade marmalade for Christmas.) And guess what? I have 100 DIY food gifts for the holidays in this post. One hundred! Starting with my own food gift idea, a Whole Wheat Chocolate Chip Pancake Mix in a jar. This mix is easy to make, reasonably healthy, and the addition of mini chocolate chips makes it a crowd pleaser too. Pack it in mason jars, print out the labels below, and package it up with a bottle of maple syrup. And then instead of going to the mall, you can chill out at home in your pajamas […]

Gingerbread Spice Mix Recipe

December 12 2018 Vegan Richa 

Gingerbread Spice Mix RecipeHow to make your own Gingerbread Spice Mix. Easy gingerbread spice with everyday ingredients. Use in gingerbread cake, gingerbread cookies, latte and more. Great for gifting. Vegan Glutenfree  Jump to Recipe  Make this Easy gingerbread spice mix at home ! The spice mix is great for gifting and can be used in gingerbread cake, gingerbread cookies, biscotti, latte and more. What do you use gingerbread spices in?Continue reading: Gingerbread Spice Mix RecipeThe post Gingerbread Spice Mix Recipe appeared first on Vegan Richa.

Gluten Free Maple Coffee Cake

December 3 2018 Meatless Monday 

Chickpea flour is an excellent gluten-free substitute for wheat flour and it has the added bonus of being made from nutrient-packed pulses! So this coffee cake is a treat for sure, but one that is packed with fiber and relatively low in sugar. This recipe comes to us from USA Pulses.   Serves 16 - For the Cake: - 1 cup all-purpose gluten free flour - 1 1/­­2 cups chickpea flour - 1 1/­­2 tsp baking powder - 1/­­2 tsp baking soda - 2 tsp cinnamon - 1/­­2 tsp salt - 1/­­2 cup granulated sugar - 1/­­2 cup maple syrup - 1/­­2 cup unsalted butter, room temperature (1 stick is 1/­­2 cup) - 2 teaspoons vanilla extract - 2 large eggs - 1 1/­­2 cups buttermilk   - For the Crumble: - 1/­­2 cup chickpea flour - 1/­­4 cup brown sugar - 1/­­4 cup unsalted butter, room temperature - 1/­­4 cup gluten-free old-fashioned oats - 1 tsp cinnamon - 1/­­2 tsp nutmeg - 1/­­4 tsp salt   Pre-heat the oven to 350 degrees and lightly grease and flour an 8×8 baking dish. In a small bowl, whisk together the chickpea flour, gluten-free flour, baking powder, baking soda, cinnamon and salt. In a mixing bowl, combine the butter, sugar and maple syrup. Mix on medium speed for 2 minutes. Add the vanilla extract and the eggs, one at a time, to the mixing bowl. Scrap down the sides and mix to incorporate between each addition. Mix in half of the flour mixture, then the buttermilk, then the remaining flour. Continue to mix until the batter is just combined. Pour the mixture into the prepared baking dish. To make the crumble, combine all ingredients in a bowl. Use your fingers or a fork to mix it together into a crumbly mixture. Sprinkle evenly on top of the cake batter then bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Allow cake to cool slightly before serving. The post Gluten Free Maple Coffee Cake appeared first on Meatless Monday.


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